Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of salted vegetable concentrated liquid

A technology for salted vegetables and concentrated liquid is applied in the field of preparation of salted vegetable concentrated liquid, which can solve the problem that the salted vegetable fermentation liquid cannot be effectively recycled, and can solve the problem of ineffective recycling, improve the utilization rate, and improve the processing capacity. Effect

Active Publication Date: 2011-01-05
吉香居食品股份有限公司
View PDF3 Cites 18 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiency that the fermented liquid of salted vegetables cannot be effectively recycled in the prior art, and to provide a preparation method of concentrated liquid of salted vegetables

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of salted vegetable concentrated liquid
  • Preparation method of salted vegetable concentrated liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: as figure 1 Shown, a kind of preparation method of salted vegetables concentrated liquid comprises the following steps:

[0020] A. Collect fermented mature salted vegetable fermentation liquid in the adjustment sedimentation tank, and carry out coarse filtration through the filter screen at the bottom of the adjustment sedimentation tank. The mesh diameter of the filter screen is 0.10mm, and the mesh width is 0.2mm. initial clarification of the liquid;

[0021] B. Send the coarsely filtered fermented liquid to a three-effect evaporator through a flowmeter, heat and evaporate under the conditions of a vacuum of 0.08Mpa and a boiling point of 50-55°C;

[0022] C, the salted vegetable fermented liquid treated in step B is sent to the second-effect evaporation device, heated and evaporated under the conditions of vacuum degree 0.06Mpa and 80-85°C;

[0023] D. The salted vegetable fermentation liquid treated in step C is sent to activated carbon and diatomit...

Embodiment 2

[0025] Embodiment 2: as figure 1 Shown, a kind of preparation method of salted vegetables concentrated liquid comprises the following steps:

[0026] A. Collect fermented mature salted vegetable fermentation liquid in the regulating sedimentation tank, and carry out coarse filtration through the filter screen at the bottom of the regulating sedimentation tank. The mesh diameter of the filter screen is 0.40mm, and the mesh width is 0.8mm. initial clarification of the liquid;

[0027] B. Send the coarsely filtered fermented liquid to a three-effect evaporator through a flowmeter, heat and evaporate under the conditions of a vacuum of 0.08Mpa and a boiling point of 50-55°C;

[0028] C, the salted vegetable fermented liquid treated in step B is sent to the second-effect evaporation device, heated and evaporated under the conditions of vacuum degree 0.06Mpa and 80-85°C;

[0029] D. The salted vegetable fermentation liquid treated in step C is sent to activated carbon and diatomit...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of salted vegetable concentrated liquid, comprising the following steps of: collecting fermented and ripened salted vegetable fermentation liquid into a regulating settling tank, carrying out coarse filtration by a bottom filter screen of the regulating settling tank, and carrying out primary clarification on the salted vegetable fermentation liquid; feeding the coarsely filtered fermentation liquid into a triple-effect evaporation device, and heating and evaporating at the conditions that the vacuum degree is 0.08MPa and the boiling point is 50-55 DEG C; feeding the treated salted vegetable fermentation liquid into a double-effect evaporation device, and heating and evaporating at the conditions that the vacuum degree is 0.06MPa and the boiling point is 80-85 DEG C; feeding the treated salted vegetable fermentation liquid into an activated carbon and kieselguhr filtering device, and carrying out decoloration and foreign taste removal treatment on the salted vegetable fermentation liquid; and feeding the decolored clear liquid the foreign taste of which is removed into a single-effect evaporation device, and heating and evaporating at the conditions that the vacuum degree is 0.04MPa and the boiling point is 90-95 DEG C to prepare the required salted vegetable concentrated liquid. The invention has low production cost and realizes the recycle of the salted vegetable concentrated liquid.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing a concentrated solution of salted vegetables. Background technique [0002] Kimchi is a traditional bio-fermented food in my country with a history of more than 3,000 years. At present, in the production process of salted kimchi, vegetables are not added with water when they are salted, one layer of vegetables and one layer of salt are directly added to vegetables, and the amount of salt used is generally 10% to 15%. , Vegetable juice keeps oozing out, and dissolves the salt at the same time, until the salt is completely dissolved, the amount of oozing out of the salted vegetable fermentation liquid reaches 20% to 30% of the net weight of the vegetable, and the salt content is as high as 13% to 15%. Vegetable fermented liquid is rich in amino acids, organic acids, various esters, minerals and various vitamins. It is very nutritious and has a good ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/218A23L19/20
Inventor 颜正财张学峰丁文军汪维龙王艳丽汤春梅余志刚王文建涂晓慧彭灯水
Owner 吉香居食品股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com