JP2769796B2 - Shaving node manufacturing equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus capable of producing a cut node having a high extract content by eliminating a pretreatment step of the shaving process so as to eliminate the flow of the extract component.

[0002]

2. Description of the Related Art Conventionally, fish knots such as bonito have become very hard due to drying, and have little moisture if used as they are, so they are difficult to cut. ing.

[0003]

However, in such a pretreatment, there is a problem that the extract in the fish spills out due to moisture. In addition, in such a pretreatment, the water distribution of the fish meat must be kept at least 24 hours after water immersion or steaming to ensure uniform water distribution, so that the quality is deteriorated due to proliferation of fungi and bacteria. There is.

[0004] In order to solve such a problem, there is, for example, one disclosed in Japanese Patent Application Laid-Open No. 58-43736.
According to this, the fish segments before shaving are immersed in water, washed with water, then allowed to stand for 10 hours or more to allow moisture to penetrate inside, and then subjected to hot air treatment. However, in this case, there is still a problem that the extract component flows out and it takes time to allow the extract to permeate the water.

[0005] Therefore, as seen in Japanese Patent Publication No. 4-6325, the raw fish was boiled for a short time until the surface was denatured with the raw meat inside, and the surface was denatured with the raw meat inside. Smoked fish knot material, and further 10 in a rotating container
There is a type in which dry heating is performed at a temperature of 0 to 200 ° C. to produce shaved knots.

[0006]

SUMMARY OF THE INVENTION
According to the publication No. 5, there is no outflow of the extract due to steam or water, and sterilization and uniformity of water can be achieved. However, there is a problem that the flesh is slightly hardened by drying by dry heating and it is hard to cut. Therefore, the present invention has been made to solve the problems found in the prior art, and an object of the present invention is to provide an apparatus for producing a high quality cut node with high extract content.

[0007]

In order to achieve the above object, an apparatus for manufacturing a shaving node according to the present invention comprises a first section for performing wet heating by blowing hot air together with steam into a rotary drum which is a main body of a roasting apparatus main body. A second section for roasting by blowing hot air is provided continuously so that the wet heating and roasting of the fish segments can be performed continuously.

In the manufacturing apparatus, a first section for performing wet heating by blowing hot air together with steam into a rotary drum constituting a main body of the roasting apparatus, and a second section for performing roasting processing by blowing hot air are provided in series. It is configured such that wet heating and roasting of the fish segments can be performed continuously.

[0009]

[Effect] The fish knots are put into the rotatable drum of the roasting apparatus main body, and hot air mixed with live steam is blown into the first section, or steam or water is sprayed into the first section containing hot air. Wet heating. The humidification at this time is adjusted in consideration of the moisture and size of the fish segments, the amount of preparation, and the heating temperature so that dripping does not occur due to excessive humidification. In this first section, the central temperature of the fish segments is heated to about 50-80 ° C.
In the second section, roasting heats the central temperature of the fish to about 60-100 ° C. Then, the heat-treated fish segments are cooled to about 60 to 30 ° C. and cut.

[0010]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view showing an embodiment of an apparatus for producing a cut node according to the present invention. FIG. 1 shows the flow of the rotary fluidized roasting apparatus used in the present invention. In the figure, reference numeral 1 denotes a roasting apparatus main body composed of a cubic casing equipped with a rotating drum inside, and the roasting apparatus main body 1 is provided with a material charging port 2 communicating with the rotating drum at one end in the longitudinal direction. , A product outlet 3 at the other end also communicating with the rotating drum
Is provided. A spiral feed blade for sequentially transferring the material is provided on the inner peripheral wall of the rotary drum. The inside of the rotating drum is divided into a first section 4 and a second section 5.

The first section 4 and the second section 5 of the rotary drum are connected to pipes 8 and 9 for sending hot air heated by burners 6 and 6 through blowing fans 7 and 7, respectively. Further, a pipe 9 connected to the first section 4
Is connected to a pipe 10 for feeding steam to feed steam and mix it with hot air. The exhaust heat flowing through the rotating drum is returned to the pipes 8, 8 via the pipes 12, 12 via the heat exchanger 11, and is reused. An exhaust fan 14 is connected to the heat exchanger 11 via a pipe 13.

Then, bonito bonito is fed as a raw material from the material input port 2 of the roasting apparatus main body 1 configured as described above. The water content and extract content of this bonito are 20.4%
Of raw materials. Then, in the first section 4, while heating at 120 ° C. for 7 minutes while blowing steam, the central temperature of the dried bonito is heated to 50 ° C., and then in the second section 5, roasted at a temperature of 200 ° C. for 5 minutes. The central temperature of the dried bonito was heated to 70 ° C., continuously taken out from the product outlet 3 and allowed to cool, and cut when the central temperature of the dried bonito dropped to 50 ° C.

[0013] In this case, the wet heating in the first section makes the water in the fish segments uniform, and the temperature can be raised to near the target center temperature while suppressing the evaporation of the water. In addition, by first supplementing the transpiration of water due to the roasting in the second section, the roasting can raise the fish to the target center temperature in a short time.
At this time, the water content of the fish knots is slightly reduced, and the surface layer of the fish knots is slightly hydrated in the first section, and the water in that portion is preferentially evaporated. By such a treatment, the water in the fish segment is kept uniform, the softening and sterilization of the fish segment can be performed at the same time, and the shaving operation becomes easy.

The bonito thus produced has a water content of 1
The extract content was 8.4% and the extract content was 19.8%. The color was pale pink, and a good product without curling was obtained.

[0015]

As described above, the apparatus for manufacturing a shaving node according to the present invention connects the first selection for wet heating and the second selection for roasting processing in the rotary drum which is the main body of the roasting apparatus main body. Since the wet heating and roasting of the fish segments can be performed continuously, the raw material is uniformly heated with the hot air by rotating and processing the raw material, so that the raw material is processed in a short time. Then, extract content is not and Toittako that flows out does not perform pre-processing such as water immersion and cooking of traditional fish clause class, which has been a cause of the extract content to flow out.

[Brief description of the drawings]

FIG. 1 is a schematic configuration diagram of an apparatus for manufacturing a sharpened node according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Roasting apparatus main body 4 1st section 5 2nd section

Claims (1)

(57) [Claims] 1. Inside a rotating drum which is a main body of a roasting apparatus main body
1st section where steam is blown with hot air and wet heat is applied
And a second section for roasting by blowing hot air
And the wet heating and roasting of fish
Manufacture of cut-off nodes characterized by the ability to perform
apparatus.