CN111543619A - Preparation method of selenium bamboo salt - Google Patents
Preparation method of selenium bamboo salt Download PDFInfo
- Publication number
- CN111543619A CN111543619A CN202010451714.XA CN202010451714A CN111543619A CN 111543619 A CN111543619 A CN 111543619A CN 202010451714 A CN202010451714 A CN 202010451714A CN 111543619 A CN111543619 A CN 111543619A
- Authority
- CN
- China
- Prior art keywords
- salt
- bamboo
- selenium
- roasting
- bamboo tube
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 150000003839 salts Chemical class 0.000 title claims abstract description 80
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 78
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 78
- 241001330002 Bambuseae Species 0.000 title claims abstract description 78
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 78
- 239000011425 bamboo Substances 0.000 title claims abstract description 78
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 49
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 49
- 239000011669 selenium Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 23
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 239000000446 fuel Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 229910052593 corundum Inorganic materials 0.000 claims description 2
- 239000010431 corundum Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 229940091258 selenium supplement Drugs 0.000 description 45
- 229910001385 heavy metal Inorganic materials 0.000 description 5
- 230000003203 everyday effect Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000779 smoke Substances 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 208000026106 cerebrovascular disease Diseases 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000002526 effect on cardiovascular system Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000003211 malignant effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 230000001502 supplementing effect Effects 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- 208000035240 Disease Resistance Diseases 0.000 description 2
- 208000012895 Gastric disease Diseases 0.000 description 2
- 206010020524 Hydronephrosis Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 244000302661 Phyllostachys pubescens Species 0.000 description 2
- 235000003570 Phyllostachys pubescens Nutrition 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- 206010039921 Selenium deficiency Diseases 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 150000001805 chlorine compounds Chemical class 0.000 description 2
- 230000001684 chronic effect Effects 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 201000005202 lung cancer Diseases 0.000 description 2
- 208000020816 lung neoplasm Diseases 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 208000018556 stomach disease Diseases 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 230000008016 vaporization Effects 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 208000031229 Cardiomyopathies Diseases 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 206010024612 Lipoma Diseases 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010034464 Periarthritis Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 241000779819 Syncarpia glomulifera Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003434 antitussive agent Substances 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019007 dietary guidelines Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000002575 gastroscopy Methods 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 208000021760 high fever Diseases 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000000629 knee joint Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 208000012866 low blood pressure Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000001739 pinus spp. Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 206010039083 rhinitis Diseases 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- -1 tea Chemical compound 0.000 description 1
- 229940036248 turpentine Drugs 0.000 description 1
- 229940116269 uric acid Drugs 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of selenium bamboo salt, belonging to the technical field of bamboo salt processing and comprising the following steps: s1, filling the raw salt into the bamboo tube, and sealing the bamboo tube with yellow mud for later use; s2, putting the bamboo tube processed in the step S1 into a low-temperature kiln for roasting, repeatedly roasting for 8 times, taking out, and removing the bamboo tube to obtain salt columns for later use; and S3, putting the salt column obtained in the step S2 into a high-temperature kiln for ninth roasting, and taking out the salt column after the roasting is finished. The method is simple, and the prepared selenium bamboo salt has high selenium content, high content of nutrient components, good quality and good edible health-care effect.
Description
Technical Field
The invention belongs to the technical field of bamboo salt processing, and particularly relates to a preparation method of selenium bamboo salt.
Background
Ancient method for producing bamboo salt has a long history in China and has been passed to the present, and until now, China, Korea and Japan all adopt the ancient method for producing bamboo salt, which is prepared by calcining bamboo and raw salt (edible salt: NaCl, hereinafter referred to as salt) for many times. When the bamboo salt is produced by the ancient method, the energy source can only be utilized by pine as fuel by the scientific technology, so that the temperature of a furnace kiln can hardly reach 800 ℃ when the bamboo salt is produced by the ancient method, and the appearance of the produced bamboo salt finished product is grey white. Although the kiln process is improved later and the turpentine is used for vaporizing and supporting combustion, the temperature of the kiln can only be increased to 810-900 ℃, the melting point of the salt is 801 ℃, so that the bamboo salt which is melted and cooled can be crystallized, but the heavy metal chloride in the bamboo salt cannot be completely treated, because the vaporization temperature of the heavy metal chloride in the salt is required to be 960 ℃ at the lowest, for example, the temperature of the kiln can be increased and kept at 1000-1400 ℃ for three hours, so that the heavy metal chloride in the liquid bamboo salt and other impurities can be completely evaporated, and the high-quality bamboo salt can be obtained.
The biological effects of the nine-roasted bamboo salt are as follows: has the obvious functions of replenishing primordial qi, purifying blood, balancing acid and alkali, detoxifying and expelling toxin, removing malignant new tissue, and helping human body to recover whether being externally used or orally taken.
According to the reference intake of nutrient in Chinese resident diet formulated in 2000, the following is explicitly proposed: the recommended intake of selenium element for people over 18 years old is 50 micrograms/day, and the suitable intake is 100 micrograms/day.
Research shows that the people with low selenium or selenium deficiency can prevent tumor, liver disease, etc. by supplementing selenium with proper amount, improve immunity, maintain normal functions of heart, liver, lung, stomach and other important organs, and prevent senile cardiovascular and cerebrovascular diseases.
The morbidity of coronary heart disease and hypertension in high selenium areas is obviously lower than that in low selenium areas, and the mortality of cerebral thrombosis and systemic arteriosclerosis is obviously lower than that in low selenium areas. The selenium is supplemented by the selenium-rich bamboo salt, so that the occurrence of various cardiovascular and cerebrovascular diseases is reduced, the symptoms of a patient are improved, and the disease resistance of the patient is improved.
Disclosure of Invention
The technical problem to be solved by the present invention is to provide a method for preparing selenium bamboo salt, aiming at the above-mentioned deficiencies in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of selenium bamboo salt comprises the following steps:
s1, filling the raw salt into the bamboo tube, and sealing the bamboo tube with yellow mud for later use;
s2, putting the bamboo tube processed in the step S1 into a low-temperature kiln for roasting, repeatedly roasting for 8 times, taking out, and removing the bamboo tube to obtain salt columns for later use;
and S3, putting the salt column obtained in the step S2 into a high-temperature kiln for ninth roasting, and taking out the salt column after the roasting is finished.
Further, the raw salt in step S1 is solarized sea salt or well salt.
Further, the bamboo tube described in step S1 is obtained from fresh bamboo of three years or more in the growing period, and the length of the bamboo tube is 30-50 cm.
Further, the yellow mud in step S1 is slurry obtained by mixing clean loess from the bottom of the ground with water in a weight ratio of 1: 0.8-1.2.
Further, the fuel in the low-temperature kiln in the step S2 is pine.
Further, the temperature in the low-temperature kiln in the step S2 is always kept at 750-780 ℃ when the low-temperature kiln is roasted.
Further, the inner wall of the high-temperature furnace described in step S3 is a hearth built with capacitive corundum to prevent impurities from being melted into the selenium bamboo salt.
Further, the temperature in the high temperature kiln is controlled to be kept at 1000 to 1400 ℃ during the ninth roasting in step S3.
Compared with the prior art, the invention has the beneficial effects that:
the method is simple, and the prepared selenium bamboo salt has high selenium content, high content of nutrient components, good quality, good edible health-care effect, and great market competitiveness and popularization and application value.
Drawings
FIG. 1 is a schematic view of a process of roasting in a low-temperature kiln in example 1 of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
According to the dietary guidelines of Chinese residents, an adult needs to eat 15 g of selenium every day to meet the physical requirements, and according to the requirement of national Ministry of health for selenium supplement, an adult needs 50 micrograms to 240 micrograms of selenium every day to effectively improve the body immunity and the anticancer effect. On the other hand, selenium plays an important role in maintaining the normal structure and function of the cardiovascular system, and selenium deficiency is an important factor for high incidence of cardiomyopathy, coronary heart disease, hypertension, diabetes and the like. The selenium is supplemented by the selenium-rich bamboo salt, so that the occurrence of various cardiovascular and cerebrovascular diseases is reduced, the symptoms of a patient are improved, and the disease resistance of the patient is improved.
Because inorganic selenium in a natural state cannot be eaten, and many foods rich in selenium, such as tea, mushroom and even rice, have very low selenium content, and the content of the foods cannot be accurately calculated, the foods are only meaningful in the concept of frying selenium-rich products. Therefore, a special approach for supplementing selenium is found through years of practice, namely selenium-rich bamboo salt is used, and salt is a seasoning which is eaten every day.
The L-selenium-methyl selenocysteine is a selenium supplement nutrition enhancer which is required to be popularized and used by the state; the food additive is safe, and has the following properties: the appearance is white powder, has garlic flavor, is easy to dissolve in water and slightly dissolves in methanol; melting point: 174-176 deg.C (decomposition).
Example 1
Cutting phyllostachys pubescens into bamboo tubes, filling the bamboo tubes with raw salt, sealing with clean yellow mud dry pulp, arranging on a raw material trolley, leaving a one-millimeter gap between the bamboo tubes for ventilation, fire passing and convection, heating to 200 ℃ per hour, heating to 780 ℃ within four hours, and maintaining for four to five hours to fully blend the effective components in the bamboo tubes into the bamboo salt; repeating the whole process in the above manner to obtain the eighth bamboo salt roasting column; and then, in the ninth roasting process, salt columns are not filled in bamboo tubes and sealed, and the bamboo salt columns obtained by the eighth roasting process are only required to be placed into a special high-temperature furnace kiln for refining, the temperature of the furnace kiln is automatically controlled and accurately kept between 1000 and 1400 ℃, liquid salt is fully boiled, heavy metal chlorides in the salt are fully gasified and evaporated, and therefore the high-quality selenium bamboo salt is obtained. During the period, the furnace kiln is kept to be fully ventilated and supplied with oxygen, and smoke exhausted from the smoke tube is removed by a water spraying device, so that the environment is prevented from being polluted, and the detection standard of the national environmental protection agency is met; the bamboo salt or the purple bamboo salt produced by the method can help a human body to supplement primordial qi, purify blood, balance acid and alkali, detoxify and expel toxin, remove malignant and regenerate new tissues, and has obvious effects of helping the human body to recover regardless of external use or internal use. The process flow is shown in the attached figure 1.
Example 2
Cutting phyllostachys pubescens into bamboo tubes, filling the bamboo tubes with raw salt, sealing with clean yellow mud dry pulp, arranging on a raw material trolley, leaving a one-millimeter gap between the bamboo tubes for ventilation, fire passing and convection, heating to 200 ℃ per hour, heating to 780 ℃ within four hours, and maintaining for four to five hours to fully blend the effective components in the bamboo tubes into the bamboo salt; repeating the whole process in the above manner to obtain the eighth bamboo salt roasting column; and then, in the ninth roasting process, salt columns are not filled in bamboo tubes and sealed, and the bamboo salt columns obtained by the eighth roasting process are only required to be placed into a special high-temperature furnace kiln for refining, the temperature of the furnace kiln is automatically controlled and accurately kept between 1000 and 1400 ℃, liquid salt is fully boiled, heavy metal chlorides in the salt are fully gasified and evaporated, and therefore the high-quality selenium bamboo salt is obtained. During the period, the furnace kiln is kept to be fully ventilated and supplied with oxygen, and smoke exhausted from the smoke tube is removed by a water spraying device, so that the environment is prevented from being polluted, and the detection standard of the national environmental protection agency is met; the bamboo salt or the purple bamboo salt produced by the method can help a human body to supplement primordial qi, purify blood, balance acid and alkali, detoxify and expel toxin, remove malignant and regenerate new tissues, and has obvious effects of helping the human body to recover regardless of external use or internal use.
In order to further enhance the edible quality of the selenium bamboo salt, L-selenium-methyl selenocysteine can be added into the selenium bamboo salt, the adding amount of the L-selenium-methyl selenocysteine is controlled, and the selenium content in a bag of 250 g of packaged selenium bamboo salt is about 1360 micrograms, so that if a person eats 15 g of selenium bamboo salt every day, 80 micrograms to 100 micrograms of selenium can be supplemented, the requirement of the national ministry of health is met, and the selenium supplementing requirement of Chinese can be completely met.
The following are some typical use cases of the present invention:
a certain lung cancer patient Liao in the middle stage is aged 71 years old, has cough and expectoration symptoms for a long time due to smoking for more than 40 years, has a plurality of years of hospitalization, cannot be cured radically until 2017 years later, has high fever to 41 degrees due to continuous cough, does not have cough and fever relieving after taking the medicine, suddenly vomits a plurality of sundries six days before the spring festival, falls on the ground after ten minutes, is delivered to a certain Guangzhou hospital for rescue and examination to obtain early-stage lung cancer, has fever relieving only five days after infusion in the hospital, has a plurality of anti-inflammatory antitussives, but has quite weak body, yellow and thin face, and has no little luster on skin. After the selenium bamboo salt is continuously taken for six months, no cancer cells are generated after the selenium bamboo salt is detected in a hospital after six months, and all indexes are normal. Effectively improving the health condition.
A certain disease is 66 years old, chronic pharyngolaryngitis, insomnia for many years, constipation, insufficient blood supply, eczema, low blood pressure, high pressure of 90, low pressure of 60, leg cramps, kidney deficiency, three or four times at night, rough skin, dark eye circles, knee joint pain and the like, and the traditional Chinese medicine and western medicine have no effect for decades. After the selenium bamboo salt is eaten for a long time, balanced nutrition is matched, diet is emphasized, various diseases are removed after half a year, health is gradually recovered, and most chronic diseases are eradicated.
Metabolizing certain stomach, chronic gastropathy, gastroscopy superficial gastritis which can not be cured for a long time, after taking the selenium bamboo salt, the appetite of the stomach can be improved, the symptoms of the gastropathy can be obviously relieved, and the physical constitution can be well enhanced.
After eating the selenium bamboo salt for a long time, the spirit and energy are obviously improved and the physical ability is obviously enhanced.
When the selenium bamboo salt is eaten by office workers for a long time, uric acid is obviously reduced, and the body recovery effect is obvious.
After the selenium bamboo salt is eaten for a long time, chronic diseases of patients with gastrointestinal diseases, rhinitis, scapulohumeral periarthritis and other chronic diseases are remarkably relieved, and body functions are obviously recovered.
After a certain patient with hydronephrosis eats the selenium bamboo salt for a long time, edema is eliminated, hydronephrosis and lipoma are cured, and the body is recovered as before.
Claims (8)
1. The preparation method of the selenium bamboo salt is characterized by comprising the following steps:
s1, filling the raw salt into the bamboo tube, and sealing the bamboo tube with yellow mud for later use;
s2, putting the bamboo tube processed in the step S1 into a low-temperature kiln for roasting, repeatedly roasting for 8 times, taking out, and removing the bamboo tube to obtain salt columns for later use;
and S3, putting the salt column obtained in the step S2 into a high-temperature kiln for ninth roasting, and taking out the salt column after the roasting is finished.
2. The method of claim 1, wherein the raw salt in step S1 is sun-dried sea salt or well salt.
3. The method of claim 1, wherein the bamboo tube in step S1 is obtained from fresh bamboo grown for three years or more, and has a length of 30-50 cm.
4. The method of claim 1, wherein the yellow mud obtained in step S1 is a slurry obtained by mixing clean yellow mud obtained from the bottom of the ground with water at a weight ratio of 1: 0.8-1.2.
5. The method as claimed in claim 1, wherein the fuel in the low temperature kiln of step S2 is pine.
6. The method of claim 1, wherein the temperature in the low temperature kiln of step S2 is always 750-780 ℃ during the roasting.
7. The method of claim 1, wherein the inner wall of the high temperature furnace in step S3 is a hearth built with capacitive corundum to prevent impurities from being melted into the selenium bamboo salt.
8. The method as claimed in claim 1, wherein the temperature in the high temperature kiln is controlled to be maintained at 1000 to 1400 ℃ during the ninth roasting in step S3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010451714.XA CN111543619A (en) | 2020-05-25 | 2020-05-25 | Preparation method of selenium bamboo salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010451714.XA CN111543619A (en) | 2020-05-25 | 2020-05-25 | Preparation method of selenium bamboo salt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111543619A true CN111543619A (en) | 2020-08-18 |
Family
ID=71996975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010451714.XA Pending CN111543619A (en) | 2020-05-25 | 2020-05-25 | Preparation method of selenium bamboo salt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111543619A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869114A (en) * | 2021-02-03 | 2021-06-01 | 卞礼国 | Specially-made refined salt processed by rock salt and mangosteen kiln and preparation method thereof |
| CN113229492A (en) * | 2021-05-31 | 2021-08-10 | 阜阳市善者圣康食品有限公司 | Production formula and processing technology of meal replacement powder |
| CN113768125A (en) * | 2021-07-27 | 2021-12-10 | 浙江竹研科技有限公司 | Preparation method of bamboo salt containing peptides and bamboo salt containing peptides prepared by preparation method |
| CN114557413A (en) * | 2022-03-22 | 2022-05-31 | 武汉竹露饮料有限公司 | Nine-roasted bamboo salt drinking water with digestion promoting function |
| CN115720975A (en) * | 2022-12-14 | 2023-03-03 | 合肥市康富机械弹簧厂 | Selenium-enriched water containing nine kinds of baked bamboo salt and preparation method of selenium-enriched water |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619530A (en) * | 2019-01-29 | 2019-04-16 | 宋易昕 | A kind of preparation method of Gu method baking bamboo salt |
| CN109654881A (en) * | 2018-12-17 | 2019-04-19 | 金成燮 | The preparation method of nine fusing bamboo salt high temperature melting furnace systems and nine fusing bamboo salts |
| WO2020020183A1 (en) * | 2018-07-23 | 2020-01-30 | 杭州尤美特科技有限公司 | Novel bamboo salt and preparation method therefor |
-
2020
- 2020-05-25 CN CN202010451714.XA patent/CN111543619A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020020183A1 (en) * | 2018-07-23 | 2020-01-30 | 杭州尤美特科技有限公司 | Novel bamboo salt and preparation method therefor |
| CN109654881A (en) * | 2018-12-17 | 2019-04-19 | 金成燮 | The preparation method of nine fusing bamboo salt high temperature melting furnace systems and nine fusing bamboo salts |
| CN109619530A (en) * | 2019-01-29 | 2019-04-16 | 宋易昕 | A kind of preparation method of Gu method baking bamboo salt |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869114A (en) * | 2021-02-03 | 2021-06-01 | 卞礼国 | Specially-made refined salt processed by rock salt and mangosteen kiln and preparation method thereof |
| CN113229492A (en) * | 2021-05-31 | 2021-08-10 | 阜阳市善者圣康食品有限公司 | Production formula and processing technology of meal replacement powder |
| CN113768125A (en) * | 2021-07-27 | 2021-12-10 | 浙江竹研科技有限公司 | Preparation method of bamboo salt containing peptides and bamboo salt containing peptides prepared by preparation method |
| CN114557413A (en) * | 2022-03-22 | 2022-05-31 | 武汉竹露饮料有限公司 | Nine-roasted bamboo salt drinking water with digestion promoting function |
| CN115720975A (en) * | 2022-12-14 | 2023-03-03 | 合肥市康富机械弹簧厂 | Selenium-enriched water containing nine kinds of baked bamboo salt and preparation method of selenium-enriched water |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111543619A (en) | Preparation method of selenium bamboo salt | |
| KR101090284B1 (en) | Tonic comprising red ginseng and deer antlers extracts and manufacturing method thereof | |
| CN101006860B (en) | Smoke-roasting bamboo salt and its making method | |
| CN101292741B (en) | Health care bamboo salt with mind pacifying and digestion promoting function, and method of preparing the same | |
| CN104041799A (en) | Bamboo sprout chili sauce and preparation method thereof | |
| CN101011151A (en) | Health care bamboo salt and its preparing method | |
| CN108991447A (en) | A kind of quiet and beautiful stomach-nourishing type jelly and preparation method thereof rich in fucoidin | |
| CN101380128B (en) | Zhukui multifunctional health care beverage and production method thereof | |
| CN103371367B (en) | Food for acquired immune deficiency syndrome nutritional therapy | |
| CN103416647A (en) | Preparation method of preserved mandarin peels comprising fructo-oligosaccharide | |
| CN103250829B (en) | Lotus plumule tea beverage | |
| CN109043325A (en) | A kind of edible composite bacterium powder | |
| KR20150025861A (en) | Salt Comprising Extract of Lotus and Mulberry and Preparation Method thereof | |
| CN106234889A (en) | A kind of Punica granatum L. Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN105941768A (en) | Camellia chrysantha tuyama containing ganoderma lucidum hyphae | |
| KR20110017041A (en) | Manufacturing method of mineral salt using far infrared ray and manufacturing method of traditional oriental medicine salt using mineral salt | |
| CN105410617A (en) | Preparation method of donkey-hide gelatin porridge | |
| CN106418305A (en) | Quick freezing chrysanthemum coronarium l preparation method | |
| CN103652889A (en) | Formula for health-care date cakes | |
| AU2021101770A4 (en) | Scented ointment and preparation method therefor | |
| CN101822764A (en) | External patch for treating children anorexia and preparation method thereof | |
| CN105533048A (en) | Preparation method of osmanthus fragrans and gynostemma pentaphylla compound tea | |
| CN104814431B (en) | A kind of composition and method of making the same for supplemental treatment deficiency-cold in spleen and stomach | |
| CN105767998A (en) | Originally ecological aloe vera honey and production method thereof | |
| CN105124338A (en) | Health care and beauty fruit and vegetable sauce and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200818 |
|
| RJ01 | Rejection of invention patent application after publication |