Pure natural pickled vegetable curing salt and preparation method thereof

A pure natural technology for pickling salt, which is applied in the field of kimchi pickling salt and its preparation through natural crystallization under natural conditions, can solve the problems of contamination of pickled objects, health hazards of pickle eaters, etc., and shorten crystallization Evaporation time, reduce the risk of environmental pollution, and realize the effect of recycling

Inactive Publication Date: 2013-12-25
山东省海洋化工科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional kimchi pickling salt is generally prepared by mixing edible salt with low-sodium salt and common chemical raw materials. The kimchi pickling salt produced in this way has the risk of contamination of the

Method used

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  • Pure natural pickled vegetable curing salt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1 Extract the underground brine to the evaporation pond, and carry out evaporation and concentration under natural conditions. When the concentration reaches the saturated state of sodium chloride, the concentrated solution obtained is new brine. The resulting mother liquor is used as old brine. Blend new brine and old brine at a volume ratio of 1:1 to make mixed brine, and then pour the mixed brine into the beach drying pool through a special waterway. The depth of the mixed brine in the beach drying pool is controlled at 6 cm, and it is carried out under natural conditions Evaporation and crystallization, when the salt particle size reaches about 5 mm, collect the crystallized salt in the beach drying pond, drain and pack, and then get the desired target product.

Embodiment 2

[0016] Example 2 Extract the underground brine to the evaporation pond, and carry out evaporation and concentration under natural conditions. When the concentration reaches the saturated state of sodium chloride, the concentrated solution obtained is new brine. The resulting mother liquor is used as old brine. Blend the new brine and the old brine in a volume ratio of 2:1 to form a mixed brine, and then pour the mixed brine into the beach drying pool through a special waterway. The depth of the mixed brine in the beach drying pool is controlled at 4.8 cm, and it is carried out under natural conditions. Evaporation and crystallization, when the salt particle size reaches about 4mm, collect the crystallized salt in the beach drying pond, drain and pack, and then get the desired target product.

Embodiment 3

[0017] Example 3 Extract the underground brine to the evaporation pond, and carry out evaporation and concentration under natural conditions. When the concentration reaches the saturated state of sodium chloride, the concentrated solution obtained is new brine. The resulting mother liquor is used as old brine. Blend the new brine with saturated sodium chloride concentration and the old brine at a volume ratio of 3:1 to form a mixed brine, and then pour the mixed brine into the beach drying pool through a special waterway, and the depth of the mixed brine in the beach drying pool is controlled at 3.5 cm, evaporate and crystallize under natural conditions, and when the particle size of the salt particles reaches about 3 mm, collect the crystallized salt in the beach drying pool, drain and pack, and then obtain the desired target product.

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Abstract

The invention discloses pure natural pickled vegetable curing salt and a preparation method thereof. The particle sizes of the pure natural pickled vegetable curing salt are in the range from 2mm to 5mm. The whiteness of the pure natural pickled vegetable curing salt is greater than or equal to 60. The pure natural pickled vegetable curing salt comprises the following chemical components in percentage by weight: 88-94% of sodium chloride, 0.2-0.5% of calcium sulphate, 0.5-1.1% of magnesium sulfate, 1.4-2.2% of magnesium chloride, 0.1-0.2% of potassium chloride, less than 0.05% of water insoluble matters and the balance of water. The preparation method comprises the following steps: (1) preparing mixed brine by mixing new brine and old brine in a volume ratio of (1-4):1; (2) injecting the mixed brine into a beach drying tank of a salt pan, controlling the depth of the mixed brine in the beach drying tank in the range from 2mm to 6mm, carrying out evaporative crystallization under a natural condition, when the particles size of the crystal salt reach 2mm to 5mm, collecting the crystal salt in the beach drying tank, draining and packaging to obtain the pickled vegetable curing salt. The preparation method has the advantages that the raw materials are easy to obtain, the production operating control is simple, the chemical components in the products are purely natural, the cyclic utilization of the brine raw materials is realized, and environment pollution caused by the excessive emission of the old brine is reduced.

Description

technical field [0001] The invention relates to pickle pickling salt and a method for preparing it through natural crystallization under natural conditions. Background technique [0002] Salt for pickling pickles is a subdivision of the edible salt market and is mainly used in the field of pickle pickling. Because pickling salt contains a certain amount of calcium and magnesium ions higher than normal edible salt and moderate particle size, it is widely recognized in the field of pickling pickling. [0003] In recent years, the demand for kimchi pickling salt in the international market, especially South Korea and other countries, has shown a rapid upward trend, while the research on the production of kimchi pickling salt in the domestic market has just started, especially the high-quality natural salt produced under natural conditions. Pickle salt products are almost blank in China. Although the pure natural kimchi pickling salt prepared under natural conditions is also p...

Claims

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Application Information

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IPC IPC(8): A23L1/237A23L27/40
Inventor 李世祥王善华孟烨马西忠贾双进
Owner 山东省海洋化工科学研究院
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