Introduction to ProductsMerits of Smoking Liquid ：
1. Smoking liquid contains rich ingredients of smoking flavor but
no Bap. It’s a kind of smoking spice. It’a cold condensed product
with Bap removed. Its density offlavor ingredients is much higher
than that of the smoke.
2. Smoking liquid is a product marking a revolutionary innovation
of the traditional smoking method. The innovation is detailed in
the following aspects:
Transform gaseous smoke into liquid smoke and make the liquid a
commodity. Smoking liquid is a special spice, providing smoking
flavors as convenient as using gourmet powder and sauce.
The smoking liquid is free of harmful substances such as Bap and it
makes the smoked products more pleasing.Clean smoking production is made possible and the cost is reduced.Smoking Principle of Liquid Smoking Method：
It’s basically the same as that of smoke smoking method. Smoking
smoke contains almost same flavor ingredients as smoking liquid,
i.e. organic acid, phenol and oxo-compound and the purpose is the
same,i.e. food smoked gets tint and flavor and antibacterial and
anti-oxidation ability. Following is a brief introduction:Function of the Flavor Ingredients:
Phenol ingredients chiefly provide flavors and at the same time
they are strong antibacterial agents and antioxidants. That is why
smoked food is able to resist bacteria, rottenness and oxidation.
So, phenol is an important ingredient of smoking liquid.
Organic acids can add flavors and at the same time resist bacteria.
Oxo-compound plays the role of forming smoking color on the surface
of the smoked food. The carboxide and the amino of the protein
molecules react to produce brown color forming the smoking tint.
The coordinated function of many chemical ingredients is very
important. Only because of their coordinated function can the
smoking liquid be able to meet the versatile requirements of smoked
food.How to Use: ：
1. Direct Mixing Method: Directly mix it evenly with the food as
per the formula. With 0.5% added, the food gets delicate fragrance
and slight taste of smoke; with 1% added, the taste of smoke is
apparent; with 2-3% added, the taste of smoke is strong. Too much
added, the food will taste sour. So, the quantity added must be
controlled properly. It’s better to follow the local
consumers’requirement and the characteristics of the smoked product
to be produced and to decide through experiment. But, be noted that
the quantity added is related to the quality of the smoking liquid.
If the quality is high, small quantity is required. Otherwise, big
quantity is required. This method is fit for gruel and paste meat
and fish, liquid and powder food or small size food. For big size
food, inject the liquid or thinned liquid into the food with a
needle injector and then massage to have the liquid evenly
2. Surface Spreading Method: Spread the liquid or thinned liquid on
the food. This method is fit for big size food. The basic principle
is similar to that of smoke acts on the surface of the food. The
concentration of the smoking liquid or the thinned liquid, the
working time, the surface moisture and temperature of the food, all
play an important role. For instance, high concentration, shorting
working time, whereas, low concentration, longer working time.
Proper heating is especially helpful for smoking and low moisture
is also helpful.
Surface Adding Method consist of soaking, showering, coating and
Soaking Method: Soak the food in the smoking liquid or thinned
liquid for a certain time, then take it out to have it dripped dry
or aired dry. The liquid can be used repeatedly.
Spraying Method: Spray the smoking liquid or thinned liquid on the
surface of food for a certain time, then stop to have it aired dry
or baked dry.
Coating Method: Coat the surface of food with the smoking liquid or
the thinned liquid. To achieve better result you can coat the
surface several times.
Atomizing Method: Atomize the smoking liquid or thinned liquid with
high pressure nozzles and complete the smoking process in the
Gasifying Method: Have the smoking liquid dropping on hot metal
plate to be gasified forming a fog and complete the smoking process
in the smoking house.
Normally, aquatic food is smoked after being preserved. You can mix
the smoking liquid with the preserving liquid into a new liquid so
that preserving and smoking can be made at the same time. Only, the
quantity of salt used shall be reduced properly.?