Smoke oven

1. Introduction:

Traditional process smoked food, containing 3,4-benzopyrene and other carcinogenic substances, serious harm to the health of consumers, has been repeatedly warned by food experts, the reform of the old smoking process is imperative. Smoked flavor with natural plants as raw materials, dry distillation, purification and refined, has a good anti-corrosion effect, mainly used in the production of a variety of smoked flavor meat products, fish, bean products, soy sauce, vinegar and seasonings.

The use of smoked flavor liquor to smoke food is a widely used method in the world's smoked food industry, and it is regarded as a promising spice in the smoking industry. The outstanding advantages of liquid smoking method are: it does not contain 3,4-benzopyrene carcinogens, and the smoked food is safe and reliable; it can greatly reduce the investment of traditional methods in plant and equipment; it can realize mechanization, electrification, and continuous Chemical production operations greatly improve production efficiency; its production process is simple, easy to operate, short smoking time, low labor intensity and does not pollute the environment, and the product from the anti-corrosion, preservation, quality.

It can be seen that the liquid smoking method has high social and economic benefits. At present, about 90% of smoked food in the United States is processed by liquid smoking. The amount of smoked flavor is 10000 tons per year, and that in Japan is 700 tons per year. China is still in the stage of popularization and application, and the potential annual demand will reach 200 tons.

1. Main components and functions:

(1) by GC/MS detection, smoke flavor contains more than 400 kinds of chemical components, there are a variety of phenols, carbonyl compounds, organic acids and furan, ester, alcohol and so on. The main components of the smoked aroma are guaiacol, 4-methyl guaiacol, 2,6-dimethoxyphenol.

(2) In addition, furfural, 5-methyl furfural and acetyl furan provide a sweet flavor, and ester compounds provide a certain smoky aroma. The above-mentioned many chemical components work together to make the smoked aroma of the smoked aroma rich, pure, lasting, attractive, and has the effect of increasing appetite.

(3) Smoked color is also one of the important purposes of food smoking.

(4) Carbonyl compounds react with amino acids to form brown substances, and phenolic organic acids also have a synergistic effect on the formation of color. Phenols have a strong antioxidant and bactericidal effect; organic acids, carbonyl compounds and alcohols also have a certain bactericidal effect, these substances make the smoked flavor has a good preservative effect on food. The smoked flavor conforms to the industry standard QB1122-91 of the Ministry of Light Industry of the the People's Republic of China of China and the standard of smoked flavor promulgated by JECFA (Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and the World Health Organization) in 1988. This product does not contain 3,4-benzopyrene.

2. performance of smoked aroma material:

1, performance, the role of smoked flavor material for light yellow to brown liquid, with a strong smoke aroma, can replace the traditional smoking process, so that the smoked food industry to achieve mechanization, electrification, continuous production.

2, soluble soluble in water, so it can be deployed into a variety of concentrations and easily added to the food, can also be added directly without dilution.

3, permeability This product is easy to penetrate into the food, so some small pieces of food can be used to produce smoked food impregnation method.

4, hair color of the product is easy to oxidation discoloration, so with smoked flavor processing food with attractive color, thus causing people's appetite.

5, in addition to taste performance to remove mutton smell, fish smell, improve food quality.

6, crust This product can make the food crust, so that the surface of the meat products to form a layer of film, so that it can prevent the overflow of moisture and grease, thereby improving the texture of food.

7, anti-corrosion of this product has a bactericidal and antioxidant effect, can make smoked food to extend the storage period and shelf life, better than sodium benzoate, sorbic acid alcohol, effective use of the range of pH ≤ 10.

8. Safety This product has been tested by GC/MS instrument, and no harmful substances such as 3,4-benzopyrene have been detected. The test proves that it is non-toxic and harmless to human body and is a safe and hygienic food additive.

9, the use of the general amount of 0.05 to 0.3 or according to the residents taste habits appropriate increase or decrease the amount of addition, but can not use too much, so as not to affect the original taste of food.

Method of Use of Smoked Flavors The method of use of smoked fragrances is commonly referred to as liquid smoking, as opposed to traditional smoking methods.

3. specific method of use:

1. The mixing method is suitable for liquid fluid food varieties, such as mature vinegar, smoked vinegar, smoked soy sauce, condiments, beverages, soups, etc. The specific method is: a certain amount of smoked flavor into the liquid food, a little agitation can be smoked. The process of fumigating fermented grains for 4 to 5 days can be eliminated when preparing smoked vinegar and mature vinegar smoked soy sauce.

2, legally applicable to meat-like food varieties, such as sausage, Vienna sausage, frankfurt sausage, stay sausage, fish sausage, sausage sausage, compressed ham, ham, canned lunch meat, canned sausage, etc. Specific method: the quantitative smoked flavor material diluted by water and then poured into the meat, after mixing and stirring evenly. Then according to the process into a finished product.

3. The dipping method is suitable for block-shaped food varieties, such as bacon, smoked fish, roast chicken, roast goose, etc. The specific method is: a certain amount of smoked aroma and other spices are prepared into a spice impregnation liquid, and then the treated meat, fish, chicken, duck, goose, etc. are immersed in it. After a certain period of impregnation, that is, the liquid smoke is completed, and then according to the process into a finished product.

4. The placement method is suitable for smoked canned food varieties, such as oil-soaked smoked saury, oil-soaked smoked albacore tuna, oil-soaked smoked cod, oil-soaked smoked octopus, oil-soaked smoked sardines, etc. It can also be oil-soaked smoked oysters, oil-soaked smoked rabbit meat, oil-soaked smoked chicken, oil-soaked smoked quail, etc. Specific methods: a quantitative amount of smoked flavor into the cans have been filled, and then the process of sealing sterilization, through thermal sterilization can make smoked flavor on their own uniform distribution, this method for canned food smoked flavor is appropriate, but for the canned solid color, texture, etc., still to be guaranteed by the original process.

5. The smearing method is suitable for block-shaped food varieties, such as bacon, smoked fish, roast chicken, roast duck, roast goose, etc. The specific method is: a certain amount of smoked flavor is applied to the food with rinse, but due to the large block shape and slow dipping, it is better to apply and rinse it in batches. After the smoked flavor is applied and rinsed, the finished product is made according to the processing technology.

6, sprinkling, spray method is suitable for small pieces of food varieties, such as smoked beans, smoked tofu, fried tofu, grilled fish, etc. The specific method is: a certain amount of smoked flavor is sprayed on the food with spray, spray cloth or cooker broom. Although this kind of food is small and easy to impregnate, in order to make the smoked flavor uniform, it is required to turn while sprinkling. After spraying the smoked flavor, the finished product is made according to the process.

7. The injection method is applicable to large-sized food varieties: such as ham, bonless ham, fillet ham, shoulder ham, pork ham, belly ham square ham, bacon, bacon, fillet bacon, shoulder bacon, carcass bacon and elbow bacon. This kind of food is not easy to immerse into food in a short time due to its large size and hard texture, so the injection method is better. A certain amount of smoked flavor is injected into a large piece of meat with a syringe, and all departments are required to inject it. It is also required to rub it while injecting it to make the smoked flavor evenly distributed. After the smoked flavor is injected, the finished product is made according to the process.

Smoke stoves are widely used in the food industry. Especially in the sausage and other meat products industry, the use of smoke oven is mainly meat with smoke flavor.

4. commonly used methods of smoking:

1. We can distinguish according to the state of smoke. According to the state of smoke, we can divide it into wood fumigation method and liquid fumigation method. Liquid fumigation method does not need smoke generating device and directly injects smoke liquid into it.

2. According to the way of smoking, we can divide it into: indirect smoking type and direct smoking type. Direct smoking is a more traditional way, and the application practice is also relatively long. The indirect smoke producing room is completely separated from the smoking room.

3, we can also distinguish according to the temperature: cold, hot, temperature three smoking methods.

introduction of 5. smoke stove:

Smoke generator is one of the main components of the smoke furnace, the use of the smoke material is the daily wood, wood in the incomplete combustion of smoke. Smoke concentration, temperature, humidity will have an impact on the effect of smoking., But smoke contains some carcinogens: such as phenols, organic acids and other chemicals.

1. Smoke contains phenols, alcohols, organic acids, carbonyl compounds, hydrocarbons (benzopyrene in hydrocarbons has a strong carcinogenic effect).

2, the concentration of smoke, temperature, humidity, flow rate have an impact on the effect of smoking. Humidity is too low, the surface of the meat will quickly form a layer of "dry film", which is not conducive to the penetration of smoking ingredients.

6. smoke generation method:

Similar to the traditional smoke production method, when the burning material is not fully burned or half-burned, smoke will be produced. Usually, wood chips mixed with moisture are added to the electric burner to cause incomplete combustion to produce smoke.

2, friction smoke: a relatively old method, in ancient times began to drill wood to make fire, in the wood has not completely burned up, wood will be heated to produce smoke.

3. The principle of dynamic heating method is similar to that of wet thermal decomposition method, except that:

(1) The heating medium is air at 300~400 ℃, and the heating medium of the wet thermal decomposition method is a mixture of water vapor and air;

(2) sawdust relies on compressed air to drive into the reaction chamber; while the wet thermal decomposition method of sawdust relies on the transmission of the spiral transmission belt.

4. Sometimes the smoke concentration is not enough. The smoke generated by the smoke generator enters the pressurization zone under the action of the blower. The pressurization zone is equipped with a steam nozzle. The high-speed steam is mixed with the smoke. To achieve the purpose of pressurization and humidification. This is the more widely cited smoke enrichment method.

Structural features of 7. smoker:

1. The mechanism of the smoker is special and adopts the ash plate structure. The slag protects the grate. It is not possible to use the traditional gas stove drill to detect the height of the fire layer. The smoke rate adopts the reciprocating grate type slag removal method, which has the advantages of slag delivery and air permeability.

2, the safety of the smoke stove is relatively high, the use of large cross-section of the water-sealed explosion-proof tank, equipped with intelligent automation controller, can automatically control the water level, automatic induction alarm.

3. The operation control of the smoker is relatively simple, and the feeding, slag removal and air supply are controlled by centralized circuits. Single person can operate smoothly. And the use of direct combustion technology, with the change of furnace temperature, gas production can automatically change. Automatic furnace shutdown and gas shutdown. Restart is simple, at the expense of pipeline emptying and other complex operations.

4. The new smoke furnace cancels the steam seal structure of the fire detection hole, and does not need a water jacket to generate high-pressure steam, and the pressure of the water jacket of the furnace body becomes normal pressure. The blower can be started and stopped at any time, and the furnace temperature can be automatically controlled.

8. smoke furnace operating procedures:

1. Before starting the smoker, first check whether there are sundries inside the smoker body and the chassis of the smoker.

2. Turn on the power supply of the smoker after the inspection.

3. Click "Process Selection" to adjust and select the required process according to the smoking requirements and process flow of the product. At the same time, adjust the corresponding temperature and time. Generally, the drying temperature of the fumigant is set within 70 degrees, and the cooking temperature is less than 95 degrees Celsius. After the fumigant is set, click "Process Enable" and click "Monitoring Screen" on the fumigant ", after pressing" start ", the smoker equipment will work according to the set process parameters.

4. The steam pressure required for drying the smoker shall not be less than 0.3mpa; The pressure required for cooking in the smoker is low pressure, preferably not higher than 0.15mpa. If the pressure of the smoker is too high, the product will heat up rapidly, which is very likely to reduce the product quality. The adjustment of the steam pressure of the smoker is controlled by the valve in front of the solenoid valve of the smoker.

5. The Products temperature is induced by the temperature probe of the tip of the smoker, which is usually inserted into the inside of the product. The temperature in the smoker is induced by the round head temperature probe and can be placed inside the smoker body to droop naturally.

6. In case of emergency, press the "emergency stop" switch on the smoker panel immediately, and then open the smoker after troubleshooting.

7. After working every day, the smoker equipment shall be cleaned. When cleaning the smoker, the door of the smoker shall be closed and the cleaning valve of the smoker shall be opened (the "high pressure valve" and "fan high speed" in the "test run function" can be pressed at the same time to improve the internal temperature of the smoker body to improve the cleaning effect of the smoker); Cleaning inside the smoker body can be wiped with alkaline solvent. Zhucheng mingwei food machinery co.

8. After all the work is finished, check again whether there is any foreign matter in the smoke furnace and whether there is any open flame in the smoke furnace of the smoke furnace. After all the checks are completed and there is no problem, turn off the power supply, compressed gas, steam and tap water of the smoke furnace before leaving the site.

9. repair and maintenance:

1, carefully check the steam gas source, compressed air gas source and power supply is normal.

2. Check whether the smoke of the wood particle smoker is normal, whether there is open flame, and whether the wood particles are enough.

3. Check whether the whole machine has defects such as air leakage or smoke leakage.

Protect the electrical control system, especially the protection of the computer; do not let the water splash on the control box and the computer.

5. Clean the inside of the box in time after work, and clean the soot in the wood particle smoker.

6, check the steam pipeline at the same time, deal with the steam filter inspection and maintenance. In order to prevent impurities in the steam from blocking the filter screen, resulting in insufficient steam or steam impassability; or the stainless steel mesh slag generated in the filter affects the product.