KR102302305B1 - Method for manufacturing dumpling type fish cake - Google Patents

Abstract

The present invention relates to a method for manufacturing dumpling-shaped fish cakes. The method for manufacturing dumpling-shaped fish cakes comprises the following steps: supplying fish cakes dough on a first hopper by a manufacturing apparatus of dumpling-shaped fish cakes; supplying dumpling stuffing on a second hopper by the manufacturing apparatus of dumpling-shaped fish cakes; supplying fish cakes skin dough and dumpling stuffing through a screw conveyor by the manufacturing apparatus of dumpling-shaped fish cakes; molding the fish cakes skin dough and the dumpling stuffing cut by the manufacturing apparatus of dumpling-shape fish cakes into dumpling-shaped fish cakes; frying dumpling-shaped fish cakes by the manufacturing apparatus of dumpling-shaped fish cakes; and boiling the dumpling-shaped fish cakes by the manufacturing apparatus of dumpling-shaped fish cakes.

Description

Method for manufacturing dumpling type fish cake

The present invention relates to a method for manufacturing dumpling-type fish cakes. More particularly, it relates to a dumpling-type fish cake manufacturing method for preventing the fish cake skin generated based on the fish cake skin dough combined with the dumpling stuffing when manufacturing the dumpling-type fish cakes.

Fish cake is made by molding fresh fish meat as the main ingredient, mixing starch with it, and adding garlic, egg, salt and other seasonings. That is, make pure fish meat 80% or more of the total weight, starch less than 10%, add other ingredients to uniformly knead and shape, and at the same time oil bath at a high temperature of 135 to 145 ° C. It is processed and cooled at low temperature, and then sterilized with an ultraviolet sterilizer and sealed and packaged. In addition, a fish cake product in which a separate flavor component or nutrient material is added to the conventional general type of fish cake to improve the flavor of the fish cake and to supplement the nutritional components lacking in the fish cake is being introduced. An example of this is a fish cake in a form in which seasoning particles such as green onions, onions, or carrots are chopped and added in the mixing step or kneading step of the fish cake formulation so that these seasoning particles are included in the fish cake product that has been molded by oil bath treatment. have.

Recently, the tastes of consumers of fish cakes have been diversified, and they have lost their appetite for the traditional taste of the existing fish cakes, and as the types of other foods with a texture similar to that of fish cakes are gradually increasing, they show a new texture and taste as well as before. There is a demand for the emergence of a new type of fish cake product with a different taste.

In response to the demand of consumers of these fish cake products, products made with fish cakes made from dumpling skins are also being released. Development of a manufacturing device and manufacturing method that is differentiated from dumplings using the existing flour dumpling skins when producing dumpling-type fish cakes based on these fish cake skins I need this.

An object of the present invention is to solve all of the above problems.

In addition, the present invention, in consideration of the characteristics of the fish cake, more uniform and the object of the present invention is to perform the alternation of the fish cake dough for the fish cake skin taking advantage of the particle feel.

In addition, an object of the present invention is to prevent separation between the fish cake skin and the dumpling stuffing after the combination between the fish cake skin and the dumpling stuffing when manufacturing a dumpling-type fish cake.

A representative configuration of the present invention for achieving the above object is as follows.

According to an embodiment of the present invention, the dumpling-type fish cake manufacturing method includes the steps of: a dumpling-type fish cake manufacturing apparatus supplying fish cake dough on a first hopper, the dumpling-type fish cake production apparatus supplying dumpling stuffing on a second hopper; The step of the dumpling-type fish cake manufacturing apparatus supplying the fish cake skin dough and the dumpling stuffing through a screw conveyor, the dumpling-type fish cake production device cutting the fish cake skin dough and the dumpling stuffing into a dumpling-type fish cake, said The dumpling-type fish cake manufacturing apparatus may include frying the dumpling-type fish cake and the dumpling-type fish cake production apparatus boiling the dumpling-type fish cake.

On the other hand, the first hopper includes a first stirrer for stirring the fish cake skin dough, the screw conveyor includes a first screw conveyor for transferring the fish cake skin dough stirred by the first stirrer, The first hopper includes a first upper hopper and a first lower hopper, and the spaces of the first upper hopper and the first lower hopper may be separated and connected according to the stirring process of the fish cake dough.

In addition, the first stirrer includes a first upper stirrer 1, a first upper stirrer 2, a first upper stirrer 3 located in the first upper hopper, and a first stirring blade and a second stirring blade located in the second lower hopper can do.

In addition, the first upper stirrer 2 is located in the central portion of the first upper hopper, and the first upper stirrer 1 and the first upper stirrer 3 are in the peripheral portion of the first upper hopper with the first upper stirrer 2 as the center. can be located

In addition, the first upper stirrer 2 moves the fish cake dough from the upper part of the first upper hopper to the lower part of the first upper hopper, and the first upper stirrer 1 and the first upper stirrer 3 are the fish cake skin The dough may be moved from a lower portion of the first upper hopper to an upper portion of the first upper hopper.

In addition, the first upper stirrer 1 and the first upper stirrer 3 are connected based on a connecting shaft, the connecting shaft includes a first lower connecting shaft and a second lower connecting shaft, and the first upper stirrer 1 is the first It is connected to the lower connecting shaft, the first upper stirrer 2 is connected to the second lower connecting shaft, and the angle between the first lower connecting shaft and the second lower connecting shaft is the stirring angle as the agitation angle. can be adjusted according to

According to the present invention, in consideration of the characteristics of the fish cake, alternating with the fish cake skin dough for a more uniform and taking advantage of the particle feel of the fish cake can be performed.

In addition, according to the present invention, it is possible to prevent separation between the fish cake skin and the dumpling stuffing after the combination between the fish cake skin and the dumpling stuffing when manufacturing a dumpling-type fish cake.

1 is a conceptual diagram illustrating an apparatus for manufacturing dumpling-type fish cakes according to an embodiment of the present invention.
2 is a conceptual diagram illustrating a method for manufacturing a dumpling-type fish cake according to an embodiment of the present invention.
3 is a conceptual diagram illustrating a method for manufacturing a dumpling-type fish cake according to an embodiment of the present invention.
4 is a conceptual diagram illustrating a method for manufacturing a dumpling-type fish cake according to an embodiment of the present invention.
5 is a conceptual diagram showing a stirring operation according to the characteristics of the fish cake dough according to an embodiment of the present invention.
6 is a conceptual diagram illustrating an operation of a cutting unit according to an embodiment of the present invention.
7 is a conceptual diagram illustrating an operation of a cutting unit according to an embodiment of the present invention.
8 is a flowchart illustrating a method of manufacturing fish cake dumplings according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0010] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0010] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0023] Reference is made to the accompanying drawings, which show by way of illustration specific embodiments in which the present invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the present invention. It should be understood that the various embodiments of the present invention are different but need not be mutually exclusive. For example, certain shapes, structures, and characteristics described herein may be implemented with changes from one embodiment to another without departing from the spirit and scope of the present invention. In addition, it should be understood that the location or arrangement of individual components within each embodiment may be changed without departing from the spirit and scope of the present invention. Accordingly, the detailed description given below is not to be taken in a limiting sense, and the scope of the present invention should be taken to cover the scope of the claims and all equivalents thereto. In the drawings, like reference numerals refer to the same or similar elements throughout the various aspects.

Hereinafter, various preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings in order to enable those of ordinary skill in the art to easily practice the present invention.

1 is a conceptual diagram illustrating an apparatus for manufacturing dumpling-type fish cakes according to an embodiment of the present invention.

Referring to FIG. 1 , the dumpling-type fish cake manufacturing apparatus 100 includes a first hopper 110 , a first screw conveyor 120 , a second hopper 130 , a second screw conveyor 140 , and a cutting unit 150 ). may include.

The first hopper 110 serves to stir the fish cake skin into the dough, and a first stirrer 111 is installed therein. 1 shows a simple concept of the first stirrer 111. Hereinafter, in an embodiment of the present invention, a more specific structure of the first stirrer 111 to make the kamaboko skin more uniform and to take advantage of the characteristics of the fish cake particle is disclosed. do.

The lower end of the first hopper 110 may communicate with the first screw conveyor 120 . The first screw conveyor 120 serves to transfer the fish cake skin dough in the first hopper 110 and may include a housing 121, a screw shaft, and a screw.

One end of the housing 121 communicates with the lower end of the first hopper 110 , and a first flange is formed at the other end, and a screw shaft is inserted therein. The screw shaft is rotatably installed in the housing 121 , and a helical screw is formed on the outer surface.

The screw is rotated to transfer the fish cake batter in the first hopper 110 . The second hopper 130 serves to stir the dumpling stuffing into it, and a second stirrer 131 is installed. 1 shows a simple concept of the second stirrer 131, a more specific structure of the second stirrer 131 is disclosed in the embodiment of the present invention.

The second screw conveyor 140 may serve to transport the dumpling stuffing in the second hopper 130 and the fish cake batter supplied by the first screw conveyor.

2 is a conceptual diagram illustrating a method for manufacturing a dumpling-type fish cake according to an embodiment of the present invention.

Referring to FIG. 2 , the operation of the first stirrer on the first hopper to make the fish cake skin dough more uniform on the hopper is started.

The fish cake dough may have different particle sizes and densities from the flour dough that has previously formed the dumpling skin. In order to maximize the texture and particle size of the fish cake forming the fish cake skin dough, the stirring operation of the first hopper for stirring the fish cake skin dough may be performed differently from stirring the conventional flour dough.

The first hopper may be divided into a first upper hopper 210 and a first lower hopper 220, and a plurality of different agitators (first upper agitator 1 260, second 1 upper stirrer 2 (250), the first upper stirrer 3 (270, etc.) may be installed at different positions at different angles to perform a stirring operation.

A first stirring blade 225 and a second stirring blade 265, which will be described later, are installed on the first lower hopper 220 to deliver the finally stirred fish cake skin dough to the first screw conveyor.

For example, a plurality of different stirrers on the first upper hopper 210 may include a first upper stirrer 1 260 , a first upper stirrer 2 250 , and a first upper stirrer 3 270 . . The first upper stirrer 1 260 , the first upper stirrer 2 250 , and the first upper stirrer 3 270 may perform agitation of the fish cake batter in the first upper hopper 210 .

The first upper stirrer 1 (260) and the first upper stirrer 3 (270) perform agitation for the fish cake dough while rotating in the periphery of the first upper hopper 210, and the first upper stirrer 2 (250) may perform agitation for the fish cake skin while rotating in the center of the first upper hopper 210 .

First, the first upper stirrer 2 250 may be implemented as a screw type, and may serve to move the fish cake batter on the upper part of the first upper hopper 210 to the lower part of the first upper hopper 210 . The first upper agitator 2 250 may serve to move the fish cake batter existing in the first upper hopper 210 to the second lower hopper 220 through a screw operation.

The screw blade of the first upper agitator 2 250 may be implemented in a form that is relatively elongated from the lower part to the upper part of the first upper hopper 210 . Through this length change, the fish cake dough moving to the lower part of the first upper hopper 210 may be relatively compressed. This is based on the stirring operation of the first upper agitator 1 260 and the first upper agitator 3 270 and the movement range of the screw blade of the first upper agitator 1 260 and the first upper agitator 3 270 based on the screw blades. The length of the screw blade of the first upper stirrer 2 (250) may be determined so as not to come into contact with it.

The first upper stirrer 1 (260) and the first upper stirrer 3 (270) are implemented in the form of stirring the fish cake dough while rotating around the first upper hopper 210 around the first upper stirrer 2 (250). can be The first upper stirrer 1 260 and the first upper stirrer 3 270 may be connected to one connection shaft to form a specific stirring angle to perform a stirring operation while rotating on the first upper hopper 210 . The connecting shaft may include a first lower connecting shaft 265 to which the first upper agitator 1 260 is connected and a second lower connecting shaft 275 to which the first upper agitator 3 270 is connected. The stirring angle may be determined by adjusting the angles of the first lower connecting shaft 265 and the second lower connecting shaft 275 .

The stirring angle 290 between the first upper stirrer 1 260 and the first upper stirrer 3 270 is 180 degrees at the maximum and the minimum screw between the first upper stirrer 1 260 and the first upper stirrer 3 270 The blades can be reduced to an angle where they do not contact each other. An angle limiting structure between the first lower connecting shaft 265 and the second lower connecting shaft 275 may be additionally implemented so that the stirring angle 290 does not decrease below the minimum angle.

The stirring angle 290 may be adjusted according to the stirring time, the density of the fish cake skin to be prepared, the thickness of the fish cake skin, and the like. This will be described later.

The skewer blade of the first upper stirrer 1 (260) and the first upper stirrer 3 (270) may have a structure for moving the fish cake skin dough at the lower part to the upper side as opposed to the screw blade of the first upper stirrer 2 (250). .

Prior to moving the fish cake batter onto the first lower hopper 220 , the fish cake batter is formed on the first upper hopper 210 based on the skewer blades of the first upper stirrer 1 260 and the first upper stirrer 3 270 . ) is moved from the lower part to the upper part of the first upper hopper 210, and the first upper stirrer 2 250 is the upper part of the first upper hopper 210 with the fish cake skin of the upper part of the first upper hopper 210. move to the bottom In this way, the fish cake skin dough can be continuously mixed up and down.

The first upper hopper 210 and the first lower hopper 220 may be spatially separated, and after the stirring operation is performed on the first upper hopper 210 to a certain extent, the first upper hopper 210 and the first lower hopper The space of 220 may be connected so that the fish cake batter may be transferred onto the first lower hopper 220 .

The connection time between the space of the first upper hopper 210 and the first lower hopper 220 may be determined according to the degree of particle size of the fish cake particles included in the fish cake skin. As the particle size of the fish cake particles is relatively large, the connection time between the space of the first upper hopper 210 and the first lower hopper 220 may be determined relatively quickly.

3 is a conceptual diagram illustrating a method for manufacturing a dumpling-type fish cake according to an embodiment of the present invention.

In Figure 3, the stirring operation is started on the first lower hopper of the first hopper.

Referring to FIG. 3 , a stirring operation may be finally performed on the first lower hopper. The first lower stirrer installed on the first lower hopper may stir the fish cake dough transferred from the first upper hopper using a plurality of relatively wide blades.

The first stirring blade 310 may transfer the fish cake dough transferred from the first upper hopper onto the first lower hopper toward the second stirring blade 320 while stirring the whole, and the first stirring blade 310 and the second stirring blade 310 The fish cake dough entered between the two stirring blades 320 may be partially compressed between the first stirring blades 310 and the second stirring blades 320 .

When the amount of fish cake skin dough passing through the first stirring blade 310 is greater than the amount of fish cake skin dough passing through the second stirring blade 320, due to the fish cake dough passing through the first stirring blade 310 The fish cake skin dough in the form of being pressed primarily due to the pressure may pass through the second stirring blade 320 .

For compression of the fish cake dough on the first lower hopper, the rotation speed of the first stirring blade 310 may be set faster than the rotation speed of the second stirring blade 320, and based on the difference in this rotation speed, the first Due to the pressure due to the kamaboko kneading passing through the stirring blade 310 , the firstly compressed fish cake skin dough may pass through the second stirring blade 320 . In addition, the fish cake passing through the first stirring blade 310 by making the area between the blade and the blade included in the second stirring blade 320 wider than the area between the blade and the blade included in the first stirring blade 310 . Due to the pressure due to the kneading of the blood, the fish cake skin dough in the form of being pressed primarily may be allowed to pass through the second stirring blade 320 .

The fish cake dough that has passed through the second stirring blade 320 may be transferred to the first screw conveyor 350 .

4 is a conceptual diagram illustrating a method for manufacturing a dumpling-type fish cake according to an embodiment of the present invention.

In FIG. 4 , a transfer operation on the first screw conveyor for receiving and transferring the fish cake skin dough from the first lower hopper is started.

Referring to FIG. 4 , the fish cake skin dough on the first lower hopper may be delivered on the first screw conveyor based on the first screw operation. On the first skew conveyor, a primary tapering operation based on the primary tapering structure 410 and a secondary tapering operation based on the secondary tapering structure 410 may be performed for pressing the fish cake dough.

The primary tapering operation may be performed through the skew on the first skew conveyor.

In order to perform the first tapering, the screw on the first screw conveyor has a screw structure in which the blade becomes smaller as it goes in the delivery direction, and as the amount delivered from the back is greater than the amount delivered to the front, further compression of the fish cake dough will occur. can

The secondary tapering operation is located at the distal end of the screw to form a hole structure through which the finally extracted fish cake dough comes out in a tapering structure, so that the fish cake skin dough is additionally compressed.

5 is a conceptual diagram showing a stirring operation according to the characteristics of the fish cake dough according to an embodiment of the present invention.

In Figure 5, a method for performing a stirring operation in consideration of the characteristics of the fish cake dough is disclosed.

Referring to FIG. 5 , the fish cake skin dough may be produced differently depending on the characteristics of the dumpling-type fish cake. Specifically, the fish cake skin dough may be set to perform different stirring operations according to the particle size of the fish cake particles forming the blood.

The dumpling-type fish cake manufacturing apparatus includes the first upper stirrer 1 (510), the first upper stirrer 2 (520), and the first upper stirrer 3 (530) on the first upper hopper in consideration of the particle size of the fish cake contained in the blood. The operation, the operation of the first stirring blade 550 and the second stirring blade 560 of the first lower stirrer, and the operation of the screw on the first screw conveyor 570 can be controlled.

First, in order to increase the particle size of the fish cake relatively, the following operation may be performed.

(1-a) The speed of the first upper stirrer 1 (510), the first upper stirrer 2 (520), and the first upper stirrer 3 (530) may be set to be relatively low. In addition, the first upper stirrer 1 The stirring angle between the 510 and the first upper stirrer 3 530 may be set to be relatively large. In this way, it is possible to prevent the fish cake skin dough from being compressed and the particle size from being small due to the blade.

(2-a) In addition, in the operation of the first stirring blade 550 and the second stirring blade 560 of the first lower stirrer, lower the speed of the first stirring blade 550, and the second stirring blade 560 ) can be relatively increased to prevent the fish cake dough from being compressed between the first stirring blade 550 and the second stirring blade 560 .

(3-a) In addition, the operation speed of the screw on the first screw conveyor 570 may be relatively lowered to prevent the fish cake dough from being compressed.

Conversely, in order to make the particle size of the fish cake relatively small, the following operation may be performed opposite to the above-described operation.

(1-b) The speed of the first upper stirrer 1 510 , the first upper stirrer 2 520 , and the first upper stirrer 3 530 may be set to be relatively high. In addition, the stirring angle between the first upper stirrer 1 510 and the first upper stirrer 3 530 may be set to be relatively small.

(2-b) In addition, in the operation of the first stirring blade 550 and the second stirring blade 560 of the first lower stirrer, the speed of the first stirring blade 550 is increased, and the second stirring blade 560 is ) can be relatively slow.

(3-b) Also, it is possible to relatively increase the operating speed of the screw on the first screw conveyor 570 .

Through such operation setting, the apparatus for manufacturing dumpling-type fish cakes according to an embodiment of the present invention can produce fish cake skins having various fish cake particle sizes.

In addition to this, the connection time between the first upper hopper and the first lower hopper may be set differently according to the particle size of the fish cake on the fish cake skin. Specifically, as the fish cake particle size becomes relatively large, the first upper hopper and the first lower hopper are connected relatively quickly to prevent the fish cake particle size from decreasing due to the continuous mixing operation on the first upper hopper. Conversely, as the fish cake particle size should be relatively small, the first upper hopper and the first lower hopper may be connected relatively slowly so that the fish cake particle size may be set to be relatively small due to the continuous mixing operation on the first upper hopper.

6 is a conceptual diagram illustrating an operation of a cutting unit according to an embodiment of the present invention.

In Figure 6, even if the cutting unit performs cutting when performing cutting for the fish cake skin containing the dumplings, after cutting, the operation for preventing the dumplings from coming out to the outside of the fish cakes is started.

Referring to FIG. 6 together, the cutting unit 150 is installed at the lower end of the second screw conveyor, and serves to cut the supplied fish cake skin dough and dumpling stuffing.

The cut portion 650 may include an upper plate 651 , a lower plate 653 , and a cutting member 655 . The upper plate 651 and the lower plate 653 may have upper and lower holes communicating with the inner space and outer space, respectively. The cutting member 655 is installed between the upper plate 651 and the lower plate 653 to serve to cut the fish cake batter and the dumpling stuffing, and is made of a plurality of pieces. Each of the plurality of cutting members 655 has an outer end coupled to a rotating pin 656 formed in the circumferential direction in the rim region of the plate, while the inner end rotates and gathers in the center of the hole, while the manduso (a) and fish cakes ( b) will be cut.

The plurality of cutting members 655 cut the fish cake batter and dumpling stuffing descending from the center through the same or similar operation as when the aperture of the camera is closed and opened.

Specifically, the plurality of cutting members 655 according to the embodiment of the present invention may include a structure for making the cut, but to make the connection of the fish cake dough more rigid at the position where the fish cake skins should be combined and combined. have. In addition, the angle of the cutting member 655 may form a constant angle in the first direction with respect to the horizontal plane, so that the dough of the coupling part may be combined. The cutting angle of the cutting member 655 is relatively large according to the movement of the rotating shaft 656, and cutting of the fish cake skin dough and the dumpling stuffing can be performed.

First, as the distance from the rotation pin of the blade of the cutting member 655 increases, the width of the blade may be relatively thick. If the width of the blade becomes thicker in the direction of the hole from the rotary pin, a relatively large amount of fish cake batter may be left in the direction of the hole. In addition, the end structure 600 of the cutting member 655 according to the embodiment of the present invention may have an end structure 600 for making the collected fish cake dough more tightly coupled. The end structure 600 may have an arc structure that is recessed in the inner longitudinal direction of the cutting member 655 , and may be formed to be relatively thicker than the blade in the first direction.

When the plurality of cutting members 655 rotate to meet the plurality of arc structures, a hole structure 610 may be formed, and the hole structure 610 bundles and combines the fish cakes serving as dumpling skins to wrap the dumplings inside. It can prevent bleeding. The hole structure 610 may have a semicircular structure.

That is, when a plurality of cutting members gather at the center of the lower plate 653 and contact the neighboring cutting members 655 , the inner end surfaces of each cutting member 655 do not contact each other and a hole structure is formed between the inner end surfaces. is formed In this hole structure 610, due to the end structure 600 of the cutting member 655, the fish cake skin is formed to be relatively thick at the location where the fish cake skin meets and wraps the dumpling inside, so that the dumpling inside can burst out of the fish cake skin. .

7 is a conceptual diagram illustrating an operation of a cutting unit according to an embodiment of the present invention.

In Figure 7, the movement according to the rotation of the cutting member is started.

Referring to FIG. 7 , when the cutting member 700 rotates with respect to the rotation axis, the cutting member 700 may perform cutting while moving downward in the first direction with respect to the horizontal plane according to the rotation.

When the cutting member 700 moves with respect to the rotation axis, the cutting angle of the cutting member 700 with respect to the horizontal plane may be relatively large according to the movement of the rotation axis. The cutting angle may be an angle at which the cutting member 700 moves downward with respect to the horizontal plane in the first direction according to the movement based on the rotation axis.

When the cutting angle is relatively increased according to the movement of the cutting member 700 with respect to the rotation axis, the thickness of the fish cake dough becomes relatively thicker as it goes toward the hole, and the fish cake skin dough is more firmly combined to separate the fish cake skin and the dumpling stuffing. can prevent

According to the sealing of the present invention, the cutting angle of the cutting member 700 with respect to the rotation axis may be adjusted differently depending on the properties of the fish cake skin forming the mandu skin.

The lower the viscosity of the fish cake batter, the higher the probability that the fish cake skin dough will burst. Therefore, as the viscosity of the fishcake skin dough is relatively low, the cutting angle of the cutting member 700 is formed to be relatively large, so that the possibility that the fishcake skin dough may burst can be reduced as much as possible.

8 is a flowchart illustrating a method of manufacturing fish cake dumplings according to an embodiment of the present invention.

8 discloses a manufacturing method for manufacturing fish cake dumplings.

Referring to Figure 8, the fish cake skin dough is supplied (step S800).

As described above, the fish cake skin dough is put on the first hopper to be stirred.

As described above, the first hopper may be divided into a first upper hopper and a first lower hopper, and a plurality of different agitators (first upper agitator 1, first upper agitator 2, first upper hopper) are placed on the first upper hopper. Agitator 3, etc.) may be implemented at different positions and at different angles to perform a stirring operation.

Based on the stirring operation on the first bubble wrap, stirring of the fish cake skin dough to maximize the texture and particle size of the fish cake forming the fish cake skin dough may be performed.

Supply dumpling stuffing (step S810)

It may be provided alternately on separate hoppers for the dumplings.

The fish cake dough and dumpling stuffing are supplied to the screw conveyor (step S820).

The screw conveyor is made in the form of a double tube divided into an inner space and an outer space, and simultaneously transports the fish cake skin and dumpling stuffing and supplies it to the cutting part. And by cutting the fish cake skin dough and dumpling stuffing continuously supplied from the cutting unit, it is molded into a dumpling-type fish cake with dumpling stuffing inserted in the fish cake skin dough.

By cutting the fish cake skin dough and dumpling stuffing, it is molded into a dumpling-type fish cake (step S830).

As described above, when the cutting member rotates with respect to the rotation axis, the cutting member may perform cutting while moving downward in the first direction with respect to the horizontal plane as the cutting member rotates. When the cutting member moves with respect to the rotation axis, the cutting angle of the cutting member with respect to the horizontal plane may be relatively large according to the movement of the rotation axis. The cutting angle may be an angle at which the cutting member moves downward with respect to the horizontal plane in the first direction according to the movement based on the rotation axis.

If the cutting angle is relatively large according to the movement of the cutting member based on the rotation axis, the thickness of the fish cake dough becomes relatively thicker as it goes to the hole, and the fish cake skin dough is more firmly combined to prevent separation between the fish cake skin and the dumpling stuffing. can

Fried dumpling-type fish cakes in oil (step S840).

When the cutting member 700 rotates with respect to the rotation axis, the cutting member 700 may perform cutting while moving downward in the first direction with respect to the horizontal plane according to the rotation.

When the cutting member 700 moves with respect to the rotation axis, the cutting angle of the cutting member 700 with respect to the horizontal plane may be relatively large according to the movement of the rotation axis. The cutting angle may be an angle at which the cutting member 700 moves downward with respect to the horizontal plane in the first direction according to the movement based on the rotation axis.

When the cutting angle is relatively increased according to the movement of the cutting member 700 with respect to the rotation axis, the thickness of the fish cake dough becomes relatively thicker as it goes toward the hole, and the fish cake skin dough is more firmly combined to separate the fish cake skin and the dumpling stuffing. can prevent

The dumpling-type fish cake is treated with boiling water (step S850).

By performing boiling water treatment on the dumpling-type fish cakes, the texture of the dumpling-type fish cakes can be made softer.

The embodiments according to the present invention described above may be implemented in the form of program instructions that can be executed through various computer components and recorded in a computer-readable recording medium. The computer-readable recording medium may include program instructions, data files, data structures, etc. alone or in combination. The program instructions recorded on the computer-readable recording medium may be specially designed and configured for the present invention, or may be known and available to those skilled in the art of computer software. Examples of computer-readable recording media include hard disks, magnetic media such as floppy disks and magnetic tapes, optical recording media such as CD-ROMs and DVDs, and magneto-optical media such as floppy disks. medium), and hardware devices specially configured to store and execute program instructions, such as ROM, RAM, flash memory, and the like. Examples of program instructions include not only machine language codes such as those generated by a compiler, but also high-level language codes that can be executed by a computer using an interpreter or the like. A hardware device may be converted into one or more software modules to perform processing in accordance with the present invention, and vice versa.

In the above, the present invention has been described with reference to specific matters, such as specific components, and limited embodiments and drawings, but these are only provided to help a more general understanding of the present invention, and the present invention is not limited to the above embodiments. Those of ordinary skill in the art to which the invention pertains can make various modifications and changes from these descriptions.

Therefore, the spirit of the present invention should not be limited to the above-described embodiments, and the scope of the spirit of the present invention is not limited to the scope of the scope of the present invention. will be said to belong to

Claims (6)

Dumpling-type fish cake manufacturing method,
Dumpling-type fish cake manufacturing apparatus supplying the fish cake skin dough on the first hopper;
supplying the dumpling stuffing on the second hopper by the dumpling-type fish cake manufacturing apparatus;
supplying, by the dumpling-type fish cake manufacturing apparatus, the fish cake skin dough and the dumpling stuffing through a screw conveyor;
forming, by the dumpling-type fish cake manufacturing apparatus, the fish cake skin dough and the dumpling stuffing into a dumpling-type fish cake;
The dumpling-type fish cake manufacturing apparatus frying the dumpling-type fish cake; and
Comprising the step of the dumpling-type fish cake manufacturing apparatus boiling the dumpling-type fish cake,
The first hopper includes a first stirrer for stirring the fish cake dough,
The screw conveyor includes a first screw conveyor for transferring the fish cake skin dough stirred by the first stirrer,
The first hopper includes a first upper hopper and a first lower hopper,
Each space of the first upper hopper and the first lower hopper is separated and connected according to the stirring process of the fish cake dough,
The first stirrer includes a first upper stirrer 1, a first upper stirrer 2, a first upper stirrer 3 located in the first upper hopper, and a first stirring blade and a second stirring blade located in the first lower hopper,
The first upper stirrer 2 is located in the center of the first upper hopper,
The first upper stirrer 1 and the first upper stirrer 3 are located in the periphery of the first upper hopper with the first upper stirrer 2 as the center,
The first upper stirrer 2 moves the fish cake dough from the upper part of the first upper hopper to the lower part of the first upper hopper,
The first upper stirrer 1 and the first upper stirrer 3 move the fish cake dough from the lower part of the first upper hopper to the upper part of the first upper hopper,
The first upper stirrer 1 and the first upper stirrer 3 are connected based on a connecting shaft,
The connecting shaft includes a first lower connecting shaft and a second lower connecting shaft,
The first upper stirrer 1 is connected to the first lower connecting shaft,
The first upper stirrer 2 is connected to the second lower connecting shaft,
The angle between the first lower connecting shaft and the second lower connecting shaft is a stirring angle, and the dumpling-type fish cake manufacturing method, characterized in that it is adjusted according to the particle size of the fish cake skin of the dumpling-type fish cake. delete delete delete delete delete

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