Household smoker |
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IPC classes for russian patent Household smoker (RU 2340198):
    
 Method of manufacturing hot smoked fish / 2335909
Method implies raw stock preparation and salting. After salting fish is cured in salt solution of milk whey with addition of smoking preparation and dry chitin or chitozan. Then fish is treated with smoking fluid, dried and cooked.
 Compact device for smoking food products / 2335908
Device for smoking food products comprises a housing and a tray for food products. The housing is made out of thin-walled heat resistant material and is presented in the form of a box hermetically sealed on the three sides and with inner chamber. The tray is made in the form of a flexible heat resistant sheet with through holes. Its dimensions are smaller than those of the inner chamber. Open side of the box can be hermetically closed after smoking material and the tray with a prepared for smoking product are placed inside the chamber.
 Smoke-cured fish production line / 2328856
Production line includes the feeding bin, pool for defrosting, the salting device, the drying device and the inspection conveyor. The line contains three-sectional mechanism where the fish drying, boiling, hot smoking and cooling are carried out. In the lower part of the device's first section, the steam dispenser connected with the steam generator of the superheated steam for the fish drying and boiling, is installed. The second device section is assigned for smoke-cured fish with the smoke and supplied with the wood batching device, mixing machine, smoke tender unit and a fan. The air from the third section, which is assigned for cooling the smoked fish, is supplied to the smoke tender unit.
Production method of mashed apple concentrate / 2328124
Production method of mashed apple concentrate includes washing and examining of the fruit, removal of 40% juice from apples, boiling of fruit during 6...15 min at the temperature 90...96°C, two stages grating: at first through the hole 1.0...1.5 mm diameter, then through the sieve with 0.5...0.8 mm diameter of extruder holes. Received flesh after juice removing is predried till humidity of 45% with the help of pressure decrease and evaporation of created steams. In predried mashed apples one adds 70% sugar syrup in quantity of 30% to mashed apples mass and 0.1% sodium benzoate to mashed apples mass. Then received mixture is agitated and heated at the temperature 85...90°C with pressure 8500 Pa till receiving of mashed concentrated with humidity 40%. Then received mashed apples are sterilised with heating it till the temperature 95...97°C and packed in tare.
 Method of smoking liquid preparation / 2327355
Wood is heated in water in closed volume up to temperature of 250°C and pressure that corresponds to this temperature. Then liquid temperature is reduced down to initial water temperature by means of four-stage reduction of pressure in closed volume and equalising of liquid temperature in every stage accordingly with pressure of this stage. At the first stage pressure is reduced down from 4.01-106 to 2.01-106Pa, at the second - from 2.01-106 to 1.01-106 Pa, at the third - from 1.01-106 to 5.01-105 Pa, at the fourth - from 5.01-105 to 1.01-105 Pa. After liquid temperature has been balanced, liquid is maintained in interval of its temperature reduction by 3-5°C. Then liquid is drafted.
 Device for foodstuffs smoking / 2326541
Invention concerns a universal remedy intended for preparation of various foods by heat processing with hot smoking in the open air and in in-house conditions. Device for foods smoking is a package made from flexible, high-deformable material. The package has three branches located one above another. The top branch, is limited by the top external wall and the first intermediate punched wall. In this branch the timber-based material is located. The medium branch is formed by two internal intermediate walls and intended for accommodation of processed foods. The bottom branch is formed by the bottom external wall and the second intermediate wall on which periphery punching is executed. To this brunch flows down the surpluse of a liquid exuded while heat processing of the product which is located in the medium branch.
 Method for preparing of hot smoked fish / 2320180
Method involves three-staged fish processing: slightly drying fish with hot air, cooking-through fish with steam and smoking with smoke-air mixture during 30-110 min, with processes for slight drying and cooking of prepared fish being provided using overheated steam having temperature of 383-443 K and flow speed of 0.1-0.5 m/s during 25-45 min; performing smoking procedure using smoke having temperature of 373-403 K until temperature within fish trunk is 346-348 K; cooling ready fish with air, which is thereafter directed into smoke generator. Smoke is produced by burning mixture of sawdust and chips of bark-free beech, linden, alder, oak, nut-tree, and birch used in proportion of 20:20:25:15:10:10 and having moisture content below 20%.
 Method for automatic controlling of process for cold smoking of food products in electrostatic field / 2320179
Method involves processing food product with smoke; measuring and adjusting smoke-and-air mixture flow rate, sawdust and air ratio in smoke generator; measuring temperature and moisture content of smoke-and-air mixture in smoking chamber and its concentration at smoking chamber inlet and outlet ends; determining current value of smoking substances settled on product during smoking procedure on the basis of current values of smoke-and-air mixture concentration at inlet and outlet ends of smoking chamber and flow rate of smoke-and-air mixture; stopping smoking process when amount of settled substances reaches predetermined value.
Method for producing of slightly smoked fish / 2319386
Method involves providing cycled slight drying until moisture content of salted semi-finished product is no more than 65-66%; feeding dispersed smoke-flavoring preparation having temperature of 35-40 C into chamber having temperature of 30-35 C, with dispersion and slight drying processes being alternated in succession.
 Apparatus for hot smoking of fish / 2313945
Apparatus has tunnel chamber with parallel guides disposed therein, product charging and discharge doors, and heat-carrier feeding and discharge branch pipes. Tunnel chamber consists of three inclined boxes interconnected with one another. On side walls of boxes there are parallel guides along which carts with netted bottom are positioned for movement. Heated air is fed into upper box, steam is supplied into intermediate box, and smoke is supplied into lower box. Unloading chambers are positioned at box junction sites. Guides positioned in unloading chambers are made detachable relative to guides within boxes and are designed for performing vibrating motion owing to rotation around their axes. Chute with curved surface serves to hold cart during lowering thereof. Retainers mounted at outlets of boxes, on ends of guides are designed for adjustable unloading of carts.
 Method for production of fermented meet products / 2250618
Method for production of fermented meet products, such as uncooked smoked or uncooked jerky sausage from damaged meet raw materials includes introducing into additive composition carbohydrates followed by pumping and charging into desiccator under starting treatment conditions: namely: collapse for 24 h at temperature of 13°±1°C, air moisture of 92±3 %, air velocity of 0.01±0.1 m/s. Once the initial thermal parameters in desiccator have been reached, followed drying for 10 days is carried out at varying temperature from 12°C to 25°C. To calculate current temperature values for drying regime during the first 10 days data on pH alteration of sausage from standard raw material versus time, which are taken for basic reference standard, are digitized into computer; pH value of sausage from damaged raw materials is measured each 30 min for 3 h; obtained data also are digitized into computer and discrepancy of measured pH values from standard ones are compared. In accordance to results drying temperature is calculated by mathematical simulation methods. Then calculated temperature is set in desiccator. After 3 days of drying sausage pH value is measured every day, microbiological analysis is carried out, and current population value of valuable microflora Ni in sausage is determined, with the proviso, that pHi - pHi+1 <= pHi - pHi+2, wherein pHi is current pH value; pHi+1 is pH value after 1 day, and pHi+2 is pH value after 2 days. Further maximum permissible population of valuable microflora Nmax is calculated in accordance with equation: Ni/Nmax = 0.5-0.7 and by mathematical simulation methods drying completion time is determined.
 Method for evaluating of smoke quality / 2251275
Method involves determining weight concentration of dispersion phase and weight concentrations of phenols contained therein on conversion to guaiacol, acids on conversion to acetic acid, and carbonyl compounds on conversion to furfurol; calculating saturation coefficient of this components by dividing total of their weight concentrations by weight concentration of smoke dispersion phase. Smoke is considered as high-quality smoke when saturation coefficient is at least 0.5.
 Method for smoking of food products / 2260282
Method involves feeding smoke-and-air mixture into chamber with the use of at least one gas-stream converter; feeding smoke-and-air mixture through converter into chamber volume in acoustic vibrations running wave mode, said vibrations being created by converting smoke-and-air mixture flow energy into elastic vibrations and accompanying circulation flows of smoke-and-air mixture.
 Method for aromatizing of vegetable oil with smoking liquid, oil with smoking aroma and apparatus for effectuating the same / 2264129
Method involves mixing vegetable oil with smoking liquid, followed by separation of resultant emulsion, with smoking liquid having density of 1.002-1.090 g/cm3 being used in the process, and with smoking liquid-vegetable oil ratio making 1:10-10:1; performing separation of emulsion by sequential filtration procedure including extraction of basic amount of aqueous phase, separating it from oil phase, and catching residual amount of finely dispersed aqueous phase from oil. Apparatus has feeding reservoirs containing vegetable oil and smoking liquid, reservoir with mixer for producing of emulsion, heat-exchanger, phase separator, aromatized oil and water collecting reservoirs. Apparatus is further furnished with filters, one of said filters being disposed between heat-exchanger and phase separator and other filter being arranged between phase separator and oil collector. Emulsion reservoir and phase separator are arranged at different levels in vertical plane.
 Thermal smoking apparatus / 2266658
Thermal smoking apparatus has thermally insulated chamber adapted for placement of product to be smoked. Thermally insulated chamber is connected through air ducts, shutters, fans and injectors with device for producing of smoke flavoring preparation. Said device comprises smoke generator, carbon dioxide generator, and mixing chamber, which are integrated in single casing. Apparatus is further equipped with filter-cooler, smoke flavoring preparation heater and panel for setting smoking process control mode.
Method for preparing of delicacy fish preserves / 2287936
Method involves using 40-50%-aqueous solution of soya concentrate as soya protein component; introducing said solution while constantly whipping-in vegetable oil and acetic acid solution of chitosan into resulting mixture; after formation of stable emulsion, introducing smoke-flavoring preparation into sauce. Sauce components are used in the following ratio, wt%: vegetable oil 30-50; acetic acid solution of chitosan 20-30; aqueous solution of soya concentrate 20-30; aqueous solution of smoke components 5-10%. Liquid smoking media enriched with phytoadditives are used as aqueous solution of smoke components. It is recommended that whipping procedure be executed by electromechanical means at rotational velocity of 800-1.200 rev/min during 5-10 min. Quality of fish preserves in sauce is brought to the level allowing said preserves to be referred to the category of delicacy preserves regardless of kind of fish.
 Smoking apparatus / 2289930
Apparatus has chamber, centrally arranged drive shaft, cantilevered beams attached to drive shaft, housings for products, fans, heaters, and control unit. Housings are secured to beam for rotation along circle at predetermined frequency. Housing hanger members are made in the form of pivots with tie-rods in their lower parts. Tie-rods are rigidly connected with their lower parts to upper base of housings. Bars are radially fixed on tie-rods for cooperation with stops provided on internal surface of chamber in order to rotate housings around axis of hanging at predetermined rotation velocity.
 General-purpose thermal smoke chamber for thermal processing of food products / 2293468
General-purpose thermal smoke chamber has carcass covered with sheets defining working space of smoke chamber and equipped with door provided on its face side. Heating member is positioned in upper part of said chamber and is designed for heating of medium fed into smoke chamber cavity by means of circulation fan. There are also nozzles for spraying of water within smoke chamber, working medium temperature sensors, and product temperature sensors. Smoke chamber is provided with control panel for mode setting and for controlling of food product processing cycles, and smoke generator connected through feeding flue wherein movable shutter is positioned with upper part of smoke chamber cavity. Thermal smoke chamber has exhaust fan connected with smoke chamber cavity, and at least one additional heating member positioned within smoke chamber on its lateral side. Smoke chamber is also provided with nozzle for keeping predetermined humidity within chamber cavity and moisture content sensor, and is further provided with ramp positioned for rotation within smoke chamber lower part. Said chamber is connected through back flue wherein movable shutter is positioned with smoke generator. Additional heating member may be made in the form of heat-exchanging panel which may be connected to heat-carrier feeding system.
Method for producing of semihot-smoking fish / 2300966
Method involves directing preliminarily prepared fish for slight drying during 10-15 min at temperature of 20-22 C; providing three-staged smoking of slightly dried fish: first stage including processing of fish with smoke flavoring preparation, second stage including drying fish at temperature of 20-25 C during 3-5 hours, third stage including thermal processing of fish during 15-30 min at temperature of 65-70 C, followed by quick cooling to temperature within fish not in the excess of 20 C. Processing of fish with smoke flavoring preparation is performed by dispersion thereof during 5-15 min at the rate of 1.0-1.5 l/min in an amount of 1.5-2.5% by weight of fish with smoke flavoring preparation being continuously circulated, as well as by dipping fish into smoke flavoring preparation for 40-60 s. Smoke flavoring preparation is "VNIRO" type smoke flavoring preparation or "liquid smoke" of similar chemical composition.
Method for obtaining of semi-finished smoked meat product / 2304401
Method involves defrosting raw material; cutting into pieces in accordance with range; placing meat pieces in rows into basket; dusting with salting mixture; placing in vats; pouring brine in the ratio 1:1 and holding at temperature of 4 C; after dripping of brine, performing smoking in thermal units at temperature of 90-100 C using finely dispersed aerosol of smoke flavoring aromatizer "Liquid smoke" during 30-50 min until temperature within muscles thickness of meat product reaches value not in the excess of 60 C; cooling and freezing semi-finished product, with meat of various kinds of livestock and poultry being used as raw meat material; before processing with spices, introducing 1-2%-solution of collase enzyme into meat pieces in an amount of 1-1.5% by weight of product, followed by massaging. During smoking procedure, thermal unit is vacuumized within pressure range of 0.1-10 mm of mercury.
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FIELD: food industry. SUBSTANCE: smoker comprises frame, cover with a sealing gasket, tray, grid for products and smoke flue connected to a sealing plug fitted into house sewage system. EFFECT: invention allows utilising air-flue mixture resulting from smoking through the house sewage system without damage to the environment. 4 cl, 2 dwg
The purpose of the invention The device is intended to be smoked in the home. Prior art Famous homemade smokehouse (see patent SU # 1774857). It includes a housing, a cover with gasket, pan, grill, and a container of water that is connected with the atmosphere. The disadvantages of the prototype The bottom of the prototype in the process to smoke of wood (pyrolysis) is heated to 300-350°C. the pressure inside the smokehouse increases by 0.5 ATM that is not safe. Disclosure of inventions To reduce pressure in case of a smoker to a safe level not exceeding the pressure of the kettle with whistle (Rexcess<0,1), smokehouse includes a housing, a cover with gasket, pan, grill for hosting products and a duct connected with the sealing tube is inserted into the drain Sewerage apartments. In the path of the flue can be installed service valve gauge pressure. Cut the duct can be located behind the hydraulic gate drain sewer apartments. In the case of a smoker can be installed valve of air leaks. The positive effect of the proposed invention is achieved by the fact that the smoke mixture under a minimum positive pressure is disposed of through a drain drains apartment without even the BA for the environment, since any subgroup pipes equipped with valves that prevent the smoke and dirt in the apartment. Homemade smokehouse is illustrated by figure 1 and 2. 1 shows a homemade smokehouse on the first claim, figure 2 - the second and third claims. Numbers denote: 1 - body, 2 - tray, 3 - grid, 4 - made product, 5 - duct, 6 - o-tube, 7 - hydraulic lock, 8 - kitchen sink, 9 - wood, 10 - working valve overpressure, 11 - valve air suction and 12 - heater. The inventions According to claim 1 claims a home smoker works as follows. At the bottom of the housing 1 sprinkle sawdust 9, they put the pallet 2. Above is a lattice with 3 prigotavlivaemy product 4. The duct 5 with the sealing plug 6 is inserted into the drain neck kitchen sink 8. A stove (heater 12) heats a home smoker. A small pressure in partyboy mixture P<0.1 ATM "water tube" (hydraulic lock 7) barbthroat in the drain Sewerage smoke from the smoldering wood 9 in a home smoker. After Smoking before disconnecting the duct 5 from kitchen sinks 8 in the last pour a little water to restore hydraulic lock. According to claim 2 service valve gauge pressure 10 service is t-cut harmful components, located in the path of the sewer. Valve overpressure 10 is opened when the minimum excess pressure in the smokehouse and closes, preventing suction of dirty air from the sewer. The sealing plug 6 in this case is optional, because when running water from the water seal 7 is not squeezed out of the sink drains According to claim 4 of the formula of the invention it should be noted that during cooling the home of a smoker it is possible that the pressure inside the home of a smoker becomes less than atmospheric, and that it is not mechanically destroyed, it is desirable to put the valve leaks air 11. 1. Homemade smokehouse, characterized in that it includes a housing, a cover with gasket, pan, grill for hosting products and a duct connected with the sealing tube is inserted into the drain Sewerage apartment. 2. Smokehouse according to claim 1, characterized in that in the path of the duct work Desk valve excess pressure. 3. Smokehouse according to claim 1, characterized in that the cut of the chimney feature for hydraulic gate drain sewage apartment. 4. Smokehouse according to claim 1, characterized in that the housing has a valve leak air.
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