Smoked sausage stove, smoke machine supplier, smoky furnace works

Smoked sausage stove, smoke machine supplier, smoky furnace works Wang Yongfang: 18253618280 qq2953150966 smoked purposes: a form of special smoky flavor; smoke machine supplier b prevent spoilage; c processing new products.. ; d hair color;. e prevent oxidation. Smoked sausage smoked furnace process a cold smoked: ambient temperature fume and air mixture gas products does not exceed 22 ℃ smoked a process called cold-smoked. Cold-smoked for a long time, smoked furnace works need 4-7 days, fume ingredients penetrate deeper and more uniform in the article, although cold smoked products more uniform drying, but a greater degree of weight loss volume, smoked sausage There furnace shrinkage phenomenon, while improving the aggregate amount due to the shrinkage in the salt content of products and fumigation components within the article no significant melting fat or no, cold smoked products storability stable than other smoking law, smoking machine Supplier especially suitable for smoked raw sausages. b hot smoked: ambient temperature products fumigation and air mixture exceeds 22 ℃ smoked a process called hot-smoked. Commonly smoked temperature 35-50 ℃, due to higher temperature, generally smoked a short time, for about 12-48 hours. Meat products or products in the intestines, and sometimes smoke and heat, cooking the same time, so when the production of smoked and cooked products, commonly used temperature 60-110 ℃. Hot smoked because protein coagulation, resulting in dry quickly formed on the surface of the article, smoked sausage products inside the furnace prevents water leakage, delaying the drying process, but also hindered the fumigation ingredients penetrate to the interior of the article, so its interior shallow depth of infiltration than cold smoked, lighter color. Smoked temperature inhibitory effect for smoked a greater impact, temperature is 30 ℃ lighter concentration of fumes little effect on bacteria; temperature is 13 ℃ and higher concentrations of fumes that can significantly reduce the number of microorganisms, smoked furnace Works temperature is 60 ℃, whether light or thick fumes can decrease the number of microorganisms to 0.01% of the original number. Smoked sausage smoked furnace stove is meat, smoked foods essential to the process of aging equipment, smoke machines Suppliers smoked sausage oven This machine has cooking, drying, baking, smoke, exhaust, cleaning and other functions. After ten years of development and production, according to customer requirements and market feedback, the product of a more reasonable improvements to the heating rate, smoke effects are to achieve the desired effect, people tired and tire. Welcome to inquire Wang Yongfang: 18253618280 qq2953150966