102 results about "Iodinated salt" patented technology

A method for preparation of iodizing agent for the use in the formulation of iodized salt that offers excellent stability of iodine in iodized salt is developed and the unrefined salt iodized with this compound was tested for its stability in presence of moisture, temperature and metal salts at higher temperature. The hydrotalcite type layered compound was used to prepare such compound and part of carbonate was substituted with iodate anion. The iodizing agent exhibited excellent stability of iodine in iodized salt.

The invention discloses a method for efficient remediation of mercury-contaminated soil by leaching and a leaching agent. The leaching agent is composed of an oxidizing agent, a leaching solution I and a leaching solution II, wherein the oxidizing agent is a persulfate solution, a solute of the leaching solution I is composed of organic acid, iodized salt and chloride salt, and a solute of the leaching solution II is composed of sodium sulfide and sodium hydroxide. The method for leaching the mercury-contaminated soil by adopting the leaching agent comprises the steps that oxidation treatment is carried out on the mercury-contaminated soil, and then the mercury-contaminated soil is sequentially subjected to leaching by adopting the leaching solution I and the leaching solution II. The method has the advantages that efficient elution of mercury with various valence state in the mercury-contaminated soil can be realized, mercury residues are little, in addition, secondary pollution to the environment can be avoided, and the cost is low.

The invention provides chicken prepared with chilli pepper which is prepared from chicken and auxiliary materials. The invention is characterized in that the chicken prepared with chilli pepper is prepared from the following materials in percentage by weight: chilli pepper is prepared from 55-60% of chicken, 8-10% of chilli pepper, 2-3% of ginger, 4-5% of garlic, 20-25% of vegetable oil, 0.5-0.7% of sesame powder, peanut powder, 0.5-0.7% of amonun fruit powder, 0.2-0.4% of black pepper, 0.2-0.4% of wild pepper, 1-4% of iodinated salt and 0.5-1.0% of monosodium glutamate. The chicken prepared with chilli pepper in vacuum package is subjected to high-temperature sterilization and disinfection without the addition of any preservative and has a long preservation period of 240 days. In the cooking process, chicken is firstly uniformly mixed with salt and monosodium glutamate to be salted so that water can be dissolved out of the chicken easily and flavors of salt and monosodium glutamate can permeate into the chicken easily; the chicken is dried by a fire firstly and then stir-fried in a pan in which auxiliary materials are well stir-fried so that flavors of the auxiliary materials permeate into the chicken completely, therefore the chicken can be stored for a long term and has strong fragrance; and finally the chicken prepared with chilli pepper is packaged and warehoused for be sold later. The chicken prepared with chilli pepper can be ate by consumers conveniently.