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Quality assurance agent volatilizer of pickle preserving jar and pickle preserving jar thereof

A preservative and volatilizer technology, which is applied in the fields of fruit and vegetable preservation, food preservation, fruit/vegetable preservation with acid, etc. It can solve problems such as trouble, affecting flavor, and strong alcohol taste in pickles, so as to inhibit growth and improve quality Effect

Inactive Publication Date: 2010-02-24
余戈平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pickles and pickled vegetables are easy to breed harmful bacteria in the altar. The surface of the pickle liquid and the unsoaked part of the pickle are especially prone to harmful bacteria, commonly known as raw flowers. The usual method is to add white wine to the altar, but it is easy to kill the normal fermenting beneficial bacteria , more troublesome, kimchi has a strong alcohol taste and affects the flavor

Method used

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  • Quality assurance agent volatilizer of pickle preserving jar and pickle preserving jar thereof

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Embodiment Construction

[0007] Embodiments of the present invention will be described below with reference to the accompanying drawings.

[0008] The volatilizer of the quality preserving agent in the kimchi pickle altar has a container 2, and the container 2 has a volatilization port 1, and a connecting part 4 between the upper part of the container and the inner wall of the cover, and the connecting part 4 between the upper part of the container and the inner wall of the cover has an adhesive surface 5 with an adhesive, and an isolation layer 6, Inside the container 2 there is a liquid absorbing part 3 .

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Abstract

The invention relates to a quality assurance agent volatilizer of a pickle preserving jar and the pickle preserving jar of thereof. The volatilizer is provided with a container which is provided witha volatilizing mouth; the upper part of the container can be connected with the inner wall of a cover; and a liquid sucking part is arranged. White spirit can be used as the quality assurance agent, and the alcohol volatilizes in the air of the jar to effectively inhibit the breeding of non-anaerobic harmful bacteria and improve the quality of the pickled vegetables conveniently without affectingthe flavor of pickle.

Description

technical field [0001] The invention relates to a volatilizer for a quality-preserving agent for a kimchi and pickle altar and the kimchi and pickle altar. Background technique [0002] Pickles and pickled vegetables are easy to breed harmful bacteria in the altar. The surface of the pickle liquid and the unsoaked part of the pickle are particularly prone to harmful bacteria, commonly known as raw flowers. The usual method is to add white wine to the altar, but it is easy to kill the normal fermenting beneficial bacteria , More troublesome, kimchi has a greater alcohol taste and affects the flavor. Contents of the invention [0003] The purpose of the present invention is to provide a volatilizer for the quality-preserving agent of pickled vegetables, which can effectively inhibit the growth of harmful bacteria, will not kill the normal fermented beneficial bacteria, is more convenient, and does not affect the flavor of pickled vegetables. [0004] The technical scheme of...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23B7/152A23B7/10A23L19/20
Inventor 余戈平
Owner 余戈平