Sanitary and environmentally-friendly smoking apparatus used for producing smoked sausages

Abstract

The invention provides sanitary and environmentally-friendly smoking apparatus used for producing smoked sausages, and adapts to large-scale industrial production of smoked sausages. When being in use, the sanitary and environmentally-friendly smoking apparatus used for producing smoked sausages is simple and convenient in sausage hanging process, stable in overall structure, convenient to assemble, and capable of performing smoking on a plurality of sausages. Moreover, the smoking apparatus is capable of ensuring uniform smoking effect on the sausages; sausage-hanging racks are not liable tobe blown down by high wind; and eating of the sausages by birds and polluting of the sausages by flies are also avoided. The smoking apparatus used for producing smoked sausages is capable of performing smoking on a large amount of sausages in one time, so that, production efficiency is improved; smoke flow rate during the sausage smoking process can be raised so as to ensure sausage smoking efficiency; and a smoke production box is arranged, so that, the smoke production box is separated from a smoking box so as to prevent sausages from pollution by ash when combustible materials are being combusted for producing smoke. By performing purification on smoke, possibility of contamination on sausages by smoke is reduced, so that, taste of the sausages can be beneficially guaranteed; moreover,relatively good purification and environment protection effects are achieved by avoiding direct discharge of untreated smoke into the air. Thus, environmental pollution is reduced.

Description

technical field [0001] The invention relates to a sausage smoking device, in particular to a hygienic and environment-friendly smoked sausage smoking device, which belongs to the technical field of traditional Chinese food processing devices. Background technique [0002] Sausage is a kind of food that uses very ancient food production and meat preservation technology. Generally, animal meat is minced into strips and then filled into casings to make a long cylindrical tubular food. Chinese sausage has a long history. Sausage There are also many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Cantonese-style sausages are sweet, while Sichuan-style sausages are spicy. In the past, sausages were made every year before the New Year, but now sausages can be eaten at any time of the year. But eating homemade sausages during Chinese New Year has become a custom in many areas in the south, and it has been prese...

AI Technical Summary

Problems solved by technology

However, most of the current methods of making smoked sausages are relatively backward. Generally, during the smoking season, find an open space near the house to temporarily set up a simple smokehouse, and put the food you want to smoke in it and smoke it directly. The workshop-style smoking method , there is no guarantee of food flavor and taste, it cannot be scaled up and industrialized, and there are serious fire safety hazards, and the smoke is directly discharged into the air without treatment, causing serious pollution to the environment

[0004] With the improvement of people's living standards and the gradual expansion of the smoked sausage market, in order to expand the production of smoked sausages, industrial preparation equipment for smoked sausages has gradually appeared on the market, and the sausage smoking device is also required for smoked sausage equipment One of the devices, but the existing sausage smoking device has the disadvantages that the hanging process of smoked sausage is too cumbersome, the overall structure is unstable, and it is inconvenient to assemble.

In the prior art, most smoked sausage smoking devices have a simple design and structure, cannot smoke multiple pieces of smoked sausage at the same time, and the sausages are smoked unevenly, and there is no device for stabilizing the smoked sausage rack. , the sausage rack is easy to be hung by the strong wind, and the traditional smoked sausage rack does not have the function of rotation, so that the sausage cannot be smoked evenly, the smoke effect is poor, and the sausage is easily eaten by birds and polluted by flies.

[0005] On the whole, the smoked sausage smoking device in the prior art mainly has the following defects: First, the production methods of smoked sausage are mostly relatively backward, and generally during the smoking season, a simple smoker is temporarily set up in an open space near the house. Put the food you want to smoke in the room and smoke it directly. The workshop-style smoking method does not guarantee the flavor and taste of the food, and cannot be scaled up and industrialized. The sausage hanging process is too cumbersome, the overall structure is unstable, and it is inconvenient to assemble. Most smoked sausage smoking devices have a simple design and structure, and cannot smoke multiple smoked sausages at the same time, and the sausages are smoked unevenly. For the device of the sausage rack, if there is a sudden strong wind, the sausage rack is easy to be hung by the strong wind, and the existing smoked sausage rack does not have the function of rotation, so that the sausage cannot be evenly smoked, and the smoke effect is poor, and Sausages are easily gnawed by flying birds and polluted by flies; the third is that the sausage smoking device of the prior art has serious fire safety hazards, and the smog is directly discharged into the air without treatment, and the energy saving and environmental protection effect is poor, causing serious damage to the environment. Pollution, working around for a long time will also endanger personal safety; fourth, the health and taste of smoked sausages in the prior art are not guaranteed, lack standardized production methods, and lack devices to achieve efficient and reliable processing methods

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