Pressure-reducing permeation salt-reducing fresh-keeping device for processing pickled vegetables

By designing a cylindrical mounting shell and a combined flow-guiding spraying mechanism, along with a pressure regulating pump and a pneumatic adjustment module, the problems of material integrity, uniformity, and ease of cleaning in the salt reduction and preservation device for pickled vegetables have been solved. This achieves non-contact deep salt reduction and preservation, improving the quality and production efficiency of pickled vegetables.

CN122439734APending Publication Date: 2026-07-24SHANDONG TANYI FOOD CO LTD
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Patent Information

Application Number
CN202610743042.7
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-05-27
Publication Date
2026-07-24

AI Technical Summary

Technical Problem

Existing salt reduction and preservation devices for pickled vegetables have shortcomings in terms of material integrity protection, uniform salt reduction, consistent flavor and taste, anti-adhesion and turning, and ease of cleaning. They are difficult to achieve non-contact deep salt reduction and preservation while ensuring production cycle and food safety.

Method used

It adopts a vertically set cylindrical mounting shell and a combined flow guiding spraying mechanism, combined with a pressure regulating pump and a gas-induced adjustment module. By periodically adjusting the pressure and spraying for pickling, it achieves non-contact deep salt reduction. The combined flow guiding spraying mechanism and a turning mechanism ensure uniform spraying and turning. Combined with the drainage groove design, it can promptly remove juice. During cleaning, it can be conveniently cleaned through a liquid collection semi-circular ring cover and a solenoid valve.

Benefits of technology

It achieves a uniform reduction in salt content and consistent taste in pickled vegetables without damaging the ingredients, avoids processing dead spots and adhesion, improves product quality and production efficiency, and simplifies the cleaning process.

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Abstract

The invention provides a pressure-reducing permeation salt-reducing fresh-keeping device for processing pickles, which comprises a cylindrical mounting shell, a liquid inlet guide cylinder, a pressure regulating pump and a sealing gate are arranged on the shell, and a plurality of combined guide cylinders and a rotationally sleeved annular loading disc are mounted in the shell in series. Nozzles are uniformly distributed in the circumferential direction of the combined guide cylinder; an air-induced adjusting module composed of a deflection air cylinder, a telescopic air bag and a turning protrusion is arranged on the annular loading disc, and the initial angle of the turning protrusion is adjustable. The internal pressure of the shell is periodically changed through the pressure regulating pump, so that the pickled vegetables are repeatedly extruded and expanded in a non-contact manner, and high-salt juice is squeezed out; meanwhile, the spray head sprays pickling liquid or clear water, so that deep spraying and juice replacement are realized, and the salinity and taste are uniform. Air pressure changes drive the turning protrusions to periodically deflect, materials are continuously turned to avoid adhesion, the disc face drainage notch grooves guide away liquid in time, and dead angles are eliminated. During cleaning, clean water is sprayed, and waste water is discharged through the liquid collecting semi-circular ring cover and the liquid discharging pipeline. According to the invention, uniform salt reduction and preservation can be realized on the premise that food materials are not damaged.
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