FTC | H0172 |
Descriptor | SMOKED OR SMOKE-FLAVORED |
Scope note | Used for food products that are flavored by smoke infiltration or by adding smoke concentrate. If smoking also includes heat treatment, index the proper heat treatment under *PRESERVED BY HEAT TREATMENT [J0120]*. |
Description | | Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, rauchbier and lapsang souchong tea are also smoked. [Wikipedia] | |
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