Pickled Chinese cabbage soaking device

Abstract

The invention relates to the technical field of pickled Chinese cabbage processing, in particular to a pickled Chinese cabbage soaking device which is characterized in that a gas cylinder is inserted into a limiting seat, the outlet end of the gas cylinder is communicated with the inlet end of a miniature air pump through a hose, the outlet end of the miniature air pump is communicated with a one-way pipe, and one end of the one-way pipe extends into a tank body and is communicated with a micropore circular ring pipe; the bottom end of the sealing cover is connected with a perforated pressing plate piece used for preventing pickled Chinese cabbages from stretching out of the liquid level. After the micro air pump is started, sterile air in the air bottle is extracted through the hose, the extracted sterile air is guided into the micropore circular ring pipe in a one-way mode through the one-way pipe, the sterile air in the micropore circular ring pipe is released upwards in a bubble mode from micropores, and a large number of fine bubbles continuously rise in saline water; the concentration layering phenomenon generated during standing soaking is effectively eliminated, salt ions in saline water are distributed more evenly, and therefore the problem that the local part is too salty or too light is avoided.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of pickled Chinese cabbage processing, and in particular to a pickled Chinese cabbage soaking device. BACKGROUND

[0002] Pickled Chinese cabbage, also known as pickled vegetable or preserved vegetable, is made by soaking Chinese cabbage or cabbage and other seasonings, and then fermenting under the action of lactobacillus. The original intention of making pickled Chinese cabbage is to prolong the shelf life of vegetables.

[0003] In the traditional pickled Chinese cabbage soaking process, the pickled Chinese cabbage is placed in a tank, and then soaked and fermented after adding brine. The brine in the tank is in a static state, and the pickled Chinese cabbage is soaked and fermented. During the soaking and fermentation process, the high-concentration brine at the bottom of the tank will naturally deposit, causing the vegetables in this area to be in a super-high salinity environment for a long time. This not only causes the vegetables to lose water and become soft, but also inhibits the normal lactic acid fermentation process, causing fermentation to be slow or abnormal. At the same time, the vegetables at the bottom are prone to form an anaerobic environment, which promotes the overgrowth of some anaerobic bacteria and produces excessive acid metabolites, causing the local pH value to be too low and causing abnormal rancidity. SUMMARY

[0004] The purpose of the present application is to solve the concentration stratification phenomenon generated during soaking, uneven distribution of salt ions, uneven distribution of fermentation bacteria, and the shortcomings of reducing the fermentation effect of pickled Chinese cabbage in the prior art, and to provide a pickled Chinese cabbage soaking device.

[0005] In order to achieve the above-mentioned purpose, the present application adopts the following technical scheme:

[0006] A pickled Chinese cabbage soaking device is designed, which comprises a tank, a limiting ring is fixedly connected to the tank, a sealing cover is sleeved on the tank opening of the tank, a plurality of buckles are rotationally connected to the sealing cover at equal intervals along the axial line direction, a micro air pump is fixedly connected to the tank, a limiting seat is fixedly connected to the tank, a gas cylinder is inserted into the limiting seat, the outlet end of the gas cylinder is connected to the inlet end of the micro air pump through a hose, a one-way pipe is connected to the outlet end of the micro air pump, one end of the one-way pipe extends into the tank and is connected to a microporous circular tube, and a perforated pressing plate is connected to the bottom end of the sealing cover to prevent the pickled Chinese cabbage from extending out of the liquid surface.

[0007] Preferably, the tank is a stainless steel tank, and the tank and the limiting ring are an integral structure.

[0008] Preferably, the microporous circular tube is a ceramic circular tube.

[0009] Preferably, an open rack is fixedly connected to the upper end of the limiting ring, and the open rack is provided with filler liquid for improving the sealing effect.

[0010] Preferably, the perforated pressing plate member is a food-grade silica gel plate.

[0011] Preferably, the tank is internally connected with a separation mechanism for preventing bubble from destroying the sauerkraut, the separation mechanism comprises a blocking rack fixedly connected to the tank, a cavity is arranged between the blocking rack and the inner wall of the tank, a plurality of first through holes are equidistantly arranged on the bottom of the blocking rack along the axial line direction, a plurality of second through holes are equidistantly arranged on the upper portion of the blocking rack along the axial line direction, a plurality of partition plates are equidistantly connected to the blocking rack along the axial line direction, one side of each of the partition plates is connected to the inner wall of the tank, and the cavity is divided into a plurality of guide chambers by the plurality of partition plates, and each of the guide chambers is communicated with the corresponding micropore of the microporous circular tube.

[0012] Preferably, the density of the plurality of first through holes is greater than the density of the plurality of second through holes.

[0013] Preferably, the tank is connected with a circulation mechanism for preventing dissolved oxygen from stratifying, the circulation mechanism comprises a liquid pumping pump fixedly connected to the tank, a first connecting pipe is communicated with the inlet end of the liquid pumping pump, one end of the first connecting pipe is communicated with the bottom of the cavity, a second connecting pipe is communicated with the outlet end of the liquid pumping pump, one end of the second connecting pipe extends into the cavity and is communicated with a circular tube, and a plurality of liquid discharging pipes are equidistantly communicated with the bottom end of the circular tube along the axial line direction.

[0014] Preferably, one end of each of the liquid discharging pipes is inclined downward towards the direction of the second through hole.

[0015] Preferably, a plurality of stirring leaves are equidistantly rotationally connected to the upper end of the perforated pressing plate member along the axial line direction, and the plurality of stirring leaves are opposite to the second through hole.

[0016] The sauerkraut soaking device has the beneficial effects that:

[0017] After the micro air pump is started, sterile air in the gas cylinder is extracted through the hose, the extracted sterile air is unidirectionally introduced into the microporous circular tube through the one-way pipe, the sterile air in the microporous circular tube is released in the form of bubbles from the micropores upward, a large number of fine bubbles continuously rise in the brine, the stratification phenomenon generated during static soaking is effectively eliminated, the distribution of salt ions in the brine is more uniform, and the problems of local over-salting or over-dilution are avoided. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 The structure diagram of the sauerkraut soaking device Figure 1 ;

[0019] Figure 2 The structure diagram of the sauerkraut soaking device Figure 2 ;

[0020] Figure 3 Structure diagram of a pickling device for sour cabbage according to the present application Figure 3

[0021] Figure 4 Structure diagram of a connection between a tank and an isolation mechanism in a pickling device for sour cabbage according to the present application

[0022] Figure 5 Structure diagram of a connection between a tank and a circulation mechanism in a pickling device for sour cabbage according to the present application

[0023] Figure 6 Structure diagram of a cross-section of a connection between a tank and a circulation mechanism in a pickling device for sour cabbage according to the present application

[0024] Figure 7 Structure diagram of a connection between a tank and a circulation mechanism in a pickling device for sour cabbage according to the present application Figure 6 Enlarged structure diagram of a part of A

[0025] In the figure: 1, tank; 2, sealing cover; 3, limiting ring; 4, buckle; 5, exhaust pipe; 6, pressure relief valve; 7, pressure detector; 8, open rack; 9, filler liquid; 10, micro air pump; 11, limiting seat; 12, gas cylinder; 13, hose; 14, one-way pipe; 15, microporous circular pipe; 16, perforated pressing plate; 17, isolation mechanism; 18, circulation mechanism; 171, blocking rack; 172, chamber; 173, first through hole; 174, second through hole; 175, partition; 176, guide chamber; 181, liquid pumping pump; 182, first connecting pipe; 183, second connecting pipe; 184, circular pipe; 185, liquid discharge pipe; 186, stirring blade. DETAILED DESCRIPTION

[0026] The technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only some of the embodiments of the present application, but not all the embodiments.

[0027] Example 1: Refer to Figures 1-3 ​The utility model relates to an acid vegetable soaking device, including jar body 1, jar body 1 is fixedly connected with the limiting ring 3, jar body 1 is stainless steel jar body, jar body 1 and limiting ring 3 are integral structure, the jar mouth of jar body 1 is sleeved with sealing cover 2, sealing cover 2 is rotatably connected with a plurality of buckles 4 along the axial line direction at equal intervals, and one end of each buckle 4 is inserted into the limiting ring 3, the upper end of sealing cover 2 is connected with exhaust pipe 5, the exhaust pipe 5 is connected with pressure relief valve 6, the exhaust pipe 5 is connected with pressure detector 7, the upper end of limiting ring 3 is fixedly connected with open rack 8, the open rack 8 is equipped with filler liquid 9 for improving the sealing effect, the jar body 1 is fixedly connected with micro air pump 10, the jar body 1 is fixedly connected with limiting seat 11, the limiting seat 11 is inserted with gas cylinder 12, the outlet end of gas cylinder 12 is connected with the inlet end of micro air pump 10 through hose 13, the outlet end of micro air pump 10 is connected with one-way pipe 14, one end of one-way pipe 14 extends into jar body 1 and is connected with microporous circular pipe 15, microporous circular pipe 15 is ceramic circular pipe, and microporous circular pipe 15 is located at the inside bottom end of jar body 1, the bottom end of sealing cover 2 is connected with perforated pressing plate 16 for preventing acid vegetable from extending to liquid level, and perforated pressing plate 16 is food-grade silica gel plate.

[0028] Working principle:

[0029] When acid vegetable is soaked, first, the acid vegetable is laid in jar body 1, then a certain amount of brine is injected into jar body 1, sealing cover 2 is sleeved at the jar mouth of jar body 1, the acid vegetable in jar body 1 is extruded by perforated pressing plate 16, so that the acid vegetable is completely immersed in brine, then a plurality of buckles 4 are rotated, one end of each buckle 4 is inserted into limiting ring 3, limiting ring 3 is fixed after being combined with buckle 4, so that sealing cover 2 is limited and fixed, thereby realizing the sealing of the jar mouth of jar body 1, at the same time, filler liquid 9 is poured into open rack 8, and the filler liquid 9 forms secondary sealing at the contact position of sealing cover 2 and the jar mouth of jar body 1, so as to further improve the sealing effect of sealing cover 2 on the jar mouth of jar body 1.

[0030] After the acid vegetable is fermented in jar body 1, carbon dioxide is generated, so that the pressure in jar body 1 increases, and the pressure in jar body 1 is detected by pressure detector 7, when the detected pressure exceeds the safety value, pressure relief valve 6 is opened and closed after a certain time, when pressure relief valve 6 is opened, jar body 1 is connected with the outside through exhaust pipe 5, and the gas in the jar is released through exhaust pipe 5, so as to reduce the pressure in jar body 1, and avoid jar explosion caused by excessive pressure in the jar.

[0031] The micro air pump 10 is started every set time for a set time length. When the micro air pump 10 is started, the outlet end of the gas cylinder 12 is in an open state. The micro air pump 10 starts to extract the sterile air in the gas cylinder 12 through the hose 13. The extracted sterile air is unidirectionally guided into the microporous annular pipe 15 through the one-way pipe 14. The sterile air in the microporous annular pipe 15 is released in the form of bubbles from the micropores upward. A large number of fine bubbles continuously rise in the salt water, forming a stable vertical circulation. The circulation effect effectively eliminates the concentration stratification phenomenon generated during static soaking, so that the salt ions in the salt water are more uniformly distributed, and the salt penetration rates of different parts of the vegetables tend to be consistent, thereby avoiding the problems of local over-salting or over-dilution. Meanwhile, the micro-disturbance generated during the rising of the bubbles can promote the uniform distribution of beneficial microorganisms such as lactic acid bacteria, prevent the excessive aggregation of the bacterial flora in certain areas to cause local over-acidity, or cause spoilage due to insufficient bacterial flora in other areas, and the dynamic balance of the environment significantly improves the stability of the fermentation process.

[0032] Example 2: The group of bubbles rising vigorously can generate strong fluid shear force, and leafy vegetables with delicate texture are prone to tearing and breaking under continuous impact, thereby reducing the quality of pickled vegetable formation. Referring to Figures 4-7 As another preferred embodiment of the present application, the difference from example 1 is that the tank body 1 is connected with a separation mechanism 17 for preventing bubbles from damaging pickled vegetables. The separation mechanism 17 includes a blocking frame 171 fixedly connected in the tank body 1, a cavity 172 provided between the blocking frame 171 and the inner wall of the tank body 1, a plurality of first through holes 173 equally spaced and arranged on the bottom of the blocking frame 171 along the axial direction, a plurality of second through holes 174 equally spaced and arranged on the upper part of the blocking frame 171 along the axial direction, and a plurality of partition plates 175 equally spaced and connected on the blocking frame 171 along the axial direction. One side of each partition plate 175 is connected with the inner wall of the tank body 1, and the plurality of partition plates 175 divide the cavity 172 into a plurality of guide chambers 176. Each guide chamber 176 is communicated with the corresponding micropore of the microporous annular pipe 15. The density of the plurality of first through holes 173 is greater than that of the plurality of second through holes 174.

[0033] Working principle:

[0034] The sterile air in the microporous annular pipe 15 is released in the form of bubbles from the micropores upward. The bubbles push the salt water in the corresponding guide chamber 176 to flow upward. In this process, the salt water at the bottom of the tank body 1 enters the cavity 172 through the plurality of first through holes 173, and then is distributed into different guide chambers 176. Due to the blocking effect of the blocking frame 171, the bubbles will not directly contact the pickled vegetables in the tank body 1 when rising in the guide chamber 176, thereby avoiding the impact on the pickled vegetables and effectively preventing the tearing or breaking of the pickled vegetable leaves, and further improving the formation quality of the pickled vegetables.

[0035] Embodiment 3: Due to the continuous aeration, the dissolved oxygen concentration in the chamber 172 is maintained at a high level, while the dissolved oxygen concentration in the inner side area of the barrier frame 171 gradually decreases due to oxygen consumption and diffusion limitation, resulting in significant differences in microbial communities in the two areas, thereby affecting the fermentation of pickled Chinese cabbage, referring to Figures 6-7 As another preferred embodiment of the present application, the difference from Embodiment 2 is that the tank body 1 is connected with a circulation mechanism 18 for preventing dissolved oxygen stratification, the circulation mechanism 18 comprises a liquid pumping pump 181 fixedly connected to the tank body 1, the inlet end of the liquid pumping pump 181 is communicated with a first connecting pipe 182, one end of the first connecting pipe 182 is communicated with the bottom of the chamber 172, the outlet end of the liquid pumping pump 181 is communicated with a second connecting pipe 183, one end of the second connecting pipe 183 extends into the chamber 172 and is communicated with a circular ring pipe 184, the bottom end of the circular ring pipe 184 is communicated with a plurality of liquid discharge pipes 185 at equal intervals along the axial direction, one end of each of the liquid discharge pipes 185 is inclined downward towards the second through hole 174, and the upper end of the perforated pressing plate member 16 is rotatably connected with a plurality of stirring blades 186 at equal intervals along the axial direction, and the plurality of stirring blades 186 are opposite to the second through hole 174.

[0036] Working principle:

[0037] The liquid pumping pump 181 is started and works for a set time every set time, after the liquid pumping pump 181 is started, the brine in the chamber 172 is pumped through the first connecting pipe 182, the pumped brine is introduced into the circular ring pipe 184 through the second connecting pipe 183, the brine in the circular ring pipe 184 is released from the plurality of liquid discharge pipes 185, and the released brine enters the inner side area of the barrier frame 171 through the second through hole 174, so that the brine in the inner side area of the barrier frame 171 and the brine in the chamber 172 circulate, and the dissolved oxygen concentration of the brine in the inner side area of the barrier frame 171 is consistent with that of the brine in the chamber 172, thereby ensuring that the microbial communities in the two areas are not different, thereby avoiding affecting the fermentation of pickled Chinese cabbage.

[0038] The above is only a preferred specific embodiment of the present application, but the protection scope of the present application is not limited thereto, any person skilled in the art can make equivalent replacement or change according to the technical solution and inventive concept of the present application within the technical range disclosed by the present application, which should be covered within the protection scope of the present application.

Claims

1. A pickled cabbage soaking device, comprising a tank (1), wherein a limiting ring (3) is fixedly connected to the tank (1), and a sealing cap (2) is fitted onto the opening of the tank (1), wherein a plurality of latches (4) are rotatably connected at equal intervals along the axis of the sealing cap (2), characterized in that, in: A micro air pump (10) is fixedly connected to the tank (1). A limiting seat (11) is fixedly connected to the tank (1). A gas cylinder (12) is inserted into the limiting seat (11). The outlet end of the gas cylinder (12) is connected to the inlet end of the micro air pump (10) through a hose (13). The outlet end of the micro air pump (10) is connected to a one-way pipe (14). One end of the one-way pipe (14) extends into the tank (1) and is connected to a microporous annular pipe (15). The bottom end of the sealing cap (2) is connected to a perforated pressure plate (16) to prevent the sauerkraut from protruding from the liquid surface.

2. The sauerkraut soaking device according to claim 1, characterized in that, The tank (1) is a stainless steel tank, and the tank (1) and the limiting ring (3) are an integral structure.

3. The sauerkraut soaking device according to claim 1, characterized in that, The microporous annular tube (15) is a ceramic annular tube.

4. The sauerkraut soaking device according to claim 1, characterized in that, The upper end of the limiting ring (3) is fixedly connected to an open frame (8), and the open frame (8) is provided with filler water (9) for improving the sealing effect.

5. The sauerkraut soaking device according to claim 1, characterized in that, The perforated pressure plate (16) is a food-grade silicone plate.

6. The sauerkraut soaking device according to claim 1, characterized in that, The tank (1) is connected to an isolation mechanism (17) to prevent air bubbles from damaging the sauerkraut. The isolation mechanism (17) includes a barrier frame (171), which is fixedly connected to the tank (1). A chamber (172) is provided between the barrier frame (171) and the inner wall of the tank (1). The bottom of the barrier frame (171) is provided with several first through holes (173) at equal intervals along the axis. The upper part of the barrier frame (171) is provided with several second through holes (174) at equal intervals along the axis. Several partitions (175) are connected to the barrier frame (171) at equal intervals along the axis. One side of each partition (175) is connected to the inner wall of the tank (1). The partitions (175) divide the chamber (172) into several guide chambers (176). Each guide chamber (176) is connected to the corresponding micropore on the microporous annular tube (15).

7. The sauerkraut soaking device according to claim 6, characterized in that, The density of some of the first through holes (173) is greater than the density of some of the second through holes (174).

8. The sauerkraut soaking device according to claim 7, characterized in that, The tank (1) is connected to a circulation mechanism (18) for preventing dissolved oxygen stratification. The circulation mechanism (18) includes a pump (181) which is fixedly connected to the tank (1). The inlet end of the pump (181) is connected to a first connecting pipe (182). One end of the first connecting pipe (182) is connected to the bottom of the chamber (172). The outlet end of the pump (181) is connected to a second connecting pipe (183). One end of the second connecting pipe (183) extends into the chamber (172) and is connected to a circular annular pipe (184). The bottom end of the circular annular pipe (184) is connected to several drain pipes (185) at equal intervals along the axial direction.

9. The sauerkraut soaking device according to claim 8, characterized in that, One end of each of the drain pipes (185) is inclined downward toward the second through hole (174).

10. The sauerkraut soaking device according to claim 9, characterized in that, The upper end of the perforated pressure plate (16) is rotatably connected with a plurality of agitators (186) at equal intervals along the axis, and the plurality of agitators (186) are directly opposite the second through hole (174).

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