865 results about "Low salt" patented technology

The invention discloses a low-salt liquid state fermented soy sauce production process, comprising the following main processes: preparing koji in a koji-maker machine; mixing the wheat which is fried and smashed with koji, inoculating the mixture in soybean meal and bran which are cooked; preparing finished koji in a koji making disc machine; mixing the finished koji with brine, sending the mixture in a fermenting vat for fermentation; preparing the finished soy sauce through soaking, pouring oil, filtrating, mixing, sterilizing and filling to obtain the finished soy sauce. The soy sauce is characterized in that materials containing zygosaccharomyces Rouxii 2.180 accounting for 1.5-2.5% of the total weight of materials and torulopsis candida 2.202 accounting for 1.5-2.5% of the total weight of materials are added during the medium term of the fermentation process and the raw materials--soybean meal and bran are cooked by high temperature short-time continuous cooking process. Compared with the prior art, the raw material digestion rate can reach 88-90%, the protein utilization rate can reach 83%, the activity of neutral protease of the finished koji can reach 2000mu / g, the enzymesystem is complete, the defects such as long period of high-salt liquid state fermentation (180 days), burnt flavour and heavy bitter taste of low-salt solid state fermentation and the like are overcame and the produced soy sauce is characterized by strong soysauce-like aroma, alcohol-like aroma and ester-like aroma and the like.

The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantify of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and / or preservatives, and (b) a salt substitute containing potassium chloride and bitterness inhibitors taurine and 5′-adenosinic acid, 5′-inosinic acid and / or 5′-guanylic acid. Furthermore, the present invention provides foods containing these compositions, methods of using these compositions and methods for preparing them.

The invention discloses a method for cultivating alfalfa in a low- salt and -alkali cultivated land, relates to a method for cultivating the alfalfa and solves the problems of low rate of emergence, low yield and low alfalfa wintering rate in a saline and alkaline land by the conventional alfalfa planting method. The method comprises the following steps of: 1, turning over soil of the low- salt and -alkali land in autumn and forming ridges; 2, softening and air-drying alfalfa seeds before sowing; 3, ditching in spring, watering, sowing and preventing against insects and weeding; 4, mowing in an early flowering season and mowing once every 30 to 40 days until 20 days before frosting; 5, mowing for the last time after frosting; and 6, keeping 16 and 25 percent of the water content (mass) of the soil in an alfalfa land after reviving in a second year, performing normal fertilizer and water management and mowing. The rate of emergence of the method is between 80 and 90 percent, grass yield in a first year is 25 to 28 percent higher than that of the conventional method and wintering rate is between 78 and 92 percent. The method is suitable for cultivating the alfalfa in the low- salt and -alkali cultivated land.

The invention provides a process method for remade soybean cheese products, belongs to the food processing filed, and relates to improved remade cheese made by soybean and the producing method thereof. Firstly, lactobacillus leaven is inoculated in the bean milk, and through ferment, the clabber is made into; clabber grains are obtained through compression; mucor spore liquid is inoculated, proper metal ion is added, after cultivation, sodium chloride is added in the clabber grains, and through compression, the soybean cheese is formed; the soybean cheese is positioned with 4-8 DEG C for maturing; butterine, butterfat, stabilizing salt, or flavoring are added in the soybean cheese, through thaw, concentration, compression, and figuration, the remade soybean cheese is produced. The product has high nutrition value with low salt content, is easy to be stored, can satisfy the taste of the Chinese, and is cheap.

The invention discloses a heavy metal waste acid and wastewater resource recycling method and device. According to the method, acids in waste acid can be well separated through selection of anionic and cationic membranes in the electrodialysis process, heavy metal ions still remain in a waste acid solution, and the separated acid enters a concentration basin, has the acidity of over 8 percent and can be used for a sulfuric acid preparation process; the acidity of the treated waste acid is reduced to a pH value of over 3, valuable heavy metals in heavy metal-containing low-acidity waste liquor can be rapidly recovered by utilizing a hydrogen sulfide and jet process integration technology, and the recovery rate of the heavy metal ions is over 95 percent; the residual low-acidity low-salt wastewater can be recycled for a spraying system. According to the method, the heavy metal waste acid and wastewater can be treated at high efficiency, the phenomena that neutralization residues which are difficultly treated are generated and secondary pollution is caused in the process of neutralizing by adopting alkalis are avoided, high-quality sulfuric acid and heavy metals can be recovered, and more important, the adopted equipment and device are simple, convenient to operate and good in treatment effect.

The invention discloses five-spice tea low-salt duck eggs. The five-spice tea low-salt duck eggs are made from, by weight, 70-80 parts of fresh duck eggs, 4-5 parts of fresh ginger, 6-7 parts of pericarpium citri reticulatae, 3-4 parts of cinnamon, 1-2 parts of anise, 2-3 parts of pepper, 5-6 parts of chive, 1-2 parts of garlic, 4-5 parts of liquorice, 1-2 parts of ramulus mori, 18-22 parts of tea leaves, strong baijiu, white vinegar and a proper amount of salt. The fresh eggs are soaked with the white vinegar so that egg shells can generate small holes to facilitate material exchange of salt and the like, and the duck eggs are pickled by a pickling solution and pickling wine with the same salt content as the pickling solution successively; due to the fact that the osmotic pressure of egg white and the osmotic pressure of the exterior of the shells are consistent basically, the salt can permeate into yolks so that the yolks can be dehydrated to achieve looseness and oil permeation, the salt content of the egg white is not increased, depression and pickling are adopted for rapidly completing the first stage, the pickling period is shortened, the strong baijiu is added so that protein can be condensed more quickly, oil can permeate from the yolks rapidly, the finished duck egg white is suitable in taste, the yolks are loose and oily, and the five-spice tea low-salt duck eggs are rich in tea fragrance and have the five-space flavor.

A method for preparing low-salt preserved bean curd comprises following steps: (1) sterilizing the bean curd prepared from soybean material and cooling to room temperature; (2) inoculating mold and fermenting for 24 to 48 hours; (3) adding an enzyme preparation to promote maturation, fermenting at 40 to 55 DEG C for 5 to 7 days; and (4) blending, properly packaging and sterilizing after maturation of the preserved bean curd to obtain low-salt preserved bean curd paste or pieces. The method shortens the preparation cycle of preserved bean curd, improves the product quality, and lowers the salt content in the preserved bean curd product, thus establishing the foundation for the quality improvement of conventional preserved bean curd and the modern industrial production.

The invention relates to a preparation method of a beef sauce. According to the preparation method, raw materials comprise beef, bean pulp, flour, lentinus edodes powder, salt and water. A production process adopts a low-salt solid-state fermentation method; fermentation strains adopt aspergillus oryzae A100-8, a salt-tolerant yeast S3-2 and salt-tolerant lactobacillus. The specific steps comprise preparation of aspergillus oryzae A100-8 koji, preparation of beef sauce yeast and fermentation of the beef sauce. According to the preparation method, the beef and the bean pulp are mixed and fermented to according to different nutritional characteristics of animal proteins and plant proteins so as to prepare a sauce product with abundant nutrition and unique flavor; the beef sauce has a prominent aroma and a delicious mouth feel, and also has the nutrition supplementary effects of the animal proteins and the plant proteins; the beef sauce is favored by consumers.

The invention discloses a comprehensive improvement method suitable for inland extreme arid area saline-alkali soil. The method is formed by integrating multiple technological innovations of levellingsoil and eliminating salt accumulation in surface soil, returning straw to field and improving a soil body structure so as to block a salinity ascending channel, additionally applying an organic fertilizer and optimizing fertilized soil to improve a crop saline-alkaline tolerance capacity, deep-plowing soil and adjusting grain compositions so as to retard salinity ascending, additionally applyingan improver and creating a low-salt rhizosphere micro-environment, covering by straw and preventing soil salt return, rationally irrigating for salt-leaching and desalting and the like. The technology can be applied for performing straw simplification on preceding crops and rapidly and directly returning to the field, relieving labor intensity of a farmer, adequately using straw nutrient resources for usage by crops in the next season, reducing an applying quantity of a chemical fertilizer, and reducing agricultural production cost. An isolating layer is formed in a soil body, so the ascending of underground water and salinity in the lower soil body is retarded, and the salt accumulation in the surface soil and the salt return are reduced. The method has multiple functions of improving the saline-alkali soil, improving production capacity of cultivated land, increasing production, saving cost and increasing income and the like, and is remarkable in economic, social and ecological environment benefits.

The present invention relates to a vacuum deep-frying processing method of sea-water vegetable with low salt-content, belonging to the field of fruit and vegetable processing technology. Said invention adopts a new process for reducing salt content in sea-water vegetable raw material by simultaneously utilizing refrigeration and vacuum penetration pretreatment processes. The main process for producing fruit and vegetable chips includes the following steps: selecting sea-water vegetable, cleaning, scalding, desalting, freezing, vacuum deep-frying, deoiling, flavouring, cooling, packaging and finished product storage.

The invention relates to a low-salt pickled fermented Allium chinense and a processing method thereof. The pickled fermented Allium chinense is prepared by the steps of: taking a fresh Allium chinense; removing fibrous roots and washing; adding table salt, drinking water, glacial acetic acid, citric acid and sodium metabisulfite to carry out primary fermentation for 10 to 12 days; taking the fermented Allium chinense; adding the table salt, the drinking water, the glacial acetic acid and the citric acid to carry out secondary fermentation for 30 to 60 days; proportionally mixing the fermented Allium chinense in the second time with soup; then adding dried red pepper rings; and sterilizing and cooling. The product of the invention has stable quality and low content of sulfur dioxide with preferable preservation of color, brittleness and nutritious elements of the Allium chinense, and has longer shelf life.

A method for quickly brewing the low-salt squid soy sauce features that the by-product generated by processing squid is used as one of its raw materials, the endogenous proteinase is used for its hydrolyzing at 35-55 deg.C for 48-72 hr, and their soy leaven is used for its fermenting at 40-55 deg.C for 21-28 days and then at 30-38 deg.C for 7-12 days.

The invention relates to an aquaculture technology, which in detail relates to a two- stage controllable ecological and high effective technology for cultivating South America prawn in fresh water. It is characterized in that it comprises: in the first stage culturing young shrimps in temperature controllable shrimp culture pool for 28- 35 days until the prawn grows to 3- 6 cm; moving prawn to brackish water with low salt concentration for 100 days. The invention is suitable for prawn cultivation in north center, realizes cultivation effect in normal field the same to that in high- level pool with membrane in the bottom; the survival rate is high, fertilizer coefficient is only 0.92, and the cultivation quantity and economical benefit for prawn are increased.

A method and apparatus are provided for treating produced water to lower the total dissolved solids of the water for safe discharge to the environment. The produced water is passed through a weak acid cation resin in H+ form to remove cations in the produced water and then preferably through a decarbonator to remove formed CO2 and to provide a first discharge stream. The cation loaded resin is then regenerated using a dilute acid, preferably diluted with produced water, to regenerate the resin to the H+ form. The resultant acid regenerated waste stream is discharged to a reject deep well. The acid regenerated resin is then rinsed, preferably with produced water, to remove residual salts to form a residual salt containing rinse stream. This salt stream is passed into a reverse osmosis unit to form a high salt containing reject stream which is discharged to a waste deep well and a low salt containing product discharge stream which may be safely discharged to the environment.

The invention discloses a preparation method of an instant leisure flavored fermented fish product. According to the invention, living carp is used as a raw material to be prepared into the instant leisure fermented fish product with unique flavor through the steps of pretreatment, cutting into blocks, curing, drying, preparing a leavening agent, blending, sealing and fermenting. The method is combined with low-salt curing technology, microorganism mixed inoculation technology and temperature controlled fermentation technology on the basis of conventional fermented sour fish, so that the quality and safety of the sour fish can be improved, the storage period can be prolonged, the production cycle can be effectively shortened, the production efficiency can be increased, standardized and large-scale production can be facilitated, the earthy smell of freshwater fish can be removed, ester can be produced to enhance aroma, and the mature flavor and taste of the fish product can be increased. The fish product produced by adopting the method is soft and high in resilience of the meat, bright in color and thick in acid taste, can be eaten after being unsealed, and can be developed into an instant leisure flavored product.

The invention discloses a production process of low-salt oil-free fermented bean curd. The production process comprises the following steps: after performing the steps of immersing and washing soybean, grinding the soybean, filtering pulp, boiling the pulp, mixing pulp, concentrating, squeezing, dividing, inoculating, performing primary fermentation, cooling and mildewing, adding 8 to 10 percent of salt and 6 to 8 percent of alcohol; adding a proper amount of spice such as hot pepper powder, ginger powder, garlic powder and the like according to the traditional process; subpackaging into small bottles in one step; integrating fermenting, storing and finished product packaging materials; vacuumizing, so that the vacuum degree of the small bottle is 0.8 to 1.0; performing secondary fermentation for 1 to 2 months under the natural condition; performing secondary sterilization on the mature fermented bean curd, wherein the sterilization central temperature is 80 to 85 DEG C and the sterilization time is 25 to 35 minutes; and obtaining the finished products after passing inspection. The production process has the advantages that the unique flavor of the local traditional fermented bean curd is maintained; the characteristics of the times are achieved; the production process is fashionable and novel; the edible range is widened; the low-salt oil-free fermented bean curd has high nutritional value and preference, can realize industrial production and is safe and healthy; and quality safety of the oil-free fermented bean curd is effectively guaranteed.

The invention discloses a fermented low-salt semi-dried tilapia mossambica, a processing method thereof and application thereof. The processing method comprises the steps of: removing the internal organs and the scales of the tilapia mossambica; cutting along backside or abdomen; overturning; flatly pressing to form a symmetrical tilapia mossambica piece except the tail of the tilapia mossambica;washing with cleaning water; washing with salt water with 1%-4% of concentration to remove fishy smell and obtain the tilapia mossambica piece without the fishy smell; paving salt on the surface of the tilapia mossambica piece without the fishy smell, wherein the weight of the salt is equal to 3-8% of that of the tilapia mossambica; sousing for 8-24 hours; drying; or soaking for 8-24 hours with 5-10% of salt water to obtain the low-salt tilapia mossambica piece; spraying zymophyte on the surface of the tilapia mossambica piece, wherein the inoculum size of the zymophyte is 105-107 CFU / g fish meat; fermenting for 10-48 hours in a sealing way under the temperature of 12-20 DEG C; and drying the fermented tilapia mossambica piece to obtain the fermented low-salt semi-dried tilapia mossambicawith 30-60% of water content. The product has lubricating meat quality and typical flavor of dried meat. The processing method can be adapted to processing freshwater fishes.

The invention discloses a method for producing low-salt fish sauce, which comprises the following steps of: adding crushed prawn heads into a crushed low-value fish table salt solution; carrying out enzymolysis fermentation at low temperature; and after fermentation and maturation, removing protein and other impurities with incomplete fermentation by steps of filtering, heating for sterilizing, refiltering, and the like. Because the endogenic protease of the prawn heads is used for carrying out enzymolysis fermentation, the invention not only can improve the enzymolysis speed of the fish protein and shorten the fermenting period at low temperature but also can inhibit the breeding of rotten microorganisms in the fermenting process at the low temperature; in the invention, free amino acid generated by fish protein hydrolysis can prompt fermentation liquor pH to decrease in the low-temperature enzymolysis process so as to further inhibit the breeding of the rotten microorganisms; and when the pH is reduced to a certain degree, the fermenting temperature can be also improved to further shorten fermenting time, and the fermented and matured fish sauce has less fishy smell compared with the traditional fermented fish sauce.

The present invention belongs to the field of liquid seasoning production technology and aims at providing soy producing process with high product quality, short production period and low production cost. The said production process includes the steps of material preparation, mixing, making yeast, making undistilled wine, fermentation, squeezing and disinfection. The undistilled wine making step adopts mixed material and salt water in the volume ratio of 1 to 1.0-1.5; and the fermentation includes initial stage at 40-47 deg.c for 2-5 days, first stage at 28-35 deg.c and adding yeast, middle stage at 40-45 deg.c for 4-8 days and least stage at 20-30 deg.c for 10-15 days. The present invention can produce low-salt dilute soy with indexes reaching those of high-salt dilute soy.

The invention relates to the technical field of poultry meat deep-processing, in particular relates to a method for producing a fumigated poultry meat food. The method comprises the following steps of: (1) selecting high-quality live poultries, slaughtering and processing the poultries, and cleaning the processed poultries; (2) adding pickling liquid into a vacuum kneading machine for kneading pickling and static pickling; (3) performing stage temperature control, humidity control and air speed control on pickled poultry meat, and hanging and drying the poultry meat in the air; (4) baking the dried poultry meat in a stewing and fumigating baking chamber, so that the surface of the poultry meat looks golden yellow and has a bacon flavor; and (5) fumigating. The method aims to solve the problem that a low-salt fumigated bacon poultry meat product is easy to rot during drying and the problems of relatively high energy consumption and harmful substance residues caused by long-time fumigating. Compared with the prior art, for the method, the produced poultry meat product has the advantages of chewy meat, safety, health, high preservation property, rich flavor of bacon, rich bacon flavor, golden yellow color and the like.

The process of making frozen lightly pickled and seasoned vegetable belongs to the field of deep agricultural product processing technology. The process includes the steps of: soaking fresh vegetable material in 150-250 ppm sodium hypochlorite solution for 6-10 min to sterilize; twice low salt short period pickling; soaking inside seasoning liquid containing trehalose in 5-6 % at the temperature of -4 to 0 deg.c; vacuum packing; quick freezing and maintaining at -18 deg.c. The frozen lightly pickled and seasoned vegetable has the mouth feeling and color of natural vegetable maintained.

The invention relates to an adjuvant material formula for preparing fermented vegetables and a preparation method of a product thereof, in particular to a lactobacillus pepper product, such as pickled peppers, chopped pickled peppers, fresh peppery garlic cloves, and the like, belonging to the fields of biotechnology and food. The adjuvant material formula comprises the following additions by using peppers as a weight reference: 3.00-10.00 percent of salt without iodine, 0.05-0.20 percent of calcium lactate, 0-0.25 percent of citric acid and 20-40 permillage of polemic lactobacillus preparation. The process for preparing the product comprises the following steps: adding peppers into a tank, sealing the tank, distributing water, circulating, adding bacteria, fermenting, storing, discharging, collating, mixing, packing and warehousing or picking and cleaning peppers, chopping, mixing, putting into a cylinder, fermenting, post-fermenting, storing, and the like. Because the pepper product is prepared by adopting a low-salt high-acid mode under an environmental condition similar to a domestic pickling cylinder, the fermenting-ripening time is obviously shortened, and the product has high quality and good stability.

The invention relates to a low salt ham curing method. Low salt ham is cured through the procedures of material selection, cooling and refrigeration, trimming, blood water removal, salting, stacking, salting and kneading, hanging and maturing. The curing process is characterized by comprising the following steps of: firstly, putting selected pig rear legs in a 2-5 DEG C environment, refrigerating the pig rear legs for not less than 5 h, taking out the pig rear legs, trimming the pig rear legs into pipa shape, and extruding the pork to remove blood water; salting and kneading fresh legs with Sichuan salt three times for curing with not more than 4kg of Sichuan salt in each 100g of fresh legs, wherein the salt usage amount for the first time is 2.5 kg, the salt usage amount for the second time is 1 kg kneading, and the salt usage amount for the third time is 0.5 kg for kneading. The salt usage amount is low, the pork is cured in a low temperature environment, and the cured ham is processed into food without bitterness. After the ham is fermented, vitamin E and amino acid in the meat can not be damaged by salt. The low salt ham has strong fragrance and better taste.

The invention relates to a method for processing a low-salt dried poultry snack product. The method is characterized by adopting a new technical method which comprises steps of 'cutting and separating poultry, wringing, proportioning, low temperature cutting and mixing, shaping, infrared high temperature baking, intermediate temperature hot air drying, cooling, slitting, packing and outputting finished products', adopting food-grade compounded salt comprising potassium, sodium and calcium to replace traditional sodium salt so as to reduce the content of sodium salt in product and enhance the microelement composition of meat product while preserving original quality of meat product, and introducting the advanced methods such as low-temperature cutting and mixing, infrared high temperature baking and the like to simplify traditional process. The method is applicalbe to the preparation of dried poultry such as chicken, duck, goose and the like, and the low-salt dried poultry snack with easy-chewing property, strong meat flavor, even cutting section, clean appearance and salt content of not greater than 3.5 percent can be obtained while simplifying traditional dried meat preparing process and shorting process period. The method is positively significant for promoting technical development of traditional poultry food industry and meeting the requirement to health-keeping snack foods.

The invention belongs to the technical field of food, and particularly relates to a preparing method for novel flavor Lao Tan pickled vegetables. The preparing method includes the steps that 1, a low-salt lactobacillus liquid pickled vegetable saline solution is prepared; 2, an aged pickled vegetable solution is prepared; 3, the aged pickled vegetable solution is concentrated at low temperature ina vacuum mode; 4, salted leaf mustard is prepared; 5, material stirring is conducted, wherein the salted leaf mustard is placed into the concentrated aged pickled vegetable solution, and chopped pickled peppers, chopped pickled ginger, gourmet powder, cane sugar, sesame oil, lactic acid, I+G and ethyl maltol are added and stirred uniformly; 6, the novel flavor Lao Tan pickled vegetable product isobtained through packaging, sterilizing and cooling. The method is simple in operation technology, unique flavor generated by the pickling technology of the pickled vegetables and specific taste generated by the salting technology of the salted pickled vegetables are combined, the prepared product has yellow brown color and luster, has lactic fermentation flavor of traditional Lao Tan pickled vegetables and sauce flavor of the salted pickled vegetables, has lasting and mellow taste and is fresh, tasty and refreshing, and the tart flavor is comfortable for people.

The invention discloses a method for quickly brewing low-salt flavored fish sauce from freshwater fish leftovers. The method mainly comprises the following steps: unfreezing the freshwater fish leftovers, chopping, performing low-salt autolysis, fermenting, and performing flavor fermentation. The method is easy to operate, the low-value freshwater leftovers are quickly brewed to form the low-salt flavored fish sauce, the difficult problem of difficult processing of the freshwater leftovers is solved, and the economic value of freshwater fishes is improved; the fish sauce produced by adopting the method is good in flavor, color and shape, and the fermentation time of the fish sauce produced by adopting the method is shortened to be 38-40 days from 2-3 years in comparison with that of fish sauce produced by adopting a conventional method is adopted.

An object is to provide a sea water desalinating method that is capable of efficiently producing purified water, such as fresh water, from unpurified water, such as sea water. Provided is a fresh water generating method for generating fresh water by way of reverse osmosis membrane filtration, which includes mixing sea water with low salt concentration water having a salt concentration lower than sea water to produce mixed water, and subjecting the mixed water prepared by the mixing to reverse osmosis membrane filtration, thereby generating fresh water.

The invention belongs to the technical field of mustard tuber production processes, and in particular relates to a mustard tuber pickling process. The mustard tuber pickling process of the invention comprises the following steps of washing, adding salt and pickling, taking the mustard tuber out of a tank and shredding the pickled mustard tuber, removing water, adding the salt and encapsulating, fermenting at a low temperature, washing for desalting, removing the water, mixing condiments, packaging and the like. By using the mustard tuber pickling process, complicated working procedures in the conventional production process are changed; and the process procedures are simplified obviously. In the mustard tuber pickling process, a low-salt low-temperature pickling and fermenting process is adopted and only a small amount of water is used for washing and desalting simply in production, so sewage discharge volume is very small, environment is protected, organic matters and fragrant matters in a mustard tuber raw material are preserved maximally and the quality of the mustard tuber is improved at the same time.

The invention discloses a high-hardness salt-containing water concentration method based on monovalent cationic selective electrodialysis. The method comprises the following steps: 1, performing chemical precipitation hardness removal and pretreatment on raw water; 2, performing reverse osmosis desalination treatment; and 3, regulating the pH value of reverse osmosis concentrated saltwater with hydrochloric acid or sulfuric acid to be 4-6 so as to serve as raw electrodialysis water, and enabling the water to respectively enter a desalting chamber and a concentration chamber formed by an anode membrane and a cathode membrane at an interval in an electrodialysis membrane stack, thereby obtaining high-salt electrodialysis water and low-salt electrodialysis water. According to the method disclosed by the invention, extra equipment and devices are not needed, and two ions forming a scale forming matter are separated under the condition that the recovery rate is not changed, so that a scaling phenomenon caused by simultaneous interception or simultaneous permeation is avoided.