SU921498A1 - Device for hot-smoking fishes - Google Patents

Description

fS) DEVICE FOR HOT FISH SMOKING

The invention relates to equipment for the heat treatment of food products and can be used mainly for hot smoked fish using liquid smoke. A device for hot-smoked fish is known, comprising a smoking chamber, means for accommodating and transporting the fish to be treated, an electric heater for air, a nozzle for spraying smoked liquid, and a recirculation circuit for heated air and formed PZ of smoked liquid. The generation of smoke vapor in these devices is carried out by applying sprayed liquid smoke to the hot surface of electric coils or closed tubular electric heating-gels located in an electric cooler placed outside the smoke chamber. The spray nozzle is located along the vapor-air mixture directly before the electric heaters and with its outlet opening is directed to the surface heated to a temperature above it. Drops of liquid smoke boil over this surface, and the resulting vapors are carried by air flow into the smoke chamber of the GPG. The device’s drawbacks are the low vapor-forming ability of the heated surface of the remote electric air heater, the contamination of this surface by solid deposits formed from the dry residue of the smoke liquid, and the thermal decomposition the residue on the surface heated to high temperature with the release of substances that impair the quality of smoke, the need to iodic cleaning electric heater. The presence of a remote electric heater, heated to a high temperature. 39 causes increased losses of tagTa la through heat insulation to the environment. The uneven temperature and aerodynamic floor in the volume of the working chamber leads to the unevenness of smoked fish, the complexity of the design determines the complexity of its service, and the lack of intensity of the smoked process causes its duration of several hours. It is also known an aerodynamic heating device for hot smoked fish containing a heat-insulated chamber, means for placing and transporting the fish to be treated, a recirculation loop for the steam-air mixture with a centrifugal heating rotor formed in it, formed by two discs, on the front of which is relatively recirculation loop The intake port is located. This device is the closest to the invention in its technical essence and the achieved result. The device allows to achieve a high uniformity of the temperature field in the volume of the smoke chamber and to increase the intensity of heating of the fish being treated due to the higher flow rates around it. It is characterized by simplicity of design, convenience in operation, reliability in operation. The device is characterized by a high degree of thermal processing efficiency 2. However, the design of a known device cannot provide hot smoked fish in pairs of smoked fish, but is used to smoke fish previously moistened with smoked liquid. In this case, the surface of the fish appears to be streaks of smoke fluid and the unevenness of its color. With an increase in the temperature level of the process, the unevenness of the color increases, which prevents the intensification of the smoking process. The aim of the invention is to intensify the process of smoked fish by exposure to vapor of liquid smoke. The goal is achieved by the fact that in a device for hot smoked fish containing a heat-insulated chamber, means for placing and transporting the fish to be treated, a recirculation loop for the steam-air mixture with a centrifugal heating rotor formed in it, formed by two discs, on the front of which the recirculation circuit is located suction inlet, before the last coaxially with it is installed a nozzle for the supply of liquid smoke, the outlet of which is directed on the back of the rotor disk. Placing the spray nozzle in the recirculation circuit in front of the rotor suction inlet coaxially with it, the outlet of which is directed to the rear rotor disk, allows additional spraying of the liquid by the centrifugal heating rotor, increasing the dispersion of the spray, which largely determines the flow rate of smoke fluid according to Bet xHocTb vaporization. The direction of the nozzle outlet to the rear rotor disk causes the largest droplets in the spray nozzle, which are not carried away with the air flow to the rotor blades for additional dispersion, are separated on the rear rotor disk and spread through it due to centrifugal force in the form thin film. Since the rotor surface has a temperature equal to and higher than the temperature of the vapor-air mixture recirculating in the device, the liquid film boils on the surface of the rotor rear disk and turns into steam. The boiling of the liquid on the rotating surface due to the turbulization of the film is carried out with great intensity and does not lead to the deposition of sediment, which facilitates the maintenance of the installation. The large steam-generating capacity of the rotor and the good mixing conditions of steam and air allow an even vapor-air mixture to be fed into the chamber. In this case, the rotor is not only a heat generator, but also an additional device for spraying, since the liquid sprayed through the nozzle is additionally evaporated and sprayed by the rotor in the flow of the heated air in the recirculation circuit. The high and even speed of the flow of fish formed by a concentrated mixture of smoke, liquid and air vapors significantly intensifies the process of impregnating the product with steam and heating it, which shortens the smoking cycle and improves the quality of the finished product.

Fig. 1 shows a device for hot smoked fish, a longitudinal section; Fig. 2 shows a section A-A in Fig. 1.

The device contains a heat-insulated chamber 1, means 2 for placing and transporting fish, recirculation circuit 3 for an air-steam mixture with a centrifugal heating rotor C installed therein, formed by two disks 5 and 6. The rotor disk 5 has a suction port 7B of the recirculation circuit 3 in front of the intake a rotor hole 7 is coaxially mounted with it, a spray nozzle 8 for spraying liquid smoke, the outlet of which is directed to the rear, a rotor disk 6. 4, used as a spray and vaporizer.

The device works as follows.

The drive (not shown) of the centrifugal heating rotor is turned on. The rotor rotates to circulate air through a closed loop to the heating circuit 3 by heating it due to aerodynamic airflow losses. When the temperature required for fish processing is reached in chamber 1, the entrance door (not shown) is opened and the processed product placed on the means 2 for placing and transporting it, for example on a pallet truck or hanging cage, is placed in chamber 1. Close the front door (not shown). From a container (not shown), liquid smoke through a metering device (not shown) is fed to the nozzle 8, with which the spray is directed into the suction inlet 7 of the rotor i. On the rotor smokehouse zhid214986

the bone additionally evaporates h. and is sprayed and then, in the flow of air, turns into a uniform high-temperature vapor-air mixture. 5 S of the smoke chamber 1, this vapor-air mixture, moving with a speed of 8-12 m / s, blows the fish located on the carts and heats it to 75 ° C. At the same time fish

About smoking with liquid smoke vapors. When the temperature of the steam-air mixture is 120-1bO, the smoking time is min, depending on the size and variety of the fish. After the process of smoking is finished, an exit door (not shown) is opened and the cart with the finished product rolls out of the smoking chamber 1. When the device is operated in case of hot smoking

20 small fish (capelin) at a temperature of recirculating air in the air chamber C, the smoking time was 12 minutes.

The design of the device ensures smoked uniformity of the whole mass of fish, equal to 108 kg, which is loaded into the working chamber at a time ..

When smoked mackerel loaded on a trolley with trellis trays in the amount of 142 kg, the smoking time was 28 minutes at a tempera- ture. round of recirculating air in the first 10 minutes smoked and in the next 18 minutes -.

 The proposed device for hot smoked fish is intended to replace, first of all, the widespread industrial smoke chambers in the industry.

40 smoked with burning wood in the furnace.

A device for hot-smoked fish in liquid smoke vapor will allow to intensify the process.

 smoked 4-5 times while improving the quality of mopcheni.

Annual economic efficiency from the use of the invention

is over 1 million rubles a year. 0,

Claims (2)

1.Kurko V.I. Cooking smoked fish with smoke. - Fish 10 Host, No. 3, 1980, p. 64-65. 2. USSR author's certificate ff 73ti8, cl. F 26 B 9/06, 1978. FIG.