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Fumigation liquid and preparation method and application thereof

A smoking liquid and smoking technology, applied in the direction of food science, etc., can solve the problems that are not conducive to industrialization and automated production, destroy the naturalness of smoked liquid products, reduce the quality of smoked liquid products, etc., and achieve good smoked flavor , Accelerate purification efficiency and improve safety factor

Active Publication Date: 2019-04-02
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dry distillation of eucalyptus grains and sucrose destroys the naturalness of the smoked liquid product and increases the production cost. At the same time, the one-step dry distillation process causes a great waste of energy, and the static adsorption of the macroporous resin plays an important role in the removal of benzo (α) At the same time as pyrene, carbonyl compounds and phenolic substances will also be lost, which reduces the quality of smoked liquid products and is not conducive to industrial production and operation
CN104222980B discloses a method for preparing fruit wood smoke liquid. Apple wood is used as raw material, after pretreatment, dry distillation, the obtained smoke is collected through condensation, left standing, and layered, and the supernatant is taken, and then passed through a non-polar The smoke liquid prepared by this process has good quality, but this process uses a one-step heating and dry distillation method, which causes a great waste of energy. At the same time, it uses macroporous resin to purify The way is not conducive to industrialization and automated production

Method used

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  • Fumigation liquid and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] This embodiment provides a method for preparing smoked liquid, specifically:

[0046] After the apple sawdust is dried, it is heated by a spiral conveying device into a stepwise heating retort furnace. The temperature of the first layer space is 100°C, and the equilibrium time is 20 minutes. The temperature of the second layer space is 250°C, and the equilibrium time is 20 minutes. The third layer space The temperature is 350°C, the equilibrium time is 20min, the temperature of the fourth layer is 450°C, the dry distillation time is 20min, and then the waste is emptied, and the continuous production is 6h; the generated flue gas is condensed through the condensation system, and the obtained condensate is left at room temperature for 13h , take the supernatant, pass through a plate-and-frame filter purification machine, first pass through a 1 μm pre-filter, and then use a 0.45 μm filter membrane to filter, sub-package, and store.

[0047] Analysis and detection of smoke ...

Embodiment 2

[0061] This embodiment provides a method for preparing smoked liquid, specifically:

[0062] After the hawthorn core is dried, put it into the staged stepped heating retort furnace for heating through the screw conveyor. The temperature of the first layer space is 100°C, and the equilibrium time is 20 minutes. The temperature is 400°C, the equilibrium time is 20 minutes, the fourth layer space temperature is 500°C, the equilibrium time is 20 minutes, the fifth layer space temperature is 600°C, the dry distillation time is 20 minutes, and then the waste is emptied, and the continuous production is 24 hours; the generated flue gas is condensed Condensate the system, let the obtained condensate stand at room temperature for 12 hours, take the supernatant, pass it through a plate and frame filter purifier, first pass through a 1 μm pre-filter, and then use a 0.45 μm filter membrane to filter, pack and store.

Embodiment 3

[0064] This embodiment provides a method for preparing smoked sausage, specifically:

[0065] Weigh 10kg of pork, mince it and mix it evenly with seasonings and spices, then enema, dry, smoke, cook, pack and sterilize to obtain smoked sausage;

[0066] Wherein, the smoking is specifically: the product obtained by spraying the smoked liquid prepared in Example 1 onto the surface of the product by spraying is a product prepared by the liquid smoking process of apple wood smoked liquid; The product obtained by smoking for 30 minutes is a product prepared by a traditional wood smoking process.

[0067] Compared with the product of the traditional wood smoking process (comparative example 1) to compare the color and luster, the time of spraying the smoked liquid is 3 times.

[0068] Table 2 Color analysis of sausages with different smoking techniques

[0069] project

[0070] It can be seen from Table 2 that the products obtained by the two processes have good similarit...

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Abstract

The invention relates to fumigation liquid and a preparation method and application thereof. The preparation method comprises the steps of performing sectional type step warming on fumigation raw materials to destructive distillation temperature, and performing destructive distillation, wherein the sectional type step warming at least adopts four-step warming, warming temperature in each step is 100-200 DEG C, and the destructive distillation temperature is 300-700 DEG C. The preparation method is simple in technology, the quality of products can be effectively improved, energy consumption canbe greatly reduced, and environment can be effectively protected; and the prepared fumigation liquid product can be applied to meat products in an internal addition manner and an external sprinklingmanner, gives favorable color and flavor to the meat products, besides, does not have benzo (alpha) pyrene through detection and has favorable safety.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a smoked liquid and its preparation method and application. Background technique [0002] Smoked meat products are loved by consumers all over the world due to their unique flavor and color, such as Western-style bacon, smoked sausage, etc., Chinese-style Harbin red sausage, Hunan bacon, Chaigoubao bacon, etc. In the traditional process, smoking mainly endows the product with a longer shelf life. With the advancement of modern fresh-keeping technology, the role of the smoking process has changed to give the product a good smoked color and flavor. The traditional smoking process is to use wood chips to smoke, and the smoke is attached to the product to achieve the effect of smoking. However, this process will not only cause environmental pollution and waste energy, but also is not conducive to modern, automated and industrialized production. Those who consume it will cause...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/40A23L13/72
Inventor 赵冰成晓瑜张顺亮李素周慧敏潘晓倩郭雅刘博文
Owner CHINA MEAT RES CENT
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