CN103798350B - The smoking process that central processing unit controls - Google Patents
The smoking process that central processing unit controls Download PDFInfo
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- CN103798350B CN103798350B CN201410010492.2A CN201410010492A CN103798350B CN 103798350 B CN103798350 B CN 103798350B CN 201410010492 A CN201410010492 A CN 201410010492A CN 103798350 B CN103798350 B CN 103798350B
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- sootiness
- color development
- drying
- fumigator
- boiling
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Abstract
The present invention discloses the smoking process that a kind of central processing unit controls, concrete operations are that the sausage of product as filling formation treating sootiness, ham, barbecue are put into Fumigator, automatically color development, drying, sootiness, boiling is carried out by conputer controlled Fumigator, described conputer controlled Fumigator carries out color development automatically, drying, sootiness, boiling are be connected with the color development drying and cooking device in Fumigator, smoking equipment by central processing unit, thus control color development drying and cooking smoking equipment automatically according to the operation that imposes a condition.The present invention, on the basis of traditional Fumigator, in conjunction with modern computer operating technology, improves the smoking process of sausage, ham, barbecue.Adopt full automatic conputer controlled color development dry sootiness boiling step, decrease the time that manual operation needs, thus improve the efficiency manufactured a finished product.In addition, because conputer controlled makes color development dry sootiness boiling operation more stable, unified, the smoked boiled sausage obtained, ham, barbecue color and luster more evenly, in oil thoroughly red, delicious in taste, nutritious, A sweety scent assails the nostrils.
Description
Technical field
The present invention relates to the technical field of smoking process in food service industry, particularly relate to the smoking process that a kind of central processing unit controls.
Background technology
The cooking culture of China is world-famous, and this is that people create out together from ancient times to the present, and wherein the processing of meat products is wherein a kind of.In numerous meat products, what firewood was prepared after carrying out sootiness smokedly boils traditional cuisines that sausage is a kind of widespread.This type of sausage adopts the firewood of folk tradition to smoke the explained hereafter of boiling, so far the history of existing more than one thousand years, there is the features such as long shelf-life, convenient transportation, unique flavor, fragrance is peculiar, nutritious, therefore and extensively like by people, being the delicious food conventional together entertained the guests at a banquet, is also the good merchantable brand of present relatives and friends.Because mainly make in annual twelfth month and adopt firewood sootiness and gain the name.
Firewood sootiness due to folk tradition employing does not well control the temperature and time of sootiness, the color of products obtained therefrom and smoked flavor heterogeneity, and cause because its smoke fumigating time is longer in product containing more 3, the carcinogens such as 4-BaP, the health of serious harm eater, be subject to the continual warnings of food expert, reform outmoded smoking process imperative.Fumigating flavor take natural plants as raw material, forms through destructive distillation, purification, has good flavouring antiseptic effect, is mainly used in making various smoked flavor meat products, fish, bean product, soy sauce, vinegar and flavoring etc.But existing smoking process equipment needs color development, drying, sootiness, boiling to carry out respectively when smoking boiled sausage, step by step carry out manual operation, take time and effort, restriction finished product production efficiency.
Summary of the invention
In view of this, the invention provides the smoking process that a kind of central processing unit controls, the smoked boiled sausage of golden yellow color can be smoked out automatically, uniformly.
For solving the problems of the technologies described above, the invention provides the smoking process that a kind of central processing unit controls, comprising the steps:
By treating that the product of sootiness puts into Fumigator, automatically carry out color development, drying, sootiness, boiling by conputer controlled Fumigator.
Preferably, treat described in that the product of sootiness is sausage, ham, the barbecue of filling formation.
Preferably, described conputer controlled Fumigator carries out color development automatically, drying, sootiness, boiling are be connected with the color development drying and cooking device in Fumigator, smoking equipment by central processing unit, thus control color development drying and cooking smoking equipment automatically according to the operation that imposes a condition.
Preferably, it is under 55 DEG C of constant temperature that described color development step imposes a condition, and the color development time is 20 minutes.
Preferably, it is under 60 DEG C of constant temperature that described drying steps imposes a condition, and drying time is 40-50 minutes.
Preferably, the condition of described sootiness step setting is under 65 DEG C of constant temperature, and smoke fumigating time is 18 minutes, needs air exhauster to discharge fume after sootiness terminates.
Preferably, the condition of described boiling step setting is carry out under 78 DEG C of-86 DEG C of constant temperature.Boiling temperature and time are depending on product category, size.
Compared with prior art, tool of the present invention has the following advantages:
The present invention, on the basis of traditional Fumigator, in conjunction with modern computer operating technology, improves the smoking process of sausage, ham, barbecue.Adopt full automatic conputer controlled color development dry sootiness boiling step, decrease the time that manual operation needs, thus improve the efficiency manufactured a finished product.In addition, because conputer controlled makes color development dry sootiness boiling operation more stable, unified, the smoked boiled sausage obtained, ham, barbecue color and luster more evenly, in oil thoroughly red, quality is tight, body is dry, delicious in taste, nutritious, A sweety scent assails the nostrils, be the good merchantable brand of present relatives and friends, be with a wide range of applications.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is further described.Following examples only for technical scheme of the present invention is clearly described, and can not limit the scope of the invention with this.
The smoking process that central processing unit controls, the product that described smoking process is produced is smoked boiled sausage, ham, barbecue, and concrete operation step is:
The meat pickled is carried out filling, obtains evenly shaping sausage, ham, barbecue, namely treat the product of sootiness;
Product until sootiness is put into the Fumigator after improvement, color development drying and cooking device in described Fumigator, smoking equipment connect central processing unit respectively, automatically carry out color development by conputer controlled Fumigator, drying, sootiness, boiling be connected with the color development drying and cooking device in Fumigator, smoking equipment by central processing unit, thus control color development drying and cooking smoking equipment automatically according to the operation that imposes a condition.
It is under 55 DEG C of constant temperature that color development step imposes a condition, and the color development time is 20 minutes.
It is under 60 DEG C of constant temperature that drying steps imposes a condition, and drying time is 40-50 minutes.
The condition of sootiness step setting is under 65 DEG C of constant temperature, and smoke fumigating time is 18 minutes, needs air exhauster to discharge fume after sootiness terminates.
The condition of boiling step setting is carry out under the constant temperature of 78 DEG C-86 DEG C, and digestion time can adjust according to different product specifications.Fumigator carries out color development, drying, sootiness, boiling step impose a condition and be not limited to above-mentioned condition.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (1)
1. a smoking process for central processing unit control, is characterized in that, comprise the steps:
To treat that the product of sootiness puts into Fumigator, be connected with the color development drying and cooking device in Fumigator, smoking equipment by central processing unit, control color development drying and cooking smoking equipment and automatically run color development, drying, sootiness, boiling according to imposing a condition;
It is under 55 DEG C of constant temperature that described color development step imposes a condition, and the color development time is 20 minutes;
It is under 60 DEG C of constant temperature that described drying steps imposes a condition, and drying time is 40-50 minutes;
The condition of described sootiness step setting is under 65 DEG C of constant temperature, and smoke fumigating time is 18 minutes, and sootiness terminates to need air exhauster to discharge fume;
The condition of described boiling step setting is carry out under 78 DEG C of-86 DEG C of constant temperature;
Describedly treat that the product of sootiness is sausage, ham, the barbecue of filling formation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410010492.2A CN103798350B (en) | 2014-01-09 | 2014-01-09 | The smoking process that central processing unit controls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410010492.2A CN103798350B (en) | 2014-01-09 | 2014-01-09 | The smoking process that central processing unit controls |
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| Publication Number | Publication Date |
|---|---|
| CN103798350A CN103798350A (en) | 2014-05-21 |
| CN103798350B true CN103798350B (en) | 2016-04-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410010492.2A Expired - Fee Related CN103798350B (en) | 2014-01-09 | 2014-01-09 | The smoking process that central processing unit controls |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL439423A1 (en) | 2021-11-04 | 2023-05-08 | Stanisław Tyszkiewicz | Device for forced smoking of food products and method of forced smoking |
Citations (4)
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|---|---|---|---|---|
| CN1678194A (en) * | 2002-06-25 | 2005-10-05 | 陈永坚 | Improved food processing apparatus |
| CN201591111U (en) * | 2009-11-19 | 2010-09-29 | 嘉兴市瑞邦机械工程有限公司 | Temperature-controlled wooden chip smoke generator |
| CN201733778U (en) * | 2010-05-25 | 2011-02-09 | 嘉兴市瑞邦机械工程有限公司 | Gas-fired type smoking oven |
| CN102742857A (en) * | 2012-06-27 | 2012-10-24 | 南京农业大学 | Technology for processing formaldehyde-free and benzo(alpha)pyrene-free smoked meat product |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742864B (en) * | 2012-08-01 | 2014-02-19 | 合肥工业大学 | Method for preparing smoked sausages |
| CN202842276U (en) * | 2012-10-24 | 2013-04-03 | 四川四海食品股份有限公司 | Production equipment system of western-style ham |
-
2014
- 2014-01-09 CN CN201410010492.2A patent/CN103798350B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1678194A (en) * | 2002-06-25 | 2005-10-05 | 陈永坚 | Improved food processing apparatus |
| CN201591111U (en) * | 2009-11-19 | 2010-09-29 | 嘉兴市瑞邦机械工程有限公司 | Temperature-controlled wooden chip smoke generator |
| CN201733778U (en) * | 2010-05-25 | 2011-02-09 | 嘉兴市瑞邦机械工程有限公司 | Gas-fired type smoking oven |
| CN102742857A (en) * | 2012-06-27 | 2012-10-24 | 南京农业大学 | Technology for processing formaldehyde-free and benzo(alpha)pyrene-free smoked meat product |
Non-Patent Citations (3)
| Title |
|---|
| 国外西式肉制品生产设备的技术性能比较（下）;韩青荣;《肉类工业》;19870501;第28-31页 * |
| 培根的加工方法;涂黎明;《江西畜牧兽医杂志》;19930702;第56页左栏第1段、倒数第2段，第57页8、9节 * |
| 烟熏技术的研究;谢姣 等;《肉类工业》;20110125;第54-57页 * |
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| CN103798350A (en) | 2014-05-21 |
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Granted publication date: 20160427 Termination date: 20190109 |