59results about How to "Improve slicing" patented technology

A disclosed preparation method for marinated pig knuckle comprises a step of selecting and finishing materials, a step of kneading and preserving, a step of stewing with a master stock, and a step of marinating, and the above steps are successively performed. The prepared product is uniform in internal and external flavor, stable in quality, uniform in color, rich and durable in fragrance, short in preparation period, less in pie knuckle fluid loss and long in shelf life. The yield of the product is 75% or more. The preparation method is applicable to production of marinated pig knuckle.

The invention provides an ultrasonic rapid dewatering system for pathological tissues. The ultrasonic rapid dewatering system comprises an ultrasonic system, a dewatering cylinder, a reagent adding mechanism, a waste-liquid recovery mechanism, a dewatering cylinder heater, a liquid cooling system, a condensing and returning device and a control system, wherein the ultrasonic system acts on the bottom part of the dewatering cylinder; the reagent adding mechanism is connected with the upper part of the dewatering cylinder; the waste-liquid recovery mechanism is communicated with the bottom part of the dewatering cylinder; the dewatering cylinder heater is arranged at the periphery of the dewatering cylinder; the liquid cooling system is arranged at the periphery of the dewatering cylinder; the condensing and returning device is positioned above the dewatering cylinder; the control system is used for controlling the ultrasonic system, the dewatering cylinder heater, the liquid cooling system and the condensing and returning device. The use method comprises the following steps: firstly precooling the dewatering cylinder, putting an embedding box inside, adding a special dewatering reagent, heating, starting the ultrasonic system for fixation, dewatering, performing transparence treatment and taking out. The ultrasonic rapid dewatering system and the use method provided by the invention have the advantages that rapid fixation, dewatering and transparence treatment on tissue blocks are realized, simultaneously the quality of sliced tissues is guaranteed, and the healthy and environmental-friendly effects are achieved.

A hydrophilic polyurethane wound dressing is composed of hydrophilic polyurethane soft foam slices and a moisture-permeable, breathable, waterproof and bacteria-isolating polyurethane film. Preparation method: Stir polyethylene glycol, toluene diisocyanate (TDI-80) and glycerol evenly at room temperature, then raise the temperature to 80-90°C and react for 90-120 minutes to prepare a polyurethane prepolymer; stir the polyurethane prepolymer at room temperature. Mix polyether, organotin catalyst, tertiary amine catalyst, pore opening agent, stabilizer and water evenly, then add polyurethane prepolymer, stir evenly, foam at room temperature, and mature for at least 24 hours into slices to obtain polyurethane soft foam slices; Prepare the polyurethane prepolymer into an acetone or / and N,N-dimethylformamide solution with a concentration of 40.0 to 55.0%, then add water, cast it to form a film, then remove the solvent at 40 to 80°C, and freeze at room temperature. The polyurethane film can be obtained after curing reaction for 16 to 24 hours.

The invention discloses a bamboo shoot chest stuffiness relieving and diaphragm disinhibiting quick freezing chicken meatball which is prepared from the following raw materials in parts by weight, 1000-1100 parts of chicken, 250-260 parts of pigskins, 9.8-10 parts of starch rice, 45-50 parts of bamboo shoots, 45-50 parts of low-fat milk, 25-30 parts of hazel, 15-18 parts of sophora flowers, 8-10 parts of ghee, ingredients and an appropriate amount of water. The chicken meatball is rich in processing raw materials such as the pigskins, the starch rice, the bamboo shoots, the low-fat milk and the sophora flowers, and has high nutrient values. Various main materials and auxiliary materials are reasonably collocated and processed, the overall quality of the chicken meatball can be improved, chicken products are more excellent, abundant nutrition is easily absorbed by human bodies, fitness can be improved when people eat the chicken meatball, and the chicken meatball has a certain life cultivation and health preservation effect and is capable of relieving chest stuffiness and disinhibiting diaphragm.

The invention discloses cereal steamed bread and a preparation method thereof. The cereal steamed bread is prepared from the following components in parts by weight: 40 to 50 parts of wheat flour, 30 to 40 parts of corn meal, 25 to 30 parts of oat flour, 10 to 15 parts of sweet potato powder, 5 to 10 parts of egg white, 3 to 5 parts of jerusalem artichoke, 3 to 5 parts of yam, 0.2 to 0.4 part of a composite enzyme preparation, and 0.1 to 0.3 part of yeast, wherein the composite enzyme preparation consists of the following components in percentage by weight: 30 percent of transglutaminase, 40 percent of elastase, 10 percent of amylase, 10 percent of cellulose, 5 percent of notatin and 5 percent of lipase. According to the cereal steamed bread and the preparation method thereof, the nutritional composition of the steamed bread is improved; the steamed bread has the effects of nourishing blood, tonifying Qi, cleaning intestines and stomach, improving food digestibility and the like; the stirring resistance of cereal powder is also improved, and the elasticity of the steamed bread is improved; in addition, the slicing performance of the cereal steamed bread is also improved; balls and crumbs of the steamed bread are reduced, and the steamed bread does not easily generate crumbs.

The invention relates to a method for improving the quality characteristics of a quick-frozen licorice conditioning pork ball. In the method provided by the invention, 0.2 to 0.4% by mass of licorice powder (100 meshes or more) is added in the production of quick-frozen conditioning pork balls and all or a part of the licorice powder can replace cane sugar in a quick-frozen conditioning pork ball formula, and the licorice powder is added together with other auxiliary materials in the chopping working procedure to be preserved at a temperature of 4 DEG C. The method has the advantages of reducing the occurrence of a Maillard reaction, improving the color, smell and taste of the quick-frozen conditioning meatballs, and realizing the good sensory quality of good elasticity, compact tissue structure and delicate taste of the quick-frozen conditioning meatball. The prepared quick-frozen licorice conditioning pork ball product has the advantages of safety in eating, enhanced functions, rich nutrition, and unique flavor.

The invention discloses a red bean spleen-tonifying damp-cleaning quick-freeze chicken meatball. The chicken meatball is prepared from the following raw materials in parts by weight: 1000 to 1100 parts of chicken, 250 to 260 parts of pigskin, 9.8 to 10 parts of starch rice, 25 to 28 parts of red bean, 45 to 50 parts of white radish, 18 to 20 parts of seed of Chinese waxgourd, 15 to 20 parts of shrimp paste, a proper amount of accessories and a proper amount of water. The chicken meatball provided by the invention is abundant in processing materials, including the pigskin, the starch rice, the red bean, the white radish and the like, the contained nutritive value is high, various main and auxiliary materials are reasonably matched and processed, so that the whole quality of the chicken meatball is improved, the chicken products are more excellent, and by eating the chicken meatball for a long time, a health care effect is realized and the aims of tonifying spleen and cleaning damp are realized.

The invention discloses a sausage containing konjac flour and a preparation method thereof. The sausage containing konjac flour is prepared by adding konjak gum in pickled meat stuffing of the sausage in proportion to form a mixed system comprising water, oil and protein. The konjak gum comprises 200g of konjak flour, 10 kg of water, 2 kg of cassava starch and 1 kg of corn starch. The technical effects of the invention comprise: 1, improving the structure of the sausage product, and increasing elasticity, toughness and slicing performance; 2, improving the taste of the sausage product and having tasty taste and no powder feeling; 3, greatly reducing the cost of the sausage product; and 4, increasing the nutrients of the sausage product because that konjac flour contains abundant carbohydrate, protein, vitamin and inorganic salt.

The invention discloses a loquat lung and stomach heat clearing quick-frozen chicken meatball, which is prepared from the following raw materials in parts by weight: 1000 to 1100 parts of chicken meat, 250 to 260 parts of pigskin, 9.8 to 10 parts of rice starch, 34 to 38 parts of loquat, 23 to 27 parts of dry enteromorpha strips, 20 to 23 parts of rye flour, 12 to 14 parts of minced garlic, 20 to 24 parts of red chili and a proper amount of auxiliary materials and water. The loquat lung and stomach heat clearing quick-frozen chicken meatball has the advantages that the processing raw materials are rich; the pigskin, the rice starch, the loquat, the rye flour, the minced garlic and the like are used; the contained nutritional values are high; various styles of major and auxiliary materials are reasonably matched to be processed; the integral quality of the chicken meatball can be improved, so that the quality of the chicken meat product is higher; the health preservation and health care functions are achieved after the chicken meatball is eaten; the lung and stomach heat clearing effect can be achieved.

The invention provides a distributed map slicing method and device, a storage medium and a server, and is applied to the server, and the method comprises the steps: obtaining a target slicing range ofmap data; determining a plurality of slicing tasks corresponding to the target slicing range; and distributing the plurality of slicing tasks to a plurality of pieces of computer equipment, so that each piece of computer equipment executes the corresponding slicing tasks, the architecture of the plurality of pieces of computer equipment is designed as a distributed architecture, and each piece ofcomputer equipment and the server form a client-server CS architecture. According to the invention, a plurality of slicing tasks can be configured at one time, the plurality of slicing tasks are distributed to the hardware equipment with the distributed architecture, and the hardware equipment with the distributed architecture executes the corresponding map slicing tasks, so that the map slicingefficiency is effectively improved, and the map slicing effect is improved.

The invention discloses a beer flavor quick-frozen chicken meatball, which is prepared from the following raw materials in parts by weight: 1000 to 1100 parts of chicken meat, 250 to 260 parts of pigskin, 9.8 to 10 parts of rice starch, 3 to 4 parts of cinnamomum camphora bark, 50 to 54 parts of beer, 25 to 30 parts of ham, 30 to 34 parts of leek flowers, 40 to 45 parts of konjak and a proper amount of auxiliary ingredients and water. The beer flavor quick-frozen chicken meatball provided by the invention has the advantages that the processing raw materials are rich; the pigskin, the rice starch, the beer, the ham, the konjak and the like are used; the contained nutritional values are high; various styles of major and auxiliary materials are reasonably matched to be processed; the integral quality of the chicken meatball can be improved, so that the quality of the chicken meat product is higher; the eating mouthfeel is good; the chicken meatball has the beer flavor and also has certain health preservation and health care effects.

The invention provides an ultrasonic rapid wax dipping system for pathological tissues and a usage method. The ultrasonic rapid wax dipping system comprises an ultrasonic system, a wax dipping device, a cooling system and a control system, wherein the ultrasonic system is used for acting at the bottom of the wax dipping device; the cooling system consists of a gas-cooled cooling system and a liquid-cooled cooling system and is arranged at the outer periphery of a wax dipping cylinder; and the control system is used for controlling the ultrasonic system, the wax dipping device and the cooling system. The method comprises the following steps: firstly, pre-cooling the wax dipping device, adding medical wax and heating, keeping the medical wax at constant temperature, putting an embedding box, starting ultrasonic waves for wax dipping processing, and taking out. The ultrasonic rapid wax dipping system realizes the rapid wax dipping of tissue blocks, and the quality of slices can be guaranteed.

The invention discloses a donkey-hide gelatin-enriching quick-frozen chicken ball, which is made of the following raw materials in parts by weight: 1000-1100 chicken, 250-260 pigskin, 9.8-10 rice starch, 15-18 seaweed powder, 12-15 lotus leaves, 20-23 pigeon meat, 30-33 donkey-hide gelatin, 40-45 kiwi fruit, appropriate amount of ingredients and water. The chicken meatballs of the present invention are rich in processing raw materials, including pig skin, rice starch, pigeon meat, donkey-hide gelatin, etc., which contain high nutritional value, and the main and auxiliary materials of various styles are reasonably matched and processed, which can improve the overall quality of the chicken meatballs and make the chicken products more excellent , the rich nutrition is easy to be absorbed by the body, eating is good for health, and has the effect of nourishing blood, nourishing yin and moistening dryness.

The invention discloses a banana slicing device for food processing. The banana slicing device disclosed is capable of controlling different moving states of a slicing knife under different states. The banana slicing device is characterized in that a transmission box is arranged on a fixing frame, and one end of the transmission box is of an open structure; a feeding hopper is located above the other end of the transmission box, and two sides of the feeding hopper are connected with two sides of the transmission box respectively; two rollers are arranged at the two ends of the transmission boxthrough bearings respectively, and the two rollers are connected with each other through a transmission belt; a driving motor is arranged on the feeding hopper, a belt wheel is arranged on a motor shaft of the driving motor, a belt wheel is arranged at the end, close to the driving motor, of one of the rollers, and the belt wheel of the one of the rollers is connected with the belt wheel on the motor shaft through a transmission belt; two guide blocks are arranged on the two sides of the transmission box respectively; and a fixed motor is arranged at the bottom part of the transmission box through a connecting block, one end of a driving plate is connected with one end of a motor shaft of the fixed motor, one end of a transmission plate is connected with the other end of the driving plate.

The invention relates to the technical field of deep processing of agricultural products, in particular to a ginger slicing device for deep processing of ginger slices. The ginger slicing device for deep processing of ginger slices comprises a conveyor, a protective cover, a cutting mechanism and a straightening mechanism, wherein the cutting mechanism comprises a driving motor and a cutter, the driving motor is rotatably arranged on one outer wall of the protective cover, the cutter is movably arranged below a rotating shaft, the straightening mechanism comprises a pressing plate and a plurality of material guiding grooves, and the pressing plate is horizontally arranged between two inner walls of the protective cover through two elastic rods; and the material guiding grooves are attachedto the side of the conveyor through a bearing table. The ginger slicing device for deep processing of ginger slices is simple in structure and convenient to use, can meet slicing processing of different sizes of gingers, can perform batch processing, improves the processing efficiency, and increases the earnings, and the designed cutter is more stable during slicing, so that the ginger slicing effect is improved.

The invention provides a method for improving slice performance of multi-dimensional analysis by adopting bidirectional indexes. A piece of data is copied in two data sets; one data set A is sorted according to dimensions of D(1), D(2)......D(N-1), and D(n); the other data set B is sorted according to dimensions of D(n), D(n-1)......D(2), and D(1); indexes are created for first half of the dimensions of the two data sets; the indexes in the two data sets just correspond to all the dimensions in the data sets; then the data sets are subjected to data slicing, the dimension where the optimal index is located is selected, and conditions of other dimensions are calculated by traversal; and records of calculation through the method are all sorted and distributed continuously and orderly according to the index dimensions, the records involved in calculation are record pieces according to the conditions of the first half of the dimensions, and each piece is relatively not excessively small, so that the indexes can achieve the effect of improving the slice performance.

The invention discloses a novel dovetail groove guide fixture which comprises two fixing brackets and a dovetail groove guide strip device, wherein the fixing brackets are in an L shape; the two fixing brackets are fixedly connected with the inner wall of equipment through fixing bracket screws respectively; the dovetail groove guide strip device comprises a connecting plate and an inverted T-shaped guide platform below the connecting plate; the connecting plate is fixed between the two fixing brackets through connecting plate screws; and the connecting plate is integrated with the inverted T-shaped guide platform below the connecting plate. The effects of prolonging the service life, reducing the operating time and improving the operating safety and slicing yield can be achieved, the guide fixture has a simple structure, and crystal bar collision in the process of loading a crystal bar and crystal bar jitter in the process of unloading the crystal bar can be effectively controlled.

The invention discloses duck meat ham with roast duck flavor. The duck meat ham with roast duck flavor is prepared from the following raw materials in parts by weight: 50-85 parts of dry-cured duck meat, 7-15 parts of shred duck skin, 3-7 parts of duck oil, 12-18 parts of cold water and 3.5-4.5 parts of a quality improving agent. The preparation method of the duck meat ham with roast duck flavor comprises the following steps: (1) processing the raw materials; (2) dry-curing duck meat; (3) baking the duck skin and collecting the duck oil; (4) mixing and pressing a mould; (5) cooking; (6) cooling; and (7) packaging and storing. The preparation method overcomes the defects of high requirements for traditional roast duck raw materials, complicated technologies and depending on human experience as well as the defects of reduction of eating quality and nutritional value of roast duck products sterilized at high temperatures. By adopting the preparation method, the slicing property and mouth feel of the product are greatly improved, the duck meat ham with roast duck flavor is small in nutrient loss and easy to carry and eat, and compared with other western ham on the market, the Chinese taste of roast ducks is more acceptable by domestic consumers.

The invention discloses a method for processing water-soaking-resistant fine noodles. The method comprises: (1) putting flour in an environment with the temperature in a range of -8 to -11 DEG C, after 10-15 h, adding water and a kneading liquid, and performing dough kneading for 5-8 min; (2) adding seasonings to the dough, performing dough kneading for 10-15 min, and allowing the dough to stand for 15-25 min; (3) performing primary rolling to obtain a dough piece, spraying mixed oil to the front and rear sides of the dough piece, and performing secondary rolling; and (4) slitting the obtaineddough piece, and performing drying to obtain the final product. The provided method is simple to operate and low in cost. The prepared noodles taste special, have abundant nutrients, and are particularly excellent in water soaking resistance. After the noodles are boiled, the boiled noodles don't expend after being soaked in water for a long time.

The invention relates to the technical field of die-cutting machines, in particular to an intelligent die-cutting machine for polyester plastic film sheet material preparation, which comprises an electric control cabinet and a bottom plate. A vertical plate is mounted outside the bottom plate, and a stripping mechanism is arranged between the electric control cabinet and the vertical plate; the stripping mechanism comprises a transmission shaft A and a transmission shaft B which are rotationally connected between the electric control cabinet and the vertical plate, a connecting shaft is installed on the sides, close to each other, of the electric control cabinet and the vertical plate, a rotating disc is installed outside the connecting shaft, a belt is jointly wound between the connecting shaft and the transmission shaft B, a plurality of matching rods are installed outside the rotating disc, and limiting grooves are formed in the sides, close to each other, of the electric control cabinet and the vertical plate. The die-cutting machine has the advantages that cut materials are prevented from being adhered to raw materials, the working efficiency of polyester plastic film sheet material preparation is improved, the cost of polyester plastic film sheet material preparation is reduced, the die cutting effect is better, damage to the cutter head is reduced, and the service life of the cutter head is prolonged.

The invention discloses a micro slicing device for bread processing, comprising a device body, a slicing chamber, a guiding plate, a cutting blade and quantitative dividing plates. The device body isprovided therein with the slicing chamber. The central position inside the slicing chamber is provided with the guiding plate. Material sensors are fixed to both ends of the bottom of the guiding plate. The surface of the guiding plate above the material sensors is provided with equally spaced rectangular through cavities. The quantitative dividing plates are disposed at the central positions in the rectangular through cavities. Stopping rods are fixed to the inner wall of the slicing chamber on both sides of each rectangular through cavity. The cutting blade is arranged on the top of the device body inside the stopping rods. Support plates are fixed to the two side walls of the top of the guiding plate. A control panel is fixed to the outer wall of the top of the device body. The micro slicing device not only realizes the quantitative dividing function for the bread and a discharge warning function, but also improves a slicing effect.

The invention discloses a tea-flavored quick-frozen chicken meatball with wolfberry fruit, made from the following materials according to parts by weight: 1000-1100 parts of chicken, 250-260 parts of pigskin, 9.8-10 parts of rice starch, 15-20 parts of coriander, 25-28 parts of wolfberry fruit powder, 8-10 parts of barley tea, 25-28 parts of duck blood, 8-10 parts of oyster sauce, accessories and suitable water. The chicken meatball of the invention is made from rich materials including pigskin, rice starch, wolfberry fruit powder, barely tea, duck blood and the like and has high nutritional value, the reasonable fit of various main and accessories materials enables improved overall quality of the chicken meatball and enables better quality for chicken products, and the chicken meatball has wolfberry and tea flavors, improving appetite, and also has health-care function.

The invention relates to the technical field of isatis root processing, in particular to an isatis root slicing device. The isatis root slicing device comprises a conveying belt, wherein rotating wheels are connected to the two ends of the conveying belt; supporting frames are fixedly connected to the two ends of rotating shafts of the two rotating wheels through bearings; one end of the rotating shaft of each rotating wheel is fixedly connected with a first bevel gear; each first bevel gear is meshed with a second bevel gear; each second bevel gear is connected with a driving assembly; and each driving assembly is connected with a gap rotating assembly. The device solves the problems that the cutting effect is reduced and a user cannot use the device conveniently due to the fact that isatis root is still conveyed during blade cutting in an existing isatis root slicing device. The isatis root slicing device is reasonable in structural design and convenient to use; and the conveying belt stops conveying during blade cutting, and continues conveying after cutting is completed, so that the slicing effect and the working efficiency are improved, the use requirements of the user are met, the good market prospect is achieved, and popularization is facilitated.

The invention discloses a heat-clearing dryness-moistening quick-frozen chicken meatball with tofu, made from the following materials according to parts by weight: 1000-1100 parts of chicken, 250-260 parts of pigskin, 9.8-10 parts of rice starch, 40-43 parts of tender tofu, 20-24 parts of cane shoots, 18-20 parts of wall-broken pine pollen, 18-20 parts of tender leaf of Agastache rugosa, 20-25 parts of grape juice, accessories and suitable water. The chicken meatball of the invention is made from rich materials including pigskin, rice starch, tender tofu, tender leaf of Agastache rugosa and the like and has high nutritional value, the reasonable match of various main and accessory materials enables improved overall quality for the chicken meatball and enables better quality for chicken products, the rich nutrition is easy for a human body to absorb, and the chicken meatball can be consumed to improve body health and clear heat and moisten dryness.

The invention discloses a coix seed beauty maintaining and young keeping quick freezing chicken meatball which is prepared from the following raw materials in parts by weight, 1000-1100 parts of chicken, 250-260 parts of pigskins, 9.8-10 parts of starch rice, 40-45 parts of blackberry juice, 20-25 parts of chocolates, 6-7 parts of ginseng leaves, 30-35 parts of coix seeds, 21-24 parts of dried tofu, ingredients and an appropriate amount of water. The chicken meatball is rich in processing raw materials such as the pigskins, the starch rice, the blackberry juice, the ginseng leaves and the coix seeds, and has high nutrient values. Various main materials and auxiliary materials are reasonably collocated and processed, the overall quality of the chicken meatball can be improved, chicken products are more excellent, and people can maintain beauty and keep young by eating the chicken meatball.

The invention discloses a fructus arctii drying and crushing device. The fructus arctii drying and crushing device comprises a slicing unit and a crushing unit; the slicing unit comprises a driving rotating wheel and a driven rotating wheel; the crushing unit comprises a control box; an empty groove is formed in the side, close to the driven rotating wheel, of the control box; a moving plate is matched with a push rod; a plurality of spiral blades are fixedly connected to a rod body of a moving rod; and the length of the spiral blades is identical with the distance between slicing cutters. According to the fructus arctii slicing device, in the using process, fructus arctii is sliced firstly, then the fructus arctii slices are dried and are crushed, fructus arctii powder is not prone to attachment to the spiral blades in the crushing process, through rotation of the driven rotating wheel, the slicing cutters move downwards and fall on the moving rod, the spiral blades are located between the slicing cutters, the spiral blades remove the fructus arctii powder attached to the slicing cutters, and the situation that the using effect is affected due to the fact that the fructus arctii is attached to the slicing cutters is avoided.

The invention relates to the field of food processing, in particular to collagen specially used for meat product and for improving the quality of the meat product, and a preparation method of the collagen. According to the weight portions for mixing as proportion, the specially used collagen comprises 70-80 of collagen hydrolysate, 0.2-0.3 of high-chromium protein, 1-1.5 of seaweed, 3-3.5 of carrageenan, 14.7-22.58 of amylum, 0.05-0.06 of ethyl maltol, 1-2 of edible gelatine and 0.05-0.06 of teron flavour. The collagen of the invention which adopts the technical proposal has the advantages of low price and improving the quality of the meat product.

The invention discloses quick-frozen chicken balls with lily lily for eliminating food and soothing the nerves, which is made of the following raw materials in parts by weight: 1000-1100 chicken, 250-260 pig skin, 9.8-10 rice starch, 40-45 lily lily, 5-7 heterophylla, Aloe vera paste 18-20, cherries 40-45, egg white 23-28, appropriate amount of ingredients and water. The chicken meatballs of the present invention are rich in processing raw materials, including pigskin, rice starch, day lilies, heterophylla, etc., which contain high nutritional value, and various styles of main and auxiliary materials are reasonably matched and processed, which can improve the overall quality of chicken meatballs and make chicken products more excellent , long-term consumption has the effect of health care, can digest food and soothe the nerves.

The invention discloses a method for rapidly pickling fish by mixed fermentation of microorganisms. According to the method, fresh fish or frozen fish is rapidly prepared into the pickled fish by the procedures of pre-treating fish bodies, pickling by a low-temperature wet pickling method, rinsing, inoculating a mixed microorganism fermenting agent, carrying out gradient low-temperature drying and the like, so that the time for pickling and processing the fishes can be shortened and the flavor of fish pickled products can be improved; nitrite and nitro compounds are prevented from being generated in a process of pickling the fish products, and the edible safety of the fish pickled products is guaranteed; the pickled fish processed by the method is good in flavor, is short in pickling time, low in salt content and free of the nitro compounds; the operation method is simple, the production cost is low, the energy consumption is low, the environmental pollution is small and the product quality is stable; and the economic benefits of manufacturing enterprises can be improved.