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Method for preparing alcohol-based spicy sterilizing refreshing liquid

An alcohol-based spicy and production method technology, which is applied in food preservation, food science, application and other directions, can solve problems such as unsatisfactory use effect, and achieve the effects of simple production method, safe and reliable quality, and no environmental pollution.

Inactive Publication Date: 2012-02-01
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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Examples

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Embodiment Construction

[0031] Below in conjunction with embodiment the present invention will be further described:

[0032] 1. The production method of alcohol-based spicy and spicy antiseptic preservation liquid: (1) put the spicy and spicy mixture into the pulverizer for crushing, and the particle fineness after crushing is ≤0.2 mm; (2) mix the crushed spicy and spicy mixture with edible alcohol and put it into a stainless steel container for soaking Be spicy alcohol mixture, the alcohol degree of edible alcohol is controlled to be 60 degree, and the batching of spicy alcohol mixture is made up of following components by weight percentage: spicy mixture 64% and alcohol 36%, soaking time is controlled at 5 days; (3) after soaking Add the spicy alcohol mixture into the filter press for pressure filtration, and the liquid obtained after the pressure filtration is the spicy alcohol extract; (4) add edible alcohol with an alcohol content ≥ 95 degrees to the spicy alcohol extract, and blend it into a se...

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Abstract

The invention discloses a method for preparing an alcohol-based spicy sterilizing refreshing liquid. The technical scheme is as follows: the method comprises the following steps: after mixing a crushed spicy mixture with edible alcohol, adding the mixture into a stainless steel container for performing soaking, filter-pressing, blending and dehydrating treatments, and then canning to obtain the finished product of the alcohol-based spicy sterilizing refreshing liquid. An alcohol-based pasty attapulgite spicy sterilizing refreshing agent comprises pepper, pimiento, illicium verum, fennel, pepper, cassia bark, liquorice and alcohol. The active ingredients of the alcohol-based spicy sterilizing refreshing liquid can be slowly released and then permeate into all the spaces in a food package, thereby forming a layer of sterilizing refreshing film on the surface of food; after the sterilizing refreshing film contacts with the food high in moisture content, the alcoholic strength of the sterilizing refreshing film is more than or equal to 70 degrees; the optimal sterilizing concentration can be maintained for a longer period of time, thereby achieving the purposes of sterilizing and refreshing within the whole shelf life; and the alcohol-based spicy sterilizing refreshing liquid is a high-efficient sterilizing refreshing liquid which is suitable for sterilizing and refreshing meat products and aquatic products.

Description

technical field [0001] The invention relates to a sterilizing and fresh-keeping liquid, in particular to a production method of an alcohol-based spicy and 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 product...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
Inventor 吴梦舟许庆华蒋文兰许盛英
Owner 蒋文兰
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