Method for reusing green plum pickling liquid

A technology of pickling liquid and green plums, which is applied in the field of salt pickling of preserved fruits and preserved fruits, can solve the problems of increasing production costs of enterprises and waste of resources, and achieve the goals of increasing utilization rate, reducing sewage discharge, and improving the quality of finished products Effect

Inactive Publication Date: 2010-05-26
湖南盐津铺子食品有限公司
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

In the traditional candied fruit processing technology, the remaining pickling liquid is discharged to the sewer for disposal, which causes a lot of waste of resources, causes the burden of sewage treatment, and greatly increases the production cost of the enterprise

Method used

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Examples

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Embodiment Construction

[0015] Utilize greengage pickling liquid to produce the plum ginger of natural flavor, specifically comprise the following steps:

[0016] (1) Raw material selection and treatment: select fresh, ripe, fresh greengage without diseases and insect pests as raw materials, wash away silt, residual pesticides and microorganisms, and remove rotten, bad fruits and impurities with disease and insect spots;

[0017] (2) Salting in the lower pool: the greengage treated in the previous step is placed in the salting pool by spreading a layer of salt on each layer of greengage (about 50,000 kg of salted greengage in each salting pool), and sprinkled with salt. Evenly, to avoid local lack of salt and cause the greengage to go bad, press the salted greengage layer by layer. Salt spread ratio: 9,000 kg of salt is added to every 50,000 kg of plums, and the salt in the upper half of the salted pool is 15% (heavy) more than the lower half of the pool. Add water to form a pickling solution to ens...

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Abstract

The invention discloses a method for reusing green plum pickling liquid, which comprises the steps of: selecting and processing raw materials; placing the raw materials into a tank to pickle by using salt; taking the pickled materials out of the tank to filter; and reusing the pickling liquid. The method for reusing the green plum pickling liquid changes the processing mode of the pickling liquid in the conventional green plum processing technology, makes the waste water profitable, saves the usage amount of auxiliary materials such as the salt, citric acid and the like, reduces the manufacturing cost for subsequently processing the products, and greatly reduces sewage discharge. At the same time, a new product with a unique and natural flavor is developed by using the natural acidic components and other green plum nutrient components and flavor substances in the green plum pickling liquid, so part of additional substances for synthetic food is replaced and the product structure is enriched.

Description

technical field [0001] The invention relates to a method for processing candied fruit, in particular to a salt pickling method for preserved fruit and preserved fruit. Background technique [0002] Green plum is the fruit of Rosaceae plant plum, also known as plum, plum fruit, sour plum, and dark plum. Greengage is a green fruit. Eating raw can produce body fluids and quench thirst, appetize and relieve depression. It is also suitable for processing into various preserved fruits and preserves. Plum fruit is rich in nutrients and contains various organic acids such as citric acid, tannic acid, tartaric acid, vitamins, flavonoids and alkaline minerals and other essential health substances for the human body. It contains 8 kinds of amino acids such as threonine and flavonoids, which are very beneficial to the normal progress of human protein composition and metabolic function, and can prevent the occurrence of cardiovascular and other diseases. The pickling method of green pl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 张学文谭益升缪贤文
Owner 湖南盐津铺子食品有限公司
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