FI97197C - Procedure for preparing a smoking marinade - Google Patents

Description

97197

METHOD FOR MAKING A SMOKING MARINAD

The invention relates to a method for making a smoking marinade, in which method the food is smoked in a smoking device, whereby the aromas of the smoke adhere to the food.

One way to prepare and cook food, such as fish, meat, vegetables or other foods 10, is by smoking. In smoking, the food is exposed to smoke and kept at the same time at the cooking temperature. To produce smoke, wood is used that is placed in the same space, e.g. in the same smoking box, as the food to be smoked. The wood is usually in pieces or 15 crushed. When smoking, relatively high temperatures have to be used so that the wood material is sufficiently charred and smoke is formed. A lower temperature than what is needed for smoking is enough to cook the food. In addition, smoking generates smoke, and smoking 20 cannot be done in ordinary household ovens, hello or microwaves without special products such as a smoking bag.

There are various marinades with which food is hand-handled, for example, before frying, grilling or other “cooking”. Such marinades are usually based on various types of spice solutions aimed at obtaining the desired taste in the food. However, there is no marinade that imparts to the food a flavor similar to that of the smoked product.

The object of the invention is to provide a method which, when used, provides a marinade which gives the food a taste equivalent to that of a smoked product when cooked. It is a further object of the invention to provide a method by which the preparation of such a marinade is simple and easy.

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The object of the invention is achieved by a method characterized by what is set forth in the characterizing part of claim 1.

In the method according to the invention, potatoes, roots, vegetables and / or cereal seeds are used as food, which are reduced to small pieces before smoking, placed in water after smoking, the food / liquid mixture is boiled, whereby the food-soluble ingredients and smoke aromas are dissolved in the liquid and the filtered solution is a smoking marinade. In the case of large food, it has to be reduced to pieces. For example, the potato can be sliced into suitable slices. When these pieces are smoked, 15 smoke adheres from all sides to the pieces of food. In the next step, they are boiled in water, whereupon the aromas of smoke dissolve in the water. After cooking, the food may have decomposed and the smoke aromas and other ingredients have effectively dissolved in the water. The solution is then filtered and the decomposed food can be discarded. Another option is to distill the solution to recover certain aromas. In both cases, the end result is a marinade with strong smoke aromas. When such a marinade is used, it is brushed on the surface of the food and allowed to act for some time. After this, the food can be cooked in an ordinary oven or microwave or other place at low temperature. It is also an advantage of the invention that, in addition to the aromas of the smoke, the smoking marinade also gives a taste to the food which was smoked and from which the broth was made. By using different products as basic food, different flavors can be obtained in the smoke.

In a preferred embodiment of the invention, the food is cooked 35 before being smoked. In this case, the smoke constituents may adhere even better to the surface of the food or its pieces than in the case described above.

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In one application of the method, two or more different foods are used. When more than one food is used as a smoked food, different flavors can be combined to produce different flavors of ma-5 rinades.

In a further embodiment of the invention, after smoking, one or more spices or other flavoring agents are added to the water. In this case, 10 additional flavors are obtained with the help of spices. 1 »

Claims (4)

A process for preparing a smoking marinade, in which a food is smoked in a smoking device, wherein the aromas of the smoke are trapped in the food, characterized in that as food is used potatoes, root fruits, vegetables and / or cereals, which If necessary, cut into small pieces before smoking, stall in water after smoking, boil the food / liquid mixture, the soluble constituents of the food and the aromas of the smoke dissolve in the liquid, the decoction is filtered and the filtered solution forms the smoking marinade. 2. A process according to claim 1, characterized in that the food is cooked before smoking. A process according to claim 1 or 2, characterized in that two or more different types of food are used in the process. 20 4. A process according to any one of claims 1-3, characterized in that in the water to which the food is added after smoking, is added by one or more kinds of spices or some other flavoring substances.