"scorch" - 1 õppematerjal

Liha töötlemine

tion of cellulose and hemicelluloses are the composition and quantity of smoke deposited result of carmelization and the source of in the meat. Various products preserved by fruity and floral scents, while the phenols curing and heavy smoking may have a shelf generated by decomposition of lignin con- life of even several months at room tempera- tribute the flavor associated with smoke, ture, while mild treatment, as applied in scorch, spices, vanillin, and clover. Various manufacturing of some frankfurter-type sau- fractions of smoke condensates separated by sages, yields products that can be kept only chromatography reveal different flavors, a few days under refrigeration. By smoking including fruity, diacetyl-like, spicy, protein frankfurters 30 minutes at internal tempera- hydrolysate-like, or that of freshly baked tures 60–76°C, the total number of aerobic bread