JPH0518951Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a dryer for drying opened and salted fish using warm air until it is barely dry.

[Prior Art] When drying open and salted fish, the open fish is generally sprinkled with common salt and stored in a tub or barrel.

After several hours, the fish's blood and body fluids ooze out and dissolve the salt, forming a thick salt solution.

In this state, the fish are taken out of the salt water and dried in sunlight and natural wind until they are dry.

This method is dependent on the weather, so a method of drying with warm air has also been tried.

[Problem that the invention attempts to solve]

In both the natural drying and hot air drying methods described above, the fish that has been opened and salted is dried while still wet in dense salt water (more specifically, impure salt water containing organic matter; the same applies hereinafter), so it is difficult to dry the fish. The resulting film covers the fish and seriously disfigures it.

However, if treatments such as washing with fresh water are applied, the flavor will be lost.

Shaking the fish vigorously over and over again to shake off the salt water after pulling it out of the salt water can improve the appearance without impairing the flavor, but it takes a lot of time and effort and increases processing costs. Moreover, if the work is delayed, the freshness of the fish will decrease. In addition, the method of naturally drying fish is mainly used by small and medium-sized enterprises, and although it has the advantage of producing delicious fish, it is not productive and, in addition, dust that attracts flies accumulates during drying. It's unhygienic. Furthermore, it takes a lot of effort to manually remove fly eggs.

The above-mentioned hot air drying has been attempted mainly by large companies, but the conventional hot air dryers have not yet reached the level of practical use, and there are problems such as the odor of heavy oil permeating the product and impairing the flavor.

This idea was made in view of the above-mentioned circumstances.
To provide a device capable of drying opened and salted fish hygienically, economically, and with high efficiency without impairing the appearance or flavor.

[Means for solving the problem]

Before drying fish wet with salt water, it is easy to think of using a centrifugal dehydrator to shake off the salt water instead of shaking the salt water off by hand, but with conventional technology centrifugal dehydration has not been successful. .

The reason is as follows.

Open raw fish is flexible and has a smooth surface. Therefore, even if open fish wet with salt water is placed in a cylinder of a conventional centrifugal dehydrator and rotated, the fish meat will block the through holes of the cylinder and the salt water will not scatter.

In the past, people who tried this tried to spin the fish to remove water by increasing the rotation speed, but the high speed rotation caused the fish meat to crumble. For this reason, it was thought that fish meat could not be centrifugally dehydrated.

The inventor of the present invention elucidated the reason why centrifugal dehydration of fish is difficult in the conventional technology, and created a protrusion or groove to prevent the fish meat from adhering to the through hole, thereby creating a gap between the fish meat and the cylinder. We devised this.

With this, for example, a cylinder with a diameter of 20 cm can be rotated at 800 rpm.
The effect of shaking off the salt water was sufficiently obtained by rotating it at a slow speed.

Furthermore, open fish has a higher moisture content and a higher specific heat than agricultural products (for example, shiitake mushrooms, etc.).

Warm air dryers are widely used for drying agricultural products, but when trying to dry raw fish with this type of warm air dryer, the warm air, which is high temperature and low humidity on the upstream side, flows downstream. As the temperature progresses, the temperature and humidity rapidly drop, making it impossible for raw fish to dry evenly.

Therefore, the inventor installed a bypass duct,
Fresh warm air is supplied from this duct to the middle of the hot air flow path, and the temperature and humidity of the hot air are kept substantially constant from upstream to downstream.

[Effect]

If a projection or groove is provided around the through hole (drain hole) provided in the cylinder of the centrifugal dehydrator, even if the fish meat is pressed against the inner surface of the cylinder by centrifugal force, a small gap will be created between the two. Therefore, a sufficient effect of removing salt water can be obtained even when the rotation speed is low enough not to disintegrate the fish meat.

Furthermore, with the above configuration, the temperature and humidity are kept approximately constant from the upstream to the downstream of the hot air flow path.
The fish dries evenly.

〔Example〕

FIG. 1 shows one embodiment of a fish dryer according to the present invention, and is a schematic front sectional view, and FIG. 2 is a perspective view.

Multi-stage shelf boards 2a, 2b to 2i are provided in the drying chamber 1. 1a is a door of the drying room, and 1b is a peephole.

The drying chamber 1 described above is installed on a hollow pedestal 1c.

1c _-1 is the front door of the pedestal, and 1c _-2 is the side door.

A centrifugal dehydrator 5 is installed in the hollow pedestal 1c. The centrifugal dehydrator 5 described above has a structure in which a horizontally supported dehydrator cylinder 5a is rotationally driven by a motor 6 via a belt 7. In the present invention, a centrifugal dehydrator refers to a device including a driving motor and a transmission means (for example, a belt).

FIG. 3 is a partial sectional view of the dewatering cylinder 5a of the centrifugal dehydrator.

The dewatering cylinder in this example is made by cutting a hard vinyl chloride pipe with an inner diameter of 20 cm into a length of 30 cm, and using a water drain hole with a diameter of 1.5 cm.
It was constructed by drilling 50 pieces of a _-1 . Four projections 5a _- 2 are provided around each of the drain holes 5a _-1 .

When implementing the present invention, instead of the above protrusion 5a _-2 ,
A groove 5b _-2 may be provided as shown in FIG. In short, the structure should have some form of gap so that when the fish meat covers the drain hole and is subjected to centrifugal force, the salt water can flow out from the drain hole.

A hot air blower consisting of a blower 8 and a heater 9 is installed in the hollow pedestal 1c, and the hot air discharged from the blower is guided to the bottom of the drying chamber as indicated by arrow a.

The multi-stage shelf boards 2a to 2i alternately include:
Ventilation holes are provided at the left and right ends of the drying chamber, and the introduced hot air meanders repeatedly in an S-shape as shown by arrows a, b, and c, and is discharged into the atmosphere from the top of the drying chamber as shown by arrow k. 1d is a baffle plate for making the meandering flow flow smoothly.

Reference numeral 10 denotes a temperature-sensitive switch for the thermostat, which automatically controls the energization of the heater 9 to keep the temperature of the hot air constant.

A duct 3 is provided to bypass the hot air channels a to i that ascend while meandering along the multi-tiered shelf boards.

In order to make the bypass warm air join the flow paths a to i as shown by the arrows m, n, o, and p, an opening (bypass hot air blower) is provided in the middle of the duct 3 with dampers 4a, 4b to 4d. (Exit)

Reference numeral 11 shown in FIG. 2 is a net plate for placing open fish, and is constructed so that it can be inserted into and pulled out from a multi-stage shelf board.

The net plate 11 is attached to each of the multiple shelves 2a to 2i, and is made of a metal net stretched over a frame member with short legs 11a attached. When a fish is placed on the net plate and inserted onto the shelf, the fish on the net plate is positioned in the center of the shelf interval H. In other words, the length of the legs 11a is set to approximately H/2. When implementing this device, it is desirable to form the legs in a shape that does not disturb the ventilation as much as possible. For example, when the legs are made of sheet metal, it is effective for uniform drying of fish to form the plate surface parallel to the ventilation direction.

When using the dryer of this example, open and salted fish is placed in the centrifugal dehydrator 5 and rotated at 800 rpm.

With centrifugal force at such a relatively low rotational speed, there is no risk that the fish meat will crumble.

In this case, even if the fish meat is pressed against the dehydrator cylinder 5a by centrifugal force, a gap is created by the action of the projections 5a _-2 , so that the salt water can be shaken off even with a relatively small centrifugal force.

Arrange the fish that have been shaken off the salt water on the mesh board 11,
Load it onto the shelf board in the drying chamber 1.

Each of the dampers 4a to 4d is opened appropriately, a blower 8 and a heater 9 are used to generate hot air, and the main flow of the hot air is caused to flow in a meandering manner as indicated by arrows a, b, c to j, and k.

The temperature of this main stream of warm air gradually decreases, and the humidity increases. However, since high-temperature, low-humidity bypass warm air joins in the middle as shown by arrows m, n, o, and p, the fall of the hot air and increase in humidity are suppressed.

Due to the merging of the bypass warm air, the air volume of the main stream gradually increases. Therefore, the main flow maintains a constant drying power from the upstream end to the downstream end.

In this way, the opened salted fish is shaken off the brine and dried evenly, preserving its flavor and giving it a beautiful appearance.

The dried fish is taken out from the drying room 1 together with the mesh plate 11.

[Effect of idea]

According to the present invention, fish that has been opened and salted can be dried with high efficiency in a hygienic and economical manner, without impairing the appearance or flavor, and without requiring much labor.

[Brief explanation of the drawing]

FIG. 1 is a schematic cross-sectional front view showing one embodiment of a fish dryer according to the present invention, and FIG. 2 is a perspective view thereof. FIG. 3 is a partial sectional view of the cylinder of the centrifugal dehydrator in the above embodiment, and FIG. 4 is a partial sectional view of the cylinder of the centrifugal dehydrator in an embodiment different from the above. 1... Drying room, 2a to 2i... Shelf board, 3... Duct, 4a to 4d... Damper, 5... Centrifugal dehydrator, 5a, 5b... Dehydrator cylinder, 5a _-1 , 5b _-1 ...
...Drain hole, 5a _-2 ...Protrusion, 5b _-2 ...Groove, 6...
Motor, 7...Belt, 8...Blower, 9...Heater, 10...Temperature-sensitive switch for thermostat.

Claims (1)

[Claims for Utility Model Registration] 1. (a) A drying room equipped with multi-tiered shelves and a hollow pedestal is provided, (b) a hot air blower is provided in the hollow pedestal, and the hot air discharged from the drying chamber is provided. (c) providing an exhaust hole at the top of the drying chamber;
(d) in a dryer for drying fish placed on each of the multi-tiered shelves, (e) in the dryer where the warm air is caused to rise in a meandering manner along the multi-tiered shelves; (e) the hollow pedestal 1c A centrifugal dehydrator 5 for shaking off and removing the salt water adhering to the fish is installed inside the tank, and (f) the hot air blower is equipped with a heater 9 near the outlet of the blower 8. (g) A duct 3 is provided through which the warm air discharged from the blower and heated by the heater bypasses the flow path that meanders upward along the multi-stage shelf boards 2a to 2i; In the middle of 3, damper 4a
A fish dryer characterized in that a hot air outlet having a length of 4d is provided so that fresh warm air can be brought into the middle of the hot air winding along the shelf board. 2 The centrifugal dehydrator 5 for shaking off and removing the salt water adhering to the fish has dehydrator cylinders 5a and 5b horizontally supported and rotated around their central axis. In addition, the drain hole has at least one of a protrusion 5a _-2 arranged around the drain hole and a groove 5b _-2 communicating with the edge thereof, so that the fish meat covers the drain hole. The fish dryer according to claim 1, wherein a gap is formed through which salt water can flow out from the drain hole. 3. The heater 9 constituting the warm air blower is an electric heater, and a temperature sensitive switch 10 for a thermostat is disposed in the flow path of the hot air. The fish dryer according to claim 1, wherein the temperature of the hot air can be kept constant by controlling the energization of the electric heater. 4 Each of the multi-tiered shelves is equipped with a net plate 11 for placing the fish and holding it in the warm air, and the net plate has a frame member covered with wire mesh and legs attached to the frame member. Claim 1 of the utility model registration claim is characterized in that the above-mentioned leg length is approximately 2/1 of the interval dimension H between the multi-stage shelf boards. fish dryer.