Type of Liquid Coconut Shell Liquid Benefits And Usage

Type of Liquid Coconut Shell Liquid Benefits And Usage

Type of Liquid Coconut Shell Liquid Benefits And Usage. Liquid smoke (English: wood vinegar, liquid smoke) is a condensation or condensation of steam from combustion directly or indirectly from materials containing many lignin, cellulose, hemicellulose and other carbon compounds. [1] Raw materials are widely used, among others, various types of wood, coconut crackers, coconut shell, husk, dregs or sawdust wood and so forth. During combustion, the wood component will experience pyrolysis resulting in various compounds including phenol, carbonyl, acid, furan, alcohol, lactone, hydrocarbons, aromatic polycyclic and so on. [2] Liquid smoke has various functional properties, such as; to provide flavor, taste and color due to the presence of phenol and carbonyl compounds; as a natural preservative because it contains phenol and acid compounds that act as antibacterial and antioxidants [3]; as a latex acid substitute coagulant coating material as well as assisting the formation of brown color on the product.

Class 3 grade liquid can not be used for food preservatives, as it contains many carcinogenic tars. Class 3 grade liquid smoke is not used for food preservatives, but it is used in the processing of rubber deodorizing and wood preservative to be resistant to termites. The use of grade 3 liquid smoke for wood preservatives to keep termites and rubber non-odor is 1 cc of grade 3 liquid smoke dissolved in 300 mL of water, then sprayed or immersed wood into solution.
Class 2 grade liquid smoke is used for food preservatives as a substitute for formalin with smoke flavor (smoked bacon, smoked fish / smoked fish) transparent brown, medium sour taste, medium smoke aroma. How to use grade 2 liquid smoke for fish preservatives is to dip the fish that has been cleaned into 25 percent liquid smoke and add salt. Usually fish preserved by using grade 2 liquid smoke can last for three days.
Class 1 liquid smoke is used as a preservative of fast food such as meatballs, noodles, tofu, barbaque spices. Class 1 grade liquid smoke is clear, slightly acidic, neutral and is the highest quality liquid smoke and contains no harmful compounds to be applied to food products. How to use grade 1 liquid smoke for preservative food preservatives is 15 cc of liquid smoke dissolved in 1 liter of water, then mix the solution into 1 kg of meatball dough, noodles or tofu. When boiling is also used liquid smoke solution with the same content dissolved in food dough. Usually meatballs that use grade 1 liquid smoke preservatives can hold storage for 4-5 days.