The smoker has now entered many and many manufacturers, so how many usages does the smoker have? How do each type of usage work? Here are some ways to use the smoker:
1. Mixed method
Suitable for liquid fluid food varieties, such as vinegar, vinegar, smoked soy sauce, seasonings, beverages, soup dishes, etc. The specific method is: injecting the quantitative smoky flavor into the 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.
2. Tuning
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. Specific method: the quantitative smoked flavor material is diluted with water and then poured into the meat emulsion, which can be evenly stirred and stirred. Then the finished product is made according to the process.
3. Impregnation method
Suitable for block foods such as bacon, smoked fish, roast chicken, roast goose, etc. The specific method is: arranging the quantitative smoky flavor and other flavors into a perfume immersion liquid, and then immersing the processed meat, fish, chicken, duck, goose, etc. into it. After immersion for a certain period of time, the liquid is completed, and then the finished product is processed according to the process.
4. Placement method
Applicable to smoked canned foods, such as oil-impregnated smoked saury, oil-impregnated smoked albacore tuna, oil-immersed smoked salmon, oil-immersed smoked octopus, oil-immersed smoked sardines, etc., or oil-immersed smoked oysters , oil-immersed liquid smoked rabbit meat, oil-immersed smoked chicken, oil-immersed liquid smoked sputum.