Cold smoked product (eg. cold smoked fish) is the food product processed by cold smoking technology.
This is a type of long-term processing of products with smoke at relatively low temperatures, giving them flavor and preserving properties. Before they begin to smoke, the products must be salted or marinated so that the smoke can get into them more easily.
Thanks to cold smoking, food products obtained during the production process acquire not only an attractive appearance due to the formation of a brown-yellow thin crust, shiny surface, but also a pleasant special taste and aroma. In addition, with cold smoking, the finished products can be stored for quite a long time.
The acquisition of such qualities from the finished product is due to the observance of a special temperature regime (18-28°C), treatment with smoke or special smoking liquids, as well as the duration of smoking itself - a week or more. Soaking in smoke, the products lose some of their moisture, which also contributes to extending the shelf life.
Benefits of cold smoking
- long shelf life;
- taste qualities;
- preservation of most useful substances and trace elements in the original product.
Disadvantages of cold smoking
- it is necessary to have a good smoke generator and smoking chamber;
- long smoking time;
- moisture is removed from the products and they turn out to be dry and often hard;
- difficult for beginners.
By the way, cold-smoked products have always been rated slightly higher than hot-smoked products, which is also due to the complexity of the first method.
Comments