JPS6398373A - Method and apparatus for coating frying food - Google Patents

Abstract

PURPOSE:To provide feeling of soft high-quality to a frying food, by applying a frying batter to the frying food, placing the food in a coating conveyer in set posture to apply coating all over the surface of the foved and then rotating the coated food sideways in advancing direction. CONSTITUTION:A frying food such as lobster, etc., is treated with a frying batter and placed in a coating conveyer 12 in a set posture to coat the treated food all over the surface. After coating, the food is rotated sideways in the advancing direction on twisting conveyer to fully coat the food and fed to the next step. Consequently, above-mentioned method and apparatus can also provide a feeling of soft high quality to the frying food without impairing home- made feeling while efficiently utilizing the advantages capable of stably supplying the food uniformly in large quantities.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The disclosed technology belongs to the structural technology field of an apparatus that batters the raw material of fried food such as fried shrimp and coats it with grain flour such as bread crumbs.

<Summary of the gist> The invention of this application feeds fried shrimp or crab potion ingredients, whose shells have been removed and the tail and shelled parts are formed, to a conveyor, performs battering, and then batters them. It is fed to a conveyor and coated with grain flour such as bread crumbs.
The battered material is reliably coated by a conveyor pressing device, and the battered fried food and grain flour such as bread crumbs are separated by the sieving conveyor of the string conveyor.
An invention relating to a method for battering fried foods, in which grain flour is collected and supplied again to a battering conveyor, and fried foods are sent to the next packaging process, etc. by a conveyor, and an apparatus directly used in the method. In particular, the battering conveyor is a string conveyor, and the entire surface is uniformly coated with batter hanging from the battering hopper connected to the battering tank, and falls from the tip to the battering conveyor, and the battering conveyor is placed in a posture along the direction of movement. In the battering conveyor, grain flour such as bread crumbs is applied to the surrounding area using a conveyor pressing device and a flexible rolling pressure roller, as if by hand, and the amount of flour on the battering conveyor is detected by a level sensor. A set amount of flour is always stably supplied through the damper of the flour hopper, and the flour is separated from the fried food fed forward from the coating conveyor by the sieving conveyor, and furthermore, the flour is separated from the fried food by the twisting of the string conveyor. The flour is rotated in the horizontal direction at least once as it progresses on a conveyor, etc., so that the flour is completely covered with the batter, and the batter is conveyed to the next stage of packaging process, etc. in a state where the batter is not exposed. This invention relates to a method for coating fried foods that are being transported and an apparatus directly used therefor.

<Prior art> As is well known, as citizens' lives become richer in quality and quality,
Different forms of eating habits are emerging, and not only fast food and other food service industries, but also processed foods such as frozen foods that can be easily prepared and prepared at home as housewives use their leisure time. As the industry has flourished, households have begun to consume a large number of high-quality simple foods that taste great, are nutritious, and are easy to prepare.

Many of these frozen processed foods are pre-processed by heat treatment to give them the taste of home-cooked meals.
The crotch part has been removed and only the peeled body part and the tail of the shelled part are used, and the fried shrimp is coated with grain flour such as bread crumbs through a battering ring. Fried foods such as Kakakani potion, which is made by covering ingredients with bread crumbs, have become widely available.

In recent years, nuclide fried foods have shifted from the original hand-made initial supply format to mass-produced and processed standardized products in factories for a stable supply. For example, the invention disclosed in JP-A No. 54-59366, the invention disclosed in JP-A-57-5651, and the invention disclosed in JP-A-59-Sho 59-
Processing techniques such as the invention disclosed in No. 23782 have been developed and put into practical use.

<Problems to be solved by the invention> However, fried foods produced by mass processing using conventional mechanical means and methods are less stable in mass supply than the earlier manual fried foods mentioned above. Although lower prices can be obtained, high-quality fried foods such as fried shrimp and crab potion lack the soft texture and flavor that are important when eating. In the perforation process, the conveyor is squeezed into a circular cross-section by a pressing device such as a pressing roller, and the bread crumbs are forced to adhere to the battered material. Although it adheres to the food, it has a rigid posture shape like a kind of popsicle stick type, and when actually cooking, there is a problem that the external appearance such as so-called bread standing is spoiled when deep-frying, and it is difficult to eat. However, it had the disadvantage that it lost its soft taste and delicious texture and only had a hard taste, lowering its product value, popularity, and reputation as a high-class food.

In particular, if uniform coating is not achieved between the bread crumbs and batter during the suppression process, a so-called black fried state of batter will appear, which will significantly deteriorate not only the texture but also the taste and appearance. There was a problem that the food could not be served on the table.

<Purpose of the Invention> The purpose of the invention of this application is to solve the problems of battering and coating materials of fried foods based on the above-mentioned prior art, and to solve the problem of stable mass uniformity by mechanical processing. An excellent coating for fried foods that benefits the field of food processing technology in the distribution industry by making it possible to have the soft feel of high-quality foods without sacrificing the handmade texture while taking advantage of stable supply. We aim to provide a method for attaching the product and equipment directly used in the method.
11- Yes.

<Means/effects for solving the problem> In accordance with the above-mentioned purpose, the structure of the invention of this application, which is summarized in the claims mentioned above, is to solve the above-mentioned problem. The raw material consisting of the attached part and the shelled part is supplied by a string conveyor of a battering conveyor, and the batter from the nozzle of the battering hopper is supplied only to the shelled part by a disc pump connected to the battering tank via a chute. The entire surface is coated, and the batter is collected into the battering tank by the string conveyor via the receiving chute due to its viscosity, and the batter does not mix into the battering conveyor connected at the tip, forming so-called lumps. Therefore, the battered material that has been dropped onto the battering conveyor from its tip so as to be parallel to the direction of movement of the battering conveyor will not be contaminated with flour such as breadcrumbs on the perforated conveyor. It progresses under the action of rolling, and in the middle of the conveyor, a pressing device of a pressing roller is applied from the side of the clothing conveyor, and a rolling pressure roller made of rubber tube or the like is applied from above, all around the circumference, and also by hand-pushing. As in the case of covering, grain flour such as bread crumbs is softly sprinkled, and at this time, the light but sure soft pressing action of the spreading pressure roller ensures that the grain flour such as bread crumbs is coated on the entire surface, and the edge of the coating conveyor is coated. The flour is sent to the sieving conveyor of the string conveyor, where it is separated and collected. During this time, the amount of flour on the coating conveyor is constantly detected by a level sensor installed between the spreading pressure rollers, and the amount of flour is reduced. In such cases, the damper of the hopper is opened to supply a set amount of grain flour such as bread crumbs, so that the dressing conveyor always has a predetermined amount of grain flour, so that the material is coated stably. The battered fried food that has been conveyed through the sieving conveyor is rolled sideways at least once by the string conveyor of the next stage of the twisting conveyor, finishing the coating and separating it between grains. Technical measures have been taken to ensure that the batter is not exposed and is subsequently sent to the packaging process by means of a conveyor.

<Example> Next, an example of the invention of this application will be described below with reference to the drawings.

In the embodiment shown in FIG. 1, 1 is a device for coating fried food, which forms one of the main points of the invention of this application. For example, as shown in FIG. It is used for battering and battering ingredients for frozen foods that are fried at home, and includes a battering section 3 provided in the longitudinal direction of the center, a battering section 4 connected to its base, and the opposite side. A breadcrumb circulating supply section 5 for circulating grain flour on the side, a sieving sorting section 6 at the tip of the dressing section 3, a finishing section 7 at the tip, and a package provided at the side thereof. The parts 8 are made to be disassembled and assembled by rollers 9.9 so that they can be integrated and separated for maintenance, inspection, maintenance, etc.

To explain each of these parts in turn, first,
In the battering section 4, battering conveyors 10, 10' and 10'' of string conveyors in three longitudinal stages are connected and arranged, and as shown in FIG. The material 2'' is fed and conveyed at predetermined intervals along a guide 11 with its head perpendicular to the string conveyor 10'', and the tip of the three-stage string conveyor 10'' is As shown in Fig. 6.8, it faces the bread crumb conveyor 12 as a conveyor with holes, and furthermore, its tip is in an inclined position 13 in the direction of movement of the bread crumb conveyor 12 in plan view and side view. As shown in FIG. It is designed to be fed in a posture.

A battering hopper 15 storing batter 14 is provided at the top of the third-stage battering conveyor 10'' and is connected to a battering tank 17 via a chute 16. As shown in FIG. 5, the 14 surge tanks 19 are connected via a disc pump 20, and flexible hoses 20 are connected to the disc pump 20 at predetermined intervals.
' A pumping disk 20'', 2 provided integrally with the
0"... is the sprocket 21 by a motor not shown.
The cooled batter 14 is pumped up from the suction port 23 of the guide 22 in the surge tank 19 and supplied to the battering hopper 15 via the battering tank 17 and the chute 16, and then transferred to the battering conveyor 1.
The batter 14 is transferred to the battering conveyor 10'' from the slit-shaped nozzle 24.24.24 shown in FIG. The fried shrimp material 2'', which is conveyed in a horizontal position from the battering conveyor 10'', is battered completely on both the front and back sides of the shelled parts other than the tail.

In this way, the supplied batter 14 can be kept at a predetermined viscosity.

As shown in FIG. 10, since the batter 14 has a predetermined viscosity as described above, the nozzles 24, 24.
Batter ring conveyor 10″ while descending from 24
By covering the entire width of `` and the lower part thereof, the peeled part of the material 2'' is reliably battered over the entire surface, and since the batter 14 has a predetermined viscosity, As shown in Figure 9.10, the ring conveyor 10'' is configured to move backward at a steep angle at its tip, so that due to viscosity, the ring conveyor 10'' The liquid is returned to the surge tank 19 through a receiving chute 25.

Incidentally, the second stage battering conveyor 10'
The batter 14, which adheres to the ball and retreats, falls into the receiving chute 25' as shown in FIG. 5, and similarly hits the surge tongue 19.
It is being returned to.

Next, in the coating section 3, a bread crumb conveyor 1 is conveyed in the longitudinal direction.
2 is stretched between a driving roller and a driven roller by a mission (not shown) and rotates endlessly at a predetermined speed, and on its base side, immediately before the battering conveyor 10', as shown in FIG. As shown in FIG. 2, a divider 27 is provided on the frame via a holder 26 so that bread crumbs 31 as grain flour are evenly distributed in the width direction at the feeding end thereof.

Approximately in the middle of the perforated conveyor 12, three pairs of pressing rollers 28, 28, serving as drum-shaped pressing devices, are rotatably provided on the left and right sides, respectively, with a predetermined span in between. As shown in Fig. 13, the conveyor 12, which is stretched flat at the start and end ends, is gradually squeezed from both sides into a U-shaped cross section or a ■-shaped cross section. The battered fried food material 2'' is surely coated with breadcrumbs 31 from the sides.

Between the first-stage pressing roller 28.28 and the battering conveyor 10'', plate-shaped crumb collecting disks 29.29 on the left and right abut against the inner surface of the perforated conveyor 12 at a predetermined angle and are rotated by friction. The pivot is set so that
It has an adjustment function so as not to cause turbulence in the flow of the bread crumbs 31 so that the peeled part of the fried food material 2'' is optimally covered with the material 2'' of the fried food before the pressing roller 28. It is attached to 12.

As shown in FIG. 1, a well-known light is placed on the frame between the second stage pressing roller 28 and the third stage pressing roller 28, 28, 28 of the three stages of pressing rollers 28 of the bread crumb conveyor 12. A pair of level sensors 30, 30 are provided facing each other on the upper surfaces of both sides to detect an excessive amount of bread crumbs 31 as flour on the bread crumb conveyor 12 based on the accumulated amount, as will be described later. The amount of bread crumbs 31 supplied from the bread crumb hopper 36 is automatically adjusted.

As shown in Fig. 1, three stages of pressure rollers 28, 28
A pair of rolling pressure rollers 32 and 32 made of rubber tubes are rotatably pivotally mounted between the inner surfaces of both sides of the crumb conveyor 12 along the longitudinal direction between the two. , breadcrumb conveyor 1 as shown in Figure 12.13.
2, a light set pressure is applied from above to the material 2'', which is covered with bread crumbs 31 in an overhang shape from both sides, and the bottom side is Combined with the reaction force from above, a pressing force is applied to the material from above and below, and the material 2'' is squeezed from both sides of the crumb conveyor 12, and together with the pressing force, the material 2'' is covered over its entire surface, that is, except for the tail. On average, there are 3 breadcrumbs throughout the portion.
It is designed to be covered with 1.

As shown in many of the applicant's prior inventions, each spreading pressure roller 32 contains water or air, and furthermore,
A predetermined amount of balls made of metal or resin are filled and rolled so that the peeled part of the bread crumbs 31 can be covered with a soft touch similar to handmade covering work.

As shown in FIG. 1, a return conveyor 33 is provided at the lower end of the crumb conveyor 12 in a direction perpendicular thereto, and a supply conveyor 34 and a chute are connected to each other so as to overlap each other in a U-shape in plan view. 35 is disposed in a closed cycle with the bread crumb conveyor 12, and as described below, only the bread crumbs 31 separated from the material are circulated and re-supplied after being effectively used for the perforating action. A damper (not shown) of a crumb hopper 36 provided at a predetermined location of 34 measures the amount of crumbs 31 deposited on the crumb conveyor 12 of a level sensor 30.30 electrically connected via a control device (also not shown). Upon detection, the damper of the hopper 36 is electrically controlled to open and close so that the bread crumbs 31 are between the high level and the low level, and the detected amount of bread crumbs 31 is always conveyed to the set amount to the crumb conveyor 12, and the material is It is designed to have a blinding effect.

In the finishing section 7, as shown in FIG. 11, a sieve conveyor 37 is provided as a string conveyor overlapping the starting end of a conveyor 38 to the next stage, and a sieve conveyor 37 is also provided as a string conveyor. A return conveyor 39 is provided at the bottom of the transfer conveyor 38 in a reverse feed type, and the rear end faces the return conveyor 33 to collect the bread crumbs 31 separated from the fried food 2'' from the sieve conveyor 37. The bread crumbs are circulated and returned to the crumb conveyor 12 again for effective use.

As mentioned above, in the battering section 4 (from the battering conveyor 10'', the batter 14 is attached to the battering conveyor 10'' through the receiving chute 25 as shown in FIG. 9.10). surge tank 19
Bread crumbs 31 on crumb conveyor 12 to be returned to
Therefore, so-called lumps are not generated, and the lumps are not circulated.

Then, as shown in FIG. 11, the fried foods sorted by the sorting conveyor 37 are transferred to the next stage, a string conveyor type twisting conveyor 40. The drive pulley and the driven pulley face the slit 40 at the tip of a grain plate 41 which is twisted to the left by a predetermined angle in the direction of travel, and the lower surface of the grain plate 41 on the traveling side faces the slit 40 at the tip. As shown in Fig. 14.15.16, the left side in the direction of movement is lowered to give a leftward twist, so that the battered fries baton-touched from the sieve conveyor 37 As the food items move forward in the longitudinal direction of the traveling direction, they are given a force that tilts to the left, so as shown in Figure 14.15.16, the food items roll at least once to the left, and the conveyor 38 During this time, as mentioned above, the bread crumbs 31 are completely covered by the pressure rollers 28, 28 and the spreading pressure rollers 32, 32.
By rolling lateral to the left side of the fried food, a coating effect is performed on the entire surface, and the batter 1
Sprinkle the bread crumbs 31 that are attached to step 4 to coat them more evenly.
The exposed part of the batter 14 is eliminated so that black discoloration etc. will not occur during cooking at home.

In addition, in the package section 8 on the side of the finishing section 7, a tray 44 set with a predetermined number of sheets is fed to an automatic feeding device 43 near the base of the package section 8 one by one by a motor 45 at the same speed as the conveyor 38. The fried foods 21.2'' are sequentially supplied onto the rotating conveyor 46 and, as described above, are individually rotated by the plate conveyor 40 and conveyed in close proximity to the conveyor 46. They are stored in an orderly manner and transported to the next stage of freezing.

When coating the material 2 with flour using the apparatus configured as described above, all drive units are operated via the control panel (not shown) of the apparatus, and a set amount of bread crumbs 31 is supplied to the bread crumb conveyor 12 on average to the battering section. Surge tank 19 in 4
A predetermined batter 14 is supplied to the pump 20.
Through the battering tank 17, through the chute 16 the battering hopper 15 nozzle 24.24.24
A banner of batter 14 as shown in FIG. 9.10 was formed on the battering conveyor 10'', and the battering conveyor 10 was processed in a predetermined manner via a guide 11 as shown in FIG. When the materials 2'' are placed and fed at predetermined intervals in a posture perpendicular to the battering conveyor 10, they are sequentially fed in the direction of the leading end by the battering conveyor 10, 10', and the battering conveyor 10! As described above, the batter 14 from the battering hopper 15 enters the banner part and battering is performed on the entire surface as described above, and the batter 14 is transferred from the tip side of the battering conveyor 10'' to the 7.8. 10
As shown in the figure, the battering conveyor 10'' is arranged so as to be inclined in the direction of movement of the crumb conveyor 12, so that the material 2'' falls onto the crumb conveyor 12 from the head portion first.

= 24- Therefore, the battered material 2'' is placed on the bread crumbs 31 evenly deposited by the divider 27 along the traveling direction of the bread crumb conveyor 12 and advances in a parallel posture in the longitudinal direction, Bread crumb gathering disc 29.29
The stacked bread crumbs 31 are regulated by the regulated flow and are squeezed from a rectified state to a squeezed state. 28. In the interior of the crumb conveyor 12, which approaches the bread crumb conveyor 12, a soft pressing force is applied from above by the rolling pressure roller 32, and the battered materials are battered from the top, bottom, left and right directions due to the reaction force from the bottom. Bread crumbs 31 are reliably coated over the entire surface of the bread crumb conveyor 12, which is transported so that the so-called standing state of the bread is maintained as a coal pile, and which is released from side to side again. From there, the sieves are passed on to the sieving conveyor 37.

During this time, in the crumb conveyor 12, the battering conveyor 101 at the final stage in the battering section 4 turns at a steep angle and retreats, so the batter 14 that did not participate in the battering is also attached to the receiving chute 25. The crumbs 31 on the crumb conveyor 12 are returned to the surge tank 19 and are not discharged to the battering conveyor 12.
is not moistened by the batter 14, and the batter 14, which forms the basis of the dough, is not released, and the crumb conveyor 12
In the case, only the bread crumbs 31 are conveyed together with the battered material, and the bread) l! The amount of 931 is constantly monitored at high and low levels by the level sensor 30, and when the level is low, a damper (not shown) of the crumb hopper 36 is opened, and the supply conveyor 34 and chute 35 are
A constant amount of bread crumbs 31 is always supplied to the bread crumb conveyor 12 from the bread crumb conveyor 12.

Of course, the bread crumbs 31 which are circulated and recovered from the return conveyor 33 via the sieving conveyor 37 and the return conveyor 39 are effectively utilized.

As a result, the fried food items baton-touched from the sieving conveyor 37 to the grain conveyor 40 are rotated to the left in the direction of movement of the grain conveyor 40, so that they are turned sideways at least once on the twisting plate 41 and turned into batter. The bread crumbs 31 are completely soft and adhered to the bread crumbs 14 in a standing state, and the batter 14 is not exposed, and is forwarded to the package conveyor 46 side of the conveyor 38.
The trays 44 from the tray supply device 43 are sequentially and orderly stored and transported to the next freezing process.

The above-mentioned cycle is thus carried out continuously during the feeding of the tailed shell material 2'' to the battering conveyor 10.

The batter 14 is supplied to the surge tank 19 as appropriate, and ice or cooling water is appropriately supplied to the jacket 18 for cooling in order to avoid an increase in viscosity due to temperature rise.

It should be noted that the embodiments of the invention of this application are of course not limited to the above-mentioned embodiments; for example, a vibrating device may be attached to the middle part of the battering conveyor of the bread crumb conveyor to make the covering effect more effective. Various aspects such as the above can be adopted.

Moreover, it goes without saying that the present invention can be applied not only to shrimp fryers and crab porgyon, but also to other fried foods.

<Effects of the Invention> As described above, according to the invention of this application, basically, when manufacturing and processing fried foods such as fried shrimp and crab portions,
In the process of battering the material from which the husks have been removed in advance and then coating it with grain flour such as bread crumbs, the flour is applied to the entire surface while maintaining the dough's standing state, and the flour is applied to the entire surface to form a batter. After applying the appropriate clothing, we further rolled it sideways to the direction of travel.
Above) As shown in (e), breadcrumbs and other crumbs that have been coated on the entire surface perform a kind of finishing coating effect when they roll sideways in the direction of travel, and for this reason, they are unexpectedly coated in the battering process by the battering conveyor. Therefore, even if it is not possible to coat even a small part of the batter, the coating is finished by the horizontal rolling, thereby preventing exposed parts of the batter to which flour is not attached to the food with holes. Therefore, an excellent effect is achieved in that defects such as black color do not occur during cooking at home.

In addition, by dropping the battered fried food onto the flour supply conveyor by dropping it from the tip side, the battering conveyor, which is continuously conveyed, always maintains an orderly posture parallel to the direction of movement. This has the effect that the dressing is done accurately.

Therefore, the material supply conveyor for the battering conveyor is used as a battering conveyor to continuously supply materials such as peeled meat with a tail. By being placed in front of the battering conveyor, it is possible to evenly batter the batter as it hangs down from the battering tank, and the battered batter is immediately transferred to the string conveyor. The batter adheres and recedes through its viscosity and can be collected into the battering tank via a receiving chute, etc. This prevents the batter from getting mixed in with grain flour such as breadcrumbs on the battering conveyor, and adds moisture to the flour to prevent adhesion defects. Excellent effects are achieved in that no lumps or lumps occur during post-processing.

Furthermore, by forming the tips of the plurality of string conveyors of the battering conveyor so that their lengths are short and inclined with respect to the direction of movement of the battering conveyor, the battered material can be attached to the tip of the battering conveyor. This has the excellent effect of descending from the material first and displacing it along the direction of movement of the dressing conveyor, so that the dressing in the dressing conveyor can reliably cover the entire surface of the material. is played.

In addition, in the battering process, even though the disk pump attached to the battering hopper continuously supplies batter to the battering hopper through a chute, the overflow is circulated to the surge tank, resulting in pumping. A kind of agitation state is maintained during the operation, and the viscosity of the batter is always kept constant from beginning to end.As a result, the condition of the battering of the fried food that is fed from the battering conveyor to the flour supply conveyor is always under the same conditions. Therefore, the coated fried food sent from the flour supply conveyor has holes of uniform thickness and is coated evenly, resulting in a so-called standing state, resulting in high product accuracy and It also has the effect of improving trust.

In the middle of the coating conveyor, flour is sprinkled on the material from the side by a pressing device, and the spreading pressure roller applies a soft pressing force from above, so that a reaction force from below is applied. Combined with this, the entire surface of the material is coated with a light, soft-touch grain flour, and as mentioned above, the dough maintains its standing state and looks good, and it also has the same soft feel as when flour is sprinkled by hand. When eaten, a light and delicious texture is produced, which has the excellent effect of improving the product value.

Since the pressing device installed on the side of the battering conveyor is a drum-shaped cone type pressing roller, the battering conveyor is rounded from the side and acts to cover the batter ring all around. The excellent effect of being able to do this is achieved.

In addition, a rolling pressure roller is provided between the pressing devices and a predetermined heavy material is housed therein, and it is possible to apply the same effect as manually covering the material with flour, thereby achieving the soft texture described in (a) above. Excellent effects can be achieved.

Furthermore, because a grain conveyor is provided for the sieve conveyor installed after the battering conveyor, the coated fried food is transported to the next stage at the final stage. Because it can rotate at least once, the batter is evenly coated over the entire surface of the fried food using a pressing device or spreading pressure roller, and the flour is evenly rolled sideways to cover the batter. The product adheres more reliably, there is no exposed part of the batter in the fried food, there is no discoloration in the fried food during final cooking, and the appearance of the food can be maintained sufficiently, which is an excellent effect. .

Furthermore, by providing a level sensor for flour in the middle of the battering conveyor, the optimum amount of flour is supplied to the battering conveyor when battering the battered material. An excellent effect is achieved in that the dressing is done as designed.

As described above, according to the invention of this application, the battering of the peeled meat of fried foods such as fried shrimp is performed reliably, and the batter is not mixed into the flour during the subsequent dressing, and no lumps or lumps are formed. The entire surface of the batter is uniformly coated without being formed, and the flour in the standing state is coated, and in addition, the soft coating is done by the pressure roller and the rolling pressure roller, so it has the same texture as when it is made by hand. The excellent effect of enhancing the combination and taste is achieved.

Moreover, since the processing is carried out continuously by mechanical operation, it is possible to supply a large amount of fried foods in a mass production system, which has the excellent effect of reducing costs and ensuring stable market distribution. Ru.

[Brief explanation of the drawing]

The drawing is an explanatory diagram of one embodiment of the invention of this application, and the drawing is a first embodiment of the invention of this application.
The figure is an overall schematic plan view, Figures 2 and 3 are views of the fried food, Figure 4 is a schematic plan view of the material supply in the battering conveyor, and Figure 5 is the connection of the disc pump to the battering tank. A cross-sectional side view, and Figure 6 is an enlarged plan view of the joint between the battering conveyor and dressing conveyor.
Figure 7 is a partial cross-sectional side view of the material transferred to the battering conveyor at the end of the battering conveyor, Figure 8 is an enlarged side view of the joint between the battering conveyor and the battering conveyor, and Figure 9 is the battering conveyor. A side view of the hanging state of the batter at the end of the ring conveyor, FIG. 10 is a cross-sectional side view of the same,
Figure 11 is an enlarged plan view of the finished part and package part, Figure 12
The figure is a perspective view of the combination of the rolling pressure roller and the material, Figure 13 is a partial front view of the same section, and Figures 14, 15, and 16 are longitudinal cross-sectional views of the horizontally rotating transposed position of the fried food on the grain conveyor. . 12... Batter conveyor, 10... Batter ring conveyor, 34... Flour supply conveyor,

Claims (22)

[Claims] (1) In a method of battering a fried food and then uniformly coating the entire surface of the battered fried food with flour, the fried food is battered and then fed into a coating conveyor in a fixed position. This method of dressing fried food is characterized in that the entire surface of the fried food is coated, and after being coated, the food is rolled sideways in the direction of movement to completely coat the food and then fed to the next stage. (2) The method for battering a fried food according to claim 1, wherein after battering the fried food, the battered fried food is dropped onto the coating conveyor from the tip side. (3) The method for battering fried food according to claim 1, wherein in the battering process, the batter is not mixed into the battering conveyor. (4) The method for coating a fried food according to claim 1, wherein the coating is applied by lightly pressing the entire surface with a hand press. (5) The coating conveyor is connected to the battering conveyor and the flour supply conveyor at its base, and is connected at its tip to the conveyance conveyor to the next stage via the sieving conveyor, and is equipped with a conveyor pressing device in the middle. A device for battering fried foods, characterized in that the battering conveyor is a string conveyor, which faces the lower part of the nozzle of the battering hopper, and whose tip faces the battering conveyor. Device. (6) The apparatus for coating fried foods according to claim 5, wherein the tip of the string conveyor is formed to have a short length in the traveling direction of the coating conveyor. (7) The apparatus for battering fried food according to claim 5, wherein the battering hopper has a receiving chute below the nozzle. (8) The device for coating fried foods as set forth in claim 5, wherein the conveyor pressing device is a plurality of drum-shaped pressing rollers provided on the outer side of the coating conveyor. (9) The fried food battering device according to claim 5, wherein the conveyor pressing device is a cone-shaped inclined dressing disk provided inside the battering conveyor. (10) The coating conveyor is connected to the battering conveyor and the flour supply conveyor at its base, and is connected at its tip to the conveyor conveyor to the next stage via the sieving conveyor, and a conveyor pressing device is attached in the middle. In the apparatus for battering fried foods, the battering conveyor is a string conveyor, which faces the lower part of the nozzle of the battering hopper and also faces the battering conveyor, and horizontally rotates between the conveyor and the pressing device. A device for coating fried food, characterized by being equipped with a flexible spreading pressure roller. (11) The device for coating fried food according to claim 10, wherein a heavy material is housed in the spreading pressure roller. (12) The apparatus for coating fried food according to claim 10, wherein a plurality of said spreading pressure rollers are arranged in a plurality of columns. (13) The coating conveyor is connected to the battering conveyor and the flour supply conveyor at its base, and is connected at its tip to the conveyor conveyor to the next stage via the sieving conveyor, and a conveyor pressing device is attached in the middle. In the apparatus for battering fried foods, the battering conveyor is a string conveyor, which faces the lower part of the nozzle of the battering hopper and also faces the battering conveyor, and between the conveyor conveyor and the sieving conveyor. A device for coating fried foods, characterized in that a twisting conveyor is interposed therein. (14) The apparatus for coating fried food according to claim 13, wherein the twisting conveyor is a plurality of string conveyors. (15) The apparatus for coating fried food according to claim 13, wherein the twisting conveyor is a flat belt conveyor. (16) The battering conveyor is connected to the battering conveyor and the flour supply conveyor at its base, and is connected at its tip to the conveyance conveyor to the next stage via the sieving conveyor, and a conveyor pressing device is attached in the middle. In the battering device for fried foods, the battering conveyor is a string conveyor, which faces the lower part of the nozzle of the battering hopper and also faces the battering conveyor, and a level sensor for flour is installed in the middle of the battering conveyor. A fried food dressing device characterized by being attached with a. (17) The fried food coating apparatus according to claim 16, wherein the level sensor is electrically connected to a damper of a flour hopper. (18) Claim 16, characterized in that the level sensor is installed between the plurality of pressing devices.
Apparatus for coating fried foods as described in Section 1. (19) The fried food dressing device according to claim 16, wherein the level sensor is installed between the spreading pressure devices. (20) The coating conveyor is connected to the battering conveyor and the flour supply conveyor at its base, and is connected at its tip to the conveyor conveyor to the next stage via the sieving conveyor, and a conveyor pressing device is attached in the middle. In the apparatus for battering fried foods, the battering conveyor is a string conveyor, which faces the lower part of the nozzle of the battering hopper, and a disc pump is connected to the battering hopper. Food dressing equipment. (21) A coating for fried food according to claim 20, characterized in that a large number of discs are slidably provided on a guide pipe attached to the disc pump and are engaged with a drive sprocket. attached device. (22) The apparatus for coating fried food according to claim 20, characterized in that a chute is interposed between the disc pump and the battering hopper.