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Six Common Methods for Making Smoked Food
Smoked food is poppular in people’s daily life. Food after smoking become very delicious, suitable for different ages people. The smoking stype usually need the professional smokehouse oven, because this machine can control the temperature very well and the smoked food taste more delicious. Here give some methods for making different type smoked food.
1. Mixing method: for liquid fluid food varieties, such as vinegar, smoked vinegar, smoked soy sauce, spices, beverages, soup and so on. Putting the amount of smoke flavering materil into the liquid food, and mixing them very well. Thought the somked oven, it can reduce the time of smoking, greatly improve the making efficiency.
2. Blending method: suitable for different sausage foods, compressed ham, round ham, ham luncheon meat cans, sausage canned and so on. Putting the amount of smoked flavor material mixing with water and then put into meat emulsion, finally smoking them in the oven.
3. Dipping method: suitable for block-shaped food varieties, such as bacon, smoked fish, roast chicken, roast goose. The quantitative smoke flavor and other spices dubbed perfume immersion solution, and put the processed meat, fish, chickens, ducks, geese soak into the flavoring material. After soaking some time, put them into smoked oven for final products.
4. Apply method: apply to block-shaped food varieties, such as bacon, smoked fish, roasted chicken, roast duck, roast goose. Applying the flavoring material on the blocked shaped food for smoking.
5. Spray method: suitable for the small pieces food varieties, such as smoked beans, smoked tofu block, fried tofu pieces, grilled fish and so on. The specific method is: the quantitative smoke flavor with spray, spray cloth or shower with a broom sprinkle on food, although such a small piece food is easy to impregnate, in order to make food smoked evenly, requiring side shower side flip, When the smoky scent material spray is completed, and then made of finished products.
6. Injection method: for large pieces of food varieties: such as ham, boneless ham, elbow meat Bacon, these foods due to block-shaped, hard texture, these food is to large to smoked food. They are not easy to sock with flavoring materils, thus, the inject method is very suitable for the large food smoked in the oven.
If you got these methos for making smoked foods, the final smiked foos will tatse more delicious.
1. Mixing method: for liquid fluid food varieties, such as vinegar, smoked vinegar, smoked soy sauce, spices, beverages, soup and so on. Putting the amount of smoke flavering materil into the liquid food, and mixing them very well. Thought the somked oven, it can reduce the time of smoking, greatly improve the making efficiency.
2. Blending method: suitable for different sausage foods, compressed ham, round ham, ham luncheon meat cans, sausage canned and so on. Putting the amount of smoked flavor material mixing with water and then put into meat emulsion, finally smoking them in the oven.
3. Dipping method: suitable for block-shaped food varieties, such as bacon, smoked fish, roast chicken, roast goose. The quantitative smoke flavor and other spices dubbed perfume immersion solution, and put the processed meat, fish, chickens, ducks, geese soak into the flavoring material. After soaking some time, put them into smoked oven for final products.
4. Apply method: apply to block-shaped food varieties, such as bacon, smoked fish, roasted chicken, roast duck, roast goose. Applying the flavoring material on the blocked shaped food for smoking.
5. Spray method: suitable for the small pieces food varieties, such as smoked beans, smoked tofu block, fried tofu pieces, grilled fish and so on. The specific method is: the quantitative smoke flavor with spray, spray cloth or shower with a broom sprinkle on food, although such a small piece food is easy to impregnate, in order to make food smoked evenly, requiring side shower side flip, When the smoky scent material spray is completed, and then made of finished products.
6. Injection method: for large pieces of food varieties: such as ham, boneless ham, elbow meat Bacon, these foods due to block-shaped, hard texture, these food is to large to smoked food. They are not easy to sock with flavoring materils, thus, the inject method is very suitable for the large food smoked in the oven.
If you got these methos for making smoked foods, the final smiked foos will tatse more delicious.
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