CN118077863A - Fermentation method and fermentation device for circulating sewage-free pickle - Google Patents
Fermentation method and fermentation device for circulating sewage-free pickle Download PDFInfo
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- CN118077863A CN118077863A CN202410469657.6A CN202410469657A CN118077863A CN 118077863 A CN118077863 A CN 118077863A CN 202410469657 A CN202410469657 A CN 202410469657A CN 118077863 A CN118077863 A CN 118077863A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 138
- 230000004151 fermentation Effects 0.000 title claims abstract description 138
- 235000021110 pickles Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 235000021109 kimchi Nutrition 0.000 claims description 23
- 150000003839 salts Chemical class 0.000 claims description 6
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
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- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
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- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- UXFSPRAGHGMRSQ-UHFFFAOYSA-N 3-isobutyl-2-methoxypyrazine Chemical compound COC1=NC=CN=C1CC(C)C UXFSPRAGHGMRSQ-UHFFFAOYSA-N 0.000 description 2
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- 230000002159 abnormal effect Effects 0.000 description 2
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a circulating sewage-free pickle fermentation method and a fermentation device, which belong to the technical field of food pickling devices, and comprise the following steps: s1: preparing raw materials; s2: adding ingredients; s3: inoculating mother water; s4: fermenting, wherein the temperature in the fermentation cylinder is controlled to be 20-30 ℃, and the liquid in the fermentation cylinder is circulated once at intervals of 5-10 hours; s5: and (5) separating. The pickle fermenting installation includes spherical fermentation cylinder, and its bottom is equipped with the row material pipe of vertical structure, and row material pipe is inside to be equipped with to filter the cage, and row material pipe's lateral wall intercommunication is equipped with the transfer line, and the end of transfer line communicates in the top of fermentation cylinder, and the top of fermentation cylinder is equipped with the feed opening, and the outside of fermentation cylinder is equipped with constant temperature system. The scheme can reduce the raw material salting and cleaning links, reduce the waste water discharge and the nutrition loss, reduce the use of additives, has richer taste, can effectively prevent the pickled vegetables from generating flowers, and ensures that the salinity of the pickled vegetables is more balanced.
Description
Technical Field
The invention belongs to the technical field of food pickling devices, and particularly relates to a circulating sewage-free pickle fermentation method and a fermentation device.
Background
Kimchi is popular as a traditional healthy food by many people, and with further improvement of yield and aging of kimchi, the current kimchi process gradually exposes the following problems:
1. The utilization rate of raw material nutrient substances is low, and the fermentation flavor is insufficient: the prior fermentation pretreatment process of the pickled peppers. The common fermentation raw materials are salted vegetables, the nutrient content loss in the salted vegetables is greatly reduced, and the components which can be utilized by microorganisms are greatly reduced, so that the flavor of the later fermentation is insufficient, and additional additives are needed to be added for seasoning.
2. High-salt wastewater is generated during fermentation, and the sewage treatment cost is high: the existing raw material pretreatment process in factories is mostly salting and dewatering, salt on the surfaces of vegetables is required to be washed with clear water for multiple times after the subsequent salting is finished, a large amount of high-salt wastewater is generated, and the wastewater treatment cost is high.
3. The finished product has low flavor and needs post seasoning, and various additives are added: the fermented product is seasoned by adding additives such as lactic acid, glacial acetic acid and the like.
4. The fermentation process needs manual control and easy flower growing: the fermentation process needs to be manually attended, the labor cost is high, and the problem of flower generation easily occurs in fresh raw material fermentation.
Disclosure of Invention
In order to solve the defects in the prior art, the invention provides the circulating sewage-free pickle fermentation method and the fermentation device, which can reduce the steps of raw material salting and cleaning, reduce waste water discharge and nutrition loss, reduce the use of additives, have richer taste, utilize the fermentation device to circulate liquid, effectively prevent pickle from generating flowers and lead the salinity of pickle to be more balanced.
In order to achieve the object of the invention, the following scheme is adopted:
a circulating sewage-free pickle fermentation method comprises the following steps:
s1: preparing raw materials, cleaning and cutting the raw materials;
s2: adding ingredients including sugar, salt and wine;
s3: inoculating mother water, directly filling ingredients and cut raw materials into a fermentation cylinder, and injecting the mother water into the fermentation cylinder to enable the pickle liquor to overflow the raw materials;
S4: fermenting, wherein the temperature in the fermentation cylinder is controlled to be 20-30 ℃, the liquid in the fermentation cylinder is circulated once at intervals of 5-10 hours, the liquid is discharged from the bottom of the fermentation cylinder and is input from the top of the fermentation cylinder during circulation, and the fermentation time is 5-10 days;
S5: separating, discharging the liquid in the fermentation cylinder, taking the discharged part of liquid as mother water for the next fermentation, and taking out the fermented pickle from the fermentation cylinder.
A pickle fermenting installation for realizing above-mentioned circulation does not have sewage pickle fermentation method, the device includes spherical fermentation cylinder, its bottom is equipped with the row material pipe of vertical structure, the inside filtration cage that is equipped with of row material pipe, the bottom of row material pipe is equipped with the bottom, the lateral wall intercommunication of row material pipe is equipped with the transfer line, the terminal intercommunication of transfer line is in the top of fermentation cylinder, be equipped with the water pump on the transfer line, can carry the liquid circulation of fermentation cylinder bottom to the top of fermentation cylinder through the water pump, make the pickle and the liquid contact at top, the top of fermentation cylinder is equipped with the feed opening, the outside of fermentation cylinder is equipped with constant temperature system for the inside temperature of control fermentation cylinder.
The invention has the beneficial effects that:
1. The raw materials are not subjected to salting treatment, the raw materials are fresher, the nutritional ingredients in the raw materials can be effectively utilized to form the infused product with good flavor, the process does not generate high-salt wastewater, multiple cleaning links are reduced, the nutrition loss of the raw materials is reduced, the cleaning process and water consumption are reduced, the production and processing cost is reduced, the generation of wastewater is reduced, and the cost of sewage treatment is reduced.
2. The fermentation raw materials are fresh vegetables, and the ingredients only need to be added with salt, white granulated sugar and wine according to the amount of the raw materials each time, and the mother water is used as fermentation liquid of the pickle, so that the fermentation flavor is more excellent, and no additional additives such as glacial acetic acid and lactic acid are needed for blending, so that the pickle is healthier.
3. The method has the advantages of effectively utilizing the liquid of the infusion product, reducing the subsequent treatment procedures of the liquid and effectively shortening the fermentation time.
4. The fermentation device not only can circulate liquid, but also can turn over the pickle, and the upper and lower positions of the pickle are exchanged, so that the flowering is effectively prevented and the salinity of the pickle is more balanced.
Drawings
The drawings described herein are for illustration of selected embodiments only and not all possible implementations, and are not intended to limit the scope of the invention.
FIG. 1 shows a schematic flow diagram of the fermentation process of the present application.
Fig. 2 shows the kimchi flavor data results of fermentation using the method of the present application.
Fig. 3 shows a kimchi flavor data result two fermented by the method of the present application.
Fig. 4 shows a kimchi flavor data result three fermented by the method of the present application.
FIG. 5 shows a schematic view of the external structure of the fermentation apparatus of the present application.
FIG. 6 shows a schematic view of the internal structure of the fermentation apparatus of the present application.
The marks in the figure: the device comprises a fermentation cylinder-1, a discharge pipe-11, a bottom cover-12, a transfusion pipe-13, a feed inlet-14, an exhaust valve-15, a filter cage-2, a water pump-3, a screen plate-4, a rotating shaft-41, a temperature probe-42, a connecting wire-421, a worm wheel-43, a driving motor-5 and a worm-51.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the following detailed description of the embodiments of the present invention will be given with reference to the accompanying drawings, but the described embodiments of the present invention are some, but not all embodiments of the present invention.
Example 1 as shown in fig. 1, a circulating sewage-free kimchi fermentation method includes the steps of:
s1: preparing raw materials, cleaning and cutting the raw materials;
s2: adding ingredients including sugar, salt and wine;
s3: inoculating mother water, directly loading ingredients and cut raw materials into a fermentation cylinder 1, and injecting the mother water into the fermentation cylinder 1 to enable the pickle liquor to permeate the raw materials;
S4: the method comprises the steps of fermenting, namely setting the internal temperature of a fermentation cylinder 1 to be 20 ℃, 23 ℃, 25 ℃, 28 ℃ or 30 ℃ according to different raw materials, circulating liquid in the fermentation cylinder 1 once at intervals of 5 to 10 hours, such as 6 hours, 7 hours, 8 hours or 9 hours, discharging the liquid from the bottom of the fermentation cylinder 1 during circulation, and inputting the liquid from the top of the fermentation cylinder 1 so that pickle on the top surface is fully contacted with the liquid, thereby avoiding abnormal situations of flowering in the fermentation process, and the fermentation time is 5 to 10 days, such as 5 days, 6 days, 7 days or 8 days;
S5: separating, discharging the liquid in the fermentation cylinder 1, taking the discharged part of the liquid as the mother water of the next fermentation, and taking out the fermented pickle from the fermentation cylinder 1.
Fermenting kimchi by the above method has the following advantages: firstly, the raw materials are not subjected to salting treatment, the raw materials are fresher, the nutritional ingredients in the raw materials can be effectively utilized to form an infusion product with good flavor, the process does not generate high-salt wastewater, multiple cleaning links are reduced, the nutrition loss of the raw materials is reduced, the cleaning process and water consumption are reduced, the production and processing cost is reduced, the generation of wastewater is reduced, and the cost of sewage treatment is reduced; secondly, the fermentation raw materials are fresh vegetables, the ingredients only need to be added with salt, white granulated sugar and wine according to the amount of the raw materials each time, the mother water is used as fermentation liquid of the pickle, the fermentation flavor is better, and the additional additives such as glacial acetic acid and lactic acid are not needed for blending, so that the pickle is healthier; thirdly, the pretreatment requirement on the raw materials is low, the raw materials can be put into a jar for fermentation after being simply cleaned and cut, and the water content of the raw materials is strictly controlled in the traditional process; fourth, the liquid of the infusion product is utilized efficiently, the subsequent treatment procedures of the liquid are reduced, and the fermentation time is shortened effectively.
Preferably, the mother water inoculated in the step S3 accounts for 10% -15% of the weight of all materials in the fermentation cylinder 1, and the materials comprise mother water, raw materials, ingredients and newly filled water. The inoculation amount of the mother water can be controlled to be 12%, 13% or 14% of the total pickle liquid according to the requirements of different flavors. The flavor substances are detected by extracting the pickled peppers with different fermentation time, the main volatile flavor substances are alcohols, esters and acids, and the detected substances are more than dozens of, so that the mouthfeel and the flavor of the pickled vegetables are richer, and specific flavor data are shown in fig. 2 to 4. The flavour development substances were analyzed in summary, with the following specific results: the substances with the threshold value larger than 1 are main flavoring substances, wherein the main flavoring substances detected in the pickled peppers are ethyl acetate, methyl salicylate, ethyl laurate, ethanol, linalool, phenethyl alcohol, limonene and 2-methoxy-3-isobutyl pyrazine, most of the substances show flower fragrance, fruit fragrance and alcohol fragrance, and the aftertaste of the pickled peppers has aromatic and mellow feeling when the pickled peppers are smelled.
Example 2 as shown in fig. 5 and 6, a kimchi fermenting apparatus for realizing the circulating sewage-free kimchi fermenting method of example 1. Specifically, kimchi fermenting installation includes spherical fermentation cylinder 1, and its bottom is equipped with row material pipe 11 of vertical structure, and row material pipe 11 is inside to be equipped with to filter cage 2, and row material pipe 11's bottom is equipped with bottom 12, row material pipe 11's lateral wall intercommunication is equipped with transfer line 13, and transfer line 13's end communicates in fermentation cylinder 1's top, is equipped with water pump 3 on the transfer line 13, and water pump 3 is the magnetic drive pump structure. The liquid at the bottom of the fermentation cylinder 1 can be circularly conveyed to the top of the fermentation cylinder 1 through the water pump 3, so that pickled vegetables at the top are contacted with the liquid, abnormal situations of growing flowers in the fermentation process are avoided, a feed opening 14 is formed in the top of the fermentation cylinder 1 and is used for adding raw materials and ingredients into the fermentation cylinder 1, a sealing cover is arranged at the feed opening 14, a constant temperature system is arranged outside the fermentation cylinder 1 and is used for controlling the temperature inside the fermentation cylinder 1, and the inside of the fermentation cylinder 1 reaches a preset fermentation temperature so as to improve the quality of pickled vegetables; when liquid is circulated in the fermentation process, the liquid in the fermentation cylinder 1 permeates into the discharge pipe 11 through the filter cage 2 and is then sent from the top of the fermentation cylinder 1 through the infusion pipe 13; when the liquid is separated, the bottom cover 12 can be opened to discharge the liquid, then the pickle is taken out from the discharging pipe 11, or a bypass pipe can be arranged on the infusion pipe 13 at the rear end of the water pump 3, and the liquid is discharged by the water pump 3. The constant temperature system and the water pump 3 are all automatically controlled by the same set of control system.
The top surface and the side of filtering cage 2 are filter screen structure, and the top surface of filtering cage 2 and the inside bottom surface parallel and level of fermentation vat 1, the filtering cage 2 of this kind of structure has twice filtration, can effectively improve the filter effect, can prevent moreover that kimchi from falling in row material pipe 11.
Preferably, as shown in fig. 5, the top of the fermentation cylinder 1 is provided with an exhaust valve 15, the exhaust valve 15 is controlled to be opened and closed by an electromagnetic valve or a motor so as to automatically control the exhaust time, and the exhaust can be performed at intervals of 10 to 15 hours in the fermentation process.
Preferably, as shown in fig. 5 and 6, the fermentation cylinder 1 has a spherical structure, a screen plate 4 is arranged in the fermentation cylinder 1, a rotating shaft 41 is arranged in parallel in the middle of the screen plate 4, the rotating shaft 41 is horizontally arranged and passes through the center of the fermentation cylinder 1, the screen plate 4 rotates around the rotating shaft 41, the edge of the screen plate 4 is in sliding fit with the inner wall of the fermentation cylinder 1 so as to prevent pickle from being blocked, the normal state of the screen plate 4 is in a vertical state, so that pickle is horizontally separated rather than vertically separated relative to the screen plate 4 in the fermentation cylinder 1, the top surface position of the same volume of pickle after piling is lower, the pickle is also more easily immersed in liquid, if the normal state of the screen plate 4 is set to be in a horizontal state, the pickle piling height above the screen plate 4 is higher, the pickle above the liquid surface is easily caused, thereby causing flower generation, the rotating shaft 41 adopts manual rotation or motor driving, and the top surface of the filter cage 2 is arranged flush with the bottom surface inside the fermentation cylinder 1 so that the pickle is prevented from falling in the discharge pipe 11. The feed port 14 is located directly above the rotary shaft 41. Because the screen 4 is in a vertical state in normal state and the feed inlet 14 is located right above the rotating shaft 41, the screen 4 divides the feed inlet 14 into two channels, and when feeding, the same amount of raw materials can be fed from the two channels. In the fermentation process, the screen 4 is rotated around the rotation shaft 41 after the fermentation is performed for a predetermined time, so that the kimchi is turned over, so that the kimchi can release carbon dioxide gas better and the temperature and the salinity of the interior of the fermentation cylinder 1 can be more balanced. As a preferred fermentation mode, the screen plate 4 is turned 180 degrees or an odd number of times of the turning 180 degrees every time, and the pickle on one side of the screen plate 4 is transferred to the other side of the screen plate, so that the pickle is turned over, and meanwhile, the pickle below one side of the screen plate 4 is moved to the upper side of the other side of the screen plate 4, and the pickle positions above and at the bottom of the fermentation cylinder 1 are transferred, so that the pickle fermentation is more balanced, and the pickle at the top is prevented from being exposed above the liquid level for a long time to cause flowering.
Preferably, as shown in fig. 5 and 6, the kimchi fermenting device further comprises a worm wheel 43, a worm 51, a driving motor 5, etc., specifically, the worm wheel 43 is coaxially arranged at one end of the rotating shaft 41, the worm wheel 43 is positioned outside the fermentation cylinder 1, the driving motor 5 is connected with the worm 51 by a main shaft, the worm 51 is meshed with the worm wheel 43, thus the driving motor 5 is used for driving the net plate 4 to automatically rotate, and the net plate 4 can be kept in a vertical state for a long time by adopting a mode of transmission of the worm 51 and the worm wheel 43, so that the net plate 4 is kept in a normal state, and the swinging of the net plate 4 is avoided.
Preferably, as shown in fig. 6, temperature probes 42 are respectively disposed on the edges of the two sides of the rotating shaft 41 corresponding to the mesh plate 4 and on the rotating shaft 41, so that the mesh plate 4 can monitor the temperature of the bottom and middle parts of the fermentation cylinder 1 in different positions in normal state, so as to control the temperature of the fermentation cylinder 1 in each part in real time, and the connecting cables 421 of the temperature probes 42 penetrate out from the end parts of the rotating shaft 41, so as to avoid the connecting cables 421 from being soaked in fermented liquid.
Preferably, the side of the fermentation cylinder 1 is provided with an observation window, and the interior of the fermentation cylinder 1 is provided with a sight lamp so as to observe the height position and the fermentation condition of the pickle and the liquid level in the fermentation cylinder 1.
Preferably, the constant temperature system heats the fermentation cylinder 1 by using steam, and in particular, a steam flow track contacted with the fermentation cylinder 1 can be laid on the outer wall of the fermentation cylinder 1, so that the steam heats the fermentation cylinder 1 by a heat conduction mode.
The foregoing description of the preferred embodiments of the invention is merely exemplary and is not intended to be exhaustive or limiting of the invention. It will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention.
Claims (10)
1. A method for fermenting circulating sewage-free pickle, which is characterized by comprising the following steps:
s1: preparing raw materials, cleaning and cutting the raw materials;
s2: adding ingredients including sugar, salt and wine;
s3: inoculating mother water, directly filling ingredients and cut raw materials into a fermentation cylinder (1), and injecting the mother water into the fermentation cylinder (1) to enable the pickle liquor to permeate the raw materials;
S4: fermenting, wherein the internal temperature of the fermentation cylinder (1) is controlled to be 20-30 ℃, the liquid in the fermentation cylinder (1) is circulated once at intervals of 5-10 hours, the liquid is discharged from the bottom of the fermentation cylinder (1) and is input from the top of the fermentation cylinder (1) during circulation, and the fermentation time is 5-10 days;
S5: separating, discharging the liquid in the fermentation cylinder (1), taking the discharged part of the liquid as mother water for the next fermentation, and taking out the fermented pickle from the fermentation cylinder (1).
2. The circulating sewage-free kimchi fermentation method of claim 1, characterized in that the mother water amount inoculated in step S3 is 10% -15% of the weight of all materials in the fermentation cylinder (1).
3. The pickle fermentation device is characterized by comprising a spherical fermentation cylinder (1) for realizing the circulating sewage-free pickle fermentation method of claim 1 or 2, wherein a discharge pipe (11) with a vertical structure is arranged at the bottom of the fermentation cylinder, a filter cage (2) is arranged inside the discharge pipe (11), a bottom cover (12) is arranged at the bottom of the discharge pipe (11), a liquid conveying pipe (13) is arranged on the side wall of the discharge pipe (11) in a communicating manner, the tail end of the liquid conveying pipe (13) is communicated with the top of the fermentation cylinder (1), a water pump (3) is arranged on the liquid conveying pipe (13), a feeding port (14) is arranged at the top of the fermentation cylinder (1), and a constant temperature system is arranged outside the fermentation cylinder (1) for controlling the temperature inside the fermentation cylinder (1).
4. A kimchi fermenting device according to claim 3, characterized in that the top and side surfaces of the filter cage (2) are both of a filter screen structure, and the top surface of the filter cage (2) is flush with the bottom surface of the interior of the fermenter (1).
5. A kimchi fermenting device according to claim 3, characterized in that the top of the fermentation cylinder (1) is provided with an exhaust valve (15), and the exhaust valve (15) is opened and closed by electromagnetic valve or motor.
6. A kimchi fermenting device as set forth in claim 3, characterized in that the fermenting tank (1) is of a spherical structure, a screen plate (4) is provided in the fermenting tank, a rotating shaft (41) is provided in parallel in the middle of the screen plate (4), the rotating shaft (41) is horizontally disposed and passes through the center of sphere of the fermenting tank (1), the screen plate (4) is rotatably disposed around the rotating shaft (41), the edge of the screen plate (4) is slidably engaged with the inner wall of the fermenting tank (1), and the normal state of the screen plate (4) is in a vertical state.
7. The kimchi fermenting apparatus as set forth in claim 6, characterized in that one end of the rotation shaft (41) is coaxially provided with a worm wheel (43), the worm wheel (43) is located outside the fermentation cylinder (1), the worm wheel (43) is engaged with a worm (51), and the worm (51) is connected to a main shaft of a driving motor (5).
8. The kimchi fermenting device of claim 6, characterized in that the temperature probes (42) are provided on the edges of the mesh plate (4) corresponding to both sides of the rotation shaft (41) and on the rotation shaft (41), and the connection cable (421) of the temperature probes (42) is penetrated out from the end of the rotation shaft (41).
9. A kimchi fermenting device according to claim 3, characterized in that the side of the fermentation cylinder (1) is provided with an observation window, and the interior of the fermentation cylinder (1) is provided with a sight lamp.
10. A kimchi fermenting apparatus according to claim 3, characterized in that the constant temperature system heats the fermentation cylinder (1) with steam.
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| CN202410469657.6A CN118077863A (en) | 2024-04-18 | 2024-04-18 | Fermentation method and fermentation device for circulating sewage-free pickle |
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| JPH09276824A (en) * | 1996-04-12 | 1997-10-28 | Japan Steel Works Ltd:The | Method for fermenting organic substance and apparatus therefor |
| JPH1147722A (en) * | 1997-07-31 | 1999-02-23 | Shinko Shoji Kk | Method and apparatus for agitating fermented material |
| JP2004160295A (en) * | 2002-11-11 | 2004-06-10 | Koichi Shinya | Garbage disposal apparatus |
| CN102370147A (en) * | 2010-08-04 | 2012-03-14 | 浙江高山农业发展有限公司 | Method for processing and producing pickle products by circularly utilizing bifida ferment lysate |
| CN208250286U (en) * | 2018-04-04 | 2018-12-18 | 四川老坛子食品有限公司 | Fermentation liquid circulation device and pickled vegetable container |
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2024
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