CN105558750A - Chinese herb preservative for salted products - Google Patents
Chinese herb preservative for salted products Download PDFInfo
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- CN105558750A CN105558750A CN201510965919.9A CN201510965919A CN105558750A CN 105558750 A CN105558750 A CN 105558750A CN 201510965919 A CN201510965919 A CN 201510965919A CN 105558750 A CN105558750 A CN 105558750A
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- 230000002335 preservative effect Effects 0.000 title claims abstract description 19
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 9
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 8
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
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- 241000220317 Rosa Species 0.000 claims abstract description 8
- 235000000664 Rosa chinensis Nutrition 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims description 16
- 241000411851 herbal medicine Species 0.000 claims description 13
- 239000003814 drug Substances 0.000 claims description 10
- 229940079593 drug Drugs 0.000 claims description 10
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- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- CHQGQOSJGIBAGO-UHFFFAOYSA-N pyrene-1,2-dicarbaldehyde Chemical compound C1=CC=C2C=CC3=C(C=O)C(C=O)=CC4=CC=C1C2=C43 CHQGQOSJGIBAGO-UHFFFAOYSA-N 0.000 claims description 8
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 claims description 7
- 235000016785 Rosa della China Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 9
- 238000005070 sampling Methods 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000013719 Houttuynia cordata Nutrition 0.000 abstract 1
- 235000019510 Long pepper Nutrition 0.000 abstract 1
- 240000003455 Piper longum Species 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 239000002481 rotproofing Substances 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 238000012360 testing method Methods 0.000 description 7
- 238000005554 pickling Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
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- 240000006365 Vitis vinifera Species 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 239000000341 volatile oil Substances 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000005711 Benzoic acid Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N Benzoic acid Natural products OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 241001128140 Reseda Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- RDOXTESZEPMUJZ-UHFFFAOYSA-N anisole Chemical compound COC1=CC=CC=C1 RDOXTESZEPMUJZ-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000010233 benzoic acid Nutrition 0.000 description 2
- WXBLLCUINBKULX-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1.OC(=O)C1=CC=CC=C1 WXBLLCUINBKULX-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 108700012359 toxins Proteins 0.000 description 2
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 description 1
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 description 1
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- XJLDYKIEURAVBW-UHFFFAOYSA-N 3-decanone Chemical compound CCCCCCCC(=O)CC XJLDYKIEURAVBW-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- 241000723353 Chrysanthemum Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- PEFASEPMJYRQBW-HKWQTAEVSA-N Robinin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)C=C3OC=2C=2C=CC(O)=CC=2)=O)O1 PEFASEPMJYRQBW-HKWQTAEVSA-N 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 230000000749 insecticidal effect Effects 0.000 description 1
- DDELFAUOHDSZJL-UHFFFAOYSA-N kaempferol 3-O-rutinoside-7-O-rhamnoside Natural products OC1C(O)C(O)C(C)OC1OC1C(O)C(O)C(CO)OC1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C1=O DDELFAUOHDSZJL-UHFFFAOYSA-N 0.000 description 1
- PEFASEPMJYRQBW-UHFFFAOYSA-N kaempferol 7-O-alpha-L-rhamnopyradoside 3-O-beta-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(OC4C(C(O)C(O)C(C)O4)O)C=C3OC=2C=2C=CC(O)=CC=2)=O)O1 PEFASEPMJYRQBW-UHFFFAOYSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- UZKWTJUDCOPSNM-UHFFFAOYSA-N methoxybenzene Substances CCCCOC=C UZKWTJUDCOPSNM-UHFFFAOYSA-N 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- DPCSPGOPQYRPCP-UHFFFAOYSA-N n-[4-[4-[3-(dimethylamino)propyl]piperazin-1-yl]phenyl]acetamide Chemical group C1CN(CCCN(C)C)CCN1C1=CC=C(NC(C)=O)C=C1 DPCSPGOPQYRPCP-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 150000007875 phellandrene derivatives Chemical class 0.000 description 1
- 229950004889 piperamide Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- KKOXKGNSUHTUBV-UHFFFAOYSA-N racemic zingiberene Natural products CC(C)=CCCC(C)C1CC=C(C)C=C1 KKOXKGNSUHTUBV-UHFFFAOYSA-N 0.000 description 1
- PEFASEPMJYRQBW-XMWKPCQISA-N robinin Natural products O(C[C@@H]1[C@H](O)[C@H](O)[C@@H](O)[C@H](OC2=C(c3ccc(O)cc3)Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@@H](O)[C@@H](C)O4)c3)C2=O)O1)[C@H]1[C@@H](O)[C@@H](O)[C@@H](O)[C@H](C)O1 PEFASEPMJYRQBW-XMWKPCQISA-N 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 1
- 229930001895 zingiberene Natural products 0.000 description 1
- 125000000038 zingiberene group Chemical group 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a Chinese herb preservative for salted products. The Chinese herb preservative comprises, by weight, 8-12 parts of pricklyash peel, 26-33 parts of fennel, 10-20 parts of ginger, 8-12 parts of long pepper, 15-23 parts of honeysuckle flowers, 8-12 parts of chrysanthemum, 8-12 parts of Chinese rose, 8-12 parts of rose, 460-540 parts of fermented glutinous rice and 25-30 parts of houttuynia cordata. The Chinese herb preservative is prepared by means of screening raw medicinal materials, removing impurities and sampling by weight; respectively adding water two times of the total weight of the raw medicinal materials for decoction for three times, continuously decocting for 15-20min after boiling each time, filtering and combing filtrate obtained three times. The Chinese herb preservative has the advantages of rot proofing, antibacterial property, longer shelf life, safety and non-toxicity.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Chinese herbal medicine preservative for curing food.
Background technology
In the manufacturing technology of curing food, key technology is the prolongation of anti-corrosive antibacterial and shelf-life, and conventional practice adds salt made from earth containing a comparatively high percentage of sodium chloride and benzoic acid is antibacterial reaches its object.But salt made from earth containing a comparatively high percentage of sodium chloride and benzoic acid are all harmful to human body, and particularly salt made from earth containing a comparatively high percentage of sodium chloride, has carcinogenesis to human body.
China Patent Publication No. is that the application for a patent for invention of CN1398541A discloses " a kind of Nanutal food fresh-keeping agent ", its main purpose utilizes natural Chinese herbal medicines, if Chinese cassia tree, fennel, honeysuckle, Radix Glycyrrhizae, cloves are raw material, make cure foods toxin expelling, detoxification, fresh-keeping, free of contamination antistaling agent, the drawbacks such as it is high that solution traditional pickling process food preservative content of toxins is high, pollution is large, cost is pickled in production, harmful.This food preservative anti-corrosive antibacterial and the effect that extends the shelf life are also not obvious.
Summary of the invention
The object of the present invention is to provide a kind of energy anti-corrosive antibacterial, extend the shelf life and the Chinese herbal medicine preservative for curing food of safety non-toxic.
A kind of Chinese herbal medicine preservative for curing food of the present invention, by weight, following raw material is comprised: Chinese prickly ash 8-12 part, fennel 26-33 part, ginger 10-20 part, pyrene dial 8-12 part, honeysuckle flower 15-23 part, chrysanthemum 8-12 part, China rose 8-12 part, rose 8-12 part, fermented glutinous rice 460-540 part, cordate houttuynia 25-30 part.
Above-mentioned a kind of Chinese herbal medicine preservative for curing food, by weight, comprise following raw material: 10 parts, Chinese prickly ash, 29.5 parts, fennel, 15 parts, ginger, pyrene dial 10 parts, honeysuckle flower 19 parts, chrysanthemum 10 parts, China rose 10 parts, rose 10 parts, fermented glutinous rice 500 parts, cordate houttuynia 27.5 parts.
The preparation method of a kind of Chinese herbal medicine preservative for curing food of the present invention, comprises the following steps:
(1) screen bulk drug, remove impurity, sample by weight;
(2) add the soak by water 3 times of bulk drug gross mass 2 times respectively, boil rear continuation at every turn and decoct 15-20min, filter, merge 3 filtrates and get final product.
The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions: the Chinese prickly ash that the present invention utilizes, containing volatile oil, citrene etc., has insecticidal and antibacterial effect;
Fennel is containing volatile oil, and composition mainly anisole, the anisaldehyde etc. of oil, has very strong resistancing action to staphylococcus aureus, Escherichia coli;
Ginger is containing volatile oil, and main component is zingiberene, phellandrene, zingiberone etc., has obvious bactericidal action;
It is piperamide, palmitic acid, volatilization wet goods that pyrene dials main component, has very strong resistancing action to white and staphylococcus aureus, Escherichia coli, shigella dysenteriae etc.;
Honeysuckle flower main component is reseda flavine, reseda flavine-7 grape (glycosides), inositol, saponin(e etc., all has stronger resistancing action to Escherichia coli, Diplococcus pneumopniae;
Chrysanthemum containing robinin, mouse season sugar, (grape) glycosides etc., the resistancing action stronger to golden grape grain coccus;
Cordate houttuynia, containing volatile oil, decanoy acetaldehyde, methylnonanone etc., has stronger resistancing action to golden grape grain bacterium;
In side, each raw material all has antibacterial, antisepsis in various degree.After compositing formula, playing synergy by soaking to refine, reaching the object of Antimicrobial preservative, thus the shelf-life extending curing food reaches December more than.And harmless, also there is the feature of safety non-toxic, green health.
Detailed description of the invention
Beneficial effect of the present invention is further illustrated below by test example and embodiment.
test example:
If control group 1 group, experimental group 3 groups.
1. control group: with 50 kilograms of fresh meats, do not use Chinese herbal medicine preservative of the present invention, does not use other chemical addition agents to pickle according to a conventional method yet, and after baking, cooling, packaging, random sampling deposits viewing test at normal temperatures, and every 5 days records once.Result is as follows:
1-60 days, sample is without any difference;
65th day, sample there is the tiny white point of faintly visible tip-like occur;
70th day, the small particles on sample increased gradually;
75th day, the small particles on sample increased gradually, density;
80th day, the density of white point part was to interconnected;
85th day, the density of white point part was linked to be bulk;
90th day, bulk was expanded gradually;
95-120 days, white patch constantly spreads;
125th day, the jaundice that white patch has;
130th day, some patch blackening, patch spreads and causes sample surfaces 50%-70%, patch color becomes Huang, white, black, green alternate, get the attachment film-making of shades of colour simultaneously, observe under the ordinary optical microscope of 600 times, in the visual field, see difform mycelium.
2. 1 group is tested: only in pickling liquid, add gained Chinese herbal medicine preservative in appropriate embodiment 3, pickle the fresh meat that weight is 50 kilograms equally according to a conventional method, after baking, cooling, packaging, random sampling deposits viewing test at normal temperatures, every 5 days records once, sample deposits 13 months, does not find any difference.
3. 2 groups are tested: only in pickling liquid, add appropriate salt made from earth containing a comparatively high percentage of sodium chloride, pickle the fresh meat that weight is 50 kilograms equally according to a conventional method, after baking, cooling, packaging, random sampling deposits viewing test at normal temperatures, once, sample deposits 13 months to every 5 days records, does not occur difference.
4. 3 groups are tested: only in pickling liquid, add appropriate Sodium Benzoate, pickle the fresh meat that weight is 50 kilograms equally according to a conventional method, after baking, cooling, packaging, random sampling deposits viewing test at normal temperatures, once, sample deposits 13 months to every 5 days records, does not occur difference.
By above four groups of tests, can find: the present invention and the chemical preservative such as salt made from earth containing a comparatively high percentage of sodium chloride, Sodium Benzoate in the pickling process of meat products, its anti-corrosive antibacterial effect and the meat products color and luster no significant difference pickled.And the curing food using the present invention to make send quality supervision department to chemically examine, and does not detect harmful components.
embodiment 1
For a Chinese herbal medicine preservative for curing food, comprise the following steps:
(1) screen bulk drug, remove impurity, take Chinese prickly ash 80g, fennel 260g, ginger 100g, pyrene dial 120g, honeysuckle flower 230g, chrysanthemum 120g, China rose 80g, rose 80g, fermented glutinous rice 4600g, cordate houttuynia 250g;
(2) add the soak by water 3 times of bulk drug gross mass 2 times respectively, boil rear continuation at every turn and decoct 15min, filter, merge 3 filtrates and get final product.
embodiment 2
(1) screen bulk drug, remove impurity, take Chinese prickly ash 120g, fennel 330g, ginger 200g, pyrene dial 80g, honeysuckle flower 150g, chrysanthemum 80g, China rose 120g, rose 120g, fermented glutinous rice 5400g, cordate houttuynia 300g;
(2) add the soak by water 3 times of bulk drug gross mass 2 times respectively, boil rear continuation at every turn and decoct 20min, filter, merge 3 filtrates and get final product.
embodiment 3
(1) screen bulk drug, remove impurity, take Chinese prickly ash 100g, fennel 295g part, ginger 150g, pyrene dial 100g, honeysuckle flower 190g, chrysanthemum 100g, China rose 100g, rose 100g, fermented glutinous rice 5000g, cordate houttuynia 275g;
(2) add the soak by water 3 times of bulk drug gross mass 2 times respectively, boil rear continuation at every turn and decoct 17min, filter, merge 3 filtrates and get final product.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (3)
1. the Chinese herbal medicine preservative for curing food, by weight, following raw material is comprised: Chinese prickly ash 8-12 part, fennel 26-33 part, ginger 10-20 part, pyrene dial 8-12 part, honeysuckle flower 15-23 part, chrysanthemum 8-12 part, China rose 8-12 part, rose 8-12 part, fermented glutinous rice 460-540 part, cordate houttuynia 25-30 part.
2. a kind of Chinese herbal medicine preservative for curing food as claimed in claim 1, by weight, comprise following raw material: 10 parts, Chinese prickly ash, 29.5 parts, fennel, 15 parts, ginger, pyrene dial 10 parts, honeysuckle flower 19 parts, chrysanthemum 10 parts, China rose 10 parts, rose 10 parts, fermented glutinous rice 500 parts, cordate houttuynia 27.5 parts.
3. the preparation method of a kind of Chinese herbal medicine preservative for curing food as claimed in claim 1 or 2, comprises the following steps:
(1) screen bulk drug, remove impurity, sample by weight;
(2) add the soak by water 3 times of bulk drug gross mass 2 times respectively, boil rear continuation at every turn and decoct 15-20min, filter, merge 3 filtrates and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510965919.9A CN105558750A (en) | 2015-12-22 | 2015-12-22 | Chinese herb preservative for salted products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510965919.9A CN105558750A (en) | 2015-12-22 | 2015-12-22 | Chinese herb preservative for salted products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558750A true CN105558750A (en) | 2016-05-11 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510965919.9A Pending CN105558750A (en) | 2015-12-22 | 2015-12-22 | Chinese herb preservative for salted products |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549624A (en) * | 2013-10-30 | 2014-02-05 | 湖北小胡鸭食品有限责任公司 | Preparation method and application of natural plant source preservatives |
| CN104381343A (en) * | 2013-09-17 | 2015-03-04 | 闽南师范大学 | Water-soluble compound antibacterial agent and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381343A (en) * | 2013-09-17 | 2015-03-04 | 闽南师范大学 | Water-soluble compound antibacterial agent and preparation method thereof |
| CN103549624A (en) * | 2013-10-30 | 2014-02-05 | 湖北小胡鸭食品有限责任公司 | Preparation method and application of natural plant source preservatives |
Non-Patent Citations (1)
| Title |
|---|
| 翁长江等: "《山羊饲养与羊肉加工》", 30 April 2008 * |
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