Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods
A technology of antibacterial agent and pickles, which is applied in the field of antiseptic and antibacterial agents, and can solve problems such as human poisoning
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Embodiment 1
[0024] An antiseptic and bacteriostatic agent applied to soy sauce pickle food is composed of the following raw materials in parts by mass: 10 parts of cinnamon bark extract, 5 parts of cumin extract, 5 parts of star anise extract, 5 parts of fragrant fruit extract, 7 parts of fenugreek extract, 7 parts of bay leaf extract, 3 parts of nepeta extract, 5 parts of honeysuckle extract, 4 parts of cinnamon extract, 5 parts of perilla extract, 8 parts of grass fruit extract, 5 parts of galangal extract , 4 parts of Zanthoxylum bungeanum extract.
Embodiment 2
[0026] An antiseptic and bacteriostatic agent applied to soy sauce pickle food is composed of the following raw materials in parts by mass: 12 parts of cinnamon extract, 3 parts of cumin extract, 8 parts of star anise extract, 3 parts of fragrant fruit extract, 6 parts of fenugreek extract, 9 parts of bay leaf extract, 1 part of nepeta extract, 3 parts of honeysuckle extract, 7 parts of cinnamon extract, 3 parts of perilla extract, 7 parts of grass fruit extract, 7 parts of galangal extract , 2 parts of Zanthoxylum bungeanum extract.
Embodiment 3
[0028] An antiseptic and bacteriostatic agent applied to soy sauce pickle food is composed of the following raw materials in parts by mass: 11 parts of cinnamon extract, 4 parts of cumin extract, 6 parts of star anise extract, 7 parts of fragrant fruit extract, 4 parts of fenugreek extract, 8 parts of bay leaf extract, 4 parts of nepeta extract, 2 parts of honeysuckle extract, 5 parts of cinnamon extract, 4 parts of perilla extract, 6 parts of grass fruit extract, 6 parts of galangal extract , 3 parts of Zanthoxylum bungeanum extract.
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