Smoking device of smoked fish, applied to agricultural product processing

Abstract

The invention discloses a smoking device of smoked fish, applied to agricultural product processing and relates to the technical field of agricultural product processing. The smoking device aims to solve the problem that smoked fish is mainly located at outdoor places, smoke cannot be centralized, and thus smoking duration is long. The smoking device specifically comprises a box body, wherein a box door is fixedly installed on a side face of the box body, two supporting plates are fixedly installed on the bottom end inside the box body, a combustion box is installed between top ends of the twosupporting plates in a slide manner, multiple ventilation holes are formed in the bottom end of the outer side of the box body, multiple guiderail rods are fixedly installed inside the box body, anda slot is formed in the side face of each guiderail rod. The smoking device has the advantages of centralizing smoke for smoke baking, shortening smoking time, getting rid of weather influences, and increasing processing efficiency of the smoked fish. During smoking, hot gas rises because of steaming to drive wind wheel blades to rotate so as to drive rotation of flow limiting blades, and air flowing inside and outside the device is accelerated by rotation of the flow limiting blades and the wind wheel blades, so that smoke flow expansion is accelerated, and smoking effects are strengthened.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a smoked fish smoking device for agricultural product processing. Background technique [0002] Agricultural products are items produced in agriculture, such as sorghum, rice, peanuts, corn, wheat, and local specialties in various regions. The state stipulates that primary agricultural products refer to plants, animals and their products obtained in agricultural activities, excluding processed products. Fish is a good aquatic food for tonic. It is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high absorption rate in the human body. Live fish is not easy to store and transport. [0003] Smoking is a traditional method of food processing and preservation. Smoking is to place the impregnated raw materials in a smoking room, and then make the smoked materials burn s...

AI Technical Summary

Problems solved by technology

Its protein content is twice that of pork, and it is a high-quality protein with high absorption rate in the human body. Live fish is not easy to store and transport

[0003] Smoking is a traditional method of food processing and preservation. Smoking is to place the impregnated raw materials in a smoking room, and then make the smoked materials burn slowly or incompletely to generate smoke, and dry the food at a certain temperature. While absorbing wood smoke, smoke for a period of time to reduce the moisture content of the product to the required content, and make it have a special smoked flavor and improve the color, prolong the storage period, and burn the fish with aroma wood chips and fruit shells. Smoked fish can produce smoked fish with a unique aroma. At present, the fire is mainly lit in the open air, and the fish hanging above the fireworks is smoked. The smoke cannot be concentrated, resulting in a long smoking time and Vulnerable to weather, reducing smoking quality

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