CHUNG, YOUNG BAE,정영배,HAN, EUNG SOO,한응수,SEO, HYE YEONG,서혜영,JO, JEONG EUN,조정은,LEE, MI AE,이미애,YANG, JI HUI,양지희
申请号：
KR1020110135460
公开号：
KR1012431700000B1
申请日:
2011.12.15
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: An apparatus for making pickled Chinese cabbage is provided to speed up the process of pickling cabbage by using brine properties convert device such as to make salt water.CONSTITUTION: An apparatus for making picked Chinese cabbage comprises a turbulence flow unit which salt water pass through more than ten times, a salt water passing pipe(1) which is connected to the turbulence flow unit and a tank(2) for storing salt water from the turbulence flow unit. The turbulence flow unit comprises a main body(11) and several turbulence flows(12) which are equipped in the main body at the same distance. The both ends of the turbulence flow unit are connected to the salt water passing pipe. A high pressure multistage pump(13) is equipped in the salt water passing pipe next to the turbulence flow. A salt water storing tank(20) is equipped in the pump behind the high pressure multistage pump. A brine pump is equipped in the salt water passing pipe which connects the part of the tank to a unit for making salt water. An exhaust pipe(4) for salt water is equipped in the upper part of the unit for making salt water and the other end of the pipe is connected to the tank so that the stored salt water moves out to the unit for making salt water. The upper part of the tank comprises a level sensor for high water(21) and the lower part of the tank comprises a level sensor for low water(22). A salt water purifying unit comprises a sieve screen(42) and a filter tank(43). The lower part of the tank is connected to a salt water exhaust pipe which resupply purified salt water to the salt water storing tank by the first connection pipe(401). A pressure pump(44), a nano membrane(45) and a carbon filter(46) are equipped in the way the salt water exhaust pipe lies along with the first connection pipe.COPYRIGHT KIPO 2013본 발명은 터뷰플로우와 같은 염수물성 전환장치를 이용하여 제조한 절임염수로 배추를 속성으로 절임으로써, 기존의 10~13% 정도의 염도에서 16시간 이상 절이던 배추절임 방식에 탈피하여 절임시간을 1/2로 단축하고, 절임염도를 약 1/2 정도로 낮출 수 있으며, 이를 이용해 절임배추를 손쉽게 제조할 수
