| 摘要 |
It comprises smoking using liquid smoke. It is characterized in that it consists in placing the liquid smoke in contact with food products after the cooking treatment, achieving a reduction in the smoking time of the product and reduction in the process time in general. Preferably, the stages of cooking and smoking are carried out separately and independently of one another. It is characterized in that smoking is carried out by means of immersion in a liquid-smoke solution, by means of a shower of the liquid-smoke solution or by means of spraying of the liquid-smoke solution onto the cooked food product. It applies especially to cooked meat products. It improves the conditions and the regulation of the organoelectric characteristics of the final food product. |
