KR102675728B1 - Fish cake noodles manufacturing apparatus and fish cake noodles manufacturing method, and fish cake noodles manufactured thereby - Google Patents

Abstract

The present invention is a hopper-type agitator filled with mixed fish cake noodle material, an injection-type noodle-making machine connected to the lower part of the hopper-type agitator and formed in the horizontal direction and injecting the fish cake material in the form of noodle strings, and a noodle-making machine injected from the injection-type noodle-making machine. It includes a rotary heat tube for applying primary steam to the fish cake noodle, and the fish cake noodle injected from the injection-type noodle maker is seated on the rotary heat tube and rotated while being heated by the primary steam. Fish cake noodle manufacturing. It's about devices.

Description

Fish cake noodles manufacturing apparatus and fish cake noodles manufacturing method, and fish cake noodles manufacturing method, and fish cake noodles manufactured thereby}

The present invention relates to a fish cake noodle manufacturing apparatus, a fish cake noodle manufacturing method, and fish cake noodles produced thereby. To be described in more detail, the present invention relates to the manufacture of fish cake noodles that are injected in the form of noodle strings and subjected to a steam process to increase the texture and flavor of the noodle strings. It relates to a device, a method for manufacturing fish cake noodles, and fish cake noodles produced thereby.

In general, fish cake is a processed fish product made from fish meat as the main ingredient. It is manufactured by adding salt to fish meat to make a dough, adding various auxiliary ingredients, and then steaming, boiling, baking, or frying.

The fish cake prepared as above uses fish meat as its main ingredient, so it not only has a high digestion and absorption rate and excellent taste, but is also rich in protein and calcium, and has low calories and fat.

In addition, fish cake has a variety of types, forms, and application methods, and its cooking method is simple, so it is used in a variety of dishes. It is cheaper than other animal protein foods, so it is a food favored by the common people.

Another example of cooking fish cakes is fish cake noodles.　Fish cake noodle is made by mixing fish meat with auxiliary ingredients such as starch, salt and other seasonings and then processing it into the form of noodles. It is different from commercially sold square fish cakes that are sliced into noodles.

These fish cake noodles are consumed after cooking through a heating method of pouring water and boiling.

These conventional fish cake noodles lack elasticity and chewiness, making it difficult to enjoy the same chewy texture as other conventional noodles, and have the problem of being prone to breaking due to lack of elasticity.

Korean Patent Publication No. 2020-0043631

The purpose of the present invention is to provide a fish cake noodle manufacturing apparatus and a fish cake noodle manufacturing method that are elastic, do not break easily, and form a chewy texture, and fish cake noodles produced thereby.

The present invention is a hopper-type agitator filled with mixed fish cake noodle material, an injection-type noodle-making machine connected to the lower part of the hopper-type agitator and formed in the horizontal direction and injecting the fish cake material in the form of noodle strings, and a noodle-making machine injected from the injection-type noodle-making machine. It includes a rotary heat tube for applying primary steam to the fish cake noodle, and the fish cake noodle injected from the injection-type noodle maker is seated on the rotary heat tube and rotated while being heated by the primary steam. Fish cake noodle manufacturing. Provides a device.

The rotatable heat pipe unit may include a heat pipe body having a cylindrical circumference, a heat pipe central axis formed inside the heat pipe body to rotate the heat pipe body, and a steam generator that generates steam from the inside of the heat pipe body.

A spacing member may be further formed on the peripheral surface of the heat barrel body.

The present invention further includes a steam injection device formed in the form of a spray nozzle that sprays steam emulsion, which is secondary steam, onto the fish cake noodles from above the rotary heat tube, and the steam injection device moves along the rotary heat tube. By spraying the steam emulsion, the fish cake noodles can be separated from the rotary heat tube.

The injection-type noodle maker includes a noodle maker housing formed in a horizontal direction, an injection central axis formed in a horizontal direction at the center of the noodle maker housing, an injection motor unit formed behind the injection central axis, and a spiral injection member formed around the injection central axis. And it may include an injection nozzle portion formed in front of the injection central axis.

The hopper-type agitator may include a hopper housing formed in the shape of a hopper, a hopper central axis formed in a vertical direction on the inside of the hopper housing, and a spiral filling member whose diameter and spacing decrease from top to bottom around the hopper central axis. You can.

The present invention includes a material preparation process in which a thawing process of the material is performed, a mixing process in which the thawed surimi is chopped and auxiliary ingredients are mixed after going through the material preparation process, and a filling process performed in a hopper-type stirrer after the mixing process. And, an injection process performed in an injection-type noodle making machine that is formed in the horizontal direction and injects fish cake material in the form of noodle strings as a process of injecting the material that has gone through the filling process, and fish cake injected from the rotary heat tube after going through the injection process. A method for manufacturing fish cake noodles is also provided, which includes a primary steam process of adding steam to the noodles.

The present invention may further include a secondary steam process performed in a steam injection device that sprays steam emulsion on the fish cake noodles moving along the rotary heat tube.

In the mixing process, the surimi pollack surimi and the auxiliary ingredients salt, potato starch, modified starch, soy protein, soybean oil, green onion oil, and sugar may be added.

In the mixing process, turmeric powder may be additionally added to the auxiliary materials.

In the mixing process, sea chrysanthemum extract, beta-glucan powder, and milk protein hydrolyzate may be additionally added to the auxiliary materials.

The present invention also provides fish cake noodles, characterized in that they are manufactured by the fish cake noodle manufacturing method.

The present invention is a fish cake noodle manufacturing device and a fish cake noodle manufacturing method in which the fish cake noodles injected from the injection nozzle part are injected in the form of noodle strings and then go through a primary steam process and a secondary steam process to form an elastic, resistant to breakage and chewy texture. There is an effect of providing a method and fish cake noodles produced thereby.

Figure 1 is a block diagram of the fish cake noodle manufacturing apparatus of the present invention.
Figure 2 is a schematic front cross-sectional view showing a hopper-type stirrer, an injection-type noodle maker, a rotary heat tube, and a steam injection device among the fish cake noodle manufacturing apparatus of the present invention.
Figure 3 is a schematic perspective view showing a modified example of the rotary heat tube being applied.
Figure 4 is a flow chart showing the method of manufacturing fish cake noodles of the present invention.

Hereinafter, various embodiments of the present invention will be described with reference to specific embodiments shown in the attached drawings. Differences in the embodiments are not mutually exclusive and should be understood complexly, and without departing from the spirit and scope of the present invention, the specific shape, structure and characteristics described in relation to the embodiments are different from other embodiments. It can be implemented as:

The positions or arrangements of individual components according to embodiments of the present invention can be changed and should be understood as a combination of the drawings, and similar reference numbers in the drawings may indicate the same or similar functions across various aspects, including length and area, Thickness and its specific shape may be exaggerated for convenience of explanation.

Each unit, module, part, member or arbitrary structure for which sub-elements are not described is assumed to include or can include typical sub-elements to have the respective assigned functions, and is limited to the sub-elements or detailed structures shown in the drawings. I don't do it.

Components shown but whose description is omitted due to general content should be understood as being inherent in the detailed description of the embodiments.

Figure 1 is a block diagram of the fish cake noodle manufacturing apparatus of the present invention, and Figure 2 is a schematic front cross-sectional view showing a hopper-type stirrer, an injection-type noodle maker, a rotary heat tube, and a steam injection device among the fish cake noodle manufacturing apparatus of the present invention.

The present inventor's fish cake noodle manufacturing apparatus includes a thawing chamber 100 for thawing pollack surimi, raw materials such as pollack surimi thawed in the thawing chamber 100, potato starch, modified starch, soy protein, soybean oil, green onion oil, sugar, and turmeric powder. , a blender 150 in which a process of mixing auxiliary materials such as sea chrysanthemum extract, beta-glucan powder, and milk protein hydrolyzate is carried out, a hopper-type stirrer 200 filled with the blended fish cake noodle material (10-1), and the hopper. An injection-type noodle making machine 250 is connected to the lower part of the type stirrer 200 and is formed in the horizontal direction and injects the fish cake noodle material 10-1 in the form of noodle strings, and the fish cake noodles injected from the injection-type noodle making machine 250 ( 10) a rotary heat tube 300 for applying primary steam, a steam injection device 350 for applying secondary steam, and fish cake steamed with the rotary heat tube 300 and the steam injection device 350. A right-angle cutter 400 for cutting the noodles 10, a thermoforming packaging machine 450 for packaging the fish cake noodles 10 cut by the right-angle cutter 400, and a fish cake packaged in the thermoforming packaging machine 450. A water sterilizer 500 for sterilizing the noodles 10, a metal detector 550 for detecting metal in the fish cake noodles 10 sterilized in the water sterilizer 500, and the fish cake passing through the metal detector 550. It includes a weight sorter 600 that measures the weight of the noodles 10, and an outer packaging device 650 that externally packages the fish cake noodles 10 selected in the weight sorter 600.

An injection-type noodle-making machine 250 is formed below the hopper-type stirrer 200, and a rotary-type noodle-making machine 250 is formed adjacent to the injection-type noodle-making machine 250. A steam injection device 350 is formed above.

The hopper-type agitator 200 includes a hopper housing 212 formed in the shape of a hopper, a hopper central axis 214 formed in a vertical direction inside the hopper housing 212, and centered around the hopper central axis 214. It includes a spiral filling member 216 whose diameter and spacing decrease from top to bottom.

The hopper housing 212 serves as a place where the fish cake noodle material 10-1 introduced from the top gathers, and the spiral filling member 216 rotates around the hopper central axis 214 to fill the fish cake noodle material 10 -1) It has the effect of filling downward.

The injection-type noodle maker 250 includes a noodle maker housing 251 formed in a horizontal direction, an injection center axis 252 formed horizontally and elongated from the center of the noodle maker housing 251, and a rear side of the injection center axis 252. It includes an injection motor unit 254 formed in, a spiral injection member 256 formed around the injection central axis 252, and an injection nozzle unit 258 formed in front of the injection central axis 252.

The spiral injection member 256 is formed so that the spacing between spiral shapes gradually decreases in the direction from the injection motor unit 254 to the injection nozzle unit 258.

When the injection motor unit 254 is operated, the injection central axis 252 rotates and the fish cake noodle material 10-1 delivered from the hopper housing 212 is moved in the direction of the injection nozzle unit 258 by the spiral injection member 256. extrude.

A plurality of nozzles having a circular or polygonal cross-section are formed in the injection nozzle unit 258, so that the fish cake noodles 10 are injected in the horizontal direction in the form of noodles.

The rotatable heat pipe portion 300 includes a heat pipe body 312 having a roughly cylindrical circumference, a heat pipe central axis 314 formed inside the heat pipe body 312 to rotate the heat pipe body 312, and It includes a plurality of steam generators 316 formed inside the heat barrel body 312 to generate steam.

The fish cake noodles 10 injected from the injection nozzle unit 258 are seated on the heat tube body 312 and rotated while attached to the heat tube body 312 as the heat tube body 312 rotates. At this time, the temperature of the heating tube body 312 is maintained at 90 to 93 degrees Celsius by the steam sprayed from the steam generator 316 formed on the inside of the heating tube body 312.

The steam injection device 350 is formed in the form of a spray nozzle above the rotary heat tube 300, and sprays the steam emulsion on the fish cake noodles 10 moving along the rotatable heat tube 300.

When the steam emulsion is sprayed, the fish cake noodles 10 are separated from the heat tube body 312 and moved to the cutting process.

The present invention has the effect of preventing the fish cake noodles (10) from sticking to each other, making the fish cake noodles (10) elastic and resistant to breakage while passing through the rotary heat tube (300) and the steam injection device (350), and forming a chewy texture. The effect occurs.

Figure 3 is a schematic perspective view showing a modified example of the rotary heat tube being applied.

A modification example (300-1) of the rotary heat pipe unit includes a protruding spacer member 382 formed at regular intervals on the circumferential surface of the heat pipe body 312, and a steam formed below the heat pipe body 312. The emulsion liquid collection container 384 is a feature, and the rest is the same as the steam injection device 350 of FIG. 3, so the description will focus on the features.

The spacing member 382 is not formed horizontally on the peripheral surface of the heat tube body 312 but is inclined forward.

The spacing member 382 is formed to prevent the fish cake surface 10, which is attached and moved to the heat tube body 312, from being easily separated from the heat tube body 312 even when the steam emulsion is sprayed. That is, the fish cake noodle 10, which is injected from the injection nozzle unit 258 and seated on the heat tube body 312, is spaced from the heat tube body 312 at regular intervals by the spacing member 382, thereby injecting the steam. It can be easily separated from the heat barrel body 312 by the steam emulsion sprayed from the device 350.

In addition, the spacing member 382 is formed to be inclined forward, so that some of the steam emulsion sprayed from the steam injection device 350 onto the fish cake surface 10 moves along the inclined surface of the spacing member 382, thereby forming the emulsion reservoir 384. falls on

In the present invention, the fish cake noodles 10 injected from the injection nozzle unit 258 are injected in the form of noodle strings and then go through the fifth step (S500), which is the first steam process, and the sixth step (S600), which is the second steam process. This creates the effect of providing a fish cake noodle manufacturing device, a fish cake noodle manufacturing method, and fish cake noodles produced thereby, which are elastic, do not break easily, and form a chewy texture.

Figure 4 is a flow chart showing the method of manufacturing fish cake noodles of the present invention.

The present invention's fish cake noodle manufacturing method includes a first step (S100), which is a material preparation process in which a thawing process is performed after selecting and weighing the ingredients, and a second step (S100), which is a mixing process that is performed after going through the first step (S100). S200), a transfer process that proceeds after the second step (S200), a third step (S300), which is a transfer and filling process for filling the transferred material, and a transfer process that proceeds after the third step (S300), The fourth step (S400), which is an injection process for injecting fish cake material in the form of noodle strings, and the fifth step (S500), which is a primary steam process for adding steam to the injected noodle strings, which is performed after the fourth step (S400). , the sixth step (S600), which is a secondary steam process performed after the fifth step (S500), and the seventh step (S700), which is a cutting and packaging process performed after the sixth step (S600). , the eighth step (S800), which is a sterilization process performed after the seventh step (S700), and the ninth step (S900), which is a metal detection process performed after the eighth step (S800). The 10th step (S1000), which is a weight sorting process performed after the 9th step (S900), the 11th step (S1100), which is an external packaging process performed after the 10th step (S1000), and the 11th step (S1100) It includes the twelfth step (S1200), which is a shipping process that proceeds after step (S1100).

The material preparation process, which is the first step (S100), is carried out in the thawing room 100, and includes raw materials such as pollack surimi, potato starch, modified starch, soy protein, soybean oil, green onion oil, sugar, turmeric powder, and seaweed added to the raw materials. It is a process of screening whether foreign substances are included in auxiliary materials such as extracts, beta-glucan powder, and milk protein hydrolyzate, and thawing pollack surimi at -3 to -4 degrees Celsius.

The pollack surimi is low in fat, high in protein, has a light taste, and contains a balanced amount of calcium, phosphorus, iron, etc., making it suitable as a nutritional food for children and the elderly.

The potato starch increases the elasticity of the material, improves emulsifying power, improves weight increase effect, and improves color.

The modified starch is a product in which the properties of starch are modified by chemically or physically treating starch, and acetic acid starch, pregelatinized waxy corn starch, phosphoric acid starch, hydroxypropylated tapioca starch, etc. may be used.

The turmeric powder is a functional material to increase the unique fish flavor and nutritional value of surimi, and when the turmeric powder is added, the color and nutritional value increase. The curcumin component in turmeric helps prevent and improve vascular disease by lowering the body's cholesterol levels, and promotes liver function and detoxification.

The sea chrysanthemum extract helps reduce body weight, body fat, visceral and subcutaneous fat, and has the effect of improving blood sugar.

The Haeguk (Aster spathulifolius) is a perennial herb of the dicotyledonous plant Campanula Asteraceae and grows on the seashore, so it is also called seaside soup.

In the private sector, the young leaves of the sea chrysanthemum are used for food, and the whole plant is used for diabetes, cystitis, etc. It is also used as an ornamental bonsai by taking advantage of its strong vitality and lignifying properties that do not die in winter.

The Haeguk extract is obtained by drying Haeguk harvested in July and August in the sunlight for 3 days and then crushing Haeguk to 30 to 50 mesh and mixing it with licorice at a weight ratio of 10:1 and water at a weight ratio of 3 to 6 times. Extract by boiling in a bath at a temperature of 100 to 100 degrees Celsius to reach a final volume of 1 liter, filter through a 0.1 to 10 μm filter, and then use a 5 to 10-fold rotary evaporator for 24 or 60 hours at a temperature of 60 to 80 degrees Celsius. Obtained by concentrating under reduced pressure and cooling to 30°C or lower.

The sea cucumber extract improves the flavor and color of fish cake noodles.

The beta-glucan powder is a functional food that helps improve immune function. Beta-glucan is a general term for polysaccharides in which glucose is polymerized around -1,3 chemical bonds. It refers to the cell walls or cells of microorganisms such as mushrooms and yeast. There are microbial beta-glucans produced by separating them from exopolysaccharides, and vegetable beta-glucans produced by extracting dietary fiber from grains such as barley and oats.

The beta-glucan powder improves the taste and aroma of fish cake noodles.

The milk protein hydrolyzate is also called lactium and is made by hydrolyzing casein isolated from skim milk. It reduces the increase in blood pressure and secretion of stress hormones due to stress, helps maintain emotional stability, and improves the quality of life. Helpful.

The milk protein hydrolyzate improves the color and flavor of fish cake noodles.

The mixing process, which is the second step (S200), is carried out in a mixing machine 150 equipped with a vacuum ball cutter, and is performed through a vacuum ball cutter by cutting the thawed surimi into small pieces and mixing auxiliary ingredients.

The mixing is carried out by the process of a set ball cutter. Pollack surimi is added in an amount of 50 to 70% by weight relative to the product weight, and additives include 10 to 15% by weight of potato starch, 3 to 5% by weight of modified starch, and 3 to 5% by weight of soy protein. Weight %, soybean oil 3 to 5% by weight, green onion oil 1 to 3% by weight, sugar 1 to 3% by weight, turmeric powder 1 to 3% by weight, sea chrysanthemum extract 1 to 3% by weight, beta-glucan powder 1 to 3% by weight, and milk protein. 1 to 3% by weight of the hydrolyzate is prepared and added together, the surimi is crushed with a rotational force of 3000 rpm, and homogenization and vacuumization of the dough are performed. When the temperature rises to 0 degrees Celsius, 1 to 3% by weight of salt is added to induce protein elution and elasticity of the surimi to complete a flexible and transparent dough.

Among the transfer and filling processes in the third step (S300), the transfer process is carried out in a transfer machine and the filling process is carried out in a hopper-type stirrer (200). When the mixing is completed, the temperature of the fish cake batter is set to above Celsius using edible ice. To maintain a temperature of 8 to 10 degrees, fill the area around the transfer machine with ice to maintain the temperature of the dough and prevent it from solidifying while transferring it to the hopper-type stirrer (200). Even in the process of filling the hopper-type stirrer (200), the temperature of the fish cake batter is monitored to maintain 8 to 10 degrees Celsius.

The fourth step (S400), the injection process, is carried out in the injection-type noodle making machine 250 connected to the lower part of the hopper-type stirrer 200 and formed in the horizontal direction, and the fish cake material is injected into a plurality of nozzles at a constant pressure and speed. In the process of making noodles in the form of noodle strings, the diameter of the nozzle is preferably about 3mm, but it can be discharged with different nozzle sizes depending on the final product and weight, and is transferred without interruption to the first steam process, which is the fifth step (S500). .

In the past, the injection process involved injecting the material into a plate shape and then processing it back into a noodle shape through a separate cutting process. However, in the present invention, the filled material is injected through a circular or polygonal nozzle, so that it is directly injected into the shape of noodles on a horizontal plane. There is a feature that makes it possible.

Generally, when making noodles, etc., the noodles are injected in a vertical direction, but in the case of fish cakes, when injected in a vertical direction, there is a problem that the shape is easily damaged because the bonding force inside the fish cake noodles (10) is not high yet. The present invention is injected in a horizontal direction so that the shape can be transferred to the next process without being easily damaged even when the bonding force inside the fish cake noodle (10) is not high.

In addition, after injecting into a plate form in the existing injection process, steam processing is performed to increase the bonding force inside the fish cake noodles (10), and then a cutting process is performed, making the process complicated, and uniform heat transfer inside the plate-shaped fish cake in steam processing. There is a problem in that it does not progress, but in the present invention, the fish cake material is directly injected in the form of noodles through a circular or polygonal nozzle in the horizontal direction, and then the steam process is performed. The surface area is increased compared to the plate-shaped fish cake, and the fish cake noodle is made through the steam process. (10), the effect of rapid and uniform heat transfer occurs.

The first steam process, which is the fifth step (S500), is carried out in the rotary heat tube 300, heating the rotary heat tube 300 with steam, and making fish cake noodles with the heated rotary heat tube 300. In the process of primary heat treatment of (10), the fish cake noodles (10) injected from each nozzle through the injection process, which is the fourth step (S400), are placed on the rotary heat tube 300 and then subjected to primary heating. This is a process that ensures the shape and microbiological safety of the noodles by heat treatment at a steam temperature of 90 to 93 degrees Celsius.

In this process, the fish cake noodles (10) are heat-treated in the form of noodle strings, and heat is evenly transmitted, which primarily produces the effect of forming an elastic, unbreakable, and chewy texture.

The second steam process, which is the sixth step (S600), is carried out in the steam injection device 350, and sprays steam emulsion liquid through a spray nozzle on the fish cake noodle 10 that is attached to the surface of the rotary heat tube 300 and rotates. proceed. The fish cake noodles (10) that have been subjected to the primary heat treatment through the steam emulsion injection are subjected to the secondary heat treatment and are automatically and easily separated from the rotary heat tube (300).

The steam emulsion contains a mixture of steam and oil, and has a high temperature of about 150 degrees Celsius or more.

In this process, a high-temperature steam emulsion is directly sprayed onto the fish cake noodles (10) to undergo another high-temperature treatment, and the effect of forming an elastic, unbreakable, and chewy texture is secondary.

Among the cutting and packaging processes in the seventh step (S700), the cutting process is carried out in the right angle cutter 400 and the packaging process is carried out in the thermoforming packaging machine 450. In the cutting process, the prepared fish cake noodles 10 are turned into noodle rolls. After being dried to a certain standard through a machine, it is cut at a right angle cutter (400). And in the packaging process, the cut fish cake noodles (10) are vacuum-packed in a thermoforming packaging machine (450).

The sterilization process, which is the eighth step (S800), is carried out in the water sterilizer 500, and is a process of sterilization for 40 minutes in boiling water at 90 to 95 degrees Celsius, and the central temperature transmitted to the inside of the fish cake noodles 10 The food temperature is maintained above 85 degrees Celsius.

The metal detection process, which is the ninth step (S900), is carried out in the metal detector 550 and is a process of detecting Fe ∮ 2.0 mm and SUS ∮ 3.5 mm or more.

The weight sorting process, which is the tenth step (S1000), is carried out in the weight sorter 600 and is a process of confirming the final weight using the weight sorter 600.

The external packaging process, which is the 11th step (S1100), is carried out in the external packaging device 650 and is a process of externally packaging the fish cake noodle (10) product whose final weight has been confirmed.

The shipping process, which is the twelfth step (S1200), is a process of shipping the fish cake noodle (10) product packaged through the outer packaging process to the orderer's address, such as a wholesaler.

In the method of manufacturing fish cake noodles of the present invention, the fish cake noodles 10, which are injected from the injection nozzle unit 258, are injected in the form of noodle strings as described above and then go through the first steam process and the second steam process, so that they are elastic and do not break easily. The effect of forming a chewy texture occurs.

The embodiments of the present invention have been described as above, but based on this, those skilled in the art will be able to add components, add components, etc. without departing from the essential technical idea of the present invention as set forth in the claims. The present invention can be modified and changed in various ways by changes, deletions, or additions, etc., and this is also included within the scope of the rights of the present invention.

200: Hopper type agitator 212: Hopper housing
214: Hopper central axis 216: Spiral filling member
250: Injection type noodle making machine 251: Noodle making machine housing
252: Injection central axis 254: Injection motor unit
256: Spiral injection member 258: Injection nozzle part
300: Rotating heat pipe part 312: Heat pipe body
314: Heat pipe central axis 316: Steam generator
350: Steam injection device

Claims (7)

A hopper-type stirrer filled with the mixed fish cake noodle ingredients,
An injection-type noodle making machine that is connected to the lower part of the hopper-type stirrer and is formed in a horizontal direction and injects fish cake ingredients in the form of noodle strings,
It includes a rotating heat tube for applying primary steam to the fish cake noodles injected from the injection-type noodle making machine,
The fish cake noodles injected from the injection-type noodle making machine are seated in the rotary heating tube and rotated while being heated by the primary steam,
The rotary heat tube part,
A heat pipe body with a circumference formed in a cylindrical shape, a heat pipe central axis formed on the inside of the heat pipe body to rotate the heat pipe body, a steam generator that generates steam on the inside of the heat pipe body, and a gap formed on the peripheral surface of the heat pipe body. Including absence;
It further includes a steam injection device formed in the form of a spray nozzle for spraying a steam emulsion, which is secondary steam, onto the fish cake noodles from above the rotary heat tube, and the steam injection device is configured to spray the steam on the fish cake noodles moving along the rotary heat tube. A fish cake noodle manufacturing device, characterized in that the fish cake noodle is separated from the rotary heat tube by spraying an emulsion.
delete In claim 1,
The injection type noodle making machine
A noodle maker housing formed in a horizontal direction,
an injection central axis formed in a horizontal direction at the center of the noodle maker housing;
An injection motor unit formed behind the injection central axis,
A spiral injection member formed around the injection central axis and
A fish cake noodle manufacturing device comprising an injection nozzle portion formed in front of the injection central axis.
In claim 3,
The hopper type agitator is
A hopper housing formed in the shape of a hopper,
A hopper central axis formed in a vertical direction inside the hopper housing, and
A fish cake noodle manufacturing device comprising a spiral filling member whose diameter and spacing decrease from top to bottom around the central axis of the hopper.
A method for producing fish cake noodles using the fish cake noodle manufacturing device according to any one of claims 1, 3, or 4,
A material preparation process in which the thawing process of the material is carried out,
A mixing process of chopping the thawed surimi after going through the material preparation process and mixing auxiliary ingredients;
A filling process performed in a hopper-type stirrer after the mixing process,
An injection process carried out in an injection-type noodle making machine that injects the material that has gone through the filling process in the horizontal direction and injects the fish cake material in the form of noodle strings,
A method for manufacturing fish cake noodles, comprising a primary steam process of adding steam to the fish cake noodles injected from the rotary heat tube after going through the injection process.
In claim 5,
A method for producing fish cake noodles, characterized in that it further comprises a secondary steam process performed in a steam injection device for spraying a steam emulsion on the fish cake noodles moving along the rotary heat tube.
delete

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