RU2326541C2 - Device for foodstuffs smoking - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: invention concerns a universal remedy intended for preparation of various foods by heat processing with hot smoking in the open air and in in-house conditions. Device for foods smoking is a package made from flexible, high-deformable material. The package has three branches located one above another. The top branch, is limited by the top external wall and the first intermediate punched wall. In this branch the timber-based material is located. The medium branch is formed by two internal intermediate walls and intended for accommodation of processed foods. The bottom branch is formed by the bottom external wall and the second intermediate wall on which periphery punching is executed. To this brunch flows down the surpluse of a liquid exuded while heat processing of the product which is located in the medium branch.

EFFECT: food smoking quality improvement.

11 cl, 1 dwg

Description

The invention relates to the field of food industry and relates to a universal tool for the preparation of various food products by heat treatment with hot smoking in nature and at home. As a result of such processing, the product (for example, fish or meat) acquires the taste and smell of smoking due to the smoke received from the wood material used in the device.

A device for smoking food products in camp conditions is known. The device consists of several tanks mounted on top of each other. The lower container is filled with material, upon heating of which smoke is formed, impregnating food products located in other containers having a perforated bottom (see patent EP 0300809, 1989).

A device is also known for smoking food products in camp conditions and consisting of several containers mounted on top of each other, each of which contains a food product to be smoked. In the lower tank there is a compartment filled with material, when heated, smoke is formed, which impregnates the food products in the containers. All tanks, except the bottom, have a mesh bottom, due to which smoke is allowed to enter inside each tank. Capacities are assembled in a single unit. The upper container is closed by a lid on which the handle for carrying the unit is mounted (see FI patent 72861, 1987).

The above known devices are relatively expensive, have large dimensions and significant weight. All this complicates their storage and transportation in field conditions. The use of such devices at home is impossible due to their fire hazard, significant heat and smoke in the room. In addition, at the end of the use of the device, it is necessary to clean the bottom container of the remnants of smoke-forming material and to wash the entire device.

The closest analogue to the claimed invention is a means for preparing food products, which is a package made of flexible heat-resistant, capable of folding material and having an upper, lower and side walls and an intermediate wall. An intermediate wall divides the inner cavity of the bag into two compartments. The upper compartment, formed by the upper and intermediate walls, is intended for placement in it of the food product to be processed. In the lower compartment, formed by the lower and intermediate walls, is a wood material that emits aromatic smoke when heated. The intermediate wall is perforated to pass aromatic smoke emitted from the lower compartment to the upper. In the process of smoking, the bottom wall of the bag is located on the supporting surface (see patent FI 93688, 1995). The known tool provides quick and effective hot smoking of food products both in camping and at home. In this case, the package can be folded to small sizes and, therefore, is easy to store and transport.

However, in the process of smoking, using the agent known in FI 93688, a significant amount of liquid (juice) is released from the product during its heat treatment in the upper compartment, where the processed product is located. The liquid accumulated in this compartment prevents the necessary access of smoke to the processed product, as a result of which the required quality of smoking is not ensured, and the presence of the product in the liquid during its processing leads to the fact that such processing is more close to the cooking process, rather than smoking. In addition, due to the placement of wood material in the lower compartment (in the bottom) of the package, wood is jammed by the juice emitted from meat or fish, as a result of which smoke is practically not emitted. A disadvantage of the known means is also the presence in the configuration of the package of side walls, which complicates the technology of its manufacture and makes it difficult to fold the package into a compact design.

The claimed invention is aimed at solving the problem of creating a means for hot smoking of food products, which can be folded to small sizes, is convenient for transportation, storage and use both in camping and at home, and at the same time has a simple design and low weight and cheap to manufacture.

The technical result achieved using the inventive means for smoking food products is to improve the quality of smoking, to simplify the manufacturing technology of the package.

To achieve the specified technical result, a product for smoking food products is proposed, which is a bag made of thin-walled flexible, easily deformable material and containing an upper outer wall, a lower outer wall, which serves to be placed on a supporting surface during operation of the bag, and the upper and lower intermediate perforated walls. At least the upper and lower outer walls are made of heat resistant material. All walls are interconnected around the perimeter of the package with a sealed connection and form three compartments located one above the other. In the upper compartment, limited by the upper outer and intermediate walls, wood material is placed. The middle compartment, limited by the intermediate walls, is designed to accommodate processed foods. The lower compartment, limited by the lower outer and intermediate walls, is used to collect excess fluid released from the product during its heat treatment. Perforation in the lower intermediate wall is made on the periphery of at least one of its sides.

Perforation in the lower intermediate wall can be performed on its entire periphery or on the periphery of its two sides, or on the periphery of its three sides.

The perforation holes in the upper intermediate wall are evenly distributed over the entire area of this wall.

The intermediate walls of the package can be made of heat-resistant material.

The wood material located in the upper compartment of the bag is predominantly alder sawdust and may include spices to give the processed product additional taste.

The material from which the walls of the bag are made is any heat-resistant material that does not emit harmful components when heated.

The walls of the package are mainly made of food foil.

A tight connection of the walls around the perimeter of the package can be formed by jointly folding their edges into a double lock.

Due to the presence in the inventive tool - the package of an additional intermediate perforated wall, which forms, together with the lower outer wall, an additional compartment, the collection of excess liquid from the middle compartment of the bag released from the product during its heat treatment and removed into the lower compartment through perforation in the additional wall is ensured. This allows you to get a quality product of hot smoked. In this case, the perforation in the additional intermediate wall is proposed to be performed only on the periphery of at least one of its sides, which allows you to save a certain amount of liquid in the middle compartment of the package, necessary to obtain a juicy rather than dried product as a result of hot smoking. Placing the wood material in the upper compartment of the bag eliminates the jamming of the wood by the stand out juice from meat or fish. The absence of side walls in the proposed design of the package and the direct connection of the upper, lower and intermediate walls to each other around the perimeter of the package simplifies the technology of its manufacture, provides a reduction in its weight and cost.

The invention is illustrated in the drawing, which shows the proposed tool in cross section.

The proposed tool for smoking food products is a package 1, which has the shape of a rectangular quadrangle. The package 1 consists of the upper 2 and lower 3 outer walls and the upper intermediate perforated wall 4 and the lower intermediate perforated wall 5 located between them. The wall 3 of the package 1 serves to be placed on the supporting surface during the smoking process of the food product and is lower in relation to the others located above the walls during operation of the package, i.e. in the process of smoking the product. The position of this wall during operation of the package can be determined by the consumer from the condition that the intermediate wall closest to it has perforation around its periphery above this wall. However, in order to make it easier for the consumer to orient the position of the package walls during the smoking process, it is advisable to put the “TOP” marking on the upper outer wall 2.

All walls of the package 1 are made of thin-walled flexible, easily deformable, capable of folding non-combustible material having a low weight. At least the outer walls 2 and 3 must be made of heat-resistant material. The material from which the walls of the bag are made must not emit any harmful components when heated. As such a material, metal food foil or any other known material with the above properties can be used. The walls of the package 1 can be made from one layer of the specified material, or from several layers.

Between the walls 2, 4, 5 and 3 of package 1, three compartments are formed, one above the other: the upper compartment 6, the middle compartment 7 and the lower compartment 8.

The middle compartment 7 is limited by the intermediate walls 4 and 5. The compartment 7 is designed to accommodate a food product (eg, fish or meat) to be smoked.

The upper compartment 6 is bounded by the upper outer wall 2 and the upper intermediate wall 4. In the compartment 6 there is wood material 10, which is mainly evenly distributed over the surface of the compartment 6. Small pieces or wood shavings, or sawdust can be used as the wood material 10 (mainly alder). Various spices can be added to the wood material 10 to give the processed product additional taste, smell and color. The location of specially processed sawdust in the upper part of the package allows you to get smoke of any taste shades due to the uniform smoldering of sawdust.

The plurality of perforation holes 9 in the intermediate wall 4 are preferably uniformly distributed over the entire surface of the wall. The holes 9 can be located on the surface of the wall 4 in a certain order, for example, parallel rows, in particular with the same distance between the rows and the same distance between the holes within the same row, while the holes of one row can be staggered relative to the holes of the adjacent row ( rows). In addition, the holes 9 can be located randomly on the surface of the wall 4. In any case, the number of holes 9, the nature of the location of the holes on the surface of the wall 4 and the diameter of these holes are selected so as to ensure the most favorable penetration through the holes 9 of a sufficient amount of smoke from the compartment 6 into the compartment 7 in which the food product is smoked.

The lower compartment 8 is formed between the lower outer wall 3 and the lower intermediate wall 5. The lower compartment 8 is used to collect excess liquid (juice) released from the food product during its heat treatment in the middle compartment 7.

To ensure access of excess fluid from the middle compartment 7 to the lower compartment 8, the intermediate wall 5 is perforated. The perforation holes 11 in the wall 5 are made mainly around the entire periphery (around the perimeter) of this wall, however, the holes 11 can also be made on part of the peripheral surface (on the perimeter part) of the wall 5. For example, perforation can be performed on the periphery of two sides of the wall 5 or on the periphery of its three sides. The number of holes 11, the nature of their location along the periphery of the wall 5 and the diameter of these holes are selected from the condition of ensuring the removal of such an optimal amount of liquid (juice) released during the heat treatment of the food product in the middle compartment 7, in which the remaining liquid in the middle compartment 7 will allow you to get a juicy (not dried) hot smoked food.

All walls are interconnected around the perimeter of the package 1 with a hermetic connection, which can be formed by jointly folding these edges into a double lock 12.

Before use, package 1 is folded to a small size. Due to this, the package occupies an insignificant place both during storage and during transportation. Wood material 10 is located in the upper compartment of the package.

When used, unfold the package and open it from one of the sides, forming a neck. Through the neck place the food product to be smoked in the middle compartment of 7 bags. Then the neck is sealed by wrapping the open edge of the bag two times, making a lock.

When smoking a food product at home, it is necessary to heat the oven to 275 ° C-375 ° C. After heating the oven to the indicated temperature, the food package is placed on the grate so that the compartment 6, in which the wood material is located, is located on top. The time for hot smoking of a food product is selected depending on the type of product and its weight. When heated, the wood material located in the upper compartment smolders and emits smoke, giving the food product a specific smell, taste and color. After the time required for heat treatment of the product, take out the package from the oven, turn it over, cut along the perimeter and open.

When smoking a food product in camp conditions, it is necessary to make a fire, having previously packed in the bag the products that will be used for cooking. When the fire burns out, it is necessary to shift the coals to the side, put the package in place of the fire (the wall 3 should be at the bottom) and fill it with coals.

Claims (11)

1. Means for smoking food products, which is a package made of flexible easily deformable material and containing the upper and lower outer walls and the upper and lower intermediate perforated walls located between them, while at least the upper and lower walls are made of heat-resistant material and all the walls of the bag are interconnected around the perimeter of the bag with a sealed connection and form three compartments located one above the other, and in the upper compartment, bounded by the th and intermediate walls, wood material is placed, the middle compartment, limited by the intermediate walls, is designed to accommodate processed foods, and the lower compartment, limited by the lower outer and intermediate walls, is used to collect excess liquid released from the product during its heat treatment, and perforation in the lower intermediate wall is made on the periphery of at least one of its sides, and the number of holes of this perforation, the nature of their location on the periphery of the lower ezhutochnoy wall and diameter of these holes selected to provide an amount of fluid removal released during thermal processing of the food product in the average unit, wherein the liquid remaining in the middle compartment will provide juicy nepodsushenny smoked food product. 2. The tool according to claim 1, characterized in that the perforation in the lower intermediate wall is made on the periphery of its two sides. 3. The tool according to claim 1, characterized in that the perforation in the lower intermediate wall is made on the periphery of its three sides. 4. The tool according to claim 1, characterized in that the perforation in the lower intermediate wall is made on the periphery of all its sides. 5. The tool according to claim 1, characterized in that the intermediate walls of the package are made of heat-resistant material. 6. The tool according to claim 1, characterized in that the wood material located in the upper compartment of the package is an alder sawdust. 7. The tool according to claim 1 or 6, characterized in that the wood material located in the upper compartment of the package includes spices to give the processed product additional taste. 8. The tool according to claim 1 or 5, characterized in that the material from which the package is made is any heat-resistant material that does not emit harmful components when heated. 9. The tool according to claim 1, characterized in that the perforation holes in the upper intermediate wall are evenly distributed over the entire area of this wall. 10. The tool according to claim 1, characterized in that the walls of the package are made of food foil. 11. The tool according to claim 1, characterized in that the hermetic connection of the walls around the perimeter of the package is formed by joint folding of their edges into a double lock.