Way of automatic control of process of smoking of a musky duck with application of excessive pressure and vapors spicy smoking fragrances

Abstract

In recent years interest of researchers in smoked products, first of all, as to a source of proteinaceous food has increased. At the same time the problem of development all of new types of original smoked products is very actual. One of the perspective directions in this area is expansion of the range of a product, by change and improvement of their taste, aroma and duration of storage by means of smoking of a product by smoking fragrances. Therefore development of a way providing penetration the smoking of particles in a product, by elimination of the limiting factors on their way is necessary for the solution of the tasks connected with ensuring high efficiency of smoking. Presents way for receiving a smoked musky duck with application of excessive pressure and vapors spicy smoking fragrances completely answers the modern trends of development of the food industry. Dany installation allows to vary the following technological parameters of process when carrying out smoking: temperature, speed and consumption of air-flue mix and vapors spicy smoking fragrances; optical density of smoking mix; relative humidity of smoking mix; temperature of pyrolysis of sawdust in a smoke generator and concentration of smoking mix in a smoking chamber. Smoking fragrances in the form of steam and air-flue mix move directly on a product under the influence of excessive pressure. Therefore there is an improvement of quality and duration of storage of a product due to deeper penetration the smoking of the components cleared of carcinogenic substances deep into of a product at the same time a product keeps juiciness that is very important for flavoring characteristics.