METHODS OF CONSERVATION OF FOOD

Keep food consists of blocking the action of the agents (microorganisms or enzymes) that can alter
its original characteristics (appearance, smell and taste). Since more than ten thousand years there
are methods of conservation that have been refined: salted, cured, smoked, pickled, refrigeration
and application of heat through the cooking of the food.

THE SMOKING

The smoking technique of smoking in order to preserve food for longer has origins in ancient times,
it has been discovered by chance, at that time the food were placed hung on the stove used to heat
the environments and also for cooking, these foods that were hanging differed from the rest by last
longer in optimal conditions, this happened to be in contact with the smoke.

Smoking is a cooking technique that consists in putting food exposed to the smoke from fires from
wood with resin content is very low. Using the technique of smoking is looking for two purposes,
the first generate a dehydration of meat for a better conservation and secondly give food a very
special and different taste.

There are two types of smoking hot where work temperatures of 70 to 110 degrees Celsius, where
food can be consumed immediately, and cold smoking where the temperature ranges from 15 to
35 degrees Celsius, the process is slower, food it lasts longer and cannot be consumed immediately.