Vegetable pickling cellar
A cellar body and vegetable brine technology, which is applied in the field of pickled vegetable cellars, can solve the problems of broken mace, high labor intensity of workers, low production efficiency, etc.
Inactive Publication Date: 2013-08-21
JIASHAN BABANXIAN FOOD
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Problems solved by technology
The production efficiency of this pickling method is low, the labor intensity of the workers is high, and it is easy to cause the broken rice during handling, so it is not suitable for large-scale industrial production
Method used
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[0011] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.
[0012] figure 1 It is a structural schematic diagram of a pickle cellar. As can be seen from the figure, it includes a cellar body 2 for storing the top opening 1 of pickled vegetables. The vegetable brine in the 2 flows out to the outside of the cellar body 2 through the water trap 3 and the outlet pipe 4, and the vegetable stew is isolated from the air inside and outside the cellar body 2 in the water trap 3.
[0013] The cellar body 2 can be built with bricks 5, and the inner surface of the cellar body 2 is painted with cement 6. The height of cellar body 2 half is buried underground. Cellar body 2 can be selected to be built on the limit of river or brook 7, and the stewed vegetables that water outlet 8 flows out flows into river or in the stream, can guarantee the natural discharge of stewed vegetables like this.
[0014] When vegetabl...
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The invention discloses a vegetable pickling cellar and aims at providing a vegetable pickling cellar which is simple in structure, convenient to construct, low in cost, large in pickling quantity, convenient to manage and good in pickling quality. The vegetable pickling cellar is characterized by comprising a cellar body which is constructed in the ground, used for storing pickled vegetables and provided with an opening in the top, wherein the bottom of the cellar body is connected with a water storage elbow, the water storage elbow is connected with a water outlet pipe, vegetable bittern in the cellar body flows out of the cellar body through the water storage elbow and the water outlet pipe, and air inside and outside the cellar body is isolated by the vegetable bittern in the water storage elbow. The vegetable bittern in the vegetables flows out of the cellar body from the water storage elbow, the air inside and outside the cellar body is isolated by the vegetable bittern in the water storage elbow, and the inside of the cellar body is always in a sealed state, so that in a pickling process, the vegetable bittern is gradually extruded out of the cellar body, and the vegetables cannot deteriorate or lose flavor. The vegetable pickling cellar has the advantages that the structure is simple, the production is convenient, manual maintenance is not needed in the whole pickling process, the pickling quantity for one time is large, the working procedures from feeding to discharging can be completed in one time, and the use is very convenient.
Description
technical field [0001] The invention relates to a container for pickling vegetables, in particular to a pickling cellar. Background technique [0002] In order to preserve the vegetables for a longer period of time and increase the flavor of the vegetables, the traditional method of pickling vegetables is to wash the vegetables, sprinkle with salt and put them in the pot for compaction. After marinating for several months, the vegetables are marinated, delicious in taste, and can be stored for a long time, such as pickled mustard greens, radishes, etc. After marinating, they are cut into small pieces and seasoned for further processing into leisure food or cooking seasoning. This method of pickling with retorts has low production efficiency, and the labor intensity of workers is high, and it is easy to cause the retorts to be broken during transportation, so it is not suitable for large-scale industrial production. Contents of the invention [0003] The object o...
Claims
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IPC IPC(8): A23L1/218A23L19/20
Inventor 蒋永根
Owner JIASHAN BABANXIAN FOOD