42 results about "Salting" patented technology

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 discloses a handmade sausage and a making method thereof. The handmade sausage is made by stirring and mixing pork lean meat, fat, auxiliary materials and water and performing vacuum rolling rubbing, casting filling and fumigation and baking, wherein the weight part ratio of the pork lean meat to fat is 9:1 to 7:3, the ratio of the total weight of the pork lean meat and fat to the mass of the auxiliary materials is 100 to 5-7, the ratio of the total weight of the pork lean meat and fat to the mass of the water is 100 to 6-8, and the grain size ratio of the pork lean meat to fat is 1:1 to 4:1. Fresh rear leg pork is carefully selected as the raw material for the handmade sausage, naturally casings are adopted for filling, manual cutting and stirring are performed, the taste and toughness of the sausage are retained to the most degree, the big sectional meat grains of the product are clear and visible, the protein content is high, the nutritive value is high, and a special fermentation flavor is produced in the special salting and backing technology process. Required devices are common devices, the cost is lower, the operability is strong, large-scale production is easy, and especially the product has a special flavor characteristic and has a wide market prospect.

A processing method for domestic geese relates to a processing method for foods. The processing method comprises the following steps: thawing, wet salting, air drying, short fur removing, brine boiling, and carrying out bag filling and vacuum packing. The processing method is characterized in that brine is injected into the carcass geese before wet salting, and ultrahigh pressure sterilization is carried out on carcass geese after the bag filling and the vacuum packing. The domestic geese prepared by the processing method have fresh, fragrant, crisp and delicious characteristics, and the processing method is suitable for production in all seasons, short in air drying time, short in production period, good in product safety and convenience and high in product quality, and flavor and quality of products are easily controlled.

A preparation process of sugar vinegar garlics comprises the following steps: a. raw material selection; b. sorting, peeling, and stem removal; c. grading; d. cleaning, and draining; e. salting, wherein 1, the salting materials comprise 100kg-200kg of fresh garlics, 100kg-150kg of water, 1kg-8kg of white sugar, 1kg-6kg of table salt (non-iodized salt), 1kg-8kg of glacial acetic acid, 0.01kg-0.1kg of acesulfame potassium (acesulfame K), and 0.1kg-0.5kg of potassium sorbate; 2, 1kg-6kg of table salt is added into 100 kg of garlics for salting, and the auxiliary materials of glacial acetic acid, white sugar, acesulfame potassium and potassium sorbate are added according to the proportions for salting; 3, the salted product is detected, and is packaged and sold when meeting national standard requirements; f. selection, and inner packaging; g. outer packaging; h. finished product stacking in a warehouse.

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 discloses a preparation method of a chicken retort pouch, which comprises the following steps: dicing fresh chicken, adding table salt, cane sugar, and glutamine transaminase, well mixing, performing ultrasonic salting, preboiling the salted chicken, frying the chicken to obtain fried chicken; then adding capsicol, ginger scallion oil, Chinese prickly ash oil, white sugar, and ethyl maltol into the fried chicken, stirring and well mixing; finally performing vacuum packaging, and sterilization to obtain the chicken retort pouch. The method for preparing the chicken retort pouch disclosed by the invention is short in process time, improves chicken texture by the crosslinking effect between glutamine transaminase and protein, improves the chewiness of the product, and increases the product yield.

The invention discloses a fresh water boiled salted duck. The fresh water boiled salted duck is prepared by the following steps: 1, dry salting by ventilation; 2, marinating; 3, decomposition to produce fragrance; 4, low-temperature marinating; 5, interior packaging; 6, vacuum sealing; 7, sterilizing; and 8, exterior packaging. Due to matching of the procedures including dry salting by ventilation, marinating, decomposition to produce fragrance, low-temperature marinating and pasteurization and without adding any preservative, sodium nitrite, chemical pigment or chemical perfume, the water boiled salted duck with unique taste is created, is suitable for being sold in retail storefronts by being simply cooked, is fragrant in smell and fresh, fragrant and tasty in taste and meets the needs of consumers for retail marinated foods, and an innovation road of realizing large-scale industrial production and meeting market needs is groped.

The invention discloses fresh water boiled salted old chicken. A preparation method of the fresh water boiled salted old chicken comprises the following steps: 1, raw material picking and processing; 2, dry salting by ventilation; 3, marinating; 4, decomposition to produce fragrance; 5, low-temperature marinating; 6, cooling packaging; 7, vacuum sealing; 8, sterilizing; and 9, exterior packaging. Due to matching of the procedures including dry salting by ventilation, marinating, decomposition to produce fragrance, low-temperature marinating and pasteurization, and as prepared from a one-year or one-and-half-year old chick, the water boiled salted old chicken is suitable for being sold in retail storefronts by being simply cooked, tastes of freshness, fragrance, crisp and tenderness of manual salted chicken are kept, the needs of consumers for retail marinated foods are met, and an innovation road of realizing large-scale industrial production and meeting market needs is groped.

The invention relates to a food processing method, in particular to a method for producing dried beef. The method comprises the steps of primary salting, sealing, discharging from a cylinder, addition of plant soot, cooking, airing, packing and the like. The back plant soot is coated on the cooked beef in order to present red and bright beef, does not destroy the taste, and has no harm to the human body. The dried beef is dry but not hard, ruddy but not soft, ruddy and bright, and has fresh taste, proper taste, lingering aftertaste, full color, fragrance and taste and rich nutrition. Due to back surface and red core, the dried beef frees imagination; and when the dried beef is associated with the valiant general Zhang Fei of Three Kingdom Shuhan, the eaten beef implies historical flavor. A dry powder leaven applied to salting the aired dried beef can shorten the fermentation time in the existing aired dried beef production process, and has good application prospect. Moreover, the raw materials are simple, the operations are convenient, and the prepared beef has good taste and quality, high practical value and is suitable for popularization.

The invention relates to a snowflake chicken fillet and a manufacturing technological process thereof. The snowflake chicken fillet is made of chicken breasts cut into strips, salt, sugar, Orleans salted materials, ground pepper, ethyl maltol, a meat product water retention agent, cassava starch and water. The manufacturing technological process comprises the steps of salt kneading, meat salting, pollen wrapping, nutrition addition and freshness preservation. According to the structure, the snowflake chicken fillet is delicious in taste, good in color, aroma and taste, abundant in nutritive value, simple in manufacturing technology and capable of preserving freshness for a long time.

The invention discloses a processing method of health-care zizania latifolia turcz and belongs to the field of food processing. The processing method is characterized by comprising the technological process of raw material selection, cleaning, preliminary salting, leaching and stewing in soy sauce, secondary salting, cutting and separating, desalting, vinegar pickling and sugaring. The invention has beneficial effects as follows: the product of the invention has bright luster, is crispy, tender and juicy, is properly sour and sweet, is crispy and tasty in mouthfeel, and has fragrant, sweet and crispy flavor of zizania latifolia turcz. The product is delicious, has rich nutrients, can supplement nutrients which are essential to human body, has effects of clearing away heat and toxic materials, quenching thirst and facilitating feces excretion, strengthening body, keeping skin beautiful and lowering lipid, and is a properly sour-sweet and green health-preserving health-care food.

The invention discloses salted duck feet. The preparation method comprises the following steps: 1, selecting and treating raw materials; 2, frying salt; 3, conducting dry salting; 4, stewing marinade; 5, preserving; 6, drying; 7, blanching immersing, and rinsing; 8, cooking; 9, cooling and packaging; 10, vacuuming and sealing; 11, sterilizing; 12, cooling quickly; 13, conducting external packaging. The salted duck feet contain no preservative, chemical pigment, or chemical spices, have attractive fragrance and a delicious taste, and are suitable for large-scaled industrial production; a new way is created for deep processing and new taste of duck feet.

The invention discloses a method for rapidly salting salted egg yolk, and belongs to the technical field of food processing. The salted egg yolk is obtained by dry salting and then air cooking; in the dry salting process, egg yolk and egg white are subjected to sterile separation through pretreatment, and the egg yolk is placed in table salt to be salted; and then air cooking is carried out in a closed environment, and hot dry air is used for cooking treatment. The salted egg yolk prepared through the method is bright in color, high in oil yield, relatively good in taste and moderate in salt content and can be directly eaten or used in other egg yolk products; and the egg yolk is separated from the egg white in advance before being made, so that the egg white can be reasonably utilized, and the waste phenomenon caused by the fact that the salt content of the egg white is too high in the salting process is avoided.

The invention relates to a brewing method of red wine dreg fruit and vegetable foods, and belongs to the field of food processing. The brewing method of the red wine dreg fruit and vegetable foods comprises the following steps of (1) preparing cooked milled long grain nonglutinous rice; (2) preparing first class red yeast rice seeds; (3) preparing second class red yeast rice seeds; (4) preparing cooked polished glutinous rice; (5) preparing rum fermented glutinous rice; (6) preparing red wine dregs; and (7) preparing the red wine dreg fruit and vegetable foods. The content of nitrite generatedin a conventional processing course of salting of fruits and vegetables can be reduced by 60% or above, the usage amount of table salt is 15-20% obviously lower than that of conventional salting, thered wine dreg fruit and vegetable foods are red and bright in color, fragrant in boutique and rich in taste, and are suitable for being used as snacks to be directly eaten, and can also be used as processing ingredients to be cooked. The red wine dreg fruit and vegetable foods have multiple functions and meet requirements for healthy diets.

The invention discloses a production method of western-style fermented ham. The production method comprises the following steps: pretreating pig hind legs, salting the pig hind legs for the first time, salting the pig hind legs for the second time, desalting the pig hind legs, pre-pickling and pickling the pork, cleaning and trimming the ham, and air-drying, curing, packaging and warehousing the product. According to the invention, the process of simultaneous operation of secondary massage, secondary salting and wet salt and dry salt is adopted, the salinity of the ham is strictly controlled,the local salt content is prevented from being too high or the ham is prevented from spoilage due to local non-immersion of salt, and the product quality is further stabilized; therefore, the problemsof high salt content and long production period are solved, the product is endowed with salinity, the freshness is increased, and the ham sausage has important contribution to the formation of texture, flavor, taste and the like of the ham. The curing stage is divided into pre-curing, hot curing and cold curing, the oxidation degree of fat in the product is effectively controlled by accurately controlling the fermentation temperature, humidity and time, and harmful substances are prevented from being generated due to excessive oxidation; the product obtained by fermentation is high in contents of amino acids, fatty acids and vitamins and good in flavor.

The invention discloses a production process for a sauce-flavor fermented domestic fungus. The production process comprises the following steps: (1) material selection, cleaning and cooking; (2) natural fermentation; (3) preliminary pickling; (4) heavy salting and treatment at great pressure; (5) cleaning and standing until complete drainage of water; (6) marinating and saucing; and (7) vacuum sealing and sterilization. The production process for the sauce-flavor fermented domestic fungus substantially prolongs the storage time of domestic fungus while maintains a high nutritional value, maximumly retains nutritional ingredients and a health care function of the domestic fungus, enables the sauce-flavor fermented domestic fungus to have rich sauce flavor and effectively combines modern food and traditional flavorings together.

The invention provides a compound enzyme preparation for assisting molecular diffusion, a food pickling method and a pickled product, and discloses the compound enzyme preparation for assisting molecular diffusion and application of the compound enzyme preparation in a food pickling process. Taking salted duck eggs as an example, the technology comprises the steps of enzyme treatment liquid preparation and salting of the salted duck eggs. The salting process of the salted duck eggs comprises the steps of egg selection, cleaning, disinfection, acid washing, alkali washing, enzyme treatment, salting liquid preparation, salting, salting finishing, cleaning, steaming and vacuum packaging. The permeability of the duck egg shell membrane is improved through acid washing and alkali washing; through the enzyme treatment step, the pickling efficiency is improved, macromolecular flavor substances are diffused into the duck eggs, and the flavor of traditional salted duck eggs is improved; the obtained salted duck eggs are fragrant, moderate in salty taste, oily in yolk and rich in flavor. The method is simple to operate and easy to implement. Besides, the enzyme treatment liquid prepared by the method can be combined with the original pickling method to be applied to any pickled food, and the enzyme treatment liquid and the pickling liquid after pickling can be recycled, so that the production cost is reduced.

The invention relates to a technology for processing instant spicy smoked sturgeon fillets. The technology comprises pretreatment, spicy salting, drainage, smoking, cooling, shaping, slicing, fillet arrangement, inner packaging, metal detection, loading, quick-freezing, outer packaging, warehousing, storage, discharge and transportation. The instant spicy smoked sturgeon fillets are delicious, are not greasy, have low cholesterol content, and have an attractive color, a lasting fragrance and a long quality guarantee period. The technology does not destroy nutrients of fish, is easy to operate, has a short production period, satisfies flavor and nutrient requirements of different people in different regions, improves a hot sturgeon fillet taste, satisfies fast consumption habits on the market, and provides more, better and novel food types for consumers. The technology meets the market demands and improves economic and social benefits.

The invention discloses a processing method of sour and sweet nutritional black salted turnip and belongs to the field of food processing. The method is characterized by comprising the technological processes of raw material selection, cleaning, primary salting, draining and stewing in soy sauce, secondary salting, segmentation, desalting, vinegar dipping and sugaring. The method has the advantages that the sour and sweet nutritional black salted turnip is bright in luster, crisp, tender, juicy, suitable in sour and sweetness and crisp and tasty in taste and has the fragrant, sweet and crisp flavor of black salted turnip. The sour and sweet nutritional black salted turnip has a large amount of dietary fiber and ascorbic acid, can improve the appetite and help digestion, can also promote metabolism of the human body, has the obvious effects of clearing away heat and toxic materials, resisting bacteria, dispersing swelling, warming spleen and stomach and achieving refreshment, and is a green, healthy, economical appetizing food.

The invention discloses a marinated poultry egg processing method based on dry salting. The processing method comprises the following specific steps: (1) cooking fresh poultry eggs, removing shells, removing egg membranes, and draining for later use; (2) pickling: adding table salt, white sugar and five spice powder into the shelled poultry eggs, and performing dry marination at 4-10 DEG C for 6-9 hours; (3) marination: adding anise, cinnamon, fennel and the like into water, boiling the spices, adding the dry-marinated poultry eggs, and performing cold marinating for 45-60 minutes; (4) baking: baking the marinated poultry eggs at the temperature of 60 to 65 DEG C for 45 to 60 minutes; (6) vacuum packaging; and (7) high-temperature sterilization. After the fresh eggs are subjected to dry marination, the taste easily enters the eggs, flavoring substances enter the eggs to the maximum extent, and the content of auxiliary materials in brine is reduced; the dry marination can also enable the egg white to be elastic and the egg yolk to be sandy and moist; in addition to dry marination , cold marinating is also adopted, so that water loss caused by hot marinating, inconsistent concentration of marinating liquid and difference of products in different batches can be avoided; in addition, the cold marinating can avoid black rings generated due to the fact that the poultry eggs are in a high-temperature environment for a long time, and the egg products are more attractive.

The invention is a low-salt fermentation method of watercress chili base based on microbial enhancement and pouring from the original pond. The steps are as follows: take freshly harvested red peppers, remove the chili stems, wash, drain, crush, and add edible salt for salting for 3 ‑10 days; after the pepper base is soaked, it is first fermented with Saccharomyces cerevisiae, Bacillus subtilis and Lactobacillus plantarum for 10‑20 days; then it is fermented with Xanthomonas for 10‑20 days; finally, it is carried out every 3‑5 days The original pond is poured once, and the fermentation is continued for 10-20 days, so that the rapid fermentation and maturation of the green pepper can be realized. The invention realizes the low-salt salting of the green pepper, and at the same time makes full use of the high-salt leaching solution of the green pepper, and can reduce the salt concentration of the leach liquid by adding microorganisms to strengthen the fermentation liquid, and then utilizes the pouring process of the original pond to realize the leaching of the green pepper. Desalination, through the step-by-step strengthening of the microbial fermentation process of pepper greens, avoids the traditional instability of fermentation caused by the introduction of microorganisms by the pepper itself.

The invention discloses a method for making salted potherb mustard. The method comprises the following steps of: a, treating raw materials; b, salting: salting every 50 kilograms of potherb mustard by using 3.5 to 4 kilograms of salt, stacking the raw materials in a salting tank in a mode of one layer of potherb mustard and one layer of salt, compacting the potherb mustard, sealing, and standing for 180 to 250 days; c, applying pressure: continuously applying pressure to the potherb mustard in the salting process, wherein the pressure is kept at 1,800 to 2,200 kilograms per square meter, the floating salting brine is used for isolating the contact of the salted potherb mustard and the air in the salting tank, and the residual salting brine is pumped or discharged after the salting is completed; and d, taking out the salted potherb mustard, cleaning, draining, cutting, bagging, sealing, performing pasteurization and cooling, and thus obtaining a finished product. By reasonably setting the salting time and reasonably pressurizing on the potherb mustard in the salting process, the nitrite content of the product can be greatly reduced; by detection, the nitrite substance content of the prepared potherb mustard is within 1 / 20 of national standard; and the eating safety of the high-salt salted potherb mustard is fully ensured.

The invention discloses a processing method of smoked products incapable of causing internal heat. The processing method comprises traditional working procedures of meat blank cleaning, unhairing, dry salting, hanging on a rack, airing, smoking and bagging. The processing method is characterized by comprising the following steps of: performing immersion cleaning on a dry-salted meat blank by utilizing Gardenia jasminoides for 40-60 seconds; and then hanging the meat blank on the rack, airing and smoking according to a conventional method. The smoked products processed by the method cannot cause internal heat after being eaten.

The invention discloses a production method of salted egg yolk, the production method comprises the following steps: spraying and washing dirt on the surfaces of raw duck eggs, air-drying, and sterilizing by ultraviolet irradiation; pickling the treated raw duck eggs through a grouting pickling process, wherein the filling and pickling process comprises the following steps: putting salted eggs into a container, pouring a pickling material, and covering an upper layer of raw duck eggs; pickling the selected raw duck eggs in a pickling material for 32-60 days at the temperature of 10-35 DEG C to obtain salted duck eggs; cleaning yellow mud on the surfaces of the salted duck eggs, and selecting broken salted duck eggs; breaking the salted duck eggs to separate salted egg yolk from egg white of the salted duck eggs; centrifugally cleaning the salted egg yolk and baking; and grading the baked salted egg yolk by weight, packaging and storing. The phenomenon of insufficient or excessive salting of the salted duck eggs in the prior art is avoided, the oil extraction rate of the salted egg yolk is guaranteed, and it is further guaranteed that the salted egg yolk is rich in taste and good in condition.

The invention discloses a method for quickly salting no-black-circle low-salt eggs. The method comprises the following steps of: (1) preprocessing: cleaning and disinfecting fresh duck eggs; (2) first-time salting: putting the fresh duck eggs in a salting container, injecting first-time salting liquid, adopting intermittent ultrasonic vibration processing in the salting container, and carrying outsalting for eight days; (3) second-time salting: drawing out 80% of pickling liquid from the salting container, supplementing clear water and edible ethyl alcohol to enable the liquid in the saltingcontainer to be recovered to original volume, forming second-time salting liquid, and carrying out salting for 10 days; (4) vacuum packaging: after the salted eggs which are finished being salted arewashed, carrying out vacuum packaging; and (5) sterilizing: carrying out sterilization and oil discharging on the vacuum-packaging salted eggs in a horizontal high pressure steam sterilization tank. The prepared salted egg has a clean egg shell, is moderate in saltiness, has an even egg white and yolk table salt content which is lower than 4%, has a high yolk oil discharging amount and has a goodquality and a high nutrient value, and the yolk is free from black circles and hard cores.

The invention discloses a tuber mustard salting technique comprising the following steps of: primary salting: placing cleaned fresh vegetable heads in a salting container, adding table salt and introducing lactic acid bacteria, sealing and salting; and secondary salting: adding table salt and introducing lactic acid bacteria again after the primary salting until the salting is finished. According to the invention, fractional lactic acid bacteria inoculation and fractional salt addition are combined in a tuber mustard salting process; compared with the traditional one-step inoculation salting method, the tuber mustard salting technique has the advantages that the brine pH (potential of hydrogen) at the later salting stage is prevented from rising again by the secondary lactic acid bacteria inoculation in the secondary salting process, in this way, the number of the beneficial lactic acid bacteria is increased, the peak value of nitrite is reduced, and the decomposition is better avoided; in addition, the amino state nitrogen content in the brine is increased and the flavor of tuber mustard is significantly improved. With the adoption of the tuber mustard salting technique, not only is the dosage of the table salt reduced, but also the salting time is greatly shortened.