CN106858457A - The special sauerkraut technique of distillage filtrate - Google Patents
The special sauerkraut technique of distillage filtrate Download PDFInfo
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- CN106858457A CN106858457A CN201510905238.3A CN201510905238A CN106858457A CN 106858457 A CN106858457 A CN 106858457A CN 201510905238 A CN201510905238 A CN 201510905238A CN 106858457 A CN106858457 A CN 106858457A
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Abstract
The present invention relates to a kind of special sauerkraut technique of distillage filtrate, it is characterized in that, the special sauerkraut technique of the distillage filtrate is purchased including equipment, raw material prepares, three processing steps are pickled in implementation, it is mainly and cleaned with cleaning machine or manually in advance and dry required Pickle and standby with the poor liquid of filter filtering, extraction raffinate is weighed respectively for 3-5: 7-8 in poor liquid and vegetables ratio again, vegetables, successively insert therewith and pickle in cylinder or pond and gland is tight, hereafter it is every to stir within 3-5 days once, extraction raffinate is promoted to become tart flavour with the continuous oxygen uptake of sauerkraut raw material, obtain chromaticness within 13-15 days yellowish, the positive sauerkraut of crisp mouth alcohol.Meanwhile, it is that 3-5: 0.2-0.4: 7-9 weighing is pickled in extraction raffinate and salt or sweetener, gingerol and vegetables ratio, you can obtain appetizing saline taste or sweet taste, pungent sauerkraut.Therefore science of the present invention, simple, easy, high-quality and efficient.
Description
Technical field
The present invention relates to a kind of sauerkraut technique, particularly a kind of special sauerkraut technique of distillage filtrate.
Technical background
For a long time, various sauerkraut manufacturing enterprises and tunner are mostly pickled using conventional method and vinegar class, but take which kind of mode pickling sauerkraut method all comparatively laborious and waste raw material, and speed of production is slow, yield poorly, of poor quality and high cost, also remaining poor liquid pickling sauerkraut after various vegetables and ferment wine brewing can not be made full use of, causes a large amount of vegetables and poor liquid to waste and increased associated production chain cost and reduce production efficiency and overall economic efficiency.For this reason, it is necessary to invent a kind of more advanced, simple, efficient, energy-saving and environmental protection poor liquid pickling sauerkraut new method.
The content of the invention
The purpose of the present invention is directed to after existing various pickled cabbage salting technological lags and various ferment wine brewings remaining poor liquid can not scientific and effective Utilizing question and drawback, there is provided a kind of complex art higher, the smart strong easily popularization easy to operate, practical of technique, poor liquid refined filtration is separated, poor liquid is pickled, makes full use of resource, green high-efficient high-quality, safety energy-conserving environment protection, promotes the use of the special sauerkraut technique of the more obvious distillage filtrate of overall economic efficiency.
The technical scheme that is used to achieve the above object of the present invention is：
A kind of special sauerkraut technique of distillage filtrate, it is characterized in that, the method mainly uses cleaning machine or by hand that various vegetable cleanings are clean and to dry moisture standby, remaining vinasse after various ferment wine brewings and extraction raffinate are carried out into fine point of filter with Special filtering device or filter cloth bag simultaneously, poor slag is used it for anything else, and fine point of filter gained extraction raffinate and various vegetables is weighed into throwing potting lid in proportion and is pickled into appetizing sauerkraut.Weighed in proportion if desired for saline taste, sweet taste or pungent sauerkraut, when pickling and synchronous add salt, sweetener, gingerol etc. to pickle in the lump to can obtain.
The vinasse are that various clinkers or raw material solid-state, semisolid and liquid, semi liquid state fermentation steam remaining vinasse after drinking.
The extraction raffinate is various vinasse gained after fine filtering.
The sauerkraut is various vegetables gained after pickling.
The sauerkraut can be separately added into salt or sweetener, gingerol are pickled obtain saline taste or sweet taste, pungent sauerkraut in the lump.
Preparing process
1st, equipment is purchased：
By required raw material storage compartment, cleaning machine, filter, mixer, pickle cylinder or pond etc. set it is standby.
2nd, raw material prepares：
By required Pickle cleaning machine or artificial clean up and to dry moisture standby, and remaining vinasse after drinking are steamed into various fermentations on demand carry out fine filtering with Special filtering device or multilayer cloth bag and be separated into poor slag and extraction raffinate, gained grain slag separately uses it for anything else, and gained extraction raffinate is standby.
3rd, implement to pickle：
With 10 for base rate.
(1) pure acid is pickled：It is 3-5: 7-8 weighing extraction raffinate and vegetables in poor liquid and required Pickle ratio, and successively extraction raffinate and vegetables are inserted clean pickle cylinder or pond, cylinder or pond are covered with shield and capping again, period is often stirred once for 3-5 days, promote the continuous oxygen uptake souring of extraction raffinate in cylinder or pond, and promote vegetables progressively to become tart flavour, to 13-15 days sauerkraut appearances in faint yellow and when being originally changed into pure acid embrittlement shape and pickling maturation, you can take out surface cleaning and eat；
(2) multi-flavor is pickled：By poor liquid and salt or sweetener, gingerol and vegetables ratio are 3-5: 0.2-0.4: 7-9 weighing extraction raffinate and salt or sweetener, gingerol and vegetables, simultaneously by extraction raffinate and salt or sweetener, gingerol input is stirred evenly in pickling cylinder or pond with mixer or craft, vegetables are successively placed again, it is finally with shield and capping that cylinder or pond gland is tight, period is often stirred once for 3-5 days, promote the continuous oxygen uptake souring of extraction raffinate in cylinder or pond and promote vegetables progressively to become saline taste or sweet taste, pungent sauerkraut, to 13-15 days sauerkraut appearances in faint yellow and be originally changed into saline taste or sweet taste, maturation is pickled during pungent is acid embrittlement shape, can be taken off surface cleaning and eat.
Due to taking above-mentioned technical matters, the present invention to have the advantages that：
The present invention is unable to science, synthesis and effective Utilizing question for remaining poor liquid after existing various pickled cabbage salting technological lags and various vegetables and various ferment wine brewings, there is provided a kind of advanced complex art, simple and direct easy to operate, the poor liquid of practical easy popularization of processing and vegetables carries out the technical matters of science, efficient, high-quality and inexpensive pickling sauerkraut, to improve various vegetables and various poor liquid utilization rates, and realize bulk curing production high-quality delicious saline taste or sweet taste, the purpose of pungent sauerkraut.Therefore, the utilization and extention of poor liquid pickling sauerkraut technical matters, can effectively overcome and fill up delayed traditional common sauerkraut pickling technology, single varieties, pickle that the cycle is long and production cost is high, and can not fully and largely consume various vegetables and utilize remaining poor liquid after various ferment wine brewings, the drawbacks such as related resource is wasted and mixed economy develops and deficiency are caused, and can comprehensively improve the overall economic efficiency development of vegetable cultivation industry and the wine-making industry utilization of resources and pickled cabbage salting production.
Embodiment
Embodiment 1
With 10 for base rate.
(1) pure acid is pickled：It is 3: 7 weighing extraction raffinate 30kg and vegetables 70kg in poor liquid and required Pickle ratio, and successively extraction raffinate and vegetables are inserted clean pickle cylinder or pond, cylinder or pond are covered with shield and capping again, every 3 days of period was stirred once, promote the continuous oxygen uptake souring of extraction raffinate in cylinder or pond, and promote vegetables progressively to become tart flavour, to 13 days sauerkraut appearances in faint yellow and when being originally changed into pure acid embrittlement shape and pickling maturation, you can take out surface cleaning and eat；
(2) multi-flavor is pickled：By poor liquid and salt or sweetener, gingerol and vegetables ratio are 3: 0.2: 7 weighing extraction raffinate 30kg and salt 2kg or sweetener 2kg, gingerol 2kg and vegetables 70kg, simultaneously by extraction raffinate and salt or sweetener, gingerol input is stirred evenly in pickling cylinder or pond with mixer or craft, vegetables are successively placed again, it is finally with shield and capping that cylinder or pond gland is tight, every 3 days of period was stirred once, promote the continuous oxygen uptake souring of extraction raffinate in cylinder or pond and promote vegetables progressively to become saline taste or sweet taste, pungent sauerkraut, to 13 days sauerkraut appearances in faint yellow and be originally changed into saline taste or sweet taste, maturation is pickled during pungent is acid embrittlement shape, can be taken off surface cleaning and eat.
Embodiment 2
(1) pure acid is pickled：It is 4: 7.5 weighing extraction raffinate 40kg and vegetables 75kg in poor liquid and required Pickle ratio, and successively extraction raffinate and vegetables are inserted clean pickle cylinder or pond, cylinder or pond are covered with shield and capping again, every 4 days of period was stirred once, promote the continuous oxygen uptake souring of extraction raffinate in cylinder or pond, and promote vegetables progressively to become tart flavour, to 14 days sauerkraut appearances in faint yellow and when being originally changed into pure acid embrittlement shape and pickling maturation, you can take out surface cleaning and eat；
(2) multi-flavor is pickled：By poor liquid and salt or sweetener, gingerol and vegetables ratio are 4: 0.3: 8 weighing extraction raffinate 40kg and salt 3kg or sweetener 3kg, gingerol 3kg and vegetables 80kg, simultaneously by extraction raffinate and salt or sweetener, gingerol input is stirred evenly in pickling cylinder or pond with mixer or craft, vegetables are successively placed again, it is finally with shield and capping that cylinder or pond gland is tight, every 4 days of period was stirred once, promote the continuous oxygen uptake souring of extraction raffinate in cylinder or pond and promote vegetables progressively to become saline taste or sweet taste, pungent sauerkraut, to 14 days sauerkraut appearances in faint yellow and be originally changed into saline taste or sweet taste, maturation is pickled during pungent is acid embrittlement shape, can be taken off surface cleaning and eat.
Embodiment 3
(1) pure acid is pickled：It is 5: 8 weighing extraction raffinate 50kg and vegetables 80kg in poor liquid and required Pickle ratio, and successively extraction raffinate and vegetables are inserted clean pickle cylinder or pond, cylinder or pond are covered with shield and capping again, every 5 days of period was stirred once, promote the continuous oxygen uptake souring of extraction raffinate in cylinder or pond, and promote vegetables progressively to become tart flavour, to 15 days sauerkraut appearances in faint yellow and when being originally changed into pure acid embrittlement shape and pickling maturation, you can take out surface cleaning and eat；
(2) multi-flavor is pickled：By poor liquid and salt or sweetener, gingerol and vegetables ratio are 5: 0.4: 9 weighing extraction raffinate 50kg and salt 4kg or sweetener 4kg, gingerol 4kg and vegetables 90kg, simultaneously by extraction raffinate and salt or sweetener, gingerol input is stirred evenly in pickling cylinder or pond with mixer or craft, vegetables are successively placed again, it is finally with shield and capping that cylinder or pond gland is tight, every 5 days of period was stirred once, promote the continuous oxygen uptake souring of extraction raffinate in cylinder or pond and promote vegetables progressively to become saline taste or sweet taste, pungent sauerkraut, to 15 days sauerkraut appearances in faint yellow and be originally changed into saline taste or sweet taste, maturation is pickled during pungent is acid embrittlement shape, can be taken off surface cleaning and eat.
Claims (5)
1. the special sauerkraut technique of a kind of distillage filtrate, it is characterised in that the special sauerkraut technique of distillage filtrate be mainly first by required raw material storage compartment, cleaning machine, filter, mixer, pickle cylinder or pond etc. and set standby；
By required Pickle cleaning machine or artificial clean up and to dry moisture standby again, and remaining vinasse after drinking are steamed into various fermentations on demand carry out fine filtering with Special filtering device or multilayer cloth bag and be separated into poor slag and extraction raffinate, gained grain slag separately uses it for anything else, and gained extraction raffinate is standby
With 10 for base rate,
It is 3-5: 7-8 weighing extraction raffinate and vegetables in poor liquid and required Pickle ratio, and successively extraction raffinate and vegetables are inserted clean pickle cylinder or pond, cylinder or pond are covered with shield and capping again, period is often stirred once for 3-5 days, promote the continuous oxygen uptake souring of extraction raffinate in cylinder or pond, and promote vegetables progressively to become tart flavour, to 13-15 days sauerkraut appearances in faint yellow and when being originally changed into pure acid embrittlement shape and pickling maturation, you can take out surface cleaning and eat；
Again by poor liquid and salt or sweetener, gingerol and vegetables ratio are 3-5: 0.2-0.4: 7-9 weighing extraction raffinate and salt or sweetener, gingerol and vegetables, simultaneously by extraction raffinate and salt or sweetener, gingerol input is stirred evenly in pickling cylinder or pond with mixer or craft, vegetables are successively placed again, it is finally with shield and capping that cylinder or pond gland is tight, period is often stirred once for 3-5 days, promote the continuous oxygen uptake souring of extraction raffinate in cylinder or pond and promote vegetables progressively to become saline taste or sweet taste, pungent sauerkraut, to 13-15 days sauerkraut appearances in faint yellow and be originally changed into saline taste or sweet taste, maturation is pickled during pungent is acid embrittlement shape, can be taken off surface cleaning and eat.
2. the special sauerkraut technique of distillage filtrate as claimed in claim 1, it is characterised in that the vinasse are that various clinkers or raw material solid-state, semisolid and liquid, semi liquid state fermentation steam remaining vinasse after drinking.
3. the special sauerkraut technique of distillage filtrate as claimed in claim 1, it is characterised in that the extraction raffinate is various vinasse gained after fine filtering.
4. the special sauerkraut technique of distillage filtrate as claimed in claim 1, it is characterised in that the sauerkraut is various vegetable-picklings gained.
5. the special sauerkraut technique of distillage filtrate as claimed in claim 4, it is characterised in that the sauerkraut can be separately added into salt or sweetener, gingerol are pickled obtain saline taste or sweet taste, pungent sauerkraut in the lump.
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| CN201510905238.3A CN106858457A (en) | 2015-12-10 | 2015-12-10 | The special sauerkraut technique of distillage filtrate |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535927A (en) * | 2016-06-27 | 2018-01-05 | 江瑜 | A kind of preparation method of altar dress dog son's beans sauerkraut |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535927A (en) * | 2016-06-27 | 2018-01-05 | 江瑜 | A kind of preparation method of altar dress dog son's beans sauerkraut |
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Application publication date: 20170620 |