Preservative technology of pickled vegetables

Pickles are food that people often eat in daily life, but because of their many colonies, they cannot achieve the ideal preservation effect, which makes some enterprises sell problems, and the economy is greatly lost, so the enterprises can not develop.
The main problems of the quality of pickled pickles are stinky, mouldy and flatulence. The addition of sodium dehydrogenate can control the formation of flatulence, mildew and odor. Because there are more colonies, a preservative can not control other harmful bacteria. We must add other preservatives according to the national standard (2760-2011), such as sodium benzoate, potassium sorbate and sodium diacetate, so that we can achieve better results.
A variety of preservatives are easy to react in aqueous solution and reduce the antiseptic effect. They must be added separately as the production process is added. Especially after the fermentation is finished, the pickles must be added to the packaging so as to inhibit the two fermentation and achieve good results.
All kinds of preservatives.
It is also important to note that preservative is the inhibition of bacteria, and it does not sterilize. Such as workshop environment, workers' hygiene is not up to standard, once the bacteria enter, the quality of products will have unexpected problems, so all aspects of health must be controlled thoroughly, so that we can have good products, help people to eat, and enable enterprises to achieve the desired development prospects.