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99 results about "Iodinated salt" patented technology

Iodized salt. A salt containing a trace amount of sodium or potassium iodide in sodium chloride. It is an important source of iodine in the diet. Its use prevents goiter due to iodine deficiency.

Chicken prepared with chilli pepper and processing method thereof

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.
Owner:曲靖市沾益区贵火卢食品厂

Method for purifying iodized salt-containing wastewater by using flowing electrode capacitive deionization device

The invention discloses a method for purifying iodized salt-containing wastewater by using a flowing electrode capacitive deionization device, which adopts the flowing electrode capacitive deionization device to carry out adsorption treatment on the iodized salt-containing wastewater, and the flowing electrode capacitive deionization device comprises an anode flowing electrode chamber, a water inlet chamber and a cathode flowing electrode chamber, wherein the cathode flowing electrode chamber contains cathode flowing electrode liquid, and the cathode flowing electrode liquid comprises electrolyte, a conductive agent, a redox active substance and a solvent. The method for purifying the iodized salt-containing wastewater by using the flowing electrode capacitive deionization device has the advantages of simplicity in operation, low treatment cost, low treatment energy consumption, wide application range, high desalination efficiency, good desalination effect, stability in operation, continuous desalination, no secondary pollution and the like; the method can achieve a better purification effect on the iodized salt-containing wastewater on the premise of not increasing energy consumption and not causing secondary pollution, and has very important significance on low-cost, efficient and thorough treatment of the iodized salt-containing wastewater.
Owner:HUNAN UNIV

Chicken prepared with chilli pepper and processing method thereof

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.
Owner:曲靖市沾益区贵火卢食品厂

Green synthesis method for p-iodotoluene

The invention discloses a green synthesis method for p-iodotoluene, belonging to the technical field of synthesis of organic matters. According to the invention, perfluorosulfonic acid resin is adopted as a solid acid catalyst; due to a steric hindrance effect, the perfluorosulfonic acid resin mainly activates para-position hydrogen atoms of the p-iodotoluene; an oxidizing agent oxidizes iodine iniodized salt into iodine free radicals; the iodine free radicals attack the para-position activated hydrogen atoms of the p-iodotoluene; thus, a product, namely the p-iodotoluene is obtained. The green synthesis method provided by the invention has the following advantages: cheap and easily available toluene and iodized salt are used for respectively replacing expensive p-toluidine and periodic acid used in a conventional technology; meanwhile, reaction conditions are mild; after completion of the reaction, a solid catalyst, a carboxylic acid aqueous solution used as a reaction solvent and unreacted toluene can be recovered through centrifugation or filtration; the product, namely the p-iodotoluene is separated and recovered through a multi-stage extraction-flash evaporation-low-temperature crystallization process; and the green synthesis method provided by the invention has high yield, does not discharge three wastes in the preparation process, and is a green synthesis method.
Owner:SHAANXI UNIV OF SCI & TECH

Watermelon rich in iodine and production method thereof

InactiveCN103283431ASolving the problem that iodine content is highly susceptible to external factorsSolve greatly reducedFertilising methodsHorticultureDiseaseIodine deficiency
The invention discloses a watermelon rich in iodine and a production method thereof. The method comprises the following steps: under routine management and cultivation conditions, a biological agent containing iodine is applied to the surfaces of the leaves of the watermelon since the fifth or sixth day after the watermelon is pollinated, and 600 ml of biological agent is used every time and is diluted with water, which is 120 to 180 times of the biological agent, before being sprayed; the biological agent is sprayed and applied to the surfaces of the leaves of the watermelon; and the biological agent is sprayed once every other 6 to 8 days, the number of spraying times of the biological agent is 3 to 4 in total, and finally the watermelon fruit rich in iodine is obtained. The production method of the watermelon provided by the invention not only solves the domestic ubiquitous problem of iodine deficiency, but also solves the problems that the iodine content of iodized salt is greatly reduced because the iodine content of the iodized salt is likely to be affected by external factors; and the iodized salt is not easy to preserve. The iodine content of the watermelon rich in iodine, produced through the production method, is improved to a great extent and increased by more than 200 times as compared with that of a watermelon produced through a traditional method; and the production method of the watermelon rich in iodine is applicable to the regions of iodine deficiency in our country and has a positive significance for improving the iodine levels of crowds and preventing and treating diseases.
Owner:上海天际生态农业有限公司

ABCDRIS natural five-color five-flavor five-stuffing and produced five-color five-flavor dumpling

The invention discloses an ABCDRIS natural, five-color, five-taste five-stuffing and also a five-color and five-taste dumpling prepared with the stuffing. The dumpling is made through instantaneous flash and nanometer technologies using shrimps, chicken breast meat, pig loin meat, egg white, pickpurse, scallion, asparagus, dehydrated carrot, Russula alutacea, soybean milk film, black fungus, mushroom, dried small shrimps, walnut kernel, white sesame, fresh sea kelp, western celery, soybean oil, mango pulp, banana pulp, jujube pulp (from Taiwan), honey and condiments including gourmet powder, fine iodinated salt, sugar, thirteen spices, pepper powder and sesame oil (with the addition of an appropriate amount of edible vegetable glue) as the internal stuffing. The innovative natural five-taste five-stuffing refer to five different stuffing varieties, i.e. fish and shrimp stuffing, poultry meat stuffing, fungus and algae stuffing, vegetable stuffing and fruit stuffing. Matched appropriately, the food can be taken as both the staple food for three meals and a snack. Combining modern nutrition and medical sciences, the ABCDRIS natural, five-color and five-taste combined food has the advantages of diverse materials, multiple colors, low animal fat, minimal cholesterol, high fiber, slight alkalinity, scientific matching and nutritional balance. The invention takes full advantages of food diversity complementation, greatly improves the biological value of foods, absolutely controls the contents of animal fat and cholesterol and increases the proportion of high-fiber and low-alkalinity food and, therefore, is a perfect food with special flavors. Balanced taste matching creates nutrition equilibrium and health.
Owner:孙志刚
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