KR20160021651A - Apparatus for boiling anchovies - Google Patents

Abstract

The present invention relates to an apparatus for boiling anchovies. More specifically, since an anchovy net to store anchovies is not required, the apparatus for boiling anchovies: can ensure safety and reduce labor costs as the injection and discharge operations of an anchovy net around high temperature equipment are omitted; is hygiene due to no discharge of harmful substances such as environmental hormone; and has less temperature changes such as a temperature drop or the like of water in a water tank in accordance with heat absorption of the anchovy net, has less heat consumption since there is no overflow of t water in the water tank, and can uniformly boil anchovies. In addition, since the removal of foreign substances generated during the process of boiling anchovies is easy, the apparatus: enables hygiene and good-quality boiling of anchovies; and can maintain clean water for a long period of time so as to reduce the replenishment and replacement cycle of water which boils anchovies, thereby reducing the cost required for boiling anchovies. Moreover, the apparatus is safe and economical by minimizing the heat dissipation to the outside through a cover to increase the heat efficiency, and easily and smoothly producing low-salt anchovies.

Description

{APPARATUS FOR BOILING ANCHOVIES}

The present invention relates to an anchovy dipping apparatus, and more particularly, it relates to an anchovy dipping apparatus, and more particularly, (1) an anchovy foot for anchovy is not required, ③ It is hygienic because there is no emission of harmful substances such as environmental hormones. ③ It has a small temperature change such as temperature drop of water in the water tank due to absorption of calories of anchovy foot. It does not overflow water in the water tank and consumes less calories. 2) It is easy to remove the foreign material from the process of dipping the anchovy. ① It is possible to treat the anchovy with good hygienic quality. ② It can keep the clean water for a long time. To reduce the cost of anchovy processing; and 3) to minimize heat dissipation through the lid. Which can increase the heat efficiency, and can easily and smoothly produce low salt anchovy.

Since anchovies die instantly when they are raised from the seawater, anchovies normally trapped in the net are directly transported to a boiled anchovy to be kept in a net, and then placed in a square bowl, anchovy foot, Drying, sorting, unit packing, and the like.

In the conventional anchovy machine, 10 anchovy feet embedded in a single unit were put into the machine, and the meat was fixed for a certain time so that the feet could not be lifted. Then, the anchovy was put out in the order of insertion, As the processing of the mastication treatment is performed, the anchovy foot is put into the mashing machine and the number of feet containing the anchovy and the water are raised and lowered, the labor is wasted and the anchovy quality is uneven due to difficulty in maintaining the constant mastication time.

In order to solve such an inconvenience, for example, in an "anchovy mashing machine" disclosed in Patent Literature 1, an anchovy foot is automatically put into a mashing machine, and there is provided an operating structure in which the mashing machine is exposed after a certain period of time and then raised again .

However, in the case of the conventional art such as Patent Document 1, there is a problem in securing safety when working at an elevated temperature and harmful to the human body such as generation of environmental hormone by putting an anchovy foot made of plastic compound into an anchovy machine, The water temperature is easily lowered repeatedly, so that the fuel consumption for maintaining the temperature is increased, and the anchovy is not uniformly dumped. In addition, there was still an economical and hygienic problem such as foreign substances such as oil, scales, fallen hair, and tail which stick to the anchovies caused by the anchovy in the process of dipping the anchovy.

[Prior Art Literature]

[Patent Literature]

(Patent Document 1) Korean Utility Model Registration No. 20-322446

The present invention has been made to solve the above-mentioned problems,

The object of the present invention is to (1) eliminate anchovy foot input and discharge operations in the vicinity of a high-temperature apparatus, thereby securing safety and reducing labor costs, (2) being hygienic because there is no emission of harmful substances such as environmental hormones, The temperature change such as the temperature drop of the water in the water storage tank is small, the water consumption in the water storage tank is not overflowed, and the anchovy can be homogenized uniformly.

Another object of the present invention is to provide an anchovy which is easy to remove foreign substances generated during the process of dipping anchovy, so that it is possible to ① treat the anchovy with good hygienic quality, ② to maintain clean water for a long time, The present invention also provides an anchovy cooking apparatus capable of reducing the cost required for anchovy processing.

It is another object of the present invention to provide an anchovy dipping apparatus capable of increasing heat efficiency by minimizing the heat dissipation to the outside through the lid and producing a low salt anchovy easily and smoothly.

According to an aspect of the present invention, there is provided an anchovy dessication apparatus comprising: a water tank filled with water for boiling anchovy and heated to a predetermined temperature; A first lyophilization means for forming a first inlet portion into which anchovies are introduced, the first lyophilization means being formed in the shape of a net so as to be placed on a water tank, partially immersed in water, allowing water to pass therethrough; A pair of chains connected to a driving part for generating a driving force and moving along the bottom of the first liquefier and operated in an ascending manner and a scraper mounted across the chain such that a plurality of the chains are separated from each other, A trajectory shape transfer means; One end of a scraper moving from the upper side to the lower side of the chain according to the operation of the chain is rotated toward the bottom side of the first tilling means and flows into the first tasting means through the first inflow portion A guide rail for supporting the anchovy so as to maintain the unfolded state so that the anchovy can be transported; And discharging means for discharging the anchovies transferred by the scraper to the outside of the water storage tank; The present invention provides an anchovy cooking apparatus comprising:

The scraper includes: a bracket mounted on a chain and moved in contact with a guide rail when the chain moves from an upper side to a lower side of the chain; A rotating member rotatably mounted on the bracket and having one end thereof rotated toward the bottom side of the first liquefier means when the guide member is in contact with the guide rail; A plate disposed between the pair of rotating members facing each other across the chain and formed in the form of a net so that water can pass through; And when the one end of the rotary member is rotated toward the bottom side of the first liquefier means, the elastic force is reserved and the elastic member is moved from the lower side to the upper side of the chain, An elastic member for rotating the rotating member and returning to its original position through a resilient force when the member is released from the rail; . ≪ / RTI >

The rotary member is formed such that the rotary shaft connected to the bracket is biased to one side so that the length from the rotary shaft to one end is longer than the length from the rotary shaft to the other end and the other end is shortened at a short distance from the rotary shaft, And a rolling member slidingly moved in contact with the guide rail when the one end is in contact with the rail and is rotated toward the bottom side of the first liquefier.

The second lysing means further comprises a second inflow portion into which the anchovy is introduced and the anchovy introduced into the second inflow portion is arranged to be discharged to the discharge means side; And a pump connected to the transfer pipe for circulating the water filled in the water tank through the transfer pipe so that the anchovy fed into the second inlet is delivered in accordance with the flow of the water and discharged to the discharge means side; . ≪ / RTI >

A cover covering the reservoir; And cleaning means disposed at an upper side of the chain for spraying air or water toward the scraper to clean the scraper; May be further included.

The reservoir may further comprise flotation means for spraying air or water to prevent the anchovy from sinking to the bottom of the first liquefying means.

A cooling tank filled with cold water and into which anchovies discharged into the discharge portion are introduced; A conveying conveyor for conveying the anchovies fed into the cooling bath; And an elevator for removing the heat of the anchovy conveyed by the conveying conveyor; May be further included.

According to the anchovy dipping apparatus according to the present invention, since anchovy foot containing anchovy is not required, it is possible to omit input and discharge operation of anchovy foot around a high-temperature apparatus, thereby securing safety and reducing labor costs, ③ It is hygienic because there is no discharge of ④ anchovy foot, and temperature change such as temperature drop of water in the water tank due to absorption of heat of anchovy foot is small, there is no overflow of water in the water tank and calorie consumption is small and anchovy can be homogenized uniformly.

In addition, the present invention facilitates the removal of foreign substances generated during the process of masturbating anchovies, and thus, it is possible to treat ① anchovy of anchovy which is hygienic and of good quality, ② to maintain clean water for a long time, It is possible to reduce the cost required for the anchovy processing.

In addition, it is possible to minimize heat dissipation to the outside through the lid to increase the thermal efficiency, and it is possible to easily and smoothly produce the low salt anchovy.

FIG. 1 is a schematic view illustrating a process of masturbating using an anchovy dipping apparatus according to an embodiment of the present invention. Referring to FIG.
2 is a plan view of Fig.
FIG. 3 is a cross-sectional side view showing a part of an anchovy dessication apparatus according to an embodiment of the present invention shown in FIG. 1. FIG.
FIG. 4 is a view showing a first cooking device, a feeding means, a guide rail, and a lid for use in an anchovy dessication apparatus according to an embodiment of the present invention.
FIG. 5 is a front view showing a part of an anchovy dine-eating apparatus according to an embodiment of the present invention.
FIG. 6 is a schematic view of a second cooking device used in an anchovy dipping apparatus according to an embodiment of the present invention; FIG.
7 is a view illustrating a feeding means used in an anchovy dessication apparatus according to an embodiment of the present invention.
Figs. 8 and 9 are views for explaining the operation of the scraper in the conveying means shown in Fig. 7;

Hereinafter, the present invention will be described in detail with reference to the drawings. However, these drawings are for illustrative purposes only and the present invention is not limited thereto.

FIG. 1 is a schematic view showing a process of dipping a mackerel using an anchovy dipping apparatus according to an embodiment of the present invention, and FIG. 2 is a plan view of FIG. 1.

Referring to FIGS. 1 and 2, the process of dipping the anchovy using the anchovy dipping apparatus according to an embodiment of the present invention includes an anchovy dipping apparatus 10, a cooling tank 20, a conveying conveyor 30, (40).

An anchovy dine-in apparatus 10 is an apparatus for dying anchovy, i.e., boiling and discharging anchovy. A detailed description of an anchovy dine-making apparatus 10 according to an embodiment of the present invention will be described later.

The cold storage tank 20 is filled with cold water and is an area into which the anchovy discharged into the discharge unit 110 of the anchovy dessication apparatus 10 is introduced.

The transfer conveyor 30 is a part for transferring the cooled anchovies into the cooling tank 20 and discharges the processed anchovies described below to the discharge unit 110 so as to prevent the anchovies from being discharged out The heat transfer efficiency of the heat exchanger 40 can be increased by making the feeding speed higher than that of the discharging means 700 and spreading the anchovy evenly through the speed difference.

The heat exchanger 40 is a part for removing the heat of the anchovies conveyed by the conveying conveyor 30. The heat exchanger 30 is formed in a tunnel shape and has a large number of heat spreading fans 42 on the inside thereof, And passes under the lower side of the lower case 42. It is important to maintain the freshness of the anchovy thus processed until it is transported to the storage warehouse (not shown). The freshness of the anchovy is maintained by removing the heat of the anchovy by the cold air or natural wind by the heat fan 42, So that the quality of the anchovy can be improved and the drying effect can be increased. On the other hand, in the conventional case, the anchovy processed in the state of being immersed in the anchovy foot passes through the heat exchanger 40. In this case, since the heat released from the anchovy foot must be removed, the heat removal efficiency is low and the cost is raised economically However, in the present invention, only the anchovy treated with the cooked meat is heat-treated, and this can be solved.

The anchovy passed through the heat exchanger 40 is transferred to an anchovy foot 50 through a separate conveyor to the next process, for example, a storage warehouse.

FIG. 3 is a side sectional view showing a part of an anchovy dessication apparatus according to an embodiment of the present invention shown in FIG. 1, FIG. 4 is a view showing a first lysing means used in an anchovy dessication apparatus according to an embodiment of the present invention, A guide rail, and a lid. 5 is a front view showing a part of an anchovy dessication apparatus according to an embodiment of the present invention, and FIG. 6 is a view schematically showing a second lysing means used in an anchovy dessication apparatus according to an embodiment of the present invention .

3 to 6, an anchovy dessication apparatus 10 according to an embodiment of the present invention mainly includes a water storage tank 100, a first lysing means 200, a second lysing means 300, a lid 400, the conveying means 500, the guide rail 600, the discharging means 700, the cleaning means 800 and the lifting means 900.

The water storage tank 100 is a component which is filled with water for boiling anchovies and is heated to a predetermined temperature. A heating device, for example, a burner 110 for heating water is disposed outside the water storage tank 100, Smoke generated by driving is discharged through the stack 120. Here, a preheating device for preheating water before driving the burner 110, for example, an electric heater or a solar heater may be disposed inside the water storage tank 100 to reduce the fuel consumption of the burner. In addition, a temperature sensor capable of measuring the temperature of the anchovy discharged from the water storage tank 100 and the like can be further disposed and used in the water storage tank 100.

The first livestock unit 200 is a component in the form of a net so that water can pass therethrough and is formed with a first inflow part 210 which is placed on the water storage tank 100 and partially immersed in water and into which anchovies are introduced So that the anchovy fed through the first inflow section 210 is processed to be matured. As described above, in the present invention, it is not necessary to use the attraction force for feeding the anchovy foot by putting the anchovy into the anchovy dessication apparatus 10 without using the anchovy foot put into the anchovy dipping apparatus with the anchovy, It is possible to block the harmful substances and to prevent the change of the water temperature in the anchovy dessication apparatus 10 due to the introduction of the anchovy foot or to overflow the water so that the anchovy can be homogenized uniformly and the quality of the anchovy can be improved.

The second lysing means 300 is disposed in the reservoir 100 together with the first lysing means 200 and comprises a transfer piping 310 and a pump 320. The transfer piping 310 is a constituent element in which a second inlet 312 through which anchovies are introduced is formed and anchors introduced into the second inlet 312 are discharged to the discharge means 700 side. The pump 320 is connected to the transfer pipe 310 and the water filled in the water tank 100 is circulated through the transfer pipe 310 so that the anchovies flowing into the second inlet 312 are transferred according to the flow of water And is discharged to the discharge means 700 side.

The lid 400 is a component that covers the water storage tank 100 and minimizes heat loss to the outside of the water storage tank 100 to increase thermal efficiency and reduce fuel consumption. Particularly, in the case of the conventional anchovy dipping apparatus, there is no lid 400, and a temperature difference is generated between the upper side and the lower side of the anchovy dipping apparatus. Thus, there is a case where the anchovy on the upper side of the anchovy dipping apparatus is not sufficiently processed, By using the lid 400 to solve this problem, the anchovy can be homogeneously processed.

The feeding means 500 is an endless track type constituent element including a driving unit 510, a chain 520 and a scraper 530 and is cyclically moved so that the anchovy introduced into the first livestock unit 200 is discharged (700). The drive unit 510 may be a conventional motor, and the chains 520 may be spaced apart from each other and may be connected to the drive unit 510 And moves along the bottom of the first livestock unit 200 by the driving force to be elevated. The scraper 530 is a portion mounted across the chain 520 such that a plurality of the scraper 530 are spaced apart from each other at regular intervals. In addition, a sprocket or the like to which the chain 520 is wound is used for smooth operation of the chain 520, but such a configuration is a general configuration, and thus a detailed description thereof will be omitted.

Particularly, the scraper 530 used in one embodiment of the present invention includes a bracket 532, a rotating member 534, a plate member 536, and an elastic member 538. [

The bracket 532 is a component that is mounted on the chain 520 and moves in contact with the guide rail 600 described below when moved from the upper side to the lower side of the chain 520 according to the operation of the chain 520 . At this time, one or two or more rolling members may be used in a portion contacting the guide rail 600 so as to smoothly move in contact with the guide rail 600.

The rotating member 534 is a component that is rotatably mounted to the bracket 532 and rotates and unfolds toward one side of the bottom of the first liqueur unit 200 when it contacts the guide rail 600. At this time, the rotation member 534 is formed such that the rotation axis connected to the bracket 532 is biased to one side, and the length from the rotation axis to one end is longer than the length from the rotation axis to the other end. The other end of the rotary member 534, that is, a portion having a short distance from the rotary shaft is bent, and one end of the rotary member 534 contacts the guide rail 600 and is rotated toward the bottom side of the first liqueur unit 200 A rolling member 534a is provided so as to slide in contact with the guide rail 600. [ Since the other end-side rolling member 534a which is formed by bending is slidingly moved in contact with the guide rail 600, the rotating member 534 is supported so as not to rotate further in a state rotated at an angle of about 90 degrees.

The plate 536 is a component disposed between the rotating members 534 facing each other across the pair of chains 520 and formed in the shape of a net so that water can pass therethrough, 700).

The elastic member 538 elastically supports and connects the bracket 532 and the rotating member 534 so that when one end of the rotating member 534 rotates toward the bottom side of the first lyophilating means 200 and unfolds, And the rotation member 534 rotates through the resilient force generated when the rotary member 534 moves away from the guide rail 600 and moves the rotary member 534 back to the original position, to be. A conventional spring can be used as the elastic member 538.

The guide rail 600 is installed along the lower side of the chain 520 and has one end of the scraper 530 moved from the upper side to the lower side of the chain 520 according to the operation of the chain 520, Is an element that rotates toward the bottom side of the means (200) to support the anchovy introduced into the first liquor means (200) through the first inlet (210) so as to maintain the unfolded state.

The discharging means 700 is a component for discharging the anchovy transferred by the scraper 530, in particular the plate 536, to the outside of the water storage tank 100. A conveyor belt structure may be used for such discharge means 700. When the conveyor belt structure is used as the discharging means 700, the anchovy immersed in the water can be taken out to the outside of the water storage tank 100 so as to be discharged. Is preferably used.

The cleaning means 800 is located at the upper side of the chain 520 and is a constituent element for spraying air or water to the conveying means 500, particularly the plate material 536 of the scraper 530, for cleaning. The plate 536 collects the oil or other foreign matter of the water boiling the anchovy, and the plate 536 is maintained in a clean state by spraying air or water supplied through a separate pipe to clean the oil. At this time, the washed water of the plate 536 is discharged to the outside through a separate discharge pipe.

The floating means 900 is a component located in the water storage tank 100 and injecting air or water to prevent the anchovy from sinking on the bottom of the first liqueur 200. The water used for the anchovy dipping process usually uses high-salinity water, for example, salted water by adding salt to seawater or seawater. This is to prevent anchovy from being easily deteriorated in the process of distribution and storage after processing because buoyancy is increased and the anchovy is easily transported. However, recently, interest in low salt anchovy has been increasing for health, and in order to produce such low salt anchovy, the salinity of water should be lowered. At this time, if the salinity of water is low, buoyancy is lowered and the anchovy is easily sunk so that the work becomes difficult, and the anchovy is prevented from sinking through the lifting means 900.

FIG. 7 is a view showing a conveying unit used in an anchovy dessication apparatus according to an embodiment of the present invention, and FIGS. 8 and 9 are views illustrating operation of a scraper in the conveying unit shown in FIG. Here, in the enlarged view shown on the upper side of FIG. 9, some of the structures, for example, the elastic members 538 and the like are removed to facilitate understanding of the unfolding operation of the scraper.

As shown in FIGS. 7 to 9, the conveying means 500 used in the anchovy dipping apparatus according to the embodiment of the present invention circulates in an endless track shape.

Particularly, when the scraper 530 is located on the upper side in the drawing, that is, on the upper side of the chain 520, the scraper 530 is folded to occupy a small space, and the scraper 530 can be smoothly cleaned through the cleaning means 800. In addition, when the scraper 530 is located on the lower side of the drawing, that is, on the lower side of the chain 520, the scraper 530 is unfolded and flows into the first lysing means 200 to deliver the anchovy to be processed.

The folding or unfolding operation of the scraper 530 is performed through the guide rail 600 together with the construction of the scraper 530.

That is, the scraper 530 moves upward according to the operation of the chain 520 in a state where the scraper 530 is positioned on the upper side in the drawing and moves downward from the upper side of the chain 520. The rolling member 534a disposed at the other end of the rotating member 534 of the scraper 530 having a shorter distance from the rotational axis is brought into contact with the guide rail 600, So that one end having a long length from the rotation axis to the distal end is rotated toward the bottom side of the first milling means 200 to be unfolded. At this time, since the rolling member 534a is slidingly moved in contact with the guide rail 600, the rotation of the rotating member 534 does not rotate any more in a state of being rotated at an angle enough to feed the anchovy. Here, the distal end of the guide rail 600, that is, the portion where the rotary member 534 is first contacted, is bent in the upward direction in the drawing so that the rotary member 534 smoothly rotates and unfolds.

When the rotary member 534 is rotated and unfolded, the elastic member 538 connecting the bracket 532 and the rotary member 534 elastically supports the elastic member 538, thereby reserving the elastic force. This is maintained while the scraper 530 moves along the guide rail 600 and moves from the lower side to the upper side of the chain 520 so that when the rotary member 534 moves away from the guide rail 600, , The rotating member 534 rotates in the opposite direction to be in its original position, that is, to be folded.

As described above, the anchovy dipping apparatus according to an embodiment of the present invention does not require anchovy feet for holding anchovies, so that anchovy foot input and discharge operations are avoided in the vicinity of a high temperature apparatus, thereby securing safety and reducing labor costs. It is hygienic because there is no emission of harmful substances such as hormones and the temperature change such as temperature drop of water in the water tank due to the absorption of heat of the anchovy foot is small and the amount of heat consumed because there is no overflow of water in the water tank is small and the anchovy can be cooked uniformly, It is possible to improve the quality of the anchovy, and also it is possible to easily remove the foreign substances generated in the process of dipping the anchovy, thereby sanitizing the anchovy.

In addition, since the clean water can be maintained for a long time due to the removal of foreign substances, it is possible to reduce the cost required for the processing of anchovy by reducing water replenishment and exchanging cycle for immersing the anchovy and minimizing the heat dissipation to the outside through the lid, And it is a safe and economically useful invention that can easily and smoothly produce low salt anchovy.

Thus, those skilled in the art will appreciate that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the appended claims rather than the foregoing detailed description, It is intended that all changes and modifications derived from the equivalent concept be included within the scope of the present invention.

10: anchovy cooking apparatus 20: cooling tank
30: conveying conveyor 40:
42: Frying pan 50: Anchovy foot
100: Water tank 110: Burner
120: stove 200: first livelihood
210: first inflow unit 300: second living unit
310: transfer piping 312: second inlet
320: pump 400: cover
500: transfer means 510:
520: chain 530: scraper
532: Bracket 534: Rotating member
534a: rolling member 536: plate member
538: elastic member 600: guide rail
700: evacuation means 800: cleaning means
900: Flotation means

Claims (9)

In an anchovy dipping apparatus,
A water tank filled with water for boiling the anchovy and heated to a predetermined temperature;
A first lyophilization means formed on the water storage tank and partially formed in the shape of a net so as to be immersed in water and capable of allowing water to pass therethrough and having a first inflow portion into which anchovies are introduced;
A pair of chains connected to a driving part for generating a driving force and operated in such a manner as to move up and down along the bottom of the first liquefier and a scraper mounted across the chain so that a plurality of the chains are separated from each other, An infinite orbit shape transfer means;
One end of the scraper moving from the upper side to the lower side of the chain is rotated toward the bottom side of the first tilling means according to the operation of the chain, A guide rail for supporting the anchovy introduced into the first livestocking means so as to maintain the unfolded state so as to be conveyed; And
Discharging means for discharging the anchovy transferred by the scraper to the outside of the water storage tank;
/ RTI >
The method according to claim 1,
The scraper includes:
A bracket mounted on the chain and moved in contact with the guide rail when the chain is moved from an upper side to a lower side of the chain according to an operation of the chain;
A rotatable member rotatably mounted on the bracket and having one end thereof rotated toward the bottom side of the first liqueur means when the guide rails are in contact with the guide rails;
A plate disposed between the rotating members facing each other across the pair of chains and formed in the shape of a net so that water can pass therethrough; And
The brackets and the rotary member are elastically supported and connected to each other. When one end of the rotary member is rotated toward the bottom side of the first liquefier, the brackets reserve the elastic force and move from the lower side to the upper side of the chain An elastic member for rotating the rotary member to return to its original position through a resilient force when the rotary member is separated from the guide rail;
Wherein the anchovy device comprises:
3. The method of claim 2,
The rotating member includes:
The rotation shaft connected to the bracket is biased to one side so that the length from the rotation axis to one end is longer than the length from the rotation axis to the other end,
And a rolling member which is slid in contact with the guide rail and is slid in contact with the guide rail when one end of the guide member is rotated toward the bottom side of the first tilling means Features anchovy cooking device.
4. The method according to any one of claims 1 to 3,
Further comprising a second lysing means disposed in the reservoir,
The second means of livelihood,
A transfer pipe formed with a second inlet portion into which anchovies are introduced and an anchovy introduced into the second inlet portion to be discharged to the discharge means side; And
A pump connected to the transfer pipe and circulating the water filled in the water tank through the transfer pipe so that the anchovy introduced into the second inlet is delivered along the flow of water to be discharged to the discharge means;
Wherein the anchovy device comprises:
4. The method according to any one of claims 1 to 3,
A cover covering the water storage tank; And
Cleaning means disposed at the upper side of the chain for spraying air or water toward the scraper for cleaning; Wherein the anchovy cooking apparatus further comprises an anchovy cooking apparatus.
5. The method of claim 4,
A cover covering the water storage tank; And
Cleaning means disposed at the upper side of the chain for spraying air or water toward the scraper for cleaning; Wherein the anchovy cooking apparatus further comprises an anchovy cooking apparatus.
6. The method of claim 5,
In the water storage tank,
Further comprising flotation means for spraying air or water to prevent the anchovy from sinking to the bottom of the first tillering means.
The method according to claim 6,
In the water storage tank,
Further comprising flotation means for spraying air or water to prevent the anchovy from sinking to the bottom of the first tillering means.
9. The method according to any one of claims 1 to 8,
A cooling vessel filled with cold water and into which the anchovy discharged into the discharge unit is introduced;
A conveying conveyor for conveying the anchovy fed into the cooling tank; And
A heater for removing the heat of the anchovy conveyed by the conveying conveyor;
Wherein the anchovy device further comprises:

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