.Hot smoked food product (e.g. hot smoked fish) is a product processed by the technology of warm (hot) smoking. This technology is a type of rapid heat treatment of products with smoke, giving them a smoky taste and improving their taste.
During hot smoking, the product is exposed to smoke with a temperature of 45°C to 120°C. The duration of smoking is only a few hours. Sometimes 1 hour is enough.
Benefits of hot smoking
- speed;
- simplicity (it is recommended to start with hot smoking for all beginners);
- the products can be consumed almost immediately;
- a smoke generator is not necessary, a simple smokehouse is sufficient.
- during hot smoking the products do not dry out and remain juicy, since all the moisture is retained.
Disadvantages of hot smoking
- due to exposure to high-temperature smoke, all useful substances are killed in the original product;
- more carcinogens enter the product (although this largely depends on the smoke material used).
With the hot smoking method of the food, the final product acquires not only a characteristic smoky aroma, but also has a fairly long shelf life. Hot smoking is one of the most common types of smoking as it allows you to get a quick result.
During hot smoking, the products are not dehydrated as much as possible and are well saturated with their own fat, as a result of which the finished products are distinguished by sufficient juiciness.
Based on such smoked products, you can also cook very tasty gluten-free meals, nutritious salads and snacks such as puff pastries for example.
