KR102356645B1 - Dry Fish manufacturing device - Google Patents

Abstract

The present invention is a main body having an inlet 11 and an outlet 12 on the other side to automate the cutting operation of making dry fish with hard meat such as hwangtaepo and gulbipo soft to eat at the same time as the meat tenderizing operation. (10) and the traction drum 22, which rolls to forcibly tow and guide the dried fish (A) introduced into the inlet (11) while being pressurized, are horizontally installed on both sides of the main body (10). And, the first pressing drum 31 and the lower pressing drum 32 are installed to soften the meat quality by first pressing the dried fish (A) that is formed on the rear side of the forced traction unit 20 and is forcibly drawn in. The tender meat part 30 and the dried fish meat (A) formed on the rear side of the first tender meat part 30 and passed through the first tender meat part 30 are pressed to soften the dried fish (A) and cut to soften the dried fish meat. The upper cutting drum 41 for cutting the dried fish to make it into (A ') and the secondary tender meat cutting part 40 built up to press the dried fish (A) from the lower part of the upper cutting drum 41, 2 It is formed on the rear side of the primary meat cutting part 40, and the upper pressing drum 51 and the lower pressing drum 32 are axially installed so that the cut dried fisheye fish (A') is tertiarily softened and then discharged. The driven sprocket 61 with the meat part 50, the primary tender meat part 30, the secondary tender meat cutting part 40, and the tertiary tender meat part 50 is the main body 10 at the lower part of the driving motor 62 Dry fish comprising a drive unit 60 formed to be rotated by being chain-connected to the drive sprocket 63 of It is related to the production equipment.

Description

Dry Fish manufacturing device {Dry Fish manufacturing device}

The present invention relates to an apparatus for producing dried fish meat, which softens dried fish such as Hwangtaepo so that it is easy to eat and at the same time automatically cuts the dried fish to have the same texture as manually ripped.

In general, dried fish such as dried pollack, dried squid, and oysters are made from dried fish mulpo (魚物脯) and eaten.

In order to make it easier to eat, these fish mulpo are distributed in a soft and thin form, and for this purpose, a cutting machine for cutting the fish mulpo in the form of a sieve has been developed and used a lot.

Registered Patent Publication No. 10-2030348 publishes a dried fish tearing device, but in the case of Hwangtae in the fish trap, when it is formed and distributed in a certain size and shape using the prior art, the cutting marks cut by machines are visible by consumers. As it is less natural than bukeochae made with mulberry, and the commercial quality is lowered, it is torn and commercialized by hand.

However, due to the nature of the hard flesh, if you tear it manually, it is unsanitary and difficult to work, so workability is low, so there is a limit to daily production. There was a problem that production was difficult.

And, although a manufacturing apparatus for making bukeochae has been known in the past, the cut state is not natural and the cut bukeochae is caught between the softening rollers. This occurred, and when the operation was performed in a state in which the dregs were stuck in the roller groove, there was a problem that not only did it not soften, but also the hygiene of the product was deteriorated.

KR (B1) 10-2030348 (2019. 10. 10)

Therefore, in the present invention, a new technology was created to solve the problems of the prior art, and after soft and cut dry fish with hard flesh such as hwangtaepo is easy to eat, it is softened again so that the cut part is dulled by hand. By configuring it so that it can be cut with the same texture as that which was torn with a slicing machine, it is possible to manufacture natural dried fish fillets in the shape of a hand tear through mechanical work, and to improve the hygiene of dried fish fillets and to increase productivity. The purpose is to provide a device.

As a specific means for solving the problems of the above invention, the main body 10 having the inlet part 11 and the outlet part 12 formed on the other side, and the dry fish (A) introduced into the inlet part 11 are pressurized. The traction drum 22, which is forcibly towed and rolled while it remains, is formed on the rear side of the forced traction part 20 horizontally installed on both sides of the main body 10, and the forced traction part 20, and is forcibly drawn in dry fish (A) The upper pressing drum 31 and the lower pressing drum 32 are axially installed to soften the meat by first pressing the The upper cutting drum 41 and the upper cutting for cutting the dried fish (A) to form the dried fish (A') by second pressing and cutting the dried fish (A) softened in the meat tenderizer (30) The secondary tender meat cutting unit 40, which is built up to press the dried fish A in the lower part of the drum 41, and the cut dried fish meat slices (A') formed on the rear side of the secondary meat cutting part 40 In order to form the same texture as torn by hand by tertiary compression again, the upper pressing drum 51 and the lower pressing drum 32 are axially installed so that the cut portion is softened bluntly (50), and the first The driven sprocket 61 is connected with the drive sprocket 63 of the drive motor 62 to the lower part of the main body 10 as a tender meat part 30, a secondary meat cutting part 40 and a tertiary meat cutting part 50 and a chain connection It is characterized in that it comprises a driving unit 60 formed to rotate, and is configured to process the dried fish (A') of the same texture as that which was manually torn while softening the dried fish (A) of hard flesh.

In addition, the first tendering part 30 and the tertiary meat tenderizing part 50 have the same configuration in the upper pressing drums 31 and 51 and the lower pressing drums 32 and 52 so as to soften the dried fish and dried fish by squeezing them. and the upper and lower cylindrical drums 35 and 55 and the lower cylinder by bearing blocks 33,33',34,34',53,53',54,54' on both sides of the body 10. A plurality of drums 36 and 56 are horizontally installed, and the upper and lower cylindrical drums 35, 36, 55 and 56 are arranged at equal intervals along the longitudinal direction in order to compactly compress and soften the dried fish (A). The upper crimping pieces 37 and 57 and the lower crimping pieces 38 and 58 of A guide passage (H) to prevent the debris or cut dried fish (A') from being caught while softening and cutting the dried fish (A) and to guide the dried fish (A) in the moving direction. ) is characterized in that it is configured to further include a guide member 70 to form.

In addition, in the secondary meat cutting unit 40, the upper cutting drum 41 and the auxiliary pressing drum 42 are axially installed by bearing blocks 47, 47', 48, 48' in the upper and lower portions of both sides of the main body 10. , the upper cutting drum 41 is formed with a plurality of cutters 44 arranged at equal intervals along the longitudinal direction of the rotating drum 43 , and the auxiliary pressing drum 42 is formed in the longitudinal direction of the rotating shaft 45 . A plurality of pressing pieces 46 arranged at equal intervals to be inserted between the cutters 44 are formed along the and at the same time preventing and drying the dried fish (A) generated while softening and cutting the dried fish (A) between the cutter (44) and the pressing piece (46), or the cut dried fish (A') from being caught It is characterized in that it further includes a guide member 70 forming a guide passage (H) to guide in the direction in which the fish (A) passes.

In addition, the guide member 70 includes first and second guide scrapers 71 and 72 installed between each of the upper compression piece 37 and the lower compression piece 38 of the primary tender meat part 30, and the secondary The third and fourth guide scrapers 73 and 74 installed between the cutter 44 and the pressing piece 46 of the tender meat cutting unit 40, and the upper compression piece 57 of the tertiary meat cutting unit 50, and It is composed of fifth and sixth guide scrapers 75 and 76 installed between the lower crimping pieces 58, and the first, second, third, fourth and fifth guide scrapers 71, 72, 73, 74, 75. A horizontal fixed shaft 80 is formed in the upper and lower parts to be close to the first tender meat part 30, the second tender meat cutting part 40, and the tertiary tender meat part 50, and the horizontal fixed shaft 80 is axially installed. A link 81 is formed, and in the link 81, the upper crimping pieces 37 and 57, the lower crimping pieces 38 and 58, the cutter 44, and each of the pressing pieces 46 are inserted to extend upward or downward. It is composed of a guide piece 82 for guiding the upper and lower ends of the dried fish A, and the sixth guide scraper 76 is a lower pressing drum 32 of the tertiary meat part 50 and a discharge part 12. It is characterized in that the guide piece 83 that slopes downward between it is configured to guide the discharge of the dried fish mulchae (A ') by being axially installed with the horizontal fixed shaft (80).

The upper pressing drum 31 of the first tender meat part 30 and the tertiary tender meat part 50 and the upper cutting drum 41 of the secondary tender meat cutting part 40 correspond to the thickness of the dried fish (A). An operation handle 93 is provided on the upper portion of the main body 10 to adjust the compression force, and the adjustment bolt 92 to which the operation handle is connected is connected to the bearing blocks 33, 33', 47, 47', 53, 53'. It is characterized in that it is configured to further include a vertical spacing adjusting means (90) for adjusting the vertical spacing with the operation handle (93) by screw assembly with the spacing adjusting hole (94) of the.

According to the apparatus for manufacturing dried fish fillets according to the present invention, it is easy to process dry fish of hard flesh such as yellow lobster, dried squid, and oyster bipo from the top and bottom to make it soft so that the meat is soft, and after being cut, it is softened again This provides the effect of maximizing sanitary stability and work productivity as the processing of dried fish fillets with the same texture and shape as manual work is automatically performed.

In addition, due to the structure in which a guide scraper is formed between the upper and lower compression pieces, the cutter, and the pressure pieces arranged at equal intervals for compression and cutting when working with dried fish fillets, it is possible to prevent debris falling from dried fish or cut fish pieces from being caught between the pressing rollers. It has the advantage of easy and convenient hygiene and cleaning management of the device.

1 is a perspective view showing an apparatus for manufacturing dried fish mulchae according to the present invention;
Figure 2 is an enlarged perspective view showing the main configuration of the dried fish mulchae manufacturing apparatus according to the present invention
3 is a plan view showing the upper configuration of the main configuration of the dried fish mulchae manufacturing apparatus according to the present invention;
Figure 4 is a plan view showing the lower configuration of the main configuration of the dried fish mulchae manufacturing apparatus according to the present invention
Figure 5 is a cross-sectional view showing a side portion for the additional configuration of the dried fish meat production apparatus according to the present invention
Figure 6 is a view schematically showing the operation of the dried fish mulchae manufacturing apparatus according to the present invention
Figure 7 is a view showing the action of the primary tender meat in the configuration of the present invention;
8 is a view showing the action of the secondary meat cutting part in the configuration of the present invention;
9 is a view showing the action of the tertiary softening part in the configuration of the present invention;
Figure 10 is a view showing the state of the dried fish fermented in the process of Figures 8 to 9

Hereinafter, the present invention will be described in more detail according to specific embodiments of the accompanying drawings. The following drawings according to an exemplary embodiment of the present invention are exemplary for explaining the structure and effects in detail, and thereby the technical scope of the present invention is not narrowly limited or changed. Therefore, it will be natural for those skilled in the art that various modifications can be made within the scope of the technical spirit of the present invention based on these embodiments.

In addition, technical terms used in this specification are terms selected in consideration of functions in embodiments, and the meaning of the terms may vary according to specific embodiments of the present invention. Therefore, the terms used in the examples to be described later, when specifically defined in the present specification, follow the definition, and when there is no specific definition, it should be interpreted as the meaning of technical terms generally recognized by those skilled in the art.

1 is a perspective view showing a dried fish mulchae manufacturing apparatus according to the present invention.

The dried fish meat production apparatus according to the present invention is configured to produce the same shape and texture as manually ripped by softening the hard meat first, then cutting the second, and softening the third when the dried fish is put. There is a characteristic.

1 to 2, the main body 10 having an inlet 11 on one side and an outlet 12 on the other side, and the dry fish A introduced into the inlet 11 are forcibly pressed while pressed. A forced traction unit 20 to pull, a primary tenderizing unit 30 for primary tenderizing the dried fish introduced from the forced traction unit 20, and drying softened through the primary tenderizing unit 30 A second tender meat cutting unit 40 for making a dried fish meat dish (A') by secondary tendering and cutting of the fish (A), and the dried fish meat and cut dried fish meat dish (A') in the second tender meat cutting unit 40 ) tertiary softening of the tertiary meat part 50 for guiding the discharge, and the first tender meat part 30 and the second tender meat cutting part 40 and the tertiary tender meat part 50 in the lower part of the main body 10 It includes a driving unit 60 formed to drive the.

A transfer conveyor 13 on which the dried fish A is seated and transported is provided at the front end of the inlet 11 of the main body 10 .

The forced traction unit 20 is rolled (rotated) in a pressurized state while the dried fish (P) introduced into the inlet portion 11 of the main body 10 is forcibly introduced into the primary meat tendering unit 30 on both sides of the main body. The traction drum 22 is horizontally axially installed by the bearing blocks 21 and 21', and the traction drum 22 is resilient according to the thickness of the dried fish A that is drawn in while seated on the conveyor 13. The guide rod 23 and the buffer spring 24 are formed on the upper portions of the bearing blocks 21 and 21' on both sides to enable pressurization, and are formed to elastically flow up and down.

Here, as shown in FIG. 3, the traction drum 22 has traction concavities and convexities 22a that protrude along the cylindrical shape of the outer circumferential surface to facilitate traction without slipping or falling out when traction of the dried fish A is formed. do.

The primary meat tendering part 30 and the tertiary meat tenderizing part 50 have the same configuration and structure, and the primary meat tenderizing part 30 passes the dried fish A input by the traction drum 22 while passing it. The meat quality of the dried fish (A) is softened by first softening by a strong compression force, and the third tender meat part 50 is soft and cut through the second tender meat cutting part 40 (A') It is configured to soften tertiarily by a strong compressive force to form a texture torn by hand by making the cut part blunt while passing through it.

When passing through the dried fish (A), the first tender meat part 30 and the third tender meat part 50 pass through the dried fish (A) in a compressed state from the upper and lower parts of the dried fish (A) to soften the meat quality. The upper pressing drums 31 and 51 installed on the upper side of the main body 10 to is formed with

Here, the upper pressing drums 31 and 51 and the lower pressing drums 32 and 52 are formed to face each other in the same configuration and structure.

That is, referring to Figure 2 or Figures 3 to 4, the bearing blocks (33,33', 34,34',53,53',54,54') are respectively axially installed on the upper and lower sides of both sides of the body 10, The upper and lower cylindrical drums 35,36,55,56 are horizontally installed by the bearing blocks 33,33', 34,34',53,53',54,54', and the upper and lower cylindrical drums 35,36, A plurality of upper compression pieces 37 and 57 and lower compression pieces 38 and 58 arranged at equal intervals along the longitudinal direction of 55 and 56 are formed.

The upper and lower compression pieces 37 and 57 and the lower compression pieces 38 and 58 are formed in a structure in which the upper and lower sides alternate with each other in order to soften the dried fish A by densely compressing it.

That is, the upper and lower compression pieces 37 and 57 and the lower compression pieces 38 and 58 arranged at equal intervals are formed in a structure in which they are inserted alternately and pass between the upper and lower additional pressure drums 31, 32, 51 and 52. As the dried fish (A) is strongly and tightly pressed from the top and bottom, the action of softening the meat quality of the dried fish (A) and dried fish (A') is increased.

And the upper crimping pieces 37 and 57 and the lower crimping pieces 38 and 58 have a sawtooth shape for compression while passing through a strong traction force when the circumferential surface in contact with the dried fish (A) comes into contact with the dried fish (A). Concavities and convexities 37a, 38a, 57a, 58a are formed.

The secondary meat cutting part 40 includes an upper cutting drum 41 which is axially installed by bearing blocks 47 and 47' on both upper sides of the main body 10 to cut the dried fish A, and the upper cutting drum Auxiliary pressure drum 42 which is formed to face the lower part of (41) and is axially installed by bearing blocks 48 and 48' on both sides of the lower part so as to pressurize the lower part of the dried fish (A) and make the cutting stably when cutting is composed of

The upper cutting drum 41 has a plurality of cutters 44 arranged at equal intervals along the longitudinal direction of the rotary drum 43 are formed.

The auxiliary pressing drum 42 is formed with a plurality of pressing pieces 46 arranged at equal intervals to be inserted between the cutters 44 along the longitudinal direction of the rotary shaft 45 .

On the other hand, in the present invention, while the dried fish (A) passes through the first tender meat portion 30, the second tender meat cutting portion 40, and the tertiary tender meat portion 50, between the upper compression pieces 37 and 57 and the lower portion While passing the dried fish A between the compression pieces 38 and 58 and between the cutter 44 and the pressing piece 46, the crumbs or cut dried fish pieces (A ') generated during softening and cutting are It is configured to further include a guide member 70 to prevent being caught and to guide the dried fish (A) in the passing direction at the same time.

As shown in FIG. 2 or FIG. 6, the guide member 70 is installed in a structure interposed between each of the upper compression piece 37 and the lower compression piece 38 of the primary tender meat part 30. The first and second guide scrapers 71 and 72, and the third and fourth guide scrapers 73 and 74, which are installed between the cutter 44 and the pressing piece 46 of the secondary meat cutting unit 40, 3 It is composed of fifth and sixth guide scrapers (75, 76) installed between the upper crimping piece 57 and the lower crimping piece 58 of the car tenderizing part 50 .

Here, the first to sixth guide scrapers (71, 72, 73, 74, 75, 76) are at the upper and lower parts so as to be close to the first tender meat part 30, the second tender meat cutting part 40, and the tertiary tender meat part 50. A horizontal fixing shaft 80 is installed, and between the upper and lower compression pieces 37 and 57 and the lower compression pieces 38 and 58 and the cutter 44 and the pressing piece 46 as the horizontal fixing shaft 80 , respectively. It is installed in an intervening structure to prevent the dried fish (A) from being caught and form a guide passage (H) for guiding it.

The first, second, third, fourth and fifth guide scrapers 71 , 72 , 73 , 74 and 75 are provided with a link 81 that is axially installed on a horizontal fixed shaft 80 , and upper compression is performed on the link 81 . It is composed of a guide piece 82 that extends so as to be inserted between the pieces 37 and 57, the lower compression pieces 38 and 58 or the cutter 44 to guide the dried fish (A).

Here, the first, third, and fifth guide scrapers 71, 73, and 75 are installed such that the link 81 is axially installed on the upper part so that the guide piece 82 guides the upper end of the dried fish A, and the second and fourth guides The scrapers 72 and 74 are installed such that the link 81 is axially installed at the lower portion and the guide piece 82 guides the lower end of the dried fish.

The sixth guide scraper 76 is installed on the rear side of the lower pressing drum 32 of the tertiary meat part 50 and is inclined downward to guide the dried fish mulchae (A') to the discharge part 12 ( 83) is axially installed as a horizontal fixed shaft (80).

The driving unit 60 has a driven sprocket 61 on one side of the upper pressing drums 31 and 51, the lower pressing drums 32 and 52, the upper cutting drum 41 and the auxiliary pressing drum 42, respectively, The main body 10 is chain-connected with the drive sprocket 63 of the drive motor 62 provided on the lower side to rotate and drive.

On the other hand, the upper pressing drum 31 of the first tender meat part 30 and the tertiary tender meat part 50 and the upper cutting drum 41 of the second tender meat cutting part 40 are the thickness of the dried fish (A). Correspondingly, it may include a vertical spacing adjusting means 90 for adjusting the vertical spacing so that the compression force can be adjusted.

As shown in FIG. 5, as for the vertical spacing adjusting means 90 for this purpose, a plurality of rotation fixing plates 91 are formed at both upper ends of the main body 10, and adjusting bolts ( 92) passes through and is assembled to rotate, an operation handle 93 is installed on the upper end of the adjustment bolt 92, and a bearing block at both ends on which the upper pressing drums 31 and 51 and the upper cutting drum 41 are axially installed. (33, 33', 47, 47', 53, 53') is screwed to the adjustment bolt 92 on the upper portion to move the gap adjustment hole 94 is formed.

Hereinafter, the operation of the dried fish meat production apparatus according to the present invention will be described.

Referring to FIG. 6 , when a plurality of dried fish A are seated on the transfer conveyor 13 formed at the front end of the inlet 11 of the main body 10, the dried fish A along the transfer conveyor 13 As it is put into the inlet 11, it is softened in the first tender meat part 30, and is cut in the secondary tender meat cutting part 40 to form a dried fish mulchae (A'), and the tertiary tender meat part 50 ) to have the same texture and shape as the ones ripped by hand, the dried fish mulchae (A') softened into a shape with a blunt cut part is discharged to the discharge part 12 to be commercialized.

Here, the traction drum 22 of the traction part 20 formed on the front side of the inlet 11 is in a state in which the dried fish A is elastically pressed by the buffer spring 24 according to the thickness of the dried fish A. You will be guided to the first training unit (30).

And as shown in FIG. 7, the dried fish (A) input along the traction drum 22 passes between the upper pressing drum 31 and the lower pressing drum 32 of the primary meat part 30 while passing, etc. The upper and lower compression pieces 37 and 38 alternately formed at intervals tightly compress the upper and lower surfaces of the dried fish A to soften the meat quality.

Subsequently, as shown in FIG. 8, the auxiliary pressing drum 42 is pressed in the lower part of the dried fish A in the secondary tender meat cutting unit 40 by the cutter 44 of the upper cutting drum 41. The dried fish (A) is cut at the same time as soft to produce dried fish (A'),

Subsequently, as shown in Figure 9, the upper pressing drum 51 and the lower pressing drum 52 in the tertiary fattening part 50 while passing between the upper pressing pieces 57 and the lower pressing pieces (57) alternately formed at equal intervals ( 58) This dried fish fillet (A') is pressed again with strong compression force, so that the cut part is pressed so that it becomes blunt during the compression process. In addition, the meat quality is processed into a softer dried fish chae (A'), which is subsequently discharged through the discharge unit 12 and packaged as a product.

Referring to FIG. 10 , the shape and shape of the dried fish chae (A') cut in the secondary tender meat cutting unit 40 and the texture and shape of dried fish similar to those that were manually ripped as it softened in the secondary tender meat part 50 A comparison of the shape formed by the sieve (A') is shown.

Here, the first to sixth guide scrapers (71,72,73,74,75) when the first tender meat part 30, the second tender meat cutting part 40, and the tertiary tender meat part 50 of the present invention act , 76) is provided with the guide member 70 between the upper compression pieces 37 and 57, the lower compression pieces 38 and 58, the cutter 44, and the pressing piece 46, respectively to form a guide passage (H). In the action of squeezing and cutting at the same time as a guide for guiding in the moving direction, it acts to prevent debris of the dried fish (A) or the dried fish (A') cut finely after cutting from being caught between them.

In addition, in the present invention, the upper pressing drum 31 and the second tender meat cutting unit 40 of the primary meat tenderizing part 30 and the tertiary meat tenderizing part 50 to adjust the compression force according to the thickness of the dried fish (A). The upper cutting drum 41 responds to the gradually decreasing thickness of the dried fish A in the process of pressing several times as the distance can be adjusted according to the rotation direction of the manipulation handle 93 formed at the upper end of the main body 10. The height of the upper pressing drum 31 of the secondary tender meat part 30 and the tertiary tender meat part 50 and the upper cutting drum 41 of the secondary tender meat cutting part 40 can be easily variably adjusted.

In the present invention as described above, the first tender meat part 30, the secondary tender meat cutting part 40, and the tertiary tender meat part 50 are manufactured to be inclined downward in the main body 10, and the device configuration of a compact structure. Work space can be minimized.

In particular, the upper compression pieces 37 and 57 and the lower compression pieces 38 and 58 have a structure that facilitates compression, and the cutters 44 arranged at equal intervals are pressed at the lower portion of the pressing pieces 46 . As it is cut in one state, it provides the same texture as hand ripped Hwangtaepo, dried squid, oyster bipo, etc. through mechanical work. In addition, compared to manual work, sanitary stability is further improved and productivity can be maximized, and due to the structure in which debris or dried fish (A') is prevented from being caught by the guide member 70 during the work process, hygiene management and Device management is convenient.

As described above, in the detailed description of the present invention, the most preferred embodiment of the present invention has been described, but various modifications may be made within the scope that does not depart from the technical scope of the present invention. It is not limited to the example, but the scope of protection should be recognized from the techniques of the claims to be described later and equivalent technical means from these techniques.

10: body
11: Inlet part 12: Exhaust part 13: Transfer conveyor
20: traction part
21,21': Bearing block 22: Traction drum 22a: Traction unevenness 23: Guide rod
24: buffer spring
30:1 Training Department
31: upper pressure drum 32: lower pressure drum 33,33',34,34': bearing block
35: upper cylindrical drum 36: lower cylindrical drum 37: upper crimping piece 38: lower crimping piece
37a, 38a: irregularities
40: 2nd tender meat cutting part
41: upper cutting drum 42: auxiliary pressing drum 43: rotating drum 44: cutter
45: rotary shaft 46: press piece 47,47',48,48':bearing block
50: 3rd Training Department
51: upper pressure drum 52: lower pressure drum 53, 53', 54, 54': bearing block
55: upper cylindrical drum 56: lower cylindrical drum 57: upper crimping piece 58: lower crimping piece
57a, 58a: irregularities
60: drive unit
61: driven sprocket 62: drive motor 63: drive sprocket
70: guide member
71,72,73,74,75,76: 1st, 1, 2, 3, 4, 5, 6 guide scraper
80: horizontal fixed shaft
81: Link 82: Guide edition 83: Judo edition
90: upper and lower gap adjustment means 91: rotation fixing plate 92: adjustment bolt 93: operation handle
94: gap adjustment hole
A: Dried fish A': Dried fish

Claims (5)

A body 10 having an inlet 11 and an outlet 12 formed on the other side;
A traction drum 22, which rolls so as to forcibly tow and guide the dried fish (A) introduced into the inlet 11 while being pressed, is a forced traction part 20 installed horizontally on both sides of the main body 10,
Bearing blocks 33,33',34,34 installed on both sides of the main body 10 so as to soften the meat quality by first pressing the dried fish A formed on the rear side of the forced traction unit 20 and forcing it in. ') and the primary fattening part 30 composed of the upper pressing drum 31 and the lower pressing drum 32 axially installed,
The dried fish (A) formed on the rear side of the first tenderizing part 30 and forming dry fish (A') by second pressing and cutting the dried fish (A) softened in the first tenderizing part (30) The upper cutting drum 41 axially installed on the bearing blocks 47,47',48,48' installed on the upper and lower sides of both sides of the main body 10 in order to cut the ) and the secondary soft meat cutting part 40 configured with the auxiliary pressing drum 42 axially installed on the bearing blocks 47,47',48,48' to pressurize,
Formed on the rear side of the secondary tender meat cutting unit 40, the cut dried fish (A') is pressed again for the third time to form the same texture as that which was torn by hand. The tertiary fattening part 50 comprising the upper pressing drum 51 and the lower pressing drum 52 axially installed on the bearing blocks 53, 53 ', 54, 54' installed in the upper and lower parts of both sides of the
While softening the dry meat (A) of hard flesh, including the driving unit 60 formed to rotate the first tender meat part 30, the second tender meat cutting part 40 and the tertiary tender meat part 50 Processed with dried fish vegetables (A') that have the same texture as manually ripped,
The upper pressing drums 31 and 51 of the first tender meat part 30 and the tertiary tender meat part 50 and the upper cutting drum 41 of the second tender meat cutting part 40 are in the thickness of the dried fish (A). A manipulation handle 93 is provided on the upper portion of the main body 10 to enable adjustment of the compression force correspondingly, and the control bolt 92 to which the manipulation handle 93 is connected is connected to the bearing blocks 33, 33', 47, 47', 53 and 53'), which is screwed into the spacing adjusting holes 94, and further comprises a vertical spacing adjusting means 90 for adjusting the vertical spacing with an operation handle 93.
The method according to claim 1,
The primary meat tendering part 30 and the tertiary meat tenderizing part 50 have the same configuration and structure of the upper pressing drums 31 and 51 and the lower pressing drums 32 and 52 so as to soften the dried fish and dried fish by pressing. is formed with
Upper cylindrical drums 35,55 and lower cylindrical drums 36,56 by bearing blocks 33,33', 34,34',53,53',54,54' on both upper and lower sides of the body 10 Each of these horizontally is stacked,
The upper and lower cylindrical drums (35, 36, 55, 56) are a plurality of upper compression pieces (37, 57) and lower compression pieces arranged at equal intervals along the longitudinal direction in order to tightly compress the dried fish (A) and soften it. (38,58) is formed in an alternating structure,
Debris generated during softening and cutting of the dried fish (A) or the cut dried fish (A') is caught between the upper crimping pieces 37 and 57 and between the lower crimping pieces 38 and 58. Dry fish meat production apparatus, characterized in that it is configured to further include a guide member (70) for preventing the drying fish (A) from forming a guide passage (H) so as to guide in the passing direction at the same time. The method according to claim 1,
Secondary meat cutting part 40 is the upper and lower cutting drum 41 and the auxiliary pressing drum 42 by bearing blocks 47, 47', 48, 48' on both sides of the main body 10 are axially installed,
The upper cutting drum 41 is formed with a plurality of cutters 44 arranged at equal intervals along the longitudinal direction of the rotating drum 43,
The auxiliary pressing drum 42 is formed with a plurality of pressing pieces 46 arranged at equal intervals so as to be inserted between the cutters 44 along the longitudinal direction of the rotating shaft 45, so that the lower end of the dried fish is formed with the pressing pieces 46. It is formed so that cutting is made with the cutter 44 from the upper part at the same time as compression,
It prevents debris or cut dried fish (A') from being caught while softening and cutting the dried fish (A) between the cutter (44) and the pressing piece (46), and at the same time, the dried fish ( A) dried fish meat production apparatus, characterized in that it further comprises a guide member (70) for forming a guide passage (H) to guide in the passing direction. 4. The method of claim 2 or 3,
The guide member 70 includes first and second guide scrapers 71 and 72 installed between each of the upper compression piece 37 and the lower compression piece 38 of the primary tender meat part 30,
Third and fourth guide scrapers 73 and 74 installed between the cutter 44 and the pressing piece 46 of the secondary meat cutting unit 40,
It is composed of fifth and sixth guide scrapers (75, 76) installed between the upper crimping piece 57 and the lower crimping piece 58 of the tertiary soft meat part 50,
The first, second, third, fourth, and fifth guide scrapers 71, 72, 73, 74, 75 are in the first tender meat part 30, the second tender meat cutting part 40, and the third tender meat part 50. A horizontal fixed shaft 80 is formed in the upper and lower parts to be close,
A link 81 axially installed on the horizontal fixed shaft 80 is formed, and in the link 81, upper crimping pieces 37 and 57, lower crimping pieces 38 and 58, a cutter 44, and a pressing piece ( 46) It consists of a guide piece 82 that is inserted to extend upward or downward between each and guides the upper and lower ends of the dried fish (A),
The sixth guide scraper 76 has a guide piece 83 that slopes downward between the lower pressing drum 32 of the tertiary fattening part 50 and the discharge part 12 path as a horizontal fixing shaft 80, It is configured to guide the discharge of the dried fish sauce (A'),
In the first, second, 3, 4, 5, and 6 guide scrapers (71, 72, 73, 74, 75, 76), between the guide scrapers facing each other up and down, the dried fish (A) or the dried fish fish (A') ) A device for manufacturing dried fish meat, characterized in that it has a guide passage (H) through which it passes. delete

Images