Pickled vegetable fermentation bottle

Abstract

The utility model discloses a pickle fermentation bottle, which relates to the technical field of fermentation and comprises a bottle body, a bottle cap, a pickle pressing device and a handle. The bottle cap is matched with the bottle body, the one-way exhaust valve is arranged on the bottle cap, the handle is arranged on the bottle cap, the vegetable pressing device is arranged below the bottle cap through the connecting rod, and the vegetable pressing device can press vegetables below the liquid level of pickle water, so that pickle fermentation is in an anaerobic environment. According to the scheme, vegetables are completely pressed below the liquid level of pickle water through the vegetable pressing device, the vegetables are prevented from making contact with air, and the pickles are prevented from blooming. Gas generated in the fermentation process can be exhausted in time through the one-way exhaust valve, and external air cannot enter the fermentation bottle, so that an anoxic environment in the fermentation bottle is ensured, and the problems that manual gas exhaust is relatively tedious and time-consuming are solved.

Description

Technical Field

[0001] The utility model relates to the technical field of fermentation, in particular to a kimchi fermentation bottle. Background Art

[0002] Kimchi is a kind of food with unique flavor, which is made from a variety of fresh vegetables, immersed in a certain concentration of salt water, and fermented in an anaerobic environment using probiotics such as lactic acid bacteria. Cabbage, mustard greens, white radish, cucumber and other vegetables are usually used as kimchi raw materials. When these vegetables are fermented in traditional kimchi bottles, the vegetable body is prone to be higher than the kimchi water level. Some vegetables that are not submerged in water are exposed to the air, and under the action of microorganisms, it is easy to cause problems such as kimchi spoilage. The fermentation of kimchi mainly relies on lactic acid bacteria to grow and reproduce in an anaerobic environment to produce lactic acid, forming an acidic environment, thereby inhibiting the growth of other bacteria. The spoilage microorganisms in the fermentation perform aerobic respiration to produce substances that are not conducive to fermentation. For example, yeast and spore-forming bacteria have the ability to produce film, which will cause kimchi to spoil. Utility Model Content

[0003] In order to solve the deficiencies of the prior art, the utility model provides a kimchi fermentation bottle which can completely press vegetables below the kimchi water level.

[0004] In order to achieve the purpose of this utility model, the following scheme is proposed:

[0005] A kimchi fermentation bottle comprises a bottle body, a bottle cover, a vegetable press and a handle.

[0006] The bottle cap is matched with the bottle body, the handle is arranged on the bottle cap, and the vegetable press is arranged under the bottle cap through a connecting rod. The vegetable press can press the vegetables below the liquid level of kimchi water, so that the kimchi fermentation is in an anaerobic environment.

[0007] Furthermore, it also includes a one-way exhaust valve, which is fixed to the bottle cap. The one-way exhaust valve can exhaust the gas generated by fermentation in the bottle body, while external air cannot enter the bottle body.

[0008] Furthermore, the one-way exhaust valve includes a float, an exhaust hole and an exhaust valve cavity, wherein the float is arranged inside the exhaust valve cavity and the exhaust hole is arranged at the top of the exhaust valve cavity. When gas is generated in the fermentation bottle, the gas will move upward and gather at the highest point of the fermentation bottle. When the gas pressure in the fermentation bottle is greater than the gravity of the float, the float will be pushed upward, so that the gas enters the exhaust valve cavity and is discharged from the exhaust hole.

[0009] Furthermore, a handle is fixedly arranged on the top of the bottle cap, and the bottle cap can be removed from the bottle body by rotating the handle.

[0010] Furthermore, the vegetable press is made of plastic material, has a certain toughness, and can be bent under the action of force.

[0011] Furthermore, after the bottle cap is covered, the vegetable press is closely attached to the inner wall of the bottle body.

[0012] Furthermore, the vegetable press is circular.

[0013] Furthermore, the vegetable press is provided with a plurality of liquid flow holes, which facilitate the flow of the kimchi water and also facilitate the pressing of the vegetable press downward into the kimchi water.

[0014] Furthermore, the bottle body is made of glass with thick wall and good sealing, which can effectively isolate the outside air and pollutants.

[0015] The utility model has the beneficial effect that the vegetables are completely pressed below the kimchi water level by the vegetable press to prevent the vegetables from contacting the air. The gas generated during the fermentation process can be discharged in time through the one-way exhaust valve, and the external air cannot enter the fermentation bottle, thereby ensuring the oxygen-deficient environment inside the fermentation bottle and avoiding the problem of cumbersome and time-consuming manual exhaust of gas. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 Shown is a schematic diagram of the kimchi fermentation bottle structure;

[0017] Figure 2 A schematic diagram of the bottle cap and the vegetable press structure is shown;

[0018] Figure 3 A schematic diagram of the one-way exhaust valve structure is shown. DETAILED DESCRIPTION

[0019] like Figure 1-Figure 3 As shown, this embodiment provides a kimchi fermentation bottle, including a bottle body 1, a bottle cap 2, a vegetable press 3, a handle 4, and a one-way exhaust valve 5.

[0020] The bottle body 1 is made of glass material and has good airtightness. The bottle cap 2 matches the bottle body 1, and the handle 4 is fixedly arranged on the top of the bottle cap 2. The bottle cap 2 can be removed from the bottle body 1 by rotating the handle 4. The vegetable press 3 is made of plastic material and has certain toughness. The vegetable press 3 can be bent under the force. The vegetable press 3 is connected to the bottle cap 2 through a connecting rod 31. The vegetable press 3 is located below the bottle cap 2. The vegetable press 3 can press vegetables below the kimchi water level, so that the kimchi fermentation is in an anaerobic environment. The vegetable press 3 is provided with a plurality of liquid flow pores 32, which are convenient for the kimchi water to flow and also convenient for pressing the vegetable press downward into the kimchi water. The vegetable press 3 is circular. After the bottle cap 2 is covered, the vegetable press 3 is close to the inner wall of the bottle body 1. The one-way exhaust valve 5 is fixedly arranged on the bottle cap 2. The one-way exhaust valve 5 can discharge the gas generated by fermentation in the fermentation bottle, and the external air cannot enter the fermentation bottle. The one-way exhaust valve 5 includes a float 51, an exhaust hole 52 and an exhaust valve cavity 53. The float 51 is arranged inside the exhaust valve cavity 53, and the exhaust hole 52 is arranged at the top of the exhaust valve cavity 53. When gas is generated in the fermentation bottle, the gas will move upward and gather at the highest point of the fermentation bottle. When the gas pressure in the fermentation bottle is greater than the gravity of the float 51, the float 51 will be pushed up, so that the gas enters the exhaust valve cavity 53 and is discharged from the exhaust hole 52. The fermentation bottle provided in this embodiment makes kimchi fermentation more controllable and convenient, and improves the fermentation quality.

[0021] The above embodiments are only used to illustrate the technical ideas and features of the utility model, and are not intended to be the only or limit the utility model. Those skilled in the art should understand that various changes or equivalent replacements made to the utility model without departing from the scope of the utility model are within the scope of protection of the utility model.

Claims

1. A kimchi fermentation bottle, characterized in that: It comprises a bottle body (1), a bottle cap (2), a vegetable press (3) and a handle (4); in: The bottle cap (2) matches the bottle body (1); A handle (4) is provided on the bottle cap (2); The vegetable press (3) is arranged below the bottle cap (2) via a connecting rod (31).

2. The kimchi fermentation bottle according to claim 1, characterized in that: It also includes a one-way exhaust valve (5), which is fixedly arranged on the bottle cap (2).

3. The kimchi fermentation bottle according to claim 2, characterized in that: The one-way exhaust valve (5) comprises a float (51), an exhaust hole (52) and an exhaust valve cavity (53); the float (51) is arranged inside the exhaust valve cavity (53), and the exhaust hole (52) is arranged at the top of the exhaust valve cavity (53).

4. The kimchi fermentation bottle according to claim 1, characterized in that: The handle (4) is fixedly arranged on the top of the bottle cap (2).

5. The kimchi fermentation bottle according to claim 1, characterized in that: The vegetable press (3) is made of a tough plastic material, and the vegetable press (3) can be bent under the action of force.

6. The kimchi fermentation bottle according to claim 1, characterized in that: After the bottle cap (2) is put on, the vegetable press (3) is closely attached to the inner wall of the bottle body (1).

7. The kimchi fermentation bottle according to claim 6, characterized in that: The vegetable press (3) is circular.

8. The kimchi fermentation bottle according to claim 1, characterized in that: The vegetable press (3) is provided with a plurality of liquid circulation pores (32).

9. The kimchi fermentation bottle according to claim 1, characterized in that: The bottle body (1) is made of glass.

Images