Pickling solution prepared by using pickled vegetable processing wastes and method for processing pickled vegetables by pickling solution

Abstract

The invention discloses a pickling solution prepared by using pickled vegetable processing wastes and a method for processing pickled vegetables by the pickling solution. The method comprises the steps of subjecting vegetable leftovers to pretreatment, pulping, filtering and fermentation so as to prepare fermentation liquor, mixing the fermentation liquor with vegetable pickling liquor, then, carrying out concentrating and acidity-adjusting so as to obtain the pickling solution with a pH value of 3.0 to 3.5, soaking pickled vegetables into the pickling solution according to a weight ratio of (1: 1) to (1: 1.5) by adopting a two-stage process during pickled vegetable processing, and carrying out pickling for 3 to 5 days at the temperature of 20 DEG C to 25 DEG C, thereby obtaining the pickled vegetables after acid pickling is completed. According to the pickling solution and the method, comprehensive utilization of below-standard vegetable raw materials such as the vegetable leftovers and the vegetable pickling liquor is achieved, thus, original nutritional ingredients of vegetables are reserved, the flavor of the vegetables is further increased through fermentation treatment, and thus, reutilization of pickled vegetable processing is facilitated.

Description

technical field [0001] The invention relates to a pickling solution prepared from pickle processing waste and a method for processing pickles, in particular to a pickling solution produced from pickle processing waste and vegetable leftovers and processing and preparation of pickles The method belongs to the technical field of food processing. Background technique [0002] Kimchi is a processed food with unique flavor obtained by pickling vegetables. It has a long history in my country and is also very popular among the public. At present, with the continuous improvement of kimchi production technology and formula, the production conditions of kimchi are also continuously improved, and labor productivity and environmental protection efficiency are improved. However, in the kimchi production process, a large amount of leftovers are still produced. Rich nutrients are discarded without being used, and are usually recycled by sorting or landfilling. In addition, during the sal...

AI Technical Summary

Problems solved by technology

In addition, during the salting process of traditional kimchi, a large amount of salting liquid will be produced. These salting liquids also contain nutrients and flavor components such as amino acids, esters, and vitamins, and have not been fully utilized.

[0003] The existing patent CN101391844A (salted pickle brine recovery technology, 2009.03.25) discloses a method for processing salted kimchi brine and recovering the salt and plant amino acids in it, using multi-stage filtration, concentration and crystallization to extract Table salt, table salt can be used repeatedly to pickle kimchi, and the filtrate is hydrolyzed, deodorized and decolorized, filtered, blended and other steps to obtain plant amino acids with an amino acid content of about 1.0%, so as to avoid the waste of organic substances in kimchi brine, but in actual processing During the process, the table salt is extracted by multi-stage filtration and multi-effect concentration, and the plant amino acids are extracted by hydrolysis and other steps. Although the problem of saline water treatment is solved, the organic substances such as esters and vitamins are still unused. At the same time, due to the long process flow, complicated steps, and high energy efficiency of the concentration equipment, it will also put pressure on the production cost of the process, which is not conducive to the sustainable development of the enterprise.

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