KR101671415B1 - Manufacturing method of dumpling-shaped fish paste - Google Patents

Abstract

The present invention relates to a method of manufacturing a dumpling type fish paste, more specifically, by forming a second screw conveyor into a double tube structure, it is possible to automate the process of putting dumplings into the dumpling paste, By forming the pair in parallel and forming the taper on the second flange, the dumpling can be uniformly supplied and pressed on the second screw conveyor, so that the dumpling can not be torn easily after the molding.

Description

[0001] Manufacturing method of dumpling-shaped fish paste [

The present invention relates to a method of manufacturing a dumpling type fish paste, more specifically, by forming a second screw conveyor into a double tube structure, it is possible to automate the process of putting dumplings into the dumpling paste, By forming the pair in parallel and forming the taper on the second flange, the dumpling can be uniformly supplied and pressed on the second screw conveyor, so that the dumpling can not be torn easily after the molding.

Typically, fish cakes are prepared by mixing fresh fish meat with starch and adding garlic, eggs, salt and other seasonings. That is, pure fish meat is made to be 80% or more of the total weight, starch is made less than 10%, other ingredients are added, uniformly kneaded and molded, and the mixture is cooled to a high temperature by heating at 170 to 180 ° C, Sterilized with an ultraviolet sterilizer, and packed in a sealed container.

In addition, a fish paste product in which a flavor ingredient or a nutrient ingredient is added to a conventional fish paste of the general type to improve the flavor of the fish paste, and to supplement the nutritional ingredients lacking in the fish paste. As an example of such a method, fish paste such as wave, onion or carrot is finely sliced and added during the compounding step or the kneading step of the fish paste compound so that these seasoning particles are contained in the fish paste product formed by the hot water treatment have.

Recently, there has been a tendency to diversify the taste of the customers of the fish paste product, to lose the taste of the traditional taste of the fish paste, and to increase the kinds of other food products having texture similar to fish paste, The appearance of a new type of fish paste product which gives a different flavor is desired.

On the other hand, Korean Patent Laid-Open Publication No. 2000-53899 discloses a method of manufacturing fish paste which is wrapped in fish paste and cut and fried to a predetermined size to be eaten as a nutritious snack.

In addition, Korean Patent Laid-Open Publication No. 10-2001-0091291 discloses a method for manufacturing fish paste dumpling which can feel the taste of fish paste and the taste of dumplings.

However, the above-mentioned patent does not disclose a method or apparatus for efficiently manufacturing a mandu-type fish paste.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a dumpling type fishbone manufacturing machine capable of automating the process of filling dumplings into a dumpling paste by forming a second screw conveyor into a double- Method.

It is another object of the present invention to provide a method and a device for forming a taper in a first screw conveyor by forming a pair of screw shafts in parallel and forming a taper in a second flange to uniformly supply and pressurize the dough in a second screw conveyor, And to provide a method of manufacturing a dumpling type fish cake which does not tear.

It is another object of the present invention to provide a dumpling type fish paste having a structure in which a plurality of cutting members are formed and cutting is performed while rotating them at the center so that both ends of the dumpling type fish paste are cut by the dumpling And to provide a method for manufacturing a dumpling type fish cake.

It is another object of the present invention to provide a method of manufacturing a dumpling type fish paste which can easily form a dumpling type fish paste in a desired size and shape without using a cutting device and a separate device.

To this end, a method for manufacturing a dumpling type fish paste according to the present invention comprises: a step S1 of preparing and supplying a fish cake dough made of fish meat as a main ingredient; A step S2 of arranging and supplying dumpling; Supplying the dough-stuffed paste and dumpling to a screw conveyor of a double-tube structure, supplying the dumpling to the inside and supplying the dumpling to the outside; A step S4 of cutting the dough and the dumpling into a dumpling type fish cake; And the step of frying the formed dumpling type fishcake oil into oil, wherein the fishmeal dough comprises 40 to 50 parts by weight of crushed meat, 10 to 20 parts by weight of rice flour, 0.1 to 1 part by weight of gluten, To 3 parts by weight, and in the step S4, a dumpling type fish paste having a structure in which the dumpling and salted fish transferred from the screw conveyor of the double pipe structure are integrally cut and the dumpling is enclosed by the salty fish oil is formed Wherein the cutter comprises an upper plate communicating with the screw conveyor of the double pipe structure, a lower plate formed at a lower portion of the upper plate and having a lower hole formed therein, and a plurality of Wherein each of the plurality of cutting members has an outer end joined to a rotation pin formed in a circumferential direction in an edge region of the plate Wherein the inner end face of the cutting member is formed in a shape of an arc protruding inward as it goes down in the longitudinal direction, and a plurality of cutting members are formed on the inner surface of the lower plate The inner end faces of the cutting members are not in contact with each other and the holes are formed between the inner end faces.

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In the step S1 of the method for manufacturing a dumpling type fish cake according to the present invention, the first hopper is provided with a first stirrer and stirs the paste of the fish cake; A screw shaft rotatably installed in the housing; and a first screw formed on an outer surface of the screw shaft and including a screw for conveying a paste of paste to be dipped in the first hopper, And a conveyor.

In addition, the housing of the method of manufacturing a dumpling type fish paste according to the present invention is provided with a heat exchange device for cooling or heating the transferred fish paste dough, wherein the heat exchange device is installed on the outer surface of the housing, A jacket, and a pump for circulating the cold / hot water.

In addition, steps S2 through S3 of the method for manufacturing a dumpling type fish cake according to the present invention include: a second hopper having a second stirrer and stirring the dumpling; A casing provided in the second hopper in the longitudinal direction and having one side communicated with the housing to receive the moistened paste to be dyed; an inner hollow portion rotatably installed in the casing and communicating with the second hopper is formed, And a second screw conveyor having a double pipe structure including a screw body for conveying dumpling in the hopper and an external screw formed on the outer surface of the screw body for conveying the paste-covered dough supplied from the first screw conveyor .

According to the method of manufacturing a dumpling type fish cake according to the present invention having the above-described structure, the process of inserting the dumpling into the dumpling paste can be automated by forming the second screw conveyor into a double tube structure.

According to the method of manufacturing a dumpling type fish cake according to the present invention, a pair of screw shafts are juxtaposed in the first screw conveyor and a taper is formed in the second flange, thereby uniformly supplying and compressing the tuna paste to the second screw conveyor So that it is not easily torn after the molding.

Further, according to the method of manufacturing a dumpling type fish cacule according to the present invention, since a plurality of cutting members are constituted and the cutting is performed while rotating the dumpling type fishermen while rotating at the center, a structure in which both ends of the dumpling- Can be manufactured.

According to the method of manufacturing a dumpling type fish paste according to the present invention, it is possible to easily form a dumpling type fish paste in a desired size and shape without a separate molding device through a cutter and a roller device.

1 is a process diagram showing an embodiment of a method for manufacturing a dumpling type fish cake according to the present invention.
2 is a side view showing an embodiment of an apparatus for manufacturing a dumpling type fish paste according to the present invention.
FIG. 3A is a cross-sectional view showing first and second screw conveyors and cutting portions according to the present invention, and FIG. 3B is a sectional view showing a state in which a dumpling type fish paste is cut in a cutting portion according to the present invention.
4 (a) and 4 (b) are views showing the first and second flanges of the first and second screw conveyors according to the present invention, respectively.
5 is a plan view showing a cutting member according to the present invention.
6 (a) and 6 (b) are respectively a side view and a front view showing a roller device according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the terms described below are defined in consideration of the functions of the present invention, and these may vary depending on the intention of the user, the operator, or the precedent. Therefore, the definition should be based on the contents throughout this specification.

1 is a process diagram showing an embodiment of a method for manufacturing a dumpling type fish cake according to the present invention.

1, a method of manufacturing a dumpling type fish paste according to the present invention is to produce a dumpling type fish paste having a structure in which dumpling is inserted into the fish meat. The dumpling is mainly made of fish meat, the dumpling is made of meat dumpling, Beef dumplings, vegetable dumplings, and the like.

In addition, the dumpling type fish cakes can be formed in various shapes, sizes and colors such as circular, elliptical, and rectangular.

Specifically, the method for manufacturing a dumpling type fish paste according to the present invention comprises: S1 step of preparing and supplying a fish paste dough made of fish meat as a main ingredient; step S2 of providing and supplying dumpling; A step S4 of feeding the dumplings to be supplied to the outside of the dumpling, and a step S4 of cutting the dumpling and the dumpling into a dumpling type fish cake, And step S5 of frying the dumplings into oil.

The paste-covered dough includes 50 to 60 parts by weight of crumb, 6 to 10 parts by weight of wheat starch, 4 to 7 parts by weight of starch, 2 to 3 parts by weight of concentrated soybean protein and 0.1 to 1 part by weight of sodium L-glutamate .

In addition to this, additives such as egg white, onion, carrot, salt, mirin, potassium sorbate, fuji, fat, protein, chicken, phosphate, soy protein, dried fruit, persimmon, pickled cabbage, tofu, You can add ginger powder, pomegranate juice, rib spice, soy sauce, pepper, and cider. The weight of the additive is not particularly limited and may be adjusted according to the taste of the consumer, and may be added in the range of 15 to 30 parts by weight.

Also, the pasty paste may include 40 to 50 parts by weight of crumb, 10 to 20 parts by weight of rice flour, 0.1 to 1 part by weight of gluten, and 1 to 3 parts by weight of rapeseed meal. In this embodiment, rice flour is used instead of wheat starch, glue for dough is used instead of starch, and flax seeds having pharmacological action are used.

First of all, it is known that ramie leaves have a pharmacological effect. In the main stem of the ramie, the ramie leaves are classified as diarrhea (diuretic lesion), hemorrhagic hemostasis (慢血 止血) , Detoxification (detoxification) is said to have efficacy.

The leaves of ramie are rich in minerals such as calcium, iron, magnesium, potassium, and seven essential amino acids. They are also known to have anti-diabetic and antihyperlipidemic effects. Also, the content of dietary fiber in carbohydrates is very high It has the effect of inhibiting constipation and inhibiting the absorption of fat. It also has a very high content of linoleic acid and linolenic acid as unsaturated fatty acids, which is also useful for inhibiting lipid accumulation and lipid metabolism.

Next, rice flour is used as a main ingredient instead of wheat starch (flour), which can enhance texture and digestion and can increase the chilled storage time than using flour.

Next, when 10 to 20 parts by weight of the rice flour is less than 1 part by weight, the effect exhibited by the active ingredient contained in the ramie leaves can not be obtained. When the amount is more than 3 parts by weight, And the taste and palatability are significantly lowered. Therefore, the blending ratio of ramie leaves, rice, and gluten as described above has a critical significance in the numerical limitation.

Hereinafter, an apparatus for manufacturing a dumpling type fish paste maker capable of manufacturing a dumpling type fish paste according to the present invention will be described in detail.

2 is a side view showing an embodiment of an apparatus for manufacturing a dumpling type fish cake according to the present invention, wherein FIG. 3A is a sectional view showing first and second screw conveyors and cutting portions according to the present invention, and FIG. Fig. 2 is a cross-sectional view showing a state in which the dumpling type fish paste is cut in the cut portion according to the embodiment of the present invention. 4 (a) and 4 (b) are views showing the first and second flanges of the first and second screw conveyors according to the present invention, respectively, and FIG. 5 is a cross- Fig.

Referring to FIG. 2, a manufacturing apparatus 100 used in a method of manufacturing a dumpling type fish cake according to the present invention includes a first hopper 110, a first screw conveyor 120, a second hopper 130, A second screw conveyor 140, and a cutout 150.

The step S1 according to the present invention may be performed through the first hopper 110 and the first screw conveyor 120.

The first hopper 110 serves to stir the paste to be dipped into the first hopper 110, and the first hopper 110 is provided with a first stirrer 111.

The first hopper 110 is in the form of a funnel having a lower light shielding structure and the lower end communicates with the first screw conveyor 120.

The first screw conveyor 120 serves to transfer the paste to be dipped in the first hopper 110 and may include a housing 121, a screw shaft 125, and a screw 126.

One end of the housing 121 communicates with the lower end of the first hopper 110 and the other end thereof has a first flange 123 and a screw shaft 125 is inserted therein.

The screw shaft 125 is rotatably installed in the housing 121, and a spiral screw 126 is formed on the outer surface thereof.

The screw 126 rotates to transfer the paste of dough in the first hopper 110.

3A, the housing 121 is provided with a heat exchanging device for cooling or heating the paste-like paste to be conveyed. The heat exchanging device is installed on the outer surface of the housing 121 and accommodates cold / hot water And a pump P for circulating the cold / hot water.

The cold water and the hot water in the jacket can be determined according to the composition or blending ratio of the dough paste. For example, when the cold water is circulated, the dough can be supplied in a state in which the dough is kept chewy. Although not shown, it is needless to say that the temperature can be controlled by placing a heat exchanger in a casing to be described later.

The steps S2 to S3 according to the present invention may be performed through the second hopper 110 and the second screw conveyor 140.

The second hopper 130 serves to stir the dumplings into the second hopper 130, and a second stirrer 131 is installed.

The second screw conveyor 140 serves to transfer the dumpling inside the second hopper 130 and the dumpling supplied by the first screw conveyor 120.

3A and 3B, a second screw conveyor 140 according to the present invention includes a casing 141, a screw body 147, an external screw 139 and an internal screw (not shown) .

The upper end of the casing 141 is coupled to the second hopper 130, the lower end of the casing 141 is coupled to the cutout 150, and the screw body 147 is installed therein. A hollow core 143 is formed between the casing 141 and the screw body 147 so that the paste-like paste (a) can move.

A second flange 145 is formed on one side of the casing 141 so that the first screw conveyor 120 can receive the dough from the first screw conveyor 120.

The second flange 145 is engaged with the first flange 123 and an opening 146 communicating with the housing 121 is formed.

The screw body 147 is rotatably installed inside the casing 141 and has a tubular shape in which an inner hollow portion 148 opened up and down is formed. On the inner and outer surfaces, an inner screw and an outer screw (139) may be formed.

One end of the hollow core 148 communicates with the second hopper 130 and the other end communicates with the holes 152 and 154 of the cutout 150.

The inner screw (not shown) and the outer screw 139 are each formed in a spiral shape. The inner screw (not shown) and the outer screw 139 serve to feed the dumpling b and the dumpling paste a to the cutter 150 while rotating.

As described above, the second screw conveyor 140 is formed in the form of a double pipe partitioned by the inner hollow portion 148 and the outer hollow portion 143, and is supplied to the cut portion 150 by simultaneously transferring the pasteurized paste and the dumplings. Then, the dough is continuously cut and cut into dumplings and dumplings are cut into dumplings (A) in which the dumplings are inserted into the dumplings.

4 (a) and 4 (b), it is preferable that a pair of screw shafts 125a and 125b are formed in the housing 121 according to the present invention.

The pair of screw shafts 125a and 125b may be arranged side by side and may be configured to rotate in different directions. For example, the screw shaft 125a located on the left side may be rotated clockwise, and the screw shaft 125b located on the right side may be rotated counterclockwise.

On the other hand, the opening 146 of the second flange 145 has a shape and a size corresponding to the pair of screw shafts 125.

The opening 146 may be formed with a taper 146a that narrows in the direction of the screw body 147. The taper 146a is divided into left and right screw shafts 125a and 125b, The dough is pressed to a predetermined degree through the taper 146a.

Thus, by forming the tapered portion at the opening portion of the second flange by juxtaposing the screw shaft to the right and left, it is possible to form a uniform thickness without tearing the tumbled paste sufficiently.

Meanwhile, step S4 according to the present invention may be performed through a cutting unit.

Referring to FIG. 3B and FIG. 5 together, the cutting unit 150 is installed at the lower end of the second screw conveyor 140, and cuts the supplied dough and dough.

The cut portion 150 includes an upper plate 151, a lower plate 153, and a cutting member 155.

The upper plate 151 and the lower plate 153 are formed with an upper hole 152 and a lower hole 154 which communicate with the hollow core 148 and the hollow core 143, respectively.

The cutting member 155 is installed between the upper plate 151 and the lower plate 153 to cut the dough and cut the dumplings.

The plurality of cutting members 155 each have an outer end coupled to a rotation pin 156 formed in a peripheral region of the plate in a circumferential direction, (B) is cut. That is, the plurality of cutting members cuts the dumplings and the dumplings that descend from the center through the same or similar operation as the diaphragm of the camera is closed and opened.

In the process of cutting the inner end portions of the cutting member 155 at the center of the hole, the caustic paste dough is formed into a dumpling type fish cake which surrounds the dumpling. The dumpling type fishbone (A) can be formed into a spherical shape such as a dumpling or a bar shape according to the interval cut by the cutting member.
On the other hand, the inner end surface 159 of the cutting member 155 is formed in a shape of an arc protruding inward in the downward direction as viewed from the longitudinal section, and a plurality of cutting members are gathered at the center of the lower plate, The inner end faces of the respective cutting members are not in contact with each other, and a hole portion is formed between the respective inner end faces.

6 (a) and 6 (b) are respectively a side view and a front view showing a roller device according to the present invention.

6 and FIG. 2, an apparatus 100 for manufacturing a dumpling type fish cake according to the present invention may further include a conveyor belt 160, a roller device 170, and a frying pan 180.

The conveyor belt 160 is cut by the cutter 150 to transfer the first-shaped dumplings to the fryer 180.

The conveyor belt 160 may be provided with a roller device 170 capable of adjusting the thickness of the dumpling type jellyfish.

The roller device 170 makes it possible to adjust the thickness of the dumpling type fish cake especially formed into a bar shape.

The roller device 170 includes a body 171 formed on one side of the conveyor belt 160, a lift member 173 installed on the body 171 so as to be able to move up and down, And a squeeze roller 176 for squeezing the dumpling type jellyfish that is conveyed on the conveyor belt 160 in combination.

A lift groove 172 is formed in the body 171 in the arc direction.

One end of the elevating member 173 is rotatably coupled to the body through a coupling shaft 174. [

The elevating member 173 may be formed to surround a part of the body 171, and the pressing roller 176 may be rotatably coupled to one side of the elevating member 173. The elevating member 173 is provided with a fixing member 175 to be fitted into the elevating groove 172. The fixing member 175 is coupled to the elevating member 173 in a screwing manner and the elevating member 173 is fixed by pressing the body 171 when the fixing member 175 is tightened.

The pressing roller 176 moves up and down in a state of being engaged with the elevating member 173 and is fixed at a predetermined height on the conveyor belt 160 via the fixing member 175. The dumpling type fish paste is pressed and adjusted in height while passing through the pressing roller 176.

Since the roller device 170 is installed on the conveyor belt 160, the thickness of the roller device 170 can be easily controlled during the conveying process even if a separate molding device is not installed.

The thickness of the dumplings is controlled by the fryer 180 installed behind the conveyor belt 160 and fried.

As a result, according to the method of manufacturing a dumpling type fish cake according to the present invention, it is possible to automate the process of putting dumplings into a dumpling paste through a double screw-type second screw conveyor, thereby facilitating mass production.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and similarities. Accordingly, the scope of the present invention should be construed as being limited to the embodiments described, and it is intended that the scope of the present invention encompasses not only the following claims, but also equivalents thereto.

100: Manufacturing device of dumpling type fish cake
110: first hopper 111: first stirrer
120: first screw conveyor 121: housing
123: First flange 125: Screw shaft
126: screw 130: second hopper
131: second stirrer 140: second screw conveyor
141: casing 143:
145: second flange 146: opening
147: screw body 148:
149: external screw 150:
151: upper plate 152: upper hole
153: lower plate 154: lower hole
155: cutting member 156: rotating pin
160: Conveyor belt 170: Roller device
171: Body 172:
173: lifting member 174:
175: fixing member 176: pressing roller
180: Tempura A: Dumplings

Claims (7)

A step S1 of preparing and supplying a fish cake dough having meat as a main ingredient;
A step S2 of arranging and supplying dumpling;
Supplying the dough-stuffed paste and dumpling to a screw conveyor of a double-tube structure, supplying the dumpling to the inside and supplying the dumpling to the outside;
A step S4 of cutting the dough and the dumpling into a dumpling type fish cake;
And frying the formed dumplings in oil,
The paste-covered dough includes 40 to 50 parts by weight of crumb, 10 to 20 parts by weight of rice flour, 0.1 to 1 part by weight of gluten, and 1 to 3 parts by weight of ramie leaf powder,
The step S4 is performed by cutting the dumpling and saliva blood transferred from the screw conveyor of the double pipe structure integrally to form a dumpling type fish paste having a structure in which the dumpling is surrounded by the salty fish,
Wherein the cutter comprises an upper plate communicating with the screw conveyor of the double pipe structure, a lower plate formed at a lower portion of the upper plate and having a lower hole, and a plurality of cutting members rotatably provided between the upper plate and the lower plate Lt; / RTI >
Wherein the plurality of cutting members each rotate in a state where an outer end of the cutting member is coupled to a rotation pin formed in a circumferential direction in an edge region of the plate to cut dumpling and saliva blood while collecting in the hole,
Wherein an inner end surface of the cutting member is formed in a shape of an arc protruding inward toward the bottom as seen in the longitudinal section,
Wherein when the plurality of cutting members are gathered at the center of the lower plate and are in contact with neighboring cutting members, the inner end faces of the respective cutting members are not in contact with each other and a hole portion is formed between each inner end face. Way.
delete delete The method according to claim 1,
In the step S1,
A first hopper in which a first stirrer is installed to stir the paste to be dough;
A screw shaft rotatably installed in the housing; and a first screw formed on an outer surface of the screw shaft and including a screw for conveying a paste of paste to be dipped in the first hopper, And a conveyor for conveying the dumplings. 5. The method of claim 4,
The housing is provided with a heat exchanging device for cooling or heating the ultrasonic paste to be conveyed. The heat exchanging device includes a jacket installed on the outer surface of the housing for receiving cold / hot water, a pump for circulating the cold / hot water, The method of manufacturing a dumpling type fish cake according to claim 1, 5. The method of claim 4,
In the steps S2 to S3,
A second hopper provided with a second stirrer and stirring the dumpling;
A casing provided in the second hopper in the longitudinal direction and having one side communicated with the housing to receive the moistened paste to be dyed; an inner hollow portion rotatably installed in the casing and communicating with the second hopper is formed, And a second screw conveyor having a double pipe structure including a screw body for conveying dumpling in a hopper and an external screw formed on an outer surface of the screw body to convey the paste-covered dough supplied from the first screw conveyor By weight.
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