48results about How to "No corruption" patented technology

The invention discloses a polyester FDY oil agent and a preparation method thereof. The heat resistance of the existing oil agent is poor with serious volatilization, which results in heavy smog in the workshop and seriously affects the working environment and the body health of the workers; also the oil agent has serious coking phenomena and causes yarn waste and broken ends. The ingredients of the invention and the weight percentages are as follows: 55-65% of high-temperature smoothing agent, 15-25% environment-friendly emulsifying agent, 3-10% binder, 5-8% compound anti-static agent and the rest is additive; and the high-temperature smoothing agent contains special polyether. The invention has good heat resistance and is suitable for the high-speed spinning technique of various polyester fibers (including the high denier); and the oil agent provided by the invention does not generate smoke and does not coke on the hot roll.

The invention discloses a formaldehyde-free animal specimen fixed liquid and a preparation method thereof, the formaldehyde-free animal specimen fixed liquid includes the following components: a biocide mildewcide, a protein denaturant, a polyol moisturizing agent and balance of water, and if the biocide mildewcide is in solid state, the mass concentration of the biocide mildewcide is 5-20 g / L, if the biocide mildewcide is liquid, the volume concentration of the biocide mildewcide is 1-2%; the volume concentration of the protein denaturant is 5%-40%; and the volume concentration of the polyol moisturizing agent is 2% to 10%. The formaldehyde-free animal specimen fixed liquid does not contain formaldehyde, and is non-volatile, and harmless to the human body; a fresh animal organ is washed with normal saline, and stored in the fixed liquid, a year later, the organ is not corrupted, free of mildew spot, and free of obvious color and shape change, the fixed liquid color has no obvious change, and the storage effect is good.

The invention discloses a fracturing fluid continuous mixing method, comprising the steps as follows: guar gum is input into an injection-typed mixer which can automatically adjust the flux by a precise spiral feeding machine; the feeding quantity of the guar gum is adjusted by the rotation speed of the precise spiral feeding machine; the blanking quantity of the spiral feeding machine is controlled by a computer which can continuously read the difference value of an electronic balance within unit time, adjusts the rotation speed of the spiral feeding machine according to the flux and proportion of the external clean water and keeps the given liquid mixing ratio; the method is applicable to continuous mixing in-situ, the mixed fracturing fluid has good quality, the hydration speed of the liquid is fast, the labor intensity of workers is reduced, the cost payout is saved and the environmental pollution is reduced.

The invention discloses a leaf-cutting propagation method for succulent round-leaf Aeoniumarboreum. The leaf-cutting propagation method includes the following steps: 1, soil is prepared, wherein culturing soil comprises Akadama soil, bamboo charcoal, sphagna, vermiculite, peat soil, fermented rice hull coal, pelelith, active carbon and slow-release fertilizers; 2, round-leaf Aeoniumarboreum stock plants are irradiated by an ultraviolet lamp three times, wherein the duration of each time of irradiation ranges from 3 hours to 4 hours, and the three times of irradiation are carried out at one-day intervals; 3, leaves of the round-leaf Aeoniumarboreum stock plants in the step 2 are slightly broken off and placed at shady, cool and ventilating positions to be aired two to three days to enable fractures to be dried through airing; 4, the leaves dried through airing in the step 3 are placed on the culturing soil in the step 1 with the back faces of the leaves downward, the sides, provided with the fractures, of the leaves are slightly pressed with fingers to enable the leaves to be slant, and the fractures are tightly attached to the surface of the vermiculite; 5, after roots are grown from growing points at the fractures of the leaves, a layer of coarse gravel with the particle diameters ranging from 1 mm to 3 mm is scattered on the culturing soil. By means of the method, the leaf hydration probability is lower than 3%, and the survival rate of new plants can reach 97%.

The invention relates to a cleaning and rust inhibiting agent and a preparation method thereof, pertaining to chemical cleaning agent field, and the cleaning and rust inhibiting agent consists of the components: 1 to 2 percent of ethylenediamine tetraacetic acid solution, 3 to 4 percent of triethanolamine solution, 0.5 to 1 percent of eynanolamine solution, 5 to 10 percent of compound borate ester solution, 5 to 10 percent of polyacrylic acid solution, 1 to 3 percent of triazine disinfectant solution, and the other is water to be added into 100 percent. The cleaning and rust inhibiting agent is prepared through a scientific processing technology by using organic acid, surfactant and disinfectant as main materials, without needing to be rinsed after cleaning, and the surfaces of cleaned parts have no white spot and are as shiny as new ones, thus reaching the rust inhibiting requirements of a workshop. The product is weak alkaline, and has advantages of wide sources, easy acquiring, small using quantity and strong cleaning ability to such processing oil as rust inhibiting oil, emulsified oil, cutting fluid, oleostearine, transformer oil, etc., which is particularly applied to the cleaning and rust inhibiting for steel and aluminum materials.

The invention discloses a method for preparing a microwave instant taco through sour dough and belongs to the technical field of food production. According to the method, firstly, liquid sour dough paste fermented through lactobacillus plantarum is prepared; secondly, the sour dough is taken to prepare taco dough, and the taco is prepared through the steps of fermenting, cooking and the like. According to the taco prepared through the method, the product technology can be effectively simplified, the product cost can be reduced, the amount of chemical addition agents can be decreased, the taco can be stored at least for four months at the normal temperature, the shelf expiration date of the product is effectively prolonged, the aging speed of the product is reduced, and the taco has the advantages of being nutrient, health, easy to process and the like.

To provide a method for producing a seasoning liquid that is an improvement in a method for high-temperature salt-free brewing of a soy sauce Koji with which the hydrolytic time of unrefined soy sauce with a Koji mold enzyme is shortened and the nitrogen utilization ratio is remarkably increased to obtain the seasoning liquid without or scarcely having the aroma unique to the resultant soy sauce and without an off-taste and an off-odor for about 20 days while especially preventing the deterioration of the taste of the unrefined soy sauce obtained by mixing the soy sauce Koji with water (or a saline solution). The method for producing the seasoning liquid comprises mixingthe soy sauce Koji with hot water at 70-80[deg.]C, preparing the unrefined soy sauce at 50-57[deg.]C material temperature, intermittently or continuously stirring the unrefined soy sauce in the presence of common salt at 0-5 (wt. / vol.)% concentration while maintaining the material temperature and carrying out enzymic hydrolysis for 15-30 h. (C)2004,JPO.

The present invention provides a highly efficient mechanized production method of dried mangoes. A step 1 can enable whole mangoes to be heated to be swelled and mango surface skins to be tight; a step 2 enables the surface skins of the mangoes to be split into a plurality of fine pieces and thereby facilitates the drying and falling of the surface skins of the mangoes; a step 3 enables the surface skins of the mangoes to be gradually split gradually in a piece form and drop under blowing of flowing steam, removes the thin outer skins of the mangoes, does not remove and damage mango fleshes, does not enable the mango fleshes to be spoiled in a waiting period before pickling, retains the mango fleshes as much as possible, reduces waste, does not need manual peeling, greatly improves efficiency and reduces costs; and in a step 4, sodium pyrosulfite penetrates into the mango fleshes to be decomposed into sulfurous acid with a highly strong reducing power to destroy an oxidation system ofenzymes and prevent oxidative discoloration; carotene and vitamin C are not destroyed by oxidation; at the same time, the sulfurous acid is also a good preservative and quite strong in elimination ofmold spores and acetic acid bacteria, and helps storage in the future.

The invention discloses a pork preservative and a preparation method thereof. The pork preservative comprises the following components in percentage by mass: 2-5% of pomegranate peel extract, 1-4% ofgrape peel extract, 1-4% of clausena lansium fruit extract, 0.5-1% of epsilon-polylysine, 1.5-4% of fucoidin, 1-2% of konjac glucomannan, 6-10% of bamboo vinegar and the balance of water. The preparation method comprises the following steps: S1, preparing the pomegranate peel extract; S2, preparing the grape peel extract; S3, preparing the clausena lansium fruit extract; S4, preparing the pork preservative: dissolving the pomegranate peel extract, the grape peel extract, the clausena lansium fruit extract and the epsilon-polylysine in water, adding the bamboo vinegar, stirring uniformly , thenadding the fucoidin, stirring for dissolving, finally adding the konjac glucomannan, and stirring for swelling so as to obtain the pork preservative. The preservative can obviously prolong the preservation period of the cooled pork, has obvious maintaining and protecting effects on the color, smell of the pork, and obviously inhibits the growth of bacteria and the rise of TVBN and pH, and basically the organoleptic quality of the pork has no change.

The invention relates to a formula of beef jerky and a processing technology of the beef jerky. The beef jerky disclosed by the invention comprises the following raw material components in parts by weight of 100 parts of beef, 1-6 parts of a soy sauce, 1.1-2.1 parts of table salt, 1-6 parts of white sugar, 0.5-2 parts of spice, 0.0028 part of potassium sorbate and 0.0375 part of sodium diacetate.The processing technology adopts technologies of performing saline injection, performing rolling, performing baking, performing steaming and performing seasoning for the second time. The processed beef jerky has better mouth feel than beef jerky by a conventional marinating and decocting technology and is easier to digest, and nutrient components in beef can be stored to the maximum extent. Through seasoning for the second time, the beef jerky is more mellow in flavor and taste; and besides, the moisture content of the beef jerky is low, protective films are formed on the surfaces of the beefjerky through oil, the shelf life is prolonged, long-term sales is guaranteed, and product quality cannot corrupt. The processing course is well controlled, besides, the product quality keeps consistent easily, and the defects relying on experience by a conventional processing method are overcome.

The invention discloses a biological curing and preservation method of green plums. The method comprises the following steps: injecting overheat steam to perform thermal treatment on cleaned green plum fruits; subsequently soaking the green plum fruits in an ethanol solution for 4-5 minutes; and preparing a biological curing liquid, and then preserving the green plums in the biological curing liquid. In the method disclosed by the invention, the biological curing liquid contains propionic acid secreted by fermentation of propionibacterium and bacteriocin secreted by fermentation of three types of fermenting strains, and the propionic acid and the bacteriocin can inhibit growth and propagation of bacterium and fungus, so that decomposition of the green plums, caused by microbes during preservation, can be prevented; and calcium carbonate in the biological curing liquid has an effect of relieving reduction of the pH value of a fermenting solution, and meanwhile the calcium carbonate which is insoluble calcium is slowly transformed into soluble calcium propionate and calcium lactate. During the preservation of the green plums, the calcium propionate and the calcium lactate have a certain effect of inhibiting the growth of the microbes, and meanwhile calcium ions permeate into green plum pulps to be combined with pectin so that the hardness and fragility of the green plums are increased.

The invention relates to a dusting cleaning antirusting agent and a preparation method thereof. The dusting cleaning antirusting agent comprises the following components in percentage by weight: 4.5 to 10 percent of tetrasodium ethylenediamine tetraacetate, 1 to 4.5 percent of sodium polyacrylate, 2.5 to 7.5 percent of heterogeneous alcohol ether, 0.8 to 3 percent of fatty alcohol-polyoxyethylene ether (AEO)-3, 2.5 to 12 percent of propylene glycol monomethyl ether, 0.8 to 3 percent of triazine bacteriacide and the balance of water. The dusting cleaning antirusting agent is suitable for spraying and ultrasonic cleaning; parts processed by the dusting cleaning antirusting agent are not needed to be rinsed and are high in cleanness, the surfaces of the parts do not have granule residues and white dirt residues, and the brightness of the parts can be increased; and the dusting cleaning antirusting agent has long service life and low concentration, and the antirusting period is 5 to 10 days. The dusting cleaning antirusting agent is safe, environment-friendly and low in cost, made of widely and readily available raw material, and is suitable for large-scale production.

The invention discloses a method for preparing a vegetarian dried meat floss product from cordyceps millitaris fermented glycine max dregs. A glycine max processing byproduct, namely glycine max dregs, is adopted as a raw material, through solid fermentation, flavor blending and frying with cordyceps millitaris, contents of two soy isoflavones, namely daidzein and glycitein, can be remarkably increased, the content of insoluble cellulose can be reduced, and the vegetarian dried meat floss product which is rich in aglycone isoflavones, proteins and edible fungi, is cotton-like and fluffy and has sensitive, physical and chemical and microorganism indexes similar to those of dried meat floss is prepared. The product prepared by using the method is "natural, nutrient and low-grease", and expectation of different customers on nutrient and healthy foods can be met. Solid fermentation used in the method is a traditional and modern biological technology, is efficient and low-carbon, good in applicability and simple to operate, and is free of secondary sterilization; the cordyceps millitaris can be used as an edible fungus, the mycelia of the cordyceps millitaris is rich in nutrition, and the flavor and the drawing feeling of the product can be also improved. By adopting the method, the nutrition and functional value of the vegetarian dried meat floss leisure food can be effectively intensified, and great significances in increasing additional values of the vegetarian dried meat floss product and promoting comprehensive utilization of the glycine max dregs can be achieved.

The invention discloses healthy tea capable of moistening the throat and a preparing method thereof. The healthy tea is prepared from, by weight, 8-16 parts of olives, 6-12 parts of white radishes, 8-12 parts of lemons, 6-16 parts of water chestnuts, 4-12 parts of hawthorn fruits, 6-12 parts of pomegranates, 4-10 parts of sugarcanes, 5-15 parts of figs, 3-9 parts of towel gourds, 5-15 parts of wintercherries, 4-10 parts of passion fruits, 5-11 parts of jasmine flowers, 1-3 parts of traditional Chinese medicine additives, 4-10 parts of laurel flowers, 6-12 parts of blue gum fruits and 8-16 parts of honey, wherein the traditional Chinese medicine additives include oroxylum indicum, bulbus fritillariae cirrhosae, momordica grosvenori, battarraea phalloides and chrysanthemum morifolium ramat. The healthy tea is mainly prepared from fruit and flower tea, a small amount of traditional Chinese medicine is also adopted, and various vitamins and mineral elements are contained. The healthy tea can relieve sore-throat, reduce phlegm and relieve swelling and pain, the excellent taste of fruit and flower tea can be maintained, and the throat moistening purpose can be realized.

The invention discloses a preparation method of a corn kernel fermented feed and relates to a preparation method of a fermented feed. The preparation method disclosed by the invention solves the technical problem that loss of nutritional ingredients is severe as the kernel crushing method ferments the corn kernels and the kernels are easily corrupted if being stored. The preparation method comprises the following steps of: I, threshing the corn kernels, the water content of which are 25-30%, to obtain the corn kernels; II, dissolving sodium propionate in water to obtain a sodium propionate aqueous solution; III, uniformly spraying the sodium propionate aqueous solution to the corn kernels, uniformly stirring the corn kernels and the sodium propionate aqueous solution, then compacting and sealing the mixture, and covering the surfaces of the compacted corn kernels with 10-20cm soil or a weight; and IV, storing the corn kernels for 1 month at normal temperature to obtain the corn kernel fermented feed. The preparation method disclosed by the invention is simple in used equipment and not severe in demand on fermenting condition. The cost of raw materials of an additive for treating 1 ton of the corn kernels is about 60 yuan. The preparation method is simple to operate and is of extremely promotional meaning. The preparation method disclosed by the invention belongs to the field of preparation of the fermented feed.

The invention discloses a making method of flavored smelly mandarin fish. The making method specifically comprises the following steps of (1) preparing raw materials; (2) uniformly applying refined salt and spice on the clean mandarin fish surfaces, wherein the mass ratio of the mandarin fish to the refined salt to the spice is (100-120) to (2.8-3.0) to (0.2-0.3); (3) putting the treated mandarinfish in a barrel, performing pressing with a stone, performing storage at constant temperature of 4-10 DEG C for 2-3h, then adding salt water, performing soaking, and performing fermentation at 22-28DEG C for 150-180h; and (4) performing vacuum packing, and performing warehousing. The smelly mandarin fish made by the making method disclosed by the invention is unique in flavor, rich in nutrition,fresh, fragrant and tasteful, elastic in meat quality, tender and smooth in mouth feel, low in water content and salt content, low in running off of nutrient substances, is in the shape of garlic cloves, and can be stored at minus 18 DEG C for one year or above, and the nutrient value of the mandarin fish can be furthest reserved.

The invention belongs to the technical field of edible fungus preservation, and discloses a controlled atmosphere dormancy preservation method of tricholoma matsutake. The controlled atmosphere dormancy preservation method of the tricholoma matsutake comprises the following steps of: pretreating the tricholoma matsutake, and packaging the pretreated tricholoma matsutake with a packaging material to obtain a packaged object; and sealing the surface of the packaged object with an AGO / SPEEK controlled atmosphere film, and storing the sealed packaged object at a low temperature of 0-8 DEG C, wherein the AGO / SPEEK controlled atmosphere film is obtained by reacting functionalized GO with SPEEK to form a film, and the functionalized GO is obtained by modifying GO powder with ethylenediamine. Themethod disclosed by the invention is green and safe, and can spontaneously reduce the oxygen concentration and increase the carbon dioxide concentration, shorten the breathing time of the tricholoma matsutake and promote the tricholoma matsutake to reach a dormant state in a relatively short time. Meanwhile, the shelf life of the method disclosed by the invention is prolonged to 15 days, and the tricholoma matsutake is still fresh, full in pulp and bright in color, and does not have a microbial spoilage phenomenon.

The invention discloses a composite fresh keeping method for agaricus bisporus. The composite fresh keeping method is characterized by comprising the following steps of harvesting the agaricus bisporus, precooling the harvested agaricus bisporus, performing ultraviolet irradiation, compounding film coating liquid, performing film coating treatment on the treated agaricus bisporus, performing loading into frames, and performing storage. The invention aims to integrally apply fresh keeping techniques of precooling, ultraviolet irradiation and nanometer film coating to the fresh keeping of the agaricus bisporus, so that the remaining problem of chemical fresh keeping traditional Chinese medicines can be solved, the fresh keeping period of the agaricus bisporus can also be effectively prolonged, and besides, the quality, the nutrients and the eating safety of products can be guaranteed.

The present invention discloses an egg yolk yogurt production method, wherein the egg yolk yogurt is prepared by adopting yogurt and egg yolk as main raw materials. The preparation method comprises: preparing an egg yolk yogurt solution, uniformly dispersing the egg yolk yogurt solution into a guar gum sugar aqueous solution, carrying out pasteurization, and cooling to obtain the finished product. The product has sour, sweet and creamy taste of the yogurt and egg yolk aroma, contains all the nutrients and advantages of the yogurt and the egg yolk, is a novel nutrition health care food combining the dairy product and the egg product, and has characteristics of easy carrying, easy taking, suitability for children taste. In addition, the production method has characteristics of low cost, simple and easy performing, and easy promotion.

The invention provides a hot pepper pickling method. In the pickling method, aloe juice, vitamin C tablets and citric acid not only can effectively block synthesis of nitrosamines but also can preventhot peppers from mildewing and reduce rancidity and peculiar smell, therefore, the method provided by the application can effectively reduce the generation of nitrosamines and further can substantially reduce harm to the health of a human body; Chinese wolfberry fruit powder has the effects of nourishing the liver and replenishing vital essence to improve eyesight, so that in the pickling processof the hot peppers, nutrient components in the Chinese wolfberry fruit powder can enter the inner parts of the hot peppers, and nutrient components of the pickled hot peppers can be promoted; and Baijiu can sterilize the hot peppers and pickling material liquid, so that the hot peppers cannot produce rot in the pickling process, and the storage time of the pickled hot peppers can be prolonged.

The invention discloses a fresh-keeping method of fresh mango cores. Cores of mature mangoes contain mango flavonoid components, mango ketonic acid, gallic acid, quercetin, mangiferin and the like, and the components restrain bacteria and alternaria alternate, have high-oxidation-resistant activity and free radical removal biological activity and are widely applied to biopharmaceutical and healthcare products; however, mango cores after flesh is taken away have mango residues and fruit residue fiber, and are required to be cleaned and to keep fresh. According to the invention, firstly, the biological effect of enzyme is utilized so that pectin substances in the mango flesh are decomposed completely, the residual fruit flesh on the mango cores is decomposed, and nutrition ingredients and water required by the growth of micro organisms are reduced; and secondly, the health-promoting effect of EM (effective microorganisms) bacteria is utilized, after an EM original dew solution is adopted for treatment, the effective bacteria of the mango cores are increased, harmful bacteria are reduced or eliminated, thus the fresh-keeping effect is achieved.

The invention discloses nerve-soothing and sleep-helping shampoo containing wormwood hydrolat and a preparation method and a using method of the nerve-soothing and sleep-helping shampoo. The nerve-soothing and sleep-helping shampoo is prepared from the following raw materials in parts by weight: 85-105 parts of the wormwood hydrolat, 15-35 parts of perilla frutescens, 40-60 parts of cortex albiziae, 55-75 parts of lilium brownii, 80-100 parts of a tuber fleeceflower stem extracting solution and 80-100 parts of a lavender extracting solution. The shampoo can realize the effects of dredging brain collaterals, calming the mind, soothing the nerves, improving sleep, relieving restlessness, resolving depression, relieving fatigue, removing dandruff, relieving itching, resisting bacteria and diminishing inflammation, and thus realizes the effects of nerve soothing and sleep helping, blood circulation and absorption of hair roots to nutrition can be further promoted, thus alopecia and dandruff are reduced, and the hair quality is improved.

The present invention addresses the problem of providing a transparent makeup remover which contains water and oil, is safe to the skin or eyes, has high cleansing power with respect to different types of cosmetic products, has little residual oil after cleansing, is easy to rinse with water, and has a stable temperature. Provided is a transparent makeup remover characterized by containing the following (A)-(F): (A) a diester of a polyglycerol and a branched fatty acid and / or an unsaturated fatty acid having 14-22 carbon atoms; (B) at least one component selected from the group consisting of triglyceride octanoate, pentapolyglycerol dioctanoate, eicopolyglycerol hexaprylate, eicopolyglycerol hexadecanoate, triglyceride decanoate, hexapolyglycerol dioctanoate, and hexapolyglycerol didecanoate; (C) an oil agent; (D) at least one component selected from the group consisting of glycerol, diglycerol, polyglycerol-3, polyglycerol-4, polyglycerol-5, polyglycerol-6 and polyglycerol- 10; (E) 13to 47 mass% of water; and (F) 0.1 to 9.4 mass% of an antibacterial polyol.

The invention discloses a soil conditioner for avoiding soil hardening and reducing salt damage and a preparing method thereof. The soil conditioner is prepared from grass peat, biogas residues, meatbone meal, calcium humate, phosphomolybdic acid, thiourea, monopotassium phosphate, magnesium peroxide, a microbial agent, sodium alginate and raw traditional Chinese medicine materials, wherein the raw traditional Chinese medicine materials comprise fructus meliae azedarach, herba belladonnae, folium perillae, rhizoma acori graminei, rhizoma sinomeni cauliset, radix morindae officinalis and rhizoma cynanchi stauntonii. The preparing method comprises the steps of material selection, impurity removal, grinding, drying, uniform mixing and the like. According to the soil conditioner, the composition of the conditioner is considered from the aspect of nutrient balance, and the number of silfate ions causing soil hardening in the conditioner is also reduced; meanwhile, calcium humate promotingthe formation of soil granule structures is added, after application, soil is looser and more porous, the occurrence of soil hardening is reduced, the production cost is reduced, the growth of root systems of crops is promoted, yield increasing is obvious, the soil conditioner has the effect of preventing soil hardening, and the improvement of the soil structure is promoted.

The invention discloses a production method of preserved foods, in particular to the production method for the refreshing of bagged sporisorium reilianum. The production method for the refreshing of bagged sporisorium reilianum comprises the following steps: the sporisorium reilianum is collected as raw materials, the collected sporisorium reilianum is cleaned by clear water, the cleaned sporisorium reilianum is soaked for 1.5 to 3 hours in the 1.18 to 0.22mol / l of Na2CO3 solution after being pruned, after being soaked in the Na2CO3 solution, the sporisorium reilianum is rinsed by running water, and is packed into a high-temperature and high-pressure resistance food grade plastic bag and sealed in vacuum, and the production is completed after the sealed and packed sporisorium reilianum is put in a microwave oven for deactivating enzymes and sterilizing. The production method of the bagged sporisorium reilianum of the invention has simple technique, and the produced product has claviform bract, green appearance, no moldy and corrosive phenomena, specific sporisorium reilianum flavor, plentiful nourishment and six months of guarantee period.

The present invention discloses salt-reduced and preservative-free soybean originally brewed sauce and a brewing method thereof. The brewing method comprises the following steps: S1, soybeans and wheat flour are steamed and cooked, and the cooked materials are mixed to obtain raw material mixture; S2, aspergillus oryzae is added into the raw material mixture to conduct low temperature koji making to obtain thick broad bean koji materials; S3, hyperosmosis resistant lactic acid bacteria are added into the thick broad bean koji materials to conduct fermentation to obtain a fermented product; and S4, the temperature of the fermented product rises to 90 DEG C-95 DEG C, the temperature is kept for 15-20 minutes, the temperature is lowered to 40 DEG C-50 DEG C, and the temperature lowered product is filled. The technology optimization reduces the salt content in the soybean originally brewed sauce. At the same time, due to the addition of the hyperosmosis resistant lactic acid bacteria and utilization of antibacterial substances of organic acids, protein active substances, hydroxy fatty acids, phenolic compounds, etc. secreted by the hyperosmosis resistant lactic acid bacteria, the salt-reduced thick broad-bean sauce is stable in quality in the shelf life without the addition of preservatives and does not show decay and deterioration, and bloating situations.