CN105394156A - Method for preparing antibacterial pest-proof liquid meat-smoking agent - Google Patents
Method for preparing antibacterial pest-proof liquid meat-smoking agent Download PDFInfo
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- CN105394156A CN105394156A CN201510877292.1A CN201510877292A CN105394156A CN 105394156 A CN105394156 A CN 105394156A CN 201510877292 A CN201510877292 A CN 201510877292A CN 105394156 A CN105394156 A CN 105394156A
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- 239000007788 liquid Substances 0.000 title claims abstract description 81
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 32
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 26
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 26
- 241000018646 Pinus brutia Species 0.000 claims abstract description 26
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 26
- 238000004821 distillation Methods 0.000 claims abstract description 24
- 230000000391 smoking effect Effects 0.000 claims abstract description 24
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 7
- 241000238631 Hexapoda Species 0.000 claims description 26
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 25
- 239000003610 charcoal Substances 0.000 claims description 13
- 239000000284 extract Substances 0.000 claims description 13
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 238000004506 ultrasonic cleaning Methods 0.000 claims description 12
- 238000010792 warming Methods 0.000 claims description 12
- 239000003755 preservative agent Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 238000010521 absorption reaction Methods 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000009833 condensation Methods 0.000 claims description 6
- 230000005494 condensation Effects 0.000 claims description 6
- 239000004148 curcumin Substances 0.000 claims description 6
- 229940109262 curcumin Drugs 0.000 claims description 6
- 235000012754 curcumin Nutrition 0.000 claims description 6
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 6
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 6
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 6
- 235000019800 disodium phosphate Nutrition 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000010408 film Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- -1 removes moisture Substances 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 239000010409 thin film Substances 0.000 claims description 6
- 238000003805 vibration mixing Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 244000144977 poultry Species 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 9
- 230000000711 cancerogenic effect Effects 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 239000002023 wood Substances 0.000 abstract 3
- 235000021419 vinegar Nutrition 0.000 abstract 2
- 239000000052 vinegar Substances 0.000 abstract 2
- 241000607479 Yersinia pestis Species 0.000 abstract 1
- 231100000315 carcinogenic Toxicity 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 description 16
- 239000000047 product Substances 0.000 description 11
- 235000013622 meat product Nutrition 0.000 description 9
- 238000005554 pickling Methods 0.000 description 8
- 238000009395 breeding Methods 0.000 description 6
- 230000001488 breeding effect Effects 0.000 description 6
- 231100000357 carcinogen Toxicity 0.000 description 6
- 239000003183 carcinogenic agent Substances 0.000 description 6
- 235000015241 bacon Nutrition 0.000 description 5
- 230000009931 harmful effect Effects 0.000 description 5
- 239000000779 smoke Substances 0.000 description 5
- 238000007598 dipping method Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 2
- 206010007269 Carcinogenicity Diseases 0.000 description 2
- 241000270295 Serpentes Species 0.000 description 2
- 239000004599 antimicrobial Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 231100000260 carcinogenicity Toxicity 0.000 description 2
- 230000007670 carcinogenicity Effects 0.000 description 2
- 238000002485 combustion reaction Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000003546 flue gas Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000002390 rotary evaporation Methods 0.000 description 1
- 235000020994 smoked meat Nutrition 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
- A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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
The invention discloses the preparation method of a kind of antibacterial insect protected liquid meat smoking agent, belong to poultry technical field of aquatic product processing.
Background technology
Sootiness poultry aquatic products meat products, due to the smoked flavor of its uniqueness, is subject to the favor of domestic and international consumer deeply.Bacon goods are with a long history, people smoke poultry aquatic products meat products with regard to adopting the method for sootiness a long time ago, its main purpose is the shelf-life extending poultry aquatic products meat products, now except for except preservation, is more the pursuit to the tempting local flavor of sootiness poultry aquatic products meat products.
The flue gas that conventional method smoked meat goods mainly utilize the smoulders such as timber, sawdust, charcoal, coal grain or imperfect combustion to produce is smoked, in the process, meat products loses portion of water and obtains drying, simultaneously, also absorb the flue gas that timber produces, make sootiness poultry aquatic products meat products create corresponding sootiness color and luster and smoked flavor.
Traditional fume smoking method is while the tempting local flavor of generation, and also creating the harmful substance of many threat human healths, is mainly representative with polycyclic aromatic hydrocarbon.In polycyclic aromatic hydrocarbon, the carcinogenicity of 3,4-BaPs is the strongest, the leading indicator that Chang Zuowei detects.Traditional fumigating method produce harmful substance mainly because, in the process of smoking, food contacts with the fuel of burning, unburnt product is made directly to pollute meat products, simultaneously, under the high temperature conditions, the imperfect combustion of the protein in poultry aquatic products meat products and the cracking of lipid material and some glucides also can produce harmful substance, thus the sootiness poultry aquatic products meat products that traditional handicraft is obtained also exists larger potential safety hazard.
Meanwhile, bacon, due to the change in season, is placed for a long time, and easily cause the rotten, rotten of meat, even infested snake etc., its basic reason is that bacterium, mould etc. produce and grow.For a long time, people take diversified mode to the anticorrosion of bacon, and meat rots, dewater, look becomes, infested snake is bacon anti-corrosive fresh-keeping problem to be solved.Food preservative is the medicament of inhibiting substances corruption, has lasting inhibitory action to the microbial growth taking corrupt substance as metabolism substrate, and to how to prevent food apoilage, the research extending effective period of food quality more and more causes the attention of people.Anticorrisive agent on market is mainly divided into chemical preservative and natural antiseptic agent.What current China used in a large number is mainly benzoic acid, sorbic acid and its esters, parabens chemicals, find that they have harmful effect to the mouthfeel of food and the healthy of people through prolonged application and research, especially more weak on old man, children, pregnant woman and physique people affects the most, to such an extent as to people talk the change of " anticorrisive agent " look.There is many physiological activators in occurring in nature natural plants, has antibiotic and sterilizing effect, is plant containing natural anticorrisive agent.Therefore, take natural plants as development of raw materials safety and stability, environmental protection, superior performance natural antiseptic agent that is efficient, wide spectrum have huge practical significance.
Summary of the invention
The technical problem that the present invention mainly solves: for current conventional method at meat in the process of smoking, the harmful substance that PAH is the threat human health of representative can be produced, carcinogenicity is very strong, and smoked product is placed for a long time, easily cause the problem of rotting, going bad of meat, provide the preparation method of a kind of antibacterial insect protected liquid meat smoking agent.The method with pine nut shell for raw material, by supersound washing, pretreatment is carried out to it, put it into distillation still again, the product of distillation obtained under collecting different temperatures, obtains crude pyroligneous acid, extracts middle level clarified solution after stratification with syringe, impurity is removed by the distillation of rotary evaporation ware, after extracted with diethyl ether, obtain acetum pyrolignosum rectificatum liquid, pyrolkigneous liquid and honey mixing are aided with other additives, pack after stirring and get final product.The antibacterial insect protected liquid meat smoking agent environmental protection that the present invention obtains, safety non-toxic, not only can extend the shelf-life of meat, not have carcinogen to produce after sootiness, and effectively inhibit the breeding of insects, mould.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention:
(1) take 2 ~ 3kg pine nut shell, put into ultrasonic cleaning instrument, add distilled water submergence pine nut shell and carry out ultrasonic cleaning, supersonic frequency is 25 ~ 35KHz, and ultrasonic power is 100 ~ 200W, makes its natural air drying, obtain pretreated pine nut shell after cleaning terminates;
(2) pretreated pine nut shell is put into distillation still and connected condenser pipe, carbonize in advance with power continuous heating to 150 ~ 275 DEG C of 1000 ~ 1200W, insulation 10 ~ 20min, liquid is obtained after collecting condensation, then be warming up to 275 ~ 450 DEG C of charing process with the power of 5 DEG C/min, collect condensate liquid, finally with ramp to 450 ~ 500 DEG C of 8 DEG C/min, continue collect and merge three condensate liquids, obtain crude pyroligneous acid;
(3) get 200 ~ 300mL crude pyroligneous acid obtained above and put into 500mL beaker, rim of a cup is sealed with preservative film, leave standstill 1 ~ 2 month, after pyrolkigneous liquid layering, draw middle level clarified solution with syringe, in clarified solution, add the charcoal powder of its volume 5 ~ 6%, after shaking table vibration absorption 2 ~ 3h, filter and remove charcoal powder, obtain pure pyrolkigneous liquid;
(4) pure pyrolkigneous liquid is put into rotating thin film evaporimeter, set temperature is 50 ~ 55 DEG C, steams to nothing steams thing, obtains distilled pyroligneous acid;
(5) measure 100 ~ 150g distilled pyroligneous acid, add 30 ~ 40mL ether, extract 5 ~ 6 times, combining extraction liquid, removes moisture, and extract is moved into distillation equipment, is warming up to 40 ~ 50 DEG C, and ether is removed in distillation, obtains acetum pyrolignosum rectificatum liquid;
(6) measuring the above-mentioned obtained acetum pyrolignosum rectificatum liquid of 100 ~ 200mL pours in 500mL beaker, add 20 ~ 50mL honey, be placed on magnetic stirrer, after stirring 10 ~ 20min with the rotating speed of 200 ~ 300r/min, continue to add 1 ~ 2g sodium alginate, 2 ~ 3g sodium hydrogen phosphate, 0.2 ~ 0.4g potassium sorbate and 0.5 ~ 0.8g curcumin, shaking table vibration mixing 20 ~ 30min, packs and obtains the agent of a kind of antibacterial insect protected liquid meat smoking.
Application process of the present invention is: by clean after 3 ~ 5kg fresh pork placing container in, add the antibacterial insect protected liquid meat smoking agent that the present invention obtains afterwards, till submergence pork, after pickling 30 ~ 45min, the pork taken out after pickling is put into censer and is fire-cureed, after 45 ~ 55min, the pork after fire-cureing can be obtained.Not only look good, smell good and taste good, smoke in process and do not have carcinogen to produce, and by the agent of dipping antibacterial insect protected liquid meat smoking, make meat extended shelf-life 5 ~ 8 months, effectively inhibit the breeding of insects, mould, bacteriostasis rate reaches more than 85%.
The invention has the beneficial effects as follows:
(1) to be raw materials usedly naturally easy to get, low price, does not have carcinogen to produce, and is applied to the antibacterial vermins-proof effect of food bacon especially good;
(2) the antibacterial insect protected liquid meat smoking agent using the present invention to obtain, not only can extend the shelf-life of meat, make extended shelf-life 5 ~ 8 months, and effectively inhibit the breeding of insects, mould, bacteriostasis rate reaches more than 85%.
Detailed description of the invention
First take 2 ~ 3kg pine nut shell, put into ultrasonic cleaning instrument, add distilled water submergence pine nut shell and carry out ultrasonic cleaning, supersonic frequency is 25 ~ 35KHz, and ultrasonic power is 100 ~ 200W, makes its natural air drying, obtain pretreated pine nut shell after cleaning terminates; Then pretreated pine nut shell is put into distillation still and connected condenser pipe, carbonize in advance with power continuous heating to 150 ~ 275 DEG C of 1000 ~ 1200W, insulation 10 ~ 20min, liquid is obtained after collecting condensation, then be warming up to 275 ~ 450 DEG C of charing process with the power of 5 DEG C/min, collect condensate liquid, finally with ramp to 450 ~ 500 DEG C of 8 DEG C/min, continue collect and merge three condensate liquids, obtain crude pyroligneous acid; Get 200 ~ 300mL crude pyroligneous acid obtained above afterwards and put into 500mL beaker, rim of a cup is sealed with preservative film, leave standstill 1 ~ 2 month, after pyrolkigneous liquid layering, draw middle level clarified solution with syringe, in clarified solution, add the charcoal powder of its volume 5 ~ 6%, after shaking table vibration absorption 2 ~ 3h, filter and remove charcoal powder, obtain pure pyrolkigneous liquid; Afterwards pure pyrolkigneous liquid is put into rotating thin film evaporimeter, set temperature is 50 ~ 55 DEG C, steams to nothing steams thing, obtains distilled pyroligneous acid; Measure 100 ~ 150g distilled pyroligneous acid again, add 30 ~ 40mL ether, extract 5 ~ 6 times, combining extraction liquid, removes moisture, and extract is moved into distillation equipment, is warming up to 40 ~ 50 DEG C, and ether is removed in distillation, obtains acetum pyrolignosum rectificatum liquid; Finally measuring the above-mentioned obtained acetum pyrolignosum rectificatum liquid of 100 ~ 200mL pours in 500mL beaker, add 20 ~ 50mL honey, be placed on magnetic stirrer, after stirring 10 ~ 20min with the rotating speed of 200 ~ 300r/min, continue to add 1 ~ 2g sodium alginate, 2 ~ 3g sodium hydrogen phosphate, 0.2 ~ 0.4g potassium sorbate and 0.5 ~ 0.8g curcumin, shaking table vibration mixing 20 ~ 30min, packs and obtains the agent of a kind of antibacterial insect protected liquid meat smoking.
Example 1
First take 2kg pine nut shell, put into ultrasonic cleaning instrument, add distilled water submergence pine nut shell and carry out ultrasonic cleaning, supersonic frequency is 25KHz, and ultrasonic power is 100W, makes its natural air drying, obtain pretreated pine nut shell after cleaning terminates; Then pretreated pine nut shell is put into distillation still and connected condenser pipe, carbonize in advance with the power continuous heating to 150 DEG C of 1000W, insulation 10min, liquid is obtained after collecting condensation, then be warming up to 275 DEG C of charing process with the power of 5 DEG C/min, collect condensate liquid, finally with the ramp to 450 DEG C of 8 DEG C/min, continue collect and merge three condensate liquids, obtain crude pyroligneous acid; Get 200mL crude pyroligneous acid obtained above afterwards and put into 500mL beaker, rim of a cup is sealed with preservative film, leave standstill 1 month, after pyrolkigneous liquid layering, draw middle level clarified solution with syringe, in clarified solution, add the charcoal powder of its volume 5%, after shaking table vibration absorption 2h, filter and remove charcoal powder, obtain pure pyrolkigneous liquid; Afterwards pure pyrolkigneous liquid is put into rotating thin film evaporimeter, set temperature is 50 DEG C, steams to nothing steams thing, obtains distilled pyroligneous acid; Measure 100g distilled pyroligneous acid again, add 30mL ether, extract 5 times, combining extraction liquid, removes moisture, and extract is moved into distillation equipment, is warming up to 40 DEG C, and ether is removed in distillation, obtains acetum pyrolignosum rectificatum liquid; Finally measuring the above-mentioned obtained acetum pyrolignosum rectificatum liquid of 100mL pours in 500mL beaker, add 20mL honey, be placed on magnetic stirrer, after stirring 10min with the rotating speed of 200r/min, continue to add 1g sodium alginate, 2g sodium hydrogen phosphate, 0.2g potassium sorbate and 0.5g curcumin, shaking table vibration mixing 20min, packs and obtains the agent of a kind of antibacterial insect protected liquid meat smoking.
This example operation is simple, during use, by clean after 3kg fresh pork placing container in, add the antibacterial insect protected liquid meat smoking agent that the present invention obtains afterwards, till submergence pork, after pickling 30min, the pork taken out after pickling is put into censer and is fire-cureed, after 45min, the pork after fire-cureing can be obtained.Not only look good, smell good and taste good, smoke in process and do not have carcinogen to produce, and by the agent of dipping antibacterial insect protected liquid meat smoking, make meat extended shelf-life 5 months, effectively inhibit the breeding of insects, mould, bacteriostasis rate reaches 85%.
Example 2
First take 2.5kg pine nut shell, put into ultrasonic cleaning instrument, add distilled water submergence pine nut shell and carry out ultrasonic cleaning, supersonic frequency is 30KHz, and ultrasonic power is 150W, makes its natural air drying, obtain pretreated pine nut shell after cleaning terminates; Then pretreated pine nut shell is put into distillation still and connected condenser pipe, carbonize in advance with the power continuous heating to 250 DEG C of 1100W, insulation 15min, liquid is obtained after collecting condensation, then be warming up to 375 DEG C of charing process with the power of 5 DEG C/min, collect condensate liquid, finally with the ramp to 480 DEG C of 8 DEG C/min, continue collect and merge three condensate liquids, obtain crude pyroligneous acid; Get 250mL crude pyroligneous acid obtained above afterwards and put into 500mL beaker, rim of a cup is sealed with preservative film, leave standstill 1.5 months, after pyrolkigneous liquid layering, draw middle level clarified solution with syringe, in clarified solution, add the charcoal powder of its volume 5.5%, after shaking table vibration absorption 2.5h, filter and remove charcoal powder, obtain pure pyrolkigneous liquid; Afterwards pure pyrolkigneous liquid is put into rotating thin film evaporimeter, set temperature is 53 DEG C, steams to nothing steams thing, obtains distilled pyroligneous acid; Measure 130g distilled pyroligneous acid again, add 35mL ether, extract 5.5 times, combining extraction liquid, removes moisture, and extract is moved into distillation equipment, is warming up to 45 DEG C, and ether is removed in distillation, obtains acetum pyrolignosum rectificatum liquid; Finally measuring the above-mentioned obtained acetum pyrolignosum rectificatum liquid of 150mL pours in 500mL beaker, add 35mL honey, be placed on magnetic stirrer, after stirring 15min with the rotating speed of 250r/min, continue to add 1.5g sodium alginate, 2.5g sodium hydrogen phosphate, 0.3g potassium sorbate and 0.65g curcumin, shaking table vibration mixing 25min, packs and obtains the agent of a kind of antibacterial insect protected liquid meat smoking.
This example operation is simple, during use, by clean after 4kg fresh pork placing container in, add the antibacterial insect protected liquid meat smoking agent that the present invention obtains afterwards, till submergence pork, after pickling 38min, the pork taken out after pickling is put into censer and is fire-cureed, after 50min, the pork after fire-cureing can be obtained.Not only look good, smell good and taste good, smoke in process and do not have carcinogen to produce, and by the agent of dipping antibacterial insect protected liquid meat smoking, make meat extended shelf-life 7 months, effectively inhibit the breeding of insects, mould, bacteriostasis rate reaches 86%.
Example 3
First take 3kg pine nut shell, put into ultrasonic cleaning instrument, add distilled water submergence pine nut shell and carry out ultrasonic cleaning, supersonic frequency is 35KHz, and ultrasonic power is 200W, makes its natural air drying, obtain pretreated pine nut shell after cleaning terminates; Then pretreated pine nut shell is put into distillation still and connected condenser pipe, carbonize in advance with the power continuous heating to 275 DEG C of 1200W, insulation 20min, liquid is obtained after collecting condensation, then be warming up to 450 DEG C of charing process with the power of 5 DEG C/min, collect condensate liquid, finally with the ramp to 500 DEG C of 8 DEG C/min, continue collect and merge three condensate liquids, obtain crude pyroligneous acid; Get 300mL crude pyroligneous acid obtained above afterwards and put into 500mL beaker, rim of a cup is sealed with preservative film, leave standstill 2 months, after pyrolkigneous liquid layering, draw middle level clarified solution with syringe, in clarified solution, add the charcoal powder of its volume 6%, after shaking table vibration absorption 3h, filter and remove charcoal powder, obtain pure pyrolkigneous liquid; Afterwards pure pyrolkigneous liquid is put into rotating thin film evaporimeter, set temperature is 55 DEG C, steams to nothing steams thing, obtains distilled pyroligneous acid; Measure 150g distilled pyroligneous acid again, add 40mL ether, extract 6 times, combining extraction liquid, removes moisture, and extract is moved into distillation equipment, is warming up to 50 DEG C, and ether is removed in distillation, obtains acetum pyrolignosum rectificatum liquid; Finally measuring the above-mentioned obtained acetum pyrolignosum rectificatum liquid of 200mL pours in 500mL beaker, add 50mL honey, be placed on magnetic stirrer, after stirring 20min with the rotating speed of 300r/min, continue to add 2g sodium alginate, 3g sodium hydrogen phosphate, 0.4g potassium sorbate and 0.8g curcumin, shaking table vibration mixing 30min, packs and obtains the agent of a kind of antibacterial insect protected liquid meat smoking.
This example operation is simple, during use, by clean after 3 ~ 5kg fresh pork placing container in, add the antibacterial insect protected liquid meat smoking agent that the present invention obtains afterwards, till submergence pork, after pickling 45min, the pork taken out after pickling is put into censer and is fire-cureed, after 55min, the pork after fire-cureing can be obtained.Not only look good, smell good and taste good, smoke in process and do not have carcinogen to produce, and by the agent of dipping antibacterial insect protected liquid meat smoking, make meat extended shelf-life 8 months, effectively inhibit the breeding of insects, mould, bacteriostasis rate reaches 87%.
Claims (1)
1. a preparation method for antibacterial insect protected liquid meat smoking agent, is characterized in that concrete preparation process is:
(1) take 2 ~ 3kg pine nut shell, put into ultrasonic cleaning instrument, add distilled water submergence pine nut shell and carry out ultrasonic cleaning, supersonic frequency is 25 ~ 35KHz, and ultrasonic power is 100 ~ 200W, makes its natural air drying, obtain pretreated pine nut shell after cleaning terminates;
(2) pretreated pine nut shell is put into distillation still and connected condenser pipe, carbonize in advance with power continuous heating to 150 ~ 275 DEG C of 1000 ~ 1200W, insulation 10 ~ 20min, liquid is obtained after collecting condensation, then be warming up to 275 ~ 450 DEG C of charing process with the power of 5 DEG C/min, collect condensate liquid, finally with ramp to 450 ~ 500 DEG C of 8 DEG C/min, continue collect and merge three condensate liquids, obtain crude pyroligneous acid;
(3) get 200 ~ 300mL crude pyroligneous acid obtained above and put into 500mL beaker, rim of a cup is sealed with preservative film, leave standstill 1 ~ 2 month, after pyrolkigneous liquid layering, draw middle level clarified solution with syringe, in clarified solution, add the charcoal powder of its volume 5 ~ 6%, after shaking table vibration absorption 2 ~ 3h, filter and remove charcoal powder, obtain pure pyrolkigneous liquid;
(4) pure pyrolkigneous liquid is put into rotating thin film evaporimeter, set temperature is 50 ~ 55 DEG C, steams to nothing steams thing, obtains distilled pyroligneous acid;
(5) measure 100 ~ 150g distilled pyroligneous acid, add 30 ~ 40mL ether, extract 5 ~ 6 times, combining extraction liquid, removes moisture, and extract is moved into distillation equipment, is warming up to 40 ~ 50 DEG C, and ether is removed in distillation, obtains acetum pyrolignosum rectificatum liquid;
(6) measuring the above-mentioned obtained acetum pyrolignosum rectificatum liquid of 100 ~ 200mL pours in 500mL beaker, add 20 ~ 50mL honey, be placed on magnetic stirrer, after stirring 10 ~ 20min with the rotating speed of 200 ~ 300r/min, continue to add 1 ~ 2g sodium alginate, 2 ~ 3g sodium hydrogen phosphate, 0.2 ~ 0.4g potassium sorbate and 0.5 ~ 0.8g curcumin, shaking table vibration mixing 20 ~ 30min, packs and obtains the agent of a kind of antibacterial insect protected liquid meat smoking.
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| CN106854113A (en) * | 2017-01-19 | 2017-06-16 | 重庆市中绿农业开发有限责任公司 | A kind of walnut organic-inorganic compound fertilizer special |
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Application publication date: 20160316 |