Instructions for using the smoker

When using any equipment needs to master certain skills, smoked furnace is the same. So, what problems do we need to pay attention to when using the smoker? What skills should I master? I think everyone wants to know, the following small series for everyone to introduce:

1. Impregnation method:

The specific method of the impregnation method: firstly, the quantitative smoked flavoring material and other flavors are required to be formulated into a perfume impregnation liquid, and then the processed meat, fish, chicken, duck, goose, etc. are immersed therein. After immersion for a certain period of time, the liquid is completed, and then the finished product is processed according to the process. This method is mainly suitable for block food products such as bacon, smoked fish, roast chicken, roast goose and so on.

2, mixing method:

The specific method of the mixing method is: injecting a quantitative smoky flavor into a liquid food, and a little agitation can be smouldering. When preparing the vinegar and vinegar smoked soy sauce, the smoked simmering process can be avoided for 4 to 5 days. The mixing method is applicable to liquid fluid food varieties such as vinegar, vinegar, smoked soy sauce, seasonings, beverages, soups, and the like.

3. Tuning law:

When using this method, the quantitative smoky flavor is diluted with water and then poured into the meat emulsion. Then the finished product is made according to the process. Suitable for meat-like food varieties such as sausages, sausages, frankfurters, sausages, fish sausages, sausage sausages, compressed ham, round ham, canned ham luncheons, canned sausages, etc.

4. Placement method:

The specific method of placing the method: injecting the quantitative smoky flavor into the canned can, and then sterilizing the process sealing, and the smoky flavor can be distributed uniformly by heat sterilization, the method is that the smoky flavor of the canned food is zui Appropriate, but the color, texture, etc. of the solids in the can still be guaranteed according to the original process. The method is mainly applicable to smoked canned food products, such as oil-impregnated smoked saury, oil-impregnated smoked albacore tuna, oil-immersed smoked salmon, oil-immersed smoked octopus, oil-immersed smoked sardine, etc. Liquid smoked oysters, oil-immersed smoked rabbit meat, oil-immersed smoked chicken, oil-immersed liquid smoked sputum, etc.

Master the skills of using the above smoked stoves , I believe that everyone is easy to operate when using, if you like our equipment, come and buy!