Food preserving agent

Abstract

The invention discloses to public a food preservative which can prevent colony producing in food-packing bags and comprises 5-15 proportions of glycerol, 1-3 proportions of tannic acid, and 4-8 proportions of water. The uniqueness of the food preservative lies in that 4-8 proportions of calcium hydroxide are added. The principle of the invention refers to that as only oxygen can lead mould and the like to survive and grow, oxygen in the food-packing bags then can be pumped out, which completely puts the growth of the mould and the like to an end and definitely is an excellent preservation method. The food preservative of the invention has the advantages that since the formula of the product is adopted and no iron powder is added in, bacteria can be inhibited and killed, meanwhile, the product is guaranteed to pass a detect gate without causing misleading. The products of the invention can be widely used for preservation in cooked food-packing bags.

Description

technical field [0001] The invention relates to a product of fresh-keeping food, in particular to a food fresh-keeping agent. Background technique [0002] Due to long-term storage of food, it is easy to cause food to rot and deteriorate. The root cause is: the production and growth of bacteria and molds. At present, a large number of food preservatives used are made of foreign iron powder as the main component, but there are certain defects. In order to achieve the fresh-keeping effect, the product must be sealed in the packaging bag together with the fresh-keeping product. Before the product leaves the factory, it needs to be tested to prevent foreign matter from mixing into the packaging bag, but the use of preservatives containing iron powder obviously makes this test unable to achieve the desired effect. Contents of the invention [0003] In view of the above-mentioned problems, the object of the present invention is to propose a food preservation agent that prevents...

AI Technical Summary

Problems solved by technology

At present, a large number of food preservatives used are made of foreign iron powder as the main component, but there are certain defects. In order to achieve the fresh-keeping effect, the product must be sealed in the packaging bag together with the fresh-keeping products. Before the product leaves the factory, it needs to be tested to prevent foreign matter from mixing into the packaging bag, but the use of preservatives containing iron powder obviously makes this test unable to achieve the desired effect