59 results about "Smoked food" patented technology

An outdoor system for cooking and/or smoking food in which a smart phone, remote or other hand-held wireless device can be used to start the cooking and/or smoking unit. To allow the unit to he started remotely, or to permit one or more other operations to he remotely activated, the system first determines whether the hand-held device is within a predetermined geo-fence boundary distance of the cooking an or smoking unit and/or determines whether one or more other status criteria are met.

A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.

Embodiments are directed to smoking food in an outdoor grill using a customized smoking routine. In one scenario, an electronic controller of an outdoor grill receives an input to initiate smoke generation according to a specified smoke generation pattern, including: adding a specified amount of combustible pellets to a combustion area within the outdoor grill, such that the combustible pellets begin to burn, measuring a current internal temperature of the outdoor grill and, if below a threshold value, adding a specified amount of additional combustible pellets to the combustion area sufficient to raise the temperature to another threshold value, allowing the internal temperature to cool a temperature below the first threshold value and, upon determining that the temperature of the outdoor grill has cooled below the first specified threshold value, adding additional combustible pellets to the combustion area sufficient to raise the temperature to at least the second threshold value.

A barbeque smoking box includes a metal container that encloses woodchips. Within the mass of the woodchips is located a frangible liquid container that ruptures when subjected to the heat of a barbeque grill. The liquid then permeates and soaks the woodchips in the frangible container. As the barbeque grill continues to heat the soaked woodchips, smoke is generated and passes in an continuous control manner through a number of small openings formed in the external package so as to smoke food that is being prepared in the grill.

A food cooking apparatus is disclosed. The food cooking apparatus comprises a smoker with a smoker cabinet and an oven with an oven cabinet. The oven typically overlies the smoker. Both the smoker and oven have separate independently controlled heating elements. The walls of the cabinets of the smoker and the oven are adapted such that almost all or no gas passes from the underlying smoker to the overlying oven. This is achieved by having a solid wall between the interior of the oven separating it from the interior of the smoker.

Smoking food items in a cold environment is carried out by utilizing an atmospherically sealed housing, in which at least one food item is placed, and subjecting the atmospherically sealed housing to a vacuum. Subsequently, the vacuum is partially released to draw in smoke from at least one other container that is connected to the atmospherically sealed housing. As the smoke is being drawn in from the other container it is being infused into the food item. The food item(s) is then rotated in the partial vacuum for a specific, but variable, amount of time, depending on the food item and the degree of flavor desired. The cycle may be repeated until the desired flavor is achieved. Once the desired flavor is achieved, the vacuum is completely released and the food item is removed and either cooked or stored for consumption at a later time.

The invention relates to a method for making a flavor smoked food. The method sequentially comprises the steps: carrying out microwave treatment in vacuum; pickling; fumigating by smoke; cleaning; marinating; spraying materials; packaging; and sterilizing. The method specifically comprises the following steps: putting a food in a vacuum microwave oven to be pre-hydrated; then pickling the food in a pickling liquid; fumigating the food by smoke in a fumigating furnace; after cleaning soot on the surface of the food, marinating the food to be tasty; then spraying spices to the surface of the food; and packaging and sterilizing the food to obtain the flavor smoked food. The method provided by the invention is suitable for processing various flavor smoked foods and has the characteristics of being short in drying time, low in oil content, good in flavor, sanitary in product, long in expiration date and the like.

A food cooking apparatus is disclosed. The food cooking apparatus comprises a smoker with a smoker cabinet and an oven with an oven cabinet. The oven typically overlies the smoker. Both the smoker and oven have separate independently controlled heating elements. The walls of the cabinets of the smoker and the oven are adapted such that almost all or no gas passes from the underlying smoker to the overlying oven. This is achieved by having a solid wall between the interior of the oven separating it from the interior of the smoker.

Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber.

The present invention provides a multilayer tube for transferring a smoke-curing liquid to food, in which the tube has an innermost layer comprising a polyamide resin and a crosslinked polyvinylpyrrolidone; a packaged food product, in which the food product has been packaged in the multilayer tube for transferring a smoke-curing liquid to food; and a method for producing a smoked food using the multilayer tube for transferring a smoke-curing liquid to food.

The method for fortifying smoke scent of foods each containing a smoked food extraction essence and foods comprising smoked foods of livestock products such as meat, eggs and milk products comprises adding to smoked foods or the smoked food extraction essence a sulphur-containing compound selected from sulphur-containing amino acids, sulphur-containing peptides and sulphur-containing vitamins. Seasoning is obtained by mixing a vehicle with the smoke scent-fortified food obtained by adding the sulphur-containing compound to essence fraction extracted from the smoked food and pulverizing the product.

A negative draft inducing device for a smoker that induces a negative draft through an offset smoker. The negative draft is provided by means of a relatively small portable device which may readily be secured to the smoker when needed and readily released therefrom for storage when not in use. The device not only maintains a fire in the smoker, but also creates a negative flow of warm air through the smoker. The device includes a housing having an intake end and an output end. A fan inside the housing creates air flow from the intake end to the output rend. The housing attaches to a lower portion of the smoker, aligning with air registers. The air flow creates a negative draft across the smoker that maintains a fire in the lower portion and creates a uniform air flow over the smoked food and out the exhaust.

The invention discloses a fish processing product, in particular a smoked eel product. The product is an eel processing product produced by taking fresh eels as a raw material, using a flavoring to cure after the killing, and performing smoking and packaging. The most typical characteristic of the product which is different from other smoked food is that the moisture content is high, the moisture content of a smoked raw eel frozen product is more than or equal to 50 percent, and the moisture content of a smoked cooked eel product is more than or equal to 45 percent, so the disadvantages of fat overflow and excessive weight loss of the eels caused by smoking dehydration can be overcome, the quality of products can be improved, and even the risk of overhigh production cost caused by weight loss can also be reduced.

The invention discloses a liquid smoke atomization device based on smoked food processing, and relates to the technical field of smoked food processing. The liquid smoke atomization device comprises acarrier vehicle, an atomization unit is fixedly installed at the position, close to one side of an exhaust fan, of the upper surface of the carrier vehicle, an outlet of a conveying pump is fixedly connected with an inlet of the atomization unit through a conveying pipe I, and a driving motor is fixedly installed at the position, close to one side of the atomization unit, of the upper surface ofthe carrier vehicle. The invention further discloses an atomization method of the liquid smoke atomization device based on smoked food processing. The atomization method comprises the steps of liquidsmoke adding, conveying starting, scattered atomization and suction conveying. According to the liquid smoke atomization device, the mode of heating atomization adopted by traditional smoked materialsis abandoned, the mode of centrifugal atomization is used for performing atomization processing on liquid smoke, the centrifugal atomization can be completed only by providing the environment for colliding centrifuge, compared with heating atomization, more energy conservation and environment protection are achieved, formed atomized liquid particles are small, and the atomization quality is high.

The invention discloses a smoking oven for processing of prepared foods of beef and mutton. The smoking oven comprises an oven body, wherein a heating tank is fixedly connected to the outer wall of one side of the oven body through bolts; an electric heating pipe and a PT100 temperature sensor are mounted on the inner wall on one side of the heating tank; the electric heating pipe is located on one side of the PT100 temperature sensor; an S-shaped pipe is mounted at a position on one side close to the electric heating pipe, in the heating tank; and a second smoke pipe is fixedly connected to one end of the S-shaped pipe through a flange. According to the smoking oven disclosed by the invention, smoke in the S-shaped pipe is heated to the required temperature, so that on one hand, surfacesof the foods are convenient to soften, the situation that smoking components infiltrate the surfaces of the foods is facilitated, the quality of the smoked foods is improved, and the situation that inner parts of the foods can be in contact with the smoking components is guaranteed; and on the other hand, particulate matter and impurities in the smoke are removed by a cyclone separator, so that the problem that during smoking, the foods are polluted, and the food safety quality is influenced is solved, and the clean degree of the foods is increased.

Embodiments of an outdoor cooking station having a main body with a pellet feeding system integrated with the cooking station for feeding heated smoke to a cooking chamber. The pellet feeding system utilizes a paddle wheel for feeding pellets to be burned and generating heated smoke. The heated smoke moves through a ducting system that is adjustable for distributing smoke to the cooking chamber.

A device for rapidly smoking food that is portable and adapted to accept and contain smoke from a smoke source. The smoking device has a housing with an internal chamber with a rack adapted to hold a food, such as one or more of a portion of solid food and a liquid such as a beverage. The device has a plurality of apertures that are sealable by a cover to contain smoke or other vapor within the device in order to infuse the food therewithin.

Implementations of a vertical smoker and cooker for food are provided. In some implementations, the vertical smoker and cooker may be configured to cook and smoke food using charcoal briquettes and wood chips while maintaining a constant cooking temperature within the cooking chamber. In some implementations, the vertical smoker and cooker may be configured to protect the contents of the cooking chamber from direct exposure to the radiant heat coming from the fire box and prevent meat drippings from falling into the fire box. In some implementations, the vertical smoker and cooker may comprise a housing having an interior cooking chamber accessible through a first door, and a fire box chamber accessible through a second door, and an array of drip guides positioned between the cooking chamber and the fire box chamber.

Smoking device includes smoking chamber, smoke generating chamber, smoking heater, communication path, and fan. Smoking chamber houses raw material of a smoked food product. Smoke generating chamber is disposed below smoking chamber. Smoking heater generates smoke in smoke generating chamber by heating smoking material housed in smoke generating chamber. Communication path communicates smoking chamber with smoke generating chamber. Cooling fan cools smoke passing through communication path. According to the present aspect, a desired smoked product can be manufactured by using a sufficient amount of smoke at any smoking temperature.