Long-acting seasoning preservative

Abstract

A long-acting seasoning preservative comprises, by weight, 2-4 parts of sodium hyaluronate, 0.5-2 parts of sorbic acid, 4-7 parts of disodium glycyrrhizate, 8-10 parts of sodium dehydroacetate, 3-6 parts of sucrose ester, 3-6 parts of scutellaria root extracts, 6-12 parts of 28% ethyl alcohol, 7-11 parts of coconut oil, 12-18 parts of myrica ruba leaf water-soluble extracts, 6-8 parts of lemon yellow, 2-4 parts of benzoic acid, 4-9 parts of beta-carotene, 8-13 parts of herba houttuyniae, 8-10 parts of fatty acid monoglyceride and 8-12 parts of propylene glycol. The seasoning preservative has the advantages that acting time is long, use time of seasonings can be prolonged, and meanwhile the taste of the seasonings is not affected.

Description

technical field [0001] The invention relates to a long-acting seasoning preservative. Background technique [0002] Due to the continuous acceleration of the pace of work and life, families where both husband and wife are office workers have less and less time for cooking. After get off work, how to cook a nutritious and delicious meal in the fastest time has become a great wish of home cooks. Seasoning is the best condiment to improve delicious dishes. It can remove the fishy smell of cooking ingredients, highlight the taste of dishes, change the appearance of dishes, and increase the color of dishes. However, the seasoning will lose its freshness after a long time, which will cause poor taste. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the problem to be solved by the present invention is to provide a seasoning preservative which has a long action time and can prolong the use time of the seasoning without affecting the mouthfeel of t...

AI Technical Summary

Problems solved by technology

However, the seasoning will lose its freshness after a long time, which will cause poor taste