摘要:
1,137,637. Producing smoking fluids. G. FESSMAN. 22 Dec., 1965 [23 Dec., 1964; 18 Feb., 1965; 6 April, 1965; 16 June, 1965; 10 Dec., 1965], No. 54331/65. Heading A5G. Apparatus for producing a food smoking fluid, by treating sawdust with superheated steam at at least 180‹C., comprises a trough 1 along which passes sawdust (fed from the hopper 2) whilst contacting superheated steam from the superheater 6, which steam reaches the sawdust through the perforated base of the trough 4 and which base may be a wire screen. The sawdust is moved along the trough by a vibrator 11 or a screw feed 35 (Fig. 2, not shown). The superheater comprises a housing 22 into which steam from the evaporator 27 passes via the vent 28 at a controlled rate and is heated by the heater 21 before passing out at the top. Spent sawdust falls into the hopper 15 having passed along the trough.
摘要:
A smoke producer comprising a smoke box, having a smoke outlet at its upper regions, a grate within the smoke box and a rake mechanism capable of being reciprocated to rake fuel, such as sawdust or peat, burning on the grate. The producer includes a feed hopper and fuel dispensing means by which fuel is fed to the grate in a controlled manner and the air supply to the smoke box is controlled to obtain optimum smoke production.
摘要:
The present invention relates to cooking and smoking apparatus of the general type which includes a substantially closed housing having an access door, means for supporting food materials such as meat and the like to be cooked and smoked within the housing and means for generating heat and smoke within the housing. By the present invention, a horizontal shaft is provided journaled within the housing having a pair of vertically positioned circular plates concentrically attached thereto. A plurality of perforated shelf members for supporting food materials to be cooked and smoked are positioned horizontally between the plates having the ends thereof rotatably attached to the plates at equidistant points around the peripheries thereof so that upon rotation of the shaft, the shelf members remain positioned horizontally and successively pass one above the other between an upper portion of the housing and a lower portion of the housing. Means for rotating the shaft are attached to the shaft and to the housing.
摘要:
Meat processing apparatus including an elongate enclosure having an inlet end and outlet end with a plurality of treatment zones defined therein. A plurality of walking beam conveyors are mounted in the enclosure and extend from the inlet to the outlet end and are movable between a retracted position in the direction of the inlet and an extended position in the direction of the outlet. Lifting means are located in each treatment zone for lifting meat and similar products from the conveyors prior to a retraction movement of the conveyors, and to subsequently return the products onto the conveyor prior to an extension movement of the conveyors to cause the products to advance toward the outlet end and to control the time required to advance the products through each treatment zone. A plurality of transverse partitions define the end walls of the treatment zones, and an opening in each of the partitions permits movement of products into and out of the treatment zones by the walking beam conveyors. A door is mounted on each partition for movement between opened and closed positions with respect to the opening. The partitions are formed with slots for slidably receiving the walking beam conveyors and permitting the reciprocation of the walking beam conveyors in any position of the doors.
摘要:
Apparatus for applying liquid surface treating materials to a linked string of sausages in a continuous cellulose casing immediately after stuffing and linking and before any other processing occurs. As the linked string of sausages moves in a predetermined path it is subjected to a spray consisting of a liquid surface treating material, the liquid being delivered under pressure to a spray head from a supply tank by a pump in substantial excess of the quantity required for surface treatment, and the excess liquid being returned to the tank.
摘要:
WHEN ENOUGH LIQUID SMOKE IS USED IN THE MANUFACTURE OF WEINERS AND SMOKY LINKS TO FACILITATE MACHINE PEELING OF SKINS, AN UNDESIRABLE FLAVOR AND BROWN COLOR TENDS TO BE IMPARTED TO THE SAUSAGE. ADDITION OF MONO AND/OR DI-SACCHARIDES IN AN AMOUNT BETWEEN 15% AND 40% TO THE LIQUID SMOKE ELIMINATES THIS PROBLEM.
摘要:
Apparatus for rapidly imparting a smokey flavor to a quantity of comestible products by moving a stream of said products through a smoke chamber wherein said products are exposed to nebulized liquid smoke.
摘要:
A food product comprised of solid pieces of meat and/or vegetables intimately mixed within a liquid phase gravy or sauce is made microbiologically stable at nonrefrigerated storage conditions by infusing both the solids phase and surrounding aqueous liquid phase with stabilizing solutes to the extent of reducing the water activity of the solids phase to a level ranging from about 0.6 to about 0.9 and formulating the liquid phase with stabilizing solutes such that the water activity of the liquid phase differs from the water activity of the solids phase by less than 0.1.
摘要:
A method of providing a low carcinogen content smoke aerosol for use in the smoking of food products. The removal of carcinogens from natural hardwood smoke is effected by cycloning conventionally generated smoke to remove a substantial portion of the particulate phase thereof and/or by regenerating a condensed natural hardwood smoke in the presence of heat. Products may be smoked in the conventional manner or by application of a condensed liquid smoke to a product by dipping, spraying or mixing the condensed liquid smoke into the product as an ingredient thereof. The process also provides the advantages of increasing the cleanliness of a smoke generating operation, reducing the fire hazard thereof and providing a smoking process that can be closely controlled thereby enhancing reproducibility.