CN110810776A - Sealing structure for fermentation of pickled Chinese cabbage - Google Patents
Sealing structure for fermentation of pickled Chinese cabbage Download PDFInfo
- Publication number
- CN110810776A CN110810776A CN201911243723.3A CN201911243723A CN110810776A CN 110810776 A CN110810776 A CN 110810776A CN 201911243723 A CN201911243723 A CN 201911243723A CN 110810776 A CN110810776 A CN 110810776A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- jar
- chinese cabbage
- sealing
- layer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 36
- 230000004151 fermentation Effects 0.000 title claims abstract description 36
- 238000007789 sealing Methods 0.000 title claims abstract description 28
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 15
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 15
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 12
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000741 silica gel Substances 0.000 claims abstract description 7
- 229910002027 silica gel Inorganic materials 0.000 claims abstract description 7
- 239000002689 soil Substances 0.000 claims abstract description 5
- 239000002985 plastic film Substances 0.000 claims abstract description 4
- 229920006255 plastic film Polymers 0.000 claims abstract description 4
- 238000004821 distillation Methods 0.000 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract 2
- 239000010903 husk Substances 0.000 abstract 2
- 235000009566 rice Nutrition 0.000 abstract 2
- 235000013311 vegetables Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a sealing structure for fermentation of pickled Chinese cabbage, which is used for a fermentation jar, the fermentation jar comprises a jar body with an opening, a jar cover matched with the opening, the jar body comprises a groove arranged around the opening, the jar cover is arranged in the groove, the fermentation jar further comprises a sealing element for sealing the opening, the sealing element sequentially comprises a plastic film layer, a silica gel layer, a soil mixture layer and a mesh layer from inside to outside, the soil mixture layer is formed by mixing yellow mud, rice husk and distilled liquor with the temperature of more than 43 degrees, and the yellow mud, the rice husk and the distilled liquor are 60%, 15% and 25% respectively in percentage by weight. The invention has the following beneficial effects: the sealing effect is good, the use is convenient, the leakage crack is not easy to generate, the phenomenon that the pickled Chinese cabbage is rotten in the fermentation process is avoided, and the fermentation effect of the pickled Chinese cabbage is ensured.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of fermentation sealing, in particular to a sealing structure for fermentation of pickled Chinese cabbage.
[ background of the invention ]
In the prior art, the pickled vegetables are soaked in a salt solution in a fermentation tank for fermentation, and the pickled vegetables are damaged because the pickled vegetables have a light specific gravity and are exposed to the air at the top of the fermentation tank. If adopt the apron to seal up, the cooperation precision at fermentation vat inner wall and apron edge is difficult to guarantee, and sealed effect is not good, and the salted vegetables surface in the fermentation vat is inhomogeneous moreover, adopts the apron to seal up, and the part still has the air, influences the fermentation of salted vegetables.
[ summary of the invention ]
The invention discloses a sealing structure for fermentation of pickled Chinese cabbage, which solves the problems involved in the background technology.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the utility model provides a seal structure of pickles fermentation usefulness for the fermentation jar, the fermentation jar including have an open-ended jar body and with the jar lid of opening matched stack, the jar body is including encircleing the recess that the opening set up, the jar housing is located in the recess, still including being used for sealing open-ended sealing member, sealing member from interior to exterior includes plastic film layer, silica gel layer, earth mixture layer and net cloth layer in proper order, the earth mixture layer is formed by mixing yellow mud, chaff and the distillation white spirit more than 43, yellow mud the chaff and the distillation white spirit is 60%, 15% and 25% respectively according to weight percentage.
Preferably, the fermentation jar is a ceramic jar.
Preferably, the thickness of the soil mixture layer is 2-3 cm.
The invention has the following beneficial effects: the sealing effect is good, the use is convenient, the leakage crack is not easy to generate, the phenomenon that the pickled Chinese cabbage is rotten in the fermentation process is avoided, and the fermentation effect of the pickled Chinese cabbage is ensured.
[ description of the drawings ]
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments are briefly introduced below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without inventive efforts, wherein:
FIG. 1 is a schematic structural view of a sealing structure for fermentation of pickled Chinese cabbage in accordance with the present invention;
fig. 2 is a schematic structural view of the sealing member of the present invention.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1 and 2, the present invention provides a sealing structure for fermentation of pickled Chinese cabbage, which is used for a fermentation jar, preferably, a ceramic jar. The fermentation jar comprises a jar body 1 with an opening 10 and a jar cover 2 matched with the opening 10, wherein the jar body 1 comprises a groove 11 arranged around the opening 10, and the jar cover 2 is covered in the groove 11.
The seal structure of pickles fermentation usefulness still is including being used for sealing up opening 10's sealing member 3, sealing member 3 from interior to exterior includes plastic film layer 31, silica gel layer 32, earth mixture layer 33 and netted cloth layer 34 in proper order, earth mixture layer 32 is formed by mixing yellow mud, chaff and the distillation white spirit more than 43, yellow mud the chaff and the distillation white spirit is 60%, 15% and 25% respectively according to weight percent. Distilled liquor is used for replacing water so as to mix yellow mud and chaff, not only can the sterilization effect be achieved, but also the mud mixture layer 33 is not easy to crack after being solidified.
Adopt silica gel layer 32, can utilize the pliability of silica gel layer 32 self, guarantee sealing member 3 has sufficient sealing performance with opening 10, and the laminating is inseparabler, and silica gel self physical properties is also stable, is difficult to ageing to produce gas leakage.
It is further noted that the thickness of the soil mixture layer 33 is 2-3 cm, thereby ensuring sufficient structural strength.
The invention has the following beneficial effects: the sealing effect is good, the use is convenient, the leakage crack is not easy to generate, the phenomenon that the pickled Chinese cabbage is rotten in the fermentation process is avoided, and the fermentation effect of the pickled Chinese cabbage is ensured.
While embodiments of the invention have been disclosed above, it is not limited to the applications set forth in the specification and the embodiments, which are fully applicable to various fields of endeavor for which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (3)
1. The utility model provides a seal structure of pickles fermentation usefulness for the fermentation jar, the fermentation jar including have an open-ended jar body and with the jar lid of opening matched stack, the jar body is including encircleing the recess that the opening set up, the jar housing is located in the recess, its characterized in that still including being used for sealing the open-ended sealing member, sealing member from interior to exterior includes plastic film layer, silica gel layer, earth mixture layer and net cloth layer in proper order, the earth mixture layer is formed by mixing yellow mud, chaff and the distillation white spirit more than 43, yellow mud the chaff and the distillation white spirit is 60%, 15% and 25% respectively according to weight percentage.
2. The sealing structure for fermentation of pickled Chinese cabbage according to claim 1, wherein the fermentation jar is a ceramic jar.
3. A sealing structure for use in the fermentation of pickled Chinese cabbage according to claim 1 or 2, wherein the thickness of the soil mixture layer is 2 to 3 cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911243723.3A CN110810776A (en) | 2019-12-06 | 2019-12-06 | Sealing structure for fermentation of pickled Chinese cabbage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911243723.3A CN110810776A (en) | 2019-12-06 | 2019-12-06 | Sealing structure for fermentation of pickled Chinese cabbage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110810776A true CN110810776A (en) | 2020-02-21 |
Family
ID=69545201
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911243723.3A Pending CN110810776A (en) | 2019-12-06 | 2019-12-06 | Sealing structure for fermentation of pickled Chinese cabbage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110810776A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812934A (en) * | 2022-11-25 | 2023-03-21 | 重庆鑫轩冬菜股份合作社 | Processing technology of preserved vegetable |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19940925A1 (en) * | 1999-08-27 | 2001-03-01 | Philipp Gmbh & Co Kg | Production of lactic-fermented vegetable shreds, e.g. sauerkraut, involves pressing in oxygen-impermeable fermentation vessel until saturated with expressed liquid around edge, sealing and fermentation at same shape and volume |
| CN202197791U (en) * | 2011-07-27 | 2012-04-25 | 贵州省独山盐酸菜有限公司 | Hydrochloric acid food fermenting and sealing structure |
| CN203709166U (en) * | 2013-12-06 | 2014-07-16 | 都匀市杨柳街叶大姐食品加工有限责任公司 | Fermented bean curd fermentation jar |
| CN204078363U (en) * | 2014-03-17 | 2015-01-07 | 如皋市蒲西酒厂 | A kind of wine jar altar mouth sealing device |
| CN106479829A (en) * | 2016-12-15 | 2017-03-08 | 福建惠泽龙酒业股份有限公司 | A kind of wine jar sealing material and preparation method |
| CN107028127A (en) * | 2017-06-05 | 2017-08-11 | 孝感市奇思妙想文化传媒有限公司 | A kind of sauerkraut jar |
-
2019
- 2019-12-06 CN CN201911243723.3A patent/CN110810776A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19940925A1 (en) * | 1999-08-27 | 2001-03-01 | Philipp Gmbh & Co Kg | Production of lactic-fermented vegetable shreds, e.g. sauerkraut, involves pressing in oxygen-impermeable fermentation vessel until saturated with expressed liquid around edge, sealing and fermentation at same shape and volume |
| CN202197791U (en) * | 2011-07-27 | 2012-04-25 | 贵州省独山盐酸菜有限公司 | Hydrochloric acid food fermenting and sealing structure |
| CN203709166U (en) * | 2013-12-06 | 2014-07-16 | 都匀市杨柳街叶大姐食品加工有限责任公司 | Fermented bean curd fermentation jar |
| CN204078363U (en) * | 2014-03-17 | 2015-01-07 | 如皋市蒲西酒厂 | A kind of wine jar altar mouth sealing device |
| CN106479829A (en) * | 2016-12-15 | 2017-03-08 | 福建惠泽龙酒业股份有限公司 | A kind of wine jar sealing material and preparation method |
| CN107028127A (en) * | 2017-06-05 | 2017-08-11 | 孝感市奇思妙想文化传媒有限公司 | A kind of sauerkraut jar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812934A (en) * | 2022-11-25 | 2023-03-21 | 重庆鑫轩冬菜股份合作社 | Processing technology of preserved vegetable |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200221 |