Preservative mechanism of sodium diacetate and its application in food(2)

After the cabbage has become sour, dissolve the sodium diacetate in a small amount of water and pour it evenly into the tank. After using this product, at room temperature 20 ℃ -25 ℃ below, sauerkraut does not grow mold, not rotten, not odour, fresh to the next year when the pickled vegetables, this pickled vegetables are still crispy, with the same method can be pickled such as cucumber, pepper, radish, celery, snow peas, capers, cowpea corner and other marinated acid pickled products.

Assorted sauces Pickles are produced in one season and supplied throughout the year, pickles are in a salt brine with a large salt content, not often turned, and generally still mold, and taste very salty, especially the bagged sauces, 25 days that mould. If 3g/kg of sodium diacetate is added, the pickles can be kept fresh for 4 months if they are turned as much as possible at retail.

For fish products and aquatic products

Fish products The pH of fish cakes should be 6.8-7.2. Lowering the pH will affect the elasticity of the fish cakes, so the amount of sodium diacetate should not exceed 2 g/kg.

Fish sausages with 3-4g/kg of sodium diacetate, stored at 30°C, do not deteriorate in 3 weeks, while the control deteriorates in a week. When fish sausages are adjusted to a pH of less than 6, they do not deteriorate in 3 months at 10°C-15°C.

Dried fish products Dried fish products with a high degree of dryness and a moisture content of 30% or less do not spoil, but mould can occur and sodium diacetate is added at a level of 2 g/kg.

Smoked fish Spray a 10%-12% solution of sodium diacetate on smoked fish products, either before, during or after the smoking process.

Fish and shrimps cooked in soy sauce Add an allowable amount of 2 g/kg of sodium diacetate and store at a temperature of 10°C-15°C for 3 months without deterioration.

Fresh fish, fresh shrimps and other aquatic products Fresh fish etc. washed and immersed in a 10% aqueous solution of sodium diacetate for 30 minutes, then the solution is drained and the fish is refrigerated to keep the freshness of the fish intact and stored at a temperature of 30°C for a week with no change in freshness.

Pastry, biscuits and bread Sodium diacetate can be added directly to flour or dough at 0.4% by weight (based on the weight of the flour).

For soya milk powder

Sodium diacetate is added at 0.2% by weight of soya beans when crushed and has a unique effect not found in other mould inhibitors.

For grains, cereals, rice flour and products

Sodium diacetate is an excellent mould inhibitor for grain, cereals, rice flour and their products.

When 0.1%-0.8% sodium diacetate is added to grains with a moisture content of about 21.5%, the storage period of the grains can be extended from 90 days to more than 200 days.

Sodium diacetate is used in rice and noodle products and has a very good effect on mould preservation. If sodium diacetate is mixed with calcium propionate at a ratio of 1:1, the same amount can extend the freshness of rice noodles by more than 2 days.

Sodium diacetate also has a good anti-mould and anti-corrosion effect on rice and noodle products such as corrugated noodles, bean curd and dried beans.

Sodium diacetate is used in edible syrup. The addition of 0.1% sodium diacetate can prevent the mould of syrup.