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Anticorrosive and antibacterial seasoning and application thereof

An anti-corrosion, antibacterial and seasoning technology, applied in application, food preservation, fruit and vegetable preservation, etc., can solve the problems of rough process, hidden dangers of cancer, waste of resources, etc., and achieve the effect of improving edible and economic value, prolonging shelf life and reducing content.

Pending Publication Date: 2019-04-05
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to pickle colorful peppers. The traditional method is to pickle with soy sauce. The raw materials and dosage are mostly based on experience, and the process is relatively rough. Therefore, colorful peppers and pickling liquid are easily polluted by bacteria, resulting in waste of resources, and harm to people if they are eaten by mistake. human health
However, the traditional method does not sterilize the five-color pepper when pickling, so the content of nitrite cannot be controlled at all, and there is a great risk of carcinogenicity when eaten.

Method used

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  • Anticorrosive and antibacterial seasoning and application thereof
  • Anticorrosive and antibacterial seasoning and application thereof
  • Anticorrosive and antibacterial seasoning and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of antiseptic and antibacterial seasoning, the operation steps are as follows:

[0027] (a) Weigh the following components in kg: 0.1 kg of pepper, 0.02 kg of chili oleoresin with a mass concentration of 10%, 1 kg of purple garlic cloves, 0.05 to 0.1 kg of Litsea cubeba, 0.03 kg of maltose, gold standard premium 5kg of light soy sauce, 1kg of single crystal rock sugar and 0.4kg of white wine with alcohol content ≥53°; then put the purple garlic cloves into a UV sterilization box for sterilization, cut pellets and heat them in a water bath at 40°C for 15-20 minutes for use;

[0028] (b) Dissolve single crystal rock sugar in gold-labeled special grade light soy sauce and heat it to 70°C for 30 minutes, then immediately place it in 4°C cold water to cool, add maltose and stir to form a mixture;

[0029] (c) Sterilize Zanthoxylum bungeanum and Litsea cubeba by ultraviolet lamp and put the spare purple garlic cloves in step (a) into a gauze bag, and soak in 0.2...

Embodiment 1 5

[0041] Example 1 There is no mildew in the colorful pepper, the sensory indicators meet the requirements of the national standard, and the number of Escherichia coli and the nitrite content are lower than the limit value specified in the national standard (Table 1). Example 1 The color, taste, sensory index, number of Escherichia coli, and nitrite content of colorful peppers were stored at room temperature for 1.5 years without pasteurization and vacuum packaging. After 2 years of storage, there were still no significant changes in various indicators. (Table 2).

[0042] The results show that the antiseptic and antibacterial effect of Example 1 is very good, and the shelf life is longer than the control by more than half a year.

[0043] Table 1. The effect of anti-fungal and anti-bacterial treatments on sensory indicators, Escherichia coli and nitrite

[0044]

[0045] Note: The limit value of Escherichia coli in the national standards GB2714-2015 and GB2762-2017 is 10CFU / g, and th...

Embodiment 2

[0049] A preparation method of antiseptic and antibacterial seasoning, the operation steps are as follows:

[0050] (a) Weigh the following components in kg: 0.05 kg of Chinese pepper, 0.01 kg of chili oleoresin with a mass concentration of 10%, 0.5 kg of purple garlic clove, 0.05 kg of Litsea cubeba, 0.02 kg of maltose, gold standard premium raw Suck 5kg, 0.5kg of single crystal rock sugar and 0.2kg of white wine with alcohol content ≥53°; then put the purple garlic cloves into an ultraviolet sterilization box for sterilization, cut pellets and heat them in a water bath at 40°C for 15-20 minutes, and set aside;

[0051] (b) Dissolve single crystal rock sugar in gold-labeled special grade light soy sauce and heat it to 70°C for 30 minutes, then immediately place it in 4°C cold water to cool, add maltose and stir to form a mixture;

[0052] (c) Put the purple-skinned garlic cloves prepared in step (a) after sterilization by ultraviolet lamp of Zanthoxylum bungeanum and Litsea cubeba i...

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Abstract

The invention discloses an anticorrosive and antibacterial seasoning. The anticorrosive and antibacterial seasoning is prepared from a Chinese prickly ash extract, capsicum oleoresin, a garlic extract, a litsea cubeba extract, maltose and the like. The invention further discloses a method for pickling ornamental peppers by adopting the anticorrosive and antibacterial seasoning. The method for pickling the ornamental peppers by adopting the anticorrosive and antibacterial seasoning comprises the following operation steps that (1) 5 parts of ornamental peppers and the prepared anticorrosive andantibacterial seasoning are taken, and the ornamental peppers are sterilized; and (2) the anticorrosive and antibacterial seasoning is put into a sterilized pickling tank, then the ornamental peppersare put into the sterilized pickling tank, the anticorrosive and antibacterial seasoning is added over the ornamental peppers, the pickling tank is covered with a pickling tank cover, pickling is carried out for 30-40 days at the temperature of greater than or equal to 30 DEG C, and pickling is carried out for 40-50 days at the temperature of less than 30 DEG C so as to obtain pickled ornamental peppers. According to the anticorrosive and antibacterial seasoning, the garlic extract, the Chinese prickly ash extract, the capsicum oleoresin, the litsea cubeba extract, the maltose and other substances are contained, so that the anticorrosive and antibacterial effects can achieved on pickled food, in addition, the flavor of the ornamental peppers is enriched, the content of nitrite and escherichia coli is decreased, and the shelf life of the pickled ornamental peppers is prolonged.

Description

Technical field [0001] The invention relates to the technical field of pickled foods, in particular to an antiseptic and antibacterial seasoning and its application. Background technique [0002] Colorful pepper (Capsicum annuum L.var.conoides) is native to tropical America and is a kind of cherry pepper. It is deeply loved by people because of its processing and ornamental advantages. Colorful pepper has strong resistance and high yield, suitable for planting in mountainous areas, every 667m 2 With an output value of about 7,000 yuan, planting colorful pepper has become one of the important ways for poor households in mountainous areas to get rid of poverty and become rich. [0003] The colorful pepper has thin skin and crisp flesh, slightly sweet flesh, and unique flavor, but its spiciness is 10 times that of ordinary peppers. It is not suitable for eating fresh and suitable for processing and pickling. There are many ways to pickle colorful peppers. The traditional method is to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L19/20A23B7/00
CPCA23B7/154A23L19/20A23L27/10A23L27/105A23V2002/00
Inventor 吴星王日升王萌赵虎赵曾菁龚明霞何志
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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