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Smoking liquid

Smoking liquid

Country/Region china
Company Dadongshan Forestry, Wood and Animal-Bird Co., Ltd
Categories Phenolic Antioxidants
Update 2011-03-18 09:12:34
ICP License Issued by the Chinese Ministry
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Introduction to Products
Merits 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 distributed.
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 atomizing methods.
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 smoking house.
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.?

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