Sauce pickling equipment based on low-temperature vacuum infiltration

Abstract

The invention discloses sauce pickling equipment based on low-temperature vacuum infiltration, and belongs to the field of sauce pickling. The sauce pickling equipment based on low-temperature vacuum infiltration comprises a pickling barrel, the lower end of the pickling barrel is covered with a lower extension frame with a liquid flowing space, a second conveying pipe is arranged on one side of the lower extension frame, and a third conveying pipe is arranged on the other side of the lower extension frame in a sealed mode. The problems that in the pickling process of an existing vacuum pickling device, due to the fact that the cooling speed is not synchronous, the pickling effect is poor, and the taste of pickled objects is affected are solved, low-temperature liquid is conveyed through a second conveying pipe, a first flow dividing pipe, a lower extension frame, a third conveying pipe, a second flow dividing pipe and a first conveying pipe, and the temperature of the pickled objects is reduced; and meanwhile, the sauce is simultaneously cooled inside and outside the pickled sauce, so that the cooling effect and the cooling uniformity are improved, and a relatively poor pickling effect caused by asynchronous cooling speeds is avoided.

Description

Technical Field

[0001] The invention relates to the field of sauce pickling, and in particular to sauce pickling equipment based on low-temperature vacuum penetration. Background Art

[0002] Low-temperature vacuum penetration sauce pickling equipment is a special equipment that combines low temperature and vacuum environment to efficiently pickle food. By creating low temperature conditions, the equipment slows down the activity of enzymes and bacterial growth inside the food. At the same time, it uses vacuum technology to promote the flavor components and salt in the sauce to quickly and evenly penetrate into the food, achieving a deep pickling effect. This method can not only effectively shorten the pickling time, but also better preserve the original taste and nutritional components of the food, making the pickled food more delicious and healthy. It is a modern food processing equipment that integrates high efficiency, health and deliciousness.

[0003] Chinese patent publication number CN213908470U discloses a vacuum pickling device, including a rotating rod, a pickling box movably connected to the rotating rod, a switch connected above the pickling box, a controller connected to the other side of the bracket, and a rotating rod fixedly connected to the other side of the pickling box connected to the controller. The rotating rods on both sides of the pickling box are controlled by the controller to start rotating. Through the continuous rotation of the rotating rods, the items in the pickling box are fully and evenly contacted with the pickling material, thereby achieving the purpose of uniform material reception, improving efficiency, saving time, and solving the problem of uneven material reception of the items.

[0004] During the pickling process, the above-mentioned patented vacuum pickling device has a poor cooling effect on the internal pickled items. Cooling can only be achieved by covering the cooling structure on the outside of the device. Moreover, covering the outside of the device for cooling will cause uneven cooling of the materials inside the pickling device, and the cooling speed will be out of sync, resulting in poor pickling effect and affecting the taste of the pickled items. Summary of the Invention

[0005] The purpose of the present invention is to provide a sauce pickling equipment based on low-temperature vacuum penetration, in which the low-temperature liquid is transmitted through the second transmission tube, the first diversion tube, the lower extension frame, the third transmission tube, the second diversion tube and the first transmission tube, and the sauce is cooled simultaneously inside and outside the pickled sauce, thereby improving the cooling effect and the uniformity of the cooling, avoiding poor pickling effect caused by asynchronous cooling speed, and solving the problems raised in the above-mentioned background technology.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solutions: a sauce pickling device based on low-temperature vacuum penetration, comprising a pickling barrel, wherein the lower end of the pickling barrel is covered with a lower extension frame having a liquid flow space, a second transmission pipe is provided on one side of the lower extension frame, and a third transmission pipe is sealedly provided on the other side of the lower extension frame, the third transmission pipe extends from the other side of the lower extension frame to one end of the lower extension frame, the third transmission pipe is sealedly connected to the interior of the pickling barrel through a second diverter pipe, the second diverter pipe passes through the pickling barrel and extends to the front end of the pickling barrel, the second diverter pipe extending to the front end of the pickling barrel is sealedly connected to the front end of the second diverter pipe through the first transmission pipe, and the lower extension frame and the second transmission pipe are sealedly connected through the first diverter pipe.

[0007] Preferably, a gas tank is provided on one side of the upper end of the pickling barrel, and the gas tank is sealedly connected to the upper end of the pickling barrel.

[0008] Preferably, a sealing plug is provided at the upper end of the outer portion of the connection position between the gas tank and the pickling barrel, and a telescopic rod is provided at the upper end of the sealing plug.

[0009] Preferably, ultraviolet sterilization lamps are provided at both the front and rear ends of the gas tank.

[0010] Preferably, a portion of the first transmission pipe extends into the interior of the gas tank, and a heat conducting plate is provided on the outer wall of the gas tank extending into the interior area of ​​the gas tank, and the heat conducting plate is welded and fixed to the gas tank.

[0011] Preferably, an upper extension frame is transversely provided at the lower end between two adjacent second diversion pipes, and a guide plate is provided inside the lower extension frame and extends toward the upper extension frame.

[0012] Preferably, a vacuum pump is fixed to the outer wall of the pickling barrel by bolts, and the vacuum pump is sealed to the upper end of the pickling barrel.

[0013] Preferably, a second valve is provided on one side of the upper end of the gas tank.

[0014] Preferably, one end of each of the first transmission pipe and the second transmission pipe is sealed with a hose.

[0015] Preferably, support arms are provided at both front and rear ends of the other side of the outside of the pickling barrel, a second motor is provided at one end of the support arm, and an output shaft of the second motor is fixedly connected to the support arm.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] 1. When the present invention marinates the sauce and marinade materials in the marinade barrel under a vacuum state, the low-temperature liquid transmitted from the second transmission pipe position will be transmitted and discharged in the lower extension frame, the third transmission pipe, the second diversion pipe and the first transmission pipe in sequence. The low-temperature liquid transmitted in the lower extension frame will be guided by the guide plate and then flow into the upper extension frame. The upper extension frame and the second diversion pipe position are cooled simultaneously to achieve simultaneous cooling of the inside and outside of the sauce and marinade materials. On the other hand, the low-temperature liquid transmitted in the first transmission pipe will flow back through the first transmission pipe and flow into the gas tank. The low-temperature liquid will reduce the heat conduction plate and thus cool the gas in the gas tank. When the gas in the gas tank is replenished into the marinade barrel, the replenished low-temperature gas can further reduce the temperature of the sauce and marinade materials in the marinade barrel, providing a stable flow liquid trajectory. After a single transmission of the low-temperature liquid, comprehensive sauce marinade cooling can be achieved.

[0018] 2. The closing of the second valve position of the present invention is combined with the extension of the telescopic rod so that the sealing plug seals the connection position between the gas tank and the pickling barrel. When the vacuum pump draws and forms a vacuum state in the pickling barrel for pickling sauces, the contraction of the telescopic rod can allow the gas that has been sterilized and reduced in temperature by the heat conductive plate to be replenished into the pickling barrel, thereby reducing the MPa value inside the pickling barrel. After adjusting the MPa value inside the pickling barrel for a period of time, the sealing plug is repeatedly pressed and the connection between the gas tank and the pickling barrel is further restricted. The gas inside the pickling barrel is repeatedly extracted by the vacuum pump, and the vacuum state inside the pickling barrel is repeatedly adjusted to avoid the inside of the pickling barrel being at a rated MPa value. Adjusting the MPa value improves the pickling effect of the sauce. First, it avoids the use of an additional vacuum pump. Secondly, it avoids the situation where the gas directly contacts the sauce for pickling without being sterilized when adjusting the MPa inside the pickling barrel, resulting in poor pickling effect of the sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a schematic diagram of the overall external structure of the present invention;

[0020] Figure 2 Schematic diagram of the position relationship of the vacuum pump of the present invention;

[0021] Figure 3 A schematic diagram of the rotation trajectory of the support arm and the cover plate of the present invention;

[0022] Figure 4 This is a cross-sectional view of the internal structure of the lower extension frame of the present invention;

[0023] Figure 5 For the present invention Figure 4 A partial enlarged view of area A in the middle;

[0024] Figure 6 For the present invention Figure 4 A partial enlarged view of area B in the middle;

[0025] Figure 7 A cross-sectional view showing the positional relationship of the rollers of the present invention;

[0026] Figure 8 For the present invention Figure 7 A partial enlarged view of the middle C area;

[0027] Figure 9 It is a cross-sectional view of the internal structure of the gas tank of the present invention.

[0028] In the figure: 1. pickling barrel; 2. first valve; 3. base; 4. roller; 5. first motor; 6. support arm; 7. second motor; 8. pressure sensor; 9. cover; 10. bracket; 11. threaded rod; 12. gas tank; 13. telescopic rod; 14. second valve; 15. first transmission pipe; 16. hose; 17. second transmission pipe; 18. first diversion pipe; 19. lower extension frame; 20. vacuum pump; 21. third transmission pipe; 22. second diversion pipe; 23. upper extension frame; 24. guide plate; 25. movable rail; 27. heat conducting plate; 28. sealing plug; 29. ​​ultraviolet germicidal lamp. DETAILED DESCRIPTION

[0029] The present invention will be further described below with reference to specific embodiments.

[0030] like Figure 1 and Figure 2 As shown, a sauce pickling device based on low-temperature vacuum infiltration in this embodiment includes a pickling barrel 1, the lower end of the pickling barrel 1 is covered with a lower extension frame 19, a second transmission pipe 17 is provided on one side of the lower extension frame 19, and a liquid flow space is provided inside the lower extension frame 19. After low-temperature liquid flows into the liquid flow space of the lower extension frame 19, the pickling items inside the pickling barrel 1 can be cooled by the lower end of the pickling barrel 1. In order to allow the low-temperature liquid to completely flow into the lower extension frame 19, the lower extension frame 19 and the second transmission pipe 17 are sealed via a first diversion pipe 18.

[0031] Furthermore, a plurality of first diversion pipes 18 are evenly distributed laterally, and the second transmission pipe 17 can be diverted through the plurality of first diversion pipes 18, so that the liquid inside the second transmission pipe 17 can be fully sent to the lower extension frame 19, and the lower end of the pickling barrel 1 is fully cooled at the position of the lower extension frame 19;

[0032] A third transmission pipe 21 is sealed on the other side of the lower extension frame 19. The third transmission pipe 21 extends from the other side of the lower extension frame 19 to one end of the lower extension frame 19. The third transmission pipe 21 is sealedly connected to the interior of the pickling barrel 1 through a second diversion pipe 22. The liquid flowing through the lower extension frame 19 is transmitted through the third transmission pipe 21 and then diverted by the second diversion pipe 22 and sent to the interior of the pickling barrel 1.

[0033] The liquid transported inside the second diverter pipe 22 and fed into the pickling barrel 1 can actively reduce the pickling temperature of the sauce stored at the lower end of the pickling barrel 1. The second diverter pipe 22 penetrates the pickling barrel 1 and extends to the front end of the pickling barrel 1. The pickling barrel 1 has a plurality of second diverter pipes 22 uniformly distributed laterally. The plurality of second diverter pipes 22 extending to the front end of the pickling barrel 1 are sealed and connected at the front end of the second diverter pipe 22 through the first transmission pipe 15. The low-temperature liquid can be discharged from the outside of the device after being transported through the second transmission pipe 17, the lower extension frame 19, the third transmission pipe 21 and the first transmission pipe 15. The entire low-temperature liquid can comprehensively cool the sauce stored in the pickling barrel 1, so that the sauce can be in a low-temperature vacuum state for pickling.

[0034] In addition, in order to further assist in cooling the pickled sauce stored in the pickling barrel 1, a gas tank 12 is provided on one side of the upper end of the pickling barrel 1. The gas tank 12 is sealedly connected to the upper end of the pickling barrel 1. After the gas inside the pickling barrel 1 is extracted and placed in a vacuum, the gas can be replenished from the gas tank 12 into the pickling barrel 1 to adjust the MPa value inside the pickling barrel 1.

[0035] It is worth mentioning that in order to adjust the time when the gas inside the gas tank 12 enters the pickling barrel 1, Figure 9 As shown, a sealing plug 28 is provided at the upper end of the connection position between the gas tank 12 and the pickling barrel 1. A telescopic rod 13 is provided at the upper end of the sealing plug 28. The position of the sealing plug 28 can be adjusted by extending the telescopic rod 13 to adjust the connection position between the sealing plug 28 and the gas tank 12 and the pickling barrel 1.

[0036] In order to sterilize the gas in the internal area of ​​the gas tank 12, ultraviolet germicidal lamps 29 are provided at both the front and rear ends of the gas tank 12. The ultraviolet germicidal lamps 29 can directly sterilize the gas inside the gas tank 12 when stored in the gas tank 12, thereby preventing the gas added to the pickling barrel 1 from affecting the pickling effect of the sauce due to bacteria.

[0037] Furthermore, in order to cool the gas inside the gas tank 12, a portion of the first transmission pipe 15 extends into the interior of the gas tank 12. The outer wall of the gas tank 12 extending into the interior area of ​​the gas tank 12 is provided with a heat conducting plate 27, and the heat conducting plate 27 is welded and fixed to the gas tank 12. Before the low-temperature liquid is transmitted to the position of the first transmission pipe 15 and discharged, the low-temperature liquid will be guided along the first transmission pipe 15 and enter the gas tank 12. The low-temperature liquid will cool the heat conducting plate 27, so that the heat conducting plate 27 can reduce the temperature of the gas inside the gas tank 12, so that the temperature of the gas subsequently added to the interior of the pickling barrel 1 is lower, thereby avoiding the failure of the cooling of the second diversion pipe 22 and the lower extension frame 19 due to the high-temperature gas added to the interior of the pickling barrel 1.

[0038] In order to improve the cooling effect of the lower end area of ​​the pickling barrel 1 after the liquid flows into the lower extension frame 19, an upper extension frame 23 is horizontally provided at the lower end between two adjacent second diversion pipes 22. Figure 4 and Figure 6 As shown, a guide plate 24 is provided inside the lower extension frame 19 extending toward the upper extension frame 23. The extended guide plate 24 can guide the transmitted low-temperature liquid. The guided liquid will flow into the upper extension frame 23 and can further contact the pickled items placed inside the pickling barrel 1, further increasing the contact area between the low-temperature position and the sauce pickling, thereby improving the efficiency and effect of reducing the sauce pickling.

[0039] The outer wall of the pickling barrel 1 is fixed with a vacuum pump 20 by bolts, and the vacuum pump 20 is sealed and connected to the upper end of the pickling barrel 1. After the inside of the pickling barrel 1 is sealed, the vacuum pump 20 can be started to extract and make the inside of the pickling barrel 1 in a vacuum state, which can achieve

[0040] In order to seal the inner area of ​​the pickling barrel 1 and realize the pickling of sauces, a cover plate 9 is provided at the middle position of the upper end of the pickling barrel 1, and a bracket 10 is provided on one side of the cover plate 9, and the bracket 10 is welded and fixed to the upper end of the pickling barrel 1. Figure 5 As shown, a movable rail 25 is provided inside the bracket 10, and the cover plate 9 is slidably connected to the movable rail 25 inside the bracket 10. After the bracket 10 supports it, the cover plate 9 can be unfolded to the middle position of the upper end of the pickling barrel 1 under the support of the bracket 10, and the cover plate 9 can also be sealed at the middle position of the upper end of the pickling barrel 1 under the support of the bracket 10;

[0041] Among them, when sealing the cover plate 9 that fits the pickling barrel 1, as Figure 8 As shown, threaded rods 11 are provided on both sides of the interior of the cover plate 9. The threaded rods 11 are rotatably connected to the cover plate 9. The lower ends of the threaded rods 11 are threadedly engaged with the upper ends of the pickling barrel 1. After the lower end of the cover plate 9 is attached to the pickling barrel 1, the rotation of the threaded rods 11 can further improve the sealing effect between the cover plate 9 and the pickling barrel 1.

[0042] In addition, a second valve 14 is provided on one side of the upper end of the gas tank 12. The opening of the second valve 14 allows outdoor gas to actively flow into the gas tank 12. After the sealing plug 28 is pressed at the connection position between the gas tank 12 and the pickling barrel 1 and the ultraviolet sterilization lamp 29 performs sterilization, the second valve 14 closes and restricts external gas from entering the gas tank 12, and also prevents the sterilized gas inside the gas tank 12 from flowing out of the gas tank 12.

[0043] In order to facilitate the dumping of the pickled sauce in the pickling barrel 1, a base 3 is provided at the lower end of the lower extension frame 19. Figure 7As shown, rollers 4 are provided at both the front and rear ends of the lower end of the base 3. The rollers 4 can support and erect the base 3 and the pickling barrel 1 at the upper end. When the pickling barrel 1 is tilted toward the front end, the pickled sauce inside can be poured out. When the pickling barrel 1 rotates, the rollers 4 rotate to offset the friction and are continuously supported.

[0044] Among them, a first motor 5 is provided on the other side of the pickling barrel 1, and the output shaft of the first motor 5 overlaps with the center position of the roller 4. The output of the first motor 5 can drive the base 3 and the pickling barrel 1 to rotate and realize the pouring of the sauce;

[0045] In addition, a first valve 2 is provided at the front end of the pickling barrel 1. The first valve 2 is a position for pouring sauce. After the first valve 2 is opened and the first motor 5 is started, the pickling barrel 1 is supported by the roller 4 at the lower end, so that the sauce can be discharged from the first valve 2.

[0046] It is worth mentioning that in order to cope with the continuous transmission of the second transmission tube 17 and the first transmission tube 15 by the external liquid transmission structure after the pickling barrel 1 rotates, one end of the first transmission tube 15 and the second transmission tube 17 are sealed with a hose 16, which is connected to the external liquid transmission structure through the hose 16. After being connected through the hose 16, the bending of the hose 16 can adapt to the second transmission tube 17 and the first transmission tube 15 rotating with the pickling barrel 1, and maintain the continuous connection between the second transmission tube 17 and the first transmission tube 15.

[0047] In order to support the pickling barrel 1 during the pickling process of the sauce, Figure 3 As shown, support arms 6 are provided at both ends of the front and rear of the other side of the pickling barrel 1. A second motor 7 is provided at one end of the support arm 6, and the output shaft of the second motor 7 is fixedly connected to the support arm 6. The output of the second motor 7 can drive the support arm 6 to flip and fit the front and rear ends of the other side of the pickling barrel 1. The two support arms 6 can limit and continuously straighten the pickling barrel 1 during the pickling process.

[0048] The second motor 7 is fixedly connected to the outer wall of the first motor 5 by bolts. The fixing of the copper drum bolts can uniformly connect and support the second motor 7 and the first motor 5, and can drive and support the pickling barrel 1;

[0049] Furthermore, in order to detect the pressure inside the pickling barrel 1 and facilitate the user to directly understand the pressure value inside the pickling barrel 1, a pressure sensor 8 is provided on the other side of the bracket 10, and the MPa value inside the pickling barrel 1 can be detected by the pressure sensor 8.

[0050] Working principle: When using the device to marinate sauces, the items for marinating are poured from the open position of the cover 9 into the interior of the pickling barrel 1. The cover 9 is supported by the bracket 10 and rotates to cover the upper end of the pickling barrel 1. The rotating threaded rod 11 is embedded in the upper end of the pickling barrel 1, so that the cover 9 and the pickling barrel 1 are sealed. The ultraviolet sterilization lamp 29 is started to sterilize the internal area of ​​the gas tank 12. The vacuum pump 20 is started and the gas in the internal area of ​​the pickling barrel 1 is actively extracted, so that the pickling barrel 1 forms a vacuum state. The pressure value of the vacuum state is continuously detected by the pressure sensor 8. The telescopic rod 13 is started at a fixed time and the telescopic rod 13 drives the sealing plug 28 to contract, so that the sterilized gas in the gas tank 12 is filled into the pickling barrel 1. After the gas is filled into the pickling barrel 1 and the MPa value inside the pickling barrel 1 is adjusted, the vacuum pump 20 repeatedly extracts the gas inside the pickling barrel 1 and restores the vacuum state. The non-vacuum and vacuum states are alternately used inside the pickling barrel 1 to pickle the material. Alternating different MPa values ​​can improve the pickling effect of the sauce. The MPa inside the pickling barrel 1 is adjusted while the temperature inside the pickling barrel 1 is cooled. When the pump body outside draws the low-temperature liquid, it is transferred to the second transfer pipe 17 through the hose 16. The liquid in the second transfer pipe 17 is diverted by the first diverter pipe 18 and sent to the lower extension frame 19. The low-temperature liquid entering the lower extension frame 19 is diverted by the guide plate 24 and then enters the upper extension frame 23. The lower end of the pickling barrel 1 contacts the pickled sauce inside. The low-temperature liquid flowing from the lower extension frame 19 flows into the third transfer pipe 21 and is diverted again by the second diverter pipe 22. The low-temperature liquid flows from the second diverter pipe 22 and directly connects to the lower extension frame 19. The pickling sauce inside the pickling barrel 1 is touched, and the inside and outside of the pickling sauce are cooled at the same time. The liquid transmitted from the position of the second diversion pipe 22 is collected through the first transmission pipe 15 and finally transmitted and discharged. During the transmission process of the first transmission pipe 15, it will pass through the inside of the gas tank 12. The low-temperature liquid will directly lower the position of the heat conducting plate 27. The low-temperature heat conducting plate 27 cools the gas stored in the gas tank 12. After cooling, the gas inside the gas tank 12 will be replenished into the pickling barrel 1 after the sealing plug 28 is activated, which can assist in cooling the pickled sauce inside the pickling barrel 1.

[0051] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0052] While the embodiments of the present invention have been shown and described, it will be apparent to those skilled in the art that various changes, modifications, substitutions, and alterations can be made to the embodiments without departing from the principles and spirit of the invention.

Claims

1. A sauce pickling device based on low-temperature vacuum infiltration, comprising a pickling barrel (1), characterized in that: The lower end of the pickling barrel (1) is covered with a lower extension frame (19) having a liquid flow space, a second transmission pipe (17) is provided on one side of the lower extension frame (19), and a third transmission pipe (21) is sealed and provided on the other side of the lower extension frame (19), the third transmission pipe (21) extends from the other side of the lower extension frame (19) to one end of the lower extension frame (19), the third transmission pipe (21) is sealed and connected to the interior of the pickling barrel (1) through a second diverter pipe (22), the second diverter pipe (22) passes through the pickling barrel (1) and extends to the front end of the pickling barrel (1), the second diverter pipe (22) extending to the front end of the pickling barrel (1) is sealed and connected to the front end of the second diverter pipe (22) through the first transmission pipe (15), and the lower extension frame (19) and the second transmission pipe (17) are sealed and connected through the first diverter pipe (18).

2. The sauce pickling equipment based on low-temperature vacuum infiltration according to claim 1 is characterized in that: A gas tank (12) is provided on one side of the upper end of the pickling barrel (1), and the gas tank (12) is sealedly connected to the upper end of the pickling barrel (1).

3. The sauce pickling equipment based on low-temperature vacuum infiltration according to claim 2, characterized in that: A sealing plug (28) is provided at the upper end of the connection position between the gas tank (12) and the pickling barrel (1), and a telescopic rod (13) is provided at the upper end of the sealing plug (28).

4. The sauce pickling equipment based on low-temperature vacuum infiltration according to claim 3 is characterized in that: Ultraviolet sterilization lamps (29) are provided at both the front and rear ends of the gas tank (12).

5. The sauce pickling equipment based on low-temperature vacuum infiltration according to claim 1, characterized in that: A portion of the first transmission pipe (15) extends into the interior of the gas tank (12); a heat conducting plate (27) is provided on the outer wall of the gas tank (12) extending into the interior area of ​​the gas tank (12); and the heat conducting plate (27) is welded and fixed to the gas tank (12).

6. The sauce pickling equipment based on low-temperature vacuum infiltration according to claim 5, characterized in that: An upper extension frame (23) is transversely provided at the lower end between two adjacent second diversion pipes (22), and a guide plate (24) is provided inside the lower extension frame (19) extending toward the upper extension frame (23).

7. The sauce pickling equipment based on low-temperature vacuum infiltration according to claim 1, characterized in that: A vacuum pump (20) is fixed to the outer wall of the pickling barrel (1) via bolts, and the vacuum pump (20) is sealed to the upper end of the pickling barrel (1).

8. The sauce pickling equipment based on low-temperature vacuum infiltration according to claim 5, characterized in that: A second valve (14) is provided on one side of the upper end of the gas tank (12).

9. The sauce pickling equipment based on low-temperature vacuum infiltration according to claim 1, characterized in that: One end of each of the first transmission pipe (15) and the second transmission pipe (17) is sealed with a hose (16).

10. The sauce pickling equipment based on low-temperature vacuum infiltration according to claim 1, characterized in that: Support arms (6) are provided at both the front and rear ends of the other side of the pickling barrel (1), a second motor (7) is provided at one end of the support arm (6), and an output shaft of the second motor (7) is fixedly connected to the support arm (6).

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