CN103798350A - Smoking process controlled by central processor - Google Patents
Smoking process controlled by central processor Download PDFInfo
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- CN103798350A CN103798350A CN201410010492.2A CN201410010492A CN103798350A CN 103798350 A CN103798350 A CN 103798350A CN 201410010492 A CN201410010492 A CN 201410010492A CN 103798350 A CN103798350 A CN 103798350A
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- smoking
- sootiness
- processing unit
- central processing
- smoking process
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Abstract
The invention discloses a smoking process controlled by a central processor. The smoking process comprises the following steps of placing a product to be smoked such as canned sausage, ham and roast meat into a smoking furnace, controlling the smoking furnace to automatically develop color, dry, smoke and stew the product through a computer, wherein the central processor is connected with a color developing drying stewing device and a smoking device in the smoking furnace, so that the color developing drying stewing device is controlled to automatically run according to a set condition. On the basis of the traditional smoking furnace, combining the modern computer operation technology, the smoking process of the sausage, ham and roast meat is improved. The color developing drying smoking and stewing steps are controlled by adopting a computer, so that the manual operation time is reduced, and the production efficiency can be improved. In addition, by adopting the computer control, good stability and uniformity in the color developing drying smoking and stewing operation can be realized, the color of the smoked sausage, ham and roast meat is uniform, the flavor is delicious, the nutrients are rich, and the smoked sausage, ham and roast meat smell fragrant.
Description
Technical field
The present invention relates to the technical field of smoking process in food service industry, relate in particular to a kind of smoking process of central processing unit control.
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, firewood carries out preparing after sootiness smokedly boils traditional cuisines that sausage is a kind of widespread.This type of sausage adopts the smoked explained hereafter of boiling of the firewood of folk tradition, 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 be peculiar, nutritious, liked by people, being the one conventional delicious food entertaining the guests at a banquet, is also present relatives and friends' good merchantable brand.Because mainly make and adopt firewood sootiness and gain the name in annual twelfth month.
The firewood sootiness adopting due to folk tradition does not have well to control the temperature and time of sootiness, the color of products obtained therefrom and sootiness local flavor heterogeneity, and cause because its smoke fumigating time is longer containing more 3 in product, the carcinogens such as 4-BaP, serious harm eater's health, be subject to food expert's continual warnings, reformed outmoded smoking process imperative.Sootiness spices, take natural plants as raw material, forms through destructive distillation, purification, has good flavouring antiseptic effect, is mainly used in making various sootiness local flavor meat products, fish, bean product, soy sauce, vinegar and flavoring etc.But when the smoked boiled sausage of existing smoking process equipment, need color development, dry, sootiness, boiling to carry out respectively, step by step carry out manual operation, take time and effort the production efficiency of restriction finished product.
Summary of the invention
In view of this, the invention provides a kind of smoking process of central processing unit control, can be automatically, smoke out the smoked boiled sausage of golden yellow color uniformly.
For solving the problems of the technologies described above, the invention provides a kind of smoking process of central processing unit control, comprise the steps:
The product for the treatment of sootiness is put into Fumigator, automatically carry out color development, dry, sootiness, boiling by computer control Fumigator.
Preferably, sausage, ham, barbecue that the product for the treatment of sootiness described in is filling formation.
Preferably, it is to be connected with color development drying and cooking device, smoking equipment in Fumigator by central processing unit that described computer control Fumigator carries out color development, dry, sootiness, boiling automatically, thereby control color development drying and cooking smoking equipment is automatically according to the operation that imposes a condition.
Preferably, it is under 55 ℃ of constant temperature that described color development step imposes a condition, and the color development time is 20 minutes.
Preferably, it is under 60 ℃ of constant temperature that described drying steps imposes a condition, and be 40-50 minutes drying time.
Preferably, the condition that described sootiness step is set is under 65 ℃ of constant temperature, and smoke fumigating time is 18 minutes, after sootiness finishes, needs air exhauster to discharge fume.
Preferably, the condition that described boiling step is set is to carry out under 78 ℃ of-86 ℃ 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 computer control color development to be dried sootiness boiling step, reduced the time that manual operation needs, thereby improved the efficiency manufacturing a finished product.In addition, because computer control makes the dry sootiness boiling operation of color development more stable, unified, the smoked boiled sausage that obtains, 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 present relatives and friends' good merchantable brand, be with a wide range of applications.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is further described.Following examples are only for technical scheme of the present invention is more clearly described, and can not limit the scope of the invention with this.
A smoking process for central processing unit control, the product that described smoking process is produced is smoked boiled sausage, ham, barbecue, concrete operation step is:
The meat of pickling is carried out filling, obtain sausage, ham, the barbecue of even moulding, treat the product of sootiness;
Putting into the Fumigator after improvement until the product of sootiness, color development drying and cooking device in described Fumigator, smoking equipment connect respectively central processing unit, automatically carrying out color development, dry, sootiness, boiling by computer control Fumigator is to be connected with color development drying and cooking device, smoking equipment in Fumigator by central processing unit, thereby control color development drying and cooking smoking equipment is automatically according to the operation that imposes a condition.
It is under 55 ℃ of constant temperature that color development step imposes a condition, and the color development time is 20 minutes.
It is under 60 ℃ of constant temperature that drying steps imposes a condition, and be 40-50 minutes drying time.
The condition that sootiness step is set is under 65 ℃ of constant temperature, and smoke fumigating time is 18 minutes, after sootiness finishes, needs air exhauster to discharge fume.
The condition that boiling step is set is to carry out under the constant temperature of 78 ℃-86 ℃, and digestion time can be adjusted according to different product specifications.Fumigator carries out color development, dry, sootiness, boiling step and imposes 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 (7)
1. a smoking process for central processing unit control, is characterized in that, comprises the steps:
The product for the treatment of sootiness is put into Fumigator, automatically carry out color development, dry, sootiness, boiling by computer control Fumigator.
2. the smoking process of central processing unit control as claimed in claim 1, is characterized in that, described in treat sausage, ham, the barbecue that the product of sootiness is filling formation.
3. the smoking process of central processing unit control as claimed in claim 1, it is characterized in that, it is to be connected with color development drying and cooking device, smoking equipment in Fumigator by central processing unit that described computer control Fumigator carries out color development, dry, sootiness, boiling automatically, thereby control color development drying and cooking smoking equipment is automatically according to the operation that imposes a condition.
4. the smoking process of central processing unit control as claimed in claim 3, is characterized in that, it is under 55 ℃ of constant temperature that described color development step imposes a condition, and the color development time is 20 minutes.
5. the smoking process of central processing unit control as claimed in claim 3, is characterized in that, it is under 60 ℃ of constant temperature that described drying steps imposes a condition, and be 40-50 minutes drying time.
6. the smoking process of central processing unit control as claimed in claim 3, is characterized in that, the condition that described sootiness step is set is under 65 ℃ of constant temperature, and smoke fumigating time is 18 minutes, and sootiness finishes to need air exhauster to discharge fume.
7. the smoking process of central processing unit control as claimed in claim 3, is characterized in that, the condition that described boiling step is set is to carry out under 78 ℃ of-86 ℃ of constant temperature.
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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103798350A true CN103798350A (en) | 2014-05-21 |
| CN103798350B CN103798350B (en) | 2016-04-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| 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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| CN (1) | CN103798350B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4176725A1 (en) | 2021-11-04 | 2023-05-10 | Stanislaw Tyszkiewicz | Device and method for air smoking of food |
Citations (6)
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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 |
| CN102742864A (en) * | 2012-08-01 | 2012-10-24 | 合肥工业大学 | Method for preparing smoked sausages |
| 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 |
| 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 |
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2014
- 2014-01-09 CN CN201410010492.2A patent/CN103798350B/en not_active Expired - Fee Related
Patent Citations (6)
| 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 |
| CN102742864A (en) * | 2012-08-01 | 2012-10-24 | 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 |
Non-Patent Citations (3)
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| 涂黎明: "培根的加工方法", 《江西畜牧兽医杂志》 * |
| 谢姣 等: "烟熏技术的研究", 《肉类工业》 * |
| 韩青荣: "国外西式肉制品生产设备的技术性能比较（下）", 《肉类工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4176725A1 (en) | 2021-11-04 | 2023-05-10 | Stanislaw Tyszkiewicz | Device and method for air smoking of food |
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| CN103798350B (en) | 2016-04-27 |
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Granted publication date: 20160427 Termination date: 20190109 |
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