High-grade smoking woods were placed in sealed retorts (1), where intense heat makes the wood smolder (not burn) (2), releasing the gases seen in ordinary smoke. Colgin first patented it in the early part of the 20th Century. While today’s process features modern, computer-controlled, state-of-the-art equipment, the process of making Colgin's Authentic Liquid Smoke is much the same as when S.E. This condensed or "liquid" smoke is the best food flavoring. That was smoke that had condensed into liquid form, just as moisture in the air condenses on the windshield of your car and fogs it up. Have you ever seen meat smoked the old-fashioned way in a smoke house? If so, you saw drops of dark brown liquid forming on the meat. It’s not made from chemicals and there's nothing "synthetic" about it. It is genuine wood smoke, "liquefied." It is produced by burning fresh cut hickory, mesquite, apple, and pecan wood chips at extremely high temperatures and moisture levels. Liquid Smoke is not a chemical or synthetic flavor. Source: 1998 Food Technology Intelligence, Inc Researchers determined that levels of 0.5% to 1% liquid smoke were acceptable usage levels in these applications. Sensory and analytical studies indicated that the smoke eliminated WOF in ground beef patties. WOF, common in cooked meat that is not consumed immediately, is caused by lipid oxidation reactions. It appears that you can sterilize large meat trimmings by washing them with liquid smoke.īecause liquid smoke also functions as an antioxidant, it prevents warmed-over flavor (WOF) in products. The smoke reduced the amount of the bacteria on the surface of the meats. coli and added various amounts of liquid smoke to the samples. In other university experiments, scientists inoculated beef tissues and trimmings as well as ground beef with E. The smoke also works well against Salmonella, Listeria and different spoilage organisms. In one of the university studies, researchers added liquid smoke to pathogenic bacteria in petri dishes, which inhibited microbial growth. The phenolic compounds in the smoke are well-known bactericides. Liquid smoke's functionality in meats is mostly the result of acetic, propionic and other organic acids that lower pH and destroy the walls of bacteria cells. A variety of studies conducted at Kansas State University (Department of Animal Sciences and Industry, Manhattan, KS) have shown that liquid smoke eliminates E. It's possible to add liquid smoke to meat products to improve their safety and shelf life. But liquid smoke, which is generated from hardwood sawdust, also has antioxidative and antimicrobial properties as well. If you miss the smoked taste of certain foods that you used to prepare by open grill smoking, you can feel comfortable using liquid smoke on meats, in soups, sprinkled on fish, and so on.Īs you're well aware, smoking products adds flavor and color to them. The smoke also works well against Salmonella, Listeria and different spoilage organisms.īecause liquid smoke also functions as an antioxidant, it prevents warmed-over flavor (WOF) in products. In one university study, researchers added liquid smoke to pathogenic bacteria in petri dishes, which inhibited microbial growth. We all know that smoking food products adds flavor and color to them. It is manufactured using a safe, water-based process, in which unwanted byproducts are removed. Colgin Authentic Liquid Smoke is free of additives and preservatives.
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