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Cleanser and cleansing method for food or cooking utensils

A cleaning agent and food technology, used in the cleaning of mold, bacteria and pesticides, the cleaning of food or cooking utensils, the cleaning agent, and the field of yeast. Good removal, sterilization effect, fast removal effect

Inactive Publication Date: 2011-08-31
李静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to prevent the corrosion and deterioration of food due to the growth and spread of preserved microorganisms, some sterilization and sterilization treatments will be taken for processed food, or food manufacturing equipment and tableware will be kept highly clean. Pesticides and sodium hyposulfite are usually used. Chlorine series fungicides, this chlorine series high-concentration fungicide has strong sterilization effect and is recognized by most people. However, this chlorine series fungicide has a strong acidifying effect, which can easily lead to acidification, deterioration, and discoloration of food etc., making the variety of food greatly reduced
The use of chlorine series fungicides will also lead to the deterioration of the working environment

Method used

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  • Cleanser and cleansing method for food or cooking utensils
  • Cleanser and cleansing method for food or cooking utensils
  • Cleanser and cleansing method for food or cooking utensils

Examples

Experimental program
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Effect test

Embodiment 1

[0039] Shells are used as raw materials, calcined at 1300° C. and 1400° C. for 8 hours, and then cooled to room temperature. Then, the calcined product obtained at each temperature was divided into two parts and ground to 500 mesh and 800 mesh respectively to obtain calcined product powders of 500 mesh and 800 mesh at 1300°C and 1400°C.

Embodiment 2

[0041] Egg shells are used as raw materials, calcined at 1300° C. and 1400° C. for 8 hours, and then cooled to room temperature. Then, the calcined product obtained at each temperature was divided into two parts and ground to 500 mesh and 800 mesh respectively to obtain calcined product powders of 500 mesh and 800 mesh at 1300°C and 1400°C.

Embodiment 3

[0043] Animal bones are used as raw materials, calcined at 1300°C and 1400°C for 8 hours, and then cooled to room temperature. Then, the calcined product obtained at each temperature was divided into two parts and ground to 500 mesh and 800 mesh respectively to obtain calcined product powders of 500 mesh and 800 mesh at temperatures of 1300°C and 1400°C.

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Abstract

The invention discloses a cleanser for food or cooking utensils, which contains powder formed by grinding a calcium-containing material calcined at 1400 DEG C or above. By using the cleanser for food or cooking utensils, mould, yeast, bacteria and the like on the surfaces of the food or cooking utensils can be cleansed within a short time, and the freshness of the food can be kept. Correspondingly, the invention also discloses a method for cleansing food or cooking utensils by using the cleanser. By using the method, mould, yeast, bacteria and the like on the surfaces of the food or cooking utensils can be cleansed within a short time, and the freshness of the food can be kept.

Description

technical field [0001] The invention relates to a cleaning agent for food or cooking utensils, especially a cleaning agent for food surface yeast, mold, bacteria and pesticides; the invention also relates to a cleaning method for food or cooking utensils, especially for cleaning the surface of food or cooking utensils Cleaning methods for the presence of yeast, mold, bacteria and pesticides. Background technique [0002] With the development of agricultural production technology and the improvement of national living standards, the normal demand for anti-seasonal vegetables has led to large-scale vegetable production, and the demand for high-grade vegetables and imported vegetables is also expanding. [0003] There are many kinds of vegetables, some of which are eaten without heating, but can absorb more nutrients. [0004] Since vegetable pesticides cannot be effectively removed, from the perspective of safety, it can only be eaten after heating. [0005] Bacteria and pes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11D7/04
Inventor 李静
Owner 李静
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