Oregano roj yog daj-liab los yog xim av-liab volatile tseem ceeb roj muab rho tawm los ntawm cov nroj tsuag Oregano ntawm tsev neeg Lamiaceae. Nws muaj pungent aroma ntawm thyme. Nws yog miscible nrog cov ntxhia roj, insoluble hauv glycerol, thiab yooj yim soluble hauv ethanol. Soluble nyob rau hauv feem ntau tsis-permeable roj thiab propylene glycol.

Hais txog cov tshuaj, nws tuaj yeem ua rau hauv cov tshuaj ntsiav lossis tshuaj noj hauv qhov ncauj los kho mob plab hnyuv thiab plab hnyuv kab mob, thiab tseem tuaj yeem siv rau kev kho mob thiab tiv thaiv kev mob khaub thuas, kub cev thiab mob khaub thuas.

1.Siv ua txuj lom rau zaub mov. Nws yog siv feem ntau hauv flavorings xws li kua zaub, nqaij kua zaub, qe khoom thiab sausages thiab lwm yam.

2.Nws tuaj yeem siv los ua cov tshuaj tua kab mob fungicide los tiv thaiv thiab kho qhov txhab mob.

3. Hauv kev ua tsiaj txhu:

1) Ntuj fungicides —- tuaj yeem tiv thaiv thiab kho kab mob hauv plab hnyuv ntawm cov tsiaj, xws li Escherichia coli, Salmonella, Pasteurella, Staphylococcus, Streptococcus, coccidioides thiab lwm yam kab mob.

2) lub ntuj preservative —-anti-microbial kev loj hlob, anti-flavase toxin, antioxidant teebmeem, Tiv thaiv noj deterioration.

3) zoo dua li tshuaj tua kab mob —- tsis muaj residue, tsis muaj kuab paug, microorganisms tsis ua rau nws, thiab tshuaj tua kab mob incompatibility.

4) kev lag luam zoo —- kev siv mus sij hawm ntev tuaj yeem txhim kho tus nqi hloov pauv, txhawb kev loj hlob ntawm tsiaj.

Hauv kev lag luam tshuaj pleev ib ce - tuaj yeem siv los ua cov khoom siv raw ntawm cov khoom tu tawv nqaij thiab cov khoom zoo nkauj, tshuaj tua kab mob, tiv thaiv kev mob, ua kom zoo nkauj ntawm daim tawv nqaij.

Hauv kev lag luam khoom noj -- raws li ib txwm muab rho tawm tsw thiab preservative.

4. Oregano roj muaj qee yam tua cov kab mob thiab fungi nyob rau hauv cov tsiaj nyeg thiab nqaij qaib