JPH0622720A - Apparatus for preparation of fried bean curd and preparation process - Google Patents

Abstract

PURPOSE:To provide an apparatus for frying bean curd at a high temperature, capable of automatically preparing a large amount of fried bean curds by using a so-called steam-frying technique to use a bean curd having a ship-bottom shape formed by expanding mainly one of the surfaces and to provide a process for the preparation of the fried bean curd. CONSTITUTION:A bean curd 46 for frying is put into a fried bean curd transfer frame and fried in a state floating on an oil surface by using a number of fried bean curd transfer frames 20 having opened top and bottom faces and having a size to hold one piece of fried bean curd and transferring the frames in a state immersed close to the surface of an oil 16 filled in a low-temperature oil tank 10. The bean curd 46 fried in the low-temperature oil tank is transferred to a high-temperature oil tank 12 and the fried bean curd transferred in a floating state is scooped and turned over with a fried bean curd inverting apparatus 32. The fried bean curd inverted by the inverting apparatus is transferred in a state floating on the oil with a fried bean curd transfer apparatus 34 placed between the fried bean curd inverting apparatuses. Since a bean curd is fried at a low temperature to form a ship-bottom shape and then fried in the high-temperature oil tank while repeating the inversion, a large amount of the steam-fried bean curd can be prepared without necessitating labor.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried food manufacturing apparatus, and more particularly to a fried food manufacturing apparatus and a fried food manufacturing method by so-called hand-fried food in which oil-fried dough is floated in oil and fried.

[0002]

2. Description of the Related Art In the method of producing fried food, first,
Deep-fry the deep-fried dough in a low temperature oil tank at about 0 ° C., and then put it in a high temperature oil tank at about 170 ° C. to add browning to improve oil drainage.

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. 3, the frying transport frame 20 whose bottom surface is a perforated plate is connected to an endless chain 22, and both ends thereof are wound around two end pulleys 26 to rotate. The low-temperature oil tank 1 in which the frying transport frame 20 that has rotated down is partitioned by the weir plate 48
0 and the oil 16 filled in the high temperature oil tank 12 is completely submerged and rotated. The fried dough 46 is loaded into the fried food transport frame 20 with the fried food transport frame 20 facing upward,
When 0 is rotated and inverted, the frying dough 46 is completely submerged in the oil and is fried, and while the frying dough 46 passes through the low temperature oil tank 10, the frying dough 46 is totally inflated and then The high temperature oil tank 12 is foxed and browned.

[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. An object of the present invention is to provide a fried food production apparatus and a fried food production method capable of mechanically producing a large amount of fried food fried food without performing the fried food production.

[0008]

Means for Solving the Problems The inventor has conducted extensive studies on an apparatus and a method for fried deep-fried dough without resorting to manual labor. As a result, it was found that the frying dough can be fried while floating in the oil by using a bottomed frying transport frame, loading the frying dough into the frying dough, and moving it horizontally while immersing it in the oil. And completed the present invention.

The frying apparatus of the present invention comprises a low-temperature oil tank, a high-temperature oil tank installed adjacent to the low-temperature oil, a large number of frying transport frames of which the top and bottom are open and one frying can be accommodated. And a low-temperature frying device for frying while frying the fried dough charged in the frying transport frame by moving the low-temperature oil tank by immersing it in the surface of the oil filled in the low-temperature oil tank. A guide plate that is installed across the low-temperature oil tank and the high-temperature oil tank to transfer the oil lifted from the oil-lifting and conveying frame of the low-temperature frying device to the high-temperature oil tank, and the low-temperature frying device or the oil-frying transfer apparatus in the high-temperature oil tank. An oil frying reversal device that is connected and arranged to scoop and reverse the frying oil that is transported floating in oil; and a reversing device that is arranged and connected between the oil frying reversal device in the high temperature oil tank. The inverted-frying and summarized in that comprising a frying transfer device for transferring remain floating on oil.

Further, the method for producing deep-frying is such that a deep-frying and conveying frame having a bottom and an upper surface which are partitioned into a size capable of containing one deep-frying, is immersed in low-temperature oil heated to 135 to 145 ° C. while being immersed in a horizontal slide. And moving the deep-fried dough loaded in the deep-frying transport frame to the deep-frying dough while floating the deep-frying dough in the oil while the deep-frying transport frame horizontally moves in the oil. The gist is that it consists of a step of frying while alternately repeating float inversion and transfer in high temperature oil heated to ~ 240 ° C.

[0011]

In the low temperature frying device, the top and bottom of the low temperature frying device are open, and a large number of transport frames each of which is large enough to hold one frying can be continuously placed in the low temperature oil tank.
Since the low temperature oil tank is moved by immersing it in the surface of the low temperature oil which is heated to 5 to 145 ° C. and filled, the deep frying dough inserted in the transport frame is floated on the oil in the deep frying transport frame. While the frying transport frame moves through the low temperature oil tank, it is mainly fried in a boat-bottomed shape with one side expanded. Then
The guide plate installed across the low-temperature oil tank and the high-temperature oil tank transfers the deep-fried oil taken out from the transport frame of the low-temperature frying device to the high-temperature oil tank.

In the high temperature oil tank, the oil frying reversing device arranged so as to be connected to the low temperature frying device or the oil frying transport device has two
Scoop up the fried oil that has been transported while floating in high temperature oil heated to 20 to 240 ° C and reverse it. In addition, since the frying and conveying device connected and arranged between the frying and reversing devices conveys the frying that has been reversed by the frying and reversing device in the high temperature oil tank to the next connected frying and reversing device while floating on the oil. The dough is fried as a whole in a fox color while being appropriately inverted in a high temperature oil tank. If necessary, a partition plate may be provided in the high temperature oil tank so that the frying can be conveyed between them.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT A preferred embodiment of the present invention will be described below with reference to the drawings. 1 is a side sectional view of an apparatus according to an embodiment of the present invention, and FIG. 2 is a sectional view taken along line AA of FIG. The low-temperature oil tank 10 and the high-temperature oil tank 12 are relatively shallow-bottomed containers, which are arranged adjacent to each other with a boundary in between and filled with oil 16.

The low-temperature frying device 18 is a frying / transporting frame 20 which is partitioned into a size capable of containing one frying and has an open bottom and top.
And an endless chain 22 that connects a number of the oil-lifting and conveying frames 20, and a rotating drum 2 that is wound around the endless chain 22 and the bottom surface of the oil-frying and conveying frame 20 contacts and rotates.
4 and two end pulleys 26, 2 for horizontally stretching and rotating the endless chain 22 together with the rotating drum 24.
8 and a reversing auxiliary plate 30 that covers the outside of the frying and conveying frame 20 until the frying and conveying frame 20 wound around the rotary drum 24 starts to incline and is reversed.

The endless chain 22 is stretched horizontally between the rotary drum 24 and the first end pulley 26, and the first end pulley 26 and the second end pulley 2
8, the endless chain 22 is stretched obliquely, and the endless chain 22 is stretched horizontally between the second end pulley 28 and the rotary drum 24.

The rotary drum 24 is an endless chain 22.
While the drum is wound around, the body is formed of a perforated plate (not shown), and the body of the rotary drum 24 is brought into contact with the bottom surface of the oil frying transport frame 20 wound by rotating counterclockwise in FIG. It has become.

The reversing auxiliary plate 30 is an arc-shaped plate that covers the outside of the frying and conveying frame 20 which is wound around the rotating drum 24 and starts rotating and then is reversed. The frying dough inserted in 20 is prevented from jumping out while the frying transport frame 20 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.

When the frying and conveying frame 20 wound on the rotary drum 24 is turned over, it is soaked in the surface of the oil 16 filled in the low temperature oil tank 10 so that the oil 16 can be immersed. Therefore,
The frying and conveying frame 20 moves between the rotary drum 24 and the first end pulley 26 while being submerged in oil. The oil 16 in the low temperature oil tank 10 is 140 ° C ± 5 ° C,
The oil 16 in the high temperature oil tank 12 is kept at 230 ° C. ± 10 ° C.

As shown in FIG. 2, the high temperature oil tank 12 is partitioned by a partition plate 14 with a width that allows deep-frying to be conveyed. A perforated plate is used for the partition plate 14 so that oil can flow. Between each partition plate 14 of the high temperature oil tank 12, the frying reversal device 32 and the frying transport device 34 are alternately connected and arranged.

The frying and reversing device 32 comprises a rotating shaft 36 and a reversing metal fitting 38. The shaft 36 is fixed so as to rotate intermittently every 180 ° so as to cross the high temperature oil tank, and the reversing metal fitting 38 is bent. A pair of L-shaped metal fittings are back-to-back and fixed to the shaft 36 so as to rotate between the partition plates 14. Figure 1
The tip portion 38a of the oil frying reversal metal fitting 38 that has rotated down as shown in FIG. 6 is immersed in the oil 16, and the frying oil sent from the previous step is placed on the tip portion 38a and 180 °.
By rotating, the frying is reversed and the inclined portion 38b is rotated.
To send the oil to the next step.

The frying and conveying device 34 is a device in which the endless belt 40 rotating in the direction of the partition plate 14 on the high temperature oil tank 12 is provided with the transport pins 42 at predetermined equal intervals so as to rotate between the partition plates 14. The tip of the transport pin 42 that rotates by the rotation of the endless belt 40 is immersed in the oil 16 between the partition plates 14 of the high temperature oil tank 12.
The fryer 46 floating on the oil 16 is conveyed by pushing it from the back.

Further, a mountain-shaped guide plate 44 is attached between the high temperature oil tank 12 and the low temperature oil tank 10, and supports the oil fryer 46 pulled up from the low temperature oil tank 10 from below, and when the oil frying 46 is pulled up to a certain extent. It serves to slide down to the horizontal portion 38a of the reversing metal fitting immersed in the high temperature oil tank 12. As a result, the deep-fried dough is supplied from the low-temperature oil tank 10 between the partition plates 14 of the high-temperature oil tank 12.

The operation of the apparatus of this embodiment having the above-described structure will be described. The frying and conveying frame 20 connected to the endless chain 22 between the second end pulley 28 and the rotary drum 24 is wound around the rotary drum 24. Then, the body of the rotary drum 24 abuts on the bottom surface of the frying transport frame 20, so that the frying dough 46 can be loaded into the frying transport frame 20. Further, when the frying and conveying frame 20 rotates around the rotary drum 24, the frying and conveying frame 20 loaded with the frying dough 46 begins to tilt. However, the frying and conveying frame 20 starts to tilt until it is reversed. Since the outer side of the frying dough 46 is covered by the reversing auxiliary plate 30, the frying dough 46 is reversed without jumping out of the frying transport frame 20.

When the frying and conveying frame 20 is inverted, the frying and conveying frame 20 is immersed in the oil 16 of the low temperature oil tank 10, so that the frying dough 46 is initially submerged 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 20. The endless chain 22 is stretched horizontally between the rotary drum 24 and the first end pulley 26 so that the endless chain 22 rotates.
The deep-fried dough 46 floating in the oil 16 is fried mainly in a boat-bottom shape in which one side is expanded while moving horizontally in the oil 16.

The frying and conveying frame 20 has the first end pulley 26.
After passing through, the endless chain 22 is inclined obliquely toward the second end pulley 28, so that the frying transport frame 20 is pulled up from the oil 16 together with the frying dough 46.
At that time, since the guide plate 44 supports the frying that is pulled up from the low temperature oil tank 10 from below, the frying dough 46 slides down toward the high temperature oil tank 12 when going up the slope of the guide plate 44 and reaching the top. As a result, the deep-fried dough, which has expanded to some extent, is supplied from the low-temperature oil tank 10 between the partition plates 14 of the high-temperature oil tank 12.

Fried dough 46 slipped down into the high temperature oil tank 12
Expands to a final size between the partition plates 14 and the horizontal portion 3 of the reversing metal fitting 38 of the oil frying reversing device 32.
It is accepted by 8a. Next, the frying inversion device 32
When it is rotated by 80 °, the frying dough 46 placed on the reversing metal fitting 38 is flipped, slips along the inclined portion 38b, is immersed in the oil, and is sent to the frying and conveying device 34 arranged next.

The transport pin 42 of the oil frying transport device 34 is planted on the endless belt 40 which rotates in the frying transport direction, and the tip of the partition plate 1 of the high temperature oil tank 12 is rotated by the rotation of the endless belt 40.
Since it is immersed in the oil for 4 hours, the frying oil 46 floated on the oil is pushed from the back and conveyed to the frying reversing device 32 installed next.

Since the frying / flipping / reversing device 32 is further connected to the frying / freighting / conveying device 34, the frying / frying is similarly reversed and sent to the next fryer / conveyor 34. In this way, fried 46
Is fried as a whole in a fox color while repeating inversion and conveyance in the high temperature oil tank 12 as appropriate.

[0029]

As described above, the frying apparatus and the frying method according to the present invention continuously fill a low temperature oil tank with a large number of frying transport frames of which the top and bottom are open and one frying can be accommodated. The deep-fry dough loaded in the deep-fry carrier frame is floated in the oil by immersing it in the surface of the oil and moving the low-temperature oil tank, then the deep-fry dough is transferred to a high-temperature oil tank and floated in the oil. The oil frying reversal device that scoops and reverses the oil frying transported by the oil fryer and the frying and conveying device that is connected between the oil frying reversing devices and conveys the oil frying that has been reversed by the reversing device while floating on the oil. It is a dish that is fried while repeating the inversion as appropriate,
In the low temperature oil tank, the frying dough floating on the oil in the frying carrier frame has a boat-bottom shape with one side expanded mainly while horizontally moving in the oil, and then it is repeatedly fried in the high temperature oil tank while being repeatedly fried. The so-called fried deep-fried tofu can be manufactured in large quantities without the need for manpower. Further, since the temperature of the oil in the low temperature oil tank and the temperature in the high temperature oil tank are higher than those of the conventional one, it is possible to lift the oil in half the time of the conventional one. Furthermore, it is economical because the drive unit such as a chain does not need to be immersed in oil and the amount of oil is small.

[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 cross-sectional view taken along line AA of the apparatus of the embodiment shown in FIG.

FIG. 3 is a side sectional view of a conventional mechanical frying frying production device.

[Explanation of symbols]

10 low-temperature oil tank 12 high-temperature oil tank 14 partition plate 16 oil 18 low-temperature frying device 20 frying and conveying frame 22 endless chain 24 rotary drums 26, 28 end pulley 32 frying and reversing device 34 frying and conveying device 36 rotating shaft 38 reversing metal fitting 40 endless belt 42 transport pin 44 Guide plate 46 Deep-fried dough

Claims (2)

[Claims] 1. A low-temperature oil tank, a high-temperature oil tank installed adjacent to the low-temperature oil, and a large number of deep-frying transport frames of which the top and bottom are open and one deep-frying can be filled in succession to fill the low-temperature oil tank. A low-temperature frying device for frying while lifting the oil-dried dough charged in the frying transport frame by moving the low-temperature oil tank by dipping it into the surface of the oil,
A guide plate that is installed across the low-temperature oil tank and the high-temperature oil tank to transfer the oil lifted from the oil-lifting and conveying frame of the low-temperature frying device to the high-temperature oil tank, and the low-temperature frying device or the oil-frying transfer apparatus in the high-temperature oil tank. An oil frying reversing device that is connected and arranged to scoop and reverse the frying that has been transported by floating in oil, and a frying reversal device that is arranged and connected between the oil frying reversing devices in the high temperature oil tank to reverse the frying An oil frying production device comprising: an oil frying transport device for transporting while floating on oil. 2. A deep-frying transport frame having a bottom and an upper surface, which are partitioned to accommodate one deep-fryer, is horizontally moved while being immersed in low-temperature oil heated to 135 to 145 ° C. A step of frying the deep-fried dough loaded in the deep-frying transport frame while floating the deep-frying dough on the oil while the deep-frying transport frame moves horizontally in the oil;
A frying production method comprising a step of frying while alternately repeating float inversion and transfer in high temperature oil heated to 20 to 240 ° C.