KR20180079842A - Method and Apparatus for Smoke-Dring of Processed Meat - Google Patents

Abstract

The present invention relates to a method and a device for smoke-drying processed meat. According to the present invention, the device for smoke-drying processed meat comprises: a smoke-drying device main body having a smoking space, a circulation fan, a heat generation unit, a moisture inflow pipe, an exhaust damper, a smoking damper, an air suction damper, a temperature sensor, a humidity sensor, a display unit, and a control unit; a water control device having a water valve supplying moisture into the smoke-drying device main body through the moisture inflow pipe by being installed to be adjacent to the smoke-drying device main body, wherein the water control device also has a fire extinguishment valve supplying much water and is selectively used as necessary by having a washing valve supplying a washing solution for washing the inside; and a smoking device receiving wood chips by a wood chip motor by being installed to be adjacent to the smoke-drying device main body and having a smoking hot wire in the lower part of the laminated wood chips, wherein the smoking device also has a smoking air blower sucking the generated smoke into the smoke-drying device main body through a smoke pipe by the smoking damper. According to the present invention, the device for smoke-drying processed meat can obtain smoking effect by burning the dried wood chips using heat electrically generated and can smoke-dry the meat using the smoke. The device for smoke-drying processed meat can prevent only the surface of the meat from being partially burned or can prevent the inside of the meat from being improperly cooked, by enabling heat to be evenly spread to the inside.

Description

TECHNICAL FIELD The present invention relates to a method and apparatus for smoked meat,

The present invention relates to a method and a device for smoothing processed meat, and more particularly, to a method and apparatus for burning dried wood chips using electrically generated heat to obtain smoked smoke, And it is constituted so that the heat spreads evenly to the inside, so that it is possible to partially smoothen the surface or prevent the chewing, to prevent the nutrients from being destroyed, and to provide high quality smoked food A smoker method and a device therefor.

In general, smoked food is a process of smoked salted fish (salted fish) and drying it. It is smoked fish such as salmon, herring, cod and oyster, and meat products such as bacon and sausage.

The purpose of this smoker is to remove the moisture contained in seafood and meat to make it dry, especially by penetrating the preservative ingredients in the smoke, to enhance the preservability and to remove odors such as seafood from the smell in the smoke, It is for giving birth.

In particular, there is a method in which a barbecue, which is a smoked heating dish of meat, is heated by charcoal, heated and smoked by heat and smoke, and baked in large quantities by electricity or gas fire.

However, although the method using the charcoal can taste the taste of the barbecue, there is a problem that only a part of the meat is heated, which is inconvenient for the person to flip or turn the food all the time.

In addition, the electric grilling method is mainly used for the barbecue apparatus by electricity or gas fire. Since the meat baked by such a barbecue apparatus is a method in which the simple meat is baked by heat, the surface of the meat is heated and the taste of the barbecue dish is less And there is a problem that a phenomenon that the outer surface is abraded and the inner surface is raw is generated.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for burning dried wood chips using electrically generated heat to obtain smoked smoke, A method of smoking a processed meat which can be partially smoothed or partially burned to prevent smearing, does not destroy nutrients, and can produce a high quality smoked food that generates a unique flavor of meat during cooking The present invention has been made in view of the above problems.

In order to achieve the above object, the present invention provides a method of smoothing processed meat, comprising: operating a heat generating part of a smokable body through a display part of a control part, controlling the temperature and humidity within a smoked body through a water- A preheating phase to hold for 25 minutes;

A preheating step of exhausting the preheated heat from the inside of the smokable body to the outside through an exhaust damper for 3 to 7 minutes to maintain a temperature at which the operator can get in and out;

A step of putting the processed meat in a smoked meat tray in a state in which the processed meat is placed at regular intervals, placing the central temperature sensor in the smoked body and closing the door;

A coloring step of maintaining a temperature of 50 to 60 DEG C inside the smokable body through the display unit of the control unit for 10 to 20 minutes;

A drying step of maintaining a temperature of 55 to 65 deg. C inside the smokable body through the display unit of the control unit for 35 to 45 minutes;

A smoldering step of smearing the processed meat in the smoked meat tray with the smoke supplied from the smokestack while maintaining the temperature inside the smokable body at 60 to 70 ° C for 5 to 15 minutes through the display part of the control part;

A cooking step of maintaining a temperature of 85 to 95 deg. C in the smokable body through the display unit of the control unit for 40 to 50 minutes;

A baking step of maintaining a temperature of 110 to 130 ° C in the smokable body through the display unit of the control unit for 20 to 40 minutes;

An exhausting step of exhausting the inside of the smokable body through the exhaust damper for 3 to 7 minutes to maintain the temperature at which the operator can enter and exit;

And a step of authenticating a worker to actually check the state of the meat of the meat on the smoked meat tray located inside the smokable body.

When the meat smoked from the meat smoked tray is less cooked at the cooking stage, the cooking process is repeated from the cooking stage to the post-operation exhaust stage.

After the wiping confirmation step, the heat generating part of the fumigating space is temporarily activated to continuously maintain the cleanliness of the inside of the smokable body, the washing valve of the water regulating device is operated to put the washing liquid, and after 10 minutes, And a cleaning step of cleaning the inside of the fogging space by actuating the valve.

In addition, the smoker apparatus of the present invention is characterized in that it has a smoking space which is shielded from the outside by a door, a circulation fan circulating the heat and the smoke in the inside thereof, and heat generated by generating far infrared rays and heat And an exhaust damper and a smoke damper for regulating opening and closing rates are provided on the upper side of the upper part, an intake damper for controlling opening and closing rates is provided on the upper part of the upper part, a temperature sensor and a humidity sensor A smokable element having an external display portion and a control portion;

A water valve is provided adjacent to the smokable body to supply moisture to the inside of the smokable body through the inflow of milk powder, a fire extinguishing valve for supplying a large amount of water is formed, A water regulating device formed with a wash valve to which the wash fluid is supplied and optionally used as needed; And

Wood chips having a size of 3 to 4 mm in width, 5 to 6 mm in length, and 1 to 3 mm in thickness are stacked and supplied by a wood chip motor, which is located adjacent to the smokable body and is in a closed space. And a smoke fume which is formed with a smokeless hot line that generates burned smoke without generating a flame by electricity, and a smoke blower for introducing the generated smoke into the smokable element through the smoke damper .

Further, the present invention is characterized by further comprising a meat smoked tray having a moving roller at the bottom and located inside the smokable body in a state in which a large amount of meat to be smoked is not stacked.

Thus, the present invention provides a method of burning dried wood chips using electrically generated heat to obtain smoky smoke, smoked meat using the smoked smoke, and so that the heat spreads evenly inside It has the effect of preventing smoldering and burning of the surface partly, not destroying the nutrients, and smoked cooking of high quality which gives rise to the unique flavor of meat during cooking.

In addition, it is possible to provide a cooking environment that is very suitable for a business where a large amount of smoked cooking can be performed in a short time, and a large amount of smoked cooking can be performed in a short time, So that it is possible to simultaneously provide economical effects.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims and their equivalents. Of course, such modifications are within the scope of the claims.

1 is a flowchart sequentially showing the steps of a smoked meat smear method according to an embodiment of the present invention,
FIG. 2 is a front view showing a state of a smoked meat processing machine according to an embodiment of the present invention,
FIG. 3 is a plan view showing a state of a smoked meat processing machine according to an embodiment of the present invention,
FIG. 4 is a left side view showing a state of a smoked meat processing machine according to an embodiment of the present invention,
FIG. 5 is an explanatory diagram showing a state of a smoker in a meat processing machine according to an embodiment of the present invention,
FIG. 6 is an explanatory view showing the smoker's smoker's apparatus during the smoking stage,
FIG. 7 is an explanatory view showing a state of the process of smoothing a meat processing machine according to an embodiment of the present invention during a cleaning step; FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In addition, the terms described below are defined in consideration of the functions of the present invention, which may vary depending on the user, the intention or custom of the operator, and the like.

Therefore, it goes without saying that the definition should be based on the contents throughout this specification.

The method for smoothing processed meat according to the present invention comprises a preheating step (50) for preheating the interior of the smokable body (10), a pre-entering and exhausting step (51) for exhausting a part of the interior of the smokable body (10) (52) for placing the processed meat in the smoky body (10), a coloring step (53) for adjusting the temperature and time for coloring the processed meat, and a temperature and time control A baking step 56 for baking the processed meat and a post-baking step 56 for exhausting the heat inside the smokable body 10 (step < RTI ID = 0.0 > And a reprocessing step (58) for restarting the cooking step (55), the baking step (56), and the post-operation evacuation step (57) 59) and a clean state of the smoking space 11a inside the smokable body 10 is continuously maintained It comprises a washing stage 61.

The preheating step 50 activates the heat generating part 14 of the smokable body 10 through the display part 19 of the control part 19a and smokes the smoke generating part 14 through the water- And maintaining the proper temperature and humidity inside the basic body 10 for 30 to 25 minutes.

The pre-entering and exhausting step 51 is a step for maintaining the temperature at which the operator can get in and out by discharging the preheated heat inside the smokable body 10 through the exhaust damper 16 for 3 to 7 minutes.

The processing meat injecting step 52 places the processed meat in the smoked meat tray 20 in the smoked body 10 with the processed meat placed at regular intervals and then places the center temperature sensor 11a, .

The color development step 53 is a step of maintaining a temperature of 50 to 60 ° C inside the smokable body 10 through the display unit 19 of the control unit 19a for 10 to 20 minutes.

The drying step 54 is a step of maintaining a temperature of 55 to 65 ° C in the smokable body 10 through the display unit 19 of the control unit 19a for 35 to 45 minutes.

The smoldering step 55 is carried out by keeping the temperature of the inside of the smokable body 10 at 60 to 70 ° C for 5 to 15 minutes through the display unit 19 of the control unit 19a, And is supplied to the damper 17a to smolder the processed meat of the smoked meat tray 20.

The cooking step 56 is a step of maintaining a temperature of 85 to 95 ° C inside the smokable body 10 through the display unit 19 of the control unit 19a for 40 to 50 minutes.

The baking step 57 is a step of maintaining a temperature of 110 to 130 ° C in the smokable body 10 through the display unit 19 of the control unit 19a for 20 to 40 minutes.

The post-operation exhausting step 58 is a step for exhausting the heat inside the smokable body 10 through the exhaust damper 16 for 3 to 7 minutes to maintain the temperature at which the operator can go in and out.

The step of confirming the cooking step 59 is a step in which a worker cuts a section of the meat meat wicking state on the meat smoked tray 20 located inside the smokable body 10 to actually check it.

The reprocessing step 60 is a step of reprocessing from the cooking step 56 to the post-operation evacuation step 58 when the meat smoked in the meat smoked tray 20 is not ripe in the step of confirming the cooking 59 to be.

The washing step 61 may be performed after the heat generating part 14 of the fogging space 11 is temporarily operated to keep the clean state of the inside of the smokable body 10 , The cleaning valve 43 of the water regulating device 40 is operated to introduce the cleaning liquid into the fogging space 11 and the fire extinguishing valve 42 is operated after 10 minutes to wash the inside of the fogging space 11 with water .

The smoke smoker apparatus of the present invention includes a smokable body 10 in which smoked meat is smoked, a smoked meat tray 20 in which processed meat is put into the smoked body 10, a control unit 19a, A humidifier 30 for supplying the smoke into the smokable body 10 by means of the control unit 19a and a water control unit 40 for supplying water, .

The smokable body 10 has a smoking space 11 which is shielded from the outside by a door 12 and a circulation fan 13 for circulating heat and smoke therein. And an exhaust damper 16 and a smoke damper 17a for controlling opening and closing rates are provided on one side of the upper portion and the smoke damper 17a for controlling the open / And a temperature sensor 18 and a humidity sensor 18a are provided in the inside and a display unit 19 and a control unit 19a are formed on the outside.

The meat smoked tray 20 has a moving roller at a lower portion and serves to place a large amount of processed meat to be smoked in the smoked base body 10 in a stacked state without being stacked.

Wood chips 31 having a size of 3 to 4 mm in width, 5 to 6 mm in length, and 1 to 3 mm in thickness are stacked in the closed space which is located adjacent to the smokable body 10, A smoke heat line 33 is formed in the lower part of the laminated wood chip 31 by a chip motor 32 to generate burning smoke without generating a flame by electricity. And a smoke blower 35 for introducing the smoke into the smokable body 10 through the smoke damper 17a.

The water regulating device 40 is positioned adjacent to the smoke basic body 10 to form a water valve 41 for supplying water into the smokable body 10 through the milk powder inlet 15 A digestion valve 42 for supplying a large amount of water to the inside of the smokable body 10 is formed and a washing valve 43 for supplying a washing liquid for washing the inside of the smokable body 10 is formed, . ≪ / RTI >

In the present invention as described above, the operator operates the heat generating portion 14 of the smokable body 10 through the display portion 19 of the control portion 19a, and the steam generated by the steam introduced into the steam- And the preheating step (50) is maintained for 30 to 40 minutes.

In this state, an exhaust venting step 51 is performed in which the internal heat is removed for about 3 to 8 minutes by using the exhaust damper 16. This is because when the operator leaves the door 12, .

A meat smoked tray 20 in which a plurality of pieces of processing meat are placed at regular intervals is placed in a breeding space 11 inside a smokable body 10 through an opened door 12 and a center temperature sensor 11a And then activates the fogging program of the control unit 19a through the display unit 19. [

At this time, the fogging program causes the processed meat on the meat smoked tray 20 to be heated and smoked while passing through the coloring step 53, the drying step 54, the smoldering step 55, the cooking step 56 and the baking step 57 .

Then, the post-operation exhausting step 58 for discharging the internal heat is performed so that the processed meat on the smoked meat tray 20 is cut to remove the unheated portion. Then, in the reprocessing step 6, The baking step 57 and the after-work exhausting step 58 are further performed to clean the breeding space 11 inside the smokable body 10 through the washing step 61 You can maintain a cleaner state constantly.

10: Smoke base 11: Smoke space
11a: central temperature sensor 12: door
13: circulating fan 14: heat generating part
15: Milk powder inlet 16: Exhaust damper
17: intake damper 17a: smoke damper
18: Temperature sensor 18a: Humidity sensor
19: display unit 19a:
20: Smoked meat tray
30: Smoke Smoke 31: Wood Chip
32: Wood chip motor 33: Smoke heat line
34: Hoon associate 35: Fume blower
40: Water regulator 41: Water valve
42: extinguishing valve 43: flush valve
50: preheating step 51: exhausting step before entering
52: Processed meat injection step 53: Color development step
54: drying step 55: fuming step
56: Cooking step 57: Baking step
58: Exhaust after work step 59: Identification step
60: Reprocessing step 61: Cleaning step

Claims (5)

A preheating step of operating the heat generating part of the smokable body through the display part of the control part and holding the appropriate temperature and humidity inside the smokable body through the water inlet and the water valve for 30 to 25 minutes;
A preheating step of exhausting the preheated heat from the inside of the smokable body to the outside through an exhaust damper for 3 to 7 minutes to maintain a temperature at which the operator can get in and out;
A step of putting the processed meat in a smoked meat tray in a state in which the processed meat is placed at regular intervals, placing the central temperature sensor in the smoked body and closing the door;
A coloring step of maintaining a temperature of 50 to 60 DEG C inside the smokable body through the display unit of the control unit for 10 to 20 minutes;
A drying step of maintaining a temperature of 55 to 65 deg. C inside the smokable body through the display unit of the control unit for 35 to 45 minutes;
A smoldering step of smearing the processed meat in the smoked meat tray with the smoke supplied from the smokestack while maintaining the temperature inside the smokable body at 60 to 70 ° C for 5 to 15 minutes through the display part of the control part;
A cooking step of maintaining a temperature of 85 to 95 deg. C in the smokable body through the display unit of the control unit for 40 to 50 minutes;
A baking step of maintaining a temperature of 110 to 130 ° C in the smokable body through the display unit of the control unit for 20 to 40 minutes;
A post-evacuating step of evacuating the inside of the smokable body through the exhaust damper for 3 to 7 minutes to maintain the temperature at which the operator can go in and out; And
And a step of confirming the state of the meat of the meat on the meat smoked tray located inside the smokable body by the operator. The method according to claim 1,
And a reprocessing step of reprocessing from the cooking step to the post-operation exhaust step if the meat smoked in the meat smoked tray is less cooked in the step of confirming the cooking. 3. The method according to claim 1 or 2,
After the wiping confirmation step, the heat generating part of the fumigating space is temporarily activated to continuously maintain the cleanliness of the inside of the smokable body, the washing valve of the water regulating device is operated to put the washing liquid, and after 10 minutes, And a cleaning step of operating the valve to clean the inside of the smoking space. And has a circulation fan for circulating the heat and the smoke in the inside thereof and a heat generating part for generating far infrared ray and heat in the meat and located in the inside, And has an exhaust damper and a smoke damper for adjusting the opening / closing rate on the upper side, an intake damper for controlling the opening / closing rate on the other side, an internal temperature sensor and a humidity sensor, Smoke base;
A water valve is provided adjacent to the smokable body to supply moisture to the inside of the smokable body through the inflow of milk powder, a fire extinguishing valve for supplying a large amount of water is formed, A water regulating device formed with a wash valve to which the wash fluid is supplied and optionally used as needed; And
Wood chips having a size of 3 to 4 mm in width, 5 to 6 mm in length, and 1 to 3 mm in thickness are stacked and supplied by a wood chip motor, which is located adjacent to the smokable body and is in a closed space. And a smoke fume which is formed with a smokeless hot line that generates burned smoke without generating a flame by electricity, and a smoke blower for introducing the generated smoke into the smokable element through the smoke damper Smoked equipment of processed meat. 5. The method of claim 4,
And a meat smoked tray located inside the smoked basic body in a state in which a large amount of meat to be smoked is stacked so as not to overlap with the moving roller at the bottom.

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