JPH0622718A - Apparatus for preparation of fried bean curd at low-temperature - Google Patents

Abstract

PURPOSE:To obtain a large amount of steam-fried bean curb without necessitating labor by putting bean curd into each of a number of fried bean curd transport frames, transferring the frames with an endless chain and frying the bean curd in a state floating on an oil. CONSTITUTION:A number of fried bean curd transport frames 10 are connected to an endless chain 12 and the bean curd 44 put into the fried bean curd transport frame is fried in a low-temperature oil tank 22 in a state floating on the oil and exposed to air. The obtained fried bean curd has a soft skin and delicious taste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a deep-frying production apparatus, and more particularly to a deep-frying production apparatus for low-temperature oil in which a deep-fried dough is first inflated.

[0002]

2. Description of the Related Art In the method of producing fried food, first,
Deep-fry the dough to a certain extent by frying it in an oil bath at a low temperature of about 0 ° C., then put it in a high temperature oil bath at about 170 ° C. to inflate it to the final size at a stretch and make it brown and drain the oil to finish.

There are two types of fried food production methods, hand fried and machine fried. Hand-fried is also called one person's fluff fried, and it has this name because it is floated in oil and fried, but in low-temperature oil tanks, it sometimes turns over, but one side of the fried dough is put exclusively below and only one side is Inflate,
The feature is that it is fried in a so-called ship bottom shape.

On the other hand, mechanical frying is manufactured by an oil fryer as shown in FIG. That is, in FIG. 2, the frying conveyance frame 10 whose bottom surface is a perforated plate is connected to the endless chain 12, and both ends thereof are wound around two end pulleys 14 to rotate. The frying transport frame 10 that has rotated down is a low temperature oil tank 2 partitioned by a weir plate 26.
2 and the oil 28 filled in the high temperature oil tank 24 is completely submerged and rotated. The deep-fried dough 44 is inserted into the deep-frying transport frame 10 with the deep-frying transport frame 10 facing upward,
When 0 rotates and reverses, the deep-fried dough 44 is completely submerged in the oil and deep-fried. The deep-fried dough 44 is inflated as a whole while passing through the low temperature oil tank 22, and then the high-temperature oil tank. 24 fox with brown color.

[0005]

As described above, since the deep-fried dough is fried by pinching the fried dough with chopsticks one by one, the productivity is low and the productivity is high. Almost replaced by fried machine.

[0006] However, since hand-fried foods are fried so that the fried dough is slightly swelled and leave some moisture, the fried dough is completely blown up as compared with mechanical frying in which the fried dough is blown up sufficiently. It is said to be extremely delicious, and matches the gourmet orientation of recent consumers.

The present invention has been made in view of the above-mentioned problem that the conventional frying method, that is, the fried frying method, requires manpower when producing fried food and cannot be mass-produced. It is an object of the present invention to provide a low-temperature frying production device capable of mechanically producing a large amount of fried frying without performing frying.

[0008]

Means for Solving the Problems The inventor has earnestly studied an apparatus for puffing deep-fried dough without relying on manpower. As a result, it was found that the frying dough can be fried while floating in the oil by using a frying carrier frame without a bottom, inserting the frying dough into it, and moving it horizontally while immersing it in the oil. The present invention has been completed.

The low-temperature frying production apparatus of the present invention comprises a frying transport frame having a bottom and an upper surface which are partitioned into a size capable of holding one frying, an endless chain connecting a number of the frying transport frames, and the endless A rotary drum around which a bottom of the oil-lifting and transporting frame abuts and rotates around a chain, an end pulley that stretches and rotates the endless chain together with the rotating drum, and the oil-lifting and transporting frame wound around the rotary drum. A reverse auxiliary plate that covers the outside of the frying transport frame from the beginning of inclining to the reversing, a transport frame support plate that is attached in contact with the bottom of the frying transport frame that has been inverted by the rotating drum, and an inversion by the rotating drum. The gist is that it comprises a low temperature oil tank having a depth to which the above-mentioned frying and conveying frame is immersed.

[0010]

When the frying and conveying frame connected to the endless chain is wound around the rotating drum, the rotating drum contacts the bottom surface of the frying and conveying frame, so that the frying dough is inserted into the frying and conveying frame. Furthermore, when the frying transport frame rotates around the rotating drum, the frying transport frame with the frying dough inserted begins to tilt.However, the outside of the frying transport frame is rotated by the reversal auxiliary plate until the frying transport frame starts tilting and is reversed. Because it is covered
The fried dough is turned over without jumping out of the fried food transport frame.

The low temperature oil tank is filled with oil to such an extent that the inverted frying and conveying frame slightly comes out of the oil surface. When the frying transport frame is reversed, the frying transport frame is immersed in the oil in the low temperature oil tank, so the frying dough initially sinks in oil and contacts the transport frame support plate, but when the dough swells, the frying transport is eventually carried out. It will float on the oil in the frame. Since the endless chain is stretched horizontally by the rotating drum and the end pulley to rotate, the frying dough floating on the oil in the frying transport frame moves horizontally in the oil while the boat is expanded on one side. Deep-fried in a bottom shape.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A preferred embodiment of the present invention will be described below with reference to the drawings. FIG. 1 is a side sectional view of an apparatus according to an embodiment of the present invention. The frying and conveying frame 10 is a frame of which the upper and lower sides are open so that one frying can be fitted thereinto.
0 is connected to the endless chain 12.

The endless chain 12 is wound around two end pulleys 14 and 16 and a rotary drum 18. The endless chain 12 is stretched horizontally between the rotary drum 18 and the first end pulley 14, and the first end pulley 14 and the second end pulley 1
6, the endless chain 12 is stretched obliquely, and the endless chain 12 is stretched horizontally between the second end pulley 16 and the rotary drum 18.

The rotary drum 18 is the endless chain 12
The body part is formed of a perforated plate (not shown) while being wound around, and comes into contact with the bottom surface of the oil frying transport frame wound by the rotation thereof.

The reversal auxiliary plate 20 is an arcuate plate that covers the outside of the frying and conveying frame 10 that is wound around the rotating drum 18 and starts rotating and then is reversed. The frying dough inserted in 10 is prevented from popping out while the frying transport frame 10 is reversed. In addition, from the position where the frying and conveying frame 10 is inverted to below the first end pulley 14, the conveying frame support plate 2 that is a perforated plate that contacts the frying and conveying frame 10 and supports the frying and conveying frame 10
1 is fixed.

A low-temperature oil tank 22 is attached below the rotary drum 18 and the first end pulley 14, and is separated from the high-temperature oil tank 24 by a dam plate 26. The oil 28 is filled to a depth such that the frame 10 is slightly exposed above the oil surface. The oil in the low temperature oil tank 22 is kept at 140 ° C ± 5 ° C, and the oil in the high temperature oil tank 24 is kept at 230 ° C ± 10 ° C.

In the high temperature oil tank 24, an oil frying reversing device 30 and an oil frying transport device 32 are alternately arranged. The frying inversion device 30 includes a shaft 34 that rotates intermittently every 180 °.
The L-shaped oil frying inversion fittings 36 are bent back to each other at an angle of about 45 ° and are fixed back-to-back, and the horizontal tip 36a of the underlying oil frying inversion fittings 36 is immersed in the oil 28. The fried food sent from the previous step is placed on the horizontal portion 36a and rotated by 180 ° to reverse the fried oil and slide the inclined portion 36b to send the fried oil to the next step.

The frying and reversing device 30 is a rotating endless belt 3.
8 is a transport pin 40 which is planted at a predetermined equal interval and which is rotated by the rotation of the endless belt 38.
The tip of is immersed in the oil 28 of the high temperature oil tank 24, and the frying floated on the oil 28 is conveyed by pushing it from behind.

A guide plate 42 formed in a mountain shape is attached to the dam plate 26 to support the frying lifted from the low temperature oil tank 22 from below, and when the frying is pulled up to a certain extent, it is immersed in the high temperature oil tank 24 for inversion. It serves to slide down to the horizontal portion 36a of the metal fitting.

The operation of the apparatus of this embodiment having the above-mentioned structure will be described. The frying and conveying frame 10 connected to the endless chain 12 between the second end pulley 16 and the rotary drum 18 is wound around the rotary drum 18. Then, the body of the rotary drum 18 abuts on the bottom surface of the frying transport frame 10, so that the frying dough 44 can be inserted into the frying transport frame 10. Further, when the frying and conveying frame 10 rotates around the rotary drum 18, the frying and conveying frame 10 in which the frying dough 44 is inserted starts to incline. However, the frying and conveying frame 10 starts to incline until it is reversed. Since the outer side is covered by the reversal auxiliary plate 20, the frying dough 44 is reversed without jumping out of the frying transport frame 10.

When the frying and conveying frame 10 is inverted, the frying and conveying frame 10 is immersed in the oil 28 of the low temperature oil tank 22, so that the frying dough 44 is initially immersed in the oil and is in contact with the conveying frame support plate 21. When the dough begins to swell, the dough floats on the oil in the frying transport frame 10. The endless chain 12 is stretched horizontally between the rotary drum 18 and the first end pulley 14 so that the endless chain 12 rotates.
The frying dough 44 floated on the oil 28 in the inside is fried mainly in a boat shape with one side expanded while moving horizontally in the oil 28.

The frying and conveying frame 10 has the first end pulley 14
After passing, the endless chain 12 is inclined obliquely toward the second end pulley 16, so that the frying transport frame 10 is pulled up from the oil 28 together with the frying dough 44.
At that time, since the guide plate 42 supports the frying that is pulled up from the low temperature oil tank 22 from below, the frying dough 44 slides down toward the high temperature oil tank 24 when going up the slope of the guide plate 42 and reaching the top.

Fried dough 44 slipped down into the high temperature oil tank 24
Is received by the horizontal portion 36a of the reversing metal fitting 36 of the oil frying device 30. Next, the frying and reversing device 30 is rotated by 180 °.
When the oil is rotated, the frying dough 44 placed on the reversing metal fitting 36 is inverted and slipped on the inclined portion 36b to be immersed in the oil, and then sent to the frying and conveying device 32 arranged next.

Since the transport pin 40 of the frying transport device 30 is rotated by the endless belt 38, the frying floated on the oil is pushed from the rear and transported to the frying reversing device 30 installed next. Similarly, the frying and reversing device 30 reverses the frying and sends it to the next frying and conveying device 32. Therefore, the frying can be deep frying while repeating the reversal in the high temperature oil tank 24.

[0025]

As described above, the low-temperature frying production apparatus and the method for producing the same according to the present invention provide a multi-endless chain of frying conveyance frames having a bottom and an upper surface which are partitioned into a size that can accommodate one frying. Connect the endless chain to the rotating drum and the end pulley by stretching it, rotate it, insert the frying dough at the position where the rotating drum abuts the bottom of the frying transport frame, and invert the frying transport frame with the rotating drum in the oil. It is characterized in that it is moved horizontally while being dipped in a squeezing cloth, and the fried dough loaded into the frying transport frame is lifted while floating the frying dough in the oil while the frying transport frame moves horizontally in the oil. Therefore, when the frying conveyance frame is reversed, the frying reversal frame is just immersed in the oil in the low temperature oil tank, so that the frying dough floats on the oil in the frying conveyance frame. for that reason,
The frying dough floating on the oil in the frying transport frame is shaped like a boat with one side expanding mainly while moving horizontally in the oil, so a large amount of so-called puffed frying is produced without manpower. can do. Further, unlike the conventional device, the device of the present invention does not completely immerse the frying transport frame in oil, but the depth of the oil is such that the frying transport frame slightly comes out of the oil surface. It is economical because it does not require oil and the amount of oil exchange is small. Furthermore, since the fried oil is fried while being exposed to the air, the skin is soft and fried, which is very delicious.

[Brief description of drawings]

FIG. 1 is a side sectional view of an apparatus according to an embodiment of the present invention.

FIG. 2 is a side sectional view of a conventional mechanical frying frying production apparatus.

[Explanation of symbols]

10 Oil Lifting Conveying Frame 12 Endless Chains 14, 16 End Pulleys 18 Rotating Drum 20 Reversing Auxiliary Plate 21 Conveying Frame Supporting Plate 22 Low Temperature Oil Tank 24 High Temperature Oil Tank 28 Oil 30 Oil Lifting Reversing Device 32 Oil Lifting Conveying Device 44 Fried Dough

Claims (1)

[Claims] 1. An oil frying transport frame having a bottom and an upper surface which are partitioned to accommodate one frying, an endless chain connecting a number of the frying transport frames, and the frying transport with the endless chain wound around. A rotating drum that rotates by contacting the bottom surface of the frame, an end pulley that stretches and rotates the endless chain together with the rotating drum, and until the frying and conveying frame wound on the rotating drum starts to incline and then reverses. The reversal auxiliary plate that covers the outside of the frying transport frame, the transport frame support plate that is attached in contact with the bottom of the frying transport frame that is reversed by the rotating drum, and the frying transport frame that is reversed by the rotating drum is immersed. A low-temperature frying production device, which comprises a low-temperature oil tank having a depth.