Bacon Smoker

Abstract

The invention relates to meat smoking equipment, in particular to a bacon smoking device, which includes a smoking chamber for placing smoked materials, a combustion chamber for heating the smoking chamber, an isolation plate for isolating the combustion chamber and the smoking chamber, and a connecting rod for connecting the smoking chamber. Smoke passage, the combustion chamber is equipped with an exhaust pipe, and the exhaust pipe is equipped with an impeller. The smoke passage is divided into an inverted conical lower inlet flue and a tapered upper outlet flue. The lower inlet flue is connected to the smoke chamber. The lower inlet flue is equipped with a centrifugal wind wheel, the centrifugal wind wheel is connected to the impeller in the exhaust pipe through the rotating shaft, the inner wall of the lower inlet flue is provided with a spiral drainage groove, and the lower end of the upper outlet flue is connected to the upper end of the upper outlet flue. The meat pieces are smoked in the hanging flue. The invention provides a bacon smoking and roasting device capable of removing part of harmful substances in smoke.

Description

Technical field [0001] The present invention relates to a meat product, which is specifically a bacon smoke apparatus. Background technique [0002] Bat is a traditional flavor food in our country, because of its unique flavor, it is deeply loved by consumers. However, traditional bacon products are made more traditional fireworks. This is directly smoked by fireworks. Because of the smoked cigarettes, it is difficult to grasp the fire. And the intermediates of these cigarettes often contain harmful substances, due to direct contact directly with the smoked bacon products, deposits or adsorbed in the surface of the wafted meat products, and with the extension of the storage period to penetrate the internal penetration of lumor meat products, In addition, since the smoked wafted meat products are contained in high temperature heat dissipation due to the high temperature heat dissipation due to the high temperature heat dissipation. On the stove, these oils also produce benzopyrene...

AI Technical Summary

Problems solved by technology

However, traditional cured meat products are mostly made by the traditional method of direct smoking with pyrotechnics. Because the untreated smoke directly contacts the smoked meat products during smoking, it is not only difficult to grasp the heat during smoking. , and these smokes often contain harmful substances, these substances will be deposited or adsorbed on the surface of the cured meat products due to direct contact with the smoked cured meat products, and will penetrate into the interior of the cured meat products as the storage period prolongs, making the cured meat products The content of harmful substances (such as carcinogenic benzopyrene) contained in meat products is greatly increased; in addition, because smoked cured meat products themselves contain fat, protein and other substances, these substances often have oil droplets when pyrolyzed at high temperature. On the stove, these oils will also produce benzopyrene when they encounter high temperature pyrolysis, so the existing bacon products generally contain benzopyrene exceeding the standard

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