Intelligent preparation system and method of sour and hot fermented pickles

Abstract

The invention discloses an intelligent preparation system and method of sour and hot fermented pickles. An induction module induces whether the weight of the raw materials is greater than or equal to a predetermined value; an air pressure detection module detects the air pressure value in a refrigeration box; a temperature detection module detects the temperature in a heating box and the refrigeration box; a weighing module is used for weighing the weight of seasonings; an MCU controls a heating module, a cutting module, a prompt module, a pressure regulation module, a temperature regulation module, a cooling and humidifying module, a smearing module, a water vapor condensing module, a transmission module, a mincing module, an alarm module, a stirring module, a grinding module, a seasoning module, an ultraviolet sterilization module, a light regulation and control module, a yeast module, a Soxhlet extraction module and an evaporation module to execute related operations according to the corresponding induced value, air pressure value, temperature value and weight value; and the parameters such as temperature and air pressure in the pretreatment process can be accurately controlled, the pickle preparation efficiency and pickle mouthfeel are improved, effective mincing of the seasoning raw materials can be realized, the automation degree of the whole process is high, and the resources are saved.

Description

technical field [0001] The invention relates to the field of control systems, in particular to an intelligent preparation system and method for 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 num...

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 a vital role, directly affecting the mouthfeel of kimchi; but at this stage, the pretreatment of cabbage, the texture of seasoning and Most of the mixing preparation process relies on the whole manual operation, but the whole manual operation will affect the taste of kimchi. At the same time, 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. 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, the operation process takes more time.

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