Pickled vegetable fermentation device and automatic feed and discharge process of the pickled vegetable fermentation device

Abstract

The invention discloses a pickled vegetable fermentation device and an automatic feed and discharge process of the the pickled vegetable fermentation device. The pickled vegetable fermentation device comprises a fermentation tank body, wherein a material inlet is formed in the upper part of the fermentation tank body, a material outlet is formed in the bottom of the fermentation tank body, the fermentation tank body is connected with an automatic feed mechanism and an automatic discharge mechanism respectively, the automatic feed mechanism comprises a feed pipe, an exhaust pipe and a vacuum pump, one end of the feed pipe is communicated with a material storage tank, the other end of the feed pipe is communicated with the material inlet, one end of the exhaust pipe is communicated with a closed space above material liquid level in the fermentation tank body, the other end of the exhaust pipe is communicated with an air inlet of the vacuum pump, the automatic discharge mechanism comprises an air compressor and an air inlet pipe, one end of the air inlet pipe is communicated with an air outlet of the air compressor, and the other end of the air inlet pipe is communicated with the closed space above the material liquid level in the fermentation tank body. The pickled vegetable fermentation device disclosed by the invention can fast and automatically feed and discharge materials in the fermentation tank body by adopting a way of feeding under negative pressure and discharging under positive pressure, so that the labor intensity is greatly reduced and the large-scale and industrial production of pickled vegetables is realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fermented kimchi device and an automatic feeding and discharging process thereof. Background technique [0002] Kimchi is a typical representative of fermented food with Chinese characteristics. It has a long history and profound cultural heritage. It is a treasure of the traditional Chinese bio-food industry. It is a biotechnology product originating from China and is favored by a wide range of consumers. But at present, the production of my country's traditional soaked pickled vegetables mainly takes the traditional pickled vegetable altar as the main fermentation utensil. Using the traditional kimchi jar as the main fermentation container to ferment kimchi, the input and output of kimchi are all done manually, which is labor intensive and inconvenient to operate, and it is impossible to realize the scale and industrialization of kimchi production. [000...

AI Technical Summary

Problems solved by technology

Using the traditional kimchi jar as the main fermentation container to ferment kimchi, the input and output of kimchi are all done manually, which is labor intensive and inconvenient to operate, and it is impossible to realize the scale and industrialization of kimchi production.

[0003] In order to solve the above technical problems, the patent CN201733815U discloses a continuous kimchi fermentation device, which realizes the continuous production of kimchi, but the device has poor sealing effect due to the structural design problem of its inlet and outlet ends, so it cannot provide the kimchi fermentation. The anaerobic environment affects the quality of kimchi products, and there are many dead spots in its structural design, which is inconvenient to clean and easy to breed bacteria. After a long time of use, it is impossible to high-temperature sterilize the fermentation equipment, thereby eliminating the unfavorable factors that affect kimchi fermentation.

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