According to Japan's Nisshin research, the chitin residue of shrimp shells, crab shells and shellfishes was treated with hydrochloric acid to remove ash such as calcium carbonate, and then sodium hydroxide was used to remove residual protein. Finally, 40% to 45% sodium hydroxide was used at high temperature. Elution can give a high molecular poly shell sugar. Polysaccharides have a strong antibacterial effect, can act on the cell surface of microorganisms, and damage the cell surface of molds and inhibit their growth. Therefore, it is widely used in the preservation and preservation of foods, fruits and vegetables. It is particularly effective in inhibiting cell growth on the surface of meat products and aquatic products. Antibacterial rate of 99.9% or more, can make fresh meat in the summer shelf life of 7 ~ 10d; lmg / L concentration of polychitosan solution soaked strawberries, cherries and other fresh fruit and fresh mushrooms, the preservation period can be extended to 8d the above. Apply 20-30 mg/I polysaccharose solution to the surface of fresh fish. Summer freshness can also reach more than 5d. In short, the antibacterial effect of polychitosan is much better than chemically synthesized food additives. No side effects and no residue on the human body. It is one of the most ideal food additives.
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