Salting pickled vegetable brine recovery technique

A pickle brine and saline water technology, applied in water/sewage multi-stage treatment, water/sludge/sewage treatment, food science, etc., can solve problems such as waste of resources, economic loss of enterprises, and amino acid recovery of undesigned brine

Active Publication Date: 2009-03-25
吉香居食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 metho

Method used

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  • Salting pickled vegetable brine recovery technique

Examples

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Effect test

example 1

[0020] The salted kimchi brine is coarsely filtered in the adjustment tank. The mesh diameter of the coarse filter is 0.15mm, and the mesh width is 0.25mm. The coarse filter liquid flows into the plate filter, and the filtered residue is transported to the drying field for drying and used as boiler fuel. , the filtrate enters the three-effect concentration equipment to obtain saturated salt water, which is pumped into the crystallizer to crystallize, and is centrifuged at 3000r / min to obtain salt. 1.12% vegetable amino acids.

example 2

[0022] The salted kimchi brine is coarsely filtered in the adjustment tank. The mesh diameter of the coarse filter is 0.30mm, and the mesh width is 0.70mm. The coarse filter liquid flows into the plate filter, and the filtered residue is transported to the drying field for drying and used as boiler fuel. , the filtrate enters the three-effect concentration equipment to obtain saturated salt water, which is pumped into the crystallizer to crystallize, and is centrifuged at 4000r / min to obtain salt. 1.05% vegetable amino acids.

example 3

[0024] The salted kimchi brine is coarsely filtered in the adjustment tank. The mesh diameter of the coarse filter is 0.25mm and the mesh width is 0.65mm. The coarse filter liquid flows into the plate filter, and the filtered residue is transported to the drying field for drying and used as boiler fuel. , the filtrate enters the three-effect concentration equipment to obtain saturated salt water, which is pumped into the crystallizer to crystallize, and is centrifuged at 5000r / min to obtain salt. 1.11% vegetable amino acids.

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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 ...

Claims

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Application Information

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IPC IPC(8): C02F9/02A23L1/218A23L19/20
CPCY02A40/90
Inventor 丁文军陈功兰恒超余文华张其圣王艳丽
Owner 吉香居食品股份有限公司
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