Intelligent pretreatment method for sour-and-hot fermented pickle

Abstract

The invention discloses an intelligent pretreatment method of a sour-and-hot fermented pickle. A raw material induction module induces whether the weight of placed raw materials is larger than or equal to a predetermined value or not; an air pressure detection module detects the air pressure value P in a freezing cabinet, and a temperature detection module detects the temperatures T in both a heating tank and the freezing cabinet; an MCU controls a heating module, a shearing module, a prompt module, a pressure adjustment module, a temperature adjustment module, a cooling and humidifying module, a smearing module and a water-vapor condensation module to perform related operations according to the induction result value and the detected air pressure value and temperature value. The intelligent pretreatment method can accurately control the temperature, the air pressure and other parameters in the pretreatment process, improves the preparation efficiency and the taste of the pickle, saves human resources, and realizes high automation degree in the preparation process.

Description

technical field [0001] The invention relates to the field of control, in particular to an intelligent pretreatment method for hot and sour fermented kimchi. Background technique [0002] Kimchi refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi. At present, the research technology for kimchi has shown generalization and popularization, that is, after kimchi raw materials are mixed with salt water with a certain salt concentration, they are placed in a kimchi jar for fermentation treatment; in this process, according to the taste It is required to add other additives and other kimchi raw materials to carry out mixed fermentation treatment, or add spices and so on. [0003] However, whether it is the traditional kimchi production technology or the improved traditional kimchi production technology that has been researched at present, a large number of plant cell ...

AI Technical Summary

Problems solved by technology

[0004] At the same time, in the preparation process of kimchi, the pretreatment process is very important, which directly affects the mouthfeel of kimchi; but at this stage, the pretreatment process of kimchi mostly depends on the whole manual operation, but the whole process of manual operation will affect the mouthfeel of kimchi. It will bring some germs to the pickles, which will affect the health of the human body; and the manual operation will make the cut pickles different in length, which will affect the appearance; it will not be able to accurately heat or cool the pickles, and it will easily cause uneven coating during the process of wiping the pickles with salt. Uniformity and other issues

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