Smoke flavored hydrophilic liquid concentrate and process of producing same

摘要

A brine flavor concentrate of hydrophillic liquid containing a minimum of 2 mg/g phenolic materials extracted from smoke flavored edible oil and less than one percent titratable acidity per each 10 mg/g of phenol content. The process of smoking and curing the meat with said concentrate in brine as well as the smoked and cured meat itself is included.