What are the smoked foods, the ancient smoked foods and the modern smoked foods that are environment

Smoking has been used as a method of food processing and preservation since ancient times. Smoked foods are called smoked foods, which mainly include animal foods, such as meat products, poultry products, and fish products, and most Western-style meat products such as enema, ham, bacon, etc. are smoked; Many traditional Chinese meat products, such as Hunan style and Sichuan-style bacon, and goubangzi smoked chicken.

and other products, which are also smoked. Certain plant-based foods can also be smoked, such as soy products (smoked dried) and dried fruits.

black dates).

Aquatic products: smoked herring, smoked cod, smoked halibut, smoked saury, smoked sardines, smoked eel, smoked whale meat, etc.

Animal products: bacon, smoked ham, smoked sausages, smoked cheese, smoked eggs, etc.

Smoked and seasoned foods: seasoned smoked squid, seasoned smoked octopus, smoked fish cakes, canned smoked oysters in oil, etc.

Smoked foods include smoked salmon mashed potatoes, smoked chicken wings, smoked pastrami ham pizza, smoked vegetarian roast goose, smoked venison and many more.

Fruity scented suckling pigeon.

This dish is a dish of jujube color, tender and fragrant meat, and a refreshing fruity roll, which deserves to be the main dish of the restaurant.

Ingredients: 2 pigeons, 150 grams of fruity puff pastry, salmon caviar.

10 grams, mint leaves.

A little strawberry and chocolate decoration.

Seasoning》Salt, vegetable juice, Moutai.

Appropriate amount of mash, pepper, and salad oil.

Production steps》1, slaughter the pigeon, add salt, vegetable juice, Moutai, mash and pepper to the pot, marinate for 24 hours, steam in the basket and set aside;

2. Put salad oil in the pot and boil it until it is hot, fry the pigeon until the skin is crispy and fragrant, then take it out, drain the oil and cut it into large pieces, then put it into a glassware and put it upside down on the plate, with fruity puff pastry and salmon caviar, use a smoker to beat the smoke, and finally decorate it with mint leaves, strawberries and chocolate decorations before serving.

Smoked pomfret. Ingredients:

500 grams of pomfret, 30 grams of fine tea, 10 grams of cypress sawdust, rice pot.

100 grams, 10 grams of green onions, ginger slices, and minced ginger, and 2 grams of Sichuan peppercorns.

Seasoning: 20 grams of sugar, 4 grams of refined salt, cooking wine.

5 grams, 2 grams of soy sauce, 2 grams of sesame oil, balsamic vinegar.

10 grams. Method:

1. Slaughter and wash the pomfret, rub it with green onions, ginger slices, refined salt, cooking wine, peppercorns, and soy sauce, and marinate for about half an hour; Soak the tea leaves in warm water and set aside.

2. Wash the iron pot, first spread the rice pot on the bottom of the pot, then put the tea and cypress sawdust on the rice pot, then put a wire grate, put the pomfret on it, cover the pot, seal the edge with a wet rag, heat it for about 3-4 minutes, turn to low heat to smoke for about 5 minutes when there is smoke, take it out, brush the sesame oil on both sides of the fish, change the knife into pieces, put it on the plate, and serve it with balsamic vinegar and minced ginger.

What are the smoked foods, there are many smoked foods such as chicken, duck, goose meat, sausages, etc.

For example, bacon, such as sausages, such as ham, such as all kinds of smoked sausages, all.

Smoked food, Jia Ling bacon is the most famous.

Safe food first of all I think fish sausage there is um, no,

Summary. Traditional smoking is the use of wood chips, branches, rice husks, straw and other plant materials incomplete combustion to produce smoke, in which hundreds of different flavor substances slowly adsorb and penetrate into the food.

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Hello, modern times are comparatively more environmentally friendly.

Traditional smoking is the use of incomplete combustion of plant raw materials such as wood finger shavings, twigs, potatoes, rice husks, and straw to produce smoke, in which hundreds of different flavor substances are slowly adsorbed and infiltrated into the food.

The production technology in ancient times was not developed enough, so it was not environmentally friendly enough after combustion, but there were few people in ancient times, so it did not cause great harm.

Modern people's technology is more advanced, and they have also learned to draft green barbecue and low-carbon barbecue, guessing that the main components in Xiaoxiao smoke are phenols, acids, alcohols, carboxyl compounds and hydrocarbons, among which phenols play the greatest role.

However, although modern technology has made progress in laughter, most of the traditional methods are still used, and because of the large demand and large number of people, the harm caused is much greater.

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Smoked food is also one of the most popular foods because of its unique flavor. However, since smoked food needs to be smoked by fireworks, this is a bit unrealistic for city dwellers who want to make their own smoked food. Today we recommend two quick smoking methods that are suitable for urban families, which are simple, convenient and practical.

Method 1: Find a large piece of tin foil or asbestos to spread on the bottom of the wok or casserole, put smoked material on top, and then put the cured meat that needs to be smoked in the material, and cover the pot. When burning, burn slowly over low heat, burn until it begins to smoke, turn it every 15 minutes or so, under normal circumstances, 500 grams of lap-mei can be completed in about 30 minutes, and the specific time required should be based on whether the moisture of lap-mei is dedried as the standard.

Method 2: Wrap the smoked material and lap-mei together with tin foil, and put the cured meat in the middle position, surrounded by smoked materials. The oven is preheated in advance, then put in a tin foil bag, bake at 180 degrees to 200 degrees for 30 minutes, turn it over every 15 minutes or so, and bake 500 grams of lap-mei for about 30 minutes.

If you don't have an oven at home, you can also use a casserole to separate the dry burning.

Tips: After the smoke is over, if you feel that the color is not too good, you can also use the old soy sauce to adjust the color, and then air dry, if you don't care too much about the color, you don't have to.

This mainly relies on the heat of chopping wood, and then steames the food slowly, which is still difficult to make at home.

We often make smoked bacon at home, wash the pork belly, put it in the sun to dry the water, put the pork belly in a basin, put the right amount of salt, put star anise, and marinate the cinnamon water in the basin for a few hours, hang it out, smoke it with firewood until it is golden brown, and smell a faint smoky smell.

Smoking meat is done by dividing the meat into pieces according to a certain size, sprinkling it with salt, and smoking it on a wooden rack with pine wood to dry it, so that it can be stored for a longer time. Other smoked foods are similar to the practice.

Generally, like some bacon or some smoked sausages, it is mainly smoked after hanging on the roof or lighting it on a high place with some firewood.

The practice of essential food, smoked food is also very good eggplant quiet operation, such as Yu Jian said smoked sausage, you can cook sausages through raw incense, no oxygen in the environment under the dregs of burning and smoking.

The steps for smoked food are about the same, and the following is an example of smoked elbows

Preparation materials: about 2 catties of pork elbow, half a piece of ginger, 30g of dark soy sauce, a piece of cinnamon, 2 nutmeg, 5 star anise, 5-8 bay leaves (you can go to the supermarket to buy braised meat packets), appropriate amount of salt, 30g of rice, 30g of tea, 30g of sugar

Production steps: 1. Cut the elbow from the middle after deboning.

2. Poke the small hole with a fork, smear a layer of salt, and rub it slightly thicker.

3. The skin is rolled outward, this is a net pocket for the elbow bought from **, if there is no one, it can be tied directly with a thread.

4. Put marinade in the pressure cooker, and the supermarket sells the kind of meat packets, dark soy sauce and salt. Press for 15 minutes. Cook for 30-40 minutes without a pressure cooker. Cool in the soup after boiling.

5. At the beginning of smoking, spread tin foil in the pot, put the tea rice and sugar on the tin foil, and put a drawer on top to smoke the elbow. **After 1 minute, turn to low heat for 5 minutes, turn off the heat, simmer for 10 minutes, and then open the lid.

6. After smoking, put it in the refrigerator for two hours before slicing. You can also do it when you have free time, and then freeze it, and when you eat it, you can slice it after an hour of natural thawing in summer.

7. Finished product. <>

The various smoking processes used in meat processing result in different organoleptic qualities and shelf life of the products.

1) Cold smoking method at low temperature (15 30), a long time (4 7 days) of smoking, before smoking the raw materials must be cured for a long time. The cold smoking method should be carried out in winter, and it is difficult to control the temperature in summer due to the high temperature, especially when there is little smoke, it is easy to cause rancidity. The moisture content of the food produced by the cold smoking method is about 40%, and its storage period is longer, but the smoked flavor is not as good as that of the warm smoking method.

The cold smoking method is mainly used for dried sausages, such as salami, air-dried sausages, etc., and can also be used for smoking bone-in ham and bacon.

2) Warm smoking method The temperature is 30 50, used to smoke deboned ham, spine ham and bacon, etc., the smoking time is usually 1 2 days, the smoked wood is usually dry oak, cherry wood, sawn wood, and the temperature should be controlled to rise slowly when smoking. Smoked at this temperature, the product loses less weight and has a good flavor, but it has poor shelf resistance.

3) Hot smoking method The temperature is 50 85, usually around 60, and the smoking time is 4 6 hours, which is a widely used method. Because of the high temperature of smoking, the product can form a better smoky color in a short time. The temperature of smoking must rise slowly, and the temperature cannot rise too quickly, otherwise the color will be uneven, and the smoking of general enema products adopts this method.

4) Roasting method (smoking method) The smoking temperature is 90 120, and the smoking time is short, which is a special smoking method, and ham and bacon do not use this method. Due to the high temperature of the smoke, the smoking process is cooked, and it can be eaten without reprocessing, but the meat smoked by this method has poor storage and should be eaten quickly.

5) Liquid fumigation method The method of replacing smoking with liquid fumigation preparations is called liquid fumigation, also known as non-smoking method. At present, it has been widely used at home and abroad, representing the development direction of smoking technology. Liquid fumigated preparations are generally made from hardwood dry distillation.

A solution made and specially purified to contain smoked ingredients.