Picked vegetable salted pehtze automatic desalter and method

Abstract

The invention discloses a picked vegetable salted pehtze automatic desalter which comprises a salted pehtze bleaching and diluting liquid container, a brinishness conductivity sensor, an air inlet pipe, a drain pipe, an air inlet solenoid valve, a drain pipe solenoid valve and a control cabinet; wherein the air inlet pipe and the drain pipe are arranged at the bottom of the salted pehtze bleaching and diluting liquid container and controlled by the solenoid valves to open or close; the solenoid valves are controlled by the control cabinet; the brinishness conductivity sensor is attached to the inner wall of the salted pehtze bleaching and diluting liquid container; the distance between the brinishness conductivity sensor and the port of the air inlet pipe is at least 5cm; the invention also discloses a picked vegetable salted pehtze automatic desalting method which is as follows: controlling control parameters according to requirements, figuring out the salinity content according to the relationship between the conductivity and the salinity content and comparing the salinity content and the setting value so as to decide whether the desalting process is over, thus realizing the intelligent operation of the picked vegetable salted pehtze desalination. Compared with the traditional picked vegetable salted pehtze desalting method, the device provided by the invention not only can accurately work out, appropriately control, but also can greatly reduce the working efficiency of the picked vegetable salted pehtze desalination and saves the labor force.

Description

technical field [0001] The invention relates to a method and a device for making food, in particular to a method and a device for automatically desalting salt blanks of small-package pickled pickles. Background technique [0002] In the production of pickled pickles in small packages, traditionally high-salt salt bases are used to preserve raw materials. Generally, the salt content of salt bases is as high as 13% to 20%, which cannot be directly eaten. During production, it needs to be dipped in water to remove excess salt, so that the finished product is moderately salty and has a good flavor. In addition, the salt content of the finished product is also an important factor affecting the sterilization conditions and shelf life. With the low-salt development trend of pickles in recent years, the bleaching of salt base has become one of the key factors restricting the production quality and product safety of pickles. [0003] At present, in the production process of small-p...

AI Technical Summary

Problems solved by technology

However, in fact, the desalination process is affected by various factors such as the volume and shape of the salt billet, the ratio

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