JPS59102376A - Production of dried process food in state of prawn, and production unit for raw processed food in state of prawn used in carrying out its production - Google Patents

Abstract

PURPOSE:To obtain a dried processed food in state of prawn, by molding a cylindrical intermediate product having plural vertically-striped patterns of ground meat of fishes and shellfishes of different colors at intervals in the circular direction, having a hollow part connected through a slit to the side of the outer face, cutting it, processing them into curved rod matters. CONSTITUTION:The ground meat C and D of fishes and shellfishes of different colors are sent through the extrusion channels 10 and 13, respectively by pressure. At the end part 11 of the extrusion channel 10, the opening part 14 of the extrusion channel 13 is protruded and opened, so the ingredient D is extruded and put in the ingredient C, vertically-striped patterns caused by the ingredient D are formed in the ingredient C, and a cylindrical intermediate product is extruded by the end part 11. It is successively cut in the direction perpendicular to a shaft direction into a given thickness at the cutter part 17. The cut intermediate product 6 is dropped on a space between the rotors 28 and 29, and molded into a curved rod state of prawn by pressure force of the rotors 28 and 29. It is then steamed and dried, to give a dried processed food in a state of prawn.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing a shrimp-like dried processed food that can easily produce shrimp having an appearance similar to the body of a natural shrimp; The present invention relates to an apparatus for producing shrimp-like raw processed food used in the implementation of the present invention.

All dried shrimp used in the food industry for long-term storage are obtained by drying natural shrimp. Such dried shrimp has problems in terms of cost, long-term storage stability, stable supply, etc. Therefore, the development and appearance of a shrimp-like dried processed food made using original shrimp instead of natural shrimp has been eagerly awaited, and in the past, the manufacturing method and equipment for such processed food have not been developed in Raikai. However, it has not yet been completed.

The present invention was made in view of these circumstances, and uses raw materials such as fish sushi meat instead of natural shrimp. A method for producing a shrimp-like dried processed food that can be easily obtained and can be stored for a long time reliably, simply, easily and at low cost, and an apparatus for producing a shrimp-like raw processed food that can be used to carry out this production method. The purpose is to propose and.

The present invention will be explained below based on illustrated examples.

First, the method for producing a shrimp-like dried processed food according to the present invention will be explained based on examples thereof.

The first step is to obtain an intermediate product l as shown in FIG. 1(a). In this process, a raw material consisting of sushi meat of fish and shellfish of different colors is formed into a plurality of vertical striped patterns 2, 2. . . , and a central space 5 communicating with the outer circumferential surface side 4 through a slit 3, and forming an intermediate product l that is a substantially cylindrical integral piece. As for the fish and shellfish surimi as a raw material, it is preferable to use fish sushi meat, which is conventionally used as a raw material for yoshikamahoko.
．． 2. For example, a coloring agent may be added to make the color different from the rest of the area.

Also, vertical striped pattern 2,2. ... are formed in the illustrated example, but this number may be increased or decreased as desired, and the width and depth dimensions are also arbitrarily set to approximate the striped pattern of natural shrimp. The method for obtaining the intermediate product 1 is as follows:
Possible methods include an extrusion process using a nozzle, a manual winding method, and other methods.

The next step is to obtain a cut intermediate product 6 as shown in FIG. 1(b). That is, this step consists of cutting the intermediate product 1t to a constant thickness in the direction BC perpendicular to the axial direction A thereof.

The intermediate product 1 obtained in the previous step was cut into circular slices using a cutter or the like in a continuous manner to a certain thickness that would give the appropriate thickness for the body of a shrimp. An intermediate product 6 is obtained.

Furthermore, the next step consists of the step of obtaining the shrimp-like raw processed food 7 as shown in FIG.
It consists of a step of forming the cut intermediate product 6 into a rod-shaped shrimp-shaped raw processed food 7 which is bent into a substantially C-shape by pressing force. Pressing force is applied to the intermediate product 6 cut in the above process using a mold or the like, and the peripheral edge is rounded and processed to have a certain curvature, for example, into a substantially round bar shape, and the overall shape is approximately similar to the inside of the tank. By making it C-shaped, the head and tail of the shrimp 3
A shrimp-shaped raw processed food 7 having a shape similar to that of the torso, which is the remainder after blood is removed, is obtained.

The final step is similar to the step of obtaining 8 pieces of shrimp-like dried processed food as shown in Figure 1 (dl). That is, the shrimp-like raw processed food 7f is steamed and then dried.
The process of doing so is υ. For example, the shrimp-like raw processed food 7 is steamed by passing it through steam, and then frozen and vacuum-dried to obtain the shrimp-like dried processed food 8.

The shrimp-like dried processed food 8 thus obtained is usually stored for a long period of time, and by pouring boiling water when necessary, it immediately returns to the shrimp-like raw processed food 7 with high elasticity.

The method of the present invention consists of each step as explained above.

In the above-mentioned embodiment, the process of processing the intermediate product 1 and the process of obtaining the cut intermediate product 6 were in a sequential relationship1, but the method of the present invention is not limited to this, and both processes may be performed at the same time. The temporal sequence of the aforementioned steps may be rearranged as appropriate and possible.

Next, the apparatus for producing shrimp-like raw processed food used in carrying out the method of the present invention will be explained based on an embodiment shown in FIG. 2 and below.

The configuration of Ozuso will be explained.

Fig. 2.3.4 shows a 9Vi nozzle head part, which is made of fish and shellfish fillet, and has a columnar end part 11 of an extrusion passage 1o for raw material C; A plurality of openings projecting from the circumferential surface 12 forming the end portion 11 at intervals for extrusion passages for the other raw material made of fish and shellfish fish and shellfish having a different color from the raw material C. 14, and a shielding portion 15 protruding from the peripheral surface 12 of the end portion 11 to the center position.

Raw materials C+ D't'r-1 4f each/Popper with stirrer (not shown) Medium size bomb (not shown) Nyoshi,
The extrusion passages 10 and 13 are fed under pressure. Matasue Q+jA
The fSB portion 11 has a columnar shape, for example, a cylindrical shape, and the opening portions 14 are arranged on the circumferential surface 12, for example, at equal intervals in a radius toward the center.

The stiffening portion 15 functions to disperse the raw material C, and in the illustrated example, it is provided at the end portion 11 further downstream in the flow of the raw material C from the position where the opening portion 14 is arranged. It may be provided in the same position as the opening part 14 in the portion 11, or may be further provided downstream from the same position. The nozzle head section 9 having such a well-structured structure is
For example, it is made of brass and is formed and held by the nozzle guide section 16.

In Fig. 2.5.6, reference numeral 17 indicates a cutter part, and this cutter part 17 cuts the intermediate product It extruded from the nozzle head part 9 in the direction B perpendicular to the axial direction A of the intermediate product. 11. (1st
(See Figures (a) and (1)l) Cutter part 17 in the illustrated example
is an upper blade 18 and a lower blade 19 which are arranged one on top of the other and are slid by a drive device (not shown) to continuously reciprocate;
The upper blade 18 and the lower blade 19 are provided with openings 20 and 21, respectively, which are wide enough to allow the intermediate product l to be inserted therethrough, and the peripheral edges 2 forming these openings 20 and 21 are formed.
2 and 23 are each formed as a blade.

The cutter section 17 has openings 20 and 21 of the upper blade 18 and the lower blade 19 when inserting the intermediate product 1.
When cutting the intermediate product 1, the upper blade 18 and the lower blade 19 are slid back and forth from the above state to sequentially cut the intermediate product 1.

In FIG. 2, 24 pieces are guide parts that guide the intermediate product 6 cut by the cutter part 17 to a mold part 25, which will be described next. .

In FIG. 2, reference numeral 25 denotes a mold part, and this mold part 25 is a rod-like shrimp-like shape obtained by bending the intermediate product 6 cut by the cutter part 17 into a substantially C-shape, as shown in FIG. 7.8. One mold surface 26, 2G for press-molding raw processed food.

,... one rotor 28 as a mold base disposed on the entire circumferential surface 27 and the other mold surface 29 , 29 , . . . corresponding to the mold surfaces 26 , 26 , . The rotors 28 and 31 are combined as a two-axis rotor mechanism. The mold surface 26 and the mold surface 29 have corresponding substantially concave curves to form one split mold, the opening shape of which is a circular ellipse, etc., and the bottom surface is a gently concave shape or a pan bottom. It has a flat plate shape. Further, if a conical protrusion is formed from the center of the bottom of the mold surfaces 26 and 29, there is an advantage that the shrimp-like raw processed food can be molded more accurately. TFF-tar 28 in the illustrated example
, 31 to l:, PI-diameter, each axis 32
, 33 to a drive device (not shown), the rotor 28 is intermittently pressed into contact with the rotor 28 counterclockwise, the rotor 31 is rotated clockwise and in the opposite direction, and combined as a two-axis rotor mechanism. ing. The rotor 31 is as shown in the figure.
It is located slightly diagonally above the rotor 28,
The cut intermediate product 6 guided into the mold surface 26 is pressed against the rotor 31 by rotating the rotor 280.
It is possible to prevent it from falling out from within 6.

The apparatus of the present invention is constructed as described above.

Next, the operation of the device of the present invention will be explained.

First, the raw materials C1 and D are pumped from the hopper through the extrusion passages 1.0 and 13, and at the end portion 11 of the extrusion passage 10 for one raw material C of the nozzle head 9, the other raw material C is extruded. Since the opening part 14 of the passage 13 is a protruding opening, the raw material C is pushed out into the raw material C, and the raw material C in the part where the raw material was pushed out is pushed away, and the raw material C is pushed out into the raw material C. A vertical striped pattern is formed.

The end portion 1 is an integral intermediate product l having a generally cylindrical overall shape and having a central space 5 that communicates with the outer peripheral surface side 4 through the slit 3 by the shield portion 15.
1 is pushed out.

The intermediate product 1 extruded from the end portion 11 of the extrusion passage 10 of the nozzle head 9 is transferred to the cutter portion 17.
In this step, the upper blade 18 and the lower blade 19 are slid back and forth to sequentially cut to a constant thickness in a direction B perpendicular to the axial direction A.

Next, the cut intermediate product 6 is guided by the guide section 24 and led to the mold section 25.

Then, the cut intermediate product 6 guided to the mold section 25 is dropped into the mold surface 26 of the rotor 28, rubbed and held, and then, as the rotor 28 rotates, the cut intermediate product 6 is also transferred to the mold surface 26 of the rotor 28. Pressure molding is performed by the corresponding mold surface 29 of the other rotor 31 that rotates as a mechanism,
A rod-shaped shrimp-shaped raw processed food 7 curved into a substantially C-shape is formed.

As explained above, according to the present invention, by using raw materials such as fish fillet instead of natural shrimp, the shrimp-like raw processed food can be stored for a long time and becomes elastic immediately after pouring boiling water. It is possible to obtain a shrimp-like dried processed food and a shrimp-like raw processed food used for its production. Here, the present invention makes it possible to obtain a processed food that is extremely uniform in quality such as shape and excellent in terms of cost and stable supply by not using natural shrimp as a raw material.

Furthermore, since the structure of the invention is relatively simple as mentioned above, the above-mentioned processed food can be obtained easily and reliably in a short period of time at low cost. Its effects, such as the elimination of food waste, are particularly noticeable in the processed food industry.

[Brief explanation of the drawing]

Figure 1 shows the molding process of the shrimp-shaped dry processed food according to the present invention. processed food,
Figure 1 (cil indicates a shrimp-like dried processed food, respectively. Figure 2 is a partially cutaway schematic front view of the device of the present invention. Figure 3 is a front cross-sectional view of the nozzle head.
The figure is its bottom view. FIG. 5 is a plan view of a portion of the cutter, and FIG. 6 is a front view thereof. FIG. 7 is a plan view showing the main parts of the rotor in the mold section, and FIG. 8 is a front sectional view thereof. l...Intermediate product 2...Vertical striped pattern 3...
Slit 4...Outer peripheral surface side 5...Central space 6...Cut intermediate product 7...Six shrimp processed products 8...Shrimp-shaped dry processed food 9...
・Nozzle head part 10... Extrusion passage 11... End part 12... Curve 13... Extrusion passage
14... Opening part 15... Shrinking part
16... Nozzle guide part 17... Cutter part
18... Upper blade 19... Lower blade 2
o... Opening part 21... Opening part 22.
...Peripheral edge 23...Peripheral edge 24...Guide part 25...Mold part 26...Mold surface 27...
・Surrounding surface 28...Rotor 29...Mold surface 3o...Surrounding surface 31...Rotor
32...Axis 33...Axis A
... Axial direction B ... Orthogonal direction C ... Raw material D ... Raw material inventor Shoji Chijamatsu Inventor Kata Fujimoto Applicant Ube Kogyo Co., Ltd. Representative Ki Mitsu Kono Applicant Sanyo Foods Kogyo Co., Ltd. Representative Kawa
Mitsunobu Machi Agent Patent Attorney Gun Watanabe Juppun? zA's 2B (31)

Claims (1)

[Claims] (υ A raw material that resembles the sushi of fish and shellfish of different colors and has a plurality of vertical striped patterns spaced apart in the circumferential direction.)
A step of processing an intermediate product into a substantially cylindrical integral product having a central space communicating with the outer circumferential surface side through a 1-way hole, and sequentially cutting this intermediate product into a constant thickness in a direction perpendicular to the axial direction of the intermediate product. A step of forming the cut intermediate product into a rod-shaped shrimp-like raw processed food that is curved into a substantially C shape by pressing force, and After steaming the shrimp-like dry processed food obtained in this way. A method for producing a shrimp-like dried processed food, the method comprising: drying the shrimp-like dried processed food. (2) The end portion of the columnar extrusion passage of the raw material, which is similar to surimi of fish and shellfish, and the end portion of the extrusion passage of the raw material, which has a plurality of openings projecting at intervals from the surface forming the end portion. A nozzle head section comprising an opening for an extrusion passage for the other raw material made of shimi, and a barrier section at the end thereof that protrudes from the peripheral surface to the center position, and an intermediate product extruded from this nozzle head section. A part of the cutter cuts in a direction perpendicular to the axial direction, and one mold surface that presses and molds the intermediate product cut by this part into a rod-shaped shrimp-shaped raw processed food curved in an approximately C shape. one rotor serving as a mold base disposed on the mold surface, and the other rotor serving as a mold base having the other mold surface corresponding to the mold surface disposed on the peripheral surface, and these rotors It is characterized by having a mold part which is combined as a two-axis rotor mechanism. Equipment for producing shrimp-like raw processed food.