Plant salt containing sea salt and aloe gelatin and method for preparing plant salt containing sea salt and aloe gelatin

Abstract

The invention provides plant salt containing sea salt and aloe gelatin. The plant salt is characterized in that the plant salt contains the sea salt, the content of NaCl in the plant salt is 75-85%, the content of MgCl2 is 0.01-0.05%, the content of CaSO4 is 0.05-0.1%, the content of beta-sitosterol is 0.02-0.15%, the content of daucosterol is 0.02-0.1%, the content of an aloe anthraquinone compound is 1-2%, and the content of aloe polysaccharide is 0.5-1%. The invention further provides a method for preparing the plant salt by a heavy metal removing technology by using a nanotube. The method is characterized by comprising the step of preparing refined brine, wherein the step of preparing the refined brine comprises the step of collecting brine, adjusting the PH value of saturated brine to 7-10, and then performing precipitation for 2-5h. The brine without heavy metal ions, prepared by the method disclosed by the invention, is low in content of the heavy metal ions, the content of lead ions is 0.004mg/L or below, and the content of arsenic ions is 0.003mg/L or below.

Description

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AI Technical Summary

Benefits of technology

This patented technology describes different ways to make plants that contain calcium sulfite (CaSO4.2H2O) or beta sitosteroid (BSS), which help remove harmful substances from water during industrial processes such as manufacturing. These techniques improve the quality of these products while reducing their negative impact upon human body's ability to absorb nutrients like iron. Additionally, it suggests adding certain ingredients into specific compositions made up of this mixture to enhance its overall performance over other mixtures. Overall, this new method provides technical benefits including improved purification efficiency, reduced environmental concerns associated with traditional methods, enhanced safety measures against dangerous chemical agents, and increased consumer appeal due to high levels of active ingredient found within them.

Problems solved by technology

In this patented technical problem addressed in the patents text relates to improving food safety through reducing calcium levels while minimizing consumption for better brain activity. Existing methods such as adding magnesia (Magnesium oxycholate) may cause unwanted side effects like hypertension, increased risk of cardiac diseases due to its ability to increase fluid balance and stimulate nerve cells involved in muscle contractions during exercise activities. Therefore there exists a need for improved ways to reduce these negative aspects associated with traditional cookery techniques used on salads containing ingredient called iodine sulfuryleneacetic Acid.

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