CN114916576A - Cured meat smoking and drying device and cured meat smoking and drying method - Google Patents
Cured meat smoking and drying device and cured meat smoking and drying method Download PDFInfo
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- CN114916576A CN114916576A CN202210551880.6A CN202210551880A CN114916576A CN 114916576 A CN114916576 A CN 114916576A CN 202210551880 A CN202210551880 A CN 202210551880A CN 114916576 A CN114916576 A CN 114916576A
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- 230000000391 smoking effect Effects 0.000 title claims abstract description 166
- 238000001035 drying Methods 0.000 title claims abstract description 46
- 235000019542 Cured Meats Nutrition 0.000 title claims description 7
- 239000000779 smoke Substances 0.000 claims abstract description 138
- 238000010438 heat treatment Methods 0.000 claims abstract description 63
- 235000015241 bacon Nutrition 0.000 claims abstract description 22
- 239000002023 wood Substances 0.000 claims abstract description 16
- 238000007664 blowing Methods 0.000 claims abstract description 15
- 239000004509 smoke generator Substances 0.000 claims abstract description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 24
- 235000013372 meat Nutrition 0.000 claims description 24
- 238000009434 installation Methods 0.000 claims description 20
- 235000015277 pork Nutrition 0.000 claims description 17
- 238000000746 purification Methods 0.000 claims description 17
- 238000009825 accumulation Methods 0.000 claims description 11
- 239000000446 fuel Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 238000004891 communication Methods 0.000 claims description 2
- 238000004804 winding Methods 0.000 claims description 2
- 239000002956 ash Substances 0.000 description 14
- 241000218691 Cupressaceae Species 0.000 description 10
- 230000008021 deposition Effects 0.000 description 9
- 239000003517 fume Substances 0.000 description 7
- 238000005554 pickling Methods 0.000 description 7
- 239000000243 solution Substances 0.000 description 6
- 241000208125 Nicotiana Species 0.000 description 5
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 5
- 238000007599 discharging Methods 0.000 description 5
- 239000000428 dust Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 241001075561 Fioria Species 0.000 description 3
- 238000005485 electric heating Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000255925 Diptera Species 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- 238000002485 combustion reaction Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
- A23B4/052—Smoke generators ; Smoking apparatus
- A23B4/0523—Smoke generators using wood-pyrolysis or wood-friction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/031—Apparatus for drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention provides a bacon smoking and drying device and a bacon smoking and drying method, the device comprises a smoking mechanism and a smoking and drying mechanism; the smoking mechanism comprises a smoking chamber, a smoke blowing assembly arranged at the top of the smoking chamber and a smoking device arranged in the smoking chamber; the smoking and drying mechanism comprises a smoking furnace, a drying assembly arranged at the top of the smoking furnace and a hanging frame movably arranged in the smoking furnace; the drying component comprises an air heating module and a hot air circulating module, and the hot air circulating module blows air heated by the air heating module into the smoking furnace for circulating flow; the smoke generating chamber is communicated with the smoking furnace through a smoke pipe in a circulating mode, and the smoke blowing assembly enables smoke generated after the smoke generator ignites wood chips to circulate between the smoke generating chamber and the smoking furnace through the smoke pipe.
Description
Technical Field
The invention relates to the technical field of preserved meat processing and manufacturing equipment, in particular to a preserved meat smoking and drying device and a preserved meat smoking and drying method.
Background
The preserved meat is a processed product formed by pickling fresh meat, then baking and smoking, has strong corrosion resistance, can prolong the storage time, and is added with special flavor, which is the main difference with the salted meat. The preserved meat has the characteristics of unchanged meat quality, long-term fragrance retention and no damage after long-term storage from fresh meat processing, preparation and storage, and the meat is smoked by cypress branches, so mosquitoes and flies do not climb in summer and are not deteriorated after three volts, and the preserved meat becomes special local flavor food.
Bacon smokes is an important step in the manufacturing process, and traditional bacon smokes the mode comparatively coarse ore, consequently uses the smoking stove to smoke and bake at present more, but current smoking stove structure is comparatively simple, and the smog that produces in the burning cypress branch of smoking and baking in-process can not recycle, needs the more smog of the more cypress branch of burning production to accomplish bacon smoking and making once, and the smog emission is big, mixes the direct emission of flue gas that contains grease in a large number and still can cause the pollution to the environment.
Disclosure of Invention
The invention aims to provide a bacon smoking and drying device and a bacon smoking and drying method, which aim to solve the technical problems in the background technology.
In order to achieve the above object, in a first aspect, the present invention provides a bacon smoking and drying device, including a smoking mechanism and a smoking and drying mechanism;
the smoking mechanism comprises a smoking chamber, a smoke blowing assembly arranged at the top of the smoking chamber and a smoking device arranged in the smoking chamber;
the smoking and drying mechanism comprises a smoking furnace, a drying assembly arranged at the top of the smoking furnace and a hanging frame movably arranged in the smoking furnace; the drying component comprises an air heating module and a hot air circulating module, and the hot air circulating module blows air heated by the air heating module into the smoking furnace for circulating flow;
the smoke generating chamber is communicated with the smoking furnace through a smoke pipe in a circulating mode, and the smoke blowing assembly enables smoke generated after the smoke generator ignites wood chips to circulate between the smoke generating chamber and the smoking furnace through the smoke pipe.
Optionally, the smoke blowing assembly includes an installation cavity, a fan blade and a motor, the bottom end of the installation cavity is open, and the bottom of the installation cavity is hermetically installed at the top of the smoking chamber and is communicated with the inside of the smoking chamber; the motor is fixedly arranged in the mounting cavity and drives the fan blade to rotate so as to blow airflow into the smoking chamber;
the smoke pipe comprises a first smoke pipe and a second smoke pipe, and valves are arranged on the first smoke pipe and the second smoke pipe; one end of the first smoke pipe is communicated with the smoking chamber, and the other end of the first smoke pipe is communicated with the bottom of the smoking furnace; one end of the second smoke pipe is communicated with the top of the smoking furnace, the other end of the second smoke pipe is communicated with the inside of the mounting cavity, and the communication position of the second smoke pipe and the mounting cavity is arranged above the fan blades.
Optionally, a connecting cylinder is arranged at the bottom of the mounting cavity, and the fan blade is located in the connecting cylinder;
the middle part of the installation cavity is provided with an installation plate, the installation plate divides the installation cavity into an upper part and a lower part which are mutually isolated, the fan blade is rotatably installed on the installation plate through a fan shaft, the fan shaft is rotatably connected on the installation plate through a sealing bearing, the top of the fan shaft is connected with the motor, and the motor is fixedly installed on the upper surface of the installation plate;
the bottom of the connecting cylinder is connected to the top of the smoking chamber in a sealing manner, and the connecting cylinder is detachably connected with the top of the smoking chamber.
Optionally, the smoking chamber is connected with a blower for blowing air into the smoking chamber.
Optionally, the smoke generator is arranged in the middle of the smoke generating chamber; the smoke generator comprises a fuel bin for loading wood chips and a first heating wire coiled at the bottom of the fuel bin, and the fuel bin is a cylindrical barrel structure formed by enclosing a screen mesh;
the bottom of the smoking chamber is provided with an ash accumulation groove, and the ash accumulation groove is inserted in the smoking chamber.
Optionally, a plurality of smoke discharge pipes are uniformly distributed at the bottom of the smoking furnace, and one end of each smoke discharge pipe is communicated with the first smoke pipe;
the top of the smoke exhaust pipe is provided with an arc-shaped oil guide plate, the oil guide plate is arranged in a protruding mode, and a plurality of smoke outlets are evenly distributed in the two sides of the smoke exhaust pipe along the axial direction.
Optionally, an oil accumulation groove is inserted at the bottom of the smoke exhaust pipe, and the oil accumulation groove is inserted on the smoking furnace.
Optionally, the air heating module comprises a heating cavity and a second heating wire spirally arranged in the heating cavity in a winding manner, the top of the heating cavity is sealed, the bottom of the heating cavity is open, the heating cavity is arranged at the top of the smoking furnace, and the heating cavity is communicated with the interior of the smoking furnace;
the hot air circulation module comprises a fan arranged at the top of the heating cavity and a plurality of guide plates arranged at the bottom of the heating cavity, the guide plates are arranged at intervals along the width direction of the heating cavity, the guide plates arranged at two sides of the heating cavity are symmetrically arranged, the adjacent two guide plates are partially overlapped in the projection of a horizontal plane, and the projection area of the plurality of guide plates on the horizontal plane is not smaller than the area of the open end of the heating cavity;
the guide plate is an arc-shaped plate with a downward opening.
Optionally, sliding grooves are formed in two sides of the bottom in the smoking furnace, rollers are mounted at the bottoms of the hanging racks, and the hanging racks slide along the sliding grooves through the rollers;
the top of the smoking furnace is also provided with a smoke purification mechanism, the smoke purification mechanism comprises a purification box, an air inlet pipe and an air outlet pipe, and sodium hydroxide solution is stored in the purification box;
one end of the air inlet pipe is communicated with the top of the smoking furnace, the other end of the air inlet pipe extends into the sodium hydroxide solution in the purification box, and a valve is arranged on the air inlet pipe;
the exhaust pipe is communicated with the top of the purification box.
In a second aspect, an embodiment of the present invention further provides a method for making preserved meat by using a preserved meat smoking and drying device, including:
after the pickled fresh pork is hung on a hanging rack at intervals, pushing the hanging rack into a smoking furnace, and closing the smoking furnace;
setting the simultaneous working set time length of the air heating module and the hot air circulation module, and air-drying the preserved meat;
starting a smoke generator to ignite the wood chips to continuously generate smoke;
the start-up subassembly of blowing fume makes smog circulate through the tobacco pipe between smoke chamber and smoking stove and circulates, smokes the completion until the preserved pork.
According to the preserved meat smoking and drying device provided by the invention, the smoke generating chamber is circularly communicated with the smoking furnace through the smoke pipe, and the smoke generated after the cypress branch wood chips are ignited by the smoke generator is circularly circulated between the smoke generating chamber and the smoking furnace through the smoke pipe through the smoke blowing assembly, so that the smoke is more fully utilized, the smoke emission is reduced, the combustion use amount of the cypress branch wood chips in the smoking process can be reduced, and the preserved meat smoking and drying device is more environment-friendly.
The hot air circulation module blows in the air that air heating module heated in the smoking stove inner loop and flows, and the high temperature air after the heating is high-speed circulation flow in the smoking stove, guarantees the no dead angle of smoking stove inner loop, and all bright pork homoenergetic thermally equivalent dries on making the stores pylon, guarantees follow-up smoking and colors more evenly.
Drawings
Fig. 1 is a schematic structural diagram of a bacon smoking and drying device provided by an embodiment of the invention;
fig. 2 is a schematic structural view of a smoke generator of the cured meat smoking and drying device provided by the embodiment of the invention;
fig. 3 is a schematic structural diagram of a drying assembly of the bacon smoking and drying device provided by the embodiment of the invention;
fig. 4 is a schematic structural view of a smoke exhaust pipe of a bacon smoking and drying device provided by an embodiment of the invention;
the heating device comprises a smoking mechanism 1, a smoking drying mechanism 2, a smoking chamber 3, a smoking furnace 4, a hanging frame 5, a mounting cavity 6, a fan blade 7, a motor 8, a first smoke tube 9, a second smoke tube 10, a valve 11, a connecting cylinder 12, a mounting plate 13, a fan shaft 14, an air blower 15, a fuel bin 16, a first heating wire 17, a dust accumulation groove 18, a smoke exhaust tube 19, an oil guide plate 20, a smoke outlet 21, an oil accumulation groove 22, a heating cavity 23, a second heating wire 24, a fan 25, a guide plate 26, a sliding groove 27, a roller 28, a purifying box 29, an air inlet pipe 30, an exhaust pipe 31 and a smoke generator 32.
Detailed Description
The following describes in more detail embodiments of the present invention with reference to the schematic drawings. The advantages and features of the present invention will become more apparent from the following description. It is to be noted that the drawings are in a very simplified form and are not to precise scale, which is merely for the purpose of facilitating and distinctly claiming the embodiments of the present invention.
In a first aspect, as shown in fig. 1-4, the present invention provides a bacon smoking and drying device, which comprises a smoking mechanism 1 and a smoking and drying mechanism 2. Wherein, the smoking mechanism 1 comprises a smoking chamber 3, a smoking component arranged on the top of the smoking chamber 3 and a smoker 32 arranged in the smoking chamber 3. Smoked stoving mechanism 2 includes smoked stove 4, sets up at the stoving subassembly and the activity setting of 4 tops of smoked stove 5 at the inside stores pylon of smoked stove 4, and stores pylon 5 is used for the mount to carry the good bright pork of pickling. The stoving subassembly includes air heating module and heated air circulation module, and the heated air circulation module blows in the air of air heating module heating into and smokes 4 inner loop flows of stove, and the high temperature air after the heating is smoked 4 inner loop flows in smoking, guarantees to smoke 4 inner loop no dead angles of stove, makes on the stores pylon 5 all cured bright pork homoenergetic heated fast and dries, guarantees that follow-up smoking is colored more evenly.
Smoke chamber 3 and smoke the stove 4 between through tobacco pipe circulation intercommunication, blow the cigarette subassembly and make smoke generator 32 light the smog that the cypress saw-dust produced through the circulation between smoke chamber 3 and smoke the stove 4 of tobacco pipe, make smog utilize more fully, reduce smog and discharge, also can reduce the burning use amount at the smoked in-process cypress saw-dust.
Specifically, blow cigarette subassembly and include installation cavity 6, fan leaf 7 and motor 8, the uncovered setting in bottom of installation cavity 6, 6 bottom seal installations in installation cavity 3 tops and with 3 inside intercommunications of smoke generating chamber, motor 8 fixed mounting is in installation cavity 6, and motor 8 drive fan leaf 7 rotates in order to blow in the air current to 3 inside of smoke generating chamber. The smoke tube comprises a first smoke tube 9 and a second smoke tube 10, valves 11 are mounted on the first smoke tube 9 and the second smoke tube 10, one end of the first smoke tube 9 is communicated with the smoke generating chamber 3, the other end of the first smoke tube is communicated with the bottom of the smoking furnace 4, one end of the second smoke tube 10 is communicated with the top of the smoking furnace 4, the other end of the second smoke tube is communicated with the inside of the mounting cavity 6, and the communicating position of the second smoke tube 10 and the mounting cavity 6 is arranged above the fan blade 7.
The bottom of the mounting cavity 6 is provided with a connecting cylinder 12, and the fan blade 7 is arranged in the connecting cylinder 12. Mounting panel 13 is provided with in the middle part of installation cavity 6, and mounting panel 13 divide into two parts about mutual isolation with installation cavity 6, and fan leaf 7 rotates through fan axle 14 to be installed on mounting panel 13, and fan axle 14 rotates through sealed bearing to be connected on mounting panel 13, and fan axle 14 top is connected with motor 8, and motor 8 fixed mounting is on mounting panel 13 upper surface. Due to the isolation of the mounting plate 13, smoke cannot enter the upper half part of the mounting cavity 6, and the motor 8 is prevented from being damaged by the smoke. The bottom of the connecting cylinder 12 is connected to the top of the smoking chamber 3 in a sealing manner, the connecting cylinder 12 and the top of the smoking chamber 3 are detachably connected through bolts, and the connecting cylinder 12 and the smoking chamber 3 can be sealed through a sealing ring.
When the fan blade 7 is driven by the motor 8 to rotate, negative pressure is formed between the connecting cylinder 12 and the mounting plate 13, airflow is blown into the smoking chamber 3 to form high pressure in the smoking chamber 3, so that smoke in the smoking chamber 3 flows into the smoking furnace 4 through the first smoke pipe 9, then flows into the connecting cylinder 12 and the mounting plate 13 from the second smoke pipe 10, and is blown into the smoking chamber 3 through the fan blade 7 to complete smoke circulation flow.
For making the burning production smog that the cypress saw-dust can be stable, need supply air to fuming chamber 3 after a period of interval, avoid resulting in the cypress saw-dust to extinguish because of the oxygen deficiency, be connected with the air-blower 15 that blows air into fuming chamber 3 on fuming chamber 3, blow in the inside oxygen of fuming chamber 3 with external air in fuming chamber 3 after air-blower 15 starts.
Specifically, the smoker 32 is disposed in the middle of the smoking chamber 3 by a fixing rod. The smoke generator 32 comprises a fuel bin 16 for loading wood chips and a first heating wire 17 coiled at the bottom of the fuel bin 16, wherein the wood chips in the fuel bin 16 are ignited after the first heating wire 17 is electrified to generate smoke.
The bunker 16 is a cylindrical barrel structure formed by enclosing a screen mesh, smoke generated after wood chips are combusted can be conveniently discharged, air and the wood chips can be conveniently combusted, and ash generated after the wood chips are combusted falls out of the bottom of the bunker 16. The bottom of the smoking chamber 3 is provided with an ash deposition groove 18, the ash deposition groove 18 is used for collecting ashes after combustion, the ash deposition groove 18 is inserted into the smoking chamber 3, the collected ash deposition can be poured after the ash deposition groove 18 is drawn out from the smoking chamber 3, and then the collected ash deposition can be inserted into the smoking chamber 3 again. In order to avoid blowing up ash in the ash deposition groove 18, the air outlets of the fan 7 and the blower 15 should be arranged opposite to the bunker 16, so that the airflow blown by the fan 7 and the blower 15 does not directly blow on the ash deposition in the ash deposition groove 18.
A plurality of smoke exhaust pipes 19 are uniformly distributed at the bottom of the smoking furnace 4, and one end of each smoke exhaust pipe 19 is communicated with the first smoke pipe 9. The top of the smoke exhaust pipe 19 is provided with an arc-shaped oil guide plate 20, the oil guide plate 20 is arranged in an upward protruding mode, and a plurality of smoke outlets 21 are evenly distributed on the two sides of the smoke exhaust pipe 19 along the axial direction. After the smoke in the first smoke tube 9 is discharged into the smoke discharge tube 19, the smoke is discharged from the smoke outlet 21, and then the whole smoking oven 4 is filled from bottom to top, so that the pork is smoked and colored. Because the pipe 19 of discharging fume sets up in 4 bottoms of smoking stove, in can the drippage flow into the pipe 19 of discharging fume with the salt water after pickling for avoiding the oil that pork drippage, cause the pipe 19 of discharging fume to corrode and block up, need set up curved oil deflector 20 at the pipe 19 top of discharging fume, the oil that pork drippage drops and the salt water after pickling falls into the oil deflector 20 after and falls into the oil accumulation groove 22 of inserting the establishment in 19 bottoms of discharging fume from both sides. The oil collecting tank 22 is inserted on the smoking oven 4 for collecting oil drops dropped from pork and salted brine.
Specifically, the air heating module includes that heating chamber 23 and circuitous spiral set up the second heating wire 24 in heating chamber 23, and the sealed setting in heating chamber 23 top, the uncovered setting in bottom, heating chamber 23 set up at 4 tops of smoked stove, and heating chamber 23 communicates with 4 inside of smoked stove. The heated air circulation module comprises a fan 25 and a plurality of guide plates 26, wherein the fan 25 and the guide plates 26 are installed at the top of the heating cavity 23, the guide plates 26 are installed at the bottom of the heating cavity 23, the guide plates 26 are arranged at intervals along the width direction of the heating cavity 23, the guide plates 26 are symmetrically arranged on two sides of the heating cavity 23, the adjacent two guide plates 26 are partially overlapped in the projection of the horizontal plane, and the projection area of the guide plates 26 on the horizontal plane is not smaller than the area of the open end of the heating cavity 23. The baffle 26 is an arc plate with an opening facing downwards.
The temperature of the second electric heating wire 24 is rapidly raised after being electrified, and the air blown by the fan 25 is heated to 60-70 ℃ by the second electric heating wire 24 and then blown into the smoking oven 4 to rapidly dry the moisture on the surface of the pork. Guide plate 26 is the downward arc of opening, makes in the high temperature air current blows in the smoking stove 4 with the multi-angle after being reflected by guide plate 26, and the high temperature air current from the top down circulation flow carries out fast drying in smoking stove 4.
In order to facilitate the pushing of the hanging rack 5, sliding grooves 27 are formed in two sides of the bottom in the smoking oven 4, rollers 28 are installed at the bottom of the hanging rack 5, and the hanging rack 5 slides along the sliding grooves 27 through the rollers 28.
The top of the smoking furnace 4 is also provided with a smoke purification mechanism, the smoke purification mechanism comprises a purification box 29, an air inlet pipe 30 and an exhaust pipe 31, and sodium hydroxide solution is stored in the purification box 29. One end of the air inlet pipe 30 is communicated with the top of the smoking oven 4, the other end of the air inlet pipe extends into the sodium hydroxide solution in the purifying box 29, and the air inlet pipe 30 is provided with a valve 11. The exhaust pipe 31 communicates with the top of the purification cassette 29.
During actual processing, the pork is dried, and then the temperature of the second electric heating wire 24 is reduced and the rotating speed of the fan 25 is reduced, so that the temperature in the smoking oven 4 is kept above 40 ℃. The valves 11 on the first smoke tube 9 and the second smoke tube 10 are opened, then the smoke generator 32 is started to ignite the cypress wood chips to generate smoke, the fan blade 7 is driven by the motor 8 to rotate, and the smoke is blown into the smoking furnace 4 to smoke and color the dried pork. Smoke does not enter the heating chamber 23 as the fan 25 continues to rotate.
After smoking, close valve 11 on the second tobacco pipe 10 and cut off the power supply to second heating wire 24 earlier, then open valve 11 on the intake pipe 30, during smog can get into the sodium hydroxide solution that purifies box 29 through intake pipe 30 in the stove 4 of smoking from smoking, grease and the granule that carries in the smog can be dissolved to the sodium hydroxide solution, purifies smog, realizes the environmental protection and discharges. When the smoke in the smoking oven 4 is exhausted, the valve 11 on the first smoke pipe 9 is closed, and the blower 25 is turned off.
In a second aspect, an embodiment of the present invention further provides a method for making preserved meat by using a preserved meat smoking and drying device, including:
after the pickled fresh pork is hung on the hanging rack 5 at intervals, pushing the hanging rack 5 into the smoking furnace 4, and closing the smoking furnace 4;
setting the simultaneous working set time length of the air heating module and the hot air circulation module, and air-drying the preserved meat;
starting the smoke generator 32 to ignite the wood chips to continuously generate smoke;
the start-up subassembly of blowing fume makes smog circulate through the tobacco pipe between fuming chamber 3 and smoking stove 4 and circulates, smokes the completion until the preserved pork.
Specifically, when pork is cured, the method comprises the following steps:
(1) selecting quarantined fresh pork, cleaning, cutting into 5-20 cm meat strips, rinsing with water, and sterilizing;
(2) placing the meat strips into a basin and spraying high corn wine;
(3) stir-frying edible salt, anise, pepper, bay leaves and cinnamon, cooling, mixing the meat strips with the pickling materials to ensure that the pickling materials are uniformly smeared on the surfaces of the meat strips, and standing and pickling for 1 day in an environment of 3-6 ℃.
The above description is only a preferred embodiment of the present invention, and does not limit the present invention in any way. It will be understood by those skilled in the art that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. A bacon smoking and drying device is characterized by comprising a smoking mechanism (1) and a smoking and drying mechanism (2);
the smoking mechanism (1) comprises a smoking chamber (3), a smoking blowing component arranged at the top of the smoking chamber (3) and a smoking device (32) arranged in the smoking chamber (3);
the smoking and drying mechanism (2) comprises a smoking oven (4), a drying component arranged at the top of the smoking oven (4) and a hanging rack (5) movably arranged in the smoking oven (4); the drying component comprises an air heating module and a hot air circulating module, and the hot air circulating module blows air heated by the air heating module into the smoking furnace (4) for circulating flow;
the smoke generating chamber (3) is communicated with the smoking furnace (4) in a circulating mode through a smoke pipe, and the smoke blowing assembly enables smoke generated after wood chips are ignited by the smoke generator (32) to circulate between the smoke generating chamber (3) and the smoking furnace (4) through the smoke pipe.
2. The bacon smoking-drying device of claim 1, wherein: the smoke blowing assembly comprises an installation cavity (6), a fan blade (7) and a motor (8), the bottom end of the installation cavity (6) is arranged in an open mode, and the bottom of the installation cavity (6) is hermetically installed at the top of the smoke generating chamber (3) and communicated with the inside of the smoke generating chamber (3); the motor (8) is fixedly arranged in the mounting cavity (6), and the fan blade (7) is driven by the motor (8) to rotate so as to blow airflow into the smoking chamber (3);
the smoke pipe comprises a first smoke pipe (9) and a second smoke pipe (10), and valves (11) are mounted on the first smoke pipe (9) and the second smoke pipe (10); one end of the first smoke pipe (9) is communicated with the smoke generating chamber (3), and the other end of the first smoke pipe is communicated with the bottom of the smoking oven (4); one end of the second smoke pipe (10) is communicated with the top of the smoking furnace (4), the other end of the second smoke pipe is communicated with the inside of the mounting cavity (6), and the communication position of the second smoke pipe (10) and the mounting cavity (6) is arranged above the fan blade (7).
3. The bacon smoking-drying device of claim 2, wherein: a connecting cylinder (12) is arranged at the bottom of the mounting cavity (6), and the fan blade (7) is positioned in the connecting cylinder (12);
the middle part of the mounting cavity (6) is provided with a mounting plate (13), the mounting plate (13) divides the mounting cavity (6) into an upper part and a lower part which are mutually isolated, the fan blade (7) is rotatably mounted on the mounting plate (13) through a fan shaft (14), the fan shaft (14) is rotatably connected on the mounting plate (13) through a sealing bearing, the top of the fan shaft (14) is connected with the motor (8), and the motor (8) is fixedly mounted on the upper surface of the mounting plate (13);
connecting cylinder (12) bottom sealing connection be in smoke generating chamber (3) top, connecting cylinder (12) with smoke generating chamber (3) top can be dismantled and be connected.
4. The bacon smoking and drying device of claim 2, wherein: and the smoke generating chamber (3) is connected with an air blower (15) for blowing air into the smoke generating chamber (3).
5. The bacon smoking and drying device of claim 4, wherein: the smoke generator (32) is positioned in the middle of the smoke generating chamber (3); the fuming device (32) comprises a fuel bin (16) used for loading wood chips and a first heating wire (17) coiled at the bottom of the fuel bin (16), wherein the fuel bin (16) is a cylindrical barrel structure formed by enclosing a screen;
an ash accumulation groove (18) is formed in the bottom of the smoking chamber (3), and the ash accumulation groove (18) is inserted into the smoking chamber (3).
6. The bacon smoking and drying device of claim 2, wherein: a plurality of smoke exhaust pipes (19) are uniformly distributed at the bottom of the smoking furnace (4), and one end of each smoke exhaust pipe (19) is communicated with the first smoke pipe (9);
the top of the smoke exhaust pipe (19) is provided with an arc-shaped oil guide plate (20), the oil guide plate (20) is arranged in a protruding mode, and multiple smoke outlets (21) are evenly distributed on two sides of the smoke exhaust pipe (19) along the axial direction.
7. The bacon smoking and drying device of claim 6, wherein: an oil accumulation groove (22) is inserted at the bottom of the smoke exhaust pipe (19), and the oil accumulation groove (22) is inserted on the smoking furnace (4).
8. The cured meat smoking and drying device as claimed in claim 1, characterized in that: the air heating module comprises a heating cavity (23) and a second heating wire (24) which is spirally arranged in the heating cavity (23) in a winding manner, the top of the heating cavity (23) is sealed, the bottom of the heating cavity is open, the heating cavity (23) is arranged at the top of the smoking furnace (4), and the heating cavity (23) is communicated with the inside of the smoking furnace (4);
the hot air circulation module comprises a fan (25) arranged at the top of the heating cavity (23) and a plurality of guide plates (26) arranged at the bottom of the heating cavity (23), the guide plates (26) are arranged at intervals along the width direction of the heating cavity (23), the guide plates (26) arranged at two sides of the heating cavity (23) are symmetrically arranged, two adjacent guide plates (26) are partially overlapped in horizontal plane projection, and the projection area of the guide plates (26) on the horizontal plane is not less than the area of the open end of the heating cavity (23);
the guide plate (26) is an arc-shaped plate with a downward opening.
9. The bacon smoking-drying device of claim 1, wherein: sliding chutes (27) are formed in two sides of the inner bottom of the smoking oven (4), rollers (28) are mounted at the bottoms of the hanging racks (5), and the hanging racks (5) slide along the sliding chutes (27) through the rollers (28);
the top of the smoking furnace (4) is also provided with a smoke purification mechanism, the smoke purification mechanism comprises a purification box (29), an air inlet pipe (30) and an air outlet pipe (31), and a sodium hydroxide solution is stored in the purification box (29);
one end of the air inlet pipe (30) is communicated with the top of the smoking furnace (4), the other end of the air inlet pipe extends into the sodium hydroxide solution in the purification box (29), and a valve (11) is arranged on the air inlet pipe (30);
the exhaust pipe (31) is communicated with the top of the purification box (29).
10. A method for making bacon by using the bacon smoking and drying device of claim 1, comprising:
after the pickled fresh pork is hung on a hanging rack (5) at intervals, pushing the hanging rack (5) into a smoking furnace (4), and closing the smoking furnace (4);
setting the simultaneous working of the air heating module and the hot air circulation module for a set time length, and air-drying the preserved meat;
starting a smoke generator (32) to ignite the wood chips to continuously generate smoke;
the starting of the smoke blowing component enables smoke to circulate between the smoke generating chamber (3) and the smoking furnace (4) through the smoke pipe until the cured meat is smoked.
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| CN202210551880.6A CN114916576A (en) | 2022-05-18 | 2022-05-18 | Cured meat smoking and drying device and cured meat smoking and drying method |
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