12 results about "Kosher salt" patented technology

The invention discloses a magnesium sulfate separation and refining purification method, which belongs to the technical field of comprehensive utilization of sea brine, and comprises the following steps: (1) uniformly mixing a solid mixture containing magnesium sulfate and sodium chloride obtained by evaporating bittern with a dissolving solution according to a weight ratio of 0.8: (1-1.5) at 60-100 DEG C to obtain a mixed suspension, and controlling the solid-to-liquid ratio of the mixed suspension to be 40-60%; (2) pumping the 60-100 DEG C mixed suspension into a cone flange centrifuge, discharging magnesium sulfate and mother liquor with the particle size smaller than the aperture of a screen from a liquid outlet after penetrating through the screen to obtain crude magnesium milk, throwing out sodium chloride with the particle size larger than the aperture of the screen from a large section of a conical rotary drum, and discharging from a solid material port to obtain crude salt; (3) performing secondary centrifugal separation on the crude salt to obtain refined salt with the water content reduced to 20-30% and mother liquor; and (4) continuously carrying out three-stage centrifugal separation on the crude magnesium milk obtained in the step (2) at 60-100 DEG C to obtain magnesium sulfate slurry, and reducing the water content of the magnesium sulfate slurry to 20-30% to obtain the magnesium milk. According to the method, the content of MgSO4 in the magnesium sulfate monohydrate product can be effectively increased, and the content of NaCl can be reduced.

1. The name of the design product: grinder (CH-25). 2. The use of the design product: the design product is used for grinding processing of pepper, prickly ash, cumin, aniseed, coarse salt and other food. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view.

1. Name of the designed product: pepper mill (hourglass). 2. Use of the designed product: for grinding pepper, coarse salt particles. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view 1.

1. The name of the design product: quick card type electric pepper mill (KDL-598). 2. The use of the design product: for grinding pepper coarse salt particles. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

1. The name of the design product: grinder. 2. The use of the design product: the design product is used for grinding processing of pepper, prickly ash, cumin, aniseed, coarse salt and other food. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view.

1. Name of the product in this design: Multifunctional fast-carrying electric grinder. 2. Purpose of this design: For grinding coarse pepper and salt granules. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The invention relates to a micro-fermentation processing method of preserved plums and a product thereof, and belongs to the technical field of food processing. The method comprises the following steps: selecting fruits, adding coarse salt, peeling with a roller, bubbling and rinsing, removing kernels, slicing, pickling with sugar for micro-fermentation, taking sugar brine, adding sugar for the second time, cooking, pickling with sugar for the second time, removing sugar brine, and drying with an intermittent variable-temperature heat pump. Wherein in the sugar pickling micro-fermentation step, Pichia kluyveri JLG30201 and aroma-producing lactobacillus plantarum RP26 composite strains are adopted for fermentation, the inoculation amount is 10%, the fermentation temperature is 22-28 DEG C, the initial pH value is 3.5-4.5, and the fermentation time is 10-15 h. Through microbial fermentation, no preservative is added in the processing process, meanwhile, the preserved fruit is endowed with unique fermentation fragrance, and the product is unique in flavor, green and healthy.

The present application belongs to the technical field of traditional Chinese medicine, and discloses a hot bag for treating postoperative paralytic ileus of abdominal tumor and a preparation method. The hot bag contains a traditional Chinese medicine composition and a heat-conducting medium in a mass ratio of 1:0.5-1:2. The traditional Chinese medicine composition is composed of perilla seed 20-40 parts, magnolia officinalis 20-40 parts, immature bitter orange 20-40 parts, evodia rutaecarpa 20-40 parts, costus 20-40 parts and radish seed 20-40 parts in terms of weight component. The heat-conducting medium is coarse salt. The preparation method of the hot bag comprises the following steps: cleaning, washing and crushing the raw materials, mixing the raw materials with coarse salt, and sewing the mixture into a pure cotton cloth bag to obtain the hot bag. The hot bag has the effects of promoting qi circulation and stagnation reduction, reducing adverse flow and dredging bowels, warming middle and dispelling cold, and integrates the effects of medicine and heat. The hot bag directly acts on the abdomen and gastrointestinal tract, has a rapid effect, can effectively promote postoperative exhaust and defecation, and relieves abdominal distension.

1. The name of the design product: crude salt purification device. 2. The use of the design product: used in middle school chemistry laboratory, crude salt purification. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.

The present application relates to the technical field of resource processing of waste residue, and particularly relates to a method for removing impurities based on coarse salt water prepared from molten salt chlorination residue. The method comprises the following steps: S1, adding lime milk into the molten salt chlorination residue to obtain saturated coarse salt water with pH of 5.8-6.2, and after the saturated coarse salt water is fully mixed and reacted, qualified coarse salt water is obtained; S2, adding waste lye into the qualified coarse salt water, wherein the waste lye is added in an amount according to the molar ratio of effective chlorine to ferrous ions of 0.18-0.24, after the addition is completed, reaction and standing are performed, and then filtration treatment is performed to obtain mixed salt water and iron-containing sludge; S3, under the action of stirring, adding calcium removal agent into the mixed salt water, adjusting pH to 8.0-8.5, and then standing and filtering to separate to obtain magnesium removal salt water and Ca-containing residue; S4, heating the magnesium removal salt water to 90-95 DEG C, adding sodium carbonate solution, fully reacting, standing and filtering to separate to obtain qualified salt water after purification and basic magnesium carbonate; and S5, configuring the qualified salt water and hydrochloric acid into qualified NaCl salt water with pH of 4.6-4.9 in a volume ratio of 1:1.

The invention relates to the field of pickled Chinese cabbage fermentation, and discloses a natural antibacterial agent synergistic low-salt leaf mustard preservative method, which comprises the following preparation steps: pretreating leaf mustard for later use; performing hot air drying treatment on the leaf mustard, and then performing vacuum drying treatment to obtain dehydrated leaf mustard; a layer of coarse salt is laid at the bottom of the pickling vat, then a layer of dehydrated mustard is laid, after each layer of mustard is laid, a natural antibacterial agent mixed solution is sprayed, sealing is conducted after filling is completed, constant-temperature pickling fermentation is conducted, and then the low-salt mustard is obtained. According to the method, the salt consumption is low, and the used crude salt is low in sodium content, so that the sodium content of the pickled Chinese cabbages pickled by the method is greatly reduced; meanwhile, multiple anti-corrosion barriers are formed through dehydration treatment, natural antibacterial agent synergy and anaerobic low-temperature regulation and control, so that the shelf life of the food is prolonged, meanwhile, the components in the natural antibacterial agent have natural and safe characteristics, and potential food safety hazards possibly brought by chemical preservatives are avoided.

1. The name of the design product: pepper machine (meteor hourglass). 2. The use of the design product: for grinding pepper, coarse salt particles. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.