Method for preparing natural anticorrosive mildew-proof preservative of pickled foods

Abstract

The invention discloses a method fro preparing a novel all-natural anticorrosive mildew-proof preservative for foods. The method comprises the following steps: uniformly mixing the following components in parts by weight: 10-20 parts of mixed extract of raw materials such as garlic, shaddock ped and cinnamon bark, 1-3 parts of nisin, 1-3 parts of D-sodium erythorbate, 1-3 parts of sodium lactate, 10-20 parts of ethanol and water, and obtaining a natural anticorrosive mildew-proof preservative of pickled foods. The anticorrosive preservative is safe, non-toxic, good in broad-spectrum bacteriostatic and bactericidal performance and excellent in anticorrosive mildew-proof effects; the preservative has an effect of expelling insects, is readily available in raw materials and simple in production process and is widely applied to corrosion prevention of vegetables pickled in soy sauce, pickled vegetables, pickled Chinese cabbage, pickles, recipe, thick broad-bean sauce and other foods.

Description

technical field [0001] The invention belongs to the field of food preservatives, in particular to a preparation method of a natural pickled food antiseptic, anti-mold and antistaling agent. Background technique [0002] Pickles, kimchi, sauerkraut, pickled vegetables, soybean paste, bean paste, etc. are indeed a kind of appetizing public food, which can increase appetite and feel comfortable after eating, which means that the stomach is willing to accept and transform it, making the food smooth Entering the normal metabolic track of the human body, the result is "clear air rises, turbid air drops, residue enters the large intestine, and water returns to the bladder", bringing the best benefits of energetic and healthy body. Kimchi and pickled vegetables are traditional foods in China, Japan, and Korea; pickled foods have been popular for a long time and have become a regular dish on the family table of ordinary people. Some people even eat pickled foods for a long time, an...

AI Technical Summary

Problems solved by technology

Pickles are very good for antisepsis in winter, but they are difficult to handle in summer, so we can only add benzoic acid and sorbic acid in excess of the standard. The commonly used preservative sodium benzoate has certain toxicity, and it is a key and limited product in food hygiene. Developed countries have successively Prohibition of use is announced, and sodium benzoate is also banned in children's food in my country; potassium sorbate has poor stability in the air, is easily colored under photosynthesis, and is expensive