CN1078112A - Long-acting preservation agent for pickle - Google Patents
Long-acting preservation agent for pickle Download PDFInfo
- Publication number
- CN1078112A CN1078112A CN93110905A CN93110905A CN1078112A CN 1078112 A CN1078112 A CN 1078112A CN 93110905 A CN93110905 A CN 93110905A CN 93110905 A CN93110905 A CN 93110905A CN 1078112 A CN1078112 A CN 1078112A
- Authority
- CN
- China
- Prior art keywords
- pickle
- long
- preservation agent
- acting preservation
- pickles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of long-acting preservation agent for pickle, it is formulated by Sodium Benzoate, white sugar, calcium chloride and calcium carbonate, and the weight ratio of each raw material equates.During use, press 2-5% of pickles water gross weight and add in the pickle jar and get final product.
Description
The present invention relates to a kind of chemical products, in particular for fresh-keeping chemical products.
Existing antistaling agent is used for food, fruit, fresh-keeping of vegetables more, and does not have special-purpose pickles antistaling agent.
The purpose of this invention is to provide a kind of long-acting preservation agent for pickle, add in the pickle jar, make its pickles fragrance just, color and luster is good, do not give birth to flower, storage for a long time is not perishable, freshness date is longer.
The object of the present invention is achieved like this: it is formulated by Sodium Benzoate, white sugar, calcium chloride and calcium carbonate, and the weight ratio of each raw material equates, presses interior the getting final product of 2-5% adding pickle jar of pickles water gross weight.
Embodiment: take by weighing each 0.5 gram of Sodium Benzoate, white sugar, calcium chloride and calcium carbonate, be mixed with the fresh-keeping essence of 2 grams, being added in pickles water then is in the pickle jar of 1000 grams.Pickle jar should be placed on dry the ventilation, and light is bright, but can not be by the place of sun direct projection, and altar keeps the water cleaning health along filling with water.
This fresh-keeping smart production technology is simple, nontoxic, meet [GB2760-81] food hygienic standard fully.And use the permanent use of pickles taste delicious and crisp, color and luster deliciousness, pickles water of this fresh-keeping smart infusion and pickles to steep living flower for a long time, never degenerate long fresh-keeping period, effective.
Claims (1)
1, a kind of long-acting preservation agent for pickle is characterized in that by Sodium Benzoate, white sugar, calcium chloride and calcium carbonate formulatedly, and the weight ratio of each raw material equates, and press in 2～5% adding pickle jars of pickles water gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110905A CN1078112A (en) | 1993-03-13 | 1993-03-13 | Long-acting preservation agent for pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110905A CN1078112A (en) | 1993-03-13 | 1993-03-13 | Long-acting preservation agent for pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1078112A true CN1078112A (en) | 1993-11-10 |
Family
ID=4988721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93110905A Pending CN1078112A (en) | 1993-03-13 | 1993-03-13 | Long-acting preservation agent for pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1078112A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696936A (en) * | 2012-05-25 | 2012-10-03 | 贵州省黄平县乐源旅游特色食品厂 | Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables |
| CN108771099A (en) * | 2018-05-21 | 2018-11-09 | 赵荆江 | A kind of composition and its application method substituting preservative |
-
1993
- 1993-03-13 CN CN93110905A patent/CN1078112A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696936A (en) * | 2012-05-25 | 2012-10-03 | 贵州省黄平县乐源旅游特色食品厂 | Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables |
| CN102696936B (en) * | 2012-05-25 | 2013-06-12 | 贵州省黄平县乐源旅游特色食品厂 | Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables |
| CN108771099A (en) * | 2018-05-21 | 2018-11-09 | 赵荆江 | A kind of composition and its application method substituting preservative |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5593714A (en) | Method of pressure preservation of food products | |
| GB2015863A (en) | Method for the Preparation of Products for Oral Consumption by Optimising Their Cation Composition | |
| CN101766208A (en) | Cooked meat product preservative | |
| CN1078112A (en) | Long-acting preservation agent for pickle | |
| CN1105511C (en) | Infusion processing method of Chinese artichoke | |
| KR100494120B1 (en) | Low fat ham processed by chicken breast and the method of manufacturing it | |
| CN1290495A (en) | Bayberry products and their producing process | |
| CN104824769A (en) | Preparation process of agaricus bisporus functional beverage | |
| CN1259308A (en) | Processing method of fresh-keeping dry tofu (dry soybean curd) | |
| CN1359632A (en) | Artemisia-glutinous rice cake and its making technology | |
| CN1056499C (en) | Processing method for snack potato vermicelli | |
| CN220743983U (en) | Separated pickle tank | |
| CN1104848C (en) | Green food pickles with no preservative and with long preservation period | |
| CN1072832A (en) | Chlorophyll reduction technology after green wild vegetable pickling | |
| CN1104035A (en) | Production method of fresh-keeping rice cake | |
| CN1183905A (en) | Fig can and preparation process thereof | |
| CN1326696A (en) | Processing method for cryogenic pickles | |
| CN1086683A (en) | Spiced and sterilized raw shelled peanut | |
| CN1237386A (en) | Deep processing and manufacturing method of fiddlehead | |
| CN109222017A (en) | A kind of delicious and crisp castock sauerkraut and its method for salting | |
| JPS60214839A (en) | Food and drink | |
| CN1335104A (en) | White turnip juice | |
| CN1173300A (en) | Natural grape juice | |
| CN1219359A (en) | Guanyin tea series products and their preparation method | |
| CN1081842A (en) | Condiment for cooking champignon chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |