99 results about "Brining" patented technology

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.

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 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 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 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 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 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 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 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 discloses a manufacturing method for sauced bottle gourd strips, and belongs to the field of food processing. The manufacturing method is characterized by including the technological processes of material selecting and cleaning, salting, desalting and saucing. The manufacturing method has the advantages that the products are bright in color, crisp, tender and succulent, taste fine, smooth, fragrant and crisp and have the fragrant, sweet and crisp flavor of bottle gourds, and savory sauce and good flavor are obtained. The products are beneficial to improving body immunity and have the functions of inducing diuresis to alleviate edema and relieving coughs and restlessness, and the processing method is simple and easy to implement.

The invention discloses a lightly salted burdock making process which includes the steps: (1) raw material preparation; (2) peeling color protection treatment; (3) microwave sterilization treatment; (4) primary drying treatment; (5) primary salting liquid treatment; (6) secondary drying treatment; (7) secondary salting liquid treatment; (8) bagging sterilization. A traditional high-concentration brine and long-time soaking treatment mode is changed, the nutrition loss rate of burdocks is reduced, making time is shortened by 6-8 days, making efficiency is greatly improved, the made burdocks are low in salt content, the desalting treatment process is avoided, human health is more facilitated, the treated burdocks effectively prevent the problem of easy rise of pesticide residues caused by the traditional high-concentration salting process, product quality is effectively ensured, the guarantee period of the burdocks can reach 14 month or more, and the burdocks are more crisp and tender in taste and better in color.

The invention discloses a pickling and processing method of assorted cucumber strips. The pickling and processing method of the assorted cucumber strips comprises the followings steps: (1), selecting the raw materials used for salt-marinating; (2), desalting the marinated materials; (3), washing the desalted materials, and carrying out choosing; (4), preparing the desalted materials, namely cutting the cucumbers into strips of which the sizes are 5cm multiplies 1.2cm, cutting the eggplants into strips of which the sizes are 5cm multiplies 1.2cm, cutting the gingers into shreds of which the sizes are 3mm multiplies 3mm, and cutting the perilla frutescens leaves into slices of which the sizes are 5mm multiplies 5mm; and mixing the cucumber strips, the eggplant strips, the ginger shreds and the perilla frutescens leaf slices in a mass ratio of 584: 24: 9: 3; (5), carrying out flavoring and salt-marinating, namely marinating the prepared desalted materials with a seasoning liquid, wherein per 310 kilograms of the desalted materials are marinated with 100 kilograms of the flavoring liquid; (6), carrying out refrigeration in a refrigerator, and carrying out stirring and analyzing; (7), carrying out packaging; and (8), carrying out pasteurization and drying. The pickled assorted cucumber strips prepared according to the pickling and processing method are good in color and luster, delicious and crispy in taste, and suitable for the consumption habits of the people. The pickling and processing method is simple in processes and easy to realize scale production.

The invention discloses a method for processing candied preserved emblica officinalis, and belongs to the field of food processing. The method is characterized by comprising technological processes of material selecting, washing, airing, salting, cleaning, pickling, sugar tossing and sugaring. The method has the advantages that the candied preserved emblica officinalis is emerald green, crisp, tender and juicy and has fine, smooth and refreshing taste, unique flavor of emblica officinalis and strong fruit aroma; the candied preserved emblica officinalis is low in calorie and fat content and favorable for clearing heat, cooling blood, promoting digestion, strengthening spleens and promoting production of body fluid to relieve thirst, and is nutritious and healthful green food, and effects of resisting inflammation, oxidation and senescence and protecting livers can be realized by the candied preserved emblica officinalis.