452results about How to "Reduce salt" patented technology

The invention discloses a saline-alkali soil improving method. The method includes the steps of leveling the terrain of selected saline-alkali soil, laying salt disc elimination harge closed underground pipes, installing a bitter water desalting system to desalt crude water and collected salty water of the saline-alkali soil to provide fresh water for irrigation salt content restraining and irrigation, primarily conducting primary salt elimination on the saline-alkali soil through irrigation salt content restraining, adjusting the soil structure through a saline-alkali soil modifier, providing trace elements required by plants, planting salt-tolerant plants for further reducing salt content, conducting underground salt elimination through the combination of drip irrigation-micro jet devices and the salt-tolerant plants, and executing information maintenance management on the area of the saline-alkali soil. The method integrates biology, physics, chemistry and water conservancy methods, and is small in water resource consumption, rapid in effect, not prone to salt returning and more beneficial to plant growth.

The invention discloses a flavored bittern fish food and a preparation method thereof. The preparation method comprises the following steps: 100 parts of cleaned and drained block fish or meat is added with 1 part of common salt and 6 parts of cooking wine to be evenly mixed for 30-minute curing, and then the obtained mixture is taken out for 2-hour air drying, and the air-dried fish or meat is deep-fried for 10-12 minutes and added with 100 parts of bittern blending materials for 5-10 minutes of soaking, thus preparing the flavored bittern fish food. The flavored bittern fish food has the advantages of special flavor, rich nutrition, high safety and convenient eating.

The invention discloses an industrial production method of hydrolyzed wheat protein for feeding, belonging to the technical field of feed additive production. In the method, through the method of synergy of multiple enzymes and combined treatment of multiple steps, the hydrolyzed wheat protein for feeding is prepared by taking wheat gluten meal and water with weight ratio of 1:10-1:2 and adding compound enzyme, ensuring the mass percent concentration of the compound enzyme in the solution is 0.2-1.4%, hydrolyzing the mixture for 1-13h under the conditions that the temperature is 30-70 DEG C and pH value is 5.0-10.0, then carrying out such processes as filtering, decoloring and drying, etc. Compared with the traditional methods, the method of the invention features mild hydrolysis conditions, sanitation and safety and maintains the original nutritive composition of amino acid free of loss; the hydrolysate is low in salt content, mellow in mouth feel and high in yield which is up to 98%. The tests that the hydrolyzed wheat protein is added in the feed for suckling pigs, chicks, calves, aquaculture and the like to be used show that the hydrolyzed wheat protein has the advantages and evident effects of improving daily feed intake, reducing diarrhea rate, enhancing immunity, slowing weanling stress, improving growth performance and the like.

The invention relates to a soda type saline-alkali soil modifier and a preparation method thereof. The soda type salt affected soil modifier comprises the following components in percentage by mass: inorganic acid 10-50, furfural residue 20-40, rice hull powder 10-40, fertilizer 5-10, water-retaining agent 0.1-5.0 and organic complexing agent 0.1-2.5. The furfural residue, the rice hull powder, the water-retaining agent, the fertilizer and the organic complexing agent are mixed, the inorganic acid is sprayed onto the mixture, and the mixture and the inorganic acid are mixed uniformly to obtain the soda type saline-alkali soil modifier which is suitable for modifying saline-alkali soil of which the pH value is between 8.0 and 10.5. When the modifier is used in severe saline-alkali soil, the average unit yield of corns is 3,651 kilograms per hectare which is increased by 69.3 percent; when the modifier is used in medium saline-alkali soil, the average unit yield of corns is 4,450 to 4.530 kilograms per hectare, which is increased by 57.0 to 62.8 percent; and when the modifier is used in slight saline-alkali soil, the average unit yield of corns is 5,268 kilograms per hectare which is increased by 40.3 percent.

The invention discloses a combined draining and saline controlling system for a saline and alkaline land. The combined draining and saline controlling system comprises underground draining subdrains, surface draining open channels, intra-channel controlling gates, water collecting wells, water pumps and reservoirs, wherein the underground draining subdrains are arranged in a farmland in a staggered mode; the surface draining open channels are perpendicular to the underground draining subdrains; the water collecting wells are arranged at joints of the underground draining subdrains; the water pumps are arranged in the water collecting wells; the reservoirs are arranged at tail ends of the surface draining open channels; and the intra-channel controlling gates are arranged between the surface draining open channels and the reservoirs. According to the combined draining and saline controlling system, a horizontal draining system and a vertical draining system are integrated, so that draining and saline reducing effects are achieved, and the common problems that water is drained unsmoothly, the excavation area is large, collapse easily occurs and the like are solved.

The invention provides a method for preparing rice protein polypeptide powder from rice residue protein. The method comprises the following steps: using the byproduct rice residue protein in starch sugar plants as the raw material, washing, hydrolyzing, desalting, drying and the like to obtain the food-level rice protein polypeptide powder. The protein content in the rice protein polypeptide powder is more than or equal to 77%, and small peptides, the molecular weight of which is about 1,000, account for 67% of the total protein. The rice protein polypeptide powder not only keeps the advantages of low irritability, high biological value and the like of the rice protein, but also has obvious functions in the aspects of digestive absorption and health care because that the powder contains alarge amount of small peptides.

The invention discloses a salt-tolerant bacteria T5S2 and applications in microbial fertilizer. A new specie salt-tolerant bacteria T5S2 can be separated from rhizosphere soil of Kalidium gracile in Sinkiang Junggar basin salt and alkali region, the salt-tolerant bacteria T5S2 can tolerate 1-15% NaCl, can grow well at 30 DEG C-37 DEG C, and can produce ACC deaminase and IAA indoleacetic acid without induction during growth, a microbial fertilizer prepared by utilizing the bacteria is applied to commercial crops of saline-alkaline land cotton, corns and the like, so that the germination rate of the saline-alkaline land cotton can achieve 77.8%, the survival rate can achieve 65.4%, the plant height, plant number and single boll plant number are obviously higher than cotton normally treated, the seedling rate of the saline-alkaline land corns can be increased to more than 80% from 64.5%, the production quantity of corn per mu is up to 600kg/mu, the total content of salt in soil of 0-30cm soil layer is reduced by 60-70%, and the microbial fertilizer has obvious salt reduction and production increase functions, thus having wide application values.

The dry sea cucumber producing process includes the following steps: eliminating internal organs of sea cucumber, cooking in salt solution, soaking in salt solution, desalting, freezing, vacuum drying, and packing. The said production process is simple, and has short time, low cost, no loss of nutritive components and shape and color of sea cucumber well maintained. The dry sea cucumber product has good remoistening performance, good taste, stable quality and convenient eating, and may be maintained at normal temperature.

The invention provides a dietary fiber fish ball and a preparation method thereof. The fish ball is prepared from the following raw materials parts by weight: 80 to 100 parts of minced fillet, 3-5 parts of prime condition, 50-70 parts of modified starch, 4-6 parts of dietary fiber, 80-100 parts of emulsion paste, 0.1-0.25 part of phosphate, 10-15 parts of garlic, 5-6 parts of salt, 5-6 parts of white granulated sugar and 2.5-3.5 parts of condiment, wherein the emulsifier is prepared based on the mass ratio of the soy isolate protein to the water of 1:(3-4). The invention also provides a method for preparing the fish ball. The high-quality dietary fiber with a proper rate is added into the traditional fish ball, the traditional diet is not changed, the health-care effects of reducing the blood sugar, reducing the cholesterol, losing weight and preventing the intestinal cancer, constipation and cardiovascular diseases are achieved, and the dietary fiber fish ball meets the low-salt diet national health requirement.

The invention provides a method for producing low-salt fast fermented fish sauce. The method comprises the steps of inoculating aspergillus oryzae to bran, flour and peptone serving as fermentation materials to prepare yeast; unfreezing frozen anchovy at low temperature, mixing the anchovy, 5 to 20 percent of yeast and 10 to 20 percent of sea salt uniformly, and preserving the heat for 2 to 10 days at the temperature between 30 and 35 DEG C to liquefy the anchovy fast; and after the anchovy is liquefied, adding 1 to 5 percent of syrup and 1 to 8 percent of edible alcohol, preserving the heat for 1 to 3 months at the temperature between 20 and 30 DEG C, performing natural fermentation for 1 to 2 months, sterilizing, filtering, packing, and thus obtaining the fermented fish sauce with good flavor and low salt. Compared with the conventional fish sauce fermentation, the method has the advantages that the fermentation time is shortened from more than 1 year to 4-6 months, the salt is reduced from more than 25 percent to 15-18 percent, and the flavor and the color are nearly close.

The invention aims to solve the problem that there is few study on effective and lasting improvement methods of sandy clay loam saline-alkaline land in the prior art and provides an improvement methodof sandy clay loam saline-alkaline soil. Improver iron tailings are added into the sandy clay loam saline-alkaline soil, and the iron tailings are utilized to change proportion of sand, powder and clay particles in sandy clay loam and reasonably adjust texture composition to modify the sandy clay loam saline-alkaline soil into loam, so that a lot of capillary pores can be retained, a lot of non-capillary pores and macrocracks can be formed, permeability is improved, water draining and salt washing are facilitated, capillary water can be blocked from going up, salt accumulation is reduced, andsoil salinity can be lowered effectively; by adding organic acid, composted sludge or composted biogas residue, compatibility between iron tailings sand and natural soil is improved, differential settlement and stratification in the process of saline-alkaline soil improvement are avoided or reduced to form soil structure uniform in texture, and lasting improvement of the saline-alkaline soil andstability of soil texture are realized.

The invention provides a steaming and baking cooking method, steaming and baking cooking equipment, a control method of the steaming and baking cooking equipment and a storage medium. The steaming andbaking cooking method comprises the following steps of heating a food material in a cooking cavity at high temperature to melt grease on the surface of the food material; and introducing superheatedsteam into the cooking cavity, wherein the superheated steam forms condensed water on the surface of the food material, and the flowing condensed water takes away grease and salt on the surface of thefood material, so that the salt in the food material migrates to the surface of the food material and is taken away by the condensed water. According to the steaming and baking cooking method, two cooking modes of steaming and baking are matched, the defect of a single cooking mode is overcome, the grease in the food materials can be separated from the food materials as far as possible in the cooking process, and the salt in the food materials can be analyzed from the food materials, so that the content of fat and salt in a cooked dish is reduced, the energy and salt of the unit mass of the dish ingested by a consumer are reduced, and the requirements of the consumer on a low-fat and low-salt healthy diet are met.

The invention discloses a total membrane separation method of producing a lithium extracting mother liquor with multi-stage membrane concentration of salt lake brine. The total membrane separation method comprises the following steps of (1) using a microfiltration purification system to perform pretreatment on the salt lake brine, removing suspended matters, colloid and other impurities in the salt lake brine, and then diluting the salt lake brine with fresh water to acquire microfiltration pretreated brine; (2) feeding the obtained microfiltration pretreated brine into a nanofiltration salt separation system, and performing separation to acquire a filtrate with monovalent cation as a priority and a concentrated solution with multivalent cation as a priority; (3) feeding the filtrate in the step (2) into a membrane concentration system, and performing concentration to obtain a lithium-enriched concentrated solution; and (4) feeding the lithium-enriched concentrated solution obtained inthe step (3) into a nanofiltration deep magnesium removing system, and performing deep magnesium removal with a nanofiltration membrane to obtain the lithium extracting mother liquor. The technologyis low in energy consumption, high in recovery rate, low in production cost, continuous and controllable in technology, high in reliability, low in magnesium-lithium ratio of the prepared lithium extracting mother liquor, high in lithium ion concentration and stable in quality and can be used for large-scale production.

The invention discloses a processing process for a low-salt air-dried goose marinated in rice wine. A live goose is killed, unhaired, eviscerated and rinsed to obtain a goose whole. The processing process is characterized by comprising the following steps: soaking the goose whole in a marinating solution which takes vinasse as reference, and marinating for 18-24 hours at the temperature of 12-15 DEG C; then placing the goose whole in a workshop in which the temperature is 18-20 DEG C and the relative humidity is 65-70%, carrying out air drying for 2-3 days at the air speed of 6-8m/s, transferring into a workshop in which the temperature is 25-28 DEG C and the relative humidity is 70-75%, and carrying out air drying for 2-3 days at the air speed of 3-5m/s; placing the goose whole subject to air drying into a water tank with the temperature of 90-95 DEG C for 3-4 minutes, then completely tweezing the tiny feather on the surface of the goose whole, washing the goose whole clean, placing on a fixed frame, transmitting to halogen liquid with the temperature of 90-95 DEG C, and stewing for 45-60 minutes; and finally, carrying out vacuum packing and sterilization on the stewed goose whole to obtain the finished product. The low-salt air-dried geese marinated in rice wine has the advantages of unique flavor, delicious texture, strong bacon fragrance and mellow rice wine, and is beneficial to human health.

The invention discloses a full-membrane coverage planting method of corns on the saline-alkaline soil in inland dry and cold regions. The method includes chemically improving the soil in autumn, dressing base fertilizer before sowing, tilling shallow for preparing for planting, digging large and small ridges on the soil, covering a full membrane, and sowing according to the soil moisture content or sowing in a soil moisture preservation stage. The problems that in the inland dry and cold regions, the soil is alkaline, dry in the early spring, low in temperature, poor in emergence rate and short in frost-free season and corns are hard to be ripe are solved, salt in the tilled regions can be reduced, emergence rate is increased, crop maturation is accelerated and yield is greatly increased.

The invention provides a preparation method of food-grade low-salt-content sea fish oligopeptide powder, which uses food-grade sea low-fat fish powder as the raw material and comprises the following steps: pre-desalting by water washing, milling and pulverizing by a colloid mill, carrying out enzymolysis, carrying out membrane separation, concentrating and carrying out spray drying. The raw material fish powder is pre-desalted by water washing to remove most salts in the raw material fish powder, thereby relieving the pressure for subsequent nanofiltration membrane desalting. The food-grade industrialized proteinase preparation is used for enzymolysis, and a 1000-10000Da ultrafiltration membrane is utilized to separate the enzymolysis solution, thereby removing pigments and peptides with higher molecular weight; and a 150-500Da nanofiltration membrane is utilized to remove free amino acids and residual salts in the enzymolysis solution. The prepared food-grade low-salt-content sea fish oligopeptide powder has the advantages high oligopeptide content and low salt content, can be widely used in food industry, and is suitable for large-scale industrial production.