KR102096169B1 - Chinese cabbage pickling manufacturing method using water controled salinity of deep-sea water - Google Patents

Abstract

The present invention relates to a method for preparing cabbage pickles using salinity control water of deep sea water, and more specifically, when pickling cabbage using salinity control water generated by filtering deep water, the cabbage stem and the cabbage leaf portion are separately different salinity. The sea is made to contain crisp and delicious kimchi by changing the degree of water and breath dying of cabbage stems and leaves by adjusting two types of salinity control water in one salinity control water production system so that they can be pickled with salt control water. A method for preparing cabbage pickles using deep-salt-controlled water,
In the present invention, in the method for preparing cabbage pickles using salt water of deep sea water,
A deep water storage device equipped with a temperature control device so that the water temperature of the deep water is maintained in a temperature range of 12 to 18 ° C. while keeping the deep water for a predetermined time; Foreign matter removal means for filtering foreign substances and heavy metals contained in the deep water that is temporarily stored and moved to the deep water storage device; A high pressure pump that moves the deep water at a constant pressure; A primary salt control water producing device for producing a primary salt control water so that the salinity of the deep water passing through the high pressure pump is 5 to 6%; A primary treated water drainage pipe connected to the primary salinity adjusting water manufacturing apparatus to discharge treated water except for the primary salinity adjusting water; A storage tank for storing the primary salinity control water generated while passing through the primary salinity control water production device; A secondary high pressure pump connected to the storage tank to move the primary salinity control water; A secondary salt control water producing device for producing secondary salt control water so that the salinity of the deep water passing through the secondary high pressure pump is 9-10%; A secondary treated water drainage pipe connected to the secondary salt control water producing device to discharge treated water except for the second salt control water; A storage tank for storing the secondary salt control water generated while passing through the secondary salt control water production device; A three-way valve operated according to the measured value of a salinity measurement sensor installed in a pipeline between the secondary salt control water production device and a storage tank;
A recirculation pipe connected to the 3-way valve to return the second salt control water to the storage tank when the salinity is out of the range of 9-10% when the salinity measurement sensor is connected; In the primary treatment water drainage pipe, in the salt water control system for pickling cabbage using deep sea water, which includes washing water generating means for generating washing water having a water temperature of 4 to 6 ° C and a salinity of 3 to 4%,
The primary pickling of Chinese cabbage using the primary salt control water manufactured by the primary salt control water manufacturing apparatus is after washing, aligned and placed in a container so that the root portion of the cut cabbage faces down and soaked, and the water temperature is 10 to 15 ℃. , It is to cut cabbage stems by immersing 1/2 or 2/3 in the primary salinity control water having a salinity of 5.5 to 6% for 10 to 12 hours, and adjusting the secondary salinity prepared in the secondary salinity control water production device. The 2nd pickling of Chinese cabbage using water is pickled by immersing the cabbage, which has been pickled, in a different container, by immersing it in 10 ~ 15 ℃ water and 10 ~ 12 hours of immersion in 2nd salt control water with a salinity of 9-10%. It is characterized in that after washing the pickled cabbage using the washing water generated by the washing water generating means.

Description

Chinese cabbage pickling manufacturing method using water controled salinity of deep-sea water}

The present invention relates to a method for preparing cabbage pickles using deep sea water, and more specifically, when the cabbage is pickled using the salinity control water generated by filtering the deep water, the cabbage stem and the cabbage leaf part have salinity control water having different salinity, respectively. Salt salinity control water of deep sea water to make crisp and delicious kimchi by making two kinds of salinity control water in the manufacturing system of one salinity control water so that it can be pickled in different ways. It relates to a cabbage pickling method using.

Deep ocean water is seawater at a depth of 200m or more that sunlight does not reach from the continental shelf to the offshore sea. Deep ocean water, which circulates the earth for a long time close to 1200 to 2000, is often referred to as deep water.

The present invention relates to a system for processing deep sea water treatment water, and there are nine types of treated water processed by the present invention, each of which is named water source water (fisheries, agricultural water), water source water (clean water), water supply It is raw water, concentrated water, demineralized water, deboronized water, hydrous, mineral demineralized water, and mineral concentrated water.

The definition of each enemy is as follows. The feed water source refers to deep seawater collected and sand filtered. In addition, since the source water (aquaculture industry, agricultural water) has abundant resources in the deep ocean water itself, it is used for fisheries and agriculture without any filtration. Accordingly, the source water (fisheries, agricultural water) is deep ocean water itself and pure deep ocean water that does not perform any treatment.

In addition, de-boronized water means that boron is removed from deep ocean water so that the boron concentration does not exceed 1 mg / L. In addition, the source water (clean water) refers to the processed material so that the turbidity does not exceed 005 NTU by removing the turbidity from deep ocean water. The said demineralized water is made by desalination of raw water and processed to meet the water quality standards of deep sea water to be eaten pursuant to Article 33 (1) of the 「Act on the Development and Management of Deep Sea Water」.

Concentrated water refers to raw water processed to have a salt concentration of 50 permil or more. In addition, mineral enriched water is a treatment water generated by filtering deep sea water by reverse osmosis filtration and electrodialysis process, and is a stage for the development of deep sea water that contains dozens of trace elements. In addition, mineral demineralized water refers to a product that is processed to meet the water quality standards of deep ocean water eaten by reducing sodium chloride content or adding mineral concentrated water to demineralized water.

In addition, hydrous is treated water containing concentrated sodium chloride, and satisfies Article 2, Article 3 of the "Salt Management Act." ("Function" contains more than 50/100 of sodium chloride in its solid content and 15 degrees Celsius) Is the sap with a specific gravity of 5 degrees or more.

The characteristics of deep ocean water can be reduced to five types: first, the annual water temperature is constantly low due to low-temperature stability, and second, it is rich in nutrients. Third, due to the cleanliness, the number of microorganisms is reduced to 1/100 of that of surface water. Fourth, dozens of trace elements exist because they contain minerals. Lastly, it is said that it is aged, and is formed for a long time under high water pressure.

Due to the characteristics described above, it has been noted as a renewable circulating natural resource, and research and commercialization in the fields of use such as pharmaceuticals such as marine temperature difference power generation, salt water production, ocean therapy, atopic dermatitis treatment, skin care cosmetics, aquaculture / cultivation fishery, and food production. It is actively progressing. Research and products as described above existed in the existing prior art.

In addition, it can be seen in the drawings of the prior art that most of the prior art is limited to producing a specific product or a specific treated water. 1 is a diagram of a system for processing treated water of the prior arts.

Kimchi is Korea's representative traditional fermented food and is one of the most important corrosion in our diet, mainly rice. Although it has been mainly stored in winter during the winter when vegetables did not appear, it has become a commercial food consumed throughout the year as storage facilities such as refrigerators have become common.

Salted fish, an animal-based ingredient, provides amino acids, supplementing the lack of protein in rice. In addition, as kimchi is cooked, proteins such as shrimp, anchovy, and yellowish salt are decomposed into amino acids to provide a source. Vegetables are rich in minerals such as calcium, copper, phosphorus, iron, and salt, helping to absorb vitamin B (thiamin), which is especially necessary for people who eat rice as well as vitamin C.

Kimchi cleans the intestine through a complex action of vegetable juice and salt, promotes secretion of pectin, a proteolytic enzyme in the stomach, and helps digestion and absorption to normalize the microbial distribution in the intestine.

In addition, the fiber contained in the vegetable itself prevents constipation and prevents diseases such as enteritis and colitis. Ripe kimchi is an organic fermented food that produces organic acids, alcohols, and esters to promote appetite.

In particular, lactic acid bacteria that come out as kimchi ripens inhibits the action of harmful bacteria and has a sour taste, as well as inhibits other bacteria in the intestines to prevent abnormal fermentation and suppress pathogens.

Deep ocean water refers to seawater less than 200 meters from the surface of the seawater, and contains a lot of inorganic nutrients such as nitrogen, phosphorus, and silicic acid necessary for plant growth because photosynthesis does not occur. Since it is not contaminated with general bacteria, it has a small number of marine bacteria, so it has excellent physical cleanliness, contains essential trace elements and various minerals in balance, and also includes four minerals (magnesium, calcium, potassium, sodium), zinc, selenium, and manganese. It is known to have excellent immunity to various diseases caused by stress or poor constitution, and to have excellent cleanliness compared to surface water or ground water used for drinking water.

In the current state of severe marine pollution, surface seawater is not suitable for food and beverage, but deep seawater has very few live bacteria compared to the surface layer, and it does not contain any pathogenic organisms. Yes (Japanese Patent Publication No. Hei 7-34728).

The characteristic feature of this deep ocean water is that there is no phytoplankton that consumes nutrients in the deep sea where sunlight does not reach, so it is rich in nutrients decomposed by bacteria and contains a large amount of minerals such as calcium and magnesium (minerality) ), The concentration of organic matter is less than 200 meters from the surface seawater, there is no contamination by E. coli or general bacteria, and the cleanliness is less likely to be caused by chemicals from land or the atmosphere. As a result, it has little change and has stable low water temperature, and since deep ocean water is water that has been formed for thousands of years, its properties are stable, and it has matured aging properties due to the action of various enzymes. Various mineral components are included in a balanced manner to dissolve dissolved metal ions. It is known that for having properties such as excellent scavenging effect on free radicals.

The deep ocean water is obtained by heating and concentrating seawater, cooling the concentrate, and removing the crystalline powder obtained from the concentrate, and maintaining it until the volume of the concentrate is concentrated to less than 1/1000 of the original volume. It describes an enhancement solution and a method of manufacturing the same, and discloses a health drink effective for preventing modern diseases such as diabetes, allergic disease, and myocardial infarction by adding a part of the solution to beverages (Japanese Patent Publication No. 2580428).

In addition, strong acidic oxidized water (oxidation-reduction potential of 1000 mV or higher at pH 2.4 to 2.7 or less) obtained from the anode side by electrolysis in an electrolysis apparatus by adding an electrolyte such as sodium chloride to this deep ocean water and alkali-reduced water obtained from the cathode side It is known that, as the use of strong acidic oxidized water, it has been used for sterilization and sterilization and sterilization of foods for medical instruments by using its oxidizing power and acidic sterilization action. Alkali-reduced water is known to be effective against gastrointestinal diseases such as abnormal fermentation in the stomach, chronic diarrhea, indigestion, antacid and gastric acid excess (see Japanese Patent Publication No. 2001-198575).

According to the research report on the pickling process of Chinese cabbage, the optimum pickling conditions were studied by varying the salt concentration and time, the salt penetration rate was studied during the cabbage pickling process, and the effect of salt penetration rate or time according to the salt water temperature There have been studies, etc., but there is no case of establishing a process that utilizes deep ocean water to efficiently penetrate abundant minerals from deep ocean water into cabbage pickles.

Moreover, it does not use expensive deep-water salt yet or does not use deep-water concentrated water to increase the manufacturing cost, it utilizes only the deep-sea water raw water itself at a low cost, and is an efficient manufacture that does not spend too much time from the existing kimchi manufacturing process to final production. The process was completed.

In view of the above problems, a method for manufacturing cabbage pickles using deep sea water has been proposed. Republic of Korea Patent Publication No. 2009-55238, the above-mentioned prior application, is a first step of screening and selection to remove and remove unclean parts such as foreign substances or damaged outer leaves and roots by receiving raw materials with caution to avoid physical injury; A second step of cutting the cabbage of the first step and cutting it into two or four parts depending on the size; A third step of making a pickle solution having a saline concentration of 10-15%; A fourth step of primary pickling in which the cabbage cut in the second step is pickled for 4 to 15 hours in the pickling solution made in the third step; A fifth step of desalination and washing until the salt content of the raw material is in the range of 1 to 1.5% using water flowing from the cabbage pickled in the fourth step; A sixth step of secondary pickling by immersing in deep sea water of 30 minutes to 4 hours in the same depth as the cabbage weight after desalting and washing in the fifth step, so that the salt content falls within a range of 2 to 2.5%; It is produced by a method of manufacturing cabbage pickles, characterized in that it comprises a seventh step in which the pickled cabbage pickled in the second pickling step of the sixth step is naturally dehydrated for more than one hour.

Republic of Korea Patent Publication No. 2009-46331 Republic of Korea Patent Publication No. 2009-0061174 Republic of Korea Patent Publication No. 2009-0103452

The present invention has been devised in consideration of the above-described problems, and when the cabbage is pickled using the salinity control water generated by filtering the deep water, the cabbage stem and the cabbage leaf portion can be pickled with salinity control water having different salinity, respectively. A method of manufacturing cabbage pickles using salt-controlled water of deep sea water to produce crisp and delicious kimchi by creating two types of salt-controlled water in the regulated water production system so that the moisture and breath of the cabbage stem and leaves are different. The purpose is to provide.

The object of the present invention is a method for manufacturing cabbage pickles using salt-controlled water of deep sea water, storing deep water with a temperature control device so that the water temperature of the deep water can maintain a temperature in the range of 12 to 18 ° C while keeping the deep water for a certain time. A device; Foreign matter removal means for filtering foreign substances and heavy metals contained in the deep water that is temporarily stored and moved to the deep water storage device; A high pressure pump that moves the deep water at a constant pressure; A primary salt control water producing device for producing a primary salt control water so that the salinity of the deep water passing through the high pressure pump is 5 to 6%; A primary treated water drainage pipe connected to the primary salinity adjusting water manufacturing apparatus to discharge treated water except for the primary salinity adjusting water; A storage tank for storing the primary salinity control water generated while passing through the primary salinity control water production device; A secondary high pressure pump connected to the storage tank to move the primary salinity control water; A secondary salt control water producing device for producing secondary salt control water so that the salinity of the deep water passing through the secondary high pressure pump is 9-10%; A secondary treated water drainage pipe connected to the secondary salt control water producing device to discharge treated water except for the second salt control water; A storage tank for storing the secondary salt control water generated while passing through the secondary salt control water production device; A three-way valve operated according to the measured value of a salinity measurement sensor installed in a pipeline between the secondary salt control water production device and a storage tank; A recirculation pipe connected to the 3-way valve to return the second salt control water to the storage tank when the salinity is out of the range of 9-10% when the salinity measurement sensor is connected; In the primary treatment water drainage pipe, in the salt water control system for pickling cabbage using deep sea water, which includes washing water generating means for generating washing water having a water temperature of 4 to 6 ° C and a salinity of 3 to 4%,
The primary pickling of Chinese cabbage is after washing, so that the root portion of the cut cabbage is aligned and immersed in a container so as to face downward, and the primary salinity adjusting water having a salinity of 5.5 to 6% is produced in the primary salinity adjusting water manufacturing apparatus. In 1/2 or 2/3, the cabbage stem is pickled by immersion in water temperature 10-15 ° C for 10-12 hours, and the secondary pickling of the cabbage is controlled by moving the cabbage, which has been completely picked, to another container. After immersion in the secondary salinity control water having a salinity of 9 to 10%, which is manufactured in a water manufacturing apparatus, to be completely immersed in water at 10 to 15 ° C for 10 to 12 hours, pickling is performed, and pickling is performed using the washing water generated by the washing water generating means It is achieved by a method for preparing cabbage pickles using salinity-controlled water of deep ocean water, characterized by washing cabbage.

Cabbage using salinity control water in deep ocean water, characterized in that the salt water control system is further provided with a temperature control device to control the temperature to maintain the water temperature of the salinity control water in the storage tank in the range of 12 to 18 ℃. It is achieved by a pickled manufacturing method.

It is achieved by a method for producing cabbage pickles using salt-controlled water of deep sea water, characterized in that the secondary salt-controlled water production system in the salt-controlled water production system is filtered at a pressure higher than that of the primary salt-controlled water production system. .

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The method for manufacturing cabbage pickles using the saltwater control water of the deep ocean water of the present invention, when the cabbage is pickled, the two types of salinity-controlled water having different salinity, which can separately cut the cabbage stem and the cabbage leaf portion, are manufactured in one manufacturing apparatus. It has the effect of making it convenient to use and different moisture and breathlessness of Chinese cabbage stem and leaves to soak crispy and delicious kimchi.

1 is an exemplary view showing a manufacturing process of salt water for pickling cabbage using general deep sea water.
Figure 2 is an exemplary view showing a salt water control system for pickling cabbage using deep sea water to which the technology of the present invention is applied.
Figure 3 is an exemplary view showing another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Attached Figure 2 is an exemplary view showing a system for manufacturing salinity control water for pickling cabbage using deep sea water to which the technology of the present invention is applied, and accordingly, the present invention pumps deep water remaining on the seabed to precipitate solid foreign matters as well as deep water The deep water is stored and stored in a deep water storage device 100 equipped with a temperature control device 110 for a predetermined time so that the water temperature of the water can maintain a temperature in the range of 10-15 ° C.

Since the deep water that is temporarily stored and moved to the deep water storage device 100 contains a lot of impurities, that is, foreign substances and heavy metals, it is filtered and removed by the foreign material removal means 200 configured to be connected to the deep water storage device 100.

The foreign material removing means 200 requires an A / C filter 210 for deodorization, and a heavy metal removing means 220 for removing heavy metals, particularly boron and boron. The boron and boron cannot be removed with a filter such as a micro filter or a carbon filter. In particular, it is difficult to remove even with a RO (reverse osmosis) filter. This is because it can be removed by selective ion separation adsorption using a medium exclusive for boron (boron) removal. Moreover, deep water having salinity has the effect of resetting the filter medium and allowing it to be used for a certain period of time, and the rear end of the heavy metal removal means 220 described above. The structure is made by installing a micro filter 230 to remove fine foreign matter.

The deep water filtered by the foreign substance removing means 200 passes through the primary salinity adjusting water manufacturing apparatus 300 for producing the primary salinity adjusting water so that the salinity becomes 5 to 6%. At this time, a high-pressure pump 400 for moving the deep water at a constant pressure is provided between the foreign substance removing means 200 and the primary salt control water producing device 300.

The primary salinity control water production device 300 uses a RO (reverse osmosis) filter and the water temperature of the deep water that has passed through the primary salinity control water production device is in the range of 10-15 ° C and the salinity is 5-6%. Water treatment. At this time, when 100 liters of deep water is supplied to the primary salinity adjusting water manufacturing apparatus 300 and processed, 40 liters of primary salinity adjusting water is generated and the remaining 60 liters are drained to the outside as treated water.

Primary salinity control in the "Preparation method of cabbage pickling using deep sea water" of Korean Patent Application No. 2018-13568, filed by the applicant of the present invention, in which a part of the deep water filtered by the primary salinity control water production apparatus 300 of the present invention is filed It is used as a waterway.

Connected to the primary salt control water production device 300, the treated water except for the primary salt control water is discharged to the outside through the primary treated water drain pipe 310. At this time, the first salinity control water, that is, the method for preparing cabbage pickles using deep sea water in Korean Patent Application No. 2018-13568, is used as the primary salinity control water and the remaining deep water is moved back to the storage tank 500 at the rear end. Is saved.

At this time, the storage tank 500 is also provided with a temperature control device 510, which is the same or similar to the temperature control device 110 installed in the deep water storage device 100, so that the water temperature of the deep water is in the range of 10 to 15 ° C.

The deep water, which is temporarily stored in the storage tank 500 and whose water temperature is adjusted, is sent back to the secondary salt control water production apparatus 700 by a secondary high pressure pump 600 connected to the storage tank 500. Second salt control water is prepared and produced by controlling the secondary salt control water production device 700 so that the salinity of the deep water is 9-10%.

The secondary salt control water producing device 700 uses an RO (reverse osmosis) filter, and the water temperature of the deep water passing through the secondary salt control water producing device 700 is in the range of 10-15 ° C., and the salinity is 9-10. It is treated with water so as to be% and stored in the storage tank 800.

The deep water filtered from the secondary salt control water manufacturing apparatus 700 of the present invention is the secondary salt control water in the "Method for manufacturing cabbage pickles using deep sea water" of Korean Patent Application No. 2018-13568 filed by the applicant. use.

Connected to the secondary salt control water manufacturing apparatus 700, the treated water except for the secondary salt control water is discharged to the outside through the secondary treated water drainage pipe 710. At this time, it is used as the secondary salinity control water, that is, as the secondary salinity control water in Korean Patent Application No. 2018-13568, "Method for preparing cabbage pickles using deep sea water".

At this time, the storage tank 800 is also provided with a temperature control device that is the same as or similar to the temperature control device installed in the deep water storage device, so that the water temperature of the deep water is in the range of 10 to 15 ° C.

A three-way valve 750 that is operated according to the measured value of the salinity measurement sensor is installed in the pipeline between the secondary salt control water producing device 700 and the storage tank 800. A recirculation pipe 900 is installed in connection with the three-way valve 750 to return the second salt salinity control water to the storage tank 500 when the salinity is out of the range of 9-10% during the salinity measurement sensor. . The recirculation pipe 900 is intended to maintain the salinity when the salinity falls out of the 9-10% range foil.

The pressure of the secondary salt control water producing device 700 is maintained higher than the primary salt control water producing device 300. The reason is that the salinity of the secondary salinity adjusted water production apparatus 700 is relatively higher than that of the primary salinity adjusted water production apparatus 300. On the other hand, as shown in the accompanying drawings, the secondary treatment water drainage pipe 710 may be provided with a washing water generating means 910 for generating washing water having a water temperature of 4 to 6 ° C and a salinity of 3 to 4%. .

The use of primary salinity control water, secondary salinity control water, wash water, etc. generated in the present invention having the above structure is cabbage cabbage using deep sea water of Korean Patent Application No. 2018-13568, filed by the present applicant. Manufacturing method ".
The primary pickling of Chinese cabbage is after washing the Chinese cabbage, cutting it into 2 or 4 halves according to size, splitting it, aligning it in a container so that the root portion of the cut cabbage faces down, and soaking the cabbage contained in the container The primary salinity control water prepared by the primary salinity control water manufacturing apparatus in which the depth of water is filtered to have a certain salinity is immersed in 1/2 or 2/3 to perform the primary cutting of cabbage stems.

At this time, the reason for the stand-up is that when the kimchi is immersed in brine horizontally, the cabbage stem and the cabbage leaf are bent in salt water at the same time, so that the weak outer leaves die too much in salinity.

In the first pickling, the cabbage is immersed in a water temperature of 10 to 15 ° C, a salinity of 5.5 to 6%, and a soaking time of 10 to 12 hours. If the water temperature is 10 ° C or less, there is a problem in crispy texture due to less infiltration of salt water, and if the water temperature is 15 ° C or higher, there is a problem that the fiber of the cabbage becomes tough, and the salinity of the brine produced by salting the deep sea water through R / OMF If it is less than 5%, there is a problem that it is not pickled up for 10 to 12 hours of immersion time, and if the salinity of brine is more than 6%, there is a problem that there is a lot of infiltration of salt water. There is a problem that is not pickled, and if the time for immersing abandoned cabbage is more than 12 hours, there is a problem that the fiber of the cabbage is stiff and squeezed.

 The second pickling of cabbage is such that the cabbage picked up in the container is completely immersed in the secondary salinity control water produced in the secondary salinity control water manufacturing apparatus by moving the cabbage from which the primary pickling is completed from the container to another container with different salinity. 2nd pickling is performed by immersion, and the pickled cabbage is washed using the washing water generated by the washing water generating means as shown in FIG. 2.

In the second pickling, the cabbage is immersed in a water temperature of 10 to 15 ° C, a salinity of 9 to 10%, and a loading time of 10 to 14 hours. If the water temperature is 10 ° C or less, salt infiltration takes a long time, and there is a problem in crispy texture, and when the water temperature is 15 ° C or higher, there is a problem that the cabbage fiber becomes tough. If it is less than 8.5 ~ 9%, there is a problem that salt penetration does not occur properly because there is little infiltration of salt water between 10 ~ 12 hours, and when saltiness of salt water is more than 9%, there is a problem of cabbage squeezing. If the time is less than 10 hours, the penetration of salt water is small, and if the time for immersing abandon cabbage is more than 12 hours, there is a problem of being squeezed and chewy.

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This salt water control system for pickling cabbage using deep sea water of the present invention is prepared in two salt salinity control water having different salinity to separately cut the cabbage stem and the cabbage leaf portion when pickling cabbage in one manufacturing apparatus It has the effect of soaking crisp and delicious kimchi by making the convenience and moisture of the cabbage stem and leaves different.

100: deep water storage device 110: temperature control device
200: foreign matter removal means 210: A / C filter
220: heavy metal removal means 230: micro filter
300: primary salt control water production device 310: primary treated water drainage pipe
400: high pressure pump 500: storage tank
510: Temperature control device 600: Secondary high pressure pump
700: Secondary salt water control device 710: Secondary treated water drainage pipe
800: storage tank 810: 3-way valve
900: recirculation pipe 910: washing water generation means

Claims (4)

In the method for preparing cabbage pickles using salt water of deep sea water,
A deep water storage device equipped with a temperature control device so that the water temperature of the deep water is maintained in a temperature range of 12 to 18 ° C. while keeping the deep water for a predetermined time; Foreign matter removal means for filtering foreign substances and heavy metals contained in the deep water that is temporarily stored and moved to the deep water storage device; A high pressure pump that moves the deep water at a constant pressure; A primary salt control water producing device for producing a primary salt control water so that the salinity of the deep water passing through the high pressure pump is 5 to 6%; A primary treated water drainage pipe connected to the primary salinity adjusting water manufacturing apparatus to discharge treated water except for the primary salinity adjusting water; A storage tank for storing the primary salinity control water generated while passing through the primary salinity control water production device; A secondary high pressure pump connected to the storage tank to move the primary salinity control water; A secondary salt control water producing device for producing secondary salt control water so that the salinity of the deep water passing through the secondary high pressure pump is 9-10%; A secondary treated water drainage pipe connected to the secondary salt control water producing device to discharge treated water except for the second salt control water; A storage tank for storing the secondary salt control water generated while passing through the secondary salt control water production device; A three-way valve operated according to the measured value of a salinity measurement sensor installed in a pipeline between the secondary salt control water production device and a storage tank;
A recirculation pipe connected to the 3-way valve to return the second salt control water to the storage tank when the salinity is out of the range of 9-10% when the salinity measurement sensor is connected; In the primary treatment water drainage pipe, in the salt water control system for pickling cabbage using deep sea water, which includes washing water generating means for generating washing water having a water temperature of 4 to 6 ° C and a salinity of 3 to 4%,
The primary pickling of Chinese cabbage is after washing, so that the root portion of the cut cabbage is aligned and immersed in a container so as to face downward, and the primary salinity adjusting water having a salinity of 5.5 to 6% is produced in the primary salinity adjusting water manufacturing apparatus. In 1/2 or 2/3, the cabbage stem is pickled by immersion in water temperature 10-15 ° C for 10-12 hours, and the secondary pickling of the cabbage is controlled by moving the cabbage, which has been completely picked, to another container. After immersion in the secondary salinity control water having a salinity of 9 to 10%, which is manufactured in a water manufacturing apparatus, to be completely immersed in water at 10 to 15 ° C for 10 to 12 hours, pickling is performed, and pickling is performed using the washing water generated by the washing water generating means Method for preparing pickled cabbage using salinity control water in deep ocean water, characterized in that kimchi is soaked by washing the cabbage with different levels of water and breath of the cabbage stem and leaves. According to claim 1,
Cabbage using salinity control water in deep ocean water, characterized in that the salt water control system is further provided with a temperature control device to control the temperature to maintain the water temperature of the salinity control water in the storage tank in the range of 12 to 18 ℃. Pickle manufacturing method. According to claim 1,
Method for producing cabbage pickles using salinity control water in deep ocean water, characterized in that the secondary salinity control water production device in the salt water control system is filtered at a higher pressure than the primary salinity control water production device.
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