Method for producing alcoholic clove sterilization and preservation solution

Abstract

The invention discloses a method for producing an alcoholic clove sterilization and preservation solution. The method is characterized by comprising the following steps of: mixing crushed clove mixture and edible alcohol, soaking, filtering, blending and dehydrating the mixture in a stainless steel vessel; and canning to obtain a finished product of the alcoholic clove sterilization and preservation solution. The alcoholic clove sterilization and preservation solution consists of clove, garden burnet, baical skullcap root, tendril-leaved fritillary bulb, patchouli, red peony root, lalang grass rhizome, liquorice and alcohol. According to the alcoholic clove sterilization and preservation solution, effective components are slowly released and infiltrate into all spaces in a food package, so that a sterilization and preservation film is formed on the surface of a food; after the sterilization and preservation solution is contacted with a food with high water content, the best sterilization concentration can be maintained for a longer time due to more than or equal to 70 degrees of the alcoholic strength of the sterilization and preservation film, so that the aim of sterilization and preservation of the food can be achieved in the whole process of the shelf life, and the alcoholic clove sterilization and preservation solution is a high efficiency sterilization and preservation solution. The alcoholic clove sterilization and preservation solution is suitable for sterilization and preservation of fresh meat 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 clove 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, the freshness and crispness will decrease, and the commodity value will also decrease. Then it decreases or even loses; and products with loose structure such as cakes and breads ...

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