FOOD PRODUCT SMOKING METHOD Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves providing slight drying and smoking of product in smoking liquid vapors. Slight drying procedure is conducted by vacuum cooling and freezing of moisture without supplying heat from outside to temperature of -8-10 C to food product moisture content not in the excess of 60%. Cooling and freezing procedures are performed at continuous enhancing of vacuum from pressure of 1,01•10⁵ to 320•260 Pa. Smoking of food product in smoking liquid vapors generated in vacuum directly in smoking chamber is provided by supplying preheated liquid into smoking chamber. Procedure is conducted at gradual reduction of vacuum extent from vapor pressure at temperature of 0 C to +5 C to pressure at temperature not exceeding 50 C. Vacuum extent corresponding to upper limit of residual pressure range of smoking process is maintained such that temperature of food product reaches 30-35 C. Method is used for reprocessing small fish into delicacy product. EFFECT: increased efficiency and improved quality of ready product. 6 cl, 1 ex