A flavoring bacon smoking device

Abstract

The application discloses a kind of smoked device of flavor bacon, the device includes first box, pressing mechanism, spraying mechanism, second box, rotary smoking mechanism and flue gas guiding mechanism;First box is equipped with heating and generating flue gas heating part inside;Pressing mechanism is installed at the top of first box, for being pressed downwards in the process of heating part work to the smoked material placed on it;Spraying mechanism is installed on first box, for spraying liquid into first box in the process of heating part work;Rotary smoking mechanism is arranged in second box, for accommodating bacon and carrying out smoking;Flue gas guiding mechanism is connected between first box and second box, and is driven by rotary smoking mechanism to generate negative pressure, and the flue gas generated in first box is introduced into second box.The application can effectively inhibit open fire, improve flue gas generation and introduction efficiency, realize the uniform smoking of bacon.

Description

Technical Field

[0001] This invention relates to the field of food processing equipment technology, and more specifically, to a device for smoking flavored cured meat. Background Technology

[0002] Traditional methods of smoking cured pork often involve directly heating the smoking materials with an open flame. This method easily generates a large amount of open flame, causing the smoking materials to burn too quickly, resulting in unstable smoke production and the introduction of a burnt flavor, which negatively impacts the flavor of the cured pork. Some existing smoking devices use heating elements to indirectly heat the smoking materials to reduce open flames, but problems such as uneven heating of the smoking materials, insufficient smoke production, and inefficient smoke distribution to the smoking area still exist. Furthermore, during the smoking process, the smoking materials may ignite due to localized overheating, posing not only safety hazards but also damaging the flavor compounds in the smoking materials, resulting in a monotonous flavor and inconsistent quality of the cured pork. Summary of the Invention

[0003] The purpose of this invention is to solve the problems mentioned in the background art, and thus to propose a device for smoking flavored cured meat.

[0004] The technical solution adopted by this invention to solve its technical problem is: A smoked meat device includes a first chamber, a pressing mechanism, a spraying mechanism, a second chamber, a rotary smoking mechanism, and a smoke guiding mechanism. The first chamber contains a heating element for heating and generating smoke. The pressing mechanism is installed on the top of the first chamber and is used to press down the smoking material placed thereon during the operation of the heating element. The spraying mechanism is installed on the first chamber and is used to spray liquid into the first chamber during the operation of the heating element. The rotary smoking mechanism is located in the second chamber and is used to contain the smoked meat and perform smoking. The smoke guiding mechanism is connected between the first and second chambers and is driven by the rotary smoking mechanism to generate negative pressure, guiding the smoke generated in the first chamber into the second chamber.

[0005] Furthermore, the heating section includes an electric heating plate disposed in the first box and a heat transfer plate disposed above it. The fumigation material is placed on the heat transfer plate so that it is heated and decomposed to generate smoke in the absence of an open flame or in a low flame state.

[0006] Furthermore, the pressing mechanism includes a telescopic drive component and a pressure plate connected to its telescopic end, and the pressure plate has a flow hole for the flow of flue gas.

[0007] Furthermore, the spraying mechanism includes a liquid storage box and several nozzles disposed thereon. The liquid storage box is used to connect to an external liquid source, and the several nozzles are arranged facing the inside of the first housing so that the spraying range covers the internal space of the first housing.

[0008] Furthermore, the rotary smoking mechanism includes a rotatable smoke inlet pipe, a drive assembly for driving the smoke inlet pipe to rotate, and several load-bearing components disposed on the smoke inlet pipe; several smoke guide holes are opened on the wall of the smoke inlet pipe, the top end of the smoke inlet pipe is closed and extends to the outside of the second housing and is connected to the drive assembly, the bottom end extends to the inside of the second housing and is connected to the smoke guiding mechanism, and several load-bearing components are spaced apart along the height direction of the smoke inlet pipe.

[0009] In one embodiment, the loading component is a loading net fitted over the smoke inlet pipe.

[0010] Furthermore, the smoke guiding mechanism includes a smoke guide pipe, a negative pressure generating component, and a transmission component; one end of the smoke guide pipe is connected to the top or side wall of the first housing, and the other end is open towards the negative pressure generating component; the negative pressure generating component is connected to the smoke inlet pipe of the rotary smoking mechanism through the transmission component, so as to generate negative pressure adsorption force by the rotation of the rotary smoking mechanism.

[0011] Furthermore, the negative pressure generating component includes a negative pressure blade, and the end opening of the smoke guide pipe is positioned directly opposite the blade surface of the negative pressure blade.

[0012] Furthermore, the transmission assembly includes a large gear and a small gear that mesh with each other; the large gear is fixedly connected to the bottom end of the smoke inlet pipe of the rotary smoking mechanism, the small gear is fixed on a mounting shaft, the mounting shaft is rotatably disposed in the second housing, and the negative pressure blade is fixedly installed at the end of the mounting shaft.

[0013] Furthermore, a first pressure relief valve is installed on the first housing, and a second pressure relief valve is installed on the second housing.

[0014] Compared with the prior art, the beneficial effects of the present invention are: This invention employs a pressing mechanism that presses the smoking material downwards during heating, ensuring a tight seal between the materials and reducing the contact area between the material and oxygen, thus effectively suppressing open flames. A spraying mechanism sprays liquid into the first chamber; the liquid evaporates, absorbing heat and creating a water vapor atmosphere, further lowering the local temperature and suppressing open flames. Simultaneously, flavor compounds in the liquid evaporate with the smoke, enriching its flavor profile. A smoke guiding mechanism directs the smoke generated in the first chamber into the second chamber. Its negative pressure generating component is driven by the rotation of the rotary smoking mechanism, generating negative pressure adsorption without additional power, improving smoke introduction efficiency and reducing energy consumption. The rotary smoking mechanism rotates continuously during smoke introduction, ensuring uniform contact of the cured meat with smoke and heat on all sides, resulting in consistent smoking and better flavor penetration. In summary, this invention solves the technical problems of easy open flame generation, low smoke generation and utilization efficiency, and uneven smoking during the smoking process, achieving efficient, safe, and flavorful cured meat smoking. Attached Figure Description

[0015] Figure 1 This is a three-dimensional structural diagram of the present invention; The components include: 1. First housing; 101. First pressure relief valve; 11. Heating unit; 111. Electric heating plate; 112. Heat transfer plate; 2. Pressing mechanism; 21. Telescopic drive component; 22. Pressure plate; 221. Flow hole; 3. Spraying mechanism; 31. Liquid storage box; 32. Spray head; 4. Second housing; 41. Partition plate; 42. Second pressure relief valve; 5. Rotary fumigation mechanism; 51. Smoke inlet pipe; 511. Smoke guide hole; 52. Drive assembly; 53. Loading component; 6. Smoke guiding mechanism; 61. Smoke guide pipe; 62. Negative pressure generating assembly; 621. Negative pressure blade; 63. Transmission assembly; 631. Large gear; 632. Small gear; 633. Mounting shaft. Detailed Implementation

[0016] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort should fall within the scope of protection of the present application.

[0017] Smoking bacon is a traditional food processing method that aims to impart a unique flavor to meat and extend its shelf life through flavor compounds in the smoke. The apparatus provided in this invention aims to optimize this process, achieving efficient, safe, and flavor-controllable smoking.

[0018] like Figure 1As shown, an embodiment of the present invention provides a flavored bacon smoking apparatus, which includes a first chamber 1, a pressing mechanism 2, a spraying mechanism 3, a second chamber 4, a rotary smoking mechanism 5, and a smoke guiding mechanism 6. The first chamber 1 is equipped with a heating section 11 for heating and generating smoke. The pressing mechanism 2 is installed on the top of the first chamber 1 and is used to press down the smoking material (such as pine, cypress, or citrus branches) placed on it during the operation of the heating section 11. The spraying mechanism 3 is installed on the first chamber 1 and is used to spray liquid into the first chamber 1 during the operation of the heating section 11. The rotary smoking mechanism 5 is located in the second chamber 4 and is used to hold the bacon and smoke it. The smoke guiding mechanism 6 is connected between the first chamber 1 and the second chamber 4 and is driven by the rotary smoking mechanism 5 to generate negative pressure, guiding the smoke generated in the first chamber 1 into the second chamber 4. During operation, the smoking material is heated by the heating unit 11 in the first chamber 1. Under the continuous pressing of the pressing mechanism 2 and the timely spraying of the spraying mechanism 3, the smoking material is heated evenly and the open flame is effectively suppressed, producing flavorful smoke. Driven by the rotating smoking mechanism 5, the smoke is efficiently introduced into the second chamber 4 by the smoke guiding mechanism 6. At the same time, the cured meat suspended or placed on the rotating smoking mechanism 5 is fully smoked by the smoke during the uniform rotation process, thereby obtaining a finished cured meat with consistent flavor and excellent quality.

[0019] Specifically, both the first housing 1 and the second housing 4 can be equipped with doors for easy operation. The heating unit 11 includes an electric heating plate 111 disposed inside the first housing 1 and a metal heat transfer plate 112 disposed above it. The fumigation material is placed on the heat transfer plate 112, and the heat generated by the electric heating plate 111 is evenly transferred to the fumigation material through the heat transfer plate 112, causing it to decompose and produce smoke in the absence of an open flame or under a low flame. By adjusting the power of the electric heating plate 111, the rate and temperature of smoke generation can be controlled. A first pressure relief valve 101 can also be installed on the first housing 1 to automatically relieve pressure when the internal pressure is too high, ensuring safety.

[0020] like Figure 1As shown, in this embodiment, the pressing mechanism 2 includes a telescopic drive 21 and a pressure plate 22 connected to its telescopic end. The telescopic drive 21 is, for example, an electric push rod, a cylinder, or a hydraulic cylinder, and is vertically installed on the top of the first housing 1. The pressure plate 22 has a flow hole 221 for the flow of smoke. When the smoke material is placed on the heat transfer plate 112 and heating begins, the telescopic drive 21 extends downward at a preset slow speed, driving the pressure plate 22 to move downward and press the smoke material. This action tightly compresses the stacked smoke material, reducing the gaps between the smoke material and the contact area with oxygen, thereby effectively suppressing the open flame caused by local overheating of the smoke material. At the same time, the flow hole 221 on the pressure plate 22 allows the generated smoke to flow smoothly upward without obstructing the generation and discharge of smoke. The pressure plate 22 is preferably made of a high-temperature resistant metal plate (such as stainless steel), which has good thermal conductivity and structural strength. While pressing the smoke material, it can also evenly transfer some of the heat, assisting the smoke material to be heated evenly as a whole. Besides employing an actively driven telescopic drive component 21, the pressing mechanism 2 can also be a passive structure, such as a counterweight type (not shown in the figure). In this alternative, the pressure plate 22 is suspended from the top of the first housing 1 via a guide rod or chain, and an adjustable counterweight is installed above it. The counterweight applies a constant downward pressure to the fumigation material based on its own weight. Compared to the actively driven solution, the counterweight type structure is simpler, more reliable, and less expensive; while the actively driven solution allows for more precise control of the pressing force and speed, and is more adaptable.

[0021] like Figure 1 As shown, in this embodiment, the spraying mechanism 3 includes a liquid storage box 31 and a plurality of nozzles 32 disposed thereon. The liquid storage box 31 is fixed to the top of the first housing 1 and is used to connect to an external liquid source (such as a water pump, water tank, or flavor liquid storage tank). The plurality of nozzles 32 are arranged facing the interior of the first housing 1 so that the spraying range covers the interior space of the first housing 1. During the operation of the heating unit 11, liquid (such as water, cooking wine, flavoring water, etc.) can be pumped into the liquid storage box 31 and sprayed intermittently or continuously into the first housing 1 through the nozzles 32. When the sprayed liquid comes into contact with the high-temperature fumigation material, the pressure plate 22, and the inner wall of the housing, it evaporates rapidly, absorbing a large amount of heat, thereby significantly reducing the local temperature and further suppressing any possible open flames. At the same time, the water vapor atmosphere formed by the liquid evaporation helps the fumigation material to pyrolyze, promoting the generation of more smoke. If the sprayed liquid contains flavor compounds (such as wine, spice extracts, etc.), these flavor compounds can evaporate along with the water vapor and blend into the smoke, thereby enriching the flavor layers of the smoke and giving the cured meat a more unique flavor. In addition to ordinary nozzles 32, the spraying mechanism 3 can also be equipped with atomizing nozzles 32. Atomizing nozzles 32 can break the liquid into extremely fine droplets, increasing the contact area between the liquid and the hot air, resulting in faster and more uniform evaporation and cooling, and more evenly dispersing flavor compounds in the smoke.

[0022] like Figure 1 As shown, the rotary smoking mechanism 5 includes a rotatable smoke inlet pipe 51, a drive assembly 52 for driving the smoke inlet pipe 51 to rotate, and several load-bearing components 53 disposed on the smoke inlet pipe 51. The smoke inlet pipe 51 is a vertically arranged tube with several smoke guide holes 511 formed in its wall. The top end of the smoke inlet pipe 51 is closed and extends to the outside of the second housing 4, connecting to the drive assembly 52; its bottom end extends into the inside of the second housing 4 and connects to the smoke guiding mechanism 6. The drive assembly 52 is, for example, a servo motor or a stepper motor, which drives the smoke inlet pipe 51 to rotate at a set speed uniformly through components such as couplings. Several load-bearing components 53 are spaced apart along the height direction of the smoke inlet pipe 51. In this embodiment, the load-bearing components 53 are selected as load-bearing nets sleeved on the outside of the smoke inlet pipe 51. The cured meat can be hung by hooks or placed directly on the load-bearing nets. Smoke introduced from the smoke guiding mechanism 6 enters the smoke inlet pipe 51 and then diffuses evenly into the smoking chamber of the second chamber 4 through the smoke guide holes 511 on the pipe wall. Because the smoke inlet pipe 51 and its loading component 53 (loading net) rotate continuously under the drive of the drive assembly 52, the cured meat also rotates, ensuring that all surfaces of the meat are evenly and fully exposed to smoke and heat. This avoids over- or under-smoking on one side, ensuring consistent smoking effect and flavor penetration. A horizontal partition 41 can be installed inside the second chamber 4 to divide the interior into an upper and lower chamber. The smoke inlet pipe 51 and loading component 53 of the rotating smoking mechanism 5 are located in the upper chamber for smoking the cured meat. During smoking, the grease dripping from the cured meat can be collected by the partition 41 for easy cleaning. A second pressure relief valve 42 can also be installed on the second chamber 4 to maintain internal pressure balance.

[0023] like Figure 1As shown, the flue gas guiding mechanism 6 includes a flue pipe 61, a negative pressure generating component 62, and a transmission component 63. One end of the flue pipe 61 is connected to the top or side wall of the first housing 1, and the other end opens towards the negative pressure generating component 62. The negative pressure generating component 62 is connected to the flue gas inlet pipe 51 of the rotary smoking mechanism 5 via the transmission component 63, so as to generate negative pressure adsorption force driven by the rotation of the rotary smoking mechanism 5. Specifically, the negative pressure generating component 62 includes a negative pressure blade 621, and the end opening of the flue pipe 61 is directly opposite (i.e., facing) the blade surface of the negative pressure blade 621. The negative pressure blade 621 is similar to the impeller of a centrifugal fan. The transmission component 63 includes a large gear 631 and a small gear 632 that mesh with each other. A large gear 631 is fixedly connected to the bottom end of the smoke inlet pipe 51 of the rotary smoking mechanism 5, and a small gear 632 is fixed to a mounting shaft 633. The mounting shaft 633 is rotatably mounted in the second housing 4 via a bearing seat, and the negative pressure blade 621 is fixedly mounted at the end of the mounting shaft 633. When the rotary smoking mechanism 5 is driven to rotate, it drives the large gear 631 to rotate, which in turn drives the meshing small gear 632 to rotate at high speed. The small gear 632 drives the negative pressure blade 621 to rotate at high speed via the mounting shaft 633. The high-speed rotating negative pressure blade 621 generates a continuous negative pressure (i.e., adsorption force) on its air inlet side (i.e., the side facing the opening of the smoke guide pipe 61). This negative pressure is transmitted to the inside of the first housing 1 through the smoke guide pipe 61, thereby continuously and efficiently adsorbing and guiding the smoke generated in the first housing 1 into the second housing 4. This design cleverly increases the rotational power of the rotary smoking mechanism 5 through gear transmission and uses it to drive the negative pressure generating component 62, thus achieving power coupling between smoke introduction and the rotary smoking of cured meat. This eliminates the need for a separate motor or other power source for smoke guidance, simplifying the structure and reducing energy consumption.

[0024] In summary, this device, through the synergistic effect of pressing, spraying, efficient smoke guidance, and rotary smoking, constructs an efficient, safe, and controllable cured meat smoking system.

Claims

1. A device for smoking flavored cured meat, characterized in that, include: The first housing (1) has a heating unit (11) inside for heating and generating flue gas. The pressing mechanism (2) is installed on the top of the first housing (1) and is used to press down the smoke material placed on it during the operation of the heating part (11); The spraying mechanism (3) is installed on the first housing (1) and is used to spray liquid into the first housing (1) during the operation of the heating part (11); Second box (4): A rotating smoking mechanism (5) is installed inside the second box (4) to hold the cured meat and smoke it; The flue gas guiding mechanism (6) is connected between the first box (1) and the second box (4), and is driven by the rotating smoking mechanism (5) to generate negative pressure, so as to guide the flue gas generated in the first box (1) into the second box (4).

2. The smoked meat device according to claim 1, characterized in that, The heating unit (11) includes an electric heating plate (111) disposed in the first housing (1) and a heat transfer plate (112) disposed above it. The smoke material is placed on the heat transfer plate (112) so that it is heated and decomposed to produce smoke in the absence of open flame or in a low flame state.

3. The flavored cured meat smoking device according to claim 2, characterized in that, The pressing mechanism (2) includes a telescopic drive (21) and a pressure plate (22) connected to its telescopic end. The pressure plate (22) has a flow hole (221) for the flow of flue gas.

4. The smoked meat device for flavored cured meat according to claim 3, characterized in that, The spraying mechanism (3) includes a liquid storage box (31) and a plurality of nozzles (32) disposed thereon. The liquid storage box (31) is used to connect to an external liquid source. The plurality of nozzles (32) are arranged facing the interior of the first housing (1) so that the spraying range covers the interior space of the first housing (1).

5. The smoked meat device according to claim 4, characterized in that, The rotary smoking mechanism (5) includes a rotatable smoke inlet pipe (51), a drive assembly (52) for driving the smoke inlet pipe (51) to rotate, and a number of load-bearing components (53) provided on the smoke inlet pipe (51). A number of smoke guide holes (511) are provided on the wall of the smoke inlet pipe (51). The top end of the smoke inlet pipe (51) is closed and extends to the outside of the second box (4) and is connected to the drive assembly (52). Its bottom end extends to the inside of the second box (4) and is connected to the smoke guiding mechanism (6). A number of load-bearing components (53) are spaced apart along the height direction of the smoke inlet pipe (51).

6. The smoked meat device according to claim 5, characterized in that, The loading component (53) is a loading net fitted outside the smoke inlet pipe (51).

7. The smoked meat device according to claim 5, characterized in that, The flue gas guiding mechanism (6) includes a flue pipe (61), a negative pressure generating component (62), and a transmission component (63); one end of the flue pipe (61) is connected to the top or side wall of the first housing (1), and the other end is open towards the negative pressure generating component (62); the negative pressure generating component (62) is connected to the flue pipe (51) of the rotary smoking mechanism (5) through the transmission component (63) so as to generate negative pressure adsorption force driven by the rotation of the rotary smoking mechanism (5).

8. The smoked meat device according to claim 7, characterized in that, The negative pressure generating component (62) includes a negative pressure blade (621), and the end opening of the smoke guide pipe (61) is positioned directly opposite the blade surface of the negative pressure blade (621).

9. The smoked meat device according to claim 8, characterized in that, The transmission assembly (63) includes a large gear (631) and a small gear (632) that mesh with each other; the large gear (631) is fixedly connected to the bottom end of the smoke inlet pipe (51) of the rotary smoking mechanism (5), the small gear (632) is fixed on a mounting shaft (633), the mounting shaft (633) is rotatably disposed in the second housing (4), and the negative pressure blade (621) is fixedly installed at the end of the mounting shaft (633).

10. The smoked meat device according to claim 1, characterized in that, The first housing (1) is equipped with a first pressure relief valve (101), and the second housing (4) is equipped with a second pressure relief valve (42).

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