JPH067253A - Continuous device for grilling eel and the like - Google Patents
Continuous device for grilling eel and the likeInfo
- Publication number
- JPH067253A JPH067253A JP4188644A JP18864492A JPH067253A JP H067253 A JPH067253 A JP H067253A JP 4188644 A JP4188644 A JP 4188644A JP 18864492 A JP18864492 A JP 18864492A JP H067253 A JPH067253 A JP H067253A
- Authority
- JP
- Japan
- Prior art keywords
- eel
- roasting
- freezing
- steaming
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Baking, Grill, Roasting (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は鰻、アナゴその他、蒲
焼に適する魚類（以下、鰻などという）の蒲焼装置に関
するもので、特に、開いた鰻などに串を打ち、或いは打
たずして焙って焼き、たれを付けて更に焼き、冷凍して
仕上げる一連の工程を連続的に行うための装置に関する
ものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a broiler for eels, eels and other fish suitable for broiled eels (hereinafter referred to as eels), and in particular, open eels are not skewed or beaten. The present invention relates to an apparatus for continuously performing a series of steps of roasting, baking, further baking, and freezing.
【０００２】[0002]
【従来の技術】一般に、鰻などを焙って焼いたり、蒸し
たり、冷凍する個々の工程について多数の魚を連続的に
処理する装置が既に使用され市販されていて、それに関
する技術や知識も公知に属する。しかしながら、蒲焼を
作るため白焼きから冷凍するまでの工程の２個またはそ
れ以上を連結して連続的に蒲焼を製造する蒲焼装置は現
在のところ見当たらない。2. Description of the Related Art Generally, an apparatus for continuously processing a large number of fish for individual steps of roasting, roasting, steaming, and freezing eels has already been used and is commercially available. Belong to. However, at present, there is no kabayaki device that continuously manufactures kabayaki by connecting two or more steps from white baking to freezing to make kabayaki.
【０００３】[0003]
【発明が解決しようとする課題】そのような蒲焼を工業
的に生産する装置を開発しようとすると、大別して２個
の困難に遭遇する。すなわち、第１の困難は蒲焼を生産
するための工程、すなわち、開いた鰻などを白焼きし、
中間工程としてそれを蒸し、或いは白焼工程を省略して
直接それを蒸し、タレを付けて更に焼いた後、冷凍させ
る工程のうち、各工程の処理に要する時間はタレ付けの
工程が比較的短くて終了するが、白焼工程や蒲焼工程に
は一層長い処理時間を必要とする。ましてや鰻などを蒸
して軟らかくする蒸し工程や、焼き上がった鰻などを冷
凍する冷凍工程には更に一層長い時間を要する。このよ
うに、工程ごとの処理時間が非常に異なるので、その速
度を整合させることゝ、処理途中における蒸気や冷気な
どのエネルギーの損失を最少にすることである。When attempting to develop an apparatus for industrially producing such broiled smelt, two major difficulties are encountered. That is, the first difficulty is the process for producing kabayaki, that is, whitening open eels,
Steaming it as an intermediate process, or steaming it directly by omitting the white baking process, adding a sauce and further baking, and then freezing, the time required for each process is relatively short. However, a longer processing time is required for the white baking process and the calcining process. In addition, the steaming process of steaming eels to soften them and the freezing process of freezing baked eels take a much longer time. In this way, since the processing time for each process is very different, it is necessary to match the speeds thereof and to minimize the loss of energy such as steam and cold air during the processing.
【０００４】第２の困難は、それら多数の工程毎のベル
トコンベアを連結して一連の装置とするに際し、各装置
のコンベア間における食品の受け渡しを円滑に行うこと
である。ベルトコンベアは両端にあるプーリ間に巻回さ
せたベルト上に物を載せて移送するものであるから、二
つのコンベアを連結しようとすると、その接合部には図
３中、矢印Ａで示すように、一方のコンベアのプーリと
次の工程のコンベアのプーリとが隣接して設けられる部
分には逆三角形の凹部ができる。そこで、焼かれた鰻な
どのように軟らかい食品がそこを通過しようとすると折
れ曲がって肉が崩れたり、或いは、プーリとプーリとの
隙間から床面へ落ちてしまったりする不具合を生じる。The second difficulty is to smoothly transfer the food between the conveyors of the respective devices when the belt conveyors for each of these many processes are connected to form a series of devices. Since the belt conveyor is designed to transfer an object by placing it on a belt wound between pulleys at both ends, when two conveyors are to be connected, the joint portion thereof is indicated by an arrow A in FIG. In addition, an inverted triangular concave portion is formed in a portion where the pulley of one conveyor and the pulley of the conveyor in the next step are provided adjacent to each other. Therefore, when a soft food product such as grilled eel tries to pass therethrough, the food product may be bent and the meat may be broken, or it may fall onto the floor through the gap between the pulleys.
【０００５】[0005]
【課題を解決するための手段】この発明は上記した第１
の困難を解決すべき課題とするもので、エネルギー消費
が少なくて効率がよく、全体としてコンパクトに構成し
た蒲焼き装置を得ることを目的とし、鰻などを蒸すため
の蒸し手段、蒸された鰻などにタレを塗るタレ手段、そ
れを焙って焼き上げる蒲焼手段、更に蒲焼きされた鰻な
どを冷凍する冷凍手段とを有し、それら各手段の間をべ
ルトコンベアによって一連に連結し、少なくとも前記蒸
し手段と冷凍手段とは立体的に配置したベルトコンベア
とそれを収容する独立した処理室とを備え、その処理室
へ所要の温度に調整した雰囲気を給送する雰囲気手段と
を備えた点に特徴がある。The present invention has the above-mentioned first aspect.
It is a problem to be solved that the energy consumption is low, the efficiency is high, and the aim is to obtain a compact broiler that has a compact structure as a whole. Steaming means for steaming eel, steamed eel, etc. Sauce means for applying a sauce to, a roasting means for roasting and roasting it, and a freezing means for further freezing the roasted eel, etc., are connected in series by a belt conveyor between these means, and at least the steaming means The freezing means is characterized in that it has a three-dimensionally arranged belt conveyor and an independent processing chamber that accommodates it, and that it has an atmosphere means for feeding an atmosphere adjusted to a required temperature to the processing chamber. .
【０００６】[0006]
【作用】開いて内臓を取り除いた生の鰻などは白焼手段
をなすバーナーや遠赤外線によって皮側と身側とが焙焼
され、或いは白焼工程を経ずして、搬送手段によって蒸
し手段へ送られる。蒸し手段は周囲の雰囲気と隔離した
独立の処理室として構成され、そこには前記搬送手段の
一部が立体的に配置されると共に、そこには高温の水蒸
気が満たされている。鰻などは処理室内に作られた搬送
手段の長い過程を通過する間に蒸し上げられる。蒸され
た鰻などは蒸し室を出てタレ手段によってタレを塗ら
れ、引き続く蒲焼手段において前記白焼手段と同様にバ
ーナーや遠赤外線によって皮側と身側とが焙焼され、冷
凍手段へ搬送される。冷凍手段は蒸し手段と同様に、処
理室とそこに設置された立体的な搬送手段として構成さ
れ、そこには氷点下の冷気が満たされている。蒲焼きさ
れた鰻などはその冷凍手段で冷凍され、重量毎に選別さ
れ包装されて冷凍庫に保存され、あるいは出荷される。[Function] Raw eels that have been opened to remove internal organs are roasted on the skin side and the body side by a burner or far-infrared ray that serves as a white baking means, or sent to a steaming means by a carrying means without undergoing a white baking process. To be The steaming means is configured as an independent processing chamber which is isolated from the surrounding atmosphere, in which a part of the conveying means is three-dimensionally arranged and filled with high temperature steam. The eel and the like are steamed while passing through a long process of the transportation means made in the processing chamber. The steamed eel, etc. exits the steaming room and is dripped by the dripping means, and in the subsequent broiling means, the skin side and the body side are roasted by the burner and far-infrared rays in the same manner as the white baking means, and then conveyed to the freezing means. It Similar to the steaming means, the freezing means is configured as a processing chamber and a three-dimensional transportation means installed therein, and is filled with cold air below freezing. The grilled eel and the like are frozen by the freezing means, sorted by weight, packed, stored in a freezer, or shipped.
【０００７】[0007]
【実施例】以下、図示の実施例によってこの発明を説明
する。図１において、１０は自動蒲焼き装置であり、装
置の全体が略相似形をなす工場建屋１１内に収められて
いる。自動蒲焼き装置１０は具体的には鰻などの蒲焼き
装置であり、これを工程順に説明すると、まず、開いて
内臓を取り除いた生の鰻などを各工程毎のベルトコンベ
ア１２に乗せ、各ベルトコンベア１２の端部を隣接させ
て接続し、白焼手段２０、蒸し手段３０、タレ手段４
０、蒲焼手段５０を順次に経て冷凍手段６０に至り製品
として仕上がる。７０は出来上がった製品を重量毎に一
匹づつ選別する選別手段である。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the illustrated embodiments. In FIG. 1, reference numeral 10 denotes an automatic broiler, which is housed in a factory building 11 having a substantially similar shape. The automatic broiler device 10 is specifically a broiler device for eels and the like. To explain this in order of steps, first, open eels and other raw eels are placed on the belt conveyor 12 for each step, and each belt conveyor The end portions of 12 are connected adjacent to each other, and the white baking means 20, the steaming means 30, and the sagging means 4 are connected.
0, then the bakery means 50 are sequentially passed to the freezing means 60 to complete the product. Reference numeral 70 is a sorting means for sorting the finished products one by one for each weight.
【０００８】工場建屋１１は全体として略コ字形に形成
されており、手前側が道路（図示してない）に面してい
る。土地が大きければ、この形に限らず、直線的に構成
しても差し支えない。なお、この図には示してないが、
現実の建屋１１には鰻などを洗浄したり、開いたり、串
を打ったりなどの予備的な工程を行う部屋や、空調、殺
菌などのための環境用の部屋、および事務室が付設され
ている。The factory building 11 is formed in a substantially U shape as a whole, and its front side faces a road (not shown). If the land is large, it is not limited to this shape and can be constructed in a straight line. Although not shown in this figure,
The actual building 11 has a room for preparatory steps such as cleaning, opening, and skewering eels, an environment room for air conditioning and sterilization, and an office room. There is.
【０００９】工程毎の各ベルトコンベア１２は、いずれ
もチェーンコンベアが採用されている。チェーンコンベ
アは図４、図７、図８で示すように、１０ｍ前後の間隔
で配置した左右一対のプーリ間にそれぞれチェーンを巻
回し、それらチェーンとチェーンとの間に金網を張って
構成したものである。すなわち、左右のレール１３によ
って支持されたチェーンのリンク部材１４、および、そ
れらの間を連結するロッド部材１５とからなり、そのロ
ッド部材１５に金網１６を絡めて取り付け、鰻などＥが
落ちないようにしてある。また、ベルトコンベア１２は
直線的な部分ばかりでなく、後述する白焼手段２０から
蒸し手段３０へ向かう場合や蒲焼手段５０から冷凍手段
６０へ向かう場合のように上り坂の部分や、白焼手段２
０と冷凍手段６０とのように旋回する部分をも含んでい
る。なお、１７は水トレーであり、このなかには水がは
られている。この水は加熱されて蒸発し、鰻などが乾燥
しないよう適切な温度に保持する作用を有する。また、
この水トレー１７はベルトコンベア１２から落下する焼
き屑や炭化したごみを受け、これを装置の外へ排除する
ものでもある。そこに水を入れてあるのは、前記屑は魚
脂がついており、水を入れておかないとゴミがトレーに
付着してしまって取れなくなるからである。A chain conveyor is used for each belt conveyor 12 for each process. As shown in FIGS. 4, 7, and 8, the chain conveyor is configured by winding a chain between a pair of left and right pulleys arranged at intervals of about 10 m, and wire mesh is stretched between the chains. Is. That is, it is composed of a link member 14 of a chain supported by the left and right rails 13 and a rod member 15 connecting them, and a wire mesh 16 is attached to the rod member 15 so as not to drop E such as eel. I am doing it. Further, the belt conveyor 12 is not limited to a linear portion, but may be an uphill portion such as when going from the white baking means 20 to the steaming means 30 or from the calcining means 50 to the freezing means 60, which will be described later, or the white baking means 2.
It also includes a rotating portion such as 0 and the refrigerating means 60. In addition, 17 is a water tray in which water is filled. This water has a function of being heated and evaporating, and maintaining an appropriate temperature so as not to dry the eel and the like. Also,
The water tray 17 also receives burnt dust and carbonized dust falling from the belt conveyor 12 and removes the burned dust and carbonized dust to the outside of the apparatus. Water is put there because the above-mentioned scraps have fish fat, and unless water is put in, the dirt adheres to the tray and cannot be removed.
【００１０】白焼手段２０は鰻などを順次片面ずつ焼く
もので、皮の付いた側を焼く第１焙焼器２１と、身だけ
の側を焼く第２焙焼器２２との２個の焙焼器と、第１焙
焼器２１の前に設置された予備焙焼器（不図示）からな
っている。両焙焼器２１、２２は略同じ構造をなし、搬
送手段１２とその両側および上側を覆うフード２３とを
備え、そのフード２３内の上部にガスバーナーを有する
遠赤外線ヒーター２４が設置され、それによって鰻など
Ｅを４００℃程度で焙焼する。なお、遠赤外線ヒーター
は、その特性上、鰻などを芯から加熱するもので、従来
火の通りが悪かった側面や腹のくぼみ部分も焼くことが
でき、全体を均一に焼くことが可能となった。なお、火
の通りをよくするため皮の付いた側を身だけの側に比し
て強く熱するのが好ましいが、そうすると、皮が縮んで
鰻などが反り返るので、予備焙焼器で下方から身だけの
側を予備的にかつ短時間焼き、皮の縮みを最小にした
後、第１焙焼器２１へ送り、皮の付いた側を強く焼き、
そして第２焙焼器２２へ送り、本格的に焼き上げる。な
お、第１焙焼器２２自体、およびこの工程でのベルトコ
ンベア１２の構成は必ずしも全てが新規なわけではな
い。The white roasting means 20 is for sequentially roasting eels and the like on each side. The first roasting device 21 for baking the side with the skin and the second roasting device 22 for baking only the body are two roasting devices. It consists of a roasting machine and a preliminary roasting machine (not shown) installed in front of the first roasting machine 21. Both roasting devices 21 and 22 have substantially the same structure and are provided with a conveying means 12 and a hood 23 covering both sides and an upper side thereof, and a far infrared heater 24 having a gas burner is installed in an upper part of the hood 23. Roast E such as eel at about 400 ° C. By the way, the far-infrared heater heats eels from the core due to its characteristics, and can burn the side and the hollowed part of the belly, which used to be bad in the past, so that the whole can be baked uniformly. It was In addition, it is preferable to heat the side with the skin more strongly than the side of the body only to improve the fire passage, but if you do so, the skin will shrink and the eel etc. will warp, so use a preliminary roaster from below. Preliminarily and briefly bake the body side to minimize the shrinkage of the skin, then send it to the first roasting machine 21, strongly baking the side with the skin,
Then, it is sent to the second roasting device 22 and baked in earnest. The first roasting device 22 itself and the configuration of the belt conveyor 12 in this step are not necessarily all new.
【００１１】蒸し手段３０は、白焼きされた鰻などを蒸
して柔らかくする目的で設けられ、その構造は後述する
冷凍手段６０とは略同様の構成を有する。すなわち、蒸
し手段３０は前記ベルトコンベア１２の一部をスパイラ
ル状に立体的に配置し、その周囲を無機質の板材にて囲
った処理室３１内に収納したもので、この処理室３１
は、工場建屋１１内の雰囲気から独立した部屋となって
いる。よって、比較的狭い平面内にベルトコンベアを含
む長い搬送路が収容できる。そして、その一番上の部分
へ白焼手段２０を経た鰻などが送り込まれ、旋回しなが
ら降下して床面に設置された水切り乾燥手段８０に達す
る。なお、前記処理室３１には工場建屋１１内の外側に
付設した雰囲気手段たるボイラー室３２から送られる高
温の水蒸気が満たされている。The steaming means 30 is provided for the purpose of steaming and softening the white eel and the like, and the structure thereof is substantially the same as that of the freezing means 60 described later. That is, the steaming means 30 is one in which a part of the belt conveyor 12 is three-dimensionally arranged in a spiral shape and is housed in a processing chamber 31 surrounded by an inorganic plate material.
Is a room independent of the atmosphere inside the factory building 11. Therefore, a long conveyance path including the belt conveyor can be accommodated in a relatively narrow plane. Then, the eels and the like that have passed through the white baking means 20 are sent to the uppermost part thereof, descend while rotating and reach the draining and drying means 80 installed on the floor surface. The processing chamber 31 is filled with high-temperature steam sent from a boiler chamber 32, which is an atmosphere means attached to the outside of the factory building 11.
【００１２】水切り乾燥手段８０は、ベルトコンベア１
２の一部が僅かに傾斜した下り部分と、その上部に配置
された送風機（不図示）とから構成される。蒸し手段３
０を通過した鰻などはその外表面に水分が付着している
が、水切り乾燥手段８０を経ることにより、その水分が
除去される。すなわち、僅かに傾斜した下り部分で鰻な
どの外表面に付着した水滴を滴下させ、更に送風機（不
図示）で水滴を吹き飛ばして、鰻などの外表面に付着し
た水分を除去し、水分を含んだ鰻などがそのままタレ手
段４０へ送られタレが希釈化されないようにし、また鰻
などへのタレののり（しみ込み）を良くしている。水切
り乾燥手段８０を経た鰻などは次にタレ手段４０に送ら
れる。なお、水切り乾燥手段８０を通過する際、白焼時
に鰻などの表面に凝固した血液分を手作業などで除去す
ると、より製品の外観品質を保持するのに役立つ。The draining and drying means 80 is the belt conveyor 1
A part of 2 includes a descending part that is slightly inclined, and a blower (not shown) arranged above the descending part. Steaming means 3
The eel and the like that have passed 0 have water adhering to the outer surface thereof, but the water is removed by passing through the draining and drying means 80. That is, water droplets adhering to the outer surface of eel etc. are dropped at a slightly inclined descending part, and water droplets are blown off by a blower (not shown) to remove water adhering to the outer surface of eel etc. The eel and the like are sent as they are to the sauce 40 so that the sauce is not diluted and the paste (soak) of the eel and the like is improved. The eel or the like that has passed through the draining / drying means 80 is then sent to the dripping means 40. It should be noted that when passing through the draining / drying means 80, it is useful to maintain the appearance quality of the product if the blood component coagulated on the surface of the eel during the white baking is removed manually.
【００１２】タレ手段４０は後述する蒲焼手段５０と共
に３対が設けられている。３対のタレ手段４０は同様の
構成を有している。そこには調味料入りのタレを入れた
タレ容器４１と、その中を通るベルトコンベア１２によ
って構成され、そのベルトコンベア１２が白焼きされた
鰻などをタレ容器４１の中へ浸積させ、その後に引き上
げる過程を含んでいる。なお、上記ベルトコンベア１２
の上方には更に一つのベルト手段４２が配置され、その
ベルト手段４２がベルトコンベア１２上の鰻などを軽く
押え、タレの中から浮き上がってしまうのを防止してい
る。なお、前記タレ容器４１は一端のピン４３を軸にし
て二点鎖線で示すように、下方へ揺動可能として、作業
の終了時にはタレを捨て易くしてある。また、４４は空
気ノズルであり、ファン４５から圧送される空気を鰻な
どへ向けて吹きつけ、その上面に溜まっているタレをタ
レ容器４１へ吹き戻すものである。Three pairs of sagging means 40 are provided together with a grilling means 50 which will be described later. The three pairs of sag means 40 have the same structure. It is composed of a sauce container 41 containing a seasoning sauce and a belt conveyor 12 passing through the sauce container. The belt conveyor 12 soaks white-baked eel into the sauce container 41, and then It includes the process of pulling up. The belt conveyor 12
Further, one belt means 42 is arranged above the table, and the belt means 42 lightly presses the eels and the like on the belt conveyor 12 to prevent the eels from rising out of the sag. The sauce container 41 can be swung downward as indicated by the chain double-dashed line about the pin 43 at one end, so that the sauce can be easily discarded at the end of the work. Further, 44 is an air nozzle, which blows the air pressure-fed from the fan 45 toward the eel and the like, and blows the sauce accumulated on the upper surface back to the sauce container 41.
【００１３】なお、ベルトコンベア１２、１２相互の連
結には、前記したように逆三角形の凹部Ｃが形成される
不具合があるので、以下のようにしてそれを回避してい
る。すなわち、被処理食品たる鰻などＥの受け渡しを円
滑に行うための手段を図４で示す水切り乾燥手段８０の
コンベア１２とタレ手段４０のコンベア１２との連結部
を例にして説明する。両コンベア１２、１２の連結部分
には双方のベルトのプーリに巻回された部分に逆三角形
の凹部Ｃが形成される。４７はその凹部Ｃ内に設けた支
軸であり、コンベアの移動速度と等しい周速でベルトの
移動方向へ向けて回転させてある。よって、コンベア１
２によって搬送されてきた鰻などＥは水切り乾燥手段８
０側のコンベア１２がプーリに従って下方へ曲がって、
下方に隙間ができたときも、すぐに支軸４７によって下
面を支持されるので、折れ曲がったり、崩れたりするこ
ともなく、円滑にタレ手段４０側のコンベア上へ移行す
る。なお、この装置はこの工程に限らず、この実施例に
おけるコンベア連結部の全てに利用されている。Since the belt conveyors 12 and 12 are connected to each other, there is a problem that the inverted triangular concave portion C is formed as described above. Therefore, it is avoided as follows. That is, a means for smoothly delivering E such as eel as a food to be treated will be described by taking a connecting portion between the conveyor 12 of the draining / drying means 80 and the conveyor 12 of the sagging means 40 shown in FIG. 4 as an example. An inverted triangular concave portion C is formed in the connecting portion of the two conveyors 12 and 12 around the pulleys of both belts. Reference numeral 47 denotes a support shaft provided in the recess C, which is rotated in the moving direction of the belt at a peripheral speed equal to the moving speed of the conveyor. Therefore, conveyor 1
E, such as eel, transported by 2 is a draining and drying means 8
The 0 side conveyor 12 bends downward according to the pulley,
Even if a gap is formed below, the lower surface is immediately supported by the support shaft 47, so that the lower surface is smoothly bent and collapsed, and smoothly moves onto the conveyor on the sagging means 40 side. This device is used not only for this step but also for all the conveyor connecting parts in this embodiment.
【００１４】蒲焼き手段５０は前記白焼手段２０に用い
られたのと略同様の構成を持つ３個の焙焼器によって構
成されている。焙焼器はタレ手段４０の次の工程として
構成され対をなしている。なお、蒲焼手段５０内に設置
されるベルトコンベア１２はタレ容器４１内を通過する
際に付着したタレによって汚れるので、洗浄手段として
電動機で駆動さる回転形のブラシ５２が付設されてい
る。The roasting means 50 is composed of three roasting devices having substantially the same construction as that used for the white roasting means 20. The roasting device is constructed as a next step of the sagging means 40 and makes a pair. Since the belt conveyor 12 installed in the calcining means 50 is contaminated by the dripping attached when passing through the inside of the dripping container 41, a rotating brush 52 driven by an electric motor is attached as a washing means.
【００１５】冷凍手段６０は前述した蒸し手段３０と略
同様の構成を有する。すなわち、冷凍手段６０は前記ベ
ルトコンベア１２の一部をスパイラル状に立体的に配置
して比較的狭い平面内に長い搬送路を作り、それを工場
建屋１１内の雰囲気と隔離した処理室６１内に収容した
もので、処理室６１内には冷気を作りだすための雰囲気
手段たる冷凍ファン装置６２が付設され、そこから送り
だされる−５０℃〜−６０℃の冷気で満たされている。
なお、この冷凍手段６０は蒸し手段３０と同様に長い搬
送路がスパイラル状に立体的に構成しているので、少な
い平面内に収めることができる。The freezing means 60 has substantially the same structure as the steaming means 30 described above. That is, the freezing means 60 arranges a part of the belt conveyor 12 three-dimensionally in a spiral shape to form a long conveyance path in a relatively narrow plane, and inside the processing chamber 61, which is isolated from the atmosphere in the factory building 11. The processing chamber 61 is provided with a freezing fan device 62 as an atmosphere means for producing cold air, and is filled with cold air of −50 ° C. to −60 ° C. sent from the freezing fan device 62.
Since the freezing means 60 has a long conveying path which is three-dimensionally constructed in a spiral shape like the steaming means 30, it can be accommodated in a small plane.
【００１６】以上のように、この実施例では、腹または
背を開いて内臓を取り除いた鰻などは白焼手段２０をな
す予備焙焼器、第１焙焼器２１と第２焙焼器２２とによ
り、それに設けた遠赤外線ヒーター２４によって約４０
０℃に熱せられ、皮側と身側とに分けて２回で焙焼され
る。焼かれた鰻などはベルトコンベア１２の傾斜した上
り部分を通って蒸し手段３０へ送られ、約１００℃の水
蒸気によって７分間加熱される。すなわち、鰻などは７
分間かけて蒸し手段３０を通過し軟らかくなる。次に水
切り乾燥手段８０を経ることにより、その水分が除去さ
れる。そして、タレ手段４０へ搬送され、そこでタレを
満たした皿状の容器内に浸積され、引き上げられて蒲焼
手段５０へ入り、前記白焼手段２０と同様にバーナーや
遠赤外線によって皮側と身側とが同時に焙焼され、冷凍
手段６０へ搬送される。冷凍手段６０は冷凍ファン装置
６２から送り出される冷気によって蒲焼きされた鰻など
を−２０℃に冷凍して送り出す。As described above, in this embodiment, the pre-roasting device, the first roasting device 21, and the second roasting device 22 which form the white roasting means 20 for the eels whose belly or back is opened and the internal organs are removed. About 40 by the far infrared heater 24
It is heated to 0 ° C and divided into the skin side and the body side and roasted twice. The roasted eel or the like is sent to the steaming means 30 through the sloped rising portion of the belt conveyor 12 and heated by steam at about 100 ° C. for 7 minutes. In other words, eel etc. is 7
It passes through the steaming means 30 over a period of time and becomes soft. Next, the water is removed by passing through the draining and drying means 80. Then, it is conveyed to the sagging means 40, where it is immersed in a dish-shaped container filled with sag, and is pulled up to enter the calcination means 50. Like the white baking means 20, the burner and far infrared rays are used for the skin side and the body side. And are simultaneously roasted and transported to the freezing means 60. The freezing means 60 freezes eels and the like grilled with the cool air sent from the freezing fan device 62 to -20 ° C and sends them out.
【００１７】なお、本実施例では蒸し手段３０を上から
下へ搬送する例を例示したが、下から上へ搬送する例も
適用し得る。また、冷凍手段６０も同様である。In this embodiment, the steaming means 30 is conveyed from the upper side to the lower side, but an example in which the steaming means 30 is conveyed from the lower side to the upper side is also applicable. The same applies to the freezing means 60.
【００１８】なお、この実施例では蒲焼される魚として
鰻の例を示したが、この発明に係る蒲焼き機の対象物は
鰻ばかりでなく、アナゴその他、他の魚の蒲焼きにも適
用できる。また、ベルトコンベア１２も網付きのチェー
ンコンベアに限らず、網なしのチェーンコンベア、更に
はタレがベルト上から排除できれば、布やゴムなどのベ
ルトを用いたものでもよいことは勿論である。In this embodiment, an eel is used as an example of a broiled fish, but the object of the broiler machine according to the present invention is not limited to eel, but can also be applied to eels and other fish. Further, the belt conveyor 12 is not limited to a chain conveyor with a mesh, and a chain conveyor without a mesh, and of course, a belt made of cloth or rubber may be used if the sag can be removed from the belt.
【００１９】[0019]
【発明の効果】この発明に係る鰻などの連続蒲焼き装置
は以上のように、蒸し手段３０、タレ手段４０、蒲焼手
段５０を経て冷凍手段６０に至る工程を搬送手段１２に
よって連結して一連に構成したから、搬送自体に人手を
要せず、効率よく、且つ衛生的に蒲焼き加工品を製造す
ることができる。また、前記工程のうち遠赤外線やバー
ナーによって直接加熱する工程のように常温との温度差
が比較的大きい熱源を使って短時間で処理が終了する工
程と、常温との温度差が比較的小さい蒸気や冷気によっ
て蒸したり冷凍したりする時間の係る工程とを混在させ
たのにも拘かわらず、時間の係る蒸し手段３０と冷凍手
段６０とを立体的に配置したベルトコンベア１２によっ
て構成したから搬送路の全長を短縮できる効果があり、
また、処理室３１、６１の高さが高くなり、その表面積
が減じるので、放熱による熱の損失が軽減できるなどの
効果がある。As described above, the continuous broiler apparatus for eels and the like according to the present invention connects the steps from the steaming means 30, the sagging means 40 and the broiling means 50 to the freezing means 60 by the transporting means 12 in series. Since it is configured, it is possible to efficiently and hygienically manufacture the broiled processed product without requiring manpower for transportation itself. Further, among the above-mentioned steps, a step of finishing the treatment in a short time using a heat source having a relatively large temperature difference from room temperature, such as a step of directly heating with a far infrared ray or a burner, and a temperature difference from the room temperature are relatively small. Since the steaming means 30 and the freezing means 60, which are time-consuming, are configured by the belt conveyor 12 which is three-dimensionally arranged, although the time-consuming step of steaming or freezing with steam or cold air is mixed. It has the effect of shortening the total length of the transport path,
Further, since the heights of the processing chambers 31 and 61 are increased and the surface areas thereof are reduced, it is possible to reduce heat loss due to heat radiation.
【図１】装置の平面図である。FIG. 1 is a plan view of the device.
【図２】その工場の鳥瞰図である。FIG. 2 is a bird's eye view of the factory.
【図３】装置の縦断面図である。FIG. 3 is a vertical cross-sectional view of the device.
【図４】図３中のＩＶ−ＩＶ断面図である。4 is a sectional view taken along line IV-IV in FIG.
【図５】図３中の要部の拡大断面図である。5 is an enlarged cross-sectional view of a main part in FIG.
【図６】図５中の要部の拡大断面図である。6 is an enlarged cross-sectional view of a main part in FIG.
２０・・・白焼手段 ３０・・・蒸し手段 ４０・・・タレ手段 ５０・・・蒲焼手段 ６０・・・冷凍手段 20 ... White baking means 30 ... Steaming means 40 ... Sauce means 50 ... Grilling means 60 ... Freezing means
【手続補正書】[Procedure amendment]
【提出日】平成５年３月４日[Submission date] March 4, 1993
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】図面の簡単な説明[Name of item to be corrected] Brief description of the drawing
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【図面の簡単な説明】[Brief description of drawings]
【図１】装置の平面図である。FIG. 1 is a plan view of the device.
【図２】その工場の鳥瞰図である。FIG. 2 is a bird's eye view of the factory.
【図３】装置の縦断面図である。FIG. 3 is a vertical cross-sectional view of the device.
【図４】図３中のＩＶ−ＩＶ断面図である。4 is a sectional view taken along line IV-IV in FIG.
【図５】図３中の要部の拡大断面図である。5 is an enlarged cross-sectional view of a main part in FIG.
【図６】図５中の要部の拡大断面図である。6 is an enlarged cross-sectional view of a main part in FIG.
【図７】チェーンコンベアの断面図である。FIG. 7 is a sectional view of a chain conveyor.
【図８】チェーンコンベアの一部を拡大した平面図であ
る。FIG. 8 is an enlarged plan view of a part of the chain conveyor.
【符号の説明】 ２０・・・白焼手段 ３０・・・蒸し手段 ４０・・・タレ手段 ５０・・・蒲焼手段 ６０・・・冷凍手段[Explanation of reference numerals] 20 ... White baking means 30 ... Steaming means 40 ... Sauce means 50 ... Grilling means 60 ... Freezing means
Claims (3)
鰻などにタレを塗るタレ手段、それを焙って焼き上げる
蒲焼手段、更に蒲焼きされた鰻などを冷凍する冷凍手段
とを有し、それら各手段の間をべルトコンベアによって
一連に連結し、少なくとも前記蒸し手段と冷凍手段とは
立体的に配置したベルトコンベアとそれを収容する独立
した処理室とを備え、その処理室へ所要の温度に調整し
た雰囲気を給送する雰囲気手段とを備えてなる鰻などの
連続蒲焼装置。1. A steaming means for steaming eel and the like, a sauce means for applying a sauce to steamed eel, a bonito means for roasting and roasting it, and a freezing means for freezing the eel and the like. A belt conveyor between the respective means is connected in series, and at least the steaming means and the freezing means are provided with a belt conveyor arranged three-dimensionally and an independent processing chamber accommodating the belt conveyor, and a temperature required for the processing chamber. A continuous broiler device such as eel, which is equipped with an atmosphere means for feeding the adjusted atmosphere.
白焼きされた鰻などを蒸すための蒸し手段、蒸された鰻
などにタレを塗るタレ手段、それを焙って焼き上げる蒲
焼手段、更に蒲焼きされた鰻などを冷凍する冷凍手段と
を有し、それら各手段の間をべルトコンベアによって一
連に連結し、少なくとも前記蒸し手段と冷凍手段とは立
体的に配置したベルトコンベアとそれを収容する独立し
た処理室とを備え、その処理室へ所要の温度に調整した
雰囲気を給送する雰囲気手段とを備えてなる鰻などの連
続蒲焼装置。2. A white roasting means for roasting the front and back of eel and the like,
It has a steaming means for steaming white-roasted eel, a sauce means for applying sauce to the steamed eel, a bonito means for roasting and roasting it, and a freezing means for freezing the eel, etc. A series of belt conveyors are connected between the respective means, and at least the steaming means and the freezing means are provided with a belt conveyor arranged three-dimensionally and an independent processing chamber accommodating the belt conveyor, and the processing chamber is heated to a required temperature. A continuous broiler device such as an eel that is equipped with an atmosphere means for feeding the adjusted atmosphere.
白焼きされた鰻などを蒸すための蒸し手段、蒸された鰻
などの外表面の水分を除去する水切り手段、水切りされ
た鰻などにタレを塗るタレ手段、それを焙って焼き上げ
る蒲焼手段、更に蒲焼きされた鰻などを冷凍する冷凍手
段とを有し、それら各手段の間をべルトコンベアによっ
て一連に連結し、少なくとも前記蒸し手段と冷凍手段と
は立体的に配置したベルトコンベアとそれを収容する独
立した処理室とを備え、その処理室へ所要の温度に調整
した雰囲気を給送する雰囲気手段とを備えてなる鰻など
の連続蒲焼装置。3. A white roasting means for roasting the front and back of eel and the like,
Steaming means for steaming white-baked eel, etc., draining means for removing moisture on the outer surface of steamed eel, sauce means for applying sauce to drained eel, roasting it and roasting it, and further It has a freezing means for freezing broiled eel and the like, and a series of belt conveyors are connected between these means, and at least the steaming means and the freezing means house a belt conveyor arranged three-dimensionally. A continuous broiler device such as an eel, which is provided with an independent processing chamber and an atmosphere means for feeding an atmosphere adjusted to a required temperature to the processing chamber.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4188644A JPH067253A (en) | 1992-06-23 | 1992-06-23 | Continuous device for grilling eel and the like |
| CN93107723A CN1081590A (en) | 1992-06-23 | 1993-06-23 | The continuous barbecue apparatus of band juice of eel etc. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4188644A JPH067253A (en) | 1992-06-23 | 1992-06-23 | Continuous device for grilling eel and the like |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH067253A true JPH067253A (en) | 1994-01-18 |
Family
ID=16227326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4188644A Pending JPH067253A (en) | 1992-06-23 | 1992-06-23 | Continuous device for grilling eel and the like |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH067253A (en) |
| CN (1) | CN1081590A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106108689A (en) * | 2015-08-27 | 2016-11-16 | 贵阳花溪新光节能机械经营部 | A kind of automatic turning grilled fish device and method of work thereof |
| CN107279818A (en) * | 2017-06-20 | 2017-10-24 | 长乐太平洋食品有限公司 | A kind of environment-friendly type roast eel circulatory system |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070038C (en) * | 1995-06-19 | 2001-08-29 | 陈卫彬 | Stewed octopus and production technology thereof |
| JP4771766B2 (en) * | 2005-07-27 | 2011-09-14 | 京丸うなぎ株式会社 | Process method and processing apparatus |
| CN109198705A (en) * | 2018-09-05 | 2019-01-15 | 刘玉琴 | Sauce device, upper sauce method and application in a kind of baked goods |
| CN111436835B (en) * | 2020-03-30 | 2023-01-10 | 江西尚道憬呈科技有限公司 | Intelligent barbecue machine system and device |
-
1992
- 1992-06-23 JP JP4188644A patent/JPH067253A/en active Pending
-
1993
- 1993-06-23 CN CN93107723A patent/CN1081590A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106108689A (en) * | 2015-08-27 | 2016-11-16 | 贵阳花溪新光节能机械经营部 | A kind of automatic turning grilled fish device and method of work thereof |
| CN107279818A (en) * | 2017-06-20 | 2017-10-24 | 长乐太平洋食品有限公司 | A kind of environment-friendly type roast eel circulatory system |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1081590A (en) | 1994-02-09 |
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