CN203735391U - Pepper pickling device - Google Patents
Pepper pickling device Download PDFInfo
- Publication number
- CN203735391U CN203735391U CN201320864404.6U CN201320864404U CN203735391U CN 203735391 U CN203735391 U CN 203735391U CN 201320864404 U CN201320864404 U CN 201320864404U CN 203735391 U CN203735391 U CN 203735391U
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- China
- Prior art keywords
- pickling pool
- pickling
- pool
- race way
- filter screen
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- 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.)
- Withdrawn - After Issue
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The utility model provides a pepper pickling device which comprises a pickling pool and a brine or soaking clean water circulation device is arranged in the pickling pool. The pepper pickling device is characterized in that the pickling pool is made of cement or bricks and the bottom surface and the surrounding of the pickling pool are provided with anti-seepage layers; horizontal ridges are arranged at different heights of the pickling pool; a circular area is formed on a corner of the pickling pool in an isolating manner; the circular area and the pickling pool are isolated by a clapboard and infiltration pores are formed in the clapboard, and thus soaking water in the circular area and the pickling pool are in a mutual communicated mode; a circulation device is arranged in the circular area which sucks water in the circular area via a pipeline and pumps the water to the top of the pickling pool to be sprayed onto the surface of peppers in the pickling pool; and therefore, the soaking water in the circular area and the soaking water in the pickling pool are in the mutual communicated mode; the peppers and salt are layered in the pickling pool and a filtering mesh is arranged on the peppers and salt in a pressing manner, a pressure bar is arranged on the filtering mesh and is clamped under the horizontal ridges on both end of the pickling pool and positioned in the soaking water within 5-10cm.
Description
Technical field
The utility model relates to the salting apparatus of a kind of producing device of salted vegetables, particularly a kind of capsicum, is mainly used in pickling of vesicle green pepper.
Background technology
Pickles have fresh and tender clear and melodious, can improve a poor appetite, and help digest and absorb.Be conventional one garnishes in current our life, bubble green pepper is main one in pickles especially, and bubble green pepper can be divided into following a few class:
1, two gold bar pickling peppers: this capsicum is relatively long, and pungent is agreeable to the taste, fragrance foot, makes traditional Sichuan cuisine fish-flavoured shredded pork and just be unable to do without it;
2, sub warhead pickling pepper: this capsicum is shorter, is heart shape, its pungent foot, and because being shaped better, normal whole use in bubble green pepper dish, is seldom processed into young pilose antler or is cut into small pieces;
3, Mexico's pickling pepper: this pickling pepper is not to originate from Mexican, but introduce a fine variety from Mexico, Yaan, Sichuan is once being with plantation, its meat is thick, is long olive shape, brewed after, can make the pickles that whet the appetite, but it uses actually rarely in bubble green pepper series dish;
4, cut capsicum: this is the one bubble green pepper mode that the ground such as Hunan are liked, and generally likes capsicum to mince, and pours in the jar of sealing.
Making pickles requisite is pickle jar naturally.Traditional is by a kind of altar mouth projection, and altar mouth has a circle spill pallet (be tank, can be filled with water) around, buckles the jar that bowl can seal, and it can make pickles in the situation that of anoxic, accelerate fermentation, produces a large amount of lactic acid.Along with the suitability for industrialized production of pickles, the factory that makes pickles all adopts other container to replace, and useful pickling pool soaks, and also useful cylinder is made.Conventionally the making of bubble green pepper is that clear water is boiled, with salt (every 1 kg of water adds 80 grams of salt), after salt dissolves completely, puts into appropriate batching, pours into (flooding 3/5 of jar with bittern is advisable) in pickle jar.After bittern is completely cooling, then put into capsicum.Find that there is some relevant bibliographical informations by the domestic Searches of Patent Literature, mainly contain relevant with the utility model is following:
1, the patent No. is CN201220590046.X, name is called the utility model patent of " a kind of preserving hot pepper system ", this patent discloses a kind of preserving hot pepper system, comprises capsicum cleaning equipment, capsicum pond and immersible pump, capsicum cleaning equipment is connected with capsicum pond, capsicum is provided with immersible pump in pond, indirectly lays capsicum layer and salt deposit in capsicum pond, and the thickness of capsicum layer is 30 centimetres, the thickness of salt deposit is 5 centimetres, on the salt deposit of the capsicum Chi Nei the superiors, is pressed with bucket.In the utility model, under certain weight pressure, make salt fully contact with fresh capsicum, and constantly carry out bittern circulation with pump, so that the halogen degree in whole pond is consistent, the method can make the moisture of capsicum the inside separate out fast and can make capsicum fully ferment, not only can keep the original local flavor of capsicum, and can save great lot of water resources, the pickled time also shortens greatly simultaneously.
2, the patent No. is CN201210447015.3, name is called the utility model patent of " laminating preserving hot pepper system and technique ", this patent discloses a kind of laminating preserving hot pepper system and technique, uses the preserving hot pepper technique of this system to comprise the steps: 1) the rear examination of fresh green pepper purchase; 2) clean; 3) enter capsicum pond; 4) buy circulation halogen; 5) press pond; 6) fermentation; 7) select for the first time; 8) bittern cleans; 9) final inspection; 10) weigh; 11) packaging outbound.In the utility model, under certain weight pressure, make salt fully contact with fresh capsicum, and constantly carry out bittern circulation with pump, so that the halogen degree in whole pond is consistent, the method can make the moisture of capsicum the inside separate out fast and can make capsicum fully ferment, not only can keep the original local flavor of capsicum, and can save great lot of water resources, the pickled time also shortens greatly simultaneously.
3, the patent No. is CN200910103492.6, name is called the utility model patent of " a kind of preparation method of pickled peppers ", this patent discloses a kind of preparation method of pickled peppers, it is characterized in that: selected epidermis is smooth, meat is thick, individual large fresh chilli, remove capsicum handle and retain green pepper seed, after draining, cleaning is cut into small pieces by knife, adding 2 kilograms of salt by 10 kilograms of pimientos pickles, add 0.1 kilogram of alum, add 0.05 kilogram of fresh garlic, 0.05 kilogram of fresh ginger enters mill together, after milled, contain into clean container, cover tightly with sheet glass, shine 3～4 days through day illumination, splash into 1 kilogram of peanut oil, depositing envelope was edible after 2 months.
Although above-mentioned these patents have related to preserving hot pepper and have obtained method, find still to come with some shortcomings by analysis; Wherein, patent CN200910103492.6 is a kind of method for salting of routine, after sealing, just can not process the capsicum in container again, thus exist salting period long, the problems such as the easy assurance of product quality portion; And though CN201220590046.X and CN201210447015.3 have proposed a kind of preserving hot pepper method that is adapted to large-scale production, and proposed in the time pickling to adopt and beat the means such as circulation halogen and pressure pond and raise the efficiency, still there are some problems but carefully analyze discovery; One is exactly owing to being that immersible pump is placed on to bottom, more directly circulates after extracting out by pipeline, but does not propose how to circulate, and immersible pump is placed on to the bottom, control and repair shop for immersible pump are easily, once immersible pump goes wrong, are difficult to solve; The laminating that adopted is in addition to utilize bucket to carry out compacting, this method inconvenient operation, and labour intensity is large, and easily occurs the problem of bucket tipping, therefore necessary existing preserving hot pepper method is further studied.
Utility model content
The purpose of this utility model is for the existing deficiency of existing preserving hot pepper method, a kind of new preserving hot pepper device is provided, this kind of preserving hot pepper device is not only convenient to suitability for industrialized production, and operation labour intensity is low, safe coefficient is high, there will not be compacting fault, and the circulatory system of immersible pump is simple, easy to control and replacing.
To achieve these goals, the measure that the utility model is taked: a kind of preserving hot pepper device, comprise a pickling pool, in pond, be provided with bittern or soak clear water EGR, it is characterized in that, described pickling pool is the pickling pool with cement or brick, in pickling pool bottom surface and periphery be made with antiseepage processing layer, and at pickling pool differing heights, horizontally disposed ridge is set, isolate a race way at an angle of pickling pool simultaneously, race way and pickling pool are isolated by dividing plate, on dividing plate, there is permeability hole, immersion water in race way and pickling pool is circulated mutually, in race way, be provided with EGR, EGR will suck the water in race way by pipeline, the top that is pumped into again pickling pool evenly sprays the pickled hot pepper upper surface in pickling pool, immersion water in race way and pickling pool is circulated mutually, capsicum and salt layering are layered in pickling pool, are pressed with a filter screen in capsicum with above salt, are pressed with depression bar on filter screen again, and depression bar is stuck in below the horizontal ridge at pickling pool two ends, and are positioned at and soak underwater 5-10cm.
Further, it is first to carry out antiseepage processing with cement in pickling pool bottom surface and periphery that described pickling pool bottom surface and periphery are made with antiseepage processing layer, then stick ceramics in bottom surface and periphery, be useful on the removable lid of sealing in pickling pool upper cover, can reach like this object of antiseepage, in the time soaking capsicum and go out groove, reach again the object of clean operation;
Further, it is by prefabricated or brick pickling pool is isolated to an angle at an angle of pickling pool that described race way and pickling pool are isolated by dividing plate, race way is vertically arranged in pickling pool corner, height is consistent with pickling pool height or lower a little, on the dividing plate of race way and pickling pool isolation, have multiple intercommunicating pores according to different height, make the immersion water of race way and pickling pool intercommunicated;
Further, described EGR is to be provided with a circulating pump on pickling pool side, the entrance of circulating pump is deep into the bottom of pickling pool race way by pipeline, circulation delivery side of pump is connected to the head that sprays above pickling pool by pipeline, spray on head and have multiple outlets, by spraying head outlet, circulation immersion water is evenly sprayed to the upper surface of pickling pool;
Further, described filter screen is latticed flat board, and size matches with the shape of pickling pool inner face, and the size of grid hole must be to ensure that the capsicum of soaking can not float on filter screen by grid;
Further, it is to push down after pickled hot pepper layer at grid that described depression bar is pressed on filter screen, in order to prevent that filter screen from up floating, utilize one or many depression bars to push down filter screen, and depression bar is stuck under the horizontal ridge that is located at pickling pool differing heights, whole capsicum is pressed in below filter screen and can float with immersion is waterborne;
Further, described is that wood materials or other material with certain buoyancy are made by depression bar, and the length of depression bar will be longer than the spacing that pickling pool both ends horizontal ridge forms, and is shorter than the size of pickling pool inner chamber.
The beneficial effects of the utility model: the utility model is placed in capsicum in a closed container that can circulate, and soaks water circulation by an independent isolating region, has circulating effect good, EGR control is convenient, changes easy feature; And implement compacting by filter screen and depression bar layering, and have simple to operately, consolidation effect is good, the advantage that is difficult for breaking down.Pickling of very applicable a large amount of production bubble green pepper and capsicum.
Brief description of the drawings
Fig. 1 is structural representation of the present utility model;
Fig. 2 is that accompanying drawing 1 removes the top view after lid.
Detailed description of the invention
Below in conjunction with drawings and Examples, the utility model is further described.
Embodiment mono-
Can find out by accompanying drawing 1-2, the utility model relates to a kind of preserving hot pepper device, comprise a pickling pool 1, in pond, be provided with immersion water circle device, it is characterized in that, described pickling pool 1 is with a concrete prefabricated pickling pool, and stick ceramics in pickling pool 1 bottom surface and periphery, be useful on the removable lid 16 of sealing in pickling pool 1 upper cover, can reach like this object of antiseepage, in the time soaking capsicum and go out groove, reach again the object of clean operation, and at pickling pool 1 differing heights, horizontally disposed ridge 2 is set, simultaneously on limit of pickling pool 1 or one jiao isolate a race way 11, race way 11 isolates by dividing plate 5 with pickling pool 1, on dividing plate 5, there is permeability hole 6, water in race way and pickling pool is circulated mutually, in race way 11, be provided with EGR 15, EGR 15 is by the immersion water sucking by pipeline in race way, be pumped into again the top of pickling pool 1 through circulating pump 10, evenly spray the pickled hot pepper upper surface in pickling pool by the nozzle 12 that sprays pipe 9, race way 11 and the immersion water in pickling pool 1 are circulated mutually, circulating pump 10 is positioned on the bracing frame 14 of pickling pool 1 outside, and the entrance of circulating pump 10 is deep into the bottom of race way 11 by pipeline, exports and sprays pipe and 9 be connected.Capsicum 8 and salt 7 place Min layers, in pickling pool 1, are pressed with a filter screen 4 in capsicum 8 with above salt 7, be pressed with depression bar 3 on filter screen 4 again, and depression bar 3 is stuck in below the horizontal ridge 2 at pickling pool 1 two ends, and are positioned at and soak water 18 underwater 5-10cm.
Described race way 11 and pickling pool 1 be on one side of pickling pool 1 by dividing plate 5 isolation or angle by prefabricated or brick pickling pool 1 is isolated to a region, race way 11 is vertically arranged in pickling pool corner, height is lower a little with pickling pool height, on the dividing plate 5 of isolating with pickling pool 1 in race way 11, have multiple permeability holes 6 according to different height, race way 11 and the water of pickling pool 1 are circulated mutually;
The bottom of described race way 11 is provided with atmospheric valve 17; When soaking water 18 in pickling pool too much time, can soak water 18 by the atmospheric valve part of draining;
Described filter screen 4 is latticed flat boards, and size matches with the shape of pickling pool inner face, and the size of grid hole 13 is 5mm, and the capsicum of being soaked to ensure can not float on filter screen 4 by grid hole 13;
Described depression bar 3 is pressed on filter screen 4 is to push down after pickled hot pepper layer at filter screen 4, in order to prevent that filter screen 4 from up floating, utilize two depression bars 3 to push down filter screen 4, and depression bar 3 is stuck in to the horizontal ridge 2 times that is located at pickling pool differing heights, make whole capsicum be pressed in filter screen below 4, and can not float with soaking water 18;
Described makes depression bar 3 for wood materials, the length of depression bar 3 will be longer than the spacing that pickling pool both ends horizontal ridge forms, and is shorter than the size of pickling pool 1 inner chamber.
Embodiment bis-
A kind of preserving hot pepper method, the basic method for salting of this embodiment is the same with embodiment mono-, is just that described pickling pool is to adopt brick forming, more cost-saving like this, in brick pickling pool bottom surface and periphery first carry out antiseepage processing with cement, then on cement, stick ceramics; And at pickling pool differing heights, horizontally disposed ridge is set, isolate a race way at an angle of pickling pool simultaneously, race way and pickling pool are isolated by dividing plate, on dividing plate, there is permeability hole, water in race way and pickling pool is circulated mutually, be provided with EGR in race way, EGR will suck the water in race way by pipeline, the top that is pumped into again pickling pool evenly sprays the pickled hot pepper upper surface in pickling pool, and the water in race way and pickling pool is circulated mutually; Then capsicum is laid in pickling pool according to one deck capsicum one deck salt, is routed to after the height of a ridge, if be no longer sick for laying, filter screen suppressed on last one deck salt, then depression bar is pressed on filter screen, and depression bar is stuck in below ridge; Then add and soak the bittern of capsicum or soak clear water, and make the bittern adding or soak clear water to cover depression bar 5-10cm; With seal cover, pickling pool is covered tightly again, make immersion capsicum in pickling pool in air-tight state; And bittern in one week circulation primary pickling pool of every mistake or soak clear water, each time 0.5-1 hour; Circulate after twice, then at 25-35 DEG C of condition lower seal 20-30 days, can go out groove filling, make product.
Described filter screen is latticed flat board, and size matches with the shape of pickling pool inner face, and the size of grid is 8mm, and the capsicum of being soaked to ensure can not float on filter screen by grid;
The preserving hot pepper device proposing according to above-mentioned preserving hot pepper method is, a kind of preserving hot pepper device, comprise a pickling pool, in pond, be provided with bittern or soak clear water EGR, it is characterized in that, described pickling pool is the pickling pool with brick, in brick pickling pool bottom surface and periphery first carry out antiseepage processing with cement, then on cement, stick ceramics; And at pickling pool differing heights, horizontally disposed ridge is set, isolate a race way at an angle of pickling pool simultaneously, race way and pickling pool are isolated by dividing plate, on dividing plate, there is permeability hole, water in race way and pickling pool is circulated mutually, be provided with EGR in race way, EGR will suck the water in race way by pipeline, the top that is pumped into again pickling pool evenly sprays the pickled hot pepper upper surface in pickling pool, and the water in race way and pickling pool is circulated mutually; Capsicum and salt layering are layered in pickling pool, are pressed with a filter screen in capsicum with above salt, are pressed with depression bar on filter screen again, and depression bar is stuck in below the horizontal ridge at pickling pool two ends.
It is that an angle at pickling pool isolates an angle by brick by pickling pool that described race way and pickling pool are isolated by dividing plate, race way is vertically arranged in pickling pool corner, height is consistent with pickling pool height or lower a little, on the dividing plate of race way and pickling pool isolation, have multiple intercommunicating pores according to different height, make the water of race way and pickling pool intercommunicated;
Described filter screen is latticed flat board, and size matches with the shape of pickling pool inner face, and the size of grid is 8mm;
On described filter screen, be pressed with depression bar, depression bar is two, and right-angled intersection layout is pushed down filter screen, and depression bar is stuck under the horizontal ridge that is located at pickling pool differing heights, and whole capsicum is pressed in below filter screen and can or soak clear water floating with bittern.
Embodiment tri-
The basic method for salting of this embodiment is the same with device and embodiment mono-, is just that described depression bar is one to three, horizontally arranges.Described EGR is that immersible pump is placed in bottom, race way, and is transported to the head that sprays above pickling pool by pipeline, by spraying head ejection.
The beneficial effects of the utility model: the utility model is placed in capsicum in a closed container that can circulate, and carries out bittern circulation by an independent isolating region, has circulating effect good, EGR control is convenient, changes easy feature; And implement compacting by filter screen and depression bar layering, and have simple to operately, consolidation effect is good, the advantage that is difficult for breaking down.Pickling of very applicable a large amount of production bubble green pepper and capsicum.
Claims (7)
1. a preserving hot pepper device, comprise a pickling pool, in pond, be provided with bittern or soak clear water EGR, it is characterized in that, described pickling pool is the pickling pool with cement or brick, in pickling pool bottom surface and periphery be made with antiseepage processing layer, and at pickling pool differing heights, horizontally disposed ridge is set, isolate a race way at an angle of pickling pool simultaneously, race way and pickling pool are isolated by dividing plate, on dividing plate, there is permeability hole, immersion water in race way and pickling pool is circulated mutually, in race way, be provided with EGR, EGR will suck the water in race way by pipeline, the top that is pumped into again pickling pool evenly sprays the pickled hot pepper upper surface in pickling pool, immersion water in race way and pickling pool is circulated mutually, capsicum and salt layering are layered in pickling pool, are pressed with a filter screen in capsicum with above salt, are pressed with depression bar on filter screen again, and depression bar is stuck in below the horizontal ridge at pickling pool two ends, and are positioned at and soak underwater 5-10cm.
2. preserving hot pepper device as claimed in claim 1, it is characterized in that: it is first to carry out antiseepage processing with cement in pickling pool bottom surface and periphery that described pickling pool bottom surface and periphery are made with antiseepage processing layer, then stick ceramics in bottom surface and periphery, be useful on the removable lid of sealing in pickling pool upper cover, can reach like this object of antiseepage, in the time soaking capsicum and go out groove, reach again the object of clean operation.
3. preserving hot pepper device as claimed in claim 2, it is characterized in that: it is by prefabricated or brick pickling pool is isolated to an angle at an angle of pickling pool that described race way and pickling pool are isolated by dividing plate, race way is vertically arranged in pickling pool corner, height is consistent with pickling pool height or lower a little, on the dividing plate of race way and pickling pool isolation, have multiple intercommunicating pores according to different height, make the immersion water of race way and pickling pool intercommunicated.
4. preserving hot pepper device as claimed in claim 3, it is characterized in that: described EGR is to be provided with a circulating pump on pickling pool side, the entrance of circulating pump is deep into the bottom of pickling pool race way by pipeline, circulation delivery side of pump is connected to the head that sprays above pickling pool by pipeline, spray on head and have multiple outlets, by spraying head outlet, circulation immersion water is evenly sprayed to the upper surface of pickling pool.
5. preserving hot pepper device as claimed in claim 1, is characterized in that: described filter screen is latticed flat board, and size matches with the shape of pickling pool inner face, and the size of grid hole must be to ensure that the capsicum of soaking can not float on filter screen by grid.
6. preserving hot pepper device as claimed in claim 5, it is characterized in that: it is to push down after pickled hot pepper layer at grid that described depression bar is pressed on filter screen, in order to prevent that filter screen from up floating, utilize one or many depression bars to push down filter screen, and depression bar is stuck under the horizontal ridge that is located at pickling pool differing heights, whole capsicum is pressed in below filter screen and can float with immersion is waterborne.
7. preserving hot pepper device as claimed in claim 1, it is characterized in that: described is that wood materials or other material with certain buoyancy are made by depression bar, the length of depression bar will be longer than the spacing that pickling pool both ends horizontal ridge forms, and is shorter than the size of pickling pool inner chamber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201320864404.6U CN203735391U (en) | 2013-12-26 | 2013-12-26 | Pepper pickling device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201320864404.6U CN203735391U (en) | 2013-12-26 | 2013-12-26 | Pepper pickling device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN203735391U true CN203735391U (en) | 2014-07-30 |
Family
ID=51335279
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201320864404.6U Withdrawn - After Issue CN203735391U (en) | 2013-12-26 | 2013-12-26 | Pepper pickling device |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN203735391U (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652759A (en) * | 2013-12-26 | 2014-03-26 | 株洲市民庆食品有限公司 | Chili curing method and device |
| CN104839600A (en) * | 2015-05-17 | 2015-08-19 | 郑妮 | Vegetable pickling machine for pickling carrots |
| CN107348429A (en) * | 2017-08-25 | 2017-11-17 | 遵义市农林源食品有限公司 | One kind bubble ginger preparation technology |
-
2013
- 2013-12-26 CN CN201320864404.6U patent/CN203735391U/en not_active Withdrawn - After Issue
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652759A (en) * | 2013-12-26 | 2014-03-26 | 株洲市民庆食品有限公司 | Chili curing method and device |
| CN103652759B (en) * | 2013-12-26 | 2015-07-15 | 株洲市民庆食品有限公司 | Chili curing method and device |
| CN104839600A (en) * | 2015-05-17 | 2015-08-19 | 郑妮 | Vegetable pickling machine for pickling carrots |
| CN107348429A (en) * | 2017-08-25 | 2017-11-17 | 遵义市农林源食品有限公司 | One kind bubble ginger preparation technology |
| CN107348429B (en) * | 2017-08-25 | 2020-07-21 | 林锦国 | Preparation process of pickled ginger |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| AV01 | Patent right actively abandoned |
Granted publication date: 20140730 Effective date of abandoning: 20150715 |
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| RGAV | Abandon patent right to avoid regrant |