{"id":32249,"date":"2021-10-23T15:13:40","date_gmt":"2021-10-23T07:13:40","guid":{"rendered":"https:\/\/www.meatprocessingmachine.org\/?p=32249"},"modified":"2023-03-20T17:14:35","modified_gmt":"2023-03-20T09:14:35","slug":"deliver-food-smoker-machine-to-zimbabwe","status":"publish","type":"info","link":"https:\/\/www.meatprocessingmachine.org\/zh\/Info\/deliver-food-smoker-machine-to-zimbabwe\/","title":{"rendered":"\u5c07\u98df\u54c1\u7159\u71fb\u6a5f\u4ea4\u4ed8\u5230\u6d25\u5df4\u5e03\u97cb"},"content":{"rendered":"
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\n 4.7\/5 - (13 votes) <\/div>\n <\/div>\n\n

\u98df\u54c1\u7159\u71fb\u8a2d\u5099\u6709\u54ea\u4e9b\uff1f<\/h2>\n\n\n\n

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Smoked Food<\/figcaption><\/figure>\n\n\n\n

\u7159\u71fb\u98df\u54c1 2<\/p>\n\n\n\n

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\u7684 \u98df\u7269\u7159\u71fb\u6a5f <\/a>has the functions of cooking, drying, baking, and smoking, and coloring. Fumigation refers to the process of fumigating the volatile substances produced by the incomplete combustion of wood. Smoking can improve the color of meat, has a certain anti-bacterial, anti-corrosive and anti-oxidant effect, and can be used to extend the shelf life of meat products.<\/p>\n\n\n\n

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With the continuous development of the catering industry nowadays, food not only requires appetite satisfaction but also has a higher pursuit of taste and taste. Smoked food is a very famous process when making meat, which adds a smokey flavor to the meat. Smokers are often used to make sausages, seafood, chicken, and soy products.<\/p>","protected":false},"author":1,"featured_media":32251,"parent":0,"template":"","info-type":[593],"class_list":["post-32249","info","type-info","status-publish","has-post-thumbnail","hentry","info-type-cases"],"_links":{"self":[{"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/info\/32249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/info"}],"about":[{"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/types\/info"}],"author":[{"embeddable":true,"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/media\/32251"}],"wp:attachment":[{"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/media?parent=32249"}],"wp:term":[{"taxonomy":"info-type","embeddable":true,"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/info-type?post=32249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}