CN201032827Y - Fresh-keeping and Deodorization device for pickled vegetables - Google Patents
Fresh-keeping and Deodorization device for pickled vegetables Download PDFInfo
- Publication number
- CN201032827Y CN201032827Y CNU2007201163618U CN200720116361U CN201032827Y CN 201032827 Y CN201032827 Y CN 201032827Y CN U2007201163618 U CNU2007201163618 U CN U2007201163618U CN 200720116361 U CN200720116361 U CN 200720116361U CN 201032827 Y CN201032827 Y CN 201032827Y
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- blender
- fermentation tank
- solid
- liquid separator
- fresh
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The utility model provides a pickled cabbage fresh-keeping deodorizing device which comprises a fermentation tank, a conveying pump, a solid-liquid separator, a mixer and a ozone generator, wherein the fermentation tank and the conveying pump, the conveying pump and the solid-liquid separator, the solid-liquid separator and the mixer as well as the mixer and the ozone generator are respectively connected through a pipeline, and the outlet of the mixer is connected with the fermentation tank through the pipeline. The device provided in the utility model organically combines the ozone generator with the fermentation tank in order to result in that the fermentation system of the pickled cabbage simultaneously implement the disinfection for cabbage and water after the fermentation is over, and then the pickled cabbage is packaged, which can greatly reduce the opportunities of microbial contamination in order to prolong the shelf life of pickled cabbages. The device has the reasonable structure, and also has a certain promotion action on the enlargement of industrial scale of pickled cabbages.
Description
(1) technical field
The utility model relates to a kind of food processing preservation device, the specifically a kind of processing of sauerkraut and fresh-keeping device of being used for.
(2) background technology
The pickled sauerkraut of China people with a long history, the pure white little Huang of sauerkraut color, the tender and crisp wine purport of texture aromatic strongly fragrant, acid is bright good to eat, is rich in organic acid (mainly being lactic acid), separates greasy appetizing after edible, and is very popular.Because sauerkraut has unique local flavor and higher nutritive value is subjected to liking of the numerous common people deeply always.With the sauerkraut is many dish that major ingredient is cooked, and has constituted the northern area of China cooking culture one big characteristic.Use aging process, fermentation period to reach about one month but pickled sauerkraut among the people prolongs always, the pollution of assorted bacterium and other harmful substances is uncontrollable, and hygienic quality is difficult to guarantee.Industrial employing stainless steel fermentation tank is an installation for fermenting, and artificial infection probio heat-preservation fermentation has not only shortened fermentation period but also effectively controlled the infection of growing of assorted bacterium and harmful bacteria.But in the fermenting-ripening phase, owing to probio gradually death or self-dissolving cause the breeding aerogenesis of sauerkraut fungi (mainly being yeast and mould) in packing, storage process to produce rise bag phenomenon even corruption, thereby influenced the shelf life of sauerkraut.
(3) summary of the invention
The purpose of this utility model be to provide a kind of fresh-keeping deodorizing effective, can not produce secondary pollution, easy to operate fresh-keeping and Deodorization device for pickled vegetables.
The purpose of this utility model is achieved in that it comprises fermentation tank, it also comprises delivery pump, solid-liquid separator, blender and ozone generator, connect by pipe line between fermentation tank and delivery pump, delivery pump and solid-liquid separator, solid-liquid separator and blender, blender and the ozone generator, the outlet of blender links to each other with fermentation tank by pipeline.
The utility model can also comprise some features like this:
1, between delivery pump and solid-liquid separator, is connected with flowmeter.
2, at the bottom of the liquid outlet of fermentation tank was positioned at jar, the import that links to each other with blender was positioned at abhiseca.
3, described blender is the single hose blender, is provided with one-way control valve between ozone generator and the blender.
Ozone (O
3) be the most effective oxidant one of occurring in nature, molecular structure instability under normal temperature, normal pressure, the very fast oxygen (O that resolves into voluntarily
2) and single oxygen atom (O); The latter has very strong activity, and bacterium is had extremely strong oxidation, and it is killed, and unnecessary oxygen atom then can recombine into voluntarily and be ordinary oxygen atom (O
2), there is not any poisonous residue, can not produce secondary pollution, so claim pollution-free disinfectant, it not only has the extremely strong ability of killing to various bacteriums (comprising hepatitis viruse, Escherichia coli, pseudomonas aeruginosa and assorted bacterium etc.), and also very effective to killing mycin, be the desirable material that is used for industrial processes, water and air processing.Ozone can and pollutant reacts rapidly, decolouring and deodorizing, the while kill microorganisms is taken a broad view of asptic technique and can be divided into three kinds of antibacterial, sterilization and bacteriolyzes to the principle of microbial action, using ozone is to belong to bacteriolyze as bactericidal agent.So-called bacteriolyze can reach the effect of " thoroughly, for good and all eliminating all microorganisms of body surface ".The ozone wide accommodation is not limited by bacterial classification, and bactericidal effect is than chlorination and ultraviolet disinfection better effects if because its catabolite is an oxygen, than other as more environmental protection of processing method, economy such as chlorination, absorption, counter-infiltrations.Device of the present utility model combines ozone generator with the fermentation tank organic facies, make the sauerkraut fermentation system carry out dish after fermentation ends and water is sterilized simultaneously, packing then is not when changing the sauerkraut local flavor, can significantly reduce the chance of microbial contamination, thereby prolong the shelf-life of sauerkraut.This apparatus structure is reasonable, and the expansion of sauerkraut industry size is had certain impetus.Device of the present utility model effectively carries out Separation of Solid and Liquid with the sauerkraut zymotic fluid, and the secondary that reaches zymotic fluid returns utilization.Ozone generator links to each other with the single hose pipe-line mixer is irreversible, and making the ozone dosage is 1-5mg/L, and be 4-10min time of contact, keeps 0.1-1mg/L residual ozone concentration, reaches sterilization effect.
(4) description of drawings
Fig. 1 is a structural representation of the present utility model.
(5) specific embodiment
For example the utility model is done description in more detail below in conjunction with accompanying drawing:
The composition of fresh-keeping and Deodorization device for pickled vegetables comprises fermentation tank 1, it also comprises delivery pump 2, solid-liquid separator 3, blender 4 and ozone generator 5, connect by pipe line between fermentation tank and delivery pump, delivery pump and solid-liquid separator, solid-liquid separator and blender, blender and the ozone generator, the outlet of blender links to each other with fermentation tank by pipeline.Between delivery pump and solid-liquid separator, be connected with flowmeter 6.At the bottom of the liquid outlet of fermentation tank was positioned at jar, the import that links to each other with blender was positioned at abhiseca.Described blender is the single hose blender, is provided with one-way control valve between ozone generator and the blender.
Claims (5)
1. fresh-keeping and Deodorization device for pickled vegetables, it comprises fermentation tank, it is characterized in that: further comprising delivery pump, solid-liquid separator, blender and ozone generator, link to each other by pipe line between fermentation tank and delivery pump, delivery pump and solid-liquid separator, solid-liquid separator and blender, blender and the ozone generator, the outlet of blender links to each other with fermentation tank by pipeline.
2. fresh-keeping and Deodorization device for pickled vegetables according to claim 1 is characterized in that: be connected with flowmeter between delivery pump and solid-liquid separator.
3. fresh-keeping and Deodorization device for pickled vegetables according to claim 1 and 2 is characterized in that: at the bottom of the liquid outlet of fermentation tank was positioned at jar, the import that links to each other with blender was positioned at abhiseca.
4. fresh-keeping and Deodorization device for pickled vegetables according to claim 1 and 2 is characterized in that: described blender is the single hose blender, is provided with one-way control valve between ozone generator and the blender.
5. fresh-keeping and Deodorization device for pickled vegetables according to claim 3 is characterized in that: described blender is the single hose blender, is provided with one-way control valve between ozone generator and the blender.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU2007201163618U CN201032827Y (en) | 2007-06-06 | 2007-06-06 | Fresh-keeping and Deodorization device for pickled vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU2007201163618U CN201032827Y (en) | 2007-06-06 | 2007-06-06 | Fresh-keeping and Deodorization device for pickled vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN201032827Y true CN201032827Y (en) | 2008-03-12 |
Family
ID=39193717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNU2007201163618U Expired - Fee Related CN201032827Y (en) | 2007-06-06 | 2007-06-06 | Fresh-keeping and Deodorization device for pickled vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN201032827Y (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696992A (en) * | 2012-05-29 | 2012-10-03 | 渤海大学 | Elimination method for durian pulp surface ordour |
-
2007
- 2007-06-06 CN CNU2007201163618U patent/CN201032827Y/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696992A (en) * | 2012-05-29 | 2012-10-03 | 渤海大学 | Elimination method for durian pulp surface ordour |
| CN102696992B (en) * | 2012-05-29 | 2013-06-19 | 渤海大学 | Elimination method for durian pulp surface ordour |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080312 Termination date: 20130606 |