Production method of alcohol-based pasty attapulgite vinegar sauce sterilizing antistaling agent

Abstract

The invention discloses a production method of an alcohol-based pasty attapulgite vinegar sauce sterilizing antistaling agent. The main point of the technical scheme provided by the invention is characterized in that the method comprises the following steps of adding crushed auxiliary materials mixture and edible alcohol in a stainless steel container to perform immersing, filter pressing, blending, high-speed agitating and dewatering treatments, and then canning the treated mixture to obtain the finished product of alcohol-based pasty attapulgite vinegar sauce sterilizing antistaling agent. The agent is composed of vinegar, ginger, green Chinese onion, garlic, red pepper, liquorice, alcohol and high-viscosity attapulgite clay soil. The active ingredients of the alcohol-based pasty attapulgite vinegar sauce sterilizing antistaling agent are slowly released and penetrated in all of the spaces of the food package to form a layer of sterilizing preservative film on the surface of the food; the alcohol content of the sterilizing preservative film is no less than 70 degrees, so that the best sterilizing concentration in a longer time can be maintained, and the purposes of sterilizing the food and keeping the food fresh in shelf lives can be ensured; and since the vinegar has a strong sterilizing capability, the agent is applied to the sterilizing and refreshment of meat products and marine products.

Description

technical field [0001] The invention relates to a bactericidal and fresh-keeping agent, in particular to a production method of an alcohol-based paste-like attapulgite vinegar bactericidal and fresh-keeping agent. 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, br...

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