Full automatic double door dried tofu steamer Crab steak single door steamer

NegotiableUpdate on 01/08

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Overview

The performance and function of the smoked flavoring are light yellow to brown liquids with a strong smoky aroma, which can replace traditional smoking techniques and enable the smoked food industry to achieve mechanization, electrification, and continuous production. Full automatic double door dried tofu steamer Crab steak single door steamer

Product Details

1. Performance and Function: The smoked aroma is a light yellow to brown liquid with a strong smoky aroma, which can replace traditional smoking techniques and enable the smoked food industry to achieve mechanization, electrification, and continuous production.

2. It is easily soluble in water, so it can be formulated into any concentration and easily added to food, or added directly without dilution.

3. Permeability: This product easily penetrates into food, so for some small pieces of food, the soaking method can be used to produce smoked food.

4. The product is prone to oxidation and discoloration, so foods processed with smoked flavorings often have attractive colors, which can stimulate people's appetite.

5. Deodorization performance removes the gamey smell of lamb and fish, and improves food quality.Full automatic double door dried tofu steamer Crab steak single door steamer

6. Crushing property: This product can cause food to crust, forming a thin film on the surface of meat products, thus preventing the overflow of moisture and oil, and improving the texture of foodFull automatic double door dried tofu steamer Crab steak single door steamer

9. The general usage amount is 0.05% to 0.3%, or the addition amount can be adjusted according to residents' taste habits, but it cannot be used too much to avoid affecting the original flavor of the food. The method of using smoked flavorings is commonly known as liquid smoking, which is relative to traditional smoking methods.

Common smoking furnace methods

1. We can distinguish according to the state of smoke, which can be divided into wood fumigation and liquid fumigation. Liquid fumigation does not require a smoking device and directly injects the smoke liquid into it.

2. According to the way of smoking, we can divide it into indirect smoking and direct smoking. The direct smoking method is a relatively traditional approach and has been applied in practice for a long time. The indirect smoke producing chamber is separated from the smoking chamber.

3. We can also distinguish three smoking methods based on temperature: cold, hot, and warm.