Pickled vegetable salt and preparation method thereof

Abstract

The invention discloses pickled vegetable salt which is characterized by comprising the following components in parts by weight: 989-999 parts of NaC1 and 0.65-2 parts of Ca ions. The preparation method comprises the following steps: firstly, taking gypsum-model saturated brine from a deep well; secondly, adding NaOH into a brine pond to remove impurities, and preserving the Ca ions; thirdly, clearing; and fourthly, adopting a vacuum salt production process, wherein the operating parameters of a one-effect heating chamber are as follows: the pressure is 0.25-0.35MPa, the operating temperature is 127-139 DEG C, and the operating time is 3-4h; and the operating parameter of the double-effect heating chamber are as follows: the pressure is 0.15+ / -0.05MPa, the operating temperature is 111+ / -2 DEG C, and the operating time is 3-4h. The pickles pickled by the pickled vegetable salt of the invention is savory and fragile, has pure taste and bright color, and has the advantages that cancer-caused nitrite can be effectively inhibited from generating, pickled vegetable salt water can be prevented from mildewing, the pickled vegetable salt water can be maintained not to go bad, and the like.

Description

technical field [0001] The present invention relates to salt and its preparation method, more specifically to a pickle salt and its preparation method. Background technique [0002] There are many types of salt, such as edible salt, industrial salt, seasoning salt, pickling salt and so on. The raw materials for making salt are seawater and rock salt. Sichuan is rich in rock salt resources, known as the Sichuan Salt Basin. The salt in the Sichuan salt basin is rich in NaCl and relatively rich in Ca ions, so it is a good rock salt for making edible salt. Kimchi salt is a salt specialized for pickles. In the past, people mainly used ordinary edible salt for pickling. The pickles were easy to be soft and not crispy. Some people added a small amount of lime water to increase the Ca ions in the salt water. Although increasing lime water in salt water and improving Ca ions in salt water can overcome the shortcoming that kimchi is easy to be soft and not crispy, but. Adding lim...

AI Technical Summary

Problems solved by technology

In the past, people mainly used ordinary edible salt for pickling. The pickles were easy to be soft and not crispy. Some people added a small amount of lime water to increase the Ca ions in the salt water.

Although increasing lime water in salt water and increasing Ca ions in salt water can overcome the shortcoming that kimchi is easy to be soft and not crispy, but

Adding lime water to brine does not meet the requirements of food hygiene and should not be used

Adding natural calcium tablets when adding edible salt to kimchi can not overcome the shortcomings of kimchi that is easy to be soft and not crispy