34 results about "Curing salt" patented technology

The invention provides a sand solidification method using the temperature effect on salt solubility change. The sand solidification method using the temperature effect on the salt solubility change comprises the steps that a saturated CaCl2 solution which is heated to be boiling is poured into sand; the CaCl2 solution infiltrates constantly under the effect of gravity; as the temperature declines, CaCl2 in the CaCl2 solution is separated out constantly, and the separated-out CaCl2 is attached to the contact parts among sand grains; subsequently, a Na2CO3 solution is slowly poured, and Na2CO3 reacts with the separated-out CaCl2 to generate CaCO3 and NaCl; and the NaCl dissolves in the Na2CO3 solution and continuously infiltrates, and the CaCO3 precipitates onto the contact parts among the sand grains to bond the sand together so that the loose sand is solidified into a whole. The sand solidification method using the temperature effect on the salt solubility change can achieve sand solidification.

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.

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 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 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 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 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 low-salt salted duck egg dynamic sousing salinity regulation and control method and belongs to the technical field of deep processing of animal products. The method comprises the steps as follows: firstly, dynamically sousing egg stuff in a high-salt sousing liquid for 2-3 hours by cooperating ultrasound with bubbles; secondly, continuously dynamically sousing the egg stuff in the high-slat sousing liquid under the condition of bubbling of a gas pump for 25-35 days; lastly, transferring the egg stuff to a low-salt sousing liquid for dynamic sousing under the condition of bubbling for 4.5-13.5 days, taking out the egg stuff from a tank, and cleaning, drying and packing the egg stuff to obtain the finished product. According to the invention, salt in the sousing liquid can be uniformly distributed by cooperating the ultrasound with the bubbles for dynamic souring; with the adoption of bubbling dynamic souring, the souring liquid and the egg stuff can be agitated, the salt more quickly infiltrates into egg whites and yolks from the sousing liquid, so as to shorten the processing cycle; the high-salt reverse infiltration of the egg whites can be achieved by adopting low-salt bubbling dynamic souring, the salinity of the egg whites of the finished product of the salted duck eggs is effectively lowered, and the moisture is improved, as a result, the product quality is improved, and a modern processing method for mass production of low-salt salted duck eggs is supplied.