СПОСОБ И УСТРОЙСТВО ДЛЯ УЛУЧШЕНИЯ АРОМАТА ДЫМА И СПОСОБ И УСТРОЙСТВО ДЛЯ ПОЛУЧЕНИЯ КОПЧЕНОГО ПИЩЕВОГО ПРОДУКТА

FIELD: food industry. SUBSTANCE: invention is intended for usage in food industry, in particular - to manufacture of a dry-cured or smoked food product. Aroma of smoke produced by way of burning or partial burning or thermal disintegration of vegetal raw material at a temperature of up to 600°C and the said smoke heating by a secondary heater, the secondary heater temperature being 300°C or more but less than 800°C. To produce a smoked food product boiled fish or other food is dry-cured with a hot air flow during a preset period of time to reduce moisture content to 30 % (weight) or less and treated with smoke with improved aroma by way of dry-cured fish maintenance in smoke. EFFECT: invention enables imparting a pleasant smoke aroma to the product and reduction of the content of harmful ingredients such as benzopyrene. 17 cl, 4 dwg, 12 tbl, 12 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 420 079 (13) C2 (51) МПК A23B 4/044 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2008152753/13, 30.05.2007 (24) Дата начала отсчета срока действия патента: 30.05.2007 (45) Опубликовано: 10.06.2011 Бюл. № 16 (56) Список документов, цитированных в отчете о поиске: JP 11-241883 A, 07.09.1999. JP 2-255039 A, 15.10.1990. JP 8-1032210 A, 23.04.1996. 2 4 2 0 0 7 9 R U (86) Заявка PCT: JP 2007/060949 (30.05.2007) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 11.01.2009 (87) Публикация заявки РСТ: WO 2007/142086 (13.12.2007) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. С.А.Дорофееву (54) СПОСОБ И УСТРОЙСТВО ДЛЯ УЛУЧШЕНИЯ АРОМАТА ДЫМА И СПОСОБ И УСТРОЙСТВО ДЛЯ ПОЛУЧЕНИЯ КОПЧЕНОГО ПИЩЕВОГО ПРОДУКТА (57) Реферат: Изобретение предназначено для использования в пищевой промышленности, а именно к получению вяленого или копченого пищевого продукта. Аромат дыма получают посредством сжигания, или неполного ...

КОМБИНАЦИЯ СУШКИ И КОПЧЕНИЯ

FIELD: food industry. SUBSTANCE: line comprises an oven with at least one chamber, conveyor means for guiding products through this chamber, cooking means in the chamber, means to atomise a smoking- and/or a flavouring-liquid in the oven and a drying chamber. Atomising means include a two-phase nozzle. Smoking and / or flavouring liquid is atomised to a droplet size of <3.0 mcm. Ratio of the flow of smoking and / or flavouring liquid, supplied to the nozzle, to the gas flow, supplied to the nozzle, is 0.1-1.0 kg/m 3 . EFFECT: invention provides complete evaporation of the smoking and / or flavouring liquid. 14 cl, 4 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 662 288 C2 (51) МПК A21B 1/48 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A21B 1/48 (2006.01) (21)(22) Заявка: 2015132200, 06.01.2014 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): ГЕА ФУД СОЛЬЮШНС БАКЕЛ Б.В. (NL) Дата регистрации: 25.07.2018 04.01.2013 EP 13150319.5 (43) Дата публикации заявки: 07.02.2017 Бюл. № 4 (45) Опубликовано: 25.07.2018 Бюл. № 21 6142066 A, 07.11.2000. US 6146678 A, 14.11.2000. US 2012040062 A1, 16.02.2012. US 2009202681 A1, 13.08.2009. GB 1208852 A, 14.10.1970. RU 2007920 C1, 28.02.1994. EP 0558151 A1, 01.09.1993. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 04.08.2015 2 6 6 2 2 8 8 (56) Список документов, цитированных в отчете о поиске: EP 1221575 A1, 10.07.2002. US Приоритет(ы): (30) Конвенционный приоритет: R U 06.01.2014 (72) Автор(ы): ВЕРБРУГГЕН Паул (NL), КОП Бен (NL) EP 2014/050077 (06.01.2014) C 2 C 2 (86) Заявка PCT: (87) Публикация заявки PCT: R U 2 6 6 2 2 8 8 WO 2014/106653 (10.07.2014) Адрес для переписки: 105082, Москва, Спартаковский пер., 2, стр. 1, секция 1, этаж 3, ЕВРОМАРКПАТ (54) КОМБИНАЦИЯ СУШКИ И КОПЧЕНИЯ (57) Реферат: Линия включает печь с по меньшей мере одной камерой, конвейерное средство для направления продуктов через эту камеру, средство для ...

VORRICHTUNG UND VERFAHREN ZUR HERSTELLUNG VON FLEISCHPRODUKTEN

Räuchervorrichtung unter Einsatz von Flüssigrauch

THE TREATMENT OF MEAT

Treatment of foodstuffs

The treatment of foodstuffs, particularly portions of meat, involves subjecting the meat, preferably prior to cooking, with smoke obtained by the application of fat onto a heated member. The heated member may be of metal, or may be charcoal, or larva bricks. Preferably, the fat which is utilised is obtained other than from the animal being treated. Preferably apparatus is used comprising a treatment chamber, and a smoke-producing chamber in which a member (6) is heated to a temperature below the flaming temperature of the fat, and onto which the fat is sprayed in the form of a fine spray, preferably intermittently,the smoke produced being ducted (via duct 14) into the treatment chamber. ...

SMOKING OF FOODS

... 1309816 Smoking of foods PETER ECKRICH & SONS Inc 1 June 1970 [2 June 1969] 23622/70 Heading A2D [Also in Division B1] A low carcinogen content smoke is prepared by subjecting wood to heat to generate smoke, and thereafter passing the smoke through a cyclone operable to remove a substantial proportion of the particulate phase of the smoke. The smoke may be then condensed and the low carcinogen content liquid smoke applied to foodstuffs, for example in a dispersed form. The liquid smoke may be applied to a foodstuff utilising the apparatus of Fig. 2 wherein liquid smoke is delivered via spray head 62 to a metal box 66 which is heated by electricad strip heaters 72 so as to vaporise the spray of liquid. Air or an inert gas passing into the apparatus at pipe 36 carries the vapours to a smoke house wherein foodstuffs are smoked.

Device for smoking of food products

Die Erfindung betrifft eine Vorrichtung (11) zum Räuchern von Lebensmitteln umfassend eine Räucherkammer (13) zur Aufnahme der zu räuchernden Lebensmittel, in die Räucherkammer (13) einschiebbare Halter (17) zur Halterung des Räuchergutes in der Räucherkammer (13), eine erste Wärmequelle (21), auf der das Räucherholz (25) zur Rauchproduktion anordenbar ist und eine Vakuumpumpe (27), welche über eine Versorgungsleitung (29), ein Vakuumregelventil (31) aufweisend, mit der die Räucherkammer (13) in Verbindung steht. Die Vorrichtung umfasst eine zweite Wärmequelle (39) zum raschen Aufheizen der Vorrichtung (11).

Vorrichtung zum Räuchern von Lebensmitteln

Die Erfindung betrifft eine Vorrichtung (11) zum Räuchern von Lebensmitteln umfassend eine Räucherkammer (13) zur Aufnahme der zu räuchernden Lebensmittel, in die Räucherkammer (13) einschiebbare Halter (17) zur Halterung des Räuchergutes in der Räucherkammer (13), eine erste Wärmequelle (21), auf der das Räucherholz (25) zur Rauchproduktion anordenbar ist und eine Vakuumpumpe (27), welche über eine Versorgungsleitung (29), ein Vakuumregelventil (31) aufweisend, mit der die Räucherkammer (13) in Verbindung steht. Die Vorrichtung umfasst eine zweite Wärmequelle (39) zum raschen Aufheizen der Vorrichtung (11).

Vorrichtung zum Sammeln von zähflüssigen oder hochviskosen Pökellaken

Die Erfindung betrifft eine Vorrichtung zum Sammeln und Rückführen von zähflüssigen oder hochviskosen Pökellaken, umfassend eine Wanne (1) zum Auffangen von überschüssiger Pökellake mit zumindest einer Bodenfläche (4). Die Erfindung ist dadurch gekennzeichnet, dass in der Wanne (1) zumindest eine in einer Hauptneigungsrichtung (HN) zu einem Auslass (2) hin geneigte und in diesen Auslass (2) einmündende Sammelrinne (3) zum Abführen der Pökellake vorgesehen ist, wobei die Sammelrinne (3) gegenüber der Bodenfläche (4) nach unten versetzt bzw. vertieft ist.

PROCEDURE FOR RAEUCHERN OF FOOD, DEVICE FOR THIS PURPOSE AND SPRAYING DEVICE FOR THIS PURPOSE.

PROCEDURE FOR THE PRODUCTION OF LIQUID SMOKE

PROCEDURE FOR COOKING WITH NEGATIVE PRESSURE

Process and facility for treating smoke-cured products

METHOD AND APPARATUS OF LIQUID SMOKE REGENERATION

METHOD AND APPARATUS OF LIQUID SMOKE REGENERATION

Air heated to between 500.degree. and 800.degree. F. is blown into a smoke generation chamber and simultaneously liquid smoke is sprayed into the chamber. The heated air vaporizes the liquid smoke and the smoke vapor is conducted into a smokehouse where food is being processed.

METHOD OF USING FAST PYROLYSIS LIQUIDS AS LIQUID SMOKE

A method of using a water soluble exract from fast pyrolysis is disclosed for use for flavouring and colouring proteinaceous substances such as meat. Use of the liquids that are created using fast pyrolysis results in a liquid smoke extract that has enhanced colouring abilities over conventional liquid smoke.

Liquid smoke for food products

The paste which contains diamond powder or cubic boron nitride powder together with oleic acid and/or stearic acid, non-edible fat and/or mineral oils is characterised by the addition of silicon carbide of specificed particle size. Use. Grinding and polishing hard alloys, ferrous and non-ferrous metals and alloys, and non-metals such as ceramics, glass and quartz.

Verfahren zur Herstellung eines Räuchermittels

Procédé de préparation d'un agent aromatisant

TREATMENT CHAMBER FOR THE TREATMENT OF ANIMALS, PLANTS OR MATERIALS OF MEANS AIR, OTHER GASES OR AEROSOLS ARE ADDED TO WHICH.

Apparatus for smoking of foods.

Die Erfindung betrifft eine Vorrichtung (11) zum Räuchern von Lebensmitteln umfassend eine Räucherkammer (13) zur Aufnahme der zu räuchernden Lebensmittel, in die Räucherkammer (13) einschiebbare Halter (17) zur Halterung des Räuchergutes in der Räucherkammer (13), eine erste Wärmequelle (21), auf der das Räucherholz zur Rauchproduktion anordenbar ist, und eine Vakuumpumpe (27), welche über eine Versorgungsleitung (29), ein Vakuumregelventil (31) aufweisend, mit der Räucherkammer (13) in Verbindung steht. Die Vorrichtung umfasst eine zweite Wärmequelle (39) zum raschen Aufheizen der Vorrichtung (11).

FRACTIONATION OF CELLULOSE AND OR LIGNIN DISTILLATES

Production of smoked food products comprises independent steps of imparting a smoked taste and imparting color to a food product

Production of a food product comprises independent steps of imparting a smoked taste and imparting color to a food product. Independent claims are also included for: (1) food product produced as above; (2) food preservative for carrying out the above process, comprising smoke produced by pyrolysis of an organic material at 150-300degreesC and optionally purifying the smoke to reduce levels of polycyclic aromatic hydrocarbons, phenols and the like; (3) food preservative for carrying out the above process, comprising liquid smoke produced by pyrolysis of an organic material at 150-300degreesC, optionally purifying the smoke to reduce levels of polycyclic aromatic hydrocarbons, phenols and the like, and condensing the smoke; (4) use of carbonyl compounds other than hydroxyacetaldehyde and reducing sugars for coloring food products by Maillard reaction.

METHOD OF PREPARATION Of an AQUEOUS COMPOSITION OF LIQUID SMOKE, WRAPS FOOD TRAITEE WITH THIS COMPOSITION, AQUEOUS SOLUTION OF LIQUID AND PROCEEDED SMOKE OF PREPARATION Of a FOOD PRODUCT OF COLOR AND FUME SAVOUR

APPARATUS FOR APPLYING LIQUID SURFACE TREATING MATERIALS TO SAUSAGES

Method and composition for smoking comestible products and smoked products produced therewith

An apparatus for regenerating liquid smoke into vapor comprising a regenerator chamber, a regenerator member with generally vertical surfaces within the chamber, means for introducing and spreading liquid smoke on the surface, and means for heating the member to regenerate the liquid smoke into vapor.

SMOKING MACHINE

Process for the preparation of smoked food products, means to practice said process and food products thus obtained

Process for the preparation of smoked products such as fish, meat, pork products and the like comprises at least one step of flavoring which gives a smoked flavor to the food product and at least one step of coloring, independent from the flavoring step, which gives a supplemental color or a particular supplemental nuance to the food product, in particular by reinforcing the color previously obtained. The invention also relates to an apparatus for the practice of the process and the smoked food products thus obtained.

КОМБИНАЦИЯ СУШКИ И КОПЧЕНИЯ

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2015 132 200 A (51) МПК A21B 1/48 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015132200, 06.01.2014 (71) Заявитель(и): ГЕА ФУД СОЛЬЮШНС БАКЕЛ Б.В. (NL) Приоритет(ы): (30) Конвенционный приоритет: 04.01.2013 EP 13150319.5 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 04.08.2015 R U (43) Дата публикации заявки: 07.02.2017 Бюл. № 04 (72) Автор(ы): ВЕРБРУГГЕН Паул (NL), КОП Бен (NL) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2014/106653 (10.07.2014) A Адрес для переписки: 105082, Москва, Спартаковский пер., 2, стр. 1, секция 1, этаж 3, ЕВРОМАРКПАТ (54) КОМБИНАЦИЯ СУШКИ И КОПЧЕНИЯ R U 1. Линия (33), содержащая: печь (1) с: - по меньшей мере одной камерой (3, 4), - конвейерным средством (7) для направления продуктов от входа (10) через эту камеру (3, 4) к выходу (12), - средством (35) для тепловой обработки в камере (3, 4) для тепловой обработки продукта, и - средствами (27, 28) для распыления коптильной и/или вкусоароматической жидкости в печи, причем коптильная и/или вкусоароматическая жидкость распылена до размера капель <3,0 мкм, и сушильную камеру (34) выше по потоку от средства (35) для тепловой обработки. 2. Линия (33) по п. 1, отличающаяся тем, что сушильная камера (34) является отдельным устройством выше по потоку от печи (1). 3. Линия (33) по п. 1, отличающаяся тем, что сушильная камера (34) расположена в печи (1). 4. Линия (33) по п. 3, отличающаяся тем, что сушильная камера (34) расположена в первой камере (3) печи (1) с имеющим винтообразную форму конвейерным средством (8). Стр.: 1 A 2 0 1 5 1 3 2 2 0 0 (57) Формула изобретения 2 0 1 5 1 3 2 2 0 0 EP 2014/050077 (06.01.2014) A 2 0 1 5 1 3 2 2 0 0 R U A 2 0 1 5 1 3 2 2 0 0 R U 5. Линия (33) по п. 4, отличающаяся тем, что средство (35) для тепловой обработки расположено во второй камере (4) печи (1) с имеющим винтообразную форму конвейерным средством (9). 6. Линия (33) по п. 5, ...

FRACTIONATION OF CELLULOSE AND OR LIGNIN DISTILLATES

... 1321905 Food preparation INSTYTUT PRZEMYSLU MIESNEGO 26 June 1970 [1 July 1969] 31207/70 Heading A2D [Also in Division C2] A food additive for flavouring and/or antiseptic and/or antioxidant purposes is prepared by destructively distilling cellulose and/or ligneous material, e.g. wood of coniferous and decidous trees and peat in the presence of air at from 400 to 1200‹C, condensing the smoke produced and fractionally separating the condensate by extraction with an organic solvent at selected pH valves. The one, two or three fractions which are used comprise one containing phenols of M.W. above 140 in a major proportion, another contains in a major proportion compounds which do not form salttype bonds in a medium of pH 12.8 and which have a B.P. of up to 220‹C at a pressure of 10 mm Hg, and the third comprises lower carboxylic acids as separated from the smoke after isolation of the other fractions and removal of low molecular weight phenols, phenol acids and tannins (see Division C2). The ...

STEAM FURNACE FOR COOKING AND WARM STOPS WITH NEGATIVE PRESSURE

Vorrichtung zum Sammeln von zähflüssigen oder hochviskosen Pökellaken

Die Erfindung betrifft eine Vorrichtung zum Sammeln und Rückführen von zähflüssigen oder hochviskosen Pökellaken, umfassend eine Wanne (1) zum Auffangen von überschüssiger Pökellake mit zumindest einer Bodenfläche (4). Die Erfindung ist dadurch gekennzeichnet, dass in der Wanne (1) zumindest eine in einer Hauptneigungsrichtung (HN) zu einem Auslass (2) hin geneigte und in diesen Auslass (2) einmündende Sammelrinne (3) zum Abführen der Pökellake vorgesehen ist, wobei die Sammelrinne (3) gegenüber der Bodenfläche (4) nach unten versetzt bzw. vertieft ist.

PROCEDURE FOR THE PRODUCTION OF LIQUID SMOKE

INHIBITION OF THE DISCOLORATION OF ZELLULOSENAHRUNGSMITTELH¨LLEN.

Method for treating ligneous products designed to produce flavouring substances

INHIBITING DISCOLORATION ON CELLULOSE FOOD CASINGS

TAR-DEPLETED LIQUID SMOKE TREATMENT OF FOOD CASINGS

AROMATIZING AND/OR ANTISEPTIC AND/OR OXIDATION INHIBITING AGENT AS WELL AS METHOD OF PRODUCING AND APPLYING THE AGENT

AIR REGULATION IN THE PYROLYSIS OF WOOD TO PRODUCE SMOKE FOR THE TREATMENT OF FOOD PRODUCTS

APPARATUS, METHOD AND COMPOSITION FOR SMOKING COMESTIBLE PRODUCTS AND SMOKED PRODUCTS PRODUCED THEREWITH

ABSTRACT OF THE DISCLOSURE A method for producing a refined smoke vapor and a refined smoke condensate for imparting smokey flavor and color to comestible products, a smoking method employing the refined vapor or the refined condensate and comestible products smoked with the vapor or the condensate.

AIR REGULATION IN THE PYROLYSIS OF WOOD TO PRODUCE SMOKE FOR THE TREATMENT OF FOOD PRODUCTS

WOODLESS SMOKEHOUSE

A METHOD OF PREPARING LIQUID SMOKE

The invention relates to a method of preparing a smoke extract, which method comprises the steps of i) preparing a char from wood or cellulose preferably by pyrolysis, ii) extracting one or more fractions of the char with an extraction solvent in its supercritical state and/or an extraction solvent in its liquid state, said solvent in its supercritical state being selected from the group consisting of CO2, propane, methane, ethylene, ammoniac, methanol, water and mixtures of one or more of these solvents, said solvent in its liquid state being selected from the group consisting of CO2, propane and mixtures of these components, iii) collecting at least some of the extracted char to thereby obtain a smoke extract.

APPARATUS FOR AND METHOD OF SHOWER APPLYING LIQUID SMOKE

IMPREGNATED CASING AND METHOD OF MAKING THE SAME

The present invention relates to a casing which is impregnated with a high browning, low flavor liquid composition in order to impart a desirable brown color to a food contained in the casing without adding undesirable sensory characteristics to the food.

APPARATUS AND METHOD FOR PRODUCING A SKINLESS MEAT PRODUCT

A meat product and apparatus (2) and method of producing the same including a piece of meat which is heat treated to have no outer skin about its surface is disclosed. The meat is placed inside of an air-tight chamber (10) and steam generated from a source of water (12) is introduced into the cooking chamber (10). The steam and pressure within the chamber (10) are regulated so as to create an atmospheric humidity of 100 % within the chamber, so any water present within the meat is prevented from evaporating into the atmosphere of the chamber (10). The pressure may be reduced so as to produce a low temperature steam from 150 to 180 degrees F to cook the meat product. Additionally, a flavored ingredient, such as liquid smoke, may be added to the water (12) to flavor the meat product and the pressure can be further reduced so that a thin skin layer can be formed on the meat product surface.

ENCLOSURE OF TREATMENT BY EXPOSURE HAS AN ATMOSPHERE CONTROLEE

Aromatizing substances and their method of preparation

Olive oil or peanut oil contg. smoke flavour dissolved in another oil - esp. soya, used for preserving smoked food, esp. fish

Smoky flavouring chamber for food - using circulating air with aromatic flavouring vapour

PROCEEDED OF TREATMENT OF WOODY PRODUCTS INTENDS TO FORM AROMATIZING SUBSTANCES

L'invention concerne un procédé de traitement de produits ligneux destiné à former des substances aromatisantes et une installation pour la mise en oeuvre du procédé. L'installation comprend : une enceinte étanche (10) comportant un orifice de sortie (30) apte à contenir un mélange de produits ligneux; des moyens (26) pour fournir de l'énergie thermique audit mélange, par quoi au moins une première partie des constituants desdits produits ligneux est vaporisée et par quoi au moins une deuxième partie des constituants desdits produits ligneux est transformée en substances aromatisantes; des moyens pour récupérer ledit mélange de produits ligneux comportant lesdites substances aromatisantes extractibles; et, des moyens (32, 50, 52) pour récupérer, par ledit orifice de sortie un effluent gazeux. The invention relates to a method for treating wood products intended to form flavoring substances and an installation for carrying out the method. The installation comprises: a sealed enclosure (10) comprising an outlet orifice (30) capable of containing a mixture of wood products; means (26) for supplying thermal energy to said mixture, whereby at least a first part of the constituents of said wood products is vaporized and whereby at least a second part of the constituents of said wood products is transformed into flavoring substances; means for recovering said mixture of wood products comprising said extractable flavoring substances; and means (32, 50, 52) for recovering, via said outlet orifice, a gaseous effluent.

Process of extraction of the acetic acid of the pyroligneous one

Method and apparatus for cold smoking meat or seafood

훈연에 의해 부여된 거친 향으로 인해 전통적으로 해산물을 훈연하는데 사용되지 않는 소나무와 같은 침엽수, 또는 코코넛 나무와 같은 열대 야자나무, 또는 제재소로부터의 혼합 나무 톱밥과 같은 유기 훈연 재료로부터의 여과 훈연 및 활엽수 훈연 또는 그 밖의 기분 좋은 향을 내는 훈연과 같은 제 2 훈연 재료로부터의 미여과 훈연의 혼합물로 고기 또는 해산물을 절이고 더욱 상세하게는 냉훈하기 위한 장치가 제공된다. 침엽수, 열대 야자나무, 또는 제재소로부터의 혼합 톱밥과 같은 제 1 유기 훈연 재료로부터의 여과 훈연과 제 2 유기 훈연 재료로부터의 여과되지 않은 기분 좋은 향을 내는 훈연의 혼합은 훈연 및 절임 공정의 비용을 줄이고, 절여진 고기 또는 해산물에 부여된 보존 특성과 향의 측면에서 적용의 다양성을 허용한다. Filtration and hardwoods from coniferous trees, such as pine trees, or tropical palm trees, such as coconut trees, or organic smoked materials such as mixed wood sawdust from sawmills, which are not traditionally used to smoke seafood due to the coarse aroma imparted by the fumes. A mixture of unfiltered fumes from a second fume material, such as fumes or other pleasant scents, is provided for marinating meat and seafood and, more particularly, for cold smoking. The combination of filtration fumes from the first organic fume material, such as conifers, tropical palm trees, or mixed sawdust from sawmills, and unfiltered pleasant scent fumes from the second organic fume material, reduces the cost of the fume and pickling processes. It allows for a variety of applications in terms of preservation properties and aromas imparted to reduced, pickled meat or seafood.

Method of using fast pyrolysis liquids as liquid smoke

An aqueous wood smoke solution for flavoring foodstuffs is produced by heating in an oxygen starved atmosphere ground wood or cellulose to between 400° C. and 650° C. within 1.0 second; maintaining the said wood or cellulose and the primary pyrolysis vapors between 400° C. and 650° C. for between 0.03 and 2.0 seconds; reducing the temperature of the pyrolysis products to below 350° C. within 0.6 seconds; separating and collecting the water soluble liquid products; and diluting the said water soluble liquid products with water to achieve a partial phase separation and to reduce the benzo(a)pyrene concentration to less than 1.0 ppb.

Process for preparing cooked bacon having reduced levels of N-nitrosamines

A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, before cooking, a treating solution containing liquid smoke and a reducing sugar.

Improved Smoking of Bacon

A method to dry and smoke meat that includes process steps of marinating the meat, slicing the meat into individual slices, heating and smoking the slices, and packaging the slices.

PROCESS AND FACILITY FOR TREATING SMOKE-CURED PRODUCTS

The invention concerns a process and facility for treating smoke-cured products, in particular meat and sausage products, with a mixture of air and a water-soluble liquid known as liquid smoke, which has a smokey aroma and taste and is sprayed into the air in a smoking chamber through spray nozzles (8). According to the invention, pure liquid smoke is sprayed into air that has been suctioned out of the smoking chamber into a separate mixing area (11), is swirled in the mixing area (11) under increased pressure and then is released again into the smoking chamber through blast nozzles (10).

PROCESS AND FACILITY FOR TREATING PRODUCTS TO BE SMOKE-CURED

Device useful for flavoring treatment, preferably smoking of food with aerosol-like flavoring agent, comprises container for receiving liquid flavoring medium, heating element associated with container and chamber for receiving the food

Device for flavoring treatment, preferably smoking of food with an aerosol-like flavoring agent, comprises: a container (1) for receiving a liquid flavoring medium; a heating element (2) associated with container for heating the liquid flavoring medium; and a chamber (3) for receiving the food, where the chamber in the container is arranged above the level of the filled liquid working medium, and the liquid flavor medium can be converted into the vapor state by the heating element.

Smoking meat during prepn - by smoke fed into cutter or mixer

A process for smoking chopped meat consists of supplying freshly produced smoke, capable of at least partly condensing on the meat, directly into the space where the meat is being treated. Specif., smoke produced by thermally decomposing sawdust using superheated steam is fed directly onto the meat close to the cutter.

VERFAHREN ZUM RAEUCHERN VON LEBENSMITTELN, VORRICHTUNG ZU DIESEM ZWECK UND SPRUEHVORRICHTUNG ZU DIESEM ZWECK.

TREATMENT OF FOODSTUFFS

EXPOSURE CHAMBER

A METHOD OF MANUFACTURING A SMOKING AGENT

... 1,262,925. Making smoke and smoking fluids. G. FESSMANN. 4 Feb., 1969 [8 Feb., 1968 (2)], No. 5948/69. Heading A2D. [Also in Division A5] A smoking agent for foodstuffs is produced by passing superheated steam through cellulosic particles, e.g. of wood, in a first reaction zone and passing the gaseous product to a second reaction zone in which it is maintained at a temperature permitting further reaction between its constituent components, oxygen, oxygen-rich air or an inert gas with an oxygen content greater than that of atmospheric air being supplied to at least one of the zones. The product may be used as produced in vapour form or condensed to a liquid before use.

Procedure for the production of an aromatizing, antiseptic and the oxidation of working against food additive

PYROLYSIS OF A BIOMASS FOR WINNING THE HIGHEST YIELD AT LIQUID.

PROCEDURE AND DEVICE FOR TREATING SMOKING PROPERTY

Procedure for the production of a smoking means

Apparatus for smoking of foods

Die Erfindung betrifft eine Vorrichtung (11) zum Räuchern von Lebensmitteln umfassend eine Räucherkammer (13) zur Aufnahme der zu räuchernden Lebensmittel, in die Räucherkammer (13) einschiebbare Halter (17) zur Halterung des Räuchergutes in der Räucherkammer (13), eine erste Wärmequelle (21), auf der das Räucherholz (25) zur Rauchproduktion anordenbar ist und eine Vakuumpumpe (27), welche über eine Versorgungsleitung (29), ein Vakuumregelventil (31) aufweisend, mit der die Räucherkammer (13) in Verbindung steht. Die Vorrichtung umfasst eine zweite Wärmequelle (39) zum raschen Aufheizen der Vorrichtung (11).

LIQUID SMOKE FALVOURANT AND COLOURANT

AROMATIZING AND/OR ANTISEPTIC AND/OR OXIDATION INHIBITING AGENT AS WELL AS METHOD OF PRODUCING AND APPLYING THE AGENT

EXPOSURE CHAMBER

EXPOSURE CHAMBER A chamber for exposing animals, plants, or materials to air containing gases or aerosols is so constructed that catch pans for animal excrement, for example, serve to aid the uniform distribution of air throughout the chamber instead of constituting obstacles as has been the case in prior animal exposure chambers. The chamber comprises the usual imperforate top, bottom and side walls. Within the chamber, cages and their associated pans are arranged in two columns. The pans are spaced horizontally from the walls of the chamber in all directions. Corresponding pans of the two columns are also spaced horizontally from each other. Preferably the pans of one column are also spaced vertically from corresponding pans of the other column. Air is introduced into the top of the chamber and withdrawn from the bottom. The general flow of air is therefor vertical. The effect of the horizontal pans is based on the fact that a gas flowing past the edge of a flat plate that is perpendicular ...

COMBINATION OF COOKING AND SMOKING

The present invention relates to an oven comprising: - a first chamber (3) and a second chamber (4), which are separated by separation means (2) - conveyor means (7) for guiding products from the inlet (10) through these chambers to the outlet (12), - temperature control means (15) for controlling the temperature and/or humidity in each chamber individually using a fluid, respectively, and - a passage (2.1) in the separation means (2) through which the conveyor means are directed from the first chamber to the second chamber.

Impregnated Casing and Method of Making the Same

Enceinte de traitement par exposition à une atmosphère contrôlée.

ENCEINTE DE TRAITEMENT POUR EXPOSER DES ANIMAUX, DES PLANTES OU DES MATIERES A DE L'AIR CONTENANT DES GAZ OU DES AEROSOLS. L'ENCEINTE COMPREND DES PAROIS AVANT, ARRIERE ET LATERALES 1 QUI SONT PLEINES ET ORIENTEES ESSENTIELLEMENT VERTICALEMENT, UNE ENTREE DE GAZ 7 A UNE EXTREMITE, UNE SORTIE DE GAZ 35 A L'AUTRE EXTREMITE, UN DEFLECTEUR D'ENTREE ADJACENT A L'OUVERTURE D'ENTREE 7 ET SERVANT A DEVIER LE GAZ VERS LES PAROIS VERTICALES, PLUSIEURS BACS COLLECTEURS 17 A PAROIS PLEINES QUI SONT ORIENTES ESSENTIELLEMENT HORIZONTALEMENT, CHAQUE BAC, AUTRE QUE CELUI QUI EST LE PLUS ELOIGNE DE L'ENTREE, ETANT ESPACE DESDITES PAROIS VERTICALES 1 DE DISTANCES PERMETTANT UN ECOULEMENT CORRECT DE L'AIR LE LONG DESDITES PAROIS, CES BACS ETANT DESTINES A COLLECTER LES DECHETS TOMBANT DES CAGES OU RECIPIENTS DANS LESQUELS SONT PLACES LES ANIMAUX, PLANTES, ETC. APPLICATION AU DOMAINE DES LABORATOIRES.

PRODUCTION LINE AND METHOD FOR IN-LINE PROCESSING OF FOOD PRODUCTS

The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a method for in-line processing of food products, comprising the successive process step: moisturising the food products with a brine; moisturising the food products with a liquid smoke; and heating the food products.

METHOD FOR IMPARTING HICKORY SMOKE COLOR AND FLAVOR TO DRIED YEAST AND OTHER FOOD POWDERS

Exposure chamber

A chamber for exposing animals, plants, or materials to air containing gases or aerosols is so constructed that catch pans for animal excrement, for example, serve to aid the uniform distribution of air throughout the chamber instead of constituting obstacles as has been the case in prior animal exposure chambers. The chamber comprises the usual imperforate top, bottom and side walls. Within the chamber, cages and their associated pans are arranged in two columns. The pans are spaced horizontally from the walls of the chamber in all directions. Corresponding pans of the two columns are also spaced horizontally from each other. Preferably the pans of one column are also spaced vertically from corresponding pans of the other column. Air is introduced into the top of the chamber and withdrawn from the bottom. The general flow of air is therefore vertical. The effect of the horizontal pans is based on the fact that a gas flowing past the edge of a flat plate that is perpendicular to the flow ...

Inhibition of discoloration on cellulose food casings

A process and composition for inhibiting the formation of discoloration and black spots upon a cellulose food casing treated with a liquid smoke solution derived from natural wood and containing smoke color, odor and flavor constituents, comprising contacting the food casing with an agent having the ability to prevent the progressive oxidation of metals.

СПОСОБ КОПЧЕНИЯ ПИЩЕВЫХ ПРОДУКТОВ И УСТРОЙСТВО ДЛЯ ЕГО ОСУЩЕСТВЛЕНИЯ

FIELD: food industry. SUBSTANCE: clean smoke liquid is injected into the air exhausted from smoker in separate mixing container where it is swirled at higher pressure, and then it is admitted in smoker again through admitting nozzles. EFFECT: higher efficiency. 17 cl, 5 dwg 69$ У7УЗзЗ0Сс ПЧ Го РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (19) ВИ” 2084 159 ' (51) МПК 13) Сл А 23 В 4/044 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 95109947/13, 14.10.1993 (30) Приоритет: 14.10.1992 ОЕ Р 4234656.8 (46) Дата публикации: 20.07.1997 (56) Ссылки: Патент Франции М 2201038, кл. А 23 В 4104, 1974. (86) Заявка РСТ: ЕР 9302840 (14.10.93) (71) Заявитель: Лефа Фляйшерай-Аусштаттунг ГмбХ (0Е) (72) Изобретатель: Йозеф Айзеле[ОЕ] (73) Патентообладатель: Лефа Фляйшерай-Аусштаттунг ГмбХ (0Е) (54) СПОСОБ КОПЧЕНИЯ ПИЩЕВЫХ ПРОДУКТОВ И УСТРОЙСТВО ДЛЯ ЕГО ОСУЩЕСТВЛЕНИЯ (57) Реферат: Использование изобретения: изобретение касается способа и устройства для обработки продуктов для придания им копченого вида, в особенности мяса и сосисок, при помощи смеси воздуха и растворимой в воде коптильной жидкости, которая имеет запах и вкус дыма и впыскивается в воздух в коптильной камере через впрыскивающие сопла. Сущность изобретения: чистую коптильную жидкость впрыскивают в воздух, высасываемый из коптильной камеры в отдельную смесительную емкость, завихряют в смесительной емкости при повышенном давлении и затем вновь впускают в коптильную камеру через впускные сопла. 2 с. и 15 3. п. ф-лы, 5 ил. 11 576 38 Фиг.1 2084159 С1 КО 69$ У7УЗзЗ0Сс ПЧ Го (19) 13) ВИ “” 2084 159‘ (51) 1пё. С1.6 А 23 В 4044 СЛ КУЗЗАМ АСЕМСУ ГОК РАТЕМТ$ АМО ТКАОЕМАКК$ 12) АВЗТКАСТ ОЕ 1МУЕМТОМ (21), (22) АррИсаНоп: 95109947/13, 14.10.1993 (71) АррИсапЕ: ета Е|а]зпега]-Ачз$МаНипа СтьЬКи (ОЕ) (30) Рпощу: 14.10.1992 ОЕ Р 4234656.8 (72) |пуетог: /о7ег Ахее[0Е] (46) Рае ог рибИсаНоп: 20.07.1997 (73) Ргорпеюг: (86) РСТ аррИсаНоп: Ееа Рфа]Вега]-АиззМаНипа СтЬКН (ОЕ) ЕР 93/02840 (14.10.93) (54) МЕТНОО ...

СПОСОБ И УСТРОЙСТВО ДЛЯ УЛУЧШЕНИЯ АРОМАТА ДЫМА И СПОСОБ И УСТРОЙСТВО ДЛЯ ПОЛУЧЕНИЯ КОПЧЕНОГО ПИЩЕВОГО ПРОДУКТА

... 1. Способ улучшения аромата дыма, включающий: ! образование дыма посредством сжигания, неполного сжигания или термического разложения растительного сырья и ! нагревание указанного дыма вторичным нагревателем. ! 2. Способ по п.1, в котором температура нагревания указанным вторичным нагревателем составляет менее 800, но не ниже 300°С. ! 3. Способ по п.1 или 2, в котором указанный вторичный нагреватель содержит твердую нагревательную среду, контактирующую с указанным дымом. ! 4. Способ по п.3, в котором в указанном вторичном нагревателе используют дополнительный газ. ! 5. Способ получения копченого пищевого продукта, включающий введение в пищевой продукт дыма с ароматом, улучшенным способом по любому из пп.1-4, или его эффективного ингредиента. ! 6. Способ получения копченого пищевого продукта, включающий: ! получение дыма посредством сжигания, неполного сжигания или термического разложения растительного сырья, ! нагревание указанного дыма вторичным нагревателем, и ! контактирование дыма после ...

СПОСОБ ОБРАБОТКИ ПРОДУКТОВ ДЛЯ ПРИДАНИЯ ИМ КОПЧЕНОГО ВИДА И УСТРОЙСТВО ДЛЯ ЕГО ОСУЩЕСТВЛЕНИЯ

Изобретение касается способа и устройства для обработки продуктов для придания им копченного вида в особенности мяса и сосисок при помощи смеси воздуха и растворимой в воде коптильной жидкости, которая имеет запах и вкус дыма и впрыскивается в воздух в коптильной камере через впрыскивающие сопла. Сущность изобретения: чистую коптильную жидкость впрыскивают в воздух, высасываемый из коптильной камеры в отдельную смесительную емкость, завихряют в смесительной емкости при повышенном давлении и затем вновь впускают в коптильную камеру через впускающие сопла.

Verfahren und Vorrichtung zur Räucherbehandlung von Lebensmitteln

GASBESCHICKUNGSKAMMER

Device for producing aerosol from air and liquid smoke and/or other liquid aromatizing media, for food treatment, comprises ultrasonic producer, container for receiving the liquid smoke and/or liquid aromatizing media, and flow producer

The device comprises an ultrasonic producer (1), a container (2) for receiving liquid smoke and/or other liquid aromatizing media, and a flow producer (9). The container comprises an air inlet (4) arranged below or above the level of liquid, and an aerosol outlet (5). Air is injected and/or sucked into/from a flow-technically optimized expansion chamber (3) via the air inlet, so that the aerosol is fed via the aerosol outlet by developed pressure difference. The ultrasonic producer possesses ultrasonic membrane. The aerosol producer is protected from dry running by a safety cut-out. The device comprises an ultrasonic producer (1), a container (2) for receiving liquid smoke and/or other liquid aromatizing media, and a flow producer (9). The container comprises an air inlet (4) arranged below or above the level of liquid, and an aerosol outlet (5). Air is injected and/or sucked into/from a flow-technically optimized expansion chamber (3) via the air inlet, so that the aerosol is fed via the ...

VERFAHREN UND VORRICHTUNG ZUM RAEUCHERN VON LEBENSMITTELN

APPARATUS FOR TREATING ALBUMIN-CONTAINING FOOD

... 1,240,027. Cooking apparatus. NORDISCHER MASCHINENBAU RUD. BAADER. 31 July, 1969 [15 March, 1969], No. 38528/69. Heading A4D. Apparatus for cooking, cooling, corning or smoking albumin-containing food comprises a container 1 for a treating fluid, the container enclosing a plurality of transport chambers 12 which are pivotally secured in forked bearings 11 in a framework rotating on a shaft 2 which is inclined to the horizontal and to the vertical. Container 1 has an outer heat-insulating layer 18 and is cylindrical with its axis coincident with shaft 2, the framework 7 being intermittently rotated on shaft 2 which is mounted in a bottom bearing on the container floor 4 and a top bearing on a bridge 6. A conveyer 23 intermittently delivers food through an opening in a hood 15 and through an opening 14 in a container cover 3, opening 14 being covered by hood 15. The food contained in the chambers 12, which are preferably screen-like baskets or made of perforated sheet metal, intermittently ...

PROCEDURE FOR THE PRODUCTION OF SMOKED FOOD AND FROM IT MANUFACTURED FOOD

TAR-REDUCED, CONCENTRATED LIQUID ONES SMOKE COMPOSITIONS.

PACKAGING MACHINE FOR FOOD

DEVICE AND PROCEDURE FOR THE PRODUCTION OF MEAT PRODUCTS

SMOKING PLANT

LIQUID SMOKE

A method of preparing liquid smoke

LIQUID SMOKE FALVOURANT AND COLOURANT

High efficiency apparatus and method for liquid smoke generation

This invention relates to a high efficiency apparatus for manufacturing an aqueous wood smoke solution in the form of a liquid smoke desired concentration, and a method of obtaining such aqueous solution using the same apparatus by burning wood, wooden chips or sawdust in a limited amount of air. The apparatus and process disclosed herein is simple, safe, and clean. Wood consumption per unit of liquid smoke is significantly smaller comparing to conventional methods, while the air pollution is reduced to a negligible level.

METHOD AND APPARATUS FOR COLD SMOKING MEAT OR SEAFOOD

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood. 115-. (canceled)16. A smoking apparatus for producing a blending smoke for smoking meat or seafood , the smoking apparatus comprising:an inlet for receiving a first unfiltered smoke comprising a harsh flavor imparting characteristic;a filter in communication with the inlet for removing the harsh flavor imparting characteristic from the first smoke thereby producing a filtered smoke;a smoke collection chamber for receiving an organic smoking material, the smoke collection chamber in communication with a burner for smoking material placed in the smoke collection chamber to generate an unfiltered smoke;a smoke mixing bladder in communication with both the filter and the smoke collection chamber for receiving the filtered smoke and the unfiltered smoke for blending the filtered smoke and the unfiltered smoke for providing a blended smoke for curing and cold smoking a meat or seafood.17. The smoking apparatus of claim 16 , further comprising:i) a flow meter and a flow valve between the filter and the smoke mixing bladder for allowing variable control of the flow of ...

Method to Process Coextruded Meat Products Using High Velocity Air in Combination With Handling Method and Liquid Application

A system and method for processing a coextruded meat product including a casing enclosing a meat batter after brining in which a heated, high velocity air stream is applied to the coextruded meat product thereby mechanically removing moisture from a surface of the casing and cooking the coextruded meat product. This system and method can further improve the ability for a liquid coating to be added to the coextruded meat product in a non-drenching manner because of the superior surface preparation of the casing by the jets. 1. A method of processing a coextruded meat product including a casing enclosing a meat batter after brining , the method comprising:applying a heated, high velocity air stream to the coextruded meat product, thereby mechanically removing moisture from a surface of the casing and cooking the coextruded meat product.2. The method of claim 1 , further comprising the step of applying a liquid coating to the surface of the casing of the coextruded meat product after the step of applying the heated claim 1 , high velocity air stream to the coextruded meat product.3. The method of claim 2 , wherein the liquid coating is liquid smoke.4. The method of claim 2 , wherein the step of applying the liquid coating to the surface of the casing of the coextruded meat product is performed by spraying the liquid coating onto the surface.5. The method of claim 4 , wherein the step of applying the liquid coating of the coextruded meat product involves using an ink jet technology to spray on the liquid coating.6. The method of claim 2 , further comprising another step of applying a heated claim 2 , high velocity air stream to the coextruded meat product after the step of applying the liquid coating to the surface of the casing of the coextruded meat product.7. The method of claim 6 , wherein the step of steps of applying the heated claim 6 , high velocity air stream to the coextruded meat product and the step of applying the liquid coating of the coextruded meat ...

PRODUCTION LINE AND METHOD FOR IN-LINE PROCESSING OF FOOD PRODUCTS

The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a method for in-line processing of food products, comprising the successive process step: moisturising the food products with a brine; moisturising the food products with a liquid smoke; and heating the food products. 1. Production line for in-line processing of food products , comprising a food transport path that successively leads through:A) a brine unit for feeding a brine solution to the food products;B) a liquid smoke unit for feeding a liquid smoke to the brined food products; andC) a transit oven for drying and heating the brined and smoke treated food products.2. Production line according to claim 1 , characterised in that the transport path includes plural connecting food transport conveyors of which a food transport conveyor that leads through the liquid smoke unit is separate from a food transport conveyor that leads through the transit oven.3. Production line according to claim 2 , characterised in that the transit oven is chosen from the group consisting of linear transit ovens and spiral transit ovens.4. Production line according to claim 1 , characterised in that the liquid smoke unit is provided with a liquid smoke dispenser.5. Production line according to claim 1 , characterised in that the brine unit and the liquid smoke unit are arranged in a combined brine/liquid smoke unit.6. Production line according to claim 1 , characterised in that preceding the brine unit the production line comprises a co-extrusion unit for extruding a food dough with a coating that comprises collagen and/or alginate.7. Production line according to claim 1 , characterised in that the production line comprises a UV-source for radiating the food products claim 1 , which UV-source is located preceding the oven.8. Method for in-line processing ...

APPARATUS AND METHOD OF PRODUCING SMOKE FOR THE TREATMENT OF FOODSTUFFS

A method of producing smoke for the treatment of foodstuffs, the method comprising the steps of providing a supply of sugar alcohol, and heating the sugar alcohol to produce a gaseous product containing vapours and particulate materials. The method further comprises filtering the gaseous product to remove substantially all of the particulate materials and any toxic gases present wherein, in use, an odourless and flavourless smoke is produced. 1. A method of producing smoke for the treatment of foodstuffs , the method comprising the steps of:providing a supply of sugar alcohol;heating the sugar alcohol, wherein the step of heating the sugar alcohol produces a gaseous product containing vapours and particulate materials; and,filtering the gaseous product to remove substantially all of the particulate materials and any toxic gases present apart from carbon monoxide to produce an odourless and flavourless smoke.2. A method of producing smoke as defined in claim 1 , wherein the sugar alcohol is provided in liquid form.3. A method of producing smoke as defined in claim 2 , further comprising the step of transporting the sugar alcohol with a carrier gas to the heating step.4. A method of producing smoke as defined in claim 3 , wherein the carrier gas is metered at a flow rate of between 0-100 ml/min.5. A method of producing smoke as defined in claim 3 , wherein the sugar alcohol is carried with the carrier gas and is dispersed in the heating step by droplets or spraying.6. A method of producing smoke as defined in claim 1 , wherein the sugar alcohol is glycerol.7. A method of producing smoke as defined in claim 6 , wherein the glycerol is heated to between 600° C. and 900° C. in the heating step.8. A method of producing smoke as defined in claim 1 , wherein the method further comprises the step of cooling the gaseous product prior to the filtering step.9. An apparatus for producing smoke for the treatment of foodstuffs claim 1 , the apparatus comprising:a heating chamber ...

COMBINATION OF DRYING AND SMOKING

The present invention relates to a line comprising an oven and a drying chamber. The present invention further relates to a process how to cook s food product. 1. A line comprising:an oven including:at least one chamber,a conveyor means that guides products from an inlet of the at least one chamber through the at least one chamber and to an outlet of the at least one chamber,cooking means in the at least one chamber to cook the productsmeans to atomize a smoking- and/or a flavoring-liquid in the oven, wherein the smoking- and/or flavoring-liquid is atomized to a droplet size <3.0 μm, and a drying chamber upstream from the cooking means.2. The line according to claim 1 , wherein the drying chamber is a separate apparatus upstream from the oven.3. The line according to claim 1 , wherein the drying chamber is in the oven.4. The line according to claim 3 , wherein the drying chamber is in a first chamber of the oven with a helically shaped conveyor means.5. The line according to claim 4 , wherein the cooking means is in a second chamber of the oven with a helically shaped conveyor means.6. The line according to claim 5 , wherein the first and the second helical conveyor means of the first chamber and the second chamber are connected by straight conveyor means.7. The line according to wherein the means to provide a smoking- and/or a flavoring-substance into the oven are arranged a chamber with the straight conveyor means and/or in the first chamber.8. The line according to claim 7 , wherein each chamber has its own gas circulation.9. The line according to claim 1 , wherein the oven comprises temperature control means for adjusting and controlling the temperature and/or humidity in at least two chambers using a gas.10. A process to dry and cook a food product comprisingcooking the food productdrying the food product upstream from the cooking of the food product;smoking and/or flavoring the food product by means of a smoking- and/or flavoring-liquid; andatomizing the ...

GRILLS HAVING FLAVORIZING MATERIAL CONTAINERS

A grill assembly is disclosed which includes a grate having an upper surface configured to support an item of food to be cooked, a cooking chamber, a gas burner or a pellet burner, and a container. The gas burner or pellet burner is adapted to be installed within the cooking chamber and below the grate and to operate using a gaseous fuel or a pellet fuel. The container includes an interior wall, a floor, and an exterior wall adapted to be positioned within the chamber, below the grate, and with the interior wall adjacent the gas burner or the pellet burner. At least one of the interior wall, the floor and the exterior wall of the container defines an opening for allowing a hot gas from the gas or pellet burner to pass into the container. The container can be adapted to hold charcoal and/or wood. The cooking chamber may be formed from an earthen material and can be adapted to support the grate within the cooking chamber. 1. A grill assembly comprising:a grate having an upper surface, the upper surface configured to support an item of food to be cooked;a cooking chamber;a gas burner or a pellet burner, the gas burner or pellet burner being adapted to be installed within the cooking chamber and below the grate and to operate using a gaseous fuel or a pellet fuel; anda container comprising an interior wall, a floor, and an exterior wall;wherein the container is adapted to be positioned within the chamber, below the grate, and with the interior wall adjacent the gas burner or the pellet burner;wherein at least one of the interior wall, the floor and the exterior wall of the container defines an opening for allowing a hot gas from the gas or pellet burner to pass into the container; andwherein the container is adapted to hold charcoal and/or wood.211.-. (canceled)12. The grill assembly of claim 1 , wherein the container comprises a plurality of openings in the interior wall and/or a plurality of openings in the exterior wall for allowing a hot gas from the gas burner or ...

Aeration chamber

Method and apparatus for cold smoking meat or seafood

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

Apparatus and method of producing smoke for the treatment of foodstuffs

A method of producing smoke for the treatment of foodstuffs, the method comprising the steps of providing a supply of sugar alcohol, and heating the sugar alcohol to produce a gaseous product containing vapours and particulate materials. The method further comprises filtering the gaseous product to remove substantially all of the particulate materials and any toxic gases present wherein, in use, an odourless and flavourless smoke is produced.

Method and apparatus for cold smoking meat or seafood

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

Apparatus and method of producing smoke for the treatment of foodstuffs

A method of producing smoke for the treatment of foodstuffs, the method comprising the steps of providing a supply of sugar alcohol, and heating the sugar alcohol to produce a gaseous product containing vapours and particulate materials. The method further comprises filtering the gaseous product to remove substantially all of the particulate materials and any toxic gases present wherein, in use, an odourless and flavourless smoke is produced.

Subatmospheric pressure cook-and-hold steaming oven

A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval. Thus, ambient pressure surrounding the food product may be reduced and low temperature steam allowed to surround the food product for a predetermined period of time to cook the food product. When cooking is completed, the ambient pressure may be restored to atmospheric pressure and the food product held at a preferred temperature without further cooking.

Olive oil or peanut oil contg. smoke flavour dissolved in another oil - esp. soya, used for preserving smoked food, esp. fish

A compsn. for preserving smoked food products, such as fish either whole or as fillets, pieces, a pie, a spread, cream or puree, esp. anchavy fillets, comprises a homogeneous oil contg. >=90% olive oil or peanut oil, pref. 96% olive oil, together with a soln. of a smoke flavour in another oil, esp. soya oil. The food prods. are covered in the above compsn. for a period sufficient to impregnate the smoke flavour. The compsn. is partic. used for tinned sardines, anchovies and tuna. The compsn. enables the incorporation of a smoke flavour using a further oil to dissolve it, as smoke flavouers are insoluble in peanut or olive oil.

EXPOSURE TREATMENT ENCLOSURE TO A CONTROLLED ATMOSPHERE

ENCEINTE DE TRAITEMENT POUR EXPOSER DES ANIMAUX, DES PLANTES OU DES MATIERES A DE L'AIR CONTENANT DES GAZ OU DES AEROSOLS. L'ENCEINTE COMPREND DES PAROIS AVANT, ARRIERE ET LATERALES 1 QUI SONT PLEINES ET ORIENTEES ESSENTIELLEMENT VERTICALEMENT, UNE ENTREE DE GAZ 7 A UNE EXTREMITE, UNE SORTIE DE GAZ 35 A L'AUTRE EXTREMITE, UN DEFLECTEUR D'ENTREE ADJACENT A L'OUVERTURE D'ENTREE 7 ET SERVANT A DEVIER LE GAZ VERS LES PAROIS VERTICALES, PLUSIEURS BACS COLLECTEURS 17 A PAROIS PLEINES QUI SONT ORIENTES ESSENTIELLEMENT HORIZONTALEMENT, CHAQUE BAC, AUTRE QUE CELUI QUI EST LE PLUS ELOIGNE DE L'ENTREE, ETANT ESPACE DESDITES PAROIS VERTICALES 1 DE DISTANCES PERMETTANT UN ECOULEMENT CORRECT DE L'AIR LE LONG DESDITES PAROIS, CES BACS ETANT DESTINES A COLLECTER LES DECHETS TOMBANT DES CAGES OU RECIPIENTS DANS LESQUELS SONT PLACES LES ANIMAUX, PLANTES, ETC. APPLICATION AU DOMAINE DES LABORATOIRES. PROCESSING VESSEL FOR EXPOSING ANIMALS, PLANTS OR MATERIALS TO AIR CONTAINING GASES OR AEROSOLS. THE ENCLOSURE INCLUDES FRONT, REAR AND SIDE WALLS 1 WHICH ARE SOLID AND ORIENTED ESSENTIALLY VERTICALLY, A 7 GAS INLET AT ONE END, 35 GAS OUTLET AT THE OTHER END, AN INLET DEFLECTOR ADJACENT TO THE OPENING INPUT 7 AND SERVING TO BETWEEN THE GAS TOWARDS THE VERTICAL WALLS, SEVERAL COLLECTOR BINS 17 WITH FULL WALLS WHICH ARE ORIENTED ESSENTIALLY HORIZONTALLY, EACH BIN, OTHER THAN THE ONE WHICH IS FAREST FROM THE ENTRY, BEING SPACE FROM THE SAID 1 WALL OF DISTANCES ALLOWING CORRECT FLOW OF AIR ALONG THE SAID WALLS, THESE BINS ARE INTENDED TO COLLECT WASTE FALLING FROM CAGES OR CONTAINERS IN WHICH ARE PLACED ANIMALS, PLANTS, ETC. APPLICATION TO THE FIELD OF LABORATORIES.

Process and product for obtaining the effects of smoking on foodstuffs

PROCESS FOR THE PREPARATION OF AN AQUEOUS COMPOSITION OF LIQUID SMOKE AND FOR THE PRODUCTION OF A FOOD PRODUCT WITH A SMOKED COLOR AND FLAVOR, AND ENVELOPE FOR THE SAME

Process and product for obtaining the effects of smoking foodstuffs

Smokehouse assembly

A multi-product meat processing assembly (10) of the type for smoking meat includes a plurality of sequentially adjacent chambers (12, 14, 16, 18, 20, 22) and trolley assemblies (26) for carrying meats hung from racks (24) through the chambers. An indexing mechanism (54) positions the racks (24) at predetermined positions within each of the chambers. The assembly (10) also includes telescoping doorways (74) separating the chambers. The assembly (10) further includes a reversible fan (132) for moving air in two directions through each of the chambers.

Apparatus and method for producing a skinless meat product

A meat product and apparatus (2) and method of producing the same including a piece of meat which is heat treated to have no outer skin about its surface is disclosed. The meat is placed inside of an air-tight chamber (10) and steam generated from a source of water (12) is introduced into the cooking chamber (10). The steam and pressure within the chamber (10) are regulated so as to create an atmospheric humidity of 100 % within the chamber, so any water present within the meat is prevented from evaporating into the atmosphere of the chamber (10). The pressure may be reduced so as to produce a low temperature steam from 150 to 180 degrees F to cook the meat product. Additionally, a flavored ingredient, such as liquid smoke, may be added to the water (12) to flavor the meat product and the pressure can be further reduced so that a thin skin layer can be formed on the meat product surface.

MANUFACTURING OF LIQUID FUME

Method for producing smoke colored and smoke flavored encased foodstuff

A tar-containing aqueous liquid wood smoke is extracted with selected organic liquid solvents to form a tar-enriched liquid fraction and a tar-depleted aqueous liquid smoke fraction, the latter being used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Method for producing canned smoked fish

A method for producing canned smoked fish includes preparation of the fish, inserting it raw into cans, eliminating the rest of process water eliminating the surface moisture with a hot air flow at a temperature of 80-90°C for 0.8 to 1.1 min. and sprinkling the surface of the fish with a 1.8 to 2.1 % solution of acetic acid in a smoking preparation in a quantity of 1.15 to 1.3 % of the weight of the raw fish, partially drying the fish at a temperature of 70-80°C for 18 to 22 min., further sprinkling the fish with the smoking preparation in a quantity of 1.15 to 1.3 % of the weight of the raw fish for each can, cooking the fish until ready for consumption at a temperature of 150 to 170°C for 18 to 22 min., adding to it dry salt in a quantity of 1.5 to 2.0 % of the net weight of each can, pouring over it an oil or an oil-tomato sauce, closing the cans and sterilizing them.

TRANSPORT DEVICE FOR USE IN ROEYKEHUS.

SMOKE MISTOR AND APPARATUS, PROVIDED WITH SUCH A SMOKE MISTOR, FOR SMOKING FOODSTUFFS.

Induction smoke regenerator and method for producing natural smoke

An improved apparatus and method for smoke treating food products includes an inductively heated, hollow member which is raised to a sufficiently high temperature so as to vaporize an injected water/liquid smoke mixture. This happens when the liquid smoke mixture contacts the walls of the heatable, hollow member. Control apparatus is provided for regulating the amount of liquid smoke flowing to the mixing device; as well as providing for injecting air to carry the gaseous smoke away for subsequent use in the smoke treating process. The invention also provides for a self cleaning of the smoke generating tube member.

TARGET, LIQUID CONCENTRATE CONCENTRATE AND PROCEDURE FOR THE PREPARATION OF SAME AND FOOD HOUSES TREATED WITH CONCENTRATE CONCENTRATE AND PROCEDURE

A tar-depleted, concentrated liquid smoke is made that has superior flavoring and coloring abilities, low phenolic content, and a low acid content. It may also be partially neutralized to form a low viscosity, partially neutralized, tar-depleted, concentrated, liquid smoke composition. Both the partially neutralized and unneutralized compositions are suitable for use in commercial process equipment to make smoke impregnated cellulosic food casings.

Tar-depleted, concentrated, liquid smoke compositions

TAR-DEPLETED, CONCENTRATED, LIQUID SMOKE POSITIONS ABSTRACT A tar-depleted, concentrated liquid smoke is made that has superior flavoring and coloring abilities, a low phenolic content, and a low acid content. It may also be partially neutralized to form a low viscosity, partially neutralized, tar-depleted, concentrated, liquid smoke composition. Both the partially neutralized and unneutralized compositions are suitable for use in commercial process equipment to make smoke impregnated cellulosic food casings.

Impregnated casing and method of making the same

The present invention relates to a casing which is impregnated with a high browning, low flavor liquid composition in order to impart a desirable brown color to a food contained in the casing without adding undesirable sensory characteristics to the food.

Method of smoking food

Disclosed are food smoker for household or restaurant use and method for food smoking with the smoker. The food smoker comprises a container containing a liquid wood or pellet(s) onto which the liquid wood is adsorbed, which is installed in the bottom part of the smoker body, a means for heating the container, and a means for holding a material (such as food) to be smoked in the inside of the smoker body. The food smoker is preferably provided with a means capable of radiating far infrared rays by the heat of the heating means at least around the holding means. The liquid wood can be recovered by distillation or solvent extraction of wood chips. For food smoking, the liquid wood or pellet(s) onto which the liquid wood is adsorbed is(are) heated in a container of the smoker body containing the food to be smoked, whereupon the volatilization rate of the liquid wood is controlled by the choice of the heating temperature and the total amount of the liquid wood. By the smoking method with the smoker, smoked foods with delicious taste can be obtained with ease, and the smoking operation is clean, simple and safe.

Method and apparatus for the treatment of material to be smoke-curd

The invention concerns a process and facility for treating smoke-cured products, in particular meat and sausage products, with a mixture of air and a water-soluble liquid known as liquid smoke, which has a smokey aroma and taste and is sprayed into the air in a smoking chamber through spray nozzles (8). According to the invention, pure liquid smoke is sprayed into air that has been suctioned out of the smoking chamber into a separate mixing area (11), is swirled in the mixing area (11) under increased pressure and then is released again into the smoking chamber through blast nozzles (10).

Process for preparing cooked meat having reduced levels of N-nitrosamines

A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of introducing into uncured meat a nitrite-containing curing composition, a tocopherol and an additional nitrosamine-inhibiting substance which may be liqid smoke, a reducing sugar, or a combination thereof, and thereafter processing the meat to effect curing. The invention is applicable either to ground meat, such as sausage, or to intact cuts of meat, such as ham or bacon bellies.

Food smoking device

Smoking machine - for cheeses

A cheese portion is smoked by placing it on the ribs of a horizontal belt conveyor that carries the product through a smoking chamber which overlies the conveyor for a portion of its run. Within the smoking chamber liquid smoke is atomised by compressed air so as to form a turbulent smoke cloud that coats the product. Excess smoke is removed in drainage ducts assisted by a water spray. A low pressure is maintained within the smoking chamber so that smoke does not escape into the surrounding air. Pref. short tunnels surround the conveyor where it enters and leaves the smoke chamber.

Induction smoke regenerator and method for producing natural smoke

Appareil et procédé améliorés de fumage de produits alimentaires, comprenant un corps creux chauffé par induction (54) et amené à une température suffisamment élevée pour vaporiser un mélange injecté d'eau/produit liquide de fumage (76). Ceci se produit lorsque le mélange liquide de produit de fumage entre en contact avec les parois de l'organe creux chauffant. Les dispositifs (14, 18, 20) permettent de commander la quantité de produit du liquide de fumage s'écoulant du dispositif de mélange, ainsi qu'en injectant de l'air pour emporter la fumée gazeuse, en vue de son utilisation successive dans le processus de fumage. L'invention permet également un auto-nettoyage de l'organe de tube produisant la fumée. Improved food smoking apparatus and method comprising a hollow body inductively heated (54) and brought to a temperature sufficiently high to vaporize an injected water / liquid smoking product mixture (76). This occurs when the liquid mixture of smoke product comes into contact with the walls of the hollow heating member. The devices (14, 18, 20) make it possible to control the quantity of product of the smoking liquid flowing from the mixing device, as well as by injecting air to carry the gaseous smoke, with a view to its subsequent use in the mixing device. the smoking process. The invention also enables self-cleaning of the smoke producing tube member.

Processing methods for the distribution of meat

The present invention relates to a processing method for livestock product distribution, by which livestock products including beef and pork warehoused after slaughtering are pre-processed before mincing for uniform meat quality maintenance, the meat quality maintenance can be further stabilized in the form of foreign matter removal, microbial growth prevention, and the like by the mincing process being subdivided and air wash, drying, cleaning, and gas injection processing processes and the like being specifically added between the mincing processes, and the meat quality preservation can be maximized through packaging and refrigeration processing before shipment. The processing method for livestock product distribution according to the present invention for achieving the purposes described above includes: a step (S10) of pre-processing the warehoused livestock product for livestock product distribution processing; a step (S20) of primarily mincing the pre-processed livestock product for halving to quartering; a step (S30) of secondarily mincing the livestock product processed through a predetermined process after the primary mincing; a step (S40) of tertiarily mincing the livestock product processed through a predetermined process after the secondary mincing; and a step (S60) of performing packaging (S50) and then refrigeration processing on the livestock product processed through a predetermined process after the tertiary mincing. Step S10 described above includes: a pre-processing packaging step (S11) for ripening using an air-permeable material; a primary refrigeration processing step (S12) for livestock product meat quality maintenance after the pre-processing packaging step and before the primary mincing; and a primary cleaning step (S13) for smooth mincing during the primary mincing.

TRANSPORT DEVICE FOR USE IN ROEYKEHUS.

Food smoking method and apparatus

Subatmospheric pressure cooking device

An apparatus for preparing a food product (300) includes a baking oven (302), such as a microwave, radiant or conventional oven, having a cooking cavity (324) for accommodating the food product (300), a vacuum pump (322) for reducing the pressure within the cooking cavity (324), a heating device (318, 320) for heating the food product (300) in the reduced atmosphere and a valve (326) for selectively restoring the cooking cavity (324) to atmospheric pressure. A method of preparing the food product (300) in the oven (302) includes the steps of reducing the pressure within the cooking cavity (324), heating the food product (300) therein and returning the cooking cavity (324) to atmospheric pressure. In doing so, a temperature necessary to cook the food product (300) in a vacuum is less than that temperature necessary to cook the food product (300) at atmospheric pressure which temperature may cause the food product (300) to dry-out or become tough.

PROCEDURE AND DEVICE FOR THE TREATMENT OF SMOKED PRODUCTS.

LA INVENCION SE REFIERE A UN PROCEDIMIENTO Y UN DISPOSITIVO PARA EL TRATAMIENTO DE PRODUCTOS CURADOS AL HUMO, EN PARTICULAR PRODUCTOS CARNICOS Y DE EMBUTIDOS, CON UNA MEZCLA DE AIRE Y UN LIQUIDO SOLUBLE EN AGUA CONOCIDO COMO HUMO LIQUIDO, QUE DISPONE DE UNA AROMA DE HUMO Y SABOR. SIENDO ROCIADO DENTRO DEL AIRE EN UNA CAMARA DE AHUMADO A TRAVES DE TOBERAS (8) DE ROCIADO. DE ACUERDO CON LA INVENCION EL HUMO LIQUIDO PURO ES ROCIADO DENTRO DEL AIRE QUE HA SIDO SUCCIONADO DE LA CAMARA DE AHUMADO EN UN AREA (11) DE MEZCLA SEPARADA, ES SOMETIDO A TURBULENCIA EN LA ZONA (11) DE MEZCLA BAJO PRESION INCREMENTADA Y ENTONCES LIBERADO DE NUEVO DENTRO DE LA CAMARA DE AHUMADO A TRAVES DE LAS TOBERAS (10) DE SOPLADO. THE INVENTION REFERS TO A PROCEDURE AND DEVICE FOR THE TREATMENT OF SMOKE CURED PRODUCTS, IN PARTICULAR MEAT AND SAUSAGE PRODUCTS, WITH A MIXTURE OF AIR AND A WATER-SOLUBLE LIQUID KNOWN AS A LIQUID SMOKE. AND TASTE. BEING SPRAYED INTO THE AIR IN A SMOKING CHAMBER THROUGH SPRAY NOZZLES (8). PURSUANT TO THE INVENTION THE PURE LIQUID SMOKE IS SPRAYED INTO THE AIR WHICH HAS BEEN SUCTIONED FROM THE SMOKING CHAMBER IN AN AREA (11) OF SEPARATE MIXTURE, IT IS SUBJECTED TO TURBULENCE IN THE MIXTURE ZONE (11) UNDER INCREASED PRESSURE AND THEN RELEASED AGAIN WITHIN THE SMOKING CHAMBER THROUGH THE BLOWING NOZZLES (10).

Method and apparatus for cold smoking meat or seafood

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood. In one aspect the invention provides a smoking apparatus for producing a blended gaseous smoke for smoking meat or seafood, the smoking apparatus comprising: an inlet configured to receive a first gaseous unfiltered smoke produced by burning a first organic material, the first gaseous unfiltered smoke comprising a harsh flavor imparting characteristic; a filter in communication with the inlet, the filter configured to receive the first gaseous unfiltered smoke and retain the harsh flavor imparting characteristic from the first gaseous unfiltered smoke thereby producing a filtered gaseous smoke with the harsh flavor imparting characteristic removed; a smoke collection chamber configured to receive a second organic smoking material, the smoke collection chamber in communication with a burner for smoking the second organic smoking material when placed in the smoke collection chamber to generate a second gaseous unfiltered smoke which is a pleasant flavor-imparting smoke; and a smoke mixing bladder in communication with both the filter and the smoke collection chamber, ...

Method of preparing smoked food products and food products thus obtained

The invention relates to the preparation of smoked products such as fish, meat, charcuterie products and similar. The inventive method is characterised in that it essentially comprises at least one flavouring step consisting in providing the food product with a smoky flavour and at least one colouring step, which is independent of the aforementioned flavouring step, consisting in providing said food product with an additional colour or a specific additional shade, in particular by intensifying the colour previously obtained. The invention also relates to the different means used to perform said method and to the smoked food products thus obtained.

PLANT FOR AA EVAPORATES AN AROMATIC LIQUID SPRAYED IN AIR, FOR AA TO PROVIDE A TASTE OR SMELL OF SMOKING TO FOODSTUFFS

EN FRAON TJAERA RENAD VAETSKEFORMIG ROEK, FOERFARANDE FOER DESS FRAMSTAELLNING SAMT DESS ANVAENDNING FOER BEHANDLING AV LIVSMEDELSHOELJEN.

Process for the production of a flavoring and / or antiseptic and / or anti-oxidation agent

Method and apparatus for modifying smoke smell and method and apparatus for producing smoked food

Patent SU399094A3

Subatmospheric pressure cook-and-hold steaming method

A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval. Thus, ambient pressure surrounding the food product may be reduced and low temperature steam allowed to surround the food product for a predetermined period of time to cook the food product. When cooking is completed, the ambient pressure may be restored to atmospheric pressure and the food product held at a preferred temperature without further cooking.

STEAM OVENS FOR COOKING AND KEEPING WARM WHEN UNDERPRESSURE

Method for treatment of meat

A method for treatment of meat from fish or other aquatic, poikilothermic animals, and comprising a flavour-influencing treatment with an extract of wood or a wood product, as well as a heating process, comprising treatment with microwaves, further comprising smoking of the meat and/or treatment of the meat with an extract of wood or of a wood product, the extract or solution hereof being sprayed onto the meat, or the meat being treated with ultrasound in a solution of the extract.

Patent DE3249597A1

Production of colorant/taste enhancer from natural smoke liquid

(57)【要約】本公報は電子出願前の出願データであるた め要約のデータは記録されません。

PROCESS FOR THE PREPARATION OF AN AQUEOUS LIQUID SMOKE COMPOSITION, FOOD COVER TREATED WITH THIS COMPOSITION, AQUEOUS LIQUID SMOKE SOLUTION AND PROCESS FOR THE PREPARATION OF A COLORED AND SMOKED FLAVOR FOOD PRODUCT

Method and apparatus for modifying smoke smell and method and apparatus for producing smoked food

식물 원료를 연소, 불완전 연소 또는 열분해하여 발생한 훈연을, 2차 가열 장치에 의해 가열함으로써, 훈연의 향기를 개질한다. 특히 훈제 식품으로서, 생선 포를 제조하는 경우, 자숙한 생선을 그 수분 함량이 30질량% 이하가 되도록 소정 시간 열풍 건조시키고, 건조 후의 생선을 훈연 분위기하에 보지하여 개질한 훈연 성분을 부착시킨다. 당해 열풍의 온도는 건조 개시시의 120℃ 이상에서 건조 종료시의 120℃ 미만으로 저하시키는 것이 바람직하다. 본 발명의 방법에 의해, 식품에 바람직한 풍미를 부여하고, 벤조피렌 등의 유해 성분을 저감시킬 수 있다. 특히, 본 발명의 방법으로 제조되는 생선 포는, 생선의 비린내를 발생시키지 않고 단시간에 건조시키고, 바람직한 훈연 풍미를 단시간에 부여하는 것이 가능하다. 훈연 향기, 훈연 식품, 열풍, 식물 원료, 연소, 불완전 연소, 열분해.

DEVICE AND PROCEDURE FOR THE PREPARATION OF A MEAT PRODUCT.

SE PRESENTA UN PRODUCTO CARNICO Y UN APARATO (2) Y UN METODO PARA PRODUCIR EL MISMO QUE INCLUYE UNA PIEZA DE CARNE QUE SE TRATA PARA QUE NO TENGA PIEL EXTERNA ALREDEDOR DE SU SUPERFICIE. LA CARNE SE COLOCA DENTRO DE UNA CAMARA ESTANCA AL AIRE (10) Y SE INTRODUCE VAPOR GENERADO DESDE UNA FUENTE DE AGUA (12) DENTRO DE LA CAMARA DE COCINADO (10). EL VAPOR Y LA PRESION DENTRO DE LA CAMARA SE REGULAN PARA QUE CREEN UNA HUMEDAD ATMOSFERICA DEL 100% DENTRO DE LA CAMARA, Y CUALQUIER CANTIDAD DE AGUA PRESENTE DENTRO DE LA CARNE NO PUEDA EVAPORARSE A LA ATMOSFERA DE LA CAMARA (10). LA PRESION PUEDE REDUCIRSE DE FORMA QUE SE PRODUZCA UN VAPOR DE BAJA TEMPERATURA DE ENTRE 150 Y 180 (GRADOS) F PARA COCINAR EL PRODUCTO CARNICO. ADICIONALMENTE, PUEDE AÑADIRSE UN INGREDIENTE SABORIZANTE, TAL COMO HUMO LIQUIDO, AL AGUA (12) PARA DAR SABOR AL PRODUCTO CARNICO Y PUEDE REDUCIRSE ADICIONALMENTE LA PRESION DE MANERA QUE PUEDA FORMARSE UNA CAPA SUPERFICIAL FINA SOBRE LA SUPERFICIE DEL PRODUCTO CARNICO. IT IS PRESENTED A MEAT PRODUCT AND AN APPLIANCE (2) AND A METHOD TO PRODUCE THE SAME THAT INCLUDES A PIECE OF MEAT THAT IS TREATED SO THAT IT DOES NOT HAVE EXTERNAL SKIN AROUND ITS SURFACE. THE FLESH IS PLACED WITHIN AN AIR-CONTAINED CHAMBER (10) AND STEAM GENERATED FROM A WATER SOURCE (12) INSIDE THE COOKED CHAMBER (10) IS INTRODUCED. THE STEAM AND PRESSURE INSIDE THE CHAMBER ARE REGULATED TO CREATE A 100% ATMOSPHERIC HUMIDITY INSIDE THE CHAMBER, AND ANY AMOUNT OF WATER PRESENT INSIDE THE MEAT CANNOT BE EVAPORATED TO THE ATMOSPHERE OF THE CHAMBER (10). THE PRESSURE CAN BE REDUCED IN A WAY TO PRODUCE A LOW TEMPERATURE STEAM BETWEEN 150 AND 180 (GRADES) F TO COOK THE CARNIC PRODUCT. ADDITIONALLY, A FLAVORING INGREDIENT, SUCH AS LIQUID SMOKE, CAN BE ADDED TO WATER (12) TO GIVE FLAVOR TO THE CARNIC PRODUCT AND THE FINE PRESSURE CAN BE ADDITIONALLY REDUCED THAT A FINE SURFACE COAT CAN BE FORMED ON THE SURFACE OF THE PRODUCT.

Device for the treatment of food

Vorrichtung zur Behandlung von Nahrungsmitteln mit einem Gemisch aus Luft und einer Flüssigkeit 11, wobei zur Bildung eines solchen Gemisches die Flüssigkeit (11) der Luft in einer Behandlungskammer (2) zugeführt wird, und zwar derart, dass die Flüssigkeit (11) in von einem Lüfter (5) aus der Behandlungskammer (2) in einen gesonderten Mischbereich gesaugte Luft im Einlass dieses Mischbereichs saugseitig koaxial zum Lüfter (5) eingesprüht, in einem erweiterten Mischbereich (8) hinein verwirbelt und anschließend wieder in die Behandlungskammer (2) entspannt wird, wobei die strömende Luft in der geschlossenen Behandlungskammer (2) zunächst an Seitenwänden (13) derselben mit Blasrichtung (Pfeile 12) nach unten, dann nach innen (Pfeile 14) und wieder nach oben (Pfeile 16, 21) zurück zum Lüfter (5) geführt ist und vor dem Eintritt in den Lüfter (5) eine Heizeinrichtung (17) durchströmt, mit der Behandlungskammer (2), einer Sprüheinrichtung (3), einer Zufuhrleitung (4) für die Flüssigkeit (11) und einem Lüfter (5) in einer Mischkammer... Device for treating foodstuffs with a mixture of air and a liquid 11, the liquid (11) being supplied to the air in a treatment chamber (2) in order to form such a mixture, in such a way that the liquid (11) is in one Fan (5), air sucked in from the treatment chamber (2) into a separate mixing area in the inlet of this mixing area, sprayed coaxially to the fan (5) on the suction side, swirled into an expanded mixing area (8) and then expanded again into the treatment chamber (2), the flowing air in the closed treatment chamber (2) first on the side walls (13) of the same with blowing direction (arrows 12) down, then inwards (arrows 14) and up again (arrows 16, 21) back to the fan (5) is guided and flows through a heating device (17) before entering the fan (5), with the treatment chamber (2), a spray device (3), a feed line (4) for d he liquid (11) and a fan (5) in a mixing chamber ...

Method and apparatus for cold smoking meat or seafood

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

Method of smoking food

Subatmospheric pressure cook-and-hold steaming oven

A cooking and holding food preparation unit is disclosed having one or more food receiving compartments (20) each including a door (28) and a casket (11) for hermetically sealing the compartment when the door (28) is closed. An open-topped tray (13) for holding water is located near the bottom of the compartment (20) and has therebeneath electrical heating strips (18) for heating water in the tray. A thermostat (16) is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump (12) selectively reduces the air pressure within the compartment while a vacuum release valve (14) selectively couples the compartment to the exterior atmosphere. There is a timer (24) for measuring elapsed time after cooking is begun which functions to open the vacuum release valve (14) upon the expiration of an operator determined time interval.

DEVICE AND METHOD FOR PRODUCING MEAT PRODUCTS

Combination of boiling and smoking

FIELD: food industry. SUBSTANCE: group of inventions refers to the food industry, namely to the furnace intended for food processing. Furnace comprises a first chamber (3) and a second chamber (4), which are separated by a separating means (2), conveyor means (7) for guiding the products from the inlet (10) through these chambers to the outlet (12), temperature control means (15) for individual control over the temperature and / or humidity in each chamber using a fluid and a passage opening (2.1) in the separation means (2) through which the conveyor means is guided from the first chamber to the second chamber. EFFECT: use of a group of inventions allows to obtain a high-quality food product. 14 cl, 5 dwg

Device for drying and possibly smoking food

Production line and method for in-line processing of food products

The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a method for in-line processing of food products, comprising the successive process step: moisturising the food products with a brine; moisturising the food products with a liquid smoke; and heating the food products.

Method for production of smocking extract

Изобретение относится к пищевой промышленности. Коптильную жидкость получают путем экстрагирования фракций угля экстракционным растворителем в сверхкритическом и/или жидком состоянии. Уголь получают из древесины или целлюлозы предпочтительно пиролизом. Растворитель в жидком состоянии выбирают из СО 2 , пропана и их смеси, а растворитель в сверхкритическом состоянии выбирают из СО 2 , пропана, метана, этилена, аммиака, метанола, воды и смесей этих компонентов. Полученный экстракт используют для выработки пищевых продуктов, в частности копченого рыбного продукта, такого как лосось, угорь, сельдь скумбрия или форель. Нанесение на или впрыскивание в мясо рыбы такого экстракта с упаковкой его в полимерную пленку с последующей микроволновой обработкой упакованной рыбы обеспечивает получение безопасного продукта с очень приятным копченым вкусом весьма экономичным образом. 4 н. и 36 з.п. ф-лы, 9 табл.

Food casing which will transfer a smoke color and flavor to food encased therein and basic natural liquid smoke for use therewith

ABSTRACT The invention relates to the formation of basic smoke flavorant and colorant from natural liquid smoke and food casings and food products utilizing the basic smoke. In accordance with the invention, the known acidic liquid smokes which are formed by contacting burning wood smoke with water are neutralized with an alkaline material to form a precipitate and the addition of alkaline material is continued until at least a portion of the precipitate returns to solution. The alkaline smoke solutions are suitable for impregnating regenerated cellulose sausage casings such that during cooking the meat is colored. The invention solutions form a casing,that is storage stable after impregnation.

Food smoking system - atomising smoking liquid, mixing with air and heating to under hundred degrees Celsius

In a process for the deposition of aromatic substances from a smoking liq. on food the liq. is first atomised into liq. droplets. These droplets are heated to 100 degrees C and mixed with air. The thereby produced mixt. of smoke nd air is circulated around the food to preserve it. This eliminaes the condensation of moisture on the food which reduces the effect of hte aromatic substances and may have a detrimental effect on smell and taste of the smoked articles.

Patent FR2306642B3

FOOD SHEETS AND FUEL COLORING AND AROMA MEDICINES FOR TREATMENT OF SHELTER AND PROCEDURE FOR MANUFACTURING THE MEDICINE

Oven for cooking and flavoring meat products

A forced air convection oven for use by restaurants and delicatessens for cooking ribs and other meat products. Liquid smoke or other liquid flavoring agent is sucked from a container, is atomized and is sprayed into the cooking chamber of the oven to impart a desired flavor to the meat.

Apparatus for and method of shower applying liquid smoke

Apparatus for and a method of continuously showering liquid smoke to meat, fish, cheese, or other edible products are disclosed in which the edible products are placed on a chain conveyor and are automatically conveyed past a shower station at which point relatively large droplets or streams of recirculated liquid smoke are showered on the product. The products are then conveyed through a drying (and optional rinse) station and are thence conveyed to a product removal station.

Tar-depleted liquid smoke treatment of food casings

ABSTRACT OF THE DISCLOSURE A tar-containing aqueous liquid wood smoke is at least partially neutralized under controlled temperature to form a tar-enriched fraction and a tar-depleted liquid smoke fraction, and the latter is used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Method and apparatus for cold smoking meat or seafood

Verpackungsmaschine für lebensmittel

一种带有废液回收格栅的水产品汽熏装置

本发明公开了一种带有废液回收格栅的水产品汽熏装置，属于烟熏食品加工技术领域，包括：箱体，箱体内部底端设置有烟熏液箱和烟熏液蒸发器，烟熏液箱与烟熏液蒸发器相连通，烟熏液蒸发器上方设置有格栅，格栅底部一侧设置有废液收集器，废液收集器一端与格栅连通，另一端伸出箱体与放净口连通，箱体侧壁的上部安装有热力干燥器和智能控制面板，格栅的上方设置有温湿度传感器，温湿度传感器与智能控制面板电连接。本发明可收集废液，不污染环境，保持装置内部清洁；并通过蒸发槽上的蒸汽通过孔对格栅上的水产品进行熏制，可使物料表面不易产生开裂、变形，并提高烟熏液的利用率。

Verfahren zum kochen bei unterdruck

Inhibering av misfarving av naeringsmiddelhylstre av cellulose

Dampfofen zum kochen und warmhalten bei unterdruck

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Verfahren zur herstellung von flüssigem rauch

A smoke generator and a system for feeding smoke particles to a smoke cabinet

The present invention relates to a smoke generator (10; 10a; 10b) comprising a housing (15) with a condensate inlet (11) for receiving a smoke condensate and a steam inlet (12) for receiving overheated water steam, wherein the smoke condensate is converted to smoke particles when the smoke condensate interacts with the overheated water steam, and the smoke particles are accessible at a smoke outlet (13). The invention also relates to a system for feeding smoke particles to a smoke cabinet (23).

Verfahren zum raeuchern von lebensmitteln, vorrichtung zu diesem zweck und spruehvorrichtung zu diesem zweck.

一种立式烘干箱

本发明公开了一种立式烘干箱，包括：壳体、门体、发热装置和鼓风机，本发明的烘干箱的鼓风机的进风口同时与循环口和外界连通，并且鼓风机的出风口与加热腔连通，能够使烘干腔内的热空气经过鼓风机进入加热腔后能再次进入烘干腔，通过将烘干后的热空气经过鼓风机再次引入加热腔，同时，鼓风机的进风口同时与外界连通，可以从外界引入新的空气，将烘干腔内带有大量水蒸气的热空气从排气口排出，能够大幅度降低能耗、提高烘干的工作效率。

Apparatus for applying liquid surface treating materials to sausages

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.