Operation method of bean sprout salt mixing and dehydrating device for preparing pickled vegetables

Abstract

The invention relates to the technical field of salting of pickled vegetables, and discloses an operation method of a bean sprout salt mixing and dewatering device for preparing the pickled vegetables, the bean sprout salt mixing and dewatering device comprises a box body, a supporting plate is arranged in the box body, a first motor is fixedly connected to the right side of the top of the supporting plate, and the driving end of the first motor is fixedly connected to the left end of a rotating shaft; and the right end of the rotating shaft is fixedly connected to the left side of the outer stock bin, a mounting groove is formed in the left side of the interior of the outer stock bin, a second motor is fixedly connected to the inner wall of the left side of the mounting groove, and the driving end of the second motor is fixedly connected to the center of the left side of the inner stock bin. According to the device, the first motor drives the outer stock bin and the inner stock bin to rotate, so that bean sprouts and salt are fully and uniformly mixed, the second motor drives the inner stock bin to rotate at a high speed, moisture contained in the bean sprouts is thrown out, the dewatering function is achieved, the salt mixing and dewatering integrated function is achieved, and the working efficiency and effect are improved.

Description

technical field [0001] The invention relates to the technical field of pickling pickled vegetables, in particular to an operation method of a bean sprouts mixed with salt dehydration device used for preparing pickled vegetables. Background technique [0002] Pickled vegetables in soy sauce is a kind of fermented food that uses high-concentration salt solution and lactic acid bacteria to preserve vegetables, and improves the flavor of vegetables through pickling. Vegetable pickling is an ancient method of vegetable processing and storage. It has a long history both in my country and abroad. In the era when living standards were relatively backward, pickled vegetables were mainly home-made and self-eating. The purpose was to prolong the life of vegetables. Storage and eating period to make up for the shortage of food. With the continuous improvement of modern living standards, people's life structure has undergone great changes. Modern people eat pickled vegetables no longer to...

AI Technical Summary

Problems solved by technology

[0003] At present, in the production process of pickled vegetables, salting and dehydration are an important link to improve the taste of pickled vegetables. The existing device cannot fully mix the bean sprouts and salt when salting the bean sprouts in the process of pickling, resulting in There are differences in the salinity of pickled bean sprouts, which affects the quality and taste of the whole pickled vegetables, and after the salt mixing, a separate dehydration operation is required, which increases the work process and time, and reduces work efficiency. Therefore, it is necessary to dehydrate the bean sprouts with salt device for improvement

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