1931-07-18 — Page 6

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HONGKONG · TELEGRAPH, SATURDAY, JULY 18, 1931.

KIPPER SMOKE.

THE BARE BONES OF

THE QUESTION.

"

PROFESSORS GET A

MOVE ON.

Science is tackling the kipper. From time memorial thi commendable comestible, known to many of its admirers as the "two- aved stenk," hos Avoided the micruscape of the professors. 12 bus been welcomed on the break-i fast treble, but shunned in the Inhoratory.

This long period of neglect is ended. The Department of Indus. trial and Scientifle Research has The matter in hand, and the repart of ita Paud Investigation Bourd foretells that a new scientific kipper is to take its prope place in a perfect world

་

An Uncertain Process.

The report suski

Smoke eurers employ the sim- plest of methods and materials. The fish aro split, brined with common salt, and, after a short period of drying in air, are hung Byer f the smoke-house or in amouldering Wood sawdust Or chips until they are considered to be "smoked."

This provess. no commendablo because of its simplicity, lacks certainty huwever, for the product" varies considerably as the result. it would appear, of physical ia- fences.

The ability, or otherwise, to reach a desired "finish" la chame- Leristic "appearance"

and "Bavour" seema to be related tu and humidity, apart temperature

from the physical condition and chemical composition of the par ticular smoke employed...

་

So much for the old "rule-of- thumb" methods by which count- less generations of fishermen have prepared our famillur friend. Ob. serve now the nclentist at work:

The smoke was made from the sawdust of mixed hardwoods, kept at smouldering point in an ex- terpal smoke-box by an electric fan driving in the air from the shed throngh -in. bore pipe at a foot speed of about four linear per second.

The temperature of the snicke as it left the box was about 200 The pipes degrees Fahrenheit. passed through a water cooler. and the temperature of the smoke entering the kiln was about 60 de grees Fahrenheit.

After three hours of this treat- ment haddocks, wheh were also subjected to it, are said to have reached a "Good Pale" colour, and no one will be surprised at that.

The experiments are to be con tinued, and consumers will hope! that, having taken the matter in hand, scientists will not rest until they have produced, the boneless kipper. It would be a pity if their investigations ended in smoke.

Kippur culture is, however, only small part of the at present a really very valuable research work into purity, production, and storage of food which is being conducted by the board.

Bacon from Frozen Pig. Here, epitomised, are some of their other discoveries:

Laboratory

have experiments shown that very good bacon can be made from imported frozen pig carcases. "In fact, bacon equal to Danish, or even batter, can be mude in England from frozen carcases exported from New Zea- land."

Peas put in boiling water for eight minutes, and then frozen in water, can be kept thus indefinite- ly without foss er change of flavour when thawed out and conked.

Pears, like bananas, can by artificially ripened in a tempera- ture or 72 degrees Fahrenheit.

The well-known English cook- ing apple known as Bramley's Seedling containe far more of vitamin C than any other variety, and the vitamin is at least six times as concentrated in the peel as in the region of the core.

Exposure to light deteriorates the fat in frozen meat carcases.

Acetaldehyde will protect fruit in cold storage from the attacks of fungi.

The full report, which details many scientific lovostigations of great interest in particular trades, can be obtained from H. M. Sta- tionery Office, Adastral House, Kingsway, London, or any bran- chos, price Be.

That is about the price of six pairs of unsophisticated kippers.

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