| 摘要 |
FIELD: food industry; may be used for cold smoking of food products by smoke in smoker. SUBSTANCE: method involves changing the temperature of smoke-and-air mixture in smoker by continuous oscillations from minimum to maximum. After increasing the temperature in smoker up to maximum the product is heated up to admissible temperature, and then the cooling process begins. Admissible temperature is so that the product is not heated higher limited admissible temperature. When the temperature in smoker falls up to minimum, the product is cooled up to preset temperature and then process of heating of smoker and product in it begins. Temperature control in smoker is carried out by temperature gage. EFFECT: acceleration of cold smoking process with higher quality of prepared product. 7 cl
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