JPH0956325A - Continuous production of natural sausage product - Google Patents
Continuous production of natural sausage productInfo
- Publication number
- JPH0956325A JPH0956325A JP21341595A JP21341595A JPH0956325A JP H0956325 A JPH0956325 A JP H0956325A JP 21341595 A JP21341595 A JP 21341595A JP 21341595 A JP21341595 A JP 21341595A JP H0956325 A JPH0956325 A JP H0956325A
- Authority
- JP
- Japan
- Prior art keywords
- natural
- natural intestinal
- filling
- natural sausage
- cooling
- 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.)
- Granted
Links
Landscapes
- Processing Of Meat And Fish (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ウインナ−・ソ−セ−
ジ等の天然腸詰製品を大量に連続熱処理加工することを
可能にした新規な天然腸詰製品の連続製造方法に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention
The present invention relates to a new continuous production method for natural intestinal filling products, which enables a large amount of continuous heat treatment processing of natural intestinal filling products.
【０００２】[0002]
【従来の技術】従来の天然腸詰製品は、天然腸に赤身
肉、香辛料、塩、豚脂等を加えて高速で練り上げたもの
充填し、設定した重量にねじり、数十個のねじり部を結
束して天然腸詰部材を製造し、その末端やねじりの戻つ
た箇所は人手によつてタコ糸で縛り、棒に螺旋掛け、す
なわち、棒吊りを行う。そして、棒吊りされた天然腸詰
部材は上下に多列的に人手によって一台哉いは複数台各
室に入れられてさらに天然腸詰部材に熱処理加工が施さ
れる。2. Description of the Related Art Conventional natural intestinal filling products are made by adding red meat, spices, salt, lard, etc. to a natural intestine and kneading it at high speed, and then twisting it to a set weight and binding dozens of twisted parts. Then, a natural intestinal filling member is manufactured, and the end and the untwisted portion are manually bound with an octopus thread and spirally hung on the rod, that is, the rod is hung. Then, the rod-shaped natural intestinal stuffing member is manually inserted into each chamber in multiple rows in the vertical direction, and the natural intestinal stuffing member is heat-treated.
【０００３】まず乾燥室において５０乃至６０度Ｃで２
０分間乾燥、つぎに燻煙室において６０乃至７０度Ｃで
２０分間燻煙、さらに蒸煮室において７０乃至８０度Ｃ
で３０分間蒸煮、そして冷却室において３０分間冷却処
理の後天然腸詰部材は棒吊り状態のまま枠台車は人手に
よつて冷蔵庫に収容される。その後、枠台車ごとに人手
によつて取り出されて、その棒吊りされた天然腸詰部材
は人手で棒から取り外される。棒吊り外しされた後の棒
や空の枠台車はシャワーによつて洗浄されて再使用され
る。かくして、取り外された天然腸詰部材のねじり部が
冷間切断され、人手によつてタコ糸も切断されて天然腸
詰製品は検査を経て包装され出荷されていた。First, 2 at 50 to 60 ° C. in the drying chamber
Dry for 0 minutes, then smoke for 20 minutes at 60 to 70 degrees C in the smoke room, and 70 to 80 degrees C in the steam room.
After 30 minutes of steaming, and after cooling for 30 minutes in the cooling room, the frame carrier is manually stored in the refrigerator while the natural intestinal filling member is in a suspended state. After that, the frame carts are manually taken out, and the stick-hung natural intestinal filling member is manually removed from the sticks. After the rod is hung off, the rod and the empty frame trolley are washed with a shower and reused. Thus, the twisted portion of the removed natural intestinal stuffing member was cold cut, the octopus yarn was also manually cut, and the natural intestinal stuffing product was packaged and shipped after inspection.
【０００４】この従来の天然腸詰製品の製造方法では人
手による作業、すなわち、枠台車の搬送、熱処理ハウス
への出し入れ、天然腸詰部材の棒吊り、棒外し等の作業
が多く、このため作業に熟練を要し、作業員の危険を伴
い、作業時間も長いという問題があつた。また、従来の
天然腸詰製品の製造方法では当然天然腸詰部材に作業員
が接触する機会も多く食品衛生管理上問題があり、しか
も棒吊り状態のまま熱処理等の加工を受けるから、天然
腸詰部材がその重みで下方に引つ張られ棒に接触した
り、互いに接触して白ぬきの原因になつたり、ヅブレが
生じたり、ねじれ部分の延びが発生する問題があつた。
さらに、人手作業と搬送から生じるねじり戻り、これを
修正するタコ糸縛りと、加工後のタコ糸の除去等が必要
であった。In this conventional method for producing a natural intestine-filled product, there are many manual operations, that is, the transportation of the frame carriage, the loading and unloading of the frame carrier, the hanging of the natural intestinal filling member, the removal of the rod, and the like. However, there is a problem in that the worker is in danger and the working time is long. In addition, in the conventional method for producing natural intestinal filling products, naturally there are many opportunities for workers to come into contact with the natural intestinal filling members, which is problematic in food hygiene management. There is a problem in that the weight pulls downwards to contact the rods, contact each other to cause whitening, slippage, and extension of the twisted portion.
Furthermore, twisting back caused by manual work and conveyance, binding of a tacho thread to correct this, and removal of the tacho thread after processing were required.
【０００５】[0005]
【発明が解決しようとする課題】本発明の天然詰腸製品
の連続製造方法は、従来の技術のもつ上記の問題点を解
決しようとするもので、天然腸詰部材の棒吊り、枠台車
を必要とせずに人手による作業を殆んど無くしたので、
作業に熟練をあまり必要とせず、時間的ロスも少なくす
ることが可能になつた。すなわち、天然腸充填工程を経
た天然腸部材はトンネルシャワ−で洗浄してバッケ−ジ
型のスパイラルベルト上に移送され乾燥、燻煙加工さ
れ、燻煙された天然腸詰部材をパッケ−ジ型のスパイラ
ルベルト上で蒸煮し、予冷し、冷却する連続密閉熱処理
工程を経て、さらに連続密閉のまま、切断、検査、包装
の工程へ移送されることによつて従来の工程で必要であ
つた天然腸への充填から熱処理、熱処理から切断への受
け渡しで枠台車の搬送、出し入れ、棒外しおよび吊り
棒、枠台車の洗浄等を不要とした。DISCLOSURE OF THE INVENTION The continuous production method for natural intestinal filling products of the present invention is intended to solve the above-mentioned problems of the prior art and requires a rod suspension of a natural intestinal filling member and a frame carriage. Since most of the manual work was eliminated without doing so,
It does not require much skill for work and it is possible to reduce time loss. That is, the natural intestinal material that has undergone the natural intestinal filling process is washed with a tunnel shower, transferred onto a package type spiral belt, dried, smoked, and smoked, and the smoked natural intestinal stuffing member is packaged. After undergoing a continuous closed heat treatment process of steaming on a spiral belt, precooling, and cooling, the natural intestine that was necessary in the conventional process by being transferred to the process of cutting, inspection, and packaging with the continuous closed No need to transport, move in and out, remove rods, suspend rods, and wash frame trucks by transferring from filling to heat treatment and heat treatment to cutting.
【０００６】しかも、従来の方法では、熱処理ハウスへ
の出し入れに伴い、庫内設定条件下において、立上りロ
ス、切換ロス、排気ロス等があつたが、本発明では天然
腸詰部材が各工程ぎとに設定、保持された熱処理環境中
を連続的に通過することで、されらのロスを最小限と
し、その上、新たな処理データによる最短時間・最高効
率の生産調整が可能となつた。又、連続密閉方式とする
ことで異物混入の危険性を少なくすることが可能となつ
た。Moreover, in the conventional method, there was a rise loss, a switching loss, an exhaust loss, etc. under the set conditions in the storage room when the heat treatment house was taken in and out. By continuously passing through the heat treatment environment set and maintained at, the loss is minimized, and the production time can be adjusted with the new processing data in the shortest time and the highest efficiency. In addition, the continuous sealing method can reduce the risk of foreign matter mixing.
【０００７】本発明の天然腸詰製品の連続製造方法にお
いては、スパイラルベルトの内外周速度差からくる長尺
の天然腸詰部材の詰まり、重なり、引つ張り変形等は、
スパイラルベルト上に天然腸詰部材を蛇行整列すること
により解決した。蛇行整列を行つた後は、搬送コンベヤ
上、およびスパイラルベルト上で各工程の処理を受ける
ので棒吊りによる重力の影響、枠台車移動時の振、動作
業員が触れることによる外力を受けることもなく、それ
らによる変形を無くるすことができる。しかも、スパイ
ラルベルトは平坦なメッシュベルトであるので蛇行状態
で行列された天然腸詰部材は、搬送中に均一に乾燥、燻
煙、蒸煮、予冷、冷却時の熱処理を施すことが可能であ
り、それらの処理効率も一段と向上された。In the continuous method for producing a natural intestinal filling product of the present invention, clogging, overlapping, pulling deformation and the like of a long natural intestinal filling member due to the difference in inner and outer peripheral speeds of the spiral belt are caused.
This has been solved by serpentinely aligning the natural intestinal stuffing member on a spiral belt. After performing the meandering alignment, each process is performed on the conveyor and spiral belt, so it is possible to receive the influence of gravity due to rod hanging, the vibration when the frame truck moves, and the external force caused by the touching of the operating personnel. It is possible to eliminate the deformation caused by them. Moreover, since the spiral belt is a flat mesh belt, the natural intestinal filling member arranged in a meandering state can be uniformly dried, smoked, boiled, pre-cooled, and heat-treated during cooling. The processing efficiency of was also improved.
【０００８】[0008]
【課題を解決するための手段】本発明の天然腸詰製品の
連続製造法は、前記課題を解決するために、図３に示す
ように、天然腸に、原材畜肉類、原料臓器類、原料魚肉
類、調味料、香辛料、食品添加物、結着材料および野菜
・穀類・肉製品・チーズ等副原料の一部または全てを含
む混合物を練り上げたものを充填して、設定した重量で
ねじり、数十個のねじり部分をもった天然腸詰部材を作
り上げる天然腸充填工程と、前記天然腸詰部材を蛇行成
形して搬送コンベア上に蛇行整列させる蛇行整列工程
と、蛇行整列した天然腸詰部材をトンネルシャワーで洗
浄してパッケージ型のスパイラルベルト上で乾燥し、そ
の後パッケージ型のスパイラルベルト上で燻煙し、燻煙
した天然腸詰部材をパッケージ型のスパイラルベルト上
で蒸煮する蒸煮工程と、蒸煮した天然腸詰部材を予防・
冷却する連続密閉熱処理工程と、前記の連続密閉熱処理
工程を経た天然腸詰製品を切断する切断工程と、その後
検査し包装する最終工程によりなることを特徴とする構
成である。In order to solve the above-mentioned problems, the continuous method for producing a natural intestinal filling product of the present invention, as shown in FIG. Filled with a mixture of fish meat, seasonings, spices, food additives, binding materials and a mixture containing a part or all of auxiliary materials such as vegetables, cereals, meat products and cheese, and twisting with a set weight, A natural intestinal filling process for making a natural intestinal stuffing member having several tens of twisted parts, a meandering alignment process for meandering the natural intestinal stuffing member to meander and align it on a conveyor, and a tunnel shower for the natural intestinal stuffing member in a meandering alignment. A steaming process in which the product is washed on the package, dried on a package-type spiral belt, then smoked on the package-type spiral belt, and the smoked natural intestinal filling material is steamed on the package-type spiral belt. , Prevent steamed natural sausage members and
It is characterized by comprising a continuous closed heat treatment step of cooling, a cutting step of cutting the natural intestinal filling product that has undergone the continuous closed heat treatment step, and a final step of inspecting and packaging thereafter.
【０００９】[0009]
【作用】本発明の天然腸詰製品の連続製造方法は、上述
したような構成であるから、まず、天然腸充填工程で原
料畜肉類、原料臓器類、原料魚肉類、調味料、香辛料、
食品添加物、結着材料および野菜・穀類・肉製品・チー
ズ等副原料の一部または全てを含む混合物を練り上げた
ものを天然腸に充填して、設定した重量でねじり、数十
個のねじり部分をもつた天然腸詰部材を作り、前記天然
腸詰部材をトンネルシャワーで洗浄してパッケージ型の
スパイラルベルト上で乾燥し、その後パッケージ型のス
パイラルベルト上で燻煙し、燻煙した天然腸詰部材をパ
ッケージ型のスパイラルベルト上で蒸煮し、蒸煮した天
然腸詰部材を予冷・冷却する連続密閉熱処理工程が施さ
れる。連続密閉熱処理工程を経た天然腸詰製品が連続的
に製造される。Since the method for continuously producing a natural intestinal filling product of the present invention has the above-mentioned constitution, first, in the natural intestinal filling step, raw material meats, raw organs, raw fish meats, seasonings, spices,
A mixture of food additives, binding materials, and some or all of the auxiliary materials such as vegetables, cereals, meat products, cheese, etc. is kneaded into a natural intestine, which is then twisted at a set weight and tens of twists. Make a natural intestinal stuffing member having a portion, wash the natural intestinal stuffing member with a tunnel shower and dry it on a package-type spiral belt, then smoke on the package-type spiral belt to remove the smoked natural intestinal stuffing member. A continuous closed heat treatment process of pre-cooling and cooling the steamed natural intestinal stuffing member is performed by steaming on a package-type spiral belt. A natural intestinal filling product is continuously manufactured through a continuous closed heat treatment process.
【００１０】[0010]
【実施例】本発明の天然腸詰製品の連続製造方法の一実
施例を図１について説明すると、この天然腸詰製品の連
続製造方法は、天然腸に、原料畜肉類、原料臓器類、原
料魚肉類、調味料、香辛料、食品添加物、結着材料およ
び野菜・穀類・肉製品・チーズ等副原料の一部または全
てを含む混合物を練り上げたものを充填して、設定した
重量でねじり、数十個のねじり部分１１をもつた天然腸
詰部材１を作り上げる天然腸充填と、前記天然腸詰部材
１を蛇行成形して搬送コンベア２に受け入れ、蛇行状態
のまま合流制御され、搬送コンベア２上に蛇行整列され
る蛇行整列と、前記蛇行整列した天然腸詰部材１をトン
ネルシヤワ−３で洗浄してパッケ−ジ型のスパイラルベ
ルト４１、４２上で５０乃至８０度Ｃで燻煙を経て、燻
煙した天然腸詰部材１をパッケ−ジ型のスパイラルベル
ト４４上で６０乃至９０度Ｃで蒸煮した後パッケ−ジ型
の多段式コンベア４５中で、水シャワ−により予冷が施
される。EXAMPLE An example of the continuous production method for natural intestinal filling products according to the present invention will be described with reference to FIG. 1. This continuous production method for natural intestinal filling products is based on natural intestines, raw animal meat, raw organs, raw fish meat. , Seasonings, spices, food additives, binding materials, and a mixture containing a part or all of auxiliary materials such as vegetables, cereals, meat products, cheese, etc. are kneaded and filled with a set weight and twisted for several tens. A natural intestinal filling member 1 having individual twisted portions 11 is formed, and the natural intestinal filling member 1 is meandering-molded and received by a conveyor 2. The conveyor 2 is controlled to merge in a meandering state, and is meandered on the conveyor 2. The meandering alignment described above is performed, and the natural inoculation member 1 that is meanderingly aligned is washed with a tunnel shower -3, smoked at 50 to 80 ° C. on the package type spiral belts 41 and 42, and then smoked. Bowel part 1 package - in multistage conveyor 45 di type, water shower - - package after cooking in the spiral belt 44 on at 60 to 90 ° C di-type by pre-cooling is performed.
【００１１】この予冷によつて天然腸詰部材1 の表面に
付着した異物を迅速に流れ落とすとともに次の冷却に要
する熱エネルギー量も少なくすることが出来る。予冷後
パッケージ型のスパイラルコンベヤ４６上で、冷却す
る。前記乾燥・燻煙・蒸煮・予冷・冷却からなる連続密
閉熱処理工程で連続密閉熱処理が施される。さらに、連
続密閉熱処理工程を経た天然腸詰製品を切断する切断工
程をへて、検査し包装する最終工程を経て天然腸詰製品
が製造される。前述のように、本発明は、天然腸充填工
程、蛇行整列工程、連続密閉熱処理工程および最終工程
よりなることを特徴とする構成であり、従来の技術で述
べたタコ糸り縛などの人てによる作業は必要としないも
のである。なお、天然腸詰製品の連続製造方法のこの一
実施例では、天然腸詰部材１は前記スパイラルベルト４
１上では第一段階の乾燥処理を受け、スパイラルベルト
４２上では第二段階の乾燥処理を受ける。さらに、スパ
イラルベルト４３上では燻煙処理、スパイラルベルト４
４上では蒸煮処理、多段式コンベア４５上では予冷処
理、スパイラルベルト４６上では冷却処理をそれぞれ受
け、連続密閉熱処理が終了する。By this pre-cooling, the foreign matter attached to the surface of the natural intestinal stuffing member 1 can be quickly flowed down, and the amount of heat energy required for the next cooling can be reduced. After precooling, it is cooled on a package type spiral conveyor 46. Continuous closed heat treatment is performed in the continuous closed heat treatment process consisting of drying, smoking, steaming, pre-cooling and cooling. Further, a natural intestinal filling product is manufactured through a cutting process of cutting the natural intestinal filling product that has undergone the continuous closed heat treatment process and a final process of inspecting and packaging. As described above, the present invention is characterized by comprising a natural intestinal filling step, a meandering alignment step, a continuous closed heat treatment step, and a final step. The work by is not necessary. In addition, in this embodiment of the continuous production method of the natural intestinal filling product, the natural intestinal filling member 1 is the spiral belt 4 described above.
1 is subjected to the first stage drying process, and the spiral belt 42 is subjected to the second stage drying process. In addition, smoking is done on the spiral belt 43, and the spiral belt 4
4, the steaming process, the pre-cooling process on the multi-stage conveyor 45, and the cooling process on the spiral belt 46 are respectively performed, and the continuous closed heat treatment is completed.
【００１２】以下、天然腸詰製品の連続製造方法の変一
実施例の構成、作用、効果をより詳細に説明する。本発
明では、従来行われていた天然腸詰部材の棒吊り、枠台
車、タコ糸縛り等を必要とせずに人手による作業を殆ん
ど無くしたため、作業に熟練をあまり必要とせず、製造
時の時間的ロスも少なくなることが可能になつた。すな
わち、天然腸充填工程を経た天然腸詰部材１は蛇行成形
され、搬送コンベヤ２上に受け入れ蛇行状態のまま合流
制御され、搬送コンベヤ２上に蛇行整列が施される。行
列された天然腸詰部材１はトンネルシャワー３で洗浄し
てパッケージ型のスパイラルベルト４１乃至４３上に移
送され前述したように乾燥、燻煙が施される。The structure, function, and effect of a modified embodiment of the method for continuously producing natural intestinal filling products will be described in more detail below. In the present invention, since almost no manual work is required without the need for conventional rod suspension of natural intestinal stuffing members, frame carts, octopus thread binding, etc., less skill is required for work, and It has become possible to reduce time loss. That is, the natural intestinal filling member 1 that has undergone the natural intestine filling process is meandered, and is merged and controlled on the transport conveyor 2 while being in a serpentine state, and is meandered on the transport conveyor 2. The lined natural intestinal packing members 1 are washed by the tunnel shower 3, transferred onto the package type spiral belts 41 to 43, and dried and smoked as described above.
【００１３】さらに、燻煙した天然腸詰部材１を前述し
たようにパッケージ型のスパイラルベルト４４上で蒸煮
し、パッケージ型多段式コンベヤ４５中で予冷を受け、
パッケージ型スパイラルコンベア４６上で冷却が施され
る連続密閉熱処理工程を経ることによつて、従来の工程
で必要とした天然腸への充填から熱処理、熱処理から切
断への受け渡しで枠台車の搬送、出し入れ、棒外しおよ
び吊り棒、枠台車の洗浄等の作業を不要とし、処理工程
における熱量の損失を少なくすることが可能となつた。
この連続密閉熱処理工程を経た天然腸詰製品は切断工程
で切断機で切断した後、検査し包装する最終工程をへて
出荷される。Further, the smoked natural intestinal filling member 1 is steamed on the package type spiral belt 44 as described above, and is pre-cooled in the package type multistage conveyor 45,
By passing through the continuous closed heat treatment process in which cooling is performed on the package type spiral conveyor 46, the frame carriage is transferred by handing from natural intestine filling to heat treatment and heat treatment to cutting, which is required in the conventional process, It is possible to reduce the loss of heat quantity in the treatment process by eliminating the work of putting in and out, removing the rod, washing the hanging rod, and cleaning the frame cart.
The natural intestinal filling product that has undergone the continuous closed heat treatment step is cut by a cutting machine in the cutting step, and then shipped after the final step of inspecting and packaging.
【００１４】本発明の天然腸詰製品の連続製造方法の実
施例においては、スパイラルベルト４１、４２、４３、
４４、４６の内外周速度差に起因する長尺の天然腸詰部
材１の詰まり、重なり、引つ張り変形等はスパイラルベ
ルト上に天然腸詰部材１を蛇行整列することにより解決
した。天然腸詰部材1 は、蛇行整列を行った後は搬送コ
ンベヤ２、スパイラルベルト４１、４２、４３、４４、
４６及び多段式コンベア４５上で連続密閉熱処理を受け
るもので棒吊りによる重力の影響、枠台車移動時の振
動、人が触れることによる外力を受けることもなく、そ
れ等による変形を無くすることができる。しかも、各ス
パイラルベルト４１、４２、４３、４４、４６及び多段
式コンベア４５は平坦なメッシュベルトであるので、蛇
行状態で行列された天然腸詰部材は搬送中に均一に乾
燥、燻煙、蒸煮、予冷、冷却等の連続密閉熱処理を施す
ことが可能であり、それらの処理効率も一段と向上し
た。特に、燻煙処理中に表面が均一に乾燥されるので白
ぬきは従来の方法に較べかなり減少するものである。な
お、トンネルシャワー３の洗浄、及び各パッケージ内の
スパイラルベルト４１、４２、４３、４４、４６及び多
段式コンベア４５は自動洗浄装置（図示せず。）をもつ
ており、常時リターン洗浄を行なうようになつているか
ら加工処理物、すなわち、天然腸詰部材は衛生的に加工
処理される。In the embodiment of the continuous production method for natural intestinal filling products of the present invention, the spiral belts 41, 42, 43,
Clogs, overlaps, and tensile deformations of the long natural intestinal packing member 1 due to the difference in inner and outer peripheral speeds of 44 and 46 were solved by arranging the natural intestinal packing member 1 in a meandering manner on a spiral belt. After carrying out the meandering alignment, the natural intestinal filling member 1 carries the conveyor 2, spiral belts 41, 42, 43, 44,
46 and a multi-stage conveyor 45, which are subjected to continuous closed heat treatment, and are free from the influence of gravity due to rod suspension, vibration when moving the frame carriage, and external force due to human touch, and can eliminate deformation due to such. it can. Moreover, since the spiral belts 41, 42, 43, 44, 46 and the multi-stage conveyor 45 are flat mesh belts, the natural intestinal packing members lined up in a meandering state are uniformly dried, smoked, and steamed during transportation. It is possible to perform continuous closed heat treatments such as pre-cooling and cooling, and the treatment efficiency has been further improved. In particular, the white spots are considerably reduced as compared with the conventional method because the surface is uniformly dried during the smoke treatment. The tunnel shower 3 is washed, and the spiral belts 41, 42, 43, 44, 46 and the multi-stage conveyor 45 in each package have an automatic washing device (not shown) so that return washing is always performed. Therefore, the processed product, that is, the natural intestinal filling member is processed in a sanitary manner.
【００１５】[0015]
【発明の効果】本発明の天然腸詰製品の連続製造方法
は、前述したような構成であるから従来の天然腸詰製品
の製造方法で行われた人手による作業、すなわち、枠台
車の搬送、熱処理ハウスへへの出し入れ、天然腸詰部材
の棒吊り、棒外し及び吊り棒、枠台車の洗浄等の必要が
なく、このため作業に熟練の必要がなく、作業員の危険
度および作業時間を少なくする効果がある。また、乾
燥、燻煙、蒸煮、予冷、冷却等の熱処理工程はパッケ−
ジ中で行なうから連続密閉処理を可能とし、異物の混入
がなく、かつ、処理における熱量ロスを少なくし、当然
天然腸詰部材に作業員が接触することもなく、しかも殺
菌温度範囲内での処理であるから食品衛生管理上の問題
も軽減されることとなつた。さらに、棒吊りによる重力
の影響、枠台車移動時の振動、人がふれることによる外
力を受けることもなく、それらによる変形を無くするこ
とができ、丸みをもつた状態のまま加工でき、均一な天
然腸詰製品の製造を可能としその商品価値も一段と向上
するものである。EFFECTS OF THE INVENTION Since the method for continuously producing a natural intestinal filling product according to the present invention has the above-mentioned structure, it is a manual work performed by the conventional method for producing a natural intestinal filling product, that is, transportation of a frame carriage and a heat treatment house. There is no need to put it in or take it out, to hang a natural intestinal stuffing member with a rod, to remove a rod, to wash a hanging rod, or with a frame cart. There is. In addition, the heat treatment processes such as drying, smoking, steaming, pre-cooling, and cooling are packaged.
Since it is carried out in a vacuum chamber, continuous sealing is possible, there is no contamination of foreign substances, the heat loss in the process is small, and there is no need for workers to come into contact with the natural intestinal filling material, and the process is within the sterilization temperature range. Therefore, food hygiene management problems will be alleviated. Furthermore, it is possible to eliminate deformation due to the influence of gravity due to rod suspension, vibration when moving the frame cart, and external force caused by human touching, and it is possible to process with a rounded state It enables the production of natural intestinal filling products and further enhances their commercial value.
【００１６】また、天然腸詰部材を蛇行整列してスパイ
ラルベルト上に移行するので、内外周速度差からくるス
パイラルベルトのちぢみが天然腸詰部材を動かしてくれ
ることで、天然腸詰製品のスパイベルト跡を消す作用が
あり、さらに商品価値が向上する。Further, since the natural intestinal stuffing member is arranged in a meandering manner and moved onto the spiral belt, the twist of the spiral belt caused by the difference in the inner and outer peripheral speeds moves the natural intestinal stuffing member, so that the traces of the spy belt of the natural intestinal stuffing product are removed. Has the effect of erasing, further improving the commercial value.
【００１７】しかも、天然腸充填工程、蛇行整列工程、
乾燥、燻煙、蒸煮、予冷、冷却の連続密閉熱処理工程、
切断工程、検査、包装の最終工程等を主コンピュタ−の
指令に従つて作動するようにすれば、工程制御や諸動作
も正確に行われ、各工程は全体的に調和されて総括管理
され、高度の自動化ができ、安全性も非常に高いものと
なり、天然腸詰製品の高品質の維持ならびに生産性の向
上にも寄与するものである。Moreover, the natural intestinal filling process, the meandering alignment process,
Continuous closed heat treatment process of drying, smoking, steaming, pre-cooling, cooling,
If the cutting process, inspection, final process of packaging, etc. are operated according to the instructions of the main computer, process control and various operations are also performed accurately, and each process is coordinated as a whole and managed comprehensively, It can be highly automated and has a very high level of safety, which will contribute to maintaining the high quality of natural intestinal filling products and improving productivity.
【００１８】さらに、天然腸詰製品の連続製造方法によ
れば、多数のスパイラルベルトを採用しているから長手
方向の長さ、従来の製造方法に較べて著しく短いため、
全処理工程の占有面積が少なくてすみ、この製造方法を
実施する工場の立地条件が非常によくなることにもな
る。Further, according to the continuous production method of natural intestinal filling products, since a large number of spiral belts are adopted, the length in the longitudinal direction is remarkably short as compared with the conventional production method.
The area occupied by all the processing steps is small, and the location of the factory where this manufacturing method is implemented is greatly improved.
【図１】本発明の天然腸詰製品の連続製造方法の一実施
例の工程フロ−の部分説明図である。FIG. 1 is a partial explanatory view of a process flow of an embodiment of a continuous method for producing a natural intestinal filling product of the present invention.
【図２】図１の矢印Ａ部分の拡大図である。FIG. 2 is an enlarged view of a portion indicated by arrow A in FIG.
【図３】本発明の天然腸詰製品の連続製造方法の一実施
例の工程フロ−の説明図である。FIG. 3 is an explanatory view of a process flow of an embodiment of a continuous method for producing a natural intestinal filling product of the present invention.
１・・・天然腸詰部材 １１・・・ねじり部分 ２・・・搬送コンベヤ ３・・・トンネルシャワー ４１・・・スパイラルベルト ４２・・・スパイラルベルト ４３・・・スパイラルベルト ４４・・・スパイラルベルト ４５・・・多段式コンベア ４６・・・スパイラルベルト。 1 ... Natural intestinal filling member 11 ... Twisted portion 2 ... Conveyor conveyor 3 ... Tunnel shower 41 ... Spiral belt 42 ... Spiral belt 43 ... Spiral belt 44 ... Spiral belt 45 ... Multi-stage conveyor 46 ... Spiral belt.
Claims (1)
料魚肉類、調味料、香辛料、食品添加物、結着材料およ
び野菜．穀類．肉製品．チ−ズ等副原料の一部または全
てを含む混合物を練り上げたものを充填して、設定した
重量でねじり、数十個のねじり部分をもつた天然腸詰部
材を作り上げる天然腸充填工程と、前記天然腸詰部材を
蛇行生成して搬送コンベア上に蛇行整列させる蛇行整列
工程と、蛇行整列した天然腸詰部材をトンネルシャワ−
で洗浄してパッケ−ジ型のスパイラルベルト上で乾燥
し、その後パツケ−ジ型のスパイラルベルト上で蒸煮
し、蒸煮した天然腸詰部材を予冷・冷却する連続密閉熱
処理工程と、前記の連続密熱処理工程を経た天然腸詰製
品を切断工程と、その後検査し包装する最終工程よりな
ることを特徴とする天然腸詰製品の連続製造方法。1. A natural intestine containing raw animal meat, raw organs, raw fish meat, seasonings, spices, food additives, binding materials and vegetables. Cereals. Meat products. A natural intestinal filling step of filling a mixture obtained by kneading a mixture containing a part or all of auxiliary materials such as cheese and twisting at a set weight to make a natural intestinal filling member having several tens of twisted portions; A meandering alignment step of generating a meandering natural intestinal blocking member in a meandering manner on a conveyor, and a tunnel shower for the natural intestinal blocking member in the meandering alignment.
And then dried on a package type spiral belt, then steamed on a package type spiral belt, and a continuous closed heat treatment step of pre-cooling and cooling the steamed natural intestinal sealing member, and the continuous dense heat treatment described above. A method for continuously producing a natural intestinal filling product, which comprises a cutting process of the natural intestinal filling product that has passed through the steps and a final step of inspecting and packaging the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21341595A JP3527327B2 (en) | 1995-08-22 | 1995-08-22 | Continuous production method of natural intestinal filling products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21341595A JP3527327B2 (en) | 1995-08-22 | 1995-08-22 | Continuous production method of natural intestinal filling products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0956325A true JPH0956325A (en) | 1997-03-04 |
| JP3527327B2 JP3527327B2 (en) | 2004-05-17 |
Family
ID=16638856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21341595A Expired - Fee Related JP3527327B2 (en) | 1995-08-22 | 1995-08-22 | Continuous production method of natural intestinal filling products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3527327B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819935A (en) * | 2017-02-09 | 2017-06-13 | 深圳市奥途迪赛自动化设备有限公司 | A kind of sausage food automatic production line |
-
1995
- 1995-08-22 JP JP21341595A patent/JP3527327B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819935A (en) * | 2017-02-09 | 2017-06-13 | 深圳市奥途迪赛自动化设备有限公司 | A kind of sausage food automatic production line |
| CN106819935B (en) * | 2017-02-09 | 2024-06-04 | 佛山恒道致极科技有限公司 | Automatic production line for sausage food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3527327B2 (en) | 2004-05-17 |
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