
Smoking in a combi oven - another useful feature of equipment

Parameter |
Characteristics and standards |
Doneness |
The product is cooked. Meat can be easily separated from the spine, the blood completely clotted.
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Appearance |
The top is clean, not wet or slightly moistened; spices on the top of the fish if it was cooked by "spicy" salting method. |
Subcutaneous yellowings that are not associated with the oxidation of fat. | |
Acceptable: small swellings of the skin; minor protein and fat incrustations on the surface or minor burns; prints of mesh or bars on the surface of the fish. | |
External damages |
The fish is without external damages |
Acceptable: punctures, cuts, breakdowns of the skin; abdomen bursting; broken head; no more that 3 damages on each fish no more than
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Color of fish skin |
Uniform, from golden light to brown. |
Acceptable: small light spots caused by contact with the grid; bright spots that were not covered by smoke. | |
Splitting | |
Acceptable: | |
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Inherent for this type of product. |
Taste and aroma |
Ill-defined oozy or iodide aroma, as well as specific sour taste that are typical for some types of ocean fish. |
Fraction of total mass of salt, %: |
1,5-3,0 |
for scad oceanic “Aromatic” |
2,5-4,0 |
Fraction of total mass of fat in fish, %: |
|
4,5 | |
12,0 |
Fish species |
Temperature inside the product |
Time of cooking |
Indicators of product doneness |
Trout |
74°С |
35-50 minutes |
- bright golden color of the fish; - delicious taste and smell of smoking; - dry and shiny surface of the product; - juicy and tender texture of fish; - 60-70 % of moisture; - fraction of total mass of salt up to 4 %; - 68-74 °С temperature inside the product (depending on the species of fish) |
Carp |
74°С |
30-40 minutes | |
Pike |
74°С |
30-35 minutes | |
Grouper |
74°С |
30-40 minutes | |
Whitefish |
74°С |
25-35 minutes | |
Fillet of red perch |
74°С |
25-45 minutes | |
Mackerel |
74°С |
35 minutes | |
Herring |
74°С |
35 minutes | |
Salmon |
68°С |
35-50 minutes | |
Eel (depending on the size) |
74°С |
до 50 minutes |

Parameter |
Ham |
Ham |
Roll |
Loin |
Brisket |
Bacon | |
Cross-sectional view |
Muscular tissue has pale pink color, no gray areas, the color of bacon is white with a pinkish hue
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Adipose tissue with muscle tissue inter-layers
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Specific for bacon, with alternating layers of muscle tissue
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Taste and aroma |
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The thickness of the subcutaneous layer of bacon, sm, not more than |
3,0 |
2,0 |
2,0 |
2,5 |
2,5 |
2,0 | |
Fraction of total mass of salt, %: |
2,5 |
2,5 |
2,5 |
2,5 |
2,5 |
2,5 | |
Fraction of total mass of nitrite, %: not more than |
0,003 |
0,003 |
0,003 |
0,003 |
0,003 |
0,003 |
Product |
Temperature inside a chamber |
Time of cooking |
Indicators of meat doneness |
Chicken (1,2 kg) |
120°С 110°С |
first 15 minutes 2-2,5 hours |
- tender texture of crust; - lasting fragrance; - Fraction of total mass of salt 2,5-3,5 %; - temperature inside the product (poultry - 82-90°С; pork - 73-75°С; lamb - 54-55°С; beef - 55-65°С) |
Chicken legs |
110°С |
60-80 minutes | |
Pork (1-1,5 kg) |
110°С |
2,5-3 hours | |
Pork ribs |
110°С |
60-80 minutes | |
Pork leg bone |
120°С |
2,5-3 hours | |
Mutton ham |
110-120°С |
2,5-3 hours | |
Meat rolls |
120-130°С |
60-80 minutes | |
Sausages |
80-100°С |
20 minutes |