2 results about "Sodium sorbate" patented technology

The present application relates to the field of natural gas decarburization, and discloses a decarburization solvent, a decarburization method and system of carbon-containing natural gas, the decarburization solvent comprising a main agent, an activator and an auxiliary agent; wherein the main agent is N-methyldiethanolamine, the activator comprises a primary amine and a secondary amine, and the auxiliary agent is selected from at least one of potassium sorbate, sodium sorbate and sodium sulfite.The decarburization solvent and the decarburization method provided by the present application can not only make the absorption and regeneration equipment flexible to follow the change of the CO2 content of the raw gas in the natural gas development process and expand, but also avoid the corrosion and foaming of the tower equipment in the conventional process; meanwhile, the absorption and regeneration performance of the decarburization solution can be improved under the condition of meeting the purification index, and the regeneration heat consumption and the power consumption for pressurization of the amine liquid circulation can be greatly reduced.

This invention relates to the field of food processing technology, and discloses a method for preparing crispy beef, comprising the following steps: S1, taking 100 parts by weight of beef, adding 3.25 parts by weight of salt, 0.2 parts by weight of peppercorns, 0.4 parts by weight of white wine, 40 parts by weight of ice water, and 0.007 parts by weight of sodium sorbate and 0.015 parts by weight of sodium nitrite dissolved in the ice water, and placing it in a tumbler and stirring for 30 minutes. This invention, through precise marinating, ice water tumbling, and 72-hour low-temperature marinating, allows the marinade to fully penetrate the beef fibers, thoroughly removing the fishy smell, improving water retention, and addressing the problem of dryness. A compound brine using 28 kinds of spices is used, resulting in a rich and layered aroma, overcoming the single flavor deficiency of traditional processes. Frying at 260℃ for 2 minutes creates a crispy exterior and tender interior with a stable texture, and the sugar flavor is diluted to enhance palatability. Combined with aseptic cooling, vacuum packaging, and 121℃ high-temperature sterilization, the shelf life is extended, batches are stable, suitable for industrial production, and significantly improves product quality and competitiveness.