| 摘要 |
PURPOSE:To prepare Kamaboko (boiled fish paste) in a small piece state having constant quality hygienically and efficiently, by sending a belt material extruded from a nozzle in a continuous state without cutting it in the middle of it during the production of it. CONSTITUTION:While a solid material having a proper size is uniformly blended with fish meat kneaded in a viscous state, the blend is extruded through the nozzle 1 to a given thickness onto the heating plate 2 which is rotating endlessly. It is heated by the heater 4 while being fed in a continuous belt state, the belt material 5 is gelatinized and released from the plate 6. As the material is continuously transported, it is heat-treated successively at high temperature by the roaster 7, cooled by the cooler 12, cut into small pieces by the cutter 13, to give the Kamaboko 14 in small pieces. Consequently, a product having uniform quality is prepared, and production efficiency is extremely improved. |
