|technology > > smoking|
smoking is the preservation of food by exposure to smoke from smouldering wood. In addition to preservation of the food, special much appreciated aromas are added to the product.
|Field of application|
|Composition of smoke|
|Techniques, methods and equipment|
|Techniques for generating smoke:|
|Smoke from burning wood|
|Steam pyrolyses smoke|
cheese, meat and meat products.
floor. This fire is suitably dampened to maximise the smoke production and to avoid flame production. The product increases in temperature to about 30 ºC. The smoking period may last for up to 48 hours.
In more sophisticated systems, the smoke may be generated outside the chamber and fed into the room using fans, which also produce circulation within the chamber and venting to the atmosphere. The equipment may also include an air conditioning unit (ventilator, cooling, heating, moisturising). The smoke generator can be a small oven where hard wood chips or sawdust are slowly added onto a bed of already smouldering wood or onto an electrically heated grid. Air is blown through the small oven and carries the smoke into the smoking chamber where the product is located. The smoke exiting the chamber is vented to atmosphere or partially recirculated.
pressure between the wheel or disc and the wood.
water and sprayed onto the product. In some cases, it is incorporated into a curing brine and injected into the product for flavouring purposes.