Smoked foodstuffs, esp. sausages, by fluid-smoke techniques - accurately controlled, simple apparatus ensuring highest quality and uniformity

摘要

Foodstuffs, esp. sausages, are smoked efficiently and uniformly by pressurising an aqueous solution of the aromatic constituents of the smoke of burned wood, and heating it to a temperature above that at which it will vapourise at the pressure in the processing chamber. The solution is fed to the pressure vessel by a variable delivery pump, and is injected through a nozzle into a circulating air stream between the inner and outer wall of the processing chamber. Gives positive control over the conditions in the chamber and ensures uniformity throughout.