A food seasoning material manufactured using pickled mustard processing wastewater as a raw material

Abstract

The application provides a food seasoning made of pickled mustard processing wastewater, and belongs to the technical field of comprehensive utilization of food industry wastewater and food additive. The application takes the exudate remained in a pickling jar and pit during pickled mustard processing or the bleaching wastewater generated in a bleaching process as raw material, and after filtration and adjustment of the salinity of the wastewater, photochemical reaction is carried out. After the photochemical reaction is completed, the wastewater is concentrated to the final salinity, and the food seasoning is obtained. The application introduces photochemical treatment, degrades the substances with negative odor in the pickled mustard wastewater, and significantly improves the performance of the seasoning in enhancing flavor and removing fishy smell.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of comprehensive utilization of food industry wastewater and food additive, and particularly relates to a food seasoning made of pickled mustard processing wastewater. BACKGROUND

[0002] The processing of pickled vegetables such as preserved mustard and preserved leek will produce a large amount of wastewater with high salinity and organic matter, which mainly includes the leachate left in the pickling tank during the pickling process and the dilution water discharged in the dilution process. Due to the requirement of ecological environment protection, the wastewater produced in the pickling process cannot be directly discharged, and the wastewater treatment costs relatively high for the pickled vegetable processing enterprises. Comprehensive utilization of wastewater as raw material to process products with economic value is a feasible method to reduce costs and improve environmental friendliness. Using preserved mustard juice as a seasoning is a traditional cooking process in eastern Zhejiang, and there is a patent for preparing a seasoning from pickled mustard (CN201010229567.8). However, the flavor of the pickled wastewater cannot be compared with that of the pickled mustard product in terms of richness and intensity, and it often contains high concentrations of negative odors (such as mustard smell), and is subject to the final salinity of the dish. Directly using the filtered and sterilized wastewater as a seasoning does not achieve the effect of using pickled mustard products as raw materials. SUMMARY

[0003] Therefore, the present application aims to provide a food seasoning made of pickled mustard processing wastewater. The present application significantly improves the flavor-enhancing and odor-removing performance of the seasoning by introducing photochemical reaction.

[0004] To achieve the above-mentioned purpose, the present application provides the following technical solution: a food seasoning made of pickled mustard processing wastewater, prepared by the following method:

[0005] Using the leachate left in the pickling tank or the dilution wastewater produced in the dilution process as raw material, after filtration and adjustment of the salinity of the wastewater, photochemical reaction is carried out.

[0006] After the photochemical reaction is completed, the final salinity is concentrated to obtain the food seasoning.

[0007] Preferably, the pickled mustard is pickled leek, pickled mustard or pickled core mustard.

[0008] Preferably, the salinity of the leachate left in the pickling tank or the dilution wastewater produced in the dilution process during the pickled mustard process is 6%-15%.

[0009] Preferably, the filtration is carried out using a screen.

[0010] Preferably, the method for adjusting the salinity of wastewater is heating concentration or water dilution.

[0011] Preferably, the method for adjusting the salinity of wastewater is adjusting the salinity of wastewater to 9%-11%.

[0012] Preferably, the wavelength of light in the photochemical reaction is 480-550 nm, the light power is 100-250 W / L, the stirring speed is 100-200 rpm, and the reaction time is 3-7 h.

[0013] Preferably, the final salinity is 30%-33%.

[0014] Preferably, after the concentration to the final salinity, the method further comprises cooling to room temperature, filtering, canning, and sterilizing.

[0015] The application also provides a method for using the food seasoning described in the above technical solutions, wherein the food seasoning is used to replace salt when cooking.

[0016] Beneficial technical effects:

[0017] 1. The application significantly improves the flavor-enhancing and fishy-removing performance of the seasoning by innovatively introducing photochemical reaction.

[0018] 2. Compared with the existing high-salinity food processing wastewater treatment technology, the application has simple process and low cost, and does not need complex microbial fermentation, ion exchange, aging, etc. It can turn waste into treasure and produce products with economic value from wastewater.

[0019] 3. Compared with the existing seasoning made from pickled vegetables and related raw materials, the application uses processing wastewater as raw material, which is low in cost and brings higher ecological and social benefits. DETAILED DESCRIPTION

[0020] The various exemplary embodiments of the application will now be described in detail, which should not be considered as limiting the application, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the application.

[0021] It should be understood that the terms described in the application are only for describing the specific embodiments, and are not used to limit the application. In addition, for the numerical range in the application, it should be understood that each intermediate value between the upper limit and the lower limit of the range is also specifically disclosed. Each smaller range between any stated value or intermediate value in the range, and any other stated value or intermediate value in the range, is also included in the application. The upper limit and the lower limit of these smaller ranges can be independently included or excluded from the range.

[0022] Unless otherwise indicated, all technical and scientific terms have the same meaning as those one of ordinary skill in the art of the disclosure would understand. Although preferred methods and materials are described, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present disclosure. All documents mentioned herein are incorporated by reference to disclose and describe in full the methods and / or materials useful in connection to the documents. In case of conflict, the present document will control.

[0023] Many modifications and variations of the present disclosure described in the detailed description of the disclosure can be made by those of ordinary skill in the art without departing from the scope or spirit of the disclosure. Other embodiments of the disclosure will be apparent to those skilled in the art from consideration of the specification and practice of the disclosure. The specification and examples of the disclosure are illustrative only.

[0024] As used herein, the terms "comprises", "comprising", "includes", "including", "has", "having", and the like are open-ended terms that are intended to permit but not limit the inclusion of elements or the number of elements, as well as the possibility that one or more other elements can be added or otherwise included.

[0025] The present disclosure provides a food seasoning made of pickled mustard processing wastewater as raw material, which is prepared by the following method:

[0026] The present disclosure provides a food seasoning made of pickled mustard processing wastewater as raw material, which is prepared by the following method:

[0027] After the photochemical reaction is completed, the wastewater is concentrated to the final salinity to obtain the food seasoning.

[0028] The present disclosure introduces photochemical treatment, degrades the substances with negative odor in pickled mustard wastewater, and converts to generate more flavor substances, to prepare a seasoning that can significantly remove fishy smell and increase flavor and freshness. In addition, the present disclosure also makes full use of and recycles the salt in the wastewater, which can greatly reduce the cost of salt removal and other processes in wastewater treatment.

[0029] The present disclosure provides a food seasoning made of pickled mustard processing wastewater as raw material, which is prepared by the following method:

[0030] In some embodiments, the pickled mustard includes but is not limited to pickled preserved radish, pickled preserved vegetable, or pickled core mustard.

[0031] In some embodiments, the salinity of the leaching wastewater generated in the pickled mustard processing process and remaining in the pickling tank or pit or generated in the bleaching process is 6%-15%.

[0032] In some embodiments, the filtering is filtering using a screen. In the present application, the screen is used to remove solid impurities in the wastewater, and the screen mesh size is 5-10 mesh.

[0033] In some embodiments, the method for adjusting the wastewater salinity is heating concentration or water dilution, and the heating temperature during the heating concentration is 60-70℃.

[0034] In some embodiments, the wastewater salinity is adjusted to 9%-11%.

[0035] In some embodiments, the wavelength of the light during the photochemical reaction is 480-550nm, the light power is 100-250W / L, the stirring speed is 100-200rpm, and the reaction time is 3-7h. In the present application, the photochemical reaction is carried out in a photochemical reaction kettle; the volume of the photochemical reaction kettle is selected according to the volume of the raw material, and a reaction kettle with a suitable volume can be selected.

[0036] After the photochemical reaction is completed, the reaction liquid is concentrated to the final salinity to obtain the food seasoning.

[0037] In some embodiments, the method for concentrating the reaction liquid to the final salinity is heating concentration, and the heating temperature during the heating concentration is 80-90℃.

[0038] In some embodiments, the final salinity is 30%-33%.

[0039] In some embodiments, after the concentration to the final salinity, cooling to room temperature, filtering, canning, and sterilization are further included; the filtering is filter paper funnel filtering or plate and frame filter filtering; the sterilization method is hydrothermal sterilization; the hydrothermal sterilization temperature is 90-95℃, and the hydrothermal sterilization time is 40-90min.

[0040] The present application also provides a use method of the food seasoning described in the above technical solutions, in which the food seasoning is added to food instead of salt during cooking.

[0041] In the present application, the present application does not have special requirements for the amount of the food seasoning added, and the amount can be added according to the taste of each person.

[0042] In the present application, the present application does not have special requirements for the cooking method, and the appropriate cooking method can be selected according to the type of food.

[0043] In some embodiments, when the food is pork, the cooking method is stewing, and when the food is yellow croaker, the cooking method is steaming.

[0044] In order to better understand the present application, the content of the present application is further illustrated below in conjunction with examples, but the content of the present application is not limited to the examples below.

[0045] Example 1

[0046] Preparation of food seasoning:

[0047] (1) 50 L of preserved vegetable pickling exudate with a salinity of 14.3% is filtered using a 10-mesh sieve, water is added to adjust the salinity to 10.5%, and then added into a photochemical reactor, the light wavelength is set to 480 nm, the light power is 250 W / L, the stirring speed is 200 rpm, and the reaction time is 3 h;

[0048] (2) After the photochemical reaction is completed, it is heated at 80°C to concentrate to a salinity of 32.3%, filtered through a filter paper funnel, and hydrothermally sterilized at 95°C for 40 min to obtain the food seasoning.

[0049] 1 kg of pork is cut into about 1.5 cm x 1.5 cm x 1.5 cm, placed in a 4 L stewing pot, water is added until the meat pieces are covered, the obtained food seasoning is added, and the fire is controlled to be slightly boiling, and stewed for 1 hour.

[0050] Example 2

[0051] Preparation of food seasoning:

[0052] (1) 500 L of preserved vegetable pickling exudate with a salinity of 14.3% is filtered using a 5-mesh sieve, water is added to adjust the salinity to 10.1%, and then added into a photochemical reactor, the light wavelength is set to 550 nm, the light power is 100 W / L, the stirring speed is 100 rpm, and the reaction time is 5 h;

[0053] (2) After the photochemical reaction is completed, it is heated at 90°C to concentrate to a salinity of 30.8%, filtered through a plate and frame filter, and hydrothermally sterilized at 90°C for 90 min to obtain the food seasoning.

[0054] 1 kg of pork is cut into about 1.5 cm x 1.5 cm x 1.5 cm, placed in a 4 L stewing pot, water is added until the meat pieces are covered, the obtained food seasoning is added, and the fire is controlled to be slightly boiling, and stewed for 1 hour.

[0055] Example 3

[0056] Preparation of food seasoning:

[0057] (1) 50 L of preserved vegetable pickling exudate with a salinity of 14.3% is filtered using a 10-mesh sieve, water is added to adjust the salinity to 10.5%, and then added into a photochemical reactor, the light wavelength is set to 480 nm, the light power is 250 W / L, the stirring speed is 200 rpm, and the reaction time is 3 h;

[0058] (2) After the photochemical reaction, heat to 80°C to concentrate to a salinity of 33.5%, filter through a filter paper funnel, and hydrothermally sterilize at 95°C for 40 min to obtain the food seasoning.

[0059] Cut 1 kg of pork into about 1.5 cm x 1.5 cm x 1.5 cm, place in a 4 L stew pot, add water to cover the meat pieces, then add the obtained food seasoning, and control the fire to a gentle boil, and stew for 1 hour.

[0060] Example 4

[0061] Preparation of the food seasoning:

[0062] (1) Filter 50 L of pickled mustard leaf leachate with a salinity of 12.5% through a 10-mesh sieve, adjust the salinity to 10.3% by adding water, and then add to the photochemical reactor, set the light wavelength to 480 nm, the light power to 250 W / L, the stirring speed to 200 rpm, and the reaction time to 7 h;

[0063] (2) After the photochemical reaction, heat to 80°C to concentrate to a salinity of 31.5%, filter through a filter paper funnel, and hydrothermally sterilize at 95°C for 40 min to obtain the food seasoning.

[0064] After removing the scales and internal organs of the yellow croaker, place it flat on a shallow dish, pour the prepared food seasoning on it, and steam for 15 minutes.

[0065] Example 5

[0066] Preparation of the food seasoning:

[0067] (1) Filter 50 L of pickled mustard leaf leachate with a salinity of 12.5% through a 10-mesh sieve, adjust the salinity to 10.3% by adding water, and then add to the photochemical reactor, set the light wavelength to 480 nm, the light power to 250 W / L, the stirring speed to 200 rpm, and the reaction time to 7 h;

[0068] (2) After the photochemical reaction, heat to 80°C to concentrate to a salinity of 31.5%, filter through a filter paper funnel, and hydrothermally sterilize at 95°C for 40 min to obtain the food seasoning.

[0069] After removing the scales and internal organs of the yellow croaker, place it flat on a shallow dish, pour the prepared food seasoning on it, and steam for 15 minutes.

[0070] Example 6

[0071] Preparation of the food seasoning:

[0072] (1) The 200 L pickled mustard waste water with a salinity of 6.8% was filtered using a 5-mesh screen, concentrated to a salinity of 10.6% at 70°C, and then added to a photochemical reactor, which was set to a light wavelength of 550 nm, a light power of 100 W / L, a stirring speed of 100 rpm, and a reaction time of 5;

[0073] (2) After the photochemical reaction, the solution was concentrated to a salinity of 32.2% at 90°C, filtered using a plate and frame filter, and then sterilized at 90°C for 90 min to obtain the food seasoning.

[0074] The 1 kg pork was cut into pieces of about 1.5 cm x 1.5 cm x 1.5 cm, placed in a 4 L stew pot, and then water was added until the pork pieces were covered. The obtained food seasoning was added, and the stew was boiled at a low heat for 1 hour.

[0075] Comparative Example 1

[0076] The 50 L snow cabbage pickling exudate with a salinity of 14.3% was filtered using a 10-mesh screen, concentrated to a salinity of 32.0% at 80°C, filtered using a filter paper funnel, and then sterilized at 95°C for 40 min to obtain the food seasoning.

[0077] The 1 kg pork was cut into pieces of about 1.5 cm x 1.5 cm x 1.5 cm, placed in a 4 L stew pot, and then water was added until the pork pieces were covered. The obtained food seasoning was added, and the stew was boiled at a low heat for 1 hour.

[0078] Comparative Example 2

[0079] The 1 kg pork was cut into pieces of about 1.5 cm x 1.5 cm x 1.5 cm, placed in a 4 L stew pot, and then water was added until the pork pieces were covered. The obtained food seasoning was added, and the stew was boiled at a low heat for 1 hour.

[0080] Comparative Example 3

[0081] The yellow croaker was placed in a shallow dish after removing the scales and internal organs, and then salt was added. The dish was placed in a steamer and steamed for 15 minutes.

[0082] The food raw materials, the amount of food seasoning added, and the cooking method in Examples 1-6 and Comparative Examples 1-3 are shown in Table 1.

[0083] Table 1 Food raw materials, the amount of food seasoning added, and the cooking method

[0084]

[0085] The food seasoning obtained from Example 1 and Comparative Example 1 was detected for allyl isothiocyanate, mushroom alcohol, and γ-butyrolactone contents by gas chromatography, and amino acid nitrogen was detected by a method referring to GB 5009.235-2016, and the results are shown in Table 1. It can be known by comparison that after the light treatment in the photochemical reaction kettle, the allyl isothiocyanate with a mustardy smell is significantly reduced, and the aromatic flavor substances mushroom alcohol and γ-butyrolactone are generated. After photochemical degradation, the content of amino acid nitrogen in the seasoning as a umami indicator is also improved.

[0086] Table 1 Flavor substances and amino acid nitrogen contents of the food seasoning obtained from Example 1 and Comparative Example 1

[0087]

[0088]

[0089] Note: ND: below the detection limit.

[0090] The seasoning of the present application and the comparative example was used for cooking, and the dishes were given sensory scores, the sensory score standards and the score results are shown in Tables 3 and 4.

[0091] Table 3 Sensory score standards

[0092]

[0093] Table 4 Sensory score results

[0094]

[0095]

[0096] According to the sensory score results, for meat and fish, without adding additional seasoning, compared with salt, the food seasoning of the present application can significantly improve the umami and bring aromatic flavor. And can significantly inhibit the fishy smell of food materials and improve the umami. And through the difference between Example 1 and Comparative Example 1, it can be seen that photochemical treatment can improve the deodorization and umami enhancement ability of the seasoning, and bring stronger aromatic flavor.

[0097] The above only describes the preferred embodiments of the present application, and it should be pointed out that for ordinary skilled persons in the technical field, several improvements and refinements can be made without departing from the principles of the present application, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A food seasoning made from pickled mustard processing wastewater, characterized by, The food seasoning is prepared by the following method: The leaching liquid remaining in the pickling jar and pit during the pickling of mustard or the dilution wastewater produced in the dilution process is used as raw material, and after filtration and adjustment of the wastewater salinity, photochemical reaction is carried out. After the photochemical reaction, the final salinity is concentrated to obtain the food seasoning. During the photochemical reaction, the illumination wavelength is 480-550 nm, the illumination power is 100-250 W / L, the stirring speed is 100-200 rpm, and the reaction time is 3-7 h.

2. The food seasoning according to claim 1, characterized by, The pickled mustard is pickled preserved vegetable, pickled preserved mustard or pickled core mustard.

3. The food flavoring of claim 1, wherein The salinity of the leaching liquid remaining in the pickling jar and pit during the pickling of mustard or the dilution wastewater produced in the dilution process is 6%-15%.

4. The food flavoring of claim 1, wherein The filtration is carried out by using a screen.

5. The food flavoring of claim 1 wherein, The method for adjusting the wastewater salinity is heating concentration or water dilution.

6. The food flavoring of claim 1 wherein, The wastewater salinity is adjusted to 9%-11%.

7. The food flavoring of claim 1 wherein, The final salinity is 30%-33%.

8. The food flavoring of claim 1 wherein, After the concentration to the final salinity, cooling to room temperature, filtration, canning and sterilization are further included.

9. A method of using a food flavouring according to any one of claims 1 to 8, characterised in that, The food seasoning is used to replace salt when cooking.

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