| 摘要 |
PURPOSE:Pickle ingredients are filled in a vessel and stood under pressure, meanwhile the pickle brine and exudate are expelled and then the picckle brine and exudate in the vegetable are squeezed, the vegetable is taken out and packed, thereby the pickling operations are simplified. CONSTITUTION:Net bag 4 is placed in pickle tub 1 provided with outlet 3 bearing valve 3A between perforated plate 2 and the bottom 1A and the pickle ingredients such as vegetables and pickle brine are charged into the net bag 4. The tub 1 is covered with lid 5 and stones 6 are placed on the lid as the weight and valve 3A is kept closed for a certain time. In the meantime, the pickle brine and exudate drop down through plate 2 to collect on the bottom up to the tub 1. Then, while the stones are kept on the salted vegetables, valve 3A is opened and the liquid collecting in the tub is expelled out of the vessel. At the same time, the pickle brine and exudate are squeezed out of the vegetables. Finally, the stones are removed from the lid and the vegetables are packed. |
