Pickled vegetable pressing and desalting device

Abstract

The invention belongs to the technical field of pickled food or food materials, and particularly discloses a pickled vegetable pressing and desalting device. The pickled vegetable pressing and desalting device comprises a worktable, a pressing block, a pressing barrel, a hydraulic cylinder, a water inlet tube, a water outlet tube and a water storage tank, wherein the pressing barrel is fixed on the worktable; the pressing block is slidably connected to the inside of the pressing barrel; the water inlet tube and the water outlet tube respectively communicate with the water storage tank; a one-way valve which only can be opened towards one side of the water storage tank is arranged on the water inlet tube; a first valve is arranged on the water outlet tube; the inside of the water storage tank is slidably connected with a piston; the piston is provided with a linkage rod which is connected with the pressing block; a channel which communicates with the water storage tank and the pressing barrel is formed in the linkage rod; a second valve is arranged on the linkage rod; an annular brushing barrel is arranged on the upper surface of the pressing block; and bristles which are extruded by the outer wall of the pressing barrel are arranged on the inner wall of the brushing barrel. Pickled vegetables are pressed and desalted by the device, a water outlet hole can be prevented from being blocked, the trouble of cleaning is avoided, the pickled vegetables can be cleaned in a pressing process, and therefore, salinity of the pickled vegetables is reduced effectively.

Description

technical field [0001] The invention belongs to the technical field of pickled foods or foodstuffs, in particular to a pickle pressing and desalination device. Background technique [0002] Pickles are deeply loved by people and are indispensable food on the table. Pickles are fresh vegetables, which are pickled with salt to form pickles, and then squeezed or soaked in water to reduce the saltiness. The excess salt water (salt) in the pickles is pulled out to reduce the salinity of the pickles. Then use different sauces (yellow sauce, sweet noodle sauce, etc.) or soy sauce to make the sauce, so that the sugar, amino acids, aroma, etc. in the sauce can penetrate into the pickles, and become delicious, nutritious, appetizing and food-increasing pickles that are easy to preserve. . [0003] Pickles are made by traditional techniques. When desalting the pickles by pressing, the pickles are usually covered with counterweights to remove water. Due to the heavy weight of the coun...

AI Technical Summary

Problems solved by technology

But this device also has the following defects: 1. When pressing, the pickled vegetables are easy to block the water outlet holes, resulting in difficulty in cleaning

2. After squeezing the pickles, if the saltiness of the pickles is still too high, it is necessary to soak the pickles and squeeze them again, which is very troublesome to operate

Images