RU2602755C1 - Method for smoking meat products with external supply of smoking flavouring agents and plant for its implementation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of food products by their cooking, and can be used mainly for preparation of shish-kebab, kebab, loin chops, sausages, sausage links, fish, mushrooms, bread with application of smoking. Technical task of the invention is development of a method of smoking meat products with external supply of smoking flavouring agents and plant for its implementation, making it possible to increase the ready products quality and duration of storage of the product due to deeper penetration of smoking components, cleared of carcinogenic substances, deep to the product and ensure continuity of combined process of culinary cooking and intensification of meat products preparation. To perform the technical task of the invention a method for smoking meat products with external supply of smoking flavouring agents is disclosed, wherein the meat product is heated in a plant for production of smoked meat products with external supply of smoking flavouring agents, containing a smoking chamber, where the product is subjected to heating at atmospheric pressure up to the temperature of 180-190 °C during 5-10 min for the purpose of free moisture removal, then temperature is decreased up to 110-120 °C and the damper is closed for pressure increase in the smoking chamber, then the product is covered by smoking flavours in the form of saturated steam, evaporating, smoking flavours are covered the product from below during 5-10 minutes, then the product is turned over, and so is repeated several times during 20 minutes till complete culinary readiness, wherein during cooking the product with saturated steam it releases heat faster, which creates the effect of temperature control at constant temperature, which positively affects the quality of the product preparation, as well as it accelerates preparation time. Plant for production of smoked meat products with external supply of smoking flavouring agents contains a smoking chamber, that is equipped with detachable legs for convenience of transportation, system to discharge polluting substances in the form of moisture and steam through detachable flue, which is also equipped with gate for increase of pressure inside the chamber, heating element arranged directly in the smoking chamber configured with a possibility to control temperature modes with built-in thermostatic controller, above the heating element there is a coil with perforation, wherein the smoking flavouring agent is filled, which evaporates by the heating element effect and in the form of steam it is supplied directly to the product of smoking, which is impaled on skewers and arranged on the frame in the slots for fixation of skewers, smoking chamber is also equipped with a cover with its fixation and built-in thermostatic controller, designed for temperature control, a detachable heat-reflecting screen is installed in the cover, forming a thermostat, which also creates conditions for faster and uniform preparation of succulent product.

EFFECT: method of smoking meat products with external supply of smoking flavouring agents and plant for its implementation enables: to improve quality and intensification of food cooking; to increase duration of the ready product storage; to provide uniform distribution of smoking substances throughout the thickness of the product; to increase rate of deposition of smoking flavouring agents; to combine culinary treatment process and smoking process.

2 cl, 1 tbl, 1 dwg

Description

The invention relates to the food industry, in particular to the field of cooking food by heat treatment, and can be used mainly for the preparation of barbecue, kebab, portioned meat, sausages, wieners, fish, mushrooms, bread with smoking.

A device for frying food products is known, consisting of a body with a central skewer and two disks rigidly fixed to it, having skewer bushings equipped with a mechanism for turning skewers around its axis [RF Patent No. 1793897, cl. A47J 37/04, 1993].

The disadvantage of this system is the large number of operations when loading and unloading skewers, in addition, during the cooking process, skewers and skewers are heated and, consequently, skin burns are possible when removing from the chamber and removing skewers. To access the skewer, four intermediate operations must be performed: open the door of the frying chamber; put on a glove with a heat-insulating gasket; take out the hot center skewer; remove the skewer from the central skewer.

A device for frying food products is known, including a brazier for igniting coals or firewood and producing burning coals without flame with grooves on its sides, skewers, at one ends of which rings for placement in the brazier grooves are installed, and a device for rotating skewers, including an electric motor and gear transmission, the wheels of which are connected to other ends of the skewers, a voltage regulator connected to an electric motor for regulating the angular speed of rotation of the skewers and a time relay [RF Patent for the invention No. 1731154, A47J 37/04, publ. 1993].

Disadvantages of all barbecue grills:

- loss of product (fat);

- uneven heating outside and inside;

- low efficiency;

- duration of cooking;

- the possibility of burning the surface of the product is not ruled out, which reduces the quality of the product.

Known electric skewer, containing a cylindrical heating chamber, consisting of a casing, base and cover, an electric heating element located along the axis of the heating chamber, an electric drive located under the base, skewers mounted on the output shafts with the possibility of removal, while the casing is formed of two parts made in the form of half cylinders, the side faces of which are strengthened with the help of cylindrical hinges on two pins located on the same vertical axis, made on the base and cover of the chamber while the half-cylinders are interconnected by means of two latches made of heat-insulating material [RF Patent for the invention No. 2000732, A47J 37/04, publ. 10/15/1993].

The main disadvantages of all electric skewers are the high power consumption, low efficiency and the absence of smoke treatment during product preparation, poor stability (the ratio of the projection of the base area to height), which with a slight push can cause the device to fall to the side, the design of the fasteners assumes when it is opened and closing, the use of both hands, which creates difficulties when unloading and loading, the physical dimensions of the latches are small and, if neglected, skin burns are possible, after using When the appliance is used, the walls of the casing and the base are splashed with grease, when washing water can penetrate the base of the appliance, which, when turned on again, can cause a short circuit or a breakdown on the housing. The presence of an electric drive complicates the design and reduces its reliability

Known metal skewers for electric skewers with a handle at one end and a sharpening at the other end to string the product to be cooked [S.F. Kvyatkovsky and Yu.M. Gerchuk. "Your helpers in the kitchen." - M.: Energoatomizdat, 1991, p. 46].

The disadvantage is that they do not provide uniform roasting of barbecue both from the outside and from the inside, the possibility of overcooking the external surface of the meat during under-frying of the meat from the inside is not excluded, which significantly reduces its appearance and taste. The need for multiple overturning of skewers relative to the heat source increases the complexity of cooking kebabs.

A known device for the preparation of barbecue, including a working chamber with skewers installed in the upper part of the heat generator and made hollow for the passage of a heating working fluid, infrared burners placed above the skewers, a sun concentrator mounted above the working chamber [USSR Author's Certificate No. 1003802, IPC A47J 37/00, publ. 1983].

A disadvantage of the known apparatus in the complexity and cumbersome design. The need for gas or solar heating limits its scope.

A device for heat treatment of kebab, containing a frying chamber, inside which are mounted rotatably mounted holders with skewers, each of which is made in the form of a heat pipe, the inner cavity of which is filled with a high-boiling coolant by 20-25%, and is installed at an angle to the horizontal, a heating element with infrared radiation, installed with the possibility of heating the ends of the spit, and a tray for fat [USSR Author's Certificate No. 955900, IPC A47J 37/04, publ. 1982].

A disadvantage of the known device in the bulkiness of the design. Another disadvantage in the different distance of the skewer from the heating element, which leads to uneven heat treatment of the products.

A device for frying food products is known, containing a barbecue for storing solid fuel, a low voltage current source, product carriers in the form of metal skewers and an electric heater including two electric insulated buses with grooves for installing skewers to heat them when electric current passes [USSR Author's Certificate No. 1597168 IPC A47J 37/04, publ. 1990].

The main disadvantage is the need for coals to provide temperature cooking. It is inconvenient in operation, increases the complexity of cooking, increases material costs. To provide the necessary heating power with a voltage on the tires from 1 to 3 V, an increase in energy consumption is required, which leads to a significant increase in the mass of the supply wires, contacts, tires, transformers. Accordingly, this increases the size and weight of the device.

The closest in technical essence and the achieved effect is an electric skewer oven and skewers for this oven [RF Patent No. 2218066, IPC A47J 37/00, A47J 37/04, A47J 37/06 electric skewer oven and skewers for this oven / P.V. . Kovergin, A.P. Kovergin, A.V. Danilkin, S.V. Danilkin. - Declared. 09/05/2001, No. 2001124496/13, publ. in B.I., 10.12.2003], containing skewers in the form of removable heaters for placement of the processed objects and a heating chamber configured to connect the skewers to the power supply and equipped with smoke generation means, each skewer located in the heating chamber in a horizontal position, made with a tubular heat-resistant shell.

The disadvantages of electric skewers are the low rate of deposition of smoke components on the inner surfaces of the pores of the product and the weak penetration of smoke substances into the depths of the product, as well as the inability to ensure continuous combined cooking and smoking processes and the absence of smoke removal from carcinogenic components.

An object of the invention is to develop a method for smoking meat products with an external supply of smoke flavoring and installation for its implementation, which allows to improve the quality of finished products and the duration of storage of the product due to the deeper penetration of smoke components, purified from carcinogenic substances, into the depth of the product and to ensure the continuity of the combined culinary process processing and intensifying the process of preparing meat products.

To solve the technical problem of the invention, a method for smoking meat products with an external supply of smoke flavoring is provided, in which the meat product is heated in a plant for producing smoked meat products with an external supply of smoke flavoring containing a smoking chamber, where the product is subjected to heat treatment at atmospheric pressure to a temperature of 180- 190 ° C for 5-10 minutes in order to remove free moisture, then lower the temperature to 110-120 ° C and close the shutter to increase the pressure in the smoking chamber, by after which the product is treated with smoke flavors in the form of saturated steam, evaporating, the smoke flavors treat the product from below for 5-10 minutes, then turn the product over and repeat several times for 20 minutes until cooked, and when processed with saturated steam, it is faster it generates heat, which at a constant temperature creates the effect of temperature control, which positively affects the quality of the product, and also speeds up the cooking time.

Installation for receiving smoked meat products with an external supply of smoke flavorings contains a smoking chamber, which is equipped with removable legs for easy transportation, a system for removing condensing substances in the form of moisture and steam through a removable chimney, which is also equipped with a damper to increase the pressure inside the chamber, a heating element located directly in the smoking chamber, made with the possibility of regulating temperature conditions with a built-in thermostat, above the heating element m is a coil with perforation, into which the smoke flavor is poured, which, under the action of the heating element, evaporates and goes directly to the smoking product, which is strung on skewers and placed on the frame in the grooves for fixing the skewers, the smoking chamber is also equipped with a lid with its means fixing and built-in thermostat designed to control the temperature, a removable heat-reflecting screen is installed in the lid, forming a thermostat, which additionally creates conditions for Faster and more even cooking of a juicy product.

The technical result of the invention is to improve the quality and duration of storage of the product due to the deeper penetration of smoke components, purified from carcinogens, deep into the product, providing a combined process of culinary processing and intensification of the process of preparing meat products.

In FIG. 1 shows a General view of the installation for producing smoked meat products with an external supply of smoke flavorings.

Installation for receiving smoked meat products with an external supply of smoking flavors contains a smoking chamber 1 mounted on removable legs 17 for ease of transportation, a system for removing condensate of substances in the form of moisture and steam through a removable chimney 2, a heating element 3 located directly in the smoking chamber 1, made with the possibility of regulating temperature conditions with the built-in temperature controller 10, and the coil 4 with perforation 5. In the coil 4 is supplied smoke liquid.

In the smoking chamber 1, a coil 4 with a perforation 5 is installed, into which smoke flavors are poured, which, under the action of the heating element 3, evaporate and in the form of steam go directly to the smoking product 6, which is strung on skewers 7, placed on the frame 8 in the grooves 11 for fixing skewers 7.

After the smoking process is completed, a removable tray 12 is installed under the skewers 7 so that the grease and condensing substances do not contaminate the perforated coil 4 and the heating element 3.

The smoking chamber 1 is equipped with a lid 13 with means for fixing it 14 and an integrated temperature regulator 15, designed to control the temperature.

A removable heat-reflecting screen 16 is installed in the lid 13, forming a thermostat, which additionally creates conditions for faster and more uniform preparation of the juicy product 6.

The proposed method of smoking meat products with an external supply of smoke flavoring is implemented in the installation as follows.

First, the product 6 is strung on skewers 7, then the heating element 3 is turned on to warm the unit to a temperature of 180-190 ° C using the temperature controller 10. Then the product 6, strung on skewers 7, is located on the frame 8 in the grooves 11 for the skewers 7. After Why, a removable chimney 2 is installed in the special grooves on the smoking chamber 1 and the shutter 9 is closed to increase the pressure in the smoking chamber 1. The field of this smoking chamber 1 is covered with a lid 13 and fixed with the latch latches 14. Under the lid 13 there is a heat ootrazhayuschy screen 16 and through the pipe 18 to the coil 4 is fed a smoking flavor.

In the coil 4 under the influence of temperature, the smoke flavor is vaporized and the smoke vapor penetrates directly through the perforation 5 to the product 6 and begins to penetrate the product, weakening the forces of interaction between the molecules at the points of contact. The pressure at the points of collision is higher than the ambient pressure, and the higher the evaporation rate, the higher the pressure difference at the interface and in the medium, while the total pressure of the medium increases, therefore, the value of convective heat and mass transfer increases. In this case, the moisture removed from the product 6 is discharged through a removable chimney 2.

For a more even smoking of product 6, it is recommended to turn the skewers 7 as often as possible.

Due to the evaporation of smoking flavors, vapor molecules are deposited on the surface of the product 6, as a result of which the pressure in the smoking zone of the smoking chamber 1 increases, which leads to steam filtration through the product, ensuring their uniform distribution over the product thickness and more intensive smoking. The spent steam of smoke flavoring, passed through the product 6, is discharged from the smoke chamber 1 through a removable chimney 2.

After reaching the complete culinary readiness of the product 6, first the heating element 3 is turned off and the shutter 9 is opened, then the lid 13 with a heat-reflecting screen 16 is opened and a removable skewer tray 7 with finished products for condensate draining and preventing pollution of the coil 3 with perforation 5 and heating element 3 is placed .

The method of smoking meat products with an external supply of smoke flavoring in the installation for its implementation is illustrated by the following example.

Example. As a meat product used musky duck. The smoking method is carried out on an experimental installation with a capacity of 8 kg / h on the source material.

The initial product, pre-pickled, is strung on skewers and placed in grooves on the smoking chamber, where it is smoked under pressure at a temperature of 110 ° C. Smoke flavors are served as steam through a perforated coil.

Complete culinary readiness of the product is achieved within 20 minutes due to the use of increased pressure and the creation of a thermostatic effect.

The resulting smoked kebab fully meets all the regulatory requirements for this product.

Table 1 shows the chemical composition of raw and smoked musky duck meat.

As can be seen from table 1, the results show a high nutritional value of the product, as well as a fairly small moisture loss, indicating high organoleptic characteristics.

The advantages of the proposed installation for receiving smoked meat products with an external supply of smoking flavors are that a perforated coil is placed in the smoking chamber, into which the smoking liquid is supplied, and due to the heating element, it evaporates, and the smoking flavors are supplied to the product in the form of steam, and due to the heat-reflecting screen attached to the lid, the effect of a thermostat is created, which ensures faster preparation of the product, and with the help of a flap located in a removable chimney, there is an increase in pressure, which provides a deeper penetration of smoke substances into the product throughout the volume.

Thus, the proposed method of smoking meat products with an external supply of smoke flavoring and installation for its implementation allow:

- improve the quality and intensification of the food preparation process;

- increase the duration of storage of finished products;

- to ensure uniform distribution of smoke substances throughout the thickness of the product;

- increase the deposition rate of smoke flavors;

- combine the cooking process and the smoking process.

Claims (2)

1. Installation for receiving smoked meat products with an external supply of smoking flavors contains a smoking chamber, which is equipped with removable legs for easy transportation, a system for removing condensing substances in the form of moisture and steam through a removable chimney, which is also equipped with a damper to increase the pressure inside the chamber, a heating element located directly in the smoking chamber, made with the possibility of regulating temperature conditions with a built-in thermostat, above the heating element the volume there is a perforated coil, into which the smoke flavor is poured, which, under the action of the heating element, evaporates and enters directly into the smoking product, which is strung on skewers and placed on the frame in the grooves for fixing the skewers, the smoking chamber is also equipped with a lid with its means fixing and built-in thermostat designed to control temperature, a removable heat-reflecting screen is installed in the lid, forming a thermostat, which additionally creates conditions for more rapid and uniform preparation of a juicy product. 2. The method of smoking meat products with an external supply of smoke flavoring, in which the meat product is heated in the installation according to claim 1, containing a smoking chamber, where the product is subjected to heat treatment at atmospheric pressure and at a temperature of 180-190 ° C for 5-10 minutes in order to remove free moisture, then lower the temperature to 110-120 ° C and close the shutter to increase the pressure in the smoking chamber, after which the product is treated with smoke flavors in the form of saturated steam, evaporating, the smoke flavors are processed they melt the product from below for 5-10 minutes, then turn the product over and repeat it several times for 20 minutes until complete culinary readiness; moreover, when the product is processed with saturated steam, it quickly generates heat, which at a constant temperature creates the effect of temperature control, which positively affects the quality of the product, and also speeds up the cooking time.

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