Smoking device and smoking process for food production and processing

Abstract

The invention belongs to the technical field of smoked fish processing, and particularly relates to a smoking device for food production and processing, the smoking device comprises a smoking room and a cooling device installed in the smoking room, one side of the front end face of the smoking room is rotatably provided with a room door through a hinge, the top of the smoking room is provided with a tripod, and the upper end face of the tripod is provided with a solar panel. The solar panel supplies power to cooling equipment in the smoking room for operation through a relay, the top of the smoking room is provided with a smoke discharging and odor removing assembly, and an inner cavity of the smoking room is slidably provided with a fish smoking auxiliary mechanism; the herring smoking device solves the quality problem that when smoke is poured from top to bottom, the herring on the upper portion of a trailer directly receives smoke smoking when the frame for hanging the herring on the trailer is fixed, otherwise, the herring on the lower portion of the trailer needs to be smoked by the smoke for a long time, and the herring has different tastes due to non-uniform smoking.

Description

Technical Field

[0001] The invention belongs to the technical field of smoked fish processing, in particular to a smoking device and a smoking process for food production and processing. Background Art

[0002] The global smoked fish market, as a niche segment where traditional and modern flavors intertwine, has shown steady growth in recent years, and its market size continues to expand. Smoked fish can not only extend its shelf life but also prevent fat oxidation. This technology requires the following main steps: aging, cleaning, marinating, stringing, hanging on a trailer for drying, and smoking in a smokehouse.

[0003] A patent with publication number CN217184649U discloses a special device for smoking fish, which sends smoke into the smoke inlet pipe through an air supply device, and sends the smoke into each smoking station through the smoke inlet hole in the smoke inlet pipe, so as to smoke the fish products on the tray in the smoking station. Since the smoking chambers on the same side are connected, the smoke entering each smoking station can not only smoke the upper surface of the fish products on the tray in the smoking station, but also smoke the lower surface of the fish products in the previous smoking station (i.e., the upper tray), so that the upper and lower sides of the fish products are evenly colored, further improving the flavor and quality of the product. The bottom-up smoking mode combined with the alternating cycle of drying and smoking makes the color of both sides of the fish body more uniform and the degree of drying is the same, thereby improving the flavor and taste and increasing the yield.

[0004] The above solution still has some problems in practical application. Usually, the herrings are hung in rows on a trailer, and the trailer is pushed into the smokehouse. Then, wood is burned to generate smoke, and the smoke is discharged into the smokehouse from the top or bottom through a duct to smoke the herrings on the trailer. However, since the rack on which the trailer is hung to the herrings is fixed, when the smoke is poured from top to bottom, the herrings on the upper part of the trailer will be directly smoked by the smoke, while the herrings on the lower part of the trailer will need to be smoked for a longer time. As a result, the herrings will be unevenly smoked and have different tastes.

[0005] To this end, the present invention provides a smoking device and a smoking process for food production and processing. Summary of the Invention

[0006] In order to make up for the deficiencies of the prior art, at least one technical problem raised in the background technology is solved.

[0007] The technical solution adopted by the present invention to solve the technical problem is as follows: a smoking device for food production and processing comprises a smoking room and a cooling device installed inside the smoking room, wherein a door is rotatably provided on one side of the front end of the smoking room via a hinge, a tripod is installed on the top of the smoking room, a solar panel is installed on the upper end of the tripod, and the solar panel supplies power to the cooling device in the smoking room via a relay, a smoke exhaust and deodorization component is provided on the top of the smoking room, and a fish smoking auxiliary mechanism is slidably provided in the inner cavity of the smoking room; and the auxiliary mechanism for smoking fish includes a trailer that slides in the smokehouse; Four transmission wheels are rotatably arranged on both walls of the inner cavity of the trailer, and the outsides of the four transmission wheels are all connected to a rotating belt for stretching the rotating belt to form a rectangular arrangement; A plurality of fixing rods are installed between the rotating belts, and a plurality of limiting grooves are provided on the outside of each fixing rod for installing limiting hooks to ensure that the same spacing is maintained between the mounted smoked fish; The smoke exhaust and deodorization assembly includes two second smoke hoods installed on the top of the smokehouse, and the inner cavity of the second smoke hood is provided with a filter sponge for extracting the smoke in the smokehouse for filtering and exhausting.

[0008] Preferably, a universal wheel is provided at the lower end of the trailer, and the transmission wheel is located inside the trailer and is fixedly connected to a first bevel gear at one end, the first bevel gear is meshedly connected to a driven bevel gear, a rotating shaft is fixed inside the driven bevel gear, and a semicircular ferrule is rotatably connected to one side of the trailer, one end of the semicircular ferrule is fixedly connected to a transmission bevel gear, and the transmission bevel gear is meshedly connected to the driven bevel gear.

[0009] Preferably, the upper end of the second smoke hood is fixedly connected to a diversion pipe, one end of the diversion pipe is fixedly connected to a smoke guide pipe, the lower end of the smoke guide pipe is provided with a semicircular mesh cover, a smoke purification water tank is installed at the rear of the smoking room, and the smoke guide pipe is inserted into the smoke purification water tank for injecting smoke into the smoke purification water tank.

[0010] Preferably, a smoke exhaust port is provided at one end of the smoke purifying water tank, a sewage outlet is provided at the lower portion of one end of the smoke purifying water tank, and an organic solvent is stored in the inner cavity of the smoke purifying water tank for purifying and filtering smoke.

[0011] Preferably, an air pipe is fixedly connected to the lower rear end of the fumigation room, one end of the air pipe is inserted into the interior of the fumigation room, a groove is provided at the bottom of the inner cavity of the trailer, a drain outlet is provided at the bottom of the inner cavity of the groove, a plug is provided at the rear end of the trailer, a plurality of smoke exhaust cross bars are fixedly connected to the inner cavity of the groove, and a plurality of smoke exhaust holes are provided in the upper end of each of the smoke exhaust cross bars, and one end of the plug is connected to the smoke exhaust cross bar.

[0012] Preferably, a combustion cabinet is provided on one side of the smokehouse, and a pull-out box is slidably connected to one end of the combustion cabinet, and the pull-out box is used to collect wood ash produced by the burning of wood blocks. A first smoke hood is installed on the upper end of the combustion cabinet, and a servo motor is installed on the upper end of the first smoke hood, and the servo motor is used to drive the first smoke hood to extract smoke from the inner cavity of the combustion cabinet. One end of the first smoke hood is fixedly connected to a smoke delivery pipe, and the smoke delivery pipe is fixedly installed with the gas pipe.

[0013] Preferably, the gas pipe is located in the smoking room and is provided with a one-way air intake assembly at one end, and the one-way air intake assembly includes a fixed rod installed in the inner cavity of the gas pipe, and a T-shaped sealing block is slidably connected inside the fixed rod, and a spring is fixed to one end of the T-shaped sealing block, and one end of the spring is fixed to the fixed rod, and the inner cavity of the plug is provided with a one-way air intake assembly in the same manner.

[0014] Preferably, an observation port is provided in the door, and a highly transparent acrylic plate is provided in the inner cavity of the observation port, a door switch assembly is provided on one end face of the door, and the door switch assembly includes a cross handle rotatable on one end face of the door, both ends of the cross handle are rotatably connected to push rods, one end of the push rods is rotatably connected to a bayonet, and the bayonet is rotatably connected to the door, two L-shaped buckles are installed on one side of the smoking room, and the bayonet is engaged with the L-shaped buckle.

[0015] A smoking process for food production and processing, applied to a smoking device for food production and processing, comprises the following steps: S1. First, the herring to be processed is placed in a slow thawing tank for slow thawing. The center temperature of the fish body after thawing is in the range of 0 degrees Celsius to 4 degrees Celsius; S2. The thawed herring is placed on a stainless steel chopping board, opened and viscerated according to customer needs, and then placed in a special basket for cleaning until there is no debris. S3, pickling the cleaned herrings, and then placing the pickled fish baskets in a temperature-controlled room in chronological order, and controlling the temperature in the room by the temperature-controlled room so that the herrings in the baskets are pickled at 0-30 degrees Celsius for 5-30 days; S4. Use wooden or bamboo skewers to pierce the pickled herring through the gills on both sides. The number of smoked fish per skewer is determined by the size of the smokehouse trailer. The skewers are hung on the trailer to control the water and air dry. S5. Hang the air-dried fish on skewers in a smokehouse and smoke for about 10-30 days. During this period, observe the smoke volume, temperature (10-35 degrees Celsius), and humidity in the smokehouse daily. S6. After the smoked herrings are removed from the skewers, they are cut into pieces or packaged according to the customer's requirements; S7. Store the packaged finished products in a constant temperature warehouse at 0-4 degrees Celsius and wait for shipment.

[0016] Preferably, the herrings in S3 are pickled with iodine-free edible salt in a manner of one layer of salt and one layer of fish, and it is ensured that the top layer of salt covers the entire fish basket. The smokehouse in S4 is used in conjunction with a trailer to control water, air-dry the herrings, and smoke the herrings, and the herrings are smoked using smoke generated by burning fruit wood.

[0017] The beneficial effects of the present invention are as follows: The smoker of the present invention can smoke the herrings evenly in the process of rotation, so that the smoker can smoke the herrings in the smokehouse.

[0018] 2. The smoking device for food production and processing described in the present invention pushes the trailer to move into the smoking room, so that the trailer drives the plug to be inserted into the gas pipe, and at the same time the plug drives the T-shaped sealing block to abut against the T-shaped sealing block in the gas pipe, thereby opening the gas pipe and connecting with the inner cavity of the plug, and then the smoke is discharged into the gas pipe and then into the smoke exhaust cross bar, so that the herring in the smoking room is smoked by using the smoke exhaust cross bar. After the trailer is removed from the inner cavity of the smoking room 1, the spring will pop up the T-shaped sealing block to seal the gas pipe, thereby preventing the smoke from continuously being discharged into the smoking room, and the gas pipe can also cooperate with The plug limits the position of the trailer so that the trailer is kept in the middle of the inner cavity of the smokehouse, thereby preventing the position of the trailer from affecting the uniformity of the herring smoking and receiving smoke. This solves the problem that after the existing smoking device for food production and processing pushes the trailer into the smokehouse, the position of the trailer in the smokehouse is unstable, resulting in the smoke being unable to uniformly smoke the herrings on the trailer, causing some areas of the herring to be smoked for too long and hardening on the surface. Conversely, the areas that are not smoked for enough time will have insufficient smoky flavor, and a large amount of residual moisture inside will be difficult to preserve for a long time, thereby affecting the taste and flavor of the smoked herring.

[0019] 3. The smoking device for food production and processing described in the present invention starts a second smoke hood to extract the smoke in the smoking room, and the smoke is filtered through the second smoke hood and then discharged into the diversion pipe. At the same time, the smoke is discharged into the organic solvent in the smoke purification water tank through the semicircular mesh cover through the smoke guide pipe, and then the organic matter and particulate matter in the smoke are filtered by the organic solvent. At the same time, the organic solvent is used to filter out the odor produced by smoked herring in the smoke, and then discharged through the smoke exhaust port. This solves the problem that in the existing smoking device for food production and processing, after the herring is smoked, the smoke is directly extracted from the smoking room by the exhaust fan and discharged into the air, which causes damage to the surrounding ecosystem for a long time and also poses a safety hazard to the health of the operators. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The present invention will be further described below with reference to the accompanying drawings.

[0021] Figure 1 It is a schematic structural diagram of the main view of the present invention; Figure 2 It is a schematic diagram of the overall structure of the present invention from the left side; Figure 3 This is a schematic diagram of the partial cross-sectional structure of the smoke purifier water tank of the present invention; Figure 4 This is a schematic diagram of a partially cutaway structure of a trailer according to the present invention; Figure 5 This is a schematic diagram of the structure of the smokehouse of the present invention from the rear; Figure 6 It is a schematic structural diagram of the first bevel gear assembly of the present invention; Figure 7 It is a schematic structural diagram of the entire trailer of the present invention; Figure 8 This is a schematic diagram of a partial cross-sectional structure of the gas transmission pipe of the present invention; In the picture: 1. Smokehouse; 2. Door; 3. Tripod; 4. Solar panel; 5. Drive motor; 6. Fish smoking auxiliary mechanism; 61. Trailer; 62. Universal wheel; 63. Rotating belt; 64. Fixed rod; 65. Transmission wheel; 66. First bevel gear; 67. Driven bevel gear; 68. Transmission bevel gear; 69. Semicircular ferrule; 70. Rotating shaft; 7. Smoke exhaust and deodorization assembly; 71. Second smoke hood; 72. Diverter pipe; 73. Smoke purification water tank; 74. Smoke exhaust port; 75. Sewage outlet; 76. Smoke guide pipe; 77. Semicircular mesh cover; 8. Observation port; 9. Combustion cabinet; 10. First fume hood; 11. Servo motor; 12. Door switch assembly; 121. Cross handle; 122. Push rod; 123. Lock pin; 13. L-shaped buckle; 14. Pull-out box; 15. Gas pipe; 16. Smoke pipe; 17. Groove; 18. Smoke exhaust bar; 19. Plug; 20. Fixing rod; 21. T-shaped sealing block; 22. Spring. DETAILED DESCRIPTION

[0022] In order to make the technical means, creative features, objectives and effects achieved by the present invention easier to understand, the present invention is further described below in conjunction with specific implementation methods.

[0023] Example 1

[0024] like Figures 1 to 8 As shown, a smoking device for food production and processing according to an embodiment of the present invention includes a smoking room 1 and a cooling device installed inside the smoking room 1, and a door 2 is rotatably provided on one side of the front end face of the smoking room 1 through a hinge, a tripod 3 is installed on the top of the smoking room 1, and a solar panel 4 is installed on the upper end face of the tripod 3. The solar panel 4 supplies power to the cooling device in the smoking room 1 through a relay, a smoke exhaust and deodorization component 7 is provided on the top of the smoking room 1, and a fish smoking auxiliary mechanism 6 is slidably provided in the inner cavity of the smoking room 1; And the fish smoking auxiliary mechanism 6 comprises a trailer 61 which slides in the smokehouse 1; Four transmission wheels 65 are rotatably provided on both walls of the inner cavity of the trailer 61, and the outer portions of the four transmission wheels 65 are all connected to a rotating belt 63 for extending the rotating belt 63 to form a rectangular shape. A plurality of fixing rods 64 are installed between the rotating belts 63, and a plurality of limiting grooves are provided on the outside of each fixing rod 64 for installing limiting hooks to ensure that the same spacing is maintained between the mounted smoked fish; The smoke exhaust and deodorization assembly 7 includes two second smoke hoods 71 installed on the top of the smokehouse 1, and the inner cavity of the second smoke hood 71 is provided with a filter sponge for extracting the smoke in the smokehouse 1 for filtering and exhausting.

[0025] Specifically, in the prior art, herrings are typically hung in rows on a trailer, which is then pushed and moved into a smokehouse. The smokehouse is then sealed and wood is burned to generate smoke, which is then discharged into the smokehouse from the top through a duct to smoke the herrings on the trailer. However, since the rack on which the trailer is hung to hold the herrings is fixed, the herrings on the upper part of the trailer are directly exposed to the smoke when the smoke is poured downward, while the herrings on the lower part of the trailer need to be smoked for a longer time. This results in uneven smoking and uneven taste of the herrings. When smoking the herrings that have been pickled and well-watered, the present invention hangs the bamboo sticks for hanging the herrings on the fixed rod 64, and the fixed rod 64 is provided with a plurality of limit grooves on the outside, so that the limit grooves can be used to limit the distance between each herring hung on the fixed rod 64, and then the trailer 61 is pushed to move into the smoking room 1, and the door 2 is rotated to close and seal the smoking room 1. At the same time, the fruit wood is burned by the external combustion smoke-generating equipment, and the smoke generated by the burning fruit wood is discharged into the smoking room 1 through the duct. When the temperature inside the smoking room 1 is too high, the cooling device is started to cool the smoking room 1 so that the temperature inside the smoking room 1 is always maintained at about 25 degrees. In this way, the herrings can be prevented from rotting and changing taste due to excessively high or low temperature during the smoking process, and the cooling device can be cooled by the solar panel 4 in conjunction with the relay. Power is supplied in a row, which can reduce the consumption of electric energy and make the whole smoking device more environmentally friendly. In the process of smoking the herring, by driving the transmission wheel 65, the transmission wheel 65 drives the rotating belt 63 to rotate, and then the rotating belt 63 drives the fixed rod 64 to rotate in a rectangular shape, and then the fixed rod 64 drives the herring to rotate synchronously, so that the herring can be evenly exposed to the smoke, thereby improving the efficiency of smoking the herring, and avoiding the situation that after the herring is taken out after smoking, the herring on the trailer receives the smoke and smokes unevenly, resulting in a heavier taste and affecting the quality. After the herring is smoked, the second smoke hood 71 is started to extract the smoke in the smoking room 1, and the smoke is filtered and discharged through the filter sponge in the second smoke hood 71, thereby removing the odor of the smoke after discharge, reducing pollution to the surrounding environment, and thus solving the above-mentioned problem.

[0026] like Figures 1 to 4 and Figure 6 As shown, a universal wheel 62 is provided at the lower end of the trailer 61, and a transmission wheel 65 is located inside the trailer 61 and is fixedly connected to a first bevel gear 66 at one end. The first bevel gear 66 is meshedly connected to a driven bevel gear 67, and a rotating shaft 70 is fixed inside the driven bevel gear 67. A semicircular clamping sleeve 69 is rotatably connected to one side of the trailer 61, and a transmission bevel gear 68 is fixedly connected to one end of the semicircular clamping sleeve 69. The transmission bevel gear 68 is meshed with the driven bevel gear 67. A driving motor 5 is installed on one side of the smoking room 1, and a clamping block is provided at the output shaft end of the driving motor 5 through the smoking room 1, and the clamping block is clamped with the semicircular clamping sleeve 69.

[0027] Specifically, when smoking herrings, the trailer 61 hung with the herrings is pushed into the smokehouse 1. After the trailer 61 slides into the inner cavity of the smokehouse 1, the trailer 61 will drive the semicircular ferrule 69 to slide into the outside of the card block, and the semicircular ferrule 69 is engaged with the card block. Then, when smoke is poured into the inner cavity of the smokehouse 1, the card block is rotated by starting the drive motor 5, and the card block drives the semicircular ferrule 69 to rotate, which in turn drives the transmission bevel gear 68 to rotate, and at the same time engages the driven bevel gear 67 to rotate. During the rotation process, the driven bevel gear 67 will drive the rotating shaft 70 to rotate, and then drive the driven bevel gear 67 to rotate, and make the driven bevel gear 67 engage the first bevel gear 66 to rotate, and then make the first bevel gear 66 drive the transmission wheel 65 to rotate. During the rotation of the transmission wheel 65, the rotation belt 63 is driven to rotate, and then the fixed rod 64 is driven to rotate synchronously, thereby driving the herring hung on the fixed rod 64 to rotate slowly, and then the herring is evenly smoked by the smoke during the rotation, thereby avoiding the herring being smoked unevenly, resulting in different tastes of the herring, and affecting the quality of the herring. The problem of the existing smoking device for food production and processing is solved. Since the rack of the herring hung on the trailer is fixed, and the smoke is poured into the smoking room from top to bottom, the herring on the upper part of the trailer will be smoked by the smoke in advance, while the herring on the lower part of the trailer will need a certain amount of time to be smoked by the smoke, resulting in the quality problem of the herring having different tastes due to uneven smoking.

[0028] like Figure 3 、 Figure 5 and Figure 8 As shown, the upper end of the second smoke hood 71 is fixedly connected to a diverter pipe 72, one end of the diverter pipe 72 is fixedly connected to a smoke guide pipe 76, the lower end of the smoke guide pipe 76 is provided with a semicircular mesh cover 77, and a smoke purification water tank 73 is installed at the rear of the smoke room 1, and the smoke guide pipe 76 is inserted into the smoke purification water tank 73 for injecting smoke into the smoke purification water tank 73.

[0029] like Figure 3 and Figure 5 As shown, a smoke exhaust port 74 is provided at one end of the smoke purifying water tank 73, and a sewage outlet 75 is provided at the lower part of one end of the smoke purifying water tank 73. The inner cavity of the smoke purifying water tank 73 stores organic solvent for purifying and filtering smoke.

[0030] Specifically, when the smoke in the smokehouse 1 is extracted and discharged, the second smoke hood 71 is activated to extract the smoke in the smokehouse 1, and the smoke is filtered through the second smoke hood 71 and then discharged into the diversion pipe 72. At the same time, the smoke is discharged into the smoke guide pipe 76 through the diversion pipe 72, and the smoke is discharged into the organic solvent in the smoke purification water tank 73 through the semicircular mesh cover 77 by the smoke guide pipe 76. The organic solvent is then used to filter the organic matter and particulate matter in the smoke, and the smell of smoked herring in the smoke is filtered out by the organic solvent, and then discharged through the smoke outlet 74. The exhaust port 75 is opened to discharge the organic solvent, thereby reducing the pollution to the surrounding environment caused by the direct discharge of smoke from the smoked herring into the air. When the organic solvent needs to be replaced, the organic solvent is discharged and replaced by opening the sewage outlet 75, thereby improving the efficiency and quality of the organic solvent in purifying and filtering the smoke. This solves the problem that, in the existing smoking device for food production and processing, after the smoked herring is smoked, the smoke is directly extracted from the smoking room by the exhaust fan and discharged into the air, causing damage to the surrounding ecosystem for a long time and also posing a safety hazard to the health of the operators.

[0031] Example 2

[0032] like Figure 4 、 Figure 6 and Figure 7 As shown, the lower rear end of the fumigation room 1 is fixedly connected with an air supply pipe 15, one end of the air supply pipe 15 is inserted into the interior of the fumigation room 1, a groove 17 is provided at the bottom of the inner cavity of the trailer 61, a drain outlet is provided at the bottom of the inner cavity of the groove 17, a plug 19 is provided at the rear end of the trailer 61, a plurality of smoke exhaust cross bars 18 are fixedly connected to the inner cavity of the groove 17, and a plurality of smoke exhaust holes are provided in the upper end of each smoke exhaust cross bar 18, and one end of the plug 19 is connected to the smoke exhaust cross bar 18.

[0033] Specifically, when smoking herrings, the trailer 61 is pushed into the smoking room 1, and the trailer 61 is inserted into the gas pipe 15 by the plug 19 for docking. At the same time, the gas pipe 15 can also cooperate with the plug 19 to limit the trailer 61, so that the trailer 61 is kept in the middle of the inner cavity of the smoking room 1, and then the smoke is discharged into the gas pipe 15, and the smoke is discharged into the inner cavity of the plug 19 through the gas pipe 15, and then flows into the inner cavity of the exhaust cross bar 18, and is discharged through the multiple exhaust holes in the upper end of the exhaust cross bar 18, so that the smoke hanging on the trailer 61 can be smoked. The herrings can be smoked evenly, and the smoke discharged into the inner cavity of the smokehouse 1 can be quickly spread out, so that the herrings on the trailer 61 can be smoked evenly by the smoke, thereby improving the efficiency of herring smoking. The grease produced by the smoked herrings will fall into the inner cavity of the groove 17, and then the groove 17 is used to collect the grease produced by the smoked herrings, so as to facilitate the cleaning and recovery of the grease in the later stage, thereby preventing the grease produced by the smoked herrings from directly dripping into the smokehouse 1, which requires the operator to clean the smokehouse from time to time, thereby affecting the smoking efficiency of the herrings.

[0034] like Figure 2 、 Figure 3 and Figure 5 As shown, a combustion cabinet 9 is provided on one side of the smokehouse 1, and a pull-out box 14 is slidably connected to one end of the combustion cabinet 9, and the pull-out box 14 is used to collect the ash produced by the burning of wood blocks. A first smoke hood 10 is installed on the upper end of the combustion cabinet 9, and a servo motor 11 is installed on the upper end of the first smoke hood 10, and the servo motor 11 is used to drive the first smoke hood 10 to extract the smoke in the inner cavity of the combustion cabinet 9. One end of the first smoke hood 10 is fixedly connected to a smoke delivery pipe 16, and the smoke delivery pipe 16 is fixedly installed with the gas pipe 15.

[0035] Specifically, when smoking herring, fruit wood is placed in the combustion cabinet 9, and the combustion cabinet 9 heats and burns the fruit wood to generate smoke, and at the same time the servo motor 11 is started to drive the first smoke hood 10 to operate, so that the first smoke hood 10 extracts the smoke in the inner cavity of the combustion cabinet 9, and discharges the smoke into the smoke delivery pipe 16 and into the inner cavity of the gas delivery pipe 15, and at the same time the gas delivery pipe 15 is used to transport the smoke into the exhaust cross bar 18. Since a plurality of exhaust holes are opened in the upper end of each exhaust cross bar 18, the exhaust can be used to The smoke crossbar 18 quickly discharges the smoke into the smokehouse 1, so that the smoke is quickly and evenly spread in the smokehouse 1, so that the herrings can be smoked evenly by the smoke, thereby solving the problem that when smoking herrings in existing smoking devices for food production and processing, the smoke in the combustion chamber is usually directly extracted by a smoke exhaust machine, and then the smoke is discharged into the room from the roof of the smokehouse through a duct, resulting in the smoke being difficult to spread quickly after being discharged into the smokehouse, affecting the smoking uniformity of the herrings and reducing the smoking efficiency of the herrings.

[0036] like Figure 3 、 Figure 5 and Figure 8 As shown, the gas pipe 15 is located in the smoking room 1 and is provided with a one-way air intake assembly at one end. The one-way air intake assembly includes a fixed rod 20 installed in the inner cavity of the gas pipe 15. A T-shaped sealing block 21 is slidably connected inside the fixed rod 20. A spring 22 is fixed to one end of the T-shaped sealing block 21. One end of the spring 22 is fixed to the fixed rod 20. The inner cavity of the plug 19 is provided with a one-way air intake assembly in the same manner.

[0037] Specifically, when smoking herrings, the trailer 61 is pushed into the smokehouse 1, so that the trailer 61 drives the plug 19 to be inserted into the gas pipe 15, and at the same time, the plug 19 drives the T-shaped sealing block 21 to abut against the T-shaped sealing block 21 in the gas pipe 15, and then as the plug 19 continues to be inserted into the gas pipe 15, the T-shaped sealing block 21 in the inner cavity of the plug 19 pushes the T-shaped sealing block 21 in the inner cavity of the gas pipe 15, and the T-shaped sealing block 21 in the inner cavity of the gas pipe 15 squeezes the spring 22, thereby opening the gas pipe 15 and connecting with the inner cavity of the plug 19, and then the smoke is discharged into the inner cavity of the gas pipe 15, and then discharged into the inner cavity of the plug 19 through the gas pipe 15, and then discharged into the smoke exhaust cross bar 18, so that the smoke exhaust cross bar 18 is used to smoke the herrings in the smokehouse 1, and the trailer 61 is removed from the smokehouse. After the trailer is taken out from the inner cavity of the smokehouse 1, the spring 22 will pop up the T-shaped sealing block 21 to seal the air pipe 15, thereby preventing smoke from continuously being discharged into the smokehouse 1. In addition, the air pipe 15 can also cooperate with the plug 19 to limit the trailer 61, so that the trailer 61 remains in the middle of the inner cavity of the smokehouse 1, avoiding the position of the trailer 61 affecting the uniformity of the herring smoking and receiving smoke, thereby solving the problem that after the existing smoking device for food production and processing pushes the trailer into the smokehouse, the position of the trailer in the smokehouse is unstable, resulting in the smoke being unable to uniformly smoke the herring on the trailer, causing some areas of the herring to be smoked for too long and hardened on the surface, while the parts that are not smoked for enough time will have insufficient smoked flavor, and a large amount of residual moisture inside is difficult to preserve for a long time, thereby affecting the taste and flavor of the smoked herring.

[0038] like Figure 1 and Figure 2 As shown, an observation port 8 is opened in the door 2, and the inner cavity of the observation port 8 is provided with a highly transparent acrylic plate. A door switch assembly 12 is provided at one end face of the door 2, and the door switch assembly 12 includes a cross handle 121 rotated on one end face of the door 2, and both ends of the cross handle 121 are rotatably connected to a push rod 122, and one end of the push rod 122 is rotatably connected to a pin 123, and the pin 123 is rotatably connected to the door 2. Two L-shaped buckles 13 are installed on one side of the smoking room 1, and the pin 123 is engaged with the L-shaped buckle 13.

[0039] Specifically, after the trailer 61 is pushed into the smoking room 1, the door 2 is closed and the cross handle 121 is driven to rotate. At the same time, the cross handle 121 pushes the push rod 122 to move during the rotation, and the push rod 122 pushes the latch 123 to rotate, so that the latch 123 slides into the inner cavity of the L-shaped buckle 13, and then the door 2 is locked and closed. Then the operator observes the smoking condition of the herring in the smoking room 1 through the observation port 8 on the door 2. A thermometer is provided on the door 2, so that the temperature in the smoking room 1 can be observed in real time, thereby improving the practicality of the smoking and drying device.

[0040] A smoking process for food production and processing, applied to a smoking device for food production and processing, comprises the following steps: S1. First, the herring to be processed is placed in a slow thawing tank for slow thawing. The center temperature of the fish body after thawing is in the range of 0 degrees Celsius to 4 degrees Celsius; S2. The thawed herring is placed on a stainless steel chopping board, opened and viscerated according to customer needs, and then placed in a special basket for cleaning until there is no debris. S3, pickling the cleaned herrings, and then placing the pickled fish baskets in a temperature-controlled room in chronological order, and controlling the temperature in the room by the temperature-controlled room so that the herrings in the baskets are pickled at 0-30 degrees Celsius for 5-30 days; S4. Use wooden or bamboo skewers to pierce the pickled herring through the gills on both sides. The number of smoked fish per skewer is determined by the size of the smokehouse trailer. The skewers are hung on the trailer to control the water and air dry. S5. Hang the air-dried fish on skewers in a smokehouse and smoke for about 10-30 days. During this period, observe the smoke volume, temperature (10-35 degrees Celsius), and humidity in the smokehouse daily. S6. After the smoked herrings are removed from the skewers, they are cut into pieces or packaged according to the customer's requirements; S7. Store the packaged finished products in a constant temperature warehouse at 0-4 degrees Celsius and wait for shipment.

[0041] In this embodiment, the herrings in S3 are pickled using iodine-free edible salt in a manner of one layer of salt and one layer of fish, and it is ensured that the top layer of salt covers the entire fish basket. The smokehouse in S4 is used in conjunction with a trailer to control water, air-dry the herrings, and smoke the herrings, and the herrings are smoked using smoke generated by burning fruit wood.

[0042] Working principle: when smoking the pickled and water-controlled herrings, the bamboo sticks for hanging the herrings are hung on the fixed rod 64, and a plurality of limit grooves are provided on the outside of the fixed rod 64, so that the limit grooves can be used to limit the distance between each herring hung on the fixed rod 64, and then the trailer 61 is pushed to move into the smoking room 1, and the door 2 is turned to close and seal the smoking room 1. At the same time, the fruit wood is burned by the external combustion smoke-generating equipment, and the smoke generated by the burning of the fruit wood is discharged into the smoking room 1 through the duct. When the temperature inside the smoking room 1 is too high, the cooling device is started to cool the smoking room 1 so that the temperature inside the smoking room 1 is always maintained at about 25 degrees. In this way, the herring can be smoked without the temperature being too high or too low, which may cause the herring to be scalded. In order to prevent the herring from rotting and changing in taste, during the smoking process of the herring, the transmission wheel 65 is driven to drive the rotating belt 63 to rotate, and the rotating belt 63 drives the fixed rod 64 to rotate in a rectangular shape, and the fixed rod 64 drives the herring to rotate synchronously, so that the herring can be evenly exposed to the smoke, thereby improving the efficiency of herring smoking and avoiding the herring on the trailer receiving the smoke unevenly after the herring is taken out after smoking, resulting in a heavier taste and affecting the quality. After the herring is smoked, the second smoke hood 71 is started to extract the smoke in the smoking room 1, and the smoke is filtered and discharged through the filter sponge in the second smoke hood 71, thereby removing the odor of the smoke and reducing the pollution to the surrounding area. When smoking herrings, the trailer 61 to which the herrings are hung is pushed into the smokehouse 1. After the trailer 61 slides into the inner cavity of the smokehouse 1, the trailer 61 drives the semicircular ferrule 69 to slide into the outside of the card block, and the semicircular ferrule 69 is engaged with the card block. Then, when smoke is poured into the inner cavity of the smokehouse 1, the card block is rotated by starting the drive motor 5, and the card block drives the semicircular ferrule 69 to rotate, which in turn drives the transmission bevel gear 68 to rotate, and at the same time, the meshing transmission driven bevel gear 67 rotates. During the rotation process, the driven bevel gear 67 drives the rotating shaft 70 to rotate. The driven bevel gear 67 rotates, and the driven bevel gear 67 meshes with the first bevel gear 66 to rotate, and then the first bevel gear 66 drives the transmission wheel 65 to rotate. During the rotation of the transmission wheel 65, the rotating belt 63 is driven to rotate, and the fixed rod 64 is driven to rotate synchronously, thereby driving the herring hanging on the fixed rod 64 to rotate slowly, and then the herring is evenly smoked by the smoke during the rotation process, thereby avoiding uneven smoking of the herring, resulting in different tastes of the herring, and affecting the quality of the herring; When smoking herring, the trailer 61 is pushed into the smoking room 1, so that the trailer 61 drives the plug 19 to be inserted into the gas pipe 15, and at the same time, the plug 19 drives the T-shaped sealing block 21 to abut against the T-shaped sealing block 21 in the gas pipe 15, and then as the plug 19 continues to be inserted into the gas pipe 15, the T-shaped sealing block 21 in the inner cavity of the plug 19 pushes the T-shaped sealing block 21 in the inner cavity of the gas pipe 15, and the T-shaped sealing block 21 in the inner cavity of the gas pipe 15 squeezes the spring 22, thereby opening the gas pipe 15 and the inner cavity of the plug 19, and then the smoke is discharged by The smoke enters the inner cavity of the air supply pipe 15, and is discharged into the inner cavity of the plug 19 through the air supply pipe 15, and then discharged into the smoke exhaust cross bar 18, so that the herrings in the smokehouse 1 are smoked by using the smoke exhaust cross bar 18. After the trailer 61 is taken out of the inner cavity of the smokehouse 1, the spring 22 will pop up the T-shaped sealing block 21 to seal the air supply pipe 15, thereby preventing the smoke from continuously being discharged into the smokehouse 1. The air supply pipe 15 can also cooperate with the plug 19 to limit the trailer 61, so that the trailer 61 remains in the middle of the inner cavity of the smokehouse 1, avoiding the position of the trailer 61 affecting the smoking of the herrings and the uniformity of receiving the smoke.

[0043] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the foregoing embodiments. The foregoing embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A smoking device for food production and processing, comprising a smoking room (1) and a cooling device installed inside the smoking room (1), wherein a door (2) is provided on one side of the front end of the smoking room (1) by means of a hinge, and wherein: A tripod (3) is installed on the top of the smokehouse (1), a solar panel (4) is installed on the upper end surface of the tripod (3), and the solar panel (4) supplies power to the cooling equipment in the smokehouse (1) through a relay. A smoke exhaust and deodorization component (7) is provided on the top of the smokehouse (1), and a fish smoking auxiliary mechanism (6) is slidably provided in the inner cavity of the smokehouse (1); The fish smoking auxiliary mechanism (6) includes a trailer (61) that slides in the smokehouse (1); Four transmission wheels (65) are rotatably provided on both walls of the inner cavity of the trailer (61), and the outsides of the four transmission wheels (65) are all connected to a rotating belt (63) for extending the rotating belt (63) to form a rectangular shape; A plurality of fixing rods (64) are installed between the rotating belts (63), and a plurality of limiting grooves are provided on the outside of each fixing rod (64) for installing limiting hooks to ensure that the same spacing is maintained between the mounted smoked fish; The smoke exhaust and deodorization assembly (7) comprises two second smoke hoods (71) mounted on the top of the smokehouse (1), and the inner cavity of the second smoke hoods (71) is provided with a filter sponge for extracting smoke in the smokehouse (1) for filtering and exhausting.

2. A smoking device for food production and processing according to claim 1, characterized in that: A universal wheel (62) is provided at the lower end of the trailer (61), and the transmission wheel (65) is located inside the trailer (61) and is fixedly connected to a first bevel gear (66) at one end. The first bevel gear (66) is meshedly connected to a driven bevel gear (67), and a rotating shaft (70) is fixedly connected inside the driven bevel gear (67). A semicircular clamping sleeve (69) is rotatably connected to one side of the trailer (61), and a transmission bevel gear (68) is fixedly connected to one end of the semicircular clamping sleeve (69). The transmission bevel gear (68) is meshedly connected to the driven bevel gear (67). A driving motor (5) is installed on one side of the smoking room (1), and an output shaft end of the driving motor (5) passes through the smoking room (1) and is provided with a clamping block, and the clamping block is clamped to the semicircular clamping sleeve (69).

3. The smoking device for food production and processing according to claim 1, characterized in that: The upper end of the second smoke hood (71) is fixedly connected to a diversion pipe (72), one end of the diversion pipe (72) is fixedly connected to a smoke guide pipe (76), and the lower end of the smoke guide pipe (76) is provided with a semicircular mesh cover (77). A smoke purification water tank (73) is installed at the rear of the smokehouse (1), and the smoke guide pipe (76) is inserted into the smoke purification water tank (73) for injecting smoke into the smoke purification water tank (73).

4. The smoking device for food production and processing according to claim 3, characterized in that: A smoke exhaust port (74) is provided at one end of the smoke purifying water tank (73), and a sewage outlet (75) is provided at the lower portion of one end of the smoke purifying water tank (73). The inner cavity of the smoke purifying water tank (73) stores an organic solvent for purifying and filtering smoke.

5. The smoking device for food production and processing according to claim 1, characterized in that: The lower rear end of the fumigation room (1) is fixedly connected to an air supply pipe (15), one end of the air supply pipe (15) is inserted into the interior of the fumigation room (1), a groove (17) is provided at the bottom of the inner cavity of the trailer (61), a drainage outlet is provided at the bottom of the inner cavity of the groove (17), a plug (19) is provided at the rear end of the trailer (61), a plurality of smoke exhaust cross bars (18) are fixedly connected to the inner cavity of the groove (17), and a plurality of smoke exhaust holes are provided in the upper end of each of the smoke exhaust cross bars (18), and one end of the plug (19) is connected to the smoke exhaust cross bar (18).

6. The smoking device for food production and processing according to claim 5, characterized in that: A combustion cabinet (9) is provided on one side of the smokehouse (1), and a pull-out box (14) is slidably connected to one end of the combustion cabinet (9), and the pull-out box (14) is used to collect wood ash produced by burning wood blocks. A first smoke hood (10) is installed on the upper end of the combustion cabinet (9), and a servo motor (11) is installed on the upper end of the first smoke hood (10), and the servo motor (11) is used to drive the first smoke hood (10) to extract smoke from the inner cavity of the combustion cabinet (9). One end of the first smoke hood (10) is fixedly connected to a smoke delivery pipe (16), and the smoke delivery pipe (16) is fixedly installed with the gas delivery pipe (15).

7. The smoking device for food production and processing according to claim 5, characterized in that: The air delivery pipe (15) is located in the smokehouse (1), and one end of the air delivery pipe (15) is provided with a one-way air intake assembly, and the one-way air intake assembly includes a fixed rod (20) installed in the inner cavity of the air delivery pipe (15), and a T-shaped sealing block (21) is slidably connected inside the fixed rod (20), and one end of the T-shaped sealing block (21) is fixedly connected to a spring (22), and one end of the spring (22) is fixedly connected to the fixed rod (20), and the inner cavity of the plug (19) is provided with a one-way air intake assembly in the same manner.

8. The smoking device for food production and processing according to claim 1, characterized in that: An observation port (8) is provided in the door (2), and a highly transparent acrylic plate is provided in the inner cavity of the observation port (8). A door switch assembly (12) is provided on one end face of the door (2), and the door switch assembly (12) includes a cross handle (121) rotatably connected to one end face of the door (2), both ends of the cross handle (121) are rotatably connected to a push rod (122), one end of the push rod (122) is rotatably connected to a latch (123), and the latch (123) is rotatably connected to the door (2), and two L-shaped latches (13) are installed on one side of the smoking room (1), and the latch (123) is latched with the L-shaped latch (13).

9. A smoking process for food production and processing, applied to the smoking device for food production and processing according to claim 1, characterized in that: The following steps are involved: S1. First, the herring to be processed is placed in a slow thawing tank for slow thawing. The center temperature of the fish body after thawing is in the range of 0 degrees Celsius to 4 degrees Celsius; S2. The thawed herring is placed on a stainless steel chopping board, opened and viscerated according to customer needs, and then placed in a special basket for cleaning until there is no debris. S3, pickling the cleaned herrings, and then placing the pickled fish baskets in a temperature-controlled room in chronological order, and controlling the temperature in the room by the temperature-controlled room so that the herrings in the baskets are pickled at 0-30 degrees Celsius for 5-30 days; S4. Use wooden or bamboo skewers to pierce the pickled herring through the gills on both sides. The number of smoked fish per skewer is determined by the size of the smokehouse trailer. The skewers are hung on the trailer to control the water and air dry. S5. Hang the air-dried fish on skewers in a smokehouse and smoke for about 10-30 days. During this period, observe the smoke volume, temperature (10-35 degrees Celsius), and humidity in the smokehouse daily. S6. After the smoked herrings are removed from the skewers, they are cut into pieces or packaged according to the customer's requirements; S7. Store the packaged finished products in a constant temperature warehouse at 0-4 degrees Celsius and wait for shipment.

10. The smoking process for food production and processing according to claim 9, characterized in that: The herrings in S3 are pickled using iodine-free edible salt in a manner of one layer of salt and one layer of fish, and the top layer of salt is ensured to cover the entire fish basket. The smokehouse in S4 is used in conjunction with a trailer to control water, air-dry the herrings, and smoke the herrings, and the herrings are smoked using smoke generated by burning fruit wood.

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