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Preparation method of carcinogen-free food smoking solution

A technology of smoked liquid and carcinogens, which is applied in the field of meat, poultry and aquatic product processing, can solve the problems of not being effectively used, polluting the environment, wasting resources, etc., and achieve the goal of improving economic and social benefits, good product quality, and high production efficiency Effect

Inactive Publication Date: 2012-02-08
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of processing, a large number of leftovers such as branches and sawdust are produced, and these leftovers are basically burned as waste, which not only pollutes the environment, but also causes serious waste of resources, and basically has not been effectively utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029]Select eucalyptus trees that are pollution-free, pest-free, and non-rotten as raw materials, wash them with water to remove dust and microorganisms on the surface of the wood, drain the remaining water, dry them in the air for later use, and crush the eucalyptus trees with a particle size of 1-2 cm. Wood particles account for 80% of the smoked raw materials; sucrose accounts for 20% of the smoked raw materials. Put the mixed smoked raw materials into a dry distillation device for dry distillation. The dry distillation temperature is 300 °C, the dry distillation device voltage is 180 V, and the dry distillation time is 40 minutes. The macroporous adsorption resin polymerized by aromatic hydrocarbon compounds is used, and 95% (weight percentage, Soak in ethanol for 24 hours to fully swell the resin, then wash the resin with 95% ethanol until the effluent is mixed with water without producing white precipitate, and wash the resin with distilled water until the resin has no a...

Embodiment 2

[0031] Select eucalyptus trees that are pollution-free, pest-free, and non-rotten as raw materials, wash them with water to remove dust and microorganisms on the surface of the wood, drain the remaining water, dry them in the air for later use, and crush the eucalyptus trees with a particle size of 1-2 cm. Wood particles account for 80% of the smoked raw materials; sucrose accounts for 10% of the smoked raw materials. Put the mixed smoked raw materials into a dry distillation device for dry distillation. The dry distillation temperature is 350 °C, the dry distillation device voltage is 200 V, and the dry distillation time is 45 minutes. The macroporous adsorption resin polymerized by aromatic hydrocarbon compounds is used, and 95% (weight percentage, Soak in ethanol for 24 hours to fully swell the resin, then wash the resin with 95% ethanol until the effluent is mixed with water without producing white precipitate, and wash the resin with distilled water until the resin has...

Embodiment 3

[0033] Select eucalyptus trees that are pollution-free, pest-free, and non-rotten as raw materials, wash them with water to remove dust and microorganisms on the surface of the wood, drain the remaining water, dry them in the air for later use, and crush the eucalyptus trees with a particle size of 1-2 cm. Wood particles account for 85% of the smoked raw materials; sucrose accounts for 15% of the smoked raw materials. Put the mixed smoked raw materials into a dry distillation device for dry distillation. The dry distillation temperature is 380 °C, the dry distillation device voltage is 220 V, and the dry distillation time is 50 minutes. The macroporous adsorption resin polymerized by aromatic hydrocarbon compounds is used, and 95% (weight percentage, Soak in ethanol for 24 hours to fully swell the resin, then wash the resin with 95% ethanol until the effluent is mixed with water without producing white precipitate, and wash the resin with distilled water until the resin has...

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PUM

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Abstract

The invention discloses a preparation method of carcinogen-free food smoking solution, and belongs to the technical field of meat and aquatic product processing. A eucalyptus smoking agent dry distillation device is adopted in the method; eucalyptus granules and sucrose are added into the dry distillation device in a ratio and subjected to dry distillation to form the smoking solution, the smoking solution is taken out and stood for over 12 hours at the room temperature of between 22 and 32 DEG C, and the supernate formed after the smoking solution is demixed is adsorbed twice by using macroporous absorption resin polymerized by aromatic hydrocarbon compounds to remove carcinogens in the smoking solution; the eucalyptus smoking solution obtained by the method contains 7 to 9 mg / mL of phenolic substances and 8 to 10 g / 100mL of carbonyl compounds, does not contain the carcinogens such as 3,4-benzopyrene and the like, and has good food smoking solution flavor; and the long-time confused problem that the product contains the carcinogens in the field of smoked meat and aquatic products can be solved, the method plays a positive role in improving food quality and food safety in the field of smoked meat and aquatic products, high-quality smoked meat and aquatic products are provided for the market, and economic benefit and social benefit of a processing enterprise are improved.

Description

technical field [0001] The present invention relates to a preparation method of a carcinogen-free food smoke liquid, relates to a preparation method of a food smoke liquid mainly using eucalyptus wood grains as raw materials, in particular to a dry distillation process using eucalyptus wood grains and polymerization of aromatic hydrocarbon compounds The invention discloses a method for preparing carcinogen-free food smoked liquid by adsorption of macroporous adsorption resin, belonging to the technical field of meat, poultry and aquatic products processing. Background technique [0002] Smoked meat, poultry and aquatic meat products are favored by consumers at home and abroad because of their unique smoked flavor. Smoked meat products have a long history. People used smoking methods to smoke meat, poultry and aquatic meat products long ago. The main purpose is to prolong the shelf life of meat, poultry and aquatic meat products. The pursuit of attractive flavor of meat, pou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L29/00
Inventor 王维民谌素华蒲晓华杨志娟伍彬刘辉王路方杰陈亚静
Owner GUANGDONG OCEAN UNIVERSITY
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