CN101836720A - Treatment process for recycling liquid brine of pickled mustard tuber - Google Patents
Treatment process for recycling liquid brine of pickled mustard tuber Download PDFInfo
- Publication number
- CN101836720A CN101836720A CN200910250860A CN200910250860A CN101836720A CN 101836720 A CN101836720 A CN 101836720A CN 200910250860 A CN200910250860 A CN 200910250860A CN 200910250860 A CN200910250860 A CN 200910250860A CN 101836720 A CN101836720 A CN 101836720A
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- Prior art keywords
- pickled mustard
- mustard tuber
- liquid brine
- brine
- treatment process
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a treatment process for recycling liquid brine of pickled mustard tuber, which is characterized in that: the treatment process comprises the following steps: 1) filtering: filtering the used liquid brine of pickled mustard tuber with a 80-120 mesh filter sieve to obtain filtrate; 2) concentrating: performing vacuum concentration on the filtrate obtained by the step 1 to make the salt content maintained between 20 and 25 percent; 3) sterilizing: performing high-temperature sterilization on concentrated solution obtained by the step 2 at the temperature of between 100 and 150 DEG C for 10 to 20 seconds; and 4) preserving: storing the liquid brine obtained by the step 3 with a container for pickling the pickled mustard tuber. By adopting the technical scheme, the used liquid brine of pickled mustard tuber is treated, so that the liquid brine of pickled mustard tuber meets the reusing requirement, the defects of serious pollution, poor sewage treatment effect and high cost by directly discharging the used liquid brine of pickled mustard tuber in the prior art are effectively overcome, the time is saved by pickling the pickled mustard tuber with the recycled liquid brine of pickled mustard tuber, and the produced pickled mustard tuber finished products have uniform salt content.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of used liquid brine of pickled mustard tuber be recycled, so that recycling again process.
Background technology
Hot pickled mustard tube is the famous catsup and pickled vegetables product of China, and main product ground is the Fuling in Chongqing and the Yuyao in Zhejiang, and its raw material pickling process is substantially:
The first step: collect raw material; Second step: pickle with salt; The 3rd step: play the pond;
The 4th step: make semi-finished product; The 5th step changed production over to.
Playing the later pickling liquid in pond directly discharges.
Traditional pickling process technology mainly is directly to add salt to pickle hot pickled mustard tube, and there is the deficiency of following three aspects in this pickling process: 1) cause environmental pollution: the hot pickled mustard tube raw material is wanted often to pickle for three times, and the pickling liquid of its generation is equivalent to the weight of finished product hot pickled mustard tube.Brine of pickled mustard tuber liquid salt content height, organic abundant.Existing sewage disposal technology poor processing effect, cost height.Many manufacturing enterprises directly discharge pickling liquid, and environmental pollution is serious.2) salting period is slow: salt directly adds in the hot pickled mustard tube raw material, and the salt dissolution velocity is slow, and it is long to reach the time of pickling requirement.Salt content is inhomogeneous: traditional brine of pickled mustard tuber technology is directly added salt, causes and the space is arranged because the hot pickled mustard tube raw material is not of uniform size, causes salt to fall down from the space of hot pickled mustard tube in curing process.Cause the salt adding proportion of pickling pond bottom and top to differ, it is inhomogeneous to pickle the finished product salt content.
If with the directly discharging of the pickling liquid of hot pickled mustard tube, recycle and it is recycled to reach to drop into again after the brine of pickled mustard tuber requirement, will overcome above-mentioned shortcoming, obtain considerable economic.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of process that used liquid brine of pickled mustard tuber is recycled, and makes it reach the requirement that recycles again.
In order to solve the problem that prior art exists, the technical solution used in the present invention is: a kind of treatment process for recycling liquid brine of pickled mustard tuber is characterized in that: may further comprise the steps:
1) filtration adopts 80 orders-120 purpose sieves to filter used liquid brine of pickled mustard tuber, obtains filtrate;
2) concentrate and to carry out vacuum by the filtrate that step 1 obtains and concentrate, make salt content remain on 20-25%;
3) sterilization will be carried out high-temperature sterilization by the concentrate that step 2 obtains, temperature 100-150 degree, sterilization time 10-20 second.
4) preserve the pickling liquid containers store that step 3 is obtained, in order to dropping into pickling of hot pickled mustard tube.
Adopt the technical program, used liquid brine of pickled mustard tuber is handled, make it satisfy the requirement of reusing, effectively overcome in the prior art shortcoming with used liquid brine of pickled mustard tuber direct exhaust emission is serious, wastewater treatment efficiency is poor, cost is high, and the liquid brine of pickled mustard tuber after the employing recycling is pickled hot pickled mustard tube and has been saved the time, and the hot pickled mustard tube finished product salt content of production is even.
Further, the described sieves of step 1 is 100 order duplex strainers.
Further again, the sterilising temp described in the step 3 is 125 degree.
Further.Sterilization time described in the step 3 is 15 seconds.
The specific embodiment
Provide specific embodiments of the invention below.
The salt content of liquid brine of pickled mustard tuber is 5%-15%, just becomes sour in 5 days.The present invention adopts 100 order duplex strainers that it is filtered, and concentrates through vacuum to make the salt content of liquid brine of pickled mustard tuber bring up to 20-25%, through sterilization in 125 ℃, 15 seconds, makes its quality reach the hot pickled mustard tube standard for soy sauce again.The liquid brine of pickled mustard tuber holding time after the processing reaches 1 year, realizes utilizing recycling liquid brine of pickled mustard tuber to pickle hot pickled mustard tube the whole year.The above-mentioned optimised process of pickling is: the magnitude estimation according to curing container goes out preserving raw material weight, adds the pickling liquid of preserving raw material weight hot pickled mustard tube 20% earlier in curing container.After preserving raw material is filled curing container, add the pickling liquid of preserving raw material weight hot pickled mustard tube 30% according to raw material weight, to subtract when pickling liquid adds for the second time and the quantity of pickling for the first time.After pickling the after date pickling liquid and handling, continue brine of pickled mustard tuber by technology of the present invention next time.
The present invention passes through the processing to the liquid brine of pickled mustard tuber that uses, make it satisfy the requirement of coming into operation again, recycling, avoided environmental pollution, and traditional relatively direct interpolation salt carries out the method for brine of pickled mustard tuber, have save time, finished product salt content advantage of uniform.
Above embodiment only illustrates concrete application of the present invention; can not be interpreted as qualification to protection domain of the present invention; so long as adopt technical scheme of the present invention; perhaps only be to change or distortion, all fall among protection scope of the present invention by the routine that those of ordinary skill in the art can both make.
Claims (3)
1. treatment process for recycling liquid brine of pickled mustard tuber is characterized in that: may further comprise the steps:
1) filtration adopts 80 orders-120 purpose sieves to filter used liquid brine of pickled mustard tuber, obtains filtrate;
2) concentrate and to carry out vacuum by the filtrate that step 1 obtains and concentrate, make salt content remain on 20-25%;
3) sterilization will be carried out high-temperature sterilization by the concentrate that step 2 obtains, temperature 100-150 degree, sterilization time 10-20 second.
4) preserve the pickling liquid containers store that step 3 is obtained, in order to dropping into pickling of hot pickled mustard tube.
2. treatment process for recycling liquid brine of pickled mustard tuber according to claim 1 is characterized in that: described sieves is 100 order duplex strainers.
3. treatment process for recycling liquid brine of pickled mustard tuber according to claim 1 is characterized in that: described sterilising temp is 125 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910250860A CN101836720A (en) | 2009-12-30 | 2009-12-30 | Treatment process for recycling liquid brine of pickled mustard tuber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910250860A CN101836720A (en) | 2009-12-30 | 2009-12-30 | Treatment process for recycling liquid brine of pickled mustard tuber |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101836720A true CN101836720A (en) | 2010-09-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910250860A Pending CN101836720A (en) | 2009-12-30 | 2009-12-30 | Treatment process for recycling liquid brine of pickled mustard tuber |
Country Status (1)
| Country | Link |
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| CN (1) | CN101836720A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989117A (en) * | 2013-02-19 | 2014-08-20 | 宜宾市南溪区三江食品有限公司 | Method for employing in-situ fermentation technology to produce tuber mustard |
| CN105077122A (en) * | 2015-09-07 | 2015-11-25 | 重庆市涪陵榨菜集团股份有限公司 | Storage and use methods for high-concentration zha cai pickling liquid |
| CN105361102A (en) * | 2015-10-14 | 2016-03-02 | 付晓陆 | Method for making seasoning liquor through pickled water of mustard tubers |
| CN109619503A (en) * | 2019-02-20 | 2019-04-16 | 四川师范大学 | A kind of production method of bean sprout juice flavouring |
| CN112655923A (en) * | 2020-12-10 | 2021-04-16 | 四川饭扫光食品集团股份有限公司 | Method for preparing sour bamboo shoots by using pickled vegetable process water |
| CN113925154A (en) * | 2021-04-20 | 2022-01-14 | 重庆市涪陵区洪丽食品有限责任公司 | Fresh and crisp preserved szechuan pickle compound seasoning and preparation method thereof |
-
2009
- 2009-12-30 CN CN200910250860A patent/CN101836720A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989117A (en) * | 2013-02-19 | 2014-08-20 | 宜宾市南溪区三江食品有限公司 | Method for employing in-situ fermentation technology to produce tuber mustard |
| CN105077122A (en) * | 2015-09-07 | 2015-11-25 | 重庆市涪陵榨菜集团股份有限公司 | Storage and use methods for high-concentration zha cai pickling liquid |
| CN105077122B (en) * | 2015-09-07 | 2019-04-12 | 重庆市涪陵榨菜集团股份有限公司 | The preservation of high concentration liquid brine of pickled mustard tuber and utilize method |
| CN105361102A (en) * | 2015-10-14 | 2016-03-02 | 付晓陆 | Method for making seasoning liquor through pickled water of mustard tubers |
| CN109619503A (en) * | 2019-02-20 | 2019-04-16 | 四川师范大学 | A kind of production method of bean sprout juice flavouring |
| CN109619503B (en) * | 2019-02-20 | 2022-06-07 | 四川师范大学 | Production method of sprout juice condiment |
| CN112655923A (en) * | 2020-12-10 | 2021-04-16 | 四川饭扫光食品集团股份有限公司 | Method for preparing sour bamboo shoots by using pickled vegetable process water |
| CN113925154A (en) * | 2021-04-20 | 2022-01-14 | 重庆市涪陵区洪丽食品有限责任公司 | Fresh and crisp preserved szechuan pickle compound seasoning and preparation method thereof |
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Application publication date: 20100922 |