49results about How to "Marinated evenly" patented technology

The invention discloses a preparation method of Muslim low-temperature mutton ham and belongs to the field of meat product processing. The preparation method of the Muslim low-temperature mutton ham comprises the steps that mutton is subjected to pretreatment, microwave-assisted vacuum rolling and kneading with specially-made curing liquid and ultrasonic wave composite variable pressure curing, then the mutton is filled and formed, and finally, after being sterilized in a composite mode at low temperature, the mutton is cooled to room temperature and stored at the temperature of 0 DEG C-4 DEG C. Hind quarters of sheep are used as raw materials of the prepared Muslim low-temperature mutton ham, and processed at low temperature, so that the loss of nutrient substances of mutton is reduced; moreover, original flavor of the mutton can be retained well, by means of ultrahigh pressure curing, tenderness of the mutton is improved, the color of the mutton is kept better, curing efficiency is improved, the processing period is shortened, novel products with high quality, high safety and long shelf life are produced, and a new thought is provided for deep processing in the mutton industry.

The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.

The invention provides a seasoned duck product and a preparation method thereof. The seasoned duck product comprises the following raw materials: duck giblets, monosodium glutamate, soy sauce, white sugar, potassium sorbate and milk powder. The milk powder used in the raw materials has low price, and the edible milk powder can make products have milk flavor, richens the taste of products and increases the nutrients of the products, so that the seasoned duck product is suitable for old people and children. The prepared seasoned duck product has the advantages of low salt content, moderate hardness, convenience for storage, transportation and eating, simple production process and stable product quality, is suitable for mass production and can be subjected to standardized production. According to the seasoned duck product, a salting process is improved, and vacuum tumbling treatment is added in the salting process, so that the duck products can be more uniformly salted, a salting effect is better, the salting time can be shortened, the production time is saved, and the production efficiency is improved.

The invention discloses an injection pickling device for spiced beef. The injection pickling device comprises a machine frame and a conveying belt, wherein the machine frame is positioned right abovethe conveying belt, a pickling box is arranged on the conveying belt, a color sensor and a marinade injection matrix are sequentially arranged on the machine frame along the direction of advance of the conveying belt, the marinade injection matrix comprises a plurality of queued marinade injection needles, through holes for injecting the marinade are formed in the front ends of the marinade injection needles, a marinade pot is also arranged on the machine frame, the marinade injection matrix is connected with the marinade pot by virtue of a feed pipe, a controller is also arranged on the machine frame, and the controller controls each marinade injection needle in the marinade injection matrix to singly perform injection according to output results of the color sensor. The injection pickling device for spiced beef performs color detection on beef by the color sensor to discriminate the muscles (red) from fat (white) of the beef and inject the fat, and by virtue of drainage effects of blood capillaries, the marinade is drained to everywhere in the beef, thereby achieving the effects uniform pickling and uniform flavor.

The invention discloses Chinese wine vinasse dried flavored salted goose meat and a making method thereof. The Chinese wine vinasse dried flavored salted goose meat is characterized by comprising main raw materials of goose meat and pork skin and condiments of jinhua ham particles, yellow wine vinasse, salt and seasoning. The making method comprises the steps: dry-salting goose breast in a dry-salting material, and then wet-salting in a pickling solution; after cleaning and draining the goose breast, naturally air-drying to obtain dried goose meat; charging in a dry ceramic tank for vinasse making after cleaning and draining the dried goose meat; finishing and placing the dried goose meat in water, adding the seasoning and boiling, filtering the boiled soup by using gauze, taking filtrate, placing the pork skin and the jinhua ham particles into the filtrate and decocting to obtain a bittern soup, fishing the pork skin out for later use, and cooling the bittern soup for later use; and finally, rapidly pouring in a mould, carrying out compression moulding and quick-freezing, cutting, carrying out vacuum packaging, and sterilizing in a water bath to obtain the Chinese wine vinasse dried flavored salted goose meat. The Chinese wine vinasse dried flavored salted goose meat has the advantages of delicate and compact mouth feel, bright and beautiful color and luster, and is rich in vinasse flavor and dried meat flavor.

The invention discloses an energy-saving and environment-friendly marinated food cooking device. The device comprises a steam box, a marinade cooking pot and a steaming box, the top of the steam box is fixedly provided with the marinade boiling pot, and a water inlet pipe penetrates through one side of the steam box. According to the energy-saving and environment-friendly marinated food cooking device, the steam box is arranged, water is added into the steam box when the device is in use, a heating pipe is energized for heating, and the water is heated until boiling to generate water vapor, sothat high pressure is generated in the steam box, and electric energy is not only converted into heat energy but also converted into pressure potential energy. When the internal pressure is too high,a pressure detector detects that the pressure is too high, and the heating pipe is controlled to stop work through an electric signal; when the amount of the water in the stem box is decreased, a water level detector can control an electronic valve to be switched on through an electric signal, and the water flows into the steam box for supplementation through a water inlet to achieve automatic production of the water vapor; a marinade in the marinade cooking pot is heated by the high-temperature water vapor, food materials can be prevented from getting burnt when being in contact with the high-temperature pot bottom, and thus the taste of marinated food is improved.

The invention discloses a method for producing dried fishes by using a microbial fermentation technology. According to the method, fresh or frozen freshwater fishes are used as a raw material which is prepared into a dried fish product capable of being preserved at 0-10 DEG C by the steps of pretreatment, curing fermentation, cleaning and desalination, after-ripening fermentation, dicing and vacuum packaging, or is prepared into a dried fish product stored at normal temperature by virtue of sterilization and cooling after vacuum packaging. The method disclosed by the invention is based on the traditional curing process, a curing fermentation technology and an after-ripening flavoring technology are used for promoting the flavor quality of cured dried fishes, low-temperature after-ripening fermentation and dewatering are performed synchronously to inhibit the growth of putrefaction bacteria, the shelf life of a frozen product is 2-4 months, the shelf life of a normal-temperature product is more than 8 months, and the produced fermented dried fish product has the advantages of good flavor and texture and long shelf life. The technology can be applied to sea fishes, freshwater fishes and the like to solve the production problems that the traditional cured dried fishes are poor in flavor, high in salt content, hard in texture, short in shelf life and the like, so that the method improves the quality and storage stability of the cured dried fish product, is easy to realize industrial production and has a broad market prospect.

The invention relates to a technology for preparing bean curd / uncongealed bean curd by virtue of a household bean curd machine. The technology comprises the following steps: (a) in a crushing stage, adding water and materials to a crushing cup, wherein the motor drives a crushing tool to rotate and crush the materials into slurry, and the crushed slurry is filtered through a filter and then is discharged into a slurry boiling cup; (2) in a slurry boiling stage, heating the slurry in the slurry boiling cup by virtue of a heating element until the slurry is cooked, and cooling the slurry to a certain temperature; (c) in a marinating and solidifying stage, discharging the a marinating agent in a marinating box into the slurry boiling cup, marinating and then standing for a certain period of time; and (d) in a pressing stage, driving a pressure plate to advance along the inner wall of the slurry boiling cup by a drive mechanism, infiltrating yellow serofluid into the position above the pressure plate through a drainage groove and / hole in the pressure plate, and forming the bean curd below the pressure plate. Therefore, water sealing is achieved above the bean curd to be isolated from air; the bean curd is prevented from being polluted by bacteria; the storage time of the bean curd is relatively long; and meanwhile, the yellow serofluid can also play a role in natural heat preservation.

The invention relates to a method for processing low-salt air-dried golden pork knuckles, which belongs to the method for processing preserved meat products. Preserved meat produced by a conventional method cannot meet the requirement on low salt content, strong preserved flavor and unique flavor. The method of the invention comprises a material selection process, a preservation process, a tank filling process and a vacuum package process. The method is characterized by also comprising a wild pepper salt preparation process, a rinsing process, and drying and cooling processes; in the wild pepper salt preparation process, crude salt, wild pepper, cassia and star anise serve as raw materials; in the preservation process, a preserving material is obtained by mixing sodium nitrite, sodium isoascorbate, tea polyphenol and BHT into the wild pepper salt; in the tank filling process, the weight percent ratio of the wild pepper to the pork knuckles is (2-3):100; and in the rinsing process, the rinsing of the pork knuckles is stopped when the concentration of light salt brine is less than or equal to 3 degree Be. The pork knuckles prepared by the method have the characteristics of dryness and smoothness, robust handfeel, golden cuticular layer, strong preserved flavor and unique flavor; and the salt content of a finished product is less than 5 percent.

The present invention discloses a marinating device for marinated products. The marinating device comprises a marinating tank, a material discharge chute and a control system. The marinating tank comprises a tank body, a material feeding port, a compressed air connection port, an overflow port, a material discharge port, a marinating soup inlet port and a stirring device; the overflow port is externally connected to an overflow pipe; the marinating soup inlet port is connected with a marinating soup blending tank; the material discharge chute is placed under the material discharge port; duringa material discharge process, marinating soup in the material discharge chute submerge the material discharge port; and the control system controls the feeding amount of compressed air in the marinating tank and the stirring of the stirring device. By controlling the amount of the compressed air in the marinating tank during the material discharge process, the device controls the material discharge speed of the marinated products after the marinating, does not use a marinating sieve during a marinating process, reduces the use amount of the marinating soup, reduces the breakage rate of the marinated products, and is highly efficient and environmentally friendly in the marinating process.

The invention discloses a method for processing marinated fruits and vegetables. The method comprises the following steps: selecting, cleaning, drying and cutting marinating raw materials, adding edible salt and pure water, and marinating the raw materials by virtue of three-frequency ultrasonic assistance to obtain marinated fruits and vegetables, wherein the three-frequency ultrasonic assistance is specifically as follows: the upper marinating layer is 20-30KHz, the middle marinating layer is 90-100KHz, and the lower marinating layer is 50-60KHz, namely the upper layer is 10-30cm deep, the middle layer is 30-80cm deep, and the lower layer is 80-100cm deep; taking out marinated fruit and vegetable embryos and centrifugally removing water; putting the marinated fruit and vegetable embryos into a cylinder to implement natural fermentation so as to obtain fermented marinated fruit and vegetable products; performing seasoning preparation, microwave drying and packaging. According to the method disclosed by the invention, the marinated fruits and vegetables are processed by a three-frequency ultrasonic assistance marinating technology and a microwave drying technology; compared with the prior art, the method has the advantages that the salinity of a product is reduced, the production efficiency is improved, the production period is shortened, and the product quality is guaranteed.

The invention relates to a processing method of snakeheaded fishes. The processing method particularly comprises the following steps of 1) performing acceptance check on the snakeheaded fishes and selecting the checked snakeheaded fishes: performing hygienic general investigation on the snakeheaded fishes in fishing waters, and performing detection on heavy metal and pesticide residues; when selecting a fish source, rejecting dead fishes and all the impurities; 2) culturing the snakeheaded fishes with clean water: putting the selected snakeheaded fishes in a culturing tank with clean water for culturing the snakeheaded fishes with clean water for 2-3 days; 3) removing fishy smell and performing disinfection: putting fresh and living snakeheaded fishes after being cultured with clean water culturing in clean water for soaking for 30-50 minutes; 4) cutting and pickling the soaked snakeheaded fishes: removing internal organs from the snakeheaded fishes after fishy smell removal and disinfection, thoroughly cleaning the snakeheaded fishes without the internal organs, cutting fish meat into slices, and cutting fish bones into segments; 5) compounding pickled materials; 6) putting fish meat slices into a container, weighing the pickled materials in proportion, uniformly mixing the weighed pickled materials, putting the fishes and the pickled fishes in a manner of staggered arrangement of a layer of the fishes and a layer of the pickled materials, uniformly sprinkling the pickled materials on the fishes, after the container is filled with the fishes, compressing the fishes, and sealing a cover; after the cover is sealed, putting the container in a freezer of 0-4 DEG C for standing pickling for 72 hours, and turning over the fishes and the pickling materials up and down every 6 hours so that products in the same batch are uniformly pickled; and 7) putting the pickled fish meat slices into a pot for steaming, and matching the steamed fish meat slices with condiments for eating.

The invention provides blown preserved meat and a making method thereof. The making method comprises the following steps of selecting raw materials, performing trimming, performing cutting into strips, performing cleaning, preparing preserving liquid, performing injection and preserving, performing vacuum rolling and kneading, performing dry preserving, performing three-stage fumigation, performing cooling and performing packaging. According to the blown preserved meat disclosed by the invention, through a three-stage fumigation technology, the water migration rate of water in meat can be effectively increased; the vaporization rate of surface water in the roasting course of preserved meat is closely equal to the diffusion rate of internal water, and the internal water is timely complemented to the surface, so that color development of surface skins of fumigated preserved meat is facilitated, and the situation that the surface skins are dry and hard to present rubber state is avoided.According to the blown preserved meat disclosed by the invention, injection and preservation are combined with dry preserving, so that injection and preservation speed is high, preservation is uniform, the permeation and diffusion rate of table salt is accelerated, and under the condition that the dosage of the table salt is reduced, the table salt is injected into meat products in the largest efficiency; and besides, through dry preservation, too much water generated in the injection and preservation course is reduced, and the blown preserved meat is resistant to storage and low in nutrient component loss.

The invention discloses a technology method of recuperated chicken breast through combination of vacuum with extrahigh-pressure preservation, and belongs to the field of processing of meat products. According to the technology method disclosed by the invention, the water retention rate and the cooking loss rate of the recuperated chicken meat are used as indexes, through single factor experiment and response surface experiment, rolling and kneading time, the addition quantity of water retaining agents, extrahigh-pressure time and pressure are optimized, and the optimum technological parametersare determined. Results indicate that the vacuum degree is 0.06Mpa, and when the rolling and kneading time is 30min, the rolling and kneading effect is the best. When the compounding ratio of preserving liquid is that sodium pyrophosphate is 0.2%, starch is 7% and sodium bicarbonate is 1.5%, water retention is the best. When extrahigh-pressure treatment time is 10min and treatment pressure is 200Mpa, the effect is the best.

The invention discloses a ready-to-eat ginger appetizer and a preparation method thereof. The preparation method comprises the following steps: pickling ginger, dicing the pickled ginger, putting the diced ginger into an ultrasonic cleaner for ultrasonic treatment, and then removing water; drying the diced ginger without water in a drying box, and then cooling the dried diced ginger; carrying out primary roasting, and then cooling the roasted diced ginger; carrying out secondary roasting for 2-4 hours, and then taking out the finally obtained diced ginger for standby application; dicing shiitake, and frying the diced shiitake in hot vegetable oil till the fried diced shiitake becomes golden yellow; cleaning pork tenderloin, and dicing the cleaned pork tenderloin; cleaning Szechwan peppers, and dicing the cleaned Szechwan peppers; putting vegetable oil in a wok for heating, putting zanthoxylum in the hot vegetable oil for frying till the zanthoxylum aroma appears, taking out the fried zanthoxylum, and leaving the hot vegetable oil for standby application; mixing the following ingredients in parts by weight: 30-35 parts of the finally obtained diced ginger, 10-15 parts of the fried diced shiitake, 10-15 parts of the diced pork tenderloin, 1-2 parts of zanthoxylum, 15-20 parts of the diced Szechwan peppers, 2-3 parts of soy, 0.5-1 part of monosodium glutamate, 3-5 parts of white sugar and 6-10 parts of table salt; pouring 10-15 parts of the standby hot vegetable oil for uniform mixing and bottling, and then carrying out sterilization and cooling, so as to obtain the ready-to-eat ginger appetizer. No any artificially synthesized preservative and essence are added in the preparation process, so that the ready-to-eat ginger appetizer has a good taste, and the problem of a difficulty in ginger storage is solved.

The invention discloses a preparation method of three-taste salt preserved eggs and the three-taste salt preserved eggs prepared by the preparation method, wherein the preparation method is simple and easy to implement, the three-taste salt preserved eggs are simple and easy to make, the quality is stable, preservatives are not added, the shelf life is long, and the three-taste salt preserved eggs uniquely have three kinds of mouth feel of preserved eggs, salty eggs and pot-stewed eggs. The preparation method of the three-taste salt preserved eggs comprises the following steps: (1) decocting spices and compounding a curing agent; (2) mixing the eggs with materials, and putting the eggs and the materials which are mixed into a vat for preservation, wherein the prepared curing agent are applied on fresh eggs according to a definite thickness, the fresh eggs applied with the curing agent are put into a preservation vat, and preservation is performed for a definite time at a definite temperature so as to obtain mature semi-finished products; and (3) performing after-processing including sterilization on the mature semi-finished products so as to obtain the three-taste preserved eggs. The three-taste salt preserved eggs are prepared by the preparation method.

The invention belongs to the technical field of the processing of dried meat, and particularly relates to a preparation method of dried pork. The preparation method of the dried pork comprises the following steps of (1) selecting materials: carefully selecting lean meat, and performing mincing so as to obtain minced lean meat; (2) performing pickling: uniformly mixing the minced lean meat in the step (1) with marinade to obtain a mixture, sealing the mixture by preservative films, enabling the mixture sealed by the preservative films to stand for 10-20 min, then enabling the mixture after standing for 10-20min to stand in a vacuum environment of 35-50 DEG C for 20-40 min, and finally, enabling the mixture after standing for 20-40min to stand in a vacuum environment of minus 3-0 DEG C for 100-150 min; (3) performing blanching: putting the pickled minced lean meat obtained in the step (2) in boiling water for 2-5s for rapid blanching; (4) performing baking: baking the blanched lean meat at 90-110 DEG C for 2-4 min, then baking the baked lean meat at 400-500 DEG C for 4-7s, and then putting the baked lean meat in a drying machine for drying; and (5) performing forming and packaging: performing forming, performing sterilizing, and performing vacuum packaging. The preparation method disclosed by the invention is simple in operation, the prepared dried pork is tempting in fragrance, loose and chewy, tender with a crispy crust, and smooth, and has no coarse sense, and after eating the dried pork, a person is not liable to suffer from excessive internal heat.

The invention relates to a brine dotting mechanism used for a bean curd machine. The brine dotting mechanism comprises a brine dotting box which is provided with an opening and used for containing a brine dotting agent, wherein a liquid outlet is formed in the brine dotting box, the brine dotting mechanism is provided with a valve for opening and closing the liquid outlet, and also comprises an air pump and an air inlet pipe, the air pump is used for blowing air into the brine dotting box through the air inlet pipe so as to stir the brine dotting agent in the brine dotting box, and the ratio of the air blowing pressure of the air pump to the brine dotting box to the pressure of the liquid level height is greater than or equal to 1.5. The brine dotting mechanism uses the air pump for blowing the air into the brine dotting box so as to stir the brine dotting agent in the brine dotting box, and the brine dotting agent is blown to roll and flow by the air so as to prevent the brine dotting agent from precipitating and prevent the liquid outlet from being blocked due to the precipitation of the brine dotting agent, meanwhile the brine dotting of the brine dotting agent is more uniform, and made bean curd is more uniform and better in taste; in addition, compared with mechanical stirring by using a blade or a stirring rod and the like, the cleaning for the blade or the stirring rod and the like is eliminated, cleaning parts are reduced, meanwhile the secondary pollution of the brine dotting agent is also avoided, thus the brine dotting mechanism is more hygienic and reliable.

The invention discloses a processing method of health-care tea-flavored salted meat. The method is simple in operation process, the salted meat has a long shelf life, retains water and freshness in cleaning treatment, isolates bacterial pollution, is more uniform and tasty in pickling by adopting a unique rolling method such as injection rolling pickling, promotes body metabolism, promotes digestion, relieves greasiness and synergistically improves the taste and flavor of the salted meat by compounding and adding cassia seed liquid and black tea liquid for flavouring and scenting, and is particularly suitable for consumption requirements of modern people.

The invention discloses an extrusion device for pickling pickled chillies convenient to add salt. The extrusion device comprises a base, a telescopic cylinder and an electromagnetic valve, wherein theupper end surface of the base is provided with a pickling jar; a bracket is fixed on the top edge of the base; the telescopic cylinder is mounted at the top end of the bracket; a fixing box is mounted at the bottom of a push rod; the electromagnetic valve is fixed in a pressure rod, and a discharge chute is formed on a side of the pressure rod; a baffle plate is arranged in the discharge chute, and a return spring is arranged at the joint of the baffle plate and the discharge chute; a pressure plate is fixed at the bottom of the pressure rod, and a diversion cavity is arranged in the pressureplate; a diversion pipe is connected to the top of the diversion cavity; an auxiliary pressing block is arranged on the lower end surface of the pressure rod; sieve holes are reserved on both the pressure rod and the diversion cavity. According to the extrusion device for pickling pickled peppers convenient to add salt, the salt can be conveniently added into the pressure rod through the baffle plate and the discharge chute, and the salt is evenly scattered in the pickling jar through the diversion cavity, the diversion pipe and the sieve holes.

The invention relates to the meat processing field, and in particular relates to drum equipment for salted pork. The drum equipment for the salted pork comprises a drum and a support, wherein the drum is arranged on the support, a first material hole is formed in the side wall of the drum, and a sealing cover is hinged with the first material hole; a hollow rotating shaft is hinged with the interior of the drum, the two ends of the rotating shaft are respectively idly sheathed in the side wall of the drum, and a first filtration hole is formed in the rotating shaft; the rotating shaft is connected with a separating plate, the separating plate divides the drum into multiple chambers, and each chamber is provided with a first filtration hole; and a hollow inner sleeve is sheathed in the rotating shaft, the inner sleeve is provided with a second filtration hole, and a second material hole communicated with the inner sleeve is formed in the side wall of the drum. The invention aims at providing the drum equipment for the salted pork, so as to solve the problem of turning over a meat product in a meat product salting process.

The invention discloses a pickling agent applied for squab braised in brown sauce and a pickling method using the pickling agent. On basis of mass of squab, the pickling agent applied for the squab braised in brown sauce comprises the following ingredients in percentage by mass: 0.1-0.6% of star anise, 0.1-0.2% of Chinese prickly ash, 0.1-0.3% of pepper, 0.4-0.6% of Chinese cinnamon, 0.4-0.6% of dried orange peel, 0.05-0.15% of laurel leaf, 0.4-0.6% of fennel, 0.4-0.6% of liquorice roots, 4-6% of ginger, 0.5-1.5% of soy sauce, 0.5-1.5% of Hakka Niang liquor, and 0.3-0.5% of monosodium glutamate. Squab processed by using the pickling agent and the pickling method disclosed by the invention is uniformly pickled, relatively beautiful in color and luster, rational in pickling time, and highlyfresh. The pickled squab has a nitrite content of 0.012 mg / kg, a protein content of 21.0023%, a fat content of 2.8%, and an acid value of 2.1 mg / g; moreover, 63 types of volatile flavor substances arecontained.

The invention discloses a method for quickly and efficiently pickling salted egg yolk, and relates to the technical field of egg product processing. The method comprises the following steps: A, selecting eggs; B, performing cleaning; C, separating egg liquid; D, performing pickling and processing; E, performing sealing; F, taking out salted egg yolk; and G, performing curing. According to the invention, time for pickling salted egg yolk is shorter and more efficient. Compared with a conventional pickling method of salted egg yolk, the pickling method provided by the invention has the advantages that the pickling time is accelerated by 60%, the production period is short, and the yield is higher. Surfaces of fresh eggs are sterilized through an ultraviolet sterilization method, and bacteriaare prevented from entering a pickling barrel to influence quality of pickling liquid in a pickling barrel; all egg yolk can be completely immersed in the pickling liquid through a barrel cover withleakage holes, so that the whole pickling is more uniform; and the pickling barrel can be sealed through the preservative film, so that on one hand, pollution is isolated, on the other hand, taste loss is avoided, and pickling efficiency of the egg yolk in the pickling barrel is promoted. The method has a short pickling period of salted egg yolk, oil is generated inside the pickled salted egg yolk, and the outside of the salted egg yolk is tasty.

The invention discloses an industrialized pickling device for cured meat. The device comprises a base and a decelerating belt. The interior of the base is equipped with a motor; the motor connects a rotating shaft above the motor; a pickling pot is arranged on the base; a seal membrane is arranged on the pickling pot; the right lower part of the pickling pot is equipped with a water outlet; the bottom of the rotating shaft is equipped with a deceleration shaft; two sides of the rotating shaft are connected to blades; a seal cap is arranged on the pickling pot; the right side of the seal cap is equipped with an air outlet; the interior of the deceleration shaft is equipped with a coupling hoop; the outside of the coupling hoop is equipped with steel balls; and the steel balls are arranged under the decelerating belt. The industrialized pickling device for the cured meat can effectively discharge the water generated in a cured meat pickling process from the pickling pot, and can uniformly pickle the meat, can discharge the air generated in the pickling process. Meanwhile, each structure is compactly arranged, and the device has high automation degree so as to greatly raise production efficiency of the cured meat.

The invention discloses a preparation method for a fermented pressed salted duck. The fermented pressed salted duck not only is uniform in salting and unique in flavor and has aromas of bean dregs and milk products but also has food treatment and healthcare effects to a certain extent. Astragalus membranaceus has the effects of improving body immunity function, protecting liver, promoting diuresis, resisting ageing and stress, reducing pressure and widely resisting bacteria. Due to the addition of the astragalus membranaceus, the food treatment and healthcare effects are achieved and a duck can be sterilized.

The invention discloses a layered pickling device for preserved egg processing which comprises a base, a protective shell, a pickling material barrel, supporting assemblies, a supporting rod and a fixing assembly, the base is square, the protective shell is arranged at the middle position of the top wall of the base, the protective shell is arranged in a cylindrical hollow cavity and facilitates storage of pickling solution, the supporting assembly is arranged on the side wall of the protective shell, the supporting assemblies are symmetrically arranged, the pickling material barrel is arranged on the inner side wall of the protective shell, arranged on the supporting assemblies, and arranged to be a cylindrical hollow cavity, and the fixing assembly is arranged on the inner side wall of the pickling material barrel. The invention belongs to the technical field of preserved egg processing, and particularly relates to the layered pickling device for preserved egg processing which enhances the fixing and protecting functions of eggs, reduces the damage rate of the eggs, rapidly and integrally turns over, so that the eggs can be fully soaked, the eggs are uniformly pickled, the taste is improved, the time for directly touching a pickling solution manually is shortened, the safety is improved, and the labor intensity is reduced, and the production efficiency is enhanced.

The present invention relates to a production technology of cellared chopped capsicum frutescens. Picked fresh capsicum frutescens in the same day is washed clean; bases are removed; the capsicum frutescens is drained; the drained capsicum frutescens is chopped for a standby application; according to the parts by weight, 100 parts of the capsicum frutescens, 12-15 parts of edible salt and 1 part of baijiu are mixed in the ratio; even mixing and stirring are conducted; the stirred raw materials are loaded in a multi-cavity ceramic jar; the multi-chamber ceramic jar is buried under ground at a constant temperature of 20-25 DEG C; a material inlet is only left outside; after pickling, the ceramic jar is taken out; and the capsicum frutescens is sub-packaged into bottles and barrels. The special multi-cavity ceramic jar is used; constant-temperature soil cellaring pickling is conducted; and the pickled chopped capsicum frutescens is unique in flavor, higher in crispness and chroma, and also energy-saving and environmentally protective.