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Curing-food additive and use thereof

A technology of pickled food and additives, applied in application, food preservation, food preparation, etc., can solve the problems of harming human health, narrow application range, and increased dosage, and achieve the effect of reducing oxidation speed, reducing content, and maintaining content

Inactive Publication Date: 2007-01-17
王锡洪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, relevant data show that the preservative benzoic acid and its sodium salt have superimposed poisoning phenomenon, and the increase in dosage is more harmful to human health. Therefore, its use is quite controversial. Although it is still used in various countries, the scope of application is getting narrower and narrower. , if it is restricted or even partially banned in Japan's imported food, Japan has stopped production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Take by weighing 1Kg of tea polyphenols with a content of 90%, 20Kg of potassium sorbate with a content of 98%, and mix them evenly to obtain 21Kg of the additive for pickled food of the present invention. Grading, then weighing, and at the same time adding 0.07-0.14 grams per kilogram of fresh radish, weighing an appropriate amount of food additives for pickling, dissolving in water, mixing in seasoning, and then loading into a pickling container.

Embodiment 2

[0013] Take by weighing 4Kg of tea polyphenols with a content of 90%, 2Kg of potassium sorbate with a content of 98%, and mix evenly to obtain 6Kg of the additive for pickled food of the present invention. When pickling fresh leafy vegetables, the fresh leafy vegetables are washed first , drain off the dripping water, weigh after chopping, and at the same time add 0.01-0.02 grams per kilogram of fresh leafy vegetables, weigh an appropriate amount of additives for pickled food, dissolve them in water, mix them in when adding seasonings, and then put them into pickled vegetables. making containers.

Embodiment 3

[0015] Take by weighing 2Kg of tea polyphenols with a content of 90%, 10Kg of potassium sorbate with a content of 98%, and mix evenly to obtain 12Kg of the additive for pickled food of the present invention. When pickling fresh leafy vegetables, wash the fresh leafy vegetables first , drain off the dripping water, weigh after chopping, and at the same time add 0.01-0.02 grams per kilogram of fresh leafy vegetables, weigh an appropriate amount of additives for pickled food, dissolve them in water, mix them in when adding seasonings, and then put them into pickled vegetables. making containers.

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PUM

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Abstract

An additive used in salting vegetables for decreasing the content of nitrite and slowing the oxidizing speed of VC in salted food is proportionally prepared from polyphenols of tea (PPT) and potassium sorbate through mixing. Its application method is also disclosed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an additive for preserved food with tea polyphenols as the main raw material and its application. Background technique [0002] According to relevant reports, currently my country's pickled vegetable foods generally add antiseptics such as sodium benzoate and potassium sorbate. Although they have a certain effect, the effect is not very good. Therefore, many enterprises increase the dosage to achieve the preservation effect. However, relevant data show that the preservative benzoic acid and its sodium salt have superimposed poisoning phenomenon, and the increase in dosage is more harmful to human health. Therefore, its use is quite controversial. Although it is still used in various countries, the scope of application is getting narrower and narrower. , such as in Japan's imported food is restricted, and even partially banned, Japan has stopped pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L3/3454A23L19/20
Inventor 王锡洪
Owner 王锡洪
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