Method for preparing antibacterial pest-proof liquid meat-smoking agent
A liquid and meat technology, applied in meat/fish preservation, chemical preservation of meat/fish, food preservation, etc., can solve the problems of meat rot, deterioration, strong carcinogenicity, etc., and extend the shelf life and shelf life , cheap effect
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example 1
[0020] First take 2kg of pine nut shells, put them into an ultrasonic cleaner, add distilled water to immerse the pine nut shells for ultrasonic cleaning, the ultrasonic frequency is 25KHz, and the ultrasonic power is 100W. After cleaning, let it dry naturally to obtain the pretreated pine nut shells; then Put the pretreated pine nut shells into the distillation kettle and connect the condenser, continue to heat up to 150°C with a power of 1000W for pre-carbonization, keep it warm for 10 minutes, collect and condense to obtain a liquid, and then raise the temperature to 275°C with a power of 5°C / min Carbonize, collect the condensate, and finally raise the temperature to 450°C at a rate of 8°C / min, continue to collect and combine the condensate for three times to obtain crude wood vinegar; then take 200mL of the crude wood vinegar obtained above and put it into a 500mL beaker, Seal the mouth of the cup with plastic wrap and let it stand for 1 month. After the wood vinegar liquid...
example 2
[0023]First weigh 2.5kg of pine nut shells, put them into an ultrasonic cleaner, add distilled water to immerse the pine nut shells for ultrasonic cleaning, the ultrasonic frequency is 30KHz, and the ultrasonic power is 150W. After cleaning, let it dry naturally to obtain the pretreated pine nut shells; then Put the pretreated pine nut shells into the distillation still and connect the condenser, continue to heat up to 250°C with 1100W power for pre-carbonization, keep it warm for 15 minutes, collect and condense to obtain liquid, and then raise the temperature to 375°C with 5°C / min power ℃ carbonization treatment, collect the condensate, and finally raise the temperature to 480°C at a rate of 8°C / min, continue to collect and combine the condensate for three times to obtain crude wood vinegar; then take 250mL of the crude wood vinegar obtained above and put it into a 500mL beaker , seal the mouth of the cup with plastic wrap, and let it stand for 1.5 months. After the wood vine...
example 3
[0026] First take by weighing 3kg pine nut shells, put them into an ultrasonic cleaner, add distilled water to immerse the pine nut shells for ultrasonic cleaning, the ultrasonic frequency is 35KHz, and the ultrasonic power is 200W. After cleaning, let it dry naturally to obtain the pretreated pine nut shells; then Put the pretreated pine nut shells into the distillation kettle and connect the condenser, continue to heat up to 275°C with a power of 1200W for pre-carbonization, keep it warm for 20 minutes, collect and condense to obtain liquid, and then raise the temperature to 450°C with a power of 5°C / min Carbonize, collect the condensate, and finally raise the temperature to 500°C at a rate of 8°C / min, continue to collect and combine the condensate for three times to obtain crude wood vinegar; then take 300mL of the crude wood vinegar obtained above and put it into a 500mL beaker, Seal the mouth of the cup with plastic wrap and let it stand for 2 months. After the wood vinega...
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