Automatic perforation flavoring machine used for whole pickled vegetable

Abstract

The present invention discloses an automatic perforation flavoring machine used for a whole pickled vegetable. The automatic perforation flavoring machine used for a whole pickled vegetable comprisesa pat plate, springs, a baffle, perforation pieces, a base, a transmission assembly, a lifting plate and a lifting spring; the pat plate is rectangular, and a handle is arranged at the center of the tail end; the springs are arranged inside the pat plate and are used for connecting and fixing the springs; the baffle is arranged in the top of the pat plate; the perforation pieces are arranged in the pat plate; the base is the most basic part, and the transmission assembly, the lifting plate and the pat plate are arranged on the base; the lifting plate is arranged in front of the base; and the lifting spring connects the base with the lifting plate. The machine effectively replaces the manual manufacturing of a whole pickled vegetable, solves the problems of slow perforation efficiency in early processing and perforation links, and enables the pickled vegetable to be soft in texture by perforation and to be flavored.

Description

technical field [0001] The invention belongs to the technical field of punching pickles, in particular to an automatic punching machine for whole pickles. Background technique [0002] Kimchi is a very delicious dish, loved by men, women and children, but the production process of kimchi is very complicated and cumbersome. Especially the punching link in the early stage of kimchi. The kimchi punching is to punch holes in the leaves and petals of the whole cabbage, so that the kimchi made from cabbage is soft and brings a better taste. Poor punching on the top directly affects the mouthfeel of pickles and the taste effect of the leaves and petals of cabbage. At present, traditional kimchi punching is exactly to puncture back and forth on the leaves and leaf petals of Chinese cabbage with bamboo sticks artificially, and then smear seasonings on the leaves and leaf petals of Chinese cabbage after the piercing. Due to the above kimchi punching method, there are low efficiency ...

AI Technical Summary

Problems solved by technology

Due to the above kimchi punching method, there are low efficiency and uneven punching. The seasoning of the cabbage leaves and leaf petals can only be applied on the surface, and cannot penetrate into the kimchi without real taste. Seasoning is very easy to lose, affecting the taste

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