Detection of pickled and smoked products

Fumigation is a traditional method of food processing and preservation. Fumigation involves placing impregnated raw materials in a fumigation chamber and slowly or incompletely burning the smoked material to produce smoke. At a certain temperature, the food is dried while absorbing wood smoke. Fumigation reduces the moisture content of the product to the desired level for a period of time, giving it a special smoky flavor and improving its color, extending its shelf life. Smoking is only suitable for animal foods such as fish and meat, and is often used in conjunction with pickling and cooking. Traditional folk smoked products such as smoked legs, smoked pork ribs, smoked fish, smoked sausage products, smoked chicken, smoked duck, etc. in various parts of China are also common foods that people around the world enjoy and discuss

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