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      Specific use of the fumigation furnace
      Auther: Pubdate:2019-09-22
      1. Mixing method: suitable for liquid food varieties, such as vinegar, fumigated vinegar, fumigated soy sauce, seasoning, beverage, soup and so on. The specific method is: the amount of smoke flavor into liquid food, slightly stir can smoke finished. The technique of fermented grains fumigated with vinegar and aged vinegar could be eliminated for 4 ~ 5 days.
       
      2. Suitable for minced foods, such as sausage, Verna sausage, frankfurter sausage, chorizo sausage, fish sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage. Specific methods: the amount of smoked flavor material diluted by water and then into the minced meat, after mixing and stirring evenly. Then it is processed into finished products.
       
      3. Dipping method: it is suitable for block food varieties, such as bacon, smoked fish, roast chicken, roast goose, etc. The specific method is: the amount of smoked flavor and other spices to mix into a flavor maceration liquid, and then processed meat, fish, chicken, duck, goose and other immersion. After a certain amount of time, the fumigation liquid is finished, and then the finished product is made according to the process.
       
      4. Filling method: it is suitable for smoked canned food, such as smoked cutfish with oil, smoked albacore with oil, smoked cod with oil, smoked octopus with oil, smoked sardines with oil, oyster with oil, rabbit with oil, chicken with oil, quail with oil. Specific methods: the quantitative fumigation flavor material into the canister, and then process sealing sterilization, through thermal sterilization can make the fumigation flavor material distribution evenly, this method is suitable for canned food fumigation flavor, but for the canned solid color, texture, etc., still need to ensure according to the original process.
       
      5. Application: it is suitable for block food, such as bacon, smoked fish, roast chicken, roast duck, roast goose, etc. Specific method is: quantitative fumigation aroma makings besmear with rinse son on food, but because block form is large, macerate slow, because this should divide times to besmear rinse is had better, when the fumigation spice besmear rinse is finished, press again process craft to make finished product.
       
      6. Sprinkling, spray method: it is suitable for small pieces of food, such as smoked bean, smoked bean curd, Fried bean curd, grilled fish, etc. Specific method is: will quantitative fumigation scent makings is sprayed with spray, gush cloth or with kitchen broom dousing is aspersed on food, although this kind of food is block form small easy mache, but in order to make fumigation flavour is uniform, requirement edge sprinkles to asperse edge to turn, after spraying fumigation scent makings to finish, press craft to make finished product again.
       
      7. Injections: suitable for large pieces of food varieties: such as ham, boneless ham, pork ham ham, ham, pork belly meat, shoulder meat ham ham, bacon, bacon, bacon, pork bacon, shoulder meat meat meat, bacon, bacon, cubits the trunk of this kind of food because of the big block, a hard, thus smoked spices in a short period of time in the food not easily, so use injections as well. That is to say, the quantitative smoked fragrance is injected into the meat with a syringe, and all departments are required to inject, but also requires the side of the injection rubbing, so that the distribution of smoked flavor, when the smoked flavor is injected, and then made into finished products according to the process.
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