In the season of high temperature and high humidity, pickles and bacon products are susceptible to mildew, rancidity, and bagging during sales and storage. At the same time, because pickling and bacon products must have a certain degree of softness, this puts forward higher and newer requirements for the preservation and preservation of the products. 1. Packaged products are vacuum-packed in film bags. In the high temperature and high humidity season, the ambient temperature of the product is very suitable for the growth and reproduction of microorganisms. At the same time, the salt and bacon products are easily contaminated by microorganisms during the production and processing. Vacuum-packed pickled and cured meat products can be stored at room temperature for more than six months without deterioration during the season when the temperature is low and the packaging is intact. 2. Self-preservation liquid with alcohol and Liquor as a solvent. 100 ml of ethanol (95% or more purity), 100 ml of Daqu Liquor (about 52% alcohol content), 3 g each of tert-butyl hydroxyanisole (BHA) and di-tert-butyl hydroxytoluene (BHT), and sodium isotropine 2 grams of antiseptic preservation solution. Ethanol and Liquor are both used as solvents in preservatives and as a safe and effective preservative. Ethanol molecules have a dehydrating effect, which causes denaturation and precipitation of bacterial proteins and death of pathogenic bacteria. One of the purposes of adding Liquor is to impart a mellow flavor to the fresh-keeping liquid without destroying the flavor of the product. The second is to dilute the high-concentration alcohol to the most suitable and most effective bactericidal concentration (70% to 75%). Tert-butyl hydroxyanisole (BHA) and di-tert-butyl hydroxytoluene (BHT) are preservatives. BHA and BHT are commonly used antioxidants, which are cheap and easy to obtain. Both have strong antioxidant capacity and good stability. The combination of the two can play a synergistic role. BHA itself also has a strong antibacterial ability. They are all soluble in alcohol and hardly soluble in water. When sprayed on the surface of meat, they can relieve the oxidation and hydrolysis that occur on the surface of the meat. Isoniazid-C sodium preservation and preservation. The main role of sodium isocyanate is anti-oxidant synergism, while it has its own antioxidant properties, and the product is protected against the action of nitroso salts. The antiseptic and preservative liquid should be used for present use, and the spraying amount of the product should be controlled at about 5 ml/kg, for example 600 ml of spray equipment with a capacity of 0.8 ml for each spray, and 400 g for the bag product. ~ 3 shots or or. Pay attention to sealing after spraying anticorrosive fresh-keeping solution as soon as possible to ensure the effectiveness of preservatives. The use of this preservation solution costs about 0.03 yuan/400 grams (bags).
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