128 results about "Pickled vegetables" patented technology

The utility model discloses a continuous cleaning device for pickled Chinese cabbages, which relates to the field of raw material cleaning and comprises a first cleaning tank, one end of the first cleaning tank is provided with a chute feed inlet, an aerator pipe is mounted in the first cleaning tank, and the end of the aerator pipe extends out of the first cleaning tank and is provided with an air pump; a flushing pipe is installed in the first washing pool, and a first lifting piece and a first blocking net are installed on the first washing pool. A rubbing area is arranged in the second washing pool, a fixing frame is installed in the rubbing area, a first net plate and a second net plate are installed at the bottom of the fixing frame, tooth-shaped plates are installed on the top of the first net plate and the top of the second net plate, the tooth-shaped plates are oppositely arranged, transmission gears are installed between the tooth-shaped plates, and a driving motor is installed on the fixing frame. And a conveying belt is installed on the conveying frame, a material carrying plate is installed on the conveying belt, and the two ends of the conveying belt extend into the first washing pool and the second washing pool correspondingly, so that the technical problem that surface dirt is difficult to clean in a flushing and rolling mode is solved.

The invention provides a Chinese sauerkraut preparation technology with white tea enzyme liquid as the unique fermentation source, and belongs to the technical field of Chinese sauerkraut preparation, and the technology comprises the following steps: pretreatment of fermentation raw materials, inoculation of the treated raw materials with the white tea enzyme liquid, segmented fermentation, and post-treatment and preservation of the fermented Chinese sauerkraut. The health is advanced, the salt content is equal to 0, compared with traditional high-salt pickled vegetables (8%-15%), the high-salt pickled vegetables eliminate the hypertension risk and adapt to special crowds (nephropathy and fat loss), nitrite is not detected, the high-salt pickled vegetables are far superior to existing low-salt pickled vegetables (0.1-0.5 mg / kg), and the carcinogenic risk is thoroughly avoided.

The invention provides a conveying device for industrial food processing, and relates to the technical field of pickle processing and production, the conveying device comprises an installation driving unit, an inclined conveying unit, a collection and temporary storage unit and a detection positioning unit; the number of the inclined conveying units is two, and the two inclined conveying units are installed on the installation driving unit. The collection and temporary storage unit is mounted on the mounting driving unit and the two sets of inclined conveying units, and the collection and temporary storage unit is used for collecting crushed leaves on the two sets of inclined conveying units; the detection positioning unit is mounted on the right side of the collection temporary storage unit; a control panel is mounted on the right side of the collection and temporary storage unit; when the control panel controls the output shafts of the two electric telescopic rods to retract, the two inclined conveying frames slide outwards at the same time; the problem that the cleaning speed of the two conveying belts is affected due to the fact that the two conveying mechanisms are generally fixedly installed and broken leaves between the two conveying belts are inconvenient to clean is solved.

The utility model discloses a pickled vegetable skin and meat separation device relates to pickled vegetable technical field, through the pickled vegetable of several is placed on the carousel piece, through the certain location of several antiskid ring to pickled vegetable, and through the setting of limiting ring makes pickled vegetable be located above carousel piece, after starting drive source makes the skin of several pickled vegetables be cut off and fall off constantly, and under the action of centrifugal force under the rotation of carousel piece makes the skin be constantly fallen from carousel piece, makes pickled vegetable skin constantly fall in the collection frame and is collected, when using is completed, can be through starting motor drive rotating lever and rotate, through setting up several spray heads on rotating lever and with water pipe connection, make when rotating lever rotates and contacts with the limiting block, through water pipe to several spray heads water supply, through several spray heads to carousel piece and is washed, and under the rotation of carousel piece makes water be thrown on the installation shell and wash the pickled vegetable skin that sticks to the installation shell to ensure that the device is neat.

The invention discloses a pickled vegetable picking-up device and method, and relates to the technical field of pickled vegetable processing equipment.The pickled vegetable picking-up device comprises a base, two supporting plates are fixed to the top of the base, a pickling pool is fixed between the tops of the two supporting plates, a filter screen is arranged in the pickling pool, an inclined base is fixed in the filter screen, and the inclined base is fixed to the bottom of the base; and a tank lifting turnover mechanism is arranged between the top of the base and the filter screen. According to the pickled vegetable pool lifting device and method, through the arrangement of the pool lifting turnover mechanism, the filter screen and pickled vegetables in the filter screen are automatically lifted and lifted, the filter screen is turned over by 90 degrees to be in a vertical state, the pickled vegetables are convenient to pour and discharge, and compared with a traditional manual pool lifting and grab bucket mode, the pool lifting mode of the invention has the advantages that the pickled vegetables cannot be broken, and the labor intensity of workers is reduced. Meanwhile, the pickled vegetables are placed in the filter screen to be pickled and are not directly placed in the pickling pool to be pickled, pickled vegetable residues at the corners of the pickling pool can be avoided, and waste is avoided.

The invention discloses a method for making pickled vegetable braised pig knuckles stored at normal temperature, which is characterized by comprising the steps of raw material pretreatment, skin burning, salt water injection pickling, boiling, frying, seasoning adding and steaming, and high-temperature and high-pressure sterilization after packaging, and the salt water injection pickling specifically comprises the following steps: weighing table salt accounting for 2-3% of the weight of the raw materials, dissolving the table salt in water, adding the salt into the water, and uniformly stirring to obtain the pickled vegetable braised pig knuckles; uniformly dispersing and injecting into the raw materials by using a saline injector, putting the raw materials into a refrigeration house with the temperature controlled at 0-4 DEG C, and pickling for 2-4 hours; the seasoning adding and steaming specifically comprises the following steps: the seasoning comprises the following raw materials in percentage by weight: 0.3-0.7% of soy sauce, 0.5-1.0% of white granulated sugar, 0.1-0.2% of monosodium glutamate, 0.1-0.2% of Chinese prickly ash, 0.1-0.2% of anise, 0.5-1.0% of fresh ginger and other spices, the seasoning is uniformly smeared on the surfaces of the raw materials, and then the raw materials are steamed for 5-8 hours with slow fire. According to the process, the flavor and taste of the obtained product can be improved, the product can be stored at normal temperature for 3 months, the taste can be comparable with the taste needing refrigeration or cryopreservation in the market, and the acceptability of consumers is high.

The invention relates to a preparation technology of composite pickles pickled in a soil jar. The composite pickles comprise the following raw materials: stems of psoriasis, a taste raw material, a flavor raw material and pre-prepared saline water. The process comprises the following steps: firstly, carrying out special treatment on the leaf beet stems: removing green leaves at the tail ends, repeatedly washing for three times to remove astringency, washing and cutting together with the taste raw materials, and airing until the surfaces do not have obvious moisture; the weight of the psoriasis is 10% of the weight of the psoriasis, the psoriasis is uniformly grabbed and kneaded, the materials are placed in a shade place for standing, then the psoriasis stems, the taste raw materials and the flavor raw materials are sequentially placed in an earth jar, the prefabricated saline water is added, the materials are sealed with water and naturally fermented, the storage temperature is controlled to be 16-20 DEG C, and the materials are stored for 24-24 hours. The overall fermentation time is greater than or equal to 180 days. According to the process, the psoriasis can keep crisp and tender mouth feel, the psoriasis and other raw materials form rich-level crisp feel, the composite flavor is coordinated, fermentation is stable, and finally the composite pickle which is high in mouth feel, full in flavor and stable in quality is obtained.

The utility model discloses a kind of sauerkraut fermentation devices of quick dish, it is related to sauerkraut fermentation technical field, including fermentation tank, the feed pipe of fermentation tank top intercommunication, still include pressure detection component, pressure detection component includes the connecting piece connected in the inner wall of fermentation tank, elastic diaphragm is rotatably connected in the bottom of connecting piece, elastic diaphragm top is connected with top rod, and top rod is slidably connected on fermentation tank, pressure relief component, pressure relief component includes the support rod connected in the top of fermentation tank, the rotating shaft of support rod top rotatable connection, rotating shaft top is connected with driving plate, and driving plate bottom is connected with connecting rod, and connecting rod bottom is connected with baffle, and relief port is set on fermentation tank, by setting pressure detection component, the pressure inside can be detected in real time, and by pressure relief component timely discharge, ensure production efficiency.

The preparation method comprises the following steps: taking pickled psoriasis stem as a main raw material and pickled green capsicum frutescens, pickled red capsicum frutescens, pickled rod chilli, pickled ginger and other pickled vegetable raw materials as auxiliary materials; rapeseed oil, various animal oil, white sugar, white spirit, chicken essence, monosodium glutamate and other seasonings; the preparation method comprises the following steps: squeezing the main material pickled psoriasis stem, screening out chili seeds of the pickled green capsicum frutescens, the pickled red capsicum frutescens and the pickled rod chilli, processing the pickled vegetables into crushed materials with the particle size of 0.1-0.3 cm, mixing rapeseed oil and animal oil, and putting the mixture into a frying pan for heating; putting the crushed materials of the pickled vegetables into a frying pan, and frying until the materials are dry; sequentially adding seasonings such as white sugar, white spirit, chicken essence and monosodium glutamate into the frying pan to obtain the instant fried pickle sauce; and cooling the freshly-fried pickle sauce, and storing the cooled pickle sauce in a container to obtain the psoriasis dish pickle sauce. The problems that a traditional technology is rough and has residues and the chewing feeling is unbalanced are solved, the sauce is fine and free of residues, and the special flexible chewing feeling of the psoriasis is reserved. The sauce is standardized and commercialized, and is an innovative food meeting modern consumption requirements.

1. Name of the designed product: Pickle jar (snake). 2. Use of the designed product: Container for preserving food. 3. Design points of the designed product: In shape. 4. Picture or photo that best shows the design points: Perspective view.

This utility model discloses a pickling vegetable processing device, including a pickling chamber and a cover plate. The pickling chamber and the cover plate are fixedly connected. A placement mesh compartment is detachably connected to the inner wall of the pickling chamber, and the bottom of the placement mesh compartment abuts against the inner wall of the bottom of the pickling chamber. A pressure plate and a positioning component for positioning the pressure plate are integrated into the inner wall of the placement mesh compartment. In this application, vegetables are stacked in the placement mesh compartment, and an appropriate amount of pickling liquid is introduced into the pickling chamber. Then, the pressure plate presses the vegetables from above and below to reduce the gap between the vegetables until the vegetables are completely submerged in the pickling liquid. The locking rod is rotated to engage with the protrusion, and the locking rod is also engaged with the screw hole in the appropriate position to fix the position of the pressure plate, thereby maintaining the downward pressure of the vegetables. This helps to squeeze out the water contained in the vegetables while preventing the vegetables from floating during the pickling process, thus ensuring the stability of the pickling vegetable processing device.

The invention discloses a high-throughput detection system for microbial contamination in fermented food, and relates to the technical field of fermented food microbial detection, and the high-throughput detection system comprises a sample pretreatment module for performing differential treatment on pickled vegetables, fermented milk and the like and enriching microorganisms; the nucleic acid extraction module is used for extracting by a paramagnetic particle method; the high-throughput amplification module is used for detecting a sample at a time by using a digital PCR instrument; the detection and analysis module is used for laser fluorescence detection; a data storage and management module, an industrial-grade server and a cloud backup; and the quality control module contains a standard nucleic acid library, synchronously performs blank and negative and positive control, and does not pass sound-light alarm. The method is suitable for complex substrates of fermented food, detection is accurate and efficient, and the detection period is shortened; cross-laboratory data synchronization is supported, emergency response is quick, pollution can be quickly positioned, disposal suggestions can be provided, and fermented food quality supervision and risk prevention and control are assisted.

The utility model relates to the technical field of pickle cutting treatment, and discloses a pickle raw material cutting treatment device which comprises a device shell, fixing frames are fixedly arranged on the two sides, close to the front end and the rear end, of the midpoint of the upper end face of the device shell, and electric telescopic rods are fixedly arranged at the midpoints of the upper end faces of the fixing frames in an embedded mode. An adjusting plate is fixedly arranged on the lower end face of the electric telescopic rod, and a plurality of fixing mechanisms are slidably embedded into the two sides, close to the lower end, of the adjusting plate and comprise fixing plates. According to the cutting device, the position of the fixing mechanism embedded with the cutting blades can be moved through the adjusting plate according to different requirements, the distance between the blades can be adjusted, and the cutting blades can be replaced more conveniently through the arranged fixing mechanism; and the two limiting plates arranged at the upper end of the device shell can play a role in limiting movement of the vegetable cutting box in which the raw materials are stored.

The present application belongs to the field of food processing, and provides a pickled vegetable and a preparation method thereof; a pickled vegetable mother liquor containing oligosaccharides and mint extract is prepared, a composite microbial inoculum composed of lactic acid bacteria and Weissella is inoculated into the pickled vegetable mother liquor, and the inoculated pickled vegetable mother liquor is injected into pretreated fresh vegetables for fermentation. In the fermentation process, first, the facultative anaerobic lactic acid bacteria consume the oxygen in the fermentation jar, and the oligosaccharides proliferate the Weissella, and the generated carbon dioxide speeds up the formation of an anaerobic environment. In this process, the yeast can still move, and the bacteriostatic substance produced by the movement of the lactobacillus has a weak inhibitory effect. Therefore, the addition of the mint extract improves the bacteriostatic effect of the yeast, and at the same time, inhibits the growth of nitrite. The acidic environment produced by the movement of the lactic acid bacteria and the Weissella gradually degrades the nitrite. Compared with the prior art, not only can the growth of miscellaneous bacteria in the fermentation of the pickled vegetable be inhibited, and the pickled vegetable "flowering" be avoided, but also the safety and sensory quality of the pickled vegetable are improved.

The utility model relates to the pickled vegetable production technical field, concretely relates to a pickled vegetable production filling device, including frame, air cylinder, lifting plate, filling head, collecting groove, support frame, sliding component, juice receiving bowl, linkage and auxiliary component, air cylinder installs on the frame, lifting plate is connected with the air cylinder output end, filling head penetrates lifting plate, and with lifting plate fixed connection, collecting groove is fixedly connected with the frame, support frame is connected with collecting groove through sliding component, and sliding component supports support frame, and juice receiving bowl is fixedly connected with support frame, and both ends of linkage are rotatably connected with support frame and lifting plate respectively, and auxiliary component installs on the frame, has solved although the prior art can collect pickled vegetable juice, but needs to set up the control motor to control the collecting disc action additionally, not only has increased the manufacturing cost and energy consumption of equipment, also has made the structure of whole device more complex, the problem that the later maintenance difficulty increases.

The utility model relates to the field of processing devices, and discloses a pickled Chinese cabbage leaf peeling machine which comprises a frame body, a leaf peeling mechanism is installed at the position, close to the front end, of the upper end face of the frame body, a pressing mechanism is installed at the position, close to the rear end, of the upper end face of the frame body, and a turnover mechanism is installed at the position, between the leaf peeling mechanism and the pressing mechanism, of the upper end face of the frame body. A plurality of conveying mechanisms are installed at the midpoints of the two sides of the upper end face of the frame body. The leaf stripping mechanism comprises a first support, first air cylinders are fixedly arranged on the two sides of the upper end face of the first support, connecting plates are fixedly arranged at the output ends of the two first air cylinders, connecting frames are fixedly arranged on the lower end faces of the connecting plates, and a plurality of leaf stripping rods are fixedly arranged on the lower end faces of the connecting frames. According to the device, the function of conveying the materials from left to right can be rapidly achieved, and the procedures of turning over the faces and stripping vegetable leaves on the two faces of the materials are automatically achieved in the conveying process.

The utility model discloses a kind of pickled vegetable continuous squeezing dehydrator, it is related to pickled vegetable squeezing dehydration technical field, including pickled vegetable squeezing dehydrator dehydration tank and pickled vegetable squeezing dehydrator discharging guide way on the pickled vegetable squeezing dehydrator of installation, and bottom plate is set on the pickled vegetable squeezing dehydrator base, support is equipped with feeding cylinder, rotatingly installed with shaft in feeding cylinder, conveying auger is installed on the shaft, support is equipped with bracket, bracket is equipped with storage bin, discharge pipe is installed at the bottom of storage bin, discharge pipe bottom is adjustably provided with sealing plate, L type connecting rod is installed on sealing plate, L type connecting rod is installed on sliding sleeve, guide rod is installed on discharge pipe, sliding sleeve is sleeved on guide rod, the utility model can be squeezed pickled vegetable to be conveyed to the top of feeding cylinder and fall into storage bin and store, make preparation before pickled vegetable dehydration, and the discharge of pickled vegetable can be artificially regulated without frequent bucket feeding, reduce the working strength of operator.

1. Name of the designed product: Pickle jar (1000KG). 2. Use of the designed product: For pickling vegetables. 3. Design points of the designed product: In shape. 4. Picture or photo best indicating the design points: Perspective view 1.

This utility model relates to the field of vegetable processing technology, and in particular to a pickled vegetable sorting device with anti-clogging function. The device includes a main body and utilizes an anti-clogging feeding component. A motor-driven conveyor belt, combined with an electric telescopic rod, pushes a push plate to transport vegetable clumps from the storage box in batches and evenly onto a guide plate. The conveyor belt then feeds the clumps into the vegetable hopper, preventing blockages caused by a large influx of vegetables at once. This ensures the continuity and stability of the sorting process. A rotating cylinder with sorting holes of different sizes separates the vegetable clumps into two sizes. The sorted clumps fall into a receiving box with partitions, achieving clear separation. This allows for the addition of appropriate proportions of seasoning based on the different sizes of the clumps, effectively avoiding uneven pickling and differences in taste caused by mixing different sizes.

This invention discloses a lactic acid bacteria bacteriocin, its preparation method, and its applications, belonging to the field of microbial technology. The invention extracts a bacteriocin from *Lactobacillus pentosus* with accession number CCTCC NO: M 2022431. This bacteriocin exhibits thermal stability, can withstand low temperatures, and maintains its activity over a wide pH range. Simultaneously, this bacteriocin can inhibit the growth and proliferation of the foodborne pathogen *Listeria monocytogenes*. Because it originates from edible Sichuan pickled vegetables, this bacteriocin is harmless to humans and can provide a new research direction for the prevention or treatment of diseases caused by foodborne pathogens, thus showing promising application prospects.

The utility model discloses automatic pickled Chinese cabbage pickling equipment which comprises a barrel body, an inner barrel is fixed in the barrel body, a plurality of through holes are formed in the outer side wall of the inner barrel, the top of the barrel body is rotationally connected with a barrel cover, a compaction mechanism is arranged in the barrel body, the compaction mechanism comprises a pressing plate, and the pressing plate is fixedly connected with the barrel cover. And a motor is fixed to the top of the barrel cover, a screw rod is fixed to the top end of an output shaft of the motor, and a fixing plate is rotationally connected to the top end of the screw rod. According to the automatic pickled Chinese cabbage pickling equipment, the compaction mechanism is arranged, the motor is started, and the motor drives the screw rod to rotate, so that the pressing rod and the pressing plate descend, the pressing plate compacts pickled Chinese cabbages, meanwhile, the pressure sensor senses the pressure, and when the pressure value is reached, the PLC stops the motor, so that the pickled Chinese cabbages are prevented from being crushed due to excessive pressure.

1. Name of the product in this design: Food Packaging Bag (Appetizing Sauerkraut). 2. Purpose of this design: This design is intended for use in food packaging. 3. The key design features of this product are its shape, pattern, and their combination. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is for a thin product; other views are omitted.

The utility model discloses a pickle production transportation loading conveyer device, including U-shaped plate and U-shaped rod, the U-shaped plate is fixedly connected to the middle of the top wall of conveying table, the middle of the inner bottom wall of U-shaped plate is fixedly connected with cutter, the right side of the middle of the top wall of U-shaped rod is fixedly connected with L-shaped plate, and the middle of the top wall of L-shaped plate is fixedly connected with electric telescopic rod. The output end of the electric telescopic rod is fixedly connected with a dredging block, a belt conveyor is arranged in the middle of the conveying table, the outer surface of the belt conveyor is fixedly connected with multiple sets of evenly-distributed baffles, and openings are formed in the middles of the baffles. According to the loading and conveying device for pickle production and transportation, when pickle raw materials need to be conveyed, the raw materials are placed on the surface of a belt conveyor, then the belt conveyor is started, vegetables move upwards in the working process of the belt conveyor, the vegetables are cut under the cooperation of a U-shaped plate and a cutter in the moving process, the size of the vegetables is reduced, and the vegetables can be conveyed conveniently. And the possibility of blocking the feeding hole is reduced.

According to the fruit film coating agent based on fermented rhizoma polygonati and the preparation method of the fruit film coating agent, lactobacillus plantarum 28-1 identified and separated from pickled vegetables is adopted for fermenting rhizoma polygonati, the content of active ingredients in rhizoma polygonati is increased, and the antioxidant capacity and the antibacterial effect of rhizoma polygonati are improved. The Pickering emulsion fruit coating agent is prepared by fermenting rhizoma polygonati freeze-dried powder, deacetylated chitosan and camellia-seed oil through lactic acid bacteria, the fresh-keeping effect of the fruit coating agent is remarkably improved through the synergistic effect of several natural active ingredients, and aging oxidation and spoilage of fruits are inhibited. The fruit film coating agent provided by the invention is based on natural substances, does not contain chemically synthesized emulsifiers and preservatives, is safe and edible, can be directly applied in a spraying or dip-coating manner, is convenient to operate and is suitable for large-scale application.

The invention discloses a water activity control method and system in a vegetable processing process, and belongs to the technical field of water activity control, and the method specifically comprises the following steps: collecting mature vegetables in a vegetable planting area, pre-treating the collected mature vegetables, salting and pickling the pre-treated vegetables, and drying the pickled vegetables. The salted vegetables are dried, the water activity of the vegetables is measured in real time, the temperature of a dryer is controlled and adjusted in real time, the influence of humidity and temperature in a drying room on the water activity of the vegetables is removed, the optimal water activity for drying the vegetables is achieved, generation of the vegetables is completed, and the dried vegetables are packaged and sold. The method for accurately controlling the water activity of the vegetables in the vegetable production process is provided, the direction can be pointed out for the water control aspect of product design of vegetable production enterprises, vegetable raw materials are greatly saved, and meanwhile the enterprise cost is saved.

The utility model discloses a pickled vegetable cutting and conveying and apportioning device, include: the support is provided with two, and the conveying belt is set up between two supports, the carrier frame is set up at the intermediate position between two supports, and the reciprocating screw rod is set up in the middle of carrier frame, and the L type fixed plate is set up in one side of carrier frame, and the servo motor that is connected with reciprocating screw rod is set up on L type fixed plate, the guide groove is opened on carrier frame, and the stirring board no.

The invention provides a preparation method of low-salt pickled vegetables pickled with white vinegar and capable of sterilizing and preventing nitrite generation. The preparation method comprises the following steps: cleaning a sterilizable bottle, adding 180-200 parts of white vinegar, 2-3 parts of white sugar, 0.5-5 parts of edible salt, 0.05-0.1 part of edible essence and 0.01-0.03 part of citric acid into the bottle, fully and uniformly stirring until the white sugar and the edible salt are melted, adding 30-50 parts of cleaned fresh red-skin white-core radish strips which are cut into small square strips, and uniformly stirring until the white sugar and the edible salt are melted; and completely soaking the red-skin white-core radish strips in the white vinegar liquid, covering with a bottle cap, sealing, placing in a dark place, and uncapping for eating after one day. The pickled vegetable is low in salt content, can prevent nitrite from being generated in the pickling process, does not influence human health after being eaten frequently, is particularly suitable for people suffering from diseases such as hypertension to eat, tastes fresh, crisp and tasty, increases the appetite of people, is pleasant in mood, is long in taste retention time, and can still keep the taste after being pickled for two months.

The invention discloses a rapid pickle fermentation method based on pH-responsive release bioactive peptide microcapsules, and belongs to the technical field of food fermentation. The method comprises the following steps: pretreating raw materials, putting into a jar, preparing fermentation liquor, and sealing and fermenting. The method is characterized in that pH response type active peptide microcapsules are added into the fermentation liquor; according to the microcapsule, active peptide is embedded by taking calcium alginate as a matrix, and a chitosan / calcium alginate polyelectrolyte compound film layer is formed on the surface through electrostatic self-assembly. At the initial stage of fermentation (pH gt: 5.5), the film layer structure is compact, active peptides are effectively locked, and natural succession of microbial communities is prevented from being interfered; when the fermentation is in the middle stage, the lactic acid bacteria produce acid to reduce the pH value to a critical point of 4.5-5.0, the membrane layer is protonized, swelled and collapsed, and active peptides are released to promote the proliferation of the lactic acid bacteria. According to the method, the fermentation period can be greatly shortened, rich flavors generated by metabolism of various microorganisms are reserved to the maximum extent, and the technical problem that fermentation acceleration and flavors are difficult to consider at the same time is solved.

The invention relates to the technical field of microorganisms, in particular to a complex microbial inoculant and application thereof in improvement of saline-alkali soil and promotion of alfalfa growth. And the complex microbial inoculants comprise pickle bacillus amyloliquefaciens HM-1 and salt-tolerant nitrogen-fixing cyanobacteria HH0518. According to the method, the pickle bacillus oceanae HM-1 and the salt-tolerant nitrogen-fixing cyanobacteria HH0518 are jointly applied, crop growth and soil health are improved through the synergistic effect of a biological symbiotic system, the method has the advantages of being environmentally friendly, low in consumption, sustainable and the like, and the economic, feasible and efficient biological remediation method for improving the saline-alkali soil is provided; a new biotechnology path is provided for agricultural ecological restoration, and the method has important application value for realizing efficient utilization of saline-alkali soil resources and agricultural green development.