Electronic pickle making method and device

A production method and technology of a production device are applied in the fields of food preparation, application, food science, etc., and can solve the problems of long time for pickling, unconsistent quality of pickles, easily exceeding the standard of nitrite content, etc., achieving high production efficiency and ensuring Food safety and quality consistency, the effect of shortening the marinating time

Inactive Publication Date: 2011-02-09
SOUTH CHINA UNIV OF TECH
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to solve the defects of traditional pickled vegetables such as long time, nitrite content easily exceeding the standard, and unconsistent quality of pickled vegetables, etc., and to provide a fast, efficient and intelligent electronic method and device for making pickled vegetables. The specific technology The scheme is as follows

Method used

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  • Electronic pickle making method and device
  • Electronic pickle making method and device
  • Electronic pickle making method and device

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Embodiment Construction

[0041] The present invention will be described in further detail below through specific embodiments in conjunction with the accompanying drawings, but the implementation of the present invention is not limited thereto.

[0042] likefigure 1 As shown, an electronic kimchi making device of the present invention is composed of an ultrasonic transmitting transducer 101 , a sensor module, a control module 105 , a power supply module 110 and a wireless communication module 106 .

[0043] The control module 105 adopts a 16-bit ultra-low power single-chip microcomputer MSP430F149, which is respectively connected to the ultrasonic transmitting transducer 101, the sensor module, the power supply module 110 and the wireless communication module 106, and is responsible for data acquisition, ultrasonic transmission, data processing and transmission.

[0044] The ultrasonic emitting transducer 101 emits ultrasonic waves under the control of the control module, and uses the mechanism of the e...

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Abstract

The invention discloses an electronic pickle making method and a device. The device is characterized in that a control module is respectively connected with an ultrasound transmitting transducer, a sensor module, a power supply module and a wireless communication module and is in charge of controlling data acquisition, ultrasound transmitting and data processing and transmitting; and the ultrasound transmitting transducer transmits ultrasound under the control of the control module, quickens the molecular motion through transmitting the ultrasound and accelerates the preservation. The making method comprises the steps of quickening the penetration of fresh vegetables through transmitting the ultrasound to realize rapid preservation of the pickle; and monitoring the maturity of the pickle through online comparing temperature values, PH values and salinity values acquired by the sensor module and controlling the preserving process. The invention provides real-time online monitoring for preservation conditions, is flexible and convenient to control, can immediately inform the worker of taking measures such as alarm, and has the advantages of rapidness, high efficiency and intelligence.

Description

technical field [0001] The invention relates to the technical field of kimchi production, in particular to an electronic kimchi production method and device. Background technique [0002] Kimchi is a kind of food that people like in daily life. It is low in cost, simple in production, unique in flavor and convenient for storage. It uses a variety of fresh and crisp vegetables as raw materials, immersed in salt water with added spices, and seals the product after fermenting for a period of time. Therefore, how to quickly and effectively pickle kimchi while ensuring the consistency of nutrition, taste, food safety and quality of kimchi to meet people's daily needs is very necessary. [0003] As far as the current method of pickling kimchi is concerned, on the one hand, it takes a long time, especially when enterprises mass-produce kimchi, the consumption time cannot be accurately controlled, and the economic benefits of the enterprise cannot be guaranteed. On the other hand...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 韦岗吴云张军聂文斐凌丽娟
Owner SOUTH CHINA UNIV OF TECH
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