阅读说明：本技术 低脂烟熏鸡胸肉制作装置及其制作方法 (Low-fat smoked chicken breast making device and making method thereof ) 是由 肖伟东 王瑞刚 杨雪松 于 2021-06-01 设计创作，主要内容包括：本发明提供了低脂烟熏鸡胸肉制作装置及其制作方法,属于烟熏炉技术领域,该低脂烟熏鸡胸肉制作装置包括烟熏箱和悬挂结构。所述烟熏箱包括箱体、发烟炉和密封门,所述发烟炉安装在箱体的一侧,所述密封门铰接在所述箱体的一侧,所述悬挂结构包括集烟箱、支撑杆、烟熏架和伺服电机,所述集烟箱固定在所述箱体底部,所述第一环形杆和所述第二环形杆之间通过第一连接杆固定连接,所述第二环形杆与所述支撑杆之间通过第一连接杆固定连接,所述伺服电机与所述支撑杆之间通过传动件传动连接。本发明有利于提高鸡胸肉制作的品质,同时避免了鸡胸肉有些位置熏制好了有些位置未熏制好带来的麻烦,提高熏制的效率。(The invention provides a low-fat smoked chicken breast making device and a low-fat smoked chicken breast making method, and belongs to the technical field of smoking furnaces. The smoking case includes box, smoking stove and sealing door, the one side at the box is installed to the smoking stove, sealing door articulates one side of box, suspended structure includes collection smoke box, bracing piece, smoked frame and servo motor, the collection smoke box is fixed the bottom half, first annular pole with through first connecting rod fixed connection between the second annular pole, the second annular pole with through first connecting rod fixed connection between the bracing piece, servo motor with connect through the driving medium transmission between the bracing piece. The method is beneficial to improving the quality of chicken breast meat production, avoids the trouble caused by smoking some positions of the chicken breast meat and not smoking some positions, and improves the smoking efficiency.)

1. The device for preparing low-fat smoked chicken breast is characterized by comprising

The smoking box (100) comprises a box body (110), a smoke generating furnace (120) and a sealing door (130), wherein the smoke generating furnace (120) is arranged on one side of the box body (110), and the sealing door (130) is hinged on one side of the box body (110);

the suspension structure (200), the suspension structure (200) comprises a smoke collection box (210), a support rod (220), a smoking frame (230) and a servo motor (240), the smoke collection box (210) is fixed at the bottom of the box body (110), a smoke outlet is formed in the surface of the smoke collection box (210), the support rod (220) is rotatably connected in the box body (110), one end of the support rod (220) penetrates through the smoke collection box (210) and the box body (110) and extends to the outside, the smoking frame (230) comprises a first annular rod (231) and a second annular rod (232), the first annular rod (231) and the second annular rod (232) are fixedly connected through a first connecting rod (233), the second annular rod (232) is fixedly connected with the support rod (220) through a first connecting rod (233), and hooks (235) are fixed at the bottoms of the first annular rod (231) and the second annular rod (232), the servo motor (240) is installed on one side of the box body (110), and the servo motor (240) is in transmission connection with the supporting rod (220) through a transmission piece (250).

2. The low-fat smoked chicken breast making device according to claim 1, characterized in that the top surface of the box body (110) is fixedly communicated with a smoke discharge pipe (111), the bottom of the box body (110) is provided with a moving member (112), and one side of the moving member (112) is fixedly provided with a balance adjusting member (140).

3. A low fat smoked chicken breast making device according to claim 2, characterized in that the balance adjustment means (140) comprises a threaded post (141) and a support pad (142), the threaded post (141) being fixed to the bottom of the box (110), the support pad (142) being screwed on the bottom of the threaded post (141).

4. A low-fat smoked chicken breast making apparatus as claimed in claim 1, wherein said smoke oven (120) comprises a smoke box (121) and a smoke hopper (122), a smoke tube is installed inside said smoke box (121), said smoke hopper (122) is installed on the top surface of said smoke box (121), and a first connecting pipe (123) is connected to one side of said smoke box (121).

5. The device for making low-fat smoked chicken breast according to claim 4, wherein a second connecting pipe (211) is fixedly connected to one side of the smoke collecting box (210), the second connecting pipe (211) penetrates through the box body (110), and the second connecting pipe (211) is fixedly connected with the first connecting pipe (123) through a flange.

6. A device for making low-fat smoked chicken breast as claimed in claim 1, wherein the sealing door (130) comprises a door panel (131), the door panel (131) is hinged on one side of the box body (110), a first locking handle (132) is mounted on the surface of the door panel (131), and a glass door and window are embedded in the door panel (131).

7. A device for preparing low-fat smoked chicken breast according to claim 1, wherein the transmission member (250) comprises a first transmission wheel (251) and a second transmission wheel (252), the first transmission wheel (251) is keyed on the end of the output shaft of the servo motor (240), the second transmission wheel (252) is keyed on the bottom of the support rod (220), and the first transmission wheel (251) and the second transmission wheel (252) are in transmission connection through a transmission chain (253).

8. A low fat smoked chicken breast making device according to claim 1, wherein the diameter of the first annular rod (231) is larger than the diameter of the second annular rod (232), the second annular rod (232) being located above the first annular rod (231).

9. A low fat smoked chicken breast making device according to claim 1, wherein the hooks (235) are circumferentially evenly distributed at the bottom of the first annular bar (231) and the second annular bar (232).

10. A method of manufacturing a device for manufacturing low-fat smoked chicken breast, which is performed by using the device for manufacturing low-fat smoked chicken breast as claimed in any one of claims 1 to 9, comprising the steps of:

step one, process proportioning: 100 parts of chicken breast, 2-2.5 parts of injection type soybean protein, 1.2-1.4 parts of edible salt, 0.9-1.2 parts of chicken fresh powder, 0.2-0.3 part of compound phosphate, 1-1.2 parts of compound acidity regulator, 0.1-0.15 part of white pepper powder, 0.4-0.6 part of white granulated sugar, 0.3-0.4 part of smoking liquid, 20-22 parts of ice water and 0.01-0.03 part of D-sodium erythorbate;

step two, raw material unfreezing and finishing: selecting a large breast of a single frozen chicken as a raw material, wherein the weight range of the single breast is between 150-;

step three, injection: preparing saline water from the auxiliary materials except the starch in a saline water preparation device, controlling the temperature of the saline water to be 0-4 ℃, then injecting the trimmed chicken breast for 2 times, controlling the injection rate to be 25-28%, and adding the residual saline water during rolling and kneading in the process;

step four, rolling and kneading: the volume does not exceed 50 percent of the total volume of the rolling and kneading pot, the vacuum degree is more than 85 percent, the total rolling and kneading time is 5 to 6 hours, the rotating speed is 3r/min, the forward rotation is 15 minutes, the stop is 15 minutes, the reverse rotation is 15 minutes, the stop is 15 minutes, the temperature of the meat stuffing taken out of the pot is controlled between 3 to 8 ℃, and the meat stuffing is pickled for 24 to 36 hours in a pickling room at the temperature of between 0 and 4 ℃;

step five, grate swinging: hanging the pickled chicken breast on a hook;

step six, a smoking furnace process:

seventhly, airing and bagging: airing the product in an airing room, and bagging after the central temperature is 25 ℃;

step eight, quick-freezing: quickly freezing in a quick freezer to a central temperature below-18 ℃;

step nine, boxing and warehousing: and (5) timely boxing the quick-frozen product, and storing in a warehouse.

Technical Field

The invention relates to the technical field of smoking furnaces, in particular to a low-fat smoked chicken breast making device.

Background

In the related art, the smoking device is inconvenient to hang and smoke chicken breasts with different lengths in the using process, and is inconvenient to rotate the chicken breasts in the smoking process, so that the effect and quality of chicken breast preparation are affected easily due to uneven smoking, and the smoking efficiency is reduced;

however, during the process of hanging or smoking and observing the chicken breast, dust in the air is easy to enter the smoking device, so that after smoking is finished, the edible health and the edible taste are easily affected;

in addition, in the process of smoking the chicken breast, the smoking can be discharged in a large quantity, so that the waste of smoking resources is easily caused, and the utilization rate of the smoking resources is reduced.

Disclosure of Invention

In order to make up for the defects, the invention provides a low-fat smoked chicken breast preparation device, and aims to solve the problems that the low-fat smoked chicken breast preparation device is inconvenient to hang and smoke chicken breasts with different lengths, and the chicken breasts are inconvenient to rotate in the smoking process, so that the effect and the quality of chicken breast preparation are affected due to the fact that smoking is not uniform enough, and smoking efficiency is reduced.

The invention is realized by the following steps:

the invention provides a low-fat smoked chicken breast making device which comprises a smoking box and a hanging structure.

The smoking box comprises a box body, a smoking furnace and a sealing door, the smoking furnace is installed on one side of the box body, the sealing door is hinged on one side of the box body, the suspension structure comprises a smoke collecting box, a supporting rod, a smoking frame and a servo motor, the smoke collecting box is fixed at the bottom of the box body, a smoke outlet is formed in the surface of the smoke collecting box, the supporting rod is rotatably connected inside the box body, one end of the supporting rod penetrates through the smoke collecting box and the box body to extend to the outside, the smoking frame comprises a first annular rod and a second annular rod, the first annular rod and the second annular rod are fixedly connected through a first connecting rod, the second annular rod and the supporting rod are fixedly connected through a first connecting rod, hooks are fixed at the bottoms of the first annular rod and the second annular rod, and the servo motor is installed on one side of the box body, the servo motor is in transmission connection with the supporting rod through a transmission part.

In one embodiment of the invention, the upper end of the seat barrel is rotatably provided with a foot rest, the top surface of the box body is fixedly communicated with a smoke exhaust pipe, the bottom of the box body is provided with a moving member, and one side of the moving member is fixedly provided with a balance adjusting member.

In one embodiment of the invention, the lower end of the seat frame is provided with a bracket, the balance adjusting piece comprises a threaded column and a supporting pad, the threaded column is fixed at the bottom of the box body, and the supporting pad is in threaded connection with the bottom of the threaded column.

In one embodiment of the invention, the smoking furnace comprises a smoking box and a smoking hopper, wherein a smoking pipe is arranged in the smoking box, the smoking hopper is arranged on the top surface of the smoking box, and one side of the smoking box is communicated with a first connecting pipe.

In an embodiment of the invention, a second connecting pipe is fixedly communicated with one side of the smoke collection box, penetrates through the box body, and is fixedly connected with the first connecting pipe through a flange.

In one embodiment of the invention, the sealing door comprises a door panel, the door panel is hinged to one side of the box body, a first locking handle is arranged on the surface of the door panel, and a glass door window is embedded in the door panel.

In an embodiment of the invention, the transmission part comprises a first transmission wheel and a second transmission wheel, the first transmission wheel is connected to the end part of the output shaft of the servo motor in a key mode, the second transmission wheel is connected to the bottom of the supporting rod in a key mode, and the first transmission wheel and the second transmission wheel are in transmission connection through a transmission chain.

In one embodiment of the invention, the diameter of the first annular rod is greater than the diameter of a second annular rod, which is located above the first annular rod.

In an embodiment of the present invention, a lacing groove is formed at one side of the lock tongue, and the hooks are uniformly distributed at the bottom of the first annular rod and the second annular rod in the circumferential direction.

In one embodiment of the invention, a limit table is arranged on one side of the elastic band adjacent to the lock tongue, so that the elastic band is closed, and the elastic band can conveniently penetrate into the lacing groove.

The invention provides a manufacturing method of a low-fat smoked chicken breast manufacturing device, which is characterized by comprising the following steps of:

step one, process proportioning: 100 parts of chicken breast, 2-2.5 parts of injection type soybean protein, 1.2-1.4 parts of edible salt, 0.9-1.2 parts of chicken fresh powder, 0.2-0.3 part of compound phosphate, 1-1.2 parts of compound acidity regulator, 0.1-0.15 part of white pepper powder, 0.4-0.6 part of white granulated sugar, 0.3-0.4 part of smoking liquid, 20-22 parts of ice water and 0.01-0.03 part of D-sodium erythorbate.

Step two, raw material unfreezing and finishing: selecting a large breast of a single frozen chicken as a raw material, wherein the weight range of the single breast is between 150 and 200, and removing fragments and fat at the same time.

Step three, injection: preparing saline water from the auxiliary materials except the starch in a saline water preparation device, controlling the temperature of the saline water to be 0-4 ℃, then injecting the trimmed chicken breast for 2 times, controlling the injection rate to be 25-28%, and adding the residual saline water during rolling and kneading.

Step four, rolling and kneading: the volume is not more than 50 percent of the total volume of the rolling and kneading pot, the vacuum degree is more than 85 percent, the total rolling and kneading time is 5 to 6 hours, the rotating speed is 3r/min, the forward rotation is 15 minutes, the stop is 15 minutes, the reverse rotation is 15 minutes, the stop is 15 minutes, the temperature of the meat stuffing taken out of the pot is controlled at 3 to 8 ℃, and the meat stuffing is pickled for 24 to 36 hours in a pickling room at the temperature of 0 to 4 ℃.

Step five, grate swinging: hanging the cured chicken breast on a hook.

Step six, a smoking furnace process:

seventhly, airing and bagging: the product is aired in an airing room, and bagging is started when the central temperature is 25 ℃.

Step eight, quick-freezing: quickly freezing in a quick freezer to a central temperature below-18 ℃.

Step nine, boxing and warehousing: and (5) timely boxing the quick-frozen product, and storing in a warehouse.

The invention provides a low-fat smoked chicken breast making device which further comprises a dustproof structure and a circulating mechanism.

The dustproof structure comprises a dustproof box, a mounting box and a fan, the dustproof box is fixed on one side of the box body, the two sides of the dust-proof box are provided with first ventilation holes, the installation box is fixed on the two sides of the dust-proof box, the first vent hole is positioned in the installation box, a partition plate is fixed in the installation box, the inner part of the clapboard is provided with a second vent hole, the fan is arranged at the bottom of the clapboard, the circulating mechanism comprises a circulating fan and a heating cylinder, the circulating fan is fixedly arranged on the top surface of the box body, the heating cylinder is fixedly arranged on one side of the box body, an air inlet of the circulating fan is communicated with the box body, the air outlet of the circulating fan is communicated with the heating cylinder, a third connecting pipe is fixedly communicated with the bottom of the heating cylinder, and the third connecting pipe is communicated with the smoke generating furnace.

In one embodiment of the invention, an activated carbon sponge filter screen is fixedly arranged on the top surface of the dustproof box.

In one embodiment of the invention, a door is hinged to the surface of the dustproof box, and a second latch handle is installed on the surface of the door.

In an embodiment of the present invention, the heating cylinder includes a cylinder body and an electric heating plate, the heating cylinder is fixedly installed at one side of the box body, the electric heating plate is fixedly installed inside the cylinder body, and the third connecting pipe is communicated with the heating cylinder.

In an embodiment of the present invention, a smoke inlet and a smoke outlet of the circulating fan are respectively fixedly connected to a smoke inlet pipe and a smoke outlet pipe, the smoke inlet pipe is connected to the box, and the smoke outlet pipe is connected to the cylinder.

The invention has the beneficial effects that: the low-fat smoked chicken breast meat manufacturing device obtained through the design is used, the sealing door is opened to sequentially hang the chicken breast meat on the hook, so that the chicken breast meat is in a suspended state in the box body, the sealing door is closed, the smoking furnace and the servo motor work, the smoking furnace conveys generated smoking smoke to the inside of the smoke collecting box through the first connecting pipe, the smoking smoke upwards emerges from the smoke outlet hole in the top surface of the smoke collecting box, the servo motor works to drive the supporting rod to rotate through the transmission part and simultaneously drive the smoking rack on the supporting rod to rotate, so that the chicken breast meat can be completely placed in the smoking smoke in the suspended state in the smoking process of the chicken breast meat, the smoking smoke can be more fully and comprehensively contacted with the chicken breast meat, and then the smoking rack is matched with the smoking rack to rotate, so that the chicken breast meat is more uniform in the smoking process, and the chicken breast meat manufacturing quality can be improved, meanwhile, the trouble caused by the fact that certain positions of the chicken breast are smoked and certain positions are not smoked is avoided, and the smoking efficiency is improved.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.

FIG. 1 is a schematic perspective view of an apparatus for preparing low-fat smoked chicken breast according to an embodiment of the present invention;

FIG. 2 is a first perspective view of a smoking box of the apparatus for preparing low-fat smoked chicken breast according to the embodiment of the present invention;

FIG. 3 is a second perspective view of a smoking box of the apparatus for preparing low-fat smoked chicken breast according to the embodiment of the present invention;

FIG. 4 is a schematic perspective view of a balance adjustment member of a device for preparing low-fat smoked chicken breast according to an embodiment of the present invention;

FIG. 5 is a schematic cross-sectional perspective view of a device for preparing low-fat smoked chicken breast according to an embodiment of the present invention;

FIG. 6 is a schematic perspective view of a smoking rack of a low-fat smoked chicken breast making apparatus according to an embodiment of the present invention;

FIG. 7 is a schematic perspective view of a dust-proof box of a device for preparing low-fat smoked chicken breast according to an embodiment of the present invention;

FIG. 8 is a schematic cross-sectional perspective view of a dust-proof box of a device for preparing low-fat smoked chicken breast according to an embodiment of the present invention;

fig. 9 is a schematic cross-sectional three-dimensional structure view of a heating cylinder of a low-fat smoked chicken breast making apparatus according to an embodiment of the present invention.

In the figure: 100-a smoking box; 110-a box body; 111-smoke exhaust pipe; 112-a moving member; 120-smoke generating furnace; 121-smoke box; 122-a smoking hopper; 123-a first connection pipe; 130-a sealing door; 131-a door panel; 132-a first latch handle; 140-a balance adjustment; 141-a threaded post; 142-a support pad; 200-a suspension structure; 210-a smoke collection box; 211-a second connection tube; 220-a support bar; 230-smoking rack; 231-a first annular rod; 232-a second annular rod; 233-a first connecting rod; 234-a second connecting rod; 235-hook; 240-servo motor; 250-a transmission; 251-a first drive wheel; 252-a second drive wheel; 253-a drive chain; 300-a dustproof structure; 310-dust box; 311-a first vent; 312-activated carbon sponge filter screen; 320-installation box; 321-a partition plate; 322-second vent hole; 330-a fan; 350-a box door; 351-a second latch handle; 400-a circulation mechanism; 410-a circulating fan; 411-smoke inlet pipe; 412-smoke outlet pipe; 420-heating the cartridge; 421-cylinder body; 422-electric heating plate; 430-third connecting tube.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

It should be noted that: like reference numbers and letters refer to like items in the following figures, and thus, once an item is defined in one figure, it need not be further defined and explained in subsequent figures.

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the equipment or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be considered as limiting the present invention.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.

In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.

Examples

Referring to fig. 1 to 9, the present invention provides a technical solution: the low-fat smoked chicken breast preparation device comprises a smoking box 100, a suspension structure 200, a dustproof structure 300 and a circulating mechanism 400.

Suspension structure 200 installs in the inside of smoking case 100, be used for hanging chicken breast, can make the complete unsettled inside at smoking case 100 of chicken breast like this, be favorable to making the smoking more abundant, improve smoking efficiency, dustproof structure 300 is fixed on smoking case 100, be used for reducing the inside that the dust got into smoking case 100 when chicken breast hangs, improve the dust pollution of chicken breast in by the air, improve the smoking quality of chicken breast, circulation mechanism 400 installs and fixes on smoking case 100, be used for circulating to smoke and reduce smoking extravagantly, improve the rate of utilization of smoking.

Referring to fig. 1 to 6, a smoking box 100 includes a housing 110, a smoke oven 120 mounted on one side of the housing 110, and a sealing door 130 hinged to one side of the housing 110.

A smoke exhaust pipe 111 is fixedly communicated with the top surface of the box body 110, a moving member 112 is installed at the bottom of the box body 110, and a balance adjusting member 140 is fixedly arranged on one side of the moving member 112; balance adjustment piece 140 includes screw thread post 141 and supporting pad 142, and screw thread post 141 is fixed in the bottom of box 110, and supporting pad 142 threaded connection is in screw thread post 141's bottom, and this moving member 112 is the universal wheel, can conveniently shift box 110, through rotatory supporting pad 142, thereby makes supporting pad 142 and ground contact can conveniently carry out balance adjustment to box 110, makes it can be more stable when using.

The smoking oven 120 comprises a smoking box 121 and a smoking hopper 122, a smoking pipe is arranged in the smoking box 121, the smoking hopper 122 is arranged on the top surface of the smoking box 121, one side of the smoking box 121 is communicated with a first connecting pipe 123, and the smoking oven 120 is favorable for smoking and smoking the chicken breast; a second connecting pipe 211 is fixedly communicated with one side of the smoke collecting box 210, the second connecting pipe 211 penetrates through the box body 110, the second connecting pipe 211 is fixedly connected with the first connecting pipe 123 through a flange, and the smoke can be conveniently conveyed into the smoke collecting box 210 through the arrangement of the second connecting pipe 211; sealing door 130 includes door plant 131, and door plant 131 articulates in one side of box 110, and the surface mounting of door plant 131 has first hasp handle 132, and the inside of door plant 131 is inlayed and is had glass door and window, and here through the setting of door plant 131 and first hasp handle 132, be favorable to increasing the leakproofness of box 110, can reduce the smoke and leak, and what need explain here is that the bottom of smoke box 121 is fixed with balanced regulating part 140 equally and is used for carrying out balanced support to smoke box 121.

Referring to fig. 5 and 6, the hanging structure 200 includes a smoke collection box 210, a support rod 220, a smoking frame 230 and a servo motor 240, the smoke collection box 210 is fixed at the bottom of the box body 110, a smoke outlet is formed on the surface of the smoke collection box 210, the support rod 220 is rotatably connected to the inside of the box body 110, one end of the support rod 220 penetrates through the smoke collection box 210 and the box body 110 and extends to the outside, one end of the support rod 220 is in interference connection with a bearing embedded in the top surface of the box body 110, the other end of the support rod 220 is in interference connection with a bearing embedded in the bottom of the box body 110, and the support rod 220 penetrates through the box body 110 and extends to the outside, so that the support rod 220 can be conveniently supported, and at the same time, the smoking frame 230 is conveniently driven by the support rod 220 to rotate, the smoking frame 230 includes a first annular rod 231 and a second annular rod 232, the first annular rod 231 and the second annular rod 232 are fixedly connected by a first connecting rod 233, the second annular rod 232 is fixedly connected with the support rod 220 through a first connecting rod 233, hooks 235 are fixed at the bottoms of the first annular rod 231 and the second annular rod 232, a servo motor 240 is installed at one side of the box body 110, and the servo motor 240 is in transmission connection with the support rod 220 through a transmission piece 250.

The driving part 250 comprises a first driving wheel 251 and a second driving wheel 252, the first driving wheel 251 is in key connection with the end part of the output shaft of the servo motor 240, the second driving wheel 252 is in key connection with the bottom of the supporting rod 220, the first driving wheel 251 is in transmission connection with the second driving wheel 252 through a driving chain 253, the first driving wheel 251 and the second driving wheel 252 are both gears, the first driving wheel 251 is driven to rotate through the servo motor 240, then the driving chain 253 is utilized to drive the second driving wheel 252 and the supporting rod 220 to rotate, meanwhile, the smoking frame 230 is driven to rotate, more comprehensive and sufficient smoking contact of chicken breast meat can be achieved, and smoking is more uniform and sufficient.

The diameter of the first annular rod 231 is larger than that of the second annular rod 232, the second annular rod 232 is located above the first annular rod 231, the number of hung chicken breasts can be increased through the arrangement, the number of one-time fumigation is increased, meanwhile, chicken breasts with different lengths can be hung conveniently by utilizing the height difference between the first annular rod 231 and the second annular rod 232, and the hanging range and flexibility are improved; the hooks 235 are circumferentially and uniformly distributed at the bottoms of the first annular rod 231 and the second annular rod 232, and the distance between the chicken breasts can be well controlled through the interval distribution, so that each piece of chicken breast can be more sufficient in the smoking process.

Referring to fig. 1, 2, 7 and 8, the dust-proof structure 300 includes a dust-proof box 310, a mounting box 320 and a fan 330, the dust-proof box 310 is fixed on one side of the box body 110, first ventilation holes 311 are formed on two sides of the dust-proof box 310, the mounting box 320 is fixed on two sides of the dust-proof box 310, the first ventilation holes 311 are located inside the mounting box 320, a partition 321 is fixed inside the mounting box 320, second ventilation holes 322 are formed inside the partition 321, and the fan 330 is mounted at the bottom of the partition 321.

The top surface of the dustproof box 310 is fixedly provided with an activated carbon sponge filter screen 312, an air channel can be formed by the activated carbon sponge filter screen 312 and the first vent holes 311 and the second vent holes 322, dust in the air is filtered by the activated carbon sponge filter screen 312, and then the air in the dustproof box 310 is discharged outwards by the fan 330, so that the dust is prevented from entering the box body 110 when chicken breast is hung, and the smoking quality of the chicken breast is influenced; the surface of the dust-proof box 310 is hinged with a box door 350, the surface of the box door 350 is provided with a second latch handle 351, and the dust-proof box 310 can be conveniently shielded by the arrangement of the box door 350 and the second latch handle 351, so that dust is prevented from entering.

Referring to fig. 1, 5 and 7-8, the circulation mechanism 400 includes a circulation fan 410 and a heating cylinder 420, the circulation fan 410 is installed and fixed on the top surface of the box body 110, the heating cylinder 420 is installed and fixed on one side of the box body 110, an air inlet of the circulation fan 410 is communicated with the box body 110, an air outlet of the circulation fan 410 is communicated with the heating cylinder 420, a third connection pipe 430 is fixedly communicated with the bottom of the heating cylinder 420, the third connection pipe 430 is communicated with the smoke generating furnace 120, and it should be noted that the third connection pipe 430 is communicated with the first connection pipe 123 on the smoke generating furnace 120.

The heating cylinder 420 comprises a cylinder 421 and an electric heating plate 422, the heating cylinder 420 is fixedly arranged on one side of the box body 110, the electric heating plate 422 is fixedly arranged in the cylinder 421, the third connecting pipe 430 is communicated with the heating cylinder 420, and the electric heating plate 422 can conveniently re-heat the circulating smoking, so that the chicken breast can be smoked again; the smoke inlet and the smoke outlet of the circulating fan 410 are respectively fixedly communicated with a smoke inlet pipe 411 and a smoke outlet pipe 412, the smoke inlet pipe 411 is communicated with the box body 110, the smoke outlet pipe 412 is communicated with the cylinder body 421, and the smoke inlet pipe 411 and the smoke outlet pipe 412 are arranged to facilitate transfer circulation of smoke.

The invention provides a first manufacturing method of a low-fat smoked chicken breast manufacturing device, which is characterized by comprising the following steps of:

step one, process proportioning: 100 parts of chicken breast, 2 parts of injection type soybean protein, 1.2 parts of edible salt, 0.9 part of chicken fresh powder, 0.2 part of composite phosphate, 1 part of compound acidity regulator, 0.1 part of white pepper powder, 0.4 part of white granulated sugar, 0.3 part of smoking liquid, 20 parts of ice water and 0.01 part of D-sodium erythorbate.

Step two, raw material unfreezing and finishing: selecting a large breast of a single frozen chicken as a raw material, wherein the weight range of the single breast is between 150 and 200, and removing fragments and fat at the same time.

Step three, injection: preparing saline water from the auxiliary materials except the starch in a saline water preparation device, controlling the temperature of the saline water to be 0-4 ℃, then injecting the trimmed chicken breast for 2 times, controlling the injection rate to be 25%, and adding the residual saline water during rolling and kneading in the process.

Step four, rolling and kneading: the volume is not more than 50 percent of the total volume of the rolling and kneading pot, the vacuum degree is more than 85 percent, the total rolling and kneading time is 5 to 6 hours, the rotating speed is 3r/min, the forward rotation is 15 minutes, the stop is 15 minutes, the reverse rotation is 15 minutes, the stop is 15 minutes, the temperature of the meat stuffing taken out of the pot is controlled at 3 to 8 ℃, and the meat stuffing is pickled for 24 to 36 hours in a pickling room at the temperature of 0 to 4 ℃.

Step five, grate swinging: hanging the cured chicken breast on a hook.

Step six, a smoking furnace process:

seventhly, airing and bagging: the product is aired in an airing room, and bagging is started when the central temperature is 25 ℃.

Step eight, quick-freezing: quickly freezing in a quick freezer to a central temperature below-18 ℃.

Step nine, boxing and warehousing: and (5) timely boxing the quick-frozen product, and storing in a warehouse.

The invention provides a second manufacturing method of a low-fat smoked chicken breast manufacturing device, which is characterized by comprising the following steps of:

step one, process proportioning: 100 parts of chicken breast, 2.5 parts of injection type soybean protein, 1.4 parts of edible salt, 1.2 parts of chicken fresh powder, 0.3 part of composite phosphate, 1.2 parts of compound acidity regulator, 0.15 part of white pepper powder, 0.6 part of white granulated sugar, 0.4 part of smoking liquid, 22 parts of ice water and 0.03 part of D-sodium erythorbate.

Step two, raw material unfreezing and finishing: selecting a large breast of a single frozen chicken as a raw material, wherein the weight range of the single breast is between 150 and 200, and removing fragments and fat at the same time.

Step three, injection: preparing saline water from the auxiliary materials except the starch in a saline water preparation device, controlling the temperature of the saline water to be 0-4 ℃, then injecting the trimmed chicken breast for 2 times, controlling the injection rate to be 28%, and adding the residual saline water during rolling and kneading in the process.

Step four, rolling and kneading: the volume is not more than 50 percent of the total volume of the rolling and kneading pot, the vacuum degree is more than 85 percent, the total rolling and kneading time is 5 to 6 hours, the rotating speed is 3r/min, the forward rotation is 15 minutes, the stop is 15 minutes, the reverse rotation is 15 minutes, the stop is 15 minutes, the temperature of the meat stuffing taken out of the pot is controlled at 3 to 8 ℃, and the meat stuffing is pickled for 24 to 36 hours in a pickling room at the temperature of 0 to 4 ℃.

Step five, grate swinging: hanging the cured chicken breast on a hook.

Step six, a smoking furnace process:

seventhly, airing and bagging: the product is aired in an airing room, and bagging is started when the central temperature is 25 ℃.

Step eight, quick-freezing: quickly freezing in a quick freezer to a central temperature below-18 ℃.

Step nine, boxing and warehousing: and (5) timely boxing the quick-frozen product, and storing in a warehouse.

Specifically, this low fat smoked chicken breast making devices's theory of operation: when the chicken breast smoking device is used, the sealing door 130 is opened to hang chicken breasts on the hook 235 in sequence, so that the chicken breasts can be in a suspended state in the box body 110, the sealing door 130 is closed at this time, the smoking furnace 120 and the servo motor 240 work, the smoking furnace 120 conveys generated smoking to the inside of the smoke collecting box 210 through the first connecting pipe 123, the smoking can upwards emerge from a smoke outlet on the top surface of the smoke collecting box 210, the servo motor 240 works to drive the supporting rod 220 to rotate through the transmission part 250 and simultaneously drive the smoking frame 230 on the supporting rod 220 to rotate, so that the chicken breasts can be completely placed in the smoking in a suspended state in the smoking process of the chicken breasts, the smoking can be more fully and comprehensively contacted with the chicken breasts, and then the smoking frame 230 is matched to rotate, so that the chicken breasts can be more uniform in the smoking process, and the quality of the chicken meat production can be improved, meanwhile, the trouble caused by the fact that certain positions of the chicken breast are smoked and certain positions are not smoked is avoided, and the smoking efficiency is improved.

In the process of hanging chicken breast, a worker opens the door 350 and enters the interior of the dustproof box 310, closes the door 350 and opens the fan 330, then the worker can easily worry about dust on the body to fly the dust, at the moment, the fan 330 works to drive the air in the interior of the dustproof box 310 to flow, the flowing air can be discharged outside through the first vent hole 311 and the second vent hole 322, the air passing through the activated carbon sponge filter screen 312 is filtered, so that the air in the interior of the dustproof box 310 can be kept clean, then the chicken breast is hung by opening the sealing door 130, a large amount of dust in the air is reduced to enter the interior of the box body 110 and be adhered to the surface of the chicken breast, and the improvement of edible health and edible taste after smoking is completed is facilitated.

In the smoking process, when the pressure inside the box body 110 is balanced in the process of discharging smoke to the outside through the smoke discharge pipe 111, the circulating fan 410 and the electric heating plate 422 work, the circulating fan 410 conveys the smoke to the inside of the cylinder 421 through the smoke inlet pipe 411 and the smoke outlet pipe 412, then the electric heating plate 422 heats the smoke inside the cylinder 421 at high temperature, the heated smoke is conveyed to the smoke generator 120 through the third connecting pipe 430 to be mixed and keep the same smoking temperature, and then the smoke is conveyed to the smoke collection box 210 through the first connecting pipe 123 and the second connecting pipe 211 to be used again for smoking the chicken breast, so that the waste of smoking resources is reduced in the smoking process, and the utilization rate of the smoke can be improved.

It should be noted that the specific model specifications of the servo motor 240, the fan 330, the circulating fan 410 and the electric heating plate 422 need to be determined by type selection according to the actual specification of the device, and the specific type selection calculation method adopts the prior art, so detailed description is omitted.

The power supply of the servo motor 240, the fan 330, the circulation fan 410, and the electric heating plate 422 and the principle thereof will be apparent to those skilled in the art and will not be described in detail herein.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.