Production method of alcohol-based vinegar sterilizing and fresh-keeping solution

A production method and technology of fresh-keeping liquid, which is applied in the field of alcohol-based vinegar juice sterilization and fresh-keeping liquid, can solve problems such as unsatisfactory use effects, and achieve the effects of simple production method, safe and reliable quality, and no environmental pollution

Inactive Publication Date: 2012-01-25
蒋文兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The disadvantage of the above-mentioned patents is that the alcohol content of the "attapulgite alcohol preservative" is less than 80 degrees, and the actual use effect of sterilization and preservation in foods with high water content is not ideal

Method used

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Embodiment Construction

[0030] Below in conjunction with embodiment the present invention will be further described:

[0031] 1. The production method of alcohol-based vinegar juice sterilizing and fresh-keeping liquid: (1) Add the auxiliary material mixture into the pulverizer for crushing, and the particle fineness after crushing is ≤0.2mm; (2) Mix the crushed auxiliary material mixture with edible alcohol and put it into a stainless steel container Immersion is auxiliary material alcohol mixture, and the alcohol degree of edible alcohol is controlled as 70 degree, and the batching of auxiliary material alcohol mixture is made up of following components by weight percentage: auxiliary material mixture 68% and alcohol 32%, and soaking time is controlled at 3 days; (3) after soaking The alcohol mixture of the auxiliary materials is added into the filter press for pressure filtration, and the liquid obtained after the pressure filtration is the alcohol extract of the auxiliary materials; (4) vinegar an...

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Abstract

The invention discloses a production method of an alcohol-based vinegar sterilizing and fresh-keeping solution. Key points of a technical scheme comprise the following steps of: mixing a crushed auxiliary material mixture with edible alcohol, and adding into a stainless steel container for soaking, filter pressing, blending and dehydrating; and canning to obtain a finished alcohol-based vinegar sterilizing and fresh-keeping solution. The alcohol-based vinegar sterilizing and fresh-keeping solution consists of vinegar, ginger, green Chinese onion, bulb of garlic, hot red pepper, liquoric root and alcohol. Active ingredients of the alcohol-based vinegar sterilizing and fresh-keeping solution are slowly released and permeate into all spaces inside a food package, so that a layer of sterilizing and fresh-keeping film is formed on the surface of a food; and after the sterilizing and fresh-keeping film of which the alcoholic strength is more than or equal to 70 degrees is contacted with a food with high water content, an optimal sterilizing concentration is kept for a long time and the aims of sterilizing and keeping fresh within the entire shelf life of the food are fulfilled. Vinegar has very strong sterilizing capability, so that the alcohol-based vinegar sterilizing and fresh-keeping solution is an efficient sterilizing and fresh-keeping solution, and is suitable for sterilizing and keeping meat products and aquatic products fresh.

Description

technical field [0001] The invention relates to a sterilizing and fresh-keeping liquid, in particular to a production method of an alcohol-based vinegar juice sterilizing and fresh-keeping liquid. Background technique [0002] The invasion of bacteria, mold, yeast and other microorganisms is the main factor of food spoilage, so in the process of food production, processing and storage, preservatives have very important application value, but because synthetic food additives have certain toxic and side effects, people Tend to choose safe natural food preservatives. [0003] Moisture changes in food during the shelf life often lead to changes in food quality. For example, during the storage of fresh fruits and vegetables, due to the evaporation of water, the appearance of fruits and vegetables will shrivel and shrink, the freshness and crispness will decrease, and the commodity value will also decrease. The reduction or even loss of the product; and cakes, bread and other pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3445
Inventor 许庆华蒋文兰许盛英
Owner 蒋文兰
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