JPH043945B2 - - Google Patents

Description

[Detailed Description of the Invention] <Industrial Application Field> The disclosed technology belongs to the field of technology in which fried food materials such as fried shrimp are battered and coated with grain flour such as bread crumbs.

<Summary of the gist> The invention of this application feeds food materials such as fried shrimp or crab portions, whose shells have been removed and the tail and shelled parts are formed, to a conveyor, performs battering, and then batters them. The material is coated with grain flour such as bread crumbs by supplying it to a conveyor attached to it, and the battered material is reliably coated by the conveyor pressing device and rolling pressure device, and the batter is coated by the sieving conveyor of the string conveyor. The fried food and uncoated flour such as bread crumbs are separated, the flour is collected and fed again to the coating conveyor, and the fried food is sent to the next freezing process etc. by the conveyor. This invention relates to a method for coating fried foods and an apparatus directly used in the method, and in particular,
The battering conveyor is a string conveyor that is connected to a battering tank, and the food material is coated uniformly over the entire surface by the butter hanging from the battering hopper connected to the battering tank, and then falls from the tip to the coating conveyor. Then, in the battering conveyor in a posture along the traveling direction, grain flour such as breadcrumbs is coated around it by a conveyor pressing device and a flexible rolling pressure roller as if by hand, and the amount of flour on the battering conveyor is is detected by a level sensor, and a set amount of flour is always stably supplied through the damper of the flour hopper.The fried food that is fed forward from the coating conveyor is separated from the uncoated flour by a sieving conveyor. Further, the fried food is rotated in the lateral direction at least once while moving forward by a twisting conveyor of a string conveyor, etc., so that the flour is completely covered with the batter and the batter is exposed. This invention relates to a method for coating fried food, which is coated without any fried food and transported by a conveyor to the next stage of freezing, etc., and an apparatus directly used therefor.

<Prior art> As is well known, as citizens' lives become richer in terms of quality and quality, different forms of eating habits than the conventional one have appeared, and not only the restaurant industry such as fast food, but also the use of leisure time by housewives. As a result, the processed food industry is booming, supplying frozen foods that can be processed easily and without the hassle of cooking at home. BACKGROUND ART Foods are also becoming more and more consumed at home, and have a deep-rooted popularity.

Many of these frozen processed foods are pre-processed by heat treatment to give them the taste of home-cooked meals. Fried shrimp material that has only the part and the tail of the shelled part and is coated with grain flour such as bread crumbs through buttering, or a material that has only the peeled meat part and the claw part and is coated with bread crumbs. Recently, fried foods such as portions have become widely distributed.

In recent years, these types of fried foods have shifted from being hand-made, which was the original initial supply mode, to being mass-produced and processed in factories as standardized products, and being supplied stably in terms of both quality and quality. For example, the invention disclosed in JP-A-54-59366, the invention disclosed in JP-A-57-
Processing techniques such as the invention disclosed in No. 5651 and the invention disclosed in Japanese Patent Publication No. 59-23782 have been developed and put into practical use.

<Problem to be solved by the invention> However, fried foods produced by mass processing using conventional mechanical means and methods have a stable mass supply compared to the earlier manual fried foods mentioned above. Although they can be lowered in price, high-quality fried foods such as factory-produced fried shrimp and crab portions tend to lack the soft texture and flavor that are important when eating. This is a process in which grain flour such as bread crumbs is applied to the material after battering, by squeezing the conveyor into a circular cross section using a pressing device such as a pressure roller, and forcing the bread crumbs to adhere to the battered material. In order to remove the flour, the bread crumbs firmly adhere to the material, but they are shaped in a rigid posture like a kind of stick-shaped ice cream cake type, and when actually cooking,
When deep-frying, the appearance of the so-called bread-like texture is also impaired, and when eaten, the soft taste and delicious texture are lost, leaving the product with a hard texture that reduces its commercial value and popularity as a high-class food. It had the disadvantage of lowering its reputation.

In particular, if the bread crumbs and butter are not uniformly coated during the pressing process, a condition commonly known as black fried butter will occur, which will significantly affect not only the texture but also the taste and appearance. decreases,
There was a problem where the food could no longer be served on the table.

<Purpose of the Invention> The purpose of the invention of this application is to solve the problems of buttering and battering of ingredients of fried foods based on the above-mentioned prior art, and to provide a stable, large-scale, uniform supply through mechanical processing. This is an excellent fried food product that benefits the field of food processing technology in the distribution industry by making use of the advantages of ``fried foods'' while also having the qualitatively soft feel of high-quality foods without sacrificing the handmade texture. It is an object of the present invention to provide a method of applying clothing and an apparatus that can be directly used in the method.

<Means/effects for solving the problem> In order to solve the above-mentioned problem, the structure of the invention of this application, which is summarized in the above-mentioned claims, is to solve the above-mentioned problem. The raw material consisting of the shelled meat part and the shelled meat part is supplied by a string conveyor of the buttering conveyor, and only the shelled part is supplied from the nozzle of the battering hopper by a disc pump connected to the battering tank via a chute. of batter is supplied to coat the entire surface, and the batter is collected by the string conveyor via the receiving chute into the battering tank due to its viscosity, and then transferred to the battering conveyor connected at the tip of the battering conveyor. In order to prevent the batter from getting mixed in and forming so-called lumps, the battered processed batter is dropped onto the battering conveyor from its tip so as to be parallel to the direction of movement of the battering conveyor. The material progresses by being sprinkled with grain flour such as bread crumbs on the battering conveyor, and halfway through the process, a pressing device such as a pressure roller provided on the side of the battering conveyor is applied.
A spreading pressure roller made from a rubber tube or the like is applied from above to cover the entire circumference, and in a soft manner similar to manual covering, flour such as bread crumbs is sprinkled and coated. Grain flour such as bread crumbs is reliably coated on the entire surface by a reliable soft pressing action, and is fed from the end of the coating conveyor to the sieve conveyor of the string conveyor, and the uncoated flour is separated and collected. During this time, the amount of flour on the battering conveyor is constantly detected by a level sensor installed between the spreading pressure rollers, etc., and when the amount decreases, the damper of the hopper opens to supply a set amount of flour such as bread crumbs. The coating conveyor holds a predetermined amount of flour to ensure stable coating of the ingredients, and then the sieving conveyor separates the coated food and uncoated flour. The unbattered flour is collected and re-transmitted to the battering conveyor, while the fried food that has been battered is passed through at least one rotation to the side by a string conveyor or the like of the next stage of the twisting conveyor. A technical measure is taken to ensure that the flour is rolled and displaced to completely finish the batter and that no batter is exposed between the grains, and then to be sent to the packaging process by a conveyor. It is.

<Example> Next, an example of the invention of this application will be described below with reference to the drawings.

In the embodiment shown in FIG. 1, 1 is a device for coating fried food, which forms one of the main points of the invention of this application. For example, as shown in FIGS. It is used for battering and battering frozen food ingredients to be fried at home, and includes a battering section 3 provided in the central longitudinal direction, a battering section 4 connected to its base, and the opposite side. A breadcrumb circulation supply section 5 for circulating grain flour, a sieving sorting section 6 at the tip of the dressing section 3, a finishing section 7 at the tip, and a packaging section provided at the side thereof. It consists of 8 mechanical parts, each of which can be disassembled and assembled by rollers 9, 9, . . . so that they can be integrated and separated for maintenance, inspection, etc.

To explain these mechanical parts in order, first, in the buttering part 4, the buttering conveyor 1 has three stages of string conveyors in the longitudinal direction.
0, 10', 10'' are connected and arranged as shown in Figs. The head is fed and conveyed at predetermined intervals along a guide 11 in a perpendicular position to a string conveyor 10'', and the tips of the three string conveyors 10, 10', 10'' are As shown in Figures 6 and 8, it faces the bread crumb conveyor 12 as a battering conveyor, and its tip has an inclined posture 13 ( 7 and 8), and as shown in FIG. 7, the head of the material 2'' falls onto the crumb conveyor 12 first, and the tail falls later. The crumbs fall and are fed and conveyed in a posture parallel to the traveling direction of the crumb conveyor 12.

And the third stage buttering conveyor 1
0'' is provided with a buttering hopper 15 (Fig. 5) storing butter 14, and its upper part is connected to a buttering tank 17 via a chute 16, and a cooling jacket 18 is connected to the buttering tank 17 through a chute 16. As shown in FIG. 5, the surge tank 19 of the batter 14 is connected to the surge tank 19 of the batter 14 through a disc pump 20, and is integrally provided with a large number of flexible tubes 20' at predetermined intervals of the disc pump 20. The disks 20'', 20''... are circulated by a motor (not shown) via a sprocket 21, and pump up the cooled butter 14 from the suction port 23 of the guide 22 in the surge tank 19 to the buttering tank 17 and chute 16. The buttering is supplied to the buttering hopper 15 through the buttering conveyor 10'' through three slit-shaped nozzles 24, 24, 24 in the front and rear, shown in FIG. The batter 14 is lowered onto the conveyor 10'' with viscosity in the form of a banner as shown in FIGS. Batter is applied to the entire surface of the body, both the front and back.

In this way, the supplied butter 14 can be stored in a state where a predetermined viscosity is maintained.

As shown in FIG. 10, since the butter 14 has a predetermined viscosity as described above, it spreads over the entire width of the buttering conveyor 10'' when descending from the nozzles 24, 24, 24. By reaching the lower part of the batter, the peeled part of the material 2'' is reliably buttered over the entire surface, and since the batter 14 has a predetermined viscosity, the battering conveyor 10'' is As shown in Figures 5, 9, and 10, since the tip turns at a steep angle and retreats, the bottom of the buttering conveyor 10'' It is adapted to be returned to the surge tank 19 through a receiving chute 25 provided.

Incidentally, the batter 14 that accidentally adheres to the second-stage battering conveyor 10' and retreats is the fifth batter.
As shown in the figure, it falls into a receiving chute 25' and is similarly returned to the surge tongue 19.

Next, in the coating section 3, a crumb conveyor 12 is stretched in the longitudinal direction between a drive roller and a driven roller operated by a transmission (not shown), so as to endlessly rotate at a predetermined speed.
Immediately before the buttering conveyor 10'', a divider 27 is provided on the frame via a holder 26, as shown in FIG. It is distributed evenly in the direction.

Approximately in the middle of the clothing conveyor 12, three pairs of pressing rollers 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, 28, . As shown in FIG. 13, the clothing conveyor 12, which is stretched flat at the start and end ends, is gradually cut into a cross section approximately U from both sides.
3 pieces of bread crumbs for 2 inches of battered fried food material
1 is ensured to be covered from the side.

Between the first-stage pressing rollers 28, 28 and the battering conveyor 10'', plate-shaped crumb collecting disks 29, 29 are placed on the left and right sides of the battering conveyor 12.
It is pivoted on the frame so that it contacts the inner surface at a predetermined angle and rotates due to friction, and the covering action of the peeled part against the material 2'' of the fried food is optimal before the pressing rollers 28, 28. It has an adjustment function so as not to cause turbulence in the flow of bread crumbs 31, and is attached to the bread crumb conveyor 12.

Then, as shown in Fig. 1, the bread crumb conveyor 12
At least one pair of well-known optical sensors are mounted on the frame between the second stage pressure roller 28 and the third stage pressure roller 28, 28, 28 of the three stages of conveyor pressure rollers 28, 28, 28. level sensor 30,
30 are provided facing each other on both sides of the upper surface to detect an excess amount of bread crumbs 31 as flour on the bread crumb conveyor 12 based on the accumulated amount. The amount of bread crumbs 31 supplied is automatically adjusted via an appropriate control device (not shown).

As shown in FIG. 1, a pair of rolling pressure rollers 32, 32 made of rubber tubes are sandwiched between the three stages of pressure rollers 28, 28, 28 along the longitudinal direction on both sides of the bread crumb conveyor 12. It is rotatably mounted between the inner surfaces via a support shaft (not shown),
As shown in Figures 12 and 13, the bread crumb conveyor 12
A light pressure of a preset pressing force is applied from above to the material 2, which is covered with bread crumbs 31 in an overhang shape from both sides, and a light pressure is applied from below to prevent the so-called bread rising phenomenon from occurring and damaging it. Together with the reaction force, a pressing force is applied to the material 2 from above and below, and the bread crumb conveyor 12 squeezes the material 2 from both sides. On average, bread crumbs are 31
It is designed to be sprinkled with.

As shown in many of the applicant's prior inventions, each spreading pressure roller 32 contains water or
A predetermined amount of air or a heavy material such as a metal or resin ball is filled and rolled so that the peeled part of the breadcrumbs 31 can be covered with a soft touch similar to handmade covering work. has been done.

Then, as shown in Fig. 1, the bread crumb conveyor 1
A return conveyor 33 is provided at the lower end of the bread crumb conveyor 12 in a direction perpendicular to the latter, and a supply conveyor 34 and a chute 35 connected to the supply conveyor 34 and a chute 35 connected to each other in a U-shape in plan view overlap with each other at the ends of the bread crumb conveyor 12. As will be described below, only the bread crumbs 31 separated from the material 2 are circulated and re-supplied for effective use in the dressing action, so that they can be re-supplied to a predetermined portion of the supply conveyor 34. A damper (not shown) of the crumb hopper 36 provided is connected to the crumb conveyor 12 of the level sensors 30, 30, which are electrically connected via a control device (also not shown).
By detecting the amount of crumbs 31 deposited on the top, the damper of the hopper 36 is electrically controlled to open and close, and the crumb conveyor 12 is always set so that the crumbs 31 are between the high level and the low level. The detected amount of bread crumbs 31 is conveyed and acts to cover the material 2.

In the finishing section 7, as shown in FIG. 11, a sieve conveyor 37 is provided as a string conveyor overlapping the starting end of a conveyor 38 to the next stage, and a sieve conveyor 37 is also provided as a string conveyor. At the bottom of the transport conveyor 38, there is a return conveyor 3.
9 is provided in a reverse feed type, and its rear end faces the return conveyor 33 to circulate the bread crumbs 31 separated from the fried food 2''''' from the sieve conveyor 37 and return them to the bread crumb conveyor 12 for effective use. It is made to be.

As mentioned above, from the buttering conveyor 10'' in the buttering section 4, the ninth and first
As shown in Figure 0, the butter 14 is attached to the batter ring conveyor 10'' and the receiving chute 25 is
Since the crumbs are returned to the surge tank 19 via the crumb conveyor 12, they are not dropped and supplied to the crumbs 31 on the crumb conveyor 12, so that so-called lumps are not generated, and the lumps are not circulated. .

Then, as shown in FIG. 11, the sorting conveyor 3
The fried food 2'''' sorted by step 7 is transferred to the next stage, a string conveyor-type twisting conveyor 40.
The twisting conveyor 40 faces a slit 42 at the tip of a twisting plate 41, which is twisted at a predetermined angle to the left in the direction of travel from its starting end to its tip, and is stretched around a driving pulley and a driven pulley. The lower surface of the advancing side is in contact with the twisting plate 41, and as shown in FIGS. 14, 15, and 16, the left side in the advancing direction is lowered and a leftward twist is applied. The battered fried food 2 is then baton-touched from the sieving conveyor 37.
``'''' moves forward along the longitudinal direction of the traveling direction and is given a force in a leftward direction, so the first
At least one on the left side as shown in Figures 4, 15 and 16.
It rotates and rolls, falls onto the conveyor 38, and is transported forward. During this time, as described above, the bread crumbs 31 are spread over the entire surface by the pressure rollers 28, 28 and the spreading pressure rollers 32, 32, as shown in FIG. By applying a rolling action to the lateral left side of the fried food 2''''' coated with the batter, the coating finishing action is performed on the entire surface, and the breadcrumbs 31 adhering to the batter 14 are removed. The batter 14 is coated more uniformly on the material 2 and no exposed portion of the batter 14 is exposed, thereby preventing black discoloration or the like during cooking at home or the like.

Further, as shown in FIGS. 1 and 11, in the package section 8 on the side of the finishing section 7, a tray 44 set with a predetermined number of sheets is fed one by one by a motor 45 to an automatic feeding device 43 near the base thereof. Transfer conveyor 3
Fried foods 2'''', which are sequentially supplied onto a conveyor 46 rotating at the same speed as 8, and are individually rotated by a twisting conveyor 40 and conveyed close to the conveyor 46, as described above. 2''''... are sequentially stored in each tray 44 in an orderly manner and transported to the next stage of freezing process.

When coating the material 2 with flour using the device configured as described above, all drive units are operated via a control panel (not shown) of the device to supply a set amount of bread crumbs 31 to the bread crumb conveyor 12 on average, and the battering section A predetermined amount of butter 14 is supplied to the surge tank 19 in step 4, and the battering tank 17 is supplied via the disk pump 20, and the nozzles 24, 24, 24 of the battering hopper 15 are supplied via the chute 16.
9th and 10th on buttering conveyor 10''
A banner of butter 14 as shown in the figure is formed, and the material 2'', which has been pre-processed in a predetermined manner, is transferred to the battering conveyor 10 via a guide 11 as shown in FIG. When placed and fed at predetermined intervals in orthogonal postures, the first and second stage buttering conveyors 10, 10'
As mentioned above, in the third stage buttering conveyor 10'', the material 2'' enters the flap part of the butter 14 from the battering hopper 15 and is fed in the direction of the tip end by the battering conveyor 10'' of the third stage. As a result, buttering is performed on the entire surface, and from the tip side of the buttering conveyor 10'', the 7th, 8th,
As shown in Fig. 10, the buttering conveyor 1 is arranged so as to be inclined in the direction of movement of the crumb conveyor 12.
0'' causes the material 2'' to fall onto the crumb conveyor 12 from the head portion first.

Therefore, the battered material 2'' is placed on the crumbs 31 evenly deposited by the divider 27 along the traveling direction of the crumb conveyor 12 and advances in a parallel posture in the longitudinal direction. Bread crumbs 31 which are regulated by 29 and 29 and flow in a rectified manner, are squeezed in a pinched state, and are layered are covered in an overhang form from both sides, and further, as shown in FIGS. 12 and 13, Inside the bread crumb conveyor 12, which is approached from both sides by pressure rollers 28, 28, a soft pressing force is applied from above by the spreading pressure roller 32, and the battered material 2 is moved upward and downward by the reaction force from the bottom. The battered fries are conveyed while being reliably coated with breadcrumbs 31 from the left and right over the entire surface, and the so-called standing state of the bread is maintained. The food product 2'''' is baton-touched to the sieve conveyor 37 from its terminal end.

During this time, in the bread crumb conveyor 12, since the last stage battering conveyor 10'' in the battering section 4 turns at a steep angle and retreats, the batter 14 that did not participate in the battering is also incidentally transferred to the receiving chute 25. Return to surge tank 19,
Therefore, the bread crumbs 31 on the bread crumb conveyor 12 are not moistened by the butter 14, and the batter 14, which forms the basis of lumps, is not discharged and is transferred to the bread crumb conveyor 12. In this case, only the bread crumbs 31 are conveyed together with the battered material 2, and the bread crumbs 3
The high level and low level of the amount of 1 are always detected by the level sensors 30 and 30, and when the level is low, a damper (not shown) of the crumb hopper 36 is opened, and the supply conveyor 34 and the chute 35 are always sent to the crumb conveyor 12. A certain amount of bread crumbs 31 is supplied.

Of course, the bread crumbs 31 which are circulated and recovered from the return conveyor 33 via the sieving conveyor 37 and the return conveyor 39 are effectively reused.

Therefore, from the sieving conveyor 37 to the twisting conveyor 4
Pre-coated fried food 2
``'''' means that by turning the twisting conveyor 40 to the left in the direction of travel, the crumbs 31 are completely and softly rolled onto the twisting plate 41 by at least one rotation laterally and maintained in a standing state against the batter 14. After the adhesion is completely finished and the batter 14 is not exposed, it is forwarded to the package conveyor 46 side of the transport conveyor 38, and is neatly stored in each tray 44 from the tray supply device 43 in order to be frozen at the next stage. It is transported to the process.

The above-mentioned cycle is thus carried out continuously during the supply of the tailed shell material 2'' to the buttering conveyor 10.

The batter 14 is supplied to the surge tank 19 as appropriate, and ice or cooling water is appropriately supplied to the jacket 18 for cooling in order to avoid an increase in viscosity due to temperature rise.

It should be noted that the embodiments of the invention of this application are, of course, not limited to the above-mentioned embodiments. Aspects can be adopted.

Moreover, it goes without saying that the applicable foods are not only fried shrimp and crab portions, but also other fried foods.

<Effects of the Invention> As described above, according to the invention of this application, basically when manufacturing and processing fried foods such as fried shrimp and crab portions, battering is performed on the material from which the shell etc. have been removed in advance, and then breadcrumbs etc. In the process of coating the flour, the flour is applied to the entire surface of the material under pressure while maintaining the so-called standing state, and after the primary coating is applied to the entire surface, further coating is applied in the direction of movement. By rolling the material horizontally, as mentioned above, grain flour such as bread crumbs that has been coated on the entire surface performs a kind of finishing coating action when rolling horizontally in the direction of travel.
For this reason, even if it is unexpectedly impossible to coat even a minute part of the coating by the coating conveyor, the finishing action of coating is performed by the horizontal rolling. As a result, there is no exposed part of batter to which no flour is attached to the battered food, and therefore, an excellent effect is achieved in that defects such as black color do not occur during home cooking.

In addition, by dropping battered fried food materials onto the flour supply conveyor from the tip side, the materials are always kept in an orderly posture parallel to the direction of travel on the battering conveyor, which is continuously conveyed. This has the effect of allowing the dressing to be removed and the dressing to be done accurately.

Therefore, the material supply conveyor for the battering conveyor is used as a battering conveyor to continuously supply materials such as tailed shelled meat, and in this case, the battering conveyor is a string conveyor, and the battering hopper is By facing the bottom of the nozzle and facing the batter conveyor, the batter that hangs down from the battering tank and descends can evenly batter the material, and the battered batter is transferred to the string conveyor. Because of its viscosity, it immediately adheres and recedes and can be collected in the buttering tank via a receiving chute, etc., thereby preventing butter from getting mixed in with grain flour such as bread crumbs on the battering conveyor.
Excellent effects are achieved in that moisture is not imparted to the flour, causing poor adhesion, and so-called lumps do not occur during post-processing.

Furthermore, the ends of the plural string conveyors of the battering conveyor are formed so that their lengths are short and their mutual arrangement is inclined with respect to the direction of movement of the battering conveyor, so that the battered material is coated. The tip of the material descends from the conveyor first and is disposed along the direction of movement of the dressing conveyor, thus ensuring that the entire surface of the material is coated with clothing as it progresses. The excellent effect of being able to do this is achieved.

Furthermore, in the buttering process, even though the disk pump attached to the buttering hopper continuously supplies butter to the buttering hopper via the chute, the overflow is circulated to the surge tank. In order to achieve this, a kind of agitation state is maintained while the pumping action is being performed, and the viscosity of the batter is kept constant from beginning to end.This allows the fried food material to be fed from the battering conveyor to the flour supply conveyor. Because the battering condition is always the same, the coated fried food fed from the flour supply conveyor has a uniform thickness and is coated evenly, resulting in a so-called standing state. Moreover, it also has the effect of improving product accuracy and improving confidence in the product.

In the middle of the coating conveyor, flour is sprinkled on the material from the side by a pressing device, and the spreading pressure roller applies a soft pressing force from above, so that a reaction force from below is applied. Combined with this, the entire surface of the material is coated with a light, soft-touch grain flour.
In addition, as mentioned above, the standing state of the bread is maintained and the appearance is good, and in addition, it has a soft texture similar to that obtained by manually covering the grains with flour, giving it a light and delicious texture when eaten, which has commercial value. This has the excellent effect of improving the

Since the pressing device installed on the side of the battering conveyor is a drum-shaped cone type pressing roller, the battering conveyor is rounded from the side and presses the battered material all around. It has the excellent effect of being able to act as a blanket.

Further, a rolling pressure roller is provided between the pressing devices and a predetermined heavy material is stored therein, so that it can provide the same effect as covering the material with flour by hand, and provide the above-mentioned soft texture. Excellent effects can be achieved.

Furthermore, since a twisting conveyor is provided for the sieve conveyor installed after the battering conveyor, the coated fried food is transported to the next stage at the second and final stage. Since the batter can be rotated at least one revolution against the grain, the batter that has been evenly coated on the entire surface of the fried food by the pressing device and the spreading pressure roller can be rolled sideways more reliably, and the flour can be The butter adheres more reliably to all parts of the fried food, there is no exposed part of the butter in the fried food, there are no discolored parts in the fried food during the final cooking, and the appearance of the food is maintained. It is played.

Furthermore, by providing a level sensor for flour in the middle of the battering conveyor, the optimum amount of flour is supplied to the battering conveyor when battering the battered material. The excellent effect is that the process is carried out as designed.

Thus, according to the invention of this application,
Battering is performed reliably on the peeled part of fried foods such as fried shrimp, and the entire surface of the material is coated uniformly without batter being mixed with the flour or forming lumps during subsequent coating. Since the flour in the standing state is coated, and in addition, the pressure roller and rolling pressure roller perform the soft coating, the excellent effect is that the texture and taste are the same as those made by hand.

Moreover, since the processing is carried out continuously by mechanical operation, it is possible to supply a large amount of fried foods in a mass production system, which has the excellent effect of reducing costs and ensuring stable market distribution. Ru.

[Brief explanation of drawings]

The drawings are explanatory diagrams of one embodiment of the invention of this application, in which Fig. 1 is an overall schematic plan view, Figs. 2 and 3 are plan views of fried food, and Fig. 4 is a diagram showing material supply in a buttering conveyor. 5 is a cross-sectional side view of the connecting portion of the disc pump to the battering tank, FIG. 6 is an enlarged plan view of the connecting portion of the battering conveyor and the dressing conveyor, and FIG. Partial cross-sectional side view of the material transferred to the dressing conveyor at the end of the ring conveyor, No. 8
The figure is an enlarged side view of the joint between the battering conveyor and the battering conveyor, and Figure 9 is a side view of the butter hanging state at the end of the battering conveyor.
Fig. 10 is a side view of the same section, Fig. 11 is an enlarged plan view of the finishing part and package part, Fig. 12 is a perspective view of the combination of the spreading pressure roller and the material, Fig. 13 is a front view of the same part, and Fig. 14 , 15 and 16 are longitudinal cross-sectional views of the horizontally rotating transposed posture of fried food on a twisting conveyor. 12... Batter conveyor, 31... Flour (bread crumbs), 10... Buttering conveyor, 34...
... Flour supply conveyor, 37 ... Sieve conveyor, 3
8...transport conveyor, 28...pressing device, 2...
Fried food, 2″...Material, 1...Dressing device, 1
5... Buttering hopper, 24... Nozzle,
25... Receiving chute, 32... Expansion pressure roller, 40
...Twisted conveyor, 30...Level sensor, 20
...Disc pump, 22 ...Guide pipe, 2
0'...Disc, 41...Twist plate.

Claims (1)

[Scope of Claims] 1. A method for uniformly coating the entire surface of the buttered fried food material with grain flour after battering the fried food material, the method comprising: The fried food material is fed into the battering conveyor in a fixed position to coat the entire surface, and after coating, it is rolled and displaced sideways in the direction of travel to coat the ingredients completely and send it to the next stage. A method for coating fried food, characterized by: 2. The method for battering a fried food according to claim 1, wherein after battering the fried food material, the battered fried food material is dropped onto the battering conveyor from the end side first. 3. A method for battering a fried food according to claim 1, characterized in that in the battering process, excess batter is collected into a surge tank via a chute and is prevented from being mixed into the battering conveyor. . 4. The method for battering fried food according to claim 1, wherein the coating is applied lightly over the entire surface of the fried food so as to make it stand up in a so-called bread state, similar to when it is made by hand. 5 A frying machine in which a coating conveyor is connected to a battering conveyor and a flour supply conveyor at its base, and connected at its tip to a conveyor conveying to the next stage via a sieving conveyor, and a conveyor pressing device is attached in the middle. In the food battering device, the buttering conveyor is a plurality of adjacent string conveyors, and the ends of the string conveyors are successively shorter in length in the direction of movement of the battering conveyor, and their envelopes are and a battering device for fried food, characterized in that it is formed in an inclined shape when viewed from the side, and faces the lower part of the nozzle of the battering hopper, and its tip faces the battering conveyor. 6. The apparatus for battering fried food according to claim 5, wherein the buttering hopper has a receiving chute for returning butter below the nozzle. 7. The fried food battering device according to claim 5, wherein the conveyor pressing device is a plurality of drum-shaped pressing rollers provided on opposing outer sides of the battering conveyor. 8. The fried food battering device according to claim 5, wherein the conveyor pressing device is a cone-shaped, outwardly inclined dust collecting disk provided inside the battering conveyor. 9 A frying machine in which a coating conveyor is connected to a battering conveyor and a flour supply conveyor at its base, and is connected at its tip to a conveyor conveying to the next stage via a sieving conveyor, and a conveyor pressing device is attached in the middle. In the food battering device, the buttering conveyor is a plurality of adjacent string conveyors, and the ends of the string conveyors are successively shorter in length in the direction of movement of the battering conveyor, and their envelopes are and is inclined in side view and faces the lower part of the nozzle of the buttering hopper, and its tip faces the upper part of the garment conveyor, and is rotatable laterally between the conveyor pressing devices. A device for coating fried foods, characterized in that a spreading pressure roller is attached to the widthwise center of a coating conveyor. 10. The apparatus for coating fried food according to claim 9, wherein a heavy material is stored in the spreading pressure roller. 11. The apparatus for coating fried food according to claim 9, characterized in that a plurality of the spreading pressure rollers are arranged in tandem. 12 A fryer in which a dressing conveyor is connected at its base to a buttering conveyor and a flour supply conveyor, and at its tip to a transport conveyor to the next stage via a sieving conveyor, and a conveyor pressing device is attached in the middle. In the food battering device, the buttering conveyor is a plurality of adjacent string conveyors, and the ends of the string conveyors are successively shorter in length in the direction of movement of the battering conveyor, and their envelopes are It is formed in an inclined shape when viewed from the side, and faces the lower part of the nozzle of the battering hopper, and its tip faces the upper part of the coating conveyor, and is between the conveyor and the sieving conveyor. A device for dressing fried food, characterized in that a twisting conveyor is interposed along a twisting plate that is oriented transversely to the direction of travel. 13. The apparatus for coating fried food according to claim 12, wherein the twisting conveyor is a plurality of string conveyors on a twisting plate. 14. The apparatus for coating fried food according to claim 12, wherein the twisting conveyor is a flat belt conveyor on a twisting plate. 15 A fryer in which a dressing conveyor is connected at its base to a buttering conveyor and a flour supply conveyor, and at its tip to a conveyor conveying to the next stage via a sieving conveyor, and a conveyor pressing device is attached in the middle. In the food battering device, the buttering conveyor is a plurality of adjacent string conveyors, and the ends of the string conveyors are successively shorter in length in the traveling direction of the battering conveyor, and their envelopes are smaller in length in plan view. The battering hopper is inclined in side view and faces the bottom of the nozzle of the battering hopper, and its tip faces the top of the batter conveyor. A fried food coating device, characterized in that a disc pump is connected thereto. 16. The pump according to claim 15, wherein a plurality of disks are slidably provided on a guide pipe attached to the disk pump and connected to a flexible tube, and are engaged with a drive sprocket. Fried food coating equipment. 17. The apparatus for coating fried food according to claim 15, characterized in that a chute is interposed between the disc pump and the buttering hopper.