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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

Active Publication Date: 2020-06-16
SICHUAN FUXIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pickled pepper pickling water also has a strong fermented aroma, but after traditional processing, the pickling brine has been difficult to use
High-salt wastewater has a greater impact on the microbial flora of sewage treatment tanks, so using sewage treatment tanks to treat brine is not only slow, but also has a small amount of treatment
In addition, pickled brine contains more sediment and impurities, and the general method is difficult to deal with. Therefore, the enrichment of a large amount of pickled brine has always troubled pickled pepper production enterprises.
[0003] At present, the principle of high-salt sewage treatment is generally evaporation or reverse osmosis. These two methods mean large investment, high maintenance costs, and high energy consumption for ordinary small and medium-sized enterprises. They are not suitable for small and medium-sized enterprises engaged in pickled pepper production.

Method used

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  • A recovery and treatment process of pickled pepper pickled brine
  • A recovery and treatment process of pickled pepper pickled brine
  • A recovery and treatment process of pickled pepper pickled brine

Examples

Experimental program
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Effect test

Embodiment 1

[0035] This embodiment proposes a recovery treatment process of pickled pepper brine, which is used for the treatment of pickled pepper brine with a salt content of 10.00%. The specific steps are as follows:

[0036] (1) Dissolve the flocculant in water and add it to pickled pepper salt water, mix evenly to obtain a mixed solution and let it stand.

[0037] (2) Dissolve the tannin in water and add it to the mixture, mix evenly to get the pickled pepper mixture and let it stand.

[0038] (3) Take the clear liquid after standing still and mix it with diatomaceous earth, and the primary filtrate obtained by one filtration is used as pickling water, and then used for pickling production.

[0039] The technical index of the pickled water that above-mentioned primary filtrate obtains meets:

[0040] Total acid content: 0.80%;

[0041] Salt content: 10.00%;

[0042] Salt-free solids: 0.80%;

[0043] Protein: 0.05%;

[0044] Microbes: 10cfu / mL;

[0045] Acrylamide: 0.10ug / L.

Embodiment 2

[0047] This embodiment proposes a recovery treatment process of pickled pepper brine, which is used for the treatment of pickled pepper brine with a salt content of 20.00%. The specific steps are as follows:

[0048] (1) Dissolve the flocculant in water and add it to pickled pepper salt water, mix evenly to obtain a mixed solution and let it stand.

[0049] (2) Dissolve the tannin in water and add it to the mixture, mix evenly to get the pickled pepper mixture and let it stand.

[0050] (3) Take the clear liquid after standing still and mix it with diatomaceous earth, and obtain a filtrate after one filtration.

[0051] (4) Take the turbid liquid after standing for secondary filtration, and the secondary filtrate obtained after the secondary filtration is mixed with the primary filtrate as pickling water, and then used for pickling production.

[0052] The technical indicators of the pickling water obtained after the above-mentioned primary filtrate and secondary filtrate are...

Embodiment 3

[0060] This embodiment proposes a recovery treatment process of pickled pepper brine, which is used for the treatment of pickled pepper brine with a salt content of 18%, and the specific steps are as follows:

[0061] (1) Dissolve the flocculant in water and add it to pickled pepper salt water, mix evenly to obtain a mixed solution and let it stand.

[0062] (2) Dissolve the tannin in water and add it to the mixture, mix evenly to get the pickled pepper mixture and let it stand.

[0063] (3) Take the clear liquid after standing still and mix it with diatomaceous earth, and obtain a filtrate after one filtration.

[0064] (4) Take the turbid liquid after standing for secondary filtration, and the secondary filtrate obtained after the secondary filtration is mixed with the primary filtrate as pickling water, and then used for pickling production.

[0065] The technical indicators of the pickling water obtained after the above-mentioned primary filtrate and secondary filtrate ar...

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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.

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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C02F9/04C02F103/32
CPCC02F1/001C02F1/54C02F1/56C02F2103/32C02F2301/08
Inventor 罗国超杨希贾银花魏金林
Owner SICHUAN FUXIN FOOD CO LTD
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