NO135693B - - Google Patents
Download PDFInfo
- Publication number
- NO135693B NO135693B NO455/70A NO45570A NO135693B NO 135693 B NO135693 B NO 135693B NO 455/70 A NO455/70 A NO 455/70A NO 45570 A NO45570 A NO 45570A NO 135693 B NO135693 B NO 135693B
- Authority
- NO
- Norway
- Prior art keywords
- smoked
- extraction
- organic solvent
- product
- meat
- Prior art date
Links
- 239000000047 product Substances 0.000 claims description 58
- 239000012141 concentrate Substances 0.000 claims description 39
- 230000000391 smoking effect Effects 0.000 claims description 28
- 238000000605 extraction Methods 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 25
- 239000000284 extract Substances 0.000 claims description 22
- 239000003960 organic solvent Substances 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 18
- 241000251468 Actinopterygii Species 0.000 claims description 13
- 235000019688 fish Nutrition 0.000 claims description 13
- 238000001256 steam distillation Methods 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000002699 waste material Substances 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 239000006227 byproduct Substances 0.000 claims description 3
- 125000004432 carbon atom Chemical group C* 0.000 claims description 3
- 150000001298 alcohols Chemical class 0.000 claims description 2
- 150000008282 halocarbons Chemical class 0.000 claims description 2
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 27
- 239000000779 smoke Substances 0.000 description 19
- 239000002904 solvent Substances 0.000 description 14
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 230000005070 ripening Effects 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 235000020994 smoked meat Nutrition 0.000 description 5
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 4
- 235000015241 bacon Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000010985 leather Substances 0.000 description 3
- 235000015250 liver sausages Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000004509 smoke generator Substances 0.000 description 3
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000011437 continuous method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000010198 maturation time Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000012074 organic phase Substances 0.000 description 2
- 239000003415 peat Substances 0.000 description 2
- 239000003208 petroleum Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- UKDOTCFNLHHKOF-FGRDZWBJSA-N (z)-1-chloroprop-1-ene;(z)-1,2-dichloroethene Chemical group C\C=C/Cl.Cl\C=C/Cl UKDOTCFNLHHKOF-FGRDZWBJSA-N 0.000 description 1
- 241000723418 Carya Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 240000000731 Fagus sylvatica Species 0.000 description 1
- 235000010099 Fagus sylvatica Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000219492 Quercus Species 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 244000171202 Solanum mammosum Species 0.000 description 1
- 235000013146 Solanum mammosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000012675 alcoholic extract Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001680 brushing effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000011121 hardwood Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/27—Smoke flavours
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fats And Perfumes (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19691908900 DE1908900C (de) | 1969-02-22 | Verfahren zur Herstellung von Konzentraten zur Aromatisierung von Lebensmitteln |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO135693B true NO135693B (ja) | 1977-02-07 |
| NO135693C NO135693C (ja) | 1977-05-16 |
Family
ID=5725995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO455/70A NO135693C (ja) | 1969-02-22 | 1970-02-10 |
Country Status (17)
| Country | Link |
|---|---|
| US (1) | US3663237A (ja) |
| JP (1) | JPS4920511B1 (ja) |
| BE (1) | BE746308A (ja) |
| CA (1) | CA919497A (ja) |
| CH (1) | CH562570A5 (ja) |
| DK (1) | DK141678B (ja) |
| ES (1) | ES376542A1 (ja) |
| FI (1) | FI53262C (ja) |
| FR (1) | FR2035504A5 (ja) |
| GB (1) | GB1230056A (ja) |
| HU (1) | HU168611B (ja) |
| IT (1) | IT1034013B (ja) |
| NL (1) | NL141768B (ja) |
| NO (1) | NO135693C (ja) |
| PL (1) | PL80609B1 (ja) |
| RO (1) | RO55090A (ja) |
| SE (1) | SE357877B (ja) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3806609A (en) * | 1970-05-11 | 1974-04-23 | V Goblik | Method of producing liquid smoke |
| US4154866A (en) * | 1976-08-24 | 1979-05-15 | Stange Co. | Method of producing from wood tar a liquid smoke product for use in food processing, and product of said method |
| US4431032A (en) * | 1981-10-16 | 1984-02-14 | Union Carbide Corporation | Tar-depleted liquid smoke treatment of food casings |
| US4431033A (en) * | 1981-10-16 | 1984-02-14 | Union Carbide Corporation | Tar-depleted liquid smoke treatment of food casings |
| US4505939A (en) * | 1982-09-14 | 1985-03-19 | Union Carbide Corporation | Tar-depleted liquid smoke treated food casing |
| US4504501A (en) * | 1982-09-14 | 1985-03-12 | Union Carbide Corporation | Method for producing smoke colored and smoke flavored encased foodstuff |
| US4592918A (en) * | 1982-09-14 | 1986-06-03 | Union Carbide Corporation | Tar-depleted aqueous liquid smoke composition |
| US4609559A (en) * | 1982-09-14 | 1986-09-02 | Viskase Corporation | Tar-depleted liquid smoke and method of preparation |
| US4532141A (en) * | 1982-09-14 | 1985-07-30 | Union Carbide Corporation | Method for preparing a smoke colored food product |
| US4496595A (en) * | 1982-09-14 | 1985-01-29 | Union Carbide Corporation | Method for producing smoke colored and smoke flavored encased foodstuff |
| US4504507A (en) * | 1982-09-14 | 1985-03-12 | Union Carbide Corporation | Method for preparing a tar-depleted liquid smoke composition |
| US20020012724A1 (en) * | 1996-10-18 | 2002-01-31 | William R. Kowalski | Process for the filleting, treating, packaging, freezing, and thawing of varying types of tuna and other pelagic species |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2722482A (en) * | 1952-09-08 | 1955-11-01 | Smoked Foods Res Inst Inc | Process for making condiment |
-
1970
- 1970-01-28 HU HUDA267A patent/HU168611B/hu unknown
- 1970-01-31 IT IT20082/70A patent/IT1034013B/it active
- 1970-02-05 RO RO62375A patent/RO55090A/ro unknown
- 1970-02-09 GB GB1230056D patent/GB1230056A/en not_active Expired
- 1970-02-10 NO NO455/70A patent/NO135693C/no unknown
- 1970-02-13 ES ES376542A patent/ES376542A1/es not_active Expired
- 1970-02-16 US US11881A patent/US3663237A/en not_active Expired - Lifetime
- 1970-02-17 FR FR7005536A patent/FR2035504A5/fr not_active Expired
- 1970-02-18 NL NL707002282A patent/NL141768B/xx not_active IP Right Cessation
- 1970-02-20 CH CH247970A patent/CH562570A5/xx not_active IP Right Cessation
- 1970-02-20 CA CA075389A patent/CA919497A/en not_active Expired
- 1970-02-20 SE SE02208/70A patent/SE357877B/xx unknown
- 1970-02-20 BE BE746308D patent/BE746308A/xx not_active IP Right Cessation
- 1970-02-20 PL PL1970138922A patent/PL80609B1/pl unknown
- 1970-02-20 JP JP45015163A patent/JPS4920511B1/ja active Pending
- 1970-02-20 DK DK85570AA patent/DK141678B/da unknown
- 1970-02-20 FI FI475/70A patent/FI53262C/fi active
Also Published As
| Publication number | Publication date |
|---|---|
| CH562570A5 (ja) | 1975-06-13 |
| FI53262C (fi) | 1978-04-10 |
| GB1230056A (ja) | 1971-04-28 |
| DK141678C (ja) | 1980-10-20 |
| ES376542A1 (es) | 1972-04-16 |
| PL80609B1 (ja) | 1975-08-30 |
| NO135693C (ja) | 1977-05-16 |
| DE1908900A1 (de) | 1970-10-01 |
| NL7002282A (ja) | 1970-08-25 |
| US3663237A (en) | 1972-05-16 |
| DK141678B (da) | 1980-05-27 |
| SE357877B (ja) | 1973-07-16 |
| HU168611B (en) | 1976-06-28 |
| FR2035504A5 (ja) | 1970-12-18 |
| FI53262B (ja) | 1977-12-30 |
| JPS4920511B1 (ja) | 1974-05-25 |
| BE746308A (fr) | 1970-07-31 |
| NL141768B (nl) | 1974-04-16 |
| RO55090A (ja) | 1973-03-15 |
| CA919497A (en) | 1973-01-23 |
| IT1034013B (it) | 1979-09-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4359481A (en) | Liquid smoke concentrate | |
| NO135693B (ja) | ||
| DK141643B (da) | Aromatiserende og/eller antiseptisk og/eller oksydationshæmmende middel samt fremgangsmåde til dets fremstilling. | |
| US3445248A (en) | Method of producing a smokepreparation | |
| US3796811A (en) | Method of producing a concentrated meat product and product produced thereby | |
| WO2011029893A1 (de) | Gepökelte stückige fleischware, insbesondere kochschinken | |
| CN107981253B (zh) | 一种腌鱼盐及其制备工艺 | |
| EP3247228B1 (de) | Cellobiose in fermentierten fleisch- und wurstwaren | |
| CN106722242B (zh) | 一种芳香肉的制作方法 | |
| DE2900098C2 (ja) | ||
| JP2002045155A (ja) | 新規な常温保存安定性のある還元性濃縮エキス及びその製法 | |
| US3615728A (en) | Method for imparting hickory smoke color and flavor to dried yeast and other food powders | |
| GB1279125A (en) | Smokable products and a process for their production | |
| AT299671B (de) | Verfahren zur Herstellung eines Konzentrates zur Aromatisierung von Nahrungsmitteln für Menschen und Tiere und von Schädlingsbekämpfungsmitteln | |
| DE1908900C (de) | Verfahren zur Herstellung von Konzentraten zur Aromatisierung von Lebensmitteln | |
| CN107373611A (zh) | 一种腌制后熏蒸入味的猪肉酱及其制备方法 | |
| KR102271850B1 (ko) | 습식쌀가루 고기튀김의 제조방법 | |
| CN110810791B (zh) | 一种酱卤老汤的快速制备方法 | |
| EP3308654A1 (de) | Zusammensetzung von bissfesten, knackigen, aromatischen würsten und verfahren zum herstellen derselben | |
| SU335800A1 (ru) | Способ получения ароматического препарата | |
| KR20240028028A (ko) | 황칠나무 및 다시마 추출액을 이용한 고기 숙성방법 | |
| DE513716C (de) | Verfahren zur Fleischkonservierung | |
| DE1908900B (de) | Verfahren zur Herstellung von Konzentraten zur Aromatisierung von Lebensmitteln | |
| US2554871A (en) | Concentrated olive extractives and method of producing same | |
| JP2001275619A (ja) | 新規な常温保存安定性のある還元性濃縮エキス及びその製法 |