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Environmentally-friendly technology for preventing soaking and salting tank from corrosion and seepage

A salted pool and anti-leakage technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of easy corrosion and leakage, high cost, and long construction period

Inactive Publication Date: 2011-11-23
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the shortcomings of the traditional pickled and salted pools that are prone to corrosion and leakage in long-term high-salt and high-acid environments, and the problems of long construction period and high cost, the present invention provides a new type of anti-corrosion Anti-leakage technology, the special construction process of the soaking and salting pool can make the inner wall of the salting pool form a continuous seamless whole, which not only can resist the corrosion of high acid and high salt, but also has a short construction period and low cost, and can prevent leakage. It is suitable for the built (or already in use) and new pickling fermentation tanks, which can ensure the quality and safety of kimchi products

Method used

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Examples

Experimental program
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Effect test

Embodiment approach

[0007] 1. Use concrete, brick, or stone to build the main structure of the pool. The size of the pool is determined according to production needs or engineering design plans.

[0008] 2. After the main body of the soaking fermentation tank is built, the inner wall of the tank is smoothed with high-quality cement.

[0009] 3. Prepare safety spraying materials.

[0010] 4. After the cement on the inner wall of the pool is dry, according to the principle of reaction injection molding, spray a layer of polyurethane paint on the surface with a spray gun. The spray thickness is determined according to actual needs, generally ≥1mm.

[0011] 5. After spraying, react for 5-10 minutes under natural conditions.

[0012] The implementation of the new anti-corrosion and anti-leakage technology in the kimchi pickling and salting pool:

[0013] 1. Empty the production raw materials (including salt water) in the kimchi pickling and salting pool that is being used, rinse it with clean water,...

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PUM

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Abstract

The invention relates to environmentally-friendly technology for preventing a pickle soaking and salting tank from corrosion and seepage. The pickle salting tank can be prevented from corrosion and seepage by adopting the technology. The technology can be applied to any newly-built pickle soaking and salting tank or pickle soaking and salting tank in use and is characterized by forming a protectively film on the inner wall of the pickle soaking and salting tank by adopting a reaction injection moulding technology and using a polyamide coating as a main raw material. The technology can be used for solving the following problem: the traditional fermentation tanks have long construction period and heavy workload and are liable to corrosion and seepage.

Description

Technical field [0001] The invention relates to a new type of anti-corrosion and anti-leakage technology for pickled and pickled saline ponds. Compared with the traditional construction technology for pickled and pickled saline ponds, it shortens the construction period of the pickled and salted ponds, is more convenient and fast, and can effectively prevent Leakage of soaking salt water, resistance to corrosion of salt water on the inner wall of the salt pool and ensuring the quality and safety of kimchi products. Background technique [0002] Kimchi is a typical representative of traditional fermented food in my country. It has a long history and profound culture. It is a treasure of Chinese traditional bio-food industry and a biotechnology product originating from China. The raw materials for kimchi processing are mainly vegetables, which are highly seasonal. Generally, the purpose of storing raw materials is achieved by salting the vegetables. However, due to the fact t...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 陈功李恒张其圣余文华刘竹
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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