Pickled vegetable prepared through soaking fresh vegetables in recycled salting water

Abstract

The invention provides a pickled vegetable prepared through soaking fresh vegetables in recycled salting water. The pickled vegetable can be prepared through the technical scheme as follows: firstly, collecting salting water with the salinity of 8-12%, adding 0.02-0.05% of activated carbon powder, stirring and adsorbing for 30-50 min, performing centrifugal separation to obtain filter liquor; secondly, adding 50 ppm-200 ppm of chitosan flocculant in the filter liquor, stirring, standing and filtering to obtain flavor fermentation liquor; thirdly, cleaning the fresh vegetables and draining off moisture, soaking for 3d-7d in the manner that the mass ratio of fresh vegetables to the flavor fermentation liquor is 1:(1.5-2), so as to obtain the pickled vegetable with special flavor.

Description

technical field [0001] This product involves a pickle prepared by pickling fresh vegetables in recycled salted water. Compared with traditional salted pickles, it has a more intense flavor and greatly shortens the maturation time of salt billets, realizing the efficient recovery and comprehensive utilization of salted water. The disorderly discharge of saline water is avoided, and the cost of pollution control of enterprises is reduced. Background technique [0002] Kimchi is one of the typical representatives of traditional fermented foods in my country, with a long history and loved by people. Pickle brine is one of the main residues of pickle processing. In many large-scale kimchi processing enterprises, the initial amount of salt used for salted vegetable raw materials is usually 10% to 20%, the concentration of brine after equilibrium reaches 8% to 12%, and the weight of salted water accounts for 50% to 70% of the total weight, that is, one A factory with a processing...

AI Technical Summary

Problems solved by technology

Currently existing saline water treatment methods, such as using physical methods (electrodialysis, membrane filtration), the operating cost is too high for manufacturers to afford; biochemical treatment, due to the high salt content, the growth and reproduction of microorganisms are seriously affected , the effect of saline water treatment is not good, and it is difficult to achieve the purpose of treatment

These processing methods are still difficult to apply in actual production