RU2328856C1 - Smoke-cured fish production line - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: production line includes the feeding bin, pool for defrosting, the salting device, the drying device and the inspection conveyor. The line contains three-sectional mechanism where the fish drying, boiling, hot smoking and cooling are carried out. In the lower part of the device's first section, the steam dispenser connected with the steam generator of the superheated steam for the fish drying and boiling, is installed. The second device section is assigned for smoke-cured fish with the smoke and supplied with the wood batching device, mixing machine, smoke tender unit and a fan. The air from the third section, which is assigned for cooling the smoked fish, is supplied to the smoke tender unit.

EFFECT: invention allows avoiding supplemental and pick-and-place operations and mixing different coolants.

1 dwg

Description

The invention relates to technological lines of the fish processing industry and can be used in the production of hot smoked fish.

The closest in its technical essence and the achieved effect is a mechanized line of fish smoking, including a hopper-feeder, a curing machine, a rinsing conveyor, a drying conveyor, a smoking oven with a smoke generator, and an inspection conveyor [Novikov, V.M. Technology of fish products and technological equipment [Text] / V.M.Novikov // M .: Food industry, 1972 - 256 p.]. Line productivity 2 t / day, power consumption 85 kW, smoking time 3 ... 5 hours.

The disadvantages of the known line are:

- low energy efficiency of the technological equipment of the line due to the complexity of the timely supply of different in nature and purpose of the coolant (steam, air and smoke) at each stage of thermal treatment of fish;

- significant material costs due to the overload of fish from one working chamber to another and a high proportion of manual labor;

- low quality of finished fish products due to partial ingress and mixing of different in nature and purpose coolants (steam, air and smoke).

An object of the invention is to reduce energy costs due to elimination of auxiliary and handling operations and combining drying, boiling, smoking and cooling fish in one apparatus, improving the quality of hot smoked fish products by increasing the technological capabilities of the line adapted for processing various types of fish, improving the quality of the finished fish products by eliminating the mixing of different in nature and purpose coolants (steam, air and smoke ) when reloading fish from one working chamber to another, reducing material resources by reducing the proportion of manual labor.

The hot-smoked fish production line includes a hopper-feeder, a defrosting pool, a curing machine, a drying device, a three-section apparatus for drying, boiling, hot-smoking and cooling fish and an inspection conveyor, with a steam distributor connected to the bottom of the first section of the three-section apparatus the steam generator of superheated steam used for drying and boiling fish, the second section is designed for hot smoking of fish with smoke and is equipped with a dispenser Yoshino, mixer, fan and smoke generator, wherein a smoke generator is supplied by a fan exhaust external air from the third section, intended to cool the smoked fish.

The drawing shows a General view of the production line of hot smoked fish.

The hot-smoked fish production line (drawing) includes a pool 1 for thawing fish with an inclined belt conveyor 2, a fish sorting machine 3 equipped with storage devices and a waste conveyor, a fish dressing machine 4, a washer 5, a curing machine 6, a conveyor 7 for rinsing fish, operating table 8 for packing and placing fish on carriers (flashing, strapping, tattoos, etc.), three-section combined smoking device 9, a steam generator is connected to the first section of the smoking device to obtain of heated steam, a wood dispenser is connected to the second section, from where sawdust is fed through a conveyor belt to a mixer, and then to a smoke generator, from where exhaust air is supplied from the third section with a fan and smoke is fed into the second section of the smoking apparatus for actually smoking fish , after this the product enters the third section of the smoking device for cooling, to which a fan for air supply is connected, and then to the inspection conveyor 20 of the finished product and packaging machine 21.

The three-section combined smoking device 9 includes three sections: the first section 10 for drying and boiling fish with a steam generator 11 to produce superheated steam, the second section 12 for smoking fish and the third section 14 for cooling. At the bottom of the first section 10 is a steam distributor 22, which is connected to a steam generator 11 located in front of the smoking device. The second section 12, in which the actual smoking of fish is carried out by smoke, is equipped with a wood batcher 15, a mixer 16, a smoke generator 17 and a fan 18. The third section 14, in which the fish is cooled, is equipped with a fan 19. The product is placed on carts 13, which are sequentially pass through three sections of the apparatus 9.

To ensure continuous operation, the line can be additionally equipped with storage bins.

For the preparation of hot smoked fish, frozen and chilled fish is used that meets the requirements of technical conditions and standards. The following types of fish are used: cod, sturgeon, pollock, pink salmon, mackerel, halibut, sea bass, herring, etc.

Special-purpose frozen fish is stored in refrigerators at a temperature of no higher than -18 ° C for no more than 3 months from the moment of repeated freezing. The quality of frozen fish is evaluated depending on the appearance, consistency, smell and cutting. Frozen fish, as well as chilled, are divided by length or weight. By type of cutting, it can be unfinished, gutted with a head, gutted headless and a piece (gutted headless fish without a tail fin is cut into pieces of at least 0.5 kg).

The structure of tissues during freezing is better preserved if the fish is frozen as quickly as possible after catch, when the sarcolemma of the fibers is still sufficiently elastic.

The fish should be frozen to a temperature of -20 ° C, at this temperature in the meat of the fish there is virtually no free water remaining that has the properties of a solvent. Muscle juice substances cannot manifest their denaturing effect, and enzymatic activity is so slow that it does not have a noticeable effect on the change in the quality of the fish. In most fish, the processes of hydrolysis and oxidation of fat are stopped only at a temperature of -18 ° C, and in some even at a lower temperature. Fish with a high fat content must be frozen to a final temperature of -25 ...- 30 ° C and below.

The degree of drying of frozen fish depends on the type, method of packaging and storage conditions. On average, shrinkage during storage is 0.1 ... 0.4% per month. Store frozen fish at a temperature not exceeding -18 ° C.

The line for the production of hot smoked fish is as follows. During the operation of the line, frozen fish is loaded into the pool 1 to defrost the fish with an inclined belt conveyor 2 for preliminary cooling. Then the fish is inclined by a conveyor belt 2 is fed into the machine for sorting fish 3, equipped with drives and a conveyor belt.

Then the fish goes to a fish-cutting machine 4, which cuts off the head; cuts off the caudal, dorsal, fatty, anal and abdominal fins, opens and spreads the abdominal cavity, removes the viscera, opens the kidneys and removes blood clots along the spine, finally cleans and wash the abdominal cavity and wash the carcasses from the outside with water.

Cut carcasses of fish are washed in a washing machine 5. The washed fish is sent to a curing machine 6. The fish is salted in saline with a density of 1.03 ... 1.06 kg / m ³ . The mass ratio of saline to fish is 2: 1, at a temperature of saline of not more than 15 ° C.

After cutting, the fish is salted in brine with a density of 1.17 to 1.2 g / cm ³ at a temperature not exceeding 288 K and the ratio of fish to brine (brine) from 1:20 to 1: 3. The salt content in fish meat after taste salting should be from 1.2 to 2.3%. Duration of salting is set for each batch separately, depending on size, fat content and initial condition. The approximate duration of the salting of small fish is from 8 to 20 minutes, bream, pike perch - 6 hours, cod, large haddocks - 4 hours.

In the process of salting, salt from brine diffuses into the fish tissue. At the same time, the fish partially lose moisture, which goes into brine and desalinates it. In this case, the mass of brine increases.

Ambassador of fish affects the formation of taste properties of the finished product. Salt has a preservative property, since the presence of salt in fish tissues even in small concentrations leads to an increase in osmotic pressure and, accordingly, to inhibition of the vital activity of microorganisms.

Then, on the conveyor 7, rinsing the fish occurs - removing excess salt. On the operating table 8, fish are planted and placed on carrier carts 13, which are rolled into a three-section combined smoking apparatus 9.

Previously, purified water is supplied to the steam generator 11 and the heating elements are turned on. As a result of heating, superheated steam is formed, which is supplied to the steam distributor 22. The superheated steam, leaving the steam distributor 22, washes the surface of the fish placed on the cart 13. As a result of the steam, the fish are dried and boiled.

After performing technological operations prior to smoking (cutting, salting, strapping, stringing, etc.), the fish is usually rinsed or choked to remove contaminants from its surface. Therefore, prior to smoking, preliminary drying of the fish is necessary to remove surface moisture. When dried, the fish heats up, which reduces the duration of the actual smoking.

Drying and boiling of previously prepared fish is carried out with superheated steam with a temperature of 383 ... 443 K and a speed of 0.1 ... 0.5 m / s for 25 ... 45 minutes. The purpose of drying is to remove surface moisture for better deposition of smoke components and the desired color formation. The purpose of boiling is the complete culinary readiness of the fish: muscle tissue is easily separated from the bones, the blood is completely clotted, the proteins are denatured, and the enzymes are inactivated. With an increase in the fat content of the fish, the temperature of the weld is lowered, otherwise a marriage will form: the tissues and skin of the fish burst. Weight loss during drying and boiling up to 20%.

After completion of the drying and cooking stage, the steam supply to the first section 10 is stopped and the carts 13 are moved to the second section 12, in which the actual smoking of the fish is carried out.

Preliminarily, the wood dosers 15 are turned on and a mixture of wood of a given composition is formed on the conveyor belt 23, which is fed to the mixer 16. From the mixer 16, the wood mixture is fed to the smoke generator 17, where warm exhaust air is pumped from the third section 14 of the apparatus 9 by the fan 18.

Smoke smoke treatment is carried out at a temperature of 373 ... 403 K until the temperature in the center of the fish body reaches 346 ... 348 K. The purpose of smoking is to saturate the boiled muscle tissue of the fish with smoke components to add smoked aroma and taste. At the same time, effective coloring of the fish surface in golden tones is carried out, which is facilitated by high process temperatures.

During smoking, some components of the smoking medium are deposited on the surface of the product, while others penetrate inside. In the process of diffusion, part of the components does not change its chemical nature, and part enters into various interactions with tissue substances. Acids contained in smoke acidify the product, reducing its pH to 5.7 ... 5.2.

Smoke aldehydes and ketones actively interact with the free amino groups of polypeptides.

The presence of phenolic compounds causes a pronounced aroma of smoking without any extraneous shades. In the case of combining the phenolic fraction with carbonyl compounds, a distinct smoking aroma with spicy hues arises.

Carbonyl compounds partly enhance the aroma of smoked meats, but their main role in the smoking process is the formation of a characteristic color. The color formation mechanism seems to be a series of non-enzymatic reactions similar to the Maillard reactions, with the only difference being that the reaction products, dehydrogenated ether carbons arising in the process of smoke generation, are suitable for direct contact with the amino groups of the product proteins.

After the smoking stage is completed, the supply of smoke to the second section 12 is stopped and the carts 13 are moved to the third section 14, in which the fish is cooled.

Next, the fan 19 is turned on and the outside air is pumped into the third section 14, where it washes the surface of the fish and cools them.

The cooling of smoked products is an important operation of the technological process of hot smoking of fish, stopping undesirable physicochemical and microbiological changes, leading under certain conditions to a decrease in the quality and even spoilage of fish. With proper cooling, the presentation of the product improves; it is dried from the surface and acquires a dense consistency.

The duration of storage of hot smoked products should not exceed 72 hours at a temperature of 265-269 K.

It is known that during hot smoking as a result of exposure to temperature, sodium chloride and smoke smoke components, most microorganisms die. However, after smoking, the fish has a rather high temperature (333-343 K), if it is not cooled, then at a temperature of 293-311 K conditions are created for the development of microorganisms, especially on the surface, which can cause deterioration in the quality of the product and its spoilage. The faster the fish is cooled to a temperature unfavorable for the development of microorganisms, the better it will survive.

After completion of the cooling stage, the air supply to the third section 14 is stopped and the carts 13 are unloaded from the apparatus 9.

After inspecting the fish on the conveyor 20, the finished product is sent to the packaging machine 21 and then to the warehouse for storage.

The proposed smoked fish production line has the following advantages:

- reduction of material and energy costs by eliminating partial ingress and mixing of different in nature and purpose coolants (steam, air and smoke) when reloading fish from one box to another;

- improving the quality of the finished product through the use of a rational hydrodynamic regime for flowing around fish carcasses with different in nature and purpose coolants (steam, air and smoking smoke), i.e. achieving uniform product processing due to the joint movement of carts with fish and coolant, as well as the use of rational temperature conditions and the elimination of stagnant zones;

- increase the productivity of the installation by reducing the duration of auxiliary loading and unloading operations.

Claims (1)

A hot-smoked fish production line, including a hopper-feeder, a defrosting pool, a curing machine, a drying device, a three-section apparatus for drying, boiling, hot-smoking and cooling fish and an inspection conveyor, while a steam distributor connected to the bottom of the first section of the three-section apparatus with a superheated steam generator used for drying and boiling fish, the second section is designed for hot smoking of fish with smoke and is equipped with a dispenser for spindles, a mixer, a smoke generator and a fan, moreover, the exhaust air is supplied to the smoke generator using the external air from the third section, designed to cool smoked fish.