hot smoking
process / process-hot-smoking
熱燻
Smoking at a high temperature that cooks the flesh during part of the process.
On this page (6 sections)
Reading the bitterness
In a trial using Atlantic mackerel, fillets treated in 15% brine for 7 minutes were pre-dried at 30°C for 30 minutes, then held at 50°C for 30 minutes, and finally smoked while heating at 80°C. The final stage was 45 minutes for fresh fillets and 90 minutes for fillets thawed after 9 months of frozen storage. A trained panel of 6-11 recorded a strong smoky odor and smoky flavor, and rated bitterness and rancid taste as low. This is a comparison in which the raw-material history and the final heating time differed.
A separate trial using chub mackerel involved soaking fillets in 5% or 10% brine at 7°C for 1 hour, drying them at 40-55°C for 2 hours, and then hot-smoking them at 65°C for 40 minutes. Bitterness intensity, rated by a trained panel of 6 on a 0-4 point scale, was 0.0-0.3 for the NaCl-only and KCl 25%-replacement groups, and about 2-2.6 for the KCl 50%- and 75%-replacement groups. The hot-smoking conditions were the same across all groups, so this difference is a comparison of brine formulation, not a bitterness effect of hot smoking itself.
Sources for this overview
Checked for this overview: Supports the multi-stage process of 15% brine for 7 minutes and 30/50/80°C, with 45 minutes for fresh fillets and 90 minutes for thawed frozen fillets / Supports the line-scale evaluation by 6-11 assessors, the strong smoky odor and smoky flavor, the low bitterness and rancid taste, and the differences in conditions between groups
The Development of Smoked Mackerel with Reduced Sodium Content
Checked for this overview: Supports the 5%/10% brine, 7°C for 1 hour, drying at 40-55°C for 2 hours, hot smoking at 65°C for 40 minutes, and the 8 conditions / Supports, for a panel of 6 on a 0-4 scale, the bitterness of 0.0-0.3 and about 2-2.6 by KCl-replacement level, and the limitation that this is not the effect of hot smoking alone
Hypotheses and recipe candidates for this entry are on the Japanese page.
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (2)
Scope: A trained panel of 6-11, 21 attributes, a 15cm unstructured line scale converted to 0-100, fresh and 9-month thawed-frozen fillets, stored at 1±0.6°C for up to 28 days
Note: This is not a finding of no bitterness at all, but a description that it was low for this sample and storage period. This is a trial combining salting, hot smoking, vacuum packing, and refrigeration.
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process-hot-smoking —has_sensory_response→ "In multi-stage hot-smoked Atlantic mackerel, a strong smoky odor and smoky flavor were rated, and deterioration attributes such as bitterness and rancid taste were barely perceived"Scope: A trained panel of 6, on a 5-point intensity scale from 0 = none to 4 = extreme. 8 conditions combining 5% and 10% brine with NaCl/KCl ratios
Note: The bitterness difference is a comparison of brine-formulation conditions, not a result of hot smoking itself increasing or decreasing bitterness. There was no significant difference between the KCl 50% and 75% groups.
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process-hot-smoking —was_observed_with→ "For chub mackerel under the same hot-smoking conditions, bitterness intensity was 0.0-0.3 for NaCl-only or KCl 25% replacement, and about 2-2.6 for KCl 50% or 75% replacement"How processing and cooking change it (3)
Scope: Smoking fish (FAO Torry Advisory Note No.82).
Note: Same as above. By contrast, cold-smoked products (except smoked salmon) are described as requiring cooking before consumption.
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process-hot-smoking —is_defined_as→ "Smoke treatment at 70–80°C that cooks the flesh during part of the process. Hot-smoked products require no additional cooking before consumption."Scope: 80°C for 45 minutes for fresh fillets, and 80°C for 90 minutes for fillets thawed after 9 months of frozen storage. Smoke from beech sawdust, vacuum packing, storage at 1±0.6°C
Note: The duration of the final stage differs according to the raw material's freezing history. This is not a standard time that can be uniformly applied to fish species or equipment other than fresh and thawed-frozen fillets.
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process-hot-smoking —is_documented_using→ "A multi-stage process for Atlantic mackerel: treatment in 15% NaCl brine for 7 minutes, pre-drying at 30°C for 30 minutes, partial heating and smoking at 50°C for 30 minutes, and final smoking and heating at 80°C"Scope: 4 conditions of NaCl-to-KCl replacement (0, 25, 50, and 75%) for each brine, for 8 conditions in total. 6 fillets per condition
Note: This is a comparison varying brine concentration and salt-type ratio, with the hot-smoking conditions common to all groups. This is not a trial of liquid smoke or cold smoking.
Show data
process-hot-smoking —is_documented_using→ "A trial process for chub mackerel: soaking in 5% or 10% brine at 7°C for 1 hour, drying at 40-55°C and 90-95% humidity for 2 hours, and then hot smoking at 65°C and 85% humidity for 40 minutes"