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."
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Famous quotes containing the words smoking and/or process:
“What a vast traffic is drove, what a variety of labour is performed in the world to the maintenance of thousands of families that altogether depend on two silly if not odious customs; the taking of snuff and smoking of tobacco; both of which it is certain do infinitely more hurt than good to those that are addicted to them!”
—Bernard Mandeville (1670–1733)
“[Wellesley College] is about as meaningful to the educational process in America as a perfume factory is to the national economy.”
—Nora Ephron (b. 1941)