KR101905652B1 - The salting equipment capable of adjusting pressing pressure - Google Patents

Abstract

Disclosed is a pressurization salting equipment capable of adjusting pressure. The pressurization salting equipment capable of adjusting pressure according to one embodiment of the present invention comprises: a salting tank which accommodates a large amount of vegetable and salt water but provides space for cutting vegetables; a brine supply unit connected to the salting tank and supplying brine to the salting tank; and a pressurizing unit which is provided to go up and down in the height direction on the upper part of the salting tank and continuously pressurizes vegetables so as to be immersed in the brine contained in the salting tank and adjusts the pressurizing pressure to press the vegetables depending on set conditions.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a pressure-

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a pressurizing apparatus capable of adjusting a pressure, and more particularly, to a pressurizing apparatus capable of adjusting a pressure applied to vegetables to reduce a pickling time.

Kimchi is one of the traditional foods of our country, and it was generally manufactured by housewives at home. However, in recent years, demand for kimchi, which is being sold commercially as the pattern of living changes, is increasing.

One of the most important considerations in the production of kimchi on an industrial scale is the pickling process of Chinese cabbage. The pickling process of Chinese cabbage is the osmotic action of salt, which releases various substances which are nutrient sources of microorganisms from the Chinese cabbage. It binds to the tissue in an inactive form, releasing various enzymes present and converting to active form. As a result, various macromolecules such as starch and protein are degraded, and breeding environment of lactic acid bacteria is improved.

In general, the pickling process relies on manual pickling using a pickling tank. Such manual pickling requires a lot of pickling facilities and labor, and the quality of the kimchi manufacturing process is the most uneven and labor-intensive.

Generally, the pickling process is a method of treating a tendon, in which a certain amount of salt is sprinkled on the cabbage, and the cabbage is cleaved by the saline formed by the salty water being drained by the osmotic pressure while the salt is dissolved on the surface of the cabbage, There is a wet method in which the Chinese cabbage is pickled by the difference of the osmotic pressure depending on the salt concentration of the cabbage.

In recent years, as the facilities of the Kimchi factory have been constructed and sized with sanitary stainless material, the wet method of salting Chinese cabbage by saline water is mainly used by supplying the saline water produced in the saline tank to the salting tank.

Also, there are two main types of cutting methods for Chinese cabbage using the wet method in the conventional kimchi factory.

One is the pickling method used in general Kimchi factory by transporting Chinese cabbage to pickling tank, supplying salt water, and then placing a grid-shaped stainless steel top plate so that Chinese cabbage does not float on salty water.

The other is a pickle method in which the cabbage is put into the brine by the weight of the top plate by placing a stainless steel top plate so that the cabbage is not immersed in the brine. On the other hand, in some factories where stainless steel is replaced by sanitary pickles, a plastic top plate such as polyethylene is placed on a pickling tank made of plastic, and a water bottle of a certain weight is placed on the top plate so that the cabbage does not float. In some cases, the Chinese cabbage goes to the brine and the Chinese cabbage does not float over the pickle surface.

 However, the conventional pickling method is a process in which Chinese cabbage is soaked in brine for a certain period of time (generally 15 to 18 hours, in winter, 24 hours) until the Chinese cabbage is picked up on the brine, There is a disadvantage in that the necessary measures can not be taken considering factors such as the quality of Chinese cabbage changed by season or the temperature of salt water on the pickling. In particular, the pickling time is prolonged in the winter season, and the pickling process can be performed only once a day, resulting in a decrease in productivity.

In addition, after pickling of Chinese cabbage, there is a large difference in picking between leaf and stem parts of Chinese cabbage. Especially during the winter season, stem parts are not easily cleaved, resulting in quality problems during kimchi circulation (kimchi softening phenomenon, And quality deterioration of kimchi due to uneven quality of pickled Chinese cabbage depending on the size and shape of the kimchi), it is difficult to maintain a certain quality in the management of saltiness and aging of kimchi.

Therefore, it is necessary to study the quality of salted Chinese cabbage and to shorten salting time.

[Patent Document 1] Korean Patent No. 10-1109972 (issued on February 15, 2012)

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a pressurizing apparatus capable of controlling the pressure to be able to shorten pickling time and to shorten pickling time by minimizing the saline deviation caused by salting during the pickling of vegetables.

According to an aspect of the present invention, there is provided a pickling vessel which receives a large amount of vegetable and brine, and provides a space for pickling vegetables; A brine supply unit connected to the pickle tank to supply saline to the pickle tank; And a pressurizing unit including a pressurizing unit which is elevated in the height direction above the pickling tank and continuously pressurizes the vegetables so as to be immersed in the saline contained in the pickling vessel and adjusts the pressurizing pressure to pressurize the vegetables according to the set conditions, A possible pressurized pick-up device can be provided.

The pressurizing unit includes a pressurizing unit for pressurizing the vegetables stacked in the pickling vessel; And at least one cylinder member coupled to the pressurizing portion to elevate the pressurizing portion in a height direction to pressurize and depressurize the vegetable, and to regulate a pressurizing pressure to pressurize the vegetable.

Wherein the pressing portion is a pressing plate contacting the vegetables and pressing the vegetables; A first pressure distribution member to which a rod of the cylinder member is coupled and which is coupled to an upper surface of the pressure plate to distribute the pressure applied by the cylinder member in a longitudinal direction or a width direction of the pressure plate; And at least one second pressure distribution member that is detachably coupled to the first pressure distribution member and disposed to cross the first pressure distribution member and distributes the pressure applied from the cylinder member in the longitudinal direction or the width direction of the pressure plate, Member.

The pressure plate may include a plurality of unit pressure plates arranged in parallel to each other in a horizontal direction, coupled to each other in a folded manner, and formed with a plurality of pores.

Wherein at least one through hole through which the second pressure distribution member is passed is formed in the first pressure distribution member, and on the upper surface of the unit pressure plate disposed on both the outermost sides of the plurality of unit pressure plates, At least one fixing ring to which the end is inserted and fixed may be provided.

The cylinder member is constituted by an air cylinder, and the pressure unit is connected to the air cylinder to supply compressed air; And an air regulator connected to the air compressor to regulate compressed air supplied to the air cylinder.

The pickling vessel includes a housing having a top opened to receive vegetable and brine, and to move the pressurizing unit up and down; A perforated plate spaced apart from the inner bottom surface of the housing and supporting the vegetable; And a stopper installed on the inner side wall of the housing so as to be movable in a height direction and restricting the lowering of the pressing portion.

Wherein the brine supply unit comprises a brine tank for storing brine and regulating salinity of the brine; A salt water circulation line connected to the housing and the salt water bath to communicate the salt water between the housing and the salt water bath; A filter connected to the brine circulation line to remove foreign matter contained in the brine collected in the housing; And a brine circulation pump provided in the brine circulation line for allowing the brine to move along the brine circulation line.

The salinity of the brine supplied to the pickling tank is 5 to 15%, and the pressure range applied to the vegetable by the pressurizing unit may be 0.01 to 1.5 MPa.

The embodiment of the present invention is provided with the pressurizing unit capable of adjusting the pressurizing pressure and the pressurizing time for pressing the vegetables according to seasonal changes in the water temperature of the brine and the setting conditions such as the weight and quality of the vegetables immersed in the brine, It is possible to minimize the salinity deviation between tissues generated during pickling and to equalize the quality of pickling and to shorten pickling time of vegetables.

FIG. 1 is a conceptual diagram schematically showing a press-fitting device according to an embodiment of the present invention.
2 is a perspective view showing a pickling vessel and a pressurizing unit according to an embodiment of the present invention.
3 is a perspective view illustrating a pressing unit according to an embodiment of the present invention.
4 and 5 are operational state diagrams showing the operation of the press-fit device according to an embodiment of the present invention.

In order to fully understand the present invention, operational advantages of the present invention, and objects achieved by the practice of the present invention, reference should be made to the accompanying drawings and the accompanying drawings which illustrate preferred embodiments of the present invention.

Hereinafter, the present invention will be described in detail with reference to the preferred embodiments of the present invention with reference to the accompanying drawings. Like reference symbols in the drawings denote like elements.

2 is a perspective view illustrating a pickling vessel and a pressurizing unit according to an embodiment of the present invention. FIG. 3 is a cross-sectional view of a pressurizing and picking apparatus according to an embodiment of the present invention. Is a perspective view showing a pressing portion according to an example.

Referring to FIGS. 1 and 2, a pressure-adjustable press-fit device 100 according to an embodiment of the present invention includes a pickle 200 for providing a space for pickling vegetables, A brine supplying unit 300 for supplying brine to the pickling vessel 200 and a pressurizing unit 300 provided at an upper portion of the picking vessel 200 and being lifted in a height direction to continuously pressurize the vegetables so as to be immersed in the brine contained in the picking vessel 200, Unit 400 as shown in FIG.

In the present embodiment, vegetables include various vegetables and the like, which are picked up in salty water such as Chinese cabbage, radish and the like. For convenience of explanation, the Chinese cabbage will be explained by way of example.

According to an embodiment of the present invention, the quality of the pickle 100 capable of controlling pressure can be adjusted according to the size, shape, density of the tissue, etc. of the seasonally varying quality, the weight of the Chinese cabbage, By controlling the pressure to press the Chinese cabbage in consideration of the fact that it may affect pickling, it is possible to minimize the saline deviation which may occur when pickling the Chinese cabbage, to equalize the quality of the pickle and to shorten the pickling time of the Chinese cabbage.

The pickling bath 200 according to the present embodiment serves to provide a space for cutting the Chinese cabbage.

The pickling vessel 200 includes a housing 210 which houses the Chinese cabbage and brine and has an open top, a perforated plate 220 installed to be spaced apart from the inner bottom surface of the housing 210 to support the Chinese cabbage, And a stopper 230 movably installed on the inner side wall.

As shown in FIG. 1, a large amount of Chinese cabbages are stacked in the height direction inside the housing 210, and brine supplied from the brine supply unit 300 is filled.

A perforated plate 220 is installed inside the housing 210 so as to be spaced apart from the bottom surface. The perforated plate 220 is formed in a plate shape and a plurality of first perforations (not shown) are provided. A large amount of Chinese cabbages are stacked on the upper surface of the perforated plate 220 in the height direction.

When the brine is discharged from the housing 210, the brine is discharged through the plurality of first perforations of the perforated plate 220 and the perforated plate 220 is installed at a predetermined height from the bottom surface of the housing 210, It is possible to prevent the cabbage placed at the lowermost part from being wet by the brine remaining after being discharged from the cabinet 210.

A salt water outlet 240 through which the salt water is discharged is provided on the bottom surface of the housing 210 and the salt water discharged through the salt water outlet 240 flows into the salt water tank 310 of the salt water supply unit 300 to be described later. The brine outlet 240 is disposed at a lower portion of the perforated plate 220.

The upper part of the housing 210 may be provided with a salt water supply port 250 through which the salt water is supplied and the salt water supplied from the salt water tank 310 of the salt water supply unit 300 may be supplied through the salt water supply port 250, (210).

When the pressing plate 411 of the pressing portion 410 to be described later is lowered from the open upper portion of the housing 210 to press the Chinese cabinets stacked inside the housing 210, A stopper 230 is provided on the inner side wall of the bottom plate 210 to restrict the descent of the pressure plate 411. That is, when the pressure plate 411 comes into contact with the stopper 230, it is prevented from being further lowered, thereby preventing the cabbage from being excessively pressed by the pressure plate 411. The height of the stopper 230 installed on the inner side wall of the housing 210 can be adjusted according to the size and amount of the Chinese cabbage stacked in the housing 210.

The brine supply unit 300 according to the present embodiment supplies brine to the housing 210 when the Chinese cabbage is ripped in the housing 210 and supplies the brine discharged from the housing 210 when the Chinese cabbage pick- It serves to recover.

Further, in this embodiment, when the Chinese cabbage is pressed and squeezed in a state where the Chinese cabbage is immersed in high salt water for a predetermined time, the Chinese cabbage is decompressed and the brine is recovered, Re-supply the brine so that it easily penetrates into the cabbage leaves. In the present embodiment, the above operation is repeated 2-3 times to cut the Chinese cabbage in a short time, so that the salt water supply unit 300 adjusts the salinity of the salt water recovered in the housing 210, It serves as a supplier.

The salt water supply unit 300 includes a salt water tank 310 for storing salt water and controlling salinity of the salt water and a water tank 310 for communicating between the housing 210 and the salt water tank 310, A filter 330 connected to the brine circulation line 320 and connected to the brine circulation line 320 to remove foreign matter contained in the brine recovered in the housing 210, And a brine circulation pump 340 provided in line 320 to cause the brine to move along the brine circulation line 320. [

The saline solution tank 310 stores saline water and is connected to the housing 210 through a saline circulation line 320.

In this embodiment, the salinity of the salt water in the salt water tank 310 can be maintained at 5 to 15%. For this purpose, a salinity sensor (not shown) may be installed in the saline solution tank 310 to measure the salinity of the saline solution, and salt or water is supplied into the saline solution tank 310 according to the salinity of the saline solution measured by the salinity sensor, The salinity of the salt water in the bath 310 is kept constant.

The saline circulation line 320 connecting the housing 210 and the saline solution tank 310 is connected to the saline solution recovery line 322 connected to the saline solution outlet 240 provided in the housing 210, And a supply line 321. 1, in this embodiment, a saline solution recovery line 322 and a saline solution supply line 321 are provided so that saline can be supplied to the housing 210 or the saline solution tank 310 by a single saline circulation pump 340. [ Are provided so as to overlap with each other and are branched from one line to be supplied to the housing 210 or the salt water tank 310. However, the scope of the present invention is not limited thereto, and the housing 210, Or the structure capable of circulating the brine between the first and the second pipes 310 can be used.

In the meantime, foreign matter may be contained in the salt water during the process of cutting the Chinese cabbage. Therefore, the salt water discharged from the housing 210 is recovered into the salt water tank 310 via the filter 330 for removing foreign matter.

The pressurizing unit 400 according to this embodiment continuously pressurizes the Chinese cabbage at a predetermined pressure in the process of cutting the Chinese cabbage into the brine stored in the housing 210 so that the moisture in the cabbage can be easily discharged by the osmotic pressure .

1 to 3, the pressurizing unit 400 according to the present embodiment includes a pressurizing unit 410 for pressurizing the vegetables stacked in the pickling bath 200, a pressurizing unit 410 coupled to the pressurizing unit 410, 410) in the height direction so as to pressurize and depressurize the vegetable by regulating the pressurizing pressure to pressurize the vegetable.

The cylinder member 420 according to the present embodiment is provided at least on the upper portion of the housing 210 and is coupled to the pressing portion 410 to lift and press the pressing portion 410 in the height direction to pressurize and release the Chinese cabbage It plays a role.

On the other hand, a support frame 260 extending from the side of the housing 210 may be installed in the housing 210 to support the cylinder member 420. The cylinder member 420 is disposed on the upper portion of the housing 210 while being coupled to the support frame 260.

The cylinder member 420 may be an air cylinder 420. The pressurizing unit 400 may include an air compressor 430 connected to the air cylinder 420 to supply compressed air, And an air regulator 440 connected to the air compressor 430 to regulate the compressed air supplied to the air cylinder 420.

The pressurizing unit 400 according to the present embodiment controls the solenoid valve 460 provided in the air line 450 that supplies the compressed air to the air compressor 430, the air adjusting unit 440 and the air cylinder 420 And a control panel 470 for controlling the display device.

The user operates the control panel 470 provided with various switches (not shown) for operating the air cylinder 420 to extend or contract the rod of the air cylinder 420, It is possible to raise and lower the cover 410 in the height direction. Meanwhile, an automation program may be introduced so that the control panel 470 can automatically perform the operation of the air cylinder 420 according to the programmed contents.

The pressing portion 410 according to the present embodiment is coupled to the rod of the air cylinder 420 and is lifted and raised in the height direction from the upper portion of the housing 210 as the rod of the air cylinder 420 is extended and contracted, The pressure applied by the cylinder 420 is adjusted according to the pressure applied by the cylinder 420. Also, the pressurizing portion 410 presses a large amount of the Chinese cabbage stacked on the housing 210, so that moisture in the Chinese cabbage can be easily discharged.

The factors such as the quality of the Chinese cabbage varying with season, the shape and the density of the tissue, the weight of the Chinese cabbage stacked on the housing 210, and the water temperature of the brine supplied to the housing 210 have an influence on the cabbage pickling. In this embodiment, setting conditions such as the pressing time of the Chinese cabbage and the pressurizing pressure are different in consideration of the factors affecting the pickling of the Chinese cabbage. In other words, in this embodiment, the time and pressure for pressing the Chinese cabbage are varied according to the setting conditions, thereby minimizing the saline deviation which may occur in the cabbage pickling and shortening the pickling time.

3, the pressing portion 410 includes a pressing plate 411 contacting the vegetable and pressurizing the vegetable, a cylinder member 420 coupled to the rod of the cylinder member 420 and coupled to the upper surface of the pressing plate 411, A first pressure distributing member 415 detachably connected to the first pressure distributing member 415 and configured to distribute the pressure applied to the first pressure distributing member 415 in the longitudinal direction or the width direction of the pressure plate 411, And at least one second pressure-distributing member 417 arranged to cross the pressure member 411 to distribute the pressure applied by the cylinder member 420 in the longitudinal direction or the width direction of the pressure plate 411.

The pressure plate 411 directly contacts the Chinese cabbage to press the Chinese cabbage. The pressure plate 411 according to the present embodiment includes a plurality of unit pressure plates 412 arranged in parallel to each other in a horizontal direction and coupled to each other in a folded manner and having a plurality of second perforations 413 formed therein.

Each of the unit pressure plates 412 is provided with a plurality of second perforations 413. This is because when a plurality of unit pressure plates 412 are immersed in brine when the cabbages are immersed in the brine by pressing the cabbages in the housing 210, So that it can flow to the upper portion of the unit pressure plate 412 through the plurality of second perforations 413.

As shown in Fig. 3 (a), a plurality of unit pressure plates 412 are arranged in parallel to each other in the horizontal direction and joined to each other in the width direction (Y direction). The side surfaces of the unit pressure plates 412 are coupled to each other by the tiltable member S (for example, hinge) so that the plurality of unit pressure plates 412 can be folded to each other.

The Chinese cabbages stored in the housing 210 are folded or pressed before being pressed or pressed so that the Chinese cabbages can be easily stacked on the housing 210 or the Chinese cabbages taken out of the housing 210 can be easily taken out.

The air cylinder 420 is connected to the pressure plate 411 via the first pressure distribution member 415. The first pressure distribution member 415 is formed in a long bar shape. The first pressure distribution member 415 is coupled to the upper surface of the plurality of unit pressure plates 412 in the longitudinal direction (X direction) or the width direction (Y direction) of the unit pressure plate 412.

The rod of the air cylinder 420 is coupled to the upper surface of the first pressure distribution member 415. When the rod of the air cylinder 420 is contracted and elongated, the first pressure distribution member 415 is also raised and lowered in the height direction, and a plurality of unit pressure plates 412 coupled to the first pressure distribution member 415, As shown in Fig.

The first pressure distributing member 415 is coupled to the air cylinder 420 and ascended and descended so that the pressure applied by the air cylinder 420 when a plurality of unit pressure plates 412 presses the Chinese cabinets housed in the housing 210 The pressure is distributed in the longitudinal direction (X direction) or the width direction (Y direction) of the plurality of unit pressure plates 412.

3 (b) shows the combined state of the plurality of unit pressure plates 412 and the first pressure distribution member 415 and the second pressure distribution member 417 when the cabbage is pressed by the pressure plate 411. FIG. It is possible to prevent the plurality of unit pressure plates 412 from being folded upward when pressing the Chinese cabbage with the pressure plate 411 and to prevent the pressure of the air cylinder 420 from being distributed in the direction in which the pressure of the air cylinder 420 is distributed by the first pressure distribution member 415 A second pressure distribution member 417 is provided to distribute the pressure of the air cylinder 420 in the crossing direction.

The second pressure distribution member 417 is detachably coupled to the first pressure distribution member 415 and is arranged to cross the first pressure distribution member 415. The second pressure distribution member 417 distributes the pressure applied by the air cylinder 420 to the longitudinal direction (X direction) or the width direction (Y direction) of the plurality of unit pressure plates 412.

The first pressure distribution member 415 is provided with a through hole 416 through which the second pressure distribution member 417 penetrates so as to detachably couple the second pressure distribution member 417 to the first pressure distribution member 415. [ ) Are formed. At least one fixing ring 414 is fixed to the upper surface of the unit pressure plate 412 disposed on both the outermost sides of the plurality of unit pressure plates 412 to which the end of the second pressure distribution member 417 is inserted and fixed . The second pressure distribution member 417 can be detachably coupled to the first pressure distribution member 415 by the pin member P, but the scope of the present invention is not limited thereto.

When the rod of the air cylinder 420 is stretched as described above and the Chinese cabbage stacked in the housing 210 is pressed, the pressure plate 411 is lowered by the stopper 230 provided on the inner side wall of the housing 210 Is limited. This is to prevent the cabbage from being excessively squeezed by the pressure plate 411. In this embodiment, the pressure applied to the Chinese cabbage may be 0.01 to 1.5 MPa considering the quality of the Chinese cabbage varying according to the season, the shape, the compactness of the tissue, the weight of the Chinese cabbage, and the water temperature of the saline water.

A method of pickling a Chinese cabbage using the pressure-holding device 100 according to an embodiment of the present invention will now be described.

4 and 5 are operational state diagrams showing the operation of the press-fit device according to an embodiment of the present invention.

As shown in FIG. 4, the cabbage is first laminated inside the housing 210 in order to cut the cabbage into brine. The brine is supplied to the inside of the housing 210 through a brine supply port 250 installed on the upper portion of the housing 210. The supply amount of the brine to be supplied to the housing 210 may correspond to 70% of the weight of the Chinese cabbage. For example, when the weight of the Chinese cabbage in the housing 210 having a capacity of 1 ton is 400 kg, the salt supply amount is 280 liter (liter) corresponding to 70% of the 400 kg cabbage weight. Also, the salinity of salt water is 5 ~ 15%. Depending on the temperature of saline water, salinity of saline can be varied. Since the water temperature of the brine will depend on the water usage and the seasonal environment of the factory, the concentration of salt water is 5 ~ 11% in spring, summer and fall, where the water temperature of the brine is controlled to about 15 ~ 20 ℃. If the water temperature of the salt water is about 5 ~ 15 ℃, such as the winter in which the water temperature is lowered, the name spring, and the late autumn, the salt water concentration can be increased to 11 ~ 15%. However, when the temperature of the salt water is controlled by heating or cooling, a salt water having a salinity of 9 to 13% at a salt water temperature of 15 ° C can be used.

Then, the rod of the air cylinder 420 is extended by inserting the second pressure distribution member 417 into the fixing ring 414, and the pressure plate 411 is lowered. At this time, the initial primary pressurizing pressure and the primary pressurizing time for pressing the Chinese cabbage are set in consideration of the size, shape, texture density of the Chinese cabbage stacked on the housing 210, and water temperature of the salt water. Here, the primary pressurization pressure may be 0.5 MPa, and the primary pressurization time may be 1 to 2 hours. When the Chinese cabbage is continuously pressurized for 1 to 2 hours under the initial pressure of 0.5 MPa, the moisture in the Chinese cabbage is easily discharged by the osmotic pressure, so that the brine can be easily penetrated through the cabbage leaves.

As shown in FIG. 5, the Chinese cabbage is pressurized during the first pressurization time by the initial primary pressurization pressure, and the pressure applied to the Chinese cabbage is removed by raising the pressure plate 411 after the cabbage is placed in the brine.

This is because, if the gap between the cabbage leaves is removed when the Chinese cabbage is continuously pressurized, it may be difficult to infiltrate the brine. Therefore, the pressure on the Chinese cabbage is released and the brine in the housing 210 is recovered in the brine tank 310 So as to form a gap between the cabbage leaves to facilitate the penetration of salt water.

In addition, since the salinity of the brine is lowered by the moisture discharged from the cabbage due to the osmotic pressure during the cutting of the Chinese cabbage, it is necessary to remove the brine in the housing 210 and re-adjust salinity of the brine by supplying fresh brine.

Therefore, the brine stored in the housing 210 is recovered by the brine tank 310 to regulate the salinity of the brine, and the regulated brine is supplied again through the brine supply port 250 of the housing 210. On the other hand, when the brine stored in the housing 210 is collected by the brine tank 310, the brine is passed through the filter 330 during the recovery of the brine into the brine tank 310 in order to remove foreign substances contained in the brine.

Then, the Chinese cabbage is pressed by the pressure plate 411 for a second pressing time (for example, 1 to 2 hours) with a secondary pressing pressure (for example, 0.5 MPa).

This is because moisture and air in the cells constituting the Chinese cabbage are rapidly released, thereby remarkably promoting volume reduction by pickling. After the second pressurization time, the pressurizing plate 411 is raised again to release pressure on the Chinese cabbage, to remove the brine in the housing 210 and to supply new brine.

The above operation is repeated 2-3 times to minimize the salt deviation between the tissues in the Chinese cabbage so that the salting quality of the picked Chinese cabbage and the midrible can reach the level of 1.5 to 1.8% The time can be remarkably shortened and the productivity can be improved.

For example, when the Chinese cabbage is chopped using the pressurized pickling apparatus according to the present embodiment, the time taken for the salinity of the pickled Chinese cabbage to reach 1.5 to 1.8% at a salt water concentration of 11% and a saline water temperature of about 15 ° C It takes 9 ~ 12 hours, but it is a pickle method that puts a stainless steel top plate on the cabbage, which is one of the commonly used Chinese cabbage picking methods, under the same conditions and sinks the cabbage into the brine by the weight of the top plate. It takes 15 ~ 18 hours. As described above, in the case of using the pressurized pickling apparatus according to the present embodiment, it takes 9 to 12 hours for pickling the Chinese cabbage so that the Chinese cabbage pickling time can be shortened by 3 to 9 hours.

On the other hand, in the case of cutting the Chinese cabbage using the pressurized pickling apparatus according to the present embodiment, when the concentration of the pickled Chinese cabbage exceeds the desired salinity of 1.5 to 1.8% or the difference in the pickle concentration between the cabbage lobe and the middle lobe is large, The desalination process of the pickled Chinese cabbage is carried out in the housing 210. [

In the desalination process, desalted water having a salt concentration of 0.5 to 1% is supplied to the housing 210 to wash the cutoff cabbage, and the desalted water discharged from the housing 210 is recovered into the salt water tank 310, The salt water concentration of the flour is adjusted again, and the flour is then supplied to the housing 210 and the flushing cabbage is washed twice or three times. The desalination process does not pressurize the Chinese cabbage, desalting it for 30 minutes to 2 hours in a state where the Chinese cabbage does not float over the water surface of the salt water. As described above, salting salting of Chinese cabbage can be made uniform by desalting after salting out salt for kimchi lowering.

Meanwhile, the pickling process and the desalting process described above include an operation of the air cylinder 420 for pressing and releasing the pressure of the Chinese cabbage by introducing an automatic program, an operation of supplying the brine to the housing 210 and recovering the brine from the housing 210 So that there is an advantage that the labor of the pickling process and the desalination process of the Chinese cabbage can be reduced.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. Accordingly, such modifications or variations are intended to fall within the scope of the appended claims.

100: Pressurizing and pickling apparatus 200: Pickling tank
210: housing 220:
230: stopper 240: brine outlet
250: brine supply port 260: support frame
300: brine supply unit 310: brine tank
320: Saltwater circulation line 330: Filter
340: saline circulation pump 400: pressure unit
410: pressing portion 411: pressure plate
412: unit pressure plate 414: fixing ring
415: first pressure distributing member 417: second pressure distributing member
420: cylinder member

Claims (9)

A pickling vessel which accommodates a large amount of vegetable and salt water, providing a space for pickling vegetables;
A brine supply unit connected to the pickle tank to supply saline to the pickle tank; And
A pressurizing portion for pressurizing the vegetables stacked in the pickling vessel so as to continuously pressurize the vegetables so as to be immersed in the saline water contained in the pickling vessel and adjust the pressurizing pressure to pressurize the vegetables according to the set conditions, And a pressurizing unit having at least one cylinder member for elevating and lowering the vegetable in the height direction so as to pressurize and depressurize the vegetable,
The pressing portion
A pressure plate contacting the vegetable and pressing the vegetable;
A first pressure distribution member to which a rod of the cylinder member is coupled and which is coupled to an upper surface of the pressure plate to distribute the pressure applied by the cylinder member in a longitudinal direction or a width direction of the pressure plate; And
At least one second pressure distribution member detachably connected to the first pressure distribution member and disposed so as to cross the first pressure distribution member to distribute the pressure applied by the cylinder member in the longitudinal direction or the width direction of the pressure plate, And a pressure-adjustable pressure-pick-up device.
The method according to claim 1,
The pressure plate
And a plurality of unit pressure plates arranged in parallel to each other in a horizontal direction and joined to each other in a folded manner and having a plurality of pores formed therein.
3. The method of claim 2,
At least one through hole through which the second pressure distribution member passes is formed in the first pressure distribution member,
Wherein at least one fixing ring inserted and fixed at an end of the second pressure distribution member is provided on the upper surface of the unit pressure plate arranged on both sides of the outermost sides of the plurality of unit pressure plates.
The method according to claim 1,
Wherein the cylinder member is constituted by an air cylinder,
The pressure unit includes:
An air compressor connected to the air cylinder to supply compressed air; And
And an air regulator connected to the air compressor to regulate compressed air supplied to the air cylinder.
The method according to claim 1,
In the pickling tank,
A housing having a top open so that the vegetable and brine are received and the pressurizing unit is lifted and lowered;
A perforated plate spaced apart from the inner bottom surface of the housing and supporting the vegetable; And
And a stopper installed on the inner side wall of the housing so as to be movable in a height direction, the stopper restricting the downward movement of the pressing portion.
6. The method of claim 5,
The brine supply unit includes:
Saline reservoirs that store saline and control salinity;
A salt water circulation line connected to the housing and the salt water bath to communicate the salt water between the housing and the salt water bath;
A filter connected to the brine circulation line to remove foreign matter contained in the brine collected in the housing; And
And a brine circulation pump provided in the brine circulation line for allowing the brine to move along the brine circulation line.
The method according to claim 1,
Wherein the salinity of the brine supplied to the pickling tank is 5 to 15%, and the pressure range applied to the vegetable by the pressing unit is 0.01 to 1.5 MPa. delete delete

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