What are the preservatives for vegetables, and what are the preservatives for food and vegetables?

At present, the domestic fruit preservation method adopts the low-temperature storage method, which is high cost and large investment, and is not easy to popularize. Now introduce a fruit preservation and storage technology at room temperature:

Raw material selection should choose fresh fruits that are not spoiled and rotten, not damaged, and have just been picked. After the fruit is picked, wash the dirt and residual medicine on the skin with clean water.

Sterilization treatment At present, most of the fungicides sold on the market are toxic, and the residues are harmful to the human body. This technology uses a non-toxic, safe and efficient biocide - peroxy acid. Here's how to use it:

Soak the washed fruit in a sterilization aqueous solution containing peroxytic acid for about 1 minute, take it out and wash off the sterilization solution on the surface of the fruit with clean tap water, and then place the fruit in a cool and ventilated place to remove the surface moisture.

Selection of preservatives During the storage of fruits, they will release ethylene or carbonic acid gases, which are the root causes of physiological changes in fruits, resulting in premature aging of fruits and even decay and deterioration. In order to eliminate the influence of ethylene or carbonic acid gas released from fruits, although there are many kinds of preservatives currently used, most of them are adsorption type represented by activated carbon and oxidative decomposition type represented by potassium permanganate. Although the removal rate of the former is high, it will fail after adsorption saturation, and there is even a risk of desorption; The latter has the disadvantages of slow removal speed and insignificant preservation effect.

The technology selects the "Y 1" type fruit preservative with adsorption, oxidation, water resistance and other full-function effects, which can completely overcome the above shortcomings, has good preservation effect and long cycle, and is widely used in the preservation and storage of various fruits.

How to use the preservative Put the powdered preservative into a well-ventilated cloth bag, with a weight of 10 grams per bag, and seal it for later use. Take 3 kg of sterilized fruit and put it in a plastic packaging bag together with a bag of preservative, seal it firmly, and put it in a cool house or cellar to keep it fresh and store, and the shelf life can be up to 3 6 months.

Femtosecond testing found that common chemical preservatives include sodium pyrophosphate, vitamin C, calcium chloride, 1-methylcyclopropene (1-mcp), and so on. Among them, 1-MCP is a synthetic ethylene receptor inhibitor, which is very commonly used in many fruits. The study proved that 1-MCP treatment had the effect of delaying the decline of fruit hardness and titratable acid content and the increase of soluble solids content in apples, pears, peaches, strawberries and other fruits, and also inhibited the production of ethylene and respiration rate, and inhibited the increase of membrane permeability.

Biopreservatives refer to preservatives that are natural or obtained by bioengineering technology from plants, animals or microorganisms. The principle of action of biopreservatives is to prepare some natural substances with bactericidal or antibacterial activity into solutions of appropriate concentration, inhibit or kill microorganisms in fruits and vegetables by soaking, spraying, smearing, etc., isolate the contact between fruits and vegetables and air, delay oxidation, and adjust the gas composition and relative humidity of the storage environment to achieve the purpose of antiseptic preservation.

Commonly used microorganisms for food preservation include bacteria, molds, actinomycetes, yeasts, etc. Microorganisms secrete film-forming substances such as extracellular polysaccharides to form a dense biocling film on the outside of fruits and vegetables, which can effectively inhibit the respiration of fruits and vegetables, reduce the evaporation of water, and prevent the pollution of some harmful microorganisms.

1. Organic chemical preservatives.

It mainly includes benzoic acid and its salts, sorbic acid and its salts, esters of parahydroxybenzoic acid, etc. Benzoic acid and its salts, sorbic acid and its salts all exert antibacterial effects through undissociated molecules. They all need to be converted into the corresponding acid to be effective, so they are called acid-type preservatives.

They have a certain antibacterial ability to mold, yeast and bacteria under acidic conditions, and are often used for the preservative of fruit juices, beverages, canned food, soy sauce, vinegar and other foods. In addition, propionic acid and its salts are particularly effective in inhibiting the bacteria that make bread filamentous and have a high level of safety.

2. Inorganic chemical preservatives.

It mainly includes sulfur dioxide, sulfite and nitrite. Nitrite can inhibit Clostridium botulinum and prevent botulism, but it is mainly used as a chromant. Enzymes such as sulfites that inhibit the activity of certain microorganisms and have the properties of acid-based preservatives, but are mainly used as bleaching agents.

Food and vegetable preservatives, mainly including benzoic acid and its salts, sorbic acid and its salts, paraben esters, etc., although these are nominally edible additives, but if eaten in excess, it will also cause harm to the stomach, liver and kidneys, and have adverse effects on physical health.

Every kind of food will have a certain period of time, if you don't pay attention to preservation, the food will be easy to spoil, and moldy and rotten food is naturally not edible, so which methods of antiseptic preservation are more effective in life? In fact, the most commonly used is vacuum preservation, as well as the use of some preservatives, which is what we call preservatives, which have a good effect on the preservation and preservative of food.

1. Vacuum preservation method:

It is an effective method of using vacuum technology to preserve food, and it is now widely used to preserve inanimate food. It is particularly effective for those foods that are easy to change in color and flavor and require crispness, such as potato chips and banana chips on the market. For living foods such as fruits and vegetables, it also has the effect of reducing consumption, delaying ripening, prolonging life, and inhibiting pests and diseases.

The vacuum preservation method has particularly high requirements for the pressure resistance of container materials, strict requirements for technology, large investment and high cost, so it cannot be widely used in large-scale production at present. However, one thing is certain, some noble medicinal materials, foods, raw materials, etc., which are small in size, are the objects of vacuum preservation in the first place.

2. Preservative:

It's a preservative. Food preservatives are food additives that can prevent spoilage caused by microorganisms and prolong the shelf life of food. Because it also has the effect of preventing the multiplication of microorganisms and causing food poisoning, it is also known as antimicrobial agent, which can inhibit the spoilage effect that is most likely to occur under different circumstances, especially when the general sterilization effect is not sufficient, it still has a sustained effect.

Mineral oil, coal tar, and denim for the preservative of fibers and wood, and formaldehyde, mercury, toluene, butylparaben, nitrofurfurhydrazone derivatives or balsam resins for biological specimens. The use of preservatives in food is restricted, so it relies on some physical methods such as drying and pickling. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, and special essential oil components such as mustard seeds.

3. Modified atmosphere preservation

In fact, it is similar to the essential principle of vacuum preservation, except that modified atmosphere preservation is to inhibit the growth of microorganisms by adjusting the gas composition and replacing oxygen with inert gas.

There are currently 30 kinds of preservatives used in China, such as benzoic acid, sodium benzoate, sorbic acid, sodium sorbate, calcium propionate, etc.

The preservative methods of food and vegetables mainly include pickling, drying and freezing. Among them, vegetable drying is the most common means. By pickling vegetables such as radish, they can be stored for a long time and have more flavor.

Food is an indispensable food in people's lives, generally rich in variety, whether it is fruits, vegetables or some small snacks are very delicious, can bring nutrition to the body, and can provide energy, deeply loved by the people. In general, the problem we often encounter in life is to store and preserve food to prevent it from rotting. What are the methods of food preservation?

There are many ways to do this, the most common is refrigeration and freezing, you just need to have a refrigerator at home and put the right food in the freezer. There is also the method of preservation in the supermarket, which is the method of plastic wrap, which is very practical and convenient.

Fruit and vegetable preservatives can be divided into the following categories according to their functions and use methods: (1) Ethylene removers can inhibit respiration and prevent ripening and aging. Including physical adsorbents, oxidation decomposition agents, and catalyst removers.

2) Preservative preservative: It is the use of chemical or natural antibacterial agents to prevent the breeding and reproduction of mold and other polluting bacteria, and to prevent disease and preservative.

Organic preservatives mainly include benzoic acid and inorganic Yellow River preservatives such as Anyiic acid and its salts, mainly including uranium dioxide, linoleate and nitrite.

In the refrigerator, in general, cooked food and food for direct consumption should be placed on the upper level, such as leftovers, yogurt, milk, cooked food, etc.; Bear.

Food should be placed on the lower layer, such as raw vegetables, raw tofu, refrigerated and thawed fish, etc. The freezer, like the refrigerator, must be separated from raw and cooked. Raw fish and meat in the freezer can carry a lot of bacteria, even a variety of pathogenic bacteria, and should never be mixed with cooked foods, frozen staples and cold drinks.

Most of the vegetables are processed at low temperatures, and there are also food products, mainly by adding some preservatives. Therefore, it can achieve antiseptic effect.

What are the preservatives of food and vegetables? I think the preservatives should be food-grade preservatives.

Preservative with vegetables. What's there. Well, a lot of people eat vegetable preservatives a lot, according to their own. Go somewhere according to your own form, well, the preservative of food. According to the requirements of the food to preservative, can not be blindly put.

If the vegetables you eat are rotten, you can't eat them, you can't cure cancer, and if you can't eat them, you don't want them. Please be able to eat overnight only in the prefecture is good. You eat first, you can't ask for it if it's rotten.

There are no preservatives in pre-made dishes.

"Prefabricated dishes" is a kind of Lao Chun for banquet dishes, wine restaurant specialties in the process of making dishes and other characteristics, food enterprise star chefs through the food industry methods of all kinds of dish raw materials for professional analysis, according to the different characteristics of ingredients with different production methods targeted research and development, with modern standardization through the first stove kitchen.

Centralized production. Rapid freezing technology is used to preserve the freshness and original flavor of the dishes in a timely manner; Prefabricated dishes save the trouble of purchasing ingredients, simplify the production steps of the waiter, and can be directly used as a convenient special dish on the table after hygienic and scientific packaging, and then through cooking methods such as heating or steaming and stir-frying.

For enterprises: promote the standard modern production of food and catering enterprises, promote enterprise innovation, and form large-scale industrialization.

For consumers: The catering industry is developing rapidly, and people are pursuing convenience, speed and efficiency in today's fast-paced world. The hotel's pre-made dishes are in line with the current catering needs; Prefabricated dishes solve many problems in wine restaurants, such as the search for ingredients and the development of dishes on the menu.

In addition, the complex cooking process is greatly simplified. Cost savings and improved efficiency for F&B outlets.

Deethylene remover. Ethylene removers can inhibit breathing and prevent aging. These include physical adsorbents, oxidative decomposition agents and catalyst-type removers.

The presence of ethylene in the storage environment of fruits and vegetables is sufficient to induce ripening of fruits and vegetables, so the use of ethylene removers within 1 to 5 days of harvest can inhibit the respiration of fruits and vegetables and prevent aging after ripening.

Apply preservatives. Anticorrosive coatings can inhibit respiration, reduce water volatilization and prevent microbial invasion. Including wax film coating agent, shellac coating agent, oil film coating agent.

The preservatives for the coating are usually made of wax (beeswax, paraffin, insect wax, etc.), natural resin (shellac produced in Yuxi, Yunnan, China, is of the best quality), lipids (such as cottonseed oil, etc.), gelatin starch, etc. An aqueous solution or emulsion made from the substance at an appropriate concentration. It is applied to the surface of fruits and vegetables by dipping, spraying, spraying, etc.

After air drying, a transparent film is formed to inhibit the respiration of fruits and vegetables.

Commonly used preservatives for food are: benzoic acid, which is a food preservative allowed to be used in countries around the world.

In fact, there are many types of preservatives for vegetables, there are about a dozen kinds, the most common ones are peracetic acid, imbinazole, mixianan, tectole, thiophanate, etc.

In fact, as long as it is used correctly and scientifically in accordance with the norms, vegetables can be kept fresh without endangering health, so there is no need to be too entangled and worried.

Hello, it is an honor to answer for you It is recommended not to use food containing preservatives as fertilizer for growing vegetables, because these simplified chemical substances may remain in the soil and pollute the environment, causing harm to plant life and human health. If you want to use food as fertilizer, it is recommended to choose natural and pollution-free organic foods, such as vegetable residue, fruit peel, bean residue, etc. These foods are rich in nutrients and microorganisms that can provide enough nutrients to the plants that will help in the growth and yield of the plants.

In addition, when planting vegetables, you can choose to use organic fertilizers instead of chemical fertilizers, which can ensure the safety and health of vegetables and is conducive to human health. Hope mine is able to solve your problem

Summary. Hello, kiss, now it is the teacher of agriculture and agriculture, Xiaolin is at your service. Answer problems for you, encounter is a fate, Xiaolin is willing to share your worries, I wish you no problems in life, I wish you sleep every day until you wake up naturally, and the sports car rings.

**10,000 taels. If you don't do it, you can do it. The treasures of gold and silver rolled in, and the bags were full.

The whole family is happy. There is a cash cow in front of your house, which falls early and silver at night. Get up in the morning to pick up half a tael, and get up at night to pick up half a catty.

Hello, kiss, now it is the teacher of agriculture and agriculture, Xiaolin is at your service. Answer questions for you, encounter is a fate, Xiaolin is willing to share your worries, I wish you have no problems in life, I wish you sleep every day until you wake up naturally, and the sports car rings. **10,000 taels.

If you don't do it, you can do it, and you will do it. The treasures of gold and silver rolled in, and the bags were full. The whole family is happy.

There is a cash cow in front of your house, which falls early and silver at night. Zao Hong got up in the morning to pick up half a tael, and got up at night to pick up half a catty.

Generally, vegetable preservatives last up to 6-8 days.

Dear;For you to find out: vegetable preservative usage and dosage: what is the best amount of preservatives (potassium sorbate, sodium dehydroacetate) for salted land vegetables, and the national standards are.

The compound of sodium diacetate and potassium sorbate used in pickles is used in pickle products, which has a good preservation effect.