Pickled food fresh-keeping device and method based on low-temperature plasma micro-nano bubble active water

Abstract

The invention discloses a preserved food fresh-keeping device and method based on low-temperature plasma micro-nano bubble active water, and belongs to the field of foods.The device comprises a plasma generating device, a micro-nano bubble generator, a plasma active water preparation pool and a food soaking pool; the plasma active water preparation pool is communicated with the food soaking pool; the plasma generating device is arranged in the plasma active water preparation pool and comprises a reaction inner tube and a reaction outer tube which are sleeved inside and outside, a hollow high-voltage electrode arranged on the inner side of the reaction inner tube and a low-voltage electrode arranged on the outer side of the reaction outer tube; a gas inlet is formed in the top end of the reaction inner tube; the reaction outer pipe is connected with a gas inlet of the micro-nano bubble generator through a pipeline, the plasma active water preparation pool is connected with a liquid inlet of the micro-nano bubble generator through a pipeline, and an outlet of the micro-nano bubble generator is connected with the food soaking pool. The device has the advantages of high sterilization efficiency, good effect and the like.

Description

Technical Field

[0001] The invention belongs to the field of food, and relates to a pickled food preservation device and method, and in particular to a pickled food preservation device and method based on low-temperature plasma micro-nano bubble active water. Background Art

[0002] Pickled food is a method of preserving food by soaking ingredients in salt and other seasonings for a period of time. Pickled vegetables retain their own vitamins, and even produce new vitamins when pickled with bran and koji. Pickled meat contains minerals and trace elements such as calcium, magnesium, phosphorus, sodium, potassium, and iron, which help improve anemia, promote development, and strengthen bones. Salt releases the flavor of ingredients through osmosis, making the food more fragrant and delicious. Due to these advantages, pickled food is deeply loved by people.

[0003] However, pickled foods are susceptible to contamination by harmful microorganisms (such as aerobic bacteria, salt-tolerant bacteria, Escherichia coli, yeast, heterofermented lactic acid bacteria, etc.) during the pickling process or storage. These microorganisms will grow and multiply in large numbers under suitable conditions, causing food spoilage. These microorganisms may also enter pickled foods through raw materials, processing equipment, packaging materials or storage environments. When microorganisms metabolize in pickled foods, they will produce various enzymes, acids, gases and other metabolites, which will destroy the tissue structure of the food and change the color, smell and taste of the food, thus causing food spoilage. Pickled foods can deteriorate due to multiple reasons such as microbial contamination and reproduction, packaging material problems, improper pickling process and poor storage conditions. In order to extend the shelf life of pickled foods and maintain their quality and safety, a series of measures need to be taken to prevent the occurrence of spoilage.

[0004] Generally speaking, the spoilage of pickled food is mainly due to the action of bacteria and enzymes, especially the water environment which directly affects the growth of bacteria and the activity of enzymes. During the pickling and storage process, if the water environment is not effectively controlled so that the activity of enzymes is inhibited, it is easy to lead to the activation of microorganisms and enzymes, thus accelerating the food spoilage process.

[0005] The traditional method of using preservatives has an antibacterial effect on mold, yeast and most spoilage bacteria, but it may pose a risk to human health. Pasteurization at too high a temperature or for too long may cause the food texture to soften, the flavor to deteriorate, and the nutritional content to decrease. Microwave sterilization can only disinfect when microwaves are present. After leaving the microwave, the residual bacteria will continue to multiply and breed, and the effectiveness is short. Food irradiation sterilization has a certain impact on the taste and nutritional content of food, and mainly acts on the outermost layer of the video, and there is a risk of causing bacterial mutations.

[0006] Ozone sterilization is a relatively environmentally friendly sterilization method. It uses the strong oxidizing property of ozone to destroy the cell membrane structure of microorganisms, achieves sterilization and decomposes into oxygen without residual harmful substances. It is a safe sterilization technology. However, the solubility of ozone in water is low, the life of ozone is short, and the time-effectiveness of ozone water is not long, which limits the preservation effect of ozone.

[0007] Compared with ozone particles, RONs play a certain role in food preservation and are also long-lived particles that can exist in water. In particular, nitrate-type free radicals are an effective preservative that can inhibit the growth of bacteria for a longer period of time and extend the shelf life of food. It is known that nitrates can help maintain the color and taste of food. In meat products, nitrates can combine with myoglobin in muscles to form nitrosomyoglobin, which makes the meat appear stable pink and improves the visual appeal of the product. At the same time, nitrates can also slow down the oxidation process of fat in food, thereby maintaining the taste and flavor of the food. So RONs also have the same effect.

[0008] Micro-nano bubble technology is also a new technology in the field of food sterilization, mainly based on high temperature and high pressure effects, shock wave effects, oxidation of active oxygen free radicals, physical shear force, and strong oxidizing properties of ozone. These mechanisms work together to make micro-nano bubble technology an efficient and environmentally friendly sterilization method. By injecting micro-nano bubbles into food, the taste and quality of food can also be improved, making it more delicious. At the same time, because conventional micro-nano bubbles are easy to form a protective film on the surface of food when they are in direct contact with food, they prevent oxygen and microorganisms from entering the food, thereby extending the shelf life of the food and playing a certain isolation role. However, it also limits the exchange of other active particles with food molecules, which is not conducive to the in-depth sterilization and disinfection effect. The higher the surface tension of the liquid, the more micro-nano bubbles are formed, which promotes instantaneous high pressure and shock wave effects, but high tension reduces the permeability of the liquid, which requires balanced optimization in all aspects.

[0009] Due to the wide variety of pickled foods, different internal microbial content, types, and food quality requirements, a single preservation method cannot meet the application requirements, and it is necessary to develop a multifunctional sterilization and preservation device and method. Summary of the invention

[0010] The present invention provides a pickled food preservation device and method based on low-temperature plasma micro-nano bubble active water, so as to overcome the defects of the prior art.

[0011] To achieve the above object, the present invention adopts the following technical solutions:

[0012] In a first aspect, the present invention provides a pickled food preservation device based on low-temperature plasma micro-nano bubble active water, comprising a plasma generating device, a micro-nano bubble generator, a plasma active water preparation pool and a food soaking pool; the plasma active water preparation pool is connected to the food soaking pool; the plasma generating device is arranged in the plasma active water preparation pool, comprising an inner reaction tube and an outer reaction tube arranged inside and outside, a hollow high-voltage electrode arranged inside the inner reaction tube and a low-voltage electrode arranged outside the outer reaction tube; an air inlet is arranged at the top of the inner reaction tube; a porous bubbling structure is arranged at the bottom of the inner reaction tube and the outer reaction tube; the outer reaction tube is connected to the gas inlet of the micro-nano bubble generator through a pipeline, the plasma active water preparation pool is connected to the liquid inlet of the micro-nano bubble generator through a pipeline, and the outlet of the micro-nano bubble generator is connected to the food soaking pool.

[0013] Furthermore, the food immersion tank is connected to the reaction outer tube of the plasma generating device through a pipeline provided with a water pump.

[0014] Furthermore, a filter is provided at the connection point between the plasma active water preparation pool and the food soaking pool.

[0015] In a second aspect, the present invention provides an antibacterial sterilization and preservation method for the pickled food preservation device based on low-temperature plasma micro-nano bubble active water: the spacing between the hollow high-voltage electrode and the low-voltage electrode of the plasma generating device is set to 1-8 mm; the hollow high-voltage electrode is located above the water surface, and the distance from the water surface is greater than 3-24 mm; the low-voltage electrode is grounded and in contact with the water surface or located below the water surface; gas is introduced into the hollow high-voltage electrode through the air inlet, the gas diffuses between the hollow high-voltage electrode and the low-voltage electrode, and the water is bubbled at the same time, the plasma generates active gas, the active gas enters the water body and reacts to form active water, and the active water flows to the food immersion pool to perform antibacterial sterilization on the food, thereby achieving a preservation effect.

[0016] Furthermore, the active gas and active water are respectively introduced into a micro-nano bubble generator, which uses the active gas as a gas source and the active water as a water source to generate active micro-nano bubble water; the active micro-nano bubble water is introduced into a food immersion pool to perform food antibacterial sterilization.

[0017] And a bacteriostatic, sterilizing and fresh-keeping method: the spacing between the hollow high-voltage electrode and the low-voltage electrode of the plasma generating device is set to 1-8 mm; the hollow high-voltage electrode is located above the water surface, and the distance from the water surface is greater than 3-24 mm; the low-voltage electrode is grounded and in contact with the water surface or located below the water surface; the water in the food soaking pool is pumped into the plasma generating device by a water pump, and the plasma directly discharges the water surface to prepare active water, and the active water then flows into the food soaking pool, and the cycle is repeated.

[0018] And an antibacterial sterilization and preservation method: the micro-nano bubble generator is started, and the air in the hollow high-voltage electrode is gradually injected into the water by the micro-negative pressure of the air intake and enters between the reaction inner tube and the reaction outer tube as the air source, and the water in the plasma active water preparation pool is used as the water source to generate micro-nano bubble water based on the plasma active water; the micro-nano bubble water is passed into the food soaking pool to perform food antibacterial sterilization; further, a sterilizing agent is injected into the hollow high-voltage electrode to form a pharmaceutical water, which flows into the food soaking pool; at the same time, the micro-nano bubble generator uses the pharmaceutical water as the water source to generate pharmaceutical micro-nano bubble water, which is passed into the food soaking pool; the pharmaceutical water and the pharmaceutical micro-nano bubble water perform comprehensive and strong sterilization on the food.

[0019] And a bacteriostatic sterilization and preservation method: the hollow high-voltage electrode of the plasma generating device is arranged above the water surface, and the distance from the water surface is less than 3 to 24 mm; the low-voltage electrode is removed, and the metal pool body of the water and plasma active water preparation pool is used as the low voltage; the hollow high-voltage electrode discharges to the water surface to generate low-concentration active water, and the low-concentration active water flows into the food soaking pool to sterilize the food; when the hollow high-voltage electrode discharges to the water surface, a microcurrent passes through the water at the same time, and the microcurrent effect in the water performs an electrochemical action on the microorganisms in the food to achieve food bacteriostatic sterilization;

[0020] When a negative DC voltage is loaded on the hollow high-voltage electrode, oxygen micro-nano bubbles are generated on the side wall of the metal pool and on the food to inhibit and sterilize the food; alternatively, when a positive DC voltage is loaded on the hollow high-voltage electrode, hydrogen micro-nano bubbles are generated on the side wall of the metal pool and on the food to reduce the food; alternatively, when a positive and negative DC voltage is alternately loaded on the hollow high-voltage electrode, water is electrolyzed to generate a mixture of hydrogen and oxygen to form an explosive atmosphere; alternatively, when an AC voltage or a pulse voltage is loaded on the hollow high-voltage electrode, the voltage range is 1 to 100 kV.

[0021] And an antibacterial sterilization and preservation method: the hollow high-voltage electrode and the low-voltage electrode of the plasma generating device are inserted into water, direct current positive and negative voltages are applied to generate a mixed gas of hydrogen and oxygen between an inner reaction tube and an outer reaction tube, and the voltage range is ±5 to ±36V; the mixed gas is passed into a micro-nano bubble generator as a gas source to generate hydrogen-oxygen mixed micro-nano bubble water; the hydrogen-oxygen mixed micro-nano bubble water is passed into a food immersion pool to perform food antibacterial sterilization.

[0022] And the antibacterial sterilization and preservation method: insert the hollow high-voltage electrode of the plasma generating device into water, remove the low-voltage electrode, load a direct current voltage with a voltage range of ±5 to ±36V, and directly electrolyze water to perform food antibacterial sterilization and preservation.

[0023] The beneficial effects of the present invention are as follows: the present invention provides a pickled food preservation device and method based on low-temperature plasma micro-nano bubble active water, wherein the dielectric barrier discharge low-temperature plasma can simultaneously generate ozone and RONs particles required for sterilization, and contains various active free radicals, and the various active particles work together to achieve a stronger antibacterial and sterilization effect. The present invention organically combines plasma technology, micro-nano bubble technology, and RONs particle preservation technology to achieve multi-mode antibacterial sterilization and preservation such as plasma bubbling to prepare active water, active micro-nano bubble water, plasma discharge direct treatment to prepare active water, micro-nano bubble water, and overall electrochemistry of the water pool, with higher efficiency and stronger function. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a schematic diagram of the structure of a pickled food preservation device based on low-temperature plasma micro-nano bubble active water. DETAILED DESCRIPTION

[0025] The specific implementation of the present invention is described below with reference to the accompanying drawings.

[0026] like Figure 1 As shown, the present invention provides a pickled food preservation device based on low-temperature plasma micro-nano bubble active water, including a plasma generating device, a micro-nano bubble generator 2, a plasma active water preparation pool 3 and a food soaking pool 4.

[0027] The plasma active water preparation pool 3 is connected to the food soaking pool 4 .

[0028] The plasma generating device is arranged in the plasma active water preparation pool 3, and includes an inner reaction tube 11 and an outer reaction tube 12 arranged inside and outside, a hollow high-voltage electrode 13 arranged inside the inner reaction tube 11, and a cylindrical low-voltage electrode 14 arranged outside the outer reaction tube 12. An air inlet is arranged at the top of the inner reaction tube 11. A porous bubbling structure is arranged at the bottom of the inner reaction tube 11 and the outer reaction tube 12. The inner reaction tube 11 and the outer reaction tube 12 are both made of insulating dielectric materials, preferably ceramic or quartz.

[0029] The outer reaction tube 12 is connected to the gas inlet of the micro-nano bubble generator 2 through a pipeline, the plasma active water preparation pool 3 is connected to the liquid inlet of the micro-nano bubble generator 2 through a pipeline, and the outlet of the micro-nano bubble generator 2 is connected to the food immersion pool 4.

[0030] The food immersion tank 4 is connected to the reaction outer tube 12 of the plasma generating device through a pipeline provided with a water pump 5 .

[0031] A filter is provided at the connection point between the plasma active water preparation pool 3 and the food soaking pool 4 to prevent the food in the food soaking pool 4 from entering the plasma active water preparation pool 3 .

[0032] The antibacterial sterilization and fresh-keeping method of the device of the present invention is as follows:

[0033] Method 1: Set the distance between the hollow high-voltage electrode 13 and the low-voltage electrode 14 of the plasma generator to 1-8 mm. Make the hollow high-voltage electrode 13 located above the water surface, and the distance from the water surface is greater than 3-24 mm. The low-voltage electrode 14 is grounded and in contact with the water surface or located below the water surface. At this time, the hollow high-voltage electrode 13 and the low-voltage electrode 14 discharge to form plasma, and the hollow high-voltage electrode 13 does not discharge to the water surface.

[0034] Air or oxygen or other reactive gases with antibacterial and sterilizing effects are introduced into the hollow high-voltage electrode 13 through the air inlet, and the gas diffuses between the hollow high-voltage electrode 13 and the low-voltage electrode 14, and the water is bubbled at the same time, and the plasma generates active gas, and the active gas enters the water body and reacts to form active water, and the active water flows to the food soaking pool 4 for preliminary antibacterial sterilization of the food, that is, the plasma bubbling prepares the active water antibacterial sterilization and preservation mode. This method is used for bacteria that are easy to inhibit or disinfect, or as a preliminary pre-inhibition and sterilization before starting.

[0035] Method 2: Active gas and active water are respectively introduced into the micro-nano bubble generator 2, and the micro-nano bubble generator 2 uses active gas as the gas source and active water as the water source to generate active micro-nano bubble water. The active micro-nano bubble water is introduced into the food soaking pool 4 to inhibit bacteria, sterilize and preserve food. This method is mainly used to inhibit and disinfect bacteria that are suitable for long-term stable effects and are easily destroyed by micro-nano bubbles and the generated oxidized water.

[0036] Method 3: The water in the food soaking pool 4 is pumped into the plasma generator by the water pump 5, and the plasma directly discharges on the water surface to prepare active water, and the active water then flows into the food soaking pool 4, repeating the cycle, that is, only the plasma discharge is directly processed to prepare the active water mode. In this mode, only a small amount of other gases introduced when pumping water are gradually placed in a water vapor environment inside the plasma generator, forming a water vapor plasma, generating a large amount of hydrogen peroxide and hydroxyl free radicals, and relatively few ozone and nitrate ions, which is more suitable for fungi that are easily disinfected by hydrogen peroxide and hydroxyl free radicals through food soaking.

[0037] Method 4: Method 1, method 2 and method 3 are carried out simultaneously. The active gas is bubbled into the water body and the active water formed by the reaction, the active gas and the active water are generated by the micro-nano bubble generator 2, and the active water prepared by direct discharge of plasma on the water surface, which together carry out high-intensity synergistic antibacterial and sterilization preservation on the food. It is suitable for achieving the preservation effect by soaking and disinfecting comprehensive high-concentration bacteria.

[0038] Method 5: Start the micro-nano bubble generator 2, and its air intake micro-negative pressure gradually injects the air in the hollow high-voltage electrode 13 into the water and enters between the reaction inner tube 11 and the reaction outer tube 12 as the air source, and uses the water in the plasma active water preparation pool 3 as the water source to produce micro-nano bubble water. The micro-nano bubble water is passed into the food soaking pool 4 to sterilize the food, that is, the micro-nano bubble water is prepared only by the micro-nano bubble generator 2 for sterilization.

[0039] Furthermore, sterilizing agent is injected into the hollow high-voltage electrode 13 to form agent water, which flows into the food soaking pool 4. At the same time, the micro-nano bubble generator 2 uses the agent water as a water source to generate agent micro-nano bubble water, which flows into the food soaking pool 4. The agent water and the agent micro-nano bubble water perform comprehensive and strong disinfection on the food.

[0040] Method 6: The hollow high-voltage electrode 13 of the plasma generator is set above the water surface, and the distance from the water surface is less than 3 to 24 mm. The low-voltage electrode 14 is removed, and the metal pool body of the water and plasma active water preparation pool 3 is used as the low voltage. At this time, there is no discharge between the hollow high-voltage electrode 13 and the low-voltage electrode 14 to form plasma, and the hollow high-voltage electrode 13 discharges to the water surface.

[0041] The hollow high-voltage electrode 13 discharges to the water surface to generate low-concentration active water, which flows into the food soaking pool 4 to sterilize the food. When the hollow high-voltage electrode 13 discharges to the water surface, a microcurrent flows through the water at the same time. The microcurrent effect in the water electrochemically acts on the microorganisms in the food, thereby achieving the preservation of food by antibacterial sterilization.

[0042] When the hollow high-voltage electrode 13 is loaded with a negative DC voltage, in addition to the above-mentioned discharge effect, oxygen micro-nano bubbles are generated on the side wall of the metal pool body and the food to inhibit and sterilize the food.

[0043] When the hollow high-voltage electrode 13 is loaded with a DC positive voltage, in addition to the above-mentioned discharge effect, hydrogen micro-nano bubbles are also generated on the side wall of the metal pool body and the food, which is beneficial to a certain reduction effect on the food, improve the food quality, and play a health-preserving role.

[0044] When the hollow high-voltage electrode 13 is alternately loaded with DC positive and negative voltages, in addition to the above-mentioned discharge effect, water is electrolyzed to produce a mixture of hydrogen and oxygen to form an explosive atmosphere. Both gases have the effect of assisting combustion and expanding the discharge range on the water surface.

[0045] When the hollow high-voltage electrode 13 is driven by an AC power supply of 1 to 100 kV or a pulse power supply to generate plasma, the hollow high-voltage electrode 13 mainly plays a discharge effect, and the combustion and explosion effect is relatively small.

[0046] Method 7: The hollow high-voltage electrode 13 and the low-voltage electrode 14 of the plasma generator are inserted into the water, and the hollow high-voltage electrode 13 and the low-voltage electrode 14 are respectively loaded with DC positive and negative voltages to electrolyze water between the reaction inner tube 11 and the reaction outer tube 12 to produce a mixed gas of hydrogen and oxygen, and the voltage range is ±5 to ±36 V. The mixed gas is passed into the micro-nano bubble generator 2 as a gas source to produce hydrogen-oxygen mixed micro-nano bubble water. The hydrogen-oxygen mixed micro-nano bubble water is passed into the food soaking pool 4 to sterilize the food.

[0047] Method 8: Insert the hollow high-voltage electrode 13 of the plasma generator into water, remove the low-voltage electrode 14, apply a DC voltage in the range of ±5 to ±36V, and directly electrolyze water to preserve food.

[0048] In the present invention, unless otherwise specified, the scientific and technical terms used herein have the meanings commonly understood by those skilled in the art. In addition, the reagents, materials and operating procedures used herein are reagents, materials and conventional procedures widely used in the corresponding fields.

[0049] It should be noted that the terms such as "upper", "lower", "left", "right", "front", "back", etc. cited in the invention are only for the convenience of description and are not used to limit the scope of implementation of the present invention. Changes or adjustments in their relative relationships should be regarded as the scope of implementation of the present invention without substantially changing the technical content.

[0050] Finally, it should be noted that the above are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A pickled food preservation device based on low-temperature plasma micro-nano bubble active water, characterized in that: It includes a plasma generating device, a micro-nano bubble generator, a plasma active water preparation pool and a food soaking pool; The plasma active water preparation pool is connected to the food soaking pool; The plasma generating device is arranged in the plasma active water preparation pool, and comprises an inner reaction tube and an outer reaction tube arranged inside and outside, a hollow high-voltage electrode arranged inside the inner reaction tube, and a low-voltage electrode arranged outside the outer reaction tube; an air inlet is arranged at the top of the inner reaction tube; and porous bubbling structures are arranged at the bottoms of the inner reaction tube and the outer reaction tube; The reaction outer tube is connected to the gas inlet of the micro-nano bubble generator through a pipeline, the plasma active water preparation pool is connected to the liquid inlet of the micro-nano bubble generator through a pipeline, and the outlet of the micro-nano bubble generator is connected to the food soaking pool.

2. The pickled food preservation device based on low-temperature plasma micro-nano bubble active water according to claim 1 is characterized in that: The food soaking pool is connected to the reaction outer tube of the plasma generating device through a pipeline provided with a water pump.

3. The pickled food preservation device based on low-temperature plasma micro-nano bubble active water according to claim 1 is characterized in that: A filter screen is provided at the connection point between the plasma active water preparation pool and the food soaking pool.

4. The antibacterial sterilization and preservation method of pickled food preservation device based on low-temperature plasma micro-nano bubble active water as claimed in claim 1, characterized in that: The spacing between the hollow high-voltage electrode and the low-voltage electrode of the plasma generating device is set to 1 to 8 mm; the hollow high-voltage electrode is located above the water surface, and the distance from the water surface is greater than 3 to 24 mm; the low-voltage electrode is grounded and in contact with the water surface or located below the water surface; The gas is introduced into the hollow high-voltage electrode through the air inlet, and the gas diffuses between the hollow high-voltage electrode and the low-voltage electrode. At the same time, the underwater is bubbled, and the plasma produces active gas. The active gas enters the water body and reacts to form active water. The active water flows to the food immersion pool for food antibacterial sterilization.

5. The antibacterial sterilization and preservation method of the pickled food preservation device based on low-temperature plasma micro-nano bubble active water according to claim 4 is characterized in that: The active gas and active water are respectively introduced into a micro-nano bubble generator, which uses the active gas as a gas source and the active water as a water source to generate active micro-nano bubble water; the active micro-nano bubble water is introduced into a food immersion pool to perform food antibacterial sterilization.

6. The antibacterial sterilization and preservation method of pickled food preservation device based on low-temperature plasma micro-nano bubble active water as claimed in claim 2, characterized in that: The spacing between the hollow high-voltage electrode and the low-voltage electrode of the plasma generating device is set to 1 to 8 mm; the hollow high-voltage electrode is located above the water surface, and the distance from the water surface is greater than 3 to 24 mm; the low-voltage electrode is grounded and in contact with the water surface or located below the water surface; The water in the food soaking pool is pumped into the plasma generating device by a water pump, and the plasma directly discharges on the water surface to prepare active water, and the active water then flows into the food soaking pool, repeating the cycle.

7. The antibacterial sterilization and preservation method of pickled food preservation device based on low-temperature plasma micro-nano bubble active water as claimed in claim 1, characterized in that: The micro-nano bubble generator is started, and its air intake micro-negative pressure gradually injects the air in the hollow high-voltage electrode into the water and enters between the reaction inner tube and the reaction outer tube as an air source, and the water in the plasma active water preparation pool is used as a water source to generate micro-nano bubble water; the micro-nano bubble water is passed into the food immersion pool to sterilize the food; Alternatively, sterilizing agent is injected into the hollow high-voltage electrode to form agent water, which flows into the food soaking pool; at the same time, the micro-nano bubble generator uses the agent water as a water source to generate agent micro-nano bubble water, which is passed into the food soaking pool; the agent water and agent micro-nano bubble water perform comprehensive and strong sterilization on food.

8. The antibacterial sterilization and preservation method of pickled food preservation device based on low-temperature plasma micro-nano bubble active water as claimed in claim 1, characterized in that: The hollow high-voltage electrode of the plasma generating device is arranged above the water surface, and the distance from the water surface is less than 3 to 24 mm; the low-voltage electrode is removed, and the metal pool body of the water and plasma active water preparation pool is used as the low voltage; The hollow high-voltage electrode discharges to the water surface to produce low-concentration active water, which flows into the food immersion pool to sterilize the food; when the hollow high-voltage electrode discharges to the water surface, a microcurrent flows through the water at the same time, and the microcurrent effect in the water electrochemically acts on the microorganisms in the food to achieve food sterilization; When a negative DC voltage is applied to the hollow high-voltage electrode, oxygen micro-nano bubbles are generated on the side wall of the metal cell and on the food to inhibit and sterilize the food. Alternatively, a positive DC voltage is applied to the hollow high-voltage electrode, which generates hydrogen micro-nano bubbles on the side wall of the metal cell and on the food, thus reducing the food. Alternatively, the hollow high-voltage electrode is alternately loaded with DC positive and negative voltages, and water is electrolyzed to produce a mixture of hydrogen and oxygen, forming an explosive atmosphere; Alternatively, the hollow high voltage electrode is loaded with an alternating voltage or a pulse voltage.

9. The antibacterial sterilization and preservation method of pickled food preservation device based on low-temperature plasma micro-nano bubble active water as claimed in claim 1, characterized in that: The hollow high-voltage electrode and the low-voltage electrode of the plasma generating device are inserted into water, and DC positive and negative voltages are applied to generate a mixed gas of hydrogen and oxygen between the inner reaction tube and the outer reaction tube; the mixed gas is passed into a micro-nano bubble generator as a gas source to generate hydrogen-oxygen mixed micro-nano bubble water; the hydrogen-oxygen mixed micro-nano bubble water is passed into a food immersion tank to perform food antibacterial sterilization.

10. The antibacterial sterilization and preservation method of pickled food preservation device based on low-temperature plasma micro-nano bubble active water as claimed in claim 1, characterized in that: The hollow high-voltage electrode of the plasma generating device is inserted into water, the low-voltage electrode is removed, a direct current voltage is applied, and water is directly electrolyzed to inhibit bacteria, sterilize and preserve food.

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