New smoke drying equipment for meat
A kind of equipment and smoke-drying technology, which is applied in the direction of meat/fish preservation, food science, food preservation, etc., can solve the problems such as not very ideal, lack of smoked-dried meat, etc.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment Construction
[0010] The equipment for smoked and dried meat is a box-type equipment. The upper side of the box-type equipment opens the door. Used to place smoked meat. Or hang on a stick. Or put it on a shelf. The lower layer of box equipment is flat. See attached figure 1 . There is a small door on the side. The small door protrudes outward. The wicket is provided with a plate from the side to close the wicket and open it wide. The upper part of the box device, where the meat to be cured is placed, accounts for the majority of the volume of the drying device. When using grass to smoke meat, the smoked meat is placed on the upper part of the box-type equipment. Then the material of bacon is placed on the flat bottom of the lower floor of the box-type equipment to ignite and make it in a dark burning state to produce a large amount of smoke. Then close the door on the upper side. In order to regulate the amount of air intake, the flashboard on the lower floor wicket can be close...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More 
