JPS6115669A - Production of clicked "kamaboko" (boiled fish paste) - Google Patents

Abstract

PURPOSE:Ground fish meat in a hopper is extruded out into press molds to enable mass production of formed fish meat paste (KAMABOKO) of high commodity value. CONSTITUTION:Ground fish meat S is charged in a hopper 1 which is set above the conveyor belt 18 and extruded out of the outlet 3 by compression. The extruded fish meat is fed into individual pressing molds 23 which are placed on the conveyor belt 18 and conveyed as they are brought into contact with the shaving part 14 at their upper surfaces. Thus, the fish meat paste is pressed and shaved by the shaving part 14 so that the excessive paste is removed as the molds 23 are conveyed. Thus, charging of fish paste into molds becomes simple and efficient and yet the paste is charged in a pressed state to enable mass production of KAMABOKO (boiled fish paste) of high commodity value.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] The present invention provides a method for producing kamahoko of a desired shape by extracting fish meat surimi (hereinafter referred to as surimi) stuffed into a cutting die from the die. The present invention relates to a method for manufacturing cut-out type kamaba.

[Technical background of the invention and its problems]

Conventionally, the cutting die placed on the base is used to cut into the desired shape (
For example, when making kamaboko (rabbit-shaped, fish-shaped, etc.), use a cutting die with a hollow part cut into the desired shape, and use a kamaboko knife to compress the surimi into the hollow part. They were filling it while cramming it into the container. In this way, the surimi is packed in a compressed manner using a kamaboko knife.If air bubbles are formed in the stuffed surimi, when the surimi is subsequently heated, those air bubbles expand and form the kamaboko product. This is because a large cavity is formed inside the mold, leading to a deterioration in the value of the product. However, the process of using a Kamahoko knife to compress and stuff the surimi little by little into the cavity of the punching mold is extremely time-consuming. This method requires both time and skill, which has been a major hindrance to improving the efficiency of packing work and mass production of products. In particular, when a cutting die with a large recessed portion is used, the above-mentioned problem becomes conspicuous.

[Purpose of the invention]

The present invention has been made based on the above-mentioned circumstances, and an object of the present invention is to provide a method for manufacturing kamaboko that can contribute to mass production of products by increasing the efficiency of surimi filling work using a cutting die.

[Summary of the invention]

The outline of the present invention for achieving the above-mentioned object is to compress and fill the fish meat surimi into the hollowing part of a cutting die, extracting the surimi from the hollowing part, subjecting it to heat treatment, and molding it into the hollowing part. In the method for manufacturing kamaboko with a cutting die for producing kamahoko of a desired shape, there are a step of storing the fish surimi in a surimi hopper placed above a conveyor belt, and compressing the fish surimi in the surimi hopper. and extruding it to the extrusion port below while applying pressure, and the step of extruding the die into the holding section of the cutting die, which is placed on a conveyor belt and is conveyed while its upper surface is in contact with a pressure reduction section provided near the extrusion port. , comprising at least a step of filling the extruded fish meat minced meat, and a step of scraping off the filled fish meat minced meat while pressing it along the upper surface of the cutting mold with the cutting mold as the mold is conveyed. shall be.

[Embodiments of the invention]

Embodiments of the present invention will be specifically described below with reference to the drawings.

FIG. 1 is a sectional view showing an embodiment of the manufacturing method according to the present invention, FIG. 2 is a front view thereof, and FIG. 3 is a perspective view showing a fitting mold used in the embodiment, Furthermore, FIG. 4 is a perspective view showing the cutting die.

(1) is a surimi hopper having a surimi input port (2) opening upward and having a surimi extrusion port (3) downward. This surimi hopper (1) is swingably supported via support frames (4) on both sides (4) and shafts (5), and inside the surimi hopper (1) is a pair of compressed p- (6) (6) are pivoted so as to face each other with a predetermined interval. The compression roller (6) (6) is rotated in the direction of the arrow shown by a drive motor (not shown) via a gear (8) connected to a rotating shaft (7). The surimi extrusion port (3) consists of a frame part 00 that opens forward, and a fitting mold that fits into the frame part (1). The fitting mold (b) is as shown in Figure 3.
In the lower surface (shown as the upper surface in FIG. 3), there is a tapered recess (2) at the center, ridges Qlμ on both sides that fit into the frame αQ, and four tapered parts (2). ) and a thick-walled pressure reduction part a4 connected to the edge. This fitting type α has the tapered recess (2) facing downward and the surimi hopper (1).
Insert the frame part (1) so that the inner part and the four taper parts (2) communicate with each other.
Both side ridges QIQ3 are fitted into 0. Frame body aO
The pressure reducing portion Q4 is arranged on the lower surface of the front end of the fitting mold (b) fitted into the fitting die (b). You can also use the surimi hopper (
A locking portion 0 is provided on the front surface of 1), and the locking portion is locked to a gate-shaped support frame Qft constructed above the conveyor belt, which will be described later, to prevent the surimi hopper from swinging. It is now possible to do so. Furthermore, αη is a height adjustment mechanism that can move the surimi hopper (surimi) in the vertical direction, and the distance from the upper surface of the conveyor belt to the lower surface of the surimi hopper (1), which will be described later, can be freely adjusted. It looks like this.

At a lower position of the surimi hopper (1) constructed in this manner, an endless conveyor belt (G) is placed over the drive drum 01 and the driven drum), and the drive drum a1 is It is connected to a drive motor (not shown) and rotates to move the conveyor belt (g) in the direction of the arrow shown.

When producing cut-out kamaboko using the apparatus configured as described above, first, the surimi hopper 9 (1) is rotated about the shaft (5) in the direction of the arrow B shown in FIG. After fitting and fixing the predetermined loosening mold aρ into the frame pivot part OQ located at the bottom, rotate the surimi hopper (1) in the opposite direction to the original position and lock the locking part a5 to the gate-shaped support frame αQ. and fix the sprout hopper (1) in place.

・Soft surimi (sl.
into the hopper (1).

Next, as shown in Figure 4, spread the sheet (2) on the bottom side of the conveyor belt (1) on the rear side of the minced meat hopper (1) and shape it into the desired shape. Takuriobe (Foundation)
Place a cutting die (c) having a shape. At this time, by adjusting 10, the upper surface of the conveyor belt (c) and the surimi hopper (1
) Inside the bar (1) with the thickness of the cutting mold 1
The compression roller (6) compresses the surimi (Sl) and then moves it so as to push it out from between the two rollers (6) toward the pre-suri extrusion port (3) below. (6) When (6) rotates, the surimi is compressed along the slope of the tapered recess (2) in the fitting mold (b) fitted into the opening frame part (IS)
is being pushed out. At this time, the conveyor belt is also driven in synchronization, and the bottom surface is covered with...) G! ]) is placed under the surimi hopper (1) as the conveyor belt (to) moves in the direction of arrow A. Then, the filling part of the cutting die is filled with the surimi fsl that has been pushed out along the tapered four parts (2). Surimi filled in the storage part (a)
As the conveyor belt (g) moves in the direction, it passes under the surimi hopper (1), but at this time, the pressure reduction part 04 on the lower surface of the front end of the fitting mold (b) comes into contact with the upper surface of the cutting mold, and the scraping part (Incorporated) The surimi filled in the cutting die and protruding from the upper surface of the cutting die ring is scraped off by the cutting pressure part A4, and the cutting die (E) is removed.
Press along the top surface to even out.

In this way, the cutting die (E) that has passed under the surimi hopper (1) stores the surimi (sl) evenly filled along the upper surface of the cutting die in the holder (2). The surimi is then transported on the conveyor belt (G).When the cutting die (To) is removed from the filled surimi fsl, the surimi in the shape of the recessed portion (2) is placed on the sheet η. At this time, apply a small amount of water along the top surface of the cutting die, and use a kamaboko knife to scrape off the top surface of the surimi filled in the spacer section 4 along the top surface of the cutting die. If the surimi is made into a flat shape, the surimi in the shape of the recessed portion (2) can be easily removed from the cutting die (E).

In this way, by placing the cutting mold wheels covered with sheets Q1) on the conveyor belt (G) one after another and passing them sequentially under the surimi hopper (1), surimi in the desired shape is efficiently produced. be able to.

Finally, by arranging a large number of surimi produced through the above steps on a steamer and subjecting them to heat treatment in a steamer, it is possible to produce a large quantity of cut-out kamaboko in a desired shape.

It goes without saying that the present invention is not limited to the embodiments described above, and includes various modifications within the scope of the invention.

For example, if a selection switch is provided to change the rotational speed of the compression roller (6) (6) in the surimi hopper (1), the amount of surimi sent downward can be adjusted according to the rotational speed. The rotational speed of the roller can be selected to match the size of the holding section (2) in the cutting die used. Moreover, instead of configuring the extrusion port (3) separately into the frame part o0 and the fitting mold (b) in the embodiment t, the surimi hopper (1) is integrally molded.
It may be provided at a lower position.

〔Effect of the invention〕

As explained in detail above, according to the present invention, the work of stuffing the surimi into the holding part of the cutting die can be done extremely efficiently and easily, and the surimi can be stuffed in a compressed state. Therefore, it is possible to provide an fM manufacturing method for punched kamaboko that can contribute to mass production of products with high product value.

[Brief explanation of drawings]

Fig. 1 is a sectional view showing one embodiment of the manufacturing method according to the present invention, Fig. 2 is a front view thereof, Fig. 3 is a perspective view showing a fitting die used in the above embodiment, and Fig. 4 is the same. It is a perspective view showing a cutting die.

Claims (1)

[Claims] A cutting die kamaboko for producing kamaboko of a desired shape by compressing and filling the hollowed out part of the cutting die with fish meat surimi, extracting the surimi from the hollowed out part, and subjecting it to heat treatment. The manufacturing method includes a step of storing the minced fish meat in a surimi hopper placed above a conveyor belt, a step of compressing the minced fish meat in the surimi hopper and extruding it to a lower extrusion port while applying pressure, and A step of filling the extruded fish meat minced meat into the hollow part of the cutter which is placed and conveyed while the upper surface is in contact with a pressure reduction part provided near the extrusion port, and filling the filled fish meat minced meat. A method for producing cut-out kamaboko, the method comprising at least the step of pressing and scraping along the upper surface of the cut-out mold with the cutting pressure section as the cut-out mold is transported.