GB359007A - Improvements in or relating to the curing or smoking of animal or vegetable materials - Google Patents

Abstract

Caoutchouc is preserved and cured by treatment with a liquid condensation product obtained by dry distillation of wood at about 400 DEG C., the product being freed, before use, from tar oils by fractional condensation, from methyl alcohol by fractionally distilling, and from acids by neutralization. The liquid has the smell, taste and curing properties of wood smoke. The treatment may be effected by dipping the substance into the liquid product which may be concentrated or diluted. The liquid product may be obtained by distilling the wood in a retort having three or four receivers connected in series and cooled separately. The liquid distillate, to which may be added a small amount of the insoluble bodies from the first two receivers which are separated mechanically from the distillate, is next gently boiled for at least 45-50 minutes, after addition of sodium carbonate or bicarbonate. The methyl alcohol is thus boiled off, the aromatic substances present being retained, and the acetic acid and pyromucic acid are neutralized and eliminated. Finally further sodium bicarbonate may be added to the boiling liquid which is then held under pressure for several minutes, after which the liquid is filtered free from phenols and is ready for use.ALSO:Meat, fish, poultry, sausages, caviare, caoutchouc, or other animal or vegetable substances are preserved and cured by treatment with a liquid condensation product obtained by dry distillation of wood at about 400 DEG C., the product being freed, before use, from tar oils by fractional condensation, from methyl alcohol by fractionally distilling, and from acids by neutralization. The liquid has the smell, taste, and curing properties of wood smoke. The treatment may be effected by dipping the substance into the liquid product which may be diluted with brine or water. Meat &c. is pickled by first immersing for a few days in a mixture of the liquid product and brine, the red colour appearing in meat after 2-3 days, and in bacon after 5-8 days, and then dipping into the concentrated or diluted liquid product and subjecting to the action of warm or hot air in an oven. Sausages may be preserved by adding the product to the sausage meat. The liquid product may be obtained by distilling the wood in a retort having three or four receivers connected in series and cooled separately. The liquid distillate, to which may be added a small amount of the insoluble bodies from the first two receivers which are separated mechanically from the distillate, is next gently boiled for at least 45-50 minutes, after addition of sodium carbonate or bicarbonate. The methyl alcohol is thus boiled off, the aromatic substances present being retained, and the acetic acid and pyromucic acid are neutralized and eliminated. Finally further sodium bicarbonate may be added to the boiling liquid which is then held under pressure for several minutes, after which the liquid is filtered free from phenols and is ready for use.