Smoking Process
According to Jeffrey J. Rozum "The process of smoking fish occurs through the use of fire. Wood contains three major components that are broken down in the burning process to form smoke. The burning process is called pyrolysis, which is simply defined as the chemical decomposition by heat. The major wood components are cellulose, hemicellulose and lignin."
"The major steps in the preparation of smoked fish are salting (bath or injection of liquid brine or dry salt mixture), cold smoking, cooling, packaging (air/vacuum or modified), and storage. Smoking, one of the oldest preservation methods, combines the effects of salting, drying, heating and smoking. Typical smoking of fish is either cold (28–32°C) or hot (70–80°C). Cold smoking does not cook the flesh, coagulate the proteins, inactivate food spoilage enzymes, or eliminate the food pathogens, and hence refrigerated storage is necessary until consumption."
Read more about this topic: Smoked Fish
Famous quotes containing the words smoking and/or process:
“I was always able to understand my friend who decided to quit smoking and who, through an effort of will, succeeded in doing so. One morning, he opened the newspaper, read that the first H- bomb had exploded, found out about the bomb’s admirable effects and went straight to the tobacconist’s.”
—Albert Camus (1913–1960)
“At last a vision has been vouchsafed to us of our life as a whole. We see the bad with the good.... With this vision we approach new affairs. Our duty is to cleanse, to reconsider, to restore, to correct the evil without impairing the good, to purify and humanize every process of our common life, without weakening or sentimentalizing it.”
—Woodrow Wilson (1856–1924)