Tasteless smoke is a food preservative made from wood smoke in which the treated seafood does not have a smoke taste or odor. The process is highly purified to provide a tasteless organically manufactured smoke to treat seafood and meat to maintain the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed.
Tasteless Smoke
What is Tasteless Smoke?
The smoke is generated by burning an organic smoking material in a smoke generator. It is then passed through a precipitation filtering tower comprised of filters of ice, cloth, and activated carbons to remove taste imparting, particulates and vapors.
The super-purified smoke is then stored and aged in a temporary pressure pot or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point below 39°F for eight hours. The product is then frozen, stored for up to two years, and quick or slow thawed with little degradation of the treated seafood.
Benefits of Tasteless Smoke
- Product “maintains” natural characteristics after thawing.
- Control shrink – Control True Cost
- Items have strict specification control. For example, Center Cut Loin (no tail end), specific steak sizing per box and/or Custom Packaging Available.
- Extends shelf life after thawing due to natural characteristics in wood smoke.
- Product will degrade after thawed (7 days).
- Homogeneous product Quality throughout the pipe-line, end user will return for repetitive business.
- Constant product supply