METHOD AND DEVICE FOR SMOKE AROMA IMPROVEMENT AND METHOD AND DEVICE FOR SMOKED FOOD PRODUCT PRODUCTION Russian patent published in 2011 - IPC A23B4/44 

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular - to manufacture of a dry-cured or smoked food product. Aroma of smoke produced by way of burning or partial burning or thermal disintegration of vegetal raw material at a temperature of up to 600°C and the said smoke heating by a secondary heater, the secondary heater temperature being 300°C or more but less than 800°C. To produce a smoked food product boiled fish or other food is dry-cured with a hot air flow during a preset period of time to reduce moisture content to 30 % (weight) or less and treated with smoke with improved aroma by way of dry-cured fish maintenance in smoke.

EFFECT: invention enables imparting a pleasant smoke aroma to the product and reduction of the content of harmful ingredients such as benzopyrene.

17 cl, 4 dwg, 12 tbl, 12 ex