52 results about "Kosher salt" patented technology

The invention discloses a method for making a food, in particular a method for making a freshwater mussel, which is characterized by comprising the following steps: preparing sauce; clearing up raw materials, and removing shell, gill and sausage of the mussel; kneading the freshwater mussel flesh with crude salt and then cleaning mucus kneaded out; repeating kneading for 2 to 3 times until no mucus exist; blanching the freshwater mussel flesh for 30 to 50 seconds and taking the freshwater mussel flesh out after washing and draining, and then slicing the freshwater mussel flesh into 2 to 3 slices, wherein the larger mussel can be sliced into a plurality of slices and the thickness is between 0.8 and 1.2 mm; washing and slicing scallion into slices with a thickness of 1 to 2 mm; soaking the raw materials, mixing and boiling the scallion and the sauce for 10 to 15 minutes at the temperature of between 95 and 100 DEG C, separating the scallion from scallion juice and naturally cooling the scallion and the scallion juice for later use; mixing and soaking the sliced mussel and the scallion juice at the temperature of between 95 and 100 DEG C for 20 to 25 minutes, and naturally cooling the mixture; and mixing and preparing the finished product, namely mixing and preparing the naturally cooled mussel and scallion juice and boiled scallion, wherein the weight ratio of the mussel juice to the scallion to the mussel is 1: 1-1.5: 1.5-2; sterilizing, namely keeping the mixture at the temperature of between 95 and 100 DEG C for 5 minutes; rapidly cooling the mussel; and packaging the mussel in vacuum. The method for making the freshwater mussel has the advantages of simple operation steps, easy operation, low manufacturing cost, unique taste, no damage to nutritious ingredients and convenient eating.

The invention relates to a complete set, and especially relates to a complete set used for coarse salt refining. The complete set comprises a spiral salt washing machine, a first mixing agitator connected with the spiral salt washing machine, a second mixing agitator connected with the first mixing agitator, a tank body connected with the second mixing agitator, an evaporated device connected with the tank body and a pulverizer connected with the evaporated device. The box body of the spiral salt washing machine is an interlayer. Hot water other heat conduction fluid medium is arranged in the interlayer, and solid coarse salt can be dissolved rapidly. A NaOH solution and a BaCl solution are added in the first mixing agitator. A Na2CO3 solution is added in the second mixing agitator. the spiral material guiding wheel in the evaporated device comprises two sections: the section close to the tank body is a hollow section, and the section close to the pulverizer is a whole section. Compared with the prior art, the integrated coarse salt refining machine set is advantaged by simple structure, high efficiency, environmental protection and energy saving, and can achieve integrated production from coarse salt to fine salt.

The present invention discloses a health preserving and caring foot bath bag and relates to the field of foot bath bags. The foot bath bag comprises the following components in parts by weight: 20-30parts of motherwort, 10-20 parts of Chinese angelica, 5-10 parts of safflowers, 3-5 parts of radix salviae miltiorrhizae, 15-20 parts of oild ginger, 10-15 parts of folium artemisiae argyi, and 5-10 parts of coarse salt. A preparation method of the health preserving and caring foot bath bag comprises the following steps: S1, weighing the raw materials of the foot bath bag according to the proportion and putting the weighed raw materials in a crusher for crushing and mixing to obtain crushed medicine materials; S2, sieving the crushed medicine materials obtained in the step S1 and sieving out apowder material with a particle size of 600-800 meshes; and S3, putting the powder material with the particle size of 600-800 meshes obtained in the step S2 into an ultraviolet disinfection dryer fordisinfection and drying and respectively loading the disinfected powder material into different specifications of non-woven bags to obtain different specifications of the health preserving and caringfoot bath bags. The health preserving and caring foot bath bag has significant effects of replenishing qi and supplementing blood, warming the uterus and regulating menstruation, and at the same timehas other balanced curative effects.

The invention relates to a making method of salted chicken wings, and belongs to the technical field of meat product processing. The salted chicken wings is made from, by weight, 80-120 parts of chicken wings, 60-90 parts of coarse salt, 0.01-0.1 part of salted thicken powder, 0.001-0.01 part of salted chicken essence and 0.01-0.1 part of composite phosphate. The making method includes the steps of unfreezing frozen chicken wings at a normal temperature for 3 h, conducting washing, adding composite phosphate for soaking, smearing salting powder and salted chicken essence after drainage, conducting curing for 1 h, wrapping aluminum foil paper, and placing the chicken wings in coarse salt for salting. The salted chicken wings made through the method have good organoleptic quality and high water-holding capacity.

The embodiment of the invention discloses a black tea drink for providing energy and nutrient elements which are moderate in property for drinkers. According to the embodiment, the black tea drink comprises the following components in parts by weight: 8 parts of black tea, 8-12 parts of ginger juice, 8-12 parts of salty oranges and 1000 parts of pure water, wherein the salty oranges comprise oranges and crude salt; and the ratio of the oranges to crude salt is 1:(1-1.5). The components also comprise 20-100 parts of brown granulated sugar.

The invention relates to a compound spicy spice for improving emotion, and an application and preparation method thereof. The spicy spice is prepared by mixing the following components in percentage by weight: 20% of Chinese prickly ash powder, 20% of hot pepper powder, 20% of white pepper powder and 40% of block pepper powder. The invention also provides applications of the compound spicy spice in preparing soup base bags and being added into fried or baked or puffed small foods, and a preparation method of the compound spicy spice. The preparation method comprises the following steps: performing crushing, cutting Chinese prickly ash, hot pepper, white pepper and black pepper according to the formula, and performing sieving with a 50-mesh sieve; mixing and stir-frying the sieved Chinese prickly ash, hot pepper, white pepper and black pepper with coarse salt at a temperature of 85-125 DEG C; after mixing and stir-frying are carried out for a period of time, separating out the coarse salt, and quickly cooling the stir-fried raw materials by spraying white spirit; and after cooling, performing grinding in a sealed container, and performing sieving with a 100-mesh sieve to obtain theproduct.

The invention belongs to the technical field of daily necessities, and particularly relates to a frying coarse salt device. The purpose of the present invention is to provide a frying coarse salt device, which can effectively prevent coarse salt from splashing on people, and is also conducive to bagging. The invention relates to a frying coarse salt appliance, which comprises a frying cavity, the rear end of the frying cavity is closed, a handle is arranged on the outer surface of the rear end of the frying cavity, and a baffle plate is arranged on the upper part of the front end of the frying cavity, and the frying cavity is provided with a baffle plate. The bottom plate at the front end of the cavity extends to the outside of the frying cavity, and a gap is provided between the bottom plate and the baffle plate for the entry and exit of coarse salt.

The invention discloses anti-fatigue functional flavored cold-extracted coffee and a preparation technology thereof. A functional cold-extracted coffee beverage with anti-fatigue functional componentsand unique flavor is obtained in a short time by extracting a mixture of coffee and fruit pulp through two times of pressurization, and meanwhile, the antioxidant effect of the functional cold-extracted coffee beverage is obviously enhanced compared with that of common cold-extracted coffee. The preparation technology of the beverage comprises the following steps: taking a mixture of 5%-10% of coffee powder with the size of ground coarse salt and fruit pulp with the specific gravity of 5%-10% as a raw material, and performing two times of pressurization and extraction; extracting for 5-10 minutes under the condition of high pressure of 400-500MPa, extracting for 10-15 minutes under the condition of low pressure of 50-100MPa, and filtering residues to obtain the cold-extracted coffee beverage with unique flavor. The beverage prepared by the method has unique flavor different from that of the traditional coffee beverage, and related efficacy evaluation shows that the beverage has anti-fatigue and antioxidant effects and has an obvious enhancement effect.

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

The invention relates to the technical field of soda ash production, in particular to a refining process of refined brine for soda ash production, which comprises the following steps: (1) simultaneously adding fine powder salt and causticizing liquid into crude brine, conducting stirring and mixing, and conducting reacting to obtain standby brine; and (2) adding a settling agent solution into thestandby saline water in the step (1) in the conveying process, and conducting standing and clarifying in a clarifying tank to obtain refined saline water. By utilizing the method, the content of saltin the refined salt water can be increased, and the turbidity of the refined salt water is greatly reduced.

The invention relates to a spicy balsam pear bar and a preparation method thereof, belonging to the technical field of processing of crops. The spicy balsam pear bar comprises, by weight, 40 to 50 parts of balsam pear, 20 to 30 parts of coarse salt, 30 to 40 parts of capsicum, 1 to 5 parts of sugar and 0.1 to 0.5 part of citric acid. The preparation method comprises the following steps: cleaning the balsam pear, removing pulp and seeds of the balsam pear, then cutting the balsam pear into long bars with a length of about 1 cm, uniformly mixing the bars with the coarse salt, carrying out standing for 45 to 55 min, then washing out the coarse salt and draining the bars for subsequent usage; and mixing the capsicum with water 2 to 3 times the weight of the capsicum, carrying out mashing, adding sugar and citric acid, then adding the balsam pear bars, soaking the balsam pear bars for 24 to 28 h and then drying the balsam pear bars in the sun so as to obtain the spicy balsam pear bars. The spicy balsam pear bar tastes bitter, spicy and sweet, and is refreshing, tasty, fancy and interesting; and the preparation method offers an approach for balsam pear processing and is simple and applicable to industrial production.

The invention relates to a stuffed toy cleaning device, and in particular relates to a salting, stirring and cleaning device for stuffed toys. The device comprises a supporting frame, a rotating mechanism, an autorotation stirring mechanism, a pushing mechanism, a bottom opening and closing mechanism and the like, wherein the rotating mechanism is arranged on the inner side of the supporting frame, the autorotation stirring mechanism is arranged on the supporting frame, the rotating mechanism is connected with the autorotation stirring mechanism, the pushing mechanism is arranged on one side of the rotating mechanism, and the bottom opening and closing mechanism is arranged on the pushing mechanism. According to the salting, stirring and cleaning device for the stuffed toys, the stuffed toys can be rotationally cleaned through the autorotation stirring mechanism, the cleaning efficiency is high, and coarse salt can shake uniformly to clean the stuffed toys, so that the stuffed toys aremore comprehensively cleaned.

The invention discloses greengage green tea and a preparation method thereof, belonging to the field of tea processing, comprising the following steps: (1) pretreatment of greengage: washing and drying the greengage, selecting undamaged greengage, removing the stem of the greengage and mixing the greengage Pick out the blackheads on the top, wash with clean water and soak for 30 minutes; (2) Greening of the greengage: rub the greengage repeatedly with coarse salt with a ratio of 0.5:1 to 0.7:1 until the greengage turns color and juice flows out Rinse the greengage after rubbing thoroughly with pure water, drain and cool for 24 hours; (3) Pickle and remove the pitting of greengage: in a sealed glass bottle, use the ratio of 0.6:1 to 1.5:1 of white greengage to greengage. Granulated sugar is pickled, and after the sugar melts, the green plums are taken out and drained, and the core in the green plums is dug out after draining, and the shape of the green plums is kept for subsequent use; (4) pretreatment of green tea: green tea is heated at 220° C. Carry out deenzyming treatment in a pot at ~280°C; (5) put the green tea into the greengage; (6) dry. The green plum green tea of ​​the present invention can be stored for a long time and is not subject to seasonal restrictions, and has a high fusion degree between green plum and green tea, aromatic smell and fresh taste.

A selenium-rich preserved meat is prepared from the following components in parts by weight: 100 to 150 parts of selenium-rich pork, 1 to 1.5 parts of crude salt, 0.5 to 1 part of five spice powder and 0.5 to 1.5 parts of spice wine. The spice wine is prepared from the following raw material in parts by weight: 1 to 2 parts of bay leaves, 1 to 2 parts of star anise grains, 1 to 2 parts of Chineseprickly ash seeds and 80 to 100 parts of white spirits. The preparation method comprises the following steps: (1) preparing materials; (2) pickling; (3) draining water; (4) smoking; (5) baking. The prepared selenium-rich preserved meat is rich in nutrition, convenient to eat and not prone to mildewing, the selenium-rich preserved meat is prepared from the selenium-rich pork, so that the preservedmeat contains the selenium element, the nutritional value of the preserved meat is improved, the preparation method is unique, smoking is conducted firstly, then baking is conducted, the preparation time is shortened, and therefore the working efficiency is improved.

The invention provides an organic black pig breeding method, which belongs to the field of vertebrate breeding methods. The invention mainly aims at a breeding method of wild rose black pig, which includes preparing fermentation bedding material; laying fermentation bedding material; raising in fermentation bed on which fermentation bedding material is laid, and using organic fermented feed as pig feed. The fermented bedding material includes organic substrate, loess, coarse salt, promoter and fermentation bacteria liquid; the organic fermented feed includes fermented organic pasture and medium-chain fatty acid particles. The black pigs cultivated by the method have high sloppy eating rate, and can reach an ideal slaughtering state after 8 months of cultivation. The pork has high nutritional value and is rich in iron, protein, vitamins and amino acids.

The invention belongs to the technical field of nut stir-frying, and discloses an open fire caramelization processing device capable of preventing nut damage, the open fire caramelization processing device comprises a bottom plate, the top of the bottom plate is fixedly provided with a shell, the left end of the interior of the shell is fixedly provided with a first vertical plate, and the right end of the interior of the shell is fixedly provided with a second vertical plate; and a roller is movably mounted between the first vertical plate and the second vertical plate. According to the device, the roller, the teeth and the motor are arranged, the roller is driven to rotate through operation of the motor and the teeth, so that peanuts and crude salt in the roller rotate, and compared with a traditional device, the device enables the peanuts and the crude salt to move repeatedly by utilizing the self gravity of the peanuts and the crude salt, so that the peanuts are uniformly heated; the coarse salt is used for replacing sand, so that the peanuts can be uniformly heated, and the coarse salt has a sterilizing effect, so that the fried peanuts are not easy to deteriorate, and the storage time is longer.

The invention relates to a device and a method for cyclone separation and reduction of single crystal grains of waste salt. The device comprises a crusher and a cyclone separation assembly, a heating layer is arranged on the outer wall of the crusher, waste salt blocks and saturated salt water are mixed in the crusher and are heated and decomposed through the heating layer, then the waste salt blocks and the saturated salt water are crushed through the crusher to obtain a mixed material of coarse salt, single-grain salt and the saturated salt water, the mixed material is extracted and separated through a cyclone separation assembly, and the coarse salt, the single-grain salt and the saturated salt water are obtained respectively. Wherein the crude salt and the saturated salt water flow back into the crusher to be continuously decomposed and reduced. Through cooperation of the saturated salt water, the heating layer, the crusher and the cyclone separation assembly, waste salt blocks are decomposed into coarse salt, single-grain salt and the saturated salt water, then the coarse salt, the single-grain salt and the saturated salt water are separated, the single-grain salt is obtained, and the whole device can work continuously and is high in processing efficiency, simple in structure and long in service life.

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

The invention discloses a Xianghuang five-flavor hot cover bag and application thereof, and belongs to the field of traditional Chinese medicines. The Xianghuang five-flavor hot cover bag comprises 50 parts by weight of radix aucklandiae, 50 parts by weight of radix et rhizoma rhei, 50 parts by weight of semen raphani, 50 parts by weight of fructus amomi rotundus and 50 parts by weight of herba eupatorii, and further comprises 200 parts by weight of crude salt or a mixture of 60 parts by weight of reduced iron powder and 40 parts by weight of vermiculite, the traditional Chinese medicine composition is ground and mixed uniformly, the crude salt is used as a base, and breathable non-woven fabric is used as an outer package to form a medicine bag, heat released by microwave heating or reduced iron powder spontaneous combustion oxidation heating is externally applied to the Shenque acupoint of a patient, a good application effect is achieved for a colorectal operation patient, gastrointestinal function recovery of the patient can be effectively promoted, the recovery level of motilin and gastrin is improved, positive significance is achieved for improving prognosis of the patient, meanwhile, the medicine has the advantages of being low in price, easy and convenient to manufacture and the like, and is suitable for clinical popularization.

The invention discloses a method for pickling the whole hot pepper in the Dabie mountain. When the method is used for processing, the raw materials are as follows in part by weight: 4000-6000g of red peppers, 400-600g of gingers, 400-600g of garlic cloves, 400-600g of Chinese chives and 650-850g of crude salt. The process comprises the steps of preparing main materials, preparing auxiliary materials, preparing a container, mixing and pickling, sealing a cylinder for fermenting, and starting a finished product. The red peppers processed by the method are shaped like red lanterns, are bright red, have thin skin and thick pulp, are sweet with peppery taste, can be instantly eaten, can be cut into pieces to be fried, can be cooked together with bean curd, and are capable of aiding digestion, eliminating greasy taste, regulating the spleen and stomach and enhancing appetite.