JPS60203136A - Fish meat bleaching method and apparatus - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] Technical Classification/Field> The disclosed technology belongs to the technical field of continuously exposing water-soluble protein, blood, fat, etc. of fish meat, which is a raw material for fish paste products such as kamaboko, to water.

<Explanation of the gist> The invention of this application is to prepare fish meat, etc. by mixing the fish meat of Sukemune cod, horse mackerel, etc. harvested with a fish meat collecting machine with clean water for bleaching after removing all internal organs etc. This invention relates to a method for washing or exposing fish to water, and a device for exposing fish meat to water that is directly used for the process.
In particular, in accordance with the amount of fish meat supplied from the fish metering pump, the total amount of fresh water supplied from the fresh water supply pump is controlled by the control device connected to each bong so that it is always kept at a constant ratio within the supply header. A method for bleaching fish meat, which comprises blending both of the above, and feeding the blended stock solution into at least one pipe mixer connected to the supply header to continuously expose the fish meat to water, and the method. This invention relates to a fish meat bleaching device that can be used directly.

<Prior Art> As is well known, the fallen fish meat, which has been harvested using a fish harvesting machine after removing internal organs, etc., is washed with water because it is contaminated with blood, body fluids, etc.

In addition, when processing white fish such as Sukemune cod into frozen surimi, which is a raw material for paste products such as kamaboko, V is used to completely prevent freezing denaturation.
The fish meat must be soaked in water to remove water-soluble proteins, salts, etc. contained in the fish meat, and water-soluble protein, type 1, of red fish such as mackerel and sardine must be removed. In addition to the above, excess fat must be removed by soaking in water.

As shown in Fig. i1, for example, in the conventional fish meat water bleaching method, dropped fish meat 1 is supplied to a pair of mixing tanks 2, 2, (a water 3 is supplied and mixed, 4 raw materials are stored in a receiving tank 5, and when there is enough water 3, the stock solution 4 is placed in multiple bleaching tanks 7, 7, etc. via a transfer pump 6. The fish meat is mixed with water and bleached by directly feeding the water.

However, in the conventional method of soaking fish meat in water, the ratio of 1 part of the fish meat to 3 parts of fresh water cannot be accurately determined, and sufficient distribution cannot be achieved, making it impossible to bleach the fish meat efficiently. , excess ln water 3
It is uneconomical when distilled water is extracted from seawater and used as fresh water for pounding on offshore engineering ships, and the equipment is large in relation to the amount of processing, making it impossible to adequately control quality.

In addition, since multiple bleaching tanks 7 are used in the conventional water bleaching process, it is difficult to clean the bleaching tanks 7 and the stirring device 8, resulting in poor sanitary performance, and furthermore, there are restrictions on equipment area and height. As a result, the overall size of the device was large, and the equipment cost was also high.

Furthermore, since the water exposure is carried out by mixing and stirring using a rotary blade in the exposure tank 7, the mixing of the raw materials 4 is uniform in the corners and center of the tank, and the exposure time is longer. There was a problem that the results were inconsistent and stable and selective management was not possible.

For this reason, on the ocean where the amount of fresh water 3 that can be supplied is limited, the mixing tank 2 has traditionally been used to mix Ochimi 1 and fresh water 3.
However, since the mixing ratio of fresh water 3 is determined only by the mixing tank 2 and the upper and lower levels attached to it (9°10), the mixing ratio of fresh water 3 may change due to the movement and vibration of the ship. It is difficult to control the quality of 1C because it cannot be done accurately, and the amount of Shimizu 3 used is large.

In addition, the mixing ratio of 1 part of the dropped fish and 3 parts of the water is changed according to the freshness of the fish meat and changes in the meat quality over time.
Level gauges 9 and 10 below 1-1 were moved, but the workability was poor and adjustment was difficult.

In addition, in a bleaching tank with an open top, air should not be mixed into the bleaching water, and oxygen mixing in 71-f is unfavorable for fish meat.

Since the blending tanks 2 and 2 and the stirring device 8 are used, cleaning is difficult and sanitary problems are low.
In addition, since it is a batch type, the entire equipment is large-scale.
This has the disadvantage of increasing the installation area and equipment costs.

In order to deal with these problems, a continuous fish meat soaking device etc., as disclosed in Japanese Patent Publication No. 50-25025, has been devised. Therefore, the amount of fresh water actually supplied is difficult to maintain a constant ratio, and a closed type water tank with stirring blades k1jiM is used.
#The mixing tank had the disadvantage that it was more difficult to clean.

<Purpose of the Invention> The invention of this application is a technical problem to be solved by solving the problems of the fish meat water bleaching method and device 4 based on the conventional technology, and is a method to continuously distribute fish meat and fresh water at a constant ratio. The purpose of the present invention is to provide an excellent method and apparatus for bleaching fish meat that can be mixed with water without stirring and is beneficial to the field of fish meat utilization in the food processing industry.

<Structure of the Invention> In accordance with the above-mentioned purpose V, the invention of the present application, which uses the above-mentioned clock claim 411 as a device, solves the above-mentioned problems. The fresh water supply pump is automatically controlled to feed fresh water into the supply header so that both can be mixed at a constant ratio, and this blended stock solution is mixed in at least one pipe connected to the supply header U. This technique was designed to supply water to the inside of the vessel, stir, mix, stir, and scorch.

<Example> Figure 2 shows an example of the invention of this application in the arrow.
The explanation follows from "F" below.The same parts as in FIG. 1 will be explained using the same reference number 41.

1 is a piece of fallen fish meat, which has been cleaned to remove impurities, etc., and a variable speed motor and a rotation transmitter (not shown);
Settings jA-l is stored in the hopper 12 of the pump 11, and the metering pump 11 is connected to the four headers 13V.

The tank 14 in which the 'tlt water; It is connected to the Jl supply header 13.

Also, the cough supply header 13 is connected to a conduit via 18 booster pumps? A plurality of IL attachments 19 are connected to a pipe 20 that is connected in series and in a straight line.

Set, set; injection pump 11, flow meter 15, ++'? Water supply bong 16 is suitable for static IXI device 1 distributor 21
In addition, the supply header 13 is electrically connected to the control panel 21VC through 22 pressure transmitter valves to form a fish meat bleaching device 23.

In the above-mentioned configuration, the droplet 1 is fixedly fed to the supply header 13 by the metering pump 11. The amount of fresh water 3 discharged from the fresh water supply pump 16 is visually controlled via the control panel 21'ff in accordance with the supply amount of the fallen fish 1 (the number of revolutions of the metering pump 11), and and are supplied into the supply header 13 so as to always maintain a constant mixing ratio.

At this time, pressure fluctuations in the supply header 13 due to changes in the capacity of the metering pump 11 are detected by the pressure transmitter 22, and the control panel 2
1 jointly corrects fluctuations in the flow rate of fresh water 3 due to changes in the volumetric efficiency of the fresh water supply pump 16 due to pressure fluctuations,
A change in flow rate due to a change in volumetric efficiency of the fresh water supply pump 16 is detected, and the discharge amount 'x rtli of the fresh water supply pump 16 is detected.
I'm doing V to correct it.

Then, the stock solution 4' mixed at a constant ratio is transferred from the booster pump 18V through the vibrator pipe 20 in which the pipe mixer 19 is arranged, so that the stock solution 4' is continuously mixed without stirring. , Smoothly and efficiently soaking fish meat in water 1
The water exposure time can be adjusted according to the freshness of the fish meat and the quality of the meat.
This can be done by adjusting the rotation speed of the booster pump 18 and the length of the vibrator 20.

<Other implementation 19> Figure 3 (f) In Fig. 1-f, il, 23' is a fish meat soaking device, and the vibrator 20' is installed by meandering the vibrator line. Even when space is limited, it is possible to efficiently combine the stock solution 4' and water-bleach.

In addition, although the illustrated city l: :llI ill, II board, etc. are omitted, they are defined in the same way as in the - related example...: Pong 11
, VC is set so that IJ of ln water 3 is controlled according to the supply amount of Otoshi 1 and 3 711t water can be distributed at a constant ratio.

It should be noted that the embodiments of the invention of this application are of course not limited to the above-mentioned actual Mishio 11. The diameter of the pipe connected to the pipe mixer (r-designed for pipe mixing Various configurations of the tube can be adopted, such as making it thicker or thinner than the container.

<Effects of the Invention> As described above, according to the invention of this application, in the method of exposing fish meat to water, the supply of fish meat: The four holes for supplying lH water are controlled in a fixed ratio according to the juice, and the water is mixed at a constant ratio. This has the excellent effect of making stable formulations possible without being affected by external influences such as the movement and vibration of the ship, and with fewer eye irritations, malfunctions, etc.

Then, the amount of fish meat and fresh water supplied is automatically adjusted to 1ffll hl.
The workability of bleaching with water is better than that of Kotoriko, which can completely change the ratio of both, and the mixing ratio can be changed from time to time according to changes in freshness and meat quality over time.
It is easy to automate the water exposure process and take sanitary measures, and
) Automatic adjustment of time using H meter, automatic adjustment of fresh water addition rate using moisture d1, instantaneous flow meter VC to instantly determine the production volume of the bleaching stock solution, making it easy to set the capacity of subsequent equipment, etc. The entire bleaching process. This has the effect of making quality control easier.

In addition, the fish meat constant pump and fresh water supply pump are connected to the total supply, and the supply header and each pump are connected to the 1 liter pump.
fish meat and 71'? by connecting the feed headers to at least one line mixer via a booster pump. Water formulation and -
f: Bleaching the blended stock solution of Ne, et al.] There is an effect that the two steps can be carried out continuously and efficiently.

Historically, the entire device has become more compact and can be installed in four locations!
The equipment cost is low as there is no fill contract, and since each device has a closed structure, it can be cleaned by simply flushing water, hot water, etc. after use, and the inside of the device can be cleaned by simply flushing disinfectant solution. It has a sterilization capacity, and also has several pipe mixers.
If installed close together as shown in the figure, it is easy to remove only the conduit mixer from the vibrator and clean it completely, which has the advantage of being highly sanitary.

In addition, by using the pipe mixer once, it is possible to uniformly expose mixed water in a short time and efficiently, which has the advantage of shortening the exposure time and saving fresh water. Since there are no stirrers, etc., air from the air is not mixed into the bleaching water, and oxygen does not have an adverse effect on the bleached meat.

Historically, the uninvented device can be used not only for bleaching, but also for pre-cleaning before bleaching, and for washing fish meat, etc. other than dead weight, with water.

[Brief explanation of the drawing]

FIG. 1 is a schematic explanatory diagram of a method for exposing fish meat to water based on the prior art, and FIGS. 2 and 3 are detailed explanatory diagrams of the invention of this application.
FIG. 2 is a schematic explanatory diagram of the first embodiment, and FIG. 3 is a schematic explanatory diagram of another embodiment. 1...fish meat, 3...clean water, 4'...undiluted solution, 11...
Fish meat metering pump, 16 Fresh water supply pump, 13...
Supply header, 21...Control device, 18...Booster pump, 19.Pipe mixer, 23.23'...Fish meat bleaching device

Claims (2)

[Claims] (1) In the method of mixing fish meat and fresh water and exposing the fish meat to water, the amount of fresh water supplied is controlled according to the number of fish meat supplied and mixed at a constant ratio, and this mixed stock solution is mixed in a pipe. A method for exposing fish meat to water, characterized in that it is supplied into a vessel and exposed to water continuously. (2) In an apparatus that is directly used in a method of mixing fish meat and fresh water and exposing the fish meat, a fish meat metering pump and a fresh water supply pump are each connected to a supply header, and the supply header and the A fish bleaching apparatus characterized in that each of the pumps is connected to a control device, and the supply header is connected to at least one line mixer via a booster pump.