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 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 discloses smoked chicken. A preparation method of the smoked chicken comprises the following steps: 1, raw material picking and processing; 2, dry salting by ventilation; 3, marinating; 4, decomposition to produce fragrance; 5, baking; 6, smoking; 7, interior packaging; 8, vacuum sealing; 9, sterilizing; and 10, exterior packaging. Due to matching of the procedures including dry salting by ventilation, marinating, decomposition to produce fragrance, baking and smoking, with originally creative blending amount suitable for industrial product and without adding any preservative, sodium nitrite, chemical pigment or chemical perfume, the smoked chicken with unique flavor is created, is fragrant in smell and fresh, fragrant and tasty in taste, tastes just like smoked chicken prepared in the field, and meets the needs of consumers for color, fragrance and taste of foods; by virtue of the steps of cooling packaging, vacuum sealing and sterilizing, the smoked chicken is suitable for being stored at normal temperature, can be stored for 3 months at normal temperature while guaranteeing the quality and meets the requirement on shelf life.

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 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 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 discloses a method for preparing a novel duck product. The method comprises the following steps sequentially: a. vacuum rolling salting; b. roasting; c. marinating; d. air drying; e. re-marinating; f. cooling; g. cutting; h. packaging; i. sterilizing; j. quick-cooling air drying; and k. cold storage. The invention further discloses a salting solution and special marinade for preparing the novel duck product. The novel duck product produced by employing the method disclosed by the invention is agreeable with tastes of young people and is good in mouth feel and long in shelf life.

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 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 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.