Natural food antiseptic and preservation agent and preparation method thereof

A food antiseptic and pure natural technology, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve problems such as adverse effects, achieve low cost, safe and reliable use, and enhance the effect of aroma and flavor

Inactive Publication Date: 2009-09-23
GUANGSHUI RENJIAN FOOD
View PDF1 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The first object of the present invention is to overcome the defects and deficiencies that existing food chemical preservatives and sodium salt content are too high to have adverse effects on human health, and provide a kind of pure...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] A kind of preparation method of pure natural food antistaling agent of the present invention, comprises the following steps:

[0025] A. Remove impurities from all the raw materials, wash them, dry them, and crush the Vitex leaves, stems, garlic and cinnamon into 2-4 mm particles;

[0026] B. Mix the raw materials evenly according to the weight ratio, put them into the oven, and raise the temperature of the oven from 40°C to 65°C within 3 to 4 hours, then take out the baked raw materials and let them cool in the air;

[0027] C. Crush the cooled raw materials to 40-60 mesh and serve.

[0028] The food antiseptic and antistaling agent of the present invention is generally added in a ratio of 0.1 to 0.2%. If it is added or eaten in excess of 5 to 10 times the amount, the antiseptic and antistaling effect will be better, and it will not have any toxic or side effects on the human body. The original fragrance has a greater influence, and the production cost increases.

[...

Embodiment 1

[0033] The parts by weight of each component of the raw material are: 50 vitex seeds, 20 vitex leaves, 5 vitex stems, 15 garlic, 5 prickly ash and 5 cinnamon. Remove impurities from all the raw materials, wash them, and dry them. Wash the Vitex leaves, boil them in boiling water, fix the color in cold water, soak them in salt water with a salt content of 8% for 8 hours, and then dry or sun-dry the Vitex leaves. Together with garlic and cinnamon or separately crushed into 2mm particles, the vitex stems are crushed into 2mm particles, and the crushed vitex stem particles are dried or sun-dried. Then mix all the pulverized particles with other raw materials and put them into the oven, and raise the temperature of the oven from 40°C to 65°C within 3 hours. During the baking process, the raw materials should be turned frequently to make them evenly heated, and then put The baked raw materials are taken out, cooled in the air, and then the cooled raw materials are crushed to 40 mesh...

Embodiment 2

[0035] The parts by weight of each component of the raw materials are: 60 wattle leaves, 20 wattle stems, 20 garlic, 2 peppercorns and 6 cinnamon. Remove impurities from all the raw materials, wash them, and dry them. Wash the Vitex leaves, boil them in boiling water, fix the color in cold water, soak them in salt water with a salt content of 10% for 6 hours, dry or sun-dry the Vitex leaves, and then Together with garlic and cinnamon or separately crushed into 3mm particles, the vitex stems are crushed into 3mm particles, and the crushed vitex stem particles are dried or sun-dried. Then mix all the crushed particles with other raw materials and put them into the oven, and raise the temperature of the oven from 40°C to 65°C within 4 hours. During the baking process, the raw materials should be turned frequently to make them evenly heated, and then put The baked raw materials are taken out, cooled in the air, and then the cooled raw materials are crushed to 50 meshes, and then w...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a natural food antiseptic and preservation agent and a preparation method thereof. The agent is prepared from the following raw materials in parts by weight: 60-80 parts of at least one of negundo fruit, negundo leaf or negundo stem, 10-20 parts of garlic, 2-8 parts of pericarpium zanthoxyli, and 2-8 parts of cinnamon. The method comprises the following steps: eliminating impurities from all the raw materials, cleaning, airing, and grinding the raw materials into granules of 2-4mm; homogeneously mixing the raw materials according to ratio in parts by weight, putting the mixture in an oven, increasing the oven temperature from 40 DEG C to 65 DEG C in 3-4 hours, taking out the roasted raw materials, cooling, and grinding the roasted raw materials for 40-60 mesh sieve to obtain the agent. The agent has no toxic and side effect to people, is safe and reliable for use, has good antiseptic and preservative effects, and can also improve flavor of food. The agent is convenient and practical, has simple preparation process, low cost, can completely replace the existing chemical preservatives, can be used not only as the food antiseptic and preservation agent, but also as a food flavoring agent, and has a wide applicability.

Description

technical field [0001] The invention relates to a food or condiment additive and a preparation method, in particular to a pure natural food antiseptic and preservative and a preparation method. belongs to the field of food. Background technique [0002] Pickles are a kind of fermented food that uses high-concentration salt solution and lactic acid bacteria fermentation to preserve vegetables and enhance the flavor of vegetables through pickling. Sauce is a paste made from flour or beans, fermented by steaming, adding salt and water. Pickled vegetables and sauce are a kind of side dishes that the masses like to eat, and have a long history. According to the difference of food and taste, there are many pickles and sauce products with unique flavor in my country and all over the world. They are both nutritious and economical. They are not only elegant, but also must-have delicious food for home and travel, and are loved by people. Since both pickles and sauces are added wit...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B7/154
Inventor 蔡桂清
Owner GUANGSHUI RENJIAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap