JPS61209570A - Method of molding fish paste roll and molding machine therefor - Google Patents

Abstract

PURPOSE:To produce fish paste roll in high productivity, by sending continuously pasty fish meat to a conveyor belt, placing an ingredient on the surface of the fish paste, folding the paste and cutting it. CONSTITUTION:The pasty fish meat 2 is sent in a belt-like state to the conveyor belt 4 rotated by the roller 3, ... and the ingredient 5 is intermittently placed on the prepared belt-like pastry 21. Then, the belt-like pastry 21 is folded by a folding mechanism part, the ingredient 5 is covered and cut by the cutter 6 in such a way that the pastry is pressed and the ingredient 5 is put in the center, to give the fish paste roll 22. The pasty fish meat 2 is stored in the pastry fish meat hopper 20 and extended continuously on the conveyor belt 4 by the pastry fish meat pump 25. The thickness of the belt-like pastry 21 of the pasty fish meat 2 with fixed thickness and width at the extending part side is determined by the feed amount of the pastry fish meat pump 25 and the speed of the conveyor belt 4, and the width is given by the width at the extending part side.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for forming meat rolls, etc., in which meat rolls are obtained by wrapping and folding ingredients such as ground meat, fish meat, and vegetable rings in a skin made of fish meat.

There are various fish paste products such as chikuwa, kamaboko, panben, and ham. When these are heated, the proteins etc. harden and become good in shape retention, but before heating they are in the form of a paste and are extremely difficult to handle. Therefore, not only are the products heated once, but most of them are extremely simple in shape, reflecting the difficulty in handling them.

Among these fish paste products is ``Yi Chao''.
There is a type of meat roll called niku-maki. This is a commonly used ingredient in Chinese cuisine, especially Taiwanese cuisine.
It is indispensable for dishes such as "Ishito Hi-nabe".

In this method, ingredients made of ground meat, vegetables, etc. are placed on a rectangular skin made of fried fish meat, and the skin is folded to enclose the ingredients. However, this meat roll is expensive because it involves a process of ``folding,'' and therefore is not widely used. This is because before heating, the skin is sticky unlike the skin of shark roe, shumai, cloud noodles, etc., and its shape retention is extremely poor, so it is not only not mechanized, but also the only production method This is because even a skilled worker can only obtain about two pieces per minute in a certain manual process, resulting in poor efficiency and difficulty in maintaining freshness.

In view of the above points, the inventor of the present invention has finally succeeded in mechanizing the production of meat rolls using fried fish meat as the skin after intensive research. The present invention will be described in detail below based on embodiments shown in the drawings.

FIG. 1 shows an outline of a meat roll forming machine (1) according to the present invention.

To put it simply, the meat roll forming machine (1) kneads paste-like fried fish meat (2) into a belt shape onto a conveyor belt (4) made of plastic or the like that is circulated by rollers (3)... Next, the ingredients (5) are placed intermittently on the belt-shaped skin (21) thus obtained, and then the belt-shaped skin (21) is folded by the folding mechanism to wrap around the ingredients (5), and the cutter (6), the meat roll (22) is obtained by pressing and cutting the filling (5) so that it becomes the center.

Further, the fried fish meat (2) is stored in the fried fish meat hopper (2) and is continuously extended to the conveyor belt (4) by the fried fish meat pump (25). becomes a belt-shaped skin (21) with a constant thickness and width.The thickness of this belt-shaped skin (21) is determined by the feed amount of the fish meat pump (25) and the speed of the conveyor belt (4).
The width is determined by the width on the extension side.

Note that the belt-like skin (21) is similar to a conveyor belt (21) due to its nature.
4) Since it has poor peelability from the top surface, as a countermeasure: (1) The conveyor belt (4) is made of plastic.

■ Divide the conveyor belt (4) into two (or more) groups to reduce the distance traveled by one conveyor belt (4), and keep the belt-shaped skin (21) in the same location on the conveyor belt (4) for a long time. Transport this while making sure that it does not stay there.

(2) Before extending the fried fish meat (2) onto the top surface of the conveyor belt (4), a powder hopper (7) is provided on the top surface of the conveyor belt (4) to apply flour for peeling.

(The amount of flour can be adjusted using the flour hopper (7
) This is done by adjusting the opening and closing of the flour dusting amount control valve (71) at the lower end.) (The present inventor used cornstarch as dusting powder, but other flours may be used, or instead of dusting flour. (or water may be applied to improve the releasability), more suitable production can be achieved.

However, these are not essential elements of the present invention, and therefore, none of these is intended to limit the present invention.

Next, the ingredients (5) are transferred from the ingredient hopper (50) to the ingredient pump (5).
5) is sent out continuously. However, in this example, the tool (5) is placed on the belt-shaped skin (21) intermittently and in a constant amount. In other words, as shown in Fig. 2, from the ingredient pump (55), the metering pump (56)
The odor (5) is intermittently placed on the belt-shaped skin (21) by feeding the heel (5). In addition, ingredients (
5), a tool cutting wire (57) is provided at the lower part of the metering pump (56), and the metering pump (56)
A certain amount of the ingredients (5) sent out from the outlet are cut at the outlet thereof. This tool cutting wire (57)
As is clear from the figure, is a wire suspended between a pair of rollers, and the tool (5) is cut by moving the rollers back and forth. Since the tool (5) tends to adhere to the wire (57), the attachment of the tool (5) is dealt with by rotating the roller slowly and chipping it off.

In addition, since properties such as softness of the fried fish meat (2) and the ingredients (5) change depending on the temperature, the hopper may be surrounded by a constant temperature water tank (10) in order to keep the temperature constant.

Further, in order to ensure that the tool (5) is placed in a fixed position, a cam (58) is provided directly below the metering pump (56) and below the conveyor belt (4). In other words, this cam (
58), the belt-like skin (
By adopting a method of placing a certain amount of ingredients (5) on the belt-shaped skin (21) while lifting it,
1).

Note that the ingredients (5) do not necessarily have to be placed intermittently, and the ingredients (5) may be placed continuously as shown in FIG. In that case, the metering pump (56
) fix the piston at the upper end, or fix the piston of the metering pump (5
The tool (5) may be continuously extended by a method such as not providing the tool (6). (Of course, in that case, the odor cutting wire (57) is unnecessary) The belt-shaped skin (2I
) subsequently reaches the epidermal folding means site.

Here, the belt-like skin (21) is folded and the tool (5) is folded.
). Various skin folding means can be considered, but the one prototyped by the present inventor is a folding belt whose belt surface changes from horizontal to vertical while moving in the same direction as the conveyor belt (4), as shown in Figure 3. (8)・(8
) are placed opposite to each other with the conveyor belt (4) in between, and both ends of the belt-shaped skin (21) moving there are changed from horizontal to vertical. In the case of this figure, the folding belt (8) is suspended between two folding rollers (9) (9) with a phase difference of 90 degrees, but as shown in Fig. 4, the folding belt (8) is suspended on the horizontal axis side. Folding roller (9
) may be used only to change the folding belt (8) horizontally, rather than to twist the belt.

Note that, if the conditions such as the material and mechanism of the conveyor belt (4) permit, the belt shape can be improved by simply bringing both ends of the conveyor belt (4) closer together using folding rollers (9)' as shown in FIG. The epidermis (21) is foldable.

At such a folding means portion, the belt-shaped skin (21) on which the ingredient (5) is placed is shown in Fig. 6 (a), (bl, (C1)
As shown in the figure, it wraps around the ingredient (5) while changing its shape.

Further, as another example of the folding means, one as shown in FIG. 7 can be considered.

A guide plate (11) is provided with a cross-sectional area that decreases from the entrance side to the exit side so that the folding belt (8) is gradually inserted into the guide plate, and a pressure roller (12) is installed behind the guide plate (11). This means that they are doing so. In this case, both ends of the belt-like skin (21) are bent by the guide plate (11), but the guide plate (If) is bent so that only one side is folded first. As shown in the enlarged cross-sectional view in the same figure, 2
It is also possible to obtain heavy parts (W). (By providing the double part (W) in this way, it becomes close to the original "fish shark") Next, the belt-shaped skin (21) that wraps the ingredients (5)
are cut into appropriate lengths with a cutter (6) and made into meat rolls (22).
). The belt-shaped skin (21), which was somewhat oval cylindrical when it passed through the folding means, is cut while being pressed by this cutter (6), and the meat cutter (22), which is still in a pasty state at the time of cutting, is cut. ) collapses under its own weight, resulting in a shape close to the original Nikuichi.

As explained above, since the metering pump (56), tool cutting wire (57), and cutter (6) move intermittently and at the same frequency, it is recommended that they be synchronized from one power source. It is something that can be done.

As explained in detail above, the present invention involves continuously kneading paste-like fried fish meat onto a conveyor belt in the form of a belt, placing ingredients intermittently on this surface by an ingredient supplying means, and then conveying This is a method for molding a meatball, which is characterized in that hair is obtained by folding it on a conveyor belt while moving the hair, and then cutting it to an appropriate length, and a molding machine used for the method,
This is an extremely advanced invention that allows for efficient production of products that are sticky and have extremely poor shape retention, making them difficult to manufacture by hand and inefficient (and even impossible to mechanize).

[Brief explanation of the drawing]

Fig. 1 is a schematic diagram showing an overview of an example of the meat roll forming machine according to the present invention, Fig. 2 is a schematic perspective view of the ingredient supplying means portion of the meat roll forming machine shown in Fig. 1, and Figs. Figures 4 and 5 are schematic perspective views showing examples of the folding means, and Figures 6 (a) and (
b) and (C) are all perspective views showing how the fried fish meat is folded, FIG. 7 is a schematic perspective view including a partially enlarged sectional view showing still another embodiment of the folding means portion, and FIG. 8 FIG. 2 is a perspective view showing a state in which ingredients are continuously placed on the belt-like skin. 1... Hair forming machine 2... Fried fish meat 20... Fried fish meat hopper 21... Belt-shaped skin 22... ... Meat 1 25 ... Fish paste pump 3 ... Roller 4 ...... Conveyor belt 5 ...... Tool 50 ...Ingredient hopper 55...Ingredient pump 56... Metering pump 57...Ingredient cutting wire 58...Cam 59...・Piston 6...Cutter 7...Powder hopper 71...Powder amount adjustment valve 8...Folding belt 9・9′...Folding roller 10...
..... Constant temperature water tank 11 ..... Guide plate 12 ..... Press o-ler 2M 3rd 8th procedure amendment written type) % formula % 3. Name of the person making the amendment Yasui Iron Works Co., Ltd. Representative Yasui 6. Subject of amendment (1) Application (2) Document certifying authority of representation (3) Drawing (3) Engraving of drawing (contents) (no change)

Claims (1)

[Scope of Claims] 1. Continuously knead paste-like fried fish meat onto a conveyor belt in the form of a belt, place ingredients on this surface using an ingredient supply means, and then place ingredients on the conveyor belt while being conveyed. A method for forming meat rolls, which is characterized in that meat rolls are obtained by folding the meat rolls and then cutting the meat rolls into appropriate lengths. 2. The meat roll forming method according to claim 1, wherein the fried fish meat and ingredients are stored in a hopper and extended onto the conveyor belt by a pump. 3. The tool is placed on the belt-shaped epidermis intermittently and in a fixed amount using a metering pump.Claim 1
The meat roll forming method according to item 1 or 2. 4. A peeling means is provided above the conveyor belt to facilitate peeling of the belt-shaped fried fish meat from the conveyor belt. Meat roll forming method described in section. 5. The meat roll forming method according to claim 4, wherein the peeling means applies powder to the conveyor belt at the front of the fish meat extension part. 6. A belt-shaped fried fish meat supply means for extending pasty fried fish meat in a belt shape and feeding the belt-shaped fried fish meat to a conveyor belt, and a conveyor belt that continuously conveys the belt-shaped fried fish meat; An ingredient supply means for placing ingredients on the belt-shaped fried fish meat on the conveyor belt, a folding means for folding the belt-shaped fried fish meat on which the ingredients are placed, and a cutting of the belt-shaped fried fish meat sent out from the folding means. A meat roll forming machine characterized by comprising a cutter for cutting. 7. The meat roll forming machine according to claim 6, wherein both the fried fish meat and the ingredients are stored in hoppers each having a pump. 8. The double-winding forming machine according to claim 7, further comprising a metering pump on the outlet side of the ingredient hopper for placing a fixed amount of ingredients in the ingredient hopper on the belt-shaped skin at regular intervals. 9. The meat roll forming machine according to claim 6, 7, or 8, wherein a powder hopper is provided as a peeling means on the conveyor belt.