Salt-reducing type fermented bean halves product storage tank

A fermented bean and storage tank technology is applied in the field of salt-reducing fermented watercress product storage tanks, and can solve problems such as reducing the salt content of finished bean paste products

Active Publication Date: 2021-09-14
山东华百邻食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems existing in the prior art, the object of the present invention is to provide a storage tank for fermented watercress products with reduced salt. Through the setting of air-sealed salt-absorbing rods, after the watercress products are fermented and canned, the watercress products are ready to eat before 2 -3 days, the pneumatic end can be squeezed to make it burst with the inner needle against the plate. At this time, the inert gas inside it enters the self-shrinking sleeve, destroying the force-breaking hollow ring, so that the middle part of the self-shrin...

Method used

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  • Salt-reducing type fermented bean halves product storage tank
  • Salt-reducing type fermented bean halves product storage tank
  • Salt-reducing type fermented bean halves product storage tank

Examples

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Embodiment 1

[0041] see figure 1 , a storage tank for salt-reducing fermented watercress products, comprising a tank body 1, the bottom of the tank body 1 is provided with a sunken bottom 21 and a groove 22, the middle part of the sunken bottom 21 is fixedly connected with a sealing plate 3, and the groove 22 is connected with the tank body 1 The upper end is matched, when multiple tanks 1 are stacked, it can effectively ensure that the top of the lower tank 1 is not easy to squeeze the sealing plate 3 at the bottom of the upper tank 1, and the groove 22 is located under the sealing plate 3 , there are a plurality of gas-sealed salt suction rods on the sunken bottom 21, the pneumatic end 41 is not in contact with the sealing plate 3, and the sealing plate 3 is made of soft plastic, preferably foam plastic, which can be beautiful before eating. part, to cover the air-sealed salt inhalation rod, and it can be artificially destroyed at the same time, so it is not easy to affect the user's ope...

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PUM

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Abstract

The invention discloses a salt-reducing type fermented bean halves product storage tank, and belongs to the field of foods. According to the salt-reducing type fermented bean halves product storage tank, through arrangement of an air seal salt suction rod, after bean halves products are fermented and canned and 2-3 days before eating, a pneumatic end can be extruded to be cracked with an inner needle abutting plate, at the moment, inert gas in the pneumatic end enters a self-shrinking sleeve to damage a force breaking hollow ring, so that the middle part of the self-shrinking sleeve is extruded and cracked and rebounds towards the upper side and the lower side, and a villus rod is exposed and can be in direct contact with the bean halves, so that salinity in the bean halves is adsorbed, and the transfer of the salinity in the bean halves is realized, the salinity of a finished thick broad-bean sauce is effectively reduced, potential safety hazards are reduced, and compared with the prior art, the salinity reduction of the finished thick broad-bean sauce is not in the preparation process, so that mildew and decay caused by too low salinity in the preparation process can be effectively avoided.

Description

technical field [0001] The invention relates to the field of food, in particular to a salt-reducing storage tank for fermented watercress products. Background technique [0002] At present, the edible salt content of commercially available Douban products is generally 15-22% (refer to the regulations on the edible salt content in GB / T20560-2006 national standard "Geographical Indication Products Pixian Douban"). [0003] In the current market environment, consumers' low-sodium and low-salt health concept is deeply rooted in the hearts of the people. In order to meet the market demand, it is necessary to develop Douban products with low edible salt content. The edible salt content of the existing Douban food is on the high side, which is contrary to the current low-sodium and low-salt health concept. However, in the actual production process, due to the need to contact with the air, bacteria and aflatoxin-producing strains are required for fermentation, so when the salt cont...

Claims

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Application Information

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IPC IPC(8): B65D88/74B65D88/02B65D90/00A23L11/50A23L5/20
CPCB65D88/02B65D88/745B65D88/74B65D90/00A23L11/50A23L5/273
Inventor 谢长安
Owner 山东华百邻食品科技有限公司
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