Title: Method for keeping flavorung antiseptic and improve its feature
Application Number: 85107786 Application Date: 1985.10.23
Publication Number: 1010750 Publication Date: 1987.05.06
Approval Pub. Date: Granted Pub. Date: 1992.01.22
International Classifi-cation: A23K1/22,A23L3/32
Applicant(s) Name: Gao Ruyun Address:
Inventor(s) Name:
Attorney & Agent:
Abstract:
     The essence of the method lies in that one can treat such flavorings without antiseptic as soy and vinegar using a specific dose of high frequency electromagnetic wave so as to reach the goal of disinfection, antibiosis, bacteriostasis and feature improvement of flavorings. Although the dose of high frequency electromagnetic wave used here varies with different flavorings to be treated, the range of the frequency, electric field magnitude and disposal time is the same, i.e. the range of high frequency electromagnetic wave frequency: 3~60MHz the positive adjustment electric field magnitude range of a specific load:0.3~25A the disposal time range:20S~21M.
Time: 7