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Method for preparing liquid smoked spice and liquid smoked spice

A technology of liquid fumigation and spices, which is applied in the field of preparation of liquid fumigation spices and liquid fumigation spices. It can solve the problems of difficult recycling of fruit shells, discarding or incineration of fruit shells, waste of resources, etc., and achieve harmonious aroma, reduce pollution, and fast heating speed Effect

Active Publication Date: 2018-02-06
SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, macadamia nuts were sold as dried fruits, and their shells were difficult to recycle, but now many macadamia nuts are gradually being processed and utilized, and a large number of concentrated shells are discarded or incinerated, resulting in a great waste of resources and pollution of the environment

Method used

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  • Method for preparing liquid smoked spice and liquid smoked spice
  • Method for preparing liquid smoked spice and liquid smoked spice
  • Method for preparing liquid smoked spice and liquid smoked spice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Select 2.5 kg of processed macadamia nut shells without any chemical treatment, remove impurities, wash, and dry to a moisture content of 5.1%.

[0045] The dried macadamia nut shells are crushed, passed through a 20-mesh sieve, and placed in a microwave reaction device equipped with a condensation recovery device for microwave irradiation dry distillation. Turn on the condensed water, adjust the power to 1000W, and the microwave frequency to 2450MHz, discard the condensed recovery liquid collected in the first 5 minutes, continue heating, and collect the condensed recovered liquid after 5 minutes.

[0046] Then filter the above-mentioned condensed and recovered liquid through double-layer neutral filter paper under reduced pressure to remove impurities, distill under normal pressure, collect the first fraction at 95-115°C, re-distill the first fraction, and collect at 101-105°C The second fraction within is the initial product.

[0047] The initial product is aged at ...

Embodiment 2

[0085] Select 3 kg of macadamia nuts processed without any chemical treatment, remove impurities, wash, and dry to a moisture content of 10.2%.

[0086] The macadamia nut shells are crushed and passed through a 20-mesh sieve, and placed in a microwave reaction device equipped with a condensation recovery device for microwave irradiation dry distillation. Turn on the condensed water, adjust the power to 2000W, and the microwave frequency to 2450MHz, discard the condensed recovery liquid collected in the first 5 minutes, continue heating, and collect the condensed recovered liquid after 5 minutes.

[0087] Then filter the condensate through double-layer neutral filter paper under reduced pressure to remove impurities, then distill under normal pressure, collect the first fraction at 95-115°C, re-distill the first fraction, and collect the fraction at 101-105°C The second fraction is the initial product.

[0088] Put the initial product in a constant temperature shaker at 40°C f...

Embodiment 3

[0093] Select 3 kg of macadamia nuts processed without any chemical treatment, remove impurities, wash, and dry to a moisture content of 19.7%.

[0094] The macadamia nut shells are crushed and passed through a 20-mesh sieve, and placed in a microwave reaction device equipped with a condensation recovery device for microwave irradiation dry distillation. Turn on the condensed water, adjust the power to 1500W, and the microwave frequency to 2450MHz, discard the condensed recovery liquid collected in the first 5 minutes, continue heating, and collect the condensed recovered liquid after 5 minutes.

[0095] Then filter the condensate through double-layer neutral filter paper under reduced pressure to remove impurities, then distill under normal pressure, collect the first fraction at 95-115°C, re-distill the first fraction, and collect the fraction at 101-105°C The second fraction is the initial product.

[0096] The initial product was kept at 50°C under normal pressure for 12 ...

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Abstract

The invention discloses a method for preparing liquid smog and the liquid smog prepared by the method. The method comprises: drying and pulverizing the shells of macadamia nuts, passing through a 20-mesh sieve, placing them in a microwave reaction device with a condensation recovery device for microwave irradiation dry distillation, collecting the condensation recovery liquid, and the microwave irradiated The power is 1000-2000W, and the microwave frequency is 2450±50MHz; after the condensed recovery liquid is filtered under reduced pressure to remove impurities, it is distilled under normal pressure, and the first fraction within 95-115°C is collected, and the first fraction is re-distilled. Collect the second fraction within 101-105°C as the primary product; the primary product is aged at a variable temperature, and the process of variable-temperature aging is to vibrate at a temperature of 40-50°C for 12-24 hours, and then to stand at 0-4°C After 12 to 24 hours, the precipitated tar is removed by 0.22 μm microfiltration, and the temperature-variable aging process is repeated at least 3 to 5 times until the tar no longer appears, and the liquid smoked flavor is obtained. The method prepares the spice which can be used for liquid smoking, and has a high content of characteristic flavor substance 2,6-dimethoxyphenol and does not contain carcinogens.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and relates to a method for preparing liquid smog and the liquid smog prepared by the method. Background technique [0002] Foods with traditional smoking techniques contain carcinogens such as 3,4-benzopyrene, which seriously endanger the health of consumers and have been warned by food experts many times. Therefore, it is imperative to reform the old smoking techniques. Smoky flavorings are usually made of natural plants as raw materials, dry distillation, purification, and have good flavor-enhancing and antiseptic effects. They are mainly used to make various smoked meat products, fish, soybean products, soy sauce, vinegar and others. Seasoning etc. Utilizing smoked flavoring liquid to smoke food is a method widely used in the smoked food industry in the world at present, and it is regarded as the most promising spice in the smoked industry. The most prominent advantages of the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10
Inventor 杜丽清涂行浩张秀梅刘玉革曾辉魏长宾
Owner SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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