210results 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.

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.

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 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 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.

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.

A cabinet configured to warm and / or hold warmed food product in provided. The cabinet includes a housing with an enclosure and supports a door. The enclosure includes a first air flow path established outside of a left side wall, a second air flow path established outside of a right side wall, a third air flow path established outside of a rear wall, and a fourth air flow path established within a door. An air flow plenum is disposed above the ceiling, and configured to receive air that flows upwardly through the third air flow path when the door is in the closed position and the fourth air flow path. A fan is disposed within the housing, the fan disposed above the ceiling and configured to, when operating, to draw suction from the air flow plenum, the fan further configured to discharge air into the first air flow path and the second air flow path in parallel. The cabinet further includes a secondary housing with a combustion chamber where combustion air can flow to the enclosure.

The present invention discloses a batch-processed chicken pre-cooked dish and a processing method thereof, belonging to the field of food processing technology. The pre-cooked dish is made from chicken breast as the main raw material, and is prepared in combination with a composite brine, an impregnation seasoning liquid, a sour jujube kernel soup tonic seasoning liquid, and a specific smoking fuel. The composite brine contains ingredients such as 65-68 parts of water, 7-8 parts of salt, and 6-10 parts of white sugar; and the flavor contains ingredients such as 70-80 parts of water and 0.3-0.6 parts of natural spice extract. The processing method comprises: after the raw meat is quickly frozen, it is smoked and thawed with tea extraction waste residue, vacuum dynamic salting treatment, mixed adsorption of starch and activated carbon powder, apple wood-pine wood smoking, gradient heating and maturation, sour jujube kernel soup soaking, ultrasonic assisted seasoning, and finally CO2 / N2 mixed gas replacement packaging and high-voltage electrostatic field assisted quick freezing. The present invention optimizes the formula and process to make the product have excellent tenderness, flavor and shelf life, and is suitable for industrial production.

The utility model relates to the technical field of smoking equipment, in particular to a meat smoking curing barn capable of automatically removing slag, which comprises a base, a smoking oven, a driving mechanism, a slag removing mechanism and a hooking mechanism, the hooking mechanism is fixedly connected with the driving mechanism, the driving mechanism is fixedly connected with the smoking oven, the smoking oven is fixedly connected with the base, and the slag removing mechanism is fixedly connected with the base. The residue removing mechanism comprises two residue removing cylinders, a residue removing plate and a partition plate, the residue removing cylinders and the residue removing plate are used for pushing and discharging waste residues and oil stains accumulated in the base after the cured meat is smoked, rapid cleaning of impurities is achieved, the partition plate can also prevent the cured meat from falling into the base in the smoking process, and the device is simple in design structure and convenient to operate. The problems that greasy dirt and impurities generated by smoking are inconvenient to remove from the base, much manpower and time need to be consumed for treatment, and use is inconvenient are solved.

In an aspect, data characterizing an instruction for an activation of an igniter and an operating mode of a smoke generator that includes the igniter can be received. A first amount of energy required for an ignition of a fuel source by the igniter can be determined based on the operating mode characterized by the received data. The igniter can be caused to activate based on the received data. A second amount of energy, output by the igniter over a period of time during which the igniter is activated, can be determined. A determination of whether the second amount of energy exceeds the first amount of energy can be made. The igniter can be caused to deactivate in response to a determination that the second amount of energy exceeds the first amount of energy. Related systems, apparatus, techniques, and articles are also described.

The utility model relates to the technical field of food processing, and discloses a smoking oven for food processing, which comprises a cabinet body; the fumigation assembly comprises a drawer, a tray, heat conducting plates and an outer cover, the outer cover is fixedly installed at the bottom of the cabinet body, the drawer is connected with the outer cover in an inserted mode, the tray is detachably connected with the outer cover, the heat conducting plates abutting against the top face of the outer cover are fixedly installed at the end of the tray, and a collecting cavity is formed in the top of the tray. Smoke is exhausted upwards from a smoke outlet, one part of smoke rises naturally, the other part of smoke is extracted to the upper portion through a draught fan, convection of the upper smoke and the lower smoke enables meat on the multiple supporting plates in the cabinet body to keep the consistent smoking effect, grease generated in the meat smoking process on the supporting plates is loaded through the trays, and wood ash generated after combustion in the drawers is further placed in the collecting cavity. The grease is adsorbed through the wood ash, so that the grease is conveniently collected and adsorbed, and the caked wood ash and grease are easier to clean.

The utility model discloses an efficient broiler smoking device, which relates to the technical field of broiler smoking and comprises a smoking device main body, two groups of turntables are fixedly connected inside the smoking device main body, eight groups of hooks are fixedly connected to the bottoms of the two groups of turntables, and a first rotating shaft is movably connected to the top of the smoking device main body. The bottom of the first rotating shaft is fixedly connected with a first magnet, the bottom of the first magnet is movably connected with a second magnet, the bottom of the second magnet is fixedly connected with a fixing rod, and the bottom of the fixing rod is fixedly connected with a moving plate. Through combination of a first magnet and a second magnet, a first rotating shaft is connected with a fixed rod, so that the effect that the fixed rod drives a rotating disc to move on a second sliding rail after the first rotating shaft is separated from the fixed rod after smoking is finished is achieved, and through combination of a movable plate, a connecting rod and a sliding door, the effect of moving the movable plate is achieved; therefore, the effect that the moving plate moves through the connecting rod when the sliding door is opened is achieved.

The utility model discloses a kind of hanging rod fixing devices, belong to meat product production technical field, including chassis, two columns, transversely install on the first fixed rod of one side column, transversely install on the second fixed rod of another side column, several pressure rods and the power transmission assembly that can adjust pressure rod lifting, the first fixed rod inside is equipped with the limiting hole of several blind hole structure, second fixed rod is equipped with several limiting grooves;Pressure rod both ends are rotatably connected with rotating rod, rotating rod is rotatably connected with second fixed rod;When installing to hanging rod, hanging rod left end is inserted into limiting hole, right end is placed into limiting groove;Power transmission assembly adjusts pressure rod to drop and press together to hanging rod, realize that hanging rod can be reliably fixed;When hanging rod is disassembled, power transmission assembly adjusts pressure rod to rise, relieve to the right end press together to hanging rod, realize that hanging rod is disassembled;The device is convenient for hanging rod locking and disassembling operation, use efficient, greatly reduce the labor intensity of operating personnel, and will not appear leakage lock phenomenon.

In an embodiment, a cooking device is provided. The cooking device includes a housing defining an internal cooking chamber with at least one cooking surface disposed therein, and at least one gas-powered heat source disposed in the internal cooking. The at least one gas-powered heat source is configured to heat air and a food product disposed in the internal cooking chamber during a cooking operation. The cooking device also includes a convection fan in fluid communication with the internal cooking chamber and configured to circulate the heated air within the internal cooking chamber during a cooking operation.

A method of smoking and reducing or eliminating the odor of pet treats, comprising placing one or more pet treats within an internal cavity enclosed by a housing having one or more side walls, a rear wall, a top cover, a bottom floor, and a door; introducing smoke into the internal cavity using a cold smoker connected to one or more holes in at least one of said one or more side walls, wherein the smoke has a temperature below 86° F.; and removing the one or more pet treats from the internal cavity after being exposed to the smoke for a time period in the range of 3 hours to 8 hours. An apparatus for smoking and reducing or eliminating the odor of pet treats is also disclosed.

The utility model relates to the technical field of smoked chicken, and the utility model provides a smoked chicken vehicle, it includes support rod, the side surface fixed connection of support rod has side pole, the side surface of support rod is provided with interval smoking cleaning assembly, interval smoking cleaning assembly includes cylinder rod, one end fixed connection of cylinder rod is in the side surface of side pole, the surface fixed connection of cylinder rod has frame pole, the side surface of support rod is provided with screw groove, the side surface of support rod is provided with mounting rod. The utility model still includes convenient to move subassembly, convenient to move subassembly includes gyro wheel, the top of gyro wheel setting is in the bottom end of support rod, the side surface fixed connection of support rod has cross frame, the inner wall sliding connection of cross frame has slide. Through above technical scheme, solved the technical problem that cannot use physical mode to interval between the roast chicken and the roast chicken in prior art.

The application provides a multifunctional gasification furnace for bacon processing, which comprises a furnace shell, a burner, a hanger and a water inlet pipe. The furnace shell comprises an inner shell and an outer shell, and the inner shell and the outer shell form a containing cavity. The burner is detachably arranged in the furnace shell and has a detachable cover for placing fuel. The hanger is detachably arranged in the furnace shell. The water inlet pipe is connected with the containing cavity for injecting water. A flue is arranged at one end of the furnace shell and can guide smoke generated by the fuel. A furnace suction device is detachably arranged at the bottom of the furnace shell for air inlet and ash collection at the bottom of the furnace. The application can complete traditional smoking of bacon in the gasification furnace, and has good adaptability. The application further provides a control method of the multifunctional gasification furnace for bacon processing.

Method for preparing a food product, comprising the steps of: a. Injecting smoke into contact with the food product, in a tank (32) of a mixer cooled to a temperature leading to condensation of the smoke, b. Evacuating the smoke through a discharge circuit (7) connected to the tank.