Smoking of fish.

Smoking of fish.

There are two main smoking methods. Cold appearance, in which smoking fish occurs at a temperature of 20 - 40 degrees for several days, and hot - 80 - 120 degrees. Acceptable higher, up to 170 with a duration of 1.5 to 4 hours. The higher the temperature and the lower the humidity, the more penetrating into the smoking substances and the product is sufficiently dehydrated. In ready-made form, fish meat is dried, it is covered with a tight, tight crust that helps to keep the shape and is a barrier to getting contaminants inside the product. Choosing smokehouses for their intended purpose is easy, just take into account the thickness of the metal shell, and the level (preferably high) of fire safety.

Smoke.

Inside the smokehouse should get as little air as possible. That's why the fuel smoldering (chips, chips) is observed, and not open fire. Although you need to keep a little flame, if you smoke outdoors, and the weather is damp or rainy, then the flame maintains the temperature necessary for cooking in the smokehouse so that there is more smoke. The lightest smoke is light, its density can be checked by the visibility of the product, if the workpieces suspended in the smokehouse are viewed, then everything is fine. The components of smoke formic and acetic acids, formaldehyde, phenol, other volatile substances impart a smoking effect to the product.

Salting fish.

Or just rub large salt over the entire surface of the fish, and from the inside too. If the fish with a thick back, we make a cut along the spine, rub the salt. Fish with fatty meat - capelin, mackerel, horse mackerel, flounder, carp, soma, already rubbed with salt, should be replaced with tracing paper, parchment. Fold in enameled utensils and weight with oppression. As for the ambassador of frozen fish, the process is longer than with fresh, 5-7 hours or 24 hours. After salting, the fish meat is ready for eating.

Smoked product.

Finished smoked products are distinguished by a characteristic smell of smell, pleasant woody - oil color, specific taste. What affects phenols, their derivatives, some fractions of aldehydes and tarry substances. In addition, formaldehyde, phenol, cresol, xylene, toluene, tar and acids in smoke, have a disinfectant and preservative effect. Smoked products are without doubt a culinary product (checked by measuring the temperature inside the product), completely cooked, the only thing is to experiment with the duration of their storage is not worth it.

What affects the color when smoking?

The resulting color for smoking can be regulated by cooking time (to keep it from burning), resinous substances in the smoke, depending on the wood species of the fuel. Fruit gives light shades of pinkish-yellow color, mahogany - golden color. Oak, alder from bright yellow to brown. Beech, linden, maple and other deciduous trees- branched golden yellow.

Cooling, storage.

Observe cooking recipes is desirable, because they are based on the properties of meat. Tender meat without bone is better to cool a little in the smokehouse with the lid closed. And other types of fish need rapid cooling and drying (due to the inadmissibility of covering the delicate skin with the frying). Cooked smoked fish, usually hung at a temperature of 10-12 degrees, or packed (to maintain softness and flavor) and cleaned on the bottom shelf of the refrigerator for 4 to 7 days. At this final stage, there is a finite reduction in moisture and proper "salting" in the smoked product.

Text provided online store smoking and braziers Koptilok.net