63 results about "Low salt" patented technology

The invention relates to the technical field of low-salt brewing fermentation, and particularly discloses a fermentation method of low-salt soy sauce, which is based on the problem that low-salt high-temperature fermentation is single in flavor and thin in taste, and by means of mixed culture of multiple strains (yeast rouxii and aspergillus oryzae), yeast materials or soy sauce mash can generate antibacterial substances, so that the low-salt soy sauce is obtained. Meanwhile, the level of microorganisms in soy sauce mash is controlled through yeast material stacking heating and staged water activity control, under the conditions of no salt, low salt and no other preservative additives, low-salt fermentation is achieved by regulating and controlling the yeast making or yellowing process and controlling the water content of the soy sauce mash, the taste and flavor of the soy sauce are improved, and the taste of the soy sauce is improved. The utilization rate of raw materials and the yield of products are improved, and the quality of crude oil is improved.

A treatment solution for a food product may include water, salt, and ground substrate of the food product being treated. The water, salt, and ground substrate are emulsified together to define an emulsified treatment solution, and protein of the ground substrate is activated to bind water to the food product when is treated with the treatment solution. The treatment solution remains at a substantially constant viscosity after emulsification.

Provided is a plug that can maintain a plugged state for a prescribed period even in a fluid or water having a high temperature and a low salt concentration. A plug (5) for temporarily blocking the flow of a fluid in a well, the plug being provided with a resin molded body formed of a polyglycolic acid resin composition containing polyglycolic acid and a cyclic carbodiimide compound, the concentration of carbodiimide groups being 15 eq / t or more, or the plug being composed of the resin molded body.

The present invention discloses a deeply fermented aquatic product and a preparation method thereof, and belongs to the technical field of aquatic product processing. The preparation method of the deeply fermented aquatic product comprises the following steps: S1 minced meat molding: processing the aquatic product into minced meat; uniformly mixing salt, starch, water, pH regulator, and minced meat, wherein the mass ratio of the minced meat to the salt is 100:2.5; adding to a molding device; heating to gel formation, cooling, and cutting into meat particles; S2 meat particle sterilization: sterilizing the meat particles at high temperature, and then cooling to room temperature; S3 fungus inoculation: uniformly mixing a fermentation agent containing Monascus and Mucor with the meat particles; S4 solid-state pre-fermentation: placing the meat particles inoculated with fungi in a semi-sealed environment for fermentation; S5 anaerobic post-fermentation: mixing the meat particles that have completed fermentation with a post-fermentation medium, sealing, and continuing to ferment. The deeply fermented aquatic product provided by the present invention has the characteristics of low salt and low alcohol and has better nutritional content, taste and flavor.

The invention discloses low-salt flavored fermented shredded chili and a preparation method thereof, and belongs to the technical field of food processing. Aiming at the problems of long fermentation period, high nitrite content and poor flavor of the existing chili fermentation method, the method comprises the following steps: pretreating chili, shredding and dehydrating; putting the dehydrated shredded chili, auxiliary materials, saline water and activated composite strains into an air pulsating pressure fermentation tank for pulsating pressure staged temperature control fermentation; wherein the composite strain is prepared from lactobacillus plantarum, lactobacillus pentosus and pediococcus pentosaceus according to a specific proportion; and after fermentation, draining, seasoning, standing at low temperature, sterilizing and packaging. The method disclosed by the invention can realize rapid fermentation under a low-salt condition, reduce nitrite and improve flavor, and is suitable for industrial production of high-quality fermented chili products.

The embodiment of the application discloses a kind of based on low salt domestication and partition feeding mandarin fish fry scale-up cultivation method.The method is by providing low salinity domestication pool, and mandarin fish fry is put into the low salinity domestication pool, simultaneously based on light-flow composite stress domestication food process, using partition feeding and intelligent bait conversion system to mandarin fish fry is converted food, after mandarin fish fry is completed conversion food, hierarchical water quality regulation is carried out and micro-ecological steady state is constructed, until mandarin fish fry is out of pool, and is transferred into fish culture, to solve mandarin fish fry conversion food difficult, survival rate is low, and disease frequently occurs etc.Industrialization pain point, for realizing mandarin fish large specification fry scale-up, standardization, green production provides complete technical scheme, with wide popularization prospect and significant economic, social, ecological benefits.

The invention relates to the technical field of chilli sauce production, in particular to a low-salt chilli sauce production process which comprises the following steps: conveying chilli into a first cleaning machine for first cleaning, then conveying the chilli passing through the first cleaning machine to a shaking device for shaking off cleaning liquid on the chilli skin, and then conveying the chilli to a second cleaning machine for second cleaning; the hot peppers are conveyed into a first cleaning machine to be cleaned for the first time, then conveyed into a second cleaning machine to be cleaned for the second time, the hot peppers subjected to the first cleaning and the second cleaning are cut into fragments, edible salt is added, the hot peppers mixed with the edible salt are transferred into a jar, edible wine is added into the jar at the same time, and then the hot peppers are stored for 6-8 months; in the first cleaning process, a sodium hypochlorite solution is used for cleaning, and the amount of available chlorine in the cleaning solution is controlled to be 20-25 mg / kg. The production method has the effect of producing the chilli sauce with relatively low salt content.

The invention belongs to the field of sour bamboo shoots, and discloses a preparation method of high-acid low-salt dendrocalamus latiflorus, which comprises the following steps: step 1, cutting dendrocalamus latiflorus into strips, blanching, sterilizing, adding into a high-salt soaking solution, inoculating with a first compound bacteria solution, and carrying out anaerobic fermentation for 3-6 days; step 2, emptying the liquid in the step 1, supplementing a low-salt soaking solution, inoculating a second compound bacteria solution, and carrying out anaerobic fermentation for 3-10 days; the high-salt soaking solution contains 5-10 wt% of sodium chloride; the low-salt soaking solution contains 1-2wt% of sodium chloride. According to the method, a secondary fermentation technology is adopted, different commercial strains are used for fermentation under high-salt and low-salt conditions, debitterizing is carried out under the high-salt condition, flavor enhancement is carried out under the low-salt condition, and the sour bamboo shoots which are free of bitter taste and odor, high in acidity and good in flavor are obtained. Meanwhile, the invention further provides the sour bamboo shoots obtained based on the method.

The application discloses a kind of low salt douchi crisp and its factory preparation method, belong to food technology field.The application is optimized by low-temperature hot air aroma preservation drying, cold energy storage instantaneous temperature difference puffing process, with douchi fine powder as core component, and the product prepared contains salt content <0.9%, taste crisp, unique flavor, rich in nutrition, accord with modern low salt, low fat health consumption trend.The specific volume of the low salt douchi crisp of the application is 2.28~2.45 mL / g, and the maximum breaking force is 11.48~12.03N;In the environment of 25 DEG C, relative humidity 65%, qualified storage period can reach 90d, and the storage stability is good.The application effectively solves the problems of traditional douchi product, such as high salt content, single taste, low processing efficiency, uneven texture of douchi crisp, poor crispness, easy loss of nutritional components and difficult factory production, and has wide market application prospect.

The invention discloses a super-thick interlayer twin-well double-cavity salt cavern and a construction method and application thereof.The construction method of the super-thick interlayer twin-well double-cavity salt cavern comprises the following steps that 1, a vertical well is drilled to the lower end of the vertical well and drilled into an upper salt layer, then a production casing pipe is put into the vertical well, then the vertical well continues to be drilled, and the production casing pipe is put into the vertical well; the lower end of the vertical well penetrates through the ultra-thick interlayer and enters the lower salt layer; 2, a horizontal well is drilled beside the vertical well, the horizontal well is provided with a vertical section and two horizontal sections, the two horizontal sections are vertically distributed in a spaced mode, the horizontal section located on the upper portion is located in the upper salt layer, the horizontal section located on the lower portion is located in the lower salt layer, and the two horizontal sections communicate with the vertical well; and 3, the two horizontal sections of the horizontal well are subjected to cavity expansion, and an upper salt cavern and a lower salt cavern are formed after cavity expansion is completed. The preparation method is simple and convenient, and the cost is relatively low.

Batch and semi-batch multistage desalination methods and systems are disclosed which may include low salt rejection reverse osmosis as dewatering units. The systems and methods may include a recirculating water stream which increases in salinity to which new feed water may be added to create a recirculating loop. Once a desired saline concentration is achieved in the loop the saline water may be rejected and the cycle repeated.

The invention discloses an application of combined use of beta-glucan and Klebsiella sp. In relieving low salt stress of penaeus vannamei, the Klebsiella sp. Is Klebsiella sp. E26, and is preserved in the China Center for Type Culture Collection (the address is Wuhan University, Wuhan, China), the preservation number is CCTCC NO: M20241218, and the preservation date is June 14, 2024. According to the invention, 0.1% of beta-glucan and 10 < 9 > CFU / g of strain E26 are jointly added into the feed to comprehensively relieve the negative effect of low-salt stress on prawns.

The utility model relates to the technology of vermicelli production equipment, in particular to a low-salt starch blending device for vermicelli, which comprises a mixing tank, the mixing tank is connected with a yeast extract storage tank through a feeding pipe, a weighing tank is arranged on the feeding pipe, a weighing device is mounted on the weighing tank, an automatic opening and closing valve is mounted between the yeast extract storage tank and the weighing tank, and the yeast extract storage tank is connected with the weighing device. A feeding valve is arranged at the end, close to the mixing tank, of the feeding pipe, when the yeast extract flows out of the feeding pipe and enters the weighing tank, and when the weighing device measures that the yeast extract reaches a set value, the automatic opening and closing valve is closed immediately, and then it can be guaranteed that the proportion of the yeast extract entering the mixing tank is accurate; the mixing tank is connected with a starch slurry tank through a slurry inlet pipe, a stirring device is installed in the mixing tank, a salt inlet pipe is arranged on one side of the mixing tank, a discharging pipe is arranged at the bottom of the mixing tank, the salinity of salt can be properly improved by adding yeast extract into the mixing tank, and under the condition of low salt, pure salt becomes no longer strong in stimulation, so that the salt content of the salt is increased. And a good salt diluting effect is achieved.

The application discloses a kind of based on low salt culture and feeding optimization's high-efficiency fermentation method of schizochytrium, comprising: S1.low salt culture medium is used to carry out multiple rounds of screening and domestication to schizochytrium TKD-1, obtain the schizochytrium species of low salt high-yield DHA;S2.the schizochytrium species of good breeding is sequentially passed through shake flask culture, primary seed tank expansion culture and secondary seed tank expansion culture, obtain secondary seed liquid;S3.secondary seed liquid is connected into fermenter, carries out fermentation, obtains schizochytrium fermentation liquor;Wherein, in the fermentation process, the way of feeding is used to add glucose to fermenter, while detecting the glucose concentration in fermentation liquor on line to dynamically adjust the feeding rate of glucose;S4.after fermentation, enzyme hydrolysis method is used to break up bacteria, after centrifugation, extract DHA, obtain the oil rich in DHA.The method provided by the application can shorten the fermentation period, improve the biomass and DHA yield of schizochytrium, and reduce the production cost.

The present application provides a low-salt and low-nitrite ham and a preparation method thereof, which belongs to the field of food processing technology. In the process of fermented ham processing, by adjusting the composition of the pickling liquid, compounding Lactobacillus casei and Pasteurella hansde as active bacterial agents, pickling and bacterial liquid treatment are performed alternately, and the degradation of the residual content in the product is achieved on the basis of giving full play to the efficacy of salt and nitrite. During the fermentation and maturation process, pomegranate peel polyphenols are sprayed for treatment to further suppress the increase of nitrite content. The obtained fermented ham product has low salt and nitrite content, good ham flavor and color, and has broad prospects for industrial application.

The invention discloses a method for producing ectoine, which comprises the following steps of: culturing halomonas in a fermentation culture medium, optimizing the culture medium, supplementing materials in two stages and optimizing the C / N ratio of the supplemented materials, so that the ectoine can be produced at low cost and high yield by using the halomonas under low salt concentration, and the yield can reach more than 100g / L.

The invention discloses a method for enhancing the toughness of low-salt minced shrimp gel based on kappa-carrageenan, and belongs to the technical field of food processing. The low-salt minced shrimp gel is prepared by taking penaeus vannamei boone as a raw material, adding kappa-carrageenan under a low-salt condition and carrying out chopping and two-stage heating gelation processes. According to the invention, the gel toughness of the low-salt minced shrimp product is obviously enhanced, and the technical bottlenecks of loose texture, poor chewiness and the like caused by insufficient dissolution of myofibrillar protein in the traditional low-salt minced shrimp are overcome. By adding the kappa-carrageenan and regulating and controlling the process, a composite network structure with energy dissipation capability is formed in the minced shrimp, so that the product has excellent flexibility and resilience while maintaining proper hardness, thereby realizing the'elastic 'taste expected by consumers. The method is simple in process, green, safe and easy to popularize and apply in the food industry, meets the requirement of modern healthy diet for low salt, and provides a reliable technical path for developing a new generation of high-added-value minced shrimp products.

The invention discloses a method for preparing low-smell and low-salt sea cucumber powder, belonging to the field of marine food and its processing. The invention reduces the salt content in the sea cucumber powder and fundamentally reduces the substances causing the fishy smell by utilizing salt reduction temporary culture, pretreatment, endogenous enzyme coordinated gradient temperature control treatment, particle precontrol, high temperature prefabrication, drying, supercritical extraction and crushing, thereby ensuring the food safety of the sea cucumber product and avoiding the destruction of the nutritional components of the sea cucumber by boiling and reducing salt.

The invention discloses a processing method of a clam meat sauce can. The processing method comprises the following steps: shelling to remove contents, preparing sauce, blending and frying, filling, capping, sterilizing and cooling, and labeling and spraying codes. According to the method, vibration steam shelling is combined with rolling and kneading of the rolling and kneading machine, extrusion and all-directional low-temperature spraying, so that the contents in the abdominal cavity of the clam are thoroughly removed, and the clean and sanitary clam diced meat without sand and algae fishy smell is obtained. And in the blending and frying stage, a low-temperature vacuum frying technology is adopted, so that the product is endowed with unique fragrance, meanwhile, the oil content is reduced, and nutritional ingredients are effectively reserved. Besides, due to the addition of the gamma-aminobutyric acid (GABA), the delicious taste of the clam meat is kept, the nutrition loss is reduced, and meanwhile, the taste and the health-care value of the sauce body are improved. The finished clam meat sauce is attractive in color and luster, is red brown to brown, is uniform in sauce body, has the characteristics of high freshness, low salt and low fat, is unique in flavor and rich in nutrition, and is ready to eat after a can is opened.

The invention discloses a sampling device for detecting low-salt high-freshness seasoning sauce, and relates to the technical field of sampling, the sampling device comprises a detachable sampling mechanism, the detachable sampling mechanism comprises a mounting disc, a rotating disc and a sampling column, the rotating disc is rotatably assembled on the mounting disc, the sampling column is eccentrically arranged on the rotating disc in a penetrating mode, and the sampling column has the freedom degree of moving in the axial direction of the rotating disc; a sampling cavity is formed in the bottom of the sampling column in the axial direction of the sampling column, a filtering disc is fixed to the bottom of the sampling column, a plurality of filtering holes are formed in the filtering disc in a circumferential array mode, the filtering holes are formed in the filtering disc in a penetrating mode in the axial direction of the filtering disc, a switching disc is rotationally arranged on the top face of the filtering disc, and a plurality of sampling holes are formed in the switching disc in a circumferential array mode; a negative pressure hose is arranged at one end, far away from the filtering disc, of the sampling column, one end of the negative pressure hose is communicated with the sampling cavity, and the other end of the negative pressure hose is connected with negative pressure equipment, so that samples at different depths can be sampled at multiple positions, and the problems of grease floating and solid particle sedimentation caused by gravity of seasoning sauce are effectively avoided.

The invention relates to a low-salt-content polypeptide production method, and belongs to the technical field of polypeptide production. The method comprises the following steps: removing surface meat and grease from cattle bones, sheep bones and pig bones, cleaning, carrying out multi-stage crushing to prepare crushed bones, soaking the crushed bones in a microbial bacteria solution to play a biological treatment role, further adding acid, citric acid, acetic acid and hydrochloric acid with different strengths, carrying out gradient acid pickling, and finally carrying out protease enzymolysis to obtain the high-protein protein powder. And performing spray drying to obtain a finished product of the low-salt-content polypeptide. The low-salt-content polypeptide obtained through recycling of the soup, microbiological treatment, multi-stage pickling and mild enzymolysis is high in quality, low in salt content and sufficient in extraction.

The invention belongs to the field of seasoning preparation, and particularly relates to flavored fresh and fragrant paste and a preparation method thereof. A to-be-fermented mixture is fermented by adopting a flavor improving fermentation inoculant, obtained flavor components are fully adsorbed by a compound solution with a slow release effect, and the obtained flavor fermentation composition has a compound flavor; the suspension formed through non-covalent interaction combination is rich in fragrance level, the appetite can be enhanced while the peculiar smell is covered, and the fragrance and the delicate flavor of the freshness-enhancing and fragrance-improving agent obtained by mixing the freshness-enhancing and fragrance-improving mixture can be continuously released; the stability-maintaining fresh-keeping mixture can remove free radicals and has the effects of inhibiting bacteria, keeping fresh and maintaining stability, the flavor fermentation composition is uniformly dispersed in the seasoning paste, and after sterilization, the prepared flavor fresh and fragrant paste is excellent and mellow in flavor, low in salt content, lasting in palatable taste, strong in fishy smell removal effect and high in stability, and the flavor does not change after storage.

The present application relates to the field of food fermentation, and particularly relates to a process for producing fermented peppers by sectional fermentation, and specific steps of the process are as follows: step S1: the peppers are placed in a freezer, put into a crusher, stirred, passed through an 8-12 mm sieve plate, and then placed in a separator, passed through a sieve, to obtain seed residues and pepper pulp; the present application separates the seed residues and the pulp after freezing the peppers, and performs compound protease enzymolysis treatment on the seed residues, effectively releasing the protein and flavor precursor substances in the seed residues, significantly improving the amino acid nitrogen content and sauce flavor intensity of the fermented peppers; meanwhile, the sectional salt addition and sectional temperature control fermentation strategies are adopted, low salt is added first to promote the rapid start of microorganisms to produce acid, and then salt is added to regulate the metabolism of the microbial population, which not only inhibits the contamination of miscellaneous bacteria, but also avoids the continuous inhibition of the fermentation activity in a high-salt environment, greatly shortening the fermentation period.

The present invention relates to a treatment solution for a food product, comprising: water; salt; a ground substrate of the food product being treated; and wherein, when the water, salt, and ground substrate are emulsified together to define an emulsified treatment solution, the protein in the ground substrate is activated to bind the water to the food product when treated with the treatment solution, and wherein the treatment solution maintains a substantially constant viscosity after emulsification. The invention also relates to a method for employing said solution.

This invention provides a method for reminding users to add salt to a water softener, comprising: constructing a salt concentration detection network, which includes a soft water area and a salt concentration sensing network, wherein the salt concentration sensing network includes at least three salt concentration sensors; marking the salt concentration sensors and distributing them within the soft water area according to a certain division rule; collecting the salt concentration values ​​of the corresponding areas according to the division rule; weighting and averaging the salt concentration values ​​collected by all salt concentration sensors to obtain a target salt concentration value; determining whether the soft water area is low on salt based on the target salt concentration value, generating saturation and unsaturation information; obtaining the remaining salt amount based on the operating time of the water softener; performing a difference analysis between the remaining salt amount and a preset baseline salt amount to determine whether the salt level in the water softener is too low, generating low salt and no low salt information; and generating salt addition reminder instructions and water softener malfunction reminder instructions at different levels based on the salt concentration value and remaining salt amount in the soft water area.

The application discloses a kind of low salt high fresh sauce detection sampling device for seasoning, it is related to sampling technical field, including detachable sampling mechanism, detachable sampling mechanism includes mounting disc, rotary disc and sampling column, rotary disc is rotationally assembled on mounting disc, sampling column is eccentric and is provided on rotary disc, sampling column has the freedom of movement along the axial direction of rotary disc, sampling column is opened with sampling cavity along the axial direction of itself, the bottom of sampling column is fixed with filter disc, a plurality of filter holes are opened with circumferential array on filter disc, filter hole is set along the axial direction of filter disc, the top surface of filter disc is rotationally provided with switch disc, a plurality of sampling holes are opened with circumferential array on switch disc, a plurality of sampling holes and a plurality of filter holes are one-to-one correspondence, one end of negative pressure hose is communicated with sampling cavity, the other end is connected with negative pressure equipment, different depth samples can be sampled in multiple positions, effectively avoid the problem that oil floats up and solid particles settle due to gravity of seasoning.

The processing method comprises the following steps: (1) selecting, (2) cleaning, (3) puncturing, (4) softening with saline water, (5) squeezing, (6) pickling with low salt, (7) packaging, and (8) sterilizing, so as to obtain the naturally preserved crisp cucumbers. In the preparation process, by controlling the cucumber variety selection, the salt water softening time, the water loss rate after squeezing, the pickling temperature, the strain and the sterilization process, under the condition that no preservative is added, the naturally preserved crisp cucumbers with the shelf life of more than three months are formed. The pickled crisp cucumbers are elastic, chewy, good in taste, bright and attractive in color, uniform in color generation, appropriate in saltiness, strong in melon flavor and slightly fresh and sweet. The processing method of the crisp cucumbers can be used for industrial production.

The invention discloses a flavor compensation fermentation preparation process of low-salt and low-oil fermented soya beans, and relates to the technical field of fermentation processing of bean products. According to the process, the core metabolism function of a strain is activated by combining time sequence segmented inoculation of aspergillus oryzae, bacillus subtilis and lactobacillus plantarum with gradient concentration CO2 targeted regulation and control, and efficient hydrolysis of soybean protein and oriented synthesis of ester flavor substances are achieved; according to the present invention, the low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low-salt-content low- And the flavor of the finished product is retained for a long time by combining the composite aroma locking of the beta-cyclodextrin and the Arabic gum with the damp-proof and antibacterial effects of the octenyl succinic acid modified starch coating. The problems that the low-salt low-oil fermented soybeans are boring in fermentation flavor, infectious microbes are easy to breed and the storage stability is poor are effectively solved, and the finished product is low in salt content and oil content and excellent in amino acid nitrogen and total ester content.

The present invention discloses a microorganism, a microbial agent, a food and a method for preparing the food, and relates to the field of microorganisms. The microorganism is a submembrane Wickham yeast, and the deposit number is CGMCC No.30795. The submembrane Wickham yeast new strain screened by the present invention has a fast growth rate, strong acid and salt resistance, especially can still grow normally in a 3 mM nitrite environment, and can inhibit the growth of Escherichia coli and Staphylococcus aureus, and has a strong ability to metabolize nitrate; the fermented food prepared by the new strain has low salt content, healthy nutrition and unique flavor; the food fermentation process developed by the new strain has high fermentation efficiency, short production cycle and high application value.

Provided are: a method for producing a processed food product, which suppresses the outflow of useful flavor components and improves the yield of the processed food product; and a food product which has sufficient flavor components and has improved yield. For example, a method for producing a processed food product comprises a first step for performing a high salt concentration treatment on a raw material, which is livestock meat or an aquatic product, and a second step for performing a low salt concentration treatment on the raw material; a scallop column having a moisture content of 80% by mass or more and an extract solid content concentration of 6% by mass or more; a livestock meat having a moisture content of 78 mass% or more and an extract solid content concentration of 8 mass% or more; a meat obtained by peeling a bivalve shell having a moisture content of 80% by mass or more and an extract solid content concentration of 5% by mass or more.