JPS6222578B2 - - Google Patents

Description

[Detailed description of the invention] [Technical field to which the invention pertains] The present invention relates to an apparatus for manufacturing raw ham.

[Prior art and its problems]

There are two methods for producing ham: the onkun method, in which the meat is exposed to high-temperature smoke at approximately 30 to 50 degrees Celsius for a short period of time, and then boiled as this alone does not provide enough preservative power;
There is the hot method described above and the cold method at 0 to 30°C.

Prosciutto ham uses the last cold method, in which salted meat is exposed to low-temperature smoke at temperatures below 0 to 5 degrees Celsius for over 100 hours, gaining sufficient preservative power. .

By the way, in our country, until last year, laws and regulations did not allow the sale of unheated meat as a commercial product, so raw ham was no longer considered a perishable food item and was often made by individuals. There was also no established equipment for producing raw ham.

[Purpose of the invention]

In view of such circumstances, the purpose of the present invention is to provide a method for producing raw ham that requires long and troublesome management.
The object of the present invention is to provide a device that allows even an amateur to easily and reliably obtain a high-quality product, and which is greatly useful for popularizing the mass production of raw ham in our country.

[Key points of the invention]

However, according to the present invention, the purpose of the lever is to divide the inside of the vertically elongated housing, have a door for entering and exiting the meat, and have a smoke chamber equipped with a cooling panel inside at the top, and a furnace with a drawer structure in two upper and lower stages. A combustion chamber for generating smoke with This can also be achieved by installing a chimney having a built-in means for generating upward airflow in the smoking chamber.

[Embodiments of the invention]

Embodiments of the present invention will be described in detail below with reference to the drawings.

Fig. 1 is a front view showing an embodiment of the raw ham manufacturing apparatus of the present invention, Fig. 2 is a side view of the same, and Fig. 3 is a longitudinal sectional side view of the same. The system is designed to be transportable and easy to install anywhere. The inside of the housing 1 is partitioned to form a combustion chamber 2 for generating smoke in the upper part and a smoke chamber 3 for introducing smoke from the combustion chamber 2 in the lower part.

First, to explain the combustion chamber 2 first, the inside thereof is surrounded by a metal plate 4 such as an iron plate, and an air supply port 5 is formed in the lower part, and a drain 6 is formed in the bottom part.

A furnace 7 having a drawer structure is housed in this combustion chamber 2 so as to be able to be taken out to the outside, and a furnace 7' to be used next time is housed slightly above the furnace 7 in a drawer structure like the furnace 7. These furnaces 7, 7' are the sixth
As shown in the figure, a spiral combustion path 12 is formed by attaching a floor plate 10 made of metal mesh and a partition plate 11 to a metal frame 9 having a handle 8 on the front side. A combustion bed 14 is formed by covering the side and bottom surfaces of the combustion chamber 12 with an air-permeable heat insulating material 13 such as glass wool.

On the other hand, the smoke chamber 3 is located at the upper part of the combustion chamber 2, and the entrance of the communication passage 15 that penetrates the section between the smoke chamber 3 and the combustion chamber 2 is placed on the side (for example, behind) of the furnace 7, which has an upper drawer structure. It is formed as a narrow part 15a, and a cooler 16' is disposed at an outlet part which is a widening part from the narrow part 15a. This smoking chamber 3 is provided with a sealed door 17 for entering and exiting meat at the front opening, and a control panel or the like is used for the exterior, but the inside including this door 17 is covered with a heat insulating material 18 such as styrofoam. A cooling panel 16 is installed on the inner surface of the rear wall of the smoke chamber 3 with air passages provided between the upper and lower sides and the rear wall, and
An appropriate number of crosspieces 21 provided with hooks 20 for hanging meat 19 were arranged in parallel. In the figure, 22 is an acrylic window provided in the door 17, 23 is an opening/closing handle, 24 is a hinge, and 25 is a crescent-type lock.

Furthermore, a chimney 27 whose outside is covered with a heat insulating material 26 such as glass wool is installed on the roof of the smoke chamber 3, and an updraft generating means 28 using a light bulb is built into the lower end of the chimney 27, but directly below it. In order to prevent heat from entering the smoke chamber 3, a light shielding plate 29 is installed, for example, by being attached to the upper surface of the crosspiece 21.

The cooling panel 16 is for removing the heat load caused by the outside air in the smoke chamber 3 and cooling the inside of the smoke chamber 3. As shown in FIGS. 7 and 8, the metal plate 16
A copper tube 16b is twisted in a spiral or meandering manner and brazed to the tube a, and this copper tube 16b is connected in series with the refrigerant tube of the cooler 16'.

On the other hand, the cooler 16' is for cooling the smoke and removing tar in the smoke by condensation, and is of a fin and tube type placed on a fin receiver 30 as shown in FIG. However, water or chlorofluorocarbon gas was used as the refrigerant. FIG. 4 is a front view of a water-cooled type cooling operation unit provided, for example, on the side of the housing 1. One end is connected to the cooling panel 16 and a cooler 16' in series with it, and the other end is a separate freezer compartment A of the refrigerator. Refrigerant pipe 31 that extends to and is cooled here.
In the middle, a circulation pump 32 and a thermometer 33 were installed, and an air vent 35 made by bending a vinyl hose and a replenishment water tank 36 were installed via a kettle 34. Note that it is desirable to mix alcohol, glycerin, etc. into the cooling water to prevent it from freezing. In the diagram, 37 is a waterproof switch outlet, and one is a circulation pump 32.
The other is connected to the light bulb of the updraft generating means 28.

In addition, the cooling mechanism uses water as a refrigerant, and in addition to cooling separately in a refrigerator, the mechanisms inside the housing such as the cooling panel 16 and cooler 16' can be directly connected to tap water, well water, etc. It is also possible to pass a refrigerant gas. These cooling methods are selected depending on the installation location and temperature conditions during the period of use.

Next, to explain how to use it and how it works, first, salted and cooled meat 19 is hung in the smoking chamber 3, the door 17 is closed to make it airtight, and then the sawdust ( If you ignite the wood (sakura, maple, ash tree, etc. are suitable), it will burn and produce smoke. This smoke naturally rises and is indirectly cooled by the outside air a little at the narrow part 15a which is the entrance of the communication passage 15, and after the smoke flow is accelerated, it spreads and reaches the cooler 16' at the exit part. 0 to 5 that passes uniformly between the fins and removes tar
The cold air current below ℃ spreads out into the smoke chamber 3 and evenly contacts the meat 19. Part of the smoke is cooled on the front and back surfaces of the cooling panel 16, creating a downwardly circulating airflow, and the smoke naturally convects, but at the same time, this downwardly circulating airflow reduces the influence of the outside temperature in the smoke chamber 3. removed. and,
The smoke filling the smoke chamber 3 is discharged from the chimney 27, but the air flow is caused by the upward airflow generating means 2.
8 can be caused by fever. Note that the heat of the rising air current generating means 28 is blocked by the heat shield plate 29 and does not enter the smoking chamber 3, but some light enters the smoking chamber 3, so the rising air current generating means 2
8 is also useful as lighting for the smoke chamber 3.

On the other hand, cold water as a refrigerant is sequentially fed into the cooler 16' by a pump 32, and the dew condensation generated here drips from the narrow part 15a of the communication passage 15 and is guided to the bottom of the combustion chamber 2, where it is placed on the bottom plate. It flows along the slope and is discharged by the drain 6.

Also, once all the sawdust in the furnace 7 is burned out (in this example, it takes about 12 hours for one drawer furnace), it is pulled out and replaced with the furnace 7'. Since it is located above and is heated and dried by the residual heat generated by the furnace 7, it can be ignited with good ignition.

In this way, the meat 19 is exposed to smoke for a predetermined period of time, and raw ham is obtained.

Incidentally, the apparatus of the present invention can be used not only for producing raw ham as described above, but also for smoking other foods such as salmon.

〔Effect of the invention〕

As described above, the raw ham manufacturing apparatus of the present invention is
As a compact and transportable device, it can be easily installed anywhere, and while keeping the fumes at a low temperature, the smoke generated in the combustion chamber is also kept at a low temperature and natural convection allows the smoke to come in even contact with the fumes, reducing the hassle. It is a convenient product that allows even amateurs to easily and reliably obtain high-quality raw ham without applying any heat. In addition, since the upper furnace is heated and dried using the residual heat generated by the lower furnace, it is possible to ignite the fire with good ignition, and by pulling out the furnace, cleaning of ash and filling with new sawdust can be easily done. Can be done. Further, according to the present invention, when the smoke passes through the fins of the cooler, tar in the smoke is removed by condensation, so that a product of higher quality can be obtained.

[Brief explanation of the drawing]

Fig. 1 is a front view showing an embodiment of the raw ham manufacturing apparatus of the present invention, Fig. 2 is a side view of the same, Fig. 3 is a longitudinal sectional side view of the same, Fig. 4 is a front view of the cooling operation, and Fig. 5 is 3 is a sectional view taken along the line BB in FIG. 3, FIG. 6 is a sectional view taken along the line AA in FIG. 3, FIG. 7 is a vertical sectional side view of the cooling panel, and FIG. 8 is a rear view of the cooling panel. 1...Housing, 2...Combustion chamber, 3...Smoke chamber,
4...Metal, 5...Air connection port, 6...Drain, 7,7'...
Furnace, 8...handle, 9...metal frame, 10...floorboard, 1
1... Partition plate, 12... Combustion path, 13... Heat insulating material, 14
... Combustion bed, 15... Communication path, 15a... Narrow part, 16
...cooling panel, 16'...cooler, 16a...metal plate, 16b...copper tube, 17...hermetic door, 18...insulation material, 19...meat, 20...hook, 21...crosspiece, 22
...Window, 23...Opening/closing handle, 24...Hinge, 25...
Lock, 26...Heat insulation material, 27...Chimney, 28...Updraft generating means, 29...Heat shield plate, 30...Fin receiver, 3
1...Refrigerant piping, 32...Circulation pump, 33...Thermometer, 34...Cut, 35...Air bleed, 36...Supplementary water tank, 37...Switch outlet.

Claims (1)

[Claims] 1 The inside of the vertical housing is partitioned and has a door for entering and exiting the meat, with a smoke chamber equipped with an internal cooling panel at the top and a combustion chamber for smoke generation with a furnace with a two-stage drawer structure at the bottom. The entrance of the communication passage that penetrates the section between the smoking chamber and the combustion chamber is formed as a narrow part next to the upper drawer furnace, and a cooler is installed at the exit part. A raw ham manufacturing device characterized by being equipped with a chimney having a built-in airflow generating means.