Instructions of how to use a smoking oven
? There are 7 ways of most common usage of using a smoking oven.
1. For liquid mixing fluid food varieties, such as vinegar, vinegar, smoked soy sauce, condiments, beverages, soup and so on. The specific method is: the quantity of injected liquid smoke flavorings in food, to smoke a little stir was completed. Preparation of vinegar, can be removed 4-5 days smoked mash process when smoked vinegar sauce.
2. Blending is applied to meat-like varieties of food, such as sausages, that Vienna sausage, frankfurters, Leura sausage, fish sausage, sausage vegetarian sausages, ham compression, round ham, luncheon meat, canned ham, canned sausages. Specific methods: quantitative smoke flavorings diluted in water and then poured into the meat, dried reconcile mixed evenly. Then press process into finished products.
3. Impregnation method is suitable for a block-shaped food varieties, such as bacon, smoked fish, roast chicken, roast goose and the like. The specific method is: quantitative smoke flavorings and other spices spices dubbed impregnating solution, then the processing of meat, fish, chicken, ducks, geese and other impregnation. After a certain time dipping, that is liquid smoke is completed, then press process into finished products.
4. Implantation method is suitable for smoked varieties of canned food, such as smoked saury oil, oil smoked albacore tuna, smoked cod fish oil liquid, liquid oil smoked octopus, smoked sardines liquid oil to be oil liquid smoked oysters, smoked rabbit liquid oil, oily liquid smoked chicken, smoked quail and other liquid oil. Specific methods: quantitative smoke flavorings is poured into the canning pot, then seal the sterilization process, by heat sterilization smoke flavorings to make their own distribution, this method for canned food smoked flavor is the most appropriate, but for the tin solid color, texture, etc., still according to the original process guarantee.
5. Smear method is suitable for a block-shaped food varieties, such as bacon, smoked fish, roast chicken, duck, goose and so on. The specific method is: quantitative smoke flavorings used rinse child applied to the food, but the big block-shaped, dipping slowly, and therefore should be graded coating rinse as well, when the smoky spice coating rinse is complete, then processing process finished products.
6. Showering, spraying method is suitable for small-type varieties of food, such as smoked beans, smoked tofu pieces, fried tofu, grilled fish and so on. The specific method is: quantitative smoke flavorings spray, spraying or sprinkling with straw broom in food, although this type of food shaped Xiao Yi dipping pieces, but in order to make the smoke flavor even require sprinkling edge flip side, when the smoke flavorings spraying is complete, then the process into finished products.
7. Injection method is suitable for large block-shaped food varieties: such as ham, boneless ham, ham, loin, shoulder meat with ham, pork, ham, bacon ham square ham, bacon, bacon, bacon loin, shoulder meat, bacon, bacon meat torso, elbow meat, bacon, because these foods block-shaped large, hard, thus difficult to smoke flavorings in a short time immersed in food, so with the injection method as well. Upcoming quantitative smoke flavorings used syringe in a large piece of meat, and requiring all departments to be injected, also called side injection side rub, so that uniform distribution of smoke flavorings, smoke flavorings When the injection is completed, then according to process finished products