Pickled Chinese cabbage fermentation system

Abstract

The invention discloses a pickled Chinese cabbage fermentation system, and relates to the technical field of pickled Chinese cabbage fermentation system devices. The pickled Chinese cabbage fermentation system comprises a tank body, the tank body is provided with a sealing door, a rotatable positioning plate is arranged in the tank body, a plurality of fermentation boxes which are annularly distributed are arranged at the upper end of the positioning plate, and the upper end of each fermentation box is of an opening structure; a fixing assembly is arranged in each fermentation box, and the fixing assemblies are used for fixing the fermentation boxes to the positioning plate; a rotating disc capable of ascending, descending and moving is arranged above the positioning plate, and the rotating disc can rotate around the central axis of the rotating disc; and cover bodies adaptive to the fermentation boxes are arranged at the lower end of the rotating disc, net frames used for containing vegetables are arranged at the lower ends of the cover bodies, and water seal assemblies are arranged between the cover bodies and the fermentation boxes. The pickled Chinese cabbages during fermentation can be conveniently transferred into another fermentation liquid for fermentation or desalination treatment, so that the labor intensity of workers is reduced; and in the transferring process, the closed state can still be kept.

Description

technical field [0001] The invention relates to the technical field of sauerkraut fermentation system devices, in particular to a sauerkraut fermentation system. Background technique [0002] Sauerkraut is a type of traditional Chinese cuisine made by fermenting fresh vegetables through microbial growth, metabolism and biochemical reactions. Through a series of changes in cell structure and chemical composition during the fermentation process, sauerkraut has the characteristics of sour aroma, fresh and crisp taste. Sauerkraut is rich in minerals, vitamins, cellulose and other substances. After anaerobic fermentation, it produces lactic acid, choline, acetylcholine and their respective enzymes. These metabolites have unique physiological effects on human health and disease prevention. In addition, sauerkraut is rich in dietary fiber and probiotics, and has nutritional and health benefits such as appetizing, promoting digestion, and lowering cholesterol. [0003] Traditional...

AI Technical Summary

Problems solved by technology

[0003] Traditional sauerkraut needs to be soaked for a long time in the production process, so that the sauerkraut can fully absorb the salt, and the sauerkraut needs to be desalinated after the brewing process, otherwise the salt content of the sauerkraut is too high, which will affect the taste and even affect the taste of the user. The body will be damaged, and the soaking and desalination time will be longer, so it is difficult to increase the production rate

[0004] In the existing sauerkraut production process, the vegetable raw materials are usually soaked in a certain fermented liquid until the fermentation is completed. The taste of sauerkraut produced by different fermented liquids is different to a certain extent. At the same time, in different fermentation stages, the fermented liquid The types and quantities of microorganisms are different. In order to explore the fermentation process of innovative sauerkraut, a series of comparisons need to be made, etc. It is necessary to transfer the vegetables soaked in the fermentation broth for a certain period of time to another fermentation broth for fermentation, etc. , or desalinize the soaked sauerkraut, but the transfer and removal of sauerkraut is complicated, and the labor intensity is high

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