121 results about "Pickling salt" patented technology

The invention relates to a food processing method, in particular to a pickling method of multi-flavor marinated eggs, which comprises the following steps: firstly, placing fresh eggs into a pickling salt solution after pretreatment; then, placing the pickling salt solution with the fresh eggs into a sealed container; introducing pulse pressure to the inside of the container at the normal temperature, wherein one pulse period of the pulse pressure is between 5 and 20 minutes, the ratio of the high pressure maintaining time to the low pressure maintaining time of the pulse pressure is 1/2, the time for raising the low pressure to the high pressure in one pulse period is 35 to 50 seconds, and the time for relieving the high pressure to the low pressure is 5 to 30 min; carrying out sampling verification on the picked marinated eggs; carrying out post maturation treatment; and steaming or boiling the marinated eggs after the post maturation to obtain finished products. The marinated eggs prepared by the invention have the advantages that the salinity of egg white and egg yolk are moderate, the appearance of the egg cases is good, the mouth feeling of the marinated eggs is good, in addition, the processing time of the finished eggs is short, and the storage period is long.

The invention belongs to the field of livestock and poultry processing machinery and relates to a device for pickling eggs. The device comprises a pickling liquid circulation system, a pickling tank, a pressurization system and a control system (33), wherein the pickling liquid circulation system can be used for recycling pickling liquid, so that solution waste and environmental pollution can be avoided, and the production cost can be reduced; an exhaust electromagnetic valve (31), a muffler (32), a pressure sensor (29) and a safety valve (27) of the pickling tank are all arranged at the upper part of a pressure vessel cover (28), so that the direct corrosion damage caused by the pickling liquid can be reduced; a bubble breaking plate (18) of the pickling tank can be used for breaking bigbubbles, so that the eggs are prevented from being directly impacted by the bubbles, and the rate of finished products can be guaranteed; and the pressurization system is respectively used for supplying air for a liquid storage tank (2) and a tank body (22) of the pickling tank from the bottom to stir the pickling liquid so that the pickling liquid in the device for pickling the eggs is uniform, and the processing quality of the eggs can be guaranteed. The device for pickling the eggs solves the problem of mechanical and industrialized egg pickling production, and is suitable for pickling salted eggs and preserved duck eggs industrially in a large scale.

The invention relates to a method for pickling salted duck eggs in hot spring water which belongs to the technical field of salted duck egg pickling. Fresh duck eggs are selected, cleaned and dried and then are put into hot spring water soak solution, and the ratio of the hot spring water soak solution and salt is 100:18-26. The hot spring water soak solution consists of pepper, aniseed, fennel, clove, spice leaf, yellow ginger, ageratum, nutmeg, angelica dahurian, rhizoma kaempferiae, amomum villousum, dried tangerine peel, cassia, tsaoko amomum fruit, liquorice and medlar in weight proportion of 8:6:5:4:4:9:3:3:4:2:3:5:6:3:4:5 to be soaked in the hot spring water for 50 minutes and heated to be decocted for 25 minutes, and the hot spring water soak solution is obtained. The salted duck egg pickled by the invention has the characteristics of freshness, fine grain, tenderness, softness, granularity and oiliness, is rich in various mineral nutriments such as various amino acids, lecithin and the like; the salted duck egg is the top product for enriching the calcium in summer; the shelf life of the salted duck egg under normal temperature is more than 120 days; and the salted duck egg has abundant nutritional value and medical value and is suitable for all ages.

The invention provides a method of pickling salty preserved eggs. The salty preserved eggs are formed by pickling salted eggs and preserved eggs through a sectional type design. According to the cooked salty preserved eggs, egg white is yellowish-brown preserved-egg gel and is crystal clear and high in resilience, and the salty preserved eggs have a preserved egg flavor; yolks are floppy, can produce oil and have the salted egg feature; one duck egg has two flavors.

The invention belongs to the technical field of food processing, and particularly relates to a process for quickly pickling salted egg yolk by a wet process. The process is characterized in that protective colloid is prepared by applying sodium carboxymethylcellulose, wherein the separated poultry egg yolk is pickled; the process comprises the following steps of: (1) separating the egg yolk and cleaning the egg white; (2) preparing the pickling protecting solution by using food gum; (3) adding the egg yolk and pickling, and adding the egg yolk and the pickling solution in layers to promote contact of the pickling solution and the egg yolk, thereby greatly shortening the pickling time (only 2-5 days); and (4) taking the pickled egg yolk out, cleaning and drying to obtain the pickled salted egg yolk. The process has the advantages of capabilities of separating the pickled salted egg yolk and applying the egg white for other processing purposes, less using amount of salt, low pickling cost, high pickling speed and less occupied resources, and is an intensive environment-friendly production process. The salted egg yolk is pickled in a sealed environment, and moisture in the pickling process is not evaporated, so that the salinity of the pickling solution is prevented from being increased, and the pollution of microorganisms is also excellently prevented. The quickly pickled salted egg yolk can achieve the quality of the conventional salted egg yolk, and the flavor of the salted egg yolk is easy to control.

The invention relates to a method for pickling salted eggs in a pressure circulation manner. The method comprises the following steps of: cleaning and airing fresh eggs after being tested; sorting, airing, and transferring the eggs into a pickling turnover box; putting the eggs into a sealed pressure tank, adding a saturated salt solution, and beginning to pickle in the pressure circulation manner, wherein the pickling in the pressure circulation comprises the steps of: circularly changing the air pressure inside the tank between constant pressure of 0.1Mpa and the pressure of 0.15Mpa; firstly, pressurizing to be up to 0.15Mpa and maintaining for 10min; and decompressing to be up to the constant pressure of 0.1Mpa for 2-3min, and then maintaining the constant pressure for 20min, so as to finish a regular cycle. The method disclosed by the invention has the advantages of simplicity and reliability; the conventional formulation, and new pressure processing devices and technologies are adopted; the original devices in a factory are fully utilized; a production line with automatic operation can be formed; the pickling period is shortened from 15-40 days to 3-4 days; the product quality is ensured; the dispensing quantity of salt is reduced; picking feed liquid can be reused for 5-6 times after fabrication treatment; and the salt can be saved, and the environmental pollution is also avoided.

The invention relates to salty pickles salted by gingers, which is characterized by comprising the following raw materials in parts by weight: 90-95 parts of gingers, 6-10 parts of salt, 1-3 parts ofgranulated sugar, 1-5 parts of soy sauce, 5-10 parts of cooking wine, 1-3 parts of sesame oil, 1-2 parts of white vinegar, 1-3 parts of chili powder, 1-3 parts of edible oil, 0.1-1 part of gourmet powder, 0.01-0.05 part of pepper and 0.1-0.3 part of spice. The salty pickles salted by the gingers in the invention has soft color, sharp aroma, and delicious, fresh and crisp taste, preserves nutrientcomponents in the gingers which are good for human body, and is a good item to be eaten together with rice or bread, or to be eaten independently or to be eaten as a sidedish.

The invention discloses a method for rapidly pickling salted eggs through ultrasonic waves. The method comprises the following steps of: weight grading, cleaning, pickling, decolorizing, cooking and packaging. Cleaning, pickling and decolorizing processes are integrated in one ultrasonic wave pickling pot, the less equipment is needed, the production efficiency is high, the product has good internal quality and good appearance color, and the method can be widely applied to the pickling of various eggs.

The invention belongs to the field of biotechnology, and particularly discloses lactic acid bacteria for efficiently degrading nitrite and application thereof in pickling salt.The classification of the lactic acid bacteria is named as Lactobacillus plantarum, the strain of the Lactobacillus plantarum is preserved in China Center for Type Culture Collection with the preservation number being CCTCC NO: M 2015184, the acid production speed of the stain of the Lactobacillus plantarum in 48 h is 3.0*10<-2>-4.0*10<-2> g/100 mL.h, and the nitride degradation rate is 88.0-98.0%.The lactic acid bacteria strain obtained through screening is strong in acid production capacity and capable of efficiently degrading nitride, is prepared into a live bacteria agent through spray drying and added into salt to be prepared into pickling salt used for pickled vegetable pickling, has the advantages that lactic acid fermentation is rapid and nitrite degradation ability is high, and the pickled vegetable eating safety can be greatly improved.

The present invention relates to a salting method for processing salted duck's egg with proper salinity. Said method includes the following steps: selecting fresh duck's egg, cleaning, placing the cleaned fresh duck's egg into salting solution whose salt content is 20-28%, salting temperature is 20-26deg.C and salting time is 5-20 days, then taking out salted duck's egg, draining and tempering storage for 5-20 days, its storage temperature is 20deg.C-30deg.C.

The invention discloses a pickling method for pickling salted duck eggs quickly assisted by ultrasonic waves. The ultrasonic waves are elastic mechanical vibration waves which can rapidly reduce the viscosity of the egg white and improve the pickling speed of the salted eggs; duck eggs are soaked in an acetic acid solution to remove outer membranes of the surfaces of the duck eggs and increase the permeability of eggshells, and therefore the penetration speed of the sodium chloride solution is improved while the pickling time is shortened, and meanwhile the quality of the salted eggs is improved to a certain extent; shortening of the pickling time meets requirements of people for the salted duck eggs, but at that time, the difference between the egg white and egg yolk is large, a certain osmotic pressure exists between the egg white and the egg yolk, so continuing to keep the salted duck eggs standing can promote the migration of salt in the egg white to the egg yolk until the osmotic pressure gets balanced between the egg white and the egg yolk. According to the pickling method for pickling salted duck eggs quickly assisted by ultrasonic waves, the pickling time of the duck eggs can be significantly shortened so as to eliminate the problems that in a general quick pickling method, the egg yolk is layered and has a hard core, the quality of the salted eggs is improved so as to meet the requirements of people for sandy, waxy, oily egg yolk, and thus the pickling method for pickling salted duck eggs quickly assisted by ultrasonic waves is wide in application prospect.

The invention discloses a needle mushroom with pickled peppers and a preparation method of the needle mushroom. The preparation method comprises the following steps of: preparation of pickled pepper liquid from the following raw materials in parts by weight: 40-45 parts of fresh rod chilli, 35-40 parts of saline with the concentration of 10-12 percent, 10-13 parts of vinegar, 8-10 parts of pickle salt, 0.5-0.8 part of sugar, 0.4-0.6 part of white spirit and 0.1-0.2 part of pepper, namely, adding the pickle salt, the sugar, the white spirit and the pepper into the saline and uniformly stirring, then adding the fresh rod chilli and soaking for 15-30 days to prepare the pickled paper liquid; pretreatment of needle mushroom, namely, removing a non-edible part of a culture medium from the fresh needle mushroom, cleaning the needle mushroom, and carrying out vacuum microwave heating treatment on the needle mushroom, wherein the vacuum microwave heating treatment conditions are as follows: the vacuum degree is 70-80kpa, the temperature is 50-60 DEG C, the microwave power is 0.6-0.8kw, the heating time is 10-15 minutes; and mixing and soaking, namely mixing the prepared pickled pepper liquid and the needle mushroom subjected to vacuum microwave heating according to a weight ratio of 1: (4-6), soaking for 10-15 hours in a sealing manner, and carrying out package and sterilization to obtain the needle mushroom with pickled peppers. The needle mushroom with pickled peppers disclosed by the invention is bright in color and good in mouthfeel; and nutritional ingredients of the needle mushroom can be well reserved.

A brine crystallizing salt-manufacturing apparatus comprises a crystallizing pond, brine, a brine inlet trench, a brine drainage trench and a rainproof device, and is characterized in that the crystallizing pond is arranged in a plastic greenhouse; the greenhouse body and the crystallizing pond are combined to form a stable, large-scan, high-space, tightly sealed, full-daylighting solar greenhouse capable of manufacturing salts all throughout the year; and the greenhouse is provided with a heat retaining, ventilating, moisture exhausting, water collecting device advantageous for manufacturing salts. The yield and quality of crude salt are greatly improved and fresh water can be recovered, thereby being especially suitable for production of natural salts such as natural sun-baked refined salt, sun-baked pickling salt, low-sodium salt, industrial salt and the like; and old brine drained from a saltern can be collected for reutilization; and therefore, energy sources and land resources are saved and environmental protection can be realized.

The invention provides a making technology of low-salt flavored fermented bean curd, and relates to the technical field of food processing. The making technology comprises the following steps of pretreating raw materials; performing grinding to obtain pulp, and cooking the pulp; making semi-finished products; performing inoculation with bacteria and performing fermentation; rubbing hair and performing pickling; and performing later-stage fermentation. Through the adoption of the making technology, the amount of pickling salt is reduced; and vacuum pickling is adopted, so that on one hand, permeation of the salt can be well promoted, and on the other hand, the situations that bacteria are increased and the low-salt flavored fermented bean curd is putrid and deteriorated due to reduction ofsalt content can be avoided. Mucor and rhizopus oligosporus are mixed to be made into yeast, and two kinds of strain systems are relatively stable. In the later-stage fermentation process, an antioxidant and a flavoring agent are added. The made fermented bean curd is low in salt content, unique in flavor and fragrant and rich in taste, and has health-care effects; and besides, formation of whitespots is reduced, and taste of the fermented bean curd is improved.

The invention discloses an intermittent ultrasonic assisted low-salt salted egg pickling technology. Low-salt salted eggs can be obtained with the technology through pretreatment of duck eggs, pickling of duck eggs, desalting and cleaning. An ultrasonic technology is creatively used in assisting the salted egg pickling process, the table salt permeation rate is increased, the pickling period is shortened, the salted eggs can be well pickled within 15 days with the technology, and the pickling period is 20 days shorter than that in a traditional method. The well pickled salted eggs are placed in a 1% table salt solution to be desalted, the salt content of salted egg white can be decreased to 3.58% within 6 days, and the salinity is proper. In general, salted eggs with high oil yield and lowsalt can be pickled within 21 days.

A pickling processing method of chestnut flowers before essential oil extraction includes the steps of mixing and evenly stirring picked fresh chestnut flowers and pickling salt according to the ratio of, by weight, 1: (0.15-0.2); placing the chestnut flowers fully stirred with the pickling salt into a closed plastic bag or fresh flower pickling storage pool for sealing storage, wherein the pickling salt is one of edible salt free of iodine, powder mineral salt and industrial salt; discharging the air in the plastic bag and fastening the bag opening when the chestnut flowers are placed into the plastic bag for sealing storage; and compacting the chestnut flowers in the storage pool and coating plastic cloth on the storage pool when the chestnut flowers are placed into the fresh flower pickling storage pool for sealing storage. The pickling processing method of the chestnut flowers is simple in operation, little in investment, convenient and rapid, and long in storage period; not only the storage problem when the optimal processing time of the chestnut flowers is exceeded is solved, but also capital input by factories for processing of chestnut flowers is reduced, and the method is suitable for production practices of processing factories in various scales.

The invention relates to an agent for pickling salted eggs and method of pickling, wherein the agent comprises (by weight percentage) salt 18-20%, lemon acid 0. 05-1. 5%, spirit 0. 05-1. 5%, speranskia herb 0. 01-0. 02%, pine or cork tree extract 0. 01-0. 02%, and balancing water.

The invention discloses a method for pickling rose-flavor salted duck eggs. The method comprises the steps of rose sauce preparation, duck egg pickling, subpackage with canisters and the like. According to the method, rose sauce prepared by adopting a special process is used to pickle duck eggs according to a special process, the obtained products are free of astringent, and both egg white and egg yolk send out a rose flavor during eating; the rose-flavor salted duck eggs are mellow in taste, and fresh and not greasy, can effectively promote appetite, greatly increases the sense of eating enjoyment, does not add any chemical additive in the pickling process, is delicious and healthy, and is safe and reliable; meanwhile, with the adoption of the subpackage with the canisters, excellent rose flavor of the pickled salted duck eggs in the processes of storage, marketing and the like can be kept, so that the pickled salted duck eggs are long in guarantee period, and easy to eat. The invention provides the ingenious method which uses roses as the raw material to pickle the rose-flavor salted duck eggs, and has a better economic and social value.

The invention relates to the technical field of food, and discloses a spicy minced fish sauce and a preparation method thereof. The spicy minced fish sauce is prepared by Dong River freshwater fish meat, high mountain peppers, garlic, gingers, onions, monosodium glutamate, chicken powder, colza oil, sesames, salt, ground pepper, white sugar, dry chilli powder and deodorization pickling salt. A plurality of food raw materials are selected and reasonably mixed to prepare novel spicy minced fish sauce of Dong River freshwater fish; and the sauce has authentic color, aroma, taste and alcohol flavor; the product has the advantages of clear oil color, red color, mellow natural fragrance, salty and fresh flavor, obvious spicy taste and excellent oil layering; the flavor of the product is remarkably better than that of like products; and the product is well received by consumers.

The invention discloses a method for pickling salted duck eggs. The method is characterized by adopting the following materials: 10 fresh duck eggs, 1kg of crude salt, 200ml of high alcohol-content wine, and a proper amount of five spice powder, ginger, white sugar, anise, zanthoxylum bungeanum and fine mud. The method comprises the following steps: uniformly stirring the crude salt, the high alcohol-content wine, the five spice powder, the ginger, the white sugar, the anise, the znthoxylum bungeanum and the fine mud, washing the fresh duck eggs, uniformly coating the duck eggs with a layer of the mixed fine mud, putting the fresh eggs into a sealed plastic bag, putting into a container, sealing, standing at a dry, cool and ventilating part, taking out and boiling for eating after about 30 days. The method solves the problems that the conventional salted duck egg is single in taste and has no fresh and fragrant taste, the salty taste is stronger than the fragrance when the duck egg is eaten, and moreover the nutrient ingredients of the duck egg can be easily damaged if an improper method is adopted, and then the salted duck egg can do harm to human health.

The invention provides a making method of pickled chili sauce. The method includes the following steps of firstly, preparing, by weight, 250 parts of two thorns pepper, 250 parts of capsicum frutescens, 70 parts of pickling salt, 20 parts of Baijiu, 20 parts of white granulated sugar, 1.5 parts of bay leaves, 1 part of anise, 7.5 parts of cinnamon, 2.5 parts of fennel, 1.5 parts of licorice root, 1 part of clove, 5 parts of Chinese prickly ash, 1.5 parts of amomum tsao-ko, 88 parts of old ginger, 8.5 parts of garlic and 1 part of lactic acid bacteria, wherein capsicum frutescens and two thorns pepper are washed and dried after bases are removed; secondly, adding water with the weight 4 times that of two thorns pepper in a fermentation tar, and conducting sealing and fermenting for 3 days at room temperature; thirdly, taking out pickled two thorns pepper and capsicum frutescens to be juiced to obtain pepper juice, taking out chili pickling liquid in the fermentation tar, and juicing fresh lemon to obtain lemon juice; fourthly, mixing chili juice, chili pickling liquid, lemon juice and light soy sauce according to the weight ratio of 24:103:35:88. The invention further provides the pickled chili sauce made through the method. The sauce is delicious in taste and simple in making method.

The present invention discloses fermentation accessory ingredients for preparing pickled vigna unguiculata and a natural fermentation technological method of the pickled vigna unguiculata. The fermentation accessory ingredients consist of the following raw materials in percentages by weight: 1-3% of white rock candy, 4-8% of pickling salt, 2-6% of edible salt, 2-5% of fresh gingers, 2-5% of garlic, 0.3-1.5% of Chinese wolfberry fruits, 0.5-2.0% of dried red chilies, 0.2-1.0% of Chinese prickly ash, 0.5-1.0% of star anise, 0.5-1.0% of cassia bark, 0.1-0.5% of radix notoginseng powder, 0.1-0.3% of bay leaves, 0.2-0.8% of soybean polypeptide powder and the balance water. The method is as follows: the naturally air-dried vigna unguiculata and the fermentation accessory ingredients at a ratio of 30-50% are soaked in a fermentation vessel and the vigna unguiculata is completely immersed in the fermentation accessory ingredients; and the fermentation vessel is sealed, the vigna unguiculata is subjected to sealed natural fermentation for 12-16 days, and the fermented vigna unguiculata is can be eaten. The method is simple and convenient in operations and free of addition of calcium chloride, and can realize industrialized production. The prepared pickled vigna unguiculata by the method is yellow and bright in color, pleasant in flavor, mellow in acid taste, crisp and refreshing in mouthfeel, and low in the content of nitrite.