KR19990078555A - Aaaaa - Google Patents
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- Publication number
- KR19990078555A KR19990078555A KR1019990013874A KR19990013874A KR19990078555A KR 19990078555 A KR19990078555 A KR 19990078555A KR 1019990013874 A KR1019990013874 A KR 1019990013874A KR 19990013874 A KR19990013874 A KR 19990013874A KR 19990078555 A KR19990078555 A KR 19990078555A
- Authority
- KR
- South Korea
- Prior art keywords
- food
- product
- development
- cooling water
- passage
- Prior art date
Links
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000021058 soft food Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 abstract description 6
- 241000251468 Actinopterygii Species 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract description 2
- 235000021403 cultural food Nutrition 0.000 abstract description 2
- 230000035800 maturation Effects 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 235000013580 sausages Nutrition 0.000 abstract description 2
- 239000000498 cooling water Substances 0.000 abstract 2
- 235000014510 cooky Nutrition 0.000 abstract 1
- 230000013011 mating Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 206010036790 Productive cough Diseases 0.000 description 3
- 210000003802 sputum Anatomy 0.000 description 3
- 208000024794 sputum Diseases 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000021060 food property Nutrition 0.000 description 1
- 238000005242 forging Methods 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Formation And Processing Of Food Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
1:쏘세지.어묵.가래떡.과자.모양 물품을 제조하는 식품가공1: Food processing for sausages, fish cakes, rice cakes, cookies, and shaped items
2: 기존 제품에 단순획일성을 개선 물품을 다물질로 합성 복합성형해 맞모양 요리방법다양성으로 식품산업발전에 기여,2: Improving simple uniformity of existing products Synthetic composite molding of multiple materials to contribute to the development of food industry
3: 기존제조 방식, 모형성형성숙 통로를 연장하여, 연장부분에 이중으로 물질 성형관로를 장착하여 동시에,2개물질이 합성 성형되며 통로맨 끝부분에 금형조각모양(넛드식)을 장착,탈착하여,용도필요에 따라,문형을 바꾸며.제품성숙과정.냉각수조 통과때 2중물질 투입구에 0℃ ~ -3℃ 냉각수 주입시 제품 중심부가 연속천공되 제품제조 전후 양념을투입 기존제조기에,용접 간단히 장착함3: Existing manufacturing method, model building mating passage is extended, material forming pipe is installed on the extension part at the same time, two materials are synthetically molded and mold piece (nut type) is attached and detached at the end of the passage. By changing the pattern according to the use needs, the product maturation process, when 0 ℃ ~ -3 ℃ cooling water is injected into the double material inlet when passing the cooling water tank, the center of the product is perforated continuously. Simple mounting
4: 식품에 질적향상을 도모하여 맞모양 광범위한 식품문화에호응하여 식품산업발전에기여하며 조리양념절약의 효과.4: Promoting qualitative improvement in foods. Contributing to the development of the food industry in response to a wide range of food cultures.
Description
기존에 연성식품,쏘쎄지.어묵.가래떡.제품은, 육류.생선.곡류에,단일성분을 조미 첨가,우깬후 조리하여.일정모형의,중공 관로를 통해 배출.냉각수에 담구어 성형,맞모양.조리,용도가 단순 단조로워서 본발명 제조법은,기존제조기,제품배출 관로에,25㎝ 연장 도면1 도 장치를 장착하여 2개이상물질을 조미첨가 조리한 후 물품주입송출구 A'. G.를 통해서 동시에 배출 냉각수를 경유 성숙시키면 1개상품에 2개의 복합물질이 합성되고 또 모형 형상 성형의 다양화로 고급우수한 신제품제조 방법이다Conventional soft foods, sausages, fish cakes, sputum cakes, products, meat, fish, grains, seasonings are added with seasonings, cooked and then cooked. Drained through hollow pipes. Shape, cooking, and use are simple forging, so the present invention manufacturing method is equipped with a 25cm extension drawing 1 degree device in the existing manufacturing machine and the product discharge pipe, and seasoning of two or more materials is added. It is an excellent new product manufacturing method by synthesizing two composite materials in one product through the simultaneous maturation of exhaust coolant through G.
이하본발명 실시1.예를 도면에 따라 설명한다.An embodiment of the present invention will be described below with reference to the drawings.
1예 기존제조기,가래떡 기계에. 장착하여,기존가래떡 중공중앙 천공부분에,어묵.제품이, 다종류 모형을 이루어,가래떡과 합성조제되는 새로운 식품,제조과정으로서,Example 1 Existing manufacturer, sputum cake machine. As a new food and manufacturing process, the fish cakes and products are made into multi-type models, and are synthetically prepared with sputum rice cakes.
도면 1 도 기존 배출구를 연장장착된 G.관로를,통해 연성혼합식품이 투앞에 의해 밀여 나올 때, 저항을 분산키 위해 D.모양을 B2.폭,길이 조정할수잇게하고, G.관로를 통과하는 연성식품. 농도,접착,응고,시간을 조절 제품 표면 모형의 형성 상태조작 A'.주입 송출 관로와고정핀 E.도원형 G.관 통과 물질에, 원활한 합성과 반죽을 위하여. 또F'. A.의 금형조각모형은,모양 형상의 다양성을 위해서 도 4. 탈착이 되게 하고,배출구G.와 A'.거리 H.간격을 2-3㎝하여. 연성식품특성을 따라 A'.투입된 식품 G.관에서 밀여나오는 물질이 융합 합성되도록 하엿고 이 H.거리는 F'. A.금형 제조시 금형 길이로 조정 또 상품에 고급화를 위해서며 A'.투압 식품과 G.로에 투압식품2가지가동시 A. 통하여 2중물질을 단일체 식품으로 냉각조에서 성형,제조되는 제조법임.Figure 1 also shows that when soft mixed food is pushed out through the G. pipeline with the existing outlet, D. shape B 2 width and length can be adjusted to disperse resistance, and G. pipeline Soft food that passes. Concentration, adhesion, coagulation, and time control. Formation of product surface models. Manipulation A '. Injection and dispensing pipelines and retaining pins. F '. The die engraving model of A. is made to be detachable in Fig. 4 for diversity in shape, and the outlet G. and A '. Distance H. spacing is 2-3 cm. According to the soft food characteristics, the material from the A'.injected G. tube was fused and synthesized, and the H. distance was F '. A. It is a manufacturing method that molds and manufactures a double substance into a monolithic food in a cooling tank through A..Two-pressure food and G. furnace two-pressure food are operated to adjust the mold length and to upgrade the quality of the product. .
2 예 도 2. A'.출구에 0℃.-3℃. 냉각수를, 주입 앞력을가하면 G관로 통과식품,중공,중앙부를 천공 연속 성형,시켜 제품제조후에도 조미첨가 요리종류 다양 간편하게 다목적 사용용도로 제조하는 방법2 Example Fig. 2. 0 ° C.-3 ° C. at A ′. Method of producing various kinds of seasoned foods even after manufacturing the product by continuously molding and cooling food, hollow, and central part through G pipe when applying injection force.
기존식품에 맞과모양,을 새롭께하여. 고급상품 생산을 위하여.Fit and fit the existing food. For the production of high quality products.
육류생선곡류를 가라우깨어 조미첨가하는 연성식품 제조생산.Manufactured and produced soft foods that season and add meat fish cereals.
식품 특성에 부패변질 보관저장에 연장조리법 개선방법.Improving extended recipes for storage and deterioration of food properties.
첨부한 도면은,본 발명 방법을,독자 또는 기존 기계에,장착하여 조립부분에 설치,목적.용도.방법을,설명한 상세도.The accompanying drawings show, in detail, the method of the present invention, which is attached to the reader or an existing machine, and installed in the assembly part.
도면 1 도는 전체도Figure 1 or overall view
도면 2 도는 장치부분(B2)와 (D)연결 조리부분 상세도.2 is a detailed view of the cooking part (B 2 ) and (D) connection cooking part.
도면 3 도는 장치(B)와(C)연결 조립 부분 상세도.Figure 3 is a detailed view of the assembly assembly (B) and (C).
도면 4 도는 장치(A)와 (G)관로에 조립되는 금형 조각물.4 is a mold sculpture assembled to the apparatus (A) and (G) pipeline.
B'과 G'은 접합부분(용접등).B 'and G' are the junction (welding, etc.).
도면1.도와 같이 기존제품가공기에,장착. 독립 설치, 식품배출구를 연장한 공간에 설치 장착하는 구조로 구성되였음.As shown in Fig. 1. Equipped with the existing product processing machine. It consists of independent installation and installation in the space where food outlet is extended.
본 발명의 효과는, 제품의 고급화. 요리용도 다변화. 식품문화벽을 넓혀 식품산업발전에 획기적기여. 소비자의 연성식품 선호로 인한 식품소비에 폭이 넓어진다.The effect of this invention is the high quality of a product. Diversified cooking. Expanding the food culture walls and making a significant contribution to the development of the food industry. Food consumption is widening due to consumer's preference for soft foods.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990013874A KR19990078555A (en) | 1999-04-19 | 1999-04-19 | Aaaaa |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990013874A KR19990078555A (en) | 1999-04-19 | 1999-04-19 | Aaaaa |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR19990078555A true KR19990078555A (en) | 1999-11-05 |
Family
ID=54776428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990013874A KR19990078555A (en) | 1999-04-19 | 1999-04-19 | Aaaaa |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR19990078555A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4405547A (en) * | 1980-10-20 | 1983-09-20 | The Standard Oil Company | Method of coextruding diverse materials |
| US4469475A (en) * | 1983-07-01 | 1984-09-04 | Krysiak Dobroslaw J | Machinery for making encrusted food products |
| US4900572A (en) * | 1987-08-28 | 1990-02-13 | Quaker Oats Company | Multi-orifice coextrusion method |
| KR19980019365A (en) * | 1997-09-10 | 1998-06-05 | 홍사균 | A strip of rice cake synthetic nutritive food and soned contain construction method therefore as well as equipment |
-
1999
- 1999-04-19 KR KR1019990013874A patent/KR19990078555A/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4405547A (en) * | 1980-10-20 | 1983-09-20 | The Standard Oil Company | Method of coextruding diverse materials |
| US4469475A (en) * | 1983-07-01 | 1984-09-04 | Krysiak Dobroslaw J | Machinery for making encrusted food products |
| US4900572A (en) * | 1987-08-28 | 1990-02-13 | Quaker Oats Company | Multi-orifice coextrusion method |
| KR19980019365A (en) * | 1997-09-10 | 1998-06-05 | 홍사균 | A strip of rice cake synthetic nutritive food and soned contain construction method therefore as well as equipment |
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| Date | Code | Title | Description |
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| A201 | Request for examination | ||
| G15R | Request for early opening | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |