A kind of intelligent preparation method of hot and sour fermented kimchi

Abstract

The invention discloses an intelligent preparation method of a sour-and-hot fermented pickle. An induction module induces whether the weight of placed raw materials is larger than or equal to a predetermined value or not; an air pressure detection module detects the air pressure value P in a freezing cabinet, a temperature detection module detects the temperatures T in both a heating tank and the freezing cabinet, and a weighing module is used for weighing the weights of seasonings; an MCU controls a heating module, a shearing module, a prompt module, a pressure adjustment module, a temperature adjustment module, a cooling and humidifying module, a smearing module, a water-vapor condensation module, a conveying module, a pureed preparation module, an alarming module, a stirring module, a grinding module, a seasoning module, an ultraviolet sterilization module, a light regulation and control module, a yeast module, a cable-type extraction module and an evaporation module to execute related operations according to the corresponding induced value, air pressure value, temperature value and weight value. The intelligent preparation method can accurately control the temperature, the air pressure and other parameters in the pretreatment process, improves the preparation efficiency and the taste of the pickle, can effectively realize pureed preparation of seasoning raw materials, is high in automation degree in the whole process and saves resources.

Description

technical field [0001] The invention relates to the field of control systems, in particular to an intelligent preparation method of hot and sour fermented kimchi. Background technique [0002] Kimchi refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi. At present, the research technology for kimchi has shown generalization and popularization, that is, after kimchi raw materials are mixed with salt water with a certain salt concentration, they are placed in a kimchi jar for fermentation treatment; in this process, according to the taste It is required to add other additives and other kimchi raw materials to carry out mixed fermentation treatment, or add spices and so on. [0003] However, whether it is the traditional kimchi production technology or the improved traditional kimchi production technology that has been researched at present, a large number of plant...

AI Technical Summary

Problems solved by technology

[0004] At the same time, in the preparation process of kimchi, the pretreatment of cabbage, the texture of seasoning and the way of mixing all play an important role in the end, directly affecting the taste of kimchi; but at this stage, the pretreatment of cabbage, the texture of seasoning and the way of mixing The preparation process mostly depends on the whole manual operation, but the whole manual operation will affect the taste of pickles, and the manual operation is not clean, which may bring some germs to the seasoning and affect the health of the human body; and the manual operation does not fully stir the seasoning, and It affects the taste of kimchi; and the manual and materials cannot accurately determine the weight and proportion of salt, chili, monosodium glutamate and white pepper. Even if some staff have weighed, it takes a lot of time to operate

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