54 results about "Kosher salt" patented technology

The invention discloses a method for making a food, in particular a method for making a freshwater mussel, which is characterized by comprising the following steps: preparing sauce; clearing up raw materials, and removing shell, gill and sausage of the mussel; kneading the freshwater mussel flesh with crude salt and then cleaning mucus kneaded out; repeating kneading for 2 to 3 times until no mucus exist; blanching the freshwater mussel flesh for 30 to 50 seconds and taking the freshwater mussel flesh out after washing and draining, and then slicing the freshwater mussel flesh into 2 to 3 slices, wherein the larger mussel can be sliced into a plurality of slices and the thickness is between 0.8 and 1.2 mm; washing and slicing scallion into slices with a thickness of 1 to 2 mm; soaking the raw materials, mixing and boiling the scallion and the sauce for 10 to 15 minutes at the temperature of between 95 and 100 DEG C, separating the scallion from scallion juice and naturally cooling the scallion and the scallion juice for later use; mixing and soaking the sliced mussel and the scallion juice at the temperature of between 95 and 100 DEG C for 20 to 25 minutes, and naturally cooling the mixture; and mixing and preparing the finished product, namely mixing and preparing the naturally cooled mussel and scallion juice and boiled scallion, wherein the weight ratio of the mussel juice to the scallion to the mussel is 1: 1-1.5: 1.5-2; sterilizing, namely keeping the mixture at the temperature of between 95 and 100 DEG C for 5 minutes; rapidly cooling the mussel; and packaging the mussel in vacuum. The method for making the freshwater mussel has the advantages of simple operation steps, easy operation, low manufacturing cost, unique taste, no damage to nutritious ingredients and convenient eating.

The invention relates to a whitening mask which comprises the following components: pearl powder, coix seed flour, oat, rhizoma atractylodis macrocephalae, angelica dahurica, crude salt and white vinegar. A method for preparing the whitening mask comprises the following steps: grinding the pearl powder, the coix seed flour, the oat, the rhizoma atractylodis macrocephalae, the angelica dahurica and the crude salt into fine powder, mixing the fine powder uniformly, adding the white vinegar, and mixing the white vinegar and the fine powder into a paste. The whitening mask has the effect of increasing the skin moisture and nutrition, restoring the skin luster and elasticity and softening the cuticle to make the skin natural and white. The whitening mask is mild and nonirritative.

The invention discloses a simple and easy-to-prepare photosynthetic bacteria culture medium and a preparation method thereof. Each liter of the culture medium is prepared from the following componentsby weight: 1.0-2.0 g of nitrogen, phosphorus and potassium compound fertilizer, 4.0-8.0 g of table salt or crude salt, 0.3-0.5 g of monosodium glutamate, 0.1-0.5 g of brown sugar, 0.01-0.03 g of complex vitamins B, 75-100 ml of alcohol, and water added to be 1 L. The photosynthetic bacteria culture medium comprises suitable carbon sources, nitrogen sources, microelements and growth factors, has comprehensive nutrition, and can guarantee the normal growth demand of photosynthetic bacteria, and the components and the preparation method are simple, raw materials are easy to obtain and cheap, sources are stable, and the simple and easy-to-prepare photosynthetic bacteria culture medium is especially suitable for farmers to independently activate and expand cultivation of the photosynthetic bacteria.

The invention relates to the technical field of food processing, and in particular relates to salt baked chicken and a preparation method thereof. The preparation method comprises the following steps: A. killing; B. salting; C. encapsulation, namely evenly encapsulating salt slurry on the surface of the chicken, and coating the chicken completely; and D. baking. In the baking process of the salt baked chicken, salt is used only for one time, thus preventing the harmful substances generated by repeatedly using the rough salt from influencing the health of people, and ensuring the sanitization and health of the salt baked chicken products; the whole chicken is entirely encapsulated by a salt slurry housing in the baking process, thus not only keeping the juice in the chicken body, keeping the natural flavor of the chicken and being hot and delicious in taste, but also preventing the chicken oxidization and outside bacteria invasion; and the salt baked chicken without addition of any preservative can also have longer shelf life.

The invention relates to a complete set, and especially relates to a complete set used for coarse salt refining. The complete set comprises a spiral salt washing machine, a first mixing agitator connected with the spiral salt washing machine, a second mixing agitator connected with the first mixing agitator, a tank body connected with the second mixing agitator, an evaporated device connected with the tank body and a pulverizer connected with the evaporated device. The box body of the spiral salt washing machine is an interlayer. Hot water other heat conduction fluid medium is arranged in the interlayer, and solid coarse salt can be dissolved rapidly. A NaOH solution and a BaCl solution are added in the first mixing agitator. A Na2CO3 solution is added in the second mixing agitator. the spiral material guiding wheel in the evaporated device comprises two sections: the section close to the tank body is a hollow section, and the section close to the pulverizer is a whole section. Compared with the prior art, the integrated coarse salt refining machine set is advantaged by simple structure, high efficiency, environmental protection and energy saving, and can achieve integrated production from coarse salt to fine salt.

The present invention discloses a health preserving and caring foot bath bag and relates to the field of foot bath bags. The foot bath bag comprises the following components in parts by weight: 20-30parts of motherwort, 10-20 parts of Chinese angelica, 5-10 parts of safflowers, 3-5 parts of radix salviae miltiorrhizae, 15-20 parts of oild ginger, 10-15 parts of folium artemisiae argyi, and 5-10 parts of coarse salt. A preparation method of the health preserving and caring foot bath bag comprises the following steps: S1, weighing the raw materials of the foot bath bag according to the proportion and putting the weighed raw materials in a crusher for crushing and mixing to obtain crushed medicine materials; S2, sieving the crushed medicine materials obtained in the step S1 and sieving out apowder material with a particle size of 600-800 meshes; and S3, putting the powder material with the particle size of 600-800 meshes obtained in the step S2 into an ultraviolet disinfection dryer fordisinfection and drying and respectively loading the disinfected powder material into different specifications of non-woven bags to obtain different specifications of the health preserving and caringfoot bath bags. The health preserving and caring foot bath bag has significant effects of replenishing qi and supplementing blood, warming the uterus and regulating menstruation, and at the same timehas other balanced curative effects.

The invention relates to a making method of salted chicken wings, and belongs to the technical field of meat product processing. The salted chicken wings is made from, by weight, 80-120 parts of chicken wings, 60-90 parts of coarse salt, 0.01-0.1 part of salted thicken powder, 0.001-0.01 part of salted chicken essence and 0.01-0.1 part of composite phosphate. The making method includes the steps of unfreezing frozen chicken wings at a normal temperature for 3 h, conducting washing, adding composite phosphate for soaking, smearing salting powder and salted chicken essence after drainage, conducting curing for 1 h, wrapping aluminum foil paper, and placing the chicken wings in coarse salt for salting. The salted chicken wings made through the method have good organoleptic quality and high water-holding capacity.

The embodiment of the invention discloses a black tea drink for providing energy and nutrient elements which are moderate in property for drinkers. According to the embodiment, the black tea drink comprises the following components in parts by weight: 8 parts of black tea, 8-12 parts of ginger juice, 8-12 parts of salty oranges and 1000 parts of pure water, wherein the salty oranges comprise oranges and crude salt; and the ratio of the oranges to crude salt is 1:(1-1.5). The components also comprise 20-100 parts of brown granulated sugar.

The invention relates to a compound spicy spice for improving emotion, and an application and preparation method thereof. The spicy spice is prepared by mixing the following components in percentage by weight: 20% of Chinese prickly ash powder, 20% of hot pepper powder, 20% of white pepper powder and 40% of block pepper powder. The invention also provides applications of the compound spicy spice in preparing soup base bags and being added into fried or baked or puffed small foods, and a preparation method of the compound spicy spice. The preparation method comprises the following steps: performing crushing, cutting Chinese prickly ash, hot pepper, white pepper and black pepper according to the formula, and performing sieving with a 50-mesh sieve; mixing and stir-frying the sieved Chinese prickly ash, hot pepper, white pepper and black pepper with coarse salt at a temperature of 85-125 DEG C; after mixing and stir-frying are carried out for a period of time, separating out the coarse salt, and quickly cooling the stir-fried raw materials by spraying white spirit; and after cooling, performing grinding in a sealed container, and performing sieving with a 100-mesh sieve to obtain theproduct.

The invention belongs to the technical field of daily supplies, and particularly relates to a crude salt frying device. According to the crude salt frying device, crude salt can be effectively prevented from being splashed to people, and bagging is facilitated. The crude salt frying device comprises a frying cavity, the rear end of the frying cavity is closed, and a handle is arranged on the outer surface of the rear end of the frying cavity; a baffle is arranged at the upper portion of the front end of the frying cavity, a bottom plate at the front end of the frying cavity extends out of the frying cavity, and a gap between the bottom plate and the baffle is used for entrance and exit of crude salt.

The invention discloses anti-fatigue functional flavored cold-extracted coffee and a preparation technology thereof. A functional cold-extracted coffee beverage with anti-fatigue functional componentsand unique flavor is obtained in a short time by extracting a mixture of coffee and fruit pulp through two times of pressurization, and meanwhile, the antioxidant effect of the functional cold-extracted coffee beverage is obviously enhanced compared with that of common cold-extracted coffee. The preparation technology of the beverage comprises the following steps: taking a mixture of 5%-10% of coffee powder with the size of ground coarse salt and fruit pulp with the specific gravity of 5%-10% as a raw material, and performing two times of pressurization and extraction; extracting for 5-10 minutes under the condition of high pressure of 400-500MPa, extracting for 10-15 minutes under the condition of low pressure of 50-100MPa, and filtering residues to obtain the cold-extracted coffee beverage with unique flavor. The beverage prepared by the method has unique flavor different from that of the traditional coffee beverage, and related efficacy evaluation shows that the beverage has anti-fatigue and antioxidant effects and has an obvious enhancement effect.

The invention provides a health-care medicine for treating gout, which is composed of saffron, safflower, folium artemisiae argyi, Herba Lysimachiae, natural coarse salt grain, pepper, dried ginger, evening primrose and other natural Chinese medicinal herbs. The Chinese medicinal herbs are ground into powder, proportionally and uniformly mixed, and decocted into a decoction for immersing feet. The medicine fully utilizes the actions of the pharmaceutical components, and can treat gout caused by increased metabolite uric acid concentration in the human body due to purine metabolism disorder, and beriberi, onychomycosis, eczema and other diseases caused by spleen and stomach injury, transformation disorder, exopathogen invasion, unsmooth qi and blood due to retention of pathogens in muscle joints, stasis due to blood heat, collateral channel blocking and the like.

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

The invention relates to the technical field of soda ash production, in particular to a refining process of refined brine for soda ash production, which comprises the following steps: (1) simultaneously adding fine powder salt and causticizing liquid into crude brine, conducting stirring and mixing, and conducting reacting to obtain standby brine; and (2) adding a settling agent solution into thestandby saline water in the step (1) in the conveying process, and conducting standing and clarifying in a clarifying tank to obtain refined saline water. By utilizing the method, the content of saltin the refined salt water can be increased, and the turbidity of the refined salt water is greatly reduced.

The invention relates to a spicy balsam pear bar and a preparation method thereof, belonging to the technical field of processing of crops. The spicy balsam pear bar comprises, by weight, 40 to 50 parts of balsam pear, 20 to 30 parts of coarse salt, 30 to 40 parts of capsicum, 1 to 5 parts of sugar and 0.1 to 0.5 part of citric acid. The preparation method comprises the following steps: cleaning the balsam pear, removing pulp and seeds of the balsam pear, then cutting the balsam pear into long bars with a length of about 1 cm, uniformly mixing the bars with the coarse salt, carrying out standing for 45 to 55 min, then washing out the coarse salt and draining the bars for subsequent usage; and mixing the capsicum with water 2 to 3 times the weight of the capsicum, carrying out mashing, adding sugar and citric acid, then adding the balsam pear bars, soaking the balsam pear bars for 24 to 28 h and then drying the balsam pear bars in the sun so as to obtain the spicy balsam pear bars. The spicy balsam pear bar tastes bitter, spicy and sweet, and is refreshing, tasty, fancy and interesting; and the preparation method offers an approach for balsam pear processing and is simple and applicable to industrial production.

The invention relates to a stuffed toy cleaning device, and in particular relates to a salting, stirring and cleaning device for stuffed toys. The device comprises a supporting frame, a rotating mechanism, an autorotation stirring mechanism, a pushing mechanism, a bottom opening and closing mechanism and the like, wherein the rotating mechanism is arranged on the inner side of the supporting frame, the autorotation stirring mechanism is arranged on the supporting frame, the rotating mechanism is connected with the autorotation stirring mechanism, the pushing mechanism is arranged on one side of the rotating mechanism, and the bottom opening and closing mechanism is arranged on the pushing mechanism. According to the salting, stirring and cleaning device for the stuffed toys, the stuffed toys can be rotationally cleaned through the autorotation stirring mechanism, the cleaning efficiency is high, and coarse salt can shake uniformly to clean the stuffed toys, so that the stuffed toys aremore comprehensively cleaned.

The present invention relates to a traditional Chinese medicine composition for treating periomethritis and arthritis and a preparation method thereof, and relates to the technical field of Chinese herbal medicines, the traditional Chinese medicine composition is composed of the following raw material medicines by weight: 480-520 grams of crude salt, 48 -52 grams of sliced ginger, 23-27 grams of cumin, 480-520 grams of wheat bran and 80-120 grams of table vinegar. The beneficial effects of the traditional Chinese medicine composition are that: the traditional Chinese medicine composition for treating periomethritis and arthritis has the characteristics of accurate medicine application, strong absorption, high content of active constituents, obvious curative effect, less recurrence, short treating period, simple and easy use method, low price, easily available raw materials, and no toxic and side effects.

The invention discloses a green and healthy mushroom cuisine and a preparation method thereof. The green and healthy mushroom cuisine is prepared from fresh food materials and pickled food materials; the green and healthy mushroom cuisine comprises the following fresh food materials in parts by weight: 5-12 parts of coprinus comatus, 4-8 parts of Shiitake mushrooms, 2-6 parts of needle mushrooms, 6-14 parts of marbled meat, 3-5 parts of dried scallops and 4-6 parts of broccolis, and comprises the following pickled food materials in parts by weight: 1-3 parts of soybeans, 7-13 parts of moso bamboo shoots, 2-4 parts of citric acid, 1-3 parts of sodium pyrosulfite, 5-7 parts of green beans, 5-10 parts of henry steudnera tuber stems, 8-12 parts of rice-rinsing water, 2-4 parts of red chilies and 3-6 parts of crude salt. The green and healthy mushroom cuisine has abundant mineral substances and vitamins, and has the functions of appetizing and helping to digest, being sour and palatable and being nutritional and healthy.

The invention discloses greengage green tea and a preparation method thereof, belonging to the field of tea processing, comprising the following steps: (1) pretreatment of greengage: washing and drying the greengage, selecting undamaged greengage, removing the stem of the greengage and mixing the greengage Pick out the blackheads on the top, wash with clean water and soak for 30 minutes; (2) Greening of the greengage: rub the greengage repeatedly with coarse salt with a ratio of 0.5:1 to 0.7:1 until the greengage turns color and juice flows out Rinse the greengage after rubbing thoroughly with pure water, drain and cool for 24 hours; (3) Pickle and remove the pitting of greengage: in a sealed glass bottle, use the ratio of 0.6:1 to 1.5:1 of white greengage to greengage. Granulated sugar is pickled, and after the sugar melts, the green plums are taken out and drained, and the core in the green plums is dug out after draining, and the shape of the green plums is kept for subsequent use; (4) pretreatment of green tea: green tea is heated at 220° C. Carry out deenzyming treatment in a pot at ~280°C; (5) put the green tea into the greengage; (6) dry. The green plum green tea of ​​the present invention can be stored for a long time and is not subject to seasonal restrictions, and has a high fusion degree between green plum and green tea, aromatic smell and fresh taste.

The invention discloses a making method of orange peel jam. The making method comprises the following steps of (1) applying crude salt to oranges, performing rubbing and kneading, removing waxiness, peeling orange peel without waxiness, removing white parts on the inner sides of the orange peel, and performing shredding; (2) putting the shredded orange peel obtained in the step (1) and tender elmseeds in corresponding parts by weight to a steaming drawer, performing cooking for 10-20 minutes, and then performing scalding and draining for standby application; (3) adding certain parts by weightof sweet plum powder and lemon juice to the materials obtained in the step (2), performing boiling over with a medium fire, and performing boiling with a small fire for 5-10 minutes; (4) adding brownsugar in corresponding parts by weight, and continuing performing blending and boiling until the sauce is thick; (5) turning off the fire, adding orange pulp in corresponding parts by weight, and performing natural cooling to 30-50 DEG C; and (6) adding honey in corresponding parts by weight, and performing uniform blending. The making method is short in making time, and the orange peel jam is delicately fragrant and sweet and deeply loved by children.

The invention discloses a crude salt quality detection system. The crude salt quality detection system comprises a first cylindrical container, an annular test carrying track arranged at the peripheryof the first cylindrical container, an annular table top carried on the annular test carrying track, a light emitting module and a light receiving module which are carried on the annular table top, afirst driving motor and a main controller; the light receiving surface of the light receiving module is perpendicular to a ground plane; the light emitting module and the light receiving module are symmetrical about the central axis of the annular test carrying track; the light emitting module is used for emitting first light which is refracted by a first coarse salt test solution in the first cylindrical container and reflected by the bottom of the first cylindrical container and transmitted to the light receiving module. By measuring the projection height of the light, solving the refractive index of the first crude salt test solution, converting the solution concentration evaluation value and the relative salt content of the first crude salt solution and outputting the salt content ofthe crude salt, the quality of the crude salt is effectively evaluated.

The invention discloses a preparation method of well water cattle stomach. The preparation method comprises the steps of cleaning, sterilization treatment, soaking and freezing, wherein cleaning specifically comprises the steps that the cattle stomach is turned over, so that the inner surface of the cattle stomach faces the upper end face; meanwhile, fat oil on the cattle stomach is removed through scissors, the inner surface and the outer surface of the cattle stomach need to be evenly smeared with baking soda, and repeated rubbing is conducted; and flour takes away dirt adhered to the surface of the cattle stomach, and meanwhile, coarse salt also has the effect of removing the dirt. According to the method, cleaning, sterilization and freezing of the cattle stomach are achieved through multiple procedures, meanwhile, hydrogen peroxide is adopted for sterilization, environment-friendly sterilization can be achieved; meanwhile, due to the fact that hydrogen peroxide which is decomposedinto oxygen and water, and is an environment-friendly disinfectant harmless to the human body and internationally recognized is adopted, cleaning and soaking of the cattle stomach are achieved through well water, and the taste of the cattle stomach is well improved.

A selenium-rich preserved meat is prepared from the following components in parts by weight: 100 to 150 parts of selenium-rich pork, 1 to 1.5 parts of crude salt, 0.5 to 1 part of five spice powder and 0.5 to 1.5 parts of spice wine. The spice wine is prepared from the following raw material in parts by weight: 1 to 2 parts of bay leaves, 1 to 2 parts of star anise grains, 1 to 2 parts of Chineseprickly ash seeds and 80 to 100 parts of white spirits. The preparation method comprises the following steps: (1) preparing materials; (2) pickling; (3) draining water; (4) smoking; (5) baking. The prepared selenium-rich preserved meat is rich in nutrition, convenient to eat and not prone to mildewing, the selenium-rich preserved meat is prepared from the selenium-rich pork, so that the preservedmeat contains the selenium element, the nutritional value of the preserved meat is improved, the preparation method is unique, smoking is conducted firstly, then baking is conducted, the preparation time is shortened, and therefore the working efficiency is improved.

The invention provides an organic black pig breeding method, which belongs to the field of vertebrate breeding methods. The invention mainly aims at a breeding method of wild rose black pig, which includes preparing fermentation bedding material; laying fermentation bedding material; raising in fermentation bed on which fermentation bedding material is laid, and using organic fermented feed as pig feed. The fermented bedding material includes organic substrate, loess, coarse salt, promoter and fermentation bacteria liquid; the organic fermented feed includes fermented organic pasture and medium-chain fatty acid particles. The black pigs cultivated by the method have high sloppy eating rate, and can reach an ideal slaughtering state after 8 months of cultivation. The pork has high nutritional value and is rich in iron, protein, vitamins and amino acids.

The invention belongs to the technical field of nut stir-frying, and discloses an open fire caramelization processing device capable of preventing nut damage, the open fire caramelization processing device comprises a bottom plate, the top of the bottom plate is fixedly provided with a shell, the left end of the interior of the shell is fixedly provided with a first vertical plate, and the right end of the interior of the shell is fixedly provided with a second vertical plate; and a roller is movably mounted between the first vertical plate and the second vertical plate. According to the device, the roller, the teeth and the motor are arranged, the roller is driven to rotate through operation of the motor and the teeth, so that peanuts and crude salt in the roller rotate, and compared with a traditional device, the device enables the peanuts and the crude salt to move repeatedly by utilizing the self gravity of the peanuts and the crude salt, so that the peanuts are uniformly heated; the coarse salt is used for replacing sand, so that the peanuts can be uniformly heated, and the coarse salt has a sterilizing effect, so that the fried peanuts are not easy to deteriorate, and the storage time is longer.

The invention relates to a device and a method for cyclone separation and reduction of single crystal grains of waste salt. The device comprises a crusher and a cyclone separation assembly, a heating layer is arranged on the outer wall of the crusher, waste salt blocks and saturated salt water are mixed in the crusher and are heated and decomposed through the heating layer, then the waste salt blocks and the saturated salt water are crushed through the crusher to obtain a mixed material of coarse salt, single-grain salt and the saturated salt water, the mixed material is extracted and separated through a cyclone separation assembly, and the coarse salt, the single-grain salt and the saturated salt water are obtained respectively. Wherein the crude salt and the saturated salt water flow back into the crusher to be continuously decomposed and reduced. Through cooperation of the saturated salt water, the heating layer, the crusher and the cyclone separation assembly, waste salt blocks are decomposed into coarse salt, single-grain salt and the saturated salt water, then the coarse salt, the single-grain salt and the saturated salt water are separated, the single-grain salt is obtained, and the whole device can work continuously and is high in processing efficiency, simple in structure and long in service life.

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.