Smoked products mainly include smoked bacon, fish, and soy products. Because of their unique flavor and long shelf life, they have been loved by consumers. Traditional smoked food mainly uses direct oxidation smoked materials to increase food flavor, improve color and make it have a longer shelf life. At present, a considerable part of the products on the market still use traditional smoking methods, but this method not only has high investment cost and long processing time, but also easily causes smoked foods to form toxic and harmful carcinogens such as polycyclic aromatic hydrocarbons. The advocated concept of a healthy environment