Summary of Fumigation Furnace
Smoked food with smoked spice liquid is a widely used method in the world's smoked food industry. Smoke oven is regarded as a promising spice in the smoked food industry. The prominent advantages of liquid fumigation are: no carcinogens of 3,4-benzopyrene, reliable food safety produced by fumigation; considerable reduction of investment in plant and equipment by traditional methods; realization of mechanization, electrification and continuous production operations, greatly improving production efficiency; simple production process, easy operation, short fumigation time, low labor intensity, no pollution to the environment; and It is used for preservation, freshness preservation and quality preservation of products.
It can be seen that liquid fumigation method has higher social and economic benefits. At present, about 90% of smoked food in the United States is processed by liquid fumigation. The consumption of smoked spices reaches 10,000 tons per year and 700 tons per year in Japan. China is still in the stage of popularization and application, and the potential annual demand will reach 200 tons.
Main ingredients and functions_By GC/MS detection, smoking spices contain more than 400 chemical components, including various phenols, carbonyl compounds, organic acids and furans, esters, alcohols, etc. The main components of smoking flavor are guaiacol, 4-methyl guaiacol and 2,6-dimethoxyphenol.
In addition, sugar aldehyde, 5-methyl furfural and acetyl furan provide a sweet aroma, while esters provide a smoky aroma. The synergistic effects of the above chemical components make the fumigation aroma of smoked spices rich, pure, lasting and attractive, and have the effect of promoting appetite.