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Preservative used for chili products

A preservative and capsicum technology, applied in food ingredients as antimicrobial preservation, application, food preservation, etc., can solve the problems of toxic and side effects, and achieve the effect of no toxic and side effects, simple operation and low price

Inactive Publication Date: 2019-02-15
GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If used improperly, it will also have toxic side effects on the human body

Method used

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  • Preservative used for chili products
  • Preservative used for chili products
  • Preservative used for chili products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Raw materials are weighed according to the weight ratio of various raw materials: 3kg of peylan, 2kg of Chinese prickly ash, 2kg of tangerine peel, 5kg of cloves and 2kg of citric acid, pulverize, mix and pack the above raw materials.

Embodiment 2

[0025] Raw materials are weighed according to the weight ratio of various raw materials: 5 kg of perrin, 0.1 kg of Chinese prickly ash, 4 kg of tangerine peel, 1 kg of clove and 5 kg of citric acid, pulverize, mix and pack the above raw materials.

Embodiment 3

[0027] Raw materials are weighed according to the weight ratio of various raw materials: 4 kg of peylan, 1 kg of Chinese prickly ash, 3 kg of tangerine peel, 2 kg of cloves and 1 kg of citric acid, pulverize, mix and pack the above raw materials.

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PUM

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Abstract

The invention discloses a preservative used for chili products, and relates to the technical field of chili preservation. The preservative comprises the following raw materials in parts by weight: 3-5parts of fortune eupatorium herb, 0.1-2 parts of Chinese prickly ash, 2-4 parts of dried tangerine peel, 1-5 parts of clove and 2-5 parts of citric acid. The preservative prepared by the invention has good inhibition and killing effects on mold, coliform bacteria and pathogenic bacteria. In the invention, the mutual synergy of the raw material components and a chili component enhances the antiseptic sterilization effect and flavor of chili products.

Description

technical field [0001] The invention relates to the technical field of chili antiseptic, in particular to a preservative for chili products. Background technique [0002] Food preservation and anti-oxidation issues are the key to food preservation, especially the preservation of chili products. If the anti-corrosion and anti-oxidation systems fail, the flavor will change at the slightest level, and moldy and corrupted at the worst. Because the food itself contains a lot of nutrients and water, it is very suitable for the growth of microorganisms. If food is not preserved properly, there will be a large number of microorganisms multiplying, resulting in food spoilage. During the production, processing, transportation and storage of chili noodles, molds and their toxins cause varying degrees of pollution to the products, resulting in economic losses. [0003] There are three main categories of food preservatives used in the food industry: benzoic acid and its salts, sorbic a...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23L3/3472A23L3/3499
CPCA23B7/154A23L3/3472A23L3/3499A23V2002/00A23V2200/10A23V2250/032A23V2250/21A23V2300/14
Inventor 吴华友尹学东骆弟益黄义忠马列盛廷彪余溢
Owner GUIZHOU ZUNYI COUNTY GUISANHONG FOOD