Cheese sausage containing DHA for children and preparation method of cheese sausage

Abstract

The invention relates to a DHA-containing cheese sausage for children. The DHA-containing cheese sausage for children comprises the following raw materials: a collagen casing and a content, the contents comprise cheddar cheese, cream, skimmed milk powder, emulsifying salt, DHA algae oil, beta-carotene and the balance of water; the mass ratio of the cheddar cheese is 55%-70%, the mass ratio of the cream is 3%-10%, the mass ratio of the skimmed milk powder is 1%-8%, the mass ratio of the emulsifying salt is 0.5%-3%, the mass ratio of the DHA algae oil is 0.003%-0.005%, and the mass ratio of the beta-carotene is 0.01%-0.03%. Through the combination and limitation of the mass ratio of the raw materials, the prepared cheese contains a large amount of DHA, meanwhile, the taste and mellow fragrance of the cheese sausage are guaranteed, and balance of nutrition and taste is achieved.

Description

Technical Field

[0001] The invention discloses the technical field of cheese preparation, and relates to a children's cheese sausage containing DHA and a preparation method thereof. Background Art

[0002] With the improvement of people's living standards and the enhancement of health awareness, parents are paying more and more attention to their children's nutritional intake. Children are in a critical period of growth and development, and have a high demand for nutrients, especially ω-3 polyunsaturated fatty acids such as DHA (docosahexaenoic acid), which are essential for brain and vision development. At the same time, cheese, as a nutritious food, is gradually gaining popularity in the domestic market. However, traditional cheese products often lack nutritional fortification designs for specific groups such as children. Therefore, the development of children's cheese sausages rich in DHA can fill the market gap and meet consumers' demand for high-quality children's food. It also caters to the current trend that the research and development of functional foods is becoming a hot field around the world. This trend not only prompts companies to invest resources in the development and innovation of related products, but also drives economic development while promoting consumer consumption enthusiasm.

[0003] During the cheese processing process, DHA is very easy to oxidize due to its high unsaturation, which reduces its nutritional value and gives it a certain degree of fishy smell. This not only makes it difficult to standardize product quality control, but also greatly affects the flavor of the product. Summary of the invention

[0004] In view of this, the present application provides a children's cheese sausage containing DHA and a preparation method thereof, which achieves a balance between nutrition and taste through a unique formula and production process.

[0005] According to one aspect of the present application, a children's cheese sausage containing DHA is provided. The raw materials of the children's cheese sausage containing DHA include: collagen casing and contents; the contents include: cheddar cheese, cream, skim milk powder, emulsifying salt, DHA algae oil, β-carotene, and the balance is water; and the mass ratio of cheddar cheese is 55-70%, the mass ratio of cream is 3-10%, the mass ratio of skim milk powder is 1-8%, the mass ratio of emulsifying salt is 0.5-3%, the mass ratio of DHA algae oil is 0.003-0.005% and the mass ratio of β-carotene is 0.01-0.03%.

[0006] According to one aspect of the present application, the emulsifying salt is citrate and / or phosphate.

[0007] According to one aspect of the present application, citrates include sodium citrate and sodium potassium citrate; phosphates include disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium tripolyphosphate, potassium tripolyphosphate, sodium hexametaphosphate, potassium hexametaphosphate, disodium dihydrogen pyrophosphate and dipotassium dihydrogen pyrophosphate.

[0008] According to one aspect of the present application, the DHA content of the DHA algae oil is ≥50g / 100g.

[0009] A method for preparing a cheese sausage containing DHA for children comprises the following steps: S1: putting cheddar cheese, cream, skim milk powder, emulsifying salt, DHA algae oil, beta-carotene and water into a melting pot for melting and mixing to obtain a premix; S2: performing UHT sterilization and emulsification on the premix to obtain a mixture; S3: heating the mixture, filling it into a casing, twisting it, and obtaining a semi-finished cheese sausage I; S4: steaming and smoking the semi-finished cheese sausage to solidify the sausage and form a protective layer to obtain a semi-finished cheese sausage II; S5: refrigerating and standing the semi-finished cheese sausage II to allow it to be formed and mature, and finally packaging it to obtain a finished product.

[0010] According to one aspect of the present application, cheddar cheese, cream, skim milk powder, emulsifying salt, DHA algae oil, β-carotene and water are put into a melting pot for melt mixing to obtain a premix, and the melting temperature is 80-90°C, stirring for 1-2 minutes, stirring speed is 1000-2000rpm, UHT sterilization temperature is 130-138°C, and emulsification time is 30-120min.

[0011] According to one aspect of the present application, the mixed material is heated, filled into casings, and twisted to obtain semi-finished cheese sausage I, and the heating temperature is 75-80°C.

[0012] According to one aspect of the present application, the semi-finished cheese sausage is steamed and low-temperature smoked to solidify the sausage and form a protective layer to obtain a semi-finished cheese sausage II, and the steaming temperature is 65-75°C, the steaming time is 30 minutes, the smoking temperature is 20-30°C, and the smoking time is 2-4 hours.

[0013] According to one aspect of the present application, the semi-finished cheese sausage II is refrigerated and kept still for 4 hours, and the packaging method is nitrogen-filled packaging.

[0014] According to one aspect of the present application, the low temperature smoking type is oak or cherry wood.

[0015] The invention has the beneficial effects of using collagen casing and contents as raw materials; the contents include cheddar cheese, cream, skim milk powder, emulsified salt, DHA algae oil, beta-carotene, and the balance is water; the mass ratio of cheddar cheese is 55-70%, the mass ratio of cream is 3-10%, the mass ratio of skim milk powder is 1-8%, the mass ratio of emulsified salt is 0.5-3%, the mass ratio of DHA algae oil is 0.003-0.005%, and the mass ratio of beta-carotene is 0.01-0.03%. By limiting the mass ratio of the raw materials, the cheese produced contains a large amount of DHA while ensuring the taste and mellowness of the cheese sausage, thereby achieving a balance between nutrition and taste. DETAILED DESCRIPTION

[0016] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0017] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0018] The present application provides a cheese sausage containing DHA for children, the raw materials of which include: collagen casing and contents; the contents include: cheddar cheese, cream, skim milk powder, emulsifying salt, DHA algae oil and beta-carotene as main ingredients, and the balance is water; the above contents are melt-mixed, sterilized and emulsified, and then heated, and after heating, filled into the casing, and then steamed and smoked, and then refrigerated and left to stand, and the finished product is obtained after being formed and matured.

[0019] Among them, the content prevents DHA from being oxidized by adding β-carotene, giving the product a unique color. β-carotene belongs to carotenoids and is a natural pigment with strong antioxidant activity. It can scavenge free radicals and reduce oxidative stress. The present application is made into an intestine shape, and the contents are filled into the casing. While maintaining its shape, it also plays a certain role in blocking oxygen and light. Cheese is a food that is easily oxidized, especially after adding DHA ingredients. Due to its tight molecular structure and physical barrier properties, the casing can absorb part of the ultraviolet rays, play a role in blocking light, and at the same time help slow down the speed of oxygen contact with cheese, thereby reducing the oxidation rate of cheese and its DHA components, thereby maintaining its flavor and extending the shelf life.

[0020] Specifically, when preparing the children's cheese sausage containing DHA of the present application, the mass ratio of cheddar cheese is 55-70%, the mass ratio of cream is 3-10%, the mass ratio of skimmed milk powder is 1-8%, the mass ratio of emulsifying salt is 0.5-3%, the mass ratio of DHA algae oil is 0.003-0.005%, and the mass ratio of β-carotene is 0.01-0.03%.

[0021] Furthermore, the emulsifying salt may be a citrate and / or a phosphate.

[0022] Furthermore, citrates include sodium citrate and sodium potassium citrate; phosphates include disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium tripolyphosphate, potassium tripolyphosphate, sodium hexametaphosphate, potassium hexametaphosphate, disodium dihydrogen pyrophosphate and dipotassium dihydrogen pyrophosphate.

[0023] According to one aspect of the present application, the DHA content of the DHA algae oil is ≥50g / 100g.

[0024] A method for preparing a cheese sausage containing DHA for children comprises the following steps: S1: putting cheddar cheese, cream, skim milk powder, emulsifying salt, DHA algae oil, beta-carotene and water into a melting pot for melting and mixing to obtain a premix; S2: performing UHT sterilization and emulsification on the premix to obtain a mixture; S3: heating the mixture, filling it into a casing, twisting it, and obtaining a semi-finished cheese sausage I; S4: steaming and low-temperature smoking the semi-finished cheese sausage to solidify the sausage and form a protective layer to obtain a semi-finished cheese sausage II; S5: refrigerating and standing the semi-finished cheese sausage II to allow it to be formed and mature, and finally packaging it to obtain a finished product.

[0025] When preparing the premix, cheddar cheese, cream, skim milk powder, emulsified salt, DHA algae oil, beta-carotene and water are put into a melting pot for melting and mixing to obtain the premix, and the melting temperature is 80-90° C., stirring for 1-2 minutes, stirring speed is 1000-2000 rpm, UHT sterilization temperature is 130-138° C., and emulsification time is 30-120 minutes.

[0026] As a feasible implementation method, when preparing the semi-finished cheese sausage I, the mixed material is heated, stuffed into the casing, and twisted to obtain the semi-finished cheese sausage I, and the heating temperature is 75-80°C.

[0027] After completing the above steps, the semi-finished cheese sausage is steamed and low-temperature smoked to solidify the sausage and form a protective layer to obtain a semi-finished cheese sausage II, and the steaming temperature is 65-75°C, the steaming time is 30 minutes, the low-temperature smoking temperature is 20-30°C, and the low-temperature smoking time is 2-4 hours.

[0028] Finally, the semi-finished cheese sausage II is refrigerated and kept still for 4 hours, and the packaging method is nitrogen-filled packaging.

[0029] According to one aspect of the present application, the type of smoking wood selected for low-temperature smoking is oak or cherry wood.

[0030] Among them, the smoking process is a long-term low-temperature smoking process, which plays a role in covering up the fishy smell of the DHA component. Low-temperature smoking can reduce the temperature and smoke concentration during the smoking process, which allows the cheese to withstand the smoking temperature without melting, and while maintaining the original texture and flavor of the cheese itself, it also adds a unique smoked flavor. Long-term smoking allows food to absorb the smoked aroma more deeply, and also helps to improve the anti-corrosion properties of food; the smoking material smoked wood type is oak or cherry wood, which plays a role in achieving room temperature storage. The smoke produced when these woods are burned contains phenolic compounds, which can inhibit the growth of microorganisms and therefore have an anti-corrosion effect; the packaging method is nitrogen-filled packaging, which plays a role in isolating oxygen, thereby preventing the oxidation of the product and the DHA component it contains, and playing a role in extending the shelf life.

[0031] Example 1

[0032] A cheese sausage containing DHA for children comprises the following raw materials in percentage by weight: 55% cheddar cheese, 10% butter, 8% skim milk powder, 0.5% sodium hexametaphosphate, 0.003% DHA algae oil, 0.03% beta-carotene and 26.45% water.

[0033] Preparation method:

[0034] S1: Put cheddar cheese, butter, skim milk powder, sodium hexametaphosphate, DHA algae oil, β-carotene and water into a melting pot, melt and mix at 80°C, mix and stir for 2 minutes at a stirring speed of 1000 rpm to obtain a premix;

[0035] S2: The obtained premix is ​​sterilized by UHT at a sterilization temperature of 130°C and emulsified for 30 minutes to obtain a mixed material for standby use;

[0036] S3: heating the mixture to 75°C, filling it into sausage casings, and then twisting it to obtain semi-finished cheese sausage I;

[0037] S4: The semi-finished cheese sausage I is steamed at 65°C for 30 minutes, then smoked with oak at 30°C for 2 hours, and then dried at 40°C for 5 minutes to obtain the semi-finished cheese sausage II;

[0038] S5: Refrigerate the semi-finished cheese sausage II for 4 hours and then fill it with nitrogen for packaging.

[0039] Example 2

[0040] A cheese sausage containing DHA for children comprises the following raw materials in percentage by weight: 63% cheddar cheese, 7% butter, 4% skim milk powder, 1.7% sodium citrate, 0.004% DHA algae oil, 0.02% beta-carotene and 24.28% water.

[0041] Preparation method:

[0042] S1: Put cheddar cheese, butter, skim milk powder, sodium citrate, DHA algae oil, β-carotene and water into a melting pot, melt and mix at 85°C, mix and stir for 1.5 minutes at a stirring speed of 1500 rpm to obtain a premix;

[0043] S2: The obtained premix is ​​sterilized by UHT at a sterilization temperature of 134°C and emulsified for 75 minutes to obtain a mixed material for standby use;

[0044] S3: heating the mixture to 77° C., filling it into casings, and then twisting it to obtain semi-finished cheese sausage I;

[0045] S4: The semi-finished cheese sausage I is steamed at 70°C for 30 minutes, then smoked with oak at 25°C for 3 hours, and then dried at 40°C for 5 minutes to obtain the semi-finished cheese sausage II;

[0046] S5: Refrigerate the semi-finished cheese sausage II for 4 hours and then fill it with nitrogen for packaging.

[0047] Example 3

[0048] A cheese sausage containing DHA for children comprises the following raw materials in percentage by weight: 70% cheddar cheese, 3% butter, 1% skim milk powder, 1% sodium hexametaphosphate, 2% sodium citrate, 0.005% DHA algae oil, 0.01% beta-carotene and 22.99% water.

[0049] Preparation method:

[0050] S1: Put cheddar cheese, butter, skim milk powder, sodium hexametaphosphate, sodium citrate, DHA algae oil, β-carotene and water into a melting pot, melt and mix at 90°C, mix and stir for 1 minute at a stirring speed of 2000 rpm to obtain a premix;

[0051] S2: The obtained premix is ​​sterilized by UHT at a sterilization temperature of 138°C and emulsified for 120 minutes to obtain a mixed material for standby use;

[0052] S3: heating the mixed material to 80° C., filling it into sausage casings, and then twisting it to obtain semi-finished cheese sausage I;

[0053] S4: The semi-finished cheese sausage I is steamed at 75°C for 30 minutes, then smoked with oak at 20°C for 4 hours, and then dried at 40°C for 5 minutes to obtain the semi-finished cheese sausage II;

[0054] S5: Refrigerate the semi-finished cheese sausage II for 4 hours and then fill it with nitrogen for packaging.

[0055] Comparative Example 1

[0056] The product is smoked at low temperature for a short time, with white beech as the smoking wood. It is not packed with nitrogen and does not add beta-carotene.

[0057] A cheese sausage for children containing DHA, comprising the following raw materials in percentage by weight: 70% cheddar cheese, 3% butter, 1% skim milk powder, 1% sodium hexametaphosphate, 2% sodium citrate, 0.005% DHA algae oil, and 23% water

[0058] Preparation method:

[0059] S1: Put cheddar cheese, butter, skim milk powder, sodium hexametaphosphate, sodium citrate, DHA algae oil and water into a melting pot, melt and mix at 90°C, mix and stir for 1 minute at a stirring speed of 2000 rpm to obtain a premix;

[0060] S2: The obtained premix is ​​sterilized by UHT at a sterilization temperature of 138°C and emulsified for 120 minutes to obtain a mixed material for standby use;

[0061] S3: heating the mixed material to 80° C., filling it into sausage casings, and then twisting it to obtain semi-finished cheese sausage I;

[0062] S4: The semi-finished cheese sausage I is steamed at 75°C for 30 minutes, then smoked with white beech wood at 20°C for 4 hours, and then dried at 40°C for 5 minutes to obtain the semi-finished cheese sausage II;

[0063] S5: Refrigerate the semi-finished cheese sausage II for 4 hours and then fill it with nitrogen for packaging.

[0064] Comparative Example 2

[0065] The meat is smoked at high temperature for a short time without casing wrapping, without nitrogen filling packaging, and without adding DHA algae oil and β-carotene.

[0066] A cheese sausage containing DHA for children comprises the following raw materials in percentage by weight: 70% cheddar cheese, 3% butter, 1% skim milk powder, 1% sodium hexametaphosphate, 2% sodium citrate and 23% water.

[0067] Preparation method:

[0068] S1: Put cheddar cheese, butter, skim milk powder, sodium hexametaphosphate, sodium citrate and water into a melting pot, melt and mix at 90°C, mix and stir for 1 minute at a stirring speed of 2000 rpm to obtain a premix;

[0069] S2: The obtained premix is ​​sterilized by UHT at a sterilization temperature of 138°C and emulsified for 120 minutes to obtain a mixed material for standby use;

[0070] S3: heating the mixture to 80° C., pouring it into a mold and solidifying it to obtain a semi-finished cheese sausage I, which is then taken out for later use;

[0071] S4: The semi-finished cheese sausage I is steamed at 75°C for 30 minutes, then smoked with oak at 20°C for 30 minutes, and then dried at 40°C for 5 minutes to obtain the semi-finished cheese sausage II;

[0072] S5: Refrigerate the semi-finished cheese sausage II for 4 hours and then package it without nitrogen.

[0073] Comparative Example 3

[0074] The product uses long-term high-temperature smoking, with white beech as the smoking wood, and does not add DHA algae oil and beta-carotene.

[0075] A cheese sausage containing DHA for children comprises the following raw materials in percentage by weight: 70% cheddar cheese, 3% butter, 1% skim milk powder, 1% sodium hexametaphosphate, 2% sodium citrate and 23% water.

[0076] Preparation method:

[0077] S1: Put cheddar cheese, butter, skim milk powder, sodium hexametaphosphate, sodium citrate and water into a melting pot, melt and mix at 90°C, mix and stir for 1 minute at a stirring speed of 2000 rpm to obtain a premix;

[0078] S2: The obtained premix is ​​sterilized by UHT at a sterilization temperature of 138°C and emulsified for 120 minutes to obtain a mixed material for standby use;

[0079] S3: heating the mixed material to 80° C., filling it into sausage casings, and then twisting it to obtain semi-finished cheese sausage I;

[0080] S4: The semi-finished cheese sausage I is steamed at 75°C for 30 minutes, then smoked with white beech wood at 42°C for 4 hours, and then dried at 40°C for 5 minutes to obtain the semi-finished cheese sausage II;

[0081] S5: Refrigerate the semi-finished cheese sausage II for 4 hours and then package it without nitrogen.

[0082] Implementation effect:

[0083]

[0084] It can be seen that the values ​​of the raw materials in Examples 1, 2, and 3 are all within the protection range. The children's cheese sausage containing DHA prepared in Examples 1, 2, and 3 has a strong cheese flavor, no fishy smell, a smoked aroma, moderate hardness, delicate contents, a yellowish-brown sausage shape, no obvious changes after 6 months, few colonies, and a high DHA content.

[0085] Comparative Example 1 Compared with Examples 1, 2 and 3, a short-time low-temperature smoking method is used, white beech is selected as the smoking wood, there is no nitrogen-filled packaging, and no β-carotene is added. The prepared children's cheese sausage containing DHA has a strong fishy smell, no smoked aroma, is slightly soft, has delicate contents, a white sausage shape, no smoked color, darkens in color after 6 months, has more colonies, and has a lower DHA content.

[0086] Comparative Example 2 Compared with Examples 1, 2, and 3, the children's cheese sausage containing DHA was prepared by short-time high-temperature smoking without casing wrapping, without nitrogen packaging, and without adding DHA algae oil and β-carotene. The cheese sausage was deteriorated, melted and deformed, and was brown. After 6 months, it was moldy and had a lot of colonies, and did not contain DHA.

[0087] Comparative Example 3, compared with Examples 1, 2, and 3, uses a long-term high-temperature smoking method, selects white beech as the smoking wood, and does not add DHA algae oil and β-carotene. The prepared children's cheese sausage containing DHA has a strong burnt smell, a hard surface, a burnt black sausage shape, hardens after 6 months, has few colonies, but does not contain DHA.

[0088] The present application uses collagen casings and contents as raw materials; the contents include: cheddar cheese, cream, skim milk powder, emulsifying salt, DHA algae oil, β-carotene, and the balance is water; and the mass ratio of cheddar cheese is 55-70%, the mass ratio of cream is 3-10%, the mass ratio of skim milk powder is 1-8%, the mass ratio of emulsifying salt is 0.5-3%, the mass ratio of DHA algae oil is 0.003-0.005%, and the mass ratio of β-carotene is 0.01-0.03%. By limiting the mass ratio of the raw materials, the cheese produced contains a large amount of DHA while ensuring the taste and aroma of the cheese sausage, achieving a balance between nutrition and taste, and through the above special process, it can have a pleasant flavor and be stably preserved at room temperature, extending the shelf life, and finally obtaining a cheese sausage product that can meet consumers' demand for high-quality children's food, and the shelf life can be up to 6 months at room temperature, increasing the market competitiveness of the product.

[0089] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solutions and concepts of the present invention within the scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A cheese sausage for children containing DHA, characterized in that: The ingredients of children's cheese sausage containing DHA include: collagen casing and contents; The contents include: cheddar cheese, butter, skim milk powder, emulsifying salt, DHA algae oil, β-carotene, and the balance is water; The mass ratio of cheddar cheese is 55-70%, the mass ratio of butter is 3-10%, the mass ratio of skimmed milk powder is 1-8%, the mass ratio of emulsifying salt is 0.5-3%, the mass ratio of DHA algae oil is 0.003-0.005% and the mass ratio of beta-carotene is 0.01-0.03%.

2. The children's cheese sausage containing DHA according to claim 1, characterized in that Emulsifying salts are citrates and or phosphates.

3. The cheese sausage containing DHA for children according to claim 2, characterized in that: Citrates include sodium citrate and sodium potassium citrate; Phosphates include disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium tripolyphosphate, potassium tripolyphosphate, sodium hexametaphosphate, potassium hexametaphosphate, disodium dihydrogen pyrophosphate, and dipotassium dihydrogen pyrophosphate.

4. The cheese sausage for children containing DHA according to claims 1-3, characterized in that The DHA content of DHA algae oil is ≥50g / 100g.

5. A method for preparing a cheese sausage containing DHA for children according to claims 1-4, characterized in that: The following steps are involved: S1: Put cheddar cheese, butter, skim milk powder, emulsified salt, DHA algae oil, β-carotene and water into a melting pot for melting and mixing to obtain a premix; S2: performing UHT sterilization and emulsification on the premix to obtain a mixed material; S3: heating the mixed material, filling it into the casing, and twisting it to obtain a semi-finished cheese sausage I; S4: steaming and smoking the semi-finished cheese sausage to solidify the sausage and form a protective layer to obtain semi-finished cheese sausage II; S5: The semi-finished cheese sausage II is refrigerated and left to stand to be formed and matured, and finally packaged to obtain the finished product.

6. The method for preparing a cheese sausage containing DHA for children according to claim 5, characterized in that: Cheddar cheese, cream, skim milk powder, emulsified salt, DHA algae oil, β-carotene and water are put into a melting pot for melting and mixing to obtain a premix, and the melting temperature is 80-90°C, stirring for 1-2 minutes, stirring speed is 1000-2000rpm, UHT sterilization temperature is 130-138°C, and emulsification time is 30-120min.

7. The method for preparing a children's cheese sausage containing DHA according to claim 6, characterized in that: The mixed material is heated, filled into casings, and twisted to obtain semi-finished cheese sausage I, and the heating temperature is 75-80°C.

8. The method for preparing a cheese sausage containing DHA for children according to claim 7, characterized in that: The semi-finished cheese sausage is steamed and low-temperature smoked to solidify the sausage and form a protective layer to obtain a semi-finished cheese sausage II. The steaming temperature is 65-75°C, the steaming time is 30 minutes, the smoking temperature is 20-30°C, and the smoking time is 2-4 hours.

9. The method for preparing a cheese sausage containing DHA for children according to claim 8, characterized in that: The semi-finished cheese sausage II is refrigerated and kept still for 4 hours, and the packaging method is nitrogen-filled packaging.

10. The method for preparing children's cheese sausage containing DHA according to claim 9, characterized in that: The types of wood used for low-temperature smoking are oak or cherry wood.

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