JPS6048149B2 - Method and device for producing homemade fried food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing homemade-style fried food in which coarse-grained vegetable or seafood slices are randomly distributed, and an apparatus suitable therefor.

Fried vegetables or fried squid include ground meat, carrots, onions, oysters,
It is made by mixing slices of squid, etc. and seasonings to form a paste, which is then shaped and fried in edible oil.

Conventionally, when manufacturing this, in addition to manual work, machines were used to form the paste-like material using an automatic molding machine, put it into frying oil via a conveyor, and fry it in one or two stages to prevent it from losing its shape. It is manufactured while preventing Among these, the hand-made ones have an undefined shape, and the mixing ratio of vegetables or seafood and fish meat paste can be set as desired, and the taste is good, whereas the machine-made ones have a hand-made taste. First, it is less palatable and suffers from a sales disadvantage. The present inventors pursued the above cause and carried out research to improve it, and found that in products made by machines, vegetables or seafood tend to be lined up in the long axis direction during molding. The more you cut it into pieces, the stronger it becomes. In addition, handmade products are characterized by being randomly distributed, so vegetables or seafood cut into as long as possible are mixed with surimi, and sweeteners, seasonings, salt, Add auxiliary materials such as starch and wheat flour and knead with water to make a paste.The resulting paste dough is pushed into a molding machine through a pipe, divided into predetermined amounts, and pressed vertically to form a paste inside the pipe. We succeeded in making handmade-style fried food by removing the orientation of vegetable or seafood slices and frying the resulting pressed product in edible oil. The raw materials used in the present invention include fish paste, vegetable or seafood slices, natural and chemical seasonings, and if necessary, starch, wheat flour, and vegetable protein.

As fish meat surimi, commercially available frozen surimi is a preferred raw material because it is easily available, but surimi from white fish or red fish such as horse mackerel and sardines can also be used. The vegetables are mainly root vegetables such as carrots, oysters, onions, etc., and are cut into strings of 5 to 10 α in size according to the method used for making them by hand. Seafood includes squid, octopus, and octopus, and the meat of squid and octopus is cut into strings of 5 to 10 crrL. Seasonings such as table salt, sugar, chemical seasonings, starch, wheat flour, and vegetable proteins are added as appropriate according to conventional methods. Usually, 25 to 4 parts by weight of surimi is added to 100 parts by weight of vegetable slices, and Table 1 shows a preferred mixing example. In the present invention, the above-mentioned composition is thoroughly mixed in a mixer such as a low-speed mixer that causes less destruction of ingredients, and then fried vegetables are prepared using an apparatus as shown in the figure.

In the figure, the shaft 2 of the extruder rotating barrel lever is inserted onto a fixed hollow shaft 3, and is rotated by a chain wheel 4, a chain 5, and a motor 6 fixed to the shaft 2.

The hollow shaft 3 has both ends fixed to the machine frame 7, and has a compressed air pipe 8 built therein. Also, a hollow part 1 is provided on the side of the fixed hollow shaft 3.
1, and a hole 1 communicating with the air pipe 8 below.
Set 0. A filler rotary 1 is installed between the shaft 2 and the rotary cylinder 1.
2 and 12 are fixed radially, and a piston 13 is provided inside the filling device 12 so as to be freely movable. In addition, through holes 14 are formed at the positions of the filling device 12 that contact the shaft 12. On the other hand, a dough supply pipe 15 is provided on the outer periphery of the rotary drum 1 at a position opposite to the hole 9, and a collar 16 is attached so as to press it against the surface of the rotary drum 1 at all times. This supply pipe 15 is connected to an air staff 17 which stores the paste-like material and is in a pressurized state, so when the rotary cylinder 1 rotates and reaches the position of the supply pipe 15, the internal pressure of the air staff 17 causes the dough to pushes the piston 13 and enters the filling device 12. At this time, the air in the filling device 12 is pushed by the piston 13, passes through the hole 9, passes through the hollow portion 11, and is discharged to the outside of the device.・The capacity of the filling device 12 is usually 80 to 15
After filling, the supply of dough is cut off by the rotation of the rotary cylinder 1, and when it further rotates and reaches the downward direction, it meets the through hole 14 or the outlet hole 10 of the compressed air pipe 8. , compressed air pushes the piston 13 and pushes the fabric downward. A belt 18 rotates below the rotating drum 1 at an interval of 1 to 5 c1n, and the fabric is pushed out while being crushed by the surface of the belt 18. For this reason, piping 15
Vegetables lined up in parallel in the direction of travel during transportation are transported by the belt 1.
8, it loses its directionality and becomes randomly distributed. The fabric 20 thus extruded is conveyed by the belt 18 and its surface is leveled. In addition, both ends of the O-shaft 21 of the breath roller 19 are loosely fitted into the machine frame 7, and the chain wheel 22 is fixed.
The free 23" of the conveyor 18 is linked to the free 25" provided on the shaft 24" via the belt 26. Therefore, when the motor 6 rotates, the free 25" fixed to the shaft 24 of the free 23 and the belt 27 are interlocked. The press roller 19 also rotates via the chain wheel 25''. Breath roller 19
It is convenient to make the interval between the belt 18 and the belt 18 adjustable, and it is preferable to use stainless steel as the material or coat the surface with silicone resin to improve mold release. The cloth 20 leveled by the breath roller 19 is transferred to the belt 18
It is further conveyed by the container, falls into a fryer 28 provided below the end thereof, and is fried in an oil bath at a temperature of 120 to 200°C. As described above, the present invention supplies dough to a molding machine via piping, releases the orientation of vegetables or seafood produced during the process, and produces fried foods in the same arrangement as handmade foods.

Therefore, the dough extruded from the filling device 12 is placed on a base plate and pressed with a stamp having an irregularly uneven surface.
There are some things that you can remove directionality from. Furthermore, since the apparatus of the present invention pushes the dough into the filling device, cuts it, and extrudes it to form it, the length of vegetables or seafood can be any length. Alternatively, the mixing ratio of seafood to surimi can be set to any desired amount, so there is no need to use vegetables or seafood as short-axis slices or to limit the mixing amount as in the past. This will be explained below using examples.

Example 1 To 15 kg of cut carrots and 15 kg of cut carrots in the order of average diameter 5 Twt 1 length w, 10 k9 of Tarasurimi was added, and in addition, 600 y of salt, 250 y of chemical seasoning, 1500 y of sugar. Add 850 y of starch and 850 y of wheat flour and mix the above mixture with 320 y of water.
The mixture was put into a low-speed mixer along with 0y and mixed well to form a paste.

The obtained paste-like material was put into a 100k9 volume air stuffer 17, pressurized, and connected to the supply pipe 15 shown in the figure. Next, rotate the device shown in the figure to rotate the filling machine rotor. -1 It was press-fitted into the river 2 and divided into pieces with an average weight of 150 pieces, and squeezed out while being pressed onto the belt 18. Next, the fryer 2 is pressed with a press roller 19 and the temperature of the oil is adjusted to 180 to 185.
It was fried vegetables in 8 medium. The resulting fried vegetables had a texture extremely similar to that of homemade vegetables. Example 2 40 kg of cod surimi was added to 30 k9 pieces of cut squid with an average diameter of 5 m and a length of 10 TWL, and 600 y of salt, 250 y of chemical seasoning, and 1500 y of sugar. 850 q of starch and 850 q of wheat flour were added, and the above mixture was placed in a low speed mixer with 3200 q of water and thoroughly mixed to form a paste.

The obtained paste-like material was put into a 100k9 volume air stuffer 17, pressurized, and connected to the supply pipe 15 shown in the figure. Next, the device shown in the figure was rotated, and the mixture was press-fitted into the filling machine rotor 1J12, divided into pieces having an average weight of 150q, and squeezed out while being pressed onto the belt 18. The mixture was then pressed using a press roller 19 and fried in a fryer 28 whose oil temperature was adjusted to 180 to 185°C. The resulting fried squid had a taste very close to that of handmade squid.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view of the apparatus used in the present invention, and FIG. 2 is a front view taken along line A--A in FIG. 1...Rotating body, 3...Hollow shaft, 8...
... Air pipe, 12 ... Filler, 15 ...
...Supply pipe, 18...Belt, 19...
・Breath Roller, 28...Flyer.

Claims (1)

[Scope of Claims] 1. Long thin slices of vegetables or seafood are mixed with fish meat paste to form a dough, and the dough is fed to a molding machine through piping, and after being molded, is fried in oil to make a fried food. A method for producing a hand-made fried food product, which comprises dividing the vegetables or seafood into strips using a molding machine, and pressing the strips of vegetables or seafood produced in the pipe in a direction that releases their orientation. 2 A large number of filling devices are fixed to a rotating body, dough supply piping is provided above or to the side of the rotating body, and a conveyor that rotates laterally at a distance sufficient to compress the dough is provided below. A device for manufacturing hand-made fried foods.