CN101536708B - Natural food antiseptic and preservation agent and preparation method thereof - Google Patents
Natural food antiseptic and preservation agent and preparation method thereof Download PDFInfo
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- CN101536708B CN101536708B CN2009100618380A CN200910061838A CN101536708B CN 101536708 B CN101536708 B CN 101536708B CN 2009100618380 A CN2009100618380 A CN 2009100618380A CN 200910061838 A CN200910061838 A CN 200910061838A CN 101536708 B CN101536708 B CN 101536708B
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Abstract
The invention discloses a natural food antiseptic and preservation agent and a preparation method thereof. The agent is prepared from the following raw materials in parts by weight: 60-80 parts of at least one of negundo fruit, negundo leaf or negundo stem, 10-20 parts of garlic, 2-8 parts of pericarpium zanthoxyli, and 2-8 parts of cinnamon. The method comprises the following steps: eliminating impurities from all the raw materials, cleaning, airing, and grinding the raw materials into granules of 2-4mm; homogeneously mixing the raw materials according to ratio in parts by weight, putting the mixture in an oven, increasing the oven temperature from 40 DEG C to 65 DEG C in 3-4 hours, taking out the roasted raw materials, cooling, and grinding the roasted raw materials for 40-60 mesh sieve to obtain the agent. The agent has no toxic and side effect to people, is safe and reliable for use, has good antiseptic and preservative effects, and can also improve flavor of food. The agent is convenient and practical, has simple preparation process, low cost, can completely replace the existing chemical preservatives, can be used not only as the food antiseptic and preservation agent, but also as a food flavoring agent, and has a wide applicability.
Description
Technical field
The present invention relates to the additive and the preparation method of a kind of food or flavouring, be meant a kind of food preservative freshness retaining agent and preparation method of pure natural specifically.Belong to field of food.
Background technology
Salted vegetables is that a kind of high concentration saline solution, lactobacillus-fermented of utilizing comes the preservation vegetables, and by pickling, promotes the fermented food of vegetable flavor.Sauce is with flour or beans, through steaming the net for catching birds or fish fermentation, and the pastel made from salt, water.Salted vegetables, sauce are a kind of pickles of going with rice or bread that the people likes food, and is with a long history.Different according to feeding habits and taste, China and the salted vegetables and the jam product of many unique flavors are all arranged all over the world.They were both being rich in nutrition, and were economical and practical again, not only can step on refined taste, were again house, the indispensable ticbit of tourism, enjoyed liking of people.Because salted vegetables and sauce all are the growths that ensures fermentation and mould fungus inhibition, assorted bacterium by the salt that adds high concentration, so the salt content in salted vegetables and the sauce is all higher.And medical research is verified, and high salt diet is harmful to health.For the processing of salted vegetables and sauce product, if the salt content in reduction salted vegetables liquid and the sauce product, then salted vegetables liquid and sauce are easy to moldy metamorphism, can't eat.Chinese patent notification number CN101289702A, October 15 2008 day for announcing, denomination of invention " normal temperature fresh-keeping method of sauerkraut, pickles and hill dish ", propose the hill dish after the sauerkraut, pickles and the desalination that process was immersed respectively fresh-keeping liquid 1-5 minute, can be metered to the preservation method that bag is found time, sauerkraut, pickles and hill dish after fresh-keeping have promoted freshness and mouthfeel.Described fresh-keeping liquid comprises food preservative and antioxidants such as sorbic acid, Sodium Benzoate, sodium pyrosulfite.Promptly reach the purpose of anti-corrosive fresh-keeping by adding growth and breeding that anticorrisive agent and antioxidant suppress bacterium, but in order to guarantee antiseptic effect, some enterprises are when food such as processing sauce, salted vegetables, the consumption of the anticorrisive agents such as Sodium Benzoate that added has substantially exceeded the use amount that state health standards allowed, especially in the sampling observation of recent years to domestic manufacturer's product, benzoic acid and sodium benzoate exceeds standard and seriously, also finds the sulfur dioxide residual quantity problem simultaneously.The use of chemical addition agent can suppress skeleton growth and harm kidney and liver to a certain extent, the health of human body is had harmful effect, thereby country also begins to limit the use of this type of chemical preservative.The food sodium salt content exceeds standard, and usually causing the burden of the feed person's kidney of pickling the based food, hypertensive risk takes place increase.In addition, food can produce a large amount of carcinogen nitrosamine in curing process, cause the onset risk of malignant tumours such as nasopharyngeal carcinoma to increase.It is gastrointestinal tract mucous that the salinity of high concentration also can grievous injury, so normal feed pickles based food person, the incidence of disease of gastrointestinal inflammation and ulcer is higher.How when guaranteeing salted vegetables and sauce based food quality, reduce salt content wherein, make its needs that satisfy health diet, be a difficult problem of puzzlement sauce product and salted vegetables industry always.
Summary of the invention
First purpose of the present invention is to overcome the chemical preservative of existing food and sodium salt content is too high can produce dysgenic defective and deficiency to health, a kind of food preservative freshness retaining agent of pure natural is provided, its corrosion-resistanting fresh-keeping effect is good, health is had no side effect, fragrance is pure, raw material sources are extensive, and cost of manufacture is low, and are applied widely.
Second purpose of the present invention provides a kind of preparation method of food preservative freshness retaining agent of pure natural, and its technology is simple, can keep original salted vegetables and the original local flavor of sauce product, and cost of manufacture is low.
The technical solution of first purpose of the present invention is: a kind of food preservative freshness retaining agent of pure natural, the weight portion content of raw material each component is: at least a 60～80 in fruit of negundo, Negundo Chastetree Leaf and the five-leaved chaste tree stem, garlic 10～20, Chinese prickly ash 2～8, Chinese cassia tree 2～8.
The weight portion content of described raw material each component is: fruit of negundo 50, Negundo Chastetree Leaf 20, five-leaved chaste tree stem 5, garlic 15, Chinese prickly ash 5, Chinese cassia tree 5.
The weight portion content of described raw material each component is: Negundo Chastetree Leaf 60, five-leaved chaste tree stem 20, garlic 20, Chinese prickly ash 2, Chinese cassia tree 6.
The weight portion content of described raw material each component is: fruit of negundo 60, Negundo Chastetree Leaf 30, garlic 15, Chinese prickly ash 6, Chinese cassia tree 6.
The technical solution of second purpose of the present invention is: a kind of preparation method of food preservative freshness retaining agent of pure natural may further comprise the steps:
A. with all raw material impurity eliminations, clean, dry, and wherein Negundo Chastetree Leaf, five-leaved chaste tree stem, garlic and ground cinnamon are broken into 2～4 millimeters particle;
B. ratio mixes each raw material by weight, puts into baking oven, and makes oven temperature rise to 65 ℃ by 40 ℃ in 3～4 hours, and the raw material after will toasting then takes out, the cold of drying in the air;
C. cool raw material pulverizing to 40～60 orders will dry in the air.
In the described steps A, the Negundo Chastetree Leaf that will gather summer and autumn is cleaned after boiling water boils boiling hotly, crosses the cold water fixation, and the salt solution of putting into salt content 6%～10% soaked 8～10 hours, again Negundo Chastetree Leaf was dried or was dried, and pulverized then.
In the described steps A, the five-leaved chaste tree stem particle after pulverizing is dried or dried.
Among the described step B, in bake process, to often stir raw material, make its thermally equivalent.
Among the present invention, five-leaved chaste tree is a Vitex Verenaceae plant, popular name: Pu ginger son, Pu ginger.Another name: five-leaved chaste tree bar, fruit of negundo, cloth chaste tree, the twigs of the chaste tree, the five fingers wind, the five fingers mandarin orange.Machaka or dungarunga, savory, mainly be distributed in the torrid zone and area, temperate zone.Be seen everywhere in tens provinces of south China waste hill suburb, wild resource is very abundant.It is a kind of medicinal plant among the people, can control influenza, acute bacillary dysentery, multiple disease such as acute gastroenteritis, and root, stem, leaf, flower, seed are all effective, and part commonly used is leaf, seed, and its volatile oil has special efficacy to chronic bronchitis.Fruit of negundo of the present invention is the fruit of five-leaved chaste tree, and Negundo Chastetree Leaf is the blade of five-leaved chaste tree, and the five-leaved chaste tree stem is the stem of five-leaved chaste tree.Fresh Negundo Chastetree Leaf and Negundo Chastetree Leaf have special fragrance through the volatile oil that steam distillation obtains, and also the someone is referred to as stink, little suffering of distinguishing the flavor of.
Garlic is the Liliaceae allium, another name: garlic, the head of garlic, only garlic, giant garlic, excavated when June, leaf was withered.It is about 0.2% that garlic contains volatile oil, and main component is an allicin in the oil, has bactericidal action, is that alliin contained in the garlic is produced by the effect hydrolysis of big allinase.Still contain sulfide compound that multiple pi-allyl, propyl group and methyl form etc. the traditional Chinese medical science is thought that garlic is pungent, warm in nature, can be separated stagnant gas, warming spleen and stomach, eliminating mass amass, detoxify desinsection, it is stagnant to control, the abdomen crymodynia, have loose bowels, diseases such as dysentery, pertussis.Modern study shows, contains alliin and allinase in the garlic, and the two contact back produces allicin, tool fungicidal effectiveness; Contained alkaloid in the garlic has and reduces the blood sugar composition, increases the function of insulin, the more important thing is that it does not have influence to normal blood glucose value; Garlic still is the highest plant of organic germanium content, and Se content is also more; Also contain compositions such as VA, VB, VC, calcium, phosphorus, iron, crude fibre in the garlic, garlic also has and enhances metabolism in addition, alleviates tiredly, and the organ that stimulates digestion secretion digestive ferment promotes epithelial proliferation, effects such as accelerated wound healing.
Chinese prickly ash is the Rutaceae xanthoxylum, another name: fragrant green pepper, big Chinese prickly ash, green pepper, pericarpium zanthoxyli schinifolii, Chinese pepper, dog green pepper, another name for Sichuan Province green pepper, pericarpium zanthoxyli, hot red pepper, pericarpium zanthoxyli bungeani, clovershrub because of its flavor fiber crops, are called numb green pepper again.Pericarp can be used as flavoring, and can extract aromatic oil, but people's medicine again, seed edible, but processing and fabricating soap again.Chinese prickly ash is to 10 kinds of gram-positive bacterias such as bacillus anthracis, hemolytic streptococcus, corynebacterium diphtheriae, Diplococcus pneumopniae, staphylococcus aureus, lemon yellow and staphylococcus albus, hay bacilluses, and pathogenic bacteria all have the obvious suppression effect in the intestines such as Escherichia coli, Song Nei Shi dysentery bar flute, proteus, typhoid fever and paratyphosum Bacterium, Pseudomonas aeruginosa, comma bacillus.The traditional Chinese medical science is thought the Chinese prickly ash warming middle energizer to relieve pain, killing parasites to relieve itshing.Be used for coldness and pain in the epigastrium, vomiting is had loose bowels, abdominal pain due to enterositosis, ascariasis; Control the eczema itch outward.
Chinese cassia tree: canella, how to strip the bark in 5～10 years of cultivation and a branch skin in the fall, dry or dry in the shade.Another name: beautiful osmanthus, male osmanthus, bacterium osmanthus, tube osmanthus, Da Gui, peppery osmanthus, osmanthus also claim Chinese cinnamon.Chinese cassia tree contains 1～2% volatile oil, contains cinnaldehydrum, eugenol etc. in the oil, and contains tannin and mucilaginous substance.Cassia is used in particular for ligueur and chocolate as the flavouring of dish.The traditional Chinese medical science is thought the Chinese cassia tree extremely hot in nature, and flavor is hot, sweet.It is supporing yang to mend fire, let the fire back to its origin, and eliminating cold to stop pain, activating blood to promote menstruation has calmness, step-down, the wind dispelling that is good for the stomach, eliminating phlegm and relieving cough, diuresis, radioresistance and a control blood glucose balance, prevents and treat the function of diabetes.Cassia oil has powerful bactericidal action, and is better than negative patient to the effect of Gram-positive bacterium, and because of excitant is arranged, seldom as antibacterials, but external application can be treated stomachache, flatulence angina etc.Be used for that impotence, palace are cold, trusted subordinate's crymodynia, the cold of insufficiency type are vomited and diarrhoea, through close, dysmenorrhoea, warming meridians and promoting circulation of qi.
There are some researches show in recent years: the Negundo Chastetree Leaf extract is a kind of good natural antibacterial agent.The yellow vitex seed extract has antioxidant effect significantly, can match in excellence or beauty with BHT.But the special smell of five-leaved chaste tree plant does not meet people's taste, and can change the original local flavor of food after food materials mix, and influences people's appetite.Garlic, Chinese prickly ash and Chinese cassia tree be the medicine with strong sterilization, bacteriostasis be again the food dressing of using always.Above-mentioned four kinds of natural plants mix and use sterilization, the bacteriostasis that both can give full play to separately, strengthen corrosion-resistanting fresh-keeping effect, can adjust preferably again and in and the peculiar smell of five-leaved chaste tree, promote the fragrance of food.
Pass through technique scheme, the invention has the beneficial effects as follows: 1. adopt the pure natural plant medicinal material, edible back is very fast in alimentary canal is resolved into amino acid by proteolytic enzyme, catabolism is that the nontoxic material of human body excretes simultaneously, can not change normal flora in the enteron aisle, can not cause the resistance to the action of a drug that other antibiotic commonly used is occurred yet, more can cross tolerance not occur with other antibiotic.Without any side effects to human body, safe and reliable.2. corrosion-resistanting fresh-keeping effect is good, and Negundo Chastetree Leaf, seed, stem have the effect of very strong inhibition saccharomycete, mould, bacterial growth, and is especially the strongest to saccharomycete, mould, the bacteriostasis that causes food spoilage.Garlic, Chinese prickly ash and Chinese cassia tree also are broad spectrum activity sterilization, the antibacterial medicines of works very well.Made antisepsis antistaling agent can substitute existing chemical preservative fully, but also can promote the fragrance and the local flavor of food.3. convenient and practical, preparation technology is simple, cost is lower, meet eater's taste requirement, both can be used for the production of salted vegetables, jam products, also can be used for the anti-corrosive fresh-keeping of boiled food (as spiced and stewed food) or fast food (as can, microwave food), and not only can be used as anticorrisive agent and use, also can be used as food flavor and use, applied widely.
The specific embodiment
The present invention is described in further detail below in conjunction with specific embodiment.
The food preservative freshness retaining agent of a kind of pure natural of the present invention, the weight portion content of its raw material each component is: at least a 60～80 in fruit of negundo, Negundo Chastetree Leaf and the five-leaved chaste tree stem, garlic 10～20, Chinese prickly ash 2～8, Chinese cassia tree 2～8.
The preparation method of the food preservative freshness retaining agent of a kind of pure natural of the present invention may further comprise the steps:
A. with all raw material impurity eliminations, clean, dry, and wherein Negundo Chastetree Leaf, five-leaved chaste tree stem, garlic and ground cinnamon are broken into 2～4 millimeters particle;
B. ratio mixes each raw material by weight, puts into baking oven, and makes oven temperature rise to 65 ℃ by 40 ℃ in 3～4 hours, and the raw material after will toasting then takes out, the cold of drying in the air;
C. cool raw material pulverizing to 40～60 orders will dry in the air.
The ratio that food preservative freshness retaining agent of the present invention adds in food is generally 0.1～0.2%, if press 5～10 times of excess interpolations or edible of consumption, corrosion-resistanting fresh-keeping effect is better, and is also without any side effects to human body, but the original fragrance of food is had bigger influence, and production cost improves.
In the described steps A, the Negundo Chastetree Leaf that will gather summer and autumn is cleaned after boiling water boils boiling hotly, crosses the cold water fixation, the salt solution of putting into salt content 6%～10% soaked 8～10 hours, to remove the part stink of Negundo Chastetree Leaf, again Negundo Chastetree Leaf is dried or dried, pulverize then.
In the described steps A, the five-leaved chaste tree stem particle after pulverizing is dried or dried.
Among the described step B, to often stir raw material in the bake process, make its thermally equivalent, and the absorption of interpenetrating of the fragrance of being convenient to each stock yard, edible fragrance formed.
Embodiment 1
The weight portion content of raw material each component is: fruit of negundo 50, Negundo Chastetree Leaf 20, five-leaved chaste tree stem 5, garlic 15, Chinese prickly ash 5, Chinese cassia tree 5.With all raw material impurity eliminations, clean, dry, Negundo Chastetree Leaf is wherein cleaned after boiling water boils boiling hotly, crosses the cold water fixation, puts into the salt solution immersion 8 hours of salt content 8%, again Negundo Chastetree Leaf is dried or dried, with garlic and Chinese cassia tree or be ground into 2 millimeters particle respectively, the five-leaved chaste tree stem is ground into 2 millimeters particle, and the oven dry of the five-leaved chaste tree stem particle after will pulverizing or dry.After being mixed, particle after again all being pulverized and other raw materials put into baking oven, and make oven temperature in 3 hours, rise to 65 ℃ by 40 ℃, to often stir raw material in the bake process, make its thermally equivalent, raw material after will toasting then takes out, the cold of drying in the air, cool raw material pulverizing to 40 order that will dry in the air again, i.e. ponderable quantity pack.
Embodiment 2
The weight portion content of raw material each component is: Negundo Chastetree Leaf 60, five-leaved chaste tree stem 20, garlic 20, Chinese prickly ash 2, Chinese cassia tree 6.With all raw material impurity eliminations, clean, dry, Negundo Chastetree Leaf is wherein cleaned after boiling water boils boiling hotly, crosses the cold water fixation, puts into the salt solution immersion 6 hours of salt content 10%, Negundo Chastetree Leaf is dried or dried, with garlic and Chinese cassia tree or be ground into 3 millimeters particle respectively, the five-leaved chaste tree stem is ground into 3 millimeters particle again, and the oven dry of the five-leaved chaste tree stem particle after will pulverizing or dry.After being mixed, particle after again all being pulverized and other raw materials put into baking oven, and make oven temperature in 4 hours, rise to 65 ℃ by 40 ℃, to often stir raw material in the bake process, make its thermally equivalent, raw material after will toasting then takes out, the cold of drying in the air, cool raw material pulverizing to 50 order that will dry in the air again, i.e. ponderable quantity pack.
Embodiment 3
The weight portion content of raw material each component is: fruit of negundo 60, Negundo Chastetree Leaf 30, garlic 15, Chinese prickly ash 6, Chinese cassia tree 6.With all raw material impurity eliminations, clean, dry, Negundo Chastetree Leaf is wherein cleaned after boiling water boils boiling hot, cross the cold water fixation, the salt solution of putting into salt content 6% soaked 10 hours, Negundo Chastetree Leaf was dried or was dried, with fruit of negundo, garlic is with Chinese cassia tree or be ground into 4 millimeters particle respectively, after being mixed, particle after again all being pulverized and other raw materials put into baking oven, and make oven temperature in 4 hours, rise to 65 ℃ by 40 ℃, and to often stir raw material in the bake process, make its thermally equivalent, raw material after will toasting then takes out, the cold of drying in the air, cool raw material pulverizing to 40 order that will dry in the air again, i.e. ponderable quantity pack.
Embodiment 4
The weight portion content of raw material each component is: Negundo Chastetree Leaf 90, garlic 10, Chinese prickly ash 8, Chinese cassia tree 8.With all raw material impurity eliminations, clean, dry, Negundo Chastetree Leaf is wherein cleaned after boiling water boils boiling hot, cross the cold water fixation, the salt solution of putting into salt content 6% soaked 10 hours, with the Negundo Chastetree Leaf oven dry or dry, with garlic and Chinese cassia tree or be ground into 4 millimeters particle respectively, after being mixed, particle after again all being pulverized and other raw materials put into baking oven, and make oven temperature in 4 hours, rise to 65 ℃ by 40 ℃, and to often stir raw material in the bake process, make its thermally equivalent, raw material after will toasting then takes out, the cold of drying in the air, cool raw material pulverizing to 40 order that will dry in the air again, i.e. ponderable quantity pack.
Embodiment 5
The weight portion content of raw material each component is: five-leaved chaste tree stem 90, garlic 20, Chinese prickly ash 2, Chinese cassia tree 2.With all raw material impurity eliminations, clean, dry, garlic with Chinese cassia tree or be ground into 2 millimeters particle respectively, the five-leaved chaste tree stem is ground into 2 millimeters particle, and the five-leaved chaste tree stem particle after will pulverizing is dried or is dried.After being mixed, particle after again all being pulverized and other raw materials put into baking oven, and make oven temperature in 4 hours, rise to 65 ℃ by 40 ℃, to often stir raw material in the bake process, make its thermally equivalent, raw material after will toasting then takes out, the cold of drying in the air, cool raw material pulverizing to 60 order that will dry in the air again, i.e. ponderable quantity pack.
Embodiment 6
The weight portion content of raw material each component is: fruit of negundo 90, garlic 20, Chinese prickly ash 5, Chinese cassia tree 5.With all raw material impurity eliminations, clean, dry, with fruit of negundo, garlic with Chinese cassia tree or be ground into 2 millimeters particle respectively, after being mixed, particle after again all being pulverized and other raw materials put into baking oven, and make oven temperature in 4 hours, rise to 65 ℃ by 40 ℃, and to often stir raw material in the bake process, make its thermally equivalent, raw material after will toasting then takes out, the cold of drying in the air, cool raw material pulverizing to 60 order that will dry in the air again, i.e. ponderable quantity pack.
Above-mentioned food preservative freshness retaining agent is used for the test of salted vegetables: boiled in the salted vegetables cylinder 100 jin water, equal 0.1/100 ratio pours antisepsis antistaling agent in the cylinder in antisepsis antistaling agent/water, add 6% salt again, treat that the cold of salt thawing water is put in the dish embryo in the cylinder later on, allows water logging not have the dish embryo again.Can keep not rising in the salted vegetables liquid white mould in two years, bacterium, mould bacteria concentration are 0.15-0.3%.
Above-mentioned food preservative freshness retaining agent is used for the test that the sauce product are produced: when boiling sauce, the salt content of sauce is adjustable to be low to moderate 6～10%, treating that sauce is endured when taking the dish out of the pot directly adds antisepsis antistaling agent in 0.2% ratio, bottling is added a cover preservation under the normal temperature, the inspection of uncapping after 2 years then, sauce is aromatic flavour still, no mildew phenomena takes place, and bacterium, mould bacteria concentration are 0.10～0.15%, prove that food preservative freshness retaining agent of the present invention has fabulous anti-corrosive fresh-keeping and Titian effect.Food antiseptics or flavor enhancement that the food preservative freshness retaining agent of pure natural of the present invention also can be used as cooked product, fast food use.
Claims (7)
1. the food preservative freshness retaining agent of a pure natural is characterized in that the weight portion content of raw material each component is: at least a 60～80 in fruit of negundo, Negundo Chastetree Leaf and the five-leaved chaste tree stem, garlic 10～20, Chinese prickly ash 2～8, Chinese cassia tree 2～8.
2. the food preservative freshness retaining agent of a kind of pure natural according to claim 1, it is characterized in that: the weight portion content of described raw material each component is: fruit of negundo 50, Negundo Chastetree Leaf 20, five-leaved chaste tree stem 5, garlic 15, Chinese prickly ash 5, Chinese cassia tree 5.
3. the food preservative freshness retaining agent of a kind of pure natural according to claim 1, it is characterized in that: the weight portion content of described raw material each component is: Negundo Chastetree Leaf 60, five-leaved chaste tree stem 20, garlic 20, Chinese prickly ash 2, Chinese cassia tree 6.
4. the preparation method of the food preservative freshness retaining agent of each described a kind of pure natural in the claim 1～3 is characterized in that may further comprise the steps:
A. with all raw material impurity eliminations, clean, dry, and wherein Negundo Chastetree Leaf, five-leaved chaste tree stem, garlic and ground cinnamon are broken into 2～4 millimeters particle;
B. ratio mixes each raw material by weight, puts into baking oven, and makes oven temperature rise to 65 ℃ by 40 ℃ in 3～4 hours, and the raw material after will toasting then takes out, the cold of drying in the air;
C. cool raw material pulverizing to 40～60 orders will dry in the air.
5. preparation method according to claim 4 is characterized in that: in the described steps A, the Negundo Chastetree Leaf that will gather summer and autumn is cleaned after boiling water boils boiling hot, cross the cold water fixation, the salt solution of putting into salt content 6%～10% soaked 8～10 hours, Negundo Chastetree Leaf was dried again, and pulverized then.
6. preparation method according to claim 4 is characterized in that: in the described steps A, the five-leaved chaste tree stem particle after pulverizing is dried or dried.
7. preparation method according to claim 4 is characterized in that: among the described step B, will often stir raw material in bake process, make its thermally equivalent.
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| CN103519315B (en) * | 2013-10-23 | 2015-05-20 | 西华大学 | Vegetable fermentation liquid and preparation method and application thereof |
| CN104432178A (en) * | 2014-11-19 | 2015-03-25 | 安徽斌强鸭业有限公司 | Method for pickling salted duck |
| CN108185264A (en) * | 2017-03-02 | 2018-06-22 | 安徽键合科技有限公司 | A kind of natural environmental-protective preservative and preparation method thereof |
| CN107439898A (en) * | 2017-08-16 | 2017-12-08 | 苏州安特实业有限公司 | food preservative and preparation method thereof |
| CN107373283A (en) * | 2017-08-16 | 2017-11-24 | 苏州安特实业有限公司 | Bean product preservative and preparation method thereof |
| CN107712728A (en) * | 2017-11-24 | 2018-02-23 | 恭城福茂生油茶文化产业发展有限公司 | A kind of processing method of bamboo shoots |
| CN109259181A (en) * | 2018-08-16 | 2019-01-25 | 广水市仁健食品有限公司 | A kind of five cereals capsicum paste and preparation method thereof |
| CN115104690A (en) * | 2021-03-17 | 2022-09-27 | 上海硕丰生物科技集团有限公司 | Natural food preservative and preparation method thereof |
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