| 摘要 |
<p>Foodstuffs such as hard cheese and sausage to be stored for a prolonged period of time are preserved by dipping them into an aqueous suspension of calcium sorbate containing a thickening agent, and subsequently drying the foodstuff. Thickening agents mention are cellulose ethers or cellulose esters such as carboxymethyl cellulose and methyl cellulose, agar-agar, tragacanth, gum arabic, pectin, starch, dextrin, chondrus, glues, gelatin, casein, polyvinyl alcohol and polyvinyl acetate. The dry weight proportions of calcium sorbate to thickening agent should be within the range from 250:1 to 0.1:1, preferably from 20:1 to 5:1. According to an example, a salted and formed Italian cheese was dipped for 10 to 15 seconds into a homogenous suspension composed of 10% calcium sorbate, 1.5% carboxymethyl cellulose of specified viscosity and 88.5% water, and then dried; the dryinng was followed by a ripening period of 3 months. In a further example the calcium sorbate was produced in suspension by double decomposition of potassium sorbate and calcium chloride. Reference is made to preservation of foods by dusting with sorbic acid powder and immersing them in solutions of sodium or potassium sorbate.</p> |
