Vegetable fermentation tank

Abstract

A vegetable fermentation tank comprises a tank body and a tank cover, a first pipe is arranged at the lower end of the tank body, a first valve is arranged on the first pipe, and the first pipe facilitates discharging of fermentation water or cleaning water in the tank body. The upper end of the tank body is provided with the convex edge, the longitudinal section of the convex edge is of an L-shaped structure, the annular cavity is formed between the convex edge and the outer wall of the tank body, in the fermentation process, the annular cavity is filled with water, a gap between the tank body and the tank cover is sealed in a water injection mode, infectious microbes are prevented from entering, and therefore quality control in the fermentation process is facilitated. The tank cover is arranged at the upper end of the tank body in a buckled mode, an annular plate is arranged on the periphery of the tank cover and arranged in the annular cavity in a penetrating mode, a plurality of air holes are formed in the tank cover, gas generated in the fermentation process can be exhausted through the air holes, and the situation that the gas generated in the fermentation process jacks up the tank cover, and consequently the sealing effect is affected is avoided. Certainly, in order to prevent infectious microbes from entering, an activated carbon canister can be arranged on the device so as to adsorb impurities.

Description

Technical Field

[0001] The utility model relates to the technical field of food processing, in particular to a vegetable fermentation tank. Background Art

[0002] Vegetable fermentation is a traditional food preservation method that transforms vegetables into foods rich in probiotics and other nutrients through the action of beneficial microorganisms. During the fermentation process, lactic acid bacteria convert the sugars in the vegetables into lactic acid in an oxygen-free environment. This process not only increases the shelf life of the food, but also improves its flavor and nutritional value.

[0003] Commonly used vegetable fermentation facilities are pottery jars or cellars. Pottery jar fermentation offers the following advantages: First, small-batch fermentation: Pottery jars typically have a smaller capacity, making them suitable for small-scale fermentation and easier to manage. Second, breathability: The material of pottery jars is relatively breathable, allowing trace amounts of oxygen to permeate. This helps create a specific microbial environment, favoring the flavor development of certain types of wine. Third, temperature control: Pottery jars offer excellent thermal insulation, maintaining a relatively stable temperature environment, an advantage for wines that require constant temperature fermentation. Fourth, flavor contribution: Trace minerals in pottery jars may leach into the wine, providing additional flavor. Cellar fermentation offers the following advantages: First, large-batch fermentation: Cellars have a larger capacity, making them suitable for large-scale fermentation production. Second, controlled environment: Cellars offer a more enclosed environment, allowing for better control of temperature and humidity, which is crucial for certain wines that require strictly controlled fermentation conditions. Third, deep fermentation: The depth of the cellars helps create a stratified fermentation environment, allowing materials at different depths to experience different fermentation rates and conditions. Fourth, long fermentation times: The fermentation cycle in the cellar is long, sometimes lasting months to years, such as in the production of certain liquors. The above two characteristics show that while ceramic jars offer significant advantages during fermentation, their limited use in industrial production is limited by their limited use for small-batch fermentation operations. While underground cellars can achieve large-scale fermentation, they are difficult to control during the fermentation process, often allowing bacteria to enter and affect the fermentation results. Furthermore, they are inconvenient for controlling the fermentation process of vegetables and require a large floor space. Stainless steel fermentation tanks are also currently available, but their high cost leads to limited actual use. Furthermore, the temperature control system used to control the fermentation process further increases the cost of these fermentation tanks. Utility Model Content

[0004] The utility model provides a vegetable fermentation tank to solve the deficiencies of the prior art, reduce the manufacturing cost, and effectively control the fermentation process, thereby having strong practicality.

[0005] In order to achieve the purpose of this utility model, the following technologies are proposed:

[0006] A vegetable fermentation tank comprises a tank body and a tank lid. A first tube is provided at the lower end of the tank body, and a first valve is provided on the first tube. The first tube facilitates the discharge of fermentation water or cleaning water from the tank body. A ridge is provided at the upper end of the tank body. The longitudinal section of the ridge is L-shaped, and an annular cavity is formed between the ridge and the outer wall of the tank body. During the fermentation process, the annular cavity is filled with water. By injecting water, the gap between the tank body and the tank lid is sealed to prevent the entry of bacteria, thereby facilitating quality control of the fermentation process. The tank lid is buckled onto the upper end of the tank body. A ring plate is provided on the outer periphery of the tank lid, and the ring plate is inserted into the annular cavity. The tank lid is provided with multiple air holes. Gas generated during the fermentation process can be discharged through the air holes to prevent the gas generated during the fermentation process from lifting the tank lid and affecting the sealing effect. Of course, in order to prevent the entry of bacteria, an activated carbon canister can be placed on it to adsorb impurities.

[0007] Furthermore, the lower end of the tank body is connected to a second pipe, and a second valve is provided on the second pipe. During the fermentation process, in order to circulate the fermentation water or control the water temperature of the fermentation water, the second pipe is provided to facilitate the circulation of the fermentation water.

[0008] Furthermore, a third tube and a fourth tube are provided on the convex edge, and the third tube and the fourth tube are connected to the annular cavity. The third tube extends downward, and the fourth tube extends laterally outward. The third tube and the fourth tube are respectively provided with a one-way valve. During the fermentation process, when a large amount of gas is generated, in order to prevent the sealing water in the annular cavity from overflowing from the convex edge, the fourth tube is provided for water level control of the sealing water, and the third tube can supplement the sealing water according to the water level of the sealing water, thereby ensuring the sealing effect, and the water replenishment operation of the third tube is performed automatically.

[0009] Furthermore, the tank cover is made of polyvinyl chloride, which is lightweight and has a low manufacturing cost, thereby increasing the possibility of promoting and applying the fermentation tank in the market.

[0010] Furthermore, a pair of handles are provided on the can lid to facilitate the closing and opening operations of the can lid.

[0011] Furthermore, the tank body is made of glass fiber reinforced plastic, which not only ensures the overall strength of the tank body but also reduces the manufacturing cost of the tank body.

[0012] Furthermore, there is a gap between the lower end of the ring plate and the lower end of the annular cavity, a gap between the inner peripheral wall of the ring plate and the outer peripheral wall of the tank body, and a gap between the outer peripheral wall of the ring plate and the inner peripheral wall of the flange. The presence of these gaps allows the sealing water to be evenly filled inside and outside the annular cavity, thereby improving its sealing effect.

[0013] Furthermore, a concave shell is formed on the can cover which is concave downwards.

[0014] Furthermore, the upper end of the tank is equipped with multiple baffles, with gaps between them. During the fermentation process, a large amount of gas is generated, and as the gas increases, the vegetables will move upward. As the vegetables move upward, the gas will act on the lid, pushing up the lid, thus affecting the sealing effect. To solve this problem, baffles are installed inside the tank. During fermentation, multiple horizontal wooden, bamboo, and steel bars are placed under the baffles to prevent the vegetables from moving upward. The multi-section structure is processed to facilitate the placement and removal of the horizontal wooden, bamboo, and steel bars.

[0015] Furthermore, a support is welded to the lower end of the tank body, and the support includes three support rods welded to the lower end of the tank body. The lower end of the support rod is provided with a mounting plate. The adjacent two support rods are connected together by a connecting plate, and the mounting plate is fixed to the ground by bolts.

[0016] The advantages of the above technical solution are:

[0017] The utility model reduces the cost of the fermentation tank and facilitates the control of the fermentation process, thereby improving the quality of vegetable fermentation. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to make the purpose, technical solutions and advantages of the present invention more clear, the present invention will be described in further detail below with reference to the accompanying drawings.

[0019] Figure 1 Showing the three-dimensional structure of the vegetable fermentation tank Figure 1 .

[0020] Figure 2 Showing the three-dimensional structure of the vegetable fermentation tank Figure 2 .

[0021] Figure 3 A three-dimensional structural diagram of one type of can lid is shown.

[0022] Figure 4 A three-dimensional structural diagram of another can cover is shown.

[0023] Figure 5 A three-dimensional structural diagram of the tank body is shown. DETAILED DESCRIPTION

[0024] like Figures 1 to 5 As shown, a vegetable fermentation tank comprises a tank body 1 and a lid 2. A first tube 10 is provided at the lower end of the tank body 1, which is equipped with a first valve. A flange 12 is provided at the upper end of the tank body 1. The flange 12 has an L-shaped longitudinal section, and an annular cavity exists between the flange 12 and the outer wall of the tank body 1. The lid 2 is buckled onto the upper end of the tank body 1. A ring plate 23 is provided on the outer periphery of the lid 2, which extends into the annular cavity. The lid 2 is provided with multiple air holes 22.

[0025] During fermentation, vegetables are placed in the tank body 1, and then a certain amount of fermentation water is injected, and then the tank cover 2 is buckled on the upper end of the tank body 1. After the buckling is completed, sealing water is injected into the annular cavity, and then fermentation is carried out. The gas generated during fermentation is discharged through the air vent 22. After the fermentation is completed, the tank cover 2 is opened and the fermented vegetables and the like are taken out, and then the fermentation water is discharged through the first tube 10. The inner wall of the tank body 1 can then be cleaned, and the cleaning water after cleaning is also discharged through the first tube 10.

[0026] In another embodiment, in addition to the basic structure of the fermentation tank described above, the lower end of the tank body 1 is connected to a second pipe 11 , and a second valve is provided on the second pipe 11 .

[0027] During fermentation, the second tube 11 is connected to the fermentation water circulation system, and the water temperature is adjusted through the circulation system, and the pH value of the fermentation water is reasonably adjusted to food grade.

[0028] In another embodiment, in addition to the basic structure of the fermenter described above, a third tube 16 and a fourth tube 15 are provided on the flange 12. The third tube 16 and the fourth tube 15 are connected to the annular cavity. The third tube 16 extends downward, and the fourth tube 15 extends laterally outward. Each tube 16 and the fourth tube 15 are provided with a one-way valve. To automatically control the water level of the sealing water in the annular cavity, a liquid level sensor or a float valve can be provided in the annular cavity to control the water level. For the former, a solenoid valve can be provided on the third tube 16 and connected to the liquid level sensor to automatically control the water level of the sealing water. When the water level of the sealing water exceeds that of the fourth tube, the sealing water is discharged directly through the fourth tube to prevent the sealing water from overflowing from the flange 12.

[0029] In another embodiment, in addition to the basic structure of the fermentation tank, the tank cover 2 is made of polyvinyl chloride and the tank body 1 is made of glass fiber reinforced plastic. The selection of the above materials reduces the cost of the entire equipment.

[0030] In another embodiment, in addition to the basic structure of the fermentation tank, the lid 2 is formed with a concave shell 20, and the lid 2 is provided with a pair of handles 24. The handles 24 of this embodiment facilitate the buckling and opening operations of the lid 2.

[0031] In another embodiment, in addition to the basic structure of the fermenter described above, a gap is provided between the lower end of the ring plate 23 and the lower end of the annular cavity, a gap is provided between the inner circumferential wall of the ring plate 23 and the outer circumferential wall of the tank body 1, and a gap is provided between the outer circumferential wall of the ring plate 23 and the inner circumferential wall of the flange 12. By utilizing the principle of communicating vessels, the sealing effect is improved.

[0032] In another embodiment, in addition to the basic structure of the fermentation tank described above, a plurality of baffles 14 are provided at the upper end of the inner portion of the tank body 1, with spaces between the baffles 14. When vegetables are placed, a plurality of horizontal wooden strips, bamboo strips, or steel strips can be placed on top of the vegetables to prevent the vegetables from lifting the tank lid 2 due to expansion.

[0033] A support 3 is welded to the lower end of the tank body 1 . The support 3 includes three support rods 30 welded to the lower end of the tank body 1 . A mounting plate 32 is provided at the lower end of the support rods 30 . Two adjacent support rods 30 are connected together by a connecting plate 31 .

[0034] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Obviously, those skilled in the art may make various modifications and variations to the present invention without departing from the spirit and scope of the present invention. Therefore, if such modifications and variations fall within the scope of the claims and their equivalents, the present invention is intended to include such modifications and variations.

Claims

1. A vegetable fermentation tank, characterized in that: It comprises a tank body (1) and a tank cover (2); A first pipe (10) is provided at the lower end of the tank body (1), and a first valve is provided on the first pipe (10); The upper end of the tank body (1) is provided with a convex edge (12), the longitudinal section of the convex edge (12) is L-shaped, and an annular cavity exists between the convex edge (12) and the outer wall of the tank body (1); The tank cover (2) is buckled on the upper end of the tank body (1), and a ring plate (23) is provided on the outer periphery of the tank cover (2). The ring plate (23) is inserted into the annular cavity, and a plurality of air holes (22) are opened on the tank cover (2).

2. The vegetable fermentation tank according to claim 1, characterized in that: The lower end of the tank body (1) is connected to a second pipe (11), and a second valve is provided on the second pipe (11).

3. The vegetable fermentation tank according to claim 1, characterized in that: A third tube (16) and a fourth tube (15) are provided on the convex edge (12). The third tube (16) and the fourth tube (15) are in communication with the annular cavity. The third tube (16) is extended downward, and the fourth tube (15) is extended laterally outward. One-way valves are provided on the third tube (16) and the fourth tube (15).

4. The vegetable fermentation tank according to claim 1, characterized in that: The can lid (2) is made of polyvinyl chloride.

5. The vegetable fermentation tank according to claim 1, characterized in that: A pair of handles (24) are provided on the tank cover (2).

6. The vegetable fermentation tank according to claim 1, characterized in that: The tank body (1) is made of glass fiber reinforced plastic.

7. The vegetable fermentation tank according to claim 1, characterized in that: There is a gap between the lower end of the ring plate (23) and the lower end of the annular cavity; There is a gap between the inner peripheral wall of the ring plate (23) and the outer peripheral wall of the tank body (1); There is a gap between the outer peripheral wall of the ring plate (23) and the inner peripheral wall of the convex edge (12).

8. The vegetable fermentation tank according to claim 1, characterized in that: A concave shell (20) is formed on the can lid (2) so as to be concave downward.

9. The vegetable fermentation tank according to claim 1, characterized in that: A plurality of baffles (14) are provided at the inner upper end of the tank body (1), and intervals are present between the baffles (14).

10. The vegetable fermentation tank according to claim 1, characterized in that: A support (3) is welded to the lower end of the tank body (1), and the support (3) includes three support rods (30) welded to the lower end of the tank body (1). A mounting plate (32) is provided at the lower end of the support rods (30), and two adjacent support rods (30) are connected together by a connecting plate (31).

Images