WO2001039940A1 - Method and device for mincing meat into pieces - Google Patents

Abstract

A method and a device for mincing frozen meat or carcass meat into desired sizes of stick-shaped or die-shaped fine pieces, comprising a cutter mounting member (21) having a number of cutters (23) and formed of a disk rotatable about a center axis thereof and a feeding member supplying meat lump to a disk surface of the cutter mounting member (21), wherein a number of cutters (23) are disposed on a spiral virtual line drawn on the disk sequentially at specified intervals, the amount of radial displacement of the cutters adjacent to each other on the spiral virtual line is up to the width of the cutters, and a cutting member (41) to cut fine pieces of meat being minced by the cutters (23) on the cutter mounting member (21) in lateral direction of these pieces is installed opposedly to the disk surface on the side opposite to the feeding member side of the cutter mounting member (21).

Description

 Description Meat shredding method and equipment

 The present invention relates to a method and an apparatus for finely chopping meat, particularly frozen meat or raw meat.More specifically, the present invention relates to a method for cutting meat into a square cross section or a cross section similar to a square having a side of about 6 mm or less, for example. The present invention relates to a method and an apparatus for finely chopping a stick-shaped strip or a dice-shaped strip having a side of about 6 mm or less. Background art

 It is used as a stick-shaped meat, such as chinjaorose. It is also used in hamburgers and shredders in finely ground meat.

 Making the stick shape in this way was done exclusively by hand and was a laborious task. When grinding meat, a meat grinder called a chopper has been widely used.

 There are various types of choppers, from manual ones to motor type ones. The structure is a cylindrical body with a concave groove inside, a helical rotor that rotates inside the cylindrical body. It consists of a plate with a number of small holes and attached to the outlet of the main body, and a cross-shaped single-edged knife. Then, the meat is pressed against the plate while being stirred by a spiral mouth in the cylindrical main body, and the meat is extruded from the small holes of the plate to make the meat smaller.

 Refining meat by hand is a tedious task. On the other hand, when the meat is ground by a chopper as described above, extremely high pressure acts on the meat due to the agitation by the helical rotor in the chopper and pressing on the plate. The temperature rises.

The high pressure and high temperature dissolve fat from the meat, especially from the fat portion of the meat. Serve and melt into the lean part of the meat. As a result, the taste of the meat and the texture when eaten are different from the original meat.

 In order to avoid such differences in the taste and texture of the minced meat, restaurants use large kitchen knives to shred the meat into small pieces to bring out the original taste of the meat. .

 However, when cooking at home, or when making a large number of frozen hamburgers and frozen sashimi, it is cumbersome or productive if meat is cut into small pieces using a kitchen knife. For this reason to buy a commercially available ground meat is really home, also at the time of mass production it is necessary to mechanically produced.

 Conventionally, as a method of mechanically refining meat in place of such a chopper, for example, a fine cross-girder-shaped cutting blade is prepared vertically and horizontally, and the flesh is pressed against the cross-girder-shaped cutting blade with a large pressing force. There is a method in which the meat extruded while being extruded from the square is cut laterally by another blade provided on the exit side of the cross-girder-shaped cutting blade to form a finely chopped meat having a dice pattern.

 In this method, since the meat is pressed and extruded from the squares, a considerable pressure force is applied to the meat, so that the meat quality changes. In addition, since the meat is extruded from the squares, the size of the meat to be chopped is restricted depending on the size of the squares, and the meat is used as ground meat, for example, a size of about 6 mm or less. The meat is difficult to make. Furthermore, since the meat is pressed and shredded by a large number of cross-geared cutting blades, the cut portion of the meat is compressed in the width direction by the thickness of the cutting blade, whereby the meat is subjected to lateral pressure. However, this side pressure is added to the above-described extrusion pressure, which further causes a change in meat quality.

 As another conventional method, block meat is first sliced in the width direction to obtain thin sliced meat, and the sliced meat obtained in this manner is further sliced in the width direction to obtain an elongated stick meat having a square cross section. There is a method in which the stick meat is cut into small pieces using a rotary force in which a number of rotary blades are connected in the axial direction.

In this method, since the meat is cut by a rotary cutter in which a number of rotary blades are connected, the minimum size of the cuttable meat is limited by the distance between the rotary blades. For this reason, it is difficult to cut meat into small pieces (for example, each side is about 6 mm or less). It is difficult.

 Furthermore, when cutting the meat with a large number of blades at once, the cut portion of the meat is compressed in the width direction by the thickness of the blade of the cutting blade, whereby the meat is subjected to lateral pressure and a large load is applied to the meat during cutting. The pressure acts, the flesh force changes, and the blade receives the reaction force due to the pressing force. The smaller the cutting width (blade interval), the higher the reaction force (pressing force). Due to the strength of the blade, it is difficult to cut the meat into small pieces, and this problem is particularly noticeable when cutting frozen meat. Even if the meat can be shredded in this way, since the meat is subjected to great pressure at the time of shredding, the shredded meat strongly fits between the blades and does not easily fall off.

 In addition, since a single-cutter cutter bites a large number of blades into the block meat at the same time, the resistance received by the blade itself is large, and therefore, enormous power is required to rotate the rotary cutter. In severe cases, the cutter is locked between the rotary cutter and the block meat, and the blade may be damaged.

 As another method, while feeding the sliced meat cut to a predetermined thickness, a cut is made in the length direction with a single-cutter that has a large number of rotating blades planted in the longitudinal direction. There is a method in which the cut meat is cut into small pieces by cutting it with a blade extending in the width direction.

 Even in this method, since the meat is cut simultaneously by a rotary cutter having a large number of rotating blades, the minimum size of the meat that can be cut is limited by the distance between the rotating blades. Also, as with the prior art described above, there are various problems associated with rotary cutters.

 As another method, while feeding sliced meat having a predetermined thickness, the sliced meat is first cut in the width direction to form an elongated stick, and the stick-shaped meat is provided with a number of rotary blades in the axial direction. There is also a method of cutting with a tally cutter.

 However, even with this method, the gap between the rotary blades is limited by cutting with a rotary cutter with a large number of disk-shaped rotary blades, and the size of the meat that can be cut is limited. Will be done. Further, similarly to the above-described related art, there are various problems associated with the rotary cutter.

The present inventor has conducted intensive studies in view of the problems associated with the prior art as described above. As a result, in the conventional technique of mechanically chopping meat, when cutting a large number of meat pieces into a lot of thin sticks, or when cutting many sticks into smaller pieces, In order to obtain stick-shaped meat or shredded meat by extruding or cutting at the same time in one process, the gap between these cutting or extruding blades is restricted, and a heavy load is applied to the meat and the cutting blades For this reason, we focused on the fact that the size of the resulting meat fragments was restricted.

 In the present invention, when meat is cut into sticks, instead of cutting many sticks at the same time, meat is cut out one by one from a certain portion of the meat mass one by one into a predetermined size, and then the frozen meat or It is an object of the present invention to provide a method and an apparatus for finely chopping raw meat and chopping it into stick-shaped pieces or dice-shaped pieces of a desired size. Disclosure of the invention

 In the present invention, as described in claim 1, a large number of blades in a group and a meat lump are relatively movable, and each of the blades is provided with a lateral incision positioned at a predetermined depth of the meat lump and the lateral lump. Depth cuts can be formed following the direction cuts, and as the group of blades and the meat mass move relative to each other, the subsequent blade at a position shifted in the width direction by the widthwise cut by the preceding blade. The above object is achieved by a meat shredding method characterized by sequentially cutting meat into stick shapes.

 In the present invention, a position of the meat block (plock meat) that is slightly shifted in the width direction of the meat block from a certain point, preferably from one end of the meat block, to a predetermined depth from the bottom surface of the meat block is determined. Since it is cut out sequentially, a large number of stick meats of a predetermined size (width, depth and length) depending on the size of each knife and the arrangement of a large number of cutters are cut out one by one ^

In this way, when cut uniformly from the bottom surface of the meat mass, a new bottom surface (that is, a predetermined amount from the bottom surface described above) is again applied to a certain portion of the block meat, preferably one end of the meat mass. At the depth of the meat), meat chunks are sequentially cut out in the same manner as described above, and cutting of a large number of stick meats of a predetermined size is repeated. Further, in the present invention, as described in claim 2, a group of a large number of blades and The meat mass can be relatively moved, and each of the blades can form a lateral cut at a predetermined depth of the meat mass and a depth cut continuous with the lateral cut. As the blade and the meat mass move relative to each other, the succeeding blade sequentially cuts the meat at a position shifted in the width direction by an amount corresponding to the cutting depth in the horizontal direction by the preceding blade, and the individual meat thinning being cut by the blade. There is provided a method of cutting meat, characterized in that the pieces are cut in the width direction to form small pieces of meat.

 That is, as described above in claim 1, while cutting the meat with the blade and cutting each piece of meat being cut in the width direction at the same time, each piece of meat is cut into a piece of meat at the time of cutting. Because it is not in a completely free state, it can be surely cut into small pieces. Further, according to the present invention, since the meat pieces cut out one by one are chopped, there is no influence from the meat pieces on both sides as in the case of cutting many meat pieces at the same time.

 As an apparatus for carrying out the above-described method of the present invention, in the present invention, as described in claim 3, a blade attachment member provided with a large number of blades in a group, and meat is directed toward the blade attachment member. A plurality of blades in the group and the meat block are relatively movable, and the plurality of blades are sequentially spaced apart in the relative movement direction and in the relative movement direction. A meat shredding device is provided, which is displaced in one direction orthogonal to the other, and the amount of displacement is at most the width of the blade.

 More specifically, the blade attachment member of the present invention is formed of a disk that is rotatable around a central axis, and a large number of blades in a group are attached to the blade attachment member. It is arranged at intervals on a spiral virtual line drawn on the disk that constitutes the component, and even if the amount of radial displacement of the disk of the adjacent blade on the spiral virtual line is at most the blade. It may be arranged to be the width of an object.

 Further, as the blade attachment member of the present invention, as described in claim 7, a blade attachment member including a large number of blades grouped on a circumferential surface, and a large number of blades in a group are provided. The blades are arranged on the spiral imaginary line drawn on the circumferential surface of the cylinder constituting the blade attaching member with a space therebetween, and the rotation axis direction of the adjacent blade cylinder on the spiral imaginary line is set. May be arranged so that the amount of displacement is at most the width of the blade.

In this case, the meat supplied from the supply member and the cylinder provided with the knife are mutually What is necessary is just to rotate relatively. Specifically, the feeding member may be installed at a fixed position and the cylinder may be rotatable around its rotation axis. Alternatively, the cylinder may be fixedly installed and the meat supplied from the feeding member to the cylinder may be provided. May be rotated. The axis of the cylinder can be horizontal, vertical or any other direction. From the ease of construction of the shredding device, it is preferable to arrange the axis horizontally or vertically.

 In addition, the cutting edges of a large number of blades in a group may be attached to the cylinder so as to face the outer periphery of the cylinder, and the supply member for supplying the meat lumps may be disposed outside the cylinder facing the outer peripheral surface of the cylinder. . Alternatively, the cutting edges of a number of blades may be attached to the cylinder so as to face the inner periphery of the cylinder, and the supply member for supplying the meat lumps may be arranged in the cylinder so as to face the inner peripheral surface of the cylinder.

 In the blade attachment member of the present invention, a large number of blades may be formed integrally with the blade attachment member, or a large number of blades may be attached to the blade attachment member by fastening, welding, bonding, or the like. Is also good. Further, the width of the cutting tool referred to in the present invention refers to the width of the cutting blade portion of the cutting tool that is directly involved in cutting out meat.

 In the present invention, a large number of blades are sequentially spaced in the direction of relative movement and are displaced in one direction perpendicular to the direction of relative movement. It is arranged at regular intervals on a spiral virtual line drawn on the circumference of a possible cylinder.

 In the present invention, the blade attachment member may have one or two or more spiral virtual lines. When the blade attachment member is a rotatable disk, the direction of the spiral imaginary line may be wound inward toward the center from the outer peripheral side of the disk, or conversely, from the inner side to the outer side. It may be a spiral virtual line that opens to the side, and when there are two spiral virtual lines, it is preferable to combine them. Further, in the case where the blade attaching member is a rotatable cylinder, the direction of the spiral imaginary line is made to progress from one end to the other end of the rotation axis of the cylinder as the cylinder rotates, and the spiral imaginary line is In the case of two cylinders, it is preferable that the rotation proceeds from both ends of the rotation axis of the cylinder toward the center in the axial direction as the cylinder rotates, and vice versa.

In the present invention, the displacement of the blade is at most the width of the blade, and as shown in the preferred embodiment, when a spiral virtual line is drawn on a rotatable disk, When the spiral displacement line is drawn on a rotatable cylinder, it is arranged in such a way that the maximum amount of displacement in the radial direction of the disk of the adjacent tool on the spiral virtual line is the width of the blade. The blades are arranged such that the displacement of the blades adjacent to each other on the imaginary line in the rotation axis direction is at most the width of the blade. As a result, when viewed in the direction of relative movement, adjacent blades on the imaginary line are connected or partially overlapped, and there is no gap between them.

 By arranging a group of blades as described above, each blade cuts the meat to a size corresponding to the blade. In this case, if the preceding blade and the following blade are connected without force overlap when viewed in the relative movement direction, a stick-shaped shape having a size (width) corresponding to the width of the blade is obtained. The meat will be cut out. On the other hand, if the preceding blade and the following blade overlap with each other when viewed in the relative movement direction, the overlapping portion, that is, in the direction orthogonal to the relative movement direction of the following blade and the preceding blade. The partially overlapped meat has already been cut by the preceding blade at the time of cutting by the subsequent blade, and the partially overlapped portion of the subsequent blade is required for new cutting of meat. Not relevant. As a result, the following blade cuts the meat into a stick-like shape with the remaining size (width) of the size (width) corresponding to that blade minus the size of the partially overlapped blade. In other words, meat can be cut out sufficiently small. That is, the width of the stick shape of the meat can be adjusted according to the degree of overlap of the blades, and even if the preceding blade leaves a part of the meat, it can be reliably cut by the succeeding blade. .

 In this case, there is no preceding blade at the cutting edge arranged at the foremost position, so the size (width) of the meat cut by the cutting edge corresponds to the width of the cutting edge, and is arranged at this foremost position. If the edge of the meat knife and the edge of the meat mass are cut in such a manner that the cut ends, the meat is cut into a stick-like shape larger than the other blades. As a countermeasure, the blade first cut into the meat block should be narrower than the other blades, or the same blade should be used and its mounting position should be arranged so that it protrudes from the meat block at the end of the blade. Therefore, it is preferable to make the size (width) of the stick-like shape to be cut out approximately equal to the size (width) of the stick-like shape by another blade.

As for the shape of the blade, as described in claim 11, the cutting blade in the cutting depth direction It is preferable to have a horizontal blade connected to the cutting blade in the cutting depth direction. Specifically, it is preferable that the cutting edge has a substantially L-shaped cross section or a substantially U-shaped cross section. If the cutting edge has an L-shaped cross section, align one side of the L-shape in the depth direction and the other side in the width direction. One end of the lateral cutting edge is connected to the cutting edge in the cutting depth direction, but the other end is open, so that chips such as meat streaks do not accumulate on the cutting edge and easily fall off.

 If the cutting edge has a U-shaped cross section, align both sides of the U-shape in the cutting depth direction, and set the middle side between both sides as the width direction. In the case of a U-shaped cross section, its shape makes it stronger than in the case of the above-described L-shaped cross section, and mounting can be performed. Furthermore, by guiding the cut stick meat by the inside of both sides, the feeding of the stick meat to the next process is stabilized.

 As described above, since the cutting edge is composed of the cutting edge in the cutting depth direction and the horizontal cutting edge connected to the cutting depth direction cutting edge, first, the height of the cutting edge in the cutting depth direction from the end face of the meat mass is reduced. The meat is cut out to the corresponding depth and the width of the horizontal blade, and the meat is cut from the end face of the wall to the other end face with a thickness corresponding to the depth of the cutting blade in the cutting depth direction. In this case, the meat is cut in the width direction by the preceding blade, and the meat is further cut out by the following blade in a state following the widthwise cut of the preceding blade or partially overlapping the widthwise cut. For this reason, the size of the resulting cut meat in the width direction is at most the size of the middle side of the blade.

 When the entire end surface of the meat mass on the blade attaching member side is cut off, a new end surface of the meat mass is cut off again by a large number of blades of the blade attaching member. By this repetition, the meat lumps are sequentially cut out as meat having a stick-shaped cross section at a predetermined depth and size.

 Since the meat lump is cut out sequentially from the end face as described above, the surface of the meat lump on the blade attachment member side changes. Even in such a case, in order to ensure that meat can be cut out by the blade provided on the blade attachment member, the blade attachment member is provided with a large number of blade installation locations as described in claim 13. It is preferable that a meat lump support member having a height substantially equal to the cutting depth of the blade is provided around the periphery of the meat lump, and the meat lump support member supports a surface cut by the blade of the meat lump.

Further, in the present invention, as described in claim 4, 6 or 8, In addition, a cutting member for cutting in the width direction of the small piece of meat being cut out by the blade of the blade attaching member may be provided on the side opposite to the supply member of the blade attaching member. By doing so, the above-mentioned stick-like meat becomes a predetermined small meat chunk, for example, a small lobed meat chunk having a size of about 6 mm or less. And, in the present invention, even when cutting in this way, since no excessive pressure acts on the meat, the texture and taste are not adversely affected, and the taste of the meat can be enjoyed as it is, A so-called minced meat is obtained.

 The cutting member may be a rotating blade that rotates near the non-supply member side of the blade attaching member, as described in claim 11, or as described in claim 9, It may be composed of a large number of plate-like blades that are arranged crossing the movement direction (relative movement direction or rotation direction) and whose tip is located on the side opposite to the supply member of the blade attachment member.

 Further, in the present invention, as described in claim 10, a concave force is formed on the cutting member side of the blade attaching member so as to extend in a direction intersecting the relative movement direction or the rotation direction. The meat strip entangled with the plate-shaped knife may be discharged so that the cutting by the cutting member is always performed smoothly.

 As described above, in the case of using a rotary blade rotating near the non-supply member side of the blade mounting member together with the blade mounting member formed of a disk having a large number of blades and rotatable around the central axis, However, the radial displacement amounts of the adjacent blades on the imaginary line may be substantially equal. In this way, if the radial displacements of the adjacent blades on the imaginary line are made substantially equal, that is, if the blades are arranged on concentric circles at equal intervals from the center of rotation, a stick-shaped meat cut out is obtained. Are all the same in the width direction. When such a stick-shaped meat is cut using a number of rotary blades having cutting blades extending from the vicinity of the rotation axis to the outer peripheral direction as a cutting member and arranged around the rotation axis, The length of the cut meat becomes shorter as it is closer to the rotation axis of the rotary blade, and becomes longer toward the outer periphery.

As a result, the cut meat cut at a position closer to the rotation center and the cut meat cut at a position farther from the center of rotation have different volumes. If such volumes are not uniform, all the cut meat cannot be cooked uniformly when cooked (seasoned or heated) using this meat, resulting in uneven seasoning. Or uneven heating May occur.

 In a case where such a problem becomes a problem, as a countermeasure, according to the present invention, as described in claim 14, a large number of blades in a group are provided and can be rotated around the center axis. And a supply member for supplying a meat mass toward the disk surface of the blade attachment member, and the plurality of blades in the group are drawn on the disk. Are arranged at intervals on the imaginary spiral imaginary line, and the maximum displacement of the blade adjacent to the imaginary line in the radial direction of the disk is the width of the blade and the center axis of the disk. A cutting member that cuts a meat strip that is being cut out by the blade of the blade mounting member in the width direction of the strip, and has a large side force and a small outer circumferential side of the disk. Is provided opposite to the disk surface on the side opposite to the supply member, and the cut member is A plurality of rotary blades rotating around a second rotation axis parallel to the rotation axis near the non-supplying member side of the blade attachment member, the rotation blade being located near the second rotation axis. It is proposed to provide a meat shredding device characterized in that it has a cutting blade extending in the outer peripheral direction from the outside. In other words, since the rotation axis of the rotating disk and the rotation axis of the rotating blade are practically located on the same line or very close to each other, the amount of displacement of the blade attached to the rotating disk approaches the rotation center. Therefore, by increasing L, the cutting width is increased even if the cut-off dimension becomes short, so that the volume of the cut meat to be cut out is made substantially uniform, and a uniform shredded meat can be obtained. .

 Furthermore, in order to increase the shredding efficiency of the meat shredding device according to the present invention, as set forth in claim 15, there are a plurality of groups of the large number of blades, and the plurality of groups are arranged in the relative movement direction. It is good also as a meat shredding device characterized by being provided. Further, the blade attaching member may be a rotatable disk.

 With this configuration, the meat mass supplied from the supply member is cut with a plurality of sets of blades. Therefore, except for the arrangement of the blades of the blade attachment member, the meat fineness according to the present invention has the same configuration and size. By using a cutting device, the shredding efficiency is increased.

It is preferable that an interval substantially corresponding to the cross-sectional area of the supply member is provided between a plurality of sets of blades provided in the relative movement direction. In this way, after the meat mass supplied from the supply member is cut by the group of blades, the cut end of the meat mass reaches the above-mentioned interval (the region formed between the plural sets of blades). Then the meat block is a knife Of the meat (corresponding to the cutting depth), and the next set of blades ensures smooth and reliable cutting of meat.

 In these cases, a plurality of blades corresponding to each supply member may be provided along one or two or more spiral virtual lines. The direction of the imaginary spiral line may be a spiral imaginary line that may be wound inward from the outer periphery of the disk toward the center, or may be a spiral imaginary line that opens from the inside to the outside. When there are two wires, it is preferable to use a combination of them.

 As another measure for increasing the shredding efficiency of the meat shredding device according to the present invention, as described in claim 18, a plurality of supply members for supplying the meat are provided. It may be a shredding device. Further, as described in claim 19, the blade attachment member may be a rotatable disk.

 With this configuration, the meat mass supplied from the plurality of supply members is cut by a large number of blades each in a group, and thus the present invention has the same configuration and size except for the arrangement of the supply members. By using a meat shredding device, the shredding efficiency is improved. BRIEF DESCRIPTION OF THE FIGURES

 Hereinafter, the present invention will be described in detail with reference to the accompanying drawings illustrating embodiments of the present invention.

 FIG. 1 shows an embodiment of a meat shredding apparatus according to the present invention, in which (a) is a plan view partially omitting a part (guide member and lever), and (b) is a longitudinal sectional view of (a). However, a part (guide member and lever) is twisted 90 °, and illustration of the cutting member is omitted.

 2 shows the cutting member of the embodiment of FIG. 1, (a) is a partial plan view of FIG. 1 (a), and (b) is a partial side view of FIG. 1 (b).

 FIG. 3 is a plan view showing a state in which a number of blades are installed on a blade attachment member (rotary disk) in the embodiment shown in FIG.

FIG. 4 shows details of a blade attached to the blade attaching member (rotating disk) of the embodiment shown in FIG. 1, (a) is a front view, (b) is a sectional plan view, and (c) Is a longitudinal sectional view. FIG. 5 shows another embodiment of the present invention in which the blade attachment member has a rotating cylindrical shape. FIG. 2 is a cross-sectional front view of a cylindrical blade attachment member, (b) is a cross-sectional side view, and (c) is a perspective view of a shredding device.

 FIG. 6 is a plan view showing a state in which a number of blades are installed on a blade attachment member (rotary disk) in an embodiment different from FIG.

 Fig. 7 shows another embodiment of the blade attached to the blade attaching member (rotating disk), (a) is a perspective view, (b) is a front view, (c) is a bottom view, ( d) is a longitudinal sectional view. FIG. 8 shows another embodiment of the cutting member, in which (a) is a plan view and (b) is a partial sectional side view.

 FIG. 9 is a plan view showing a state in which a number of blades are installed on a blade attachment member (rotating disk) according to another embodiment of the present invention.

 FIG. 10 is a partial plan view showing a cut state of the embodiment of FIG.

 FIG. 11 is a plan view showing a state in which a number of blades are installed on a blade attachment member (rotary disk) in an embodiment different from FIGS. 1 and 6.

 FIG. 12 is a plan view showing a state in which a number of blades are installed on a blade attachment member (rotating disk) in still another embodiment.

 FIG. 13 is a plan view showing a state in which a number of blades are installed on a blade attachment member (rotating disk) in still another embodiment.

 FIG. 14 is a plan view omitting a part (guide member and lever) of the embodiment in which two supply members are installed.

 FIG. 15 is a sectional front view of another embodiment of the present invention in which the blade attaching member has a fixed cylindrical shape. BEST MODE FOR CARRYING OUT THE INVENTION

 Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. FIG. 1 shows an embodiment of a meat shredding apparatus according to the present invention, in which (a) is a plan view with a part (guide member and lever) omitted, and (b) is a longitudinal sectional view of (a). A certain force (guide member and lever) is twisted 90 °, and the cutting member is not shown. In the present embodiment, a so-called vertical type is used in which a disk 21 rotating around the center is used as a blade attaching member, and a rotary shaft 15 of the rotary disk 21 is provided in a vertical direction. Figure 2 shows

2 one FIG. 2 shows the cutting member of the embodiment of FIG. 1, wherein (a) is a partial bottom view of FIG. 1 (a), and (b) is a partial side view of FIG. 1 (b).

 In FIG. 1, a pair of bearings 13 is provided on upper and lower plates 11 a and l i b on the right side of the fixed frame 11, and the vertical rotating shaft 15 is rotatably supported by the bearing 13. The blade attaching member of the present embodiment is constituted by a rotating disk 21, and is integrally attached to a vertical rotating shaft 15 at an intermediate position of the bearing 13 above and below the rotating disk 21. The left side of the fixed frame 11 is a motor base 11c having substantially the same height as the lower plate 11b, and the drive motor 17 is vertically mounted thereon.

 A sprocket 16 is attached to the lower end of the rotating shaft 15, and a drive chain 19 is stretched between the sprocket 16 and the sprocket 18 attached to the output shaft 17 a of the drive motor 17. ing. By the drive motor 17, the rotating disk 21 is rotatable in one direction around the axis of the vertical rotating shaft 15 in a horizontal plane.

 A guide member 31 for supplying meat lumps B (not shown in FIGS. 1 and 2) is provided on the upper plate of the fixed frame 11, and a rotating portion of the rotating disk 21, that is, It is located at an upper fixed position between the vertical rotation axis 15 and the outer periphery. In Fig. 3, meat lumps B are shown in a square shape.

 As shown in FIG. 1 (a), the guide member 31 of this embodiment has a pair of frame members 33, each having an L-shaped cross section, opposed to the fixed frame 11 via a beam 34. And a square shaped meat lump supply space S is formed between the left and right frame members 33. As shown in FIG. 1 (b), the lower end of the frame member 33 is It is located just above 1. The guide member 31 and the lever 35 described later are actually positioned perpendicular to the plane of FIG. 1 (b), but for ease of illustration, 90 ° in FIG. 1 (b). It is shown twisted.

A fulcrum 35a of the lever 35 is provided at a position on the fixed frame 11 opposite to the guide member 31 with the vertical rotation axis 15 interposed therebetween, and the lever 35a can swing around the fulcrum 35a. There are 3 5 powers. The lever 35 projects outward beyond the meat lump supply space S formed by the guide member 31. The lever 35 has an arm 35b projecting downward at a position corresponding to the meat lump supply space S, and a meat pressing portion 37 is pin-connected to the tip of the arm 35b. The supply member of the present invention is constituted by a guide member 31 composed of two pairs of frame members 33 and a lever 35 having a meat pressing portion 37 movable along the guide member 31.

 When the meat lumps B (not shown) are supplied from above into the meat lumage supply space S formed by the guide members 31, the lever 35 is pressed downward by hand to provide a certain amount of meat. By applying force, the meat can be pressed against the knife attachment member (rotating disk 21) with a predetermined force.

 Instead of pressing the lever 35 manually, the lever 35 may be pressed by a weight, or may be pressed by an air cylinder or the like with a predetermined force.

 As shown in FIG. 3, a large number of blades 23 are fastened to the blade attachment member (rotating disk 21) of this embodiment with set screws. The blade 23 may be formed integrally with the blade attachment member (rotating disk 21).

 The arrangement of the blades 23 will be described below. As shown in Fig. 3, a number of imaginary circles are provided on the blade attachment member (rotating disk 21) with a spacing t equal to the width of the meat to be cut in the radial direction, each centered on the center of rotation 0. Cl, C2, C3 ... are drawn concentrically. Further, when viewed in the rotation direction (the direction of the arrow A) of the blade attachment member (rotating disk 21), a spiral virtual line H is drawn toward the outer peripheral force and the inner peripheral portion, and the spiral virtual line H is drawn. Along with the multiple virtual circles C1, C2, C3, etc. described above, a blade 23 is provided with a rectangular opening 21a for mounting at the intersection with the blade mounting member (rotary disk 21). ), And the blade 23 is set in this opening 21a. An opening 21a for attaching a blade is formed so that the long side of the rectangle is aligned with the radial direction of the rotating disk 21.

 With this arrangement, the blades 23 are spaced along the spiral virtual line, that is, in the rotation direction (the direction of the arrow A) of the blade attachment member (rotating disk 21), and are adjacent to each other. 3 is located radially inward by the interval t between the virtual circles C l, C 2, C 3.

The blade attachment member (rotating disk 21) is provided on the surface around the installation location of the large number of blades 23, in the illustrated embodiment, a crescent-shaped meat mass support member 21b (shaded lines in FIG. 3). Where it is applied) It is molded integrally with the force, or attached to the blade attachment member (rotating disk 21). The height of the meat mass support member 2 1 b (the amount of protrusion from the rotating disk 21) is a blade 2 3 Is approximately equal to the depth of cut.

 Each of these blades 23 is oriented in the circumferential direction (rotation direction) of the rotating disk 21, and as shown in FIG. 4, from the side, that is, in the circumferential direction of the blade attaching member (the rotating disk 21). When viewed, the cutting edge has a U-shaped cross section (see Fig. 4 (a)), and the U-shaped legs 23a are orthogonal to the blade attachment member (rotary disk 21). Side 23b between parts 23a is parallel to the power knife attachment member (rotating disk 21). The cutting edge has a transverse cutting edge 23b 'and a cutting edge 23a' in the cutting depth direction connected to the cutting edge 23b 'at the inlet side (the front side in the rotating direction of the blade attaching member (rotary disk 21)). ing.

 When the cutting edge 23 is cut in a horizontal plane and taken in cross section, the inlet side having the cutting edge 23a 'in the cutting depth direction is wide, and the outlet side is narrow and has a powdery shape (see Fig. 4 (b)). In the vertical cross-sectional view taken along the vertical plane in the circumferential direction, the side 23b, that is, the ceiling side of the blade 23 gradually increases as the inlet side having the horizontal cutting edge 23b 'becomes larger toward the outlet side. (See Figure 4 (c)).

 The blade 23 having such a shape is provided with a rectangular opening 21a formed in the blade attachment member (rotary disk 21), and a lateral cutting blade 23b 'on the upper surface of the blade attachment member (rotary disk 21). It is mounted so that it protrudes by the cutting thickness from the surface (see Fig. 4 (a) and (c)). The blade mounting member (rotating disk 21) has a rectangular notch 21c formed continuously with the rectangular opening 21a for mounting the blade 23 and connected to the side 23b of the blade 23 (see FIG. See Figure 3).

 When the blade 23 having such a shape is rotated in the direction indicated by the arrow A in FIG. 3 together with the blade attachment member (the rotating disk 21), the cutting blade portion of the blade 23 cuts into the meat, and the blade 23 is cut. As 23 moves further, the meat is cut further. On the other hand, the cut meat portion moves relatively from the position of the cutting blades 23 a ′ and 23 b ′ of the blade 23 to the narrowed portion of the blade 23, and is moved downward by the upper side 23 b of the blade 23 (the blade cutting portion). It is pushed out to the attachment member (on the side opposite to the supply member of the rotating disk 21) and cut out.

 In the present embodiment, one leg 23a of the blade 23 (a blade provided on the outermost side of the spiral virtual line H) that cuts into the meat first is cut by approximately half the width of the U-shape. It is located outside the side end face. Therefore, only one side of the cutting edge 23a 'and a part of the cutting edge 23b' cut the meat into an L shape.

Five Furthermore, in this embodiment, one blade 23 and the blade 23 adjacent to it on the spiral virtual line H are each formed by a cutting blade portion of the blade mounting member (rotating disk 21). They are installed so that they partially overlap in the radial direction.

 By doing so, firstly, the meat at the outer lower end of the meat mass B is deepened by the L-shaped cutting blades 23a 'and 23b' from the end to a depth corresponding to a U-shape. The meat is cut to a part of the width of the U-shape and the width of the U-shape, and as the rotating disk 21 rotates, the meat is successively turned out to a thickness corresponding to the depth of the U-shape by the subsequent blade 23. Cut from the side end face of the to the inner side end face. In this case, the width of the meat to be cut as a result of cutting in the width direction with the previous blade 23 and cutting out the meat again in a state of partially overlapping in the radial direction with the next blade 23 The size in the direction is cut into a stick having a width smaller than the width of the cutting edge of the blade 23 (for example, about 1 Z2 of the width of a U-shape).

 In the illustrated embodiment, the spiral virtual line HI is wound in the center direction from the outside to the inside, but may be a spiral virtual line H2 that opens from the inside to the outside. In some cases, the combination thereof, that is, as in the embodiment shown in FIG. 6, the blades 23 arranged along the spiral imaginary line HI wound inward from the outside toward the center. A may be a combination of A and blades 23 B arranged along a spiral virtual line H2 that opens from the inside to the outside.

 Further, in the above-described embodiment, the force at which the cutting edge of the blade attached to the blade attaching member (rotating disk 21) has a U-shaped cross section, as shown in FIG. It may be shaped like a letter. Such an L-shaped blade is suitable for cutting thin stick meat of about 3 mm or less.

 The other side (lower side) of the meat supply space S formed by the above-described supply members (guide members 31 and levers 35) below the blade attachment member (rotating disk 21) is opposed to the meat supply space S. At a corresponding position, a cutting member 41 is provided. The cutting member 41 cuts the meat cut into a stick shape in the width direction by the blade 23 of the blade attaching member (rotating disk 21).

 The cutting member 41 in the embodiment shown in FIG. 2 is composed of a plurality of plate-like blades 45 stacked at a predetermined interval between a pair of blade gripping blocks 43 and a bolt 47 with a double blade gripping block 43. And a nut 48 is screwed into a bolt 47 to be fixed. this

6 With the plate-shaped blades 45 aligned (see Fig. 2 (a)), push up the bottom of the plate-shaped blade 45 with the bolts 51 from below to attach the tip of the plate-shaped blade 45 to the blade attachment member (rotary circle). It is pressed against the lower surface of plate 21) (see Fig. 2 (b)). A compression spring 52 is attached between the bolt 51 and the plate-shaped blade 45, and the plate-shaped blade 45 is pressed against the blade mounting member (rotary disk 21) with appropriate strength. are doing.

 In this embodiment having the above-described configuration, first, while the rotation of the blade attachment member (rotary disk 21) is stopped, the knife is frozen or thawed in the meat lump supply space S formed by the guide member 31. Place the meat lump B (not shown) in the state, and gently press down on the supply member lever 35 from above. In this state, the drive motor 17 is rotated to rotate the blade attachment member (rotating disk 21) in the direction of arrow A in FIG. 1 (a). As the blade attachment member (rotating disk 21) rotates, the outermost blade 23 first bites into the end of the meat, and the meat is determined by the blade 23 with a U-shaped cross section. Cut by depth, width.

 The tip of the meat cut in this way is connected to the meat block B, and the end of the cut meat is guided by the blade 23 as it is, and goes downward through the opening 21c. The cutting member 41 is pressed against the cutting member 41 by the lower surface of the rotating member 21, so that the meat is pushed between the plate-shaped cutting members 45 of the cutting member 41, while the cutting member is attached to the cutting member 41. (Rotating disk 2 1) is cut finely by plate-shaped blade 45 to keep rotating.

 Then, the first blade 2 3 proceeds further, and the second blade 2 3 starts cutting force. In this case, since the first blade 23 and the second blade 23 partially overlap in the direction intersecting with the rotation direction, the portion cut by the second blade 23 is the second blade. The cut width is not the size of 23 itself, but the part that does not overlap. Since the cutting depth is set to be the same for all the blades 23, the meat is cut by a predetermined width while being cut from the end face at the same depth.

 In this manner, the meat is sequentially cut by the plurality of blades 23, and is cut by the lower cutting member 41 while being cut, so that the cut meat becomes a finely chopped meat. This shredded meat is finely ground and can be used for hamburgers and shredders. If the cutting member 41 below the blade attachment member (rotating disk 21) is removed,

7 one In this case, a stick-shaped meat cut by the blade 23 of the blade attaching member can be obtained. _C The stick-shaped meat can be used for green pepper meat (chinjaorose) or the like.

 Since the meat lumps B are sequentially cut from the end face as described above, the surface of the meat lumps B on the blade attaching member side changes. In this embodiment, as described above, the blade attachment member (rotating disk 21) has a height approximately equal to the cutting depth of the blade 23 around the plurality of blades 23 installation locations. It has a meat lump support member 21b. As shown in FIG. 3, the meat mass support member 2 1b has a substantially crescent shape that starts from a position delayed from the first knife and extends to the rear of the last knife. 3 supports the plane cut out. For this reason, the meat mass B can be reliably cut out by the blade 23 of the blade attachment member (rotary disk 21) without leaning even if the cutting is performed from the outer end to the inner side.

 Further, as shown in FIG. 2 (a), the bottom of the blade attachment member (rotating disk 21), that is, the cutting member 41 between the beginning and the end of the imaginary spiral line H on the surface of the cutting member 41 side. Has a recess 21 d extending in a direction intersecting the moving direction (arrow A direction) of the blade attaching member (rotating disk 21), and a plate-like blade 45 of the cutting member 41 is formed. In particular, when the meat streaks or meat strips are entangled at the tip, the recess 21 d rotates the streaks or meat strips along with the rotation of the blade attachment member (rotating disc 21). It is designed to discharge toward the outer circumference of the disk 21).

 In the embodiment described above, the blade attachment plate is constituted by a rotating disk 21 rotatable around the axis of the rotating shaft 15, which is shown in FIG. Draw concentric circles C l, C 2, C 3… at equal intervals t from the center of rotation 0, and make an interval equal to the radial interval t between the concentric circles C l, C 2, C 3… Many knives 23 were installed.

In the above-described embodiment, a cutting member that cuts the meat strip that is being cut out by the blade of the blade attachment member in the width direction of the strip is disposed so as to intersect with the moving direction of the blade attachment member. Consisted of a large number of plate-shaped blades located on the side opposite to the supply member of the blade attachment member. As shown in FIG. 8, the cutting force is applied to the cutting tool by the bearing 5 mm on the side opposite to the supply member (lower side in the embodiment) of the blade attaching member (rotating disc 21). The blade mounting member (rotating disk 21) is coaxially supported by the support shaft 15 of the blade mounting member (rotating disk 21). Side) It may consist of a number of rotary blades 45 'that are slid on the surface and rotated around the axis of the support shaft 15. In the illustrated embodiment, the rotary blade 45 'is set to rotate in the opposite direction to the blade attachment member (rotary disk 21).

 The rotary blades 4 5 ′ extend from the vicinity of the support shaft 15 toward the outer periphery, and in the illustrated embodiment, each rotary blade 45 ′ has a radius line centered on the axis of the support shaft 15. It has a straight cutting edge along the edge. Each rotary blade 4 5 ′ force may be arranged so as to intersect with the above-mentioned radius line at a certain angle with respect to the above-mentioned radius line, or an arc shape such as a sickle may be used instead of a straight cutting blade. The cutting tool may have a curved cutting edge. The circumferential distance between the cutting blades of the adjacent rotary blades 45 'is small near the support shaft 15 and increases toward the outer periphery.

 Rotating disk 2 Supports stick-shaped meat cut by blade 2 3 attached to 1 Shaft 15 Rotating disk around multiple axes 4 5 ′ Since the peripheral speed of the tool 2 attached to 1 is small near the support shaft 15 and becomes large toward the outer periphery, the cut meat cut near the support shaft 15 is short and goes to the outer periphery. As a result, the cutting power becomes longer. Since the length of the cut meat is different between the outer peripheral portion and the inner peripheral portion, the volume of the cut meat cut in a dice pattern differs.

 If this cut meat is cooked (seasoned, boiled or baked and heated), the size of the diced meat is different, so the way of infiltration and the degree of heating will not be uniform, resulting in a problem. May occur.

 As a countermeasure against this, in the embodiment described below with reference to FIGS. 9 and 10, it is proposed that the arrangement of the blades 23 be specially devised.

 In this embodiment, as shown in FIG. 9, a large number of blades 23 are arranged along a spiral imaginary line H on a blade attachment member composed of a rotating disk 21. The spiral imaginary line H in this embodiment is arranged as an imaginary line from the outer periphery toward the center as the rotating disk 21 rotates (in the direction of arrow A), and is adjacent to the spiral imaginary line H. As the amount of radial displacement of the blade 23 goes from the outer periphery to the inner periphery of the rotating disc 21,

9 The images are sequentially enlarged at the same ratio or a uniform difference.

 As described above, since the peripheral speed of the blade 23 attached to the rotating disk 21 is small near the support shaft 15 and increases toward the outer periphery, cutting is performed near the support shaft 15. The meat is short, and the cutting power that is cut off toward the outer periphery becomes longer. On the other hand, in this embodiment, the blade 23 is arranged on the rotating disk 21 as described above, and the width of the stick-shaped meat cutout is changed depending on the position of the blade from the rotation axis of the rotating disk. ing. Due to these synergistic effects, the dimensions (volume) of the obtained cut meat are made substantially uniform.

 In other words, the installation position of the blade 23 is set between the outer peripheral portion and the inner peripheral portion of the rotating disk 21, and concentric circles C l, C 2, C 3 around the rotation center 0 of the rotating disk 21 1. It is installed above, but the concentric circles C l, C 2, C 3… are arranged such that the intervals tl, t 2, t 3… are small on the outside and large on the inside. These intervals tl, t2, ΐ3 are selected so that the product of the length of the meat cut by the rotary blade 45 'and the width of the meat cut by the blade 23 is almost constant. Power is preferable. The shape of the blade 23 can be selected in the same manner as in the above-described embodiment.

 In this way, the width of the meat cut out by the cutters 23 is reduced by reducing the radial distance t between the cutters 23 located on the outer side and increasing the radial distance t between the cutters 23 located on the inner side. As shown in Fig. 10, the outside becomes narrow and the inside gradually becomes larger.

 On the other hand, as described above, the peripheral speed of the blade 23 attached to the rotating disk 21 was small near the support shaft 15 and increased toward the outer periphery, so that the blade 23 was attached to the rotating disk 21. The length X of the cut meat cut out from the blade 23 and cut by the rotary blade 45 'is long on the outer peripheral side of the support shaft 15 (indicated by X1 in Fig. 10), and the length of the support shaft 1 It becomes shorter near 5 (indicated by X 3 in Fig. 10).

Therefore, as described above, the width of the meat cut out inside the rotary disk 21 by the cutting tool 23 is widened and the width of the meat cut out outside is narrowed, so that the rotary blade 4 5 The volume of meat cut by 'can be almost constant. Even when the cut meat obtained in this way is cooked (seasoned or heated), the meat volume is almost constant, so the conditions are almost uniform, that is, the temperature and time are the same. Even, even Can be cooked (seasoned or heated). By changing the number of rotations of the rotary blade 45 ', the length of cutting the meat by the rotary blade 45' can be changed. In the above embodiment, the amount of displacement of the blade 23 in the radial direction is changed so as to become wider as it goes inward. That is, the intervals tl, t2, t3 ... between the concentric circles C1, C2, C3 ... were enlarged at a fixed ratio or a fixed difference. However, the manner of this change does not decrease uniformly, but a fixed interval t1 is set for several (group) blades 23 from the outside, and the next several (group) blades 23 May be changed stepwise so that the interval t 2 is slightly wider than the above-mentioned width, and the inner (several) blades 23 are further expanded at intervals t 3. It is possible.

 Also, the arrangement of the spiral virtual line H can be variously modified in the same manner as in the embodiment described with reference to FIGS. 1 to 6. That is, in the embodiment shown in FIG. 9 and FIG. 10, the spiral virtual line H is wound in the center direction from the outside to the inside, but conversely, the spiral virtual line H opens from the inside to the outside. The line H2 may be used, or, in some cases, a combination thereof as in the embodiment shown in FIG.

 Further, in the above embodiment, the rotation axis 0 of the rotary disk 21 and the rotation axis of the rotary blade 45 'are located on the same line, and the rotary disk 21 and the rotary blade 45' are opposite to each other. It was rotating in the direction. By rotating the rotating disk 21 and the rotating blade 45 'in opposite directions, the relative speed is increased, and the cutting of the meat by the rotating blade 45' is ensured. However, it is not essential to rotate the rotating disk 21 and the rotating blade 45 'in opposite directions, and may rotate in the same direction in some cases. Further, the rotation axis 0 of the rotating disk 21 and the rotation axis of the rotary blade 45 'need not necessarily be located on the same line, but may be parallel and close to each other.

 In the above embodiment, the end face of the meat lumps B is cut once by rotating the disk 21 on which the blade is attached. Next, an embodiment in which the cutting efficiency is further improved will be described below.

First, as shown in Fig. 11, by arranging the blades 23, the meat mass B supplied from one supply member is cut twice while the disk 21 rotates. It is possible to use the same machine as in the above-described embodiment, By simply increasing the number of 23 and changing the arrangement, the efficiency was increased by a factor of about 2.

 In FIG. 11, a supply member having the same structure as the supply member of the above-described embodiment is installed. That is, as in the embodiment described with reference to FIGS. 1 and 2, the supply member is a guide member 31, a lever 35, a meat pressing portion 37, etc. The meat supply port of the supply member is shown by imaginary line C in FIG.

 The rotating disk 21 serving as a blade attaching member is provided with two sets of blades 23 arranged in pairs sequentially spaced in the moving direction of the disk 21 and displaced in the moving direction. A space corresponding to the cutting area of the meat lumps B (that is, the supply port C of the meat lumps of the supply member) in the rotation direction of the rotating disk 21 between the two groups (the imaginary line A s in FIG. 11) Are shown).

 If the cut dimensions of the shredded meat are large (for example, a cutting width of 100), as shown in Fig. 11, the arrangement of the blades 23 should be arranged between the two groups in the direction of rotation of the rotating disk 21. However, as shown by the imaginary line A s in FIG. 11, it is sufficient to simply increase the space by a space (indicated by the imaginary line A s in FIG. 11) corresponding to the cutting area of the meat mass B. .

 In the case of small cutting force and small cutting dimensions (for example, cutting width of 4 mm), as shown in Fig. 12, each set of blades 23 A and 23 B in Fig. In the same manner as in the embodiment shown in FIG. 1, a blade 23A arranged along a spiral virtual line H1 wound in the center direction from the outside to the inside, and a spiral virtual line opening from the inside to the outside. They may be arranged as a combination with blades 23 B arranged along H2. With this configuration, as the disk 21 rotates, the blades 23 A, 23 B simultaneously cut from the outer and inner ends of the cut surface of the sliced meat mass B, and simultaneously rotate the disk 21. One revolution of each set can cut 2 3 A and 2 3 8 meat blocks B twice.

Further, when the cutting size is further reduced (for example, the cutting width is about 3 mm or less), it may not be enough to cut the meat lump B simultaneously from both the inner and outer ends thereof. In such a case, it is preferable to cut the meat lump B from the middle part of the cut surface as shown in Fig. 13. In this case, among the blades 23 C that are also cut from around the middle part of the cut surface of the meat block B, the blade 23 C 1 that is cut first is smaller than the other blades as in the above-described embodiment. Or make a cut with only the vertical blade Ability to perform such measures <preferred.

 According to the embodiment shown in FIGS. 11 to 13, the main part of the machine is a force having the same size as that of the above-described embodiment. The arrangement of the cutting tools 23 in the rotating disk 21 is devised. The cutting efficiency of meat can be doubled or more.

 In the embodiment described above, two sets of blades 23 in a group are provided around the rotation center 0 of the rotating disk 21. However, the number of groups of the blades 23 is three or more. It may be. In this case, in order to evenly distribute the load on the rotating disk 21 during the rotation of the rotating disk 21 and smoothly cut, each set is set to the center of rotation of the rotating disk 21. It is preferable to arrange them evenly around. Further, a large number of blades 23 are provided on the rotating disk 21 in the same manner as in the embodiment described with reference to FIGS. 11 to 13.

 As another embodiment, as shown in FIG. 14, a plurality of (two or more) supply members may be provided around the rotation center 0 of the rotating disk 21.

 The supply member includes a guide member 31, a lever 35, a meat pressing portion 37, and the like, similarly to the embodiment described with reference to FIG. 1 and FIG. In this case, the supply member is connected to the center of rotation of the rotating disk 21 so that the load on the rotating disk 21 is evenly distributed during the rotation of the rotating disk 21 and the cutting is performed smoothly. It is preferable to provide them evenly around. A large number of blades 23 are provided on the rotating disk 21 corresponding to the respective supply members, similarly to the embodiment described with reference to FIGS. 11 to 13.

 With this configuration, the meat chunks B supplied from the plurality of supply members are cut by a large number of blades each forming a group, and therefore, the shredding efficiency of the meat shredding device according to the present invention is improved. Is enhanced.

 Further, an embodiment in which a plurality of sets of blades are mounted on a single blade mounting member shown in FIGS. 11 to 13 and a plurality of supply members shown in FIG. 14 are installed. The embodiment described above can be combined with the embodiment.

In the embodiment described above with reference to FIGS. 1 to 4 and FIGS. 6 to 14, the blade attaching member is a rotating disc rotatable about the axis of a vertical rotating shaft 15. The rotating disk 21 is rotated around the axis of the horizontal rotating shaft so that the feeding member supplies the meat mass in the horizontal direction and cuts it in the horizontal direction. It may be. In this case, the supply member is another embodiment described with reference to FIG. What is necessary is just to comprise similarly.

 Another embodiment will now be described with reference to FIG. In this embodiment, the blade attaching member 122 is cylindrical as shown in FIGS. 5 (a) and 5 (b). The cylindrical blade attachment member 1 2 1 has a force-up shape in which one end of the cylinder is closed by a wall 12 1 b, and is located on the opposite side of the cylinder from the center of the wall 12 1 b. The support shaft 1 15 is protruded from the fixed frame 11 by a bearing 1 13 in a horizontal state and cantilevered.The support shaft 1 15 is driven by a drive motor 17 ( (Not shown), and the cylindrical blade attachment member 122 is rotatable around a horizontal rotation axis. A number of openings 1 2 1a are formed on the peripheral surface of the cylindrical blade mounting member 1 2 1 through the blade mounting member 1 2 1 and the blade 2 3 is mounted in these openings 1 2 1 a. ing. That is, as the cylindrical blade attaching member 1 2 1 rotates, a number of blades 23 are sequentially arranged at intervals on a spiral virtual line drawn on the cylindrical surface. When the displacement of the adjacent blades 23 on the line in the rotation axis direction of the cylinder is at most the width of the blade, that is, when viewed in the rotation direction (circumferential direction) of the cylinder, the adjacent blades 23 The blades 23 are installed so that they connect or partially overlap with each other, and the cutting edge of the blade 23 faces the outer periphery of the cylinder.

 The shape of the blade 23 has a U-shaped cross section as in the embodiment described above with reference to FIG. 3 or an L-shaped cross section as shown in FIG. The two legs 23a of the U-shape are perpendicular to the peripheral surface of the blade attachment member 1 2 1 (rotary cylinder), and the other side of the L-shape or the side 23b between the two legs 23a of the U-shape is the blade 23b. It protrudes from the circumference of the cylinder by the depth of cut in parallel with the circumference of the mounting member 1 2 1 (rotating cylinder). When the blade 23 is cut in a horizontal plane and taken in cross section, the inlet side (the front side in the rotation direction of the blade mounting member 12 1 (rotary cylinder)) is wide and the outlet side force is narrow. In the vertical cross-sectional view taken along the vertical plane in the circumferential direction, the inlet side is large, and as it goes to the outlet side, the upper surface force is gradually inclined downward.

A large number of plate-shaped blades 45 extending in the axial direction of the cylinder are aligned with the outer shape conforming to the shape of the inner surface of the blade attachment member 122 to form a cutting member 41, and the cutting member 41 is supported as described above. Attached to the support member 1 16 installed on the fixed frame 11 opposite to the shaft 1 15 and cutting the cutting member 4 1 with the bolt 5 1 and the spring 5 2 in the circle of the blade attachment member 1 2 1 It is pressed against the inner surface of the tube.

 Next, the supply member of this embodiment will be described with reference to FIG. The above-mentioned cylindrical blade attachment member 1 21 is rotatably supported by a bearing 1 13 on a blade attachment member mounting frame 1 19 protruding from one end of the frame 1 1.

 A substantially horizontal transfer table 13 8 is formed on the upper surface of the frame 11. As described below, the pressing plate 1337 can move along the transfer table 1338. It is preferable that the pressing plate 1337 has a surface formed into a curved surface so as to follow the peripheral surface of the cylinder of the cylindrical blade attachment plate 121.Frozen meat is preferably provided on the front surface of the pressing plate 1337. A large number of locking pawls 1337a, each having an appropriate shape, are protrudingly provided for locking. A bracket (not shown) is protrudingly provided on the rear surface of the pressing plate 137, and the bracket is swingably connected to a piston rod of a reciprocating member such as a pneumatic cylinder (not shown) by a pin. Note that the reciprocating member is not limited to the pneumatic cylinder, and may have an appropriate structure such as a combination of a screw rod and a member that reciprocates by rotating the screw rod.

 By the action of the pneumatic cylinder, the pressing plate 1 37 can move forward and backward on the transfer table with respect to the cylindrical blade attachment member 121, and the piston rod of the pneumatic cylinder is reduced on the transfer table by hand. Supply frozen meat block B (not shown).

 Next, the piston rod of the pneumatic cylinder is extended, and the frozen meat block B supplied on the transfer table 1338 is pressed against the cylindrical blade attachment member 122 with a substantially constant set pressing force. The cylindrical blade attachment member 1 2 1 is rotated in one direction by the drive motor 17, and the frozen meat block B is rotated by the blade 23 attached to the cylindrical blade attachment member 12 1 in the same manner as in the previous embodiment. Then, it is cut into a stick of a predetermined size (thickness, width). Further, the stick-shaped chopped meat is guided by the cutting tool 23 and sent to the inside of the cylindrical cutting tool attaching member 121, and similarly to the above-described embodiment, the cut member 41 cuts the dice into small pieces. It is cut into small pieces, and is discharged from the opening 1 2 1c on the side where the support member 1 1 6 of the cylindrical blade attachment member 1 2 1 is installed, and passes through the outlet 1 19 a of the frame 1 19 Be taken out.

In the embodiment described above, the axis of the cylindrical blade attachment member 122 is arranged horizontally. However, they may be arranged vertically. In addition, the blade tip of the blade 23 is installed toward the outer periphery of the cylindrical blade attachment member 1 2 1, but the blade edge of the blade 23 is installed toward the inner periphery of the cylindrical blade attachment member 1 2 1 May be. Further, in the above-described embodiment, the supply member is installed at the fixed position, and the cylindrical blade attachment member 12 1 is rotatable around its rotation axis. However, the cylindrical blade attachment member 12 1 is fixed. The meat supplied from the supply member may be rotated with respect to the cylindrical blade attachment member 122 in such a manner that the meat is supplied. Hereinafter, such an embodiment will be described with reference to FIG.

 In FIG. 15, a hollow cylinder 111a protrudes upward from an end of a bracket 111 arranged substantially horizontally. A cup-shaped cylindrical blade attachment member 1 2 1 is set with its axial center perpendicular to the center of the cup-shaped bottom plate 1 2 1 a and attached to the upper end of the hollow cylinder 1 1 1 a. Fixed. A large number of knives are attached to the cylindrical blade attachment member 1 2 1 with a force-up shape.2 3 Force The same as in the above-described embodiment, with the edge of the knife facing the inner periphery of the blade attachment member 1 21. Has been attached.

 A rotating shaft 13 0 is rotatably mounted in the hollow portion of the cylinder 1 1 1 a at the end of the bracket 1 1 1, and a boss 1 4 0 of a high-speed fan 140 is provided at the top end of the rotating shaft 130. a is integrally attached by a key. A large number of arm portions 140c are provided radially from the boss portion 140a, and the distal end of the arm portion 140c faces in the radial direction of the high-speed fan 140 as shown in FIG. A large number of fan portions 140 Ob composed of substantially vertical plates are provided evenly, and a hollow concave portion is provided above the boss portion 140 a. A pulley 13 1 is attached to the lower end of the rotating shaft 130 with a strong force, and a rotating force is input to the rotating shaft 130 via the pulley 13 1, and a large number of the bosses 140 a together with the boss portion 140 a are provided. The fan section 140b rotates. Further, a hopper 150 for supplying the meat lumps B toward the hollow portion above the boss portion 140a is provided.

 With this configuration, the meat mass B supplied from the hopper 150 is rotated by the fan portion 140 b attached to the rotating shaft 130, and the inner peripheral surface of the cylindrical blade attaching member 1 21 is rotated. , And is cut by a large number of blades 23 attached to the blade attachment member 121, and comes out of the cylindrical blade attachment member 122.

The cutting member attachment member 160 is a disc-shaped bottom 160a, a donut-shaped top 160c, and a circumferential direction between the bottom 160a and the top 160c. Many arranged It is composed of a number of plate-shaped blades 41 and has a cage shape. This cutting member attachment member

The plate-shaped blade 41 attached to 160 surrounds the outer periphery of the cylinder of the blade attachment member 121, and is located just outside the outer periphery of the cylinder of the blade attachment member 121. In addition, the cylindrical member 160b is downwardly protruded from the center of the bottom 160a of the cutting member attaching member 160c.

 The cylindrical part 160b of the cutting member attaching member 160 is located at the lower position of the bottom plate 121 of the cup-like part of the blade attaching member 121, and the cylinder 1 1 1 at the end of the bracket 111. It is rotatably mounted on 1a. A pulley 13 2 is integrally formed or attached to the cylindrical portion 160 a of the cutting member attaching member 160, and the cutting member attaching member 1 is The rotational force is input to the cylindrical portion 160b of 60, and the cutting member attaching member 160 rotates together with the plate-shaped blade 41.

 As described above, meat cut into a stick shape by a large number of blades 23 attached from the hopper 150 and attached to the blade attachment member 121 is then cut into a member attachment member 160. With the rotation of the plate, the plate-shaped blade 41 cuts it into a dice pattern. The chopped meat is delivered to a dispensing hopper located outside the cutting member attachment member 160

Collected from 170.

 When the cylindrical blade attachment member 121 is used, the moving direction is the same as in the embodiment shown in FIGS. 11 to 13 using the disk-shaped blade attachment member 21. A plurality of sets of knives arranged in a displaced manner may be arranged at a space corresponding to the cut surface of the meat mass (the supply port for the meat mass), and as shown in FIG. As in the embodiment described above, a large number of supply members may be sequentially arranged at intervals in the moving direction of the cylindrical blade attachment member 122.

In the present invention, the blade attachment member may be a reciprocally movable plate member instead of the above-described disk or cylinder. When the reciprocating member is used as described above, the blade 23 is attached along the imaginary line in the direction intersecting the moving direction so that the blade sequentially contacts the meat mass by moving the blade attaching member. In addition, the blade is connected or partially overlapped when viewed in the moving direction. In this way, as the blade attachment member reciprocates, the meat is sequentially cut from the end face to a predetermined width on the outward path or the return path into a stick-shaped meat. You. If a cutting member is provided below the reciprocating blade attachment member for the meat having the stick-shaped cross section, fine meat can be obtained as in the above-described embodiment. Industrial applicability

 ADVANTAGE OF THE INVENTION According to this invention, meat can be chopped into small enough sticky or diced shapes without applying excessive pressure to the meat, without impairing the taste and texture of the meat. It is possible to obtain fine meat that can fully enjoy the taste of the meat itself. Therefore, the dish using meat obtained in this way has the original taste of meat and is extremely delicious.

Claims

The scope of the claims 1. A plurality of knives and a meat lump in a group are relatively movable, and each of the knives forms a lateral cut located at a predetermined depth of the meat lump and a depth cut continuous with the lateral cut. It is possible that, as the group of cutlery and the meat block move relative to each other, the subsequent cutlery meat is sequentially cut into a stick shape at a position shifted in the width direction by a lateral cut by the preceding cutlery. Meat shredding method.  2. A large number of blades and meat lumps in a group are relatively movable, and each of the blades forms a lateral cut located at a predetermined depth of the meat lumps and a depth cut continuous with the lateral cut. As the group of knives and the meat mass move relative to each other, the following knives sequentially cut the meat at positions shifted in the width direction by the lateral cutting depth of the preceding knives, and cut by the knives. A method of cutting meat, comprising cutting each piece of meat being served in the width direction to form a piece of meat.  3. A blade attachment member provided with a number of blades in a group, and a supply member for supplying a mass of meat toward the blade attachment member, wherein the number of blades in the group and the meat mass are The plurality of blades are sequentially movable in the relative movement direction and are displaced in one direction orthogonal to the relative movement direction, and the displacement amount is at most the width of the blades. A meat shredding device, characterized in that:  4. A blade attachment member provided with a number of blades in a group, and a supply member for supplying a mass of meat toward the blade attachment member, wherein the number of blades in the group and the meat mass are The plurality of knives are sequentially movable in the direction of relative movement and are displaced in one direction orthogonal to the direction of relative movement, and the amount of displacement is at most the width of the knives. A cutting member for cutting a meat strip being cut by the blade of the blade attaching member in a width direction of the strip is provided on a side of the blade attaching member opposite to the supply member. Meat shredding machine. 5. A blade attachment member comprising a disk having a number of blades in a group and rotatable around a central axis, and a supply member for supplying a mass of meat to the blade attachment member, The plurality of blades in the group are sequentially arranged at intervals on a spiral virtual line drawn on the disk, and the radial direction of the disk of the blade adjacent to the spiral virtual line on the spiral virtual line Wherein the displacement amount of the meat is at most the width of the blade. 6. A blade attachment member comprising a plurality of blades in a group and rotatable about a central axis, and a supply member for supplying a meat mass toward the disk surface of the blade attachment member. The plurality of blades in the group are sequentially arranged at intervals on a spiral imaginary line drawn on the disk, and the blades of adjacent blades on the spiral imaginary line are arranged on the spiral virtual line. The amount of displacement in the radial direction is at most the width of the blade, and the cutting member force for cutting the meat strip being cut out by the blade of the blade mounting member in the width direction of the strip. A meat shredding device characterized in that it is provided so as to face a disk surface on a side opposite to a supply member of a member.  7. A blade attachment member provided with a large number of blades arranged in a group on a circumferential surface, and a supply member for supplying a meat lump toward the circumferential surface of the blade attachment member, comprising: The supplied meat mass and the blade attachment member having the multiple blades are relatively rotatable, and the multiple blades in the group are arranged on a spiral virtual line drawn on the circumferential surface. The meat is shredded, wherein the displacement of the blade adjacent to the spiral virtual line in the rotation axis direction of the cylinder is at most the width of the blade. 8. A blade attachment member provided with a large number of blades grouped on a circumferential surface, and a supply member for supplying meat lumps toward the circumferential surface of the blade attachment member. The supplied meat mass and the blade attachment member having the plurality of blades are relatively rotatable, and the plurality of blades in the group are arranged on a spiral imaginary line drawn on the circumferential surface. The displacement of the blades adjacent to each other on the spiral imaginary line in the rotation axis direction of the cylinder is at most the width of the blade, and the blade is cut by the blade of the blade mounting member. A meat shredding device, characterized in that a cutting member for cutting a thin piece of meat being delivered in a width direction of the small piece is provided on a side opposite to the supply member of the blade attaching member. 9. The cutting member is disposed so as to intersect with the relative movement direction or the rotation direction, and has a plurality of plate-like blades each having a tip located on a side opposite to the supply member of the blade attachment member. The meat shredding device according to any one of 4, 6, and 8. 10. On the cutting member side of the blade attaching member, a concave portion extending in a direction intersecting the relative movement direction or the rotation direction is formed, and is entangled with the plate-shaped blade of the cutting member. The meat slice according to claim 9, wherein the meat slice is discharged. 1 1. The meat according to any one of claims 4, 6, and 8, wherein the cutting member comprises a rotating blade that rotates near the non-supply member side of the blade attachment member. Fine 1 2. The plurality of blades of the blade mounting member have a cutting edge in a cutting depth direction and a horizontal cutting edge connected to the cutting depth direction cutting edge. The meat shredding device according to any one of the above.  1 3. The blade attachment member has a meat lump support member having a height substantially equal to the cutting depth of the blade around the plurality of blade installation locations, and the meat lump support member is provided with the meat lump. The meat cutting device according to any one of claims 3 to 12, wherein the cutting surface is supported by the cutting tool.  1 4. A blade attachment member composed of a disk having a large number of blades in a group and rotatable around a central axis, and supplying a meat mass toward the disk surface of the blade attachment member A plurality of blades in the group are arranged at intervals on a spiral virtual line drawn on the disk, and the blades of the blade adjacent to each other on the virtual line The maximum amount of displacement in the radial direction is the width of the blade, the center axis of the disk is large, and the outer periphery of the disk is small, and the disk is cut out by the blade of the blade mounting member. A cutting member for cutting a certain meat strip in the width direction of the strip is provided so as to face the disk surface on the side opposite to the supply member of the blade attaching member, and the cutting member is formed of the blade attaching member. In the vicinity of the non-supplying member side, the multi-rotation member rotates around a second rotation axis parallel to the rotation axis. The result from the disk blade, the rotary blade shredding device meat, characterized in that has a cutting edge that extends in the outer circumferential direction from the vicinity of the second axis of rotation.  15. The shredded meat according to any one of claims 3 to 14, wherein there are a plurality of groups of the plurality of blades, and the plurality of groups are provided in the relative movement direction. Equipment. 1 6. The blade attachment member is formed of a rotatable disk, and there are a plurality of sets of the plurality of blades. The blade attachment member formed of the disk is provided with the plurality of sets in the relative movement direction. The meat meat according to claim 5, 6 or 14, wherein 17. The meat according to claim 15 or 16, wherein an interval substantially corresponding to the cross-sectional area of the supply member is provided between the plural sets of blades provided in the relative movement direction. Shredding equipment.  1 8. The meat shredding device according to any one of claims 3 to 14, wherein a plurality of supply members for supplying the meat are provided.  1 9. The blade attachment member is formed of a rotatable disk, and a plurality of supply members for supplying meat lumps to the blade attachment member formed of the rotatable disk are provided in a circumferential direction of the disk. The meat shredding device according to claim 5, 6 or 14, wherein the meat shredding device is installed at an interval.