JP2004049034A - Method and apparatus for automatically producing shrimp material for fry/templa - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method and an apparatus each for automatically producing shrimp materials for fry/Templa, enabling automatization and cost-reduction of the whole of the production line by cutting strings of a lot of shrimp raw materials respectively having different body length while automatically equalizing the length after an extending process and solidifying the equalized-length materials. <P>SOLUTION: The method comprises preparing string-cut/extended peeled shrimps with tails, coating the extended peeled shrimp body with creamy substance comprising ground shrimps, starch or wheat flour, putting the peeled shrimps coated with the creamy substance each into a full length equalization hollow part firstly from the cut head part, and solidifying the peeled shrimp equalized into the prescribed full length in the hollow part by heating or cooling. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method and an apparatus for automatically manufacturing a shrimp material for fry and tempura, which can automatically make a whole length of a large number of tailed shrimp having a variation in the entire length to a predetermined length and perform breading and the like.
[0002]
[Prior art]
Conventionally, as an apparatus used for the production of shrimp materials for fries and tempura provided for business use or general household use such as restaurants, shrimp shell automatic peeling machines, automatic shredders for stripped shrimp, straighteners Automatic peeling machines for peeled shrimp, automatic breading machines for peeled shrimp, freezing machines for shrimp with bread crumbs, packaging machines for frozen shrimp, etc. have already been put into practical use.
[0003]
By the way, in a conventional production line for shrimp materials for fries and tempura, work is performed in the order of shrimp shelling, cutting, stretching, shrimp sizing, breading, freezing, and packaging. Has been done.
[0004]
Most of the steps in these production lines have already been automated, but the only thing that has not yet been automated is the step of aligning the shrimp length (after cutting and stretching). The reason for this is that in order to automatically perform the steps of breading, freezing, and packaging on the peeled shrimp after the cutting and stretching, the total length of the shrimp after the cutting and stretching (size in the longitudinal direction) ) Is required to be uniform, but at present, large variations of about 1-2 cm or more occur in the total length of the peeled shrimp after cutting and stretching.
[0005]
That is, the shrimp raw material supplied to the production line for the shrimp material for fry / tempura is preliminarily selected based on a predetermined weight. However, when selecting natural shrimp based on weight, there is inevitably a variation in the overall length. When a large number of shrimp raw materials having variations in their entire lengths are originally cut and stretched, the variations are further amplified, and a difference of about 1 to 2 cm or more often occurs. As described above, if a variation of about 1 to 2 cm or more appears after the cutting and stretching process, it cannot be commercialized as it is, so before moving on to the next breading, freezing, and packaging processes, The lengths are sorted by hand and the overall length is made uniform (those shorter than the standard are stretched by hand, and those longer than the standard are cut off the side of the head cut to make the overall length) Is the current situation.
[0006]
[Problems to be solved by the invention]
As described above, in the conventional production line of shrimp material for fries and tempura, it is necessary to manually adjust the entire length of the shrimp raw material after the cutting and stretching process, which reduces the overall work efficiency. This has led to an increase in the production cost of shrimp materials for fly and tempura.
[0007]
The present invention has been made in view of such problems of the prior art, and automatically aligns a large number of shrimp raw materials having different lengths to the same length automatically after the slitting / extending step. It is an object of the present invention to provide a method and an apparatus for automatically producing a shrimp material for fry and tempura, which can automate the entire production line.
[0008]
[Means for Solving the Problems]
The automatic production method of the shrimp material for fry and tempura according to the present invention for solving such a problem of the prior art is a peeled shrimp that has been previously sorted on the basis of weight and the like and has a variation in its entire length, and the head is A step of making a plurality of cuts in the abdomen of the cut-off stripped shrimp, and removing the cut stripped shrimp so that the total length of the cut shrimp extends about 5 to 15% (or more). Stretching the shrimp surimi, starch, or flour so that the total length of the stretched peeled shrimp is further extended by about 5 to 15%. A step of coating the side and head cut portions of the stripped shrimp peeled, and a full-length alignment recess formed to a fixed size so that the whole of the stripped shrimp can enter the horizontal direction. A step of inserting the creamy substance-coated peeled shrimp into the formed full length alignment recess from the side of the head cutting portion, and the whole body enters the full length alignment recess and the total length is reduced. A step of solidifying the peeled shrimp arranged in a certain size with a method such as heating or cooling while keeping the entire length of the shrimp size, and a step of attaching bread crumbs to the whole of the solidified peeled shrimp. It is a feature.
[0009]
Further, in the method for automatic production of shrimp material for fry and tempura of the present invention, after the step of inserting the peeled shrimp coated with the creamy substance from the head cut portion into the full length alignment recess, Initially at the time of the insertion, the peeled shrimp whose tail has protruded from the end of the recess for full length alignment because its total length is greater than the length in the longitudinal direction of the recess for full length alignment, its full length is due to its own weight. It is desirable to include a step of waiting for the whole body including its tail part to shrink naturally and enter the full length alignment recess.
[0010]
In addition, the method for automatically producing a shrimp material for fry and tempura according to the present invention is directed to a peeled shrimp that has been previously sorted on the basis of weight or the like and has a variation in its entire length, and whose head has been cut off. A step of making a plurality of cuts in the abdomen, and extending the stripped shrimp having undergone the above-described cut along the longitudinal direction so that the entire length thereof is extended by about 5 to 15% (or more). Step, into the full length alignment recess formed in a full size alignment recess formed in a certain size, so that the whole body of the peeled shrimp can enter the substantially horizontal direction, the expanded peeled shrimp, A step of inserting from the head cut portion, and a creamy substance containing a shrimp surimi, starch, or flour on the side and the head cut portion of the peeled shrimp inserted into the full length aligning recess. The coating A step of extending the total length of the peeled shrimp having a smaller total length than the length of the full length aligning recess by about 5 to 15% and aligning it with the full length aligning concave length; In the whole length of the peeled shrimp aligned to a certain size, the step of solidifying by a method such as heating or cooling while keeping the length of the aligned length, and a step of attaching breadcrumbs to the whole solidified peeled shrimp, It is characterized by including.
[0011]
In the method for automatically producing a shrimp material for fry and tempura according to the present invention, the solidifying step is performed by heating or cooling the full-length alignment recesses into which the peeled shrimp are contained, so that the shrimp is fixed in the full-length alignment recesses. It is preferable that the peeled shrimp, which has been adjusted to the entire length, be solidified by heating or cooling as it is.
[0012]
Further, in the method for automatically producing a shrimp material for fly and tempura of the present invention, the solidifying step is performed by vibrating the concave portion for aligning the full length with a vibrator, while rotating the body of the peeled shrimp that has entered therein. Preferably, by heating or cooling the full length aligning recess, the peeled shrimp, which has been adjusted to a predetermined size in the full length aligning recess, is solidified by heating or cooling as it is.
[0013]
In the method for automatically manufacturing a shrimp material for fry and tempura according to the present invention, the recess for full length alignment includes a first recess on which the peeled shrimp is to be placed and a first joint shell of the peeled shrimp. And a second recess in which the tail of the peeled shrimp is placed.
[0014]
In the method for automatically producing a shrimp material for fry and tempura according to the present invention, it is preferable that the creamy substance contains shrimp husk powder that releases aroma of shrimp.
[0015]
Further, the apparatus for automatically producing shrimp material for fry and tempura of the present invention is a method for removing raw shrimp that has been previously selected based on weight or the like and has a variation in its entire length, and whose head has been cut off. An automatic scoring portion for making a plurality of cuts in the abdomen, and a stripped shrimp subjected to the above-described scoring, along its longitudinal direction so that its total length is extended by about 5 to 15% or more. An auto-extension unit for extending the scallop and a cream-like substance containing shrimp surimi, starch, or flour such that the length of the stretched peeled shrimp is further extended by about 5 to 15%. An automatic coating part for coating the side and head cut part of the peeled shrimp, and a concave part for full length alignment formed to a fixed size so that the peeled shrimp can enter almost horizontally. An automatic insertion full length aligning section for inserting the peeled shrimp from the head cut portion into the full length aligning recess, and a peeling shrimp in which the whole body has entered the full length aligning recess are heated. Alternatively, it is characterized by including an automatic solidifying unit for solidifying by a method such as cooling, and an automatic bread crumb attaching unit for attaching bread crumb to the whole of the solidified shrimp.
[0016]
In the apparatus for automatically manufacturing a shrimp material for fry and tempura according to the present invention, the recess for full length alignment includes a first recess on which the peeled shrimp is to be placed and a first joint shell of the peeled shrimp. And a second recess in which the tail of the peeled shrimp is placed.
[0017]
Further, in the apparatus for automatically producing a shrimp material for fly and tempura according to the present invention, the automatic solidifying section may align the full length aligning concave portion and the body of the peeled shrimp inserted into the full length aligning concave portion with the full length aligning portion. It is desirable to be configured to include a vibrator for rotating the concave portion for vibration by vibrating, and a heating or cooling section for heating or cooling the concave portion for full length alignment.
[0018]
BEST MODE FOR CARRYING OUT THE INVENTION
FIG. 1 is a schematic block diagram showing an example of an apparatus (production line) for producing shrimp material for fry and tempura according to an embodiment of the present invention. In FIG. 1, reference numeral 1 denotes a peeled shrimp that has been previously selected on the basis of weight and the like and has a variation in its entire length. This is an automatic scoring machine for performing scoring for making several cuts in the abdomen of the abdomen (see reference numeral 10 in FIG. 2). The automatic slicing machine 1 includes, for example, a plurality of pressing frames (pressing rollers) disposed above a transport belt that transports the peeled shrimp, and a tooth-like shape disposed between the pressing frames (pressing rollers). And a cutter. The peeled shrimp being conveyed by the conveyor belt is cut by, for example, several cuts having a depth of about 2 mm in the abdomen of the peeled shrimp by the cutter while being pressed by the pressing frames (pressing rollers). The muscles in the abdomen are severed.
[0019]
In addition, in FIG. 1, reference numeral 2 denotes a device for extending a stripped shrimp, whose abdomen has been cut by the automatic cutting device 1, along its longitudinal direction so that the entire length is extended by about 5 to 15%. It is an automatic stretching machine. The automatic stretching machine 2 includes, for example, a shrimp mounting bucket that holds a stripped shrimp that has been cut and a shrimp mounted on the shrimp mounting bucket that is gradually moved from the tail side to the head cutting section side. The rolling roller extends the whole body while pressing down from above. The peeled shrimp placed on each shrimp placing bucket is gradually pressed from above by the rolling roller from the tail side to the head cutting part side, so that the whole body is about 5 to 15%, It is extended.
[0020]
In FIG. 1, reference numeral 3 denotes an automatic powdering machine for adhering powder obtained by mixing flour and egg white powder to the peeled stripped shrimp. The automatic powdering machine 3 attaches the powder to the peeled shrimp by, for example, spraying the powder in a shower shape from above the stretched shrimp being conveyed by the conveyor belt. It is to let.
[0021]
In addition, in FIG. 1, reference numeral 4 denotes shrimp surimi (or shrimp lump, fish surimi), starch, flour, shrimp shell powder, shrimp extract, chicken egg egg white, seasoning, and solid preparation. This is an automatic coating machine for coating a mixed flavoring cream (cream-like substance) on the side and head cut portions of the peeled shrimp whose total length is extended by about 5 to 15%. For example, as shown in FIG. 3, the automatic coating machine 4 applies the seasoning cream 13 to the nozzle while rotating and swinging the peeled shrimp, which has been conveyed by the conveyor belt, and whose full length has been extended, by a known mechanism. The side portion and the cut portion of the head of the peeled shrimp 10 are coated by spraying the shrimp 4a in a shower shape or the like. When the seasoning cream 13 is coated on the peeled shrimp 10, the entire length of the peeled shrimp 10 is equal to the thickness of the coated seasoning cream, for example, about 5 to 10% (or about 5 to 15%). ),growing.
[0022]
Further, in the present embodiment, since the shrimp shell powder that strongly releases the scent of shrimp is mixed with the seasoning cream, the fragrant smell of shrimp is obtained from the seasoning cream coated on the whole body of the peeled shrimp. Is strongly released.
[0023]
Further, in the present embodiment, since the seasoning cream 13 is coated on the peeled shrimp 10 as described above, the extract (meat juice) of the peeled shrimp is prevented from escaping outside in a subsequent heating step or the like. .
[0024]
In FIG. 1, numeral 5 denotes the length of the peeled shrimp coated with the seasoning cream, which is inserted into a recess for aligning the total length formed in a predetermined size, so that the total length of the peeled shrimp becomes a predetermined size. This is an automatic full-length aligning / solidifying machine for aligning and solidifying the peeled shrimp while keeping its full-length aligned size. FIG. 4A is a plan view showing a full length aligning recess 11 included in the automatic full length aligning / solidifying machine 5, and FIG. 4B is a side sectional view thereof. Although FIG. 4 shows only one full length aligning recess 11, a plurality of the full length aligning recesses 11 are actually arranged in the automatic forming / solidifying machine 5.
[0025]
As shown in FIG. 4, the recess 11 for aligning the full length includes a portion (recess) 11a into which the peeled body (see FIG. 2) of the peeled shrimp 10 enters and the first joint shell of the peeled shrimp 10 (see FIG. 2). ) Is placed, and a portion (recess) 11c in which the tail (see FIG. 2) of the peeled shrimp 10 is stored and placed. Further, the concave portion 11 for aligning the entire length is constantly heated to about 80 to 90 ° C. by a heater (not shown) arranged on the bottom surface side. The operation of the automatic full length aligning / solidifying machine 5 will be described later.
[0026]
Further, in FIG. 1, reference numeral 6 denotes a method for adhering butter mix (mixture of flour and seasoning) and bread crumbs to the whole body of the peeled shrimp, which has been solidified to a certain size by the automatic full length aligning / solidifying machine 5, and has been solidified. Automatic breading machine. The automatic breading machine 6 is provided in the middle of a transport belt that transports the peeled shrimp 10 solidified by the automatic full length aligning / solidifying machine 5, and removes the butter mix from above the peeled shrimp 10 being transported. It is composed of a part that is dropped in a shower shape to attach the butter mix to the whole body thereof, and a container in which the peeled shrimp 10 to which the butter mix is attached falls and in which bread crumbs are stored. The peeled shrimp 10 solidified by the automatic full length aligning / solidifying machine 5 passes through the butter mix falling in the shower shape, whereby the butter mix is adhered to the whole body, and further thereafter, By falling into the container in which the bread crumbs are stored, the bread crumbs adhere to the whole body.
[0027]
In FIG. 1, reference numeral 7 denotes a refrigerator for freezing the peeled shrimp 10 to which the breadcrumbs have been attached to the whole body by the automatic breading machine 6. This refrigerator 7 is arranged at the end of the conveyor belt. The peeled shrimp 10 frozen in the refrigerator 7 is packed in an automatic packaging machine, stored in a frozen state for a predetermined period, and then shipped for business use (or general household use) at a restaurant or the like according to an order. Is done.
[0028]
Next, the operation of the automatic full length aligning / solidifying machine 5 will be described with reference to FIGS. FIG. 5 shows an operation when the whole length a of the peeled shrimp 10 coated with the seasoning cream is substantially the same as the length b in the longitudinal direction of the full length aligning recess 11. That is, when the peeled shrimp 10 is inserted from the side of the head cut portion into the full length aligning recess 11 (see the arrow α in FIG. 5), the peeling in a state where the seasoning cream is coated is performed. When the length “a” of the shrimp 10 is substantially the same as the length “b” of the concave portion 11 for aligning the entire length, the entire body of the peeled shrimp 10 enters the concave portion 11 for the entire length as it is (FIG. 5 (b)).
[0029]
At this time, the full length aligning concave portion 11 is heated to about 80 to 90 ° C. by the heater, and the body of the peeled shrimp 10 inside the full length aligning concave portion 11 is rotated by a vibrator (not shown). It is vibrated finely. Therefore, since the peeled shrimp 10 is heated while rotating the body in the full length aligning recess 11, the whole (including the seasoning cream) is solidified in the full length uniform size.
[0030]
In the present embodiment, as described above, before inserting the peeled shrimp 10 into the full length aligning recess 11, the flavor shrimp 10 is coated to increase the total length of the peeled shrimp 10 by about 5 to 10%. Therefore, when the peeled shrimp 10 is inserted into the full length aligning recess 11, the total length a of the peeled shrimp 10 in a state where the seasoning cream is coated (the total length is increased by about 5 to 10%) is obtained. There is no case where the length is smaller than the length b of the recess 11 for aligning the entire length.
[0031]
Next, FIG. 6 shows an operation in the case where the total length a of the peeled shrimp 10 coated with the seasoning cream is larger than the length b in the longitudinal direction of the full length aligning recess 11. That is, when the length a of the peeled shrimp 10 coated with the seasoning cream is larger than the length b of the concave portion for full length alignment, the peeled shrimp 10 is used for full length alignment from the side of the head cut portion. When inserted into the concave portion 11, the tail portion 10a protrudes outside the full length aligning concave portion 11 (a state shown in FIG. 6A).
[0032]
However, even in the case of FIG. 6A, the entire length of the peeled shrimp 10 naturally shrinks due to its own weight within a very short time (for example, 1 to 2 seconds) thereafter (see FIG. 6A). 6 (b)). Finally, as shown in FIG. 6 (c), the whole body comes into the full length aligning recess 11 properly.
[0033]
That is, the peeled shrimp 10 has been stretched by about 5 to 15% of the entire length from the time of the muscle cutting by the stretching step after the muscle cutting, and thereafter, by the coating step of the seasoning cream, the total length is further reduced by about 5 to 15%. Since the total length is increased by about 5 to 10%, the tail portion 10a initially protrudes from the full length alignment recess 11 when inserted into the full length alignment recess 11 (the state shown in FIG. 6A). ), The entire length can be naturally shrunk by at least about 5 to 20% due to its own weight. (The seasoning cream moves from the cut head to the side of the body.) When the total length is reduced by the thickness of the seasoning cream, the width of the torso is increased by that amount, and when the entire length is reduced at the time of cutting and stretching, the width of the torso is slightly increased. Made). Therefore, even if the stripped shrimp 10 is in a state where the tail portion 10a protrudes at the beginning of insertion because the total length a is larger than the total length b of the full length aligning concave portion 11 (see FIG. The body shrinks naturally under its own weight in a short time (see FIG. 5B), and finally the whole body enters into the full length aligning recess 11 (see FIG. 5C).
[0034]
At this time, the full length aligning concave portion 11 is heated to about 80 to 90 ° C. by the heater, and the body of the peeled shrimp 10 inside the full length aligning concave portion 11 is rotated by a vibrator (not shown). It is vibrated finely. Therefore, the peeled shrimp 10 is heated while rotating its body in the full length aligning recess 11, so that the whole body (including the seasoning cream) is solidified with the full length uniformed full length size. Become like
[0035]
As described above, according to the present embodiment, (1) even if the total length a of the peeled shrimp 10 after cutting and extending is smaller than the length b of the concave portion 11 for aligning the full length, the seasoning cream is coated in advance. The total length a of the peeled shrimp 10 after coating with the seasoning cream is at least substantially equal to or at least the length b of the concave portion 11 for aligning the full length. That is all. When the full length a of the peeled shrimp 10 after coating with the seasoning cream was substantially the same as the length b of the concave portion 11 for full length alignment, the peeled shrimp 10 was inserted into the concave portion 11 for full length alignment. At this time, the whole body of the peeled shrimp 10 enters the full length aligning recess 11 and is aligned as it is, and is further heated and solidified in the size adjusted to the full length. The operation in the case where the entire length a of the peeled shrimp 10 becomes larger than the length b of the concave portion 11 for full length alignment as a result of coating the seasoning cream is the same as the following (2).
[0036]
(2) If the total length of the peeled shrimp 10 after the cutting and extension is equal to or greater than the length b of the concave portion 11 for aligning the full length, coating the seasoning cream reduces the total length a of the peeled shrimp. When the peeled shrimp 10 is inserted from the cut portion of the head into the recess 11 for full length alignment, the entire length a of the shrimp 10 is reduced by its own weight in a very short time. It naturally shrinks to almost the same length as the length b of 11. Then, the whole body of the peeled shrimp 10 enters the concave portion 11 for full length alignment (lying in a substantially horizontal direction) and is aligned in that state (the state shown in FIG. 6C). Further, the peeled shrimp 10 whose full length has been aligned is heated by a heater to be solidified to have the full length whose entire length has been aligned.
[0037]
Therefore, according to the present embodiment, the total length of the raw material shrimp varies, so that a large variation occurs in the total length of the peeled shrimp after cutting and stretching (the total length of the peeled shrimp after cutting and stretching). However, there are those having a length smaller than the length b of the concave portion 11 for aligning the entire length and those having a length larger than that of the concave portion 11). By inserting the shrimp 10 coated with the seasoning cream into the full length aligning recess 11 by inserting it into the full length aligning concave portion 11 from the side of the head cut portion, the entire length a of the shrimp 10 is the same size as the length b of the full length aligning concave portion 11. Can be aligned to the full length.
[0038]
As described above, according to the present embodiment, the conventional shredded shrimp, which is previously sorted on the basis of weight or the like and has a variation in its entire length, and whose head is cut off, is compared with the conventional shrimp. In addition to stretching the hair so that it is stretched, the flavoring cream is coated, and then inserted (inserted) from the side of the head cutting part into the full length alignment recess formed to a certain size. Therefore, before the breading step, the entire length of all the peeled shrimp can be automatically set to a fixed size (without manual operation) and solidified.
[0039]
That is, according to the present embodiment, for example, (1) Even if the total length of the stripped shrimp was only 9 cm at the time of cutting and extending, the seasoning cream was coated on the side and the head cut portion of the stripped body, for example, the full length of 10 cm. After that, by inserting it into the full length aligning recess 11 having, for example, a total length b of 10 cm, the entire length can be finally adjusted to 10 cm and solidified.
[0040]
(2) The peeled shrimp, which had a total length of 10 cm at the time of cutting and stretching, becomes large, for example, 11 cm as a result of coating the seasoning cream. By inserting from the side of the head cut portion into the full length aligning concave portion 11, it gradually shrinks naturally by its own weight (the seasoning cream attached to the head cut portion of the peeled shrimp moves toward the body portion) (The overall length is slightly reduced due to movement, etc.), so that the entire length can be finally set to 10 cm and solidified.
[0041]
(3) The peeled shrimp, which had a total length of 11 cm at the time of cutting and extending, becomes as large as, for example, 11.5 cm as a result of coating the seasoning cream, and thereafter, has a total length of, for example, 10 cm. b, by being inserted from the side of the head cutting portion into the full length aligning concave portion 11, it gradually shrinks naturally by its own weight (the seasoning cream attached to the head cutting portion of the peeled shrimp is removed from the body portion). To the side, the overall length shrinks slightly, and furthermore, the stretched portion slightly shrinks due to the extension after cutting, so that it is possible to finally solidify the entire length to 10 cm.
[0042]
As described above, according to the present embodiment, since the peeled shrimp selected based on the weight in advance is used, the peeled shrimp having a large variation of about 1 to 2 cm or more in the total length size at the time of cutting and stretching is used. Is coated with the seasoning cream and inserted into the full length aligning recess 11, so that the entire length can be adjusted to the same overall size, and it is possible for all the peeled shrimps 10 to be aligned and solidified as they are. You can do it without having to worry. Therefore, according to the present embodiment, it is necessary to manually select the length of the peeled shrimp in which the total length has a variation of about 1 to 2 cm or more after cutting and extending as in the related art, and to make the entire length uniform. Since no work is required, the production line for the shrimp material for fry and tempura can be made more efficient, and the entire production line can be automated.
[0043]
As mentioned above, although one Embodiment of this invention was described, this invention is not limited to this, A various change is possible. For example, in the above-described embodiment, in order to solidify the peeled shrimp 10 having a uniform length in the full length alignment recess 11 in a full length alignment recess 11 by coating a seasoning cream, the heating unit is used to solidify the peeled shrimp 10. The shrimp 10 is heated through the slab. However, in the present invention, the entire length aligning concave portion 11 is cooled to, for example, −20 to −30 ° C. by using a cooler. The peeled shrimp 10 in the concave portion 11 may be cooled and solidified. (For a raw peeled shrimp, cooling rather than heating can maintain fresh freshness with higher accuracy).
[0044]
In the above-described embodiment, the seasoning cream is peeled off in the form of a shower and sprayed onto the shrimp 10 (see FIG. 3) to coat the seasoning cream on the shrimp 10. The flavored cream may be coated on the peeled shrimp 10 by injecting it into a predetermined container in advance, dropping the peeled shrimp 10 being transported into the container, and then taking out.
[0045]
In the above-described embodiment, the flavoring cream is applied to the shrimp 10 by spraying the flavoring cream onto the shrimp 10 in a shower (see FIG. 3). However, in the present invention, for example, an uncoated peeled shrimp (stripped cut and stretched tailed shrimp) is first inserted into the full length aligning recess 11, and then, While vibrating the full length aligning concave portion 11 with the vibrator and rotating the body of the peeled shrimp 10 inside the concave portion 11, as shown in FIG. You may make it coat the side part of the peeling body of the peeling shrimp 10, and a head cutting part. When the seasoning cream is to be coated on the peeled shrimp 10 that has entered the recess 11 for aligning the full length, the total length a of the shrimp 10 after the slitting and extension is equal to the length b of the recess 11 for aligning the full length. Even when the size is smaller, the peeled shrimp 10 inserted into the full length aligning recess 11 is coated with the seasoning cream, so that the full length a of the peeled shrimp 10 is increased by the thickness of the seasoning cream, and the almost full length aligning recess is formed. 11 is the same as the length b.
[0046]
Moreover, in the said embodiment, after performing breading with the said automatic breading machine 6, it is made to freeze and pack and preserve | save by the refrigerator 7, However, In this invention, it is not limited to this, For example, In place of the refrigerator 7, an automatic fryer (fryer) is arranged, and the peeled shrimp 10 to which the whole bread crumbs are adhered by the automatic breading machine 6 is fried in oil according to an order, and eats and drinks. You may make it ship for business use (or general household use) used in a shop etc. Further, in the present invention, all of the peeled shrimp 10 having the breadcrumbs adhered to the whole body thereof by the automatic breading machine 6 are fried in oil by an automatic fryer (fryer), and then frozen and packaged by a refrigerator. Then, after storing for a predetermined period in a frozen state, it may be shipped for business use (or for general household use) used in a restaurant or the like according to an order.
[0047]
【The invention's effect】
As described above, according to the method and apparatus for automatically producing a shrimp material for fry and tempura of the present invention, since stripped shrimp having a variation in the entire length are used because the shrimp is sorted based on weight or the like in advance. Even if there is a large variation in the overall length during cutting / extension, the seasoning cream is coated on the side and head cuts of the peeled meat and inserted into the recess for full length alignment, so that all are finally the same. The entire length can be automatically adjusted to the full length size and automatically solidified as it is. Therefore, according to the present invention, it is conventionally necessary to "select the length manually to make the entire length uniform for the peeled shrimp in which the total length has a variation of about 1 to 2 cm or more after cutting and extending. Work "is unnecessary. Therefore, according to the present invention, the production line for the shrimp material for fry and tempura can be made much more efficient and cost-effective than before, and the entire production line can be automated.
[0048]
Further, in the present invention, the full length aligning recess is constituted by a recess on which the peeled shrimp is placed, a projection on which the first joint shell is placed, and a recess on which the tail is placed. Therefore, the whole body of the peeled shrimp when inserted into the full length aligning recess is held in a substantially horizontal direction, and the body of the peeled shrimp is held in the full length aligning recess (by vibration or the like). It can be easily rotated.
[0049]
Further, in the present invention, the full length aligning recess is configured by a recess in which a peeled shrimp is placed, a projection in which the first joint shell is placed, and a recess in which a tail is placed, When heating or cooling the full length aligning recess while rotating the internal peeling shrimp in the body direction by vibrating the full length aligning concave portion with a vibrator, peeling the inside of the full length aligning concave portion is performed. Just by inserting the shrimp, the entire length of the peeled shrimp and the solidification of the peeled shrimp having the same length can be automatically performed.
[0050]
Further, in the present invention, since the seasoning cream is coated on the side portions and the cut portion of the head of the peeled shrimp, the delicious extract (meat juice) of the shrimp comes out from the peeled meat at the time of subsequent heating or the like. Can be prevented.
[0051]
Further, in the present invention, since the shrimp shell powder that strongly releases the scent of shrimp is mixed into the seasoning cream, the fragrant scent of shrimp is removed from the seasoning cream coated on the whole body of the peeled shrimp. Be able to release strongly.
[0052]
Further, in the present invention, the peeled shrimp having a large variation in the entire length at the time of cutting and extending the muscle is first inserted into the full length aligning recess, and then the flavoring cream is stripped from the side and the head cut portion. (Thus, the total length of the peeled shrimp whose total length after cutting and extending is smaller than the length of the full length aligning recess is increased by about 5 to 15% to be the same as the length of the full length aligning concave. Even if you do so, all peeled shrimp are automatically made to the same full length size, as in the case where the seasoning cream is coated as described above and then inserted into the full length alignment recess. The entire length can be adjusted and automatically solidified as it is, and the production line for shrimp materials for fry and tempura can be made much more efficient and lower cost than before, and the entire production line can be automated. So as to.
[Brief description of the drawings]
FIG. 1 is a schematic block diagram for explaining an entire configuration of an automatic apparatus for producing shrimp material for fry and tempura according to an embodiment of the present invention.
FIG. 2 is a perspective view showing a raw tail-peeled shrimp with its head removed.
FIG. 3 is a diagram for explaining an example of the operation of the automatic coating machine included in the present embodiment.
FIG. 4A is a plan view showing a full length aligning recess of the automatic full length aligning / solidifying machine included in the present embodiment, and FIG. 4B is a side sectional view thereof.
FIG. 5 is a diagram for explaining the operation of the automatic full length aligning / solidifying machine included in the present embodiment.
FIG. 6 is a diagram for explaining the operation of the automatic full length aligning / solidifying machine included in the present embodiment.
FIG. 7 is a view for explaining another example of the coating operation of the seasoning cream on the peeled shrimp in the present invention.
[Explanation of symbols]
1 automatic cutting machine
2 Automatic stretching machine
3 automatic powdering machine
4a, 12 nozzles
4 Automatic coating machine
5 Automatic full length aligning / solidifying machine
7 Refrigerator
10 Shrimp with tail
10a tail
11 Depressed part for full length alignment
13 Seasoning cream

Claims (10)

An automatic method for producing shrimp material for fry and tempura,
A step of making a plurality of cuts in the abdomen for a peeled shrimp with a tail that has been previously sorted based on weight and the like and has its head cut off, which is a peeled shrimp with variation in its entire length,
A step of extending the stripped shrimp having undergone the above-mentioned scoring so that the total length thereof is extended by about 5 to 15% or more;
By coating a creamy substance comprising shrimp surimi, starch, or flour on the side and head cuts of the stripped stripped shrimp, the overall length of the stripped stripped shrimp is further reduced. Elongating 5-15%,
The cream-like substance-coated peeled shrimp is placed in a full-length aligning recess formed to have a uniform size and formed so that the whole body of the peeled shrimp can enter the horizontal direction substantially. Inserting from the side of the head cutting portion,
A step of solidifying the peeled shrimp in which the whole body enters the concave portion for the full length alignment, and the total length is aligned to a constant size, with the full length aligned size,
A step of attaching breadcrumbs to the whole of the solidified peeled shrimp,
An automatic method for producing a shrimp material for fry and tempura, comprising: 2. The method according to claim 1, wherein after the step of inserting the peeled shrimp coated with the cream-like substance from the side of the head cutting portion into the full length aligning recess, the entire length is initially set at the time of the insertion. The peeled shrimp whose tail is protruded from the end of the recess for full length alignment because it is larger than the longitudinal length of the recess for full length alignment, the full length naturally shrinks by its own weight, and the whole body including the tail A step of waiting for the shrimp material to enter the recess for aligning the full length. An automatic method for producing shrimp material for fry and tempura,
A step of making a plurality of cuts in the abdomen for a peeled shrimp with a tail that has been previously sorted based on weight and the like and has its head cut off, which is a peeled shrimp with variation in its entire length,
A step of extending the stripped shrimp having undergone the above-mentioned scoring so that the total length thereof is extended by about 5 to 15% or more;
The extended peeled shrimp is inserted into the full length aligning recess formed in a uniform size and formed so that the whole body of the peeled shrimp can enter the substantially horizontal direction. Inserting from a cutting portion;
By coating a cream-like substance containing a shrimp surimi, starch, or flour on the side portion and the head cutting portion of the peeled shrimp peeled into the full length aligning recess, the full length aligning recess is formed. Elongating the total length of the peeled shrimp whose total length is shorter than the length by about 5 to 15% to equalize the length of the full length aligning recess;
A step of solidifying the peeled shrimp, the entire length of which is aligned to a constant size, in the full length alignment recess, with the entire length aligned size,
A step of attaching breadcrumbs to the whole of the solidified peeled shrimp,
An automatic method for producing a shrimp material for fry and tempura, comprising: 4. The solidifying step according to claim 1, 2 or 3, wherein the solidifying step is performed by heating or cooling the full-length aligning recess into which the peeled shrimp has entered, thereby heating or cooling the peeled shrimp. Characteristic automatic production method of shrimp material for fries and tempura. 5. The recess according to claim 1, wherein the full length aligning recess includes a first recess on which the peeled shrimp is to be peeled, a projection on which a first joint shell of the shrimp is mounted, and And a second recess in which the tail of the shrimp is placed. The solidifying step according to any one of claims 1 to 5, wherein the solidifying step includes: vibrating the full length aligning concave portion with a vibrator to rotate the body of the peeled shrimp that has entered therein, thereby forming the full length aligning concave portion. A method for automatically producing a shrimp material for fry / tempura, wherein the whole body of the peeled shrimp is heated or cooled to solidify the shrimp with the same length. The method according to any one of claims 1 to 6, wherein the creamy substance contains shrimp shell powder that releases a scent of shrimp. Automatic production equipment for shrimp material for fry and tempura,
To cut a raw shrimp with raw tail, which is pre-sorted on the basis of weight etc. and has a variation in its length, and whose head is cut off, to make multiple cuts in the abdomen An automatic scorer,
An automatic extension unit for extending the stripped shrimp that has undergone the above-mentioned scoring so that the total length thereof is extended by about 5 to 15% or more;
A creamy material containing shrimp surimi, starch or flour is applied to the sides and head of the stripped shrimp strip so that the total length of the stripped strip shrimp is further extended by about 5-15%. An automatic coating section for coating the cutting section,
The extended peeled shrimp is cut into its head in a full length aligning recess formed in a uniform size and formed such that the peeled shrimp can enter the horizontal direction. Automatic insertion full length alignment part for inserting from the part,
An automatic solidifying unit for solidifying the peeled shrimp whose entire length has been aligned by entering the whole body into the full length aligning recess, with the entire length aligned,
An automatic breadcrumb attaching section for attaching breadcrumbs to the whole of the solidified peeled shrimp,
An automatic production apparatus for shrimp material for fry and tempura, comprising: 9. The full length aligning recess according to claim 8, wherein a first recess in which a peeled shrimp is placed, a protrusion on which a first joint shell of the peeled shrimp is placed, and a tail of the peeled shrimp are placed. And a second concave portion to be made. 10. The automatic solidifying unit according to claim 8, wherein the automatic solidifying unit is configured to rotate the full length aligning recess and the body of the peeled shrimp inserted into the full length aligning recess by vibrating the full length aligning recess. An apparatus for automatically producing a shrimp material for fry and tempura, comprising: a vibrator; and a heating or cooling unit for heating or cooling the recess for aligning the full length.

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