R-polysaccharide (Kemo King) antiseptic preservation technology is the use of microbial DNA recombination technology, highly efficient improvement and creation of new varieties of microorganisms in the current food fermentation industry, so that they have polysaccharide biosynthesis. The mechanism of inhibition is to establish the enzyme biosynthesis and activity regulation mode, forming micropores on the cell membrane of microorganisms, leading to the increase of membrane permeability and the destruction of the energy system, and thus can rapidly kill the microorganisms in the food, and inhibit a small number of microorganisms in the food to avoid their reproduction, so as to achieve the purpose of anticorrosion and preservation of freshness.

2. Product introduction

2.1. Main raw materials: lysozyme, chitosan, fish protein, agar oligosaccharide, pectin decomposition, spice extract, water and so on.

2.2. Properties: This product is orange-yellow liquid, non-toxic, no odor, fine and smooth, easy to crystallize, easily soluble in water, sub-zero (-5 ℃) does not freeze.

2.3. Performance:

2.3.1. itself is completely harmless to the human body;

2.3.2. degraded in the digestive tract as a normal component of food;

2.3.3. degraded to a harmless component in the heat treatment of food;

2.3.4. does not affect the digestive flora;

2.3.5. . does not affect the use of medicinal antimicrobials;

2.3.6. decomposes into carbohydrates after shelf life, non-toxic and harmless, protecting the environment;

2.3.7. has a wide range of bacterial inhibition. It has a strong effect of killing and inhibiting yeast, mold and bacteria. By the China Food Fermentation Research Institute of many tests show that: in the case of adding the amount and test conditions are exactly the same, for Aspergillus niger, Penicillium oryzae, brewer's yeast, Escherichia coli, Bacillus subtilis, Staphylococcus aureus and other test bacteria, R-polysaccharide (Kemo King) inhibition of bacterial effect is generally higher than that of potassium sorbate! Especially for the yeast, mold and bacteria that cause food spoilage, the effect is the strongest, and its effective concentration of inhibiting mold is 0.005%~0.1%, and the generally used amount is 0.1%~0.2%. The effective concentration of inhibiting bacteria is 0.001%~0.1%. The main inhibitors are: Pseudomonas aeruginosa, Micrococcus, Bacillus, Enterobacteriaceae, Vibrio, Salinobacteria, Mycobacterium, Lactobacillus, Aflatoxin, Escherichia coli, Proteus vulgaris, Lactobacillus casei, Lactobacillus embryonicus, Bacillus aerobicus, Gram-negative, positive bacilli, Clostridium botulinum, etc.;

2.3.8. Wide range of applications. Beverage, soy sauce, low fermentation vinegar, condiment, pasta, pastry, cake, milk, ice cream, sausage, salami and other meat products, pickles, pickles, beer, fruit wine, vegetable oil, soy sauce, soybean products, canned fruits, all kinds of fruits and vegetables, all kinds of fillings, dairy products, etc.;

2.3.9. Stable to the acidity and alkalinity of the food and adaptable to all kinds of acidity and alkalinity of the food. The inhibition ability of this product to yeast is 8 times greater than sodium benzoate! The inhibitory ability to Penicillium and Aspergillus niger is 20 times greater than sodium benzoate.

2.3.10. Stable to light;

2.3.11. Stable to food heating temperature, adaptable range -5℃-210℃. Heating at 180℃ for 30 minutes does not affect its antimicrobial and antiseptic effectiveness, and it can be used for cooked food and baked food;

2.3.12. Easy to use. Foods that need to be fermented can be added after fermentation (or at the beginning of the end of the medium temperature into the low-temperature stage can also be added); other foods can be added and stirred well before or after sterilization.

Two, the user demand

1, reduce irradiation link, reduce the cost of preservation;

2, extend the shelf life, reduce losses due to product deterioration;

3, improve the freshness of the product and taste, to avoid the loss of customers due to the taste of the poor;

4, improve food safety, avoid the use of toxic preservatives and irradiation residues bring hidden dangers to food safety. Food safety hazards.

5. Maintain and improve the reputation of the company and its products by improving the comprehensive quality level of the products.

Three, the user production process and join link

1, process

Frozen phoenix claws - cool water thawing - de-bone - washing - bleaching peroxide - cooking (100 ℃ for a few minutes) - vat with the material at room temperature for 48 hours - fish out the vacuum packaging

2, join link

In the vat with other auxiliary materials added preservatives when the dip when adding preservatives together with other auxiliary materials.

Four, the test program

1, adding the amount and calculation method

Assuming that each time the material is soaked to take away 8% of the solution containing preservatives, of which the material leaves the vat from the material after the loss of 3% of the material on the material, the material is actually retained on the 5%.

Based on the actual amount absorbed by the material in the three grades of 0.4%, 0.45% and 0.5%, design the amount of preservative added to the three grades of soaking solution as 8%, 9% and 10%, respectively.

Calculation formula:

0.4% = 5% x A A = 8%

0.45% = 5% x A A = 9%

0.5% = 5% x A A = 10%

A-concentration of preservative in vat.

Because each time the material absorbs the preservative, the concentration of the preservative in the vat will tend to decrease, so the concentration of the preservative in each replenishment part should be increased appropriately. Increase the number of calculations in accordance with each time to reduce 5%, that is, the original 8% of the concentration of preservatives reduced to 8% - 8% × 5% = 7.6%. And so on.

The subsequent process, the way of work remains unchanged.

If the package can be anticorrosive treatment will be better.

2, destructive test

The products treated according to this method, labeled, placed in a constant temperature box, the temperature control at 36 ~ 38 ℃, destructive comparative test, to observe the changes in the amount of different additives, to find out the optimal amount of additives, in order to ensure that the shelf life of the case to reduce the use of preservatives and costs.

3, product storage temperature

The preservative-treated products in the storage and transportation process can be maintained at room temperature, if you can lower the temperature is better.

4. Shelf life prediction

The shelf life of the products treated in this way should be more than 180 days