Method for preparing liquid smoking spice for meat from pecan shells

The technology of pecan shell and liquid smoking is applied in the field of preparation of liquid smoked spices for meat, which can solve the problems of waste of resources, discarding or incineration, and achieve the effects of extending shelf life, coloring and antibacterial shelf life, and reducing pollution.

Active Publication Date: 2011-04-06
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, except some of them are used to make activated carbon and environmental materials, and used to make handicrafts, most of them are discarded or incinerated, resulting in a great waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Material selection: select 70 grams of hickory nut shells obtained from processing hickory nuts without any chemical treatment, remove the broken walnut rice, and dry to a moisture content of 7.0%.

[0024] The method for preparing liquid smoked spice for meat by using hickory nut shells comprises the following steps:

[0025] A. Dry and crush the hickory nut shells, pass through a 10-mesh screen, and place them in a retort with a pressure of 0.05 MPa. Turn on the condensing water, continue heating at a heating rate of 10°C / min, and condense and recover the temperature below 300°C The liquid is discarded, and then heated continuously at 5°C / min, and the condensed recovery liquid at the temperature range of 300-550°C is collected;

[0026] B. Then filter the condensed recovery liquid through double-layer neutral filter paper under reduced pressure to remove impurities, distill under normal pressure, and collect the fraction within 95-115°C, which is the primary product; ...

Embodiment 2

[0071] Material selection: select 70 grams of processed walnut shells without any chemical treatment, remove walnut broken rice, and dry to a moisture content of 10.0%.

[0072] Processing method: crush walnut shells until they pass through a 10-mesh sieve, place them in a retort, depressurize to 0.05MPa, turn on the condensing water at the same time, heat continuously at a heating rate of 10°C / min, and condense the temperature below 300°C Discard the recovered liquid, then heat continuously at 8°C / min, collect the condensed recovered liquid at the temperature range of 300-550°C, then filter the condensed liquid through double-layer neutral filter paper under reduced pressure, remove the main impurities, distill under normal pressure, and collect The fraction within 95-115°C is the primary product; after the primary product is kept at 45°C for 8 hours under normal pressure vibration, then it is turned to stand still at 0°C for 8 hours, and the precipitated tar is removed by 0.2...

Embodiment 3

[0077] Material selection: select 80 grams of processed walnut shells without any chemical treatment, remove walnut broken rice, and dry to a moisture content of 25.0%.

[0078] Processing method: crush walnut shells until they pass through a 10-mesh sieve, place them in a retort, depressurize to 0.05MPa, turn on the condensing water at the same time, heat continuously at a heating rate of 10°C / min, and condense the temperature below 300°C Discard the recovered liquid, then continue heating at 10°C / min, collect the condensed recovered liquid at the temperature range of 300-550°C, and then filter the condensed liquid through double-layer neutral filter paper under reduced pressure to remove the main impurities, distill it under normal pressure, and collect The fraction within 95-115°C is the primary product; after the primary product is kept at 45°C for 8 hours under normal pressure vibration, then it is turned to stand still at 0°C for 8 hours, and the precipitated tar is remov...

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PUM

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Abstract

The invention relates to a method for preparing liquid smoking spice for meat from pecan shells. In the method, the byproduct shells of wild pecans in China are used as the materials. The method comprises the following steps: selecting the material, pulverizing, carrying out dry distillation, filtering, fractionating, and aging at variant temperatures to obtain the stable finished product. The liquid smoking spice can be used for meat. The content of smoking characteristic flavoring substance 2,6-dimethoxyphenol is up to 8.0-18.0 (mg/mL), and the content of polycyclic aromatic hydrocarbon 3,4-benzopyrene is controlled within 2.0 mu g/kg, thereby enriching the diversity of smoking spice products and fully utilizing the pecan shells. By combining variant temperature aging with micro-filtering to remove precipitated tar, the aging time is shorted to 4 days, which is shortened by more than half as compared with the current like products, thereby greatly enhancing the production efficiency.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of meat liquid smoked spice. Background technique [0002] Smoked food is loved by people because of its unique flavor. The traditional smoking process mostly uses low-resin content basswood, oak wood, birch and other miscellaneous wood blocks or sawdust as smoking materials. The cured meat is placed in a smoking room, and then the smoking materials are slowly burned or not Complete combustion produces smoke, and at a certain temperature, the meat absorbs smoke components while drying, thereby forming a smoky flavor. With the development of modern food processing technology and the improvement of food safety standards, this process has certain limitations. On the one hand, it takes a long time to smoke and it is difficult to improve production efficiency; on the other hand, meat products smoked by traditional processes contain many Polycyclic aroma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/314A23L27/10A23L13/40
Inventor 姜绍通蔡克周何宇洁潘丽军陈从贵
Owner HEFEI UNIV OF TECH
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