Salted vegetable jar with U-shaped tube

Abstract

The invention provides a salted vegetable jar with a U-shaped tube, wherein the salted vegetable jar comprises a jar body, an upper cover and a U-shaped tube, the contacting part of the upper cover and the jar body form an airtight state after the upper cover is detachably fixed on the jar body, and the U-shaped tube is fixed on the upper cover. According to the present invention, with the saltedvegetable jar with the U-shaped tube, the problems of inconvenient moving, inconvenient carrying and inconvenient transportation of the salted vegetable jar for fermentation are well solved.

Description

technical field [0001] The invention relates to a pickle jar, in particular to a pickle jar with a U-shaped tube. Background technique [0002] At present, most of the pickle tanks on the market have a U-shaped groove on the upper end of the tank body, which is filled with water, and then covered with a lid, so that the fermented pickles, curd, stinky mandarin fish, bad duck eggs, fermented rice, kimchi, etc. are fermented in the tank. Bean paste, etc. are isolated from the outside air, but this makes it inconvenient to move the cylinder, especially not suitable for transportation, and some killing and sterilization processes for transportation in the later stage relatively result in short shelf life of ingredients, reduction of beneficial bacteria, and poor taste. Such a large number of high-quality local specialty ingredients cannot enter a larger market with the best state, taste, and nutritional value. For example, a certain kind of wine fermented lees in Yuxi City is dr...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the pickle tanks on the market have a U-shaped groove on the upper end of the tank body, which is filled with water, and then covered with a lid, so that the fermented pickles, curd, stinky mandarin fish, bad duck eggs, fermented rice, kimchi, etc. are fermented in the tank. Bean paste, etc. are isolated from the outside air, but this makes it inconvenient to move the cylinder, especially not suitable for transportation, and some killing and sterilization processes for transportation in the later stage relatively result in short shelf life of ingredients, reduction of beneficial bacteria, and poor taste. Such a large number of high-quality local specialty ingredients cannot enter a larger market with the best state, taste, and nutritional value. For example, a certain kind of wine fermented lees in Yuxi City is drunk with alcoholic beverages. Drunken fermented bean curd produced from distiller's grains as a culture medium has a fragrant and sweet taste, but it has to be fermented all the time, so it can only be produced and sold locally, and it is very inconvenient even to transport it to Kunming. This invention can solve this problem better. question

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