Performance of incense in fuming furnace

1. Performance and function The smoked seasoning is light yellow to brown liquid with strong smoky flavor, which can replace the traditional smoking process and make the smoked food industry realize mechanized, electrified and continuous production.

2. Solubility is easy to dissolve in water, so it can be adjusted to any concentration, easy to add to food, or directly added without dilution.

3. Permeability This product is easy to penetrate into food, so for some small pieces of food, you can make smoked food by impregnation.

4. Coloring This product is easy to be oxidized and discolored, so many foods processed with smoked spices have attractive colors, thus arousing people's appetite.

5. Deodorization can remove the fishy smell of mutton and fish and improve the quality of food.

6. Crushing this product can make food crust and form a film on the surface of meat products, so it can prevent the overflow of water and oil, thus improving the texture of food.

7. Anticorrosion This product has bactericidal and antioxidant effects, and can prolong the storage period and shelf life of smoked food. Its efficacy is better than that of sodium benzoate and sorbitol, and its effective application range is pH≤ 10.

8. Safety This product was tested by GC/MS, and no harmful substances such as 3,4-benzopyrene were detected. Experiments show that it is non-toxic and harmless to human body, and it is a safe and hygienic food additive.

9. The dosage is generally 0.05% ~ 0.3%, and the dosage can be increased or decreased according to residents' tastes and habits, but it should not be used too much, so as not to affect the original taste of food.

The use of incense is generally called liquid fumigation, which is relative to the traditional smoking method.