CN207136145U - Pickle jar with linker - Google Patents
Pickle jar with linker Download PDFInfo
- Publication number
- CN207136145U CN207136145U CN201720856628.0U CN201720856628U CN207136145U CN 207136145 U CN207136145 U CN 207136145U CN 201720856628 U CN201720856628 U CN 201720856628U CN 207136145 U CN207136145 U CN 207136145U
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- CN
- China
- Prior art keywords
- altar
- lid
- jar
- pickle jar
- cover
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000005484 gravity Effects 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000002955 isolation Methods 0.000 claims abstract description 3
- 239000011159 matrix material Substances 0.000 claims abstract 4
- 235000021109 kimchi Nutrition 0.000 description 17
- 238000005554 pickling Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000008373 pickled product Nutrition 0.000 description 4
- 210000003437 trachea Anatomy 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229920000297 Rayon Polymers 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
Landscapes
- Pressure Vessels And Lids Thereof (AREA)
Abstract
Description
技术领域technical field
本实用新型涉及腌制品加工领域,具体涉及一种带连通器的泡菜坛子。The utility model relates to the field of pickled product processing, in particular to a pickle jar with a connecting device.
背景技术Background technique
泡菜坛子是以陶土为原料,两面上釉烧制而成,它是制作泡菜的主要容器。常见的泡菜坛有坛盖和坛体构成,坛口外有凹型坛沿,为坛沿水的水槽。在腌制泡菜时,在水槽里加水再倒扣上坛盖,利用凹槽中的坛沿水将坛内食品与外界空气隔离,防止微生物入侵;泡菜发酵过程中会产生二氧化碳气体,可以通过水槽中以气泡的形式排出,使坛内保持良好的发酵条件,腌制品可以久藏不坏。然而,在制作与保存泡菜时,气温的变化,尤其是揭盖夹取腌制品时,体积变化造成坛内负气压,坛外的大气压容易将坛沿水挤压荡入坛内,导致泡菜腐烂变质。The kimchi jar is made of pottery clay and glazed on both sides. It is the main container for making kimchi. A common kimchi altar is composed of an altar cover and an altar body, and there is a concave altar rim outside the altar mouth, which is a water tank along the altar. When pickling kimchi, add water to the tank and put the altar cover upside down, use the altar in the groove along the water to isolate the food in the altar from the outside air to prevent microbial invasion; during the fermentation process of kimchi, carbon dioxide gas will be produced, which can pass through the tank The medium is discharged in the form of air bubbles, so that good fermentation conditions are maintained in the altar, and the pickled products can be stored for a long time without spoiling. However, when making and preserving kimchi, changes in temperature, especially when the cover is removed to pick up pickled products, the volume change will cause negative pressure in the altar, and the atmospheric pressure outside the altar will easily squeeze the altar along the water and swing into the altar, resulting in pickled vegetables. Rot and spoilage.
发明内容Contents of the invention
本实用新型的目的在于提供一种带连通器的泡菜坛子,以解决现有泡菜坛子在揭盖夹取腌制品时,由于体积变化造成坛内负气压,坛外大气压容易将肮脏的坛沿水挤压荡入坛内,污染坛内泡菜,导致泡菜腐烂变质的问题。The purpose of this utility model is to provide a pickle jar with a connecting device to solve the problem of negative air pressure inside the jar due to volume change when the existing pickle jar is uncovered to pick up pickled products, and the atmospheric pressure outside the jar is easy to make the dirty jar Squeeze along the water and swing into the altar, pollute the kimchi in the altar, and cause the problem that the kimchi rots and deteriorates.
本实用新型解决其技术问题所采用的技术方案:The technical solution adopted by the utility model to solve its technical problems:
一种带连通器的泡菜坛子,其特征是:一种泡菜坛,包括坛身和坛盖,坛口外有凹型坛沿,为水封口的水槽;中空橡胶管两端连接坛盖隔离造成的坛体内外,橡胶管中段在凹型槽底面受坛盖重力压缩封闭孔道;坛沿水与坛盖的接触而密封坛口,将坛内食品与外界空气隔离。A pickle jar with a connecting device, characterized in that: a pickle jar, including a jar body and a lid, with a concave rim outside the mouth of the jar, which is a water-sealed water tank; two ends of a hollow rubber tube are connected to the jar and the lid is isolated. Inside and outside the body, the middle section of the rubber tube is compressed by the gravity of the altar cover to close the channel at the bottom of the concave groove; the contact between the altar and the altar cover seals the mouth of the altar, isolating the food in the altar from the outside air.
本实用新型的有益效果是,结构简单、方便,不改变传统泡菜坛子的结构和使用方法,却有效地解决了坛子揭盖时形成的负压容易将肮脏的坛沿水挤压荡入坛内,导致泡菜腐烂变质的问题,保证泡菜腌制质量,久藏不坏。The beneficial effect of the utility model is that the structure is simple and convenient, does not change the structure and use method of the traditional pickle jar, but effectively solves the negative pressure formed when the jar is uncovered and easily squeezes the dirty jar along the water and swings into the jar Internally, the problem of rot and deterioration of kimchi is caused, and the quality of kimchi pickling is guaranteed, and it will not spoil for a long time.
附图说明Description of drawings
下面结合附图和实施例对本实用新型进一步说明。Below in conjunction with accompanying drawing and embodiment the utility model is further described.
图1是中空橡胶管连通器一端黏贴在坛盖内底面,另外一端自由伸出坛盖外沿,并延伸到凹型槽坛沿外,而中段在凹型槽底面受坛盖重力压缩封闭孔道的本实用新型的轴向剖视图。Figure 1 shows that one end of the hollow rubber tube connector is pasted on the inner bottom surface of the altar cover, the other end freely protrudes from the outer edge of the altar cover, and extends to the outside of the altar edge of the concave groove, and the middle section is compressed by the gravity of the altar cover on the bottom surface of the concave groove to close the channel. Axial sectional view of the utility model.
图2是中空橡胶管连通器两端分别固定在坛口和凹型水槽坛沿,中段在凹型槽底面受坛盖重力压缩封闭孔道的本实用新型的轴向剖视图。Fig. 2 is the axial sectional view of the utility model that the two ends of the hollow rubber tube connector are respectively fixed on the mouth of the altar and the altar edge of the concave water tank, and the middle section is compressed and closed by the gravity of the altar cover on the bottom surface of the concave tank.
图中:1、坛子 2、泡菜 3、坛沿 4、高弹性橡胶管 5、黏胶 6、坛盖 7、凹型槽 8、坛沿水 9、坛口In the figure: 1. Jar 2. Kimchi 3. Jar edge 4. High elastic rubber tube 5. Glue 6. Jar cover 7. Concave groove 8. Jar edge 9. Jar mouth
具体实施方式Detailed ways
在图1实施例中,一种泡菜坛子,包括坛身(1)和坛盖(6),坛口(9)外有凹型坛沿(3),为水封口的水槽(7)。长度为坛盖(6)口径2倍以上的高弹性的橡胶管(4)一端沿坛盖(6)母线用黏胶(5)粘贴在坛盖(6)内底面,另外一端自由伸出坛盖(6)外沿,并延伸到凹型槽(7)坛沿(3)外;在腌制泡菜(2)时,在水槽(7)里加水再倒扣上坛盖(6),橡胶管(4)中段在凹型槽(7)底面受坛盖(6)重力压缩封闭气管,空气、杂菌不能通过气管进入坛子(1)内, 坛沿水(8)与坛盖(6)接触而密封坛口(9),将坛内食品(2)与外界空气隔离,使泡菜坛(1)内缺氧或无氧,以利于乳酸菌的生存和繁殖,保障的泡菜(2)腌制加工。当启盖(6)时,坛盖(6)重力消失,橡胶管(4)连通坛体(1)内外,气压相同,就不会产生负压,坛沿水(8)就不会受挤压荡入坛体内(1)。In Fig. 1 embodiment, a kind of kimchi jar comprises an altar body (1) and an altar cover (6), and a concave altar edge (3) is arranged outside the altar mouth (9), which is a water-sealed water tank (7). One end of the highly elastic rubber tube (4) whose length is more than 2 times the caliber of the altar cover (6) is pasted on the inner bottom surface of the altar cover (6) with viscose (5) along the busbar of the altar cover (6), and the other end freely extends out of the altar The outer edge of the cover (6) extends to the outside of the altar edge (3) of the concave groove (7); when pickling kimchi (2), add water in the water tank (7) and then buckle the altar cover (6), and the rubber tube (4) The bottom of the concave groove (7) is compressed by the altar cover (6) to close the trachea in the middle section. Air and bacteria cannot enter the jar (1) through the trachea, and the altar along the water (8) contacts with the altar cover (6). Seal the mouth of the altar (9), isolate the food (2) in the altar from the outside air, make the pickle jar (1) anoxic or oxygen-free, so as to facilitate the survival and reproduction of lactic acid bacteria, and ensure the pickling and processing of pickled vegetables (2). When the cover (6) is opened, the gravity of the altar cover (6) disappears, and the rubber tube (4) connects the inside and outside of the altar body (1), and the air pressure is the same, so no negative pressure will be generated, and the altar will not be squeezed along the water (8) Squeeze into the body of the altar (1).
在图2实施例中,一种泡菜坛子,包括坛身(1)和坛盖(6),坛口(9)外有凹型坛沿(3),为水封口的水槽(7)。橡胶管(4)横穿凹型槽(7),一端搭在坛口(9)沿,一端搭在凹型水槽坛沿(3),中段紧贴凹型槽(7)底面,分别用黏胶(5)粘贴固定。橡胶管(4)两端连接坛盖(6)隔离造成的坛体(1)内外,橡胶管(4)中段在凹型槽底(7)面受坛盖(6)重力压缩封闭孔道。同样,在腌制泡菜(2)时,在水槽(7)里加水再倒扣上坛盖(6),橡胶管(4)中段在凹型槽(7)底面受坛盖(6)重力压缩封闭气管,空气、杂菌不能通过气管进入坛子(1)内, 坛沿水(8)与坛盖(6)接触而密封坛口(9),将坛内食品(2)与外界空气隔离,使泡菜坛(1)内缺氧或无氧,以利于乳酸菌的生存和繁殖,保障的泡菜(2)腌制加工。当启盖(6)时,坛盖(6)重力消失,橡胶管(4)连通坛体(1)内外,气压相同,就不会产生负压,坛沿水(8)就不会受挤压荡入坛体内(1)。In Fig. 2 embodiment, a kind of kimchi jar comprises an altar body (1) and an altar cover (6), and a concave altar edge (3) is arranged outside the altar mouth (9), which is a water-sealed water tank (7). The rubber tube (4) crosses the concave groove (7), one end rides on the edge of the altar mouth (9), one end rides on the edge of the concave water tank altar (3), and the middle part is close to the bottom surface of the concave groove (7). ) paste fixed. Rubber tube (4) two ends connect altar cover (6) isolation and cause the inside and outside of the altar body (1), rubber tube (4) middle section is subjected to altar cover (6) gravitational compression closed channel at concave groove bottom (7) surface. Equally, when pickling kimchi (2), add water in the water tank (7) and then buckle the altar cover (6) upside down, the middle section of the rubber tube (4) is compressed and closed by the gravity of the altar cover (6) on the bottom surface of the concave groove (7) The trachea, air, and miscellaneous bacteria cannot enter the jar (1) through the trachea, and the altar mouth (9) is sealed by contacting the altar cover (6) along the water (8), and the food (2) in the altar is isolated from the outside air, so that Anoxic or anaerobic in the kimchi altar (1) is beneficial to the survival and reproduction of lactic acid bacteria, and the guaranteed kimchi (2) is pickled and processed. When the cover (6) is opened, the gravity of the altar cover (6) disappears, and the rubber tube (4) connects the inside and outside of the altar body (1), and the air pressure is the same, so no negative pressure will be generated, and the altar will not be squeezed along the water (8) Squeeze into the body of the altar (1).
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201720856628.0U CN207136145U (en) | 2017-07-14 | 2017-07-14 | Pickle jar with linker |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201720856628.0U CN207136145U (en) | 2017-07-14 | 2017-07-14 | Pickle jar with linker |
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Publication Number | Publication Date |
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CN207136145U true CN207136145U (en) | 2018-03-27 |
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CN201720856628.0U Expired - Fee Related CN207136145U (en) | 2017-07-14 | 2017-07-14 | Pickle jar with linker |
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CN (1) | CN207136145U (en) |
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2017
- 2017-07-14 CN CN201720856628.0U patent/CN207136145U/en not_active Expired - Fee Related
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Legal Events
Date | Code | Title | Description |
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GR01 | Patent grant | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right | ||
TR01 | Transfer of patent right |
Effective date of registration: 20180801 Address after: 401120 Chongqing Yubei District (Airport) Taoyuan Avenue 100 Patentee after: Chongqing Industry Polytechnic College Address before: 400042 No. 1, petroleum Road, Yuzhong District, Chongqing Patentee before: Zeng Xiaobo |
|
CF01 | Termination of patent right due to non-payment of annual fee | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180327 Termination date: 20190714 |