食品脱氧保鲜剂是九十年代的科研新成果,是用于食品密封包装内的新产品。该产品能在24小时内,把密封包装内的残留氧浓度降到0.1％以下,从而有效地防止食品发霉、虫蛀以及氧化变质。该产品质量可靠、无毒,使用简便,价格低廉,可有效延长包装食品的保质时间,包装效果远优于真空和充氮包装。 Food deoxidation and preservative is a new research achievement in the 1990s. It is a new product used in food sealed packaging. The product can reduce the residual oxygen concentration in the sealed package to less than 0.1% within 24 hours, thereby effectively preventing food moldy, insect infestation and oxidative deterioration. The product is reliable, non-toxic, easy to use, and inexpensive, and can effectively extend the shelf life of packaged foods. The packaging effect is much better than vacuum and nitrogen-filled packaging.