CN221810362U - Preserved vegetable storage fermentation container - Google Patents

Abstract

The present application belongs to the technical field of fermentation tanks, and discloses a container for storing and fermenting pickled mustard greens, including a tank body, a tank cover arranged on the top of the tank body, and a movable pressing block arranged in the tank body, wherein a pressure relief valve is arranged on the top of the tank cover, a sleeve is fixed to the bottom of the tank cover, a lifting rod slidingly matched with the sleeve is penetrated through the sleeve, the bottom of the lifting rod is fixedly connected to the top of the movable pressing block, and an operating component for driving the lifting rod to rise and fall along the sleeve is arranged on the tank cover. In the present application, when the staff transports the fermentation tanks in batches through the transportation equipment, the lifting rod is affected by the position limit of the sleeve and cannot shake in the fermentation tank, which changes the design method of fixing the movable pressing block with a connecting chain in the traditional technology, avoids the situation where the tank body is damaged by collision due to the shaking of the movable pressing block, and reduces the economic loss caused by the rupture of the tank body.

Description

A kind of storage and fermentation container of pickled mustard greens

Technical Field

The utility model relates to the technical field of fermentation tanks, in particular to a container for storing and fermenting pickled mustard greens.

Background Art

Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare the microbial cells themselves, or direct metabolites or secondary metabolites. Prune mustard contains beneficial bacteria such as lactic acid bacteria and yeast, which are stored in fermentation containers and fermented in a suitable environment. These bacteria can reproduce and grow rapidly, producing beneficial metabolites such as lactic acid and acetic acid. In addition, during the fermentation process, beneficial bacteria will decompose the sugars, proteins, vitamins and other nutrients in the mustard, while releasing beneficial metabolites such as lactic acid and acetic acid, which helps to ripen, preserve and improve the taste of the mustard. The fermented mustard has better applications in the cooking process. For example, it is an indispensable and important ingredient in making traditional Zhejiang dishes such as mustard pork and mustard pancakes.

As people's pace of life accelerates, young people spend most of their time at work. Pre-prepared dishes have gradually become common dishes in restaurants and even at home. Pre-prepared dishes with pickled mustard greens as the main ingredient are also increasing, such as pickled mustard greens braised pork. Pre-prepared dish processing plants usually need to use special fermentation containers to ferment pickled mustard greens in batches. During the fermentation of pickled mustard greens, a heavy object such as a stone is usually pressed on the pickled mustard greens to compact the leaves of the pickled mustard greens, so that the astringent juice in the vegetable can be quickly discharged, allowing salt molecules to better enter the inside of the pickled mustard greens, and ultimately shortening the fermentation time of the pickled mustard greens. In addition, the pickled mustard greens made in this way will be crisper and can be stored for a longer time.

A Chinese utility model patent with publication number CN219951000U discloses a polymorphic kimchi fermentation tank, comprising a tank body and a tank cover, wherein the tank cover is buckled on the top of the tank body, an extension cover is fixedly connected to the bottom of the tank cover, the contour of the extension cover is adapted to the shape of the tank body, a handle is also fixedly connected to the top of the tank cover, a filter plate is provided inside the tank body, a plurality of filter holes are provided on the filter plate, the diameter of the filter plate is smaller than the diameter of the tank mouth of the tank body, a filter screen is fixedly connected to the top of the filter plate, the contour of the filter screen is adapted to the internal contour of the tank body, a pull rope is fixedly connected to the filter plate, and the pull rope is passed through A pull handle is fixedly connected to one end of the filter screen, a fixing ring is fixedly connected to the tank mouth of the tank body, and a through hole for the pull rope to pass through is provided on the fixing ring; the filter plate includes a mounting plate, and mounting grooves are provided on the two opposite side surfaces of the mounting plate, and sliding blocks are slidably connected to the inside of the two mounting grooves, and convex plates are fixedly connected to the sides of the sliding blocks, the filter screen is fixedly connected to the convex plate, and storage grooves are provided on the sides of the two sliding blocks, and a compression spring is connected to the inside of the storage groove, and one end of the compression spring is connected to the mounting plate; a connecting chain is fixedly connected to the inner top wall of the tank cover, and a movable pressure block is connected to one end of the connecting chain.

With regard to the above-mentioned related technologies, the inventors believe that the following defects exist: when using the above-mentioned fermentation tank to ferment pickled mustard greens, the movable pressing blocks press the leaves during the fermentation process to promote the fermentation of the leaves. After the fermentation of the pickled mustard greens is completed, they need to be used as raw materials to make other pre-prepared dishes, such as pickled mustard greens with pork, etc. The staff needs to use transportation equipment to move the fermentation tanks in batches. During the transportation process, the movable pressing blocks are prone to shaking in the fermentation tank, and the side walls of the tank body are easily damaged due to the collision of the movable pressing blocks, resulting in certain economic losses.

Utility Model Content

In order to solve the above problems, the utility model provides a container for storing and fermenting pickled mustard greens.

The above technical purpose of the utility model is achieved through the following technical scheme: a pickled mustard greens storage and fermentation container, comprising a tank body, a tank cover arranged on the top of the tank body and a movable pressure block arranged in the tank body, a pressure relief valve is arranged on the top of the tank cover, a sleeve is fixed to the bottom of the tank cover, a lifting rod slidingly matched with the sleeve is penetrated by the sleeve, the bottom of the lifting rod is fixedly connected to the top of the movable pressure block, and an operating component for driving the lifting rod to rise and fall along the sleeve is arranged on the tank cover.

By adopting the above technical solution, when the staff transports the fermentation tanks in batches through the transportation equipment, the lifting rod is affected by the limitation of the sleeve and cannot shake in the fermentation tank, which changes the design method of using a connecting chain to fix the movable pressure block in the traditional technology, avoids the collision damage of the tank body due to the shaking of the movable pressure block, and reduces the economic losses caused by the rupture of the tank body.

Furthermore, the operating assembly includes a threaded rod penetrating the top of the tank cover and rotatably connected to the top of the tank cover, and a rotating block fixed to the upper end of the threaded rod, wherein the threaded rod penetrates the lifting rod and is threadedly connected to the lifting rod.

By adopting the above technical scheme, as the fermentation time of pickled mustard greens increases, the moisture in the pickled mustard greens in the fermentation tank will gradually be discharged, and the volume of the pickled mustard greens will decrease. In order to keep the bottom of the movable pressing block in a tight state against the top of the pickled mustard greens and further promote the fermentation of the pickled mustard greens, the staff needs to drive the threaded rod to rotate by rotating the rotating block. Since the threaded rod is threadedly connected to the lifting rod, the lifting rod will be lifted and lowered under the influence of the circumferential limit of the sleeve, and the movable pressing block will squeeze the pickled mustard greens in the fermentation tank, which is beneficial to improving the yield of the pickled mustard greens after the fermentation is completed.

Furthermore, an operating ball is fixed on the top of the rotating block near its edge.

By adopting the above technical solution and setting the operating ball, it is more convenient for the staff to rotate the threaded rod.

Furthermore, a through hole for the threaded rod to pass through is arranged on the top of the tank cover, and a rotating shaft seal for maintaining the sealing between the through hole and the threaded rod is arranged between the inner wall of the through hole and the gap between the threaded rod.

By adopting the above technical solution, the rotary shaft seal is a conventional means commonly used in the mechanical field to maintain the seal between the rotating shaft and the hole. It can make the through hole and the threaded rod sealed while maintaining the rotation effect, which is beneficial to improving the airtightness of pickled mustard greens during the fermentation process in the fermentation tank.

Furthermore, a mounting opening is provided on the top of the tank cover, and a transparent plate is attached to and fixed on the inner wall of the mounting opening.

By adopting the above technical solution and the setting of the transparent plate, it is convenient for the staff to observe the fermentation degree of the pickled mustard greens in the fermentation tank, so that when the pickled mustard greens shrink, the staff can adjust the height of the movable pressing block through the operating assembly so that the bottom of the movable pressing block is kept tightly against the top of the pickled mustard greens. In the traditional technology, the pickled mustard greens are pressed tightly with stones. Although it can keep the stones and the shrunken pickled mustard greens pressed tightly to a certain extent, the fermentation speed and laying uniformity of the pickled mustard greens in the tank may be different, and the stones are usually irregular in shape and are prone to positional displacement after the pickled mustard greens shrink. Therefore, the stones are prone to tilt and collide with the inner wall of the tank. In addition, during the process of carrying and transporting the tank, the stones are prone to shaking in the tank and collide with the inner wall of the tank. Therefore, the present application adopts a movable pressing block that can only be lifted and lowered in the vertical direction to press the pickled mustard greens.

Furthermore, an extended pressure plate is provided on the side wall of the movable pressure block, and a sliding groove that slides with the extended pressure plate is provided at the position of the movable pressure block corresponding to the extended pressure plate. A spring is fixedly installed on the inner wall of the sliding groove at one end close to the axis of the threaded rod, and the end of the spring away from the lifting rod is fixed to the side wall of the extended pressure plate. The sliding groove and the extended pressure plate are each provided with four and are symmetrically distributed about the axis of the threaded rod.

By adopting the above technical solution, when the inner diameter of the tank body at different vertical heights is not equal, when the staff drives the movable pressure block to press down through the threaded rod, the extended pressure plate remains in contact with the inner wall of the tank body under the elastic force of the spring (but when the inner diameter of the tank body is the largest, the end of the extended pressure plate close to the threaded rod is located near the opening of the chute, and there is a gap between the extended pressure plate and the inner wall of the tank body). The extended pressure plate cooperates with the movable pressure block to expand the pressing range of the pickled mustard greens, which is conducive to promoting the fermentation process of the pickled mustard greens. In addition, when the extended pressure plate is located at a height with a smaller inner diameter of the tank body, the outer wall of the extended pressure plate is affected by the inner wall of the tank body, partially shrinks into the chute of the movable pressure block and causes the spring to be compressed, so that the movable pressure block can cooperate with the pickled mustard greens at different heights of the tank body (different diameters at different heights of the tank body) to press.

Furthermore, a fan-shaped rubber plate is fixed on the side wall of the movable pressing block, four fan-shaped rubber plates are provided and symmetrically distributed about the axis of the threaded rod, the fan-shaped rubber plates and the extended pressing plates are arranged alternately, and the side walls of the fan-shaped rubber plates abut against the side walls of the extended pressing plates.

By adopting the above technical scheme, the extended pressing plate is extended and retracted in the slide groove, and there is a gap between adjacent extended pressing plates. The setting of the fan-shaped rubber plate is conducive to compacting the pickled mustard greens between adjacent extended pressing plates. The movable pressing block, the extended pressing plate and the fan-shaped rubber plate cooperate to ensure that the pickled mustard greens in the tank body can be fermented evenly when the content of the pickled mustard greens in the tank body is different.

Furthermore, a rubber pad is fixed on the side wall of the extended pressing plate away from the threaded rod.

By adopting the above technical solution and providing the rubber pad, the probability of the extended pressure plate colliding with the inner wall of the tank body during the unfolding process is reduced.

In summary, the utility model has the following beneficial effects:

1. In the present application, when the staff transports the fermentation tanks in batches through the transport equipment, the lifting rod is limited by the sleeve and cannot shake in the fermentation tank, which changes the design method of using a connecting chain to fix the movable pressing block in the traditional technology, avoids the collision damage of the tank body caused by the shaking of the movable pressing block, and reduces the economic loss caused by the rupture of the tank body;

2. In the present application, as the fermentation time of pickled mustard greens increases, the moisture in the pickled mustard greens in the fermentation tank will gradually be discharged, and the volume of the pickled mustard greens will decrease. In order to keep the bottom of the movable pressing block in a tight state against the top of the pickled mustard greens and further promote the fermentation of the pickled mustard greens, the staff needs to drive the threaded rod to rotate by rotating the rotating block. Since the threaded rod is threadedly connected to the lifting rod, the lifting rod will be lifted and lowered under the influence of the circumferential limit of the sleeve, and the movable pressing block will squeeze the pickled mustard greens in the fermentation tank, which is beneficial to improving the yield of the pickled mustard greens after the fermentation is completed.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG1 is a schematic diagram of the overall structure of an embodiment of the utility model;

FIG2 is a schematic cross-sectional view of an embodiment of the present utility model;

FIG3 is a schematic structural diagram of an embodiment of the present invention for highlighting the positional relationship between the extended pressure plate and the spring.

In the figure: 1. tank body; 2. tank cover; 21. through hole; 22. mounting port; 23. transparent plate; 3. movable pressure block; 31. extension pressure plate; 32. slide groove; 33. spring; 34. fan-shaped rubber plate; 4. pressure relief valve; 5. sleeve; 6. lifting rod; 7. operating assembly; 71. threaded rod; 72. rotating block; 721. operating ball; 8. rotary shaft seal; 9. rubber pad.

DETAILED DESCRIPTION

The technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application; it is obvious that the described embodiments are only part of the embodiments of the present application, rather than all the embodiments, and all other embodiments obtained by ordinary technicians in this field based on the embodiments in the present application without making creative work are within the scope of protection of the present application.

As shown in Figs. 1-3, the embodiment of the present application discloses a container for storing and fermenting pickled mustard greens, comprising a tank body 1, an operating assembly 7 and a movable pressing block 3. A tank cover 2 is arranged on the top of the tank body 1, a pressure relief valve 4 is arranged on the top of the tank cover 2, a mounting opening 22 is arranged on the top of the tank cover 2, a transparent plate 23 is attached to and fixed on the inner wall of the mounting opening 22, and the transparent plate 23 is arranged to facilitate the staff to observe the fermentation degree of the pickled mustard greens in the fermentation tank, so that when the pickled mustard greens shrink, the staff can adjust the height of the movable pressing block 3 through the operating assembly 7 so that the bottom of the movable pressing block 3 is kept in close contact with the top of the pickled mustard greens. In the traditional technology, stones are used to press the pickled mustard greens. Although it can keep the stones and the shrunken pickled mustard greens tightly to a certain extent, the fermentation speed and laying uniformity of the pickled mustard greens in the tank body 1 may vary, and the stones are usually irregular in shape, which is easy to shift in position after the pickled mustard greens shrink. Therefore, the stones are prone to tilt and collide with the inner wall of the tank body 1. In addition, during the process of carrying and transporting the tank body 1, the stones are prone to shake and collide with the inner wall of the tank body 1. Therefore, the present application uses a movable pressing block 3 that can only be lifted in the vertical direction to press the pickled mustard greens. A sleeve 5 is fixed at the bottom of the tank cover 2, and a lifting rod 6 that slides with the sleeve 5 is provided through the sleeve 5.

When the staff transports the fermentation tanks in batches through the transportation equipment, the lifting rod 6 is limited by the sleeve 5 and cannot shake in the fermentation tank, which changes the design method of using a connecting chain to fix the movable pressing block 3 in the traditional technology, avoids the collision damage of the tank body 1 caused by the shaking of the movable pressing block 3, and reduces the economic loss caused by the rupture of the tank body 1.

The operating assembly 7 is arranged on the tank cover 2 and is used to drive the lifting rod 6 to rise and fall along the sleeve 5. The operating assembly 7 includes a threaded rod 71 and a rotating block 72. The threaded rod 71 is arranged on the top of the tank cover 2 and is rotatably connected with the top of the tank cover 2. The rotating block 72 is fixed to the upper end of the threaded rod 71. An operating ball 721 is fixed at the top of the rotating block 72 near its edge. The setting of the operating ball 721 makes it more convenient for the staff to rotate the threaded rod 71. As the fermentation time of the pickled mustard greens becomes longer, the moisture in the pickled mustard greens in the fermentation tank will be gradually discharged, and the volume of the pickled mustard greens body will be reduced. In order to keep the bottom of the movable pressing block 3 in a state of being pressed against the top of the pickled mustard greens, the fermentation of the pickled mustard greens will be further promoted. At this time, the staff needs to drive the threaded rod 71 to rotate by rotating the rotating block 72. Since the threaded rod 71 is threadedly connected to the lifting rod 6, the lifting rod 6 will be lifted and lowered by the circumferential limit of the sleeve 5. The movable pressing block 3 squeezes the pickled mustard greens in the fermentation tank, which is conducive to improving the yield rate after the fermentation of the pickled mustard greens. In this embodiment, the threaded rod 71 passes through the lifting rod 6 and is threadedly connected to the lifting rod 6. A through hole 21 for the threaded rod 71 to pass through is provided on the top of the tank cover 2. A rotating shaft seal 8 for maintaining the sealing between the through hole 21 and the threaded rod 71 is provided between the inner wall of the through hole 21 and the gap between the threaded rod 71. The rotating shaft seal 8 is a conventional means commonly used in the mechanical field to maintain the sealing between the rotating shaft and the hole. It can make the through hole 21 and the threaded rod 71 have sealing properties while maintaining the rotation effect, which is beneficial to improving the airtightness of pickled mustard greens during the fermentation process in the fermentation tank.

The movable pressing block 3 is arranged in the tank body 1 , and the top of the movable pressing block 3 is fixedly connected to the bottom of the lifting rod 6 .

When the inner diameters of the tank body 1 at different vertical heights are not equal, when the staff drives the movable pressing block 3 to press down through the threaded rod 71, the extended pressing plate 31 remains in contact with the inner wall of the tank body 1 under the elastic force of the spring 33 (but when the inner diameter of the tank body 1 is the largest, the end of the extended pressing plate 31 close to the threaded rod 71 is located near the opening of the chute 32, and there is a gap between the extended pressing plate 31 and the inner wall of the tank body 1). The extended pressing plate 31 cooperates with the movable pressing block 3 to expand the pressing range of the pickled mustard greens, which is conducive to promoting the fermentation process of the pickled mustard greens. In addition, when the extended pressing plate 31 is located at a height where the inner diameter of the tank body 1 is smaller, the outer wall of the extended pressing plate 31 is affected by the inner wall of the tank body 1, partially shrinks into the chute 32 of the movable pressing block 3 and causes the spring 33 to be compressed, so that the movable pressing block 3 can cooperate with the pickled mustard greens at different heights of the tank body 1 (the diameters at different heights of the tank body 1 are different) to press.

An extended pressing plate 31 is arranged on the side wall of the movable pressing block 3. Specifically, a slide groove 32 that slides with the extended pressing plate 31 is arranged at a position corresponding to the movable pressing block 3 and the extended pressing plate 31. A spring 33 is fixedly installed on the inner wall of the slide groove 32 at one end close to the axis of the threaded rod 71. The end of the spring 33 away from the lifting rod 6 is fixed to the side wall of the extended pressing plate 31. In this embodiment, four slide grooves 32 and the extended pressing plate 31 are provided and are symmetrically distributed about the axis of the threaded rod 71. A fan-shaped rubber plate 34 (the fan-shaped rubber plate 34 is a fan-shaped rubber plate 34 made of food-grade rubber material) is fixed on the side wall of the movable pressing block 3. Four fan-shaped rubber plates 34 are provided and are symmetrically distributed about the axis of the threaded rod 71. The fan-shaped rubber plates 34 and the extended pressing plates 31 are alternately arranged, and the side walls of the fan-shaped rubber plates 34 abut against the side walls of the extended pressing plates 31. The extended pressing plate 31 is retracted in the slide groove 32, and there is a gap between adjacent extended pressing plates 31. The setting of the fan-shaped rubber plate 34 is conducive to compacting the pickled mustard greens between adjacent extended pressing plates 31. The movable pressing block 3, the extended pressing plate 31 and the fan-shaped rubber plate 34 cooperate to ensure that the pickled mustard greens in the tank body 1 can be fermented evenly when the content of the pickled mustard greens in the tank body 1 is different.

In order to reduce the probability of the extension plate 31 colliding with the inner wall of the tank body 1 during the unfolding process, a rubber pad 9 (the rubber pad 9 is made of food-grade rubber material) is fixed to the side wall of the extension plate 31 away from the threaded rod 71 .

The use principle of a pickled vegetable storage and fermentation container in the present embodiment is as follows: when the staff transports the fermentation tanks in batches through transportation equipment, the lifting rod 6 is limited by the sleeve 5 and cannot shake in the fermentation tank, which changes the design method of using a connecting chain to fix the movable pressing block 3 in the traditional technology, avoids the collision damage of the tank body 1 due to the shaking of the movable pressing block 3, and reduces the economic loss caused by the rupture of the tank body 1.

The above is only a preferred embodiment of the present invention. The protection scope of the present invention is not limited to the above embodiments. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. It should be pointed out that for ordinary technicians in this technical field, some improvements and modifications without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims (8)

1. The utility model provides a dried vegetable storage fermentation container, includes jar body (1), sets up cover (2) at jar body (1) top and sets up movable briquetting (3) in jar body (1), cover (2) top is provided with relief valve (4), characterized by: the novel lifting device is characterized in that a sleeve (5) is fixed at the bottom of the tank cover (2), a lifting rod (6) in sliding fit with the sleeve (5) is arranged on the sleeve (5) in a penetrating mode, the bottom of the lifting rod (6) is fixedly connected with the top of the movable pressing block (3), and an operating assembly (7) for driving the lifting rod (6) to lift along the sleeve (5) is arranged on the tank cover (2).

2. The preserved vegetable storage fermentation container according to claim 1, wherein: the operation assembly (7) comprises a threaded rod (71) which is arranged at the top of the tank cover (2) in a penetrating mode and is rotationally connected with the top of the tank cover (2) and a rotating block (72) which is fixed at the upper end of the threaded rod (71), and the threaded rod (71) penetrates through the lifting rod (6) and is in threaded connection with the lifting rod (6).

3. The preserved vegetable storage fermentation container according to claim 2, wherein: an operating ball (721) is fixed on the top of the rotating block (72) near the edge of the rotating block.

4. The preserved vegetable storage fermentation container according to claim 2, wherein: the top of the tank cover (2) is provided with a through hole (21) for the threaded rod (71) to pass through, and a rotary shaft seal (8) for keeping tightness between the through hole (21) and the threaded rod (71) is arranged between the inner wall of the through hole (21) and a gap between the threaded rod (71).

5. The preserved vegetable storage fermentation container according to claim 1, wherein: the top of the tank cover (2) is provided with a mounting opening (22), and the inner wall of the mounting opening (22) is attached to and fixed with a transparent plate (23).

6. The preserved vegetable storage fermentation container according to claim 2, wherein: the movable pressing block is characterized in that an extension pressing plate (31) is arranged on the side wall of the movable pressing block (3), sliding grooves (32) which are in sliding fit with the extension pressing plate (31) are arranged at positions, corresponding to the extension pressing plate (31), of the movable pressing block (3), springs (33) are fixedly arranged on the inner wall, close to one end of an axis of a threaded rod (71), of each sliding groove (32), one end, far away from a lifting rod (6), of each spring (33) is fixed with the side wall of the extension pressing plate (31), and the sliding grooves (32) and the extension pressing plate (31) are symmetrically distributed on the axis of the threaded rod (71).

7. The preserved vegetable storage and fermentation container according to claim 6, wherein: the movable pressing block is characterized in that fan-shaped rubber plates (34) are fixed on the side walls of the movable pressing block (3), the fan-shaped rubber plates (34) are arranged in four and symmetrically distributed on the axis of the threaded rod (71), the fan-shaped rubber plates (34) and the extension pressing plate (31) are alternately arranged, and the side walls of the fan-shaped rubber plates (34) are abutted to the side walls of the extension pressing plate (31).

8. The preserved vegetable storage and fermentation container according to claim 6, wherein: a rubber pad (9) is fixed on the side wall of the side, far away from the threaded rod (71), of the extension pressing plate (31).