4 results about "Curing salt" patented technology

The utility model discloses a kind of salt amount control devices for meat pickling, it is related to meat production technical field, including box, the side of box is provided with control panel, the top of box is symmetrically provided with salt storage box, the bottom end of salt storage box is equipped with solenoid valve;The bottom end side of box is provided with open-close door, the bottom end of box is provided with support frame, the bottom end of support frame is provided with a plurality of load cell;The inner top of box is provided with stirring mechanism, the inner wall middle part of box is provided with filter plate matched with stirring mechanism, the bottom end of filter plate is provided with adjusting mechanism, the inner bottom end of box is provided with mixing mechanism.The utility model realizes that according to meat weight, salt amount is automatically adjusted, simultaneously effectively prevent salt caking phenomenon in storage process, ensure that salt and meat are evenly mixed, avoid affecting final taste.

The present utility model relates to a composition for producing rabbit meat tocino. More particularly, the utility model provides a composition comprising rabbit meat, refined salt, phosphate, curing salt, chilled water, refined sugar, pineapple juice, anisado wine, garlic powder, and monosodium glutamate in predetermined proportions. The composition is formulated to produce a rabbit meat tocino product, wherein the rabbit meat serves as the primary protein component, the refined salt, phosphate, and curing salt function as curing and processing agents, the chilled water functions as a carrier medium, and the remaining ingredients function as flavoring and seasoning agents. The utility model provides a composition specifically formulated for rabbit meat processing.

The utility model relates to the field of salted duck egg salting, in particular to a salted duck egg salting box convenient to use, which comprises a salting box body, a sealing cover plate is arranged at the top of the salting box body, a lifting handle is arranged at the top of the sealing cover plate, and a mounting seat is arranged on one side of the salting box body; a water pump is arranged on the mounting base, a liquid outlet pipe is arranged on one side of the water pump, a guide pipe is connected to the tail end of the liquid outlet pipe, the output end of the guide pipe is inserted into the pickling box body and connected with a built-in pipe, and a liquid outlet block is arranged at the tail end of the built-in pipe. According to the salted duck egg pickling device disclosed by the utility model, firstly, salted duck eggs needing to be pickled are placed in the pickling box body through the placement rack, and are sealed and covered by the sealing cover plate, and then pickling salt water in the salt water box enters the pickling cavity through the built-in pipe by virtue of the water pump on the side edge; and then pickling salt water can be taken out through a built-in pipe by reverse pumping of a water pump, so that the pickling box body can be conveniently used when being used for pickling.

The invention relates to the technical field of food processing, in particular to a method for preparing crisp radish peel from bean curd yellow water. The invention relates to a method for preparing crisp radish peel by using yellow bean curd water. The crisp radish peel comprises the following raw materials: yellow bean curd water, radish peel, edible acid, table salt, sugar and spices. The method has the beneficial effects that soluble protein and carbohydrates in yellow water promote lactobacillus fermentation, and the crispness and flavor of the radish peel are improved; the yellow water is rich in soy isoflavone and oligosaccharide, so that the functionality of the product is improved; the traditional pickling salt dosage is reduced, and the health requirement is better met; waste is turned into wealth, and tofu industry pollution is reduced.