29 results about "Brining" patented technology

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

The application relates to the field of food, and discloses a low-fat high-protein stretch type cheese and a preparation method thereof. The preparation method comprises the following steps: subjecting raw milk to standardization treatment to obtain a standardized liquid; subjecting the standardized liquid to sterilization treatment to obtain a sterilized product; uniformly mixing the sterilized product with konjac glucomannan after cooling to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain an acidified liquid; inoculating the acidified liquid with a starter to perform pre-fermentation treatment to obtain a pre-fermented product; performing curd formation treatment, whey discharge treatment, heap fermentation treatment, salting treatment, hot stretching treatment and ripening treatment on the pre-fermented product to obtain the low-fat high-protein stretch type cheese. The stretch type cheese disclosed by the application not only has low fat content and high protein content, but also has excellent melting property, stretchability and flavor taste, is comparable to traditional high-fat cheese, and meets the needs of consumers.

The invention relates to the field of cheese production, and discloses an automatic weighing and distributing system for raw materials in a salting stage in cheese production, which comprises the following steps of: acquiring key indexes of cheese raw materials in different seasons and different raw materials in real time, and constructing a disturbance matrix based on data output by parameter acquisition; the control unit is used for quantifying the influence of raw material component fluctuation and environmental factors on the salting process, is connected with the salting control unit, and is used for calculating and analyzing the disturbance matrix and generating a process parameter scheme for dynamically adjusting the salt feeding amount, the salting time and the temperature and humidity; the uncertainty of the salting process is evaluated based on the output of the inference analysis module and the entropy curve, and the salting process parameters are optimized; the optimized salting parameters act on a production device, and the relationship between the salting process parameters and product attributes is analyzed and adjusted by collecting cheese flavor and quality indexes in real time. The method has the advantage of keeping the flavor consistency of cheese products.

The invention relates to the field of food, and particularly discloses Mozzarella cheese and a preparation method thereof.The method comprises the steps that whole milk is subjected to degreasing treatment and ultrafiltration treatment, and raw milk is obtained; performing sterilization treatment and pre-acidification treatment on the raw milk to obtain acidified feed liquid; inoculating the acidified feed liquid with a first leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; sequentially performing curding treatment, whey removal treatment, crushing treatment, blanching stretching treatment, cooling treatment and salting treatment on the pre-fermented product to obtain a salted product; and inoculating the surface of the salted product with a second leavening agent to obtain the mozzarella cheese. By means of the method, the production efficiency of the mozzarella cheese can be improved, the prepared cheese can form a casein-calcium matrix structure with ideal melting and drawing performance and storage stability, and meanwhile the flavor richness of the cheese is effectively enhanced.

The present invention discloses a batch-processed chicken pre-cooked dish and a processing method thereof, belonging to the field of food processing technology. The pre-cooked dish is made from chicken breast as the main raw material, and is prepared in combination with a composite brine, an impregnation seasoning liquid, a sour jujube kernel soup tonic seasoning liquid, and a specific smoking fuel. The composite brine contains ingredients such as 65-68 parts of water, 7-8 parts of salt, and 6-10 parts of white sugar; and the flavor contains ingredients such as 70-80 parts of water and 0.3-0.6 parts of natural spice extract. The processing method comprises: after the raw meat is quickly frozen, it is smoked and thawed with tea extraction waste residue, vacuum dynamic salting treatment, mixed adsorption of starch and activated carbon powder, apple wood-pine wood smoking, gradient heating and maturation, sour jujube kernel soup soaking, ultrasonic assisted seasoning, and finally CO2 / N2 mixed gas replacement packaging and high-voltage electrostatic field assisted quick freezing. The present invention optimizes the formula and process to make the product have excellent tenderness, flavor and shelf life, and is suitable for industrial production.

This invention discloses an additive-free rose-flavored seasoning salt and its preparation method, belonging to the field of food seasoning technology. The invention uses greenhouse-grown, pesticide-free Pingyin double-petal red roses (edible grade) and Himalayan rose rock salt as raw materials. The process involves grading and selection, low-temperature salting and permeation, vacuum low-temperature drying, and aseptic pulverization and sieving. No preservatives, flavorings, colorings, or any food additives are added throughout the entire process. Relying on the natural antibacterial properties of salting and the low-temperature process to lock in the aroma, the product combines the seasoning function of edible salt with the natural fragrance of roses. It boasts a pure flavor, is healthy and pollution-free, has a long-lasting aroma, good solubility, and stable storage. This invention solves the problems of unnatural aroma, additive content, and monotonous flavor in traditional seasoning salts, providing a safe, natural, process-controllable, and industrially suitable novel compound seasoning.

The present application provides a kind of cabbage vacuum microwave dewatering method based on salting process, belong to food production technical field, the present application uses intermittent microwave mode drying and superimposes ultrasonic vibration treatment when moisture content drops to threshold value, simultaneously running cross-modal gate timing fusion network carries out real-time prediction to moisture content distribution, cooperates with the three-dimensional distribution time evolution result of moisture content that adaptive step moisture migration prediction algorithm based on Fick diffusion-osmotic pressure coupling exports, drives microwave power adaptive regulation by comprehensive adjustment index, when the end point signal of drying end point classification head is exported, stop microwave output and detect finished product moisture content, solve the technical problem that uneven moisture content distribution leads to unstable product quality in cabbage vacuum microwave drying process.

The invention belongs to the technical field of food processing, and discloses a fermentation method and application of rod chilli with low capsaicin content. According to the fermentation method for the rod chilli with the low capsaicin content, the capsaicin-removing bacteria are screened, the fetal protogenetic bacteria are adopted for expanding the species, then the structural characteristics of the rod chilli are utilized, a microbial permeation channel of the rod chilli is expanded through pre-salting, and then the rod chilli with the low capsaicin content is obtained through ion permeation pressure inside and outside cells and pressure difference inside and outside rod chilli peels. Spicy-removing fungi penetrate through the pericarp to enter a fetal seat for capsaicin fermentation and decomposition, so that the spicy-removing of the whole pepper is realized from theoretical production to industrial production. According to the method, water resources and production time are saved, the original taste, flavor and nutrient substances of the rod chilli are reserved, the edible value of the rod chilli is not affected, and the rod chilli can be widely applied to the snack field.

The utility model relates to the field of food processing equipment, in particular to a kelp salting and mixing device which comprises a base and a mixing drum, the base is a supporting carrier of the mixing device, a support is fixedly arranged on one side of the top face of the base, an installation ring is rotatably connected to the support, the mixing drum is rotatably installed in the installation ring, and the mixing drum is arranged on the base. The mixing drum is a drum body with two open ends; the device further comprises electric push rods, guide rail plates and the like, the two electric push rods are symmetrically and fixedly installed on the other side of the top face of the base, and the guide rail plates are fixedly connected to the push rods of the two electric push rods. The first motor drives the gear to be meshed with the gear ring, the electric push rod is matched to drive the guide rail plate to enable the stirring barrel to ascend and descend synchronously while the stirring barrel rolls, the stirring barrel rotates with the installation ring as the center, the angle is continuously adjusted, and kelp and salt are fully contacted and mixed in the stirring barrel in a dynamic mixing mode. And the mixing uniformity is improved.

The method and apparatus for treating brine in a salt bath for salting cheese according to the preamble of claim 1 are characterized in particular by the following steps (i), (ii) and (iv): (i) a first portion (x1) of dissolved salt (S) is entrained in purified brine permeate (SLP), and a second portion (x2) of dissolved salt (S) is entrained in contaminated brine residue (SLR); (ii) the brine permeate (SLP) and the brine residue (SLR) are adjusted (ES). (iv) The first quantitative ratio (MV1) between the brine permeate (SLR) and the brine (SLK) is such that the amount of brine permeate (SLR) corresponds at least to the amount of whey (M) and component (B) in the brine (SL) that enters the brine (SLK) in the brine bath (2.1) during the residence time (τ); (iv) the purified brine permeate (SLP) and the purified brine (SLK) are combined in a controlled manner at a second quantitative ratio (MV2) (Z), by which the mixture of the two components is concentrated (AK) to a salt concentration (c1) that corresponds at least to the desired brine bath concentration (c).

This utility model relates to the technical field of salting homogenization treatment devices, and discloses a salting homogenization treatment device for pickled vegetables. The device includes a main body, inside which is a stirring mechanism. The stirring mechanism includes a mixing cylinder. A rotating shaft is rotatably mounted at the rear end of the main body. A first synchronous pulley is fixedly mounted on the outside of the rotating shaft near the main body. A motor is fixedly mounted at the lower end of the main body. A second synchronous pulley is fixedly mounted on the side of the motor output end away from the mixing cylinder. A turntable is fixedly mounted on the side of the motor output end near the mixing cylinder. A toothed ring is fixedly mounted at the rear end of the mixing cylinder. In this utility model, during salting homogenization treatment, the stirring blades in the mixing cylinder stir the pickled vegetables inside, while simultaneously rotating back and forth, ensuring that the pickled vegetables in different positions can fully contact the salt, thus improving the degree of salting homogenization.

This invention belongs to the field of food processing technology, and specifically relates to a method for preparing fresh steamed sea cucumber and its application. By optimizing the enzyme inactivation process, removing the salting process, and post-cooking the process, an innovative processing technology for fresh steamed sea cucumber has been developed, which significantly improves the nutrient retention rate of sea cucumber products and has broad application prospects in enhancing the nutritional value of sea cucumber.

The invention discloses a preparation method for reducing sensitization of sea cucumbers and improving flavor, and belongs to the technical field of food processing and anaphylaxis control. The preparation method comprises the following steps: performing high-voltage pulsed electric field treatment on pretreated salted sea cucumbers to change protein conformation; the texture is improved through low-temperature curing and tenderization; and finally, performing low-temperature soaking and flavoring by using composite spice seasoning liquid. According to the method disclosed by the invention, the conformational modification and epitope masking of main allergens of the sea cucumbers are realized while the flavor of the sea cucumbers is effectively blended and improved through the cooperation of a composite process of high-voltage pulse electric field treatment and spice soaking. The sea cucumber product prepared by the method is full in flavor, the sensitization is obviously reduced, and a green and efficient new process is provided for developing low-sensitization instant marine products.

The invention discloses a staphylococcus albus LPFS-1 strain and application thereof in enhancing the flavor of fish sauce, and belongs to the technical field of microbial fermentation. The preservation number of the staphylococcus gallinarum LPFS-1 provided by the invention is GDMCC No: 67159, the staphylococcus gallinarum LPFS-1 has a salt-tolerant growth range of 0-25% (w / v) NaCl, and the staphylococcus gallinarum LPFS-1 is verified to be a safe strain through a hemolysis experiment, a heat-resistant nuclease experiment and a plasma coagulase experiment. When the staphylococcus gallus is applied to fermentation of the fish sauce, the content of flavor substances such as nitrogen-containing compounds, acids and alcohols mainly containing pyrazines in the fish sauce can be remarkably increased, so that the baking taste and caramel taste of the obtained fish sauce are enhanced, and the fishy smell and ammoniacal smell are reduced. Therefore, the staphylococcus gallus LPFS-1 is suitable for flavor improvement and standardized and industrial production of salted fermented food such as fish sauce.

The invention discloses a preparation method for targeted repression of fishy smell of instant sea cucumbers based on illicium verum terpene compounds, and belongs to the technical field of food processing. According to the preparation method, salted sea cucumbers and star anise seasoning liquid are taken as raw materials, and the instant sea cucumbers with a remarkable fishy smell inhibition effect are prepared through raw material quality inspection, high-voltage pulse electric field treatment, hot processing, tenderizing and cooking treatment and flavor loading and soaking treatment. Experimental results show that the method has a remarkable flavor optimization effect, the process is simple, the cost is low, and a novel solution is provided for flavor improvement of the instant sea cucumbers. The technology can also be widely applied to fishy smell inhibition and flavor optimization of other seafood products.

This invention relates to the field of dairy processing technology, and discloses a low-salt, high-calcium cheese and its preparation method. The cheese uses pasteurized milk as the main raw material, combined with compound edible salt, rennet, specific fermentation strains, potassium citrate, casein phosphopeptide-whey calcium chelate, lactase, and novel functional excipients. The preparation method includes steps such as raw material pretreatment and standardization, fermentation and lactose degradation, curing and cutting, heating and whey removal and salting, molding, pressing and aging stabilization, functional enhancement and quality control. Through innovative process coupling and the introduction of new technologies, the cheese achieves synergistic optimization of low salt, high calcium, sugar-free, and lactose-free properties, while simultaneously improving product functional characteristics and storage stability. This invention solves the technical problems of existing cheeses, such as high salt content, low calcium absorption and utilization rate, lactose residue, poor texture and flavor, limited functionality, and easy deterioration during storage, making it suitable for industrial production and consumption by all population groups.

The utility model discloses a torreya grandis thick broad-bean sauce salting fermentation device which comprises a fermentation cylinder and a cylinder cover, the middle part of the fermentation cylinder is rotatably connected with an outer rotating shaft, the inner side of the outer rotating shaft is rotatably connected with an inner rotating shaft, the outer side of the upper part of the outer rotating shaft is fixedly connected with a gear ring, and the outer side of the gear ring is meshed with a gear. A first rotating rod is fixedly connected to the middle of the gear, the lower portion of the first rotating rod is rotationally connected with the barrel cover, the first rotating rod and the outer side of the inner rotating shaft are sleeved with a first transmission belt, a plurality of first bevel gears are fixedly connected to the outer side of the inner rotating shaft, and two second bevel gears are connected to the outer sides of the lower portions of the first bevel gears in a meshed mode; the tail part of the second bevel gear is fixedly connected with a connecting rod, the connecting rod penetrates through the outer rotating shaft and is fixedly connected with a vertical rod, and the two ends of the vertical rod are fixedly connected with stirring rods, so that stirring in all directions can be provided during mixing of the salted water, and the salted water can be mixed more sufficiently and uniformly.

The invention relates to the technical field of seasoning production, in particular to a seasoning for instant rice noodle food and a making method of the seasoning. Comprising the following steps: baking chilies, Chinese prickly ash, star anise and bay leaves at low temperature, crushing, and then mixing with table salt, white granulated sugar, monosodium glutamate and disodium nucleotide to obtain a basic seasoning powder bag; pouring chili powder into heated palm oil, adding thick broad-bean sauce, minced garlic and fermented soya beans, performing stir-frying for 5-6 minutes, then adding corn starch, and performing stirring so as to obtain a flavor sauce bag; salting pickled vigna unguiculata, blanching the pickled vigna unguiculata with shredded agaric and shredded carrots, performing vacuum freeze drying, frying shredded chicken, crushed peanuts and soybeans, and mixing the fried shredded chicken, shredded peanuts and soybeans with the pickled vigna unguiculata, shredded agaric and shredded carrots to obtain a side dish bag; and mixing the basic seasoning powder bag, the flavor sauce bag and the side dish bag to obtain the seasoning for the instant rice noodle food. The preparation method of the seasoning is simple, and the prepared seasoning is unique in flavor and rich in fragrance.

The invention belongs to the technical field of food processing, and particularly discloses a method for preparing pickled pepper chicken feet through multiple rounds of old brine and complex flora, and the method comprises the following steps: salting vegetables, cleaning, and airing for later use; adding salt, sugar and monosodium glutamate into water to obtain saline water; adding vegetables, fermentation auxiliary materials, saline water, white spirit and probiotic powder into a fermentation tank; performing constant-temperature culture on the fermentation tank to obtain fermented saline water; supplementing fresh vegetables, half of fermentation auxiliary materials and white spirit into the tank, adding the saline water back to the new fermentation system, and repeating the steps until the fifth round of fermentation is completed; mixing the chicken feet with the fermented salt water and other seasoning auxiliary materials to obtain sauce, soaking at a constant temperature, and then transferring into a refrigerator for soaking. According to the method for preparing the pickled pepper chicken feet through cooperation of multiple rounds of old saline water and the composite flora, natural antibacterial substances and flavor precursor substances accumulated in the old saline water are utilized, the enzymolysis characteristic of chicken foot collagen is combined, and a fermented chicken foot product with the characteristics of composite umami peptide, low salt and low nitrate is developed.

The utility model provides constant-temperature pickling equipment which comprises a frame, the outer wall of the frame is U-shaped, a pickling box is rotatably connected in the frame, a plurality of groups of pickling grooves are formed in the upper end of the pickling box and are horizontally arranged at equal intervals, a material storage barrel is mounted in each group of pickling grooves, and a fixing rod is mounted in each material storage barrel. Through layered limiting design of a plurality of groups of partition plates in the storage barrel and elastic reset linkage of the sleeve, the ejector rod and the spring, gaps among vegetable layers are dynamically adjusted, salt water is forced to permeate to a central area through the through hole, and meanwhile, the speed reduction transmission of the gear I and the gear II controls the pickling box to rotate at a low speed; vegetables are uniformly dispersed under the action of centrifugal force and are in full contact with saline water, so that a salting blind area caused by stacking is thoroughly eliminated. In addition, a detachable insertion structure of the sealing cover plate and the material storage barrel not only ensures a constant-temperature sealing environment, but also is convenient for layered cleaning and maintenance, so that the pickling uniformity and the operation convenience are remarkably improved.

The application provides a fermenting agent for fermented salted pepper juice, a preparation method and application thereof, and belongs to the technical field of food processing. The fermenting agent comprises Pediococcus pentosaceus 6-12, Lactobacillus plantarum H3D and Lactobacillus fermentum 664, and the total viable bacterial concentration is 7.34-9.17*10 10 CFU / mL ‑1 or 2.88-6.23*10 13 CFU / g. The application further provides a method for fermenting salted pepper juice, which comprises the following steps: S1) mixing salted pepper juice, fresh sauce, baijiu (Chinese liquor) and glucose to obtain a mixture; S2) inoculating the mixture with the fermenting agent, and sealing and fermenting to obtain a fermentation product; and S3) performing solid-liquid separation on the fermentation product to obtain flavor filter sauce and flavor filter liquid respectively. The flavor filter sauce and flavor filter liquid obtained by fermenting the salted pepper juice can be added back to pepper sauce and water juice chopped pepper products, so that the flavor and taste of the products can be efficiently and low-costly improved, and the product quality can be improved.

The invention discloses lotus root fermented beef paste and a preparation method thereof, and belongs to the technical field of food processing. According to the beef paste, alpine capsicum frutescens, old fermented soybeans and fresh lotus roots are used as main raw materials, an innovative gradient salting technology and a high-voltage pulsed electric field sterilization technology are combined with a specific raw material ratio and 15 processing procedures, and the special beef paste which is fragrant, soft and spicy but not dry is prepared. Through a gradient salting technology, food material water loss and texture damage are effectively avoided, and uniform flavoring is ensured; sterilization is completed in a normal-temperature environment by adopting a high-voltage pulsed electric field technology, high-temperature processing is not needed, and nutritional ingredients and natural flavor of the raw materials are reserved to the greatest extent. The obtained product does not contain essence and pigment, and has unique flavor characteristics and excellent quality stability.

The invention relates to the technical field of cheese conveying, in particular to a cheese mesh belt conveying device which comprises a conveying frame, a conveying mesh belt and a salting bin, a turnover plate is rotationally arranged in the salting bin and is an L-shaped plate, two containing grooves are formed in the turnover plate, the two containing grooves are oppositely arranged, and the conveying mesh belt is arranged between the two containing grooves. A first bearing plate and a second bearing plate which are used for bearing cheese are installed in the containing grooves respectively, a plurality of salt sprinkling nozzles are arranged in the salting bin, and a salt particle scattering unit connected with the overturning plate is arranged in the salting bin and used for driving the salt sprinkling nozzles to spray salt particles to the cheese. The overturning piece controls the overturning plate to rotate, cheese on the first bearing plate and the second bearing plate is alternately exposed to the position below the salt sprinkling spray head, the bottom face of the cheese can make contact with salt particles, all the surfaces of the cheese can be evenly exposed to the position below the salt sprinkling spray head through overturning operation, it is ensured that salt permeates evenly, and the overall salting effect is improved.

The invention relates to the technical field of food production, in particular to a fermentation process for producing pickled vegetables, which comprises the following steps: selecting raw materials: selecting fresh and non-rotten vegetables, and classifying and placing the vegetables according to the characteristics of the vegetables; pretreatment: cleaning to remove silt and impurities, airing to remove part of moisture in the vegetables, and enhancing osmotic pressure; salting: salting the vegetables with dry salt which inhibits harmful bacteria, promotes the growth of lactic acid bacteria and starts fermentation; auxiliary materials including soy sauce, sugar, vinegar, chili, garlic, ginger and spices are added, and soybean paste needs to be added into traditional pickled vegetables for mixed fermentation; the treated vegetables are compacted in a fermentation container, brine is injected into the fermentation container until the vegetables are completely immersed in the brine, then the vegetables are compacted, contact between air and the vegetables is avoided, and the temperature is controlled to be 15-30 DEG C; through the arrangement of the receiving part, the lifting device and the supporting device, the purposes that the fermentation container uniformly turns over the vegetables and lifts the vegetables at a fixed point to take out the vegetables are achieved.

The utility model relates to the technical field of food packaging, in particular to an outer surface drying device for a salted Chinese bulbous onion sealing bottle, which comprises a supporting base and a drying box, a heating control mechanism is arranged in the drying box, and an abutting supporting mechanism is arranged on the side edge of the heating control mechanism. When the outer surface drying device for the salted Chinese bulbous onion sealing bottle is used, through the design that an electric heating pipe is arranged in the drying box and is matched with a related temperature control mechanism to control the heating temperature of the electric heating pipe, the device can dry the sealing bottle in a proper temperature interval; the design that two sets of limiting fans are oppositely arranged in a staggered height mode is matched, when the two sets of limiting fans synchronously rotate, wind flow of a concentric-square-shaped structure can be automatically formed in the drying box, the circulation speed of hot airflow in the device can be increased by combining the temperature rising effect of the electric heating pipes, and therefore the drying effect of the sealed bottle is accelerated.

The invention provides pulp-exploded preserved kumquats and a preparation method thereof. According to the preparation method, the pulp-exploded preserved kumquats are sequentially subjected to pretreatment, salting, boiling, soaking, diluting and baking, and then the pulp-exploded preserved kumquats are obtained. The boiling step is as follows: the kumquats are put into a slightly-boiling sugar solution to be boiled for 20-50 min, and the sugar concentration of the sugar solution is 40%; the soaking step comprises the following steps: adding a sugar source to adjust the sugar concentration of a sugar solution from 40% to 50-70%, and soaking the boiled kumquats at room temperature for not less than 28 hours; and the dilution step comprises the step of diluting the sugar solution obtained in the soaking step with water so that the sugar concentration is reduced to 40-45%. The water content of the preserved fortunella margarita prepared by the preparation method is higher than 40%, and the preserved fortunella margarita is fragrant and sweet in taste, soft, glutinous and palatable and has a fortunella margarita taste.

A device for holding down and / or containing produce or other food for fermentation, pickling, marinating, brining and / or otherwise submerging food in a liquid is disclosed. This product will solve multiple issues including the containment of small pieces of produce / food by keeping the produce / food submerged and thus helping to stop mold growth. It will also solve the issue of a product fitting the body of the container tightly. This product will not fall to the bottom, is food safe, and holds down and contains small pieces of produce / food for fermentation, pickling, marinating, brining and / or otherwise submerging food in a liquid.