SU199658A1 - Preparation for treating meat products to impart taste and smell of smoked product - Google Patents
Preparation for treating meat products to impart taste and smell of smoked product Download PDFInfo
- Publication number
- SU199658A1 SU199658A1 SU651017372A SU1017372A SU199658A1 SU 199658 A1 SU199658 A1 SU 199658A1 SU 651017372 A SU651017372 A SU 651017372A SU 1017372 A SU1017372 A SU 1017372A SU 199658 A1 SU199658 A1 SU 199658A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- preparation
- solvent
- phenols
- taken
- following ratios
- Prior art date
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- Fats And Perfumes (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Description
Известен препарат дл Обработки м сопродуктов , сообщающий им привкус и запах копчености, содержащий карбонильные соединени , кислоты, фенолы и растворитель , например воду, этиловый спирт, пропиленгликоль или их смеси.A preparation is known for treating m products, giving them a taste and smell of smoked meat, containing carbonyl compounds, acids, phenols and a solvent, for example water, ethyl alcohol, propylene glycol or mixtures thereof.
Предлагаемый препарат имеет следующие отличи .The proposed drug has the following differences.
Дл сообщени ему свойств, более близких свойствам естественного дыма, в его состав введены летучие основани , например этиламин, тексиламин и альфа-аминопиридин , вз тые по отнощению к растворителю в соответствующих соотношени х, %: 0,00005-0,0008, 0,00005-0,0006 и 0,00005- 0,0006.In order to give it properties that are closer to those of natural smoke, volatile bases, such as ethylamine, texylamine and alpha-aminopyridine, are added to its composition, taken with respect to the solvent in appropriate ratios,%: 0.00005-0,0008, 0, 00005-0,0006 and 0.00005- 0.0006.
Карбонильные соединени - фурфурол , валериановый альдегид, диоксиацетон, бензальдегид вз ты по отношению к растворителю в следующих соотношени х, %: 0,05-0,8; 0,0002-0,05; 0,0003-0,004 и 0,01-0,06. Кислоты - уксусна , пропионова , масл на , валерианова и капронова вз ты по отношению к растворителю в следующих соотношени х соответственно, %: 0,2-1,5, 0,03-0,25; 0,001-0,01; 0,002-0,Л2 и 0,003-0,05.The carbonyl compounds — furfurol, valerian aldehyde, dioxyacetone, benzaldehyde are taken relative to the solvent in the following ratios,%: 0.05-0.8; 0.0002-0.05; 0.0003-0.004 and 0.01-0.06. Acids - acetic acid, propionic acid, oil, valerianic acid and caprone are taken in relation to the solvent in the following ratios, respectively,%: 0.2-1.5, 0.03-0.25; 0.001-0.01; 0.002-0, L2 and 0.003-0.05.
о/ . about/ .
0,0002-0,010.0002-0.01
отношени х соответственно, /о. и 0,0003-0,01.ratios respectively, / o. and 0.0003-0.01.
Дл сообщени препарату более стойкого привкуса копчености и повышени его антиокислитальных свойств, например при использовании препарата дл колбасных изделий длительного хранени , в его состав ввод т такие фенолы, как эвгенол, .«-ксиленол и метилгва кол, каждый в количестве 0,008-0,1% по отношению к растворителю , а также бутилоксианизол, бутилокситолуол , додецилгаллат и прочие антиокислители жиров.To inform the drug of a more persistent smoked flavor and increase its antioxidant properties, for example, when using the preparation for sausage products of long-term storage, phenols such as eugenol are added to its composition. "- Xylenol and methyl guva, each in an amount of 0.008-0.1 % relative to the solvent, as well as butyloxyanisole, butyloxytoluene, dodecyl gallate and other antioxidants of fats.
Препарат дл обработки м сопродуктов , сообщающий им привкус и запах коп5 чености, представл ет искусственную смесь веществ, получаемую путем растворени известных химических соединений.A preparation for treating m soproducts, imparting to them the taste and smell of copiousness, is an artificial mixture of substances obtained by dissolving known chemical compounds.
В качестве растворител примен ют As the solvent used
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU651017372A SU199658A1 (en) | 1965-06-30 | 1965-06-30 | Preparation for treating meat products to impart taste and smell of smoked product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU651017372A SU199658A1 (en) | 1965-06-30 | 1965-06-30 | Preparation for treating meat products to impart taste and smell of smoked product |
Publications (1)
Publication Number | Publication Date |
---|---|
SU199658A1 true SU199658A1 (en) | 1982-03-07 |
Family
ID=20438673
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU651017372A SU199658A1 (en) | 1965-06-30 | 1965-06-30 | Preparation for treating meat products to impart taste and smell of smoked product |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU199658A1 (en) |
-
1965
- 1965-06-30 SU SU651017372A patent/SU199658A1/en active
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