FIELD: oil and fat industry.
SUBSTANCE: method for flavouring vegetable oil with a smoking preparation involves mixing a smoking preparation and vegetable oil in a volume ratio of 8:1 by dispersion using ultrasound with frequency of 75–100 kHz and subsequent separation of the obtained emulsion. To accelerate the process of diffusion of smoking components from the smoking preparation into the vegetable oil, the smoking preparation is heated to temperature of 40–60 °C before dispersing.
EFFECT: invention makes it possible to ensure efficiency of vegetable oil flavouring for production of preserved products by increasing rate of diffusion of smoking components between water and oil phases.
1 cl, 3 tbl, 3 ex
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