105 results about "Brining" patented technology

The invention belongs to the field of food processing, and particularly relates to special-flavor Chinese sauerkraut and a processing method thereof. The special-flavor Chinese sauerkraut comprises fresh leaf mustard, salt and seasonings, and is characterized in that the processing method of the special-flavor Chinese sauerkraut comprises the following steps of mixing the fresh leaf mustard and the salt according to the ratio of 8-12:1 and salting the fresh leaf mustard; and sequentially performing procedures of cleaning, segmenting, desalting, dewatering, primary blending, solid fermentation by jars, secondary blending after the Chinese sauerkraut is discharged from the jars, packaging, sterilizing and storing or conveying. The special-flavor Chinese sauerkraut has abundant nutrient substances and is sufficient in flavor and sour; a follow-up technology is simple; waste water drainage is avoided; and environmental pollution is little.

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 discloses a production method of a fresh-keeping sausage casing. The production method of the fresh-keeping sausage casing is characterized in that in the sausage pickling working procedure, a sausage casing preservative which is 2-10% of the mass of the sausage casing in sausage coating salt is added, and then pickling is carried. The sausage casting preservative provided by the invention can effectively inhibit the growth and breeding of sausage casing halophilic bacteria; moreover, natural extractives are stable in nature, are safe to use, and guarantee the quality of the sausage casing well; three kinds of fresh-keeping reagents with anticorrosion and bacterial inhibition effects are adopted; meanwhile, the breeding of the sausage casing halophilic bacteria is inhibited effectively by utilizing the synergistic effect of the preservatives, thereby preventing the red sausage coating salt phenomenon and protecting the color of the sausage casing; a biological fresh-keeping agent is low in cost, is less in using quantity, and is convenient to prepare; the red stain phenomenon in the sausage storage and transportation process is reduced; the quality of the sausage casing is protected; the economical loss is reduced; the production efficiency is increased; the biological fresh-keeping agent of the sausage casing is added in the stage of charging salt for sausage casing and picking so as to effectively inhibit the breeding of the halophilic bacteria; the process is simple, and the production cost is low.

Improved natural cheese-making processes are provided which permit substantial nutritional supplementation of the natural cheeses. Conventional cheese-making techniques involving curd formation, curd / whey separation, curd cooking, brining, and packaging are modified by addition of a suitable fortificant normally containing a mixture of vitamins and minerals. Fortificant addition can be carried out prior to or during cooking, as a part of the brining step, and / or during final packaging. Fortificant(s) are preferably added as aqueous dispersions or solutions, which can be directly added to liquid ingredients or sprayed on the curd or final cheese.

The invention relates to instant sea tangle roll food, and a preparation method thereof. The method comprises the following steps of selecting green pickled sea tangle, pre-treating, cleaning, flavoring, draining, and processing into outer layer of the roll; collecting seafood and pork, processing and flavoring to obtain stuffing; and collecting the treated sea tangle and the stuffing at a weight ratio of 4-6:1, wrapping the stuffing with the treated sea tangle, rolling into sea tangle rolls of length 10-20 cm and width 2-3 cm and having 3-5 layers, tying two ends with cucurbit strips, vacuum packaging, cooking, and sterilizing at a high temperature. The inventive instant sea tangle roll food has the advantages of simple production process, no loss of nutrients, convenient consumption, good taste, rich nutrition, long shelf life (6 months to 1 year at room temperature), and convenience for storing and transporting.

The invention discloses a maca slice processing technology. The maca slice processing technology specifically comprises the following steps: cleaning raw materials, peeling, slicing, cleaning, disinfecting, salting, sugaring, pre-cooking, drying and the like, by salting and sugaring, piquancy of maca is removed to improve the mouthfeel of the maca, and more importantly, crispness of the prepared maca slice is the same as that of the maca; by salting and sugaring at a proper temperature, moisture is slowly reduced, so that the crispness of the maca slice is retained; in the pre-cooking process, the time is reasonably controlled, so that the crispness is ensured; through two-section drying, namely electric heating constant-temperature forced air drying and conveyor belt-type drying, drying is complete, so that the maca slice is unlikely to crack while the crispness of the maca slice is retained.

The invention relates to a kelp pickle salted vegetable and a production method thereof. The production method comprises the following steps: pickled kelp is taken as a raw material, partitioned into blocks, washed, and soaked; salt of the kelp is removed, and water contained in the kelp is drained; sauce is heated and is added with spices for boiling out for 20 to 40 minutes; the mixture is filtered, is added with a flavoring and a preservative to obtain pickled flavoring liquid; vegetable oil is heated and is added with pepper which is fried to completely red, to form spicy auxiliary material; the kelp of which the water is drained is added with the pickled flavoring liquid and the spicy auxiliary material for stirring evenly; and the mixture is packed into a sealing container respectively, sterilized, and cooled to obtain a finished product, wherein the weight percentage of the kelp which is partitioned to be shaped is between 50 and 60 percent, the weight percentage of the pickled flavoring liquid is between 35 and 50 percent, and the weight percentage of the spicy auxiliary material is between 0.5 and 1.2 percent. The kelp pickle salted vegetable has the advantages of high nutritive value, spicy mouthfeel, delicious taste, and convenient edibility. The preparation method has reasonable process and strong operability, is easy for industrial production.

The invention discloses a method for preparing seasoning instant osmunda japonica thumb. The method comprises the following steps of: S1, washing fresh osmunda japonica thumb, blanching, cooling to room temperature and salting; S2, elutriating the salted osmunda japonica thumb, draining water, adding white granulated sugar, filling in a fermenting tank, inoculating a complex microbial inoculant, and fermenting; and S3, removing part of salinity of the fermented osmunda japonica thumb, seasoning, vacuum packaging and bagging by adopting an aluminum foil compound pocket, and sterilizing. The method has the beneficial effects that alcoholic fermentation is carried out by utilizing acid-resisting yeast and taking sugar as a culture medium, obvious and faint soy sauce flavor is generated by virtue of common effects of saccharomycetes and lactic acid bacteria, thus unique taste and flavor of the instant osmunda japonica thumb are obtained, and the nutritive value of the instant osmunda japonica thumb is improved; the complex microbial inoculant can reduce the pH of the environment, inhibit growth of harmful microbes, and also has the capacity of degrading nitrite so as to guarantee the edible safety of the product; the fermentation period is greatly shortened, the yield is increased, and the agriculture efficiency and income of farmers are increased; and the method is simple, the technology is mature, the method is easy to popularize, and industrial production is realized.

The invention discloses a production method of low-salinity pickles, comprising the steps of material selecting, salting, cleaning, shaping, dewatering, seasoning and inner packaging. The production method is characterized in that desalting is provided between shaping and dewatering, and the inner packaging includes sterilizing; the steps of the method include: (1), screening fresh materials, removing rot immature materials, and selecting the qualified materials; (2), adding edible salt and lactic acid bacteria to the materials, and sealing and fermenting; (3), washing the salted materials with tap water, removing impurities, trimming old stems and skin; (4), shredding, slicing and dicing the materials; (5), desalting and dewatering the materials to obtain a semi-finished product; (6), mixing the materials and auxiliary materials according to a process formula, and seasoning to obtain pickles; (7), vacuum-packing the seasoned pickles; (8), pasteurizing the packed pickles; the pickles produced by the production method has low salinity, are healthier and more delicious and safe to eat.

The invention discloses a preparation method for soft soybean cheese containing active probiotics. The preparation method comprises the following steps: (1) preparing soybean milk; (2) adding a leavening agent; (3) adding a coagulating agent; (4) cutting draining whey; (5) squeezing; (6) salting; (7) inoculating mould to obtain a cheese product. The prepared soft soybean cheese can simultaneously exert the comprehensive functions of soybeans and probiotics, has the ideal flavor characteristics, can be used for improving the micro-ecological environment in living organisms, and has a better anti-allergic performance.

The invention relates to a method for preparing clabber for composite cheese of soybean and cow milk. The method comprises the following steps: boiling fresh soymilk first; adding coagulator CaCl2 aqueous solution with soybean mass of between 0.05 and 5.0 percent into the soymilk to promote the soymilk quickly clabbered and cooled, when the temperature is reduced to between 60 and 90 DEG C; then inoculating ferment into the cow milk which is sterilized and cooled, with the inoculum concentration accounting for 0.5 to 5.0 percent of volume concentration; adding the soymilk into the cow milk for commonly rennet curdling, when the pH value reaches between 5.5 and 6.5; and after clabber is formed, obtaining Chinese cheese which has soymilk dosage of between 25 and 35 percent and excellent quality, and is applicable to Chinese taste through cutting, forming, salting, maturating and other processes. Therefore, the method not only can relieve the problem of milk source lack in China, and completely develop the soybean resource for China, but also can provide a novel milk product with rich nutrition for consumers, and provide certain technical support and theoretical foundation for industrial production of the composite cheese of the soybean and the cow milk.

The present invention provides a process technology which takes salted pickles as the research object, utilizes the ultra-high pressure sterilization, maintains the nutrient components of pickle products and extends the value period, pertaining to the technical field of farm product vegetable food preservation. The technology is characterized in that 0.08 to 0.09MPa vacuum packaged salted pickles (100 to 300g / bag) are sterilized under the pressure of 100 to 300MPa for 5 to 20min. With simple operation, high efficiency and low energy consumption as well as the operation at normal temperature, the present invention can maintain the nutrient components of the salted pickles and also extend the value period.

The invention typically includes value-added fruit products and processes for making value-added fruit products by providing brined cherries, optionally freezing the cherries in water for about 12 to about 72 hours, rinsing the cherries to remove sulfur to less than 50 ppm, and infusing the brined cherries. Typically, the processed products comprise less than 10 ppm sulfur.

The invention discloses pickled pepper flavored stachys sieboldii and a processing technology thereof. The processing technology comprises the following steps: (1) selecting 100,000-110,000 parts of stachys sieboldii as a raw material and cleaning the stachys sieboldii; (2) soaking the cleaned stachys sieboldii, and blanching the soaked stachys sieboldii; (3) salting the blanched stachys sieboldii; (4) carrying out secondary cleaning, soaking and blanching; (5) carrying out uniform mixing and tertiary soaking, wherein boiling water is added into a mixing barrel, 3-5 parts of table salt, 300-500 parts of monosodium glutamate, 150-250 parts of chicken essence, 15,000-20,000 parts of pickled peppers, 300-500 parts of citric acid, 15-25 parts of acesulfame, 40-60 parts of potassium sorbate, 70-90 parts of sodium benzoate and 50-70 parts of sodium dehydroacetate are sequentially put into the boiling water for uniform mixing, cooled distilled water is poured into the mixing barrel for temperature reduction, the stachys sieboldii subjected to blanching treatment in step (4) is drained, the drained stachys sieboldii is poured into the mixing barrel for uniform mixing and 20 hours' soaking, so that the finished product of the pickled pepper flavored stachys sieboldii is obtained. The processed pickled pepper flavored stachys sieboldii is more flavorful, pure in color and luster, clean and sanitary, and crisp in taste.

The invention relates to instant tuna and sea tangle roll food ,and a preparation method thereof. The method comprises the following steps of selecting green pickled sea tangle, pre-treating, cleaning, flavoring, draining, and processing into the outer layer of the roll; collecting the tuna, processing, flavoring, and processing to obtain stuffing; and collecting the treated sea tangle and the stuffing at a weight ratio of 4-6:1, rolling into rolls of length 10-20 cm and width 2-3 cm and having 3-5 layers, tying two ends with cucurbit strips, vacuum packaging, cooking, and sterilizing at a high temperature to obtain the instant roll food. The inventive instant roll food has the advantages of simple production process, no loss of nutrients, convenient consumption, good taste, rich nutrition, long shelf life (6 months to 1 year at room temperature), and convenience for storing and transporting.

The invention discloses a production method for low-temperature fried kelp crisp chips. The problems that existing dried and salted kelp products are inconvenient to eat and poor in taste are mainly solved. The production method includes the steps that dry kelp raw materials are cleaned after being soaked in fresh water, silt and attachments are removed, and the dry kelp raw materials are cut into pieces; the kelp pieces are soaked in sugar, dewatered, quickly frozen and then subjected to low-temperature vacuum frying, seaweed flavor powder and baked agar powder are added for flavoring, and the finished low-temperature fried kelp crisp chips are obtained after packaging is completed. The production method is simple in process, reasonable in step and convenient to operate. The low-temperature fried kelp crisp chips produced through the method are high in nutritive value, stable in quality, crisp in taste, spicy in flavor and convenient to carry and eat.

The invention discloses a horseradish flavor dish and a manufacturing method thereof; the horseradish flavor dish comprises the following components by weight: 80-120 parts of salted horseradish, 3-5 parts of capsicum, 4-6 parts of capsicol, 1-2 parts of sesame oil, 1-2 parts of garlic, 1-2 parts of monosodium glutamate, 0.01-0.05 part of disodium ribonucleotide I+G, and 0.01-0.05 part of potassium sorbate. The manufacturing method comprises the following steps of: raw material acceptance inspection; salting; pretreatment; fixation; desalination; dehydration; material stirring; code spraying;bagging; vacuum sealing; sterilization; cooling; de-watering; examination; cartonning and warehousing. During the manufacturing process of the invention, unqualified horseradishes are removed by repeated detection, and the product quality and taste are guaranteed; Strict sterilization treatment is performed, and thus sanitation and safety for eating are guaranteed; horseradishes are abundant in nutrition and have various efficacies; horseradishes are combined with a traditional flavor dish manufacturing method, and the product has the characteristics of convenience and rapidness for eating, and has very good healthcare effect.

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 relates to a ready-to-eat kelp salted vegetable and a method for preparing the same. The method comprises the following steps: selecting salted kelps as raw materials, incising the kelps into threads, knots, blocks, or strips, and putting the kelps into a trough for washing, soaking and desalinating; taking the kelps out of the trough, removing the water and putting the kelps into a vacuum impregnation tank, and adding a saucing liquid into the tank to perform vacuum saucing for 10 to 15 minutes; putting vegetable oil into a heater to deepfry hot peppers and Chinese prickly ash until the flavor overflows, and then adding I+G into the heater to be mixed to prepare a flavoring; and placing the sauced kelps into the heater to be heated, adding the prepared flavoring into the kelps, stirring the mixture evenly, vacuumizing the mixture, and sterilizing the mixture for 10 to 35 minutes under the condition that the temperature is between 98 and 115 DEG C to obtain the finished product. The ready-to-eat kelp salted vegetable has good mouthfeel and rich nutrition, and is convenient to eat by opening the package. The method has a simple and reasonable process and simple and operable preparation, thus the method is advantageous to mass production.

The invention discloses a processing method of salted fresh pleurotus ostreatus, and belongs to the technical field of food processing. The processing step comprises steps of mushroom selection, rinsing, enzyme deactivation, saturated salt water preparation, sourness conditioning agent preparation, salting, and packaging. The processing method is capable of solving defects of the prior art that fresh pleurotus ostreatus can not be stored for a long time, transportation is inconvenient, and color changing, deterioration, and taste changing are easily caused; color of pleurotus ostreatus is maintained to be the same after processing, the salted fresh pleurotus ostreatus can be stored for a long time, is convenient for transportation, and can be stored for two years without deterioration; the salted fresh pleurotus ostreatus can be used for cooking after washing with clear water, and the taste is the same as that before processing; the processing method is simple; operation is convenient; and the processing method is both suitable for processing in family workshops, and industrialized production.

The invention relates to cheese suitable for Chinese cooking and a preparation method of the cheese. The preparation method comprises the following steps of (1) sterilizing raw milk, lowering the temperature to 31-36 DEG C, performing inoculation with a fermenting agent, and performing fermentation; (2) maintaining the temperature, and adding chymosin and curds; (3) performing cutting, performing stirring, raising the temperature to 38-42 DEG C from 31-36 DEG C, performing heat insulating, and performing stirring; (4) removing whey, loading curd granules in a mold, maintaining the temperature, and performing pile fermentation until the pH is 5.6-6.3; and (5) performing cooling, performing demolding, performing heat insulating in water of 85-95 DEG C, performing enzyme deactivation, performing salting so as to obtain salty cheese, or obtaining mild cheese without performing salting, and performing vacuum packing. In the step (4), after the whey is removed, 0.2-2% of broken spice or spice powder is added to curds, uniform stirring is performed, and then the step (5) is performed, so that fragrant cheese can also be obtained. The cheese disclosed by the invention has favorable heat-resisting non-melting characteristics, is elastic and chewy in mouth feel like meat products, and is especially suitable for Chinese cooking manners of stir-frying, stewing, frying, deep-frying, instant-boiling and the like, so that the application blank of the cheese in Chinese foods is filled.

The invention relates to a method and a device for recycling low-concentration brine and particularly relates to a method and a device for recycling low-concentration brine. The method comprises the following steps of: collecting the low-concentration brine with concentration less than 15%; filtering the brine to remove large-particle impurities and fine impurities in the brine in sequence; adsorbing free substances in the filtered brine by active carbon, and removing peculiar smell to obtain filtered and purified brine; adding sodium hypochlorite solution into the filtered and purified brine to remove harmful microorganisms in the brine; diluting the brine until concentration is less than 5% according to needs; and realizing recycling of the brine by using the purified brine obtained by treatment for cleaning and desalting of fermented vegetables. Purified brine treated by the method disclosed by the invention reaches requirements of water for processing and purifying the fermented vegetables, can be used for cleaning or desalting the fermented vegetables, so that the brine is recycled, production cost is lowered, and protective effect for environment is also achieved.

A fan-shaped radish slice salting processing method comprises the following steps that 1 selection of salted raw materials, 2 sterilization and soaking, 3 desalination, 4 cleaning, selection and slicing, 5 seasoning and salting with a salting liquid prepared according to the 28:15 ratio of the raw materials to seasoning liquid after squeezing, 6 refrigeration in a refrigeration house, stirring and analysis, 7 packaging, 8 pasteurization at the temperature of 85-89 DEG C for 35 minutes after packaging and drying by using a dryer. Salted radish slices have a good color and luster and a fragrant and crisp taste and are in line with people's consumption habits, the salting method is simple in process, and large-scale production is easy to achieve.

The invention discloses a processing technology of small sugared cucumbers and belongs to the field of food processing. The processing technology is characterized by adopting a technological process of material selection, cleaning, airing, salting, cleaning, pickling, sugar mixing and sugaring. The processing technology has the benefits as follows: the small sugared cucumbers are bright in color, tender, juicy, fine and crisp in taste and delicious and has the fragrant, sweet and crisp flavor of cucumbers and the sauce flavor. The small sugared cucumbers can enhance the immune function of bodies, improve disease resistance, strengthen brains, soothe nerves and reduce blood glucose and are convenient to eat and simple to operate.

The invention discloses a salted omasum crispness keeping method. The method includes: cleaning omasum with clear water, and draining to dry; adopting prepared sodium carbonate decahydrate and sodium bicarbonate mixture for alkaline soaking, taking out, clearing thoroughly, and blanching; adopting a gradient warm water method for cooling, and adopting papain for enzymolysis; after salt solution rinsing and soaking, adding prepared compound phosphate solution for crispness keeping. The salted omasum is long in storage period and low in nutrition damage, is in healthy creamy white color, plump, moderate in viscosity and free of sliminess and is not evidently decreased in size after scalding, crispy in taste and high in moisture retention rate. In addition, after storage for 45 days, the salted omasum is free of cowy flavor and spoilage and is still highly elastic and crispy in taste.

The invention discloses a preparation method for sauced cucumber sticks, belonging to the field of food processing. The preparation method is characterized by comprising the following steps: selecting materials, cleaning, salting and removing salts, and saucing. The preparation method has the beneficial effects that the product is bright in color, tender and juicy, tender and crisp in mouthfeel, has the fragment and crisp flavor of the cucumbers, and is good in sauced taste. The product is beneficial to strengthening the body immune function, improving the disease resistance, improving the brain and soothing the nerves and reducing the blood sugar, convenient to use, and simple to operate.

The invention provides a processing method of crispy dried turnips, which is characterized by comprising the following processing steps: (1) preparation of blanks: cleaning turnips, and draining off to prepare strip blanks; (2) primary pickling: adding the strip blanks into table salt accounting for 2.5-3.5% of the weight of the strip blanks for pickling for 10-12 hours, and eliminating pickling liquid; (3) secondary pickling: adding the strip blanks into the table salt accounting for 2.5-3.5% of the weight of the strip blanks for pickling for 6-8 hours; (4) squeezing for dehydrating: dehydrating by using a squeezer to control the water content at 32-38%; and (5) packaging for storing: hermetically storing for 20 days by using a packaging container. The invention also provides crispy dried turnip products processed by the method. The products have crispy, tender and refreshing taste and pure flavor and can be prepared into multiple flavors after being flavored. The process provided by the invention omits a desalting procedure, reduces the processing cost, saves the consumption of table salt by 60%, saves the pickling volume by about 2 / 3, reduces the transfer workload and transfer operation labor intensity, reduces the wastewater discharge and lowers the comprehensive production cost by 6-10%.

The invention discloses roasted little yellow croaker. The roasted little yellow croaker comprises, by weight, 64-78 parts of little yellow croaker, 16-24 parts of pickling liquid and 13-22 parts of flavoring liquid. Working procedures for preparing the roasted little yellow croaker include raw material processing, salting, cooking, drying, flavoring, roasting and the like. The roasted little yellow croaker has the advantages that the roasted little yellow croaker is delicious in taste, has bright and beautiful colors, contains abundant nutrition, not only can serve on ordinary family dining tables, but also can serve in medium-grade restaurants and hotels; low-grade little trash fishes are convenient to store and transport after being processed, values can be increased by several times, and accordingly a technology for processing the roasted little yellow croaker is applicable to the promising fish cooked food processing industry.

The invention discloses a production method of an original waxberry leisure food. The production method comprises the steps of carrying out ozone water treatment on fresh fruits, soaking the treated fruits into a 5% salt solution, draining, drying at three temperatures until the content of water is 10%-18%, cooling, placing into an aluminizing foil bag and then sealing to obtain the finished product. In the production method, the loss of original nutrition ingredients of waxberry, caused by production methods of salting, sugaring or adding other food additives, is reduced, a large quantity of pesticide residues are removed, and three-temperature drying is combined to remain the nutrition of the waxberry fruit well. The produced dried waxberry fruit remains the original taste of the waxberry and is good in mouthfeel, green, safe and good in commodity.

The invention provides a preparation process of an instant hotpot dipping seasoning. The preparation process comprises the following steps: A) mixing fried spices, salted leek flowers and water, and carrying out a high-temperature high-pressure treatment to obtain a mixture; B) mixing the mixture, peanut butter, sesame paste, concentrated oyster juice, edible salt, white granulated sugar and soybean powder, heating to boiling, adding a water solution obtained by mixing citric acid, lactic acid, potassium sorbate and nisin, and adjusting the pH value to 5.8-5.9; C) adding xanthan gum, food essence and monosodium glutamate, mixing and heating to obtain sauce; and D) filling the sauce at a temperature lower than 50 DEG C to obtain the instant hotpot dipping seasoning. The filling temperatureis lower than 50 DEG C, so that the original fragrance and color can be better retained in the process, and the loss of the action effect of a preservative at high temperature is reduced.