JPS5948976B2 - Continuous production equipment for delicacy foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an apparatus for producing a delicacy food by using a raw material obtained by kneading fish meat into a viscous state, which is easy to handle.

Conventionally, various methods have been used to manufacture this type of delicacy food, but all of them use the same raw materials, add various flavors, and improve long-term shelf life through manufacturing processes that combine with red soup stock. However, the quality of the food as a delicacy and the manufacturing process thereof were affected.

Therefore, the main purpose of the present invention is to efficiently apply any flavoring to the viscous homogeneous raw material of crushed fish meat by selecting a flavoring liquid. Processing allows for long-term storage, and by continuously performing the processing from the formation of the supplementary fish meat to packaging it as a final product, delicacy foods with the flavor you like can be obtained, and the process The goal is to improve performance and lower production costs.

The dried fish meat raw material of the present invention uses generally well-known and easily available small fish, which are sown and crushed, and the raw material, which is formed with an appropriate seasoning and formed into a continuous width of a certain width, is circulated in a hot air dryer. After sufficiently drying, the pieces are selectively seasoned with a flavoring liquid similar to squid, crab, or other delicacies, and then cut into pieces of a certain length and stacked on a trolley for optional storage, or The raw material that has been cut is successively put into the next heating and baking machine for heat treatment, and after that treatment, the raw material is cut into narrow widths, then cut into strips of a certain length using a high-speed cutting machine, and finally, it is appropriately packaged to complete the process. It ends.

However, to explain the configuration of the device with reference to the drawings, supplementary fish meat is processed into a viscous form by blending optional starch, vegetable protein, sorbitol seasoning, etc. in the container 1 of the mixing device A.
The raw material, which maintains a temperature of 5°C or less, is supplied from the feeder 3 attached to the feed pump 2 of the feeder B through the feed pipe 4 into the feeder 5 provided on the upper part of the feed roll 6. ,
1 mm to 5 mm from the narrow groove formed at the bottom of the feeder 5
The molding device C
The raw material is delivered onto the surface of the feed roll 6, and this raw material moves along the surface of the feed roll 6 whose surface temperature is constantly maintained below 30°C, and during the movement, the raw material surface is radiantly heated and gelation progresses. At the same time, the raw material peeled off by the peeling piece 7 on the side surface of the feed roll 6 is sent upside down onto the net conveyor 10 in the heater 9.

Heat radiators 8 are arranged in parallel at appropriate intervals on the upper part surrounding the raw material moving surface of the feed roll 6, and inside the heater 9, there are also heat radiators 8 placed in the center from both above and below of the net conveyor 10 on which the raw materials are moved. The heat radiators 11 and 12 are also installed with an appropriate distance between them.

The feed roll 6 was adjusted to rotate in a constant direction and keep the surface temperature as low as 30°C or less.
This is to facilitate surface gelation and peeling of a thin raw material of about 5 mm.

The raw material that has been processed by radiation heating in the molding device C is transported by a conveyor 13 to a supply port provided at the top of the drying device.

This drying equipment is made with a large capacity, and hot air is circulated from a certain period of time to the raw materials transported by a net conveyor 14 from the upper part to the lower part, and the moisture content at the outlet is 25%.
The drying process is done so that the front and back of the paper are evenly distributed.

The raw material immediately after drying is usually kept at a fairly high temperature (approximately 70°C
~80°C), so when it leaves the drying device, it is immediately cooled in the cold air container 15 to cool it to approximately 40°C, which is the appropriate temperature for flavoring, and then to taste the flavor set in advance. By driving while soaking in the flavoring liquid 16, a flavor impregnation operation is performed, and immediately after that, by passing through a squeezing roll 17, a flavoring process E is performed in which excess flavored liquid is squeezed out, followed by a cutter 18. The raw material is cut to a certain length, and the cut raw material is automatically stacked and supported on the upper surface of the cart 19.

The above-mentioned flavoring is carried out by immersion in which delicacies such as squid flavor, cod flavor, sea urchin flavor, tuna flavor, and other delicacies are arbitrarily arranged in the flavored liquid for Process E, and after the impregnation, 2. The pieces are cut to a length of 5 to 3.0 m, and the pieces are cut to a length that can be manually operated instead of the conventional flat endless shape, and the pieces are automatically stacked on the trolley 19 in the process F.

Assuming that the stacked raw materials have already been seasoned,
It is also possible to store the raw material as it is in a timely manner, and in the case of continuous processing, the raw material is manually fed into the baking machine 20 of the next heating and baking device G. Heat radiators 22 and 23 that heat the surface
By heating and baking both the upper and lower sides of the loaded raw material at once, the impregnated flavoring liquid is integrated with the raw material, resulting in dried fish meat with a stable flavor that does not easily deteriorate.

After the firing, the raw material of a certain length is manually cut into a width of 10 to 13 crn by the width cutter 24 of the cutting device H.
Then, using the julienne machine 25 of the high-speed cutting device (■), the
It is cut into thin strings of mm length, and a certain amount of it is transferred to the next packaging machine J.
The product is then sent to a storage facility and packaged to complete the entire processing process.

The present invention is directed to an apparatus for continuously producing delicacy foods using dried fish meat as a raw material.
Drying, flavoring, heat fixing, shredding and packaging can be carried out in an integrated automatic continuous process, or can be carried out optionally after the drying and gelation of dried fish meat is completed, making it possible to perform various flavoring processes using the same raw material. In the middle of the process, a stacking process that can be manually operated is added, making it easy to inspect continuous operations and preserve raw materials, making it possible to efficiently manufacture this type of delicacy food and to provide it economically with low production costs. The effect it can have is enormous.

[Brief explanation of drawings]

The drawing is an embodiment of the delicacy food continuous production apparatus of the present invention. Explanation of symbols, 1... Preparation container, 2...
Feed pump, 3... Inserter, 4...
Feeding pipe, 5... Feeding device, 6... Feeding roll, 7... Peeling piece, 8... Heat radiator, 9... ... Heater, 10 ... Net conveyor, 11.12 ... Heat radiator, 13 ...
・Transporter, 14...Net conveyor, 15...
... Cold air container, 16 ... Flavored liquid, 17 ...
... Squeezing roll, 18 ... Cutter, 19.
...Dolly, 20...Baking machine, 21...
... Net conveyor, 22, 23 ... Heat radiator, 24 ... Width cutter, 25 ... Thread cutter.

Claims (1)

[Claims] 1. The supplementary fish meat raw material with appropriate seasoning is fed into the feeder through the feed pipe, and the raw material is fed into a thin strip from the lower opening of the feeder onto a rotating feed roll with a low surface temperature. A heat radiator is installed along one half of the rotational direction of the feed roll, keeping an appropriate interval between both sides, and the strip-shaped raw material is peeled off by the peeling piece provided on the other side of the feed roll and transferred to the net conveyor of the heater. At the top, a plurality of heaters are installed in parallel to heat the front and back sides of the raw material while it is in progress, and the heated raw material is reciprocated on a net conveyor from the upper feed port to the lower outlet of the hot air drying device. Continuous production of delicacy food, characterized in that the delicacy food is repeatedly transferred through the lower outlet of the hot air drying device, then passed through the next cold air container and flavored liquid container, cut into a certain length, and stored in piles on a trolley. Device.