Fresh-keeping and Deodorization device for pickled vegetables

A technology of sauerkraut and ozone generator, which is applied in the fields of preservation of fruits and vegetables, preservation of fruits/vegetables with acid, food preservation, etc. It can solve problems such as corruption and affecting the shelf life of sauerkraut

Inactive Publication Date: 2007-12-05
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

However, during the fermentation and maturation period, due to the gradual death or autolysis of probiotics, fungi (mainly yeast and mold) reproduce...

Method used

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  • Fresh-keeping and Deodorization device for pickled vegetables

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Embodiment Construction

[0011] The present invention is described in more detail below in conjunction with accompanying drawing example:

[0012] The sauerkraut fresh-keeping and deodorizing device consists of a fermentation tank 1, which also includes a delivery pump 2, a solid-liquid separator 3, a mixer 4 and an ozone generator 5, a fermentation tank and a delivery pump, a delivery pump and a solid-liquid separator, and a solid-liquid separator. The separator is connected with the mixer, the mixer and the ozone generator through pipelines, and the outlet of the mixer is connected with the fermenter through pipelines. A flow meter 6 is connected between the delivery pump and the solid-liquid separator. The liquid outlet of the fermenter is located at the bottom of the tank, and the inlet connected to the mixer is located at the top. The mixer is a single-pipe mixer, and a one-way control valve is arranged between the ozone generator and the mixer.

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Abstract

The present invention provides one kind of pickle preserving and deodorizing apparatus, which includes a fermenting tank, a conveying pump, a solid-liquid separator, a mixer and an ozone generator connected successively through pipeline, with the outlet of the mixer being connected through pipeline to the fermenting tank. The apparatus has the ozone generator and the fermenting tank well combined, so that it can sterilize pickle and water simultaneously after fermentation in the fermentation system and before packing, reduce microbial contamination and prolong the preservation period while maintaining the flavor of pickle. The apparatus of the present invention has simple structure, and is suitable for scale development of pickle industry.

Description

(1) Technical field [0001] The invention relates to a food processing and preservation device, in particular to a device for processing and preserving sauerkraut. (2) Background technology [0002] Chinese people have a long history of pickling sauerkraut. The color of sauerkraut is pure white and yellowish, the texture is crisp and tender, the taste is strong, the taste is fresh and delicious, and it is rich in organic acids (mainly lactic acid). It relieves greasy and appetizing after eating, and is very popular among consumers. Because sauerkraut has unique flavor and higher nutritional value, it is deeply loved by the general public always. Many dishes cooked with sauerkraut as the main ingredient have constituted a major feature of the food culture in northern my country. However, the folk pickled sauerkraut continues to use the natural fermentation method, and the fermentation period is as long as about one month. The pollution of bacteria and other harmful substances...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23B7/10A23B7/158A23B7/157A23L19/20
Inventor 程涛韩建春滕春红陈成
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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