CN105394659A

CN105394659A - Intelligent preparation system and method of sour and hot fermented pickles

Info

Publication number: CN105394659A
Application number: CN201510762240.XA
Authority: CN
Inventors: 黄林海
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-11-11
Filing date: 2015-11-11
Publication date: 2016-03-16

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

A kind of intelligent preparation system of vinegar-pepper taste fermentation pickled vegetable and method

Technical field

The present invention relates to control system field, especially a kind of intelligent preparation system of vinegar-pepper taste fermentation pickled vegetable and method.

Background technology

Pickles refer to be beneficial to long storage time and vegetables by fermentation.In general, as long as the vegetables of fibre-enrich or fruit, pickles can be made into.At present, the investigative technique for pickles has presented and to have generalized and popular, after namely employing pickles raw material and the saline solution of certain brine concentration carry out mixing and stirring process, is placed in pickle jar and carries out fermentation process; In this process, other interpolation material can be added wherein according to the demand of taste and other pickles raw materials carry out mixed culture fermentation process, or add spices etc.

No matter but be traditional pickled vegetable making technology, still the pickled vegetable making technology that the current improvement found out is traditional can destroy a large amount of plant cell structures in the process of raw material dehydration, the nutriment contained in cell is caused to flow out and run off, and during the fermentation owing to falling into the bacteriums such as Escherichia coli, Bacterium diphtheriae, Candida albicans, staphylococcus aureus, produce nitrite, health is threatened.And the quality requirements of food and flavouring is improved constantly along with people, provide that a kind of color is natural, fragrance nature, pure taste, non-pigment essence additive, not containing the fermentation pickled vegetable manufacturing system of nitrite, be necessary.

Meanwhile, in the preparation process of pickles, the mode of the pretreatment of Chinese cabbage, the quality of condiment and mixing all plays vital effect, directly affects the mouthfeel of pickles; But present stage, the pretreatment of Chinese cabbage, the quality of condiment and the process that is mixed with depend on omnidistance manual operation mostly, but while omnidistance manual operation can affect pickles mouthfeel, manual operations is unclean, germ may be served to condiment band, affect the health of human body; And manual operations is not fully stirred condiment, and have impact on pickles mouthfeel; And artificial and material can accurately not be affectedly bashful salt, capsicum, the weight of monosodium glutamate and white pepper and ratio, even if some staff have through weighing, but time-consuming more in operating process.

Summary of the invention

Goal of the invention of the present invention is: for above-mentioned Problems existing, a kind of intelligence control system and method for vinegar-pepper taste fermentation pickled vegetable are provided, accurately can control the parameters such as temperature, air pressure of preprocessing process, improve pickles preparation efficiency and pickles mouthfeel, can to condiment raw material Rong effectively processed, be automatically put into flavoring in proportion, condiment raw material and flavoring are fully stirred; Can also carry out timing ultraviolet sterilization to pickles, effectively extract, and DNA purity be high to licorice extract, effectively mix pickles and licorice extract, whole process automation degree is high, has saved resource.

The technical solution used in the present invention is as follows:

A kind of intelligent preparation system of vinegar-pepper taste fermentation pickled vegetable, it is characterized in that, it comprises: induction module, heating module, shear module, air pressure detection module, reminding module, voltage regulating module, temperature detecting module, temperature-regulating module, cooling humidification module, smear module, condensation vapor module, Weighing module, delivery module, Rong's module processed, alarm module, stirring module, grinding module and condiment module, ultraviolet sterilization module, regulation and control optical module, yeast module, soxhlet extraction module, evaporation module and MCU;

Described induction module comprises the inductor being located at heating cabinet, cooler bin, application device and household freezer, in heating cabinet, when weight >=predetermined value 01 put into by raw material, to MCU transmitting digital signals 001; In cooler bin, when weight >=predetermined value 02 put into by raw material, to MCU transmitting digital signals 002; In application device, when weight >=predetermined value 03 put into by raw material, to MCU transmitting digital signals 003; In household freezer, when weight >=predetermined value 04 put into by raw material, to MCU transmitting digital signals 004; Induction module also comprises the inductor being located at Rong's machine processed and agitator one, in Rong's machine processed, when weight >=predetermined value 005 put into by raw material, to MCU transmitting digital signals 1001; In agitator one, when weight >=predetermined value 006 put into by raw material, to MCU transmitting digital signals 1002; Induction module also comprises the inductor be located in agitator two, apparatus,Soxhlet's, Rotary Evaporators, terrine and agitator three, in agitator two, when weight >=predetermined value 1 put into by raw material, to MCU transmitting digital signals 01; In apparatus,Soxhlet's, when weight >=predetermined value 2 put into by raw material, to MCU transmitting digital signals 02; At Rotary Evaporators, when weight >=predetermined value 3 put into by raw material, to MCU transmitting digital signals 03; In terrine when weight >=predetermined value 4 put into by raw material, to MCU transmitting digital signals 04; In agitator three, when weight >=predetermined value 5 put into by raw material, to MCU transmitting digital signals 05;

Air pressure detection module comprises the air pressure detector being located at household freezer, for detecting the atmospheric pressure value P in household freezer, and is converted into data signal 101 and is passed to MCU;

Temperature detecting module comprises the thermometer being located at heating cabinet and household freezer, for detecting the temperature T in heating cabinet and in household freezer, and is separately converted to data signal 201 and data signal 202 is passed to MCU;

Described Weighing module comprises the weighing device being located at ginger entrance, garlic entrance, apple entrance and lemon entrance, when ginger weight=predetermined value 1, to MCU transmitting digital signals 0001, when ginger weight > predetermined value 1, to MCU transmitting digital signals 0002; When garlic weight=predetermined value 002, to MCU transmitting digital signals 0003, when garlic weight > predetermined value 002, to MCU transmitting digital signals 0004; When apple weight=predetermined value 003, to MCU transmitting digital signals 0005, when apple weight > predetermined value 003, to MCU transmitting digital signals 0006; When lemon weight=predetermined value 004, to MCU transmitting digital signals 0007, when lemon weight > predetermined value 003, to MCU transmitting digital signals 0008;

MCU respectively with induction module, heating module, shear module, air pressure detection module, reminding module, voltage regulating module, temperature detecting module, temperature-regulating module, cooling humidification module, smear module, condensation vapor module, Weighing module, delivery module, Rong's module processed, alarm module, stirring module, grinding module with condiment module, ultraviolet sterilization module, regulate and control optical module, yeast module, soxhlet extraction module and evaporate module to be connected; For receiving digital signaling zero 01, transmit executive signal 301 to heating module; Receive data signal 201, when temperature value >=100 DEG C, transmit executive signal 302 to heating module, transmit executive signal 401 to reminding module simultaneously; Receive digital signaling zero 02, transmit executive signal 501 to cooling humidification module; Receive digital signaling zero 03, transmit executive signal 601 to application device; Receive data signal 101, as P<610.8Pa or P>646.5Pa, transmit executive signal 701 to voltage regulating module; Receive data signal 201, when T<-5 DEG C or T>0 DEG C, transmit executive signal 801 to temperature-regulating module; Receive digital signaling zero 04, transmit executive signal 901 to condensation vapor; Receive digital signaling zero 001, digital signaling zero 003, digital signaling zero 005 or digital signaling zero 007, executive signal 2001 is transmitted to delivery module, receive digital signaling zero 002, digital signaling zero 004, digital signaling zero 006 or digital signaling zero 008, transmit executive signal 3001 to alarm module; Receive data signal 1001, receive executive signal 4001 to Rong's module processed, transmit executive signal 4002 to delivery module simultaneously; Receive data signal 1002, transmit executive signal 6001 to grinding module successively, transmit executive signal 7001 to condiment module; Executive signal 5001 is transmitted to stirring module; Receive digital signaling zero 1, transmit executive signal 11 to yeast module successively, transmit executive signal 21 to stirring module, transmit executive signal 31 to ultraviolet sterilization module; Receive digital signaling zero 4, transmit executive signal 41 to regulation and control optical module; Receive digital signaling zero 5, transmit executive signal 22 to stirring module; Receive digital signaling zero 2, transmit executive signal 51 to surname extraction module; Receive digital signaling zero 3, transmit executive signal 61 to evaporation module;

Described heating module comprises the heater being located at heating cabinet, receives executive signal 301, starts heater, receives executive signal 302, closes heater; Described reminding module comprises siren, for receiving executive signal 401, sends prompt tone, and prompting staff triggers cutter; Described shear module, after being triggered, starting cutter, raw material is cut into the stripping and slicing that length is 3-4cm; Described cold humidification module, comprises humidifier, for receiving executive signal 501, and continuous spraying watering mist in cooler bin; Described application device, for receiving executive signal 601, spreads the salt of predetermined value 05 to raw material; Voltage regulating module, for receiving executive signal 701, by within the scope of the air pressure adjustment to 610.8 in household freezer ~ 646.5Pa; Temperature-regulating module, for receiving executive signal 801, is adjusted to the temperature in household freezer within the scope of-5 ~ 0 DEG C; Described condensation vapor module comprises the water vapour coagulator be located in household freezer, for receiving executive signal 901, by water vapour condensation;

Delivery module comprises is located at ginger entrance, garlic entrance, apple entrance and lemon entrance to Rong's machine processed and Rong's machine processed to the conveyer of agitator one, for receiving executive signal 2001 or executive signal 4002, start conveyer, condiment is delivered to Rong's machine processed from condiment entrance, or delivers to agitator one from Rong's machine processed;

Alarm module comprises alarm, receives executive signal 3001, starts alarm, sends prompt tone;

Rong's module processed is connected with Rong's machine processed, for receiving executive signal 4001, starts Rong's machine processed;

Stirring module to be connected with agitator one, for receiving executive signal 5002, starting agitator one, stop after the scheduled time 001 stirring;

Grinding module comprises lapping device, described lapping device is divided into built-in box and grinding case, described built-in box built with capsicum, described built-in box one end open, described opening part is provided with magnetic valve, described grinding case lower end is provided with opening, for receiving executive signal 6001, opens solenoid valve, then the capsicum of predetermined value 007 falls into grinding case, capsicum being milled to the scheduled time 002 opens opening, then capsicum falls in agitator one;

Condiment module comprises condiment device, and the white pepper of the monosodium glutamate of the salt of predetermined value 008, predetermined value 009 and predetermined value 010 is imported agitator one;

Yeast module comprises yeast device, for receiving executive signal 11, adds the yeast of predetermined value 06 in agitator two;

Stir module to be connected with agitator three with agitator two respectively, for receiving executive signal 21, starting agitator two, stopping after the scheduled time 01; Receive executive signal 22, start agitator three, stop after the scheduled time 02;

Ultraviolet sterilization module comprises ultraviolet sterilization device, receives executive signal 31, closes after opening the ultraviolet sterilization device scheduled time 03; After being triggered, opening ultraviolet sterilization device, and irradiate 10min;

Regulation and control optical module comprises the controllable light source being located at terrine, and for receiving executive signal 41, open controllable light source, arranging periodicity of illumination is 10h, and intensity of illumination is 0.41 ~ 0.7WLx;

Soxhlet extraction module is connected with cable type extractor according, for receiving executive signal 51, closes after opening the cable type extractor according scheduled time 04;

Evaporation module is connected with Rotary Evaporators, for receiving executive signal 61, closes after opening the Rotary Evaporators scheduled time 05.

Owing to have employed technique scheme, carry out in curing process being covered with cushaw leaf and being covered with in the bamboo bent plate of cushaw leaf and/or feed with paper-mulberry leaf, cushaw leaf and/or feed with paper-mulberry leaf can keep ambient humidity, ensure the respiration in curing process, obtain good to pickle effect.

First raw material is freezed under freezing point, make the moisture in raw material become solid ice, then with water vapour coagulator by water vapour condensation, thus make material obtain drying.This is the states of matter change of water and the process of movement, under this process occurs in low-temp low-pressure, be different from common heat drying, the freezing surface of solids of moisture in material substantially below 0 DEG C distils and carries out drying, and material itself is then stayed in ice shelf when freezing, therefore, dried small product size is constant, loose porous, the better delicious and crisp of the pickles produced thus, carries out moisture under a reduced pressure and freezes, and it is better to carry out dehydrating effect under vacuum.

The pickles color of making is natural, fragrance nature, pure taste, and is raw materials usedly natural food materials, non-pigment essence additive etc.

Ultraviolet sterilization can remove the thalline in mixture, as bacteriums such as Escherichia coli, Bacterium diphtheriae, Candida albicans, staphylococcus aureuses, thus avoids producing during the fermentation nitrite, reduces and threaten to health.

Prior art adopts Sodium Benzoate as anticorrisive agent usually, but chemical addition agent has a certain impact to human body tool, Radix Glycyrrhizae is extracted in stoste containing hair oil (essential oil), glucoside, alkaloid, tannin etc., there is the biological metabolite of bacteriostasis, Radix Glycyrrhizae is adopted to extract stoste as anticorrisive agent, green health, and make pickles with light Radix Glycyrrhizae fragranced, taste is better.

Further, it also comprises time block, described time block respectively with MCU, stir module, ultraviolet sterilization module, regulate and control optical module, soxhlet extraction module with evaporate module and be connected, for after the scheduled time, clock signal is transmitted to MCU, described MCU receive clock signal, control to stir module, ultraviolet sterilization module, regulation and control optical module, soxhlet extraction module and evaporation module and close agitator, the ultraviolet sterilization device of its correspondence, controllable light source, entangle formula extractor and rotary evaporator.

Owing to adopting such scheme, time block carries out timing to pertinent instruments, and be allowed to condition at scheduled time stopping, what ensure that pickles can not by excessive illumination, excessive sterilizing, and excessive agitation etc., carry out under being allowed to condition at applicable condition;

Further, described lapping device is provided with weighing device, and for weighing the capsicum of predetermined value 007 and pushing electromagnetism valve port, capsicum is ground the scheduled time 002 by described lapping device, then the capsicum diameter after grinding is 1 ~ 1.5mm.

Owing to have employed such scheme, saved staff's milling time, the more important thing is, existing grinding, existing interpolation can retain the taste of capsicum better, when its fragrance does not run off, is added in flavoring.

Further, described condiment device is divided into that salt holds case, monosodium glutamate holds case and white pepper holds case, described salt holds case, monosodium glutamate holds case and white pepper holds on case and is respectively arranged with magnetic valve, described condiment device is provided with weighing device, for weighing the white pepper of the salt of predetermined value 008, the monosodium glutamate of predetermined value 009 and predetermined value 010, and push corresponding electromagnetism valve port respectively.

Further, described predetermined value 001: predetermined value 001: predetermined value 001: predetermined value 001=1:0.8:1.5:2; Predetermined value 007: predetermined value 008: predetermined value 009: predetermined value 010=0.08:1:0.01.0.04.

Further, described application device is provided with built-in box, and described built-in box has deposited salt; Described built-in box is positioned at case application device top, is provided with magnetic valve below described built-in box, and described magnetic valve is provided with volume metering instrument, for the dosage of the First Astronautic Research Institute for Measurement and Test through the salt of valve; The mass ratio of described salt and stripping and slicing is set to 1:0.3.

Further, it also comprises and vacuumizes module, and MCU receives digital signaling zero 04, transmits executive signal 902 to vacuumizing module, described in vacuumize module, receive executive signal 902, stop after household freezer being vacuumized the scheduled time.

Further, described ultraviolet sterilization device both can trigger by Received signal strength, also can manual triggers, and described ultraviolet sterilization device comprises uviol lamp, and described uviol lamp can send the ultraviolet light that length is 254nm.

Further, a kind of intelligent preparation method of intelligent preparation system of vinegar-pepper taste fermentation pickled vegetable, it is characterized in that, it comprises the following steps:

Step 1: choose pickles, puts it into feed(raw material)inlet;

Step 2: raw material enters heating cabinet, raw material induction module when weight >=predetermined value 01 put into by raw material, to MCU transmitting digital signals 001; Temperature detecting module detects the temperature value in heating cabinet, and is converted into data signal 201; MCU receives digital signaling zero 01, transmits executive signal 301 to heating module; Heating module receives executive signal 301, starts heater; MCU receives data signal 201, when temperature value >=100 DEG C, transmits executive signal 302 to heating module, transmits executive signal 401 simultaneously to reminding module; Heating module receives executive signal 302, closes heater; Described reminding module receives executive signal 401, sends prompt tone, and prompting staff triggers cutter;

Step 3: raw material is put into cutter, triggers shear module, after shear module is triggered, starts cutter, raw material is cut into the stripping and slicing that length is 3-4cm;

Step 4: raw material is put into cooler bin, when raw material induction module senses that weight >=predetermined value 02 put into by raw material, then to MCU transmitting digital signals 002; MCU receives digital signaling zero 02, transmits executive signal 501 to cooling humidification module; Described cold humidification module receives executive signal 501, continuous spraying watering mist in cooler bin;

Step 5: raw material is put into application device, when raw material induction module senses that weight >=predetermined value 03 put into by raw material, to MCU transmitting digital signals 003; MCU receives digital signaling zero 03, transmits executive signal 601 to application device; Described application device receives executive signal 601, spreads the salt of predetermined value 05 to raw material;

Step 6: raw material is placed on the scheduled time on bamboo bent plate;

Step 7: raw material is put into household freezer, when raw material induction module senses that weight >=predetermined value 04 put into by raw material, to MCU transmitting digital signals 004; MCU receives digital signaling zero 04, transmits executive signal 901 to condensation vapor, and transmit executive signal 902 to vacuumizing module, described condensation vapor module receives executive signal 901, by water vapour condensation simultaneously; Describedly vacuumize module, receive executive signal 902, stop after household freezer being vacuumized the scheduled time;

Step 8: raw material is in household freezer, and air pressure detection module detects the atmospheric pressure value P in household freezer, and be converted into data signal 101 and be passed to MCU; Temperature detecting module detects the temperature T in household freezer, and is separately converted to data signal 202 and is passed to MCU; MCU receives data signal 101, as P<610.8Pa or P>646.5Pa, transmits executive signal 701 to voltage regulating module; Receive data signal 201, when T<-5 DEG C or T>0 DEG C, transmit executive signal 801 to temperature-regulating module;

Voltage regulating module receives executive signal 701, by within the scope of the air pressure adjustment to 610.8 in household freezer ~ 646.5Pa; Temperature-regulating module receives executive signal 801, the temperature in household freezer is adjusted within the scope of-5 ~ 0 DEG C;

Step 9: at ginger entrance, when ginger weight=predetermined value 1, Weighing module to MCU transmitting digital signals 0001, when ginger weight > predetermined value 1, to MCU transmitting digital signals 0002; MCU receives digital signaling zero 001, transmits executive signal 2001 to delivery module, receives digital signaling zero 002, transmits executive signal 3001 to alarm module; Described delivery module receives executive signal 2001, ginger is sent to Rong's machine processed, and described alarm module receives executive signal 3001, starts alarm, sends prompt tone;

Step 10: in garlic entrance, when garlic weight=predetermined value 002, Weighing module to MCU transmitting digital signals 0003, when garlic weight > predetermined value 002, to MCU transmitting digital signals 0004; MCU receives digital signaling zero 003, transmits executive signal 2001 to delivery module, receives digital signaling zero 004, transmits executive signal 3001 to alarm module; Described delivery module receives executive signal 2001, ginger is sent to Rong's machine processed, and described alarm module receives executive signal 3001, starts alarm, sends prompt tone;

Step 11: in apple entrance, when apple weight=predetermined value 003, Weighing module to MCU transmitting digital signals 0005, when apple weight > predetermined value 003, to MCU transmitting digital signals 0006; MCU receives digital signaling zero 005, transmits executive signal 2001 to delivery module, receives digital signaling zero 006, transmits executive signal 3001 to alarm module; Described delivery module receives executive signal 2001, ginger is sent to Rong's machine processed, and described alarm module receives executive signal 3001, starts alarm, sends prompt tone;

Step 12: in lemon entrance, when lemon weight=predetermined value 004, Weighing module to MCU transmitting digital signals 0007, when lemon weight > predetermined value 003, to MCU transmitting digital signals 0008; MCU receives digital signaling zero 007, transmits executive signal 2001 to delivery module, receives digital signaling zero 008, transmits executive signal 3001 to alarm module; Described delivery module receives executive signal 2001, ginger is sent to Rong's machine processed, and described alarm module receives executive signal 3001, starts alarm, sends prompt tone;

Step 13: condiment enters in Rong's machine processed, if when raw material induction module senses that weight >=predetermined value 005 put into by raw material, then to MCU transmitting digital signals 1001; MCU receives data signal 1001, receives executive signal 4001 to Rong's module processed, transmits executive signal 4002 to delivery module simultaneously; Rong's module processed receives executive signal 4001, starts Rong's machine processed; MCU receives executive signal 4002, starts conveyer, condiment is delivered to agitator one from Rong's machine processed;

Step 14: in agitator one, if when raw material induction module senses that weight >=predetermined value 006 put into by raw material, to MCU transmitting digital signals 1002; MCU receives data signal 1002, transmits executive signal 6001 successively to grinding module, transmits executive signal 7001 to condiment module; Executive signal 5001 is transmitted to stirring module;

Step 15: grinding module receives executive signal 6001, opens solenoid valve, then the capsicum of predetermined value 007 falls into grinding case, capsicum is milled to the scheduled time 002 and opens opening, then capsicum falls in agitator one;

Step 16: stir module and receive executive signal 5002, start agitator one, stops after the scheduled time 001 stirring;

Step 17: the fermentation condiment after stirring is placed in condiment gathering-device;

Step 18: fermentation condiment and pretreated Chinese cabbage are placed in ultraviolet sterilization device, triggers ultraviolet sterilization module, after ultraviolet sterilization module is triggered, open ultraviolet sterilization device, send after being triggered, send the ultraviolet light that length is 254nm, and irradiate 10min;

Step 19: after completing, is placed in agitator two by ultraviolet sterilization device Raw, in agitator two, if when induction module senses that weight >=predetermined value 1 put into by raw material, to MCU transmitting digital signals 01; Described MCU receives digital signaling zero 1, transmits executive signal 11 successively to yeast module, transmits executive signal 21, transmit executive signal 31 to ultraviolet sterilization module to stirring module;

Step 20: yeast module receives executive signal 11, adds the yeast of predetermined value 06 in agitator two; Mix module and receive executive signal 21, start agitator two, stop after the scheduled time 01; Ultraviolet sterilization module receives executive signal 31, closes after opening the ultraviolet sterilization device scheduled time 03;

Step 21: the raw material in agitator two is placed in terrine, in terrine, if when induction module senses that weight >=predetermined value 4 put into by raw material, then to MCU transmitting digital signals 04; Described MCU receives digital signaling zero 4, transmits executive signal 41 to regulation and control optical module; Regulation and control optical module receives executive signal 41, and open controllable light source, arranging periodicity of illumination is 10h, and intensity of illumination is 0.41 ~ 0.7WLx;

Step 22: cover one deck air-permeable protective film on the tank mouth of terrine, is placed in terrine and is allowed to condition at the fermentation of sterile vacuum condition by raw material;

Step 23: the Radix Glycyrrhizae of predetermined close is placed in inundator and soaks the scheduled time 06; Radix Glycyrrhizae after inundator is moved to apparatus,Soxhlet's, in apparatus,Soxhlet's, if when induction module senses that weight >=predetermined value 2 put into by raw material, then to MCU transmitting digital signals 02; Described MCU receives digital signaling zero 2, transmits executive signal 51 to surname extraction module; Soxhlet extraction module is connected with cable type extractor according, for receiving executive signal 51, closes after opening the cable type extractor according scheduled time 04;

Step 24: licorice extract is placed in Rotary Evaporators, if when in Rotary Evaporators, induction module senses that weight >=predetermined value 3 put into by raw material, to MCU transmitting digital signals 03; MCU receives digital signaling zero 3, transmits executive signal 61 to evaporation module; Evaporation module receives executive signal 61, closing, further extracting carrying out Radix Glycyrrhizae after opening the Rotary Evaporators scheduled time 05; Extract is placed in licorice extract collector;

Step 25: the licorice extract of the Chinese cabbage after the fermentation in terrine and predetermined value 07 is placed in agitator three, in agitator three, if when induction module senses that weight >=predetermined value 5 put into by raw material, to MCU transmitting digital signals 05; Described MCU receives digital signaling zero 5, transmits executive signal 22 to stirring module; Stir module and receive executive signal 22, start agitator three, stop after the scheduled time 02;

Step 26: the pickles in agitator three are taken out, is placed in product collector.

In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:

1, the present invention accurately can control the parameters such as temperature, air pressure of preprocessing process, improves pickles preparation efficiency and pickles mouthfeel;

2, the present invention to condiment raw material Rong effectively processed, can be automatically put into flavoring, fully stirs condiment raw material and flavoring in proportion;

3, the present invention can also carry out timing ultraviolet sterilization to pickles, effectively extract, and DNA purity is high, effectively mixes pickles and licorice extract licorice extract;

4, whole process automation degree of the present invention is high, has saved resource.

Accompanying drawing explanation

Examples of the present invention will be described by way of reference to the accompanying drawings, wherein:

Fig. 1 is a kind of intelligent preparation system of vinegar-pepper taste fermentation pickled vegetable of the present invention and the Making programme figure of method.

Detailed description of the invention

All features disclosed in this description, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.

Arbitrary feature disclosed in this description (comprising any accessory claim, summary), unless specifically stated otherwise, all can be replaced by other equivalences or the alternative features with similar object.That is, unless specifically stated otherwise, each feature is an example in a series of equivalence or similar characteristics.

As shown in Figure 1, a kind of intelligent preparation system of vinegar-pepper taste fermentation pickled vegetable, it is characterized in that, it comprises: induction module, heating module, shear module, air pressure detection module, reminding module, voltage regulating module, temperature detecting module, temperature-regulating module, cooling humidification module, smear module, condensation vapor module, Weighing module, delivery module, Rong's module processed, alarm module, stirring module, grinding module and condiment module, ultraviolet sterilization module, regulation and control optical module, yeast module, soxhlet extraction module, evaporation module and MCU;

It also comprises time block, described time block respectively with MCU, stir module, ultraviolet sterilization module, regulate and control optical module, soxhlet extraction module with evaporate module and be connected, for after the scheduled time, clock signal is transmitted to MCU, described MCU receive clock signal, control to stir module, ultraviolet sterilization module, regulation and control optical module, soxhlet extraction module and evaporation module and close agitator, the ultraviolet sterilization device of its correspondence, controllable light source, entangle formula extractor and rotary evaporator.

Described condiment device is divided into that salt holds case, monosodium glutamate holds case and white pepper holds case, described salt holds case, monosodium glutamate holds case and white pepper holds on case and is respectively arranged with magnetic valve, described condiment device is provided with weighing device, for weighing the white pepper of the salt of predetermined value 008, the monosodium glutamate of predetermined value 009 and predetermined value 010, and push corresponding electromagnetism valve port respectively.

Described predetermined value 001: predetermined value 001: predetermined value 001: predetermined value 001=1:0.8:1.5:2; Predetermined value 007: predetermined value 008: predetermined value 009: predetermined value 010=0.08:1:0.01.0.04.

Described application device is provided with built-in box, and described built-in box has deposited salt; Described built-in box is positioned at case application device top, is provided with magnetic valve below described built-in box, and described magnetic valve is provided with volume metering instrument, for the dosage of the First Astronautic Research Institute for Measurement and Test through the salt of valve; The mass ratio of described salt and stripping and slicing is set to 1:0.3.

It also comprises and vacuumizes module, and MCU receives digital signaling zero 04, transmits executive signal 902 to vacuumizing module, described in vacuumize module, receive executive signal 902, stop after household freezer being vacuumized the scheduled time.

Described ultraviolet sterilization device both can trigger by Received signal strength, also can manual triggers, and described ultraviolet sterilization device comprises uviol lamp, and described uviol lamp can send the ultraviolet light that length is 254nm.

Step 1: choose pickles, puts it into feed(raw material)inlet;

Step 6: raw material is placed on the scheduled time on bamboo bent plate;

Step 14: in agitator one, if when raw material induction module senses that weight >=predetermined value 006 put into by raw material, to MCU transmitting digital signals 1002; MCU receives data signal 1002, transmits executive signal 6001 successively to grinding module, transmits executive signal 7001 to condiment module; Executive signal 5001 is transmitted to stirring module,

Condiment module comprises condiment device, and the white pepper of the monosodium glutamate of the salt of predetermined value 008, predetermined value 009 and predetermined value 010 is imported agitator one.

Step 20: yeast module receives executive signal 11, adds the yeast of predetermined value 06 in agitator two; Stir module and receive executive signal 21, start agitator two, stop after the scheduled time 01; Ultraviolet sterilization module receives executive signal 31, closes after opening the ultraviolet sterilization device scheduled time 03;

The complete preparation process of pickles is:

As shown in Figure 1, a kind of preparation system of vinegar-pepper taste fermentation pickled vegetable, comprises pretreatment of raw material route, fermentation condiment syntheti c route, fermentative routes, licorice extract syntheti c route and finished product route, pretreatment of raw material route is in parallel with fermentation condiment syntheti c route, and cross connection fermentative routes; Fermentative routes is in parallel with licorice extract syntheti c route, crosses and connects finished product route.

Pretreatment of raw material route comprises the feed(raw material)inlet be linked in sequence, heater, cutter, cooler, applicator, bamboo bent plate, freezer unit and water vapour coagulator.Cooler is provided with humidifier, can continuous spraying watering mist; Described bamboo bent plate surface is covered with cushaw leaf and/or feed with paper-mulberry leaf; Shear function and raw material is cut into the stripping and slicing that length is 3-4cm; Applicator is built with salt, and described applicator is provided with meausring apparatus, the mass ratio of salt and stripping and slicing can be set to 1:0.3; Freezer unit is provided with pressure controller and temperature controller, and pressure controller can by Stress control at 610.8 ~ 646.5Pa, and temperature can control at-5 ~ 0 DEG C by temperature controller; Under water vapour coagulator is placed in vacuum condition.Choose without the full fresh Chinese cabbage of small holes caused by worms, blade, clean, drop into feed(raw material)inlet, deionized water is added in heater, be warming up to boiling, Chinese cabbage is cut into through cutter the block stripping and slicing that length is 3cm after soaking in the boiling water of 100 DEG C and scalding 1min, keep moistening by humidifier, in cooler, be cooled to normal temperature.

The preparation system of a kind of vinegar-pepper taste fermentation pickled vegetable of the present invention, described pretreatment of raw material route comprises the feed(raw material)inlet be linked in sequence, heater, cutter, cooler, applicator, bamboo bent plate, freezer unit and water vapour coagulator.

The preparation system of a kind of vinegar-pepper taste fermentation pickled vegetable of the present invention, described cooler is provided with humidifier, can continuous spraying watering mist; Described bamboo bent plate surface is covered with cushaw leaf and/or feed with paper-mulberry leaf; Raw material is cut into the stripping and slicing that length is 3-4cm by described shearing function; Described applicator is built with salt, and described applicator is provided with meausring apparatus, the mass ratio of salt and stripping and slicing can be set to 1:0.3; Described freezer unit is provided with pressure controller and temperature controller, and described pressure controller can by Stress control at 610.8 ~ 646.5Pa, and temperature can control at-5 ~ 0 DEG C by described temperature controller; Under described water vapour coagulator is placed in vacuum condition.

Fermentation condiment syntheti c route comprises some condiment entrances and Rong's machine processed, and some condiment entrances cross and connect Rong's machine processed, and Rong's machine processed connects agitator one, and agitator one is connected with fermentation condiment gathering-device.The number of condiment entrance is 4, be respectively ginger entrance, garlic entrance, apple entrance and lemon entrance, ginger entrance, garlic entrance, apple entrance and lemon entrance are equipped with meausring apparatus, the mass ratio of ginger, garlic, apple and lemon can be set to 1:0.8:1.5:2; Agitator one is connected with salt holder, monosodium glutamate holder, white pepper holder and capsicum holder, salt holder, monosodium glutamate holder, white pepper holder and capsicum holder are provided with meausring apparatus, can by salt, monosodium glutamate, the mass ratio of white pepper and capsicum is set to 8:1:1:4, capsicum holder is provided with lapping device, and capsicum can be milled to granular size is diameter 1 ~ 1.5mm.In stripping and slicing: the quality of salt is upper surface and the lower surface that salt is put on stripping and slicing by the ratio of 1:0.3 uniformly, the stripping and slicing wiping salt is put into the bamboo bent plate being covered with cushaw leaf and/or feed with paper-mulberry leaf, again at diced facets layer overlay cushaw leaf and/or feed with paper-mulberry leaf, pickle 10h, by the stripping and slicing of pickling under the condition of temperature-5 DEG C, after freezing 3h, by water vapour coagulator, steam is condensed, by fresh ginger, garlic, apple and lemon peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of lemon is 1:0.1:0.08:0.15:0.2, the ginger of last youngster's shape will be become, garlic, apple and lemon and stripping and slicing Homogeneous phase mixing, by mixture: salt: paprika: monosodium glutamate: the mass ratio of white pepper is 1:0.08:0.04:0.01:0.01, by salt, paprika, monosodium glutamate and white pepper and mixture Homogeneous phase mixing.

Fermentative routes comprises the ultraviolet sterilization device be linked in sequence, agitating device two and terrine; Ultraviolet sterilization device is connected with the condiment gathering-device that ferments with water vapour coagulator, and agitating device two is provided with yeast entrance.Ultraviolet sterilization device can launch the ultraviolet light of 254nm, and ultraviolet sterilization device is provided with timing function; Yeast entrance is provided with meausring apparatus; Under terrine is placed in sterile vacuum condition, terrine is provided with controllable light source, and terrine surface is covered with air-permeable protective film; It is 10h that controllable light source can arrange periodicity of illumination, and intensity of illumination is 0.41 ~ 0.7WLx.Under the ultraviolet light conditions of 254nm, irradiate 10min sterilizing; By mixture: the mass ratio of Lu Shi Zygosaccharomyces is that 50:1 adds Lu Shi Zygosaccharomyces, stirs, is placed in terrine by the mixture mixed, then cover one deck air-permeable protective film on the tank mouth of terrine, fermented by terrine in sterile vacuum condition.

Licorice extract syntheti c route comprises the Radix Glycyrrhizae entrance be linked in sequence, inundator, apparatus,Soxhlet's, Rotary Evaporators and licorice extract gathering-device; Inundator is built with absolute ethyl alcohol; Licorice extract gathering-device is provided with meausring apparatus.

Finished product route comprises be linked in sequence agitator three and product collector, and agitator three is connected with Radix Glycyrrhizae gathering-device with terrine, according to fermentation pickled vegetable: the volume ratio that Radix Glycyrrhizae extracts stoste is that 100:1 adds Radix Glycyrrhizae extraction stoste.

The present invention is not limited to aforesaid detailed description of the invention.The present invention expands to any new feature of disclosing in this manual or any combination newly, and the step of the arbitrary new method disclosed or process or any combination newly.

Claims

1. the intelligent preparation system of a vinegar-pepper taste fermentation pickled vegetable, it is characterized in that, it comprises: induction module, heating module, shear module, air pressure detection module, reminding module, voltage regulating module, temperature detecting module, temperature-regulating module, cooling humidification module, smear module, condensation vapor module, Weighing module, delivery module, Rong's module processed, alarm module, stirring module, grinding module and condiment module, ultraviolet sterilization module, regulation and control optical module, yeast module, soxhlet extraction module, evaporation module and MCU;

2. the intelligent preparation system of a kind of vinegar-pepper taste fermentation pickled vegetable as claimed in claim 1, it is characterized in that, it also comprises time block, described time block respectively with MCU, stir module, ultraviolet sterilization module, regulation and control optical module, soxhlet extraction module is connected with evaporation module, for after the scheduled time, clock signal is transmitted to MCU, described MCU receive clock signal, control to stir module, ultraviolet sterilization module, regulation and control optical module, soxhlet extraction module and evaporation module close the agitator of its correspondence, ultraviolet sterilization device, controllable light source, entangle formula extractor and rotary evaporator.

3. the intelligent preparation system of a kind of vinegar-pepper taste fermentation pickled vegetable as claimed in claim 2, it is characterized in that, described lapping device is provided with weighing device, for weighing the capsicum of predetermined value 007 and pushing electromagnetism valve port, capsicum is ground the scheduled time 002 by described lapping device, then the capsicum diameter after grinding is 1 ~ 1.5mm.

4. the intelligent preparation system of a kind of vinegar-pepper taste fermentation pickled vegetable as claimed in claim 3, it is characterized in that, described condiment device is divided into that salt holds case, monosodium glutamate holds case and white pepper holds case, described salt holds case, monosodium glutamate holds case and white pepper holds on case and is respectively arranged with magnetic valve, described condiment device is provided with weighing device, for weighing the white pepper of the salt of predetermined value 008, the monosodium glutamate of predetermined value 009 and predetermined value 010, and push corresponding electromagnetism valve port respectively.

5. the intelligent preparation system of a kind of vinegar-pepper taste fermentation pickled vegetable as claimed in claim 4, is characterized in that, described predetermined value 001: predetermined value 001: predetermined value 001: predetermined value 001=1:0.8:1.5:2; Predetermined value 007: predetermined value 008: predetermined value 009: predetermined value 010=0.08:1:0.01.0.04.

6. the intelligent preparation system of a kind of vinegar-pepper taste fermentation pickled vegetable as claimed in claim 5, it is characterized in that, described application device is provided with built-in box, and described built-in box has deposited salt; Described built-in box is positioned at case application device top, is provided with magnetic valve below described built-in box, and described magnetic valve is provided with volume metering instrument, for the dosage of the First Astronautic Research Institute for Measurement and Test through the salt of valve; The mass ratio of described salt and stripping and slicing is set to 1:0.3.

7. the intelligent preparation system of a kind of vinegar-pepper taste fermentation pickled vegetable as claimed in claim 6, it is characterized in that, it also comprises and vacuumizes module, MCU receives digital signaling zero 04, executive signal 902 is transmitted to vacuumizing module, describedly vacuumize module, receive executive signal 902, stop after household freezer being vacuumized the scheduled time.

8. the intelligent preparation system of a kind of vinegar-pepper taste fermentation pickled vegetable as claimed in claim 7, it is characterized in that, described ultraviolet sterilization device both can trigger by Received signal strength, also can manual triggers, described ultraviolet sterilization device comprises uviol lamp, and described uviol lamp can send the ultraviolet light that length is 254nm.

9. the intelligent preparation method of the intelligent preparation system of a kind of vinegar-pepper taste fermentation pickled vegetable as described in one of claim 1 to 8, it is characterized in that, it comprises the following steps:

Step 1: choose pickles, puts it into feed(raw material)inlet;

Step 6: raw material is placed on the scheduled time on bamboo bent plate;