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Sorbic acid applications in soy sauce, pickles and sauce products

Sorbic acid applications in soy sauce, pickles and sauce products

(1) soy sauce: In accordance with the ratio of 0.01% added sorbic acid, placed 70 days in the hot season, can make the sauce deterioration does not occur mildew problems.

 

(2) sauce kind of product: Since class products more sticky, which is not easy to sorbic acid dispersed. Users can fill in the product before, in the case of heating, adding the appropriate concentration of sorbic acid solution.

 

(3) soy sauce pickles: sorbic acid can be dissolved in glacial acetic acid into, and then add pickles, add the amount of 1.0 g / kg within, and control the pH value of 4.0-4.5 room.

 

(4) Lees Pickles: first sorbic acid can be dissolved in alcohol, liquor or wine, then add pickles, the dosage is 0.75-1 g / kg.

 

(5) Vinegar Pickles: The sorbic acid added directly to the material being, dosage 0.5 g / kg.

 

(6), pickled cucumber, beetroot and other pickles: vinegar, salt can be added with appropriate amount of potassium sorbate (0.1% according to the amount of salt added). In order to prevent the occurrence of turbidity brine pickles, you can first salt, spices and potassium sorbate dissolved in water, then add vinegar.

 

(7) pickle: the amount of potassium sorbate 0.05% -0.07%. First mixed with salt, potassium sorbate, and then being put into the pickle.

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