CN211608149U - Stink mandarin fish's equipment of pickling - Google Patents

Abstract

The utility model discloses an equipment of pickling of smelly mandarin fish, its characterized in that: the pickling bucket, outer staving is upper portion open-ended cylindrical structure, the pickling bucket sets up the inboard at outer staving, the inboard on outer staving upper portion is fixed with the annular fixed plate of circle, the inboard of fixed plate is fixed with the fixed cover of vertical direction, fixed cover is cylindrical structure, the pickling bucket inserts in the fixed cover, be equipped with the clearance between pickling bucket and the fixed cover, the outside on pickling bucket upper portion is fixed with the stop pin, the stop pin compresses tightly on the fixed cover, be equipped with annular basin of circle between fixed cover and the outer staving inner wall, sealed lid is on the upper portion of pickling bucket, the lower extreme of sealed lid inserts in the annular basin of circle, the outside of outer staving lower part is fixed with the inert gas inlet tube, the second drain pipe, the utility model has the advantages of sealing performance is good.

Description

Stink mandarin fish's equipment of pickling

Technical Field

The utility model belongs to the technical field of smelly mandarin fish processing, concretely relates to smelly mandarin fish's equipment of pickling.

Background

Huizhou smelly mandarin fish is a traditional famous dish of Huizhou aquatic products. The common name of the mandarin fish is smelly, the preparation method is unique, and the mandarin fish can be eaten to obtain the special fragrance. In more than 200 years ago, the famous and precious aquatic products in Yangtze river, namely mandarin fish, are transported to mountain areas in Huizhou by wooden buckets when fishermen in Guichi, Tongling and Dalton along the river enter winter every year, and a method of spraying a layer of fresh fish with a layer of light saline water is adopted in the process to prevent fresh fish from deteriorating. When arriving at Tunxi and other places in such seven-eight days, the fish gill is still red, the scales are not removed, the quality is not changed, only the skin emits special smelly and odorless smell, but after the fish gill is cleaned and slightly fried by hot oil and cooked by fine fire, the fish gill is not stink but fresh, fragrant and unconventional, and the fish gill is a well-known food and continues to be well-known food.

The prior fermentation of the Hippocampus odorus mandarin fish adopts barrel fermentation or fermentation in a water vat or a plastic bucket, and the fermentation process belongs to anaerobic fermentation. The defect of small fermentation scale exists, and the large-scale production requirement is difficult to adapt to; the existing fermentation device also has the problem of loose sealing, which affects the final fermentation quality; the existing fermentation device also has the defect of uncontrollable temperature, and the fermentation process is seriously influenced in winter.

SUMMERY OF THE UTILITY MODEL

The utility model aims to overcome the defects of the prior art and provide a pickling device for smelly mandarin fish.

The utility model provides an equipment of pickling of smelly mandarin fish, includes pickling bucket, outer staving, sealed lid, its characterized in that: pickling bucket, outer staving are upper portion open-ended cylindrical structure, the pickling bucket sets up the inboard at outer staving, the inboard on outer staving upper portion is fixed with the annular fixed plate of circle, the inboard of fixed plate is fixed with the fixed cover of vertical direction, fixed cover is cylindrical structure, the pickling bucket inserts in the fixed cover, be equipped with the clearance between pickling bucket and the fixed cover, the outside on pickling bucket upper portion is fixed with the spacing nail, the spacing nail compresses tightly on the fixed cover, be equipped with annular basin of circle between fixed cover and the outer staving inner wall, sealed lid is on the upper portion of pickling bucket, the lower extreme of sealed lid inserts in the annular basin of circle, the outside of outer staving lower part is fixed with inert gas inlet tube, second drain pipe.

Preferably, a first water inlet pipe and a first water drainage pipe are fixed on two sides of the upper part of the outer barrel body, and the first water inlet pipe and the first water drainage pipe are communicated with the water tank.

Preferably, a lifting rod is fixed on the inner wall of the upper part of the curing barrel.

Preferably, a handle is fixed to the top of the sealing cover.

Preferably, the outer side of the outer barrel body is provided with an insulating layer.

Compared with the prior art, the beneficial effects of the utility model are that:

the utility model discloses when using, put the mandarin fish of fermented condiment and place in pickling bucket, pickling bucket is put into in the fixed cover, the top at fixed cover is taken to the banking pin, first inlet tube lets in a small amount of water to the basin, cover sealed lid, pour into certain nitrogen gas or carbon dioxide gas through the inert gas inlet tube, thereby fall outer staving inboard gaseous whole replacement, gaseous bottom discharge from sealed lid, the replacement is accomplished the back, a small amount of water is poured into to the first inlet tube of rethread, realize ultimate sealed, when the temperature is lower winter, regularly pour into a small amount of hot water into in the outside staving, thereby improve the fermentation temperature, ensure the fermentation quality, reduce the fermentation time. The utility model discloses a basin and the cooperation of sealed lid realize high-efficient sealed, have the advantage that sealing performance is good, can effectively improve and pickle fermentation quality.

Drawings

Fig. 1 is a schematic structural view of the pickling equipment for smelly mandarin fish of the present invention.

In the figure, 1, a first water inlet pipe, 2, a sealing cover, 3, a fixing plate, 4, a fixing sleeve, 5, a lifting rod, 6, a handle, 7, a pickling barrel, 8, a limiting nail, 9, a first water discharge pipe, 10, a heat insulation layer, 11, an inert gas inlet pipe, 12, an outer barrel body, 13, a second water inlet pipe, 14 and a second water discharge pipe.

Detailed Description

Referring to fig. 1, a pickling device for smelly mandarin fish comprises a pickling barrel 7, an outer barrel body 12 and a sealing cover 2, and is characterized in that: the pickling barrel 7 and the outer barrel body 12 are both of cylindrical structures with upper openings, the pickling barrel 7 is arranged on the inner side of the outer barrel body 12, a circular fixing plate 3 is fixed on the inner side of the upper part of the outer barrel body 12, a fixing sleeve 4 in the vertical direction is fixed on the inner side of the fixing plate 3, the fixing sleeve 4 is of a cylindrical structure, the pickling barrel 7 is inserted into the fixing sleeve 4, a gap is formed between the pickling barrel 7 and the fixing sleeve 4, the outer side of the upper part of the pickling barrel 7 is fixed with a limit nail 8, the limit nail 8 is tightly pressed on the fixed sleeve 4, a circular water tank is arranged between the fixed sleeve 4 and the inner wall of the outer barrel body 12, the sealing cover 2 covers the upper part of the curing barrel 7, the lower end of the sealing cover 2 is inserted into a circular water tank, and an inert gas inlet pipe 11, a second water inlet pipe 13 and a second water outlet pipe 14 are fixed on the outer side of the lower part of the outer barrel body 12.

A first water inlet pipe 1 and a first water drainage pipe 9 are fixed on two sides of the upper part of the outer barrel body 12, and the first water inlet pipe 1 and the first water drainage pipe 9 are communicated with the water tank.

A lifting rod 5 is fixed on the inner wall of the upper part of the pickling barrel 7.

A handle 6 is fixed on the top of the sealing cover 2.

And a heat-insulating layer 10 is arranged on the outer side of the outer barrel body 12.

The utility model discloses a theory of operation is:

the utility model discloses when using, put the mandarin fish of fermented condiment and place in pickling bucket 7, pickling bucket 7 is put into fixed cover 4, stop pin 8 is taken at the top of fixed cover 4, first inlet tube 1 lets in a small amount of water in to the basin, cover sealed lid 2, pour into certain nitrogen gas or carbon dioxide gas through inert gas inlet tube 11, thereby fall the gaseous whole replacement of outer staving 12 inboards, gaseous 2 bottoms discharge from sealed lid, the replacement is accomplished the back, a small amount of water is poured into to rethread first inlet tube 1, realize final sealed, when the temperature is lower winter, regularly pour into a small amount of hot water in the outside staving 12, thereby improve the fermentation temperature, ensure the fermentation quality, reduce the fermentation time. The utility model discloses a basin and sealed 2 cooperation realization high-efficient sealed, have the advantage that sealing performance is good, can effectively improve and pickle fermentation quality.

The technical solution of the present invention is to provide an improved method for manufacturing a semiconductor device, which is characterized in that the method is not limited by the above-mentioned method, and the method is not substantially improved by the method and the device, or the method and the device are directly applied to other occasions without improvement, all within the protection scope of the present invention.

Claims (5)

1. The utility model provides an equipment of pickling of smelly mandarin fish, includes pickling bucket (7), outer staving (12), sealed lid (2), its characterized in that: salting bucket (7), outer barrel body (12) are upper portion open-ended cylindrical structure, salting bucket (7) set up the inboard at outer barrel body (12), the inboard on outer barrel body (12) upper portion is fixed with annular fixed plate (3), the inboard of fixed plate (3) is fixed with fixed cover (4) of vertical direction, fixed cover (4) are cylindrical structure, salting bucket (7) insert in fixed cover (4), be equipped with the clearance between salting bucket (7) and fixed cover (4), the outside on salting bucket (7) upper portion is fixed with spacing nail (8), spacing nail (8) compress tightly on fixed cover (4), be equipped with annular basin between fixed cover (4) and outer barrel body (12) inner wall, sealed lid (2) covers the upper portion of salting bucket (7), the lower extreme of salting bucket (2) inserts in the annular basin of circle, an inert gas inlet pipe (11), a second water inlet pipe (13) and a second water outlet pipe (14) are fixed on the outer side of the lower part of the outer barrel body (12).

2. The curing apparatus for smelly mandarin fish as claimed in claim 1, wherein: the water tank is characterized in that a first water inlet pipe (1) and a first water drainage pipe (9) are fixed on two sides of the upper part of the outer barrel body (12), and the first water inlet pipe (1) and the first water drainage pipe (9) are communicated with the water tank.

3. The curing apparatus for smelly mandarin fish as claimed in claim 1, wherein: a lifting rod (5) is fixed on the inner wall of the upper part of the pickling barrel (7).

4. The curing apparatus for smelly mandarin fish as claimed in claim 1, wherein: the top of the sealing cover (2) is fixed with a handle (6).

5. The curing apparatus for smelly mandarin fish as claimed in claim 1, wherein: and a heat-insulating layer (10) is arranged on the outer side of the outer barrel body (12).

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