How much waste water comes out of a meal of sauerkraut? Hazards of wastewater discharged from pickle

Pickling a stew of sauerkraut requires about 800 catties of wastewater, because the water consumption is very large. A minimum of 2 washes is required.

Accumulate a ton of sauerkraut out of 1,200 catties of wastewater. You have to wash it three times.

When sauerkraut is accumulated, the amount of boiling water is still very large, and the wastewater from one ton of sauerkraut in one shift is about 100 to 150 kilograms.

Generally speaking, at least half of the wastewater in a ton of sauerkraut appears, which is about 100 kilograms.

The sauerkraut stewed by the chicken is about 3 to 4 catties of wastewater, because the taste of the sauerkraut is very strong and needs to be cleaned, even if.

When sauerkraut is accumulated at home, a jar of sauerkraut is about 100 catties, and the output of waste water can be 30 catties, according to this ratio, it can almost be calculated.

If you want to pickle a ton of sauerkraut, it will probably produce hundreds of catties of wastewater.

A few tons of sauerkraut out, about a ton or so of wastewater. The wastewater rate is still relatively high.

That is, a ton of sauerkraut can come out. That's about five or six buckets of water.

If you want to accumulate sauerkraut, you need a tank of water, and a tank is about 40 liters of water.

As long as you look at the specific situation, under normal circumstances, the approximate wastewater should be about 500 catties, which is more reasonable.

It can produce about 200 catties of wastewater, and this kind of wastewater is very tasteful.

About half of the wastewater, because the water is the most.

That is, how much waste water comes out of a meal of sauerkraut, I think it should be decided according to the amount of sauerkraut you have, and the degree of wastewater it produces should be. Two to one, I think it should be this ratio, and I think we still have more sauerkraut like this in the north.

Based on how much waste water comes out of stewed sauerkraut, I think this chicken gizzard sauerkraut should come out. 200 kg of wastewater.

The waste water from the memory hoarding sauerkraut is probably less than a ton.

Hungry for sauerkraut, as for how much black water he produced, you need to look at the amount of sour sauerkraut he has, and the amount of it is different every day.

How much sauerkraut do you get out of a hungry meal? Say wastewater. How much waste water comes out, then who knows, sauerkraut must be well raised to be delicious swallows to 40. You can only eat it in a few days, or you can't eat it early if it has medicinal nephritis!

One ton of three generations of this wastewater should be about a few hundred catties, I think at least that's the case.

How much wastewater comes out of chicken stewed sauerkraut? Chicken stewed sauerkraut is a lot of boiling water, and they squeeze out all the water in the cabbage.

Unless it is water, it should be out of the gate and half squatting, because most of it is water, so if you pickle the sauerkraut, he will have wastewater.

How much waste water is produced from a meal of sauerkraut, this depends on how much sauerkraut there is, and it can be calculated according to the amount of sauerkraut.

There are no statistics on how much wastewater is produced from this ton of sauerkraut, but there is not much final wastewater, and it is indeed difficult to treat.

It is the wastewater from the three generations of chicken stew, which depends on the amount of wastewater you produce, and it is not very certain.

How much waste water comes out of a stewed sauerkraut at your good friend's house? I think sauerkraut will produce a lot of wastewater, so if you smoke a lot, you can try it.

How much waste water comes out of chicken stewed sauerkraut, depending on how much bleeding the dish is.

If you can still produce how much wastewater can be produced after one meal, it is actually not very difficult, and it can be calculated by proportion.

How much waste water does sauerkraut come from? out of 10,000 tons of water.

How much waste water comes out of a ton of sauerkraut, not wastewater, is also very much.

The first meal of sauerkraut begins with 36 mg of wastewater.

1.affect the survival of animals in the water (such as fish and shrimp), and seriously lead to their death;

2.Affecting the quality of groundwater, causing humans to get sick after drinking contaminated water;

3.Affect environmental sanitation The sewage discharged has a foul smell, which will attract a lot of mosquitoes and flies, and affect the quality of life of people living in these areas;

The production of salted products uses a large amount of salt, and the raw materials must be dehydrated to a semi-dry state first, and then salted, mixed, and cooked. The product has the characteristics of freshness, fragrance, crispness and tenderness, and sweet aftertaste. The raw materials include mustard, kohlrabi, radish, winter vegetables, snow red, sprouts and so on.

Some of these products also have a lactic acid fermentation process, such as winter fruit, snow red, etc. 1. Winter vegetables Winter vegetables are divided into Sichuan winter vegetables and Beijing winter vegetables. Sichuan winter vegetables use leaf mustard as raw materials, while Beijing winter vegetables use Chinese cabbage as raw materials, which are slightly different in terms of production process.

Beijing winter vegetables, also known as Beijing winter vegetables, are brown and yellow in color, have the special aroma of winter vegetables, taste fresh, salty and palatable, soft in quality, and the moisture is below 60. The raw cabbage to help, pick the leaves, shake off the floating water after cleaning, cut into (2 5 - 3 0) cm x (1 5 - 2 0) cm of vegetable pieces, spread on the reed mat, so that it can be dried naturally, when the vegetable loses water 50 - 80 that is, every 100 kg of fresh vegetables to dry 20 - 50 kg of vegetable blanks, this period of vegetable blanks to hold when there is a sense of moisture, but no water flows out. Add 3 0 - 3 5 kg of refined salt per 100 kg of vegetable blank, leave the sealing salt to rub the salt on the vegetable blank, and then add 5 - 10% of the garlic paste for the vegetable blank (it is best to choose red-skinned garlic, soak the garlic in water for 1-2 hours to facilitate peeling.

Wash the peeled garlic cloves, put them in a meat grinder and grind them into a puree), mix them into vegetable cubes, and mix evenly. The mixed material is loaded into the jar in time, and it is tamped while loading until it is full. Seal with the remaining fine salt to prevent spoilage.

The mouth of the altar is sealed with plastic film, and then the mouth of the altar is sealed with grass mud on the outside to prevent ventilation and facilitate lactic acid fermentation. After a winter and spring, it is the finished product. It can also be used for more than a month, but it should not be opened, in case the dish is stored in the air for too long and causes mildew.

Beijing winter vegetable products are semi-dry, with a garlic smell and golden yellow. In addition to the aroma of adult, sour and garlic, the finished product after lactic acid fermentation also has an ester aroma, which is the main ingredient of stir-frying, and can also be used as a seasoning for wontons and noodle soup. The preparation method of Sichuan winter cuisine is similar to that of Beijing winter cuisine, but the flavor is different, and the main ingredient does not use garlic but chili.

2. Xuelihong Xuelihong is an important pickle variety in the south of the Yangtze River in China, and its raw material is also a kind of mustard green, which has a spicy taste. Take the leaves of the fat and tender snow red, first put it in the sun to expose to dehydration, the leaves and stems from brittle to soft, then wash and drain, and then dry to remove the surface water, cut finely and then load the altar, add salt 10-16 kg per 100 kg, the altar should be tightly plugged, try to have less air, seal, in order to facilitate lactic acid fermentation. You can also expose the whole vegetable to the sun and wash it and cover it directly into the jar, press and seal it tightly, and produce water impregnation during the pickling process, and the aroma will be fragrant when the altar is opened after a few months.

Pure Water No. 1 Water Treatment answers for you:

Yes, the main ingredients in the pickled cabbage water are microorganisms and salts such as nitrate, so the main processes in the treatment are sterilization, decolorization and desalination, and there is no problem for the sewage treatment plant to do this.

It depends on the capacity of the sewage treatment plant.