CN106260800A - Food cleaning sanitizing composition and its preparation method and application - Google Patents
Food cleaning sanitizing composition and its preparation method and application Download PDFInfo
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- CN106260800A CN106260800A CN201510258853.XA CN201510258853A CN106260800A CN 106260800 A CN106260800 A CN 106260800A CN 201510258853 A CN201510258853 A CN 201510258853A CN 106260800 A CN106260800 A CN 106260800A
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Classifications
-
- 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
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention proposes a kind of food cleaning sanitizing composition and food cleaning sterilization method, is used for improving the qualities such as fresh food such as water fruits and vegetables, seafood, meat, poultry.The present invention proposes for processing fresh food such as Fish, meat or the immersion of poultry or agricultural product etc., rinsing, wiping, ice mixing, steam or the processing method present invention such as spray proposes for cleaning, de-taste, the compositions of sterilization fresh food, the mucus of removable fresh fish and stink, can sterilize fresh fish and other food, it is also possible to removing processes the pesticide residues in food, chemical substance, murder by poisoning chemical substance etc..
Description
Technical field
The invention belongs to cleaning-sterilizing technical field.It is specifically related to a kind of food cleaning sanitizing composition, utilizes the food of said composition
Product cleaning-sterilizing method and the application of said composition.
Background technology
In recent years, the public increasingly pays close attention to food pollution or infection problems.In food service industry, lead because polluting dye or infection
Cause that product is called back, brand reputation is impaired, undertake the events such as huge reparation and legal responsibility again and again occurs.Thus, food cleaning
And sterilization processed how to do better, have become as the primary study of each food enterprise.
In the art, some known substances can be used to the surface of processed difference fish, removes fish scale and oiliness subcutaneous film group
Knit, or cleanable sterilization fish but sterilize degerming time do not result in " salting down " fish tissues method.Such as, United States Patent (USP) US
PAT.3,706,333 discloses a kind of method of clean fish in hot caustic bath.Such as, United States Patent (USP) US PAT.4,951,155 disclosures
A kind of method by fish soaking being removed in the water-bath of vinegar and water fish scale, but, this method destroys the inherence of fillet meat
Structural integrity, and leave tart flavour.
Other first patent include United States Patent (USP) US PAT.4,944,957, United States Patent (USP) US PAT.2,383,907, the 18,345th
Number British patent, wherein, US PAT.49,449,574 methods proposing citric acid deodorization, the 18th, No. 345 British patent carries
Go out the method preserving fish with acetic acid, US PAT.2,383,907 propose by the sour method killing antibacterial, but an only example
Illustrate that 10% nitric acid cleans duricrust bean.
Summary of the invention
The present invention proposes a kind of food cleaning sanitizing composition, and it includes following components: the water of 15%～66%, 4%～57%
White vinegar, the Fructus Citri Limoniae juice of 12%～49%, the lime juice of 11%～59%, the natural water fruit acid of 5%～56%, 3 ounces～21 ounces
Curcuma powder, 1 ounce～the sea salt of 29 ounces；Wherein, described percentage ratio is volume ratio.
The invention allows for a kind of food cleaning sterilization method, described method is without heating；Said method comprising the steps of:
A) the fresh food sample of process to be processed is provided；
B) described fresh food sample is immersed in food cleaning sanitizing composition as claimed in claim 1, stirring；
C) from soak, described fresh food sample is taken out；
D) described fresh food sample, the harmful substance thus reducing and removing in sample are cleaned with water.
Wherein, soak time is 4-8 minute, or 5-7 minute more preferably, concrete soak time depends on the acid of described compositions
Concentration；And further the 30-45 second stir energetically.
In the inventive method, described fresh food includes water fruits and vegetables, seafood, Fish, meat, poultry or agricultural product；
Described harmful substance includes antibacterial, mycete, pesticide residue, chemical substance.Described food cleaning sanitizing composition can concentrate
Liquid mode formula add water dilution for cleaning, sterilized food.
The invention allows for the application of food cleaning sanitizing composition, described food cleaning sanitizing composition can be applicable to cleaning,
Sterilization fresh food；Removing abnormal flavour.Described compositions can also be applied to remove mucus and the stink of fresh fish.Described compositions is also
Can apply to remove the pesticide residue in fresh food or chemical substance.Described compositions can also be applied to cleaning, sterilization
Food processing equipment.Described compositions can also be applied to cleaning, sterilization dining room or the environment of food processing factory, kitchen tools, machine,
Equipment, transport container.Described compositions can also be applied to cleaning, sterilization animal farm environment and the mouth and nose of animal, feedstuff and drink
Food equipment.Described compositions prevents and treats disease pest infringement during can also being applied to farm environment and crops growth.
In the present invention, described compositions mixes with immersion, rinsing, wiping, ice or water, the processing method steaming or spray cleans, disappears
Poison fresh food.
In the present invention, described food, fresh food include water fruits and vegetables, seafood, Fish, meat, poultry or agricultural product etc..
In the present invention, before processed, fresh food cleans according to a conventional method.If there is noxious bacteria on fresh fish
Or other microorganisms, it is probably and derives from fresh fish and obtain the residual of contaminant water on ground, or is probably and derives from the food of dirt and add
Construction equipment.
In the present invention, described food cleaning sanitizing composition uses All Pure Nature constituent, it is not necessary to heating, it is achieved cleaning-sterilizing is made
With, improve the qualities such as fresh food such as water fruits and vegetables, seafood, meat, poultry, can clean, take off taste, fresh food of sterilizing
Product, can remove mucus and the stink of fresh fish, can sterilize fresh fish and other food, it is also possible to removing processes the pesticide in food
Residual, chemical substance, murder by poisoning chemical substance etc..
Detailed description of the invention
In conjunction with specific examples below, the present invention is described in further detail, and the protection content of the present invention is not limited to following
Embodiment.Under the spirit and scope without departing substantially from inventive concept, those skilled in the art it is conceivable that change and advantage all wrapped
Include in the present invention, and with appending claims as protection domain.Implement the process of the present invention, condition, reagent, reality
Proved recipe methods etc., outside the lower content mentioned specially, are universal knowledege and the common knowledge of this area, and the present invention does not has spy
Do not limit content.
Food cleaning sanitizing composition of the present invention, it includes following components: the water of 15%～66%, the white vinegar of 4%～57%, 12%
～the Fructus Citri Limoniae juice of 49%, the lime juice of 11%～59%, the natural water fruit acid of 5%～56%, 3 ounces～the curcuma powder of 21 ounces, 1
Ounce～the sea salt of 29 ounces；Wherein, described percentage ratio is volume ratio.Compositions used in following embodiment is all according to front
State component and ratio carries out dose volume ratio.Those skilled in the art are combined according to aforementioned component and ratio inference or extension
The component of thing and proportion thereof, belong to the protection domain that the claims in the present invention are advocated.
The present invention proposes a kind of compositions become by various material combination, and uses the present composition to inciting somebody to action in rinse bath
Cooked fresh fish is wanted to be carried out, sterilize and the process of deodorization desliming.And, with present composition cleaning and sterilizing other
Meat products raw material, such as the process of beef, Carnis Sus domestica, poultry and other kinds of seafood (such as shell-fish and shellfish) etc..
With cleanout fluid (cleaning bath) in tests below.First, clean a fresh fish, in excising with hands or machine
Dirty and squama.Afterwards, fresh fish is immersed in cleanout fluid 4-8 minute, or 5-7 minute more preferably.The concrete time depends on institute
State the concentration of the acid of compositions.If soaked more than 7-10 minute in above-mentioned concentration liquids, cleanout fluid likely decomposes starting
Fresh flesh of fish, fresh flesh of fish is easily decomposed the result causing being difficult to accept.This result is soaked in vinegar and water fish
Pack'355 solution in after can observed draw.
Fresh fish is soaked 4-8 minute in the compositions of the present invention, preferably 5-7 minute, stirs energetically containing raw with machine or hands
The cleanout fluid 30-45 second of fresh fish.Stirring can physically remove the soil or dirty on the surface being deposited on fish.When stirring energetically
Completing, take out fresh fish from cleanout fluid, cleaning down in cold water, this fresh fish may be used for clearing up further or directly subsequently
Connect for cooking.4-8 minute altogether fish soaking time in cleanout fluid, preferably 5-7 minute, and further 30-45
Second stirs energetically.After using the solution of above-mentioned concentration, the fresh fish direct soak time in cleanout fluid is not to be exceeded 8 points
Clock.But, if the solution concentration used is relatively low, soak time can be 12 minutes.
After flushing, flesh of fish is very consolidation, does not has abnormal flavour, or has slight Citrus taste, does not has satiny sensation, substantially
Not from the pathogen in the water at fishing or the pathogen that comes from sordid food preparation equipment surface.
The present invention is the life that the cleaning-sterilizing method of the composition about compositions and ratio, compositions includes preparing to be processed as culinary art
The process of fresh fish.Before the present composition is used, available conventional method is scaled and cleans fresh fish.Described cleaning is wrapped
Include and remove the internal organs of fish, head, squama etc. by conventional method.
Processing method of the present invention, it is intended to, and after by conventional method clean fish and before culinary art starts, utilizes the present invention
Compositions cleans, the fresh fish and to fresh fish deodorization of sterilizing.
The present composition can use the most simultaneously, but soak time is shorter, no longer than 6 minutes.Original group
Compound can also use in a processing procedure simultaneously, but soak time is shorter, no longer than 4 minutes.
In other embodiments selectable of above-mentioned preferred composition, the different situations of following composition and ratio are suitable for the present invention.
The change of the composition proportion of described compositions, the change 1 (Variant 1) of following indication, wherein, the water contained
Less, and vinegar content improve.Suitably soak time is identical with aforementioned the write time, i.e. about 4～8 minutes most
Soak time, and plus the time of firmly stirring.
The another kind of situation of change of the present composition is as described below, the vinegar concentration containing more water and reduction, wherein, soaks
Time at most keeps 8 minutes.In above-mentioned, suitable soak time is identical with aforementioned the write time, i.e. about 4～9 minutes
Most soak times, and plus the time of firmly stirring.
In the another kind of change of the present composition, containing less water, same vinegar, more orange blossom, and soak time
It is no longer than 8 minutes.In above-mentioned, suitable soak time is identical with aforementioned the write time, i.e. about 4～8 minutes
Many soak times, and plus the time of firmly stirring.
In being further change in of of the present invention group of group thing, in change 4 (Variant 4), it contains more water, same concentrations
Vinegar, less Citrus water, its soak time still held up to less than 8 minutes.
Further change is to change Fructus Citri Limoniae juice or the ratio of lime joice.Wherein, amount and the above-mentioned change 1-4 of water, vinegar
In (Variant 1-4) identical.Soak time is still no more than 8 minutes.
To sum up, the composition range of the composition range in original composition and change 1-4 (Variant 1-4) is good scope.
Rhizoma Curcumae Longae extract derives from Heavenly Flavors of Suffern, N.Y. company.
According to above formula, as long as adding 7 parts of water can use concentrated lemon juice.Similarly, as long as adding 6.5 points of water and just may be used
To use lime joice.
According to above formula, it is preferred that the concentration of Fructus Citri Limoniae juice and lime joice is respectively about 20%, it respectively contains Fructus Citri Limoniae as above
Juice or lime joice and water, the ratio of vinegar is about 7%.
The present invention, except applying during preparing fish, applies also for equipment, such as, make the ice mixer of hamburger,
Cutting or the machine of grinding meat, wherein, the meat of cutting or frosted is placed in ice.The present composition can be freezing together with minced meat
Or be mixed in ice mixture.
The present composition can be used in order to making sausage in link is cooked/cleaned to the sausage in meat smokehouse.At tubular flange gram
In the manufacturing process of good fortune hot dog, the present composition can be used for the peeling that is exposed in steam and allowances for bark the stage, under 160 °F,
Epidermis is removed from tubulose meat products.
The present composition can also be applied to fresh meat, meat processing, Carnis Gallus domesticus by the way of brushing, spraying or rinse
And seafood.
For sanitation and hygiene, the present composition can also be sprayed-on or brush on the food preparation tool of dining room or family kitchen,
Such as meat block slicing machine, and food processing surfaces, the most wooden or chopping block of plastics.
The present composition can maintain the freshness of food by spraying or surface washing and extend the shelf life.
Agriculturally, the present composition and process technique and can be sterilized animal and fowl fodder raw material by spraying feedstuff, it is also possible to
Eyes and the face of domestic animal (such as cattle and sheep) is cleaned as domestic animal abluent.
The suggestion of the present composition uses ratio as follows:
A) cutting red meat (beef, Carnis Sus domestica, Carnis caprae seu ovis): every piece of average weight meat less than 6 ounces, uses 1 ounce (2
Soupspoon) this product.For bigger meat, then use the ratio of 1 ounce of product of the present invention in every 4 ounces of meat.
B) Carnis Gallus domesticus: every 1/2 pound of Carnis Gallus domesticus uses this product 11/2 ounce (3 soupspoon).
In addition to applying the present composition when making hamburger or iced minced meat to be mixed in and ice mixture contact with minced meat granule,
The present composition should be used in the outer surface of meat.
For non-minced meat, such as beefsteak, when fillet and pigeon chest etc., the present composition should be by brushing with the brush of suitable stiffness
Its surface acts on described non-minced meat, it is ensured that the present composition has been completely covered its whole surface.The present invention is being combined
Before thing rinses out, it should meat is placed at least 5 minutes.
Embodiment
The disinfecting properties for the present composition and the assessment of processing procedure is illustrated by enumerating following example.Below
Embodiment is for illustrating the effect of the present invention rather than for limiting (protection) scope of the present invention.
In following embodiment, the cleaning-sterilizing method of the composition and ratio, compositions that are related to compositions includes that preparation is processed as
The process of the fresh fish of culinary art, is all to carry out in laboratory conditions.Fresh Fish sample for the present invention is tested being used for
Before, to clean in the usual way, described cleaning includes removing the internal organs of fish, head, squama etc. by conventional method.The present composition is
For and before cooking fresh fish being cleaned after fresh fish conventional is cleaned, sterilizing, deodorization.
The present invention seeks to remove mucus and the stink of fresh fish before preparing culinary art, further, sterilization is for fresh fish, false
As there is noxious bacteria or other microorganisms on fresh fish.This type of harmful microorganism is probably derived from the polluted water region at fishing, or
It is probably derived from the food processor appliances of dirt.
Embodiment 1
Following test, step and result of the test, is used for proving the present composition and using its using method can to kill or remove
Go pathogen present on fresh fish surface.Count of bacteria on fresh fish is measured according to Standard Plate Count method.
Six kinds of different fresh fishes are bought in fish market.Clean cutting utensil and cutting surfaces.Each fish is respectively cut into two parts,
A copy of it is not made any process and is placed in a clean sample sack.Another part (test sample) of each fish is soaked
In treatment fluid, constituent and ratio thereof that described treatment fluid (i.e. the present composition) contains are as follows:
By in each fish sample immersion treatment fluid 5 minutes, firmly shake 30 seconds, used cold water flush sample.
After completing immersion in 5 minutes, flushing, each sample is respectively put into a clean plastic sample bag.12 samples altogether
This, 6 check samples (untreated) and 6 experiment samples (process).All sample is fresh and at sample beam worker
Buying before making about 15 minutes.
Check sample and experiment sample all deliver to laboratory (from fish market after 1.5 hours of buying) after sample makes immediately
Test.
Fish sample includes following different types of fish:
Sample 1 and sample 7, cut into what two equal portions were made by a Red snapper.It is a as check sample (sample 1),
Another part is as test sample (sample 7).In this case, the Red snapper no matter purchased has what bacterium, check sample
Do not make any process.Only difference is that between sample 1 and sample 7 and sample 7 has been made above-mentioned process.Therefore, antibacterial reduces
Can be owing to the effect of the present composition.Remaining sample is prepared by above-mentioned same way.
The antibacterial on each sample is measured by Standard Plate Count method.Obtain result as follows:
The bacterial content of sample shows, in 6 fish samples that the present composition processes, the bacterial number of 5 samples is obvious
Reducing, the bacterial number of 1 sample substantially reduces.
Specifically, peace U.S.'s Tyke laboratory (Ameritech Laboratories) obtain by normal bacterial colony counting method
Experimental result is as follows:
Result
Embodiment 2
The present embodiment is used for illustrating to utilize the present composition and Disinfection Methods fresh food.Cleaning-sterilizing used in the present embodiment
Compositions is as described in Example 1.The pH value of embodiment 2 is 2.58.
Purchase five kinds of different food samples (meat, fish and poultry).Clean cutting utensil and cutting surfaces.Each food (cattle
Meat, beefsteak, Carnis Sus domestica, Carnis Gallus domesticus) respectively it is cut into two parts, a copy of it is not made any process and is placed on a clean sample sack
In.Another part (test sample) of each food is soaked in treatment fluid (as described in Example 1), by embodiment 1
Described method carries out processing (soaking 5 minutes, including shake energetically in 30 seconds).Clean each sample with water, be individually positioned in
Clean plastic sample bag.
Check sample and experiment sample are delivered to laboratory in 2 hours after Food In Purchasing and are tested.Use Standard Plate Count method
Detection antibacterial.
The result that Standard Plate Count method records is as follows:
TABLE-US-00022
Table 22 result
| Detection | Untreated | Processed | Reduction rate (%) |
| Hamburger | 3348000 | 7300 | 99.78 |
| Beefsteak sheet | 744000 | 2600 | 99.65 |
| Carnis Sus domestica | 4464000 | 12000 | 99.73 |
| Carnis Gallus domesticus | 6820000 | 13100 | 98.92 |
| Fish | 2790000 | 30000 | 98.92 |
Embodiment 3
Survey in peace U.S. Tyke laboratory (Ameritech Laboratories) of university (College Point N.Y.)
Examination, it is shown that utilize the present composition and use its using method to process what hot dog (frankfurters hot dog) caused
Effect.
This research purpose is to determine the effectiveness that the present composition controls to pack the growth of microorganism in hot dog as preparation.
This institute is the local hot dog bought.All test event is detection freshness.Before application antibacterial culturing,
Each hot dog immerses 10 seconds in boiling water, is then cooled to few 2 minutes.
Prepare the storage culture medium of following antibacterial: escherichia coli E.Coli, Salmonella typhimurium
Salmonella-typhimurium, Listeria monocytogenes Listeria Monocytogenes, golden yellow Portugal
Grape coccus Staphylococcus Aureus, and clostruidium Clostridium Perfringins.In described culture medium,
Every milliliter contains about 1,000 ten thousand antibacterials.Culture medium presses coefficient 5, and 50,500 are diluted.
Take 2 milliliters of culture medium for the surface of hot dog, and culture medium is smeared covering on surface as much as possible.Culture medium is coated with
After smearing uniformly, it is dried 4 hours.When 4 hours, the present composition is sprayed on completely surface, hamburger, and is put
It is placed in aseptic plastic bag, three one bag.Check sample is processed by same procedure.Vacuum is used containing clostridial bag
Sealing, other bag seals and retains a small amount of air.Then, bag is positioned in the refrigerator of 40, further takes out time to be analyzed.
Before analysis, bag takes out from refrigerator, and recovers to constant temperature.Hot dog is rinsed, to remove the combination of coating in cold water
Thing.Without scrubbing.(hot dog is placed on 100 milliliters of sterile buffer).Rinsing step is not for placing of running from DAY 0
Sample in refrigerator.
TABLE-US-00023
Table 23-1
Table 23-2
Table 23-3
Table 23-4
Table 23-5
Table 23-6
Embodiment 4
In peace U.S.'s Tyke laboratory (Ameritech Laboratories) detection to beef and chicken, (analysis is required to
Listeria spp and colibacillary Microbial Challenge Journal of Sex Research).
Take two pieces of meat, beef and Carnis Gallus domesticus, thickness uniformly (about 112 "), it is cut into the square of 1 square centimeter, immerses 185 DEG C
In hot water 2 minutes, it is then placed in refrigerator cooling.
Sample is divided into 4 groups, processes in the following manner: group 1, does not has any further process；Group 2,3 and 4, is immersed in
During listeria spp or escherichia coli are cultivated, until these microorganisms are taken out after covering on sample, at room temperature place 6 hours,
Then, whole 4 groups of samples are positioned in refrigerator, overnight.
In morning next day, from refrigerator, take out sample.According to usual method present composition process group 4 sample, then, by temperature
Tap water cleaning group 3 sample of sum and group 4 samples.
Analyze whole beef and Carnis Gallus domesticus sample, and carry out bacterial number detection.
TABLE-US-00024
Table 24
Embodiment 5
Through a step research present composition as the usefulness of the surface cleaner on food processing equipment surface.This research purpose is
Determine the present composition as one for the effectiveness of equipment He the abluent on the surface of (structure).
Hereinafter being test for material all uses square, smooth, smooth surface, surfacing kind to have aluminum, rustless steel, ceramic tile,
Glass, pottery and PVC plastic.
Prepare the storage culture medium of following antibacterial: escherichia coli E.Coli, Salmonella typhimurium
Salmonella-typhimurium, Listeria monocytogenes Listeria Monocytogenes, golden yellow Portugal
Grape coccus Staphylococcus Aureus.In described culture medium, every milliliter of antibacterial contains about 1,000,000 antibacterials.
Take 2 milliliters of culture medium, 2 inch square area in different types of 9 sample surface.Culture medium uniform application,
Dry, then retain overnight.
Different 9 samples in kind surface are divided into three groups, are one group with three samples.First group as a control group.Second group
With the 3rd group of sample, process with the present composition, described compositions is fully sprayed from the teeth outwards, until region to be measured is by this
Inventive composition percentage 100 is completely covered.One group therein, place 15 minutes, then wash with warm water (about 45 DEG C) spray
Wash.Regulation and control spray washing is to appropriate speed and strength.Last organizes sample, except terminating it during 15 minutes place
Time, with have suitable hardness bristle brush, with suitable dynamics brushing surface outside, other operations are entered by the second prescription formula
OK.
When process terminates, three groups of whole samples use wiping technology to carry out bacterial population to 2 square inches be all covered
Measure examination.
Visible based on result above, the present composition can make the bacterial number on the surface of research material significantly reduce.
Embodiment 6
Through conjoint analysis laboratory (Associated Analytical Laboratories, Inc.of New York, N, Y.)
Detection further, the present composition is the antimicrobial flavouring material of an All Pure Nature, can reduce escherichia coli E.Col i and sramana
Salmonella Salmonel la reaches more than 95%.
Batch: #C99175-321:13, sample plot: Canada.
Experiment: the effectiveness described in checking.
Analyze method with reference to step: A.O.O.C., (refer to: Official Methods of Analysis of
A.O.A.C.International,16.sup.thEd,A.O.A.C.method 960.09 Cultures used for
Exposure:EscherichiaColi,ATC C#11229S almonella Cholerasuis,ATCC#98-12)
TABLE-US-00026
Table 26
Embodiment 7
At another by conjoint analysis laboratory (Associated Analytical Laboratories, Inc.of New
York, N, Y.) in the detection done, the present composition is the antimicrobial flavouring material of an All Pure Nature,.
Batch: #C99175-321:13, sample plot: Canada.
Experiment: checking effectiveness.
Analyze method with reference to step: A.O.O.C., (refer to: Official Methods of Analysis of
A.O.A.C.International,16.sup.thEd,A.O.A.C.method 960.09 Cultures used for
Exposure:STAPHYLOCOCCUS AUREUS,ATCC6538 CAMPYLOBACTER,JEJUNI,ATCC33560)
TABLE-US-00027
Table 27
Embodiment 8
In the present embodiment, through conjoint analysis laboratory (Associated Analytical Laboratories, Inc.of
New York, N, Y.) detect further, the present composition is the antimicrobial flavouring material of an All Pure Nature, can reduce pathogenic
Bacterium quantity.
Batch: #C99175-321:13, sample plot: Canada.
Experiment: checking effectiveness.
Analyze method with reference to step: A.O.O.C., (refer to: Official Methods of Analysis of
A.O.A.C.International,16.sup.thEd,A.O.A.C.method 960.09 Cultures used for Exposure:
CLOSTRIDIUM PERFRINGENS,ATCC3624 YERSINIA ENTEROCOLITICA,ATCC55075)
TABLE-US-00028
Table 28
Embodiment 9
In the present embodiment, through conjoint analysis laboratory (Associated Analytical Laboratories, Inc.of
New York, N, Y.) detection, batch: #C99175-321:13, sample plot: Canada, verify for monokaryon thin
Born of the same parents' increasing property listeria spp (Listeria Monocytogenes, ATCC 4428) and vibrio cholera
The effectiveness of (VibrioCholerae, ATCC582).
Analyze method with reference to step: A.O.O.C., (refer to: Official Methods of Analysis of
A.O.A.C.International,16.sup.thEd,A.O.A.C.method 960.09 Cultures used for
Exposure:LISTERIA MONOCYTOGENES,ATCC4428 VIBRIO CHOLERAE,ATCC582)
TABLE-US-00029
Table 29
Clearly illustrating from upper experimental result, the present invention bacterial number to reducing in food samples is effective.Experimental result has one
Cause property and all show that thing of the present invention can significantly reduce the antibacterial in food to be cooked.
Based on the above preferred embodiment of the invention, it can be clearly understood that in the spirit and scope without departing substantially from inventive concept
Under, those skilled in the art it is conceivable that change and advantage is all included in the present invention and appended claims is advocated guarantor
Protect in scope.
Claims (10)
1. a food cleaning sanitizing composition, it is characterised in that comprising: the water of 15%～66%, the white vinegar of 4%～57%, 12%
～the Fructus Citri Limoniae juice of 49%, the lime juice of 11%～59%, the natural water fruit acid of 5%～56%, 3 ounces～the curcuma powder of 21 ounces,
1 ounce～the sea salt of 29 ounces；Wherein, described percentage ratio is volume ratio.
2. a food cleaning sterilization method, it is characterised in that said method comprising the steps of:
A) the fresh food sample of process to be processed is provided；
B) described fresh food sample is immersed in food cleaning sanitizing composition as claimed in claim 1, stirring；
C) from soak, described fresh food sample is taken out；
D) clean described fresh food sample with water, reduce and remove the harmful substance in described sample.
3. method as claimed in claim 2, it is characterised in that described fresh food includes water fruits and vegetables, seafood, Fish, meat
Class, poultry or agricultural product；Described harmful substance includes antibacterial, mycete, pesticide residue, chemical substance.
4. method as claimed in claim 2, it is characterised in that it is characterized in that, described food cleaning sanitizing composition can concentrate
Liquid mode formula add water dilution for cleaning, sterilized food.
5. the application of food cleaning sanitizing composition as claimed in claim 1, it is characterised in that described compositions is applied to cleaning, takes off
Taste, sterilization fresh food.
6. the application of food cleaning sanitizing composition as claimed in claim 1, it is characterised in that described compositions is applied to remove fresh fish
Mucus and stink.
7. the application of food cleaning sanitizing composition as claimed in claim 1, it is characterised in that the agriculture in described composition removing food
Medicine residue or chemical substance.
8. the application of food cleaning sanitizing composition as claimed in claim 1, it is characterised in that described compositions is used for cleaning, sterilizing
Dining room or the environment of food processing factory, kitchen tools, machine, equipment, transport container；Or, described compositions is used for cleaning,
Sterilization animal farm environment and the mouth and nose of animal, feedstuff and diet equipment.
9. the application of as claimed in claim 1 food cleaning sanitizing composition, it is characterised in that described compositions for farm environment and
Crops prevent and treat disease pest infringement during growing up.
10. the application of food cleaning sanitizing composition as claimed in claim 1, it is characterised in that described compositions is to soak, to float
Wash, wiping, ice or water mixing, steam or spray processing method cleaning, sterilize fresh food.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030012857A1 (en) * | 2001-01-12 | 2003-01-16 | Mohamed Alam | Composition and process for cleaning and disinfecting food products |
| US20120276181A1 (en) * | 2010-09-09 | 2012-11-01 | Shawki Ibrahim | System for Reducing Bacteria on Food Surfaces While Extending Shelf Life |
| CN103169133A (en) * | 2011-02-04 | 2013-06-26 | 梶田渥美 | Solution to decrease food posioning and preparation method and system thereof |
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2015
- 2015-05-20 CN CN201510258853.XA patent/CN106260800A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030012857A1 (en) * | 2001-01-12 | 2003-01-16 | Mohamed Alam | Composition and process for cleaning and disinfecting food products |
| US20080075804A1 (en) * | 2001-01-12 | 2008-03-27 | Mohamed Alam | Composition and process for cleaning and disinfecting food products |
| US20120276181A1 (en) * | 2010-09-09 | 2012-11-01 | Shawki Ibrahim | System for Reducing Bacteria on Food Surfaces While Extending Shelf Life |
| CN103169133A (en) * | 2011-02-04 | 2013-06-26 | 梶田渥美 | Solution to decrease food posioning and preparation method and system thereof |
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