JPH0318863B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention is based on the method of processing fish flakes such as bonito flakes (fish meat, livestock meat, etc.) by cutting them into pieces, steaming or boiling them, and then roasting and drying them to form them into bonito flakes or rod shapes. This refers to dried bonito flakes made by cutting dried bonito flakes and other similar substances.

It is desirable that bonito flakes be as thin as possible and have a uniform thickness in terms of how well they melt when used in cooking, how well they serve, and how they feel on the tongue when eaten or eaten.

In addition, in order to keep the flavor of dried bonito flakes intact, it is necessary to shorten the time during which they are exposed to air during cutting.

By the way, in the conventional method of cutting fish flakes, as shown in Fig. 1, the side surface B of the fish flakes A is pressed against a planer blade b attached to a rotary plate a, so the shaved flakes C that are cut look like planer scraps. It is so long that it cannot be packed in a bag as it is. Therefore, once cut, the cut bonito flakes are machined and kneaded or pounded into small pieces suitable for packaging into bags, which are then weighed and packed into bags. As a result, the shaved bonito flakes packed in bags are irregular in shape and vary widely in size, making them not very aesthetically pleasing.Furthermore, the longer they are exposed to the air, the longer they are reprocessed, resulting in lower quality. It was hot too.

The present invention provides a kerifubushi without such drawbacks, which will be described in detail below with reference to the drawings.

The invention of claim 1 provides that two or more protrusions 11 are formed on the circumferential surface of a base material 3 having a circumferential surface, diagonally with respect to the axial direction of the base material 3, and all of the protrusions are Cutting edges 4 having the same or approximately the same blade width are formed intermittently on the ridges 11, or one or more of the ridges 11 protrudes from the other ridges, and a cutting edge is intermittently formed on the ridges 11. A rotary cutter 1 having a cutting blade formed on the other protrusion and having a width wider than the interval between the cutting blades is rotated individually, and the fish pieces A are placed on the rotary cutter 1 in its longitudinal direction. Cut bonito C made by cutting the fish bonito A perpendicularly to its composition fibers by abutting it orthogonally from one end to make a strip of almost uniform width.
(Figure 3).

The invention set forth in claim 4 is the invention set forth in claim 1, in which, when cutting the fish pieces A with the rotary blade 1 that rotates independently, the fish pieces A are humidified while being cut. , cut-off section C (Fig. 3) is characterized in that it is made by cutting the same fish section A perpendicularly to its composition fiber to form a long and narrow piece of approximately uniform width.

Various kinds of rotary cutters 1 can be considered as the rotary cutter 1 of the present invention. One of them, as shown in FIG.
Two or more protrusions 11 are diagonally formed on the outer periphery of the blade, and a cutting edge 4 is formed at the tip of the protrusion 11. Grooves 5 are formed in each cutting edge 4 at regular intervals as shown in Fig. The cutting edges 4 of the adjacent protrusions are alternately shifted so as to be opposite to each other.

The rotary cutter 1 shown in FIG. 4 has two or more protrusions 11 diagonally formed on the outer periphery of a base material 3 whose outer periphery is a circumferential surface and has a shaft hole 2 in the center, and a cut is made at the tip of the protrusion. A cutting edge 4 is formed, one cutting edge 4x is made to protrude from the cutting edge 4 of the other protrusion 11, and a groove 6 is formed in this cutting edge 4x as shown in FIG.
are formed intermittently at uniform intervals, and the other protrusions 1
A cutting edge 4 formed over the entire length at the tip of the cutting edge 1 is used as a cutting edge.

When the rotary cutter 1 shown in Fig. 4 is used, as shown in Fig. 5, the cut 8 is made in the cutter A by the cutting blade 7, and then the other cutting blade 4 is used to cut the width between the cuts 8. Ru.

Regardless of whether cutting is performed using the rotary cutter 1 shown in FIG. It is cut into a slender piece with the same width as the spacing between the cutting blades 7 in the figure. In this case, the thickness of the keratinobushi C is 5/100mm.
If it is made thinner than below, several darts 9 will be inserted into the cut section C in the vertical direction.

In addition, if the thickness of the shavings C is made thinner, the shavings will be distorted during cutting, and the moisture contained in the shavings C will partially escape, resulting in cracks 1 as shown in Figure 7.
0, and several pieces of this go into one piece of kerifushi C. This crack is so thin that it cannot be seen with the naked eye, but it can be clearly seen when magnified with a microscope.

Furthermore, the cut joint C cut thinly to 5/100 mm or less may curl as shown in FIG. 6, for example.

Darts 9 and cracks 10 do not say that cracks 10 will not land in a kezure-bushi with a dart 9 in it, or that darts 9 will not land in a kare-bushi with a crack 10 in it.
may enter and the dart 9 may come close to each other, and may even curl.

Next, the shaved knots C of the invention set forth in claim 4 are also elongated with a substantially uniform width, similar to the shaved knots of claim 1, and are free from cracks 10, darts 9, and curls. or

As described above, the present invention brings the fish into contact with the rotary cutter by a certain amount perpendicularly from one end in the longitudinal direction,
Since the same type of fish is cut into strips perpendicular to its composition fibers, the strips are made into long strips with a uniform shape.

Therefore, for example, the blade width of the cutting blade 4 shown in FIG.
If the distance between the cutting blades 7 shown in Fig. 4 is set to several mm to more than ten mm, the width will be the same as the
Since the kerifobushi has a certain shape and is approximately several centimeters long, the cut kerifushi can be packaged into several grams each and packaged with gas replacement, unlike conventional methods. Since there is no need to re-process the size or shape to make it easier to wrap, the time that kerifobushi is exposed to the air is shortened, which in turn reduces the chance of quality deterioration such as oxidation and discoloration of kerifobushi, resulting in high-quality kerifobushi. .

Also, if the shaved knots are cut thinly to 1/100 mm or less, the cut knots will melt easily and come out easily. Moreover, it has a nice texture when you eat or drink it.

Furthermore, when the crack 10 enters, it is particularly easy to melt and come out.

In the case of the shavings C with the darts 9 close together, it is bulkier than the conventional flat one, so it looks good when packaged.

Since the curled shavings C has a completely different appearance from conventional shavings, it can also attract the attention of consumers.

Furthermore, in the invention set forth in claim 5, since the fish meat A is humidified during cutting, it is less likely to turn into powder even when cut into thin pieces, and the yield is accordingly improved. Furthermore, since the heating of the rotary cutter 1 of the fish section A due to frictional heat during cutting is suppressed, the shaved section section C will not have a burnt odor. Furthermore,
If fish flakes A are humidified with a seasoning liquid, the flavor of the seasoning liquid will be imparted to the shaved flakes C, and if the flavor of this seasoning liquid is selected appropriately,
Various kinds of shaved bonito C with different tastes can be obtained.

Moreover, since the flavor liquid is added during cutting,
The flavor will be evenly distributed.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram of a conventional method for cutting fish flakes, FIG. In the same figure, C is a partial explanatory diagram of the blade part of B, FIG. 3 is an explanatory diagram showing an example of the fish flakes according to the present invention, and FIG. 4 is a diagram showing another example of the rotary blade used for cutting the shaved flakes according to the present invention. A is a side view explaining how to use it, B is a plan view, C is a partial explanatory diagram of the blade, Figure 5 is an explanatory diagram of the cutting surface of the fish flakes cut by the rotary blade in Figure 4, Figures 6 and 6 are FIG. 7 is an explanatory diagram showing different examples of the shaved knots according to the present invention. 1 is a rotary blade, 3 is a base material, 4 is a cutting blade, 7 is a cutting blade, 9 is a dart, 10 is a crack, 11 is a protrusion, A is a fish joint, and C is a shaved bushi.

Claims (1)

[Claims] 1. Two or more protrusions are formed on the circumferential surface of a base material having a circumferential surface, diagonally with respect to the axial direction of the base material, and all of the protrusions have the same or approximately the same blade width. A cutting edge is formed intermittently, or one or more of these protrusions protrudes from the other protrusions, and a cutting edge is intermittently formed on this protruding protrusion, and a cut is made on the other protrusions. A rotary blade formed with a cutting blade with a blade width wider than the spacing between the blades is rotated individually, and the fish pieces are transferred in accordance with the amount of rotation of the rotary blade, and the fish are transported orthogonally from one end in the longitudinal direction. A shaved bonito flakes characterized by cutting the fish flakes perpendicularly to the composition fiber thereof into strips having a substantially uniform width by bringing the fish flakes into contact with a rotating cutter. 2. The shaved knot according to claim 1, which has darts in a direction perpendicular to the cutting direction of the shaved knot. 3. The kerifushi according to claim 1 or 2, which includes a crack. 4. Two or more protrusions are formed on the circumferential surface of a base material having a circumferential surface, diagonally with respect to the axial direction of the base material, and cutting edges with the same or approximately the same blade width are intermittently formed on all of the protrusions. or one or more of these protrusions protrudes from the other protrusions, and cut edges are formed intermittently on the protruding protrusions, and the other protrusions are wider than the spacing between the cut edges. A rotary blade formed with a cutting blade having the width of the blade is rotated individually, and the fish pieces are transferred in accordance with the amount of rotation of the rotary blade, and a fixed amount of fish is perpendicularly applied to the rotary blade from one end in the longitudinal direction. The shaved bonito flakes are cut perpendicularly to the constituent fibers of the bonito flakes while the bonito flakes are brought into contact with each other and humidified, thereby forming strips of substantially uniform width. 5. The shaved knot according to claim 4, which has darts in a direction perpendicular to the cutting direction of the shaved knot. 6. The kerifobushi described in claim 4 or 5 containing a crack.