326results about "Meat/fish preservation" patented technology

Cooking devices, cooking systems, and smoke assemblies for use therewith are provided. In one embodiment, a cooking system is provided and includes a housing and a smoke assembly. The housing can have a lower base portion and an upper lid portion that together define a hollow cooking chamber. The smoke assembly can be coupled to the upper lid portion, and can be in fluid communication with the hollow cooking chamber. The smoke assembly can generate smoke during cooking operations in order to impart smoke flavor onto a food product disposed within the hollow cooking chamber.

An automatic smoker, which ignites a combustion medium placed in a combustion chamber by means of an automatic igniter. An ignition needle of the automatic igniter is positioned inside an air inlet port and extends into the combustion chamber, placing the ignition needle at an upwind position. When the ignition needle performs the ignition operation, air enters the combustion chamber through the air inlet hole, promoting the combustion of the combustion medium, thereby enabling the automatic igniter to ignite the combustion medium within the combustion chamber more easily and quickly.

An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body extending to define a smoker chamber and a separate air fryer chamber. The smoker chamber is heated with smoke from igniting and burning pellets and the air fryer chamber is heated with an electrical heating element and a fan for mixing the air therein. In one embodiment, the cooking station includes a motor fan that draws smoke from the smoker chamber to the air fryer chamber with ducting therebetween. With this arrangement, the cooking station provides different cooking chambers dedicated for cooking food independent of each other as well as a secondary chamber or the air fryer chamber being employed for cold smoking food items or the option to provide smoke to the air fryer chamber while air frying the food therein.

The present invention is directed to a smoker device for smoking and cooking food that has improved smoke circulation in the smoking chamber, less smoke loss from the areas outside of the exhaust pipe. The present invention also comprises an improved offset smoker device.

Disclosed is an oven integrated with functions of frying, roasting and smoking, comprising: a lower oven body and an upper oven body; the lower oven body comprises a lower oven base, a roasting cavity is formed on a side wall of the lower oven base, a load grid is arranged in the roasting cavity, a smoking box and a water basin are arranged in the roasting cavity, a first heating component is provided on the lower oven base, the first heating component is configured for heating the smoking box to produce smoke and for heating the water basin, and a cover plate for closing the roasting cavity is hinged with the lower oven base; the upper oven body comprises an upper oven base arranged on the lower oven base, a frying pan is provided on the upper oven base, a grill is detachably arranged on the frying pan.

There is provided a flavor dispenser apparatus that allows flavored aerosols to be dispensed into a glass, plate, or other dishware during a meal or the like. The flavor dispenser apparatus includes a storage part storing an aerosol-generating liquid, a heating unit having a heater and generating an aerosol by atomizing the aerosol-generating liquid, a liquid delivery unit delivering the aerosol-generating liquid to the heating unit, an aerosol passage having at a distal end thereof an aerosol outlet port, a flavor source holding part provided at an intermediate point in the aerosol passage and holding a flavor source so as to allow passage of the aerosol, and an aerosol-pumping unit transporting the aerosol toward the flavor source holding part and causing the aerosol to pass through the flavor source as well as causing the aerosol flavored by the flavor source to be discharged from the aerosol outlet port.

The present disclosure relates to a smoking device, comprising a base, a cover, an electronic ignition kit, and a smoke delivery assembly. The base includes a combustion chamber for burning smoker fuels and a feed inlet in communication with the chamber. The detachable cover is connected to the base and is configured to seal the feed inlet. The electronic ignition kit is configured to ignite the smoker fuels, while the smoke delivery assembly is configured to direct the smoke generated from combustion to smoke the food. The smoking device of the present disclosure adopts a systematic design based on four functional modules: “combustion-sealing-ignition-smoke delivery,” thereby addressing the drawbacks of conventional smoking devices, such as low efficiency, high risk of contamination, and operational hazards. This design significantly enhances the user experience.

The application discloses a telescopic smoking box, which comprises a first box body, a second box body, a first top cover and a second top cover, part of the first box body extends into the second box body, the first box body and the second box body are provided with cavities, the upper side of the cavity is provided with a first opening extending along the length direction, part of the first top cover extends into the second top cover, the first top cover and the second top cover are both arranged on the first opening, the first box body can slide along the second box body, and the first top cover can slide along the second top cover. The second box body is provided with a first slot extending along the length direction, the first slot is provided with a first fastener, the first box body is provided with a first fixing hole, the first fastener is arranged in the first fixing hole, the second top cover is provided with a second slot extending along the length direction, the first slot is provided with a second fastener, the first top cover is provided with a second through hole, and the second fastener is arranged in the second through hole. The telescopic smoking box can be lengthened or shortened, and length adjustment is realized.

A firepot for a grilling device comprises one or more walls at least partially forming an outer boundary of the firepot. The firepot is structurally configured to hold at least partially ignited solid fuel. The firepot also comprises a floor defining, at least in part, a lower end of the firepot. The floor comprises one or more holes extending through the floor. Additionally, a portion of the one or more walls form a solid fuel delivery opening that comprises a solid fuel portal through which solid fuel is deliverable to an interior of the firepot. A heating element mount is positioned to hold a heating element within the interior of the firepot.

An automatic smoker includes a smoker body, a pipe and a base. The pipe has a combustion chamber, an inner wall of the combustion chamber is defined with at least one smoke outlet por. The smoker body and the base are detachably assembled, and the pipe is arranged between the smoker body and the base. The smoker body includes an automatic igniter, the automatic igniter includes an ignition needle, the ignition needle extends into the combustion chamber and is configured to ignite a combustion medium within the combustion chamber.

The utility model discloses full-automatic material feeding and discharging intelligent smoking equipment, which comprises a box body and a smoking vehicle, the side end of the box body is fixedly communicated with a smoke generator for smoking smoke, the front end and the rear end of the box body are respectively provided with an inlet and an outlet, the two sides of the bottom of the smoking vehicle are rotatably connected with supporting rollers through pin shafts, and the supporting rollers are connected with the box body. A propelling groove is formed in the bottom of the smoking vehicle; guide plates are fixedly installed on the two sides of the bottom in the box body, a limiting sliding rail is fixedly installed in the middle of the inner bottom of the box body, a movable sliding seat is movably connected to the upper end of the limiting sliding rail in a limiting and attaching mode, a contraction groove is formed in the middle of the upper end of the movable sliding seat, and a pushing stop block used for pushing the smoking trolley is hinged to the front side of the upper end of the contraction groove. And an expansion air bag is fixedly mounted at the bottom in the contraction groove. According to the utility model, the smoking vehicles are driven to linearly move backwards into the box body, and meanwhile, the plurality of smoking vehicles can be conveniently and repeatedly pushed to smoke backwards linearly.

The invention belongs to the technical field of smoked fish processing, and particularly relates to a smoking device for food production and processing, the smoking device comprises a smoking room and a cooling device installed in the smoking room, one side of the front end face of the smoking room is rotatably provided with a room door through a hinge, the top of the smoking room is provided with a tripod, and the upper end face of the tripod is provided with a solar panel. The solar panel supplies power to cooling equipment in the smoking room for operation through a relay, the top of the smoking room is provided with a smoke discharging and odor removing assembly, and an inner cavity of the smoking room is slidably provided with a fish smoking auxiliary mechanism; the herring smoking device solves the quality problem that when smoke is poured from top to bottom, the herring on the upper portion of a trailer directly receives smoke smoking when the frame for hanging the herring on the trailer is fixed, otherwise, the herring on the lower portion of the trailer needs to be smoked by the smoke for a long time, and the herring has different tastes due to non-uniform smoking.

The invention relates to odorless lyophilized fish roe powder with high nutritional value that can be used in baby supplement foods (baby food, baby biscuits, baby noodles, baby soups, etc.) and as functional food from edible eggs of marine, freshwater and shellfish products and its preparation method.

This invention relates to the technical field of cured meat smoking equipment, and discloses a special device for smoking cured meat with adjustable temperature and humidity, including a smoking oven and a smoke generating box. The output end of the smoke generating box is fixedly connected to a smoke-passing pipe, the top of which is fixedly connected to the top of the smoke generating box. The smoke-passing pipe is used to guide the smoke emitted from the smoke generating box into the interior of the smoking oven. A raw material drying mechanism is provided on the outside of the smoking oven, away from the smoke generating box, for drying the wood chips used for smoking. A preheating mechanism is provided on the outside of the smoke generating box for preheating the smoke generating box using the temperature generated during the preheating of the smoking oven. The raw material drying mechanism utilizes the residual heat generated on the smoking oven to dry the smoke generating raw materials, and the gas from the dried smoke generating raw materials is discharged using a ventilation conversion mechanism. Therefore, the residual heat generated by the smoking oven is fully utilized, eliminating the need for additional heat sources and power units, thereby reducing the cost of the device.

The present application relates to a method for preparing retort processed ham for gimbap and report processed ham for gimbap prepared thereby.

An indoor smoker includes a cabinet defining a smoking chamber, a heating element, a smoke generating assembly, and a controller. The controller is configured to receive a user input which includes a first set point for a cooking parameter, a second set point for the cooking parameter, a first stage limit, and a second stage limit. The controller is also configured to perform a multi-stage cooking profile. The multi-stage cooking profile includes operating, during a first stage, one of the heating element or the smoke generating assembly to provide the first set point of the cooking parameter, detecting the first stage limit, and terminating the first stage and initiating a second stage of the multi-stage cooking profile. The multi-stage cooking profile further includes operating, during the second stage, the one of the heating element or the smoke generating assembly to provide the second set point for the cooking parameter.

An indoor smoker includes a cabinet defining a discharge vent, a smoking chamber positioned within the cabinet and defining a chamber outlet, an exhaust duct providing fluid communication between the chamber outlet and the discharge vent, an air handler operably coupled to the exhaust duct for urging a flow of smoke from the smoking chamber, through the exhaust duct, and out of the discharge vent, and a filter assembly comprising a filter positioned proximate the discharge vent such that the flow of smoke passes through the filter.

The invention relates to the technical field of food processing, in particular to a smoking uniform temperature control device which comprises a smoking box, the top of the smoking box is provided with a control mechanism, the smoking box comprises a smoking box body, the front side of the smoking box body is provided with a box door, the top of the smoking box body is fixedly connected with a top plate, and the top plate is fixedly connected with the top of the smoking box body. The left side and the right side of the rear side of the top of the top plate are both provided with top plate through holes, and the inner wall of the smoking box body is provided with a plurality of preserved meat placing plates. By arranging the smoking box and the control mechanism, the effects of uniform heating and smoking in the smoking process of preserved meat are achieved; according to the device disclosed by the invention, the smoked meat can reciprocate up and down in the smoking box, so that the smoking uniformity of the smoked meat is enhanced, the smoking efficiency is also greatly improved, meanwhile, the device realizes automatic circulation and purification of smoke through air pressure change, the purity of the smoking environment is ensured, and the smoking quality of the smoked meat is further improved.

The utility model provides a smoking device for making preserved meat, which comprises a smoking box, a box door arranged on the front side of the smoking box, a combustion furnace arranged at the bottom of the smoking box, a furnace door arranged on the outer side of the combustion furnace, an induced draft fan mounted at the top of the combustion furnace, and two groups of support rods which are symmetrically distributed left and right and are fixed at the top of the combustion furnace, the top ends of the two supporting rods are fixedly connected with the bottom of the smoking box, a transverse block is fixed to the top of the smoking box, a motor is fixedly installed at the top of the transverse block, the output end of the motor is fixedly connected with a transmission shaft, and a cavity is formed in the transverse block. The smoking device for making the preserved meat provided by the utility model solves the problems that when the preserved meat is smoked in a smoking chamber at present, the smog in a place closer to a smoke inlet pipe is thicker and higher in temperature, and the smog in a place farther from the smoke inlet pipe is lighter and lower in temperature, so that the smog in the smoking chamber is not uniform enough, the smoking effect of the preserved meat is reduced, and the smoking effect of the preserved meat is influenced. Therefore, the taste of the preserved meat is influenced.

The present invention belongs to the technical field of food thermal processing equipment, and discloses a horizontal air flow guiding device for food thermal processing equipment and a using method thereof, including a mounting plate. On one surface of the mounting plate, a square mounting frame is fixedly installed, which is connected by an upper support U-shaped plate, two first air grooves and a lower support U-shaped plate. A plurality of second air grooves are fixedly installed in the square mounting frame at evenly spaced intervals. Air guiding components are fixedly installed between the first air groove and the adjacent second air groove, and between every two adjacent second air grooves. The first air groove, the second air groove and the air guiding components are all arranged in parallel. The overall structure of the present invention is simple, which can provide a uniform horizontal air flow in the food thermal processing equipment, and can evenly penetrate the smoke into the food when carrying out smoke curing, improving the processing quality and the use effect.

A gravity fed smoker includes a smoking enclosure and an external stack. The stack is double walled with an inner wall, and an outer wall. A vented cooling space exists between the inner wall and the outer wall. An inner chamber of the external stack includes a fire box with a fire grate and a feed hopper positioned above the fire box. A smoke tunnel with a series of openings for releasing smoke into the smoking enclosure extends along the bottom of the food smoking enclosure and is connected to the external fire box at one end. Fuel, including charcoal, lump coal, or wood pellets, is loaded into the feed hopper. As the fuel burns on the fire grate and turns to ashes, the fuel is fed from the hopper onto the fire grate by gravity. A fan and dampers controls air flow through the fire grate and into the smoke tunnel.

An indoor smoker includes: a cabinet defining a discharge vent; a smoking chamber positioned within the cabinet and defining a chamber outlet; an exhaust duct providing fluid communication between the chamber outlet and the discharge vent; an air handler operably coupled to the exhaust duct for urging a flow of smoke from the smoking chamber, through the exhaust duct, and out of the discharge vent; and a catalytic converter for reducing emissions within the flow of smoke. The catalytic converter includes a catalyst positioned within the exhaust duct and a catalyst heater positioned upstream of the catalyst. The catalyst heater includes a tube for conveying a heat exchange fluid and at least one heat exchanging protrusion.

Disclosed herein is a cold smoke smoker for cold smoking foods using materials heated to a controlled temperature for use in food service, commercial, and residential environments. The cold smoke smoker comprises a blower fan which blows smoke up through a vent, past an ignition plate smoking the materials, and through tubing into a food package containing food. The materials that are smoked can include natural wood chips, herbs, spices, or blends of the fore mentioned materials.

The utility model belongs to the technical field of food processing equipment, and discloses an oil discharge structure for food smoking equipment, which comprises a top wall, drainage side plates are downwards and fixedly mounted at two ends of the top wall, the drainage side plates and the top wall are obliquely arranged, a plurality of staggered drainage grooves are arranged at positions, close to the lower ends, of the drainage side plates, and the drainage grooves are communicated with the drainage side plates. The lower end of the drainage side plate is rotationally connected with a water receiving plate, and drainage assemblies are arranged at the two ends of one side, rotationally connected with the drainage side plate, of the water receiving plate; the oil contamination guiding device is simple in overall structure, oil contamination on the inner wall of the smoking equipment can flow in a guiding mode in the food processing process through the smoking equipment, the oil contamination flows to a unified position to be cleaned, the cleaning difficulty is lowered, food processing sanitation is enhanced and guaranteed, and the using effect is improved.

The utility model relates to the field of smoking equipment, and discloses firewood smoking equipment for sausage processing, which comprises a base box body, foot cups which are uniformly distributed are fixedly connected to four corners of the bottom of the base box body, trundles are rotatably connected to the bottom of the base box body, a smoking chamber is fixedly connected to the top of the base box body, and the smoking chamber is fixedly connected to the bottom of the base box body. A smoking frame is fixedly connected to the inner wall of the smoking chamber, a smoking chamber door is fixedly connected to the smoking chamber through a hinge, a touch screen is fixedly connected to the left side of the smoking chamber, a smoke circulating device is arranged at the rear position of the left side of the base box body, and a combustion chamber is arranged at the right side position of the base box body. According to the utility model, the firewood combustion chamber and the temperature sensor are adopted, and the operation touch screen and the mechanical button are combined, so that the smoking temperature is effectively controlled, the accurate adjustment of the temperature is ensured, the problem of non-uniform or excessive smoking can be prevented, the cleaning spray head is arranged at the top of the smoking chamber, and clean water in the water tank is used for efficiently cleaning the smoking chamber.

The utility model relates to the technical field of toasting racks, and discloses a toasting rack for food processing, which comprises a fixed bottom plate, guide upright posts are respectively mounted on the outer wall of the top of the fixed bottom plate, support blocks are clamped on the guide upright posts in a sliding manner, limit components for fixing the support blocks are mounted on the support blocks, and support side plates are mounted on the support blocks. A clamping base is mounted on one side wall of the supporting side plate, a supporting rod is slidably clamped on the clamping base, a fixed side plate is mounted on one side wall of the supporting rod, and a locking screw is loosened, so that the locking screw does not abut against the corresponding supporting rod any more, and then the fixed side plate can be pulled, so that the corresponding supporting hanging rod can be moved out from the interior of the roast smoking rack; according to the device, the position of preserved meat can be conveniently adjusted, one end of a supporting hanging rod is connected with a fixing sleeve in a clamped mode, then a limiting sleeve is connected with the other end of the supporting hanging rod in a clamped mode, and therefore the supporting hanging rod is fixed, the device can more stably fix the supporting hanging rod, and the supporting hanging rod can be prevented from being taken up when the preserved meat is taken.

An apparatus for storing consumables, comprising an inner housing disposed within an outer insulated housing, the walls of the inner housing defining a compartment for receiving the consumables, the walls including an inlet wall for allowing heat exchange fluid to enter the compartment, an opposing outlet wall for allowing heat exchange fluid to exit the compartment, side walls and a base, the side walls and base being adjacent to the inlet wall and outlet wall, the inlet wall and outlet wall each including a series of openings for accommodating a continuous flow of heat exchange fluid through the apparatus so that, in operation, consumables received in the compartment of the inner housing are immersed in the heat exchange fluid and exchange heat with the heat exchange fluid.

This invention provides a freeze-drying method for black-boned chicken, relating to the field of freeze-drying technology. The freeze-drying method includes the following steps: (1) Pretreatment: After slaughtering the black-boned chicken, remove the feathers, claws, internal organs and impurities, and cut it into pieces; (2) Mix the pretreated black-boned chicken with rice wine, steam it over water, and drain the water; (3) Freeze-drying: Pre-freeze the drained black-boned chicken, and then perform a first stage of heating, a second stage of heating, a third stage of cooling, and a fourth stage of heating to obtain the final product. The freeze-dried black-boned chicken obtained by the freeze-drying method of this invention has a low water activity, which can effectively extend the shelf life. At the same time, it has good rehydration properties and has better hardness and adhesiveness after rehydration.

The invention provides a preserved meat smoking all-in-one machine and a use method thereof. Comprising a smoking chamber, a purification chamber, an air draft system and a feeding chamber, the purification chamber is located on the side of the smoking chamber, an inlet of the air draft system is connected with the smoking chamber, an outlet of the air draft system is connected with the purification chamber, and the air draft system is located below the purification chamber and above the feeding chamber; the use method comprises the following steps: in the smoking process, a user observes the smoking condition of meat and the smoke generation amount through the observation window on the cabinet door, adds or reduces the smoking material according to the actual condition, and adjusts the rotating speed of the suction fan; when the smoking materials need to be added, the auxiliary air draft opening is opened firstly, then the feeding door is opened, then the smoking materials are added, and after the smoking materials are added, the feeding door and the auxiliary air draft part are closed. The preserved meat smoking equipment provided by the invention is compact in structural arrangement and small in occupied area, has the functions of good smoke purification effect, convenience in operation and the like, and can accurately control the smoke temperature and humidity in the smoking process.