| 摘要 |
Ham essence is prepd. by (a) homogenising finely-divided e.g., minced, smoked ham, with MeOH at room temp., esp. in 5-45 mins.; (b) sepg. the liq. phase, e.g., by settling and decanting; (c) removing MeOH from liq. phase under protective conditions, e.g., by distilling off MeOH at reduced press. while maintaining a water-bath temp. 45-50 degrees C; (d) dissolving residue in EtOH, pref. heated to 60 degrees C, cooling and opt. filtering; (e) diluting with water, cooling and filtering. Mfr. of spirits having a delicate smoked ham taste and aroma. Spirits can be stored or chilled, without cloudiness; taste and aroma are permanent. |
