CN107245376B - Litchi wood smoking spice and preparation method thereof - Google Patents
Litchi wood smoking spice and preparation method thereof Download PDFInfo
- Publication number
- CN107245376B CN107245376B CN201710568058.XA CN201710568058A CN107245376B CN 107245376 B CN107245376 B CN 107245376B CN 201710568058 A CN201710568058 A CN 201710568058A CN 107245376 B CN107245376 B CN 107245376B
- Authority
- CN
- China
- Prior art keywords
- litchi
- condensate
- wood
- litchi wood
- standing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0069—Heterocyclic compounds
- C11B9/0073—Heterocyclic compounds containing only O or S as heteroatoms
- C11B9/0076—Heterocyclic compounds containing only O or S as heteroatoms the hetero rings containing less than six atoms
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0026—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring
- C11B9/003—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring the ring containing less than six carbon atoms
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0061—Essential oils; Perfumes compounds containing a six-membered aromatic ring not condensed with another ring
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
The invention discloses a preparation method of litchi wood smoked flavor, which comprises the following steps: (1) performing dry distillation treatment on the peeled, dried and crushed lychee wood, and collecting condensate; (2) and (2) placing the condensate collected in the step (1) in a refrigerator for standing, taking out the condensate from the refrigerator after standing, and filtering until the liquid is clear, wherein the obtained clear liquid is the litchi wood smoked spice. The litchi fruit tree liquid smoking spice is prepared by taking the litchi fruit tree with characteristics in Lingnan of China as a raw material through dry distillation and separation technologies, so that the types of the smoking spice are enriched, the comprehensive utilization rate of the litchi tree is improved, and the resource waste is reduced. Meanwhile, the preparation method disclosed by the invention is simple in process, easy to operate, free of secondary distillation treatment and high in product yield, and the prepared litchi wood smoked spice does not contain carcinogens such as 3, 4-benzopyrene and the like, and meets the regulations of the practice regulation of the international flavor and fragrance industry organization.
Description
Technical Field
The invention relates to the technical field of edible essence spices, in particular to a litchi wood smoked spice for smoked foods and a preparation method thereof.
Background
In the past, the original purpose of smoking food is to improve the storage period, but with the development of modern cryopreservation technology, the smoked food becomes a good gift-giving product, a tourist note, a leisure food object and the like of people due to the unique smoking flavor, and is deeply popular with the public.
The smoking of the traditional smoking method of the smoked food is a mixture of gas, liquid (resin) and particulate solid generated by oxidation when plant materials are slowly combusted or incompletely combusted, and the smoked food has special smoking color, aroma and taste and is long in storage. However, with the increase of the living standard and the awareness of food safety, the attention on the polycyclic aromatic hydrocarbon compounds generated in the traditional smoking process is also increasing. At present, researches on the substances find that more than 200 polycyclic aromatic hydrocarbons and derivatives thereof with carcinogenic effect exist, wherein 3, 4-benzopyrene (BaP) has stronger carcinogenicity and most extensive pollution and is generally taken as a representative of the substances. Ash and tar in the smoke can also contaminate the food, environment, equipment and pipes. Therefore, the traditional smoking method does not meet the requirements of clean and safe production of food. In addition, the smoke is inconvenient to generate and use, the smoking is not uniform, the smoking time is long, and the mechanized continuous production is difficult to realize.
In order to solve the problems, the characteristics of the traditional smoking products are kept, the requirements of consumers are met, and the liquid smoking method which is the harm of BaP can be avoided. The liquid smoking method is a method for preparing food by using smoking spices to replace gas smoking, and the smoking liquid is used for endowing the food with unique smoking taste and color by processing methods such as dipping, spraying, smearing, injecting and the like. The smoking liquid contains flavor components basically similar to those in gas smoking, the liquid smoking method can also keep the flavor and color of the traditional smoked food, and some harmful substances in the smoking liquid are removed, so that the pollution of the harmful substances to the smoked product is reduced.
Smoked foods of smoked litchi chicken and the like smoked by litchi trees are popular characteristic traditional famous foods in Lingnan, but at present, the products are all prepared by adopting a traditional smoking method, and the development and popularization of traditional cultural foods in Lingnan in China are seriously delayed due to the food safety problem brought by the preparation method. At present, the research field of preparing food-grade smoking liquid by utilizing litchi trees is blank, meanwhile, litchi is a special fruit tree in south-ridge areas of China, a large number of litchi trees are discarded or burned every year, and the litchi trees cannot be used fully, so that the serious environmental pollution problem and the resource waste are caused.
Therefore, it is needed to develop a litchi wood smoking flavor that can be used in liquid smoking to replace the traditional litchi wood smoking method, so as to solve the food safety problem.
Disclosure of Invention
The invention aims to solve the defects and shortcomings in the prior art, and provides a litchi wood smoking spice and a preparation method thereof, so as to solve the problems of smoking foods with litchi wood with Lingnan characteristics, improve the comprehensive utilization rate of litchi wood and reduce resource waste.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of a litchi wood smoked flavor comprises the following steps:
(1) performing dry distillation treatment on the peeled, dried and crushed lychee wood, and collecting condensate;
(2) and (2) placing the condensate collected in the step (1) in a refrigerator for standing to enable tar to be fully precipitated, taking out the condensate from the refrigerator after standing, and filtering until the liquid is clear, wherein the obtained clear liquid is the litchi wood smoking spice.
In the preparation method, the condensate is refrigerated and kept stand for the purpose of fully precipitating tar and conveniently removing tar substances. The preparation method can prepare the litchi wood smoked spice without carcinogens such as 3, 4-benzopyrene and the like without secondary distillation treatment, reduces the product loss rate caused by secondary distillation, and improves the product yield.
Preferably, in the step (2), the temperature of the refrigerator is 0 to-10 ℃, and the standing time is 10 to 24 hours.
Preferably, the condensed liquid after standing is filtered by using a double-layer neutral filter paper in the step (2).
Further, in the step (2), if the condensate after standing in the refrigerator freezes, the condensate is taken out of the refrigerator after standing and is placed at room temperature, and then the condensate is filtered after ice blocks are melted.
Further, in the step (1), firstly, the litchi wood is peeled, sliced, dried, crushed and then screened by a 10-mesh sieve, and then dry distillation treatment is carried out; the water content in the dried litchi wood is 5-20%. The moisture content of the peeled and dried litchi wood can be controlled to effectively reduce the generation of tar and impurities in the dry distillation process.
Preferably, the litchi wood is subjected to dry distillation treatment in a dry distillation kettle, the pressure is 0.05MPa, condensed running water is started, and the temperature is controlled to be 300-400 ℃.
The litchi wood smoked flavor prepared by the preparation method of the technical scheme has the following relative density: 0.9878-0.9950, the PH value is: 2.20 to 2.50; in the litchi wood smoked flavor, the content of phenol expressed by 2, 6-dimethoxyphenol is 6.0-14.0 mg/ml, the content of acid expressed by acetic acid is 7.8-11.5%, and the content of carbonyl compound expressed by n-heptanal is 5.0-12.0%.
Further, the litchi wood smoked flavor mainly comprises the following components: furfural, guaiacol, 4-ethyl-2-methoxyphenol. The litchi wood smoked flavor also comprises the following components: cyclopentanone, DL-3-methylcyclopentanone, 3, 4-dimethyl-2-cyclopentenone, (Z) -1, 4-hexadiene, 2-cyclopentenone, methylcyclopentenolone, methylglyoxal, 1-acetoxy-2-butanone, 2, 3-dimethyl-2-cyclopenten-1-one, 5-methylfuran aldehyde, furfuryl alcohol, 3, 4-dimethoxytoluene, 2-methoxy-6-methylphenol, 2, 3-dimethylphenol, m-cresol, 2-methoxy-4-propyl-phenol, 4-vinyl-2-methoxyphenol, 2, 6-dimethoxyphenol, 1,2, 4-trimethoxybenzene, 5-tert-butylpyrogallol, heptapolyethylene glycol.
Compared with the prior art, the invention has the beneficial effects that:
the litchi wood liquid smoking spice is prepared by using the litchi fruits wood with characteristics of Lingnan in China as a raw material through peeling, dry distillation and separation technologies, so that the types of the smoking spices are enriched, the comprehensive utilization rate of the litchi trees is improved, and the resource waste is reduced. Meanwhile, the preparation method disclosed by the invention is simple in process, easy to operate, free of secondary distillation treatment and high in product yield, and the prepared litchi wood smoked spice does not contain carcinogens such as 3, 4-benzopyrene and the like, and meets the regulations of the practice regulation of the international flavor and fragrance industry organization.
In addition, the litchi wood smoked flavor disclosed by the invention has strong natural smoked aroma and no peculiar smell, is suitable for a liquid smoking method, solves the problem of food safety of the existing litchi smoked food, and is beneficial to the development of Lingnan characteristic litchi wood smoked food. The litchi wood smoked flavor has various functions, can add a special smoked flavor to food, can also increase the color of the food, has antibacterial property, and can prolong the shelf life of the food.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.
Drawings
FIG. 1 is a chromatogram of total ion current in gas analysis of the smoked litchi wood spice of the invention.
Example 1
The preparation method of the litchi wood smoked flavor described in this embodiment 1 includes the following steps:
(1) peeling, slicing, drying and crushing litchi wood, sieving the litchi wood with a 10-mesh sieve, then placing the litchi wood in a dry distillation kettle for dry distillation treatment under the pressure of 0.05MPa, starting condensed flowing water, controlling the temperature to be 300-400 ℃, and collecting condensate;
(2) placing the condensate collected in the step (1) in a refrigerator at 0 ℃ for standing for 24 hours to ensure that tar is fully precipitated, and conveniently removing tar substances; standing, taking the condensate out of the refrigerator, and filtering the condensate by using double-layer neutral filter paper until the liquid is clear, wherein the obtained clear liquid is the litchi wood smoked spice;
in the step (2), if the condensate after standing in the refrigerator is frozen, the condensate is taken out of the refrigerator after standing and is placed at room temperature, and then the condensate is filtered after ice blocks are melted.
Example 2
The preparation method of the litchi wood smoked flavor described in this embodiment 2 includes the following steps:
(1) peeling, slicing, drying and crushing litchi wood, sieving the litchi wood with a 10-mesh sieve, then placing the litchi wood in a dry distillation kettle for dry distillation treatment under the pressure of 0.05MPa, starting condensed flowing water, controlling the temperature to be 300-400 ℃, and collecting condensate;
(2) placing the condensate collected in the step (1) in a refrigerator at the temperature of-5 ℃ for standing for 17 hours to ensure that tar is fully precipitated, and conveniently removing tar substances; standing, taking the condensate out of the refrigerator, and filtering the condensate by using double-layer neutral filter paper until the liquid is clear, wherein the obtained clear liquid is the litchi wood smoked spice;
in the step (2), if the condensate after standing in the refrigerator is frozen, the condensate is taken out of the refrigerator after standing and is placed at room temperature, and then the condensate is filtered after ice blocks are melted.
Example 3
The preparation method of the litchi wood smoked flavor described in this embodiment 3 includes the following steps:
(1) peeling, slicing, drying and crushing litchi wood, sieving the litchi wood with a 10-mesh sieve, then placing the litchi wood in a dry distillation kettle for dry distillation treatment under the pressure of 0.05MPa, starting condensed flowing water, controlling the temperature to be 300-400 ℃, and collecting condensate;
(2) placing the condensate collected in the step (1) in a refrigerator at the temperature of-10 ℃ for standing for 10 hours to ensure that tar is fully precipitated, and conveniently removing tar substances; standing, taking the condensate out of the refrigerator, and filtering the condensate by using double-layer neutral filter paper until the liquid is clear, wherein the obtained clear liquid is the litchi wood smoked spice;
in the step (2), if the condensate after standing in the refrigerator is frozen, the condensate is taken out of the refrigerator after standing and is placed at room temperature, and then the condensate is filtered after ice blocks are melted.
Example 4
Example 4 the following results were obtained from the measurements of the litchi wood smoke flavor prepared in examples 1 to 3:
the litchi wood smoking spice is light yellow to orange liquid, is transparent in color, has strong natural smoking fragrance, and has no peculiar smell.
In the litchi wood smoked flavor, the content of phenol expressed by 2, 6-dimethoxyphenol is 6.0-14.0 mg/ml, the content of acid expressed by acetic acid is 7.8-11.5%, the content of carbonyl compound expressed by n-heptanal is 5.0-12.0%, and 3, 4-benzopyrene is not detected.
The relative density of the litchi wood smoked flavor is as follows: 0.9878-0.9950, the PH value is: 2.20 to 2.50.
The detection by gas chromatography-mass spectrometer (detection instrument: gas chromatography-mass spectrometer, model: Voyager GC/MS (USA), column type: TG WAXMS 30m × 0.25mm × 0.25um) shows that, as shown in figure 1, the main components of the litchi wood smoking spice are as follows: furfural, guaiacol, 4-ethyl-2-methoxyphenol; the other components are as follows: cyclopentanone, DL-3-methylcyclopentanone, 3, 4-dimethyl-2-cyclopentenone, (Z) -1, 4-hexadiene, 2-cyclopentenone, methylcyclopentenolone, methylglyoxal, 1-acetoxy-2-butanone, 2, 3-dimethyl-2-cyclopenten-1-one, 5-methylfuran aldehyde, furfuryl alcohol, 3, 4-dimethoxytoluene, 2-methoxy-6-methylphenol, 2, 3-dimethylphenol, m-cresol, 2-methoxy-4-propyl-phenol, 4-vinyl-2-methoxyphenol, 2, 6-dimethoxyphenol, 1,2, 4-trimethoxybenzene, 5-tert-butylpyrogallol, heptapolyethylene glycol. Table one is the corresponding retention time of the above components in the chromatogram.
Watch 1
| Serial number | Retention time | Compound Name | Name of Compound |
| 1 | 8.80 | Cyclopentanone | Cyclopentanone |
| 2 | 9.31 | Cyclopentanone,3-methyl- | DL-3-methylcyclopentanone |
| 3 | 11.33 | 2-Cyclopenten-1-one,3,4-dimethyl- | 3, 4-dimethyl-2-cyclopentenone |
| 4 | 11.62 | 1,4-Hexadiene,(Z)- | (Z) -1, 4-hexadiene |
| 5 | 11.70 | 2-Cyclopenten-1-one | 2-cyclopentenones |
| 6 | 11.85 | 2-Cyclopenten-1-one,2-methyl- | Methyl cyclopentenolone |
| 7 | 13.04 | Methylglyoxal | Methylglyoxal |
| 8 | 13.15 | Furfural | Furfural |
| 9 | 13.97 | 2-Butanone,1-(acetyloxy)- | 1-acetoxy-2-butanone |
| 10 | 14.34 | 2-Cyclopenten-1-one,2,3-dimethyl- | 2, 3-dimethyl-2-cyclopenten-1-one |
| 11 | 14.69 | 2-Furancarboxaldehyde,5-methyl- | 5-methylfuran aldehyde |
| 12 | 15.56 | 2-Furanmethanol | Furfuryl alcohol |
| 13 | 17.39 | 3,4-Dimethoxytoluene | 3, 4-Dimethoxytoluene |
| 14 | 18.06 | Phenol,2-methoxy- | Guaiacol |
| 15 | 18.20 | 2-Methoxy-6-methylphenol | 2-methoxy-6-methylphenol |
| 16 | 18.55 | Phenol,2,3-dimethyl- | 2, 3-dimethyl phenol |
| 17 | 19.51 | Phenol,3-methyl- | M-cresol |
| 18 | 19.89 | Phenol,4-ethyl-2-methoxy- | 4-Ethyl-2-methoxyphenol |
| 19 | 20.30 | Phenol,3,4-dimethyl- | 2, 3-dimethylphenol |
| 20 | 20.43 | Phenol,3-methyl- | M-cresol |
| 21 | 20.70 | Phenol,2-methoxy-4-propyl- | 2-methoxy-4-propyl-phenol |
| 22 | 21.64 | 2-Methoxy-4-vinylphenol | 4-vinyl-2-methoxyphenol |
| 23 | 22.29 | Phenol,2,6-dimethoxy- | 2, 6-dimethoxyphenol |
| 24 | 23.05 | 1,2,4-Trimethoxybenzene | 1,2, 4-trimethoxybenzene |
| 25 | 23.55 | 5-tert-Butylpyrogallol | 5-tert-butyl pyrogallol |
| 26 | 24.27 | Heptaethylene glycol | Heptapolyethylene glycol |
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (2)
1. The preparation method of the litchi wood smoked flavor without 3, 4-benzopyrene is characterized in that the litchi wood smoked flavor has the relative density: 0.9878-0.9950, the PH value is: 2.20 to 2.50; in the litchi wood smoked flavor, the content of phenol expressed by 2, 6-dimethoxyphenol is 6.0-14.0 mg/ml, the content of acid expressed by acetic acid is 7.8-11.5%, and the content of carbonyl compound expressed by n-heptanal is 5.0% -12.0%; the litchi wood smoked flavor contains the following components: furfural, guaiacol, 4-ethyl-2-methoxyphenol, cyclopentanone, DL-3-methylcyclopentanone, 3, 4-dimethyl-2-cyclopentenone, (Z) -1, 4-hexadiene, 2-cyclopentenone, methylcyclopentenone, methylglycolal, 1-acetoxy-2-butanone, 2, 3-dimethyl-2-cyclopenten-1-one, 5-methylfuran aldehyde, furfuryl alcohol, 3, 4-dimethoxytoluene, 2-methoxy-6-methylphenol, 2, 3-dimethylphenol, m-cresol, 2, 3-dimethylphenol, 2-methoxy-4-propyl-phenol, 4-vinyl-2-methoxyphenol, methyl ethyl ketone, methyl ketone, 2, 6-dimethoxyphenol, 1,2, 4-trimethoxybenzene, 5-tert-butylpyrogallol, and heptapolyethylene glycol;
the preparation method of the litchi wood smoked flavor comprises the following steps:
(1) peeling, slicing, drying and crushing litchi wood, sieving the litchi wood with a 10-mesh sieve, performing dry distillation treatment in a dry distillation kettle under the pressure of 0.05MPa, starting condensed flowing water, controlling the temperature to be 300-400 ℃, and collecting condensate; the water content in the dried litchi wood is 5-20%;
(2) and (2) placing the condensate collected in the step (1) in a refrigerator for standing for 10-24 hours at the temperature of 0-minus 10 ℃ to fully precipitate tar, taking out the condensate from the refrigerator after standing, and filtering by adopting double-layer neutral filter paper until the liquid is clear, wherein the obtained clear liquid is the litchi wood smoking spice.
2. The method for preparing the smoked litchi chinensis flavor as claimed in claim 1, wherein in the step (2), if the condensate after standing in the refrigerator is frozen, the condensate is taken out of the refrigerator after standing and is placed at room temperature, and the filtering is carried out after ice blocks are melted.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710568058.XA CN107245376B (en) | 2017-07-12 | 2017-07-12 | Litchi wood smoking spice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710568058.XA CN107245376B (en) | 2017-07-12 | 2017-07-12 | Litchi wood smoking spice and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107245376A CN107245376A (en) | 2017-10-13 |
| CN107245376B true CN107245376B (en) | 2021-02-05 |
Family
ID=60015069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710568058.XA Expired - Fee Related CN107245376B (en) | 2017-07-12 | 2017-07-12 | Litchi wood smoking spice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107245376B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112557528A (en) * | 2020-11-18 | 2021-03-26 | 南京农业大学 | Identification method of smoking liquid |
| CN113841868A (en) * | 2021-08-19 | 2021-12-28 | 醴陵市岩泉生态农业开发有限公司 | Preservation, processing and storage method of chilli powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222980A (en) * | 2014-07-28 | 2014-12-24 | 中国肉类食品综合研究中心 | Preparation method and application of fruit tree fumigating liquid |
| CN104789356A (en) * | 2015-04-20 | 2015-07-22 | 江南大学 | Method for preparing yellow wine smoke gas fragrance reference sample |
-
2017
- 2017-07-12 CN CN201710568058.XA patent/CN107245376B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222980A (en) * | 2014-07-28 | 2014-12-24 | 中国肉类食品综合研究中心 | Preparation method and application of fruit tree fumigating liquid |
| CN104789356A (en) * | 2015-04-20 | 2015-07-22 | 江南大学 | Method for preparing yellow wine smoke gas fragrance reference sample |
Non-Patent Citations (2)
| Title |
|---|
| 木醋液精制方法的探讨;吴哲洙，等;《延边大学学报(自然科学版)》;20030930;第29卷(第03期);第203-207页 * |
| 食品烟熏液的制备和精制工艺研究及香气成分的分析;王路;《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》;20130315;第B024-105页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107245376A (en) | 2017-10-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Varlet et al. | Comparison of odor-active volatile compounds of fresh and smoked salmon | |
| Guillén et al. | Smoke and liquid smoke. Study of an aqueous smoke flavouring from the aromatic plant Thymus vulgaris L | |
| CN104140889B (en) | A kind of preparation method of rose absolute | |
| CN110089662B (en) | Method for preparing smoking solution from tea branches and application of smoking solution | |
| Faisal et al. | The effectiveness of liquid smoke produced from palm kernel shells pyrolysis as a natural preservative in fish balls | |
| Hartatie et al. | Bioactive Compounds of Lemongrass (Cymbopogon citratus) essential oil from different parts of the plant and distillation methods as natural antioxidant in broiler meat | |
| CN107245376B (en) | Litchi wood smoking spice and preparation method thereof | |
| Sung | Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour | |
| Câmara et al. | Exploring the potential of wine industry by-products as source of additives to improve the quality of aquafeed | |
| Sánchez‐García et al. | Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties | |
| CN107624860A (en) | It is a kind of to prepare the application of the method and smoke solution of smoke solution in bacon is prepared using walnut shell | |
| Varlet et al. | Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques | |
| CN103783571A (en) | Liquid-smoking tilapia fillet processing method | |
| CN105104505A (en) | Fresh-cut Chinese yam fresh keeping agent | |
| KR101868945B1 (en) | manufacturing method of salted mackerel having Allium hookeri | |
| CN104479715B (en) | A kind of preparation method of peanut shell pyrolkigneous liquid | |
| CN101773256B (en) | Flavor-enriched dried fish | |
| CN109549110B (en) | Smoking liquid and preparation method and application thereof | |
| US7431958B2 (en) | Use of fraction from Cinnamomum zeylanicum for preserving food | |
| CN113796565A (en) | Preparation method of novel vine tea flavor type cigarette essence | |
| Herring et al. | Meat-smoking technology | |
| Yang et al. | Research on of the Sausage Flavour by GC-MS and Electronic Nose | |
| CN110973448A (en) | Flavored preserved meat and preparation method thereof | |
| CN109700068A (en) | A kind of floating oil method prepares the method and its application of sun-cured tobacco absolute oil | |
| KR101526722B1 (en) | method of smoking food material using Korean pine cone |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20210205 Termination date: 20210712 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |