Working principle of baking, coloring and smoking machine
Baking, coloring, smoking machineIt can adjust the direction and direction of horizontal airflow to ensure consistency between the upper and lower products. It can adjust state parameters such as time, temperature, humidity, and exhaust volume. Smoked food does not contain tar and there is no waste discharged after smoking. The operation is very simple. Once the program (a product) is inputted, it will automatically work and maintain consistency in product taste, color, etc. Multi functional, capable of inputting multiple programs and producing a variety of products. The fumigation furnace mainly consists of a furnace body, a heating system, a circulating air system, a smoke generation system, and an electrical control system. Ensure the consistency of temperature and humidity of effective products during baking, steaming, drying, smoking, and other processes, thereby ensuring uniform coloring and beautiful color of the products.
Cooked food baking, coloring, smoking machineMainly used for smoking meat products, fish products, and dried tofu. The bacon oven can produce continuously, greatly improving production efficiency. The present invention is easy to operate, has a short maturation time, low labor intensity, and does not pollute the environment. In addition, the fumigation furnace also plays a role in anti-corrosion, preservation, and extending the shelf life of products.
1. Smoked flavoring is a light yellow to brown liquid with a strong smoky aroma, which can replace traditional smoking techniques and enable the smoked food industry to achieve mechanization, electrification, and continuous production.
2. It is easily soluble in water, so it can be formulated into any concentration and easily added to food, or added directly without dilution.
3. Permeability: This product easily penetrates into food, so for some small pieces of food, the soaking method can be used to produce smoked food.
4. The product is prone to oxidation and discoloration, so foods processed with smoked flavorings often have attractive colors, which can stimulate people's appetite.
5. Deodorization performance removes the gamey smell of lamb and fish, and improves food quality.
6. Crushing property: This product can cause food to crust, forming a thin film on the surface of meat products, thus preventing the overflow of moisture and oil, and improving the texture of food.
7. Anti corrosion properties: This product has bactericidal and antioxidant effects, which can extend the storage and shelf life of smoked foods. Its efficacy is superior to sorbitol, and its effective range of use is pH ≤ 10.
8. Safety: This product has been tested by GC/MS and no harmful substances such as 3,4-benzo [a] pyrene were detected. The test has shown that it is non-toxic and harmless to the human body, and is a safe and hygienic food additive.
9. The general usage amount is 0.05% to 0.3%, or the addition amount can be adjusted according to residents' taste habits, but it cannot be used too much to avoid affecting the original flavor of the food.