Federalnoe gosudarstvennoe byudzhetnoe obrazovatelnoe uchrezhdenie vysshego obrazovaniya "Voronezhskij gosudarstvennyj universitet inzhenernykh tekhnologij" (FGBOU VO "VGUIT").
发明人:
Shakhov Sergej Vasilevich,Шахов Сергей Васильевич,Shubkin Sergej Yurevich,Шубкин Сергей Юрьевич,Sukharev Igor Nikolaevich,Сухарев Игорь Николаевич
申请号：
RU2016120678
公开号：
RU0002643240C2
申请日:
2016.05.26
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method includes smoking a muscovy duck using the excessive pressure and with the external supply of a mixture consisting of vapours of spicy-smoke flavourings and traditional smoke-air components. The meat product is heated in a smoking chamber at the atmospheric pressure to the temperature of 120-180°C for 40 minutes in order to remove free moisture, then the damper is shut to increase the pressure inside the smoking chamber due to supplying under pressure the mixture consisting of vapours of spicy-smoking flavourings and traditional smoke-air components supplied to the smoking chamber at high speed, increasing the pressure Inside it to 198 kPa, which ensures improving the quality of the finished product at the output. Smoking lasts for 20 minutes. The plant comprises a smoking chamber mounted on legs, with a door, in which an inspection window is mounted, a heating element located inside the chamber is able to regulate the temperature by means of a thermostat located on top of the chamber, next to which a pressure gauge, a pressure relief valve, and a control panel are located. Behind the smoking chamber, there is an outlet pipe with a damper and a fan to remove condensate and the spent smoking mixture, the chamber, by means of a pipeline with iron shutters used to distribute the mixture supplied to the chamber, is connected with an injector nozzle, an ejector and a mixing chamber, which, in turn, connects an evaporation tank and a smoke generator.EFFECT: improving the quality of the finished product at the output by its taste and organoleptic indices.2 cl, 1 dwg,1 tblИзобретение относится к пищевой промышленности, в частности к области приготовления пищевых продуктов путем их тепловой обработки, и может использоваться преимущественно для приготовления всех видов мяса, сосисок, сарделек с применением копчения. Способ включает копчение мускусной утки с применением избыточного давления и с внешней подачей смеси, состоящей из паров
