74results about How to "Reduce salt consumption" patented technology

The invention discloses a manual macaroni processing method. The manual macaroni is prepared by performing the process of kneading a dough, coiling, inserting bamboo, stretching the dough, drying, packing and the like on the following raw materials in part by weight: 100 weight parts of flour, 0.1 to 0.5 weight part of chitosan, 4 to 6 weight parts of salt and an appropriate amount of water. Compared with the conventional manual fine dried noodles, the macaroni finished products have more nutrition, smoother mouthfeel, and certain health care effects, reduces the using amount of the salt, and prolongs the storage period.

The invention discloses a multifunctional soft water valve, which comprises a valve body, a cover, an ejector, a fixed valve plate and a movable valve plate, wherein the soft water valve is provided with a water inlet, a water outlet, a drain outlet, a first filter core interface, a second filter core interface and a salt absorbing port; an ejector outlet and an ejector inlet are formed in the soft water valve; the fixed valve plate is provided with a first through hole, a second through hole, a third through hole, a fourth through hole, a fifth through hole and a sixth through hole; the first through hole is communicated with the first filter core interface; the second through hole is communicated with the fifth through hole, and is communicated with the second filter core interface; the third through hole is communicated with the ejector inlet; the fourth through hole is communicated with the ejector outlet; the sixth through hole is communicated with the water outlet; the first through hole is adjacent to the second through hole; the second through hole is adjacent to the third through hole; the third through hole is adjacent to the fourth through hole; and the movable valve plate is provided with a water inlet channel, a conduction blind hole and a pollution discharge channel. The multifunctional soft water valve has the beneficial effects of practicability, large flow, saving in salt, environment friendliness and prolonging of the service life of the valve body.

The present invention discloses a preparation method for probiotics-containing low-salt and flower-free pickled vegetables, which comprises the steps of A, cleaning and draining to-be-fermented vegetables, and then cutting vegetables into small pieces; B, putting the vegetables in the altar and compacting the vegetables; C, adding spices and a pickled vegetable solution in the altar to immerse the vegetables in the solution; and D, sealing the fermentation altar and sealing the cover of the alter with water to realize the anaerobic fermentation of the vegetables at 6-40 DEG C for 24-240 hours. According to the technical scheme of the invention, the artificial interbreed fermentation technology is adopted to prepare pickled vegetables, so that pickled vegetables are rich in fermentation flavor. Meanwhile, pickled vegetables are simple in production process, and the fermentation cycle thereof is greatly shortened. The contents of both salt and nitrite in pickled vegetables are significantly reduced, and the number of viable probiotic is relatively high. Moreover, no white bacterial plaque is generated, so that the production safety of pickled vegetables is improved. The above method can be applied to the industrial production.

A low-salt fermented Chinese meat food without nitre is prepared through pre-salting by injecting the salting liquid into raw meat, rolling for kneading, inoculating, fermenting, salting and heating.

The invention relates to a method for preparing low-salt leisure marinated fish from salted fish, mainly relates to an aquatic product processing technique and an aquatic product sterilization process, and belongs to the technical fields of aquatic product processing. The method mainly comprises the following steps of: cutting market dried fish or rinsed fish; performing composite desalination (ultrasonic wave and vacuum permeation) on the cut market dried fish or rinsed fish; and preliminarily drying, marinating, drying, saucing, packaging and sterilizing the fish to prepare the low-salt leisure marinated fish, wherein the step of saucing the fish is to add chitosan, red bayberry polyphenol and sodium lactate composite preservative liquid into the fish. The method for preparing the low-salt leisure marinated fish from the salted fish has the advantages that: (1) the traditional food processed by the salted fish is high in salt content and is bad for health; and due to the adoption of the composite desalination technique, the desalination degree can be increased, salt can be removed more effectively, nutritional ingredients are controlled not to be separated out to the maximum extent, and the texture of the fish is maintained better; and (2) due to the combination of natural preservatives, namely the chitosan, the red bayberry polyphenol and the sodium lactate, an antibacterial spectrum is expanded, the time of thermal sterilization is shortened, the texture of the fish is improved and the using amount of salt is reduced.

The invention relates to a NaClO generator which comprises an electronic control cabinet, an electrolytic device, a salt dissolving device and a NaClO storage tank. The NaClO generator is characterized in that the electronic control cabinet and the electrolytic device are electrically connected, an electrolytic cell is arranged in the electrolytic device, and water is introduced into the electrolytic device and the salt dissolving device respectively through pipelines; a lift pump is arranged between the salt dissolving device and the electrolytic device, an inlet end of the lift pump is communicated with the salt dissolving device through a pipeline, and an outlet end of the lift pump is communicated with the electrolytic device through a pipeline; and a NaClO outlet is arranged on the electrolytic device, and the NaClO outlet is connected with the NaClO storage tank through a pipeline. The invention solves the problems of complex equipment structure, high manufacturing cost, troublesome maintenance, short operation period and influenced long-term safe operation of equipment of a NaClO generator using a pipe type electrolytic pipe in the prior art. The NaClO generator has the advantages of simplified equipment structure, small occupied area and low operation cost, is convenient to maintain and can safely and reliably operate in complex environment for long term.

The invention belongs to the field of food processing and particularly relates to a production method of paste fermented bean curds. The method is obtained by improving the cooling step in a conventional preparation process of the paste fermented bean curds, that is, protease and a yeast leavening agent are added to cooled jellied bean curd, so that the content of protease in the jellied bean curd reaches 5,000-50,000 unit / kg, and the content of mould, the content of bacteria and the content of yeast all reach 106 CFU / g. The method specifically comprises steps as follows: bean soaking, grinding into a thick liquid, cooking of the thick liquid, curdling of the thick liquid, filtering, cooling, adding of the leavening agent, forming, squeezing, dicing, blending of seasoning and fermentation in a vat. The content of salt is reduced by changing the adding manner and the type of the leavening agent under the condition that the taste and the flavor are not changed, and the fermentation period of conventional paste fermented bean curds is shortened from original 10 months to 4-6 months. According to the method, the equipment utilization rate is increased, occupation of funds is reduced, and the method is suitable for conventional paste fermented bean curd production enterprises.

The invention discloses a recycling method of 5% by-product salt water of hydrazine hydrate in the waste water processing domain, which is characterized by the following: deaminating 5% salt water; oxidizing; draining salt water in the groove; supplying to electrolytic manufacturing system to reuse.

The invention discloses a preparation method of an air permeable electrode. The preparation method comprises the following steps that (1), a porous titanium substrate is made; (2), the surface of the titanium substrate is treated; (3), the precursor is deposited, specifically, the titanium substrate is placed in an ethanol aqueous solution, containing titanium dichloride, ruthenium chloride and iridium chloride, with the pH value being 1-5 to be deposited; (4), electrolyzing is conducted; and (5), sintering is conducted, and the air permeable electrode is obtained. The obtained air permeable electrode is large in effective specific area, the NaClO yield of the air permeable electrode is much higher than that of a traditional electrode, salt consumption and electricity consumption are low, and energy saving and emission reduction are achieved.

The invention discloses a compounded edible fungus meat product and a processing method thereof. The method comprises the following steps: by taking fresh edible fungi and mauremys mutica as raw materials, firstly carrying out rinsing, color-protecting, slicing, precooking, salting, desalting and the like on the edible fungi so as to prepare a semi-product; carrying out rinsing, fishy smell removing, precooking, bone soup flavoring, cooling, slitting and the like on the mauremys mutica so as to prepare a semi-product; proportionally combining the semi-product of the edible fungi with the semi-product of the mauremys mutica, adding spices, seasonings and auxiliary materials and evenly mixing so as to obtain the compounded edible fungus meat product. The compounded edible fungus meat product has the advantages of being green and natural, reasonable in nutritional matching, excellent in flavor, good in taste, convenient to eat, long in shelf life and the like.

The invention discloses a method for processing marinated fruits and vegetables. The method comprises the following steps: selecting, cleaning, drying and cutting marinating raw materials, adding edible salt and pure water, and marinating the raw materials by virtue of three-frequency ultrasonic assistance to obtain marinated fruits and vegetables, wherein the three-frequency ultrasonic assistance is specifically as follows: the upper marinating layer is 20-30KHz, the middle marinating layer is 90-100KHz, and the lower marinating layer is 50-60KHz, namely the upper layer is 10-30cm deep, the middle layer is 30-80cm deep, and the lower layer is 80-100cm deep; taking out marinated fruit and vegetable embryos and centrifugally removing water; putting the marinated fruit and vegetable embryos into a cylinder to implement natural fermentation so as to obtain fermented marinated fruit and vegetable products; performing seasoning preparation, microwave drying and packaging. According to the method disclosed by the invention, the marinated fruits and vegetables are processed by a three-frequency ultrasonic assistance marinating technology and a microwave drying technology; compared with the prior art, the method has the advantages that the salinity of a product is reduced, the production efficiency is improved, the production period is shortened, and the product quality is guaranteed.

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 discloses a method for manufacturing multi-dimensional nutritional soy sauce. The soy sauce is manufactured by taking fermented crude oil as a partial base material, taking aroma-improving yeast as a starting strain to produce an aroma-improving yeast hydrolysate, and then adding an effective Chinese medicinal herb extract and other additives through scientific preparation. The soy sauce has the advantages of unique flavor, rich nutrition, bacterial inhibition and health care.

The invention provides a device used for producing water supply javel water. The device comprises a water softener, the water softener is connected with a saline preparation box, the saline preparation box is connected with a high-position saline box, the high-position saline box is connected with an ionic exchange membrane cell anode chamber with a flow guide weir, and an ionic exchange membranecell cathode chamber is connected with a high-position alkali liquor box; the anode chamber generates light salt brine and chlorine, and the cathode chamber generates hydrogen and sodium hydroxide; the anode chamber is connected with a gas-liquid separator, the gas-liquid separator is connected with a light salt brine circulation tank with a grating plate, and the light salt brine circulation tankis connected with the saline preparation box; the high-position alkali liquor box, the gas-liquid separator and the light salt brine circulation tank are connected with a chlorine negative pressure absorbing and sodium hypochlorite circular reaction system, and a sodium hypochlorite solution is generated by the chlorine negative pressure absorbing and sodium hypochlorite circular reaction system.After the javel water produced through the device is added into water, changes of indexes such as the pH value and the total dissolved solid of the water are small, generated disinfection by-productsare fewer, meanwhile, the running cost is low, and maintenance and management are convenient.

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 discloses a processing process of fresh preserved szechuan pickle. The processing process is carried out after green vegetable roots (Var. tnmida Tsen etlee) are arranged and cleaned. The processing process is characterized by comprising the steps of slicing, salting, pressing with a heavy object for dewatering, freezing, storing, and mixing with natural spices, thus obtaining the finished product. The processing process adopts a slicing and salting method to change a traditional processing method for processing whole preserved szechuan pickle, adopts a fast squeezing and dewatering method with the heavy object to change a traditional processing method of preserved szechuan pickle including air dewatering and salt dewatering, adopts a low-temperature freezing and refrigerating method to change a traditonal processing and storage method for long-time fermentation and normal-temperature storage in a jar, and is free of food additives and preservatives. The processing process disclosed by the invention can be used for solving the problem that the air-dewatering process is likely to cause local decay of materials, reducing the use amount of salt for dewatering, correspondingly alleviating pollution control of processed wastewater, shortening the preserving time furthest, maintaining the freshness of the green vegetable roots, and highlighting the flavor characteristics of freshness, fragrance, tenderness and crispness of the Fuling preserved szechuan pickle.

The invention provides a high-fidelity lactobacillus preparation used for fermenting Sichuan pickles and a method for preparing the high-fidelity lactobacillus preparation. The method comprises following steps: (1) amplification culture of pickle lactobacillus is conducted, wherein a formula of a co-culture medium of the pickle lactobacillus is that 8g to 14g of whey powder, 8g to 14g of peptone, 8g to 14g of beef extract, 5g to 12g of corn steep liquor, 4g to 8g of glucose, 2g to 3g of dipotassium hydrogen phosphate, 0.5g to 1.0g of magnesium sulfate, 0.1g to 0.5g of manganese sulfate and 0.5g to 2.5g of sodium acetate are added to every 1000mL of water, and multiple lactobacilli in traditional pickle fermentation water are co-cultured in the co-culture medium by adopting a strain co-culture technology; (2) a high-fidelity lactobacillus cell solution is eccentrically concentrated and separated; and (3) the high-fidelity lactobacillus cell solution is sprayed and dried at low temperature. By using the high-fidelity lactobacillus preparation provided by the invention during fermentation production of the Sichuan pickles, the flavor of the traditional Sichuan pickles is retained; and compared with a traditional process, the high-fidelity lactobacillus preparation has the advantages that the production period is shortened by 25 percent to 25 percent, the use amount of salt is reduced by 25 percent to 40 percent than the original process, the total acidity of a product is increased by 20 percent to 40 percent and the nitrite content is reduced by 15 percent to 30 percent, so that the high-fidelity lactobacillus preparation has obvious social benefits and economic benefits.

The invention discloses a method for preparing mixed pickled vegetables through techniques of three-stage fermentation and positive and negative pressure synergistic permeation on fruit-vegetable traditional Chinese medicine flavored fluid. The method comprises the following steps of performing hot water treatment to remove raw flavor of raw materials, then performing second-stage moisture exhaust and second-stage baking through an intelligent air-source heat pump baking machine so as to obtain baked materials, performing low-temperature pickling under the condition of 4-5 DEG C, performing quick-freezing, then putting the frozen materials into a freezer, and performing freezing and pickling; performing permeation under the condition of positive and negative pressure synergistic treatment of fruit-vegetable traditional Chinese medicine flavored fermentation liquor and frozen pickled vegetable raw materials; firstly performing two-stage positive and negative pressure permeation on tuber raw materials; then adding eggplant fruit type raw materials, performing mixing, and performing one-stage positive and negative pressure permeation; and finally, adding leaf vegetable type raw materials, performing mixing, performing one-stage positive and negative pressure permeation, and performing nondestructive sterilization under superhigh pressure condition so as to obtain mixed pickled vegetable products. Through the adoption of the method disclosed by the invention, the mixed pickled vegetable products of which the mouth feel is harmonious and is closer to that of traditional fermented pickled vegetables can be prepared, and are free from raw flavor, low in nitrite content and high in production efficiency.

The invention relates to the technical field of food processing, and discloses a method for storing prunussalicina by a lactic acid bacteria fermentation method and prunussalicina fruit semifinished products. The method disclosed by the invention comprises the following steps of uniformly mixing fruits and water in a scientific ratio to obtain a mixture, adding sorbic acid, pimaricin, glucose and table salt, then inoculating lactobacillus plantarum and / or lactobacillus caseia, and performing fermentative storage. The fruit semifinished products stored by the method disclosed by the invention are dark red in color and intact in fruits, the hardness meets requirements, the safety of the fruit semifinished products can be improved, the consumption of the table salt is reduced, the production cost is reduced, and besides, environmental pollution caused by drainage of pickling liquid with high salinity is reduced.

The invention belongs to the technical field of food processing, and particularly relates to jerusalem artichoke prickles fermented by complex microbial inoculants and a preparation method thereof. The manufacturing method comprises the steps that jerusalem artichoke tubers are cleaned and drained at first, then, salt is added for pickling, inulase in jerusalem artichoke tubers is killed, a weightis put on, low-concentration saline water is supplemented for soaking the jerusalem artichoke tubers, traditional jerusalem artichoke pickles are inoculated in a natural fermentation solution for screening obtained lactic acid bacteria and yeast pure bacterium powder for fermentation. After fermentation, jerusalem artichoke tubers are fished out and drained, sliced or shredded (through mechanicaldevices), soy sauce, fresh shredded ginger, edible oil and spicy seasoners are added for tasty, subpackaging and sterilizing to obtain various packaged jerusalem artichoke pickles. The prepared jerusalem artichoke pickles are high in inulin content, low in salt consumption and nitrite content and capable of shortening the pickling period.

The invention discloses a weight-losing health food. The weight-losing health food is prepared from the following components in percentage by weight: 10%-28% of lindera strychnifolia leaf extract, 4%-13% of malic acid, 3%-8% of stevioside, 12%-32% of lotus leaf powder, 10%-34% of fruit and vegetable powder and 20%-40% of inulin. The raw materials of the weight-losing health food are scientific in composition, reasonable in cooperation, natural in components and proper in use amount, and the weight-losing health food is convenient to take, has a remarkable weight losing effect and has no obvious side effects, so that the weight-losing health food is the ideal weight-losing health food.

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 relates to a method for preparing pickled vegetable by a silage fresh fruit sugar biology fermentation preparation as well as a technology thereof, the pickled vegetable is composed of vegetable, the fresh fruit sugar biology fermentation preparation, lactic acid, sodium lactate, citric acid, chitosan, salt and streptomycin, the pickled vegetable which is pickled by the fresh fruit sugar biology fermentation preparation, the solution of the pickled vegetable has the advantages of transparency, stabilization and good mouthfeel, according to the fermentation technology, salt can be greatly reduced, fermentation time is shortened, resource is saved, and the pickled vegetable has the advantages of good quality, salubrity and safe usage. The fermented preparation is repeatedly usable after being processed, and has the advantages of saved cost, time-saving and labor-saving, environmental protection, no pollution and zero discharge, and can realize large scale industrial production.

The invention discloses a chili sauce and a making method thereof. The chili sauce is made from the following raw materials in parts by weight of 20-30 parts of broken dried chilies, 20-30 parts of edible oil, 0.8-1.5 parts of mushroom dry powder, 1-1.5 parts of table salt, 5-7 parts of a light soy sauce, 3-5 parts of a thick broad-bean sauce, 3-5 parts of oyster sauce, 2-4 parts of star anise powder, 6-9 parts of dried pineapple granules and 4-7 parts of deep-fried green beans. The chili sauce is moderate in pepperiness, fresh and delicious in taste without addition of monosodium glutamate, light in fruity flavor, light in sour and sweet taste, and suitable for taste of common people.

The invention discloses a recycling method of 5% by-product salt water of hydrazine hydrate in the waste water processing domain, which is characterized by the following: deaminating 5% salt water; oxidizing; draining salt water in the groove; supplying to electrolytic manufacturing system to reuse.

The invention discloses an edible fungus processing method. The method comprises the steps as follows: fresh edible fungi and a large artery of pig or ox are used as raw materials, the edible fungi ismade into a semi-finished product through procedures of rinsing, color protecting, slicing, precooking, salting, desalination and the like, the large artery of pig or ox is made into a semi-finishedproduct through procedures of rinsing, deodorization, precooking, taste enhancement with bone soup, cooling, cutting and the like, the semi-finished product of edible fungi and the semi-finished product of large artery of pig or ox are matched in proportion, flavoring and seasoning materials and auxiliary materials are mixed uniformly, and an edible fungus product is prepared. The product has theadvantages of being green, natural, reasonable in nutrient matching, good in flavor and taste, convenient to eat, long in expiration date and the like.

The invention discloses a tubular plug flow type sodium hypochlorite generator. A tubular anode is coaxially located on the inner side of the tubular cathode, and the upper end and the lower end of atubular cathode are fixedly connected with a water outlet end sealing piece and a water inlet end sealing piece respectively. A metal conductive connecting piece is nested between the water inlet endsealing piece and the lower end surface of the tubular anode, and is fixedly connected with the water outlet end and the water inlet end sealing piece through the tubular cathode; connecting ends arearranged on the outer sides of the metal conductive connecting piece and the tubular cathode, and are respectively connected with positive and negative electrodes of a direct-current power supply; andthe annular columnar cavity is provided with a water inlet at the lower end and a water outlet at the upper end. The tubular electrolysis electrode is adopted, the structure of the generator is improved, the small holes formed in the upper portion and the lower portion of the generator are beneficial to uniform distribution of electrolyte between the electrolysis anode and the electrolysis cathode, the fluid flow state is a plug flow type, the electrolysis efficiency is high, and salt consumption and power consumption are low; the generator is simple in structure, a reactor shell is not independently arranged, a heat dissipation device is not arranged, and equipment cost is low; the method is suitable for the disinfection link of the rural small-sized water treatment station.

The invention discloses low-salt raw wet manual fermented oil noodles and a preparation method thereof. The low-salt raw wet manual fermented oil noodles are prepared from the following raw material ingredients in parts by weight: 500 weight parts of high-gluten wheat flour, 80 to 120 weight parts of sweet potato powder, 200 to 250 weight parts of water, 50 to 60 weight parts of egg white, 5 to 10weight parts of table salt and 1 to 2 weight parts of dry yeast. By adding pregelatinized sweet potato powder, the oil noodles are smooth and chewy; the nutrition of the oil noodles is improved; thepregelatinized sweet potato flour is added into flour, so that end breaking of the noodles is reduced, and the noodles can be fast boiled to a cooked state; the egg white is added, so that the noodlesare more chewy, the boiled noodles are smoother, and in addition, the oil absorption rate of the noodles in the oil brushing process can be reduced; the yeast is added for fermentation, so that gluten networks are favorably formed by gluten proteins in the length direction, and the prepared noodles are natural and fluffy; and the noodles can be lengthened to several meters, and the extensibilityof dough is improved.

The invention relates to the technical field of electrolysis equipment, in particular to a sodium hypochlorite generator. The sodium hypochlorite generator comprises an electrolytic bath assembly, a saline water tank and a clear water tank, wherein the electrolytic bath assembly comprises electrolytic bath bodies, heat exchange elements and an electrode assembly; a saline water inlet pipe of the saline water tank, a plurality of electrode assemblies and a sodium hypochlorite outlet pipe form a series connection structure; and the clear water tank is connected in series with the heat exchange elements in a plurality of the electrolytic bath bodies through a cooling water inlet pipe, and cooling water in the heat exchange elements flows into the saline water tank through a cooling water outlet pipe. According to the invention, electrolyte inlet temperature is monitored, and when the inlet temperature is low, cooling water quantitatively extracts saline water from the saline water tank, and heat exchange is carried out through the heat exchange elements and an electrolyte, so the inner water temperature of the saline water tank is increased, and then the inlet temperature is increased. The temperature of an electrolyte outlet can be effectively reduced through baffling devices on the heat exchange elements, and the temperature of the electrolyte can be effectively controlled by monitoring the temperature of the electrolyte and performing feedback regulation on the flow of cooling water.

The invention discloses a small sodium hypochlorite generator. The small sodium hypochlorite generator comprises a direct current power source (1), an electrolytic tank (2), a storage tank (3) and a magnetic drive pump (4). The electrolytic tank (2) is connected with the direct current power source (1) through a wire for power supply. The storage tank (3) is connected with the magnetic drive pump (4). Saline water is stored in the storage tank (3) and is conveyed into the electrolytic tank (2) through the magnetic drive pump (4), and the direct current power source (1) and the magnetic drive pump (4) are controlled by a control circuit. The small sodium hypochlorite generator is small in size, easy and convenient to operate, low in energy consumption and low in cost.