CN220432805U - Anaerobic pickling container for pickled food - Google Patents
Anaerobic pickling container for pickled food Download PDFInfo
- Publication number
- CN220432805U CN220432805U CN202321943634.1U CN202321943634U CN220432805U CN 220432805 U CN220432805 U CN 220432805U CN 202321943634 U CN202321943634 U CN 202321943634U CN 220432805 U CN220432805 U CN 220432805U
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- China
- Prior art keywords
- pressure release
- tank
- valve core
- anaerobic
- hole
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- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 238000005554 pickling Methods 0.000 title claims abstract description 18
- 238000007789 sealing Methods 0.000 claims description 16
- 230000000149 penetrating effect Effects 0.000 claims description 3
- 239000000428 dust Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000005484 gravity Effects 0.000 abstract description 4
- 238000010586 diagram Methods 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The utility model relates to an anaerobic pickling container for pickled food, which aims to solve the technical problem that the pressure in the current pickling container cannot be released in time, and comprises a tank body, a tank cover and a pressure release mechanism; the tank cover is covered at the tank opening of the tank body, and a pressure release hole is formed in the middle of the tank cover; the pressure release mechanism is arranged at the pressure release hole, when the air pressure in the tank body is increased to a certain degree, the valve core is jacked up by the air pressure, and the valve core jacked up drives the guide block to be upward, so that a gap is formed between the first limit rod and the second limit rod, and the generated air is automatically discharged by the air outlet hole, so that the effects of preventing the barrel from expanding and improving the safety of the pickling container are achieved; simultaneously when the internal atmospheric pressure of jar resumes normally, the case closes exhaust passage owing to gravity fallback, and first gag lever post and second gag lever post pass through the spring automatic re-setting simultaneously, helps preventing the advantage that dust etc. in the external environment got into the staving.
Description
Technical Field
The utility model relates to the technical field of food curing, in particular to an anaerobic curing container for curing food.
Background
Fermentation refers to the process of preparing microbial cells per se or direct metabolites or secondary metabolites by means of the vital activities of microorganisms under aerobic or anaerobic conditions, is a biochemical reaction which is relatively early contacted by human beings, and is widely applied in the food industry, the biology and the chemical industry nowadays, and fermented foods have unique flavors such as yogurt, cheese, fermented glutinous rice, kimchi, soy sauce, table vinegar, fermented soybeans, yellow wine, beer, wine and the like.
In the prior art, most of fermentation of kimchi, pickled vegetables, dried plum and the like adopts a ceramic jar with a jar edge as a container, and during storage and transportation, carbon dioxide gas is generated in the fermented food due to decomposition of organic compounds, which not only changes the taste of the fermented food, but also increases the pressure in the storage device, so that the storage device is expanded, and in severe cases, the storage device is damaged, and in view of the above, we propose an anaerobic pickling container for pickled food.
Disclosure of Invention
The utility model aims to overcome the defects of the prior art, adapt to the actual needs, and provide an anaerobic pickling container for pickling food, so as to solve the technical problem that the pressure in the current pickling container cannot be released in time.
In order to achieve the purpose of the utility model, the technical scheme adopted by the utility model is as follows: an anaerobic pickling container for pickling food is designed, and comprises a tank body, a tank cover and a pressure release mechanism; the tank cover is covered at the tank opening of the tank body, a pressure release hole is formed in the middle of the tank cover, and the pressure release mechanism is arranged at the pressure release hole;
the pressure release mechanism comprises a pressure release tube, the pressure release tube is fixed in the pressure release hole, a semicircular baffle wall is arranged at the bottom of the pressure release tube, an air inlet hole is formed in the bottom of the semicircular baffle wall, a limiting plate is arranged in the pressure release tube at a position above the air inlet hole, a valve hole is formed in the middle of the limiting plate, an upper valve core is arranged in the valve hole, a sealing rod is arranged at the bottom of the upper valve core, and the lower end of the sealing rod penetrates through the valve hole and is connected with a lower valve core;
the pressure release mechanism further comprises a guide block, the guide block is arranged above the upper valve core, a first limiting rod is arranged at the top of the guide block, a second limiting rod is arranged on the pressure release pipe in a penetrating mode relative to the first limiting rod, a spring is arranged on the outer side of the joint of the second limiting rod and the first limiting rod, and an air outlet hole is formed in the second limiting rod.
Preferably, the middle tank wall of the tank body is of a telescopic structure.
Preferably, the lower valve core is of a ball structure.
Preferably, the valve hole and the upper valve core are both in conical structures.
Preferably, the second limiting rod is closely attached to the first limiting rod.
Preferably, the bottom of the guide block is a cambered surface structure, and the cambered surface is in contact connection with the surface of the upper valve core.
Preferably, the outer wall of the tank opening of the tank body is provided with external threads, and the inner wall of the tank cover is provided with internal threads in threaded connection with the external threads of the tank opening of the tank body.
Preferably, the outer wall of the tank body and two sides close to the tank opening are symmetrically provided with inwards concave grooves.
Preferably, the tank cover further comprises a sealing ring, and the sealing ring is sleeved between the tank cover.
Compared with the prior art, the utility model has the beneficial effects that:
1. according to the utility model, the pressure release mechanism is arranged, when the air pressure in the tank body is increased to a certain degree, the valve core is jacked up by the air pressure, and the valve core jacked up drives the guide block to be upwards, so that a gap is formed between the first limit rod and the second limit rod, and the generated air is automatically discharged by the air outlet hole, so that the effects of preventing the barrel from expanding and improving the safety of the pickling container are achieved; simultaneously when the internal atmospheric pressure of jar resumes normally, the case closes exhaust passage owing to gravity whereabouts, and first gag lever post and second gag lever post pass through the spring automatic re-setting simultaneously, help preventing dust etc. in the external environment entering staving.
2. According to the utility model, the first limiting rod, the second limiting rod and the spring are arranged, so that the overall tightness of the inside of the tank body is improved, and the odor of the pickled food caused by air leakage of the tank body is avoided.
Drawings
FIG. 1 is a schematic diagram of the overall structure of the present utility model;
FIG. 2 is a schematic view of a can lid according to the present utility model;
FIG. 3 is a schematic diagram of a pressure release mechanism according to the present utility model;
FIG. 4 is a schematic view of a portion of a pressure release mechanism according to the present utility model;
FIG. 5 is a schematic diagram of a jack-up structure of the pressure release mechanism of the present utility model;
in the figure: 1. a tank body; 2. a can lid; 3. a pressure release mechanism; 4. a seal ring;
101. a groove;
201. a pressure release hole;
301. a pressure release tube; 302. semicircular barrier walls; 303. an air inlet hole; 304. a limiting plate; 305. a valve hole; 306. an upper valve core; 307. a sealing rod; 308. a lower valve core; 309. a guide block; 310. a first stop lever; 311. a second limit rod; 312. a spring; 313. and an air outlet hole.
Description of the embodiments
The utility model is further illustrated by the following examples in conjunction with the accompanying drawings:
example 1: an anaerobic pickling container for pickled food, see fig. 1-5, comprises a tank body 1, a tank cover 2 and a pressure release mechanism 3; the tank cover 2 is covered at the tank opening of the tank body 1, a pressure release hole 201 is formed in the middle of the tank cover 2, and the pressure release mechanism 3 is arranged at the pressure release hole 201;
the pressure release mechanism 3 comprises a pressure release tube 301, the pressure release tube 301 is fixed in the pressure release hole 201, a semicircular baffle wall 302 is arranged at the bottom of the pressure release tube 301, an air inlet 303 is formed at the bottom of the semicircular baffle wall 302, a limiting plate 304 is arranged at the position, above the air inlet 303, inside the pressure release tube 301, of the pressure release tube 301, a valve hole 305 is formed in the middle of the limiting plate 304, an upper valve core 306 is arranged in the valve hole 305, a sealing rod 307 is arranged at the bottom of the upper valve core 306, and the lower end of the sealing rod 307 penetrates through the valve hole 305 and is connected with a lower valve core 308;
the pressure release mechanism 3 further comprises a guide block 309, the guide block 309 is arranged above the upper valve core 306, a first limiting rod 310 is arranged at the top of the guide block 309, a second limiting rod 311 is arranged on the pressure release pipe 301 in a penetrating manner relative to the position of the first limiting rod 310, a spring 312 is arranged on the outer side of the joint of the second limiting rod 311 and the first limiting rod 310, and an air outlet hole 313 is arranged in the second limiting rod 311; meanwhile, when the air pressure in the tank body 1 is recovered to be normal, the valve core closes the exhaust channel due to gravity falling back, and meanwhile, the first limiting rod 310 and the second limiting rod 311 are automatically reset through the spring 312, so that dust and the like in the external environment can be prevented from entering the tank body.
Specifically, the tank wall in the middle of the tank body 1 is of a telescopic structure, and the tank body 1 can be folded according to the different components of the pickled food, so that the air in the tank body 1 is reduced, and the problem that the pickled food becomes smell due to air leakage of the tank body 1 is avoided.
Further, the lower valve core 308 has a ball structure, and the contact surface between the lower valve core and the pressure in the tank 1 is large, so that the air pressure is better released.
Still further, the valve hole 305 and the upper valve core 306 are both tapered structures, and the valve hole and the upper valve core 306 are both tapered structures, so that the contact area between them is increased, and the sealing performance is better.
It should be noted that, the second limiting rod 311 is tightly attached to the first limiting rod 310, and the second limiting rod 311 is attached to the first limiting rod 310, so that external air is prevented from entering the pressure release tube 301, and the tightness of the tank 1 is better.
In addition, the bottom of the guide block 309 is in a cambered surface structure, and the cambered surface is in contact connection with the surface of the upper valve core 306, so that the contact surface between the guide block 309 and the upper valve core 306 moving upwards is enlarged by adopting the cambered surface structure at the bottom of the guide block 309, and the pressure of the air is released better.
It is worth noting that the external thread is arranged on the outer wall of the tank opening of the tank body 1, the internal thread which is in threaded connection with the external thread of the tank opening of the tank body 1 is arranged on the inner wall of the tank cover 2, and the internal tightness of the tank body 1 is improved through threaded connection of the external thread and the internal thread.
It is worth introducing that, the outer wall of the tank body 1 and the two sides close to the tank opening are symmetrically provided with inwards concave grooves 101, and the tank body 1 is convenient to carry due to the fact that the grooves 101 are arranged.
It is worth emphasizing that still include sealing washer 4, sealing washer 4 cover is located between on the cover 2, through being equipped with sealing washer 4, improved the inside holistic leakproofness of jar body 1, avoid jar body 1 gas leakage to make cured food taste-changing.
Working principle: when the jar is used, food to be salted is placed in the jar body 1, when the components of the salted food are different, the jar body 1 can be folded, the air in the jar body 1 is reduced, then the jar cover 2 is covered for sealing, when the air pressure in the jar body 1 rises to a certain degree, the valve core is jacked up through the air pressure, the valve core jacked up drives the guide block 309 to be upward, a gap is formed between the first limiting rod 310 and the second limiting rod 311, and the generated air is automatically discharged by the air outlet 313, so that the effects of preventing the barrel from expanding and improving the safety of the pickling container are achieved; meanwhile, when the air pressure in the tank body 1 is recovered to be normal, the valve core closes the exhaust channel due to gravity falling back, and meanwhile, the first limiting rod 310 and the second limiting rod 311 are automatically reset through the spring 312, so that dust and the like in the external environment can be prevented from entering the tank body.
The embodiments of the present utility model are disclosed as preferred embodiments, but not limited thereto, and those skilled in the art will readily appreciate from the foregoing description that various modifications and variations can be made without departing from the spirit of the present utility model.
Claims (9)
1. An anaerobic pickling container for pickled food is characterized by comprising a tank body (1), a tank cover (2) and a pressure release mechanism (3); the tank cover (2) is covered at the tank opening of the tank body (1), a pressure release hole (201) is formed in the middle of the tank cover (2), and the pressure release mechanism (3) is arranged at the pressure release hole (201);
the pressure release mechanism (3) comprises a pressure release tube (301), the pressure release tube (301) is fixed in the pressure release hole (201), a semicircular baffle wall (302) is arranged at the bottom of the pressure release tube (301), an air inlet hole (303) is formed in the bottom of the semicircular baffle wall (302), a limiting plate (304) is arranged in the pressure release tube (301) at a position above the air inlet hole (303), a valve hole (305) is formed in the middle of the limiting plate (304), an upper valve core (306) is arranged in the valve hole (305), a sealing rod (307) is arranged at the bottom of the upper valve core (306), and the lower end of the sealing rod (307) penetrates through the valve hole (305) and is connected with a lower valve core (308);
the pressure release mechanism (3) further comprises a guide block (309), the guide block (309) is arranged above the upper valve core (306), a first limiting rod (310) is arranged at the top of the guide block (309), a second limiting rod (311) is arranged on the pressure release pipe (301) in a penetrating mode relative to the first limiting rod (310), a spring (312) is arranged on the outer side of the joint of the second limiting rod (311) and the first limiting rod (310), and an air outlet hole (313) is formed in the second limiting rod (311).
2. Anaerobic pickling container for pickled food according to claim 1, characterized in that the central tank wall of the tank (1) is of a telescopic structure.
3. An anaerobic curing container for cured food according to claim 2, characterized in that said lower valve core (308) is of a spherical structure.
4. Anaerobic curing container for cured food according to claim 1, characterized in that the valve opening (305) and the upper valve core (306) are both of conical structure.
5. An anaerobic curing container for cured food according to claim 4, characterized in that the second limit lever (311) is tightly attached to the first limit lever (310).
6. The anaerobic curing container for cured food according to claim 5, wherein the bottom of the guide block (309) is a cambered surface structure, and the cambered surface is in contact connection with the surface of the upper valve core (306).
7. The anaerobic pickling container for pickled foods according to claim 6, wherein the outer wall of the tank opening of the tank body (1) is provided with external threads, and the inner wall of the tank cover (2) is provided with internal threads in threaded connection with the external threads of the tank opening of the tank body (1).
8. Anaerobic pickling container for pickled food according to claim 7, characterized in that the outer wall of the tank (1) is symmetrically provided with inwards concave grooves (101) near both sides of the tank opening.
9. An anaerobic curing container for cured food according to claim 1, further comprising a sealing ring (4), wherein the sealing ring (4) is sleeved between the tank cover (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202321943634.1U CN220432805U (en) | 2023-07-24 | 2023-07-24 | Anaerobic pickling container for pickled food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202321943634.1U CN220432805U (en) | 2023-07-24 | 2023-07-24 | Anaerobic pickling container for pickled food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN220432805U true CN220432805U (en) | 2024-02-02 |
Family
ID=89695871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202321943634.1U Active CN220432805U (en) | 2023-07-24 | 2023-07-24 | Anaerobic pickling container for pickled food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN220432805U (en) |
-
2023
- 2023-07-24 CN CN202321943634.1U patent/CN220432805U/en active Active
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| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant |