Method for preparing antibacterial pest-proof liquid meat-smoking agent

A liquid and meat technology, applied in meat/fish preservation, chemical preservation of meat/fish, food preservation, etc., can solve the problems of meat rot, deterioration, strong carcinogenicity, etc., and extend the shelf life and shelf life , cheap effect

Inactive Publication Date: 2016-03-16
高大元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem mainly solved by the present invention: In view of the current traditional method, in the process of smoking meat, harmful substances that threaten human health, such as cycloaromatic hydrocarbons, will be produced, which are very carcinogenic, and the smoked products are placed for a long time, which is easy to cause meat damage. The problems of rot and deterioration, and a preparation method of antibacterial and insect-proof liquid meat smoker is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] First take 2kg of pine nut shells, put them into an ultrasonic cleaner, add distilled water to immerse the pine nut shells for ultrasonic cleaning, the ultrasonic frequency is 25KHz, and the ultrasonic power is 100W. After cleaning, let it dry naturally to obtain the pretreated pine nut shells; then Put the pretreated pine nut shells into the distillation kettle and connect the condenser, continue to heat up to 150°C with a power of 1000W for pre-carbonization, keep it warm for 10 minutes, collect and condense to obtain a liquid, and then raise the temperature to 275°C with a power of 5°C / min Carbonize, collect the condensate, and finally raise the temperature to 450°C at a rate of 8°C / min, continue to collect and combine the condensate for three times to obtain crude wood vinegar; then take 200mL of the crude wood vinegar obtained above and put it into a 500mL beaker, Seal the mouth of the cup with plastic wrap and let it stand for 1 month. After the wood vinegar liquid...

example 2

[0023]First weigh 2.5kg of pine nut shells, put them into an ultrasonic cleaner, add distilled water to immerse the pine nut shells for ultrasonic cleaning, the ultrasonic frequency is 30KHz, and the ultrasonic power is 150W. After cleaning, let it dry naturally to obtain the pretreated pine nut shells; then Put the pretreated pine nut shells into the distillation still and connect the condenser, continue to heat up to 250°C with 1100W power for pre-carbonization, keep it warm for 15 minutes, collect and condense to obtain liquid, and then raise the temperature to 375°C with 5°C / min power ℃ carbonization treatment, collect the condensate, and finally raise the temperature to 480°C at a rate of 8°C / min, continue to collect and combine the condensate for three times to obtain crude wood vinegar; then take 250mL of the crude wood vinegar obtained above and put it into a 500mL beaker , seal the mouth of the cup with plastic wrap, and let it stand for 1.5 months. After the wood vine...

example 3

[0026] First take by weighing 3kg pine nut shells, put them into an ultrasonic cleaner, add distilled water to immerse the pine nut shells for ultrasonic cleaning, the ultrasonic frequency is 35KHz, and the ultrasonic power is 200W. After cleaning, let it dry naturally to obtain the pretreated pine nut shells; then Put the pretreated pine nut shells into the distillation kettle and connect the condenser, continue to heat up to 275°C with a power of 1200W for pre-carbonization, keep it warm for 20 minutes, collect and condense to obtain liquid, and then raise the temperature to 450°C with a power of 5°C / min Carbonize, collect the condensate, and finally raise the temperature to 500°C at a rate of 8°C / min, continue to collect and combine the condensate for three times to obtain crude wood vinegar; then take 300mL of the crude wood vinegar obtained above and put it into a 500mL beaker, Seal the mouth of the cup with plastic wrap and let it stand for 2 months. After the wood vinega...

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Abstract

The invention discloses a method for preparing an antibacterial pest-proof liquid meat-smoking agent and belongs to the technical field of meat and poultry and aquatic product processing. Pine nut shells serve as a raw material and are pre-treated through ultrasonic washing and then placed in a distillation still, distillation products obtained at different temperatures are collected, and coarse wood vinegar is obtained; after standing and layering, middle layer clarified liquid is extracted by using a syringe, impurities are removed through distillation by rotating an evaporating dish, refined wood vinegar is obtained after extraction through aether; the wood vignear and honey are mixed and supplemented by other additives, and the antibacterial pest-proof liquid meat-smoking agent is obtained after uniform stirring and packaging. Examples prove that the antibacterial pest-proof liquid meat-smoking agent is green, environmentally friendly, safe and non-toxic, not only prolongs the meat guarantee period by 5-8 months and does not generate cancerogenic substances after smoking, but also effectively restrains pest and mold reproduction, and the antibacterial rate is 85% or above.

Description

technical field [0001] The invention discloses a preparation method of an antibacterial and insect-proof liquid meat smoker, belonging to the technical field of meat, poultry and aquatic product processing. Background technique [0002] Smoked meat, poultry and aquatic meat products are favored by consumers at home and abroad because of their unique smoked flavor. Smoked meat products have a long history. People used smoking methods to smoke meat, poultry and aquatic meat products long ago. The main purpose is to prolong the shelf life of meat, poultry and aquatic meat products. The pursuit of attractive flavor of meat, poultry and aquatic products. [0003] The traditional method of smoking meat products is mainly smoked by using the smoke produced by slow combustion or incomplete combustion of wood, sawdust, charcoal, coal particles, etc. During this process, the meat products lose part of their moisture and are dried, and at the same time, absorb the wood. The generated...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/048A23B4/20A23B4/24
CPCA23B4/048A23B4/20A23B4/24A23V2002/00
Inventor 高大元林大伟张帆
Owner 高大元
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