Smoked furnace
Auther：1505
Pubdate：2019-12-28 03:43:23
The fumigation stove is one of the essential equipment in the production process of meat products curing, drying and coloring. The host and the interlayer of frame are filled with high temperature resistant materials at one time, which can enhance the heat preservation effect and effectively save energy. It has the functions of cooking, drying, baking, fuming and ventilating. After more than ten years of development and production, according to customer requirements and market feedback information, the product has been added more reasonable and effective improvement, so that its heating speed, smoke effect evenly coloring, more good-looking.
The structure of the fumigation furnace: it is composed of fumigation room, smoke generator, air supply, air exhaust system, cleaning system, etc. The fumigation furnace is divided into semi-automatic, full-automatic and automatic cleaning functions. The fumigation stove is the key equipment for processing raw meat into mature food products. It can steam and smoke all kinds of sausage, chicken, ham sausage, duck, dried sausage, goose, sausage, meat stick and mutton string, etc. The use of this machine can ensure the quality of products.
There are many different names for smoke stoves. According to the habits of different places, smoked materials, smoked products, people are also different. Different areas have fuming machine, baking oven, fuming equipment and other different names. Fuming with different materials have sugar fumigation furnace, fruit wood stove. Smoked products of the different bean oven, bacon oven, sausage oven, duck oven called.
Specific method of use:
1. Mixing method is suitable for liquid liquid food varieties, such as old vinegar, smoked vinegar, smoked soy sauce, seasoning, beverage, soup and so on. The specific method is: the quantitative smoked flavor into the liquid food, slightly stir can be smoked. The fermented grains craft of fumigating vinegar and aged vinegar and soy sauce could be removed for 4 ~ 5 days.
2. The mixing method is applicable to minced food varieties, such as sausage, veena sausage, frankfurter sausage, Lola sausage, fish sausage, sausage sausage, compressed ham, round ham, canned ham luncheon meat, canned sausage and so on. Specific method: the quantitative smoke fragrance after water dilution into the meat again, after mixing can be mixed evenly. And then make the finished product according to the process.
3. The dipping method is applicable to block food varieties, such as bacon, smoked fish, roast chicken, roast goose and so on. The specific method is: the quantitative smoked fragrance and other spices match into flavor impregnation liquid, and then processed meat, fish, chicken, duck, goose immersed in it. After a certain period of immersion, that is, fumigation is completed, and then according to the process to make the final product.
4. The method is applicable to smoked canned food varieties, such as smoked knife fish in oil, smoked albacore tuna in oil, smoked cod in oil, smoked octopus in oil, smoked sardines in oil, smoked oyster in oil, smoked rabbit in oil, smoked chicken in oil, smoked quail in oil. Specific method: the quantitative smoke aroma material into the can, and then the process of sealing sterilization, through heat sterilization can make the smoke aroma itself distributed evenly, this method for canned food smoke flavor is the most appropriate, but for the canned solid color, texture, still according to the original process to ensure.
5. The application method is applicable to block food varieties, such as bacon, smoked fish, roast chicken, roast duck, roast goose and so on. Specific method is: material of quantitative smoke fume perfume USES rinse son besmear to go up food, but because block shape is big, dip is slow, because this should divide second besmear rinse to had better, after besmear rinse when fuming perfume is finished, press processing craft to make finished product again.
6. Sprinkling, spray method is applicable to small pieces of food varieties, such as smoked beans, smoked tofu block, Fried tofu block, baked fish slices. Specific method is: will quantitative fume perfume material USES spray, gush cloth or use kitchen brush to dunk asperse to go up in food, although this kind of food piece shape is small easy dip, but to make fume taste even, requirement edge is dunk asperse the edge turns, after finishing to spray fume perfume material, press craft to make again finished product.
7. Injections is suitable for large pieces of food varieties: such as ham, boneless ham, pork ham ham, ham, pork belly meat, shoulder meat ham ham, bacon, bacon, bacon, pork bacon, shoulder meat meat meat, bacon, bacon, cubits the trunk of this kind of food because of the big block, a hard, thus smoked spices in a short period of time in the food not easily, so use injections as well. Will be quantitative smoked aroma into a large piece of meat with a syringe, and the requirements of each department to be injected, but also requires the injection side rubbing, so that the distribution of smoked aroma uniform, when the smoked aroma injection is completed, and then according to the process into finished products
The fumigation stove is widely used in food industry. Especially in sausage and other meat industry, the main use of smoke furnace is the meat has a smoky taste.
