26 results about "Low salt" patented technology

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 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 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 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 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 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 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 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.

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.

The invention discloses a preparation method and application of protein hollow particles with citrate as a template, and belongs to the technical field of food. According to the invention, micromolecular organic salt is used as a sacrificial template, and citrate is used as the sacrificial template and a stabilizer of hollow particles; the preparation method comprises the following steps: selecting alcohol-soluble protein as a protein model, and preparing alcohol-soluble protein hollow particles which are independent or embedded with hydrophobic functional factors through an anti-solvent precipitation method; citrate is used as a neutral nearby mild condition of a sacrificial template, and has small influence on hydrophobic functional factors such as curcumin. The preparation method of the alcohol-soluble protein hollow particles has the advantages of neutral pH, low salt, simple process steps, high particle stability, active ingredient stability and the like, and can realize efficient embedding of hydrophobic functional factors such as curcumin.

The application discloses a low-salt salted duck egg pickling solution and a method for pickling low-salt salted duck eggs, and belongs to the technical field of food processing. Each 100 parts by weight of water contains the following components by weight: 16-18 parts of salt, 0.2-2 parts of composite phosphate, 0-5 parts of baijiu, 0.1-1 parts of spice powder, 1-5 parts of sucrose, and 0.5-4 parts of sugar alcohol; the composite phosphate comprises sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate in a weight ratio of (1-3):(1-3):(1-3). The pickling solution can realize low-salt concentration pickling to obtain high-quality low-salt salted duck eggs, and significantly shortens the pickling period; the salted duck egg yolk of the obtained high-quality low-salt salted duck egg has the texture of loose sand, orange yellow color, high oil yield, low salt content, and after vacuum packaging storage for three months, the egg yolk is free of black circles and mud.

The utility model discloses a low-salt healthy sausage processing device which comprises a mounting base, a motor box, a connecting block, a discharging plate, a connecting column, a discharging opening, a placing box, a protective door, a handle, a driving motor, a telescopic rod, a cutting mechanism, a rotating shaft, a conveying belt, a fixing base, a sliding rod, a sliding block, a connecting rod, a material pushing plate and an operation table. A connecting block is fixedly mounted at the upper end of the mounting base, a discharging plate is fixedly mounted at the upper end of the connecting block, a connecting column is fixedly mounted at the upper end of the discharging plate, a discharging opening is fixedly formed in the discharging plate, a placing box is fixedly mounted at the upper end of the connecting column, a protective door is fixedly mounted at the front end of the placing box, and a handle is fixedly mounted at the front end of the protective door. A driving motor is fixedly installed at one end of the motor box, a telescopic rod is fixedly installed in the containing box, a cutting mechanism is fixedly installed at the lower end of the telescopic rod, a rotating shaft is fixedly installed at one end of the driving motor, and a conveying belt is fixedly installed on the outer wall of the rotating shaft.

The invention discloses a preparation method of a low-salt smoked product based on synergistic fermentation of probiotics. The method comprises the following steps: performing low-salt pickling on raw material meat, and then inoculating a synergistic fermentation agent consisting of lactobacillus plantarum, pediococcus pentosaceus and zygosaccharomyces rouxii to perform temperature-controlled and humidity-controlled fermentation until the pH value of the center of the raw material is reduced to a preset threshold value. The fermented raw materials are subjected to surface adjustment and then are subjected to stepped heating coupling smoking, and the smoking process sequentially comprises three stages of low-temperature high-humidity smoking, medium-temperature dehydration smoking and high-temperature curing flavor fixation. According to the method, a biological preservative barrier is constructed in a low-salt matrix through probiotic fermentation, and a flavor precursor is generated, so that the technical problems of high decay risk, loose texture and insufficient flavor caused by pure salt reduction are systematically solved, and finally, the salt content of the product is reduced, and the product quality is improved. The comprehensive effects of microorganism safety, texture quality and flavor richness are improved.

The invention provides a low-salt additive-free mushroom soy sauce which is prepared by the following method: taking a mushroom variety 'Shenxiang 1513' as a raw material, and performing water extraction and concentration to obtain a mushroom extract; and compounding the obtained shiitake mushroom extract with the high-salt liquid-state fermented primary soy sauce according to the mass ratio of 1: (50-100), homogenizing and sterilizing to obtain a finished product. The mushroom soy sauce prepared by the method is not added with any preservatives, flavor enhancers and sweeteners, the content of sodium in the final product is less than or equal to 5.7 g / 100mL, the content of lentinan is more than or equal to 50mg / 100mL, the content of amino acid nitrogen is more than or equal to 1.00 g / 100mL, and the mushroom soy sauce has the characteristics of low salt, zero additive, high functional components and excellent flavor, and conforms to the development trend of healthy condiments.

The application discloses a low-sugar and low-salt egg yolk frozen gelation inhibition method and belongs to the technical field of food processing. The egg yolk frozen gelation inhibition method comprises the following steps: (1) egg yolk separation; (2) sugar alcohol and salt compounding; (3) low-temperature pre-freezing; (4) frozen storage; and (5) water bath heating thawing. The egg yolk is treated by using sugar alcohol and sodium chloride in cooperation, and the low-temperature pre-freezing and water bath heating thawing are used to jointly inhibit the egg yolk frozen gelation. Compared with the prior art, the application specifically reduces the addition amount of the sugar alcohol and the sodium chloride, retains the original sensory characteristics of the egg yolk, meets the demand of people on food health, and optimizes the pre-freezing and thawing process, so that the damage to the nutritional value and functional characteristics of the egg yolk is reduced to the maximum, and the application has a wide market application prospect.

The embodiment of the invention discloses a large-scale cultivation method for mandarin spotted fish fingerlings based on low-salt domestication and partitioned feeding. According to the method, a low-salinity domestication pond is provided, fingerlings of the siniperca scherzeri are put into the low-salinity domestication pond, the fingerlings of the siniperca scherzeri are subjected to food conversion through partitioned feeding and an intelligent bait conversion system on the basis of a light-flow composite stress domestication technology, after food conversion of the fingerlings of the siniperca scherzeri is completed, graded water quality regulation and control are conducted, and a micro-ecological steady state is constructed. According to the method, the industrialization pain points that the siniperca scherzeri fingerlings are difficult to transfer food, low in survival rate, frequent in disease occurrence and the like are solved, a complete technical scheme is provided for large-scale, standardized and green production of the large-specification siniperca scherzeri fingerlings, and the method has wide popularization prospects and remarkable economic, social and ecological benefits.

This invention relates to the field of dairy processing technology, and discloses a low-salt, high-calcium cheese and its preparation method. The cheese uses pasteurized milk as the main raw material, combined with compound edible salt, rennet, specific fermentation strains, potassium citrate, casein phosphopeptide-whey calcium chelate, lactase, and novel functional excipients. The preparation method includes steps such as raw material pretreatment and standardization, fermentation and lactose degradation, curing and cutting, heating and whey removal and salting, molding, pressing and aging stabilization, functional enhancement and quality control. Through innovative process coupling and the introduction of new technologies, the cheese achieves synergistic optimization of low salt, high calcium, sugar-free, and lactose-free properties, while simultaneously improving product functional characteristics and storage stability. This invention solves the technical problems of existing cheeses, such as high salt content, low calcium absorption and utilization rate, lactose residue, poor texture and flavor, limited functionality, and easy deterioration during storage, making it suitable for industrial production and consumption by all population groups.

A process for the chromatographic separation of a component in an aqueous mixture using a chromatographic material, comprising the following steps (i) to (iv): (i) providing an aqueous mixture containing the component, (ii) contacting the aqueous mixture with the chromatographic material, (iii) subsequently initiating the separation by contacting the chromatographic material with an aqueous environment at a low chaotropic level (S) adjusted by a first chaotropic salt (1), (iv) subsequently increasing the low chaotropic level (S) to an end-point aqueous environment with a higher chaotropic level (T) adjusted by a second chaotropic salt (2) wherein the chaotropic level of the second chaotropic salt (2) is higher than the chaotropic level of the first chaotropic salt (1), and optionally (v) collecting components separated as a result of an increase in the chaotropic level of the aqueous environment.

The application provides a preparation method of stachydrine, and belongs to the technical field of stachydrine; the method comprises the steps of pretreatment, extrusion puffing, leaching, pressure filtration, denaturation and separation of residual protein, concentration, desalting and purification, refining, concentration and drying; in the extrusion puffing step, the pretreated soybean meal is extruded for 40-60s by a double-screw extruder, the pressure of the double-screw extruder is 1.0-1.5 MPa, and the temperature is 135-165 DEG C, so that the puffed material is obtained; the stachydrine obtained by the preparation method has a purity of 98.2-99.50%, low salt content, low conductivity and low colority.

The invention discloses preparation and application of salt-sensitive saccharomyces cerevisiae genetically engineered bacteria, and belongs to the technical field of genetic engineering. Experimental research finds that the genes ESL2, VPS33, PEP3, VPS16 and YNL296W are related to metabolism of saccharomyces cerevisiae salt, on the basis, salt-tolerant related gene engineering strains can be reversely developed, and a basis is provided for salt-tolerant breeding of crops, salt-tolerant modification of industrial microorganisms and the like; the strain can also be applied to some low-salt and salt-free fermentation scenes, such as refined brewing processes of low-salt fruit wine, rice wine, sake, soy sauce, fermented vegetables and the like; besides, based on the sensitivity of the strains to salt, the strains can be used as natural'biosensors' for rapid monitoring and control of salinity in the food processing process.

To provide a method for producing egg white powder that has an improved, particularly neutral flavor, due to its low salt content, after dissolution in water. [Solution] In this method, after desalting and spray drying, the heat treatment is carried out at 60-90°C for a treatment period of 1-5 or 1-4 weeks, with a longer treatment period at lower temperatures. Preferably, the gel produced by dissolving and heating the desalted or demineralized egg white powder via heat treatment at high temperatures still has high gel strength and high moisture binding, which can be measured as slight water leakage.