The rational application of preservatives in hot and spicy food

Because there are many kinds of bacteria in spicy and snack foods, and the two pollution risks are relatively high, it is necessary to add food preservatives in line with national standards to prevent food deterioration. First of all, it is necessary to clear the susceptible strains of food in the food, food problems, what symptoms will appear, and then the rational use of preservatives. Common spicy food problems will appear after the swelling, long hair and other phenomena, this is because of the contamination of yeast and mold. It is recommended that the production of the calcium propionate with a total ratio of 2/1000 points and five of each pot can be placed in the production of flour, and the total proportion of sodium dehydroacetate can reach zero point five of the total proportion.
This will have a good inhibition of the two kinds of bacteria. Next, we should pay attention to the pH value of products. The Ph value of products is too high or too low will affect the effect of preservatives. When using preservatives, we should pay special attention to the rational use of preservatives, and try to separate preservatives, so as to prevent the reaction of two different preservatives. Finally, be sure to pay attention to reducing the two contamination of the food, including the bacteria carried by the workers themselves, and the bacteria in the raw materials and ingredients.