Novel pickle jar

Abstract

The invention discloses a novel pickle jar which comprises a jar body, an annular water tank, a control valve, a jar cover, an electric water pump, a constant temperature controller, an electric heating wire, a storage frame and the like. The annular water tank is arranged outside a jar opening of the jar body, a water pipe is installed at the bottom of an inner cavity of the jar body and connected with one end of the electric water pump outside the jar body, the other end of the electric water pump is connected with a tee joint, and two gate valves are installed on the other two connectors of the tee joint. The electric heating wire is wound outside the jar body and connected with the constant temperature controller, the storage frame is arranged in the inner cavity of the jar body, and the jar cover covers the jar opening. Water is stored in the annular water tank to prevent air from permeating into the inner cavity of the jar body, a second gate valve is opened and a first gate valve is closed at the same time under the condition that the electric water pump is started, so that pickle liquid in the cavity of the jar body flows circularly, and the first gate valve is opened and the second gate valve is closed at the same time under the condition that the electric water pump is started, so that waste pickle liquid in the cavity of the jar body can be pumped out of the jar body; and the storage frame is arranged in the cavity of the jar body, so that pickled vegetables can be directly lifted and taken out.

Description

technical field [0001] The invention relates to a tool for pickling vegetables, in particular to a novel pickle jar. Background technique [0002] Kimchi refers to vegetables that have been fermented for long-term storage; kimchi mainly relies on the fermentation of lactic acid bacteria to generate a large amount of lactic acid rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low-concentration brine or a small amount of salt to pickle all kinds of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a sour pickled product. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, it will be Can achieve the purpose of long-term storage. However, the production of lactic acid bacteria must be sealed and isolated from the air, because lactic acid bacteria are anaerobic and must reproduce normally under anaerobic conditions. In order to seal and isol...

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a novel pickle tank, which can ferment the pickle liquid at a constant temperature during the pickle production period, and solve the problem of stirring the pickle liquid under the condition of sealing, and can also automatically replenish water to the annular water tank

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