235 results about "Pickled vegetables" patented technology

The invention discloses an automatic foreign matter selecting system based on cooperation of vision and a manipulator, and belongs to the technical field of automatic control. Pickled vegetable products are conveyed to the unfolding platform through the lifting buckets, and a plurality of non-overlapped pickled vegetable product areas are formed; preliminary image acquisition is carried out in the primary visual area, grid division is carried out, and foreign matter confidence is calculated; a foreign matter confidence coefficient threshold value is preset to recognize a risky foreign matter pickled vegetable product area grid, and the risky foreign matter pickled vegetable product area grid is transmitted to a primary removal area; after primary foreign matter removal is completed, the pickled vegetable products are turned over and conveyed to a secondary visual area, and the secondary visual area is used for secondarily judging whether foreign matter exists in the turned pickled vegetable products or not. An intelligent judgment mechanism of visual recognition and an accurate physical execution mechanism of the mechanical arm are fused, the stability and the automation degree of system operation are improved, and the quality safety guarantee level in the food processing process is remarkably improved.

The invention provides fermented lactobacillus mucus BL-SWN1 and application thereof, the fermented lactobacillus mucus BL-SWN1 is screened from naturally fermented soybean clear water, is preserved in China General Microbiological Culture Collection Center (CGMCC) on January 6, 2025, is named as Limosilicilla fermentum in taxonomy, has a preservation number of CGMCC No.33307, and belongs to the technical field of microorganisms. The lactobacillus mucus BL-SWN1 has good acid production capacity, gastrointestinal fluid and cholate tolerance, bacteriostatic activity and nitrite degradation capacity, the pH value of a culture medium can be reduced to about 4.3 within 24 h of culture, and the nitrite degradation rate reaches 95% or above. The fermentation lactobacillus mucus BL-SWN1 can be applied to vegetable fermentation products such as pickled Chinese cabbages and pickled vegetables, can also be suitable for the fermentation process of dairy products and meat products, has a wide application prospect in the food industry, and particularly has remarkable advantages in the aspect of development of healthy fermentation foods.

The invention relates to the technical field of fermented vegetable processing. The invention aims to provide a probiotic combined flora pickle fermentation method. The method comprises the following steps: S1, blending a brine stock solution; s2, adding seasonings; s3, preparing pickle raw materials; s4, the pickle raw materials are added for fermentation for the first time; s5, inoculating probiotics; s6, subsequent addition of pickle raw materials; and S7, performing subsequent fermentation. According to the preparation method disclosed by the invention, through inoculation and introduction of various probiotic florae, not only can the types of probiotics be greatly enriched, but also the survival advantage of the probiotic florae can be improved, and the living space of infectious microbes and harmful bacteria can be extruded, so that the inhibiting effect on the infectious microbes and the harmful bacteria is realized. The pickle raw materials are added in batches in a unique mode, the pickle raw materials can be gradually added on the basis that a jar is not opened, an extremely good effect is achieved on reducing the overall nitrite concentration of the pickles, compared with a traditional pickle mode, the nitrite peak caused by jar opening and material adding can be relieved, and the method is very beneficial to human health.

The invention belongs to the technical field of nitrite detection, and particularly relates to a nitrite detection device for pickled vegetables and a method thereof.The nitrite detection device for the pickled vegetables comprises a processing barrel, and a cutting and extruding assembly for cutting the pickled vegetables is arranged at the top of the processing barrel; a bottom supporting assembly used for supporting and draining is arranged at the bottom of the treatment barrel, an external turning assembly used for vibrating and striking the bottom supporting assembly is arranged on one side of the treatment barrel, and the treatment barrel is rotationally sleeved with a gear ring; a lifting driving assembly used for driving the cutting and extruding assembly and the external turning assembly to move up and down is arranged on the gear ring, a rotating driving assembly used for driving the gear ring to rotate is arranged on the processing barrel, and the problems that when pickled vegetables are crushed, the juice discharging effect is poor, and the detection result is affected are solved.

The invention provides a treatment method and treatment equipment for pickled vegetable pickling wastewater, and relates to the technical field of wastewater treatment.The treatment equipment comprises a treatment box, four partition plates are symmetrically fixed to the circle center in the treatment box, a filter plate is fixed between every two adjacent partition plates and is in an arc shape, and a water inlet is formed in the position, corresponding to the position between every two partition plates, of the upper end of the treatment box; a crystallization box is arranged at the tail end of the treatment box, four electrodialysis chambers are symmetrically arranged in the center of a circle in the crystallization box, compared with the prior art, the interior of the treatment box and the interior of the crystallization box are each divided into four chambers, wastewater is filtered one by one through the four chambers, and blockage caused by long-time use of one filter plate is avoided; by means of butt joint of the delivery pipe and the receiving pipe, when wastewater enters the electrodialysis chamber and rotates to the top, the wastewater is in rapid contact with salt crystals in a heating evaporation mode, the use time of other chambers is not occupied in the process, the wastewater treatment efficiency is improved, and all the chambers can be recycled.

A device and method for reusing pickled vegetable water in a tank type fermentation. The device includes a treatment tank, which is connected to an ultrasonic sterilizer through a pipeline. After the treatment with high-frequency ultrasonic waves, the microorganisms in it die due to the cavitation effect of ultrasonic waves causing perforations in the cell membranes of yeasts. The ultrasonic sterilizer is connected to an ultraviolet sterilizer through a pipeline, and the ultraviolet sterilizer is connected to a temporary storage tank through a pipeline. The treatment tank is used for the filtration and sedimentation operations of pickled vegetable water, the acoustic wave sterilizer and the ultraviolet sterilizer are used for the sterilization of pickled vegetable water, and the storage tank is used for storing pickled vegetable water. This treatment device can filter the vegetables with larger volumes remaining in the pickled vegetable water through the treatment tank, and further process the solid substances remaining in the pickled vegetable water by means of static sedimentation. By these two filtering methods, the content of solid substances in the pickled vegetable water is reduced, thereby avoiding the impact on the quality of pickled vegetables when reusing the pickled vegetable water.

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.

The invention provides an allium mongolicum regel pickled vegetable flavor component optimization method and system based on data mining, and relates to the technical field of pickled vegetable flavor component optimizing.The method specifically comprises the steps that historical full-cycle production data of multiple batches of allium mongolicum regel pickled vegetables is obtained, and an associated database is established; obtaining the value range of each raw material attribute and process control parameter, randomly generating an initial optimization control parameter combination, inputting the initial optimization control parameter combination into a pickled vegetable flavor prediction model, obtaining a flavor evaluation data prediction value, and further constructing a quality comprehensive evaluation function; a multi-objective evolutionary optimization strategy is adopted, an optimal parameter combination is searched in a solution space through a genetic algorithm, and the production task of the allium mongolicum salted vegetables is optimized according to the combination; and constructing a digital twinborn model in the virtual fermentation system, and dynamically displaying the evolution trend and the spatial distribution thermodynamic diagram of the flavor evaluation data under the optimal parameters. According to the method, data analysis and production process optimization are effectively integrated, and a scientific basis is provided for flavor optimization of the allium mongolicum salted vegetables.

The invention discloses a pickle special stretch film packaging machine which comprises a conveying belt, a feeding roller, an air blowing mechanism, a hot pressing mechanism and a cutting mechanism, the conveying belt is used for conveying packaging boxes, the feeding roller is used for winding and storing stretch films, and the air blowing mechanism is used for blowing air to one end of each stretch film when the packaging boxes are conveyed to the position below the feeding roller; one end of the stretching film is attached to the side wall of the packaging box, meanwhile, in the process that the packaging box is conveyed by the conveying belt, the packaging box pulls out the stretching film on the feeding roller and wraps the opening in the top of the packaging box, and the hot-pressing mechanism can seal the stretching film wrapping the opening of the packaging box at the opening of the packaging box in a hot-pressing mode; and the cutting mechanism is used for cutting off the stretching film subjected to hot-pressing sealing for next packaging work, so that pickles can be automatically packaged, waste of manpower resources is avoided, the packaging speed is high, the packaging cost is reduced, the packaging time is shortened, the using length of the stretching film can be controlled, and the packaging efficiency is improved. And the problem that the stretching film is damaged in the packaging process is avoided.

The utility model discloses a continuous cleaning device for pickled Chinese cabbages, which relates to the field of raw material cleaning and comprises a first cleaning tank, one end of the first cleaning tank is provided with a chute feed inlet, an aerator pipe is mounted in the first cleaning tank, and the end of the aerator pipe extends out of the first cleaning tank and is provided with an air pump; a flushing pipe is installed in the first washing pool, and a first lifting piece and a first blocking net are installed on the first washing pool. A rubbing area is arranged in the second washing pool, a fixing frame is installed in the rubbing area, a first net plate and a second net plate are installed at the bottom of the fixing frame, tooth-shaped plates are installed on the top of the first net plate and the top of the second net plate, the tooth-shaped plates are oppositely arranged, transmission gears are installed between the tooth-shaped plates, and a driving motor is installed on the fixing frame. And a conveying belt is installed on the conveying frame, a material carrying plate is installed on the conveying belt, and the two ends of the conveying belt extend into the first washing pool and the second washing pool correspondingly, so that the technical problem that surface dirt is difficult to clean in a flushing and rolling mode is solved.

The invention provides a Chinese sauerkraut preparation technology with white tea enzyme liquid as the unique fermentation source, and belongs to the technical field of Chinese sauerkraut preparation, and the technology comprises the following steps: pretreatment of fermentation raw materials, inoculation of the treated raw materials with the white tea enzyme liquid, segmented fermentation, and post-treatment and preservation of the fermented Chinese sauerkraut. The health is advanced, the salt content is equal to 0, compared with traditional high-salt pickled vegetables (8%-15%), the high-salt pickled vegetables eliminate the hypertension risk and adapt to special crowds (nephropathy and fat loss), nitrite is not detected, the high-salt pickled vegetables are far superior to existing low-salt pickled vegetables (0.1-0.5 mg / kg), and the carcinogenic risk is thoroughly avoided.

A dehydration device on a pickle production line relates to the technical field of vegetable processing devices and is mainly structurally characterized in that a plurality of water leakage holes are formed in a conveying belt, two side baffles are arranged on the front side and the rear side of the conveying belt respectively, a discharging baffle is movably arranged above the left end of the conveying belt, and the top end of the discharging baffle is fixedly connected to a second air cylinder; a pressurizing plate is movably arranged above the conveying belt on the right side of the discharging baffle, and the top of the pressurizing plate is fixedly connected to a third cylinder; a photoelectric material level sensor is fixedly mounted at the right end of the pressurizing plate; the second electromagnetic valve and the third electromagnetic valve are respectively connected with the second cylinder and the third cylinder through gas circuits; the AC contactor main loop is connected with a motor for driving the roller; and the control unit is used for correspondingly outputting three paths of control signals according to output signals of the photoelectric material level sensor to respectively control the on-off of the second electromagnetic valve, the third electromagnetic valve and the alternating current contactor. According to the device, the discharging baffle, the pressurizing plate and the conveying belt can be controlled to work cooperatively, so that the salted vegetables can be dehydrated in a production line.

The invention provides a conveying device for industrial food processing, and relates to the technical field of pickle processing and production, the conveying device comprises an installation driving unit, an inclined conveying unit, a collection and temporary storage unit and a detection positioning unit; the number of the inclined conveying units is two, and the two inclined conveying units are installed on the installation driving unit. The collection and temporary storage unit is mounted on the mounting driving unit and the two sets of inclined conveying units, and the collection and temporary storage unit is used for collecting crushed leaves on the two sets of inclined conveying units; the detection positioning unit is mounted on the right side of the collection temporary storage unit; a control panel is mounted on the right side of the collection and temporary storage unit; when the control panel controls the output shafts of the two electric telescopic rods to retract, the two inclined conveying frames slide outwards at the same time; the problem that the cleaning speed of the two conveying belts is affected due to the fact that the two conveying mechanisms are generally fixedly installed and broken leaves between the two conveying belts are inconvenient to clean is solved.

The utility model discloses a pickled vegetable skin and meat separation device relates to pickled vegetable technical field, through the pickled vegetable of several is placed on the carousel piece, through the certain location of several antiskid ring to pickled vegetable, and through the setting of limiting ring makes pickled vegetable be located above carousel piece, after starting drive source makes the skin of several pickled vegetables be cut off and fall off constantly, and under the action of centrifugal force under the rotation of carousel piece makes the skin be constantly fallen from carousel piece, makes pickled vegetable skin constantly fall in the collection frame and is collected, when using is completed, can be through starting motor drive rotating lever and rotate, through setting up several spray heads on rotating lever and with water pipe connection, make when rotating lever rotates and contacts with the limiting block, through water pipe to several spray heads water supply, through several spray heads to carousel piece and is washed, and under the rotation of carousel piece makes water be thrown on the installation shell and wash the pickled vegetable skin that sticks to the installation shell to ensure that the device is neat.

The invention discloses a pickled vegetable picking-up device and method, and relates to the technical field of pickled vegetable processing equipment.The pickled vegetable picking-up device comprises a base, two supporting plates are fixed to the top of the base, a pickling pool is fixed between the tops of the two supporting plates, a filter screen is arranged in the pickling pool, an inclined base is fixed in the filter screen, and the inclined base is fixed to the bottom of the base; and a tank lifting turnover mechanism is arranged between the top of the base and the filter screen. According to the pickled vegetable pool lifting device and method, through the arrangement of the pool lifting turnover mechanism, the filter screen and pickled vegetables in the filter screen are automatically lifted and lifted, the filter screen is turned over by 90 degrees to be in a vertical state, the pickled vegetables are convenient to pour and discharge, and compared with a traditional manual pool lifting and grab bucket mode, the pool lifting mode of the invention has the advantages that the pickled vegetables cannot be broken, and the labor intensity of workers is reduced. Meanwhile, the pickled vegetables are placed in the filter screen to be pickled and are not directly placed in the pickling pool to be pickled, pickled vegetable residues at the corners of the pickling pool can be avoided, and waste is avoided.

The invention belongs to the technical field of vegetable pickling instruments, and discloses a transferring and grabbing device for vegetable pickling and a method thereof.The transferring and grabbing device for vegetable pickling comprises a walking trolley, a hanging bracket is fixedly installed at the top end of the walking trolley, and an XY double-axis linear assembly is arranged on the top wall of the hanging bracket; a Z-axis lifting assembly is installed at the X-axis movable end of the XY double-axis linear assembly, and a butt-clamp type grabbing assembly is installed at the movable end of the Z-axis lifting assembly. A storage hopper is installed at the position, located below the XY double-axis linear assembly, of the bottom of the walking trolley, and a discharging structure is installed at a discharging port in the bottom end of the storage hopper, the position of the device can be adjusted at will, pickled vegetables can be clamped through the butt-clamp type grabbing assembly, the pickled vegetables can be transferred, and the whole structure is simple.

The invention discloses a method for making pickled vegetable braised pig knuckles stored at normal temperature, which is characterized by comprising the steps of raw material pretreatment, skin burning, salt water injection pickling, boiling, frying, seasoning adding and steaming, and high-temperature and high-pressure sterilization after packaging, and the salt water injection pickling specifically comprises the following steps: weighing table salt accounting for 2-3% of the weight of the raw materials, dissolving the table salt in water, adding the salt into the water, and uniformly stirring to obtain the pickled vegetable braised pig knuckles; uniformly dispersing and injecting into the raw materials by using a saline injector, putting the raw materials into a refrigeration house with the temperature controlled at 0-4 DEG C, and pickling for 2-4 hours; the seasoning adding and steaming specifically comprises the following steps: the seasoning comprises the following raw materials in percentage by weight: 0.3-0.7% of soy sauce, 0.5-1.0% of white granulated sugar, 0.1-0.2% of monosodium glutamate, 0.1-0.2% of Chinese prickly ash, 0.1-0.2% of anise, 0.5-1.0% of fresh ginger and other spices, the seasoning is uniformly smeared on the surfaces of the raw materials, and then the raw materials are steamed for 5-8 hours with slow fire. According to the process, the flavor and taste of the obtained product can be improved, the product can be stored at normal temperature for 3 months, the taste can be comparable with the taste needing refrigeration or cryopreservation in the market, and the acceptability of consumers is high.

1. Name of the Design Product: Extruder. 2. Use of the Design Product: Used for extruding garlic, pickled vegetables and other fruits and vegetables to achieve functions such as crushing or squeezing out water. 3. Design Key Points of the Design Product: Lies in the shape. 4. Picture or Photograph that Best Illustrates the Design Key Points: Perspective view of Design 1. 5. Design 1 is designated as the basic design. 6. Other Situations Requiring Explanation: Other Explanation: Design 2 is made of transparent material.

The invention relates to a preparation technology of composite pickles pickled in a soil jar. The composite pickles comprise the following raw materials: stems of psoriasis, a taste raw material, a flavor raw material and pre-prepared saline water. The process comprises the following steps: firstly, carrying out special treatment on the leaf beet stems: removing green leaves at the tail ends, repeatedly washing for three times to remove astringency, washing and cutting together with the taste raw materials, and airing until the surfaces do not have obvious moisture; the weight of the psoriasis is 10% of the weight of the psoriasis, the psoriasis is uniformly grabbed and kneaded, the materials are placed in a shade place for standing, then the psoriasis stems, the taste raw materials and the flavor raw materials are sequentially placed in an earth jar, the prefabricated saline water is added, the materials are sealed with water and naturally fermented, the storage temperature is controlled to be 16-20 DEG C, and the materials are stored for 24-24 hours. The overall fermentation time is greater than or equal to 180 days. According to the process, the psoriasis can keep crisp and tender mouth feel, the psoriasis and other raw materials form rich-level crisp feel, the composite flavor is coordinated, fermentation is stable, and finally the composite pickle which is high in mouth feel, full in flavor and stable in quality is obtained.

The utility model discloses a kind of sauerkraut fermentation devices of quick dish, it is related to sauerkraut fermentation technical field, including fermentation tank, the feed pipe of fermentation tank top intercommunication, still include pressure detection component, pressure detection component includes the connecting piece connected in the inner wall of fermentation tank, elastic diaphragm is rotatably connected in the bottom of connecting piece, elastic diaphragm top is connected with top rod, and top rod is slidably connected on fermentation tank, pressure relief component, pressure relief component includes the support rod connected in the top of fermentation tank, the rotating shaft of support rod top rotatable connection, rotating shaft top is connected with driving plate, and driving plate bottom is connected with connecting rod, and connecting rod bottom is connected with baffle, and relief port is set on fermentation tank, by setting pressure detection component, the pressure inside can be detected in real time, and by pressure relief component timely discharge, ensure production efficiency.

The preparation method comprises the following steps: taking pickled psoriasis stem as a main raw material and pickled green capsicum frutescens, pickled red capsicum frutescens, pickled rod chilli, pickled ginger and other pickled vegetable raw materials as auxiliary materials; rapeseed oil, various animal oil, white sugar, white spirit, chicken essence, monosodium glutamate and other seasonings; the preparation method comprises the following steps: squeezing the main material pickled psoriasis stem, screening out chili seeds of the pickled green capsicum frutescens, the pickled red capsicum frutescens and the pickled rod chilli, processing the pickled vegetables into crushed materials with the particle size of 0.1-0.3 cm, mixing rapeseed oil and animal oil, and putting the mixture into a frying pan for heating; putting the crushed materials of the pickled vegetables into a frying pan, and frying until the materials are dry; sequentially adding seasonings such as white sugar, white spirit, chicken essence and monosodium glutamate into the frying pan to obtain the instant fried pickle sauce; and cooling the freshly-fried pickle sauce, and storing the cooled pickle sauce in a container to obtain the psoriasis dish pickle sauce. The problems that a traditional technology is rough and has residues and the chewing feeling is unbalanced are solved, the sauce is fine and free of residues, and the special flexible chewing feeling of the psoriasis is reserved. The sauce is standardized and commercialized, and is an innovative food meeting modern consumption requirements.

1. Name of the designed product: Pickle jar (snake). 2. Use of the designed product: Container for preserving food. 3. Design points of the designed product: In shape. 4. Picture or photo that best shows the design points: Perspective view.

The invention discloses a fermented leaf mustard quality evaluation method and an evaluation device thereof, and belongs to the technical field of pickled Chinese cabbage quality evaluation. The evaluation method comprises the following steps: collecting finished product quality data of sour mustard; establishing a sour leaf mustard quality evaluation system, constructing the weight of each index by using an analytic hierarchy process and an entropy weight method, and determining the weight of each index through combined weighting; determining an evaluation result of the sour leaf mustard according to the collected index data; in addition, the invention further provides an evaluation device which comprises a finished product quality data acquisition module, a raw material quality data acquisition module and a quality evaluation module and is used for evaluating the quality of the pickled mustard. According to the method, the quality of the finished acid mustard is analyzed, proper evaluation indexes such as total acid, a value, salt, hardness, soluble protein, total phenols, VC, an L value and reducing sugar are screened out, an analytic hierarchy process and an entropy weight method are utilized to construct the weight of each index, an evaluation formula for evaluating the finished acid mustard is determined, and the method can be used for evaluating the finished acid mustard and has a wide application prospect. And the evaluation efficiency is improved.

The utility model relates to the field of air-drying storage, and discloses an air-drying storage rack for pickle processing, which comprises a box body, a first connecting hole is formed in the top of the box body, a heating pipe is arranged in the first connecting hole, the top surface of the box body is connected with a heater, the bottom surface of the heater is connected with the top surface of the heating pipe, and the bottom surface of the heater is connected with the top surface of the heating pipe. A plurality of mounting holes are formed in the back face of the box body, fans are arranged in the mounting holes, a plurality of driving motors are connected to the inner wall of one side of the box body, the output ends of the driving motors are connected with the fans, and a PLC is connected to the top face of the box body. In the utility model, an automatic control mechanism is also beneficial to saving power consumption and realizing a more economical and efficient operation mode. The pickles can be air-dried under the optimal condition, the working efficiency and the product quality can be effectively improved, and the requirement of large-scale production is met.

This utility model discloses a pickling vegetable processing device, including a pickling chamber and a cover plate. The pickling chamber and the cover plate are fixedly connected. A placement mesh compartment is detachably connected to the inner wall of the pickling chamber, and the bottom of the placement mesh compartment abuts against the inner wall of the bottom of the pickling chamber. A pressure plate and a positioning component for positioning the pressure plate are integrated into the inner wall of the placement mesh compartment. In this application, vegetables are stacked in the placement mesh compartment, and an appropriate amount of pickling liquid is introduced into the pickling chamber. Then, the pressure plate presses the vegetables from above and below to reduce the gap between the vegetables until the vegetables are completely submerged in the pickling liquid. The locking rod is rotated to engage with the protrusion, and the locking rod is also engaged with the screw hole in the appropriate position to fix the position of the pressure plate, thereby maintaining the downward pressure of the vegetables. This helps to squeeze out the water contained in the vegetables while preventing the vegetables from floating during the pickling process, thus ensuring the stability of the pickling vegetable processing device.

The utility model relates to the technical field of preserved szechuan pickle impurity removing devices, in particular to a preserved szechuan pickle metal impurity removing rotary barrel which comprises a barrel body and stirring blades, the stirring blades are fixedly connected with the inner circumference of the barrel body, a locking assembly is arranged on the inner wall of the barrel body and comprises a fixing frame, the fixing frame is fixedly connected with the inner arc face of the barrel body, and the fixing frame is fixedly connected with the inner arc face of the barrel body. A hanging lug is fixedly connected to the inner arc surface of the fixing frame, a magnetic bar is arranged on the inner wall of the fixing frame, an assembling frame is fixedly connected to the arc surface of the magnetic bar, a sliding block is slidably connected to the inner wall of the assembling frame, and a limiting spring is fixedly connected to the side surface of the sliding block. According to the magnetic bar dismounting device, by arranging the locking assembly and the supporting assembly, a worker can rapidly dismount the magnetic bar, then the problems that the dismounting efficiency is low and impurities adsorbed on the surface of the magnetic bar are prone to falling off due to the fact that the magnetic bar is fixed through a thread structure are solved, and the maintenance efficiency of equipment is further improved.

The invention discloses a high-throughput detection system for microbial contamination in fermented food, and relates to the technical field of fermented food microbial detection, and the high-throughput detection system comprises a sample pretreatment module for performing differential treatment on pickled vegetables, fermented milk and the like and enriching microorganisms; the nucleic acid extraction module is used for extracting by a paramagnetic particle method; the high-throughput amplification module is used for detecting a sample at a time by using a digital PCR instrument; the detection and analysis module is used for laser fluorescence detection; a data storage and management module, an industrial-grade server and a cloud backup; and the quality control module contains a standard nucleic acid library, synchronously performs blank and negative and positive control, and does not pass sound-light alarm. The method is suitable for complex substrates of fermented food, detection is accurate and efficient, and the detection period is shortened; cross-laboratory data synchronization is supported, emergency response is quick, pollution can be quickly positioned, disposal suggestions can be provided, and fermented food quality supervision and risk prevention and control are assisted.

The utility model relates to the technical field of pickle cutting treatment, and discloses a pickle raw material cutting treatment device which comprises a device shell, fixing frames are fixedly arranged on the two sides, close to the front end and the rear end, of the midpoint of the upper end face of the device shell, and electric telescopic rods are fixedly arranged at the midpoints of the upper end faces of the fixing frames in an embedded mode. An adjusting plate is fixedly arranged on the lower end face of the electric telescopic rod, and a plurality of fixing mechanisms are slidably embedded into the two sides, close to the lower end, of the adjusting plate and comprise fixing plates. According to the cutting device, the position of the fixing mechanism embedded with the cutting blades can be moved through the adjusting plate according to different requirements, the distance between the blades can be adjusted, and the cutting blades can be replaced more conveniently through the arranged fixing mechanism; and the two limiting plates arranged at the upper end of the device shell can play a role in limiting movement of the vegetable cutting box in which the raw materials are stored.

The pickled vegetable processing, cleaning and impurity removing device comprises a cleaning shell, a partition plate is fixedly connected to the bottom of the inner wall of the cleaning shell, five rotating rollers are obliquely arranged in the cleaning shell and correspond to the left side of the partition plate, and sliding rails are symmetrically installed on the front side and the rear side of the inner wall of the cleaning shell and located below the five rotating rollers. A filter screen is slidably connected to the two sliding rails, and the left side of the filter screen penetrates out of the cleaning shell to be fixedly connected with a pull plate. A connecting base is fixedly mounted at the top of the right side of the inner wall of the cleaning shell, and a rotating block is rotationally connected into the connecting base. The pickled vegetable processing, cleaning and impurity removing device is reasonable in structural design and convenient to use, impurities on the surfaces of pickled vegetables can be rapidly washed, separated and collected, the good impurity removing effect is achieved, cleaning water can be recycled, waste of water resources is reduced, and the requirement for cleaning and impurity removing of blocky pickled vegetables can be comprehensively met.