Interned in a meat and food processing plant. I'll just talk about how bacon is made in industrial production.

Bacon is usually equipped with a specialized smokehouse, which is carried out in a smoker. The traditional smoking method is more commonly used in two ways, one is to add wood chips to an electric heater to heat them so that they do not burn sufficiently to get a lot of smoke. The other is to let the charcoal in the smoker rubbing on the friction device, through which to "drill wood to produce smoke".

The smoker in industrial production looks like this:

But the temperature of the traditional smoking method is difficult to control, and once the temperature is too high, it will produce a variety of toxic substances, such as benzopyrene, etc., which is a serious danger to human health.

But the aroma and color of smoked products are what foodies crave ah. Is there a way to produce the same flavor and color as smoked, but does not produce those toxic and harmful substances?

Smoking liquid, this is how to produce.

Smoke liquid, also known as smoked food flavors, for the concentrated preparation, used to make the food to produce a smoky type of flavor purposes, can be added to the flavor additives.

Smoked food flavors are free from the control and constraints of the concepts of smoke and smoky, and can make it easy for people to consume smoked condiments and enjoy the pleasure and beauty conferred by smoky aroma flavors.

Smoked seasonings can be divided into two categories of native and derived

Native smoked seasonings are plant materials refined by high-temperature cracking. The main components are organic acids, phenols and hydroxyl compounds of three categories. The aroma is strong and pure, and it is a high-grade condiment. It has a broad-spectrum antimicrobial effect, which can inhibit the growth of common bacteria, molds and yeasts, and is a natural antimicrobial agent, as well as a strong antioxidant capacity.

Derivative smoked seasoning is made from primary smoked seasoning diluted with water or other solutions, or compounded with other seasonings, such as compounded with soy sauce, vinegar, monosodium glutamate and so on, and refined through a special process and strict control, it has the advantages of strong and pure aroma, long-lasting aroma and so on, and it is a high-grade smoked meat seasoning.

There is no specific requirement for the timing of the addition of the smoked liquid, some products, the process can be directly injected into the raw meat first smoked liquid, some products are in the heat treatment before the soaking in the smoked liquid for a period of time, there are also some products that need to be atomized in the smoker or sprayed with the smoked liquid to be able to do. Some sausages and other products, but also the smoking liquid will be applied to the inner surface of the sausage casing beforehand, in the filling step, the meat will absorb the smoking liquid, so that the product is full of smoky flavor.

Smoking liquid not only provides the special flavor of smoking, but also provides the charred color of smoking. Products treated with liquid smoke are as crispy and appetizing as if they were actually smoked; some liquid smoke also provides preservative properties.

Many meat companies are now switching from traditional smoking to the use of liquid smoke in the production of smoked products. In the future, this should become a no-brainer for meat processing.

Many people would prefer "pure, natural" products, and think that products with food additives are not "natural" and do not taste as "natural". products are not as healthy as "natural" products. Smoked meat products using smokers provide a counter-example. Smokers are non-toxic and harmless, but "natural" smoked products contain toxic substances.