Salted vegetable desalting process
A desalination and process technology, which is applied in the field of pickle desalination process, can solve the problems of increasing production cost and chlorine ion discharge, and achieve the effect of reducing chlorine discharge and reducing processing time
Inactive Publication Date: 2014-02-19
宁波市鄞州科启动漫工业技术有限公司
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Problems solved by technology
The process of desalination of pickled vegetables will inevitably lead to discharge of chloride ions, and proper disposal of chloride will increase the manufacturing cost
Method used
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Embodiment Construction
[0006] In conjunction with examples, the present invention is further described in detail.
[0007] The pickle desalting process of the present invention is characterized in that: what needs to be used in the pickle desalination process is generally common pickles, a conveyor belt, a spray device, a collection plate and a detection device; the spray device is arranged on the conveyor belt, and the collection plate is located on the conveyor belt below. The pickled vegetables are placed on the conveyor belt, and the turned pickled vegetables are sprayed by the spraying device. The amount of water sprayed by the spraying device is preferably 25% to 30% (weight) of the pickled vegetables. The catch pan holds water that drains down the drain channel after spraying by the spray unit, and the detection unit tests the water in the catch pan to determine the progress of desalination. The pickle desalination process also reduces the amount of chlorinated water by diluting and reu...
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The invention discloses a salted vegetable desalting process which is characterized in that common salted vegetables, a transmission belt, a spraying device, a collection disc and a detection device are required by the salted vegetable desalting process, wherein the spraying device is arranged on the transmission belt; the collection disc is located below the transmission belt; the salted vegetables are placed on the transmission belt; the spraying device is used for spraying the turned salted vegetables; and preferably, the water spraying amount of the spraying device accounts for 25%-30% of the weight of the salted vegetables. The collection disc can accommodate water discharged from a drainage channel after the spraying device sprays, and the detection device can test the water in the collection disc so as to determine the desalting condition. In the salted vegetable desalting process, the collected water can be diluted and recycled for reducing the quantity of chlorine-bearing water. The salted vegetable desalting process has the benefits as follows: the processing time is shortened, any acid pickling method can be used, chloride discharge can be reduced in the salted vegetable desalting process, and an expensive chlorination process can be shortened or eliminated.
Description
technical field [0001] The invention relates to a process for salted and pickled vegetable products, in particular to a process for desalting pickled vegetables. Background technique [0002] As we all know, the process of pickling cucumbers with salt water and making pickles has long been widely used. According to traditional methods, for example cucumbers are placed in tanks soaked in brine and fermented for 14 to 28 days. When there is about 8% salt content in the brine, the cucumber will ferment naturally. When the salt content is high, reaching 8 to 16%, pickled vegetables can be stored for a long time, for example, to avoid freezing in winter. Pickles can be left in brine for months or even years. However, such a high salt content must be "desalinated" before packaging and shipping to reduce the weight of the salt by about 3-4%, so that the product remains an edible preserved food. The common pickle desalination process generally uses a large heating water tank...
Claims
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IPC IPC(8): A23L1/218A23L1/015A23L19/20A23L5/20
CPCA23L5/20A23L19/20A23V2002/00
Inventor 朱科奇
Owner 宁波市鄞州科启动漫工业技术有限公司