CN109567129A

CN109567129A - A kind of antiseptic antibacterial seasoning and its application

Info

Publication number: CN109567129A
Application number: CN201811577728.5A
Authority: CN
Inventors: 吴星; 王日升; 王萌; 赵虎; 赵曾菁; 龚明霞; 何志
Original assignee: Guangxi Zhuang Nationality Autonomous Region Academy of Agricultural Sciences
Current assignee: Guangxi Zhuang Nationality Autonomous Region Academy of Agricultural Sciences
Priority date: 2018-12-20
Filing date: 2018-12-20
Publication date: 2019-04-05

Abstract

The invention discloses an antiseptic and antibacterial seasoning, which is prepared from pepper extract, capsicum oleoresin, garlic extract, litsea cubeba extract, maltose and the like. The method for pickling the colorful peppers by adopting the antiseptic and antibacterial seasoning comprises the following operation steps: (1) 5 parts of colorful pepper, the prepared antiseptic and antibacterial seasoning, and the colorful pepper is sterilized; (2) and (3) putting the antiseptic and antibacterial seasoning into a sterilized pickling tank, then putting the five-color pepper into the pickling tank, covering the five-color pepper with the antiseptic and antibacterial seasoning, pickling for 30-40 days at the temperature of more than or equal to 30 ℃ and pickling for 40-50 days at the temperature of less than 30 ℃ to obtain the preserved pepper. The preservative and antibacterial seasoning contains substances such as garlic extract, pepper extract, capsicum oleoresin, litsea cubeba extract, maltose and the like, so that the preservative and antibacterial function on pickled food can be achieved, the flavor of the colorful peppers is enriched, the contents of nitrite and escherichia coli are reduced, and the shelf life of the pickled colorful peppers is prolonged.

Description

A kind of anti-corrosive antibacterial condiment and its application

Technical field

The present invention relates to cure foods technical field, in particular to a kind of anti-corrosive antibacterial condiment and its application.

Background technique

Ornamental pepper (Capsicum annuum L.var.conoides) originates in american torrid zone, is that cherry capsicum is a kind of, because It has the advantages that processing and ornamental dual-purpose and it is very popular.Ornamental pepper resistance, yield are high, are suitble in mountain area kind It plants, every 667m²7000 yuan of the output value or so, plantation Ornamental pepper has become one of the important channel that mountain area poor household shakes off poverty and sets out on the road to prosperity.

Ornamental pepper fruit thin skin meat is crisp, pulp is slightly sweet, unique flavor, but peppery degree is 10 times of common capsicum, should not be eaten raw, It is suitable for that processing is marinated.The marinated method of Ornamental pepper has very much, and conventional method is pickled with soy sauce, and raw material and dosage are mostly with warp It tests, technique is also more rough, therefore Ornamental pepper and brewed liquid are easily resulted in waste of resources by living contaminants, eats by mistake and harmful to human is strong Health.In order to avoid pollution, following methods processing is commonly used, one, with pressure dish stone etc. be all pressed into Ornamental pepper in brewed liquid.Two, it uses Soy sauce and Ornamental pepper fill pickle jar, create oxygen free condition.Three, the chemical preservatives such as sorbic acid are added.These methods have one Fixed effect, but there is limitation, as can to prevent Ornamental pepper contaminated for method one, but soy sauce surface can be still contaminated.Method Two easily cause to explode, because generating CO when brewed₂, and do not have reserved space in altar.The chemical preservative of method three can be led Teratogenesis shape induces canceration.Therefore in brewed Ornamental pepper, science selection raw material is needed, pickling process is improved, could pickle in this way Delicious and safety Ornamental pepper product out.

Contain nitrite in cure foods more, and nitrite easily reacts with amine and to form strong carcinogen nitrosamine, sternly It is detrimental to health again, therefore cure foods must be strictly controlled content of nitrite.Reduce the number of the harmful bacterias such as Escherichia coli Amount, or inhibiting its proliferation is the essential measure for reducing content of nitrite.And conventional method in marinated Ornamental pepper not into Row sterilization treatment, therefore the content of nitrite is unable to control at all, eats and there is great carcinogenic hidden danger.

The information disclosed in the background technology section is intended only to increase the understanding to general background of the invention, without answering When being considered as recognizing or imply that the information constitutes the prior art already known to those of ordinary skill in the art in any form.

Summary of the invention

The present invention invents one kind for the problems such as brewed food contains more nitrite, Escherichia coli in the prior art Anti-corrosive antibacterial composition and its application, it is intended to obtain it is a kind of using the anti-corrosive antibacterial condiment be used as cure foods when can effectively subtract The content of nitrite in few cure foods, reduces coliform count and plays antisepsis.

To achieve the above object, technical solution provided by the invention is as follows:

A kind of anti-corrosive antibacterial condiment includes following components: pepper extract, capsicum oleoresin, garlic P.E, the fruit of a cubeb litsea tree Extract and maltose.

The preparation method of anti-corrosive antibacterial condiment as described above, includes following operating procedure:

(a) according to parts by weight than weighing following components: 0.05~0.2 part of Chinese prickly ash, 0.01~0.03 part of capsicum oleoresin, 0.5~1.5 part of garlic, 0.05~0.1 part of the fruit of a cubeb litsea tree, 0.02~0.05 part of maltose, 5 parts of soy sauce, 0.5~1.5 part of rock sugar and 0.2~0.5 part of white wine；Then pelletizing after garlic ultraviolet sterilization is placed in 15~20min of heating in 40 DEG C of water-baths, it is spare；

(b) rock sugar is dissolved in soy sauce and is heated to 70 DEG C of holding 30min, be then placed in 4 DEG C of cold water cooling, addition at once Maltose stirs into mixed liquor；

(c) garlic pearls spare after Chinese prickly ash, fruit of a cubeb litsea tree ultraviolet sterilization and in step (a) are put into gauze bag, are put into It is impregnated 15 days in 0.15~0.4 part of white wine；

(d) capsicum oleoresin is dissolved in 0.05~0.1 part of white wine, is then added after step (c) impregnates and is mixed in obtained material It adds in mixed liquor obtained by step (b) and is uniformly mixed to get antiseptic and antibiotic agent condiment after conjunction；Wherein, the step (c) leaching Obtained material includes the white wine after Chinese prickly ash, the fruit of a cubeb litsea tree, garlic pearls and immersion after bubble, that is, contains all substances in step (c).

Preferably, white wine described in step (a) is the white wine of Alcohol degree >=53 °.

Preferably, capsicum oleoresin described in step (a) is the capsicum oleoresin that mass concentration is 10%.

Preferably, above-mentioned anti-corrosive antibacterial condiment can be used to cure foods, such as capsicum, pickles, have anti-corrosive antibacterial Effect, moreover it is possible to reduce the content of nitrate.

Water bath processing, which is put into impregnate in white wine, in above-mentioned steps, after garlic pelletizing has obtained garlic P.E, and Chinese prickly ash is added Pepper extract is obtained after impregnating in white wine, the fruit of a cubeb litsea tree is added in white wine and obtains fruit of a cubeb litsea tree extract after immersion.

The method that resulting anti-corrosive antibacterial condiment produced above is used to pickle Ornamental pepper, includes following operating procedure:

(1) according to parts by weight than weighing following components: 5 parts of Ornamental pepper, it is above-mentioned prepare resulting anti-corrosive antibacterial condiment, five Color green pepper is put into ultraviolet sterilization case the 1h that sterilizes；

(2) anti-corrosive antibacterial condiment is put into sterilized Jar used for making, then places into the five colours in step (1) after sterilizing Green pepper, control Ornamental pepper have at a distance from 5cm between marinated tank mouth, and anti-corrosive antibacterial condiment did not had Ornamental pepper, cover Jar used for making lid, Marinated 30~40 days of temperature >=30 DEG C, 30 DEG C of temperature < marinated 40~50 days to get.

Preferably, the Ornamental pepper is purple fresh Ornamental pepper of the selection without disease pest, is cleaned up, indoor sunning, So that Ornamental pepper total weight reduce 5~30 ﹪ to get.

Compared with prior art, the invention has the following beneficial effects:

The present invention is mentioned using in anti-corrosive antibacterial condiment containing garlic P.E, pepper extract, capsicum oleoresin, the fruit of a cubeb litsea tree The substances such as object and maltose are taken, anti-corrosive antibacterial can not only be played the role of to marinated food, also enrich Ornamental pepper Flavor reduces the content of nitrite and Escherichia coli, extends the shelf life for the Ornamental pepper pickled, improves Ornamental pepper Edible and economic value.

Specific embodiment

It is described in detail With reference to embodiment, it is to be understood that protection scope of the present invention is not by specific The limitation of embodiment.Soy sauce used in the examples is that commercially available gold marks superfine light soy sauce, and the rock sugar used is commercially available monocrystalline Rock sugar, the garlic used is commercially available purple garlic, and Jar used for making is commercially available glass pickle jar, and Ornamental pepper, Chinese prickly ash, mountain are grey Son, the capsicum oleoresin of mass concentration 10% are commercially available gained.

Embodiment 1

A kind of preparation method of anti-corrosive antibacterial condiment, operating procedure are as follows:

(a) following components is weighed as unit of kg: Chinese prickly ash 0.1kg, mass concentration be 10% capsicum oleoresin 0.02kg, Purple garlic valve 1kg, 0.05~0.1kg of the fruit of a cubeb litsea tree, maltose 0.03kg, gold mark superfine light soy sauce 5kg, monocrystal rock sugar 1kg and wine The white wine 0.4kg of precision number >=53 °；Then purple garlic valve is put into ultraviolet sterilization case and is sterilized, in 40 DEG C of water-baths after pelletizing Middle heating 15~20min, it is spare；

(b) monocrystal rock sugar be dissolved in gold mark in superfine light soy sauce and be heated to 70 DEG C of holding 30min, be then placed at once 4 DEG C it is cold It is cooling in water, maltose is added and stirs into mixed liquor；

(c) purple garlic valve grain spare after Chinese prickly ash, the sterilizing of fruit of a cubeb litsea tree ultraviolet lamp and in step (a) is put into gauze bag In, it is put into 0.25kg white wine and impregnates 15 days；

(d) capsicum oleoresin that mass concentration is 10% is dissolved in 0.15kg white wine, and step (c) is then added and impregnates 15 days It adds in mixed liquor obtained by step (b) and is uniformly mixed to get antiseptic and antibiotic agent condiment after being mixed in obtained material afterwards.

The method for being used to pickle Ornamental pepper using anti-corrosive antibacterial condiment obtained by above-mentioned preparation, operating procedure are as follows:

(1) the fresh Ornamental pepper of purple without disease pest is selected, is cleaned up, indoor sunning, so that Ornamental pepper total weight is reduced 20 ﹪, it is spare；Following components is weighed as unit of kg: anti-corrosive antibacterial condiment obtained by above-mentioned spare Ornamental pepper 5kg, above-mentioned preparation (whole amount of anti-corrosive antibacterial condiment obtained by above-mentioned preparation), Ornamental pepper is put into ultraviolet sterilization case the 1h that sterilizes；

(2) anti-corrosive antibacterial condiment is put into sterilized glass pickle jar, is then placed into step (1) after sterilizing Ornamental pepper, control Ornamental pepper have at a distance from 5cm between altar, Ornamental pepper is pushed using the perforated glass disk of sterilizing, protect It holds anti-corrosive antibacterial condiment and floods Ornamental pepper, cover the lid of glass pickle jar, and injected clear water, curing process are infused in the eyes to altar Meaning observing water quantity, water add clear water when few in time, and pickling mean temperature is 31 DEG C, pickle 35 days to get the Ornamental pepper pickled Room temperature is vacuum-packed after sterilizing using pasteurization to save.

Comparative example 1

A kind of method of marinated Ornamental pepper, operating procedure are as follows:

(1) the fresh Ornamental pepper of purple without disease pest is selected, is cleaned up, indoor sunning, so that Ornamental pepper total weight is reduced 20 ﹪, it is spare；Following components is weighed as unit of kg: above-mentioned spare Ornamental pepper 5kg, purple garlic valve 1kg, gold mark are superfine raw 5kg, monocrystal rock sugar 1kg are taken out, Ornamental pepper, purple garlic are put into ultraviolet sterilization case the 1h that sterilizes, and it is superfine that monocrystal rock sugar is dissolved in gold mark It is heated to 70 DEG C of holding 30min in light soy sauce, is then placed in cooling in 4 DEG C of cold water at once, it is spare to obtain pickling liquid；

(2) purple garlic valve is put into sterilized glass pickle jar, then places into Ornamental pepper, control Ornamental pepper Have at a distance from 5cm between altar, pour into gained pickling liquid in step (1), so that marinated liquid level was not had Ornamental pepper completely, cover glass The lid of glass pickle jar, and injected clear water, curing process notice that observing water quantity, water add clear water when few in time in the eyes to altar, Marinated mean temperature is 31 DEG C, pickles 35 days to get high-temperature sterilization room temperature preservation after the Ornamental pepper bottling pickled.

Above-described embodiment 1 and comparative example 1 are all on June 18th, 2014 to start to pickle, and on July 23rd, 2014 pickles knot Beam simultaneously acquires Ornamental pepper and pickling liquid sample, detects content of nitrite and Escherichia coli quantity.January 25,2016 in 2016 On July 25, in opens Package evaluation organoleptic indicator, and sample detection Escherichia coli and content of nitrite respectively:

Testing result is as follows:

1 Ornamental pepper of comparative example goes mouldy, and Escherichia coli quantity, content of nitrite are respectively higher than in national standard 220 ﹪ and 17.8 ﹪ (table 1) of Limited Doses.After 1 Ornamental pepper high-temperature sterilization of comparative example is stored 1.5 years, go mouldy, color Dimmed, taste bad, organoleptic indicator, Escherichia coli quantity and content of nitrite have been more than national standard (table 2)；Comparison is real 1 Ornamental pepper high-temperature sterilization of example storage is applied after 2 years, is gone mouldy, Escherichia coli quantity and content of nitrite have been more than national mark 160 ﹪ of standard and 78.7 ﹪ (table 2).

1 Ornamental pepper of embodiment does not go mouldy, organoleptic indicator's requirement that meet national standards, Escherichia coli quantity and nitrous Phosphate content is below Limited Doses specified in national standard (table 1).Room temperature is vacuum-packed in 1 Ornamental pepper pasteurization of embodiment After 1.5 years, color, mouthfeel, organoleptic indicator, Escherichia coli quantity and content of nitrite have no significant change storage, continue to store up Hiding is after 2 years, and indices are still without significant change (table 2).

The result shows that: 1 antiseptic and inhibiting bacteria function effect of embodiment is fine, and shelf life extends more than half a year than control.

Influence of 1. fungus-resistant of the table processing to Ornamental pepper organoleptic indicator, Escherichia coli and nitrite

Note: Escherichia coli Limited Doses are 10CFU/g, nitrite in standard GB/T 2714-2015 and GB2762-2017 Limited Doses are 20mg/kg.

Influence of the different sterilization packaging modes of table 2. to Ornamental pepper shelf life

Embodiment 2

(a) following components is weighed as unit of kg: Chinese prickly ash 0.05kg, the capsicum oleoresin that mass concentration is 10% 0.01kg, purple garlic valve 0.5kg, fruit of a cubeb litsea tree 0.05kg, maltose 0.02kg, gold mark superfine light soy sauce 5kg, monocrystal rock sugar The white wine 0.2kg of 0.5kg and Alcohol degree >=53 °；Then purple garlic valve is put into ultraviolet sterilization case and is sterilized, after pelletizing 15~20min is heated in 40 DEG C of water-baths, it is spare；

(c) purple garlic valve grain spare after Chinese prickly ash, the sterilizing of fruit of a cubeb litsea tree ultraviolet lamp and in step (a) is put into gauze bag In, it is put into 0.15kg white wine and impregnates 15 days；

(d) capsicum oleoresin that mass concentration is 10% is dissolved in 0.05kg white wine, and step (c) is then added and impregnates 15 days It adds in mixed liquor obtained by step (b) and is uniformly mixed to get antiseptic and antibiotic agent condiment after being mixed in obtained material afterwards.

(1) the fresh Ornamental pepper of purple without disease pest is selected, is cleaned up, indoor sunning, so that Ornamental pepper total weight is reduced 10 ﹪, it is spare；Following components is weighed as unit of kg: anti-corrosive antibacterial condiment obtained by above-mentioned spare Ornamental pepper 5kg, above-mentioned preparation (whole amount of anti-corrosive antibacterial condiment obtained by above-mentioned preparation), Ornamental pepper is put into ultraviolet sterilization case the 1h that sterilizes；

(2) anti-corrosive antibacterial condiment is put into sterilized glass pickle jar, is then placed into step (1) after sterilizing Ornamental pepper, control Ornamental pepper have at a distance from 5cm between altar, Ornamental pepper is pushed using the perforated glass disk of sterilizing, protect It holds anti-corrosive antibacterial condiment and floods Ornamental pepper, cover the lid of glass pickle jar, and injected clear water, curing process are infused in the eyes to altar Meaning observing water quantity, water add clear water when few in time, pickle 29 DEG C of mean temperature, pickle 45 days to get the Ornamental pepper pickled is adopted Room temperature is vacuum-packed after being sterilized with pasteurization to save.

Comparative example 2

(1) the fresh Ornamental pepper of purple without disease pest is selected, is cleaned up, indoor sunning, so that Ornamental pepper total weight is reduced 10 ﹪, it is spare；Following components is weighed as unit of kg: above-mentioned spare Ornamental pepper 5kg, purple garlic valve 0.5kg, gold mark are superfine Light soy sauce 5kg, monocrystal rock sugar 0.5kg, Ornamental pepper, purple garlic are put into ultraviolet sterilization case the 1h that sterilizes, and monocrystal rock sugar is dissolved in golden mark It is heated to 70 DEG C of holding 30min in superfine light soy sauce, is then placed in cooling in 4 DEG C of cold water at once, it is spare to obtain pickling liquid；

(2) purple garlic valve is put into sterilized glass pickle jar, then places into Ornamental pepper, control Ornamental pepper Have at a distance from 5cm between altar, pour into gained pickling liquid in step (1), so that marinated liquid level was not had Ornamental pepper completely, cover altar Lid, and injected clear water, curing process notice that observing water quantity, water add clear water when few in time, pickle mean temperature 29 in the eyes to altar DEG C, 45 days are pickled to get high-temperature sterilization room temperature preservation after the Ornamental pepper bottling pickled.

Above-described embodiment 2 and comparative example 2 are all to start to pickle on September 19th, 2015, and on October 29th, 2015 is marinated Ornamental pepper and pickling liquid sample terminated and acquired, content of nitrite and Escherichia coli quantity detected.On April 30th, 2017, Open Package evaluation organoleptic indicator, and sample detection Escherichia coli and content of nitrite respectively on October 30th, 2017:

Testing result is as follows:

2 Ornamental pepper of comparative example goes mouldy, and Escherichia coli quantity, content of nitrite are respectively higher than in national standard 330 ﹪ and 55.7 ﹪ (table 3) of Limited Doses.It after high-temperature sterilization is stored 1.5 years, goes mouldy, indices have been more than country Standard (table 4)；Storage is a large amount of to go mouldy after 2 years, Escherichia coli quantity and content of nitrite be more than 340 ﹪ of national standard and 128.3 ﹪ (table 4).

2 Ornamental pepper of embodiment does not go mouldy, and organoleptic indicator, Escherichia coli quantity and content of nitrite comply with standard (table 3).Room temperature storage is vacuum-packed after 1.5 years and 2 years in pasteurization, and indices have no significant change (table 4).

The result shows that: 2 antiseptic and inhibiting bacteria function effect of embodiment is good, and shelf life extends more than half a year than control.

Influence of 3 fungus-resistant of the table processing to Ornamental pepper organoleptic indicator, Escherichia coli and nitrite

Influence of the different sterilization packaging modes of table 4. to Ornamental pepper shelf life

Embodiment 3

(a) following components is weighed as unit of kg: Chinese prickly ash 0.2kg, mass concentration be 10% capsicum oleoresin 0.03kg, Purple garlic valve 1.5kg, fruit of a cubeb litsea tree 0.1kg, maltose 0.05kg, gold mark superfine light soy sauce 5kg, monocrystal rock sugar 1.5kg and alcohol The white wine 0.5kg of degree >=53 °；Then purple garlic valve is put into ultraviolet sterilization case and is sterilized, after pelletizing in 40 DEG C of water-baths 15~20min is heated, it is spare；

(c) purple garlic valve grain spare after Chinese prickly ash, the sterilizing of fruit of a cubeb litsea tree ultraviolet lamp and in step (a) is put into gauze bag In, it is put into 0.4kg white wine and impregnates 15 days；

(d) capsicum oleoresin that mass concentration is 10% is dissolved in 0.1kg white wine, and step (c) is then added and impregnates 15 days It adds in mixed liquor obtained by step (b) and is uniformly mixed to get antiseptic and antibiotic agent condiment after being mixed in obtained material afterwards.

(1) the fresh Ornamental pepper of purple without disease pest is selected, is cleaned up, indoor sunning, so that Ornamental pepper total weight is reduced 30 ﹪, it is spare；Following components is weighed as unit of kg: anti-corrosive antibacterial condiment obtained by above-mentioned spare Ornamental pepper 5kg, above-mentioned preparation (whole amount of anti-corrosive antibacterial condiment obtained by above-mentioned preparation), Ornamental pepper is put into ultraviolet sterilization case the 1h that sterilizes；

(2) anti-corrosive antibacterial condiment is put into sterilized glass pickle jar, is then placed into step (1) after sterilizing Ornamental pepper, control Ornamental pepper have at a distance from 5cm between altar, Ornamental pepper is pushed using the perforated glass disk of sterilizing, protect It holds anti-corrosive antibacterial condiment and floods Ornamental pepper, cover the lid of glass pickle jar, and injected clear water, curing process are infused in the eyes to altar Meaning observing water quantity, water add clear water when few in time, pickle 33 DEG C of mean temperature, pickle 30 days to get the Ornamental pepper pickled is adopted Room temperature is vacuum-packed after being sterilized with pasteurization to save.

Comparative example 3

(2) purple garlic valve is put into sterilized glass pickle jar, then places into Ornamental pepper, control Ornamental pepper Have at a distance from 5cm between altar, pour into the spare pickling liquid liquid level of step (1) and do not had Ornamental pepper completely, covers altar lid, and to Injected clear water, curing process notice that observing water quantity, water add clear water when few in time, pickle 33 DEG C of mean temperature, pickle altar in the eyes 30 days to get high-temperature sterilization room temperature preservation after the Ornamental pepper bottling pickled.

Above-described embodiment 3 and comparative example 3 are all on July 9th, 2016 to start to pickle, on August 23rd, 2016 marinated knots Beam simultaneously acquires Ornamental pepper and pickling liquid sample, detects content of nitrite and Escherichia coli quantity.2 months 2018 24 days, 2018 On August 24, opened Package evaluation organoleptic indicator, and sample detection Escherichia coli and content of nitrite respectively:

Testing result is as follows:

3 Ornamental pepper of comparative example goes mouldy, and Escherichia coli quantity, content of nitrite are respectively higher than in national standard 180 ﹪ and 9.4 ﹪ (table 5) of Limited Doses.It after high-temperature sterilization is stored 1.5 years, goes mouldy, indices have been more than country's mark Quasi- (table 6)；Storage is a large amount of to go mouldy after 2 years, Escherichia coli quantity and content of nitrite be more than 140 ﹪ of national standard and 63.85 ﹪ (table 6).

3 Ornamental pepper of embodiment does not go mouldy, and organoleptic indicator, Escherichia coli quantity and content of nitrite comply with standard (table 5).Room temperature storage is vacuum-packed after 1.5 years and 2 years in pasteurization, and indices have no significant change (table 6).

The result shows that: 3 antiseptic and inhibiting bacteria function effect of embodiment is good, and shelf life extends more than half a year than control.

Influence of 5. fungus-resistant of the table processing to Ornamental pepper organoleptic indicator, Escherichia coli and nitrite

Influence of the different sterilization packaging modes of table 6. to Ornamental pepper shelf life

The aforementioned description to specific exemplary embodiment of the invention is in order to illustrate and illustration purpose.These descriptions It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to the above instruction, can much be changed And variation.The purpose of selecting and describing the exemplary embodiment is that explaining specific principle of the invention and its actually answering With so that those skilled in the art can be realized and utilize a variety of different exemplary implementation schemes of the invention and Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.

Claims

1. An antiseptic and antibacterial seasoning is characterized in that, comprising the following components: Zanthoxylum bungeanum extract, capsicum oleoresin, garlic extract, Radix japonica extract and maltose.

2. a preparation method of antiseptic antibacterial seasoning as claimed in claim 1, is characterized in that, comprises following operation steps:

(a) Weigh the following components according to the ratio of parts by weight: 0.05-0.2 part of Chinese prickly ash, 0.01-0.03 part of capsicum oleoresin, 0.5-1.5 part of garlic, 0.05-0.1 part of Radix japonica, 0.02-0.05 part of maltose, 5 part of soy sauce parts, 0.5-1.5 parts of rock sugar and 0.2-0.5 parts of white wine; then sterilize the garlic, cut into granules and place it in a water bath to heat it for later use;

(b) the rock sugar is dissolved in the soy sauce and heated, then placed in cold water to cool, and the maltose is added and stirred into a mixed solution;

(c) put the garlic granules after the sterilization of Chinese prickly ash and Radix japonica and in step (a) into 0.15～0.4 part of white wine to soak;

(d) Capsicum oleoresin is dissolved in 0.05-0.1 part of white wine, then added to the obtained material after soaking in step (c) and mixed, and then added to the mixed solution obtained in step (b) and mixed evenly to obtain a preservative and antibacterial agent seasoning.

3. preparation method according to claim 2 is characterized in that: the liquor described in the step (a) is the liquor of alcoholic strength ≥ 53 °.

4. preparation method according to claim 2 is characterized in that: the capsicum oleoresin described in step (a) is the capsicum oleoresin that mass concentration is 10%.

5. The preparation method according to claim 2, wherein the antiseptic and antibacterial seasoning can be used to pickle peppers or pickles.

6. a method for pickling colorful peppers as the antiseptic antibacterial seasoning of any preparation of claim 2～4, is characterized in that, comprises the following operation steps:

(1) take by weighing the following components according to the ratio of parts by weight: 5 parts of colorful peppers, the antiseptic antibacterial seasoning of the above-mentioned preparation, and the multicolored peppers are sterilized;

(2) Put the anti-corrosion and anti-bacterial seasoning into the sterilized pickling jar, and then put it into the multicolored pepper sterilized in step (1). Pickled at ≥30°C for 30 to 40 days, and at temperature <30°C for 40 to 50 days.

7. method according to claim 6, is characterized in that: described multicolored pepper is to select the purple fresh multicolored pepper without disease and insect, clean, indoor air-drying, make multicolored pepper total weight reduce 5～30%, promptly get .