282 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 belongs to the field of food fermentation, and particularly discloses a fermentation process of pickled vegetables in old jars, which comprises the following steps: selecting fresh vegetables, carrying out irradiation sterilization pretreatment, carrying out primary micro-aerobic fermentation by using a compound bacteria solution containing specific microorganisms, and carrying out secondary anaerobic fermentation by using a steeping liquor with a specific ratio. In the process, the vegetables are diversified, the compound bacteria liquid is rich in various beneficial microorganisms such as halophilic archaea, lactic acid bacteria and yeast, the steeping liquor 1 and the steeping liquor 2 respectively optimize the fermentation environment and are rich in nutritional ingredients and flavor substances such as lactic acid bacteria exopolysaccharides, tea polyphenols and selenium-enriched yeast powder, and the taste and fragrance of the pickled vegetables are improved. Besides, according to the process, by accurately controlling the fermentation temperature, humidity and time, the fermentation period is remarkably shortened, meanwhile, the use of chemical additives is avoided, and the safety and health of the pickled vegetables are guaranteed; the prepared pickled vegetables in old jars are delicious in taste, rich in fragrance, short in fermentation time and free of chemical additives, and the requirements of consumers for high-quality and healthy foods are met.

The invention provides an intelligent conveying device for pretreatment processing of pickled vegetables, and relates to the technical field of agricultural product processing and conveying, the intelligent conveying device comprises a first conveying rack, a first conveying mechanism, a cleaning mechanism, a detection mechanism and a scraping mechanism; the first conveying mechanism comprises two first conveying rollers rotationally connected to the inner side of the first conveying frame, and the surfaces of the two first conveying rollers are sleeved with a first conveying belt. According to the scheme, when two first toothed plates move leftwards, an arc-shaped scraping plate is driven by two connecting rods to move leftwards, and when a vertical plate drives an industrial camera to reach the leftmost position, the arc-shaped scraping plate is in contact with a cleaning brush roller, so that the cleaning effect of the arc-shaped scraping plate on a first conveying belt is not affected, and the cleaning effect of the first conveying belt is improved. Meanwhile, the cleaning brush roller is used for cleaning the vegetable leaves left on the surface of the arc-shaped scraping plate, manual cleaning can be conducted without shutdown, and then the processing efficiency of the pickled vegetables and the cleaning effect on rotten or deteriorated vegetable leaves are improved.

The invention provides lactobacillus brevis and application thereof, the lactobacillus brevis is lactobacillus brevis RJS1401, is preserved in the China Center for Type Culture Collection in Wuhan on October 22, 2024, and has the preservation number of CCTCC NO: M 20242296. The lactobacillus brevis is lactobacillus brevis RJS1401, is preserved in the China Center for Type Culture Collection in Wuhan on October 22, 2024, and has the preservation number of CCTCC NO: M 20242296. The strain can effectively degrade organophosphorus and nitrite, shows good stress resistance and gamma-aminobutyric acid (GABA) production capacity, and has a remarkable peculiar smell modification effect; the method can be applied to preparation of edible plant enzymes, pickled vegetables and other products.

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 discloses screening and application of salt-resistant lactobacillus plantarum with multiple uric acid reducing functions. Samples are screened and collected in soil, sauced beans, fermented flour paste, fresh milk, pickled vegetables and the like, a strain obtained through screening is identified as Lactobacillus plantarum WQ47 and is named as Lactobacillus plantarum WQ47, the strain has high inosine and guanosine degradation capacity, the degradation rate is 99.9% or above, the degradation rate is 99.0% or above, and therefore the serum uric acid level can be effectively reduced. Besides, the strain WQ47 is cultured in an MRS lactic acid bacteria culture medium to a fermentation supernatant, a bacterial suspension and a cell-free extract in the middle and later periods of logarithmic growth, the xanthine oxidase inhibition rates are 44.9%, 33.4% and 62.8% respectively, uric acid generation can be effectively inhibited, purine generation can be reduced by degrading inosine and guanosine and inhibiting the activity of xanthine oxidase, and the strain WQ47 can be used for preparing a new strain for preventing and treating uric acid generation. The traditional Chinese medicines jointly achieve the effects of relieving and treating the hyperuricemia. Moreover, the strain WQ47 screened by the invention can well survive in an environment with high content of salt (NaCl) of 20% (mass fraction), can be widely applied to fermented food, pickled food, functional food and the like, and has a better application effect on preventing, relieving and treating hyperuricemia, gout and complications of the hyperuricemia and the gout.

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.

1. Name of the product in this design: Vacuum Pump (QH-H50). 2. Purpose of this design: To create a vacuum inside the packaging jars for pickled vegetables. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

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.