Smoking
|
|
The
smoke is obtained by burning hickory or a similar wood under low
breeze/wind |
|
|
Preservative
action is provided by such bactericidal chemicals in the smoke as
formaldehyde and creosote, and by the dehydration that occurs in the smokehouse |
Examles: Fish (Smokepd salmon), ham, and
sausage
Food
for Thoughts:
1.
Find out how the
following methods are used to preserve foods:
o
Use of
antibiotics
o
Fermentation
o
Anaerobic
treatment
|
|
Common
food preservation techniques |
