JPH0216961A - Preparation of sheet food and apparatus therefor - Google Patents

Abstract

PURPOSE:To prepare the subject sheet food which can be easily taken in sufficient amount by washing foods such as vegetables, fruits, seaweeds, herbs, mushrooms, fish and shellfish, steaming and slitting the foods, mixing with water and a binder, making a sheet with a forming plate and drying the obtained sheet food. CONSTITUTION:Raw material foods such as vegetables, fruits, seaweeds, mushrooms, fish and shellfish are washed in an automatic washing apparatus 10 to remove stains, steamed in a steamer 20 with steam, minced to small pieces by a mincing apparatus 30 and mixed with water and a binder in a compounding apparatus 40 to obtain a raw material for the objective sheet food. The raw material is formed in the form of a sheet by a sheet-forming apparatus 50, dried and peeled off from a forming plate. The formed sheet food is successively transferred to various apparatuses with conveyors. Defective products are removed by a selecting apparatus 60 and the sheet food is seasoned by a seasoning apparatus 70, cut and packaged by a cutting apparatus 80 and a packaging apparatus 90 in the form suitable for sale and finally shipped as a product.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a sheet food manufacturing method and apparatus for manufacturing sheet food from vegetables, fruits, seaweed, medicinal herbs, mushrooms, seafood, etc.

[Prior Art] Vegetables are extremely important as sources of vitamins and fiber. However, actual intake is estimated to be less than half of the required amount. Although children in particular need ample space to grow, the reality is that only a small amount of scenery is available. This is because raw vegetables themselves are not very tasteful and tasty, and vegetables have a large amount of water, so in order to get the required amount, you have to eat a fairly large amount of vegetables and fruits. I think that the. Although it is necessary to ingest sufficient amounts of fruits, seaweed, and seafood every day, it has been difficult to ingest the necessary amounts for the same reason.

3. Problems to be Solved by the Invention] As described above, it has been difficult to ingest the required amount of foods such as vegetables in the past, and there has been a desire for a new form of ingestion that can easily take in a sufficient amount.

The present invention has been made in consideration of the above circumstances, and is a sheet food manufacturing method and apparatus for manufacturing sheet food such as vegetables, fruits, seaweed, medicinal herbs, mushrooms, seafood, etc. that can easily ingest sufficient amounts of nutrients. It is characterized by providing

[Means and effects for solving the problems] The sheet food manufacturing method according to the present invention can produce vegetables, fruits, seaweed, medicinal herbs, mushrooms,
A step of washing food such as seafood, a step of steaming the washed food, a step of shredding the steamed food, and producing a mixture of the shredded food mixed with at least water and binder. The method is characterized by comprising the steps of: a step of cutting the mixture using a paper board to form a sheet-like food product; and a step of drying the sheet-like food product.

Further, the sheet food manufacturing apparatus according to the present invention includes: a cleaning device for cleaning foods such as vegetables, fruits, seaweed, medicinal herbs, mushrooms, seafood, etc.; a steaming device for steaming the foods washed by the cleaning device; a shredding device for shredding the food steamed by the steaming device; a blending device for blending at least water and binder into the food shredded by the shredding device; and a mixing device for shredding the mixture produced by the blending device. The present invention is characterized by comprising a paper-making device that makes paper using a board, and a drying device that dries the sheet-like food produced by the paper-making device.

;Example; The present invention will be explained below according to an illustrated embodiment.

Sheet P o Notice 2- FIG. 1 is a diagram showing the steps of a method for producing a sheet+-shaped food according to an embodiment of the present invention.

First, raw materials such as vegetables, fruits, seaweed, medicinal herbs, mushrooms, seafood, etc. are washed to remove stains from the food (step 510). Cleaning is performed, for example, by jet water.

The washed food is then steamed to soften it (
Step 5ll): The steaming temperature and time are appropriately selected depending on the type and amount of food.

Next, the steamed food is evenly shredded (step 512).
).

Next, water and binder are added and mixed to the shredded food (step 513). This mixture becomes the raw material for the Sea 1-like food. The ``binder'' is produced by heating and mixing the raw materials, such as grains such as wheat and seaweed.

In addition, a certain type of bacteria that acts to promote protein growth may be mixed during mixing. Examples of such bacteria include 1, for example, the temperate bacteriophage (teIIlper).
ate bacteriophage). Temperate bacteriophage is a type of virus that has specific infectivity against bacteria, and has the property of binding to the host bacterial genome and replicating. During mixing, special additives may be added to increase the nutritional content or fiber content.

Next, the raw material for the sheet food is cut using a paper board in the same manner as when seaweed is cut (step 514).

At this time, care must be taken to ensure that the sheet-shaped food has a uniform thickness.

Next, the sheet-shaped food product that has been made into paper sheets is dried while being placed on the paper material (step 515). For drying, it is desirable to irradiate far infrared rays rather than simply heating with a gas burner.

Next, the dried sheet food is peeled off from the paper board (step 516). In addition, in order to provide appropriate moisture to the sheet-shaped food product, it may be humidified before being peeled off after drying.

Next, the processed sheet foods are sorted (step 5).
17). During the steps up to this point, a portion of the sheet-shaped food may be chipped or bent for some reason. In this sorting step, nine operators visually identify and remove defective products.

Next, the selected sheet food is given a predetermined taste 1 (I) (step 818).The seasoning is performed according to the type of the sheet food. You can season it by spraying it on one side, or you can season it on both sides by soaking it in a liquid. Step 8
19), and pack a predetermined number of sheets (step 520). You can package 12 sheets with half word spacing, or several sheets with small word spacing.

The packaged sheet food is shipped as a product.

Foods such as vegetables, fruits, seaweed, medicinal herbs, mushrooms, seafood, etc.)
-4J, : If the food is to be bottled instead of 11 (
Squeeze the mixture with Yatsunaki° etc. (Step 521)
, seasoning for bottling is performed (step 522). Bottled foods usually have a stronger flavor than sheet foods. The seasoned raw materials are packed into bottles (step 523>), and the manufacturing process is completed.

FIG. 2 is a block diagram showing a sheet 1-shaped food manufacturing apparatus according to an embodiment of the present invention.

This sheet-shaped food manufacturing apparatus is an apparatus for carrying out a two-part sheet-shaped food crystal manufacturing method, and is constructed from devices that substantially correspond to each step of the sheet-shaped food manufacturing method. That is, as shown in FIG. 2, the automatic cleaning device 10,
Steaming device 20, ml cutting device 30, blending device 40, sheet forming device 50, sorting device 60, seasoning device 70, RIr
The fr device 80 and the packaging device 9o constitute a sheet food manufacturing device.

First, the outline of the sheet food manufacturing apparatus will be explained including the outline of each apparatus, and then the details of each apparatus will be explained with reference to the drawings.

The automatic cleaning device 10 cleans food such as raw materials such as vegetables, fruits, seaweed, medicinal herbs, mushrooms, seafood, etc. to remove stains from the food. In the next steaming device 20, the washed food is steamed and softened. Subsequently, the phase opening device 30 shreds the steamed food into minced pieces. The shredded food is mixed with water and binder in the articulator 40 to produce a raw material for sheet food. The source of sheet food is Sea 1
~By the forming device 50, seaweed-like sea 1 ~ shape 4JS
be made into

In the sheet forming device 50, paper is made using a paper board, the paper sheet food is dried, and the dried sheet food is passed from the paper board to J.
soon. The transportation between the automatic cleaning device 10, the steaming device 20, the ml cutting device 30, the blending device 40, and the sea 1 to formation 'A' station 50 can be carried out by the operator, and the robot can automatically receive and supply the equipment. You may go.

The sheet-shaped food products formed by the sheets 1 to 50 are placed on a belt conveyor and conveyed to the following devices in sequence. The sorting device 60 removes defective products from the sheet food formed by the sheet forming device 50. The next seasoning device 70 season the selected sheet-shaped food.

After finishing the cutting, the food in the form of sheets 1 to 1 is then cut and packaged according to the sales format by a cutting device 80 and a packaging device 90, and is finally shipped as a product. , a squeezing device 100, a bottling device 10, and a bottling device 120 are devices for packaging foods such as vegetables, fruits, seaweed, medicinal herbs, mushrooms, seafood, etc. in MIC rather than in sheet form. The squeezing device 100 squeezes a mixture of shredded food with water, seasoning, etc. added thereto, the seasoning device 110 seasoning the squeezed mixture for bottling, and the bottling device 120 squeezing the seasoned raw material for sale. bottle.

Next, #navy blue of each device will be explained using the drawings. Although the explanation will be given using an example of producing a sheet-like food using vegetables as raw materials, the same applies to foods such as fruits, seaweed, medicinal herbs, mushrooms, seafood, and the like.

1 Rainbow Doctor Kasa 1 Yu 1 FIG. 3 shows the automatic cleaning device 10.

Vegetables, which are raw materials, are put into the hopper 11, and water is poured into the hopper 411.
2 is carried by a belt conveyor 13 to the outlet 13.
b and placed in the container 14. Since the belt conveyor 13 is vertically provided with blades 13a, the thrown vegetables are caught by the blades 13a and are conveyed almost according to the movement of the belt conveyor 13 even in water.

Cleaning is carried out by emitting water from the nozzle 15 into the tank 12. That is, the nozzle 1 spouts water with a strong force while rotating, the vegetables are moved by the force of this water, and dirt is removed by the friction between the water and the vegetables and the friction between the vegetables.

The water Vj12 is divided into, for example, three parts 12a, 12b, and 12c by the water heater 16. Witer curtain 16 is made by jetting water vigorously from nozzle 17, and includes portions 12a, J, 2b, 12
Almost no water mixes between c.

In this way, the water tank 12 is separated by the number 1-Takaden 16.
This is to prevent dirty water from mixing with the vegetables and contaminating the clean vegetables. Hopper 1
The dirt is the strongest in the left part 12a closest to 1, and the dirt in the middle part 12b is moderate.
The part 12c on the right side, which is close to , has almost no sewage.

Nozzle 15 for cleaning and nozzle 17 for the curtain
is carried out by one pressure pump driven by the motor 18.
The water in the water tank 110 is sucked up and pumped. Water is constantly supplied to the water tank 110 from the outside. Water can be supplied from the tap or drawn from fresh water.

Dirt from vegetables can be floating, such as leaves, or settled, such as soil. Floating dirt is on the left part 12
Most of the water is dropped at point a and is discharged from the drain 111 installed near the water surface.

Sedimentable dirt occurs in each portion 12a, 12b, 12c and sinks to the bottom. Since the bottom of the water tank 12 is sloped, the settled dirt flows from the portion 12c to the portion 12a at the bottom of the water tank 12, and is discharged from the drain 112 provided at the bottom.

As described above, according to the automatic cleaning device 10 of the present embodiment, vegetables are automatically cleaned when they are inputted from the hopper 11, and dirt is also automatically discharged, so that the vegetables can be efficiently cleaned without requiring manual labor. can. When we washed leafy vegetables using this automatic cleaning device rI110, it took about 3 to 5 minutes and
I was able to wash 450 kg in an hour.

Lm compatible 1 unit FIG. 4 shows the steaming device 20.

The washed vegetables are put into the hopper 21 and transferred to the steaming container 2.
The steaming container 22 rises slowly while being steamed on top of the bell 1 to conveyor 23 formed in a spiral shape inside the steaming container 22.
It is discharged from the upper outlet 24 and placed in a container 25.

This belt conveyor 23 is characterized in that it can be bent freely within the conveyance plane and is endless. As shown in FIG. 71, the belt conveyor 23 is wound around the drive drum 26 in the steaming container 22 in eight layers. By driving the driving drum 26 with the motor 27, the belt conveyor 23 is rotationally driven. Since the drive by the drive drum 26 is driven by frictional force and the speed is unstable, the conveyor belt 23 is driven at a constant speed by a torque motor 28 provided in the vicinity of the take-out port 24 in addition to the drive drum 26. Note that a weight 2 is provided downstream from the drive position of the torque motor 28 in order to apply a constant torque to the conveyor belt 23.
9 is hanging.

Note that the steaming time is determined by the speed of the conveyor belt 26 and can be controlled to 3 to 30 minutes depending on the food to be steamed.

Inside the withering container 22 are F air nozzles 210a, 210b, 2.
Steam is injected from 10C1210d.

Since there is a temperature difference between the top and bottom of the steaming container 22, for example, one set of steam nozzles 210a is installed so that the injection amount can be controlled independently.
, 210b, 210C1210d are provided. Normally, steam is always injected from the lowest steam nozzle 210d, and the upper steam nozzles 210a, 210b, 210C
A controlled amount of steam is injected. Note that a steam drain pipe 211 is provided for λ vessel maintenance.

The temperature inside the steaming container 22 is measured by a temperature sensor 212, and the sensor output of this temperature sensor 212 is sent to the temperature controller 2.
13. Steam nozzles 210a, 210b,
By adjusting the amount of steam injected from 210C1210d, the temperature inside the steaming container 22 is kept constant. Note that the humidity may be adjusted in the same manner.

In this manner, according to the automatic steaming device 20 of the present embodiment, vegetables are automatically steamed as soon as they are input from the hopper 21, so that vegetables can be efficiently steamed without requiring any manual labor.

The steaming time varies depending on the vegetables, but the steaming time in the steaming container 22 is 80%.
It can be kept at ~90°C and steamed in about 5 to 10 minutes.

Masao Hishiyu Hiki The shredding device 30 is shown in FIG.

The steamed vegetables are put into a cutter 31 of a shredding device 30, and are shredded by a pusher plate 32 into a mill 33 equipped with metal blades. The pushing plate 32 uses a constant torque motor 33 to push the vegetables in the hopper 31 from the side against the blades of a mill 33 rotating with a constant force. When the vegetables in the hopper 31 are shredded, the push plate 32 returns to its original position and is extended to feed the next vegetable.

The push plate 32 is made slightly smaller in diameter than the mill 32. If you do this, all the vegetables you are pressing will be shredded.9 If the vegetables are too hard, it will be difficult to
Since it is not disconnected, the constant torque motor idles and the push plate 32 does not advance quickly. On the other hand, if the vegetables are soft, the pushing plate 32 advances quickly. Therefore, if a constant torque motor is used, there is no need to adjust the pushing speed of the pushing plate 32 depending on the hardness of each type of vegetable.

Note that instead of the constant torque motor, a normal motor with a torque tender attached thereto may be used. The torque tender is
It makes the horsepower output by the motor a constant force.

The vegetables shredded by the mill 33 become a viscous fluid food. This liquid food product is sucked up through a tube 34 by a pump (not shown) and is drawn into a reticulated hexagonal pyramid-shaped drum 35.
can be placed in

The hexagonal armor-shaped drum 35 is used to separate the fluid food into fibers and water, and is rotated by a motor 36. The rJi fibers of the fluid food are discharged from the tip of the hexagonal pyramid-shaped drum 35 and placed in a container 37. Moisture in the liquid food accumulates in the saucer 38 of the hexagonal pyramid-shaped drum 35 and flows through the pipe 3.
It is discharged from the tube and placed in the lower container 310.

The shredding device 30 is controlled by operating knobs on an operation panel 311.

When in use, the hexagonal pyramid-shaped drum 35 is positioned so that the fiber portion from its tip is discharged to the outside of the device, as shown in FIG. Rotate the hexagonal pyramidal drum 35 90 degrees so that the tip of the hexagonal pyramidal drum 35 is above the hopper 31.

In this way, according to the Al[l cutting device 30 of this embodiment,
Since the vegetables are automatically shredded just by putting them in from the hopper 31, the vegetables can be shredded efficiently without requiring any manual labor.

I held a ceremony once. FIG. 6 shows the blending device 40.

The material to be mixed is put into the tank 41. Zunawachi 1. f
I! Foods, fillers, etc. that have been shredded by the I-cutting device are tied up and put into the tank 41. Water is injected into the tank 41 through a water supply pipe 42 by a pump (not shown). A blade 43 is provided at the bottom of the tank 41. This feather 4
3 is a four-blade blade having a shape as shown in the figure, for example. When the blade 43 is rotated by a motor (not shown), the tank 4
] is mixed uniformly. In addition, if you want to mix temperate bacterium phages, etc., you can add them to the tank 11 at the time of mixing.

Alternatively, each material to be mixed may be placed in a supply tank, and each material may be pumped from this supply tank into the tank 41 via a supply pipe. In this case, since the amount of supply to be input can be adjusted, the process from supply to formulation can be automated.

When the mixing is completed, the bottom plate 44 of the tank 41 is opened and the mixture is discharged from the chute 45 to the outside.

The blending device 40 is controlled by operating the knobs on the operation panel 46.

In this way, according to the blending device δ40 of this embodiment, the mixture can be uniformly mixed into the shredded food.

Sea 1~3j doors; v50 FIG. 7 shows a sheet forming apparatus 50.

In the sheet forming apparatus 50, a large number of paper sheets 51 are endlessly rotated within the sheet forming apparatus 50 by a conveyor belt 52.

Paper forming device 53 provided at the upper left side of the sheet forming device 50
Vegetable sheets are made in the process. That is, the compounding device-
A vegetable sheet is formed by cutting the mixture prepared in Step 10 using a cutting board 5].

It was written off! ! +7-Nasie 1~ contains a large amount of 11ζ, so it is dehydrated in the dehydrator 54 by the sponge dehydration method or the Natsora dehydration method.

The dehydrated vegetable sheet is sent to the drying device 55 provided on the right side while being grown on the paper board 51.

The drying device 5 of this embodiment performs drying by irradiating far infrared rays. In order to dry the sheet by irradiating it with far-infrared 5% H instead of heating, the conveyor belt 52 of the sheet board 51 is formed in a wave shape in the drying station 5 as shown in the figure. A far-infrared burner 56 is provided above the wave-shaped concave portion of the conveyor belt 52, and the vegetable sheet on the paper board 51 is evenly irradiated with far-infrared rays.

Note that the temperature and humidity of the drying device 55 are determined by a temperature and humidity sensor 57.
By adjusting the far-infrared burner 56 according to the temperature detected by the temperature/humidity controller 58,
The temperature and humidity inside 5 are kept constant.

The vegetable sheet leaving the drying device 55 is first humidified by a humidifying device 59 so as to have a predetermined flexibility.

Humidification is carried out, for example, by spray or ultrasound.

The moderately humidified vegetable sheet is peeled off from the paper board 51 by a peeling device 510 and taken out.

The paper board 51 from which the vegetable sheet has been peeled off is sent to the paper machine 53 again and used to paper the vegetable sheet.

In this way, according to the sheet forming apparatus 50 of this embodiment, it is possible to form a vegetable sheet by cutting and drying the mixture.

1 skin clothing 1 FIG. 8 shows the sorting device 60.

The sorting device 60 in this embodiment is used by an operator to visually identify defective products. By the sheet forming device 50! ! ! ! Leftover vegetable sea 1-S is conveyor belt 6
1. The operator looks at the vegetable sheets S being conveyed, and if any vegetable sheet S has defects such as chips, he or she presses a sorting switch (not shown). When the sorting switch is pressed down, air is ejected from the air jet nozzle 62 with <1 force, and defective vegetable sheets S are removed. The air jet nozzle 62 is installed obliquely with respect to the conveyance direction of the conveyor belt 61, so that the rejected vegetable sheets 1-S are removed from the conveyance path. Further, a hood 63 is provided above the air jet nozzle 62 to guide the vegetable sheet blown away by the air jet out of the conveyance path of the conveyor belt 61.

In order to ensure the timing of ejection from the air jet nozzle 62, a photocoupler 64 is provided on the upstream side of the conveyance path. When the operator presses the sorting switch while referring to the reference line 65, the standby state is set to Y-wide, and when the rectified sheet S is detected by the coupler 64, air is supplied from the air jet nozzle 62 after a predetermined time has elapsed. Make it squirt.

If the operator presses the sorting switch when a defective food sheet passes through the reference line 65, the defective food sheets can be eliminated.

2, according to the sorting device 60 of this embodiment.

If the operator presses the selection switch at the wrong time, the receipts can be sorted correctly.

Figures 9 and 10 show the 1-inch device 70. Figure 9 shows the method of seasoning one side of the vegetable sheet. Figure 10 shows the method of soaking the vegetable sheet in seasoning 7^ and applying the seasoning liquid to both sides. .

In the flavoring device 70 of FIG. 9, the conveyor belt 71
The vegetable sheet S is conveyed. conveyor belt 71
At the predetermined timing, spray the liquid into the nozzle 7.
2 and performs a r=t injection on the ruled liner -1-S. The seasoning is stored in a tank 73, and a pump 74
It is ejected by.

The photocoupler 7 on the conveyor belt 71
4. That is, it is detected that the vegetable sheet has passed through Tokapura 74.

Blow 1-f 7N at the predetermined timing; “” 9
Figure 10 shows the 75th step of seasoning both sides of the vegetable sheet.
．． The seasoning is passed through the liquid while being sandwiched between the tubes 76 and stirred. That is, the vegetable sheet S placed on the lower conveyor 75 is passed through the seasoning liquid in the tank 77 while being prevented from floating by the upper conveyor 76.

For seasoning, an air nozzle 78 is provided at the end of the conveyor 76 so that the vegetable sea 1-S does not stick to the upper conveyor 76 when it comes out of the liquid.

In addition, the taste shown in FIG.
For this seasoning, it is desirable to provide a drying device following the device 70.

As described above, according to the seasoning device 70 of this embodiment, the seasoning liquid can be applied to both the bottom and both sides.

The present invention is not limited to the above embodiments, and various modifications are possible.

Although the above embodiment describes the case where a vegetable sheet is used in a V-type, other foods such as fruits, seaweed, medicinal herbs, mushrooms, seafood, etc. can also be used, and these can also be mixed.

Further, in the above embodiment, the selected sheet-shaped food was seasoned, but if the flavor of the raw material as it is is sufficient, a seasoning process or a seasoning device is not necessary.

Furthermore, the configurations of the arbitrary device and the packaging device can be modified in various ways depending on the shape of the sheet food, and in some cases, the arbitrary device and the packaging device can be omitted.

[Effect of the invention] As described above, according to the present invention, vegetables, fruits, seaweeds, medicinal herbs,
A new form of ingestion that allows the production of sheet foods such as mushrooms and seafood, and allows easy access to foods such as vegetables, fruits, seaweed, medicinal herbs, mushrooms, and seafood, which have traditionally been in short supply. can be provided.

[Brief explanation of the drawing]

FIG. 1 is a process diagram of a method for producing sheet food according to an embodiment of the present invention, FIG. 2 is a block diagram of an apparatus for producing sheet food according to an embodiment of the present invention, and FIG. Figure 4 is a diagram of the automatic cleaning equipment of the food manufacturing equipment. Figure 4 is a diagram of the steaming equipment of the same sheet food manufacturing equipment.
5 is a perspective view of the shredding device of the same sheet food manufacturing device, FIG. 6 is a perspective view of the blending device of the same sheet food manufacturing device, and FIG. 7 is a perspective view of the same sheet food manufacturing device. FIG. 8 is a perspective view of the sorting device of the sheet-shaped food manufacturing device; FIG. 9 and FIG. 10 are configuration diagrams of the flavoring device of the sheet-shaped food manufacturing device. . 10...Automatic cleaning device, 11...Bonpa, 12...
・Water tank, 13...Bell 1 to conveyor, 13a...Blade, 13b...Takeout port, 14...Container, 15...
- Nozzle, 16... Water curtain, 17... Nozzle, 18... Motor, 19... Pressure pump, 110
...Water tank, 111...Drain, 112...Drain, 20...Steaming device, 21...Hopper, 22...Steaming container, 23...Belt conveyor, 24...Takeout port , 25... Container, 26... Drive drum, 27...
・Motor, 28...torque motor, 2...needle, 2
10a, 210b, 210C5210d... Steam nozzle, 211... Steam inlet pipe, 212... Temperature sensor, 213... Temperature controller, 30... Shredding device, 31... Hopper, 32... Push plate, 33... Mill, 34... Tube, 35... Hexagonal silver drum, 36... Motor, 37... Container, 38
...Saucer, 39...Pipe, 310...Container, 3
DESCRIPTION OF SYMBOLS 11... Operation panel, 40... Blending device, 41... Tank, 42... Water supply pipe, 43... Vane, 44...
Bottom plate, 45... Shooter, 46... Operation panel, 50... Sheet forming device, 51... Paper cutting board, 52...
- Conveyor belt, 53... Paper making device, 54... Dewatering device, 55... Drying device, 56... Far infrared burner, 5
7... Temperature/humidity sensor, 58... Temperature/humidity controller, 5... Humidifier, 510... Sub-device, 60... Sorting device, 61... Conveyor belt, 62
...Air jet nozzle, 63...Hood, 64
...Photocoupler, 65...Standard match, 70...Taste device, 7J...Conveyor belt, 72
... Nozzle, 73 ... Tank, 74 ... Photocoupler, 75.76 ... Conveyor, 77 ... Tank, 7
8... Air nozzle, 80... Cutting device, 90... Packaging device, 100...
- Squeezing device, 110... device for flavoring, 120... bottling device.

Claims (1)

[Claims] 1. A step of washing food such as vegetables, fruits, seaweed, medicinal herbs, mushrooms, seafood, etc., a step of steaming the washed food, and a step of shredding the steamed food. , the step of producing a mixture of the shredded food mixed with at least water and binder; the step of cutting the mixture using a paper board to form a sheet-shaped food; and the step of drying the sheet-shaped food. A sheet-shaped food production method characterized by: 2. The method according to claim 1, further comprising the step of seasoning the dried sheet food. 3. A cleaning device for cleaning foods such as vegetables, fruits, seaweed, medicinal herbs, mushrooms, seafood, etc.; a steaming device for steaming the food washed by the cleaning device; and a steaming device for steaming the food steamed by the steaming device. A shredding device that mixes at least water and binder to the food shredded by the shredding device; A paper making device that makes paper from the mixture produced by the mixing device using a paper board; A sheet food manufacturing device comprising: a drying device for drying a sheet food produced by the device; 4. The sheet food manufacturing apparatus according to claim 3, further comprising a seasoning device for seasoning the sheet food dried by the drying device.