1300 results about "Sodium erythorbate" patented technology

The invention provides sausages added with cereal (the cereal comprises sticky rice, rice, unpolished rice, black rice, purple rice, oat, buckwheat, barley, wholemeal, brown rice and millet; the sausages are pork sausage, beef sausage, mutton sausage, chicken sausage, duck sausage and fish sausage) and a production method thereof. 1. the product comprises the following materials by weight: 40-80% of animal meat, 5-20% of cereal and the products thereof, 10-20% of ice water mixture, 2-10% of animal (plant) fat, 0.1-0.3% of phosphate, 0.002-0.015% of sodium nitrite, 0.4-1.2% of salt, 0.5-5% of sugar, 0.1-0.5% of aginomoto, 0.5- 5% of soy sauce, 1- 8% of spice, 1-10% of starch, 0.1-0.5% of food gum, 0.5-2% of emulsifier, 0.2-2.0% of wine, 0.005-0.025% of edible pigment, 0.02-0.2% of sodium erythorbate, 0.01-0.8% of flavors and fragrances of meat (meat concentrate powder), 0.05-0.15% of preservative, and 0.001-0.005% of antioxidant; in a specific formulation, the sum of the weight percent of each component is 100%. 2. the processing method of the cereal sausages is as follows: choosing materials, preprocessing, mixing stuffing, placing, filling, drying, boiling, cooling, packaging, sterilizing, labeling, metal detecting, X-ray unit detecting, packing, and storing.

The invention discloses a method for preparing a freeze-drying crisp fruit and vegetable piece, which includes the following steps: blanching raw materials for killing enzyme; preparing a color protection liquid using citric acid concentration, sodium isoascorbate concentration, or cysteine hydrochloride concentration, sodium phytate concentration and embedding medium, wherein, the ratio between the color protection liquid and the slice liquid material is 0.25-1:1; slowly freezing fruit paste with 4-7 mm thickness below a eutectic point at minus 30 DEG C. for one hour; placing the fruit paste on a separator plate of a vacuum lyophilizer after the machine is precooled to a cold trap minus 50 DEG C. with 30 Pa vacuum degree and 40 DEG C. separator plate temperature; heating and drying by programs, wherein, 3-5 DEG C. rises every hour when the temperature is below 10 DEG C.; keeping temperature at 10 DEG C. for 1 hour; heating continuously for rising 5-7 DEG C. every hour; keeping temperature for 2 hours at 40 DEG C.; obtaining the crisp fruit and vegetable pieces with water content below 7% after refrigeration; slicing and packing products in an independent drying room with air humidity 40-50%. The invention has a distinct fruit and vegetable original flavour with larger market prospect.

The invention discloses preparation process for fermented chilli sauce. The preparation process includes the following steps: placing fresh chilli and ginger into a jar, mixing cultures of lactobacillus planetarium and fermentation lactobacillus, and conducting three times of culture cultivation to obtain fermentation broth; adding the fermentation broth and fermenting; taking the chilli and ginger out of the jar and pulping; stirring and seasoning; packaging the fermented chilli sauce with tins or toothpaste-tube-shaped jars for replacing the jars and vacuum-sealing; and sterilizing through heat to obtain finished products. The chilli sauce is produced through pure-culture fermentation, calcium lactate and calcium chloride are used as a hardener, and color protecting processing is conducted by using 0.1% erythorbic acid combined with 0.1% laurel kojic acid. Simultaneously, the chilli sauce is packaged by using the tins and toothpaste-tube-shaped cans and has the advantages of being short in fermenting time, low in nitrite content, stable in product quality and good in product appearance quality.

The invention provides a functional geese fermented sausage and a preparation method thereof. The preparation method of the fermented sausage is characterized by comprising the following steps: killing geese, burning the geese to remove feathers, removing viscera, washing and cleaning the geese; then taking out the white and dark meat, spreading a mixture of nitrite and sodium erythorbate on the geese, pickling the geese in a refrigerator at 0-4 DEG C 15-18 hours, mincing, performing cut-mixing and inoculating the geese; filling the geese into a sausage casing and fermenting; and roasting andcooling the sausage, thus obtaining the geese fermented sausage product with the functions of resisting oxidation, resisting angiotensin converting enzyme (ACE) and regulating immune. The preparationmethod comprises the following steps in sequence: preparing a fermenting agent, preparing the geese, pickling, rolling, performing vacuum cut-mixing, filling the geese into the sausage casing, fermenting and finally ripening, thus obtaining the functional geese fermented sausage. The invention has the following advantage: the method for preparing the fermented sausage with the functions of resisting oxidation, resisting ACE and regulating immune by utilizing the geese is disclosed for the first time.

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.

The invention discloses a functional duck meat pie or pill and a preparation method thereof. The method is characterized by comprising the following steps of: preparing hawthorn leaves flavonoids and procyanidine crude extracts; preparing duck meat, a duck-pork mixture, and a mixture of duck meat, pork and goose meat, and daubing a mixture of nitrate and sodium erythorbate on the duck meat, the duck-pork mixture or the mixture of duck meat, pork and goose meat, and then placing the duck meat, the duck-pork mixture or the mixture of duck meat, pork and goose meat in a refrigerator at a temperature of 4-6 DEG C 10-12 hours; carrying out meat rolling, kneading and mincing, material blending, uniform mixing, forming, freezing or drying, vacuum packaging, cooking, and microwave sterilization finally on the obtained product so as to obtain functional duck meat pies or pills. The functional duck meat pie or pill disclosed by the invention has the advantages that because of containing flavonoid and anthocyanin-like active factors, the functional duck meat pie or pill has antioxidation and immunoregulation functions, and the quality guarantee period of the functional duck meat pie or pill at room temperature can be up to about 2 months.

The invention discloses a color, flavor and safety three-effect food fumeol and its preparation method. The fumeol provided by the invention contains the following main components of: a phenol substance, a carbonyl compound, an organic acid substance, an ester matter, ethanol, reducing sugar, amino acid, an emulsifier, sodium polyacrylat, B vitamins, sodium erythorbate and water. In addition, oneor more components selected from a group consisting of a tea tree extract product, a beech extract product, a cypress branch extract product and a fruit tree extract product can also be added. The preparation method of the fumeol is simple, is easy to operate in batch production, and has good repeatability; the preparation process requires no smoke, is safe and protects the environment; and smoked products prepared by the use of the fumeol has a good local flavor as well as good color. Therefore, the food fumeol provided by the invention has an extensive application prospect.

The invention discloses a curing agent for curing a meat product. The curing agent is composed of the following raw materials in parts by weight: 2000-3000 parts of table salt, 2500-4500 parts of white granulated sugar, 1000-3000 parts of distiller yeast, 1000-4000 parts of soybean sauce, 200-500 parts of composite phosphate, 10-50 parts of tea polyphenol, 6-12 parts of sodium nitrite, 10-50 parts of sodium erythorbate, 10-50 parts of nisin, 650-1650 parts of potassium lactate and 200-800 parts of spices. The curing agent contains less salt, so that the problem that the mouth feel of preserved meat is too salty and too hard is solved, and the preserved meat has stable quality and safe shelf life. According to the curing agent, the adding amount of sodium nitrite in the preserved meat is reduced and a natural and toxin-free preservative is added, so that the guarantee period of the meat product is prolonged and the requirements of people on health and health care can be met. A method for rolling and curing the meat product not only can meet various technical indexes and technological parameters, but also has a simple process and greatly shortens the production period.

The invention provides a method for preparing agaricus bisporus powder and application thereof, and belongs to the technical field of food processing. The method comprises the following steps of: cleaning fresh agaricus bisporus, chopping the agaricus bisporus into pieces, soaking the agaricus bisporus pieces in color protecting solution of sodium D-isoascorbate, sodium sulfite and citric acid, drying and dehydrating the agaricus bisporus pieces by blowing air, and superfine grinding the dehydrated agaricus bisporus pieces to obtain the agaricus bisporus powder. The agaricus bisporus powder can be used to prepare noodles, bean strips, breads, biscuits and various puffed food.

The invention relates to a method for making chilli sauce containing a fire-clearing factor, which comprises two preparation processes: (1) a fire-clearing factor preparation process and (2) a chilli sauce preparation process. The fire-clearing factor preparation process is characterized in that the fire-clearing factor consists of the components including lophatherum gracile, chrysanthemum, mint, honeysuckle and scaphium scaphigerum and is prepared by a supercritical CO2 extraction process; and the chilli sauce preparation process is characterized in that the chilli sauce consists of fresh peppers, salt, white granulated sugar, gourmet powder, citric acid, sodium erythorbate, starch, salad oil and the fire-clearing factor and is prepared by a process of pulping, mixing and sterilizing. In the invention, the inflammation problem of eating pepper is solved, the inflammation misgivings of people who like peppers are eliminated, and market of pepper industry is expanded.

The invention discloses a nitrite-substituted meat processing method, and belongs to the technical field of food processing. The nitrite-substituted meat processing method comprises the following steps: selecting raw materials, carrying out pickling treatment and processing a meat product, so that the final products of the meat product are prepared; and the nitrite is substituted by a nitrite substitute during the step of carrying out pickling treatment. The nitrite substitute comprises the following components in parts by weight: 4-5 parts of monascorubin, 0.7-1.3 parts of betanin, 4-6 parts of potassium sorbate, 2-3 parts of D-sodium isoascorbate, 1.5-2.5 parts of nisin, 9-11 parts of sodium lactate, 1-2 parts of natamycin, 5-6 parts of natural vitamin E, 1-2 parts of a rosemary extract, 0.5-1.5 parts of sage essential oil, 1-2 parts of tea polyphenols, 15-16 parts of L-sodium glutamate, 0.5-1.5 parts of flavoring 5'-disodium ribonucleotide, 40-43 parts of a yeast extract, 4-5 parts of sodium tripolyphosphate and 0.5-1.5 parts of ethyl maltol. The nitrite-substituted meat processing method disclosed by the invention is simple, easy to operate and free of nitrite addition; and the prepared meat products are very good in qualities, color, luster and taste.

The invention provides a concentrated strawberry filtered juice product and a preparation method. The concentrated strawberry juice is a concentrated juice which is prepared by adopting odium D-isoascorbate to fix the color and pectic enzyme, amylase and protease to carry out hydrolytic treatment, the content of the solvable solid matter of the concentrated strawberry filtered juice is 40 percent to 60 percent and the pH value equals to 3.8 to 4.2. One important contribution of the invention lies in that the crushing of strawberries is realized on the base of the selection of the color fixative, thereby greatly improving the color index of the concentrated strawberry juice, meanwhile, pectic enzyme, amylase and protease are utilized to hydrolyze the strawberry juice, thereby hydrolyzing the nutrient materials into nutrient content which is more helpful to the absorption of human body and has special physiologic functions, and the techniques, such as adsorption, ultrafiltration, etc., are adopted, thereby finally obtaining a concentrated strawberry juice product with high nutritive value, stable properties and good flavor and taste. Edulcorator and preservative need not to be added into the concentrated strawberry juice product, thus completely preserving the nature properties, satisfying the concept of green consumption in modern times and meeting the requirements of the flavor and taste of beverages after the concentrated strawberry juice is diluted.

The invention provides a concentrated peach juice product and a preparation method. The concentrated peach juice is a concentrated juice which is prepared by adopting sodium D-isoascorbate to fix the color and pectic enzyme, amylase and protease to carry out hydrolytic treatment; the content of the solvable solid matter of the concentrated peach juice product is 40 percent to 60 percent and the pH value equals to 3.8 to 4.2. One important contribution of the invention lies in that the crushing of peaches is realized on the base of the selection of the color fixative, thereby greatly improving the color index of the concentrated peach juice, meanwhile, pectic enzyme, amylase and protease are utilized to hydrolyze the peach juice, thereby finally obtaining a concentrated peach juice product with high nutritive value, stable properties and good flavor and taste by adopting the techniques such as adsorption and hyperfiltration. Edulcorator and preservative need not to be added into the concentrated peach juice product, thus completely preserving the nature properties, satisfying the concept of green consumption in modern times and meeting the requirements of the flavor and taste of beverages after the concentrated peach juice is diluted.

The invention provides a method for processing a Sichuan-style sausage. The method comprises the following steps of: a) after cutting the fat of chilled meat at the temperature of 0 to 4 DEG C into dices, obtaining fat dices; d) mincing the lean meat of the chilled meat at the temperature of 0 to 4 DEG C to obtain lean meat dices; c) after mixing the fat dices, the lean meat dices and ingredientsuniformly to obtain a mixture, salting the mixture for 30 to 40 hours to obtain sausage meat, wherein the ingredients comprise salt, chilli powder, sugar, wine, sodium erythorbate and edible oil; andd) filling the sausage meat into a sausage casing; and smoking for 3 to 5 hours after baking for 20 to 40 hours to obtain the Sichuan-style sausage. In the method, the chilled meat at the temperatureof 0 to 4 DEG C is used as a raw material; the fat and the lean meat are separated and processed respectively to obtain the fat dices and the lean meat dices; the fat dices and the lean meat dices are mixed to obtain the mixture; the mixture is salted to obtain the sausage meat; the salted sausage meat is filled into the sausage casing to obtain the sausage; and the sausage is baked for 20 to 40 hours in a baking room and is smoked for 3 to 5 hours to obtain the Sichuan-style sausage. The production period of the sausage is shortened and the production efficiency is improved by baking.

The invention discloses an acid and odor removal agent for dosidicus gigas. The acid and odor removal agent comprises the following raw material components in percentage by weight: 5-15% of sodium erythorbate, 20-30% of trisodium citrate, 5-15% of sodium polyphosphate, 15-25% of potassium sodium tartrate, 2-3% of calcium disodium edetate, 15-25% of trehalose, 1-3% of mannitol and the balance of modified starch. The acid and odor removal agent is made by mixing and evenly stirring the raw material components. The acid and odor removal agent has the advantages of availability at normal temperature, short soakage time within 10 hours, better acid removal effect, fast acid and odor removal speed and capability of reducing and even preventing amine odor generated during the heat treatment process of the dosidicus gigas, thus being convenient for use.

The invention discloses a method for peeling and removing astringent taste of semen juglandis, which is used for solving the problems the problems of low peeling efficiency or nutrition ingredient loss and the like. The technical scheme of the invention is that the method comprises the steps of sorting, soaking, stamping and the like; in the soaking step, soaking liquid consists of a desquamatory agent and water according to the weight ratio of 1-3:500; the desquamatory agent consists of raw materials in percentage by weight: 70-80 NaOH, 10-15 sucrose fatty acid ester, 5-10 ethylene diamine tetraacetic acid, 5-10 sodium tripolyphosphate and 5-10 D- sodium erythorbate. Through repeated research and experiment, by the invention, a semen juglandis desquamatory agent formula suitable for batch production can be designed; one batch of semen juglandis peeling treatment can be finished by soaking for 5-7 minutes and rinsing for about 5 minutes in low-concentration alkali solution at the temperature less than 100DEG C; and the peeled semen juglandis has good mouthfeel and white color and luster; and the nutrient ingredients loss is less than 5 percent.

The invention discloses a functional Enteromorpha flavor dried duck meat and a preparation method thereof. The method is characterized by comprising the steps of: activating bacterial strains to prepare acidified milk; slaughtering a duck, scalding hairs, removing internal organs and cleaning; smearing a mixture of nitrate and sodium erythorbate on chest meat and leg meat, placing in a 0-6 DEG C refrigerator, preserving for 20-24 h and tumbling; preparing an Enteromorpha powder; at last blending, chopping, moulding, insulating for fermentation, carrying out enzymatic hydrolysis, refrigerating, slicing, baking, cooling, vacuumizing and sterilizing with microwave to obtain the functional Enteromorpha flavor dried duck meat. The invention has an advantage that a method for preparing the Enteromorpha flavor dried duck meat with functions of antioxidation, ACE resistance, calcium absorption promotion and immunoregulation by using duck meat, Enteromorpha, acidified milk and lactalbumin powder is disclosed for the first time.

The invention relates to a Cantonese black pepper sausage and a preparation method thereof. The Cantonese black pepper sausage is prepared from No. II and No. IV fresh and frozen pork and pork fat meat which serve as raw materials and auxiliary materials, wherein the auxiliary materials comprise potato starch, isolated soy protein, ice water, table salt, white granulated sugar, monosodium glutamate, composite phosphate, carrageenan, D-sodium erythorbate, sodium nitrite, monascus haematochrome, temptation haematochrome, white pepper, mashed black pepper, meat flavor essence, sodium lactate, nisin and sodium diacetate. The invention also provides a preparation method for the Cantonese black pepper sausage. The Cantonese black pepper sausage is high in meat quality, full in meat fragrance, hot spicy, palatable and abundant in nutrition.

The invention discloses a tuna fresh keeping method to solve a problem that present tuna fresh keeping methods reduce the quality of tuna. The method mainly comprises the following steps: 1, preprocessing tuna bodies; 2, immersing tuna in a composite fresh keeping agent; 3, carrying out surface air drying; and 4, packaging, and refrigerating. The composite fresh keeping agent comprises, by mass, 5-10% of mycose, 0.03-0.05% of nisin, 0.05-0.1% of konjak mannan, 0.1-0.3% of sodium phytate, 2-3% of calcium chloride, 0.2-0.5% of chitosan, 3-5% of disodium EDTA, 0.3-0.5% of sodium erythorbate, 0.3-0.5% of sodium citrate, and the balance of a propolis water extraction liquid. The fresh keeping method has the advantages of easy implementation, high efficiency, low cost, good fresh keeping effect, great prolongation of the fresh keeping time of tuna, maintenance of the original eating quality of tuna, good safety, facilitation of improvement of the economic benefit of ships, and suitableness for being popularized and applied.

The invention discloses an edible compound coating antistaling agent for drupes. The edible compound coating antistaling agent belongs to the field of fresh preservation and treatment of fruits and vegetables and is characterized in that chitosan and other auxiliaries are dissolved in a water solution prepared in an acetic acid solution with low concentration. According to the invention, glycerylmonostearate and Tween 80 are added in chitosan coating, thus the connecting strength of antibacterial components is enhanced and, the toughness and air permeability of the coating are improved; and meanwhile, other components in the fresh preservation agent, such as sodium ascorbate, sodium chloride, and the like, have greater bacterial resistance and fresh preservation effects. The edible compound agent, after being applied to coating the drupes, can form a layer of shiny transparent film on the surface of each drupe and achieves the functions of preserving water, reducing bacterial contamination, preventing the growth of microorganisms, resisting oxidation and inhibiting the fruit respiration. The edible compound agent can be widely applied in the storage and fresh preservation of the drupes and achieves greater fresh preservation effects than other methods. The edible compound agent is convenient to prepare and use, requires small equipment investment, occupies a small operation area, and is suitable for industrial batch production.

The invention discloses a color-protecting antistaling agent for compound pickled vegetables and a production method thereof. The color-protecting antistaling agent is composed of dehydroacetic acid, sodium acetate, ascorbic acid, sodium erythorbate, sodium phytate, sodium citrate, citric acid, sodium metabisulfite and sodium chloride. The color-protecting antistaling agent is reasonable in components and convenient to manufacture, can effectively improve preserving performance of the pickled vegetables, prolongs guarantee period, is safe, and enables the preserving performance of the pickledvegetables to be improved by over one time compared with the preserving performance of an ordinary marketing product.

The invention relates to a method for procesing lily, in particular to a method for clarifying lily juice by enzymolysis, solving the technical problem of clarifying lily juice. The method comprises the following steps: taking water that is 15-25 times of lily by weight, adding a color fixative, heating to 100 DEG C, pouring lily bulb petals, blanching for 1.5-2.5min, wherein dosage of the lily color fixative is 0.1g / kg of sodium chloride, 0.1g / kg of citric acid and 0.2g / kg of sodium erythorbate; cooling, smashing, and pulping; heating and gelatinizing the pulped lily juice for 20min; adding 0.2-0.4% of alpha-amylase in the gelatinized liquid, treating the gelatinized liquid for 90min at 70 DEG C, cooling, taking the supernatant and treating the supernatant by 0.2-0.4% of nematolyt for 60min at 65 DEG C, taking the supernatant, and finally inactivating the enzyme and sterilizing. The method minimizes the loss of the functional factors maximally, improves the utilization rate of raw materials, and aims to provide a certain theoretical basis for further development of the lily beverages.

The invention discloses a low sodium salt ham sausage and a preparation method thereof. The low sodium salt ham sausage is prepared from pork, starch, soy protein isolate, carrageenan, glutamine transaminage, sodium erythorbate, low sodium salt, seasoning, spices, a chromophoric reagent and water. The preparation method comprises the following steps: stirring and mixing the pork, the starch, the carrageenan, the sodium erythorbate, the low sodium salt, the seasoning, the spices and the chromophoric reagent; adding the soy protein isolate and the glutamine transaminage, chopping and mixing; adding water while chopping and mixing; filling the mixture into casing, and cooking; and cooling and storing. The prepared finished product has remarkably reduced content of sodium salt, and does not contain phosphate in favor of human health, thereby being a healthy product suitable for the hypertension crowd.

The invention discloses a blueberry kombucha beverage and a preparation method thereof. Raw materials and auxiliary materials comprise: blueberry fruit juice, white sugar, lactose, common black tea, Chrysanthemum morifolium, corn syrup, honey, mixed infusion of fresh ginger, mint and licorice, purified water, angel dried yeast, lactobacillus bulgaricus, bifidobacteria, lactobacillus acidophilus, Shanghai wine 1.01 acetobacter rancens, sodium erythorbate, yeast nutrient salt and dimethyl sodium bicarbonate. The raw materials and auxiliary materials need pretreatment steps of fermenting for 3-4t with a sandwich fermentation cylinder, shearing 5-10min with a high speed shearing machine, and then fermenting for 3-4t. A quantitative fermentation technology is used, and clarifying filtration and aseptic filtration are co-used, to raise biological stability of products. By regulation, product efficacies are strengthened, and goods performances are raised. Low temperature degasification and aseptic cold-filling are preformed, to guarantee product characteristics and quality.

The invention discloses a flaxseed drink. The flaxseed drink comprises the following raw materials in parts by weight: drinking water 50-80, flaxseed water soluble powder 0.2-30, flaxseed gum 0.2-0.5, white granulated sugar 2-4, high fructose corn syrup 1-5, lecithin 0.04-0.1, a stabilizer 0.1-0.2, ethyl maltol 0.0006-0.001, aspartame 0.001-0.008, acesulfame potassium 0.01-0.03, lactic streptococcus 0.01-0.015, D-sodium erythorbate 0.01-0.015, vitamin E 0.008-0.01, tea polyphenols 0.012-0.015, an edible essence 0.01-0.03, and a proper amount of fruit and vegetable juice concentrate. The flaxseed drink is a health drink which is rich in alpha linolenic acid and a variety of balanced nutrients.

The invention provides a green vegetable compound antistaling agent and a matched antistaling method thereof. The method is characterized by comprising the following steps of: (1) selecting fresh and complete green vegetables without disease, removing impurities, and washing with running water; (2) immersing the drained vegetables in the green vegetable compound antistaling agent compounded by sodium erythorbate, kojic acid, gibberellin, salicylic acid and magnesium sulfate for 15 minutes, and drying by using cold air; and (3) packaging the vegetables in a freshness protection package specialfor green vegetables with air-regulating and humidity-breathing function, fastening the package mouth, putting into a packing box and storing at proper temperature, wherein the vegetables in each package do not exceed 2kg and the weight is consistent. The green vegetable compound antistaling agent can make the green vegetables stored at low temperature for 10 to 15 days or keep the color, freshness and mouthfeel of the vegetables in normal-temperature shelf life of 3 to 6 days, and is safe and nontoxic; and the method is simple and has promotion and application value.

The invention relates to a calcium-added western ham or a cooked and smoked sausage and a preparation method thereof. The calcium-added western ham or cooked and smoked sausage is composed of the following components: pig lean meat, pork fat, water, milk minerals, edible salt, composite phosphate, sodium nitrite, D-Sodium isoascorbiate, monascus red pigment, a natural mixed thickener, sodium lactate, compound spices, monosodium glutamate, soybean isolate protein powder, edible essence, white granulated sugar and modified starch. The preparation method comprises the following steps: unfreezing raw meat, cutting and mincing the raw meat, preparing feed liquid, stirring, salting, rolling, filling, baking, cooling, packing, sterilizing, cooling and drying. The prepared milk mineral salt type western ham or cooked and smoked sausage has the advantages of red color, uniform and dense structure, good meat grain, pure meat flavor and high quality stability in the quality guarantee period.

The invention provides a high-efficiency broad-spectrum food composite preservative and aims to solve the technical problem that most of the food preservatives now used in food processing are potassium sorbate and sodium benzoate, cannot achieve ideal preservation effect when use alone due to certain limitation to antibacterial spectrum and suffers certain limitation on use. The key point of the preservative lies in that the preservative contains nisin, natamycin, potassium sorbate, sodium diacetate and sodium dehydroacetate or also one or all of d-sodium erythorbate and d-glucono-delta-lactone. The use of the preservative is to be added in various foods.

The invention relates to an aquatic product low temperature speed freezing liquid with antioxidation and color-protecting functions. The freezing liquid comprises the following substances by weight percent: 5%-8% of sodium chloride, 1%-5% of sorbitol, 0.05%-0.1% of sodium D-isoascorbate, 22%-40% of ethanol and the balance water and the speed freezing liquid can be kept in liquid state at -20 DEG Cto -50 DEG C. when the low temperature speed freezing liquid of the invention is used to perform aquatic product low temperature speed freezing, the cells of the frozen aquatic product can be kept perfectly, the shape can be kept in the original state and the state can be maintained in the refrigeration process of the frige so that the aquatic product can keep the original characteristics of color, flavor, texture and nutrition after unfreezing.