Smoking cooker and method for manufacturing smoked products
A technology for cooking utensils and smoking, which is applied in the directions of cooking utensils, the structure of cooking utensils, household appliances, etc., can solve the problems of inability to obtain smoked-flavored smoked products and the like
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no. 1 approach
[0018]
[0019] First, refer to figure 1 The structure of the smoking cooker 1 which concerns on 1st Embodiment is demonstrated.
[0020] figure 1 The shown smoking cooker 1 is a device capable of performing a step of pre-seasoning food 11 and a smoking process of drying food 11 and then smoking it with one unit. The smoking cooker 1 mainly includes a cooking tank 10 , a pressure regulator 19 , a temperature booster H1 , a smoke supply unit 20 , an operation unit 31 , and a control unit 30 .
[0021] The cooking tank 10 has an internal space for accommodating ingredients 11 and seasoning liquid 12 . The cooking tank 10 has the tank main body 10a in which the opening 10a1 was formed in the upper part, and the cover part 10b provided so that the tank main body 10a can be opened and closed so that the opening 10a1 may be covered. Therefore, food material 11 and seasoning solution 12 can be put in or taken out from cooking tank 10 through opening 10a1 of tank main body 10a, f...
no. 2 approach
[0085] Figure 4 It is a flowchart showing the steps of the manufacturing method according to the second embodiment.
[0086] In the first embodiment, an example in which smoked products are fully automatically produced after the input of the conditions of each process (step S2) is completed has been described. On the other hand, in 2nd Embodiment, the example which manufactures smoked goods semi-automatically by performing discharge|emission of the seasoning liquid 12 manually is demonstrated.
[0087] In this embodiment, the control part 30 has two modes of a pretreatment mode and a smoking mode. The pre-processing mode is a mode for pre-processing the food material 11 performed before the food material 11 is impregnated with smoke. In the pretreatment mode, the control unit 30 accepts inputs of temperature, decompression time, and execution times of decompression and recompression. The control unit 30 controls the temperature booster H1 and the pressure regulator 19 base...
no. 3 approach
[0099] Figure 5 It is a schematic diagram which shows the smoker cooker which concerns on 3rd Embodiment.
[0100] In the first embodiment, the example in which the pipe 15 and the valve SV3 are provided and the seasoning liquid 12 is discharged through the pipe 15 has been described. Instead, in the third embodiment, the pipe 15 and the valve SV3 are not provided. In the third embodiment, in the seasoning liquid discharge step S4, the user first opens the lid 10b of the cooking tank 10, and after taking out the ingredients 11, the user discharges the seasoning liquid 12 from the opening 10a1 by tilting the tank main body 10a. In the third embodiment, since the pipe 15 and the valve SV3 do not need to be provided, the structure of the smoking cooker 1 can be simplified.
[0101] (Modification)
[0102] In 1st Embodiment, the example in which at least a part of the smoke exhausted from the cooking tank 10 is supplied to the cooking tank 10 again via the smoke supply part 20...
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