Natural preservative for soy sauce stewed product as well as preparation and treatment methods of preservative
A technology for braised products and preservatives, which is applied to the preservation of meat/fish with chemicals, which can solve the problems of consumer danger, microbial contamination, physical harm, etc., and achieve the effect of long-term preservation of preservatives.
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Embodiment 1
[0021] Weigh 2.5g of ε-polylysine, 0.5g of nisin, 0.15g of natamycin, 0.2g of sodium propionate, 0.025g of vitamin C, 0.02g of malic acid, and 96.5g of water. The raw materials were mixed at high speed for 8 minutes, the mixed biological preservative was crushed to 80 mesh, and water was added for mixing to obtain a natural sauce stew product preservative.
Embodiment 2
[0023] Weigh 3.5g of ε-polylysine, 1g of nisin, 0.2g of natamycin, 0.2g of sodium propionate, 0.05g of vitamin C, 0.03g of malic acid, and 95g of water. Mix for 9 minutes, crush the mixed biological preservative to 100 mesh, add water for mixing, and obtain a natural stewed sauce preservative.
Embodiment 3
[0025] Weigh 4g of ε-polylysine, 2g of Streptococcus lactis, 0.25g of natamycin, 0.2g of sodium propionate, 0.03g of vitamin C, 0.04g of malic acid, and 93.5g of water, and mix other raw materials except water at high speed After 10 minutes, the mixed biological preservative was crushed to 100 mesh, and mixed with water to obtain a natural sauce stewed product preservative.
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