JP3078742B2 - Chikuwa manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a multi-layered crew.

[0002]

2. Description of the Related Art Conventionally, both ends of a skewer made of an iron bar are gripped by projections of a chain conveyor, and a soft cloth supplied on a rotating large-sized drum is wound around the skewer during transfer. At that time, the flexible fabric supplied while rotating in the same direction as the outer periphery of the drum around the lengthwise center line of the skewer by the transfer by the chain conveyor and the resistance of winding the flexible fabric supplied on the drum, It is wound in a tubular shape around the skewer.

[0003] Such a tubular soft dough was transferred to a heating and drying chamber together with a skewer to solidify it, the surface was scorched, and the skewer was removed to obtain a single-wound chiniku product.

According to the above-mentioned conventional method, the cinch is a single layer. Since the soft dough has a large amount of water and is extremely soft and soft plastic, it is not possible to skew a plurality of doughs into a double layer at a time in the soft state. Because it is impossible, it is difficult to produce double-wrapped chunks, and mass production by machine is also impossible.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a multi-rolled cuff with good appearance and taste, in which oils do not appear on the surface by coating a dough of a gelatinous substance (eg, blowfish skin, meat). The purpose is to mass-produce.

[0006]

In order to achieve the above-mentioned object, the present invention is based on fish meat, which is kneaded with water to form a dough. The first step of wrapping and the degree of solidification of the wrapped dough is
The dough is solid enough to solidify on the skewer and the surface is viscous or
A second step of suitably solidified while keeping the wear resistance, the
A third step of rotating the appropriately solidified dough together with the skewer and winding the other dough on the outer peripheral surface of the cylindrical wound dough; and further solidifying the outer peripheral surface of the dough to form an inner cylindrical winding. The first invention, wherein the third step is performed on the outer peripheral surface of the tubular wound cloth appropriately solidified in the second step of the crevice manufacturing method, which is characterized by all steps of the fourth step of forming a plurality of rolls integrally formed with the dough. First, second, third and fourth steps
It is configured by the method for manufacturing a crevice according to the first or second aspect of the invention, wherein the steps are performed continuously.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, a dough 1 which is a flexible and extremely weak plastic body is wound around a rotary skewer 3 by a well-known dough wrapping machine 5 together with a skewer 3 by steam, gas or hot air. When transferred and circulated into the greenhouse 6, the dough solidifies to an appropriate hardness.

The degree of coagulation must be such that the dough solidifies into the skewer 3, but it is sufficient if the surface is kept viscous or adhesive.

[0009] The second dough 2 is wound around the outer periphery of the cylindrically wound dough 4 wound around the skewer 3 and solidified by the dough winding machine 7 in a conventional manner, thereby forming one body 2. It can be made a double wound.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The main material is fish meat, and when a coloring agent is added and kneaded with water, soft and sticky or sticky soft doughs 1 and 2 are obtained. The doughs 1 and 2 are plastic without fluidity, but have a weak shape-retaining force and a soft paste.

As shown in FIG. 3, in the flexible cloth winding machine 5, flanges 9 and 9 are formed on the outer peripheral edge of the large-sized drum 8, and a wet bleaching cloth 8 'is wound around a rubber plate.

Transfer chains 10 and 10 for the skewer 3 are provided on both sides of the large-sized drum 8, and double-sided support projections 11 and 12 for the skewer 3 are provided at predetermined intervals on links of the chains 10 and 10. The central part of the skewer 3 erected on 11 and 12 is erected at right angles above the flanges 9 and 9.

In this state, the large drum 8 and the chain 10,
10 is rotated in the directions of arrows a and a 'to
When a certain amount of the soft dough 1 is supplied to the central portion of the skewer 3 which moves with the skewer 3, the soft dough 1 is supplied onto the wet bleached cloth 8 'between the skewer 3 and the flanges 9, 9, and the skewer 3 is moved in the direction of arrow b. The flexible fabric 1 is wound around the skewer 3 in the state shown in FIG. 3 to FIG. 1, enters the heating chamber 6 from the chains 10 and 10 via the spiral conveyor, and circulates through the chamber 6 to have an appropriate hardness. Solidifies into
It is continuously supplied to the second flexible cloth winding machine 7.

In the second flexible dough wrapping machine 7, a different color, a different fish meat, a sesame, a spice and the like are added to the outer periphery of the tubular wrapped dough 4 solidified on the skewer 3 by adding a coloring agent by a conventional method. The dough 2 is wound twice in the manner shown in FIG. 3, and further heated and solidified by being transferred to a heating chamber 6 'by a chain conveyor 10, 10 or a spiral conveyor. 13, the skewers 3 are taken out of the machine together with the skewers 3, and the skewers 3 are extracted to obtain products (the longitudinal section is shown in FIG. 4).

As shown in FIGS. 2 and 4, a boundary portion 14 between the inner cylindrical wound material 4 and the outer wound solidified material 4 'is formed by integrally solidifying the two types of the materials 4, 4'. Never separate.

In FIG. 5, reference numeral 15 denotes a flexible dough supply hopper.

[0017]

According to the present invention, as described above, a very soft and weak plastic material is wrapped around the outer periphery of the rotary skewer in a single cylindrical manner by a conventional method, and after appropriately heating and solidifying, Because the above-mentioned flexible fabric is wound twice around the outer periphery in a usual manner, the outer flexible fabric is well adapted to and adheres to the appropriate inner coagulated fabric, and can be integrated into a double layer, as well as multiple layers of one piece. It has the effect of mass-producing and combining taste and color to improve the commercial value.

[Brief description of the drawings]

FIG. 1 is a perspective view of a single winding crew according to first and second steps of the present invention.

FIG. 2 is a perspective view of a double-wrapped claw according to third and fourth steps.

FIG. 3 is a partially enlarged side view of the flexible fabric wrapping machine.

FIG. 4 is a sectional view of a product chikuwa.

FIG. 5 is a block diagram of a double claw manufacturing apparatus.

[Explanation of symbols]

 1, 2 dough 3 skewer 4 tubular dough (single dough)

Claims (3)

(57) [Claims] 1. a first step of kneading fish meat as a main material into a dough by kneading the dough with water to form a dough, and winding the dough in a cylindrical shape on the outer peripheral surface of a rotating skewer, and solidifying the wound dough About
The degree is such that the dough solidifies on the skewer,
Is a second step of appropriately coagulating in a state of maintaining adhesiveness ,
A third step of rotating the appropriately solidified dough together with the skewer and winding the other dough around the outer peripheral surface of the tubular wound dough; and further solidifying the outer peripheral surface of the dough to form an inner cylindrical winding. A method of manufacturing a crevice, characterized by all the steps of the fourth step of forming a plurality of crinkles integral with the attached dough. 2. The method according to claim 1, wherein the third step is performed on the outer peripheral surface of the tubular wrapping material that has been appropriately solidified in the second step. 3. A first step, a second step, a third step, and a fourth step.
The method for producing vines according to claim 1 or 2, wherein the steps are performed continuously.