Domestic pickled vegetable jar brewing room

Abstract

The invention relates to a domestic pickled vegetable jar brewing room. Hydrogen gas and carbon dioxide are produced through utilizing a methanol water reforming hydrogen production device; the carbondioxide is discharged into the brewing room to provide an oxygen-free environment for saccharomycetes in the brewing room, so that external air does not need to be isolated by water and the water does not need to be added, and furthermore, the brewing of pickled vegetables becomes simple; the carbon dioxide output by the methanol water reforming hydrogen production device has high temperature, sothat the temperature in the brewing room is improved, thereby an air cooling machine is set to cool the brewing room; when the indoor temperature needs to be reduced, output power of the air coolingmachine is reinforced; when the indoor temperature needs to be raised, the output power of the air cooling machine is weakened; constant-temperature control of the indoor temperature can be realized without the need of additionally arranging a heater; through arranging a heat insulation layer on a wall of the brewing room, a constant-temperature environment is provided for a fermentation process of the pickled vegetables.

Description

technical field

[0001] The invention relates to a household kimchi altar brewing room. Background technique

[0002] At present, when each family pickles pickled vegetables at home, it generally will be placed in the pickled vegetable jar, and then the pickled vegetables are fermented with saccharomyces, and this process is called a fermentation process. During the fermentation process, pickling personnel need to seal the kimchi altar, and then fill the altar with water, so that the yeast inside the kimchi altar is isolated from the outside air, and an oxygen-free environment is provided for yeast fermentation. But because the water on the altar will evaporate, when the water evaporates to a certain extent, the outside air will easily run into the altar and affect the fermentation of kimchi. Therefore, pickling personnel need to check the amount of water in the kimchi altar frequently and replenish it in time, causing kimchi to become troublesome. Secondly, kimchi can be fe...

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