Desalination technology in pickle production process

A production process and desalination technology, which is applied in the field of fermented food processing, can solve problems such as low desalination efficiency, achieve the effects of improving desalination efficiency, shortening desalination time, and saving desalination water

Active Publication Date: 2014-12-24
吉香居食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the vegetable germ is finalized, it is desalinated to 2%-5% by running water or static soaking, and then pressed into the subsequent seasoning and mixing process. The yield of the vegetable germ after desalination and pressing is generally about 30%-50%, and the finalized vegetable germ The salinity is around 8%-16%, desalination to the standard 2%-5%, the desalination process consumes too much water resources and other production factor resources, and the desalination efficiency is low

Method used

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  • Desalination technology in pickle production process
  • Desalination technology in pickle production process
  • Desalination technology in pickle production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. The tidied and cleaned salted fermented vegetable embryos are shaped and packed into bags, 30kg per bag; piled up, 8-10 bags per layer, 6-8 layers. After coding, press the weight plate onto the vegetable pile with a driving car, each weight is 500-1000kg, and build 3-5 layers, so that the weight ratio of the weight of the vegetable embryo after the weight is given to the shaped vegetable embryo is 2 -4:1, press for 15-60min. Cabbage germ loses 30%-85% of brine.

[0029] 2. Shake the pressed vegetable embryos and put them into the desalting machine or desalting tank, the feeding speed is 100kg / min, the desalination is 2-5%, and the rehydration and desalination time is 5-10min.

[0030] 3. During the process of running water desalination or static desalination, the desalination time is adjusted according to the salt content of raw vegetable germ.

[0031] 4. Dehydration

[0032] 5. Mixing materials and other follow-up.

[0033] The shaped pickle embryos are squeeze...

Embodiment 2

[0036] 1. The cleaned and cleaned salted fermented vegetable embryos are put into the pressing cylinder of the mechanical pressing equipment after being shaped, and each cylinder is 1-3 tons or more. Use mechanical pressing to give pressure to the vegetable embryos, so that the mechanical pressing equipment can give shape The weight ratio of the final vegetable germ to the finalized vegetable germ is 2-4:1, the pressing time is 15-60min, and the vegetable germ loses 35%-85% of salt water.

[0037] 2. Use mechanical vibration to loosen the vegetable embryo, put it into the desalter or tank conveyor belt at a certain feeding speed (generally 100kg / min), enter the desalter or tank, desalinate to 2%-5%, rehydrate and desalinate The time is generally 5-10 minutes.

[0038] 3. During the desalination process, adjust the desalination time according to the salt content of the raw vegetable germ.

[0039] 4. Dehydration

Embodiment 3

[0041] Weigh 1000g of shredded radish from the workshop and measure the salinity, acidity and pH of the dish; then squeeze 3000 g of the dish for 50 minutes, weigh the weight of shredded radish after pressing and calculate the water loss rate of shredded radish, then desalinate and rehydrate the dish. Water 1:3; Stir fully to desalinate to about 2-5%, record the rehydration and desalination time and test the salinity, acidity and pH of the dishes.

[0042] Control group: weigh 1000g shredded radish, test the salinity, acidity and pH of the dishes; desalinate and rehydrate, fully stir the vegetable water at 1:3 to desalinate to 2-5%, record the desalination time and test the salinity, acidity and pH of the dishes.

[0043] Water loss rate = (weight of food before pressing - weight of food after pressing) / weight of food before pressing × 100%

[0044] Table 1

[0045]

[0046] The finalized salt base is squeezed to remove 49.4% of the high-salinity water, saving 60% of water...

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Abstract

The invention relates to a desalination technology in a pickle production process, and the desalination technology is characterized in that: the desalination technology successively comprises the steps of washing salted vegetable embryos, shaping, squeezing for desalination, water flowing for desalination or static soaking for desalination, and squeezing for dewatering, and then enters the steps of seasoning and mixing, and sterilization or vacuum packaging process. The tidied, washed, salted and fermented vegetable embryos are shaped and then squeezed by a heavy matter or a machine for 15-60min, the heavy matter or the machine gives a weight which is greater than 2.5 times of the weight of the vegetable embryos to dewater the shaped vegetable embryos by 30%-85%. The vegetable embryos are desalted after dewatering by squeezing, so that the desalting efficiency is significantly improved, and original flavors of fermented vegetables can be better maintained. The desalination technology is simple and easy to operate, is highly efficient, can save water, and can reduce environmental pollution.

Description

technical field [0001] The invention belongs to the technical field of fermented food processing, and in particular relates to a desalination process in the pickle production process. Background technique [0002] The kimchi production and processing industry is a high-water-consuming industry that produces a large amount of wastewater. Enterprises need to spend a lot of people, money, and materials on wastewater treatment to meet the national first-level sewage standards. With the development of the industry and the expansion of the scale of the kimchi industry, the characteristics of high wastewater discharge in traditional production methods are becoming increasingly apparent, especially in terms of production water. At present, the industry consumes 30-45 tons of water per ton of kimchi finished products, that is, every It takes about 30 tons of sewage to produce one ton of kimchi finished products. With the development of the economy, people's awareness of environmenta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/105A23L19/20A23L7/104
CPCA23L19/20
Inventor 颜正财彭灯水汪维龙张学峰王艳丽汤春梅丁文军刘俊朝陈功王文建兰恒超余志刚袁宏李兰英贺德瑞刘兰
Owner 吉香居食品股份有限公司
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