FIELD: food industry.
SUBSTANCE: method includes passing smoke through water with a moving nozzle, which is a ball made of rubber with a density of 1.2 g/cm3 located on a grid with holes at an angle of 30 to 60 degrees to the grid plane. The smoke passes through water by means of pressure force exerted via fan located between the smoke generator and the sorber forming an overpressure of 180-240 mm Hg. The smoke flavoring preparation aqueous sorbent is thermostatted at a temperature of 55-60°C for 2 to 2.5 hours and purified twice via filtering immediately after the smoke sorption with water and after the smoke thermostatting.
EFFECT: invention provides for preparing high-quality smoke flavoring preparation.
1 cl, 3 ex
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