Salt-reducing type fermented bean halves product storage tank

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...

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-shrinking sleeve is squeezed Crack open and bounce back up and down, so that the fluff sticks are exposed and can be directly in contact with watercress products, thereby absorbing the salt in the watercress products, realizing the transfer of salt in the watercress products, and effectively reducing the salt content of the finished bean paste, reducing the Potential safety hazard. Compared with the existing technology, the reduction of the salt content is not in the preparation process, which can effectively avoid the mildew and corruption caused by the low salt content in the preparation process.

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