Administrative Report Or Publication
 

Fish smoking procedures for forced convection smokehouses

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  • Disclaimer: Most of the experimental work referred to in this publication was conducted using an AFOS Mini Kiln of British origin. Although this smoker quite effectively demonstrates the operating characteristics of a modern horizontal flow smoker designed for fish, it is not the only good equipment option available to smoked fish processors. One primary advantage of the AFOS Mini Kiln is that it is small enough to be used in experimental laboratories. However, commercial smoked fish processors should explore all equipment options available to them and chose that which best suits their needs. Use of the AFOS kiln or mention of trade names in this publication does not imply endorsement of any brand of equipment. Since the early 1970's, the U.S. Food and Drug Administration and other regulatory agencies have recommended that "hot-process" smoked fish be processed in a manner which meets certain minimum standards for salt content, process time/temperature, and storage/transport conditions. This_ report is written at a time when experts anticipate that these recommendations will soon be codified into law (Good Manufacturing Practice). Commercial smoked fish processors should check with Federal, State, and local authorities to determine what current minimum processing standards will apply to their production and marketing.
  • Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
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  • Master files scanned at 600 ppi (256 Grayscale) using Capture Perfect 3.0 on a Canon DR-9080C in TIF format. PDF derivatives scanned at 300 ppi (256 Grayscale) using Capture Perfect 3.0 and OmniPage Professional 15.0 for textual OCR on a Canon DR-9080C.
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file details SR_no._887_OCR.pdf 2017-07-14 Pubblico Scaricare