Natural botanical seasoning preservative

Abstract

A natural botanical seasoning preservative is prepared by pulverizing a proper weight amount of cordate houttuynia, capsicum, star anise, licorice, rosemary, ginger, cassia, perilla leaves, and mint, mixing and extracting the mixture with edible alcohol, adding a proper amount of litsea cubeba oil into the extracted soaking solution and mixing; the seasoning preservative can substitute chemical preservative to produce soy sauce stewed meat products, has stable quality, can realize standardized large-scale production, and can prolong the shelf life of the products.

Description

technical field [0001] The invention relates to the technical field of seasoning, anti-corrosion and anti-oxidation seasoning for the production of food processing sauce stewed meat products, in particular to a natural plant source seasoning preservative. Background technique [0002] Due to its rich nutrition and high water content, processed food-processed stewed meat products are easily contaminated by microorganisms and cause product spoilage. Most manufacturers usually add chemical preservatives to prevent product spoilage, which is easy to cause Excessive added chemical preservatives or overuse of preservatives. In addition, the traditional seasoning process of stewed meat products in sauce is to add spices in the stewed process, and the seasoning is mainly seasoned by the seasoner according to the feeling. The product quality is not stable, and it is not conducive to large-scale and standardized production. The traditional production of vacuum-packed stewed pork prod...

AI Technical Summary

Problems solved by technology

[0002] Due to its rich nutrition and high water content, processed food-processed stewed meat products are easily contaminated by microorganisms and cause product spoilage. Most manufacturers usually add chemical preservatives to prevent product spoilage, which is easy to cause Excessive added chemical preservatives or overuse of preservatives

In addition, the traditional seasoning process of stewed meat products in sauce is to add spices during the marinating process, and the seasoner mainly seasons according to the feeling, the product quality is not stable, and it is not conducive to large-scale and standardized production

The traditional production of vacuum-packed stewed pork products is generally sterilized after stewing. This process has certain negative effects. The high temperature and long time of sterilization lead to overcooked products, heavy canned taste, and low commercial value. On the contrary, although the flavor of the product is preserved, the sterilization is not thorough, and the product is perishable. Generally, the low temperature storage of 0-4 ℃ is used, and the shelf life is only three months.