Method for recycling secondary pickling brine in primary pickling

A secondary pickling and secondary pickling technology, which is applied in applications, fruit and vegetable preservation, food preservation, etc., can solve the problems of difficult wastewater treatment, and achieve the effects of zero discharge, energy saving, and reduction of treatment costs

Inactive Publication Date: 2013-05-15
HANGZHOU ZIXIANG FOODS GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the inhibitory effect of high salt on microorganisms, the treatment of this type of wastewater has become a difficult problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: The cucumber brine is reused for a pickling of mustard:

[0030] (1), take the recovered cucumber pickled brine for the second time, and take the supernatant;

[0031] (2) Selection of raw materials: The mustard heads should be finely meaty, thinner, less fiber-like, round or oval in shape with few bumps, and appropriate in size. Effects, penetration of salt, etc. will cause unevenness and affect product quality. Therefore, the size of the raw materials must be adjusted first, and graded as follows: 150-350g mustard heads for full-shape processing can be processed intact. Mustard heads over 350g for dicing processing can be processed after dicing;

[0032] (3) Trimming: remove the skin and veins of the mustard head with a kitchen knife;

[0033] (4) Pickling: Weigh 10kg of trimmed mustard heads, add 2kg of cucumber secondary pickling liquid, and add 0.5kg of salt. After the pickled mustard is put into the pool, add the secondary pickling liquid, spread ...

Embodiment 2

[0036] The mustard brine is used for a pickling of pickled vegetables:

[0037] (1), take the recovered mustard pickled brine for the second time, and take the supernatant;

[0038] (2) Selection of raw materials: remove the roots and inedible parts of pickled vegetables, wash them, and control the moisture;

[0039] (3) Pickling: Weigh 10kg of trimmed pickled cabbage, add 2kg of cucumber secondary pickling liquid, and add 0.5kg of salt. After the pickled cabbage is put into the pool, add the second pickling liquid, spread a layer of vegetables in the porcelain tank, sprinkle a layer of salt, and a layer of vegetables with a layer of salt, spread the salt as evenly as possible, and spread bamboo curtains on it to pressurize stones;

[0040] (4) Fermentation for 4 days: the fermentation temperature is normal temperature, and it is placed in a fermentation tank for natural fermentation.

Embodiment 3

[0041] Embodiment 3: Pickled cabbage brine is reused for one pickling of cucumbers.

[0042] (1) Take the pickled pickled brine for the second time and take the supernatant;

[0043] (2) Selection of raw materials: Prick 5-10 holes in the head and body of the melon to facilitate the water outflow in the melon, prevent acid and rot, and remove stale cucumbers;

[0044] (3) Pickling: 10kg cucumber, add 2kg cucumber secondary pickling liquid, add 0.5kg salt. After the cucumbers are put into the pool, add the secondary pickling liquid, spread a layer of vegetables in the porcelain jar, sprinkle a layer of salt, and a layer of vegetables and a layer of salt, spread the salt as evenly as possible, and spread bamboo curtains on top to pressurize stones;

[0045](4) Fermentation for 4 days: the fermentation temperature is normal temperature, and it is placed in a fermentation tank for natural fermentation.

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Abstract

The invention relates to the technical fields of processing of pickled foods and comprehensive utilization of waste water and particularly relates to a method for recycling secondary pickling brine in primary pickling. The method is performed according to the following steps of: selecting and treating raw materials, performing primary pickling, performing secondary pickling, recycling and reusing. According to the method disclosed by the invention, energy can be saved and recontamination can be reduced.

Description

technical field [0001] The invention relates to the technical field of pickled food processing and comprehensive utilization of waste water, in particular to a method for reusing second pickling brine for first pickling. Background technique [0002] Pickled vegetables are fermented foods that use high-concentration salt solution and lactic acid bacteria to preserve vegetables and enhance the flavor of vegetables through pickling. China has a vast territory and rich species. The processing of pickled vegetables has a long history, and its processing technology has been passed down for thousands of years. With the change of people's dietary structure, the sales of pickled vegetables continue to increase, with an annual growth rate of 25%. Among them, mustard is an indispensable food in the hearts of consumers and on the table, and its consumption accounts for 20% of the total market for pickled vegetables. More than 50%, it is the most powerful and mainstream "convenient app...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23B7/153A23L19/20
CPCY02A40/90Y02P60/85
Inventor 单高峰何国庆毛春琪姜松法金国军
Owner HANGZHOU ZIXIANG FOODS GRP
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