| 摘要 |
PURPOSE:A strand of KAMABOKO (steamed fish paste) is cut into fine strips in the lengthwise direction, folded up in zigzag and the width of the KAMABOKO is uniformly regulated with a pair of rollers, then the folded-up KAMABOKO is incised to form long and short fibers to give it a texture just like biting crab meat. CONSTITUTION:A strand of KAMABOKO is cut into fine strips in the lengthwise direction, allowed to fall on an inclining conveyor 2 so that the falling speed of KAMABOKO strips is made higher than the speed of the conveyor to form a zigzag strand of KAMABOKO 1'. Then, the zigzag strand is incised to form KAMABOKO just like crab leg meat. In this process, a couple of width- regulating rollers 4a and 4a' are fitted on oth sides of the conveyor 2 in the perpendicular direction to the running conveyor belt 2 so that they rotate inside to each other. Further, a plurality of trays 4c with upright edges 4b, 4b on both side of the trays are fitted on the conveyor 2 or a sequence of receiving trays are connected endlessly and they control the width of the KAMABOKO. |
