Pickled vegetable fermentation container and system

Abstract

The invention provides a pickled vegetable fermentation container and a system. The pickled vegetable fermentation container comprises a tank body, an overhead rail holding bracket, a containing string bag and an access isolation part, wherein an isolation gate is arranged at the connecting part of the access isolation part and the tank body; when the isolation gate is opened, the overhead rail holding bracket is capable of moving the containing string bag into the access isolation part from the tank body under driving of a driving component; the bottom of the access isolation part is connected with the tank body through a liquid one-way valve; a gas pressurizing device is arranged at the upper part of the access isolation part; a gas without oxygen can be introduced into the access isolation part through the gas pressurizing device; fermentation liquor in the access isolation part is fed into the tank body from the liquid one-way valve; an access gate is arranged at the access isolation part; and when the access gate is opened, the containing string bag in the access isolation part can be taken out. Therefore, the fermentation liquor does not contact the air in the whole process that pickled vegetables are stored and taken out, the living environment of lactic acid bacteria is protected to the maximum extent, and the fermentation liquor is prevented from being damaged or contaminated.

Description

technical field [0001] The present application relates to the technical field of kimchi production, in particular to a kimchi fermentation container and system. Background technique [0002] Kimchi is a flavored food formed by fermenting vegetables with lactic acid bacteria in an oxygen-free environment. It can be used as an appetizer or a condiment for other ingredients. It is widely loved by the Chinese people and occupies a huge market in the food industry. [0003] With the advancement of industrialization and marketization, pickles have gradually changed from ordinary people making their own food to industrialized mass production. In the initial stage of mass production of kimchi industrialization, the production and processing technology of kimchi was very extensive. However, with the improvement of the quality of life and consumption level of the people, the requirements for kimchi are getting higher and higher. The original extensive mass production can no longer me...

AI Technical Summary

Problems solved by technology

[0004] In the traditional extensive kimchi fermentation process, due to the backwardness of the kimchi container, oxygen may enter the kimchi container during the storage and withdrawal of kimchi, affecting the production of lactic acid bacteria in the fermentation liquid, resulting in poor fermentation effect, and may even cause the entire fermentation liquid to be damaged. Unable to continue to use, affecting production efficiency and causing economic losses

Images