A recovery and treatment process of pickled pepper pickled brine

A technology of recycling and pickling, which is applied in the fields of biotechnology and food, can solve the problems of small processing capacity, high maintenance cost, difficult to use pickled brine, etc., and achieve the effects of overcoming pollution, good anti-oxidation performance, and good economic value
CN108164035BActive Publication Date: 2020-06-16SICHUAN FUXIN FOOD CO LTD
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Patents(China)
Current Assignee / Owner
SICHUAN FUXIN FOOD CO LTD
Publication Date
2020-06-16

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Abstract

The invention discloses a recovery and treatment process for pickled pepper pickling saline water. The recovery and treatment process includes the steps: pickled pepper pickling saline water with thesalt content of 10.00-20.00% is subjected to flocculation precipitation, a clear liquid is taken to be mixed with diatomite, then the mixture is subjected to primary filtration, and the primary filtrate obtained from primary filtration is used for pickling production. The process adopts a way of combining flocculation precipitation, diatomite mixing and filtration to treat the pickled pepper pickling saline water obtained after a traditional processing process, and the pickled pepper water used in the production processes such as packaging and pickling is obtained. The pickled pepper water prepared by the method not only can retain the original flavor, color and luster, but also gives the pickled pepper water better oxidation resistant properties, and can create certain economic value forconventional medium and small sized pickled pepper production enterprises.
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Description

technical field

[0001] The invention relates to a process for recovering pickled pepper pickled brine, in particular to a process for recovering and treating pickled pepper pickled water with high salt content, and belongs to the fields of biotechnology and food. Background technique

[0002] As a traditional fermented food, pickled pepper has the characteristics of freshness, aroma, spicyness and crispness. In addition to being edible directly, it is also an indispensable condiment in the meal. Pickled pepper pickling water also has a strong fermentation aroma, but after the traditional processing process, the pickling brine has been difficult to use. High-salt wastewater has a greater impact on the microbial flora of sewage treatment tanks, so the use of sewage treatment tanks to treat brine is not only slow, but also has a small amount of treatment. In addition, pickled brine contains more precipitation and impurities, and the general method is also difficult to handle, ...

Claims

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