JPS56140873A - Production of dried fish paste product - Google Patents

Production of dried fish paste product

Info

Publication number
JPS56140873A
JPS56140873A JP15154279A JP15154279A JPS56140873A JP S56140873 A JPS56140873 A JP S56140873A JP 15154279 A JP15154279 A JP 15154279A JP 15154279 A JP15154279 A JP 15154279A JP S56140873 A JPS56140873 A JP S56140873A
Authority
JP
Japan
Prior art keywords
fish
dried
drum
paste product
dried fish
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP15154279A
Other languages
Japanese (ja)
Other versions
JPS5715863B2 (en
Inventor
Yoshinori Kurihara
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bibun Corp
Original Assignee
Bibun Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bibun Corp filed Critical Bibun Corp
Priority to JP15154279A priority Critical patent/JPS56140873A/en
Publication of JPS56140873A publication Critical patent/JPS56140873A/en
Publication of JPS5715863B2 publication Critical patent/JPS5715863B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: Fish is kneaded into a viscous slurry and fed into a large-diameter drum that is rotating at a high speed under a relatively high temperature condition to effect gelation, dried, seasoned and swollen by heating to give high-quality dried fish paste product in high productivity.
CONSTITUTION: The drum 1 of 100W200mm diameter and 15W35mm wall thickness is heated so that the surface temperature of the drum 1 becomes 52W70°C and is made to rotate at a peripheral speed of 2W5m/min. Fish that has been kneaded into a viscous slurry is fed from the hopper 2 provided with a temperature-controlling means into the surface of the drum to effect gelation. The gelled fish is peeled off with the plate 10, sent by the conveyor 9 to the drier 13 where a hot air is blown from the hot-air blower 15 until it is dried to about 40% water content. The dried fish flesh is transferred through the guide roller 17 to the seasoning tank 16 to perform seasoning. The seasoned product is sent into the foaming machine 19 where it is irradiated with irradiation means 21, 21' to be swollen with heat, thus giving the objective dried fish paste product.
COPYRIGHT: (C)1981,JPO&Japio
JP15154279A 1979-11-21 1979-11-21 Production of dried fish paste product Granted JPS56140873A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15154279A JPS56140873A (en) 1979-11-21 1979-11-21 Production of dried fish paste product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15154279A JPS56140873A (en) 1979-11-21 1979-11-21 Production of dried fish paste product

Publications (2)

Publication Number Publication Date
JPS56140873A true JPS56140873A (en) 1981-11-04
JPS5715863B2 JPS5715863B2 (en) 1982-04-01

Family

ID=15520781

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15154279A Granted JPS56140873A (en) 1979-11-21 1979-11-21 Production of dried fish paste product

Country Status (1)

Country Link
JP (1) JPS56140873A (en)

Also Published As

Publication number Publication date
JPS5715863B2 (en) 1982-04-01

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