Removing the moisture from food helps prevent bacterial and fungal growth which would ruin stored foods. Smoking is a method of drying that also imparts flavor to the food (usually meat items), and smoke helps keep bacteria-carrying-insects away during the drying process.
Meat
Smoking, in food processing, the exposure of cured meat and fish products to smoke for the purposes of preserving them and increasing their palatability by adding flavour and imparting a rich brown colourS
FISH
Smoking is an important operation used to give the combined effects of preservation, drying, and cooking to fish. Different smoking ovens are used. They are generally constructed with mud (Figure 4) and may be cylindrical or rectangular in shape. Recently, the Chorkor smoking oven has been introduced.
Smoking, in food processing, the exposure of cured meat and fish products to smoke for the purposes of preserving them and increasing their palatability by adding flavour and imparting a rich brown colour. ... Meat curing and smoking are two of the oldest methods of meat preservation.
Answers & Comments
Answer:
Removing the moisture from food helps prevent bacterial and fungal growth which would ruin stored foods. Smoking is a method of drying that also imparts flavor to the food (usually meat items), and smoke helps keep bacteria-carrying-insects away during the drying process.
Meat
Smoking, in food processing, the exposure of cured meat and fish products to smoke for the purposes of preserving them and increasing their palatability by adding flavour and imparting a rich brown colourS
FISH
Smoking is an important operation used to give the combined effects of preservation, drying, and cooking to fish. Different smoking ovens are used. They are generally constructed with mud (Figure 4) and may be cylindrical or rectangular in shape. Recently, the Chorkor smoking oven has been introduced.
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Answer:
Smoking, in food processing, the exposure of cured meat and fish products to smoke for the purposes of preserving them and increasing their palatability by adding flavour and imparting a rich brown colour. ... Meat curing and smoking are two of the oldest methods of meat preservation.