Fruit/vegetable detergent and cleaning method thereof
A cleaning agent and vegetable technology, applied in the direction of detergent composition, chemical instrument and method, non-surface active detergent composition, etc., can solve the problems of incomplete secondary cleaning, secondary pollution of the environment, rough skin, etc., and achieve Low cost, no secondary pollution, and extended shelf life
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Embodiment 1
[0024] A cleaning agent for fruits and vegetables, made of the following raw materials in parts by mass: 1 part of active calcium, 4 parts of sucrose, and 1 part of sodium chloride;
[0025] Preparation method: Calcining the waste in the food industry production process, eggshells and shellfish materials at 900°C for 3 hours to obtain active calcium; crushing the active calcium through a 200-mesh sieve according to the above weight ratio for later use, and mixing the sodium chloride and sucrose are passed through 80-mesh sieves respectively for later use; first put water into the batching pot, add active calcium under stirring, and slowly add sucrose and sodium chloride after stirring evenly, set the volume at 100 ml with water, and stir for 60 minutes , canned, that is, fruit and vegetable cleaning agents.
[0026] The fruit and vegetable cleaning agent prepared in this example is used to clean cherry tomatoes. When cleaning, first take the above-mentioned cleaning agent prep...
Embodiment 2
[0029] A cleaning agent for fruits and vegetables, made of the following raw materials in parts by mass: 5 parts of active calcium, 20 parts of glucose, and 5 parts of sodium chloride;
[0030] Preparation method: take the waste in the food industry production process, eggshells, and shellfish materials, and calcinate them at 1000°C for 3 hours to obtain active calcium, grind the active calcium through a 200-mesh sieve according to the above weight ratio, and mix the sodium chloride and glucose are passed through 80-mesh sieve respectively for later use. Put water into the batching pot first, add active calcium under stirring, and slowly add glucose and sodium chloride after stirring evenly, set the volume at 100 ml with water, and stir for 70 minutes , canned, that is, fruit and vegetable cleaning agents.
[0031] The fruit and vegetable cleaning agent prepared in this example is used to clean cabbage. First, take the above-mentioned cleaning agent and dilute it 10 times with...
Embodiment 3
[0034] A cleaning agent for fruits and vegetables, made of the following raw materials in parts by mass: 10 parts of active calcium, 20 parts of sucrose, 5 parts of sorbitol, and 10 parts of sodium chloride;
[0035] Preparation method: take waste from the food industry production process, eggshells, and shellfish materials, and calcinate them at 1200°C for 3 hours to obtain active calcium, crush the active calcium through a 200-mesh sieve according to the above weight ratio, and mix the sodium chloride , sucrose, and sorbitol were passed through 80-mesh sieves for later use. First, put water into the batching pot, add active calcium under stirring, and slowly add sucrose, sorbitol, and sodium chloride after stirring evenly, and set the volume at 100 ml with water. , stirred and reacted for 90 minutes, canned, and the fruit and vegetable cleaning agent was obtained.
[0036] The fruit and vegetable cleaning agent prepared in this example is used to clean apples. First, take th...
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