35 results about "Salt reduction" patented technology

This application discloses a desalination system and method for kitchen waste. The system includes a filter press chamber, a feeding chamber, a washing chamber, an oil-water buffer tank, and a solid material silo connected in sequence. The filter press chamber is equipped with a cross-shaped rotating filter plate and a filter press pusher cylinder to achieve preliminary desalination of kitchen waste through filter pressing. The feeding chamber transports the solid material after filter pressing to the washing chamber through a feeding mechanism. The spray pipes and circulating pump in the washing chamber form a hot water circulating spray system. The oil-water mixture at the bottom of the washing chamber enters the oil-water buffer tank through an overflow hole, and the oil and water are automatically separated by a capacitive oil level sensor and an electrically controlled valve. The receiving screen sends the desalinated solid material into the solid material silo. By adopting the above solution, this invention can solve the technical problems of low salt removal efficiency and waste of resources, difficulty in separating oil and water layers that easily leads to secondary pollution, low degree of process automation resulting in cumbersome and unstable operation, low equipment integration and poor compatibility with existing production lines of livestock and poultry manure treatment enterprises in the current pretreatment of kitchen waste.

The application provides a mung bean protein salty taste enhancing peptide, a screening and preparation method and application. The method comprises the following steps: step 1, carrying out step-by-step enzymolysis on mung bean protein by using alkaline protease and flavor protease, carrying out ultrafiltration grading, and screening an initial extract of the salty taste enhancing peptide by using an electronic tongue; step 2, further identifying polypeptide sequences by using LC-MS / MS; and step 3, screening polypeptides with strong interaction capability with salty taste receptors TMC4 and ENaC by combining biological activity prediction, target active fragment screening, safety and physicochemical property evaluation and molecular docking analysis. The salty taste enhancing peptide of the mung bean protein obtained by screening comprises polypeptides represented by RPFF, APDLRGY, WDDIGGL, FDGF and AEFF, and contains RP, RG, DD, DGF and FF characteristic peptide segments, respectively. The polypeptides are synthesized by using a solid phase, and the salty taste enhancing effect of the polypeptides is verified by using an electronic tongue. When 0.03% of the above synthesized polypeptides are added to a 0.4% NaCl solution, the salty taste enhancing rates are 90%, 62%, 34%, 52% and 42%, respectively. The polypeptides can significantly enhance salty taste perception of a solution under low-salt conditions, and achieve the effect of salt reduction without taste reduction.

The application discloses a functional salt loaded with lutein and a preparation method thereof, and belongs to the technical field of microcapsules. The functional salt with a hollow structure is prepared by using edible oil containing lutein as an oil phase, using food source protein containing edible salt and a food-grade polysaccharide solution as an aqueous phase, and using a spray drying method. The functional salt loaded with lutein prepared by the method does not contain any surfactant, and can realize a salt reduction effect of 30-50% under the same sufficient salty taste. In addition, the lutein is encapsulated in the oil phase, so that the problems of poor water solubility and low bioavailability of the lutein are solved, and the daily dietary supplement of the lutein is increased.

The invention discloses a biphase gel capable of reducing salt of the gel and a preparation method of the biphase gel, and belongs to the fields of food nutrition and health, food packaging and biological medicine. The stable hydrogel is constructed through a special network structure generated through special hydrogen bond interaction and electrostatic interaction among starch, chitosan, glycine betaine, vanillin and sodium chloride and induction of a Schiff base cross-linked structure of the starch, the chitosan, the glycine betaine, the vanillin and the sodium chloride; the monoglyceride and soybean oil crystals are self-assembled to form stable oil gel; and mixing and homogenizing the hydrogel and the oil gel. The prepared two-phase gel can realize sustained and controlled release of sodium, the salty taste retention time and the salty taste perception are enhanced, and the method is simple, green, pollution-free and low in energy consumption.

This invention belongs to the field of oil and salt reduction technology in food processing, and discloses a Pickering emulsion with dual oral pH and enzyme responses, its preparation, and its application in oil and salt reduction. The Pickering emulsion comprises an outer aqueous phase, an oil phase, and an inner aqueous phase, homogenized by high-speed shearing. The outer aqueous phase is an aqueous solution containing 0%-5% sodium chloride and 2%-5% oxidized starch-gelatin nanoparticles; the oil phase is a mixture of edible oil and polyglycerol ricinoleic acid ester; and the inner aqueous phase is a sodium chloride aqueous solution with a mass fraction of 2%-10%. The emulsion constructed by this invention can release 90%-94% of sodium ions in the oral cavity. When added to sauces, it can reduce the amount of sodium chloride added by 20% while maintaining the perception of saltiness. Furthermore, while "reducing salt without reducing saltiness," it also has good oral lubrication properties and can replace 14.7%-20% of the added oil, showing good application prospects in reducing oil in food seasoning sauces.

The invention discloses a salt-reducing freshness-enhancing high-temperature-resistant functional seasoning composition beneficial to maintaining intestinal microecological balance, and a preparation method and application thereof, and belongs to the technical field of food seasoning. The core of the composition is a synergistic dietary fiber combination composed of yeast beta-glucan, yeast mannan oligosaccharide and resistant dextrin according to the weight ratio of (3-5): (4-6): (2-4), edible salt and yeast extract are matched, the sodium content of the product is smaller than or equal to 14000mg / 100g, when clear soup is prepared according to the addition amount of 0.5% (w / v), the delicate flavor strength equivalent to that of traditional chicken essence can be kept, and the delicate flavor attenuation rate is smaller than or equal to 6.7% after heating is conducted for 60 min at the temperature of 100 DEG C. The product simultaneously realizes 0 sugar, 0 fat, low purine and sodium-potassium ratio balance, can synergistically promote proliferation of beneficial bacteria in intestinal tracts, solves the problem that salt reduction, fresh keeping, high temperature resistance and flavor stability of the existing seasoning are difficult to consider at the same time, and is suitable for industrial production.

The invention discloses a stropharia rugoso-annulata seasoning with salt reducing and freshness increasing effects, a preparation method of the stropharia rugoso-annulata seasoning and application of the stropharia rugoso-annulata seasoning in salt reducing and freshness increasing of food, and belongs to the technical field of seasonings. The stropharia rugoso-annulata seasoning is prepared by the following method: grinding stropharia rugoso-annulata at low temperature, and then freezing to obtain coarse powder; performing nano-crushing treatment on the coarse powder to obtain nano-scale stropharia rugoso-annulata powder; adding water into the nanoscale stropharia rugoso-annulata powder according to a material-liquid ratio, carrying out cold extraction, and then centrifuging to obtain supernate and residues; carrying out hot extraction on the residues by utilizing subcritical water extraction; combining the two extracting solutions; carrying out stepped enzymolysis on the extract liquor to obtain enzymatic hydrolysate; and adding a flavoring agent into the enzymatic hydrolysate, heating and concentrating to obtain the stropharia rugoso-annulata seasoning with salt-reducing and freshness-increasing effects. The fresh taste and flavor substances of the stropharia rugoso-annulata are amplified through combination of cold and hot double extraction and compound enzymatic hydrolysis, the flavor loss is reduced, and the prepared stropharia rugoso-annulata seasoning is rich in flavor and has the effects of reducing salt and increasing freshness.

The invention relates to the technical field of preparation of minced fillet, in particular to a sodium-salt-reduced minced eel product and a preparation method thereof. The method comprises the following steps of: preparing surimi from astrokang eel or Japanese eel serving as a raw material, and adding food-grade sodium chloride and potassium chloride in a blending process; and carrying out ultrahigh pressure treatment on the formed and packaged minced fillet product, and finally carrying out heating gelation and cooling. By specifically adjusting the adding proportion of sodium chloride and potassium chloride and ultrahigh pressure process parameters, the sodium content can be remarkably reduced, meanwhile, quality loss caused by salt reduction can be made up, raw material characteristics can be better adapted, and the gel strength, flavor and shelf life of the product are comprehensively improved.

The invention provides a cooking control method and device, a storage medium and cooking equipment, and the cooking control method comprises the steps: obtaining a first temperature interval, a second temperature interval and a first duration in response to the selection input of a salt reduction cooking function; the microwave heating device is controlled to operate, so that the temperature of the food materials reaches a first temperature interval; the steam heating device is controlled to generate steam, so that the duration of keeping the temperature in the cooking cavity within the second temperature interval is longer than or equal to the first duration; wherein the upper limit temperature value of the first temperature interval is smaller than or equal to the lower limit temperature value of the second temperature interval. After the salt-reducing cooking function is started, the microwave heating device and the steam heating device can be controlled to work cooperatively, the use amount of edible salt is reduced, meanwhile, the high-salt taste is ensured, a user does not need to compromise the eating taste while effective salt control is achieved, and therefore the salt control difficulty is reduced.

The present application relates to the technical field of PGPR compound microbial agent, in particular to a preparation equipment of acid-regulating, salt-reducing and heavy-crop-resisting PGPR compound microbial agent, which comprises a microbial agent preparation equipment group composed of a hierarchical synergistic propagation module, a biological culture medium preparation module, a dynamic fermentation module, a vacuum freeze spray drying module and a control and conveying module. The preparation equipment and process of the acid-regulating, salt-reducing and heavy-crop-resisting PGPR compound microbial agent can separate three independent microbial chambers by sterile isolation plates, can realize the synchronous and efficient propagation of multiple strains according to the differentiated needs of nitrogen-fixing bacteria, phosphorus and potassium solubilizing bacteria and heavy-crop-resisting actinomycetes, and can improve the strain concentration and the activity after fusion. The three-stage temperature regulation, dissolved oxygen and stirring rate are used in combination with low-frequency ultrasonic activation of heavy-crop-resisting active ingredients to synergistically enhance the acid-regulating, salt-reducing and heavy-crop-resisting effect. The medium formula and the proportion of functional carriers are dynamically adjusted according to the salinity and pH value of the target soil to adapt to the saline-alkali heavy-crop-improving needs of different regions and different crops.

The application belongs to the technical field of emulsion gels and salt-reduced mayonnaise, and particularly relates to application of a composite coacervate salt in preparation of salt-reduced mayonnaise and an emulsion gel constructed therefrom. The application constructs an emulsion gel by using a specific type of protein-polysaccharide-based composite coacervate salt. The gel not only has excellent oil embedding rate and physical stability, but also endows the system with significant salty taste perception characteristics. Based on the good stability and uneven distribution of salt, the emulsion gel can achieve the effect of significantly reducing salt without reducing saltiness, thereby meeting the salt reduction demand without sacrificing the sensory quality, and thus showing important application potential in the development of mayonnaise substitutes. Further, the composite coacervate salt is directly applied as a salt substitute in mayonnaise products, and a new type of mayonnaise can be constructed. Compared with traditional commercial mayonnaise, the new type of mayonnaise has more significant salty taste perception effect under the condition of a significant reduction in salt content, and thus shows broad application prospects.

The application discloses hollow structure flavor salt and a preparation method thereof, and belongs to the technical field of microcapsules. The method for preparing the hollow structure flavor salt comprises the following steps: (1) uniformly mixing food-grade protein, water and salt to obtain an aqueous phase; then adding flavor oil as an oil phase into the aqueous phase, and obtaining an oil-in-water emulsion through high-speed dispersion and high-pressure homogenization; wherein the mass ratio of the food-grade protein, the water and the salt is 0.5-2:100:20-30; the ratio of the oil phase to the aqueous phase is 5:95-15:85; (2) spray drying the oil-in-water emulsion to obtain the hollow structure flavor salt. The food-grade protein used in the application belongs to pure food source macromolecular substances, and no food-grade surfactant is used, and the food-grade protein will not cause the hollow salt to produce other tastes; and the addition of the flavor oil can achieve better taste enhancement and salt reduction effects.

1. The name of the design product: hanging tag (salt-reducing bottle). 2. The use of the design product: the design product is used to be attached to the packaging of other articles, playing a decorative and identifying role. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: reference Figure 1 in use. 5. The design product is a thin product, and the left view, right view, top view, and bottom view are omitted. 6. Other circumstances that need to be explained: part A of the design product is transparent.

The invention provides a salty taste enhancing peptide compound composition, a salt reducing composition with the salty taste enhancing peptide compound composition and application of the salt reducing composition, and the salty taste enhancing peptide compound composition comprises at least two of seven polypeptides with the amino acid sequences of DPSPR, DWTDDVEAR, STELFK, MMR, AHSVRFY, YDPNDPEK and VNVDEVGGEALGR. According to the salty taste enhancing peptide compound composition disclosed by the embodiment of the invention, at least two of multiple polypeptides are compounded, the compounded composition is creatively found to generate a synergistic salty taste enhancing effect, and when the composition is used for soy sauce or soy sauce seasoning, under the condition that the total peptide addition amount does not exceed 0.05%, the salty taste sensing effect can be improved by more than or equal to 30%, and the salty taste enhancing effect can be improved by more than or equal to 30%. The salt reducing rate of sodium chloride is greater than or equal to 30% correspondingly, so that the application of various polypeptides in salty taste enhancement is realized, and the salty taste enhancement effect is greatly improved due to the synergistic salty taste enhancement effect of the various polypeptides.

A spray-dried low-sodium salt composition is provided comprising a plurality of microspheres, wherein the microspheres are composed of sodium chloride, a salt modulator, and a matrix polymer, and wherein the microspheres have an average particle size of less than 30 microns and have the sodium chloride distributed on the surface thereof.

The application discloses a method for identifying and classifying nutrient salt reduction measures based on a large language model, and belongs to the technical field of environmental pollution control. The method comprises the following steps: S1, converting RIS literature data into a structured data set; S2, determining the relevance of the structured data, extracting the measure text, and identifying the corresponding emission source type; S3, constructing an emission source field dictionary and performing consistency verification on the emission source identification result by using the emission source field dictionary; S4, obtaining normalized measure text by normalizing the measure text, and filtering, cleaning and merging the normalized measure text by using a Python script; S5, mapping the measures to the corresponding classification level by using a large language model according to a hierarchical measure standard library; S6, introducing a rollback mechanism to optimize the processing of unmatched items and classification conflict items; and S7, performing dimension aggregation statistics on the structured classification result by using a Python script and generating a word frequency report, so that reliable data support can be provided.

The invention discloses a composting system for salt reduction and decay promotion of solid manure at low temperature and a composting fermentation method, and belongs to the technical field of organic waste resource utilization. The system comprises a composting tank, a manure raw material pile body shape, and a crushed straw layer and a heat preservation immobilization film which are laid above the composting tank, and an adsorption filter screen is arranged on the outer side of a tank opening of the composting tank; a plurality of ventilation pipes penetrate through the crushed straw layer and are inserted into manure raw materials. The system is further provided with a temperature and humidity sensor and a controller, data are monitored through the temperature and humidity sensor, and the controller controls the air blower to operate periodically. By means of the heat preservation immobilization film, the smashed straw layer and the two condensation communication areas, directional migration of salt and water vapor is achieved, salt is condensed and reserved in the smashed straw layer, condensate water is discharged after salt is adsorbed through the adsorption filter layer, manure decay promotion and directional salt reduction are synchronously achieved in the low-temperature environment, the intelligent degree is high, operation is easy and convenient, and the cost is low; the method is suitable for cold-region solid manure treatment.

The invention discloses beef-derived polypeptide with a synergistic salty and fresh increasing effect and application of the beef-derived polypeptide, and belongs to the technical field of bioactive peptides. The amino acid sequence of the polypeptide is EDEADDWARR (SEQ ID NO: 1) or DPDEEALRRSR (SEQ ID NO: 2), and the polypeptide is derived from beef protein. The polypeptide disclosed by the invention not only has flavor, but also can generate a remarkable synergistic interaction effect with sodium chloride (NaCl) and / or sodium glutamate (MSG). Experiments show that when the polypeptide SEQ ID NO: 2 is added into the NaCl solution, the salty taste intensity can be improved by about 18%; when the polypeptide SEQ ID NO: 1 is added into the MSG solution, the umami strength can be improved by about 36%. The polypeptide is high in safety and good in thermal stability, and can be widely used for developing compound condiments and healthy foods with salt reducing, salty and fresh increasing functions.

The invention provides a formula and a preparation method of low-sodium lipid-lowering fruit and vegetable seasoning powder, and is characterized in that the low-sodium lipid-lowering fruit and vegetable seasoning powder comprises a lipid-lowering fruit and vegetable base material, a low-sodium flavoring agent, functional auxiliary materials and spices, and the lipid-lowering fruit and vegetable base material comprises the following raw materials in parts by weight: 30-35 parts of celery, 20-25 parts of shiitake mushrooms, 15-20 parts of apples, 10-15 parts of haws and 5-8 parts of lotus leaves. The low-sodium flavoring agent comprises the following raw materials in parts by weight: 1-2 parts of edible salt, 3-5 parts of potassium chloride, 4-6 parts of a yeast extract and 2-3 parts of fructus momordicae powder. Natural fruits and vegetables are used as main raw materials, dietary fibers and vitamins in the celery and the apples, flavonoid substances in the hawthorn fruits and active lipid-lowering components in the lotus leaves are reserved, and the situation that a large amount of artificial additives are used in traditional seasoning powder is avoided; through a composite flavor enhancing system of the yeast extract, the fructus momordicae powder and the spices, flavor deficiency after salt reduction is made up, and a fresh, fragrant and mellow taste is formed.

The invention discloses Kodakella ohmeri, application of the Kodakella ohmeri and a soy sauce salt-reducing and aroma-enhancing fermentation method in the technical field of food fermentation, the Kodakella ohmeri is applied to soy sauce salt-reducing and aroma-enhancing fermentation, and the soy sauce salt-reducing and aroma-enhancing fermentation method comprises the following steps: raw material treatment and koji making; preparing a finished product of koji salt-reduced soy sauce mash; culturing the Kodakella ohmeri; fermenting salt-reduced soy sauce; after the salt-reduced soy sauce is fermented for a certain time, inoculating the Kodakella ohmeri Ko-M1 inoculum into the salt-reduced soy sauce mash, performing fermentation and squeezing by taking the Kodakella ohmeri Ko-M1 as a control group to prepare the salt-reduced soy sauce, performing blending, performing high-temperature sterilization, cooling to 50-60 DEG C, and then adding the salt-reduced soy sauce into a storage tank; the Kodakella ohmeri Ko-M1 is a bacterial strain which is screened from soy sauce mash and has high ethanol yield under the low-salt condition and hemolysis safety, the bacterial strain is added to be used for fermentation of the salt-reduced soy sauce, and the produced salt-reduced soy sauce has good physicochemical properties and rich aroma flavor substances of esters, phenols, alcohols and pyrazines.

This invention belongs to the field of food processing technology, specifically relating to a highly gelatinous, low-sodium fish paste gel and its processing method. The processing method includes the following steps: fish preparation, two-stage deodorization treatment, synergistic salt reduction regulation using sodium citrate and disodium inosinate, three-dimensional network construction combined with pulsed electric field treatment, and two-stage heating gelation. The beneficial effects of this invention are: the processing method of the highly gelatinous, low-sodium fish paste gel of this invention integrates three major technical modules: two-stage biochemical-polyphenol coupling deodorization, synergistic salt reduction using citrate and disodium inosinate, and combined enhancement using porous polysaccharides, nanocrystals, and pulsed electric fields, constructing a complete fish paste processing technology solution. This solution significantly reduces the amount of salt used (1.0-1.5%) while effectively removing the fishy smell of the raw material and greatly improving the strength and water-holding capacity of the fish paste gel, achieving a synergistic unity of salt reduction, deodorization, and quality enhancement.

The invention discloses application of hyaluronic acid and salt thereof in enhancing salty, fresh, sweet, bitter and sour tastes, and belongs to the field of salt reduction and sugar reduction. The invention discloses application of hyaluronic acid, hyaluronate and a mixture of the hyaluronic acid and the hyaluronate in taste enhancement, the hyaluronate comprises sodium salt and the like, and the molecular weight of the hyaluronate is 80.4 kDa to 1090 kDa. Based on this use, it is possible for the animal body, especially the human body, to reduce the intake of the condiment or flavoring compounds in the condiment while obtaining the same taste sensation, or to obtain a more lasting taste sensation while taking the same amount of condiment or flavoring compound.

1. The name of the design product: hanging tag (salt-reducing doll). 2. The use of the design product: the design product is used to be attached to the package of other articles, playing a decorative and identifying role. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: the reference drawing in use. 5. The design product is a thin product, and the left view, right view, top view and bottom view are omitted. 6. Other circumstances that need to be explained: part A of the design product is transparent.

The present application relates to a kind of brine food processing technology, belong to food processing technical field.The present application is by optimizing the thawing temperature of frozen chicken, the formula of pickling liquid, the process parameters when ultrasonic heating marinating and the process parameters when microwave sterilization, process obtains the brine chicken with low hardness, good chewiness, better tenderness and texture characteristics, and the brine chicken processed simultaneously has good appearance, taste, flavor and aroma.The present application combines two traditional processes of brine and salt roasting perfectly, discards traditional thick salt package, greatly reduces salt, tastes by marinating, releases natural flavor of food by roasting, forms the unique brine and salt roasting lock fresh technology with elastic taste, tender meat, bone crisp and lingering fragrance.

The invention provides an artificial seawater mother solution and application thereof in low-salt domestication and low-salt culture of larimichthys crocea fry, and belongs to the technical field of aquaculture. The artificial seawater mother liquor provided by the invention can simulate natural seawater ion balance by accurately setting the mass relationship of key ions, and is suitable for low-salt culture of large yellow croakers. A step-by-step different-speed salt reduction process is innovated, the physiological steady state of the large yellow croaker is effectively maintained, and the culture survival rate in the inland low-salt environment reaches 72% and is close to the level of natural seawater. According to the method, the salinity can be adjusted according to different growth stages to adapt to physiological requirements of all stages of fry, breeding and adult fish, statistics shows that the growth performance is excellent, the specific growth rate is 3.9% and is close to the specific growth rate level of the large yellow croaker in natural seawater (24ppt), and an economical and feasible solution is provided for intensive culture of the large yellow croaker in inland and saline-alkali areas.

The invention discloses salt-reduced cold-eaten beef and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: slicing beef, and mixing the sliced beef with a seasoning and a PMRls solution for pickling; frying the pickled beef slices at 210 DEG C for 3-5 minutes, and stir-frying the beef slices at 120-130 DEG C for 15-20 minutes; and adding the processed sesame and a PMRls solution, cooling, packaging, sterilizing in a water bath at 90 DEG C, and finally refrigerating and storing. Wherein the PMRls solution is prepared by performing Maillard reaction on corn peptide and xylose according to the weight ratio of 10: 1.5. Through a corn peptide-xylose synergistic system, the salt addition amount is remarkably reduced, meanwhile, the salty taste perception and the flavor level are effectively enhanced, the product is endowed with the health functions of liver protection, fatigue resistance and the like, unification of salt reduction and taste preservation is achieved, and the method is suitable for industrial production.

The invention discloses oil-free hollow salt loaded with capsaicin and a preparation method of the oil-free hollow salt, and belongs to the technical field of food. A whey protein isolate-glucan Maillard graft is used as a carrier, exogenous grease is not added, a capsaicin ethanol solution is dropwise added into a graft solution containing sodium chloride, high-speed shearing and ultrasonic treatment synergistic dispersion are performed, and the capsaicin-loaded oil-free nano dispersion is obtained. And carrying out spray drying to obtain the oil-free hollow salt particles with shell-cavity structures. According to the method, an oil phase does not need to be introduced, and the stable emulsion does not need to be obtained through high-pressure homogenization, so that the process is simplified, the energy consumption is reduced, and meanwhile, peculiar smell caused by grease and quality deterioration caused by lipid oxidation are avoided. According to the hollow salt disclosed by the invention, the salt reduction effect is realized through spicy-salty taste feeling synergy and structural salt reduction, the mass fraction of sodium chloride is only 80% of that of a common salt control group after the hollow salt is added into solid food, and the same oral cavity sensing salty taste strength can be obtained.

The utility model discloses a Lycium ruthenicum Murr. Salt-tolerant seedling raising foundation bed, which belongs to the technical field of agricultural seedling raising, and comprises a box body, a fence is arranged on the outer side of the box body, a seedling raising structure layer is arranged in the box body, the seedling raising structure layer comprises a drainage layer, a salt buffer layer and a seedling raising layer from bottom to top, and a porous bearing plate is arranged at the bottom of the drainage layer. When the device is used, the micro-domain salt concentration of the root system is dynamically adjusted through the layered salt control design, water drainage is facilitated through the arranged water drainage layer, accumulated water and salt return are prevented, excessive salt can be adsorbed through the salt buffer layer, and the salt concentration of the root system can be effectively controlled. Salt surface accumulation is delayed through a salt covering net, the light transmittance is considered, the filling thickness of the seedling culture layer is controlled by adjusting the height through the synergistic salt reduction effect of biochar and a salt-tolerant microbial agent, the root system requirements in different growth stages are met, and the practicability of the device is improved.

The invention provides an ancient-method dried rabdosia lophanthide making method based on TPA texture analysis and a dried rabdosia lophanthide product, and belongs to the field of aquatic product processing. The method provided by the invention comprises the following steps: measuring water content, protein content and fat content data of fish meat; carrying out vacuum-normal pressure back infiltration circular treatment; at least three stages of gradient dehydration and pulse air supply drying are carried out in sequence; in the gradient dehydration and pulse air supply drying process, on-line sampling is carried out at a plurality of preset sampling time points, and TPA characteristic indexes of the obtained samples are measured through a texture analyzer; calculating a predicted texture quality index; the predicted texture quality index is compared with a preset target texture quality index, and a process parameter correction value of at least one stage in the dehydration and pulse air supply drying treatment process is calculated; and adjusting the process parameters of the corresponding stages based on the process parameter correction values. According to the making method and the dried fish product provided by the invention, salt reduction, nutrition retention, stable texture and high-efficiency production can be realized at the same time.