Pickled vegetable homogeneous processing device convenient for separating vegetables from liquid

Abstract

The invention discloses a pickled vegetable homogeneous processing device convenient for separating vegetables from liquid. The pickled vegetable homogeneous processing device comprises a box, wherein an electric push rod is arranged in the middle of the top of the box; an upper screen plate is arranged on an end part of a piston rod of the electric push rod on an inner side of the box; a lower screen plate is arranged below the upper screen plate; a plurality of guide rods are arranged on an outer ring of the lower side of the upper screen plate; fixing rings are fixedly arranged on the guide rods on the lower side of the lower screen plate; a motor is arranged in a motor base in the middle of the lower side of the upper screen plate; a lower-side output shaft of the motor is connected with a center shaft through a shaft coupler; a plurality of stirring rods are arranged on the center shaft on the lower side of the lower screen plate; the lower end of the center shaft is rotationally connected with a guide plate through a rotator; a vegetable and liquid separating screen plate is arranged at the lower end of the guide plate; an outer ring of the inner bottom of the box is further provided with a plurality of electric heating rods. By adopting the pickled vegetable homogeneous processing device, pickled vegetables and pickling liquid can be fully and uniformly mixed, the fermenting rate and the quality of the pickled vegetables are efficiently increased and improved, the vegetables and the liquid can be separated flexibly, and the overall working efficiency is increased.

Description

technical field [0001] The invention relates to the technical field of kimchi processing, in particular to a kimchi homogeneous processing device which facilitates the separation of vegetable liquid. 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; such as cabbage, Chinese cabbage, carrot, white radish, garlic, shallot, cucumber, onion, cabbage, etc. After the vegetables are pickled and seasoned, they have a special flavor, and many people will eat them as a common side dish. Therefore, modern people still know how to make kimchi in a living environment where the ingredients are secure. [0003] There are shadows of kimchi all over the world, and the flavor varies with different methods in different places. Among them, Fuling mustard, French pickled cucumbers, and German sweet and sour cabbage are also known as the three...

AI Technical Summary

Problems solved by technology

[0005] When producing kimchi in the factory workshop, a large-volume kimchi tank is used to pickle kimchi for mass production. Due to the large volume of the kimchi tank, it is difficult for the kimchi to fully interact with the kimchi liquid inside, and the kimchi liquid soaks the kimchi unevenly, and the kimchi fermentation process is relatively slow. Slow, affecting its quality, and unable to flexibly separate the vegetable liquid, slowing down the overall work efficiency

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