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Lard preservation

 
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Hi Guys,

Not sure if its ok to ask here. I run a small instant noodle factory and the main ingredients for the sauce is lard, shallots oil, deep friend shallots and finely blended deep fried pork crackers (fat).
The sauce are machine packed and sealed with nylon rolls. I have problems with shelf life. the Sauce smells rancid after 2 months. some recommend me to add some tocopherol (Vit E) to it. So I did. But it doesn't have much improvement. Tried TBHQ with not much help as well. Im wondering if you guys have any suggestions or experience. Some suggested me to boil the sauce after its packed. Im not sure how effective it can be. Im suspecting its the Deep fried shallots and the blended deep fried pork crackers that causes the rancid smell.

any help please?
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