JPS5832870B2 - Method for manufacturing delicacy foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention uses a raw material obtained by kneading easily available fish meat into a viscous state to improve the penetration and swelling properties of flavor fluids, and finally produces a high-quality delicacy food. It is about the method.

In the past, various methods have been used to produce this type of delicacy food, but the permeability and swelling properties of the flavored liquid seem to be lacking, and this seems to be the one that best suits people's tastes. The current situation is that it cannot meet requests for processed squid or as a method for producing delicacy foods different from conventional ones.

Therefore, in the present invention, the crushed fish meat is fed out into flakes of a certain width, and this is gelled by radiant heating on both sides.The dried fish meat raw material is then made into a large number of holes that penetrate through the entire thickness of the fish meat raw material. The purpose is to improve the permeability and swelling properties of the flavored liquid by applying arbitrary flavoring or arbitrary processing such as heating, thereby obtaining a delicacy food of good quality.

The method of the present invention will be explained step by step with reference to the accompanying drawings.
First, commonly available small fish was used as the raw material for crushed fish meat, and starch, vegetable protein, sorbitol seasoning, etc. were mixed in a mixing container 1, and the mixture was processed into a viscous form at a temperature of 15°C or less. The raw material A is fed from a feeding device 2 with a feed pump through a feeding pipe 3 into a feeding device 5 having a feeding roll 4 therein.

As the feed roll 4 is driven to rotate, the fed fish meat raw material A is transferred from the narrow groove provided at the bottom of the feeder 5 to the rotating drum 6.
During the feeding, the raw material is continuously extruded while maintaining a predetermined thickness of about 1 mm to 511L11 and a constant width depending on the shape of the narrow groove.

The feed drum 6, which rotates slowly in a certain direction, has a configuration in which cooling water circulates inside, and even if the outside is surrounded by 7 heat radiators and the fish meat raw material A on the surface of the drum is radiantly heated,
The surface temperature of the drum 6 is adjusted so that it is always kept below 30°C.

However, the fish meat raw material A extruded onto the surface of the rotating drum 6
When the fish is fed in the direction of the arrow along the rotation of the drum, its surface is solidified on one side by irradiation from the outside heat radiator 7, and when it is moved to the other side of the drum 6, the peeled pieces 8 become the fish meat raw material. A
is peeled off from the drum 6 surface, and is then reversed and fed onto the net conveyor 10 that passes through the next heating device 9. During the movement, the heat radiators 1L12 arranged above and below apply strong and weak heat to both sides alternately. , thereby completing the gelation of the fish meat raw material A.

The reason why the surface temperature of the rotating drum 6 is maintained at a low level of 30° C. or lower is to make it easier to peel off the fish meat raw material A that has been solidified on one side on this drum surface, and to prevent it from sticking to the drum surface. This is to maintain a smooth surface at all times.

The gelled fish raw material A is sent by the conveyor 13 from the upper entrance of the dryer 14 to the internal net conveyor 15, and is dried with hot air blown from a certain period of time while circulating on the net conveyor 15 to the lower exit. Finally, it is discharged as a flaky raw material with a moisture content of about 25% and a temperature of about 700 to 80°C.

The flaky fish meat raw material A that has been dried is then perforated on its entire surface through opposed perforation rolls 16 and 17, and the surfaces of the opposed perforation rolls 16 and 17 are provided with needles as shown in the figure. Although the shape of the protrusion is provided, the shape of the protrusion is not limited to that shown in the drawings, and it is possible to form a piercing-like or incision-like perforation by using the fish meat raw material A, the flavoring liquid, or the following heat treatment.

The perforated fish meat raw material A is cooled in a cold air container 18 to a suitable temperature of approximately 40°C for flavoring, and is then cooled to a flavor liquid in a flavoring container 19 prepared in advance. 20
The material to be infiltrated with water is passed through a squeezing roll 21 to collect excess flavor liquid, and then cut to a certain length using a cutter 22, and stacked and supported on a trolley 23 as necessary, or as described above. The raw material A that has been seasoned is continuously transferred to the net conveyor 2 of the next heating and baking machine 24 without being cut.
A heat radiator 26 heats and burns the center part of the net conveyor 25 from above and below while the net conveyor 25 is fed onto the net conveyor 25 and moved inside the machine.
They are installed at appropriate intervals, and due to their heat radiation,
Both the upper and lower sides of the loaded and moving raw material A are heated and baked at once, and the impregnated flavor liquid is integrated with the raw material, resulting in dried fish meat with a stable flavor that does not easily deteriorate.

However, after the firing, the product is cooled by a conventional method, cut into thin strings using a width cutter 27, a julienne cutter 28, etc., and is further packaged in fixed quantities to be commercialized, thereby completing the entire processing process.

In the present invention, delicacy foods are continuously produced using dried fish meat as a raw material.
By perforating the whole wall thickness from one side or both sides, it improves the permeability of flavor liquids and expandability when heated and baked, and exhibits characteristics that improve the quality and appearance of delicacy foods. .

[Brief explanation of drawings]

The drawing is a layout diagram showing an embodiment of an apparatus for carrying out the method of the present invention. [Explanation of symbols], 1... Preparation container, 2...
... Insertion device, 3 ... Input pipe, 4 ... Feeding roll, 5 ... Feeding device, 6 ... Rotating drum, 7 ... ... Heat radiator, 8 ... Peeling piece, 9 ... Heating device. 10...Net conveyor, 11,12...
... Heat radiator, 13 ... Conveyor, 14 ...
... Dryer, 15 ... Net conveyor, 16° 17 ... Perforated roll, 18 ... Cold air container, 19 ... Flavored container, 20. ...Taste liquid, 21 ... Squeezing roll, 22 ... Cutting machine, 23 ... Cart, 24 ... Baking machine,
25... Net conveyor, 26... Heat radiator, 27... Width cutter, 28... Thread cutter.

Claims (1)

[Claims] 1. Pay out the crushed fish meat into thin pieces of a certain width, gel it by radiant heating on both sides, and then make countless perforations on the entire surface of the solidified fish meat original plate by drying, and then perform the following processing method. A method for producing a delicacy food characterized by: