Protein Problem Solver: Automated smoking, browning for deli meats
Integrated with an automated infrared pasteurization process, smoking with liquid condensates enables deli meat processors to enjoy rapid growth as well as improved yields and food safety.
The centuries-old process of smoking meat has taken a new turn. Instead of using the customary smokehouse to preserve and enhance the flavor of meats, food processors are integrating the smoking and browning into inline cooking, which not only simplifies a laborious process, but also delivers significant health and competitive advantages.
The use of smoke condensate (aka “liquid smoke”) in combination with automated pasteurization equipment, such as an inline infrared pasteurizing tunnel, provides manufacturers of smoked products with significant process and product benefits, while eliminating many of the unwanted side effects of the traditional smokehouse method.