Composite-deformation pressing part for pickle jar

A technology of pressed parts and kimchi, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as unfavorable discharge of carbon dioxide gas, achieve the effect of convenient water addition, convenient adjustment, and avoiding secondary pollution
CN104664286AInactive Publication Date: 2015-06-03ๅด”ๅ‡ๅˆš
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Patent Information

Authority / Receiving Office
CN ยท China
Current Assignee / Owner
ๅด”ๅ‡ๅˆš
Publication Date
2015-06-03
Estimated Expiration
Not applicable ยท inactive patent

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Abstract

The invention relates to a composite-deformation pressing part for a pickle jar. The composite-deformation pressing part comprises a barrel body, wherein a gate-shaped ring is arranged on the upper edge of the barrel body; the gate-shaped ring comprises a plurality of grids; a deformation ring for compacting pickles is arranged on the side edge of the bottom surface of the barrel body; the circular ring of the deformation ring is 5-20 cm wide. According to the composite-deformation pressing part for the pickle jar disclosed by the invention, the barrel body is used for containing an appropriate amount of water, and the weight is regulated by regulating the amount of water contained in the barrel; during use, other rod-shaped appliances extend into the barrel body for assisting compaction of the pickles. The gate-shaped ring is used for lifting the composite-deformation pressing part for the pickle jar, so that secondary pollution to the pickles during the preparation of the pickles is avoided; meanwhile, when water is added into the pickle jar, the composite-deformation pressing part for the pickle jar can be used for adding water into the pickle jar; water flows into the pickle jar along the gate-shaped ring, so that the water adding amount is conveniently regulated.
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Description

technical field

[0001] The invention relates to a compound deformed pressed part for a kimchi jar, which belongs to the technical field of fermentation utensils. Background technique

[0002] Kimchi mainly relies on the fermentation of lactic acid bacteria to generate a large amount of lactic acid rather than relying on the osmotic pressure of salt to suppress spoilage microorganisms. Kimchi uses low-concentration brine or a small amount of salt to pickle all kinds of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a sour pickled product. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, it will be Can achieve the purpose of long-term storage. The salt content in kimchi is 2% to 4%, which is a low-salt food.

[0003] Because the preparation process of kimchi is simple and the required raw materials are cheap, it is very popular among people. Therefore, most people like to use the kim...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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