Salted vegetable/pickled vegetable cylinder storage method and storage structure

Abstract

The invention discloses a salted vegetable / pickled vegetable cylinder storage method. A salted vegetable / pickled vegetable cylinder temperature is kept in a range of 5-18 DEG C by a flowing water source at the bottom of the salted vegetable / pickled vegetable cylinder, the outer side wall of the salted vegetable / pickled vegetable cylinder is cleaned by water sprayed by a sprayer, and a cylinder cover is washed by a water pipe above the salted vegetable / pickled vegetable cylinder. The invention discloses a salted vegetable / pickled vegetable cylinder storage structure. The salted vegetable / pickled vegetable cylinder storage structure comprises a water channel, a chamber for storage of the salted vegetable / pickled vegetable cylinder is arranged in the water channel, the bottom of the chamber is a support plate for supporting the salted vegetable / pickled vegetable cylinder, and a water outlet is arranged between the side and the bottom surface of the chamber. The salted vegetable / pickled vegetable cylinder storage method and storage structure have the advantage that the temperature in the salted vegetable / pickled vegetable cylinder is adjusted by the flowing water source so that salted vegetable quality is guaranteed, and a special-purpose storage cellar in the shade is avoided so that an investment is saved and area requirements are low. The salted vegetable / pickled vegetable cylinder storage method can be operated simply and is suitable for popularization.

Description

technical field [0001] The invention relates to a salt vegetable / pickle jar storage method and storage structure. Background technique [0002] At present, salted vegetables and pickled vegetables are liked by many people, and salted vegetables and pickled vegetables will generate a large amount of heat in the process of pickling, if these heats are not discharged in time, it will lead to pickling failure; During the storage process in the tank, the temperature in the tank needs to be maintained at 5°C-18°C. If the temperature is too high, it is easy to rot and deteriorate, and if the temperature is too low, the salted vegetables and kimchi will not have crispness and taste bad. Now when people store salt vegetables and pickles, they generally use cellars. In a cool place, build a cellar to store salt vegetables / pickle jars, which increases the investment of funds. If you want to mass-produce salt vegetables and pickles, you need It is very inconvenient to build a large cel...

AI Technical Summary

Problems solved by technology

[0002] At present, salted vegetables and pickled vegetables are liked by many people, and salted vegetables and pickled vegetables will generate a large amount of heat in the process of pickling, if these heats are not discharged in time, it will lead to pickling failure; During the storage process in the tank, the temperature in the tank needs to be maintained at 5°C-18°C. If the temperature is too high, it will easily rot and deteriorate. If the temperature is too low, the salted vegetables and kimchi will not have crispness and taste bad.

Now when people store salt vegetables and pickles, they generally use cellars. In a cool place, build a cellar to store salt vegetables / pickle jars, which increases the investment of funds. If you want to mass-produce salt vegetables and pickles, you need It is very inconvenient to build a large cellar

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