Salting pickled vegetable brine recovery technique

Abstract

The invention relates to a method for recycling and treating the salt water of pickled krault and is realized by the following steps: after the salt water is coarsely and then finely filtered, the residue is dried and used as boiler fuel, the filtrate enters into triple effect concentration, the saturated salt solution of the condensed juice is pumped into a crystallizer for crystallization, and salt is obtained after centrifugal separation, and the liquid after centrifugation is hydrolyzed, discolored, deodorized, filtered, prepared, filled and sterilized to obtain vegetable amino acid. The invention has simple operation and no regeneration of waste, the recycled residue can be used as the boiler fuel, the salt and the vegetable amino acid can be used as food and chemical fuel, thus eliminating the pollution of the salt water of pickled krault to environment.

Description

Technical field: [0001] The invention relates to a method for recovering and treating brine of pickled vegetables, belonging to the technical field of food processing. Background technique: [0002] Salted kimchi is a traditional bio-fermented food in my country, and it has been selling well for thousands of years. Because the amount of salt used in the storage of kimchi raw materials is generally 14%-20%, and the amount of salted water reaches 40%-60%, that is, a processing A factory with a vegetable volume of 40,000 tons will eventually produce about 10,000 tons of kimchi, and the amount of salt left in the vegetables is about 300-800 tons, and the amount of salt in the salted water and desalinated water is about 5,000-6,400 tons. If there is no salt recovery , this part of the salt will be lost along with the discharge of saline water, which will cause great harm to the environment, and will cause great economic losses to the enterprise at the same time, not only a serious ...

AI Technical Summary

Problems solved by technology

[0002] Salted kimchi is a traditional bio-fermented food in my country, and it has been selling well for thousands of years. Because the amount of salt used in the storage of kimchi raw materials is generally 14%-20%, and the amount of salted water reaches 40%-60%, that is, a processing A factory with a vegetable volume of 40,000 tons will eventually produce about 10,000 tons of kimchi, and the amount of salt left in the vegetables is about 300-800 tons, and the amount of salt in the salted water and desalinated water is about 5,000-6,400 tons. If there is no salt recovery , this part of the salt will be lost with the discharge of saline water, which will cause great harm to the environment, and at the same time will cause great economic losses to the enterprise, not only a serious waste of resources, but also a serious harm to the environment

[0003] In recent years, some brine recovery technologies have been developed at home and abroad, but there is no report on the method that can be applied to the brine recovery of salted kimchi

ZL200610048617 reported the treatment process of spirulina wastewater, the treatment of saline wastewater, but the concentrated brine was dried and then transported to landfill, so it is difficult to apply to the field of pickles

CN85105048 discloses a kind of method that the waste NaCl solution produced in the boiler water softening treatment process can be recovered and recycled. The method is to precipitate other metal ions in the boiler waste water to obtain a pure NaCl solution, and the salted pickle brine not only contains Enter ions, and there are a lot of impurities, filth, etc., it is impossible to obtain a pure sodium chloride solution, let alone directly reuse the sodium chloride solution

In addition, kimchi brine contains a large amount of organic substances, which can be hydrolyzed to obtain a large amount of plant amino acids. The above-mentioned patents do not design the recovery of brine amino acids.

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