CN1091255A

CN1091255A - The preparation method of bacteriostic agent with fragrance

Info

Publication number: CN1091255A
Application number: CN94111629A
Authority: CN
Inventors: 姚志豪
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-01-22
Filing date: 1994-01-22
Publication date: 1994-08-31

Abstract

The invention provides a kind of preparation method of bacteriostic agent with fragrance.With fresh garlic, bright rocambole, onion, chive, purslane, dried orange peel, pepper, caraway seeds, mustard seeds, Chinese cassia tree, the root of Dahurain angelica, rhizoma zingiberis, Radix Glycyrrhizae, turmeric, kaempferia galamga, fennel, wrinkled giant hyssop, cloves, the banksia rose, purple perilla, cardamom, hawthorn, Chinese prickly ash, sand, tsaoko, alcohol etc. is raw material, decontamination, clean oven dry, through pulverize, dipping, the squeezing distillation is refined into powder and liquid mixes.It is applied in the processing of salted vegetables such as hot pickled mustard tube, root-mustard, makes salted vegetables at less salt with do not contain can long preservation (eight months) under the situation of chemical preservative.

Description

The preparation method of bacteriostic agent with fragrance

The present invention relates to a kind of preparation method that is used for the flavouring of salted vegetables processing such as hot pickled mustard tube, root-mustard.

China's salted vegetables manufacturing history is long, and is numerous in variety, and peculiar flavour is respectively arranged, and is the seasoned food of liking for people deeply.In recent years, both at home and abroad variation has taken place in consumption structure psychology, and consumer's pursuit is just towards nutrition, safety, health, direction develops easily.But at present except that through the product of high temperature sterilization, many listings salt down vegetables to remain and continue to use the storage life that high salt, high chemical preservative means prolong product, What is more, disobey the regulation of the GB2760-81 " food additives use sanitary standard " " the less salt catsup and pickled vegetables adds Sodium Benzoate; maximum use amount must not surpass 0.5 ‰ " of the Bureau of Standards of repatriation man issue, interpolation chemical preservative-the Sodium Benzoate that exceeds standard even exceed standard at double directly damages the healthy of people.

The preparation method that the purpose of this invention is to provide a kind of bacteriostic agent with fragrance with bacteriostic agent with fragrance and the salted vegetables mix that this method is made, is improved the color, smell and taste of salted vegetables, makes salted vegetables be able to long preservation under less salt and the situation without chemical preservative.

The present invention realizes like this, the purslane of the chive of the onion of the bright rocambole of the fresh garlic of 14-16.5%, 6-8%, 11.5-13.5%, 6-8%, 1-2.5% is cleaned the chopping back add the dried orange peel of 1.5-2%, the pepper of 1.5-2%, and under the temperature of 60 ℃, 50 ℃ and 40 ℃, dry successively respectively; With the turmeric of the Radix Glycyrrhizae of the rhizoma zingiberis of the root of Dahurain angelica of the Chinese cassia tree of the mustard seeds of the caraway seeds of 2-4%, 7.5-9.5%, 2-4%, 0.4-2%, 2-4%, 0.5-2%, 6-8%, 0.5-2% three how, the fennel decontamination chopping oven dry of 5-7%, the material of above-mentioned drying is ground into the end, sieving for standby; Be ground into the wrinkled giant hyssop of 0.5-2%, the cloves of 2-4%, the banksia rose of 0.5-2%, the purple perilla of 0.5-2%, the cardamom of 1-2.5%, the hawthorn of 0.5-2%, the Chinese prickly ash of 1-3%, the fructus amomi of 0.5-2%, the tsaoko decontamination of 0.5-2% slightly last, sneak into the above-mentioned remaining thick end of sieving, after edible wine changes dipping, liquid is made in the squeezing distillation, the accent pH value is 3.5-4, with this liquid and above-mentioned powder and make bacteriostic agent with fragrance.

Advantage of the present invention is very outstanding, because the material composition in this bacteriostic agent with fragrance has the function of sterilization, antioxygen and seasoning, behind the salted vegetables mix, can suppress harmful microbe activity in the salted vegetables, the abnormal fermentation of control product, and the effect that has the antioxygen and the anti-light width of cloth to penetrate, delay the brown stain speed of product, increase the storage life (can reach eight months) of product, the nutrition of product also increases to some extent, has also increased the fragrance and the flavour of product simultaneously.

Now by following examples, the present invention is further detailed explanation.

Whole used plant materials are in 100kg (not comprising the 40kg edible alcohol).15kg fresh garlic, the bright rocambole of 10kg, 12kg onion, 6kg chive, 2kg purslane decontamination, coring, the clean back that dries are shredded, add the dried orange peel of 1kg, the pepper of 2kg, under 60 ℃, 50 ℃, 40 ℃ temperature, dry successively respectively;

With 4kg caraway seeds, 8kg mustard seeds, 4kg Chinese cassia tree, the 0.4kg root of Dahurain angelica, 4kg rhizoma zingiberis, 6kg Radix Glycyrrhizae, 6kg turmeric, 1kg three how, 7kg fennel decontamination silt chopping oven dry.

The material of above-mentioned oven dry is ground into the end, with 100 order sieving for standby

0.5kg wrinkled giant hyssop, 2.5kg cloves, the 0.5kg banksia rose, 0.5kg purple perilla, 2kg cardamom, 1kg hawthorn, 3kg Chinese prickly ash, 0.6kg fructus amomi, 1kg tsaoko decontamination silt are pulverized to slightly last, sneak into the above-mentioned remaining thick end of sieving, the edible alcohol that adds 40kg95% again floods the filtration of squeezing the juice after 7-8 days, it is 3.5-4 that filtrate is transferred pH value, liquid is got in the filter residue distillation, and the accent pH value is 3.5-4.

The powder of above-mentioned preparation is mixed with liquid, seal standby.

Claims

A kind of preparation method of bacteriostic agent with fragrance, its characteristics are:

A, fresh garlic, the bright rocambole of 6-8%, the onion of 11.5-13.5%, the chive of 6-8%, the purslane decontamination of 1-2.5%, coring, cleaning and chopping with 14-16.5%, add the dried orange peel of 0.5-2%, the pepper of 1.5-2%, under 60 ℃, 50 ℃, 40 ℃ temperature, dry successively respectively;

B, with the turmeric of the Radix Glycyrrhizae of the rhizoma zingiberis of the root of Dahurain angelica of the Chinese cassia tree of the mustard seeds of the caraway seeds of 2-4%, 7.5-9.5%, 2-4%, 0.4-2%, 2-4%, 0.5-2%, 6-8%, 0.5-2% three how, the fennel decontamination silt chopping oven dry of 5-7%;

C, the described material of having dried of above-mentioned a, b is ground into the end, sieving for standby;

D, the tsaoko decontamination silt of the fructus amomi of the Chinese prickly ash of the hawthorn of the cardamom of the purple perilla of the banksia rose of the cloves of the wrinkled giant hyssop of 0.5-2%, 2-4%, 0.5-2%, 0.5-2%, 1-2.5%, 0.5-2%, 1-3%, 0.5-2%, 0.5-2% pulverized after, mix with the described remaining thick end of sieving of above-mentioned C, add the filtration of squeezing the juice after 7-8 days of edible alcohol dipping that 3-4 doubly measures again, it is 3.5-4 that filtrate is transferred pH value, and it is 3.5-4 that liquid accent pH value is got in the filter residue distillation;

E, the described liquid of making of powder and d of the described preparation of above-mentioned c is mixed, seal standby.