JPS5712962A - Drying method of food - Google Patents

Drying method of food

Info

Publication number
JPS5712962A
JPS5712962A JP8627080A JP8627080A JPS5712962A JP S5712962 A JPS5712962 A JP S5712962A JP 8627080 A JP8627080 A JP 8627080A JP 8627080 A JP8627080 A JP 8627080A JP S5712962 A JPS5712962 A JP S5712962A
Authority
JP
Japan
Prior art keywords
air
food
hot air
containers
permeable
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
Application number
JP8627080A
Other languages
Japanese (ja)
Inventor
Masahiro Aiura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sato Seiki Co Ltd
Original Assignee
Sato Seiki Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Sato Seiki Co Ltd filed Critical Sato Seiki Co Ltd
Priority to JP8627080A priority Critical patent/JPS5712962A/en
Publication of JPS5712962A publication Critical patent/JPS5712962A/en
Pending legal-status Critical Current

Links

Landscapes

  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

PURPOSE: To obtain a dried food without drying uneveness, by introducing a food into air-permeable containers, placing the containers on an air-permeable plate in a drying box, and passing hot air from a hot air generating dryer through a duct from below the air-permeable plate to the containers.
CONSTITUTION: Air-permeable containers 15 containing a food are placed on an air-permeable plate 12, and a hot air generating dryer 3 is started to pass hot air through a duct 4 to a hot air chamber 14 of a drying box 1. The hot air is then made to flow from ventilating holes of the air-permeable plate 12 to the ceiling part in the vertical direction, permeate through the air-permeable containers 15, contact and dry the back face of the food fully. The drying temperature and time are 70W 80°C in the case of lobsters, 80W90°C in the case of rice-cake cubes, 30W35°C for 2hr, 35°C for 5hr and 28°C for 6hr with a total of 13hr in the case of fishes and shellfishes.
COPYRIGHT: (C)1982,JPO&Japio
JP8627080A 1980-06-23 1980-06-23 Drying method of food Pending JPS5712962A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8627080A JPS5712962A (en) 1980-06-23 1980-06-23 Drying method of food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8627080A JPS5712962A (en) 1980-06-23 1980-06-23 Drying method of food

Publications (1)

Publication Number Publication Date
JPS5712962A true JPS5712962A (en) 1982-01-22

Family

ID=13882120

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8627080A Pending JPS5712962A (en) 1980-06-23 1980-06-23 Drying method of food

Country Status (1)

Country Link
JP (1) JPS5712962A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0489254U (en) * 1990-07-13 1992-08-04
JP2018153161A (en) * 2017-03-21 2018-10-04 日清食品ホールディングス株式会社 Method for producing shrimp for container-packed packaging heat-sterilized food and method for producing container-packaging pressurized heat-sterilized food using the shrimp

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0489254U (en) * 1990-07-13 1992-08-04
JP2018153161A (en) * 2017-03-21 2018-10-04 日清食品ホールディングス株式会社 Method for producing shrimp for container-packed packaging heat-sterilized food and method for producing container-packaging pressurized heat-sterilized food using the shrimp

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