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Electronic pickle making method and device

A production device and production method technology, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of long time for pickling, easy to exceed the standard of nitrite content, and the quality of pickles cannot reach the same level, so as to achieve high production efficiency and ensure high production efficiency. Food safety and quality consistency, the effect of shortening the marinating time

Inactive Publication Date: 2013-10-30
SOUTH CHINA UNIV OF TECH
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  • Claims
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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 further described in detail through specific embodiments below in conjunction with the accompanying drawings, but the implementation of the present invention is not limited thereto.

[0042] Such asfigure 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 consumption single-chip microcomputer MSP430F149, which is respectively connected to the ultrasonic transmitting transducer 101, the sensor module, the power module 110 and the wireless communication module 106, and is responsible for data collection, ultrasonic transmission, data processing and transmission.

[0044] The ultrasonic emitting transducer 101 emits ultrasonic waves under the control of the control module, and utilizes the mechani...

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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 pickle making, in particular to an electronic pickle making method and device. Background technique [0002] Kimchi is a kind of food that is preferred in people's daily life. It is cheap, easy to make, unique in flavor and easy to store. It uses a variety of fresh, crisp and tender vegetables as raw materials, dipped in brine with spices, and seals the product after a period of fermentation. Therefore how to pickle pickles quickly and effectively, while ensuring the consistency of nutrition, mouthfeel, edible safety and quality of pickles to meet people's daily needs seems 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 an enterprise mass-produces kimchi, the eating time cannot be accurately controlled, and the economic benefits of the enterprise cannot be guaranteed. On the other hand, the nitrite content is...

Claims

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Application Information

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Patent Type & Authority Patents(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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