RU2642469C1 - Plant for obtaining smoked meat products with internal feeding of combined smoking mixture into product under pressure - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: plant for obtaining smoked meat products with the internal feeding of a combined smoke mixture into the product under pressure comprises a smoking chamber, a working compartment in which the smoke preparation and delivery system is arranged, as well as an evaporation tank for obtaining the vapours of spicy and smoking flavourings, mixed with a smoke-air mixture. In the working compartment, there is a compressor for feeding under pressure the combined mixture into the smoking chamber by means of a pipeline connected to the rack directly in the smoking chamber. On a suspended frame, there are perforated tubes with holders, on which the product is put, due to which the combined mixture is fed into the product. The smoking chamber comprises a return pipeline with a pressure relief valve mounted in it, connected to a compressor arranged in the working compartment, thereby achieving a pulsating smoking mode that allows to retain moisture in the finished product.

EFFECT: reducing the moisture loss in the product at the output, saturating it with smoke aroma throughout the volume, reducing the smoking process time, reducing the amount of smoke and air emissions into the environment, improving the quality of the finished product and its shelf life.

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Description

The invention relates to the food industry, in particular to the field of preparation of food products by heat treatment, and can be used mainly for the preparation of all types of meat, sausages, sausages with the use of smoking.

Known thermocopy installation [RF Patent No. 2266658, A23B4 / 044, publ. December 27, 2005], equipped with a device for producing a smoking environment, consisting of a smoke generator, a carbon dioxide generator, a mixing chamber and a water tank combined in one housing having an outlet that is closed on the side of the mixing chamber by a perforated chamber in which the spark arrester is installed, moreover, the mixing chamber is in communication with the smoke and carbon dioxide generator, and the water tank is installed at its bottom, the smoke generator has a removable cover for loading sawdust, on which the air supply regulator is fixed a peephole, the carbon dioxide generator is equipped with a peephole and an air supply regulator, the outlet of the device for receiving the smoking medium is connected via ducts, in which there are valves with injectors, one of which is installed in the duct to discharge the working medium after the fan, and the other is connected through ducts to the device for cleaning the environment, including a series-connected trap, filters and cooler, a heater and a second fan with an input of a thermally insulated chamber, the second output to through the third valve, it is connected to the second injector.

The disadvantages of the known installation for producing a smoking environment in a thermo-smoking installation are the low intensity of the smoke generation process and the low density of the smoking environment as a result of uneven smoke generation in the volume of sawdust due to the locality of energy supply to individual particles of sawdust.

A device for smoking food products is known, including a housing containing a smoking chamber with a door and a hole for supplying smoke, a smoke generator and a firebox with a grate and a fire door. The smoking chamber is made removable from the housing. A smoke generator, made from the housing, is connected to the chimney. The smoke outlet has a removable plug. The device is intended for cold and hot smoking [RF Patent No. 2410881; A23B 4/00; publ. 02/10/2011].

The disadvantage of the thermal smoking installation is the inability to control the density of the smoking environment, which leads to low smoking efficiency.

The closest in technical essence and the achieved effect is the installation for smokeless smoking [RF Patent No. 95467; A23B 4/044; publ. 07/10/2010], containing a smoking chamber, nozzle, protective casing, valve, pipeline, reserve capacity, heating element, automatic temperature regulator, shut-off devices, pump, dosing capacity, fan, and devices for monitoring and controlling the direction of circulation of the smoke-air mixture are installed in the smoking chamber , which are stainless steel plates that are installed in the holes between the smoking chamber and the protective cover, the plates can change the angle of inclination or completely overlap be openings, thereby adjusting the flow and direction of smoke-air mixture or its ceasing all flow.

The disadvantages of the smokeless smoking system are the low rate of deposition of smoke components on the inner surfaces of the pores of the product and the low penetration of smoke substances into the depths of the product, as well as the low quality of the resulting product in terms of its organoleptic and physico-chemical characteristics.

An object of the invention is to develop a plant for producing smoked meat products with internal supply of a combined smoke mixture under pressure to the product, which allows to reduce the time of smoking due to the directed supply of combined smoke components to the internal pores of the product, thereby ensuring a more uniform distribution of the concentration of smoke substances over thicker product and ensure continuity of the combined process of culinary processing and intensification of the process opcheniya and maintain higher levels of moisture on product yield due to formation of a pulsating mode smoked, and consequently improve the quality smoking product in taste and organoleptic properties.

The technical task of the invention is achieved by the fact that in the installation for producing smoked meat products with an internal supply of a combined smoke mixture under pressure containing a smoking chamber, a working compartment in which the smoke preparation and supply system is located, as well as an evaporation tank for receiving spicy vapors smoke flavors that are mixed with the smoke-air mixture, there is also a compressor in the working compartment for supplying the combined mixture under pressure to the smoke chamber using pipes The cable, which is connected to the rack directly in the smoking chamber, is new because perforated tubes with holders (on which the product is mounted) are located on the hanging frame, thanks to which the combined mixture is fed into the product, and the return chamber with the return pipe mounted in it a pressure relief valve connected to a compressor located in the working compartment, thereby achieving the so-called pulsating smoking mode, which allows you to save moisture gu in the finished product.

The technical result of the invention is to reduce the time of smoking due to the directed supply of combined smoke substances under pressure directly to the internal pores of the product, which ensures the continuity of the combined process of cooking and intensification of the smoking process, and therefore, to improve the quality of smoking of the product by taste and organoleptic characteristics, and with the help of a return pipe, which loops the entire smoking process, the so-called pulsating mode of smoking, which allows to reduce not only the time of smoking, but also to maintain the moisture content in the product after smoking, to achieve a more delicate and juicy taste.

Figure 1 presents a General view of the installation for producing smoked meat products with internal feeding into the product of a combined smoke mixture under pressure.

Installation for receiving smoked meat products with internal feeding into the product of a combined smoking mixture under pressure contains a smoking chamber 1, a smoke preparation and supply system located in the working compartment 2, including a smoke generator 4 with a heating element 7 located inside it and a sheet 16 onto which are poured sawdust, an evaporation tank 3, inside of which there is also a heating element 7, immersed in spice-smoke flavors 15.

On the smoking chamber 1 on top is a thermometer 25 and a manometer 26, as well as an outlet pipe 28 with a shutter 30.

Inside the smoking chamber 1, which is closed by the door 22, there is a hollow rack 21 to which a suspended frame 23 is welded into which perforated tubes with holders 24 are screwed.

The smoking chamber 1 is connected to the working compartment 2 through a pipe 18, on which a check valve 20 and a filter 29 for cleaning the combined mixture are located.

The pipe 18 also has a shutter 10 and is connected to a compressor 5, which, in turn, is connected by means of a pipe 17 with a shutter 12 to a smoke generator 4 and an evaporation tank 3; dispensers 12 and 13 are provided for dosed supply of smoking substances.

On the side of the smoking chamber 1 is a pressure relief valve 27, which is integrated in the return pipe 19, which is connected to a compressor 6 located in the working compartment 2 and is supplied to the pipe 18 to form a pulsating smoking mode.

To regulate the smoking process, a control panel 8 is built into the door 14 of the working compartment 2.

Installation for producing smoked meat products with internal supply to the product of a combined smoke mixture under pressure works as follows.

The pre-prepared product is strung in the smoking chamber 1 on perforated tubes with holders 24 located on the suspension frame 23, after which the doors 22 and the shutter 30 on the outlet pipe 28 are closed.

Then, using the control panel 8, the heating elements 7 in the smoke generator 4 and the evaporation tank 3 are turned on to form a smoke-air mixture and smoke-vapor flavoring vapors, which are dispensed using dispensers 12 and 13 in a partial ratio of 70:30% to obtain a more stable mixture in pipeline 17, which is connected to the compressor 5.

Then turn on the compressor 5 and open the shutters 10 and 11 for feeding the combined smoke mixture through the pipe 18 to the smoke chamber 1.

The pipe 18 is embedded in a hollow metal strut 21, through which the combined mixture is directed to the suspension frame 23 and from there it flows to the hollow perforated tube with holders 24 on which the product is mounted.

This combined mixture begins to fill the product from the inside, then leaving the outside, filling the space in the smoking chamber 1 itself, thereby increasing the pressure inside it, which is regulated by a pressure gauge 26 and a pressure relief valve 27 cut into the return pipe 19 connected to the compressor 6, which in turn is connected to the pipe 18.

After the pressure inside the smoking chamber 1 198 kPa is reached, the pressure is automatically released through the return pipe 19 to the level of 150 kPa, then the pressure starts to rise again to the level of 198 kPa and again it is released, thereby forming the so-called pulsed smoking mode.

The smoking process lasts for 60 minutes, after reaching full culinary readiness of the product, the compressors 5 and 6 are turned off, as well as the heating elements 7 and the shutters 10 and 11 are closed, after which the shutter 30 on the outlet pipe 28 opens to remove the exhaust smoke mixture from the smoking chamber 1 then door 22 opens and the finished product is removed from the perforated tube with holders 24.

The proposed installation has the following advantages: a perforated tube with holders located in the smoking chamber and due to which the combined mixture is supplied not only from the outside, but also directly from the inside of the product, thereby increasing the pressure in the smoking chamber, and thereby achieving deeper pumping of the product, as well as return pipe with pressure relief valve, due to which the set pressure inside the smoking chamber is maintained and a pulsating smoking mode is also formed, As a result, less moisture loss is achieved at the outlet of the product and the smoking process is accelerated, and the combined smoke mixture is not emitted into the atmosphere, and again with the help of a compressor and pipeline enters the smoking chamber, thereby not polluting the environment, and reduces losses of consumables smoking, thereby reducing the cost of the product.

The proposed installation for the production of smoked meat products with internal feeding into the product of a combined smoke mixture under pressure allows you to:

- improve the quality of food preparation;

- reduce moisture loss in the product at the output;

- increase the duration of storage of finished products;

- saturate the product with the aroma of smoke throughout the volume;

- reduce the time of the smoking process;

- reduce the amount of smoke emissions into the environment.

Claims (2)

Installation for producing smoked meat products with internal supply of a combined smoke mixture to the product under pressure, containing a smoking chamber, a working compartment in which the smoke preparation and supply system is located, as well as an evaporation tank for receiving smoke-flavoring vapors that are mixed with a smoke-air mixture , in the working compartment there is also a compressor for supplying the combined mixture under pressure to the smoking chamber using a pipeline that is connected directly to the rack in the smoking chamber, characterized in that perforated tubes with holders are placed on the hanging frame, on which the product is mounted, thanks to which the combined mixture is fed into the product, and in the smoking chamber there is a return pipe with a pressure relief valve mounted in it, connected to the compressor located in the working compartment, due to which the so-called pulsating smoking mode is achieved, which allows you to save moisture in the finished product.

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