УСТАНОВКА ДЛЯ ПОЛУЧЕНИЯ КОПЧЕНЫХ МЯСО-РАСТИТЕЛЬНЫХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ ТРАДИЦИОННОЙ ДЫМОВОЗДУШНОЙ СМЕСИ И С ВНУТРЕННЕЙ ПОДАЧЕЙ ПРЯНО-КОПТИЛЬНЫХ АРОМАТИЗАТОРОВ
Шахов Сергей Васильевич (RU),Шубкин Сергей Юрьевич (RU),Сухарев Игорь Николаевич (RU),Шаршов Валерий Владимирович (RU)
申请号：
RU2015148767/13
公开号：
RU00160897U1
申请日:
2015.11.13
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
ESSAYThe invention relates to the food industry, in particular to the field of preparing food products by means of heat treatment and can be used advantageously for the preparation of all kinds of meat, sausage, sausage, mushrooms, bread with smoking.An object of the utility model is to provide a plant for obtaining smoked meat and vegetable products using the traditional smoke-air mixture and with an internal feed spicy smokehouses flavors, allowing to increase the quality parameters of the finished product, to increase the shelf life by supplying pressurized spicy smokehouses flavorings in the form of steam purified from carcinogenic components directly into the product and thus passing through the pores of the feedstock and feed pressurized trad onnoy smoke-air mixture outside, which enhances the quality of the finished product at the outlet of its taste and organoleptic properties.The technical problem of the utility model is achieved in that the apparatus for obtaining smoked meat and vegetable products using the traditional smoke-air mixture and with an internal feed spicy smokehouses flavorings containing chimney with a flap, smoking chamber with a heating element and louvers for distributing smoke-air mixture, smoke generator, thermoregulator, new is the fact that the smoking chamber disposed hollow perforated pipe conduit connected with evaporative tank intended for the direct a smokehouse flavors.The proposed device for obtaining smoked meat and vegetable products using the traditional smoke-air mixture and with an internal feed spicy flavoring smoking allows:- improve the quality of food preparation- to increase the duration of storage of finished products- to ensure a uniform distribution throughout the smoke substances thicker product- to increase the deposition rate of smoking flavorings- saturate the smoke flavor product throughout its volume- improve the organoleptic properties of the finished product- to intensify the process of smoking foods- reduc
