Smoked duck smoking equipment

Abstract

The utility model discloses smoked duck smoking equipment. Comprising a drying box for drying duck meat and a smoking box for smoking the duck meat; a guide rail is arranged between the drying box and the smoking box, the duck meat hanging trolley is located on the guide rail and walks to enter and exit from the drying box and the smoking box, duck meat is dried through the smoking box, and after being dried, the duck meat hanging trolley drives the duck meat to enter the smoking box for smoking operation. The drying box and the smoking box are respectively of a cylinder structure and are respectively provided with a cylinder body, two guide rails are arranged at the lower end of the cylinder body, two semi-arc movable doors are arranged on the side surface of the cylinder body, and the movable doors are connected with the cylinder body through hinges. The smoked duck smoking equipment has remarkable beneficial effects in the aspects of drying and smoking effects, production efficiency, operation convenience, equipment maintenance, cost control and the like, provides an innovative, efficient and high-quality production solution for the smoked duck processing industry, and has wide market application prospects and economic values.

Description

Technical Field

[0001] This utility model relates to the field of smoking in duck meat processing, specifically to a smoking duck equipment. Background Technology

[0002] Traditional smoking techniques for duck have numerous shortcomings, severely impacting production efficiency, product quality, and operational convenience and safety. Current methods simply involve directly placing the cleaned duck meat into the smoking room for smoking, without pre-drying. This results in uneven moisture distribution within the duck meat, affecting the smoking process and leading to inconsistent taste and flavor. Furthermore, excessive moisture in certain areas can cause microbial growth during storage, shortening the product's shelf life. Therefore, the current smoking process needs improvement.

[0003] Furthermore, traditional methods largely rely on manual labor in the handling and transfer of duck meat, with workers manually transporting the meat to the smoking area. This method is labor-intensive, inefficient, and prone to causing collisions and damage to the duck meat during handling, affecting the product's appearance. Moreover, the instability of manual operation can lead to inconsistent starting times in the smoking process, further impacting product quality consistency.

[0004] Furthermore, existing smoked duck equipment is structurally rudimentary, lacking integration and systematic design. Drying and smoking equipment are often set up separately and independently, failing to form a continuous automated production line. This not only occupies a large amount of space but also results in poor coordination between various stages, increasing time and labor costs in the production process and making it difficult to meet the demands of the modern food processing industry for large-scale and standardized production.

[0005] In conclusion, in order to overcome the aforementioned problems in the traditional smoking process of smoked duck and improve the production efficiency, product quality, and ease and safety of operation, there is an urgent need for a new type of smoking equipment for smoked duck to adapt to the development trend of the modern food processing industry and meet the market demand for high-quality smoked duck products. Utility Model Content

[0006] Therefore, in order to overcome the above-mentioned shortcomings, this utility model provides a smoked duck smoking equipment. This smoked duck smoking equipment has significant beneficial effects in terms of drying and smoking effect, production efficiency, ease of operation, equipment maintenance and cost control. It provides an innovative, efficient and high-quality production solution for the smoked duck processing industry and has broad market application prospects and economic value.

[0007] This invention is implemented by constructing a duck smoking equipment, including a drying box for drying duck meat and a smoking box for smoking duck meat; a guide rail is arranged between the drying box and the smoking box, and a duck meat hanging trolley located on the guide rail to move in and out of the drying box and the smoking box is also included. The duck meat is dried through the smoking box, and after drying, the duck meat hanging trolley carries the duck meat into the smoking box for smoking.

[0008] According to the present invention, the drying box and the smoking box are both cylindrical structures, each having a cylindrical body. Two guide rails are arranged at the lower end of the cylindrical body, and two semi-circular movable doors are provided on the side of the cylindrical body. The movable doors are connected to the cylindrical body by hinges.

[0009] According to the present invention, a duck smoking equipment is provided, wherein the duck meat hanging trolley has multiple layers, on which duck meat is hung by hooks; rollers are provided below the duck meat hanging trolley.

[0010] According to the present invention, the rollers of the smoking duck equipment are electrically driven units.

[0011] The present invention has the following advantages: (1) Efficient drying and smoking process: The equipment integrates the drying box and the smoking box into one unit, and realizes the seamless connection between the two process links of duck meat through the guide rail and the duck meat hanging trolley. This integrated design greatly improves production efficiency and reduces manual handling and waiting time. It enables the processing of smoked duck to respond to market demand more quickly and improve the production capacity and economic benefits of enterprises. The independent design of the drying box and the smoking box ensures that the two processes can be carried out under their most suitable environmental conditions. In the drying box, the temperature, humidity and air circulation can be precisely controlled to ensure that the duck meat is dried evenly and quickly, laying a good foundation for subsequent smoking; while the smoking box can be optimized according to the characteristics of the smoking process, such as smoke concentration and smoking time, so as to ensure that the smoked duck obtains a unique and rich flavor and ideal color, and improves the stability and consistency of product quality. (2) High-quality drying and smoking effect: The drying box adopts a cylindrical structure, and its unique design is conducive to the uniform distribution of heat and the circulation of air, so that the duck meat is heated more evenly during the drying process, avoiding the problem of local over-drying or under-drying. It helps to ensure the consistency of the smoking effect, and can also extend the shelf life of smoked duck, and reduce the problem of microbial growth and spoilage caused by uneven moisture. The same cylindrical structure of the smoking box, combined with the carefully designed ventilation system and smoke generating device, can make the smoke evenly diffuse in the box and fully contact all parts of the duck meat. The multi-layer design of the duck meat hanging cart further increases the contact area between the duck meat and the smoke, and improves the smoking efficiency and effect. Smoked ducks smoked in this way have a more uniform and attractive color, and a more mellow and rich flavor, which can better meet consumers' needs for the taste and appearance of high-quality smoked duck products. (3) Convenient operation and maintenance: The semi-circular arc movable doors on the sides of the drying box and the smoking box are connected by hinges, which are convenient and quick to open and close, making it easy for operators to clean, maintain and repair the inside of the equipment, as well as to load and unload the duck meat. Compared with the traditional sealed door structure, this design greatly improves the convenience of operation, reduces equipment downtime, and improves production efficiency. The electric walking unit rollers under the duck meat hanging cart make the cart run smoothly, accurately and labor-savingly on the guide rail. Operators can easily achieve automatic reciprocation between the drying chamber and the smoking chamber through a simple control system, avoiding the collision and instability problems that may be caused by manually pushing the carriage, and also reducing the labor intensity of operators. Moreover, the design of the electric walking unit facilitates later maintenance and troubleshooting. Only regular inspection and maintenance of the motor and transmission components are required to ensure its long-term stable operation. (4) Space saving and implementation cost: The cylindrical structure of the drying chamber and the smoking chamber is compact. Compared with traditional square or irregularly shaped drying and smoking equipment, it occupies less space under the same production capacity.Meanwhile, the integrated design reduces connecting pipes and transmission devices between equipment, further saving space, which is a significant advantage for production enterprises with limited space. Due to increased production efficiency and reduced manual operation, enterprises can also achieve significant savings in labor costs and energy consumption. In summary, this smoked duck smoking equipment has significant benefits in terms of drying and smoking effects, production efficiency, ease of operation, equipment maintenance, and cost control, providing the smoked duck processing industry with an innovative, efficient, and high-quality production solution with broad market application prospects and economic value. Attached Figure Description

[0012] Figure 1 This is a top view schematic diagram of the device in this application;

[0013] Figure 2 This is a schematic diagram of the equipment used in this application during duck meat drying.

[0014] Figure 3 This is a schematic diagram of the equipment used in this application during the smoking of duck meat;

[0015] Figure 4 This is a schematic diagram of the cylindrical body in this application;

[0016] Figure 5 This is a schematic diagram of the duck meat hanging cart in this application. Detailed Implementation

[0017] The following will be combined with the appendix Figures 1-5 This utility model will be described in detail, and the technical solutions in the embodiments of this utility model will be clearly and completely described. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments. Based on the embodiments of this utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of this utility model.

[0018] This utility model provides a smoking duck smoking device, such as... Figures 1-5 As shown, it can be implemented in the following manner: including a drying box 1 for drying duck meat and a smoking box 2 for smoking duck meat; a guide rail 3 is arranged between the drying box 1 and the smoking box 2, and a duck meat hanging trolley 4 is also included, which moves on the guide rail 3 to enter and exit the drying box 1 and the smoking box 2. The duck meat is dried through the smoking box 2, and after drying, the duck meat is driven by the duck meat hanging trolley 4 into the smoking box 2 for smoking.

[0019] In the implementation of this application, the drying box 1 and the smoking box 2 are both cylindrical structures, each having a cylindrical body 5. Two guide rails 3 are arranged at the lower end of the cylindrical body 5, and the side of the cylindrical body 5 has two semi-circular arc-shaped movable doors 6, which are connected to the cylindrical body 5 by hinges.

[0020] In the implementation of this application, the duck meat hanging trolley 4 has multiple layers, on which duck meat is hung by hooks; rollers are provided below the duck meat hanging trolley 4.

[0021] In the implementation of this application, the roller can be an electric walking unit, which can be driven by remote control to walk on the track.

[0022] For the purposes of this application, the duck meat is dried before smoking. Drying before smoking has many advantages:

[0023] 1. Improve the smoking effect;

[0024] Better flavor absorption: The reduced surface moisture of dried duck meat allows flavor compounds (such as phenols, carbonyl compounds, and organic acids) in the smoke to adhere more easily to the surface during smoking. For example, phenols have a unique smoky aroma, and dried duck meat acts like a sponge, effectively absorbing these flavor components, resulting in a richer, more robust smoky flavor. Compared to undried duck meat, dried duck meat allows flavor compounds to penetrate deeper into the meat during smoking. The surface drying creates a porous structure, allowing smoke components to diffuse along these pores, ensuring the duck meat absorbs the smoky aroma from the outside in, resulting in a more even flavor distribution.

[0025] Uniform Color Development: The drying process helps duck meat develop a more even and appealing color during smoking. During smoking, carbonyl compounds (such as aldehydes and ketones) in the smoke react with the proteins and amino acids in the duck meat via the Maillard reaction. Dried duck meat has an appropriate surface moisture content, allowing for better control of the reaction rate and extent during the Maillard reaction. Undried duck meat has excessive surface moisture, which may lead to localized low temperatures in the early stages of smoking, resulting in uneven Maillard reaction and a mottled color. Dried duck meat allows the Maillard reaction to proceed more systematically during smoking, resulting in a uniform golden or brownish-yellow color on the surface, improving the product's appearance.

[0026] II. Extend shelf life;

[0027] Inhibiting Microbial Growth: Moisture in duck meat is a key factor in the growth and reproduction of microorganisms. The drying process reduces the moisture content of duck meat, lowering the water activity required for microbial growth (such as bacteria, molds, and yeasts). Generally, when water activity falls below a certain value, microbial growth and reproduction are inhibited. Through drying, the water activity of duck meat can be reduced to a range unfavorable to microbial growth, thereby reducing the damage to duck meat quality caused by microorganisms and extending its shelf life.

[0028] Reducing fat oxidation: The rate of fat oxidation in dried duck meat slows down. Duck meat contains a certain amount of fat, which is prone to oxidation in the presence of water, producing a rancid taste. The drying process reduces the moisture content of the duck meat, relatively decreasing the surface area of ​​fat in contact with oxygen, and also reducing the moisture factor that catalyzes fat oxidation. This helps preserve the flavor and nutrients of the duck meat, because fat oxidation not only leads to off-flavors but also destroys nutrients such as unsaturated fatty acids in the duck meat.

[0029] Third, it improves the taste and texture;

[0030] Improved texture: Drying alters the texture of duck meat, removing some moisture and resulting in a firmer consistency. After smoking, this firmness allows consumers to experience a richer, more intense meaty flavor while chewing. Undried duck meat may have a looser texture after smoking, while drying avoids this, giving the smoked duck meat a better chewiness and satisfying consumers' demands for a superior meat texture.

[0031] Uniform Texture: The drying process ensures a more even distribution of moisture within the duck meat, guaranteeing a consistent texture during smoking. Uneven moisture distribution can lead to localized overheating or drying during smoking, resulting in an uneven texture—some parts too hard, others too soft. Dried duck meat is heated evenly during smoking, achieving an ideal overall texture, such as crispy on the outside and tender on the inside, thus enhancing the dining experience.

[0032] The following is a detailed explanation of the specific implementation process of the patented equipment for smoking duck:

[0033] (I) Site Preparation and Equipment Foundation Construction: Select a well-ventilated, dry site that meets food processing hygiene standards to install the smoked duck smoking equipment. Level the site according to the overall dimensions and layout plan of the equipment, ensuring the ground level deviation is within the allowable range to guarantee the stability of the equipment after installation. At the selected site location, pour concrete foundations according to the weight and structural characteristics of the drying chamber 1 and smoking chamber 2. The depth and strength of the foundations must meet the load-bearing requirements of the equipment. Simultaneously, reserve the anchor bolt holes for connection to the equipment and the mounting grooves for the guide rails 3, ensuring the position and dimensional accuracy of the foundations meet the design requirements of the equipment installation drawings, laying the foundation for precise installation of the equipment.

[0034] Installation of the drying oven and fumigation box: First, hoist the cylindrical body 5 of the drying oven 1 to the pre-prepared foundation position. Adjust the position and height of the hoisting equipment to align the anchor bolt holes of the cylindrical body 5 with the pre-drilled holes on the foundation. Then, slowly lower the cylindrical body 5, pass the anchor bolts through the holes, and initially tighten the nuts to secure it, thus initially positioning the drying oven 1. Next, use a level to measure and adjust the levelness of the cylindrical body 5 of the drying oven 1. By adding or removing shims at the anchor bolts, ensure that the horizontal error of the cylindrical body 5 is controlled within a minimal range to guarantee the stability of the equipment during operation and the uniformity of the drying effect. During the leveling process, simultaneously check the verticality of the cylindrical body 5 to ensure it meets the installation requirements and prevent tilting. After completing the leveling adjustment of the drying oven 1, accurately install two guide rails 3 at the lower end of the cylindrical body 5 according to the equipment installation drawings. The installation of guide rail 3 must ensure its straightness and parallelism. Professional measuring tools should be used for inspection and adjustment to ensure that the spacing between guide rails 3 matches the roller spacing of duck meat hanging cart 4. In addition, the surface of guide rail 3 should be smooth and flat, without protrusions, dents or debris, to ensure that cart 4 can run smoothly and stably on guide rail 3.

[0035] The same method is used to install the smoking box 2. The cylindrical body 5 of the smoking box 2 is hoisted to the corresponding position and precisely positioned and leveled. Then the lower guide rail 3 is installed to ensure that the guide rail 3 between the smoking box 2 and the drying box 1 is on the same straight line and the connection is smooth without any height difference or misalignment, so that the duck meat hanging trolley 4 can smoothly move back and forth between the two boxes.

[0036] Installation and Adjustment of Movable Doors: Two semi-circular movable doors 6 are installed on the sides of the cylindrical bodies 5 of the drying chamber 1 and the fumigation chamber 2, respectively. The movable doors 6 are connected to the cylindrical bodies 5 via hinges, ensuring the hinges are securely and reliably installed. The movable doors 6 should be able to rotate freely around the hinge axis, opening and closing smoothly without obstruction. When closed, they should fit tightly against the cylindrical bodies 5, ensuring the airtightness of the chamber and preventing heat loss and smoke leakage. The sealing performance of the movable doors 6 is adjusted by installing suitable sealing strips on the edges of the movable doors 6. The position of the hinges and the tightness of the sealing strips are adjusted to achieve a good seal between the movable doors 6 and the cylindrical bodies 5. The airtightness of the chamber can be tested using a smoke test or a pressure test. For example, a certain concentration of smoke or a certain pressure of air is generated inside the chamber. Observe whether there is smoke leakage or pressure drop around the movable doors 6. If any leakage is found, adjust or repair the sealing strips or hinges promptly until the airtightness meets the equipment operating requirements.

[0037] Assembly and Installation of the Duck Meat Hanging Cart: Assemble all components of the duck meat hanging cart 4 according to design requirements, including the frame, multi-layer suspension frame, hooks, and rollers. During assembly, ensure that all components are securely and reliably connected, that the number and spacing of the suspension frame layers meet the process requirements for duck meat hanging, and that the hooks are evenly distributed and capable of supporting the weight of the duck meat without any risk of loosening, deformation, or detachment. Place the assembled duck meat hanging cart 4 on the guide rail 3 and check the fit between the rollers of the cart 4 and the guide rail 3, ensuring that the rollers can roll freely on the guide rail 3 without jamming, skewness, or jumping. If excessive friction or poor fit is found between the rollers and the guide rail 3, adjust, lubricate, or replace the rollers in time to ensure the smooth and flexible operation of the cart 4 on the guide rail 3. Wiring and debugging of the electric walking unit of the duck meat hanging cart 4: Connect the power cord of the electric walking unit to the control system of the equipment, and set the parameters such as the running speed, stroke, and start / stop position of the cart 4 according to the programming requirements of the control system. The electric walking function of the trolley 4 is tested by manually operating the control system to check whether the trolley 4 can accurately travel back and forth between the drying box 1 and the smoking box 2 according to the predetermined trajectory. If there is any abnormality, the circuit, motor or transmission components of the electric walking unit are checked for faults and corresponding repairs and adjustments are made.

[0038] Overall Equipment Commissioning and Trial Operation: After completing the installation and commissioning of drying chamber 1, smoking chamber 2, guide rail 3, and duck meat hanging trolley 4, a comprehensive inspection of the entire smoked duck equipment was conducted to ensure that all components were installed correctly, connections were secure and reliable, electrical wiring was normal, and all sensors, actuators, and controllers in the control system were in good working order and correctly wired, without any short circuits, open circuits, or poor contact. The drying system of drying chamber 1 was commissioned, with the heating and ventilation devices started. Temperature and humidity sensors were used to monitor temperature and humidity changes inside the chamber, and the heating power and ventilation volume were adjusted to ensure that drying chamber 1 could reach the preset drying temperature and humidity curves. This ensured that the duck meat was heated evenly during the drying process, and that the moisture content gradually decreased to a suitable range. Simultaneously, the high efficiency and stability of the drying process were guaranteed, avoiding abnormal situations such as excessively high or low temperatures or uncontrolled humidity. The smoking system of smoking chamber 2 was debugged. An appropriate amount of smoking material was added and ignited. The smoke generator and ventilation system were started, and the distribution and concentration changes of the smoke within the chamber were observed. By adjusting the power of the smoke generator and the ventilation volume, the smoke concentration within smoking chamber 2 was ensured to meet the process requirements for smoking duck, and the smoke was ensured to evenly diffuse throughout the chamber, fully contacting the duck meat on the hanging cart 4, guaranteeing the consistency and stability of the smoking effect. Simultaneously, the concentration of harmful gases generated during the smoking process was monitored to ensure that emissions met environmental standards. If necessary, appropriate exhaust gas purification devices were installed to treat the harmful gases.

[0039] During the trial run of the equipment, a certain quantity of duck meat was suspended from the hooks of the duck meat hanging trolley 4. The equipment control system was activated, causing the trolley 4 to carry the duck meat sequentially into the drying chamber 1 for drying, and then into the smoking chamber 2 for smoking. The complete smoking process was carried out according to the predetermined process parameters and time cycle. During the trial run, the operating status of the equipment was closely observed, including the working condition of each component, changes in temperature, humidity, and smoke concentration, as well as the drying and smoking effects of the duck meat. Various operating data and product quality indicators, such as the moisture content, color, flavor, and weight loss of the duck meat, were recorded to further optimize and adjust the performance and process parameters of the equipment.

[0040] Formal Production Operation and Maintenance: After a period of trial operation and optimization, once the equipment's performance indicators are stable and the smoking effect and product quality of the smoked duck meet the expected requirements, the formal production operation phase can begin. During formal production, strictly adhere to the established operating procedures and process parameters. Regularly maintain and service the equipment, including checking for loose connections, proper sealing, normal operation of the heating and smoking devices, aging or damage to electrical wiring, wear on guide rails 3 and rollers, and smooth opening and closing of the movable door 6. Promptly identify and resolve any equipment problems to ensure continuous and stable operation, providing a reliable guarantee for the processing and production of smoked duck, producing high-quality, consistently flavorful products to meet market demand.

[0041] Through the above implementation process, we can ensure the smooth installation, commissioning and operation of this smoked duck smoking equipment, give full play to its advantages in the field of smoked duck processing, improve the production efficiency and quality of smoked duck products, and promote the technological progress and development of the smoked duck processing industry.

[0042] The above description of the disclosed embodiments enables those skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A smoking duck equipment, characterized in that; It includes a drying box (1) for drying duck meat and a smoking box (2) for smoking duck meat; a guide rail (3) is arranged between the drying box (1) and the smoking box (2); it also includes a duck meat hanging trolley (4) that moves on the guide rail (3) to enter and exit the drying box (1) and the smoking box (2); the duck meat is dried through the smoking box (2); after drying, the duck meat is driven by the duck meat hanging trolley (4) into the smoking box (2) for smoking.

2. The smoking equipment for ducks according to claim 1, characterized in that; The drying box (1) and the smoking box (2) are both cylindrical structures, each having a cylindrical body (5). Two guide rails (3) are arranged at the lower end of the cylindrical body (5). The side of the cylindrical body (5) has two semi-circular movable doors (6), which are connected to the cylindrical body (5) by hinges.

3. The smoking equipment for ducks according to claim 1, characterized in that; The duck meat hanging cart (4) has multiple layers, on which duck meat is hung by hooks; rollers are provided below the duck meat hanging cart (4).

4. The smoking equipment for ducks according to claim 1, characterized in that... The rollers are electrically powered.

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