In the process of production of canned seafood smoked, smoked is indispensable preparation process. Smoking not only make the aquatic product class has a unique color and flavor, but also can make the solid and have the effect of sterilization and bacteriostasis. Generally includes cold smoked smoked method (below 40 ℃) and temperature fume (40 ~ 70 ℃). Due to the time of temperature smoked smoked, shorter than cold smoked, products of color, aroma and taste are good. So most fume temperature method is used to produce.

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