Fish Smoking And Drying

Author : Peter E. Doe
Publisher : CRC Press
ISBN 13 : 9781566766685
Total Pages : 272 pages
Book Rating : 4.80/5 ( download)

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Download or read book Fish Drying and Smoking written by Peter E. Doe and published by CRC Press. This book was released on 1998-06-15 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Author : PeterE. Doe
Publisher : Routledge
ISBN 13 : 135144851X
Total Pages : 284 pages
Book Rating : 4.12/5 ( download)

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Download or read book Fish Drying and Smoking written by PeterE. Doe and published by Routledge. This book was released on 2017-11-13 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Author : Stanley Marianski
Publisher : Bookmagic LLC
ISBN 13 : 0990458601
Total Pages : 190 pages
Book Rating : 4.09/5 ( download)

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Download or read book Curing And Smoking Fish written by Stanley Marianski and published by Bookmagic LLC. This book was released on 2014-06-17 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.

Author : Turan T. Turan
Publisher :
ISBN 13 : 9780811714990
Total Pages : 0 pages
Book Rating : 4.93/5 ( download)

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Download or read book Smoking, Curing, and Drying Meat and Fish written by Turan T. Turan and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains all the information you need to create your own delicious smoked, cured, and dried meat and fish at home. Improve the taste of good ingredients naturally'no artificial flavors needed Over 50 recipes, from dried lamb and beef jerky to pastrami and hotsmoked salmon Clear and simple directions for building your own smoker Expert tips for mastering artisan cooking techniques, including hot and cold smoking, brining, curing, air-drying, and more

Author : J. R. Burt
Publisher : Elsevier Science & Technology
ISBN 13 :
Total Pages : 192 pages
Book Rating : 4.39/5 ( download)

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Download or read book Fish Smoking and Drying written by J. R. Burt and published by Elsevier Science & Technology. This book was released on 1988 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The influence of drying and smoking on the nutritional properties of fish: an introductory overview; influence of drying and smoking on protein quality; effcts of drying and smoking on lipids of fish; the effect of drying and smoking on the vitamin content of fish; undesirable factors in dried fish products; smoking of fish and carcinogens; processing and storage of traditional dried and smoked fish products; effect of smoking and drying on the nutritive value of fish: a review of japanese studies; dried and smoked fishery products: preparation and composition.

Author : PeterE. Doe
Publisher : Routledge
ISBN 13 : 1351448528
Total Pages : 270 pages
Book Rating : 4.29/5 ( download)

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Download or read book Fish Drying and Smoking written by PeterE. Doe and published by Routledge. This book was released on 2017-11-13 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Author : Jack Sleight
Publisher : Stackpole Books
ISBN 13 : 0811741915
Total Pages : 160 pages
Book Rating : 4.10/5 ( download)

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Download or read book Home Book of Smoke Cooking Meat, Fish & Game written by Jack Sleight and published by Stackpole Books. This book was released on 1997-01-09 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.

Author : Don Holm
Publisher : Caxton Press
ISBN 13 : 9780870042508
Total Pages : 156 pages
Book Rating : 4.05/5 ( download)

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Download or read book Don Holm's Book of Food Drying, Pickling & Smoke Curing written by Don Holm and published by Caxton Press. This book was released on 1978 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: Distributed by the University of Nebraska Press for Caxton Press In this book, along with a complete section on drying and and dehydrating, and on smoking and jerking, we included a comprehensive treatise on practical pickling. We tried to put this book together in such a way that you can have fun at the same time you are becoming self-taught and proficient in the ancient and wonderful ways of Drying, Pickling and Smoke Curing.

Author : Stan Zuray
Publisher :
ISBN 13 : 9781521098899
Total Pages : 199 pages
Book Rating : 4.91/5 ( download)

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Download or read book Carry On written by Stan Zuray and published by . This book was released on 2017-04-27 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1960s inner city Boston, Stan Zuray had no future. As the Vietnam war took more and more of his friends, and many of those who returned sank further into drugs and despair, Stan looked for meaning and found nothing. His life's purpose lay thirty-three hundred miles northwest, deep in the Tozitna River Valley in the heart of Alaska's frozen interior. Deadly cold, famine, grizzly bears, and one unruly sled dog with a grudge kept Stan on the knife's edge between survival and death. Humbled by the power of nature, the Boston greaser who was destined for prison found a new life in the wild, where one mistake can prove fatal. This is the true story of Stan Zuray's incredible journey; the reformation of a man's heart and mind in the forbidding darkness of Alaska's endless winter.

Author : Ludgate H. T
Publisher : Read Books Ltd
ISBN 13 : 1473384567
Total Pages : 50 pages
Book Rating : 4.69/5 ( download)

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Download or read book How to Smoke Fish - Including Brine Curing, Dry Salting, Home Canning written by Ludgate H. T and published by Read Books Ltd. This book was released on 2013-04-16 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smoking fish is one of the most satisfying things somebody can do, giving the fish a unique, strong and rich flavor. Using this helpful guide you can become your own smoker. Chapters include advice on, constructing a smokehouse, recipes, drying, preserving and canning.