CN107950952A - Dish base desalination process, pickles and the device for preparing pickles - Google Patents
Dish base desalination process, pickles and the device for preparing pickles Download PDFInfo
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- CN107950952A CN107950952A CN201711218263.XA CN201711218263A CN107950952A CN 107950952 A CN107950952 A CN 107950952A CN 201711218263 A CN201711218263 A CN 201711218263A CN 107950952 A CN107950952 A CN 107950952A
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- flavoring
- baste
- dish base
- desalination
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to dish base desalination process, this method includes the first pretreatment and multistage desalting processing.This method compared with prior art, reduces fresh water dosage, i.e., often produces 1 ton of dish base, using 1 to 1.2 tons of fresh water desalinations, compared with using 6 tons of fresh water desalinations in the prior art, can save 4.8 to 5 tons of fresh water.
Description
Technical field
The present invention relates to field of food, in particular it relates to dish base desalination process, pickles and the dress for preparing pickles
Put, more particularly it relates to dish base desalination process, pickles preparation method, pickles and the device for preparing pickles.
Background technology
China's catsup and pickled vegetables production method at present, mainly takes and stores up vegetables to salt content 20% or so with salt pickling
Deposit, the vegetables of high salinity are cut into dish base of different shapes by when use again, are taken off unnecessary salt with water, by dish base
Salt is reduced to 3%-5%, after the requirement for reaching suitable people's mouthfeel, is reprocessed into catsup and pickled vegetables product.
However, environmentally friendly, water-saving, efficient desalination and saucing method also need further to study.
The content of the invention
The application is made based on discovery of the inventor to following facts and problem and understanding：
Catsup and pickled vegetables production method in China's needs to consume substantial amounts of water in the production process at present, generally often handles 1 ton of dish base
6 tons or so of fresh water is needed, that is, produces 6 tons or so of brine, if processing, meet the requirement of environmental protection difficulty is very big, and cannot be direct
Recycle, irrigation canals and ditches, the depression of surrounding can only be discharged into, cause to also result in water resource and salt resource while environmental pollution
Serious waste.
In addition, during desalination and dipping production process, dish base, which is needed to convey, overturned, etc. operates, due to the thing of dish base
The characteristics of managing characteristic and production technology, operation is very inconvenient, and basic at present using manual operations, labor intensity is big, and time length, is defended
The difficult control of carded sliver part, wastes substantial amounts of natural resources.
Discovery based on the above problem, inventor reduce fresh water dosage, i.e., using concentration, gradient circulation desalination process
1 ton of dish base is often produced, using 1 to 1.2 tons of fresh water desalinations, 4.8 to 5 tons of fresh water can be saved；Improve the salt discharged after desalination
The concentration of salt in water, i.e., salt content can reach 14% to 15% in the brine discharged after desalination, left and right, strong brine warp
After purified treatment, can be re-used for production of condiments or the production of vegetables salt marsh, dish base per ton can save 140kg to 150kg's
Salt；The desalination process production time is short at the same time, and about 4 hours can complete desalination process.
In addition, after inventor uses cutting molding dish base in Hydraulic transportation to desalination impregnating autoclave, dish base no longer moves,
Desalination, stain two procedures are completed in same tank, complete process specifications using the mobility of water, finished product dish utilizes waterpower
The principle of conveying goes out tank, and juice and dish are automatically separated.It the method achieve the desalination of dish base, impregnation technology operation mechanization, section
Substantial amounts of manpower has been saved, has reduced labor intensity, has improved hygienic conditions, has saved substantial amounts of water resource and salt resource, it is real
Catsup and pickled vegetables production non-wastewater discharge is showed.
It is contemplated that solve at least some of the technical problems in related technologies.
In the first aspect of the present invention, the present invention proposes one and plants vegetables base desalination process.According to an embodiment of the invention, institute
The method of stating includes：First pretreatment and multistage desalting processing,
First pretreatment includes：
(1) the dish base that salt content is D% is subjected to the first immersion treatment with pure water, is D to obtain salt content1The dish of %
Base and salt content are C1The brine of %,
Wherein, the dish base and the mass ratio of pure water that the salt content is D% are (1：1)~(1：1.2)；
(2) it is D by the salt content1The dish base and pure water of % carries out the second immersion treatment, is D to obtain salt content2%
Dish base and salt content be C2The brine of %,
Wherein, the salt content is D1The dish base of % and the mass ratio of pure water are (1：1)~(1：1.2)；
First order desalting processing includes：
(1) it is C by dish base that salt content is D% and the salt content1The brine of % carries out the 3rd immersion treatment, to obtain
It is D to obtain salt content3The dish base and salt content of % is C3The brine of %,
Wherein, the dish base that the salt content is D% and the salt content are C1The mass ratio of the brine of % is (1：1)~
(1：1.2)；
(2) it is D by the salt content3The dish base of % and the salt content are C2The brine of % carries out the 4th immersion treatment, with
Just it is D to obtain salt content4The dish base and salt content of % is C4The brine of %,
Wherein, the salt content is D3The dish base of % and the salt content are C2The mass ratio of the brine of % is (1：1)~
(1：1.2)；
(3) it is D by the salt content4The dish base of % carries out the 5th immersion treatment with pure water, is D to obtain salt content5%
Dish base and salt content be C5The brine of %,
Wherein, the salt content is D4The dish base of % and the mass ratio of pure water are (1：1)~(1：1.2)；
(4) by the salt-water applications obtained in (2) the step of first order desalting processing in optional second level desalting processing
The step of (1) in；
(5) by the salt-water applications obtained in (3) the step of first order desalting processing in optional second level desalting processing
The step of (2) in.
Method according to an embodiment of the invention, compared with prior art, reduces fresh water dosage, i.e., often produces 1 ton of dish base,
Using 1 to 1.2 tons of fresh water desalinations, compared with using 6 tons of fresh water desalinations in the prior art, 4.8 to 5 tons of fresh water can be saved.
It should be noted that " multistage desalting processing " described herein refers to that the brine after first order desalting processing enters
The second level, the brine after the desalting processing of the second level enter the third level, and the brine after third level desalting processing enters the fourth stage, with this
Analogize, the dish base after desalination obtained by per level-one desalting processing step (3) enters follow-up processing technology, such as impregnation technology.
According to an embodiment of the invention, the above method can also further comprise at least one following additional technical feature：
According to an embodiment of the invention, the time of the 3rd and/or the 4th and/or the 5th immersion treatment for 90~
120min.Inventor has found that the method production time is short, and most fast about 4 hours can complete desalination process.
According to an embodiment of the invention, the method is further included：It is C by the salt content3The brine of % carries out the
One purified treatment.Inventor has found that the method improves the concentration of salt in the brine discharged after desalination, and the strong brine is through the
After one purified treatment, production of condiments or the production of vegetables salt marsh can be re-used for.
According to an embodiment of the invention, first purified treatment carries out in the following way：By the salt content
For C3The brine of % is heated；Product will be heated to be mixed, adsorbed, filtration treatment with activated carbon.Inventor
It was found that the method can be with high-efficient purification strong brine, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the salt content is C3The brine of % and the mass ratio of activated carbon are 100：2.Invention
People has found, the method can more high-efficient purification strong brine, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, described heat to be heated to temperature is 80 DEG C.Inventor's discovery, the method
Can more high-efficient purification strong brine, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the adsorption treatment is to carry out 20min under conditions of temperature is 80 DEG C.Inventor
It was found that the method can more high-efficient purification strong brine, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the filtration treatment is carried out by box membrane filtration machine.Inventor's discovery,
The method can more high-efficient purification strong brine, to be re-used for production of condiments or the production of vegetables salt marsh.
In the second aspect of the present invention, the present invention proposes a kind of pickles preparation method.According to an embodiment of the invention, institute
The method of stating includes：Above-mentioned dish base desalination process；Dish base after the completion of desalination is seasoned processing, to obtain the pickles.
According to an embodiment of the invention, the above method can also further comprise at least one following additional technical feature：
According to the embodiment of invention, the seasoning processing includes：Second pretreatment and/or multistage seasoning processing：
Second pretreatment includes：
(1) the new baste that the dish base after the completion of desalination that flavoring content is Y% is X% with flavoring content is carried out
First impregnation, is Y to obtain flavoring content1The dish base and flavoring content of % is X1The baste of %,
Wherein, the new baste that the dish base after the completion of the desalination that the flavoring content is Y% is X% with flavoring content
Mass ratio be (1：1)~(1：1.2)；
(2) it is Y by the flavoring content1The dish base of % carries out the second leaching with the new baste that flavoring content is X%
Stain processing, is X to obtain pickles and flavoring content2The baste of %,
Wherein, the flavoring content is Y1The mass ratio for the new baste that the dish base of % is X% with flavoring content is
(1：1)~(1：1.2)；
First order seasoning processing includes：
(1) it is X by the dish base after the completion of desalination that flavoring content is Y% and the flavoring content1The baste of %
The 3rd impregnation is carried out, is Y to obtain flavoring content2The dish base and flavoring content of % is X3The baste of %,
Wherein, dish base and the flavoring content after the completion of the desalination that the flavoring content is Y% are X1The tune of %
The mass ratio of taste juice is (1：1)~(1：1.2)；
(2) it is Y by the flavoring content2The dish base of % and the flavoring content are X2The baste of % carries out the 4th
Impregnation, is Y to obtain flavoring content3The dish base and flavoring content of % is X4The baste of %,
Wherein, the flavoring content is Y2The dish base of % and the flavoring content are X2The mass ratio of the baste of %
For (1：1)~(1：1.2)；
(3) it is Y by the flavoring salt content3The dish base of % carries out the 5th leaching with the new baste of flavoring content X%
Stain processing, is X to obtain pickles and flavoring content5The baste of %,
Wherein, the flavoring salt content is Y3The dish base of % and the mass ratio of the new baste of flavoring content X% are
(1：1)~(1：1.2)；
(4) first order is seasoned to the step that the baste obtained in the step of handling (2) is applied to second level seasoning processing
Suddenly in (1)；
(5) first order is seasoned to the step that the baste obtained in the step of handling (3) is applied to second level seasoning processing
Suddenly in (2).
Method according to an embodiment of the invention, can greatly save the dosage of flavoring.It should be noted that " desalination
After the completion of dish base " to refer to salt content be D2%, salt content D5Dish obtained in the step of % or n-th grade of desalting processing (3)
Base, n are not less than 2." multistage seasoning processing " described herein refers to that the baste after first order seasoning processing enters the second level,
Baste after the seasoning processing of the second level enters the third level, and the baste after third level seasoning processing enters the fourth stage, with such
Push away.
According to an embodiment of the invention, the flavoring is included selected from least one of salt, sugar, sauce.Flavoring may be used also
Think other common flavorings, and from the limitation cited by the present invention.
According to an embodiment of the invention, the method is further included：It is X by the flavoring content3The baste of %
Carry out the second purified treatment.Inventor has found that the method reduces containing for flavoring in the baste discharged after impregnation
Amount, the baste can be re-used for production of condiments or the production of vegetables salt marsh after the second purified treatment.
According to an embodiment of the invention, second purified treatment carries out in the following way：By the flavoring
Content is X3The baste of % is heated；Product will be heated to be mixed, adsorbed, filtration treatment with activated carbon.
Inventor has found that the method can be with high-efficient purification baste, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the flavoring content is X3The baste of % and the mass ratio of activated carbon are 100：
2.Inventor has found, the method can more high-efficient purification baste, to be re-used for production of condiments or vegetables salt marsh
Production.
According to an embodiment of the invention, described heat to be heated to temperature is 80 DEG C.Inventor's discovery, the method
Can more high-efficient purification baste, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the adsorption treatment is to carry out 20min under conditions of temperature is 80 DEG C.Inventor
It was found that the method can more high-efficient purification baste, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the filtration treatment is carried out by box membrane filtration machine.Inventor's discovery,
The method can more high-efficient purification baste, to be re-used for production of condiments or the production of vegetables salt marsh.
In the third aspect of the present invention, the present invention proposes a kind of pickles.According to an embodiment of the invention, the pickles are
Prepared by the above method.
In the fourth aspect of the present invention, the present invention proposes a kind of device for preparing pickles.According to an embodiment of the invention,
Described device includes pretreatment desalination/impregnating autoclave and multistage desalination/impregnating autoclave,
Pretreatment desalination/the impregnating autoclave and multistage desalination/impregnating autoclave include：
Tank body,
Stirring frame, the stirring frame are arranged in the tank body,
Brine/purified water inlet,
Baste import,
Dish base import,
Brine/the purified water inlet, baste import and dish base import are arranged on surrounding or the top of the tank body,
Sieve plate,
Brine/baste outlet, and
Juice dish exports,
The sieve plate, brine/baste outlet and the outlet of juice dish are arranged on the bottom of the tank body, the brine/tune
Taste juice is exported below the sieve plate；
Pretreatment desalination/the impregnating autoclave further comprises：
First desalination unit, first desalination unit are used to the dish base that salt content is D% carrying out the first leaching with pure water
Bubble processing, is D to obtain salt content1The dish base and salt content of % is C1The brine of %, wherein, the salt content is the dish of D%
The mass ratio of base and pure water is (1：1)~(1：1.2)；
Second desalination unit, second desalination unit are connected with first desalination unit, second desalination unit
For being D by the salt content1The dish base and pure water of % carries out the second immersion treatment, is D to obtain salt content2The dish base of %
It is C with salt content2The brine of %, wherein, the salt content is D1The dish base of % and the mass ratio of pure water are (1：1)~(1：
1.2)；
First impregnating unit, first impregnating unit are connected with second desalination unit, first impregnating unit
For be Y% by flavoring content salt content be D2The dish base of % carries out first with the new baste that flavoring content is X%
Impregnation, is Y to obtain flavoring content1The dish base and flavoring content of % is X1The baste of %, wherein, the tune
The salt content that taste substance content is Y% is D2The mass ratio for the new baste that the dish base of % is X% with flavoring content is (1：1)~
(1：1.2)；
Second impregnating unit, second impregnating unit are connected with first impregnating unit, second impregnating unit
For being Y by the flavoring content1The dish base of % carries out the second impregnation with the new baste that flavoring content is X%,
It is X to obtain pickles and the flavoring content2The baste of %, wherein, the flavoring content is Y1The dish base of % is with adjusting
The mass ratio for the new baste that taste substance content is X% is (1：1)~(1：1.2)；
First pipeline, first pipeline are connected with brine/baste outlet of the pretreatment desalination/impregnating autoclave, with
Brine/purified water inlet of first order desalination/impregnating autoclave is connected, and it is C that first pipeline, which is used for the salt content,1The brine of %
It is C with the salt content2The brine of % is transported to brine/purified water inlet of first order desalination/impregnating autoclave；
Second pipe, the second pipe are connected with brine/baste outlet of desalination/impregnating autoclave of the pretreatment,
Baste import with first order desalination/impregnating autoclave is connected, and it is X that the second pipe, which is used for the flavoring content,1%'s
Baste and the flavoring content are X2The baste of % is transported to the baste import of first order desalination/impregnating autoclave；
First order desalination/impregnating autoclave further comprises：
3rd desalination unit, the 3rd desalination unit for being with the salt content by the dish base that salt content is D%
C1The brine of % carries out the 3rd immersion treatment, is D to obtain salt content3The dish base and salt content of % is C3% brine, wherein,
The dish base that the salt content is D% and the salt content are C1The mass ratio of the brine of % is (1：1)~(1：1.2)；
4th desalination unit, the 4th desalination unit are connected with the 3rd desalination unit, the 4th desalination unit
For being D by the salt content3The dish base of % and the salt content are C2The brine of % carries out the 4th immersion treatment, to obtain
Salt content is D4The dish base and salt content of % is C4The brine of %, wherein, the salt content is D3The dish base of % and the salt content
For C2The mass ratio of the brine of % is (1：1)~(1：1.2)；
5th desalination unit, the 5th desalination unit are connected with the 4th desalination unit, the 5th desalination unit
For being D by the salt content4The dish base of % carries out the 5th immersion treatment with pure water, is D to obtain salt content5The dish base of %
It is C with salt content5The brine of %, the salt content are D4The dish base of % and the mass ratio of pure water are (1：1)~(1：1.2)；
3rd impregnating unit, the 3rd impregnating unit are connected with the 5th desalination unit, the 3rd impregnating unit
For be Y% by flavoring content salt content be D5The dish base of % and the flavoring content are X1The baste of % carries out the
Three impregnations, are Y to obtain flavoring content2The dish base and flavoring content of % is X3% bastes, wherein, the tune
The salt content that taste substance content is Y% is D5The dish base of % and the flavoring content are X1The mass ratio of the baste of % is (1：1)
~(1：1.2)；
4th impregnating unit, the 4th impregnating unit are connected with the 3rd impregnating unit, the 4th impregnating unit
For being Y by the flavoring content2The dish base of % and the flavoring content are X2The baste of % is carried out at the 4th dipping
Reason, is Y to obtain flavoring content3The dish base and flavoring content of % is X4The baste of %, wherein, the flavoring contains
Measure as Y2The dish base of % and the flavoring content are X2The mass ratio of the baste of % is (1：1)~(1：1.2)；
5th impregnating unit, the 5th impregnating unit are connected with the 4th impregnating unit, the 5th impregnating unit
For being Y by the flavoring salt content3The dish base of % carries out the 5th impregnation with the new baste of flavoring content X%,
It is X to obtain pickles and the flavoring content5The baste of %, the flavoring salt content are Y3The dish base of % and seasoning
The mass ratio for expecting the new baste of content X% is (1：1)~(1：1.2)；
3rd pipeline, brine/baste outlet of the 3rd pipeline and first order desalination/impregnating autoclave are connected, and optional
Brine/purified water inlet of second level desalination/impregnating autoclave be connected, it is C that the 3rd pipeline, which is used for the salt content,4The salt of %
Water and the salt content are C5The brine of % is transported to brine/purified water inlet of optional second level desalination/impregnating autoclave；
4th pipeline, brine/baste outlet of the 4th pipeline and first order desalination/impregnating autoclave are connected, and optional
The baste import of second level desalination/impregnating autoclave be connected, it is X that the 4th pipeline, which is used for the flavoring content,4%'s
Baste and the flavoring content are X5The baste of % be transported to the baste of optional second level desalination/impregnating autoclave into
Mouthful；
5th pipeline, brine/baste outlet of the 5th pipeline and first order desalination/impregnating autoclave are connected, and described the
It is C that five pipelines, which are used for the salt content,3The brine and flavoring content of % is X3The baste of % is transported to outside tank and carries out respectively
First purified treatment and the second purified treatment.
Device according to embodiments of the present invention, after the molding dish base of cutting is used in Hydraulic transportation to desalination impregnating autoclave,
Dish base no longer moves, and desalination, stain two procedures are completed in same tank, and process specifications are completed using the mobility of water,
Finished product dish goes out tank using the principle of Hydraulic transportation, and juice and dish are automatically separated.The arrangement achieves the desalination of dish base, impregnation technology
Mechanization is operated, substantial amounts of manpower is saved, reduces labor intensity, improve hygienic conditions, saved substantial amounts of water resource
With salt resource, catsup and pickled vegetables production non-wastewater discharge is realized.Wherein, according to an embodiment of the invention, the pickles and part
Baste is exported from juice dish to flow out.
According to an embodiment of the invention, above device can also further comprise one of following additional technical feature：
According to an embodiment of the invention, described device is used to prepare above-mentioned pickles.The device has saved substantial amounts of water resource
With salt resource, catsup and pickled vegetables production non-wastewater discharge is realized.
Brief description of the drawings
Fig. 1 is pickles production equipment schematic diagram according to embodiments of the present invention；
Fig. 2 is the pickles process units schematic diagram of pretreatment desalination/impregnating autoclave according to embodiments of the present invention；
Fig. 3 is the pickles process units schematic diagram of first order desalination/impregnating autoclave according to embodiments of the present invention；
Fig. 4 is dish base desalinating process flow diagram according to embodiments of the present invention；And
Fig. 5 is pickles preparation process flow diagram according to embodiments of the present invention.
Reference numeral：
100：Pre-process desalination/impregnating autoclave
101：Dish base import
102：Brine/purified water inlet
103：Baste import
104：Stirring frame
105：Tank body
106：Juice dish exports
107：Brine/baste outlet
108：Sieve plate
200：First order desalination/impregnating autoclave
201：Dish base import
202：Brine/purified water inlet
203：Baste import
204：Stirring frame
205：Tank body
206：Juice dish exports
207：Brine/baste outlet
208：Sieve plate
300：First pipeline
400：Second pipe
500：3rd pipeline
600：4th pipeline
701：First desalination unit
702：Second desalination unit
703：First impregnating unit
704：Second impregnating unit
801：3rd desalination unit
802：4th desalination unit
803：5th desalination unit
804：3rd impregnating unit
805：4th impregnating unit
806：5th impregnating unit
900：5th pipeline
Embodiment
The embodiment of the present invention is described below in detail, the example of the embodiment is shown in the drawings.Below with reference to
The embodiment of attached drawing description is exemplary, it is intended to for explaining the present invention, and is not considered as limiting the invention.
Dish base desalination process
In the first aspect of the present invention, the present invention proposes one and plants vegetables base desalination process.According to an embodiment of the invention, institute
The method of stating includes：First pretreatment and multistage desalting processing,
First pretreatment includes：
(1) the dish base that salt content is D% is subjected to the first immersion treatment with pure water, is D to obtain salt content1The dish of %
Base and salt content are C1The brine of %,
Wherein, the dish base and the mass ratio of pure water that the salt content is D% are (1：1)~(1：1.2)；
(2) it is D by the salt content1The dish base and pure water of % carries out the second immersion treatment, is D to obtain salt content2%
Dish base and salt content be C2The brine of %,
Wherein, the salt content is D1The dish base of % and the mass ratio of pure water are (1：1)~(1：1.2)；
First order desalting processing includes：
(1) it is C by dish base that salt content is D% and the salt content1The brine of % carries out the 3rd immersion treatment, to obtain
It is D to obtain salt content3The dish base and salt content of % is C3The brine of %,
Wherein, the dish base that the salt content is D% and the salt content are C1The mass ratio of the brine of % is (1：1)~
(1：1.2)；
(2) it is D by the salt content3The dish base of % and the salt content are C2The brine of % carries out the 4th immersion treatment, with
Just it is D to obtain salt content4The dish base and salt content of % is C4The brine of %,
Wherein, the salt content is D3The dish base of % and the salt content are C2The mass ratio of the brine of % is (1：1)~
(1：1.2)；
(3) it is D by the salt content4The dish base of % carries out the 5th immersion treatment with pure water, is D to obtain salt content5%
Dish base and salt content be C5The brine of %,
Wherein, the salt content is D4The dish base of % and the mass ratio of pure water are (1：1)~(1：1.2)；
(4) by the salt-water applications obtained in (2) the step of first order desalting processing in optional second level desalting processing
The step of (1) in；
(5) by the salt-water applications obtained in (3) the step of first order desalting processing in optional second level desalting processing
The step of (2) in.
Method according to an embodiment of the invention, compared with prior art, reduces fresh water dosage, i.e., often produces 1 ton of dish base,
Using 1 to 1.2 tons of fresh water desalinations, compared with using 6 tons of fresh water desalinations in the prior art, 4.8 to 5 tons of fresh water can be saved.Vegetables
Salty base passes through the dish base for cutting into certain specification, is transported in desalination impregnating autoclave, adds water (dish base：Water=(1：1)~(1：
1.2) 10min), is soaked, opens agitating device, mixing speed 10-30 turns/min, mixing time 2-5min, when continuing to soak desalination
Between every batch of use time 90-120min every time, reach technical requirements, it is necessary to 270-300min totally 3 times.With the brine of salt content 10%
Soak the dish base of salt content 20%；With the dish base of the saline sook salt content 15% of salt content 5%；The brine warp of salt content 15%
Purified treatment recycling is crossed, dish base per ton can save the salt of 140kg to 150kg；With the dish base of freshwater soaking salt content 10%；
The dish base of the salt content 5% finally obtained carries out dipping production pickles.
According to an embodiment of the invention, the time of the 3rd and/or the 4th and/or the 5th immersion treatment for 90~
120min.Inventor has found that this method production time is short, and most fast about 4 hours can complete desalination process.
According to an embodiment of the invention, the method is further included：It is C by the salt content3The brine of % carries out the
One purified treatment.Inventor has found, the method increase the concentration of salt in the brine discharged after desalination, the strong brine is through first
After purified treatment, production of condiments or the production of vegetables salt marsh can be re-used for.
According to an embodiment of the invention, first purified treatment carries out in the following way：By the salt content
For C3The brine of % is heated；Product will be heated to be mixed, adsorbed, filtration treatment with activated carbon.Inventor
It was found that this method can be with high-efficient purification strong brine, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the salt content is C3The brine of % and the mass ratio of activated carbon are 100：2.Invention
People has found, this method can more high-efficient purification strong brine, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, described heat to be heated to temperature is 80 DEG C.Inventor has found that this method can
With more high-efficient purification strong brine, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the adsorption treatment is to carry out 20min under conditions of temperature is 80 DEG C.Inventor
It was found that this method can more high-efficient purification strong brine, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the filtration treatment is carried out by box membrane filtration machine.Inventor's discovery,
This method can more high-efficient purification strong brine, to be re-used for production of condiments or the production of vegetables salt marsh.
Pickles preparation method
In the second aspect of the present invention, the present invention proposes a kind of pickles preparation method.According to an embodiment of the invention, institute
The method of stating includes：Above-mentioned dish base desalination process；Dish base after the completion of desalination is seasoned processing, to obtain the pickles.
According to the embodiment of invention, the seasoning processing includes：Second pretreatment and/or multistage seasoning processing：
Second pretreatment includes：
(1) the new baste that the dish base after the completion of desalination that flavoring content is Y% is X% with flavoring content is carried out
First impregnation, is Y to obtain flavoring content1The dish base and flavoring content of % is X1The baste of %,
Wherein, the new baste that the dish base after the completion of the desalination that the flavoring content is Y% is X% with flavoring content
Mass ratio be (1：1)~(1：1.2)；
(2) it is Y by the flavoring content1The dish base of % carries out the second leaching with the new baste that flavoring content is X%
Stain processing, is X to obtain pickles and the flavoring content2The baste of %,
Wherein, the flavoring content is Y1The mass ratio for the new baste that the dish base of % is X% with flavoring content is
(1：1)~(1：1.2)；
First order seasoning processing includes：
(1) it is X by the dish base after the completion of desalination that flavoring content is Y% and the flavoring content1The baste of %
The 3rd impregnation is carried out, is Y to obtain flavoring content2The dish base and flavoring content of % is the baste of X3%,
Wherein, dish base and the flavoring content after the completion of the desalination that the flavoring content is Y% are X1The tune of %
The mass ratio of taste juice is (1：1)~(1：1.2)；
(2) it is Y by the flavoring content2The dish base of % and the flavoring content are X2The baste of % carries out the 4th
Impregnation, is Y to obtain flavoring content3The dish base and flavoring content of % is X4The baste of %,
Wherein, the flavoring content is Y2The dish base of % and the flavoring content are X2The mass ratio of the baste of %
For (1：1)~(1：1.2)；
(3) it is Y by the flavoring salt content3The dish base of % carries out the 5th leaching with the new baste of flavoring content X%
Stain processing, is X to obtain pickles and the flavoring content5The baste of %,
Wherein, the flavoring salt content is Y3The dish base of % and the mass ratio of the new baste of flavoring content X% are
(1：1)~(1：1.2)；
(4) first order is seasoned to the baste obtained in the step of handling (2) to be applied at optional second level seasoning
In the step of reason (1)；
(5) first order is seasoned to the baste obtained in the step of handling (3) to be applied at optional second level seasoning
In the step of reason (2).
Method according to an embodiment of the invention, can greatly save the dosage of flavoring.It should be noted that " desalination
After the completion of dish base " to refer to salt content be D2%, salt content D5Dish obtained in the step of % or n-th grade of desalting processing (3)
Base, n are not less than 2." multistage seasoning processing " described herein refers to that the baste after first order seasoning processing enters the second level,
Baste after the seasoning processing of the second level enters the third level, and the baste after third level seasoning processing enters the fourth stage, with such
Push away.
According to an embodiment of the invention, the flavoring is included selected from least one of salt, sugar, sauce.Flavoring may be used also
Think other common flavorings, and from the limitation cited by the present invention.
According to an embodiment of the invention, the method is further included：It is X by the flavoring content3The baste of %
Carry out the second purified treatment.Inventor has found that the method reduces containing for flavoring in the baste discharged after impregnation
Amount, the baste can be re-used for production of condiments or the production of vegetables salt marsh after the second purified treatment.
According to an embodiment of the invention, second purified treatment carries out in the following way：By the flavoring
Content is X3The baste of % is heated；Product will be heated to be mixed, adsorbed, filtration treatment with activated carbon.
Inventor has found that the method can be with high-efficient purification baste, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the flavoring content is X3The baste of % and the mass ratio of activated carbon are 100：
2.Inventor has found, the method can more high-efficient purification baste, to be re-used for production of condiments or vegetables salt marsh
Production.
According to an embodiment of the invention, described heat to be heated to temperature is 80 DEG C.Inventor's discovery, the method
Can more high-efficient purification baste, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the adsorption treatment is to carry out 20min under conditions of temperature is 80 DEG C.Inventor
It was found that the method can more high-efficient purification baste, to be re-used for production of condiments or the production of vegetables salt marsh.
According to an embodiment of the invention, the filtration treatment is carried out by box membrane filtration machine.Inventor's discovery,
The method can more high-efficient purification baste, to be re-used for production of condiments or the production of vegetables salt marsh.
Pickles
In the third aspect of the present invention, the present invention proposes a kind of pickles.The pickles are prepared by the above method
's.
Prepare the device of pickles
In the fourth aspect of the present invention, with reference to figure 1, the present invention proposes a kind of device for preparing pickles.According to the present invention
Embodiment, described device includes pretreatment desalination/dipping 100 and multistage desalination/impregnating autoclave,
Pretreatment desalination/the impregnating autoclave 100 and multistage desalination/impregnating autoclave include：
Tank body 105/205,
Stirring frame 104/204, the stirring frame are arranged in the tank body 105/205,
Brine/purified water inlet 102/202,
Baste import 103/203,
Dish base import 101/201,
Brine/the purified water inlet 102/202, baste import 103/203 and dish base import 101/201 are arranged on institute
Surrounding or the top of tank body 105/205 are stated,
Sieve plate 108/208,
Brine/baste outlet 107/207, and
Juice dish outlet 106/206,
The sieve plate 108/208, brine/baste outlet 107/207 and juice dish outlet 106/206 are arranged on the tank
The bottom of body 105/205, the brine/baste outlet 107/207 is below the sieve plate 108/208；
With reference to figure 1 and Fig. 2, the pretreatment desalination/impregnating autoclave includes：
First desalination unit 701, first desalination unit 701 are used to carry out the dish base that salt content is D% with pure water
First immersion treatment, is D to obtain salt content1The dish base and salt content of % is C1The brine of %, wherein, the salt content is
The dish base of D% and the mass ratio of pure water are (1：1)~(1：1.2)；
Second desalination unit 702, second desalination unit 702 are connected with first desalination unit 701, and described second
It is D that desalination unit, which is used for the salt content,1The dish base and pure water of % carries out the second immersion treatment, is to obtain salt content
D2The dish base and salt content of % is C2The brine of %, wherein, the salt content is D1The dish base of % and the mass ratio of pure water are (1：
1)~(1：1.2)；
First impregnating unit 703, first impregnating unit 703 are connected with second desalination unit 702, and described first
It is D that impregnating unit, which is used for the salt content that flavoring content is Y%,2The dish base of % and the new baste that flavoring content is X%
The first impregnation is carried out, is Y to obtain flavoring content1The dish base and flavoring content of % is X1The baste of %, its
In, the mass ratio for the new baste that dish base and flavoring content that salt content that the flavoring content is Y% is D2% are X%
For (1：1)~(1：1.2)；
Second impregnating unit 704, second impregnating unit 704 are connected with first impregnating unit 703, and described second
It is Y that impregnating unit, which is used for the flavoring content,1The dish base of % carries out the second leaching with the new baste that flavoring content is X%
Stain processing, is X to obtain pickles and flavoring content2The baste of %, wherein, the flavoring content is Y1The dish base of %
The mass ratio for the new baste for being X% with flavoring content is (1：1)~(1：1.2)；
First pipeline 300, brine/baste of first pipeline 300 and the pretreatment desalination/impregnating autoclave export
107 are connected, and are connected with brine/purified water inlet 202 of first order desalination/impregnating autoclave, and first pipeline is used for the saliferous
Measure as C1The brine of % and the salt content are C2The brine of % is transported to brine/purified water inlet of first order desalination/impregnating autoclave；
Second pipe 400, brine/baste of the second pipe 400 and desalination/impregnating autoclave of the pretreatment export
107 are connected, and the baste import 203 with first order desalination/impregnating autoclave is connected, and the second pipe is used to contain the flavoring
Measure as X1The baste of % and the flavoring content are X2The baste of % is transported to the baste of first order desalination/impregnating autoclave
Import；
With reference to figure 1 and Fig. 3, first order desalination/impregnating autoclave 200 includes：
3rd desalination unit 801, the 3rd desalination unit for being with the salt content by the dish base that salt content is D%
C1The brine of % carries out the 3rd immersion treatment, is D to obtain salt content3The dish base and salt content of % is C3% brine, wherein,
The dish base that the salt content is D% and the salt content are C1The mass ratio of the brine of % is (1：1)~(1：1.2)；
4th desalination unit 802, the 4th desalination unit 802 are connected with the 3rd desalination unit 801, and the described 4th
It is D that desalination unit, which is used for the salt content,3The dish base of % and the salt content are C2The brine of % carries out the 4th immersion treatment,
It is D to obtain salt content4The dish base and salt content of % is C4The brine of %, wherein, the salt content is D3The dish base of % and institute
It is C to state salt content2The mass ratio of the brine of % is (1：1)~(1：1.2)；
5th desalination unit 803, the 5th desalination unit 803 are connected with the 4th desalination unit 802, and the described 5th
It is D that desalination unit, which is used for the salt content,4The dish base of % carries out the 5th immersion treatment with pure water, is to obtain salt content
D5The dish base and salt content of % is C5The brine of %, the salt content are D4The dish base of % and the mass ratio of pure water are (1：1)~
(1：1.2)；
3rd impregnating unit 804, the 3rd impregnating unit 804 are connected with the 5th desalination unit 803, and the described 3rd
It is D that impregnating unit, which is used for the salt content that flavoring content is Y%,5The dish base of % and the flavoring content are X1The seasoning of %
Juice carries out the 3rd impregnation, is Y to obtain flavoring content2The dish base and flavoring content of % is X3% bastes, its
In, the salt content that the flavoring content is Y% is D5The dish base of % and the flavoring content are X1The quality of the baste of %
Than for (1：1)~(1：1.2)；
4th impregnating unit 805, the 4th impregnating unit 805 are connected with the 3rd impregnating unit 804, and the described 4th
It is Y that impregnating unit, which is used for the flavoring content,2The dish base of % and the flavoring content are X2The baste of % carries out the 4th
Impregnation, is Y to obtain flavoring content3The dish base and flavoring content of % is X4The baste of %, wherein, the tune
Taste substance content is Y2The dish base of % and the flavoring content are X2The mass ratio of the baste of % is (1：1)~(1：1.2)；
5th impregnating unit 806, the 5th impregnating unit 806 are connected with the 4th impregnating unit 805, and the described 5th
It is Y that impregnating unit, which is used for the flavoring salt content,3The dish base of % carries out the 5th leaching with the new baste of flavoring content X%
Stain processing, is X to obtain pickles and flavoring content5The baste of %, the flavoring salt content are Y3The dish base of % is with adjusting
The mass ratio of the new baste of taste substance content X% is (1：1)~(1：1.2)；
3rd pipeline 500, brine/baste of the 3rd pipeline 500 and first order desalination/impregnating autoclave export 207 phases
Even, it is connected with brine/purified water inlet of optional second level desalination/impregnating autoclave, the 3rd pipeline is used for the salt content
For C4The brine of % and the salt content are C5The brine of % be transported to brine/pure water of optional second level desalination/impregnating autoclave into
Mouthful；
4th pipeline 600, brine/baste of the 4th pipeline 600 and first order desalination/impregnating autoclave export 207 phases
Even, the baste import with optional second level desalination/impregnating autoclave is connected, and the 4th pipeline is used for the flavoring content
For X4The baste of % and the flavoring content are X5The baste of % is transported to the tune of optional second level desalination/impregnating autoclave
Taste juice import；
5th pipeline 900, brine/baste of the 5th pipeline 900 and first order desalination/impregnating autoclave export 207 phases
Even, it is C that the 5th pipeline, which is used for the salt content,3The brine and flavoring content of % is X3The baste of % is transported to tank
It is outer to carry out the first purified treatment and the second purified treatment respectively.
After by the molding dish base of cutting using in Hydraulic transportation to desalination impregnating autoclave, dish base no longer moves the device, takes off
Salt, stain two procedures are completed in same tank, are completed process specifications using the mobility of water, after dipping, are started
Stirring, is opened the valve of pickles outlet, under conditions of agitation, dish unstrained spirits is transported to outside tank using the mobility of water, realizes juice
Liquid is automatically separated with dish.The arrangement achieves the desalination of dish base, impregnation technology operation mechanization, substantial amounts of manpower is saved, is reduced
Labor intensity, improves hygienic conditions, has saved substantial amounts of water resource and salt resource, realizes catsup and pickled vegetables production without waste water
Discharge.Wherein, according to an embodiment of the invention, the pickles and part baste are exported from juice dish flows out.It should be noted that
" multistage desalination/impregnating autoclave " described herein refers to that the brine after first order desalination and seasoning processing and baste enter second
Brine and baste after level, second level desalination and seasoning processing enter the third level, the salt after third level desalination and seasoning processing
Water and baste enter the fourth stage, and so on.
According to an embodiment of the invention, described device is used to prepare above-mentioned pickles.The device has saved substantial amounts of water resource
With salt resource, catsup and pickled vegetables production non-wastewater discharge is realized.
Embodiment 1
With reference to figure 4, Fig. 4 is dish base desalinating process flow chart.Wherein, the dosage of water is 1.2 times of dosage of dish base.
Embodiment 2
With reference to figure 5, Fig. 5 is pickles preparation technology flow chart.Wherein, sauce dosage is 1.2 times of dish base dosage.
In the description of the present invention, it is to be understood that term " " center ", " longitudinal direction ", " transverse direction ", " length ", " width ",
" thickness ", " on ", " under ", "front", "rear", "left", "right", " vertical ", " level ", " top ", " bottom " " interior ", " outer ", " up time
The orientation or position relationship of the instruction such as pin ", " counterclockwise ", " axial direction ", " radial direction ", " circumferential direction " be based on orientation shown in the drawings or
Position relationship, is for only for ease of and describes the present invention and simplify description, rather than indicates or imply that signified device or element must
There must be specific orientation, with specific azimuth configuration and operation, therefore be not considered as limiting the invention.
In addition, term " first ", " second " are only used for description purpose, and it is not intended that instruction or hint relative importance
Or the implicit quantity for indicating indicated technical characteristic.Thus, define " first ", the feature of " second " can be expressed or
Implicitly include at least one this feature.In the description of the present invention, " multiple " are meant that at least two, such as two, three
It is a etc., unless otherwise specifically defined.
In the present invention, unless otherwise clearly defined and limited, term " installation ", " connected ", " connection ", " fixation " etc.
Term should be interpreted broadly, for example, it may be fixedly connected or be detachably connected, or integrally；Can be that machinery connects
Connect or be electrically connected or can communicate each other；It can be directly connected, can also be indirectly connected by intermediary, can be with
It is the interaction relationship of connection inside two elements or two elements, unless otherwise restricted clearly.For this area
For those of ordinary skill, the concrete meaning of above-mentioned term in the present invention can be understood as the case may be.
In the present invention, unless otherwise clearly defined and limited, fisrt feature can be with "above" or "below" second feature
It is that the first and second features directly contact, or the first and second features pass through intermediary mediate contact.Moreover, fisrt feature exists
Second feature " on ", " top " and " above " but fisrt feature are directly over second feature or oblique upper, or be merely representative of
Fisrt feature level height is higher than second feature.Fisrt feature second feature " under ", " lower section " and " below " can be
One feature is immediately below second feature or obliquely downward, or is merely representative of fisrt feature level height and is less than second feature.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment of the present invention or example.In the present specification, schematic expression of the above terms is not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
Combined in an appropriate manner in one or more embodiments or example.In addition, without conflicting with each other, the skill of this area
Art personnel can be tied the different embodiments or example described in this specification and different embodiments or exemplary feature
Close and combine.
Although the embodiment of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, those of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
1. one plants vegetables base desalination process, it is characterised in that including：First pretreatment and multistage desalting processing,
First pretreatment includes：
(1) the dish base that salt content is D% is subjected to the first immersion treatment with pure water, is D to obtain salt content1The dish base of % and
Salt content is C1The brine of %,
Wherein, the dish base and the mass ratio of pure water that the salt content is D% are (1：1)~(1：1.2)；
(2) it is D by the salt content1The dish base and pure water of % carries out the second immersion treatment, is D to obtain salt content2The dish of %
Base and salt content are C2The brine of %,
Wherein, the salt content is D1The dish base of % and the mass ratio of pure water are (1：1)~(1：1.2)；
First order desalting processing includes：
(1) it is C by dish base that salt content is D% and the salt content1The brine of % carries out the 3rd immersion treatment, to be contained
Salt amount is D3The dish base and salt content of % is C3The brine of %,
Wherein, the dish base that the salt content is D% and the salt content are C1The mass ratio of the brine of % is (1：1)~(1：
1.2)；
(2) it is D by the salt content3The dish base of % and the salt content are C2The brine of % carries out the 4th immersion treatment, to obtain
It is D to obtain salt content4The dish base and salt content of % is C4The brine of %,
Wherein, the salt content is D3The dish base of % and the salt content are C2The mass ratio of the brine of % is (1：1)~(1：
1.2)；
(3) it is D by the salt content4The dish base of % carries out the 5th immersion treatment with pure water, is D to obtain salt content5The dish of %
Base and salt content are C5The brine of %,
Wherein, the salt content is D4The dish base of % and the mass ratio of pure water are (1：1)~(1：1.2)；
(4) by the salt-water applications obtained in (2) the step of first order desalting processing in the step of optional second level desalting processing
Suddenly in (1)；
(5) by the salt-water applications obtained in (3) the step of first order desalting processing in the step of optional second level desalting processing
Suddenly in (2).
2. dish base desalination process according to claim 1, it is characterised in that the 3rd and/or the 4th and/or the 5th leaching
The time of bubble processing is 90~120min.
3. dish base desalination process according to claim 1, it is characterised in that further comprise：
It is C by the salt content3The brine of % carries out the first purified treatment.
4. dish base desalination process according to claim 3, it is characterised in that first purified treatment is by such as lower section
What formula carried out：
It is C by the salt content3The brine of % is heated；
Product will be heated to be mixed, adsorbed, filtration treatment with activated carbon；
Preferably, the salt content is C3The brine of % and the mass ratio of activated carbon are 100：2,
Preferably, described heat to be heated to temperature is 80 DEG C,
Preferably, the adsorption treatment is to carry out 20min under conditions of temperature is 80 DEG C,
Preferably, the filtration treatment is carried out by box membrane filtration machine.
A kind of 5. pickles preparation method, it is characterised in that including：
Desalting processing is carried out to dish base according to any one of the Claims 1 to 4 dish base desalination process；
Dish base after the completion of desalination is seasoned processing, to obtain the pickles.
6. pickles preparation method according to claim 5, it is characterised in that the seasoning processing includes：Second pretreatment
And/or multistage seasoning processing：
Second pretreatment includes：
(1) the new baste that the dish base after the completion of desalination that flavoring content is Y% is X% with flavoring content is carried out first
Impregnation, is Y to obtain flavoring content1The dish base and flavoring content of % is X1The baste of %,
Wherein, the matter for the new baste that the dish base after the completion of the desalination that the flavoring content is Y% is X% with flavoring content
Amount is than being (1：1)~(1：1.2)；
(2) it is Y by the flavoring content1The dish base of % is carried out at the second dipping with the new baste that flavoring content is X%
Reason, is X to obtain pickles and the flavoring content2The baste of %,
Wherein, the flavoring content is Y1The mass ratio for the new baste that the dish base of % is X% with flavoring content is (1：1)
~(1：1.2)；
First order seasoning processing includes：
(1) it is X by the dish base after the completion of desalination that flavoring content is Y% and the flavoring content1The baste of % carries out the
Three impregnations, are Y to obtain flavoring content2The dish base and flavoring content of % is the baste of X3%,
Wherein, dish base and the flavoring content after the completion of the desalination that the flavoring content is Y% are X1The baste of %
Mass ratio is (1：1)~(1：1.2)；
(2) it is Y by the flavoring content2The dish base of % and the flavoring content are X2The baste of % carries out the 4th dipping
Processing, is Y to obtain flavoring content3The dish base and flavoring content of % is X4The baste of %,
Wherein, the flavoring content is Y2The dish base of % and the flavoring content are X2The mass ratio of the baste of % is (1：
1)~(1：1.2)；
(3) it is Y by the flavoring salt content3The dish base of % is carried out at the 5th dipping with the new baste of flavoring content X%
Reason, is X to obtain pickles and the flavoring content5The baste of %,
Wherein, the flavoring salt content is Y3The mass ratio of the dish base of % and the new baste of flavoring content X% is (1：1)
~(1：1.2)；
(4) first order is seasoned to the baste obtained in the step of handling (2) and is applied to optional second level seasoning processing
In step (1)；
(5) first order is seasoned to the baste obtained in the step of handling (3) and is applied to optional second level seasoning processing
In step (2)；
Preferably, the flavoring is included selected from least one of salt, sugar, sauce.
7. pickles preparation method according to claim 6, it is characterised in that further comprise：
It is X by the flavoring content3The baste of % carries out the second purified treatment；
Preferably, second purified treatment carries out in the following way：
It is X by the flavoring content3The baste of % is heated；
Product will be heated to be mixed, adsorbed, filtration treatment with activated carbon；
Preferably, the flavoring content is X3The baste of % and the mass ratio of activated carbon are 100：2,
Preferably, described heat to be heated to temperature is 80 DEG C,
Preferably, the adsorption treatment is to carry out 20min under conditions of temperature is 80 DEG C,
Preferably, the filtration treatment is carried out by box membrane filtration machine.
8. a kind of pickles, it is characterised in that the pickles are prepared by any one of claim 5~7 the method.
A kind of 9. device for preparing pickles, it is characterised in that described device include pretreatment desalination/impregnating autoclave and multistage desalination/
Impregnating autoclave, the pretreatment desalination/impregnating autoclave and multistage desalination/impregnating autoclave include：
Tank body,
Stirring frame, the stirring frame are arranged in the tank body,
Brine/purified water inlet,
Baste import,
Dish base import,
Brine/the purified water inlet, baste import and dish base import are arranged on surrounding or the top of the tank body,
Sieve plate,
Brine/baste outlet, and
Juice dish exports,
The sieve plate, brine/baste outlet and the outlet of juice dish are arranged on the bottom of the tank body, the brine/baste
Outlet is below the sieve plate；
Pretreatment desalination/the impregnating autoclave further comprises：
First desalination unit, first desalination unit are used to pure water carry out the dish base that salt content is D% at the first immersion
Reason, is D to obtain salt content1The dish base and salt content of % is C1The brine of %, wherein, the salt content be D% dish base with
The mass ratio of pure water is (1：1)~(1：1.2)；
Second desalination unit, second desalination unit are connected with first desalination unit, and second desalination unit is used for
It is D by the salt content1The dish base and pure water of % carries out the second immersion treatment, is D to obtain salt content2The dish base of % and contain
Salt amount is C2The brine of %, wherein, the salt content is D1The dish base of % and the mass ratio of pure water are (1：1)~(1：1.2)；
First impregnating unit, first impregnating unit are connected with second desalination unit, and first impregnating unit is used for
It is D by the salt content that flavoring content is Y%2The dish base of % carries out the first dipping with the new baste that flavoring content is X%
Processing, is Y to obtain flavoring content1The dish base and flavoring content of % is X1The baste of %, wherein, the flavoring
The salt content that content is Y% is D2The mass ratio for the new baste that the dish base of % is X% with flavoring content is (1：1)~(1：
1.2)；
Second impregnating unit, second impregnating unit are connected with first impregnating unit, and second impregnating unit is used for
It is Y by the flavoring content1The dish base of % carries out the second impregnation with the new baste that flavoring content is X%, so as to
It is X to obtain pickles and the flavoring content2The baste of %, wherein, the flavoring content is Y1The dish base and flavoring of %
The mass ratio for the new baste that content is X% is (1：1)~(1：1.2)；
First pipeline, first pipeline are connected with the brine/baste outlet of the pretreatment desalination/impregnating autoclave, and described
Brine/purified water inlet of first order desalination/impregnating autoclave is connected, and it is C that first pipeline, which is used for the salt content,1The brine of %
It is C with the salt content2The brine of % is transported to brine/purified water inlet of the first order desalination/impregnating autoclave；
Second pipe, the second pipe is connected with brine/baste outlet of desalination/impregnating autoclave of the pretreatment, with institute
The baste import for stating first order desalination/impregnating autoclave is connected, and it is X that the second pipe, which is used for the flavoring content,1%'s
Baste and the flavoring content are X2The baste of % is transported to the baste import of the first order desalination/impregnating autoclave；
First order desalination/impregnating autoclave further comprises：
3rd desalination unit, it is C that the 3rd desalination unit, which is used for dish base that salt content is D% and the salt content,1The salt of %
Water carries out the 3rd immersion treatment, is D to obtain salt content3The dish base and salt content of % is C3% brine, wherein, the saliferous
It is C to measure as the dish base of D% and the salt content1The mass ratio of the brine of % is (1：1)~(1：1.2)；
4th desalination unit, the 4th desalination unit are connected with the 3rd desalination unit, and the 4th desalination unit is used for
It is D by the salt content3The dish base of % and the salt content are C2The brine of % carries out the 4th immersion treatment, to obtain saliferous
Measure as D4The dish base and salt content of % is C4The brine of %, wherein, the salt content is D3The dish base of % is with the salt content
C2The mass ratio of the brine of % is (1：1)~(1：1.2)；
5th desalination unit, the 5th desalination unit are connected with the 4th desalination unit, and the 5th desalination unit is used for
It is D by the salt content4The dish base of % carries out the 5th immersion treatment with pure water, is D to obtain salt content5The dish base of % and contain
Salt amount is C5The brine of %, the salt content are D4The dish base of % and the mass ratio of pure water are (1：1)~(1：1.2)；
3rd impregnating unit, the 3rd impregnating unit are connected with the 5th desalination unit, and the 3rd impregnating unit is used for
It is D by the salt content that flavoring content is Y%5The dish base of % and the flavoring content are X1The baste of % carries out the 3rd leaching
Stain processing, is Y to obtain flavoring content2The dish base and flavoring content of % is X3% bastes, wherein, the flavoring
The salt content that content is Y% is D5The dish base of % and the flavoring content are X1The mass ratio of the baste of % is (1：1)~
(1：1.2)；
4th impregnating unit, the 4th impregnating unit are connected with the 3rd impregnating unit, and the 4th impregnating unit is used for
It is Y by the flavoring content2The dish base of % and the flavoring content are X2The baste of % carries out the 4th impregnation, with
Just it is Y to obtain flavoring content3The dish base and flavoring content of % is X4The baste of %, wherein, the flavoring content is
Y2The dish base of % and the flavoring content are X2The mass ratio of the baste of % is (1：1)~(1：1.2)；
5th impregnating unit, the 5th impregnating unit are connected with the 4th impregnating unit, and the 5th impregnating unit is used for
It is Y by the flavoring salt content3The dish base of % carries out the 5th impregnation with the new baste of flavoring content X%, so as to
It is X to obtain pickles and the flavoring content5The baste of %, the flavoring salt content are Y3Dish base and the flavoring of % contains
The mass ratio for measuring the new baste of X% is (1：1)~(1：1.2)；
3rd pipeline, brine/baste outlet of the 3rd pipeline and first order desalination/impregnating autoclave are connected, with optional the
Brine/purified water inlet of two level desalination/impregnating autoclave is connected, and it is C that the 3rd pipeline, which is used for the salt content,4The brine of % and
The salt content is C5The brine of % is transported to brine/purified water inlet of optional second level desalination/impregnating autoclave；
4th pipeline, brine/baste outlet of the 4th pipeline and first order desalination/impregnating autoclave are connected, with optional the
The baste import of two level desalination/impregnating autoclave is connected, and it is X that the 4th pipeline, which is used for the flavoring content,4The seasoning of %
Juice and the flavoring content are X5The baste of % is transported to the baste import of optional second level desalination/impregnating autoclave；
5th pipeline, the 5th pipeline are connected with brine/baste outlet of first order desalination/impregnating autoclave, the 5th pipe
It is C that road, which is used for the salt content,3The brine and flavoring content of % is X3The baste of % is transported to outside tank and carries out first respectively
Purified treatment and the second purified treatment.
10. device according to claim 9, it is characterised in that described device is used to prepare pickles described in claim 8.
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