Smoking material and method of processing foodstuff

Abstract

The application discloses a smoking material and a food material processing method. The smoking material is in a cake or columnar structure, is made into powder through smoking material, is mixed with a binding material, is formed, and is frozen to form the smoking material, which can improve the use convenience, improve the smoking material smoke utilization rate, reduce the smoking material material consumption, and improve the food material smoking flavor. The food material processing method is performed by using a food material processing device. The food material processing device comprises a heating smoke generator, a smoke and heat dissipation fan, a temperature probe, and a smoking rack arranged in a smoking body. A refrigerating device for refrigerating the space in the smoking body and an exhaust hole for discharging smoke in the smoking body are arranged on the smoking body. An air inlet pipe is further arranged in the smoking body. One end of the air inlet pipe is located in the smoking body, and the other end of the air inlet pipe extends out of the smoking body and is connected with an air exchange pump. The food material processing device can be used for food material pickling, smoking, and preservation, can improve the food material flavor, and can reduce the restriction of occasions, seasons, and other factors on the food material smoking and preservation.

Description

Technical Field

[0001] This invention relates to the field of cured and smoked food production technology, and in particular to a smoking material and a method for processing ingredients. Background Technology

[0002] Pickling and smoking are important ways for people to preserve food and change its flavor. Nowadays, a wide variety of pickled and smoked foods with unique flavors have become an important part of people's diet.

[0003] Smoked foods are mainly divided into four stages: marinating, air-drying, smoking, and preservation (aging). Among them, the traditional smoking stage mainly involves setting up a shed on-site to place the food to be smoked, and then using a single cypress branch (or other smoking material) as the smoking material to generate smoke for smoking. This kind of smoking material is not easy to transport and store. During the smoking process, the cypress branch has a large surface area, and it is easy to generate open flames during the smoking process, which leads to the food being over-smoked, resulting in the loss of nutritional value and a deterioration in taste. In addition, a large amount of smoke will escape everywhere, making it difficult to meet the smoking effect, reducing the utilization rate of the smoking material, and increasing the consumption of smoking material.

[0004] In rural areas, traditional smoking rooms are usually simple sheds set up under the eaves, in the woodshed, or in the open air. Since firewood, cypress branches, and other materials are flammable, being near the woodshed or straw can easily cause a fire. During the smoking process, ash can easily fall on the food, and the food can be contaminated by mosquitoes, affecting food safety. With the advancement of urbanization, more and more people are moving to cities. Due to limitations in climate, location, environmental protection, and smoking materials, urban residents' homes and communities usually do not have the conditions for smoking food. People usually buy smoked food from the market. As temperatures rise, smoked food is very easy to spoil and needs to be frozen for preservation. However, freezing prevents smoked food from further aging and the formation of its unique flavor. Summary of the Invention

[0005] One of the objectives of this invention is, at least, to address the problems existing in the prior art by providing a smoking material and food processing method that can improve the ease of use of smoking materials, increase the smoke utilization rate of smoking materials, reduce the consumption of smoking materials, enhance the smoked flavor of food, and enable the production and preservation of smoked food in rural areas, urban homes, and communities, reducing the limitations imposed by factors such as occasion and season on the smoking and preservation of food.

[0006] To achieve the above objectives, the technical solution adopted by the present invention includes the following aspects.

[0007] A smoking material, wherein the smoking material is in the form of a cake or column, and the smoking material is formed by making smoking material into powder, mixing it with binder, shaping it, and then freezing it.

[0008] Preferably, the fumigant is made of plant material, which is woody plant material and / or herbaceous plant material, and the binder includes one or more of starch, gum arabic, carrageenan, and pectin.

[0009] Preferably, the smoking material is produced by making smoking material into powder, mixing it with binder, molding it, and then freezing it. The fumigant is pulverized into powder using a crusher and then mixed with binder to form a mixture. The mixture is filled into collagen casings using a sausage filling machine (which does not produce harmful gases when burned) to form the sausage. After the smoked sausage filled with the mixture is shaped into straight strips, it is placed in a refrigerator or cold storage to freeze and set its shape. After the smoked sausage has been shaped, it is taken out, cut into cakes or cylinders according to different specifications and lengths, and then frozen for storage.

[0010] The present invention also provides a food processing method, which is carried out using a food processing device. The food processing device includes a smoking body, which is equipped with a heating smoke generator, a smoke dissipation and cooling fan, a temperature probe and a smoking rack. The smoking body is equipped with a cooler for cooling the space inside the smoking body and an exhaust port for discharging the smoke from the smoking body. The smoking body is also equipped with an air inlet pipe, one end of which is located in the smoking body and the other end extends out of the smoking body and is connected to an air exchange pump. The food processing method includes: S1. Marinating ingredients: Mix salt and spices, stir-fry them, and let them cool to room temperature. Apply the mixture to the ingredients to be smoked, put the ingredients into a vacuum bag and rub them to allow the flavors to penetrate. Remove the air from the vacuum bag and press the ingredients tightly. Then, put them into a smoking chamber or a refrigerator to marinate. S2. Dry the food: Remove the marinated food from the vacuum bag and hang it in the smokehouse or in a cool, shady place indoors or outdoors to dry the food. S3. Smoking of ingredients; Circulating smoking of ingredients within the smoke body; S4. Food preservation: Food is stored by circulating sterilization in the smoked body.

[0011] Preferably, the process of circulating the smoked ingredients in the smoke body includes: Place the dried ingredients into the smoking container and place them on a smoking rack or hang them on a hook. Place the smoking material into the heated smoke generator and close the smoke cover on the smoke body; The first smoking process involves the heating smoke generator working intermittently or continuously to produce smoke to smoke the food and maintain the temperature inside the smoke body at the smoking temperature of the food. The smoking time is the first smoking time. During the first smoking time, the smoke dissipation and heat dissipation fan works to diffuse the smoke and the heat of the smoke into the smoke body. The second smoking process involves stopping the heating smoke generator and the smoke dispersing and cooling fan, and using the smoke accumulated in the smoke generator to continue smoking the food for the duration of the second smoking process. Start the air exchange pump, and use the air exchange pump and air inlet pipe to introduce outside gas into the smoke body. The smoke in the smoke body is discharged through the exhaust port to exchange the air in the smoke body. Repeat the first smoking, second smoking, and ventilation process until the food is smoked.

[0012] Preferably, the process of cyclically sterilizing and storing food in the smoked body includes: Using a refrigeration unit to preserve food at the food preservation temperature for a duration known as low-temperature preservation time; After the low-temperature storage period ends, sterilize the food at the sterilization temperature. After sterilization, the fumigated body is ventilated. Repeat the food preservation, sterilization, and ventilation process until the food storage is complete.

[0013] Preferably, the food processing device further includes a heater disposed within the smokehouse.

[0014] Preferably, the food ingredients are sterilized by heating or fumigation.

[0015] Preferably, the heated smoke generator includes an electric heating coil, with a wiring body on the outside of the electric heating coil. The electric heating coil is cylindrical, and a support member for supporting the smoking material is detachably provided at the second end of the electric heating coil. The smoking material is disposed inside the electric heating coil.

[0016] Preferably, a material cylinder is coaxially arranged inside the electric heating coil, the smoking material is placed in the material cylinder, the material cylinder is cylindrical, the first end of the material cylinder is open, and the support member is detachably arranged at the second end of the material cylinder.

[0017] In summary, by adopting the above technical solution, the present invention has at least the following beneficial effects: The smoking material of this invention has a cake or columnar structure. It is made by making smoking materials into powder, mixing them with binder, shaping them, and then freezing them. This smoking material is convenient to use and can be used in areas such as urban areas where it is not easy to obtain original smoking materials such as cypress branches for processing wax products. Moreover, the volume of this smoking material is smaller than that of the original smoking materials, and the smoke generation rate is higher, which reduces the limitation on smoking equipment and also reduces the consumption of smoking materials. In use, multiple smoking materials of different materials can be used in combination to enhance the smoked flavor of food.

[0018] The food processing method of this invention utilizes food processing. The food processing device, by incorporating a cooler and a temperature probe, enables food marinating within the smoking chamber, enhancing the flexibility of the marinating process. By including a heated smoke generator, a smoke-dispersing fan, and a smoking cover, the heated smoke generator heats the smoking material to generate smoke, the smoke-dispersing fan diffuses the smoke and its heat throughout the smoking chamber, and the smoking cover prevents smoke from escaping during the smoking process. This reduces the area of ​​smoking material required and material consumption, while improving the utilization rate of the smoking material and the smoking effect. During the smoking process, the heated smoke generator, cooler, and temperature probe work together to ensure the smoking temperature meets preset requirements, enhancing the smoking flavor and reducing the formation of harmful substances.

[0019] The food processing device of the present invention can also preserve and age smoked food, allowing the food to ferment further, enhance its flavor, and prevent spoilage. By using a cooler and a temperature probe, the temperature inside the smokehouse can meet the food preservation requirements. By using a heated smoke generator or setting up a separate heater, the food can be sterilized during the preservation stage to prevent spoilage.

[0020] The food processing device of the present invention is convenient to use and flexible in terms of application location. It can be used to smoke meat products, bean products and other food products in rural areas, urban homes and communities, reducing the limitations of location and season on food smoking. Moreover, different smoking materials can be selected according to personal taste to smoke food, which improves the flavor of food, enhances the safety of food smoking in rural areas and reduces food safety risks. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of a single piece of smoke stock according to an exemplary embodiment of the present invention.

[0022] Figure 2 This is a schematic diagram of a combination of multiple smoke materials in an exemplary embodiment of the present invention.

[0023] Figure 3 This is a schematic diagram of the food processing device according to an exemplary embodiment of the present invention.

[0024] Figure 4 This is a schematic diagram of a heated smoke generator according to an exemplary embodiment of the present invention.

[0025] Figure 5 yes Figure 4 A schematic diagram of a heated smoke generator from another perspective.

[0026] Figure 6 This is a schematic diagram of another heated smoke generator, which is an exemplary embodiment of the present invention.

[0027] Figure 7 yes Figure 5 An enlarged schematic diagram of point A of the heated smoke generator.

[0028] Figure 8 This is a schematic diagram of the control system of a food processing device according to an exemplary embodiment of the present invention.

[0029] Figure 9 This is a schematic diagram of the control panel of an exemplary embodiment of the present invention.

[0030] Figure 10 This is a flowchart illustrating the food processing of an exemplary embodiment of the present invention.

[0031] The diagram shows the following labels: 1-Smoke body, 101-Smoke cover, 102-Support flange, 2-Heated smoke generator, 201-Electric heating coil, 202-Wiring body, 203-Material cylinder, 204-Support component, 205-Connecting flange, 206-Connecting rod, 3-Smoke dissipation and cooling fan, 4-Temperature probe, 5-Support frame, 6-Inlet pipe, 7-Refrigerator, 8-Air exchange pump, 9-Smoke rack, 10-Hook, 11-Heater, 12-Smoke material, 13-Exhaust port, 14-Exhaust movable cover, 15-Gas one-way valve. Detailed Implementation

[0032] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments, so that the objectives, technical solutions, and advantages of the present invention will be clearer. It should be understood that the specific embodiments described herein are only for explaining the present invention and are not intended to limit the present invention. Example 1

[0033] This embodiment provides a smoke stock 12 (reference) Figure 1 The smoking material 12 is in the form of a disc or column, and its cross-sectional shape includes, but is not limited to, a circle, rectangle, triangle, or square. Making the smoking material 12 into a disc or column shape facilitates its transportation, storage, and use. This not only meets the requirements for smoking food in urban homes and communities where there are no suitable conditions for obtaining and storing smoking materials such as cypress branches, but also fully utilizes the smoking material, ensuring sufficient smoke generation and improving its utilization rate, thus reducing material consumption. Compared to the traditional method of using a single cypress branch to smoke food, the smoking material 12 of this invention has a smaller volume, does not produce open flames during the smoking process, avoids over-smoking the food, and reduces the formation of harmful substances. Furthermore, multiple smoking materials made of different materials can be stacked and combined during use (see reference). Figure 2 This enhances the smoking flavor of the ingredients. The smoking material 12 is made by making smoking materials into powder, mixing them with binder, shaping them through a mold, and then freezing them, so that the smoking material 12 is shaped into a cake or columnar structure.

[0034] As a preferred embodiment of this example, the fumigant uses plant materials, and may also include auxiliary materials such as edible sugar. The plant materials are woody plant materials and / or herbaceous plant materials. Woody plant materials include (but are not limited to) one or more of the following: cypress branches and leaves, oak leaves, camphor leaves, tea branches, tea leaves, pine needles, mulberry branches and leaves, apple wood sawdust, pear wood sawdust, pine sawdust, peach wood sawdust, jujube wood sawdust, walnut wood sawdust, orange peel, cinnamon, litsea cubeba, star anise, bay leaves, etc. Herbaceous plant materials include (but are not limited to) one or more of the following: rice husks, rice straw, corn stalks, corn cobs, wheat straw, sugarcane peel, miscanthus stalks, peanut shells, sesame stalks, bamboo, fennel, mugwort, chili peppers, etc. The binder includes (but is not limited to) one or more of the following: flour, gluten flour, gum arabic, carrageenan, pectin, etc. (which do not produce harmful or odorous gases after combustion).

[0035] Furthermore, the production process of the smoking material 12 includes: grinding the smoking material into powder using a pulverizer, mixing the smoking material powder with a binder, placing it into a mold to form the powder, and then freezing the formed smoking material for preservation. By mixing the smoking material powder and the binder powder evenly, the binding effect of the binder can improve the forming effect of the smoking material powder and prevent the smoking material powder from becoming loose. The frozen preservation of the formed smoking material can not only further improve the forming effect of the smoking material, but also increase the preservation time of the smoking material, prevent the smoking material from spoiling, slow down the loss of moisture and the decomposition of volatile oils, retain the freshness, aroma and effective ingredients of the smoking material, and improve the subsequent smoking effect of food.

[0036] The smoke powder and binder are mixed and then placed in a mold for molding. The molding method can be compression molding. The size of the mold is determined according to the size of the smoke material 12 to be produced. In one embodiment, the mold uses collagen casing (which does not produce harmful gases after combustion) (about 5 cm in diameter). After the smoke powder and binder are mixed into a mixture, it is filled into the collagen casing through a sausage filling machine. The smoked sausage filled with the mixture (in this invention, it refers to the intestinal structure formed by filling the collagen casing with smoke material, and is simply called smoked sausage) is straightened to prevent bending. Then, the smoked sausage filled with the mixture is placed in a refrigerator to freeze and set. After setting, it is taken out and cut into cakes or columns of smoked material. The cut smoked material is then frozen and stored.

[0037] During the production of smoke material 12, the amount of binder and water used should meet the requirements for forming the smoke material powder. The specific amount should be selected reasonably according to the needs.

[0038] In a preferred embodiment of this invention, during the production of the smoking material 12, a single piece of smoking material can be made from a single material. After the smoking material is produced, it can be used in combination with smoking materials made from different materials, depending on individual taste (see reference). Figure 2Afterwards, the food is smoked. Different smokers can be added to the same piece of smoke stock to achieve different flavors. When smoke stock made from different smokers is used in combination, for example, in one embodiment, three pieces of cypress branch smoke stock, two pieces of sugarcane peel smoke stock, and one piece of bay leaf smoke stock can be used in combination. Example 2

[0039] This embodiment provides a food processing device, see reference. Figure 3 The device includes a smoking body 1, inside which a smoking rack 9 is installed, on which the food to be smoked can be placed. The smoking body 1 is equipped with a heating smoke generator 2 for generating smoke from the smoking material, a smoke dispersing and cooling fan 3, and a temperature probe 4 for detecting the temperature inside the smoking body 1. The smoking material is placed in the heating smoke generator 2, which generates smoke from the smoking material. After the smoke escapes from the top of the heating smoke generator 2, it is diffused throughout the smoking body 1 by the smoke dispersing and cooling fan 3, which improves the uniformity of smoking the food. The smoking body 1 is also equipped with a cooler 7, which can control the temperature in the smoking body 1 at a preset temperature, so that the temperature in the smoking body 1 meets the temperature requirements for marinating, smoking, and storing the food.

[0040] The smoking body 1 can be a barrel-shaped structure or a box-shaped structure (such as a smoking barrel, smoking box, etc.). The top or side wall of the smoking body 1 is provided with a smoking cover 101 (the smoking cover on the side wall is not shown in the figure). The smoking cover 101 can be opened and closed on the smoking body 1. This embodiment takes the smoking body 1 with a smoking cover 101 on the top as an example for explanation.

[0041] A support frame 5 is provided in the smoke body 1. The support frame 5 is vertically arranged, and its top is connected to the bottom of the smoke cover 101 (it can be fixedly connected or detachably connected). After the smoke cover 101 is placed on top of the smoke body 1, it seals the smoke body 1 to prevent smoke from escaping. The support frame 5 is suspended in the middle of the smoke body 1 and passes through the smoke rack 9. The cross-section of the support frame 5 includes, but is not limited to, a circle or a rectangle. The heating smoke generator 2, the smoke dispersing and cooling fan 3, and the temperature probe 4 are all fixedly or detachably mounted on the support frame 5. The smoke dispersing and cooling fan 3 is positioned above the heating smoke generator 2. The temperature probe 4 is located above or below the heating smoke generator 2. The heating smoke generator 2, the smoke dispersing and cooling fan 3, the temperature probe 4, and the support frame 5 can leave the smoke body 1 together with the smoke cover 101 when it is opened, and be put into the smoke body 1 together with the smoke cover 101 when it is closed. This is not only conducive to the installation of each piece of equipment, but also convenient to remove the residue of the smoke material after heating in the heating smoke generator 2 and replace the smoke material. The heating smoke generator 2 is preferably located near the bottom of the support frame 5. When the food to be smoked is placed in the smoke body 1, the heating smoke generator 2 is located below the food to be smoked, and the smoke generated by the smoke material moves upward to smoke the food.

[0042] The refrigerator 7 is detachably mounted on the smoke cover 101. The refrigerator 7 includes, but is not limited to, a semiconductor refrigerator. The refrigerator 7 is separated from the support frame 5 by a certain distance (the distance is sufficient to meet the installation requirements of the refrigerator and the support frame, and can be set according to actual needs) to avoid interference between the installation positions of the refrigerator 7 and the support frame 5 and thus affect the installation. The detachable mounting of the refrigerator 7 on the smoke cover 101 reduces the installation difficulty and improves the ease of use of the food processing device.

[0043] The smoking body 1 is also equipped with an air inlet pipe 6. One end of the air inlet pipe 6 is located inside the smoking body 1, and the other end extends out of the smoking body 1 and is connected to the air exchange pump 8. The smoking body 1 is also equipped with an exhaust port 13. The exhaust port 13 is located at the opening on the outside of the smoking body 1 and is equipped with an exhaust movable cover 14. The exhaust port 13 is located near the top of the smoking body 1. The exhaust port 13 can be located on the side wall or top wall of the smoking body 1, or it can be located on the smoking cover 101. During the smoking process of the food in the smoking body 1, when air exchange is required, the air exchange pump 8 and the air inlet pipe 6 are used to exchange the air. Air pipe 6 introduces outside air into the smoke body 1. The smoke body 1, containing a mixture of water vapor and harmful gases (referred to as smoke), is discharged through exhaust port 13. When exhaust port 13 discharges the mixture of water vapor, harmful gases, and smoke, the exhaust cover 14 opens. When using smoke to smoke food, the exhaust cover 14 can be closed to prevent smoke from escaping from the smoke body 1, thus improving the smoking effect. Alternatively, the exhaust cover 14 can be opened to release smoke. The opening and closing state of the exhaust cover 14 is determined according to actual needs. Furthermore, the air inlet pipe 6 is equipped with a one-way gas valve 15. During the smoking process, the one-way gas valve 15 prevents smoke from escaping from the smoke body 1 through the air inlet pipe 6, thus affecting the smoking effect. When setting the air inlet pipe 6, it is preferable to set the air inlet pipe 6 vertically. The air inlet pipe 6 can extend vertically into the smoke body 1 through the smoke cover 101. The bottom of the air inlet pipe 6 preferably extends into the bottom of the smoke body 1. There is a gap (such as 1~3cm) between the bottom of the air inlet pipe 6 and the bottom of the smoke body 1. The air exchange pump 8 can be fixed on the top of the smoke cover 101.

[0044] The heated smoke generator 2 includes an electric heating coil 201 (internal heating type), which is cylindrical (see reference). Figure 4 , Figure 5 The electric heating coil 201 has a wiring body 202 on its outer side for circuit connection. The wiring body 202 is coaxially arranged inside the electric heating coil 201, and the smoking material is placed in the smoking material 203. During the operation of the heating and smoke generator 2, the electric heating coil 2 heats the smoking material to produce smoke to smoke the food. The smoking material 203 is cylindrical and has two opposite ends. The first end of the smoking material 203 is open, and the second end is detachably provided with a support member 204. After the smoking material is placed in the smoking material 203, the support member 204 can support the smoking material to prevent it from falling out of the smoking material 203, so that the smoking material can be heated and smoked in the smoking material 203. When the smoking material needs to be replaced, the support member 204 can be opened to remove the residue of the smoking material after heating from the smoking material 203.

[0045] The structural form of the support member 204 and the method by which the support member 204 is detachably installed on the material cylinder 203 are determined according to actual needs; for example, the support member 204 and the material cylinder 203 can be connected by a snap-fit ​​or a threaded connection; when the cross-section of the support member 204 is rectangular or circular, a connecting flange 205 can also be provided on the outer wall of the second end of the material cylinder 203, a through hole can be provided on the connecting flange 205, and a connecting rod 206 can be provided on the side of the support member 204 near the material cylinder 203 (see reference). Figure 7 The connecting rod 206 is threaded. After the connecting rod 206 of the support member 204 passes through the through hole on the connecting flange 205, the connecting rod 206 and the connecting flange 205 are fixed with a nut. The support member 204 can also be made of iron wire. After the two ends of multiple iron wires pass through the corresponding through holes on the connecting flange 205, the iron wires are tied to the material cylinder 203.

[0046] As a preferred embodiment of the heated smoke generator 2, the electric heating coil 2 can also be used directly as a material cylinder to further improve the heating and smoke generation effect of the smoking material; when the electric heating coil 2 is used directly as a material cylinder, a support member 204 can be directly set at the bottom of the electric heating coil 2 to support the smoking material (see reference). Figure 6 The connection method between the support member 204 and the electric heating coil 2 is the same as the connection method between the support member 204 and the material cylinder 203. For example, the support member 204 and the electric heating coil 2 can be connected by a snap-fit ​​or a threaded connection. Alternatively, a connecting flange 205 can be provided on the outer wall of the second end of the material cylinder 203, with a through hole in the connecting flange 205. After the connecting rod 206 of the support member 204 passes through the through hole in the connecting flange 205, the connecting rod 206 and the connecting flange 205 are fixed with a nut. During implementation, the smoke generator 2 is preferably set vertically, so that the smoke escapes from the top of the smoke generator 2. This also ensures that there is a uniform gap between the smoking material 12 and the material cylinder 203, preventing the smoking material from adhering to the inner wall of the material cylinder 203 during the heating process.

[0047] During application, the smoking material in the barrel 203 or the electric heating coil 2 is preferably the smoking material 12 from Example 1 (other smoking materials can also be used). The cross-sectional shape of the smoking material 12 corresponds to the cross-sectional shape of the barrel 203. During application, the cross-sectional shape of the smoking material 12 includes, but is not limited to, circles, rectangles, triangles, or squares. When the smoking material 12 is a columnar structure, the height of a single piece of smoking material 12 is not greater than the height of the barrel 203 (or the heating smoke coil). Multiple pieces of smoking material 12 can also be stacked together. The height is not greater than the height of the material cylinder 203 (or the heating smoke ring); when the smoke material 12 is in the form of a disc, the height of multiple pieces of smoke material 12 stacked together is not greater than the height of the material cylinder 203 (or the heating smoke ring); compared with loose cypress branches and other smoke materials, the disc-shaped or columnar smoke material 12, when used in conjunction with the heating smoke generator 2 and the smoke body 1, can prevent a large amount of smoke from spreading out of the smoke body 1 during the smoking process, thereby improving the smoke utilization rate of the smoke material, thus improving the smoking effect of the food and reducing the consumption of smoke material.

[0048] During implementation, the side of the smoking material 12 can contact the wall of the material cylinder 203 or the electric heating coil, or it can have a gap. When there is a gap between the side of the smoking material 12 and the wall of the material cylinder 203 or the electric heating coil, the smoke generated by heating the smoking material 12 can escape from the gap between the side of the smoking material 12 and the wall of the material cylinder 203 or the electric heating coil, increasing the amount of smoke. It also helps to prevent the residue of the smoking material 12 from adhering to the wall of the material cylinder 203, reducing the difficulty of cleaning and preventing it from affecting the smoking effect of the subsequent smoking material.

[0049] In a preferred embodiment of this invention, a heater 11 (which can be an electric heating coil or other heating device) is also provided inside the smoke body 1. The heater 11 can raise the temperature inside the smoke body 1 to the sterilization temperature during the food preservation process, thereby sterilizing the food and improving the preservation effect. The heater 11 is fixedly or detachably mounted on the support frame 5, and the heater 5 is located between the smoke dissipation fan 3 and the smoke generator 2 (the positions of the heater and the smoke generator can be interchanged). After the food is smoked, it can continue to be preserved in the smoke body 1. During the food preservation process, the cooler 7 can be used to keep the temperature inside the smoke body 1 at the food preservation requirements. When the food needs to be sterilized after being preserved for a period of time, the heater 11 is activated to raise the temperature inside the smoke body 1 to the food sterilization temperature to sterilize the food.

[0050] The smoking rack 9 is detachably installed inside the smoking body 1. A support flange 102 can be provided on the inner wall of the smoking body 1. The smoking rack 9 can be placed on the support flange 102. The smoking rack 9 can adopt a ring structure or a rod structure with a circular or rectangular cross section. Food can be placed on the smoking rack 9, or hooks 10 can be provided on the smoking rack 9 to hang the food. One or more layers of smoking racks 9 can be set in the height direction of the smoking body 1 according to actual needs.

[0051] In a preferred embodiment of this invention, when the smoke cover 101 is located on the side wall of the smoke body 1, the bottom of the support frame 5 is connected to the bottom wall of the smoke body 1, and / or the top of the support frame 5 is connected to the top wall of the smoke body 1 (not shown in the figure).

[0052] As a preferred embodiment of this invention, the heating smoke generator 2, the smoke dispersing and cooling fan 3, the temperature probe 4, the cooler 7, the heater 11, and other equipment can also be installed on the inner wall of the smoke body 1, and can be flexibly installed on the side wall, bottom wall, or top wall of the smoke body according to the actual structure of the smoke body.

[0053] In the food processing device of the present invention, the smoke body 1 can also be a smoke bag. When the smoke body 1 is a smoke bag, a support can be set inside the smoke bag to support it. The support can be equipped with the food to be smoked, a heating smoke generator 2, a smoke dissipation fan 3, a temperature probe 4, a cooler 7, a heater 11, and other equipment. The top or side of the smoke bag can be opened or closed. Similarly, an air exchange pump 8 and an air inlet pipe 6 can be used to vent air into the smoke bag, and exhaust can be vented to the outside through an exhaust hole 13 on the smoke bag. Example 3

[0054] This embodiment provides a control system for a food processing device, used to control the working state of the food processing device in Embodiment 2. (Refer to...) Figure 8 The control system includes a controller, which is connected to a control panel. The controller is also connected to the temperature probe, cooler, smoke generator, smoke dissipation fan, and air exchange pump in the food processing device of Embodiment 2. When the food processing device also includes a heater, the controller is also connected to the heater.

[0055] During application, the controller, temperature probe, cooler, smoke generator, heater, smoke dissipation fan and air exchange pump are connected to the power module. The control panel can be indirectly powered by the controller or directly powered by the power module. The operating voltage of each device is determined according to preset requirements. For example, when the cooler's operating voltage is 12V, a voltage conversion module (such as a transformer) can be set in the circuit connected to the cooler to make the cooler's operating voltage meet the preset requirements.

[0056] The control panel is the human-computer interaction unit, featuring a button area and a display area. The button area allows switching between different operating modes of the food processing device, while the display area shows parameters such as time, temperature, and operating mode switching. (Reference) Figure 9As an example, the control panel has a time control button area and a temperature control button area. The time control button area can be used to set the working time parameter, and the temperature control button area can be used to set the working temperature parameter. The on / off / pause button can be used to turn the food processing device on, off, or pause. The mode button can be used to select the automatic or manual working mode of the food processing device, and the type button can be used to select the type of smoked food (such as chicken, pork, bean products, sausage, etc.). In manual mode, the cooling switch can be used to control the cooling unit to turn on or off, the smoking switch can be used to put the food processing device into or out of the smoking process, the heating switch can be used to put the food processing device into or out of the sterilization process, the storage switch can be used to put the food processing device into or out of the smoked food storage process, and the ventilation and dehumidification switch can be used to put the food processing device into or out of the ventilation process. The various buttons on the control panel can be used to perform different functions of the food processing device, such as food marinating, food smoking, and food storage.

[0057] The controller is equipped with temperature control program, ventilation control program, smoking control program, heating control program and smoking and storage control program. The controller can operate according to different programs to meet the requirements of the food processing device to perform different functions.

[0058] During the food marinating stage, when temperature control is implemented, the temperature probe continuously monitors the temperature within the smoked body 1 and transmits the data to the controller. The controller compares the temperatures, and if the temperature exceeds the required marinating temperature (e.g., 1℃~15℃, the specific temperature to be determined as needed), the controller activates the cooler 7 and controls its operation (e.g., controlling the cooling power) to ensure the temperature within the smoked body 1 meets the marinating temperature requirements. Alternatively, the cooler 7 can remain continuously activated, and its operation can be controlled to maintain the required marinating temperature within the smoked body 1.

[0059] When it is necessary to ventilate the smoke body 1, the controller controls the ventilation pump 8 to start for a certain period of time to draw outside air into the smoke body 1. At the same time, the smoke in the smoke body 1 is discharged from the smoke body 1 through the exhaust port 13. This process can also dehumidify the smoke body 1.

[0060] During the food smoking stage, when smoking is controlled, the controller controls the heating smoke generator 2 and the smoke dispersing and cooling fan 3 to turn on for the first smoking time. The heating smoke generator 2 heats the smoking material 12 to produce smoke, and the smoke dispersing and cooling fan 3 diffuses the smoke and the heat carried by the smoke throughout the smoking body 1 to smoke the food. After the first smoking time ends, the controller controls the heating smoke generator 2 and the smoke dispersing and cooling fan 3 to turn off for the second smoking time. Since the smoking body 1 is closed, the smoke in the smoking body 1 can still smoke the food even when the heating smoke generator 2 does not produce smoke. After the second smoking time ends, the controller controls the air exchange pump to turn on for a certain period of time to ventilate the smoking body 1 in the same way as described above. After ventilation, the next smoking cycle is carried out in the same way as described above until the smoking is completed.

[0061] During each smoking cycle, in the first smoking period, the temperature inside the smoke body 1 is controlled to meet the smoking temperature requirements of the food. This process includes: temperature probe 4 measuring the temperature data inside the smoke body 1 in real time and transmitting the data to the controller. The controller compares the temperatures; when the temperature data is higher than the first preset smoking temperature (e.g., 55℃), the controller controls the heating smoke generator 2 to turn off and simultaneously controls the cooling unit 7 to turn on, ensuring the temperature inside the smoke body 1 meets the smoking temperature requirements. When the temperature inside the smoke body 1 is lower than the second preset smoking temperature (e.g., 45℃), the controller controls the heating smoke generator 2 to turn on and the cooling unit 7 to turn off, causing the heating smoke generator 2 to produce smoke and bringing the temperature inside the smoke body 1 to the smoking temperature. During the first smoking period, the smoke dispersing and cooling fan 3 remains on. During the second smoking period, because the heating smoke generator 2 and the smoke dispersing and cooling fan 3 are off, the temperature inside the smoke body 1 can slowly decrease, and the cooling unit 7 can be turned on or off.

[0062] During the first and second smoking periods, the cooler 7 can also remain on. By controlling the operation of the cooler 7, the temperature inside the smoke body 1 can be made to meet the smoking temperature requirements of the food. For example, during the first smoking period, the cooler 7 is on. When the temperature is higher than the first preset smoking temperature (e.g., 55°C), the controller controls the heating smoke generator 2 to turn off. Under the action of the cooler 7, the temperature inside the smoke body 1 reaches the smoking temperature requirement. When the temperature inside the smoke body 1 is lower than the second preset smoking temperature (e.g., 45°C), the controller controls the heating smoke generator 2 to turn on, and at the same time controls the operation of the cooler 7. The heating smoke generator 2 generates smoke and makes the temperature in the smoke body 1 reach the smoking temperature. During the second smoking period, the cooler 7 remains on. By controlling the operation of the cooler 7, the cooling rate can be changed.

[0063] During the food preservation stage, the controller controls the refrigeration unit 7 to turn on and control its operation to ensure that the temperature inside the smoked body 1 meets the food preservation temperature requirements (e.g., 1~18℃), for a duration of low-temperature preservation. After the low-temperature preservation period ends, when sterilization is required, heating control or smoke preservation control is implemented. During heating control, the controller controls the heater 11 and the smoke dispersing and cooling fan 3 to turn on, so that the temperature inside the smoked body 1 reaches the sterilization temperature (e.g., 40℃~65℃). After the sterilization period ends, the controller controls the heater 11 and the smoke dispersing and cooling fan 3 to turn off, and the temperature inside the smoked body 1 returns to the food preservation temperature under the action of the refrigeration unit 7. During smoke preservation control, the controller controls the heating smoke generator 2 and the smoke dispersing and cooling fan 3 to turn on, and smokes the food for a certain period of time for sterilization (sterilization temperature 40℃~65℃) and further fermentation. After the sterilization period ends, the controller controls the heating smoke generator 2 and the smoke dispersing and cooling fan 3 to turn off, and the temperature inside the smoked body 1 returns to the food preservation temperature under the action of the refrigeration unit 7. In the aforementioned process, after sterilization, the smoke body 1 is ventilated for a certain period of time, and the ventilation method is the same as that in the food marinating stage. During the food preservation stage, the refrigeration unit 7 can be kept on continuously, or the opening and closing and working status of the refrigeration unit 7 can be controlled according to actual needs. During sterilization, the heater 11 or the smoke generator 2 can be kept on, or the same working method as the intermittent opening of the smoke generator 2 during the first smoking time of the food smoking stage can be adopted.

[0064] The above control methods can be used in automatic mode on the control panel or switched between manual mode; the marinating time, total smoking time, and total storage time of the ingredients can be set according to specific needs. Example 4

[0065] This embodiment provides a method for processing food ingredients, which includes: S1. Marinating the ingredients: Mix salt and spices and stir-fry (stir-frying temperature 100~150℃), then let it cool to room temperature. Apply the stir-fried salt and spices to the ingredients to be smoked (such as pork, sausage, dried tofu, chicken, duck, etc.). Place the coated ingredients in a vacuum bag and rub them to allow the flavors to penetrate. Remove the air from the vacuum bag, compress the ingredients, and place them in the smoking body 1 of Example 2 or in the refrigerator for marinating for about 10 days, keeping the marinating temperature between 1~15℃. During the marinating process, remove the vacuum bag every 4~5 days and rub it to ensure the ingredients are evenly flavored.

[0066] During the marinating process in the smoke chamber 1, after the smoke cover 101 is closed, the temperature probe continuously monitors the temperature inside the smoke chamber and transmits the data to the controller. The controller compares the temperatures, and when the temperature exceeds the required marinating temperature (e.g., 1℃~15℃), it activates the cooler to ensure the temperature inside the smoke chamber meets the marinating temperature requirements. Alternatively, the cooler 7 can remain continuously on; by controlling its operation, the temperature inside the smoke chamber 1 can be maintained at the required marinating temperature.

[0067] S2. Dry the food: Take the marinated food out of the vacuum bag and hang it inside the smoke body 1 of Example 2 or in a cool indoor or outdoor place to dry the food.

[0068] S3. Smoking of ingredients; The ingredients are smoked using the ingredient processing device of Example 2; The smoking process includes: Place the dried ingredients into the smoking body 1 and place them on the smoking rack 9 or hang them on the hook 10. Place the smoking material 12 into the heated smoke generator 2 and cover the smoking body 101 with the smoking cover 1; during this process, before placing the smoking material 12 into the heated smoke generator 2, you can choose whether to remove the collagen casing on the surface of the smoking material 12 according to the actual situation. The first smoking process is carried out by intermittently or continuously operating the heating smoke generator 2 to produce smoke for smoking the food, and keeping the temperature inside the smoke body 1 at the smoking temperature of the food. The smoking time is the first smoking time. During the first smoking time, the smoke dissipation and cooling fan 3 continues to work. After the first smoking time is completed, a second smoking is carried out, during which the heating smoke generator 2 and the smoke dispersing and cooling fan 3 stop working, and the smoke accumulated in the smoke body 1 continues to smoke the food for the second smoking time. Since the smoke body 1 is in a closed state, the smoke accumulated in the smoke body 1 can continue to smoke the food. After the second smoking time is completed, the air exchange pump 8 is started. The air exchange pump 8 and the air inlet pipe 6 are used to introduce outside gas into the smoke body 1. The smoke (or gas) in the smoke body 1 is discharged from the smoke body 1 through the exhaust port 13, thereby realizing the ventilation of the smoke body 1. This process can also dehumidify the smoke body 1. Repeat the first smoking, second smoking, and ventilation process until the food is smoked.

[0069] S4. Food preservation; using the food processing device of Example 2 for cyclical sterilization and storage of food; the process includes: The food is stored at the food storage temperature using the refrigerator 7 for a duration equal to the low-temperature storage time. After the low-temperature storage period ends, the food is sterilized at the sterilization temperature. The sterilization process includes heating sterilization or fumigation sterilization, whichever method is chosen. During heating sterilization, the heater 11 and the smoke-dispersing fan 3 are turned on to ensure that the temperature in the smoke body 1 meets the sterilization temperature. After sterilization, the heater 11 and the smoke-dispersing fan 3 are turned off, and the temperature inside the smoke body 1 returns to the food storage temperature under the action of the cooler 7. During fumigation sterilization, the heated smoke generator 2 and the smoke-dispersing fan 3 are turned on to smoke the food for a certain period of time for sterilization and further fermentation. After sterilization, the controller turns off the heater 11 and the smoke-dispersing fan 3, and the temperature inside the smoke body 1 returns to the food storage temperature under the action of the cooler 7. During sterilization, the heater 11 or the heated smoke generator 2 works continuously or intermittently.

[0070] After sterilization, the fumigated body 1 is ventilated in the same way as in S3. Repeat the aforementioned preservation, sterilization, and ventilation process until the food storage is complete. Example 5

[0071] This embodiment takes the processing of cured pork in Southwest China as an example and describes it in conjunction with the food processing device of Embodiment 2. In this embodiment, the cured pork processing process includes: S1. Marinating the ingredients; the process includes: Mix salt and spices, stir-fry until cooked, and let cool to room temperature. Rub the mixture onto the pork, then place the pork in a vacuum bag and rub it to allow the flavors to penetrate. Remove the air from the vacuum bag and press the pork firmly. Open the smoking lid 101 and hang the pork on the hook 10 of the smoking rack 9; After placing the smoking cover 101 on top of the smoking body 1, turn on the food processing device using the on / off button on the control panel on top of the smoking cover 101 to connect the power and put the food processing device into standby mode. Select the manual mode, set the marinating temperature to 1~15℃ in the temperature control button area, and set the marinating time to 10 days in the time control button area. After turning on the cooling switch, the cooling unit 7 will work to maintain the temperature inside the smoking body 1 at 1~15℃, allowing the pork to marinate in a low-temperature environment. During the marinating period, every 4~5 days, take out the vacuum bag and rub it to ensure that the pork in the vacuum bag is evenly marinated.

[0072] S2. Dry the pork: Take the marinated pork out of the vacuum bag and hang it inside the smoking body 1 to dry the pork.

[0073] S3. Smoking of ingredients; the process includes: Place the dried pork into the smoking container 1 and hang it on the hook 10; Place the smoking material 12 into the heated smoke generator 2, and cover the top of the smoking body 1 with the smoke cover 101; The heating smoke generator 2 works continuously or intermittently to produce smoke for the first smoking of pork, and keeps the temperature inside the smoke body 1 at the food smoking temperature (40~60℃). The smoking time is 30 minutes. During the first smoking, the smoke dissipation and heat dissipation fan 3 works. After the first smoking for 30 minutes, the second smoking is carried out. The heating smoke generator 2 and the smoke dispersing and cooling fan 3 stop working, and the smoking continues for 6 hours using the smoke accumulated in the smoke body 1. After smoking for 6 hours, start the air exchange pump 8. Use the air exchange pump 8 and the air inlet pipe 6 to introduce outside air into the smoke body 1. The smoke in the smoke body 1 is discharged through the exhaust port 13, thus achieving ventilation of the smoke body 1. This process can also dehumidify the smoke body 1. The ventilation time is 30 minutes to 120 minutes (preferably 60 minutes, and the specific time can be set as needed). After the ventilation is completed, the first fumigation, the second fumigation and ventilation process is repeated until the fumigation is completed, with a total fumigation time of 96 hours.

[0074] S4. Food preservation; the process includes: Turn on the refrigeration unit 7 to keep the smoked bacon at the food storage temperature (such as 1~18℃) for about 7 days; After 7 days of storage, the cured meat is sterilized by fumigation. During the sterilization process, the heating smoke generator 2 and the smoke dispersing and cooling fan 3 work continuously or intermittently for about 30 minutes to sterilize the cured meat at 40~65℃. After sterilization for 30 minutes, the smoke generator 2 and the smoke dispersing and cooling fan 3 are turned off, and the smoke body 1 is ventilated in the same way as in S3. Repeat the aforementioned preservation, sterilization, and ventilation process until the food storage is completed. The end time of food storage is determined according to specific needs.

[0075] The above description is merely a detailed illustration of specific embodiments of the present invention and is not intended to limit the invention. Various substitutions, modifications, and improvements made by those skilled in the art without departing from the principles and scope of the present invention should be included within the protection scope of the present invention.

Claims

1. A smoking compound, characterized in that, The smoking material is in the form of a cake or column. It is made by making the smoking material into powder, mixing it with the binder, shaping it, and then freezing it.

2. The smoking material according to claim 1, characterized in that, The fumigation material is made of plant materials, which are woody plant materials and / or herbaceous plant materials, and the binder includes one or more of starch, gum arabic, carrageenan, and pectin.

3. The smoking material according to claim 1 or 2, characterized in that, The process of producing the smoking material by making it into powder from smoking materials, mixing it with binder, molding it, and then freezing it includes: The fumigant is pulverized into powder using a crusher and then mixed with binder to form a mixture. The mixture is filled into collagen casings using a sausage filling machine to form the sausage. After straightening the smoked sausage filled with the mixture into a straight line, place it in a refrigerator to freeze and set its shape; After the smoked sausage has been shaped, it is removed, cut into cakes or cylinders, and then frozen for storage.

4. A method for processing food ingredients, characterized in that, The food processing device is used, which includes a smoking body (1). The smoking body (1) is equipped with a heating smoke generator (2), a smoke dissipation fan (3), a temperature probe (4), and a smoking rack (9). The smoking body (1) is equipped with a cooler (7) for cooling the space inside the smoking body (1) and an exhaust port (13) for discharging the smoke in the smoking body (1). The smoking body (1) is also equipped with an air inlet pipe (6). One end of the air inlet pipe (6) is located in the smoking body (1), and the other end extends out of the smoking body (1) and is connected to an air exchange pump (8). The food processing method includes: S1. Marinating ingredients; After mixing and frying the salt and spices, let it cool to room temperature and apply it to the food to be smoked. Put the food into a vacuum bag and rub it to make it flavorful. Remove the air from the vacuum bag and press the food tightly. Then put it into the smoking body (1) or the refrigerator to marinate. S2. Dry the moisture; Take the marinated ingredients out of the vacuum bag and hang them in the smoke body (1) or in a cool indoor or outdoor place to dry the moisture. S3, Smoking of ingredients; Smoking of ingredients is carried out in a circulating manner in the smoke body (1); S4. Food preservation: Food is stored by circulating sterilization in the smoked body (1).

5. The food processing method according to claim 4, characterized in that, The process of circulating smoked ingredients in the smoke body (1) includes: Place the dried ingredients into the smoking body (1) and place them on the smoking rack (9) or hang them on the hook (10); Place the smoking material into the heated smoke generator (2), and cover the smoke body (101) with the smoke cover (1); The first smoking is carried out by intermittently or continuously producing smoke to smoke the food and keeping the temperature inside the smoke body (1) at the smoking temperature of the food. The smoking time is the first smoking time. During the first smoking time, the smoke dissipation fan (3) works to diffuse the smoke and heat of the smoke into the smoke body (1). To perform a second smoking process, the heating smoke generator (2) and the smoke dissipation fan (3) are stopped, and the food is smoked again using the smoke accumulated in the smoke body (1). The smoking time is the second smoking time. Start the air exchange pump (8), and use the air exchange pump (8) and the air inlet pipe (6) to introduce outside gas into the smoke body (1). The smoke in the smoke body (1) is discharged from the smoke body (1) through the exhaust hole (13) to exchange the air in the smoke body (1). Repeat the first smoking, second smoking, and ventilation process until the food is smoked.

6. The food processing method according to claim 4, characterized in that, The process of cyclic sterilization and storage of food ingredients in the smoked body (1) includes: The food is stored at the food storage temperature using a refrigerator (7) for a duration equal to the low-temperature storage time. After the low-temperature storage period ends, sterilize the food at the sterilization temperature. After sterilization, the fumigated body (1) was ventilated; Repeat the food preservation, sterilization, and ventilation process until the food storage is complete.

7. The food processing method according to claim 6, characterized in that, The food processing device also includes a heater (11), which is disposed inside the smoke body (1).

8. The food processing method according to claim 7, characterized in that, The food ingredients are sterilized by heating or fumigation.

9. The food processing method according to any one of claims 4 to 8, characterized in that, The heated smoke generator (2) includes an electric heating coil (201), with a wiring body (202) on the outside of the electric heating coil (201). The electric heating coil (201) is cylindrical, and a support member (204) for supporting the smoking material is detachably provided at the second end of the electric heating coil (201). The smoking material is placed inside the electric heating coil (201).

10. The food processing method according to claim 9, characterized in that, The electric heating coil (201) is coaxially provided with a material cylinder (203), the smoking material is placed in the material cylinder (203), the material cylinder (203) is cylindrical, the first end of the material cylinder (203) is open, and the support member (204) is detachably provided at the second end of the material cylinder (203).

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