73results about How to "Easy to marinate" patented technology

The invention provides a processing method of preserved meat. The processing method comprises the steps of (1) treatment of raw material meat; (2) soaking and cleaning: putting finished meant strips into rice washing water for ultrasonic treatment for 0.5-1h and taking out the meant strips for airing; (3) pickling of meat: carrying out negative pressure pickling on the raw material meat treated in the step (2); (4) draining of the pickled meat; (5) baking of the meat: baking the meat drained off in the step (4) in a drying room with firewood for 10-12 days, wherein the temperature of the drying room is 50-65 DEG C; and (6) smoking of the meat: carrying out smoking and baking treatment on the baked meat under the conditions that the temperature is 30-40 DEG C and the relative humidity is 55%-60%. The salt content and the benzopyrene content in a preserved meat product processed by the method are significantly reduced.

The invention discloses a pork kneading-salting device. The device comprises a box body, a pair of injection rollers are movably arranged in an injection chamber, a kneading pressing plate is movablyarranged in a kneading pressing chamber, the kneading pressing plate and a kneading pressing rotating plate are cooperatively connected, the two injection rollers are of hollow structures, the top endof a pressing pump is fixedly provided with an injection needle, one end, away from the kneading pressing plate, of a telescopic connecting rod is fixedly provided with a rack, the rack and a drivingwheel of an irregular gear mechanism are engaged, a driven shaft of the irregular gear mechanism is also fixedly connected with a driving wheel of an intermittent moving mechanism, and a wheel shaftof a driven wheel of the intermittent moving mechanism is fixedly connected with the kneading pressing rotating plate; the device can not only make fresh meat be turned over during the salting process, but also knead and press a meat product, make the taste of a salted product uniform inside and outside by injectingsalting liquid into the meat product in cooperation with an external salting material which is smeared in advance, and make the salting even, thereby ensuring the taste of the salted meat product.

The invention discloses an oil soaked pepper and a method for preparing the same. The method is characterized in that the fresh pepper is cleaned, drained and cut into a material A with the shape of segment, block, piece or powder; the material A is put into a container, added with common salt accounting for 10 to 20 percent of the weight of the material A, evenly mixed, to be pickled for 0.5 to 3 hours, and centrifugally dewatered to obtain a material B; and the material B is added with proper amount of ginger and garlic, evenly mixed, put into a container and injected with refined edible oil until the material B and the auxiliary materials are completely covered, and the container is sealed for storage or directly in sealed package to obtain the finished product. The product prepared by the method has the characteristics of long storage time, proper salt content and direct eating, and better keeps the original luster, nutritive value and taste of the fresh pepper.

The invention relates to the field of pickling of foods and particularly relates to a pickling method of cabbages. The pickling method comprises the following steps: carrying out hot blanching, carrying out early-stage fermentation, carrying out middle-stage fermentation and carrying out post-stage fermentation. The cabbages pickled by adopting the raw materials and the method provided by the invention is unique in taste, short in pickling time and low in nitrite content; and the potential safety hazard to consumers, caused by the fact that calcium oxalate is crystallized and deposited in a urinary system to form calculus, is not caused.

The invention relates to the field of food pickling, in particular to a pickling method of chili pickle. The pickling method includes the steps of stir-frying, early fermenting, intermediate pickling and late pickling. The chilies picked with the materials and by the pickling method have unique taste, picking time is short, the content of nitrite is low, and the safety hazard of stones formed of calcium oxalate crystal deposited in the urinary system is avoided for consumers.

The invention provides nutritious beef jerky and a preparation method thereof and relates to the technical field of food processing. The nutritious beef jerky is mainly prepared from, by weight, 150-200 parts of beef, 40-60 parts of curing materials, 20-30 parts of passion fruit, 50-80 parts of Fructus Crataegi, 10-15 parts of Flos Jasmini Sambac, 3-9 parts of Fructus Forsythiae, 3-9 parts of Herba Menthae, 5-10 parts of Herba Rabdosiae Serrae, 1-3 parts of dry red pepper, 2-5 parts of garlic, 2-7 parts of ginger, 5-10 parts of olive oil and an appropriate amount of water. The nutritious beef jerky and the preparation method thereof have the advantages that a specific formula is combined with the special preparation method to make the food materials give maximal play to efficacy, and accordingly the prepared beef jerky exudes a mouthwatering aroma, is fluffy with elasticity, smooth, tender with a crispy crust and delicious, cannot make people get inflamed after being eaten, and is free of harmful substances such as pigments and preservatives, thereby being safe and healthy and worthy of popularization and production.

The invention provides a processing method of dried radish food, and the processing method of the dried radish food comprises the following steps: 1) processing of raw materials, to be more specific, the raw materials are soaked in light salt brine until attachments on the surface of the raw materials are loose and soft, and then washed with clear water; 2) peeling and slicing, to be more specific, peeling radishes by a peeling machine, and slicing the peeled radishes into slices; 3) blanching, to be more specific, putting the radish slices in steam for hot blanching, and after the blanching, immediately dip-bleaching the radish slices with cold water; 4) preparation of seasoning, to be more specific, preparing the seasoning by mixing and stirring components of 2.0-5.0 parts by mass of white sugar, 10.0-20.0 parts by mass of soy sauce, 4.0-8.0 parts by mass of edible salt, 3.0-6.0 parts by mass of sesame oil, 2.0-4.0 parts by mass of baking soda and 100.0-200.0 parts by mass of water; 5), soaking and pickling, to be more specific, putting the blanched radish slices in the seasoning for pickling; 6) artificial drying, to be more specific, spreading the pickled radish slices in a dish, putting the pickled radish slices in an oven for baking; and by washing of the pickled radish slices with the light salt brine, pesticide residues on the radishes can be effectively removed.

The invention discloses a pretreatment device for an aquatic product before salting. The pretreatment device comprises a conveyer belt and a processing table, wherein the processing table is located on the right side of the conveyer belt; a bottom bin is fixedly mounted at the bottom of the processing table, a bearing is fixedly installed at the bottom of an inner cavity of the bottom bin, the topof the bearing is rotationally connected with a telescopic rod, and a cross-shaped groove is formed in the processing table in a penetrating manner; positioning plates are fixedly connected to tops of two sides of the processing table, clamping plates are movably connected to the left part and the right part of the top side of the processing table, support frames are fixedly connected to tops ofthe two positioning plates, a top frame is fixedly connected between the tops of the support frames, an air cylinder is fixedly mounted at the bottom of the top frame, the bottom of the air cylinder is fixedly connected with a down press plate, and guide plates are fixedly connected to two sides of the down press plate. The pretreatment device is simple in structure, convenient and practical, andcan spread fish bodies after fish evisceration, increase the surface contact area between fish and a salting material and facilitate subsequent salting processing of the fish.

The invention relates to the field of pickling of foods, and particularly relates to a pickling method of pickled cowpea. The pickling method comprises steps of stir-frying, early-stage fermentation, middle-stage pickling and last-stage pickling. By adopting the raw materials and the method provided by the invention, the pickled cowpea prepared by pickling is unique in taste, short in pickling time, low in nitrate content and free of calcium oxalate crystal deposited in the urinary system so that no stone is formed to cause potential safety hazards to customers.

The invention provides a method for pickling leek flowers. The method comprises the following steps: (1) washing and airing raw materials, namely washing fresh leek flowers, raw gingers and Hangzhou chili with clear water, airing and drying; (2) twisting and mixing, namely grinding and twisting the washed and aired leek flowers and raw gingers by twisting equipment to cut the raw gingers into fragments of 0.4-0.6cm and rubbing the leek flowers until juice comes out; and mixing with the Hangzhou chili, uniformly stirring, uniformly mixing with refined salt, pickling at normal temperature for 15-18 minutes, putting into a jar, adding sesame at the jar opening, and sealing. Compared with the prior art, the method for pickling the leek flowers has the advantages that the pickled leek flowers have good taste and long effective preservation period.

The invention belongs to the technical field of the processing of dried meat, and particularly relates to a preparation method of dried pork. The preparation method of the dried pork comprises the following steps of (1) selecting materials: carefully selecting lean meat, and performing mincing so as to obtain minced lean meat; (2) performing pickling: uniformly mixing the minced lean meat in the step (1) with marinade to obtain a mixture, sealing the mixture by preservative films, enabling the mixture sealed by the preservative films to stand for 10-20 min, then enabling the mixture after standing for 10-20min to stand in a vacuum environment of 35-50 DEG C for 20-40 min, and finally, enabling the mixture after standing for 20-40min to stand in a vacuum environment of minus 3-0 DEG C for 100-150 min; (3) performing blanching: putting the pickled minced lean meat obtained in the step (2) in boiling water for 2-5s for rapid blanching; (4) performing baking: baking the blanched lean meat at 90-110 DEG C for 2-4 min, then baking the baked lean meat at 400-500 DEG C for 4-7s, and then putting the baked lean meat in a drying machine for drying; and (5) performing forming and packaging: performing forming, performing sterilizing, and performing vacuum packaging. The preparation method disclosed by the invention is simple in operation, the prepared dried pork is tempting in fragrance, loose and chewy, tender with a crispy crust, and smooth, and has no coarse sense, and after eating the dried pork, a person is not liable to suffer from excessive internal heat.

The invention relates to the technical field of food processing, in particular to an energy-saving food processing device, and provides the following scheme aiming at the problem that meat cannot be uniformly pickled when a pickling device in the prior art is used: the energy-saving food processing device comprises a base, a bracket mounted at the top of the base, and an injection mechanism and a beating mechanism which are mounted on the bracket, a workbench is mounted at the top of the base, a pickling disc is slidably connected to the workbench, and a rotating mechanism for pushing the pickling disc to reciprocate in the horizontal direction is mounted on the support; according to the device, marinade can be injected into meat, so that the meat can be better marinated, the uniformity of marinating the meat is improved, the marinade injected each time is quantitative, the phenomenon that the marinade injection amount is too large or too small is avoided, the meat can be continuously beaten in a reciprocating manner through the arranged beating mechanism, and the meat is more uniform in marinade injection amount. Therefore, the marinade and the meat can be fully fused, so that the uniformity of the marinade is further improved.

The invention discloses secretly-made marinated large intestines, and relates to the field of foods.The secretly-made marinated large intestines are made through the following steps that 1, conducting raw material treatment, specifically, washing and cutting off pig large intestines, putting the pig large intestines into boiled water to be boiled for 1 min, fishing out and washing clean the pig large intestines; step 2, pickling: putting the cleaned multiple sections of pig intestines into a container, adding ingredients, uniformly stirring, and pickling for 15 minutes; step 3, boiling: adding water into a pot, then putting the pickled pig intestines and ingredients into the pot, stirring and boiling with big fire. The raw materials of the pig intestines are cleaned with the rice washing water and the table vinegar, the pig intestines can be effectively sterilized, the sanitation of the raw materials is improved, and subsequent marinating is facilitated. Before marinating, the raw materials are pickled through water, sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, sodium bicarbonate, sodium carbonate, edible starch, papain, D-sodium ascorbate, cooking wine, ginger juice and table salt, impurities and peculiar smell of the pork intestines can be removed, and the taste of the marinated pork intestines is improved.

The invention discloses sour-spicy dried ballonflower and a preparation method thereof. The raw materials of the sour-spicy dried ballonflower comprise the following substances: the dried ballonflower, fresh red pepper, vegetable oil, traditional Chinese medicine extract, lemon juice, lean meat, sweet flour paste, white sugar, peanut, sesame, garlic, ginger, salt and monosodium glutamate, wherein the raw materials of the traditional Chinese medicine extract comprise liquorice, scaphium scaphigerum, honeysuckle, Momordica grosvenori, bamboo leaves, radix polygonati officinalis, hawthorn, poria cocos, pericarpium citri reticulatae, lotus seed and lycium. The sour-spicy dried ballonflower is prepared by the steps of preparing sour-spicy paste, protecting the color of the dried ballonflower, dewatering the dried ballonflower, mixing and stirring the sour-spicy paste and the dried ballonflower. The sour-spicy dried ballonflower obtained by the preparation method has the good color, flavor and taste, and the traditional Chinese medicine ingredients with the functions of nourishing the stomach to improve the production of body fluid and clearing heat are added, so the spicy stimulation after eating can be relieved, and the stomach is nourished and the spleen is strengthened. In addition, the provided sour-spicy dried ballonflower can be directly eaten after opening, easy to carry, and convenient to store. The seasonal and regional limitation of a dried ballonflower product is changed.

The invention relates to salting equipment, in particular to uniform salting equipment for pickling of salted fish and aims to provide the uniform salting equipment which is used for pickling of salted fish, does not require fish turning with hands, is cleaner and more hygienic and can reuse salt. According to the technical scheme, the uniform salting equipment for pickling of salted fish comprises a hemispherical frame, support legs, a bearing block, a first rotating shaft, a mounting seat, a first mounting plate, a second mounting plate, concave net plates, a support seat, arc-shaped slidingrail and the like, wherein the front and the rear of the left and right sides of the bottom of the hemispherical frame are all connected with the support legs, the bearing block is mounted at the topof the left wall of the hemispherical frame, the first rotating shaft is arranged in the bearing block, and the right end of the first rotating shaft is connected with the mounting seat. The concavenet plates are arranged, so that people can place the salted fish between the upper and lower concave net plates, the salted fish can be clamped by the upper and lower concave net plates to be fixed in position, besides, the concave net plates can be used for spreading salt to the salted fish, and pickling by people is facilitated.

The invention discloses a fatty intestine marinating technology which includes the steps: washing, airing, solarizing and sterilizing base raw materials and then crushing the raw materials into particles in a sterile environment; stir-frying the base raw materials at high temperature and performing hybrid shaping; preparing a seasoning bag in a soaking manner, steaming and marinating fatty intestines and the like. According to the marinating technology, the ratio of marinating seasoning base materials to seasoning bags is based on a traditional Chinese medicine theory and an existing cooking technology, and the fatty intestines prepared by the technology are free from harmful components, delicious, fragrant, crisp and tender in taste, fat but not greasy and suitable for people of all ages,have healthcare functions for intestines and stomachs and have no side effects on bodies when being eaten for a long time.

The invention discloses a drying and extrusion device for pickling of green plums. The device comprises a machine body, a cover plate and a feeding port; the top of the machine body is provided with the cover plate; one end of the cover plate is provided with the feeding port; the top of the cover plate is provided with a motor bracket, and the top of the motor bracket is provided with a servo a motor; the servo motor is rotatably connected to a rotating shaft through a built-in motor shaft; the rotating shaft is fixedly connected to cleaning cotton rollers with different lengths; a pluralityof guiding hoods are obliquely arranged inside the machine body; two inner side walls of the machine body are fixedly connected to a connecting plate which is disposed transversely; the bottom of theconnecting plate is provided with a lifting cylinder; one end of the piston rod of the lifting cylinder is fixedly connected to a pressing plate; the top of the pressing plate is symmetrically provided with bearing blocks; the bottom of the machine body is provided with a placing plate; a push plate is disposed at one end of the placing plate; a telescopic cylinder is disposed on one side of the push plate; a discharging pipe is disposed at one end of the guiding hoods; and an opening is disposed on each of the two sides of the machine body.

The invention relates to the technical field of pickling, in particular to a pork preserved product pickling device based on overturning and mixing. The device comprises a turnover device, a supporting structure located below the turnover device and an air exhaust structure installed on the supporting structure. The turnover device comprises a motor, a supporting frame is of a frame structure, a square groove is formed in the middle of the supporting frame, the inner diameter of the square groove is larger than the outer diameter of a push-over structure, and supporting blocks are arranged on the two sides of the square groove and fixed to the supporting frame. A pair of connecting rings are arranged outside the rotating drum, the outer surfaces of the connecting rings are smooth, inserting blocks are fixed outside the connecting rings, arc grooves are formed in the supporting blocks, the sizes of the arc grooves are matched with the sizes of the connecting rings, the outer surfaces of the connecting rings are attached to the upper surfaces of the arc grooves, inserting grooves are formed in the arc grooves, and the inserting blocks are connected into the inserting grooves in a rolling mode. The problem that pork is stuck to the inner wall and cannot be effectively turned over when a drum-type pickling device rotates is solved.

The invention discloses a technology for producing salted duck eggs, and belongs to the field of poultry egg product processing. The technology includes steps of firstly, selecting eggs and cleaning the eggs; secondly, placing the duck eggs, which are thoroughly cleaned at the first step, in clear water, adding sodium chloride and additive auxiliaries into the clear water, and carrying out soakingfor 30-45 min; thirdly, immersing the duck eggs, which are obtained at the second step, in first brine solution, and carrying out primary ultrasonic treatment for 30-50 min; fourthly, cleaning the surfaces of the duck eggs after the duck eggs are secondarily soaked at the third step, then immersing the duck eggs in second brine solution with the concentration of 20-24% and pickling the duck eggsin environments under the pressures of 0.11-0.12 MPa for 6-9 days; fifthly, ultimately carrying out cleaning, drying, packaging and high-temperature sterilization to obtain the packaged salted duck eggs. A weight ratio of the sodium chloride to the clear water is 1:4-5, and a weight ratio of the additive auxiliaries to the clear water is 1:23-35. The technology has the advantages that the time required for pickling the duck eggs can be shortened, accordingly, the obtained salted duck eggs are moderate in saltiness and can be directly eaten by consumers, and the oil content of egg yolk furthercan be increased to a great extent.

The invention discloses a process of producing preserved meat products. The process includes the steps of: 1) preparation of sauce; (2) preservation: performing pretreatment to rib meat, which has distinct fat and lean layers and has no scars and breasts, and cutting the rib meat into lean meat strips being 180-200 g in weight and 35-45 cm in length, smearing the meat strips with the sauce, tumbling the lean meat strips in a tumbling machine for 20-30 min at the rate of 3-5 r / min, and then fully smearing all surfaces of the meat strips with coarse salt, and preserving the meat strips at 0-4 DEG C for 2-3 days, humidity being 65-75%, thus producing preserved pork; and (3) roasting the preserved pork. The preserved meat products have high anti-oxidizing capability, are prolonged in shelf life, have unique flavor, are suitable for all consumers, and have great promotion value on market.

The invention relates to the technical field of preserved meat pickling, in particular to a pickling device for preserved meat production. The device comprises a base, a feeding device, a kneading device and an auxiliary material device, the feeding device is fixedly connected to the center position of the inner side of the base, both the left side and the right side of the top end surface of thebase are fixedly connected to supporting plates, a pickling box is fixedly connected to the top end surface of each supporting plate, the left end surface of the pickling box is fixedly connected to acontroller, the inner side of the top end surface of the pickling box is fixedly connected to the kneading device, the kneading device is in sliding connection with the feeding device, and the top end surface of the pickling box communicates with the auxiliary material device. In the invention, a placing box is provided, the arrangement matches with the spiral connection of a first threaded shaftand the placing box and the sliding connection of a limiting plate and the pickling box, and the lifting of the placing box can be realized by controlling the forward and reverse rotation of a firstmotor through the controller when meat blocks are pickled and kneaded, thereby facilitating the pickling and feeding of the meat blocks.

The invention discloses a processing device for marinating meat and an operation method of the processing device. Through cooperative use of a connecting rotating column, a third conveying column, a circular baffle, a first fixed seat, a second fixed seat and a third fixed seat, the processing device overcomes the problems that in an existing scheme, a fixing and separating operation of marinatedmeat is complex, and marinated meat cannot be fully heated during marinating. Through cooperative use of a first carrying seat, a second carrying seat, a third carrying seat, a supporting base and a first carrying plate, the supporting base and a fixing clamping column play a role in fixing and clamping, so that the stability of the marinated meat in the marinating process can be improved, and theproblem of low efficiency of a marinated meat transfer operation in the prior art is solved; and through cooperative use of the first carrying plate, a second carrying plate and a third carrying plate, the marinating quantity of the marinated meat can be effectively increased, the marinated meat can be distributed more uniformly, the marinating effect of the marinated meat is improved, and the problem of poor marinating effect caused by non-uniform distribution of the marinated meat in an existing scheme is solved.

The invention discloses a feeding device for beef pickling. The device comprises a crushing box, a first protective shell, a second protective shell, a flow guide plate, an opening, spiral cutters, afirst gear, a second gear, a first motor, a rack, a heating box, a temperature control switch, a heating wire, a fixed plate, a first through hole, a bearing, a movable column, a third gear, a fourthgear, a second motor, a case, a second through hole, a control panel, a single-chip microcomputer, a mounting plate and a mounting hole. A plurality of spiral cutters are driven by the first motor torotate, caked edible salt can be effectively crushed, so that the caked edible salt is prevented from influencing the pickling effect, and the pickling efficiency can be improved to a certain extent;through the heating effect of the heating box, moisture in edible salt in a smashing box can be effectively evaporated, the situation that the quality of the edible salt is affected due to excessive moisture in humid weather is prevented, and therefore the pickling quality of beef is improved.

The invention provides a pickling method of fresh chilies, and relates to the technical field of pickled chilies. The pickling method comprises the following steps: (1) cleaning the fresh chilies, and drying the cleaned chilies at 30-60 DEG C for 45 minutes to obtain pretreated chilies; and (2) mixing the pretreated chilies with water and a pickling material, and performing pickling, wherein the mass ratio of the fresh chilies to the water is 1: (1.8-2.2), and the mass ratio of the fresh chilies to the pickling materials is (8-10): 1. According to the method, the pickling time can be shortened, the nutrient loss is reduced, and the product quality is improved; besides, the condition of the chilies can be ensured, and the chilies are not easy to rot and damage; and the pickling quantity can be increased, and the loss of nutritional ingredients is avoided.

The invention discloses corn and fish meat fermented smoked sausage with yellow peaches for delaying senescence and a preparation method thereof. The product is prepared from the following raw materials (by weight): 3-4 parts of yellow peaches, 1-2 parts of coffee bean, 2-3 parts of soybean meal, 1-2 parts of fingered citron, 1-2 parts of dried rehmannia root, 1-2 parts of longan, 200-210 parts of silver carp, 18-20 parts of corn, 8-10 parts of ginger juice, 2-3 parts of white sugar, 3-4 parts of vinegar, 4-5 parts of cooking wine, 3-4 parts of garlic powder, 3-4 parts of cumin powder, 1-2 parts of monosodium glutamate, 2-3 parts of five spices powder, 1-2 parts of glucose, 0.3-0.5 part of ascorbic acid,4-5 parts of chilli powder, 8-10 parts of potato modified starch, 1-2 parts of whey protein peptides, 3-4 parts of dietary fiber of rice bran, and a proper amount of a leavening agent, salt, butter, coating for sausage and water. A preparation method comprises steps of grinding coffee beans into a powder, cutting up yellow peaches, uniformly mixing soybean meal and coffee bean powder, pulverizing, and spray-drying to obtain a powder. The prepared powder has smooth mouthfeel, is tender, has a good taste of yellow peach, and has good efficacy of delaying senescence.

The invention discloses a pickling processing device for reducing harmful substance formation in ham production. The pickling processing device comprises a supporting frame, wherein a pickling box isfixedly installed at the top of the supporting frame; a salt adding pipe is installed at the top of the pickling box in a penetrating mode; a box door is movably installed on the surface of the pickling box, and a limiting edge is arranged at the inner bottom of the pickling box; a collecting groove is clamped to the top of the limiting edge; and a first motor is fixedly mounted at the inner bottom of the pickling box. According to the pickling processing device for reducing harmful substance formation in ham production, by arranging a plurality of driven gears which are engaged with one another, hams on the surfaces of turning rods can be turned through a plurality of turning rods and turning edges which are engaged and correspondingly connected among the driven gears, so that uneven pickling of the hams is avoided, and the pickling quality is improved; and by arranging a plurality of turning edges, the turning rods can be assisted to fully turn the ham, so that the surface of the hamis in full contact with pickling materials, and the pickling quality of the ham is improved.

The invention discloses a taro stalk pickled product and a pickling method thereof. The taro stalk pickled product comprises the following raw materials in parts by weight: 100-110 parts of taro stalks, 8-12 parts of starch, 7-10 parts of fermented bean curd, 8-10 parts of sweet-scented osmanthus, 20-40 parts of table salt, 100-110 parts of pickling water, 15-20 parts of distilled water, 30-50 parts of lemon, 20-40 parts of fresh oranges, 10-15 parts of white spirits with the alcohol degree of 30 DEG, 5-8 parts of garlic and 5-8 parts of conical red pepper fruit. According to the invention, the temperature, the pH level and the table salt concentration during a taro stalk pickling process are controlled to lower the residual amount of nitrite in the taro stalk pickled product to the maximum extent; coloring and seasoning agents, such as the fermented bean curd and the sweet-scented osmanthus, are added in the later period of the picking process, so that the color, aroma and taste and the nutritive value of the taro stalk pickled product are improved effectively. Before put into a jar and pickled, the taro stalks are mixed with the table salt and are dried till the water content is 5%-15%, and thus the probability of decaying and souring during the picking process is effectively lowered.

The invention discloses pickled vegetable feeding and processing equipment. The pickled vegetable feeding and processing equipment comprises a base, a supporting platform, a feeding device, a conveyerbelt, a cutting device, a cleaning box and a water tank; the supporting platform is arranged in the middle of the top of the base; pulleys are arranged on the left side and the right side of the topof the supporting platform, and the conveyer belt is arranged on the pulleys in a sleeving mode; a slope is arranged on the left side of the conveyer belt, and the feeding device is arranged over theslope; the cutting device is arranged on the right side of the feeding device and fixedly connected with the feeding device; the water tank is arranged on the right side of the supporting platform andfixedly connected with the base; a water pump is arranged on the left side of the water tank, and a water pipe is arranged on the water pump; and a first guide rail is arranged on the top of a supporting column, a fourth gear is arranged in the first guide rail, the inner side of the fourth gear is connected with a third gear in a meshing mode, and the lower portion of the third gear is connectedwith a first motor. According to the pickled vegetable feeding and processing equipment, the structural design is simple and reasonable, use and operation are convenient and fast, and the practicability is high; and vegetables can be cut in the feeding process, large vegetable leaves can be cut off, and pickling is convenient.

The invention relates to the field of black pig meat processing equipment, in particular to an efficient pickling device for black pig meat processing, the device comprises a base and further comprises a rotary material turning mechanism which is used for turning black pork and marinade and is arranged on the base; a shaking mechanism which is arranged on the base, wherein the shaking mechanism is in transmission connection with the rotary material turning mechanism; the shaking mechanism shakes the black pork and the marinade up and down in a reciprocating manner under the driving of the rotary material turning mechanism; a pressure relief mechanism which is arranged on the rotary material turning mechanism, wherein the pressure relief mechanism is in transmission connection with the rotary material turning mechanism and is used for discharging steam generated when the black pork in the rotary material turning mechanism flows out of water. According to the efficient pickling device for black pork processing, the black pork is continuously turned over through the material turning mechanism during pickling, so that water in the pork is favorably removed, the marinade can better permeate into the black port and the pickling efficiency and quality are improved.

The invention discloses a making process of sesame paste eggs. The sesame paste eggs comprise poultry eggs, red soil, sesame paste, table salt, sesame oil, haws, plant ash, rapeseeds and five spices. The invention belongs to the technical field of sesame paste egg pickling process, and particularly relates to a sesame paste egg pickling process which has the advantages of pure nature in the processing process, no addition of any essence, pigment or preservative, standard processing procedure, simplicity and easiness in operation and learning and the like, double-layer paste wraps eggs, sesame paste wrapping the eggs is moist, so that the eggs are always in a moist state, salt is easy to melt; and the sesame paste eggs are soaked in the white spirit, so that disinfection is convenient, the sesame paste eggs are tasty and have a fresh-keeping effect, and the sesame paste eggs are convenient to pickle.