Smoking foods is one of the most ancient food preservation processes and is some communities one of the most important. The use of wood smoke to preserve food is nearly as old as open air drying.
At first smoking of food could be considered a side effect due to preservation by drying in the fireplace. Later on, the process was developed and changed and was combined with other processes such as salted dried, and fermented.
Smoking has been mainly used with meat and fish. The main purpose are it imparts desirable flavors and colors to the foods and some of the compound formed during smoking have a preservative effect due to the presence of a number of compounds.
Depending to the smoking procedure, the moisture drops 10-40%. Compounds present in smoke with bactericidal and antioxidative properties are deposited on and penetrate into the food especially meat.
Important smoke ingredients include phenols, acids and carbonyl compounds.
Smoking of meat uses the heat of burning wood to cook the meat while adding flavor to the meat through the variety of wood being used. The wood used to generate the smoke should be of the hardwood species. In America, the wood varieties that are used are hickory, mesquite, oak, pecan, alder, maple, apple, cherry and plum.
Curing and smoking of meat are closely interrelated and are often practiced together, that is cured meat is commonly smoked and vice versa.
Meat exposed to temperature s of 165 to 185 degrees will fully cook. The best methods ensure meat in the smoker is fully cooked is to use a meat thermometer and probe into the deepest part of the cut to ensure the heat has reached all the way to the center.
Process of smoking
Just another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.
Most Popular Articles
Principle of Food Preservation The basic principles of food preservation primary involves the process of inhibiting The growth and activity...
Use of High Temperatures for Food Preservation Preservation of food by the use of heat finds very wide applications compared to other method...
The process of forming crystals from solution is known as crystallization. It is a physical method of separation to obtain the solid in a pu...
Gelatinization process is characterized by the gelatinization temperature, above which the gelatinization of the starch suspension starts du...
Food Spoilage and Physical Factors Food spoilage can also be caused by physical factors, such as temperature, moisture and pressure acting u...
Distillation is a process in which the separation of components in a mixture is achieved due to differences in volatility, that is differenc...
Instant Tea Processing The commercial production of instant teas began in the 1940, and this form of tea has grown in popularity in the Unit...
Effect of processing on minerals When food is cooked, processed, or stored, minerals may combine with other food components and may beco...