35 results about "Curing salt" patented technology

The invention discloses a resource recycling method of waste ammonium alkali liquid for well injection and brine extraction of a sodium sulfate type salt mine, which comprises the following steps: injecting waste ammonium alkali liquid under the salt mine instead of fresh water directly or after being added with fresh water, dissolving rock salt to from mine brine, and extracting the mine brine after natural sedimentation. In the invention, the waste ammonium alkali liquid is used for the sodium sulfate type salt mine, the waste ammonium alkali liquid is injected under the salt mine for brine extraction directly or after being added with water to obtain high-quality brine with low sodium sulfate content, thereby not only the sodium sulfate content in the brine is reduced, but also NaCl in the waste ammonium alkali liquid is recycled, the resource recycling of the waste ammonium alkali is achieved, and the emission of wastes is reduced. The prepared brine can be used in vacuum salt manufacturing, brine alkali manufacturing, mine brine air-cured salt manufacturing and other chemical industries.

The invention discloses a method for processing a salted casing, and belongs to the technical field of agricultural products. The method comprises the following processing procedures: raw material inspection, ultrasonic cleaning, gut cleaning, classified inspection, color protection and curing, winding, packaging and the like. The ultrasonic cleaning adopts parameters including the operation frequency of 40 kHz, the temperature of 25 DEG C and the time of 15 minutes; and the color protection adopts 0.1 percent of VC sodium erythorbate and 0.1 percent of VE added in curing salt. The processing method reduces the labor strength of the casing production and improves the production efficiency; and the breakage rate is low during the processing process. The obtained product has the advantage of stable color, thin skin and no hemp cut, so that the grade and the additional value of the natural casing are improved effectively.

The invention provides a method for curing salted eggs. A salinity gradient curing method is adopted in the method, the salt concentration of the curing solution is reduced stage by stage during curing fresh poultry eggs, the eggs are soaked into clear water at the later stage of curing, and the cleaned salted eggs are packed in vacuum and sterilized. The egg white and the yolk of the salted eggs obtained by using the method have uniform salinity, and the yolk is golden yellow and has high oil outlet rate. The method is simple, has low production cost, and has good production and development prospect.

A method for processing rabbit cutlets comprises the following steps: a, processing with rice wine and pickling, that is, mixing the rabbit cutlets after being drained with rice wine at the weight ratio of 1: 0.1-1:0.3, and pickling the rabbit cutlets with the curing salt composed of salt and sucrose at 4-12 DEG C for 12-24 hours; b, boiling and blanching, that is, taking out the cured rabbit cutlets for cleaning, and then blanching the rabbit cutlets in boiling water for 1-5 minutes, and then draining; c, braising, that is, adding the rabbit cutlets and spice to flavoring liquid for seasoning, and braising the spiced rabbit cutlets for 25-30 minutes after being boiled, and then taking out for draining, wherein, adding 1.5%-4.0% of salt, 3.0%-6.0% of sucrose and 0.8%-1.5% of monosodium glutamate and water in balancing amount to make the flavoring liquid; d, baking, that is, baking at 65-75 DEG C for 3-5 hours; and e, air-drying at a low temperature, that is, air-drying the rabbit cutlets at a temperature of lower than 38 DEG C. The rabbit cutlets processed according to the invention has the advantages of firm texture, chewy taste, unique flavor and long shelf life.

The invention relates to a salt-manufacturing method from bittern in a solar greenhouse. The method comprises the steps of preparing brine, filling a pool, crystallizing and harvesting the salt. The method is characterized in that brine is employed as raw material; the solar greenhouse is used as a salt-manufacturing device; processes of brine evaporation, crystallization and salt harvest are finished in the solar greenhouse; and natural salt such as high-quality industrial salt, insolation refined salt, insolation curing salt, low sodium salt and the like can be produced throughout the year. The produced salt has high quality; items of the insolation natural salt are various; and the method is fast in evaporation and crystallization speed; is not influenced by natural environment, and has high yield. Simultaneously, the old brine can be used comprehensively; and fresh water can be received. The method saves land and energy, and is environment-friendly.

The invention discloses a curing salt and a preparation method thereof. The curing salt is composed of the following components in parts by weight: 90-100 parts of crude salt and 2*10-5-5*10-5 parts of potassium iodate in iodine content basis. The preparation method of the curing salt comprises the following steps: firstly, taking saturated brine in a deep well; secondly, adding NaOH to a brine pool to remove impurities in the saturated brine; thirdly, standing the saturated brine for clearness; and fourthly, adopting a vacuum salt production technology to improve solid-to-liquid ratio in an evaporating pot, wherein the ratio of the solid to the liquid is 3:15-19, and the working parameters of the brine in a primary efficient heating chamber are as follows: working pressure is 0.3-0.35Mpa, working temperature is 133-139 DEG C, and working time is 3-4 hours; and working parameters of the brine in a secondary efficient heating chamber are as follows: working pressure is 0.2+ / -0.05Mpa, working temperature is 120+ / -2 DEG C, and working time is 3-4 hours. The curing salt of the invention has the advantages of rough and even granules, difficult moisture absorption, easy coating, dispersity, low dissolution, strong seepage force, good salting effects, long refreshing time and the like. The preparation method of the curing salt is realized by selecting the reasonable technological parameters on the existing equipment of vacuum salt production, thereby having the advantages of low investment and good effects.

The invention relates to the technical field of food, and discloses a spicy minced fish sauce and a preparation method thereof. The spicy minced fish sauce is prepared by Dong River freshwater fish meat, high mountain peppers, garlic, gingers, onions, monosodium glutamate, chicken powder, colza oil, sesames, salt, ground pepper, white sugar, dry chilli powder and deodorization pickling salt. A plurality of food raw materials are selected and reasonably mixed to prepare novel spicy minced fish sauce of Dong River freshwater fish; and the sauce has authentic color, aroma, taste and alcohol flavor; the product has the advantages of clear oil color, red color, mellow natural fragrance, salty and fresh flavor, obvious spicy taste and excellent oil layering; the flavor of the product is remarkably better than that of like products; and the product is well received by consumers.

The invention relates to a method for curing spiced eggs, and belongs to the technical field of curing salted duck eggs. The method comprises the following steps: classifying superior fresh duck eggs which are selected according to cured requirements into four grades of under 60 grams, 61-70 grams, 71-80 grams and more than 80 grams, separately placing the classified fresh duck eggs, cleaning, disinfecting and airing the selected superior fresh duck eggs, putting the aired superior fresh duck eggs into soaking liquid which is compounded by mineral water, Chinese prickly ash, anise, netmeg, alpinia katsumsdai, cloves, refined table salt and straw ash, wherein the weight ratio of the mineral water, the Chinese prickly ash, the anise, the netmeg, the alpinia katsumsdai, the cloves, the refined table salt and the straw ash is 1000:2:1:2:2:1:200:10, and curing the fresh duck eggs for 40-46 days in a curing room at the temperature of 16-21 DEG C. The cured salted duck eggs by the method disclosed by the invention have the advantages that the salty taste is moderate, the fragrance is rich, the appearance is mellow and smooth, the egg whites are milky, the texture is fine and smooth, the yolks are reddish and oily, hard cores are not generated in the middle of the yolks, the cured salted duck eggs have six fresh, fine, tender, spongy,sandy and oily characteristics, and the mouth feel of the cured salted duck eggs are good.

The invention relates to flavor bacon in the Subei area. Fresh pig rib meat or rump hoof meat is chosen after winter solstice and before spring festival with boneless skin and is pickled for 30 days with 0.4 kilograms of curing salt for every 5 kilograms of the meat. The meat is turned over every 5-7 days; water halogen is retained to submerge the meat under air sunning for around 15 days. The pork skin is fresh pink; oil drops from the fat meat; the meat is then frozen and chilled in a refrigerator, stored in a jar or a carboy, smeared with cooked seed oil and suspended to be reserved, etc.

The invention relates to a processing method for cured ham, which comprises the following steps of: a) preprocessing ham; b) preparing curing salt; c) salting and curing the ham; and d) processing on a kang. Compared with the prior art, the cured ham is a new cured meat product which is processed by combining the traditional processing technology with the modern technology on the basis of the traditional cured meat. The product is processed mainly by adopting advanced processing technologies such as low-temperature curing, multi-time salting, continuous processing on the kang under accurate temperature control, vacuum packaging and the like. The formula of the cured ham is also greatly improved on the basis of the formula of the original cured meat. Therefore, the curing time is further reduced, the product yield is increased, the production cost and the labor intensity are reduced, the product quality guarantee period is prolonged, the product quality is improved and the flavor of the original cured meat is reserved at the same time.

The invention discloses a reverse osmosis water purifying machine and a flushing method of a reverse osmosis filter core of the reverse osmosis water purifying machine. The reverse osmosis water purifying machine comprises a filtering part, a water purifying part, a concentration water part, a reverse osmosis filter core and an electric control device, wherein the filtering part is output in two paths through the reverse osmosis filter core; one path is output to the pure water part; the other path is output to the concentration water part; the filtering part is provided with a pressure regulating device and a water pressure sensor; a water flow switch valve is arranged on the concentration water part; the electric control device is respectively and electrically connected with the pressure regulating device, the water pressure sensor and the water flow switch valve The reverse osmosis water purifying machine has the advantages that the electric control device detects the water pressure condition of the filtering part according to the water pressure sensor; the reverse osmosis filter core is automatically flushed through controlling the pressure regulating device and the water flow switch valve; the pressure regulating device can automatically regulate the water flow water pressure, so that when the sufficient water flow water pressure is ensured for performing flushing on the reverse osmosis filter core, the salt content of the surface of the filter core film can be reduced in the short flushing time; the curing salt attached onto the surface of the film can be easily flushed away; therefore the reverse osmosis water purifying machine has the advantages that the water resources are saved; the flushing effect is greatly improved.

The invention relates to a food processing method, in particular to a pickling method of multi-flavor marinated eggs, which comprises the following steps: firstly, placing fresh eggs into a pickling salt solution after pretreatment; then, placing the pickling salt solution with the fresh eggs into a sealed container; introducing pulse pressure to the inside of the container at the normal temperature, wherein one pulse period of the pulse pressure is between 5 and 20 minutes, the ratio of the high pressure maintaining time to the low pressure maintaining time of the pulse pressure is 1 / 2, the time for raising the low pressure to the high pressure in one pulse period is 35 to 50 seconds, and the time for relieving the high pressure to the low pressure is 5 to 30 min; carrying out sampling verification on the picked marinated eggs; carrying out post maturation treatment; and steaming or boiling the marinated eggs after the post maturation to obtain finished products. The marinated eggs prepared by the invention have the advantages that the salinity of egg white and egg yolk are moderate, the appearance of the egg cases is good, the mouth feeling of the marinated eggs is good, in addition, the processing time of the finished eggs is short, and the storage period is long.

The invention discloses a preparation method of a low-salt Tibetan spiced ham. The method comprises the steps of selecting purebred Diqing Tibetan pigs or hybrid pigs with at least 50% of blood relationship with the Diqing Tibetan pigs, selecting 7-12 kg front and back legs meeting the examination requirements, and shaping the legs; only adopting white well salt produced in a Tibet salt well as curing salt for low-salt curing, wherein the well salt is fried, crushed and sieved before use; after the salt is added three times for curing, transferring the legs into a ham fermentation workshop tobe suspended and naturally fermented and matured. According to the preparation method of the low-salt Tibetan spiced ham, the salt usage for curing the ham is greatly reduced to 3.5-7.5% which is lower than that in the current market, wherein the salt usage in the current market is 8-10%. The phenomena of rancidity and decay cannot happen in the curing process, white spots rarely occur, the low-salt ham which is more suitable for direct eating is obtained, and various indexes of the ham quality are superior to those of a ham adopting the traditional salt usage.

The invention relates to a production method of salted eggs containing sea cucumber mucopolysaccharide, which comprises the following steps that: 0.1% (percent weight in volume) neutral protease with enzyme activity of 130 to 200 thousand u / g is put into cooking liquor which is used for cooking sea cucumber to be enzymolyzed for 3 to 4 hours under the temperature of 50 DEG C, table salt is added to adjust the salt content of the cooking liquor to be 15% (percent weight in volume), then the cooking liquor is boiled and cooled, washed and weathered hen eggs or duck eggs are placed into the cooking liquor to be completely soaked into the cooking liquor, and the eggs are cured for 20 to 30 days at a normal temperature. Protein in the sea cucumber cooking liquor is converted to micromolecular polypeptide after being enzymolyzed, the micromolecular polypeptide can better pass through egg shells to penetrate into the egg, the micromolecular polyeptide also can promote the sea cucumber mucopolysaccharide in the sea cucumber cooking liquor to penetrate into the eggs, so that the nutrition and healthcare value of the salted eggs can be improved, the well-cured salted eggs taste delicious, and the nutrients of the salted eggs are more abundant.

The invention belongs to the technical field of food processing and in particular relates to a processing technology of cured salted pork. The processing technology of the cured salted pork comprises the following steps: precooling streaky pork, adding seasonings, curing, desalting, dehydrating, airing and carrying out air drying, wherein the precooling step comprises that the streaky pork is placed under the temperature condition of 5-15 DEG C and stored for 8-12 hours. The method provided by the invention has the advantages that the cured salted pork can be produced in counter season, and the produced cured salted pork is uniform in color and luster, and is delicious, and the taste is the same as that of the cured salted pork produced in winter.

The invention relates to a method for preparing a rapidly cured salt mist resistant conformal coating and belongs to the technical field of protection coatings. The method comprises the following steps: soaking bamboo pieces into an acid liquid, carrying out vapor exposure and high-temperature high-pressure hydrolysis to separate bamboo fibers from the bamboo pieces, introducing vapor into the bamboo fibers at a high temperature and high pressure, and oxidizing hydroxyl on the surfaces of the bamboo fibers to generate carboxyl, and shielding carboxyl free radicals. The oxidation resistance ofthe conformal coating is improved, a bamboo fiber pipe is endowed with a moisture guide function by virtue of the hydrophilcity of a carboxyl group inside the bamboo fiber pipe, and the curing speed of the conformal coating is increased. According to the method, effective components are extracted from medicinal licorice roots as a raw material to improve the salt mist resistance of the conformal coating, and the medicinal licorice roots have good salt resistance, so that the osmotic potential inside the fibers can be improved, and the conformal coating is prevented from being eroding by salts;meanwhile, as the licorice roots have glycyrrhizic acid components, and glycyrrhizic acid structures have both hydrophilic parts and lyophobic parts, the salt resistance of the conformal coating is further improved, and the method has wide application prospects.

A method for processing rabbit cutlets comprises the following steps: a, processing with rice wine and pickling, that is, mixing the rabbit cutlets after being drained with rice wine at the weight ratio of 1: 0.1-1:0.3, and pickling the rabbit cutlets with the curing salt composed of salt and sucrose at 4-12 DEG C for 12-24 hours; b, boiling and blanching, that is, taking out the cured rabbit cutlets for cleaning, and then blanching the rabbit cutlets in boiling water for 1-5 minutes, and then draining; c, braising, that is, adding the rabbit cutlets and spice to flavoring liquid for seasoning, and braising the spiced rabbit cutlets for 25-30 minutes after being boiled, and then taking out for draining, wherein, adding 1.5%-4.0% of salt, 3.0%-6.0% of sucrose and 0.8%-1.5% of monosodium glutamate and water in balancing amount to make the flavoring liquid; d, baking, that is, baking at 65-75 DEG C for 3-5 hours; and e, air-drying at a low temperature, that is, air-drying the rabbit cutlets at a temperature of lower than 38 DEG C. The rabbit cutlets processed according to the invention has the advantages of firm texture, chewy taste, unique flavor and long shelf life.

The invention relates to a salt-manufacturing method from bittern in a solar greenhouse. The method comprises the steps of preparing brine, filling a pool, crystallizing and harvesting the salt. The method is characterized in that brine is employed as raw material; the solar greenhouse is used as a salt-manufacturing device; processes of brine evaporation, crystallization and salt harvest are finished in the solar greenhouse; and natural salt such as high-quality industrial salt, insolation refined salt, insolation curing salt, low sodium salt and the like can be produced throughout the year. The produced salt has high quality; items of the insolation natural salt are various; and the method is fast in evaporation and crystallization speed; is not influenced by natural environment, and has high yield. Simultaneously, the old brine can be used comprehensively; and fresh water can be received. The method saves land and energy, and is environment-friendly.

The invention discloses a method for making salted potherb mustard. The method comprises the following steps of: a, treating raw materials; b, salting: salting every 50 kilograms of potherb mustard by using 3.5 to 4 kilograms of salt, stacking the raw materials in a salting tank in a mode of one layer of potherb mustard and one layer of salt, compacting the potherb mustard, sealing, and standing for 180 to 250 days; c, applying pressure: continuously applying pressure to the potherb mustard in the salting process, wherein the pressure is kept at 1,800 to 2,200 kilograms per square meter, the floating salting brine is used for isolating the contact of the salted potherb mustard and the air in the salting tank, and the residual salting brine is pumped or discharged after the salting is completed; and d, taking out the salted potherb mustard, cleaning, draining, cutting, bagging, sealing, performing pasteurization and cooling, and thus obtaining a finished product. By reasonably setting the salting time and reasonably pressurizing on the potherb mustard in the salting process, the nitrite content of the product can be greatly reduced; by detection, the nitrite substance content of the prepared potherb mustard is within 1 / 20 of national standard; and the eating safety of the high-salt salted potherb mustard is fully ensured.

The invention relates to a medicine for curing salt poisoning of a pig, and belongs to the technical field of veterinary drugs. The medicine is prepared by decocting the following active ingredients of 900-1100 g of tea leaf, 2400-2600 g of herba plantaginis, 1900-2100 g of Chinese brake herb, 2200-2800 g of herba portulacae, 1800-2200 g of copperleaf herb. The medicine has the remarkable effects of clearing away heat and toxic materials, clearing damp and promoting diuresis, dissipating stasis, diminishing swelling, and promoting the removal of serum sodium, and also has the effects of dispelling wind to relieve exogenous syndrome, slaking thirst, helping produce saliva, eliminating dust, sterilizing, diminishing inflammation, relieving pain, cooling blood, stopping bleeding, helping digestion, soothing the nerves, astringing, sescending qi, promoting diuresis, relaxing the bowels and the like. The efficacy of the medicine directly reaches the affected part, the elimination of the sodion from the body is promoted, the diseases of congestion, bleeding, edema and the like of gastrointestinal mucosa are effectively treated, the medicine has a strong effect of repairing the gastrointestinal mucosa, plays a good role in curing gastritis, enteritidis, nephritis, carbuncle and furuncle ulcers and poisoning of the urinary system, and can fundamentally cure the disease of salt poisoning of the pig.

The invention discloses a preparation method of flavored chicken. The preparation method comprises the following steps: plucking the feather of the raw material chicken, washing and eviscerating the chicken, refrigerating the chicken in a refrigeration storage at 0-4 DEG C for 4-5 hours after the claws are removed and drying the water on the surface of the chicken; wiping curing salt on the back of the chicken body and inside the chest of the chicken, uniformly applying bruised ginger on the back of the chicken then filling the chest of the chicken by the bruised ginger, curing the chicken in a refrigeration storage at 0-4 DEG C for 6 hours, taking the chicken out and repeatedly wiping the neck opening and the legs of the chicken and then curing the chicken in a refrigeration storage at 0-4 DEG C for 18 hours; and taking the chicken out from the refrigeration storage and laterally pressing two bamboo chips up and down on the chest of the chicken so that the chest of the chicken is flattened, then penetrating the neck of the chicken by a hook and hanging the chicken in a refrigeration storage at 0-8 DEG C, controlling the humidity in the refrigeration storage at 60%-70% by a dehumidifier, wherein the wind speed is 4m / s, and further hanging the chicken for 8 days to obtain the flavored chicken. The preparation method of flavored chicken has the beneficial effects that the preparation method is free of influence of seasons and regions and the flavored chicken is short in production cycle and long in shelf life.

The invention provides a method for curing salted eggs. A salinity gradient curing method is adopted in the method, the salt concentration of the curing solution is reduced stage by stage during curing fresh poultry eggs, the eggs are soaked into clear water at the later stage of curing, and the cleaned salted eggs are packed in vacuum and sterilized. The egg white and the yolk of the salted eggsobtained by using the method have uniform salinity, and the yolk is golden yellow and has high oil outlet rate. The method is simple, has low production cost, and has good production and development prospect.

A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.

The invention belongs to the field of food, and specifically relates to a compound multipurpose pickled salt seasoning bag and its preparation method and application. The seasoning package includes a salt and pepper package, a spice package, a marinade package and a color protection package; the salt and pepper package contains salt and red peppercorns, the spice package contains salt, star anise, pepper, pepper, cinnamon and cumin, and the marinade package contains Salt, sucrose, maltitol, yellow tea powder, white wormwood powder, orange peel powder and allspice powder, color protection pack contains sodium D-erythorbate and lemon. The pickling salt seasoning pack is specially added with yellow tea powder, white wormwood powder, orange peel powder, and allspice powder. When used for pickling vegetables or meat, it can be used for dry pickling, wet pickling, and digestion. The greasy and fishy smell of the meat, the rich taste, endows the dishes with a unique fragrance, maintains the color and traditional flavor of the product, is safe to eat, and can be used in a variety of ways to meet different consumer needs. It can be used as a healthy pickle for family and food industrial production Salt seasoning package products.

The invention discloses a method for making cured salted bacon, which is characterized in that it comprises the following steps: (1) selecting fresh, evenly fat and thin pork, and removing bones, connective tissue membranes and tendons as pork raw materials; (2) ) Add salt of 2.8%~3.0% of the pork mass to the processed pork for marinating, and pour the compound pigment solution into the pork strips evenly in an amount of 30‑40ml / kg for color development; (3) Put the marinated pork in an air-drying room at a temperature of 2-4°C for 10-12 hours; (4) Add the mixed starter to the air-dried pork strips and put it in a constant temperature and humidity box at 18‑20°C Continue to ferment for 24-26 hours; (5) Hang the pork strips in an oven at 52-58°C, and bake for 30-32 hours; (6) Spray the compound antibacterial agent on the dried pork strips to get the finished product , the advantage is that there is no added nitrite, the formula has a unique flavor, and the antibacterial effect is remarkable.

The invention discloses a reverse osmosis water purifying machine and a flushing method of a reverse osmosis filter core of the reverse osmosis water purifying machine. The reverse osmosis water purifying machine comprises a filtering part, a water purifying part, a concentration water part, a reverse osmosis filter core and an electric control device, wherein the filtering part is output in two paths through the reverse osmosis filter core; one path is output to the pure water part; the other path is output to the concentration water part; the filtering part is provided with a pressure regulating device and a water pressure sensor; a water flow switch valve is arranged on the concentration water part; the electric control device is respectively and electrically connected with the pressure regulating device, the water pressure sensor and the water flow switch valve The reverse osmosis water purifying machine has the advantages that the electric control device detects the water pressure condition of the filtering part according to the water pressure sensor; the reverse osmosis filter core is automatically flushed through controlling the pressure regulating device and the water flow switch valve; the pressure regulating device can automatically regulate the water flow water pressure, so that when the sufficient water flow water pressure is ensured for performing flushing on the reverse osmosis filter core, the salt content of the surface of the filter core film can be reduced in the short flushing time; the curing salt attached onto the surface of the film can be easily flushed away; therefore the reverse osmosis water purifying machine has the advantages that the water resources are saved; the flushing effect is greatly improved.

The invention belongs to technical field of water treatment and particularly relates to a concentrated salt waste water atomizing concentration cyclic crystallization zero discharge system and a concentrated salt waste water atomizing concentration cyclic crystallization zero discharge process. The concentrated salt waste water atomizing concentration cyclic crystallization zero discharge system and the concentrated salt waste water atomizing concentration cyclic crystallization zero discharge process are characterized in that the process comprises the following steps: (1) reducing the hardness of calcium and magnesium ions of to-be-treated concentrated salt waste water; (2) performing softening treatment on the concentrated salt waste water; (3) performing atomizing concentration on the waste water subjected to softening treatment; (4) performing cooling crystallization on supersaturated salt water after atomizing concentration; (5) performing multistage separation on the salt water after cooling crystallization; and (6) mixing the salt slurry after separation and heavy metal ion sludge generated in the step (1), performing crystal and liquid separation, and curing salt into sludge to form a mud cake. The concentrated salt waste water atomizing concentration cyclic crystallization zero discharge system and the concentrated salt waste water atomizing concentration cyclic crystallization zero discharge process have the following beneficial effects: the system and the process are low in investment, low in operation cost, high in operation reliability, large in operation elastic range and easy, flexible and reliable to operate.