9 results about "Salting" patented technology

This invention discloses an additive-free rose-flavored seasoning salt and its preparation method, belonging to the field of food seasoning technology. The invention uses greenhouse-grown, pesticide-free Pingyin double-petal red roses (edible grade) and Himalayan rose rock salt as raw materials. The process involves grading and selection, low-temperature salting and permeation, vacuum low-temperature drying, and aseptic pulverization and sieving. No preservatives, flavorings, colorings, or any food additives are added throughout the entire process. Relying on the natural antibacterial properties of salting and the low-temperature process to lock in the aroma, the product combines the seasoning function of edible salt with the natural fragrance of roses. It boasts a pure flavor, is healthy and pollution-free, has a long-lasting aroma, good solubility, and stable storage. This invention solves the problems of unnatural aroma, additive content, and monotonous flavor in traditional seasoning salts, providing a safe, natural, process-controllable, and industrially suitable novel compound seasoning.

The invention discloses a method for separating and purifying a milk allergen F2 protein component, which comprises the following steps of: (1) unfreezing frozen raw milk, and centrifuging and degreasing to obtain skimmed milk; (2) adjusting the pH value of the skimmed milk to an isoelectric point of casein so as to precipitate the casein, and centrifugally separating the whey supernatant and the casein precipitate; (3) performing organic solvent degreasing treatment on the casein precipitate, drying, and re-dissolving the casein precipitate in a buffer solution to obtain a casein component; and (4) carrying out saturated ammonium sulfate fractional salting-out on the whey supernatant to obtain at least two whey protein precipitation components under different saturations, and carrying out desalting treatment on the obtained precipitation to obtain the corresponding whey protein components. By combining isoelectric precipitation, fractional salting-out, organic solvent degreasing, buffer solution redissolving and other means, three types of functional protein components are obtained through efficient separation under mild conditions, the method is easy and convenient to operate, and the purification process is controllable.

The application discloses a fish processing pickling and salting device and belongs to the technical field of fish processing. The device comprises a base, a rotating shaft, the base is rotatably sleeved with the rotating shaft at both ends, a processing box is fixedly installed between the two rotating shafts, a placing rack is slidably connected to the middle part of the processing box, a turnover mechanism is installed between one rotating shaft and the base, and a brushing mechanism is installed in the processing box. The multiple fish after dissection and processing are unfolded and fixed on the placing rack, the placing rack is slid into the processing box, and appropriate salt is poured into the processing box, the processing box is intermittently turned over by the turnover mechanism, so that the fish can have the front and back surfaces alternately face upwards, when the processing box is turned over, the salt falls from top to bottom in the processing box under the action of gravity, the salt can be alternately sprinkled on the front and back surfaces of the fish, meanwhile, the brushing mechanism repeatedly brushes the two surfaces of the fish, the salt is evenly distributed on the two surfaces of the fish, and the excess salt is swept off, and finally, the automatic salting and uniform pickling are achieved.

The utility model discloses a temperature and humidity regulation and control device for salted duck egg storage, and relates to the technical field of egg processing equipment, the side wall of a cabinet body is provided with an opening, a cabinet door is rotatably installed at the edge of the opening, a partition plate array is installed in the cabinet body, and a temperature and humidity control unit is installed at the top of the cabinet body. The two ends of the gas conveying pipeline are connected with the temperature and humidity control unit and the cavity respectively, the weighing unit is installed on the partition plate, the box body is placed on the weighing unit, exhaust holes are formed in the bottom of the box body, an air exhaust channel is formed in the partition plate, one end of the air exhaust channel is connected with the cavity, and the air exhaust equipment is installed on the outer side wall of the cabinet body. The salted duck egg pickling device overcomes the defect that in the existing salted duck egg pickling process, a small amount of gas generated in the pickling process is easily deposited at the bottom of a plastic basket and possibly permeates into the salted duck eggs, so that the salted duck eggs become tasty. Meanwhile, a non-circulating environment also possibly causes the growth of anaerobic bacteria and influences the salting of the salted duck eggs.

This utility model relates to the technical field of salting homogenization treatment devices, and discloses a salting homogenization treatment device for pickled vegetables. The device includes a main body, inside which is a stirring mechanism. The stirring mechanism includes a mixing cylinder. A rotating shaft is rotatably mounted at the rear end of the main body. A first synchronous pulley is fixedly mounted on the outside of the rotating shaft near the main body. A motor is fixedly mounted at the lower end of the main body. A second synchronous pulley is fixedly mounted on the side of the motor output end away from the mixing cylinder. A turntable is fixedly mounted on the side of the motor output end near the mixing cylinder. A toothed ring is fixedly mounted at the rear end of the mixing cylinder. In this utility model, during salting homogenization treatment, the stirring blades in the mixing cylinder stir the pickled vegetables inside, while simultaneously rotating back and forth, ensuring that the pickled vegetables in different positions can fully contact the salt, thus improving the degree of salting homogenization.

This invention discloses a method for the combined extraction of multiple components from egg yolk and its application, belonging to the field of food deep processing technology. The method involves centrifuging egg yolk liquid to obtain a slurry and egg yolk particles; the slurry undergoes secondary salting-out to obtain egg yolk immunoglobulin (IgY); the egg yolk particles are pretreated, mixed evenly with an organic solvent, centrifuged, and the precipitate is subjected to a secondary extraction to obtain egg yolk high-phosphorus protein (PV); the supernatant is subjected to low-temperature cold crystallization, centrifugation, and rotary evaporation; the evaporated product is mixed evenly with acetone and centrifuged to obtain precipitated lecithin (PL); the lipid supernatant generated during the extraction process is mixed and rotary evaporated to obtain egg yolk oil. This method achieves the combined extraction of multiple components such as IgY, PV, PL, and egg yolk oil. The process of this invention is simple to operate, low in cost, and has a high raw material utilization rate, making it suitable for large-scale industrial production. The extracted products can be widely used in the food, feed, and biopharmaceutical fields.

The invention discloses a spiral progressive type salt pan controllable salt forming structure and a salt pan controllable salt forming method. The salt forming structure comprises brine flow channels arranged in a spiral pattern and a temperature control device, the peripheral area is a first salt production area for separating out first salt, and the central area is a second salt production area for separating out second salt; the economic value of the first salt is lower than that of the second salt; the temperature control device is arranged in the central area. Through the design of a salt pan space structure, two different salt production areas are distinguished by utilizing a spiral structure from outside to inside, and important salt precipitation nodes are concentrated in a very small central area space, so that the brine temperature, convection and other salt precipitation conditions in the area can be manually controlled at low cost; the large-scale controllable salt formation according to the phase chemical salt formation theory has possibility; the brine forms salt in the flowing process, different salt components can be prevented from being different in spatial distribution of the brine flow channel according to the salt separation sequence, and accurate salt product obtaining is easier.

The invention provides a partitioned beef sauce marinating production line and a production method. The method comprises the complete process flow of unpacking, unfreezing, fine trimming and cutting, deep bloody water soaking, controllable rolling and kneading, static clean pickling, efficient blanching, accurate marinating and vacuum rapid cooling. According to the production line, traditional procedures are not simply centralized, but the original possibly dispersed or crossed beef sauced and marinated processing flow is thoroughly systematized and modularized through scientific and rigorous functional area division and flow reconstruction. According to the design, the production line is optimized, the material turnover and waiting time is shortened, the overall production efficiency is remarkably improved through independent control and collaborative operation of all the functional modules, and the quality of final products is fundamentally guaranteed.

The invention belongs to the technical field of food processing, and particularly relates to a method for improving the processing quality of dehydrated onions based on freezing and salting. According to the present invention, the onion is dehydrated by using the catalytic infrared combined hot air drying manner, and the fresh onion is subjected to the salting permeation synergistic freezing pretreatment before drying, that is, the fresh onion is subjected to the soaking treatment by using the low-concentration NaCl solution, and then is frozen for 18-24 h at the temperature of-25--18 DEG C. After the pretreatment, the subsequent drying time is substantially shortened, and the drying efficiency is substantially improved; the obtained dehydrated onions have little color change, the loss of flavones, aroma components and the like in the onions is greatly reduced, and the processing quality of the dehydrated onions is remarkably improved.