Smoked meat product manufacturing process and equipment

Abstract

The invention relates to the field of smoked meat product production, and discloses a smoked meat product production process and equipment, and the smoked meat product production process comprises the following steps: selecting fresh and flawless raw material meat products and corresponding seasonings according to different raw materials, and cutting the selected meat products into uniform sizes according to requirements, then removing redundant fat and fascia from the cut meat product; the preparation method comprises the following steps: correspondingly mixing the prepared seasonings according to requirements, uniformly smearing the mixed seasonings on the meat product from which redundant fat and fascia are removed, and then pickling for a certain time according to requirements, so that the seasonings permeate into the meat product. According to the method, the steps of S1, raw material preparation, S2, raw material pickling, S3, pickled product air-drying, S4, smoking, and S5, maturation and storage are completed step by step, so that the standardized smoked meat product can be made, and the processing process only needs to consume less manpower, thereby solving the problems that the smoked meat product needs to consume a lot of time and the taste and condition of the finished product are different.

Description

Technical Field

[0001] The invention relates to the technical field of smoked meat product production, in particular to a smoked meat product production process and equipment. Background Art

[0002] The production of smoked meat products is a process of giving various meats (such as pork, beef, chicken, etc.) unique flavor, color and preservation properties through the processes of pickling, air-drying and smoking. Smoking not only enhances the flavor of the meat, but also prolongs the shelf life. The original purpose of its production was to preserve meat products for a long time. After slaughtering pigs in the twelfth lunar month, it is necessary to keep meat in the house within a year. It is a farm tradition passed down. Pigs are slaughtered in the twelfth lunar month every year. The fresh meat is cut and marinated for about ten days to make a brine, then dried in the sun for half a month, and then hung in the kitchen to be smoked by stove smoke. After more than a month, smoked meat products are made. They can be stored for a long time without spoiling, and have a delicious bacon flavor. When cooked and sliced, the lean meat is brown and red, and the fat meat is oily but not greasy. It is suitable for serving at table or with meals.

[0003] Smoked meat products have a unique flavor and are deeply loved by consumers, especially in the southwest of my country. Local people particularly like bacon and sausages made by smoking with firewood. However, due to the different parameters such as the environment, temperature and process time used by local people to make smoked meat products, the production time of the smoked meat products is relatively long and the taste and appearance are not the same. Some smoked meat products may contain excessive levels of harmful substances, which affect physical health.

[0004] Therefore, it is necessary to provide a smoked meat product production process and equipment to improve the situation that the production time of smoked meat products is long and the taste and appearance are different. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a process and equipment for producing a smoked meat product, which solves the problem that the production time of the smoked meat product is long and the taste and appearance are different.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions: a smoked meat product production process and equipment, comprising the following steps:

[0007] S1. Raw material preparation: Select fresh and defect-free raw meat products and corresponding seasonings according to different raw materials, cut the selected meat products into uniform sizes as required, and then remove excess fat and fascia from the cut meat products;

[0008] S2. Marinating ingredients: Mix the prepared seasonings accordingly as required, apply them evenly on the meat product from which excess fat and fascia have been removed, and then marinate for a certain period of time as required to allow the seasonings to penetrate into the meat product;

[0009] S3. Air-drying cured products: Place the cured meat products in a well-ventilated place and control the temperature and humidity to ensure that the meat products are evenly dried, reduce the moisture content, and prevent bacterial growth;

[0010] S4. Smoking: preheat the air-dried meat products, and then smoke them according to different needs. By controlling the temperature, humidity and time, the smoking degree of the meat products is ensured to be uniform;

[0011] S5. Maturation and preservation: The smoked meat products are packaged accordingly, and then the packaged smoked meat products are stored and matured accordingly.

[0012] Preferably, the marinating in step S2 is divided into dry marinating and wet marinating, which can be selected according to needs. The dry marinating is to mix the seasonings and evenly apply them on the surface of the meat product from which excess fat and fascia have been removed, and then marinate for a certain time as required to allow the seasoning to penetrate into the interior of the meat product. The wet marinating is to mix the seasonings with the corresponding solutions in proportion, put the meat product from which excess fat and fascia have been removed therefrom, and soak it for a certain time as required to allow the seasoning to penetrate into the interior of the meat product. The marinating time depends on the size of the meat product and the desired flavor.

[0013] Preferably, the smoking in step S4 includes cold smoking and hot smoking, which can be selected according to needs. The smoke temperature of cold smoking is lower than 30°C, which is used to give the meat product a rich flavor. The smoke temperature of hot smoking is higher than 60°C, which is used to heat the meat product during the smoking process to quickly complete smoking and aging. The smoking time and temperature depend on the required flavor, color, etc.

[0014] Preferably, the smoked meat product production equipment includes a dividing device, a fat and fascia removal device, a pickling tank, an air-drying chamber, a smoking furnace, a vacuum packaging device, and a refrigerated storage chamber. The dividing device is used to divide different raw meat products into uniform sizes as required, the fat and fascia removal device is used to remove fat and fascia from the divided raw meat products, the pickling tank is used to pickle the meat products from which excess fat and fascia have been removed, the air-drying chamber is used to air-dry the pickled meat products, the smoking furnace is used to preheat the air-dried meat products and smoke them after preheating, the vacuum packaging device is used to package the smoked meat products accordingly, and the refrigerated storage chamber is used to store and mature the packaged smoked meat products accordingly.

[0015] Preferably, smoking racks are evenly arranged inside the smokehouse, a second sterilization device is evenly arranged on one side of the inner wall of the smokehouse, second temperature and humidity sensors are evenly and symmetrically arranged on the top of the inner wall of the smokehouse, a smoke exhaust device is arranged on the top of the smokehouse, a second temperature control device is fixedly connected to one side of the smokehouse, a second humidity control device is fixedly connected to one side of the smokehouse, and a control panel is fixedly connected to the middle of one side of the smokehouse.

[0016] Preferably, a smoking device is provided on the other side of the smoking furnace, and an output end of the smoking device is fixedly connected to a smoke inlet pipe, an end of the smoke inlet pipe away from the smoking device passes through the top of the smoking furnace and is fixedly connected to the inner wall of the smoking furnace, and the bottom of the smoking furnace is evenly and fixedly connected to a second supporting base, the output end of the second temperature control device passes through one side of the smoking furnace and is located inside the smoking furnace, and the output end of the second humidity control device passes through one side of the smoking furnace and is located inside the smoking furnace.

[0017] Preferably, the smoke exhaust device includes a smoke exhaust pipe, one end of which passes through the top of the smoke furnace and is fixedly connected to the inner wall of the smoke furnace, a pressure gauge is provided on one side of the smoke exhaust pipe, and a solenoid valve is provided on one side of the smoke exhaust pipe. The bottom of the smoke furnace is evenly and fixedly connected with a first support base, and the control panel is electrically connected to the smoke exhaust device, the second humidity control device, the second temperature control device, the smoke fumigating device, the second temperature and humidity sensor, and the second sterilization device.

[0018] Preferably, an access control is provided on one side of the air drying room, a first temperature control device is provided inside the air drying room, a first humidity control device is provided inside the air drying room, first temperature and humidity sensors are evenly provided on the top of the inner wall of the air drying room, an air drying rack is evenly fixedly connected to the top of the inner wall of the air drying room, an air circulation device is provided inside the air drying room, circulation ports are evenly provided at the bottom of the air circulation device, and a first sterilization device is provided inside the air drying room.

[0019] Preferably, the first temperature control device, the first humidity control device, the air circulation device, the first sterilization device, the first temperature and humidity sensor, and the access control are electrically connected through a controller.

[0020] Working principle: different raw meat products are divided into uniform sizes according to requirements through the dividing device, and the fat and fascia of the divided raw meat products are removed through the fat and fascia removal device, so that step S1, raw material preparation, can be completed quickly; the meat products with excess fat and fascia removed are marinated according to corresponding needs through the marinating tank with seasonings, so as to complete step S2, marinating the raw materials; the temperature inside the air-drying chamber is controlled by the first temperature control device, the humidity inside the air-drying chamber is controlled by the first humidity control device, the temperature and humidity inside the air-drying chamber are sensed by the first temperature and humidity sensor, the marinated meat products are placed on the air-drying rack, and they are sterilized by the first sterilization device, so that the meat products can be completed more quickly. Step S3, air drying; the air-dried meat products can be placed on the smoking rack, sterilized by the second sterilizing device, the temperature and humidity in the smoking oven are sensed by the second temperature and humidity sensor, the temperature in the smoking oven is controlled by the second temperature control device, the humidity in the smoking oven is controlled by the second humidity control device, which is controlled by the control panel, and the exhaust device controls the exhaust of smoke inside the smoking oven, so that the environment inside the smoking oven can be controlled according to demand, so that the meat products can complete step S4, smoking, more quickly; the smoked meat products are packaged accordingly by the vacuum packaging device, and the packaged smoked meat products are stored and matured accordingly in the refrigerated storage chamber, so as to complete step S5, maturation and aging.

[0021] The present invention provides a smoked meat product production process and equipment, which has the following beneficial effects:

[0022] 1. The present invention can realize the production of standardized smoked meat products through the step-by-step completion of steps S1, raw material preparation, S2, pickling raw materials, S3, air-drying pickled products, S4, smoking, and S5, maturation and preservation. The processing process only consumes less manpower, thereby solving the problem that smoked meat products need to consume a lot of time and the taste and appearance of finished products are different.

[0023] 2. During processing, the present invention sterilizes the meat products by the first sterilizing device while processing the meat products in the air drying chamber, sterilizes the meat products by the second sterilizing device while processing the meat products in the smoking furnace, vacuum packs the meat products by the vacuum packing device, and stores and matures the meat products in the cold storage chamber, thereby greatly reducing harmful substances generated during the processing of smoked meat products and improving the practicability of the equipment.

[0024] 3. The smoked meat products made by the process of the present invention have firm and delicious meat texture, no other preservatives, color enhancers or the like are added, the content of harmful substances is extremely low, and the taste and flavor are unique. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1It is a schematic diagram of the manufacturing process of the present invention;

[0026] Figure 2 A schematic diagram of the raw material preparation process of the present invention;

[0027] Figure 3 This is a schematic diagram of the pickling raw material process of the present invention;

[0028] Figure 4 It is a schematic diagram of the structure of the air drying chamber of the present invention;

[0029] Figure 5 It is a schematic diagram of the structure of the smoking furnace of the present invention;

[0030] Figure 6 It is a schematic diagram of the maturation and preservation process of the present invention.

[0031] Among them, 1. dividing device; 2. fat and fascia removal device; 3. pickling tank; 4. air drying room; 5. first temperature control device; 6. first humidity control device; 7. air circulation device; 8. first sterilization device; 9. smoking furnace; 10. second temperature control device; 11. second humidity control device; 12. smoking device; 13. second sterilization device; 14. vacuum packaging device; 15. cold storage room; 16. first temperature and humidity sensor; 17. air drying rack; 18. access control; 19. circulation port; 20. smoke inlet pipe; 21. smoke exhaust device; 22. second temperature and humidity sensor; 23. first support base; 24. second support base; 25. control panel; 26. smoking rack. DETAILED DESCRIPTION

[0032] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Example:

[0034] Please refer to the attached Figure 1 -Attached Figure 6 The embodiment of the present invention provides a process and equipment for making smoked meat products, comprising the following steps:

[0035] S1. Raw material preparation: Select fresh and defect-free raw meat products and corresponding seasonings according to different raw materials, cut the selected meat products into uniform sizes as required, and then remove excess fat and fascia from the cut meat products;

[0036] Specifically, by cutting the selected meat products into uniform sizes as required, the meat products can be kept consistent in subsequent processing. By removing excess fat and fascia from the cut meat products, the flavor and taste after processing can be improved, thereby ensuring the quality of the finished product.

[0037] S2. Marinating ingredients: Mix the prepared seasonings accordingly as required, apply them evenly on the meat product from which excess fat and fascia have been removed, and then marinate for a certain period of time as required to allow the seasonings to penetrate into the meat product;

[0038] Specifically, the seasoning includes materials such as salt, pepper and white wine. The meat products from which excess fat and fascia have been removed are marinated, so that the seasoning can be fully absorbed by the raw meat products while retaining the flavor and nutrients of the raw meat products.

[0039] S3. Air-drying cured products: Place the cured meat products in a well-ventilated place and control the temperature and humidity to ensure that the meat products are evenly dried, reduce the moisture content, and prevent bacterial growth;

[0040] Specifically, by air-drying the marinated meat products, moisture in the meat products can be removed, inhibiting the growth of bacteria and mold, thereby extending the shelf life of the product, reducing the risk of corruption and deterioration, and making the meat firmer, which helps to form an ideal taste and texture. Because the reduction in moisture makes the seasoning more concentrated, its flavor will gradually concentrate and enhance, which can make the surface of the meat products dry, and help the smoke to better adhere to and penetrate during the smoking process.

[0041] S4. Smoking: preheat the air-dried meat products, and then smoke them according to different needs. By controlling the temperature, humidity and time, the smoking degree of the meat products is ensured to be uniform;

[0042] Specifically, by preheating the air-dried meat products, the smoking can be made more uniform. By smoking the preheated meat products, the chemicals in the smoke (such as phenols, aldehydes and acids) penetrate into the meat products, giving them a unique smoky flavor. The natural preservatives in the smoke have antibacterial and antioxidant effects, which help inhibit the growth of bacteria and mold. The chemicals in the smoking process react with the proteins in the meat to form a unique color change. During the smoking process, the smoked layer formed on the surface helps to firm and dry the meat, changing its texture.

[0043] S5. Maturation and preservation: The smoked meat products are packaged accordingly, and then the packaged smoked meat products are stored and matured accordingly.

[0044] Specifically, by packaging the smoked meat products accordingly and maintaining suitable storage conditions, the shelf life of the meat products can be significantly extended, the risk of corruption and deterioration can be reduced, the flavor and texture of the meat products can be maintained, and changes during storage can be avoided to prevent the meat products from being contaminated by the outside. The taste of the meat products will be further integrated and enriched through aging, the smoke flavor and the taste of other seasoning ingredients will be more uniform, the texture will become more uniform and stable, the risk of drying and being too hard will be reduced, and the color of the meat products will be stabilized, making the appearance of the final product more consistent. The above steps can realize the production of standardized smoked meat products, and the processing process only consumes less manpower, thereby solving the problem that smoked meat products need to spend a lot of time and the taste and appearance of the finished products are not the same.

[0045] Please refer to the attached Figure 1 -Attached Figure 6 The marinating in step S2 is divided into dry marinating and wet marinating, which can be selected according to needs. Dry marinating is to mix the seasonings and evenly apply them on the surface of the meat product from which excess fat and fascia have been removed, and then marinate for a certain time as required to allow the seasoning to penetrate into the interior of the meat product. Wet marinating is to mix the seasonings with the corresponding solution in proportion, put the meat product from which excess fat and fascia have been removed into the solution, and soak it for a certain time as required to allow the seasoning to penetrate into the interior of the meat product. The marinating time depends on the size of the meat product and the desired flavor.

[0046] Specifically, dry curing is a curing method in which salt, spices and other seasonings are directly applied to the surface of the meat, usually without adding liquid. This method can quickly penetrate salt and seasonings into the surface of the meat, increase the flavor and cause the moisture in the meat to be gradually released, thereby improving the firmness and storage resistance of the meat. By removing moisture, dry curing helps prevent bacterial growth and extend the shelf life; wet curing is a curing method in which the meat is soaked in a liquid marinade containing seasonings, which allows the seasonings to penetrate more evenly into the interior of the meat and enhance the overall flavor. The liquid marinade can keep the meat moist and prevent it from drying out. Wet curing helps the meat become more tender because the seasonings such as salt and sugar in the marinade can break down the protein in the meat and improve the texture. Dry curing is suitable for meat products that require a longer shelf life and strong surface flavor; wet curing is suitable for meat products that require deep seasoning and remain moist, and can be selected and processed according to needs.

[0047] Please refer to the attached Figure 1 -Attached Figure 6 The smoking in step S4 includes cold smoking and hot smoking, which can be selected according to needs. The smoke temperature of cold smoking is lower than 30°C, which is used to give meat products a rich flavor. The smoke temperature of hot smoking is higher than 60°C, which is used to heat the meat products during the smoking process to quickly complete smoking and aging. The smoking time and temperature depend on the required flavor, color, etc.

[0048] Specifically, by cold smoking meat products, a smoky flavor can be added without significantly changing the internal temperature and texture of the meat products. The smoking chemicals and low temperatures help inhibit bacterial growth, thereby extending the shelf life. Because the temperature is low during the smoking process, the meat will not become dry or hard, which is suitable for meat products that require a long period of aging. By hot smoking meat products, the meat products are heated while being smoked, and the flavor and texture will gradually form during the smoking process, making the meat more tender and with a distinct smoky flavor. The heating process can kill bacteria and parasites in the meat to ensure food safety. Hot-smoked meat products usually have a longer shelf life, but do not require a long period of aging like cold smoking, and can be processed according to demand.

[0049] Please refer to the attached Figure 2 -Attached Figure 6 , smoked meat product production equipment, including a cutting device 1, a fat and fascia removal device 2, a pickling tank 3, an air drying chamber 4, a smoking furnace 9, a vacuum packaging device 14, and a cold storage chamber 15. The cutting device 1 is used to cut different raw meat products into uniform sizes according to requirements, the fat and fascia removal device 2 is used to remove fat and fascia from the cut raw meat products, the pickling tank 3 is used to pickle the meat products with excess fat and fascia removed, the air drying chamber 4 is used to air-dry the pickled meat products, the smoking furnace 9 is used to preheat the air-dried meat products and smoke them after preheating, and the vacuum packaging device 14 is used for packaging the smoked meat products accordingly, and the refrigerated storage chamber 15 is used for storing and maturing the packaged smoked meat products accordingly; the interior of the smokehouse 9 is evenly provided with smoking racks 26, one side of the inner wall of the smokehouse 9 is evenly provided with a second sterilizing device 13, the top of the inner wall of the smokehouse 9 is evenly and symmetrically provided with second temperature and humidity sensors 22, the top of the smokehouse 9 is provided with a smoke exhaust device 21, one side of the smokehouse 9 is fixedly connected to a second temperature control device 10, one side of the smokehouse 9 is fixedly connected to a second humidity control device 11, and a control panel 25 is fixedly connected to the middle of one side of the smokehouse 9.

[0050] Specifically, different raw meat products are divided into uniform sizes according to requirements by the dividing device 1, and the fat and fascia of the divided raw meat products are removed by the fat and fascia removal device 2, so that step S1, raw material preparation, can be quickly completed; the meat products with excess fat and fascia removed are marinated with seasonings according to corresponding requirements by the marinating tank 3, so that step S2, marinated raw materials, can be completed; the marinated meat products are air-dried by the air-drying chamber 4, so that step S3, air-dried marinated products can be completed; the air-dried meat products can be placed by the smoking rack 26, and sterilized by the second sterilizing device 13, and the second temperature and humidity sensor 14 can be used to sterilize the air-dried meat products. The sensor 22 senses the temperature and humidity in the smoking oven 9, controls the temperature in the smoking oven 9 through the second temperature control device 10, controls the humidity in the smoking oven 9 through the second humidity control device 11, controls it through the control panel 25, and controls the exhaust of smoke inside the smoking oven 9 through the smoke exhaust device 21, so that the environment inside the smoking oven 9 can be controlled according to demand, so that the meat products can complete step S4, smoking, more quickly; the smoked meat products are packaged accordingly through the vacuum packaging device 14, and the packaged smoked meat products are stored and matured accordingly through the refrigerated storage chamber 15, so as to complete step S5, maturation and aging.

[0051] Please refer to the attached Figure 5 A fumigation device 12 is provided on the other side of the fumigation furnace 9, and a smoke inlet pipe 20 is fixedly connected to the output end of the fumigation device 12. One end of the smoke inlet pipe 20 away from the fumigation device 12 passes through the top of the fumigation furnace 9 and is fixedly connected to the inner wall of the fumigation furnace 9. A second supporting base 24 is evenly and fixedly connected to the bottom of the fumigation furnace 9. The output end of the second temperature control device 10 passes through one side of the fumigation furnace 9 and is located inside the fumigation furnace 9. The output end of the second humidity control device 11 passes through one side of the fumigation furnace 9 and is located inside the fumigation furnace 9. The smoke exhaust device 21 includes a smoke exhaust pipe, one end of the smoke exhaust pipe passes through the top of the fumigation furnace 9 and is fixedly connected to the inner wall of the fumigation furnace 9. A pressure gauge is provided on one side of the smoke exhaust pipe, and a solenoid valve is provided on one side of the smoke exhaust pipe. The bottom of the fumigation furnace 9 is evenly and fixedly connected to the first supporting base 23. The control panel 25 is electrically connected to the smoke exhaust device 21, the second humidity control device 11, the second temperature control device 10, the fumigation device 12, the second temperature and humidity sensor 22, and the second sterilization device 13.

[0052] Specifically, the operation of the smoking device 12 can be used to smoke the meat products in the smoking oven 9 as required, and the control panel 25 can be used to control the smoking oven 9 to perform corresponding smoking processing as required.

[0053] Please refer to the attached Figure 4A door access control 18 is arranged on one side of the air drying chamber 4, a first temperature control device 5 is arranged inside the air drying chamber 4, a first humidity control device 6 is arranged inside the air drying chamber 4, first temperature and humidity sensors 16 are evenly arranged on the top of the inner wall of the air drying chamber 4, a drying rack 17 is evenly fixedly connected to the top of the inner wall of the air drying chamber 4, an air circulation device 7 is arranged inside the air drying chamber 4, and a circulation port 19 is evenly arranged at the bottom of the air circulation device 7, and a first sterilization device 8 is arranged inside the air drying chamber 4; the first temperature control device 5, the first humidity control device 6, the air circulation device 7, the first sterilization device 8, the first temperature and humidity sensor 16, and the door access control 18 are electrically connected through the controller.

[0054] Specifically, the access control 18 can limit the entry and exit of irrelevant personnel, the temperature inside the air-drying chamber 4 can be controlled by the first temperature control device 5, the humidity inside the air-drying chamber 4 can be controlled by the first humidity control device 6, the temperature and humidity inside the air-drying chamber 4 can be sensed by the first temperature and humidity sensor 16, the pickled meat products can be placed on the air-drying rack 17, and sterilized by the first sterilizing device 8, so that the meat products can complete step S3 and air-drying more quickly; and during processing, when the meat products are processed by the air-drying chamber 4, they are sterilized by the first sterilizing device 8 at the same time, and when the meat products are processed by the smoking furnace 9, they are sterilized by the second sterilizing device 13 at the same time, and the vacuum packaging device 14 is used to vacuum-pack them, and the refrigerated storage chamber 15 is used to refrigerate and mature them, thereby greatly reducing the harmful substances generated during the processing of smoked meat products, thereby improving the practicality of the equipment.

[0055] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for producing smoked meat products, characterized in that: The following steps are involved: S1. Raw material preparation: Select fresh and defect-free raw meat products and corresponding seasonings according to different raw materials, cut the selected meat products into uniform sizes as required, and then remove excess fat and fascia from the cut meat products; S2. Marinating ingredients: Mix the prepared seasonings accordingly as required, apply them evenly on the meat product from which excess fat and fascia have been removed, and then marinate for a certain period of time as required to allow the seasonings to penetrate into the meat product; S3. Air-drying cured products: Place the cured meat products in a well-ventilated place and control the temperature and humidity to ensure that the meat products are evenly dried, reduce the moisture content, and prevent bacterial growth; S4. Smoking: preheat the air-dried meat products, and then smoke them according to different needs. By controlling the temperature, humidity and time, the smoking degree of the meat products is ensured to be uniform; S5. Maturation and preservation: The smoked meat products are packaged accordingly, and then the packaged smoked meat products are stored and matured accordingly.

2. The process for producing smoked meat products according to claim 1, characterized in that: The marinating in step S2 is divided into dry marinating and wet marinating, which can be selected according to needs. The dry marinating is to mix the seasonings and evenly apply them on the surface of the meat product from which excess fat and fascia have been removed, and then marinate for a certain time as required to allow the seasoning to penetrate into the interior of the meat product. The wet marinating is to mix the seasonings with the corresponding solutions in proportion, put the meat product from which excess fat and fascia have been removed therein, and soak it for a certain time as required to allow the seasoning to penetrate into the interior of the meat product. The marinating time depends on the size of the meat product and the desired flavor.

3. The process for producing smoked meat products according to claim 1, characterized in that: The smoking in step S4 includes cold smoking and hot smoking, which can be selected according to needs. The smoke temperature of cold smoking is lower than 30°C, which is used to give meat products a rich flavor. The smoke temperature of hot smoking is higher than 60°C, which is used to heat the meat products during the smoking process to quickly complete smoking and aging. The smoking time and temperature depend on the required flavor, color, etc.

4. Smoked meat product production equipment, characterized by: The process for producing smoked meat products according to any one of claims 1 to 3 comprises a dividing device (1), a fat and fascia removal device (2), a pickling tank (3), an air drying chamber (4), a smoking furnace (9), a vacuum packaging device (14), and a cold storage chamber (15), wherein the dividing device (1) is used to divide different raw meat products into uniform sizes as required, the fat and fascia removal device (2) is used to remove fat and fascia from the divided raw meat products, the pickling tank (3) is used to pickle the meat products from which excess fat and fascia have been removed, the air drying chamber (4) is used to air dry the pickled meat products, the smoking furnace (9) is used to preheat the air dried meat products and smoke them after preheating, the vacuum packaging device (14) is used to package the smoked meat products accordingly, and the cold storage chamber (15) is used to store and mature the packaged smoked meat products accordingly.

5. The smoked meat product making equipment according to claim 4, characterized in that: The interior of the smoke oven (9) is evenly provided with smoke racks (26); a second sterilizing device (13) is evenly provided on one side of the inner wall of the smoke oven (9); second temperature and humidity sensors (22) are evenly and symmetrically provided on the top of the inner wall of the smoke oven (9); a smoke exhaust device (21) is provided on the top of the smoke oven (9); a second temperature control device (10) is fixedly connected to one side of the smoke oven (9); a second humidity control device (11) is fixedly connected to one side of the smoke oven (9); and a control panel (25) is fixedly connected to the middle of one side of the smoke oven (9).

6. The smoked meat product making equipment according to claim 5, characterized in that: A smoking device (12) is arranged on the other side of the smoking furnace (9); an output end of the smoking device (12) is fixedly connected to a smoke inlet pipe (20); an end of the smoke inlet pipe (20) away from the smoking device (12) passes through the top of the smoking furnace (9) and is fixedly connected to the inner wall of the smoking furnace (9); a second supporting base (24) is evenly fixedly connected to the bottom of the smoking furnace (9); an output end of the second temperature control device (10) passes through one side of the smoking furnace (9) and is located inside the smoking furnace (9); and an output end of the second humidity control device (11) passes through one side of the smoking furnace (9) and is located inside the smoking furnace (9).

7. The smoked meat product making equipment according to claim 5, characterized in that: The smoke exhaust device (21) comprises a smoke exhaust pipe, one end of which passes through the top of the smoke oven (9) and is fixedly connected to the inner wall of the smoke oven (9), a pressure gauge is arranged on one side of the smoke exhaust pipe, and a solenoid valve is arranged on one side of the smoke exhaust pipe. The bottom of the smoke oven (9) is evenly and fixedly connected to a first support base (23), and the control panel (25) is electrically connected to the smoke exhaust device (21), the second humidity control device (11), the second temperature control device (10), the smoke oven (12), the second temperature and humidity sensor (22), and the second sterilization device (13).

8. The smoked meat product making equipment according to claim 4, characterized in that: An access control (18) is provided on one side of the air drying chamber (4), a first temperature control device (5) is provided inside the air drying chamber (4), a first humidity control device (6) is provided inside the air drying chamber (4), a first temperature and humidity sensor (16) is evenly provided on the top of the inner wall of the air drying chamber (4), an air drying rack (17) is evenly fixedly connected to the top of the inner wall of the air drying chamber (4), an air circulation device (7) is provided inside the air drying chamber (4), a circulation port (19) is evenly provided at the bottom of the air circulation device (7), and a first sterilization device (8) is provided inside the air drying chamber (4).

9. The smoked meat product making equipment according to claim 8, characterized in that: The first temperature control device (5), the first humidity control device (6), the air circulation device (7), the first sterilization device (8), the first temperature and humidity sensor (16), and the access control (18) are electrically connected via a controller.

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