CN117603781A - Microbial natural fermentation process for prefabricated vegetables and processing equipment thereof - Google Patents
Microbial natural fermentation process for prefabricated vegetables and processing equipment thereof Download PDFInfo
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- CN117603781A CN117603781A CN202311578290.3A CN202311578290A CN117603781A CN 117603781 A CN117603781 A CN 117603781A CN 202311578290 A CN202311578290 A CN 202311578290A CN 117603781 A CN117603781 A CN 117603781A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 172
- 230000004151 fermentation Effects 0.000 title claims abstract description 172
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 64
- 238000012545 processing Methods 0.000 title claims abstract description 25
- 230000000813 microbial effect Effects 0.000 title claims description 18
- 230000007246 mechanism Effects 0.000 claims abstract description 28
- 238000005520 cutting process Methods 0.000 claims abstract description 20
- 244000005700 microbiome Species 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 34
- 230000005540 biological transmission Effects 0.000 claims description 17
- 240000006439 Aspergillus oryzae Species 0.000 claims description 14
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 239000000725 suspension Substances 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000009471 action Effects 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 11
- 230000005484 gravity Effects 0.000 abstract description 4
- 230000035939 shock Effects 0.000 abstract description 3
- 239000000872 buffer Substances 0.000 abstract description 2
- 235000021186 dishes Nutrition 0.000 description 40
- 238000010586 diagram Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 238000009434 installation Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 240000001592 Amaranthus caudatus Species 0.000 description 3
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 3
- 235000012735 amaranth Nutrition 0.000 description 3
- 239000004178 amaranth Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 238000005299 abrasion Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021574 pickled cabbage Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M27/00—Means for mixing, agitating or circulating fluids in the vessel
- C12M27/10—Rotating vessel
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M23/00—Constructional details, e.g. recesses, hinges
- C12M23/02—Form or structure of the vessel
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- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Sustainable Development (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
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- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention relates to the technical field of prefabricated vegetable natural fermentation equipment, and discloses prefabricated vegetable microorganism natural fermentation processing equipment, which comprises a bottom plate, a prefabricated vegetable fermentation mechanism, a rotary dumping structure and a vegetable preparation cutting mechanism, wherein the cam and a base plate are matched, so that the cam on the outer surface of the prefabricated vegetable microorganism natural fermentation processing equipment is driven to rotate while a limit rod rotates, one surface of a cam protruding part is tightly attached to the right side of the base plate through acting force of a push rod, and the base plate is made of elastic rubber materials, so that the base plate has good shock resistance, shock and vibration caused by earthquake or mechanical vibration can be reduced, when the cam is attached to the base plate through acting force, the vibration and noise of a fermentation furnace per se are effectively reduced when a driving motor works, the stability of the fermentation furnace per se is ensured when the cutter disc cuts vegetables, and the base plate also effectively buffers the fermentation furnace to prevent the damage caused by excessive gravity of the fermentation furnace after the fermentation furnace rotates.
Description
Technical Field
The invention relates to the technical field of prefabricated vegetable natural fermentation equipment, in particular to a microbial natural fermentation process of prefabricated vegetables and processing equipment thereof.
Background
The prefabricated dishes, also called prefabricated conditioned foods, are high-oil and high-salt, are not beneficial to health after being eaten for a long time, generally refer to semi-finished products or finished products which are processed by adopting various agricultural, livestock, poultry and aquatic products as raw auxiliary materials and auxiliary materials such as seasonings through preselection, modulation and other processes, are usually stored or transported under a cold chain member and are eaten after being simply heated or cooked by consumers or catering link processors, and are an important industry for promoting the integration development of two and three industries and meeting the consumption upgrading relationship of resident diet health.
Fermentation tank refers to an apparatus used industrially for carrying out microbial fermentation. The main body is a main cylinder made of stainless steel plate with a volume of 1m 3 To hundreds of m 3 . In design and processing, the structure is strict and reasonable, the steam sterilization can be resisted, certain operation elasticity is realized, internal accessories are reduced as much as possible (dead angles are avoided), the material and energy transmission performance is strong, certain adjustment can be performed so as to facilitate cleaning and reduce pollution, and the steam sterilization device is suitable for production of various products and energy consumption reduction.
For example, chinese patent CN202310960561.5 discloses an intelligent pickle fermenting device and fermenting process thereof, which proposes: the fermentation tank comprises an external tank body and a fermentation tank body, wherein an installation bottom plate is arranged at the bottom of the inner wall of the external tank body, fixed limiting plates are respectively arranged at two ends of the inner cavity of the installation bottom plate, a heating tank is arranged on one side of the outer wall of the external tank body, an exhaust pipe is inserted at the top end of the heating tank, an exhaust pump is arranged on the exhaust pipe, the other end of the exhaust pipe is inserted at the outer wall of the fermentation tank body, an auxiliary fan is arranged on one side of the inner wall of the external tank body, an installation tank is arranged on one side of the auxiliary fan, and a filter screen is arranged inside the installation tank; the device can automatically adjust proper temperature, humidity and ventilation conditions according to different pickle types and fermentation stages, and provides an optimal growth environment by controlling the fermentation environment, thereby being beneficial to normal reproduction of flora and exertion of ferment activity.
As can be seen from the above proposed device, although the above proposed method for better control of temperature and humidity with respect to the fermentation of dishes, the applicant believes that the following drawbacks still exist:
at present, the fermentation processing equipment of prefabricated dishes is used for stirring dishes and fermentation liquor for driving an internal stirring rod by a motor when the dishes are fermented, the dishes in the fermentation liquor are easy to damage and inconsistent with expected tastes, and the dishes are prepared manually when the dishes are made after fermentation, so that the dishes cannot be cut while being fermented, and the problems of low working efficiency and waste of manpower are caused.
Disclosure of Invention
(one) solving the technical problems
The invention provides a microbial natural fermentation process for a prefabricated vegetable and processing equipment thereof, which aims at overcoming the defects of the prior art, and the microbial natural fermentation process for the prefabricated vegetable comprises a crushing device, a stirring device, a filtering device, a filling device and a sterilizing device, wherein the process and the equipment can enable the vegetable to maintain original nutritional ingredients, increase the mouthfeel and the flavor of the vegetable through microbial fermentation, and improve the yield at the same time, solve the problems that the prior fermentation processing equipment for the prefabricated vegetable is used for stirring the vegetable and fermentation broth by driving an internal stirring rod for a motor when the vegetable is fermented, the vegetable in the fermentation broth is easy to be damaged and inconsistent with the expected taste, and the preparation of side dishes is needed to be manually performed when the vegetable is manufactured after the fermentation, and the side dishes cannot be cut while the fermentation is performed, so that the problems of low working efficiency and manpower waste are caused.
(II) technical scheme
In order to achieve the above purpose, the present invention provides the following technical solutions: the utility model provides a prefabricated dish microorganism natural fermentation processing equipment, includes bottom plate, prefabricated dish fermentation mechanism, rotatory pouring structure, prepares dish cutting mechanism, bottom plate upper surface both sides fixed mounting has two curb plates, curb plate upper surface fixed mounting has the roof, rotatory pouring mechanism includes the gag lever post, two gag lever post movable mounting is in two curb plate internal surfaces, two gag lever post internal surface fixed mounting has the fermentation furnace support, gag lever post surface fixed mounting has the cam, the cam outside is provided with the backing plate, the backing plate surface is made for elastic rubber material.
Preferably, the prefabricated vegetable fermentation mechanism comprises a fermentation furnace, a feeding cover is arranged on the upper surface of the fermentation furnace, a liquid outlet flange is arranged below the fermentation furnace, a filter screen is fixedly arranged above the inside of the fermentation furnace, and a heat conduction pipe is arranged below the inside of the fermentation furnace.
Preferably, the lower surface of the fermentation furnace is fixedly provided with a motor base, the inner surface of the motor base is fixedly provided with a driving motor, the driving motor is fixedly connected with a transmission shaft through an output shaft, the outer surface of the transmission shaft is fixedly provided with a shaft seal, and the shaft seal is arranged on the inner surface below the fermentation furnace.
Preferably, the upper surface of the transmission shaft is fixedly provided with a rotating shaft, the outer surface of the rotating shaft is fixedly provided with a sealing bearing, the outer surface of the sealing bearing is fixedly connected with a filter screen, and the outer surface of the rotating shaft is provided with a plurality of cutterheads.
Preferably, the servo cylinder is fixedly arranged on the upper surface of the top plate, the servo cylinder is fixedly connected with a push rod through an output shaft, a first connecting rod is fixedly arranged on the inner surface of the lower end of the push rod, a rotating plate is movably arranged on the outer surface of the first connecting rod, and the lower end of the rotating plate is movably arranged on the outer surface of the buckle.
Preferably, the buckle lower surface fixedly connected with fixed plate, fixed plate left end both sides internal surface fixedly connected with No. two connecting rods, no. two connecting rod surface movable mounting has the movable rod, movable rod fixed mounting is in motor base lower surface.
Preferably, the dish preparation cutting mechanism comprises a rocker, the rocker is fixedly arranged on the outer side of the cam, the rocker slides in an arc chute arranged on the outer side of the side plate, a piston is slidably arranged on the outer wall of the rocker, a third connecting rod is fixedly connected to the outer wall of the piston, the third connecting rod is slidably arranged inside the rotating plate, and a driving shaft is fixedly connected to the outer wall of the rotating plate.
Preferably, the driving shaft is movably arranged in the case, a feeding hole is formed in the upper portion of the case, a fixing rod is fixedly connected to the outer portion of the case, the outer wall of the fixing rod is fixedly connected with a case base, and the case base is arranged on the outer surface of the side plate.
Preferably, the driving shaft is connected with a driving bevel gear in a transmission way, the driving bevel gear is meshed with a linkage bevel gear through a surface latch, rotors are arranged on the outer walls of the linkage bevel gear and the driving bevel gear, and a plurality of cutters are arranged on the outer walls of the rotors in a crossing way.
Preferably, the microbial natural fermentation process of the prepared vegetables comprises the following steps:
s1, fermentation preparation: before the prefabricated vegetable is subjected to microbial natural fermentation, firstly, cleaning fresh vegetable to be fermented, then, placing the fresh vegetable in an oven with the temperature of 45-55 ℃ to be dried until the water content is 60-70%, taking out, and cooling to room temperature for standby;
s2, pouring and stirring: opening a feeding cover after the dishes are ready, pouring the dried dishes into a filter screen from a feeding hole, adding Aspergillus oryzae spore suspension after pouring all the dishes, opening a driving motor to enable a plurality of cutterheads to cut the dishes, and mixing the dishes with the Aspergillus oryzae spore suspension while cutting;
s3, preparing dishes: when the fermentation liquid in the furnace and the dishes are mixed, the servo cylinder (31) drives the ejector rod (32) to repeatedly stretch and retract to drive the fermentation furnace (21) to shake so as to promote the complete fermentation of the fermentation liquid and the dishes in the furnace, and the rocker arm (44) is driven to rotate by the action of the cam (311) while shaking so as to enable the inner cutter of the machine case (46) to rotate, the staff puts the dishes manufactured together with the prefabricated dishes into the feed inlet (47) for cutting for standby, and the dishes are manufactured after the fermentation of the fermentation liquid is completed;
s4, fermenting and sterilizing: after the dishes are completely crushed and mixed, the heat conducting pipe starts heating, the heat conducting pipe is used for controlling the temperature in the furnace to be 30-35 ℃ for natural fermentation for 24-36 hours to prepare fermentation liquor, and the heat conducting pipe is controlled to rise to 120-130 ℃ for a continuous minute after the fermentation liquor is prepared to sterilize the fermentation liquor in the furnace;
s5, pouring out and discharging: after the treatment is finished, the fermentation liquor is discharged through the lower liquid outlet flange connecting guide pipe, the servo cylinder is controlled to drive the ejector rod to retract after the fermentation liquor is discharged, so that the fermentation furnace rotates 180 degrees by taking the limiting rod as the center, the feeding port faces the direction of the bottom plate, the feeding cover is opened after the slag receiving box is placed above the bottom plate, the vegetable slag in the filter screen is poured out, and the water is discharged into the furnace through the liquid outlet flange connecting pipeline to wash the fermentation furnace cleanly.
(III) beneficial effects
Compared with the prior art, the invention provides a microbial natural fermentation process for the prefabricated vegetables and processing equipment thereof, which have the following beneficial effects:
1. this prefabricated dish microorganism natural fermentation technology and processing equipment thereof, cooperation between through being equipped with dish cutting mechanism and rotatory pouring mechanism, thereby reached when the ejector pin drives the fermentation furnace and rocks fermentation, through the rotation of cam when rocking, drive the dead lever and rotate in the arc spout that the curb plate set up, the drive shaft rotates when rotating when driving the revolving plate rotation, when the drive shaft drives drive helical gear rotation, drive the linkage helical gear rotation simultaneously through drive helical gear surface latch, two rotors that the surface set up drive a plurality of crisscross cutters and roll when two helical gears rotate, the staff can put into quick-witted incasement portion with the dish of cooperation zymotic fluid preparation through the feed inlet, cut up the reserve through the relative rotation of both sides cutter, save time cost and use manpower sparingly.
2. According to the prefabricated vegetable microorganism natural fermentation process and the processing equipment thereof, the rotary pouring mechanism is arranged, so that the servo cylinder drives the ejector rod to move up and down, the bottom of the fermentation furnace is driven to rotate by the movable rod when the fixed plate ascends, the fermentation furnace rotates by taking the limit rod as a center point, the fermentation furnace is controlled to rotate left and right through the continuous shrinkage of the ejector rod, internal vegetables are fully mixed in the fermentation process, the servo cylinder is controlled to drive the ejector rod to fully retract, the fixed plate drives the fermentation furnace to rotate 180 degrees anticlockwise by taking the limit rod as a center when the ejector rod is fully retracted, and food residues in the lower filter screen of the discharge port are completely poured out and then are completely irrigated to the inside through the liquid outlet flange after the feeding cover is positioned in the direction of the bottom plate under the 180 degrees rotation of the fermentation furnace, so that the interior of the fermentation furnace is completely washed and kept clean.
3. According to the prefabricated vegetable microorganism natural fermentation process and the processing equipment thereof, the cam and the backing plate are matched, so that the cam on the outer surface of the cam is driven to rotate while the limiting rod rotates, one surface of the protruding part of the cam is tightly attached to the right side of the backing plate through the acting force of the ejector rod, the backing plate is made of elastic rubber materials, so that the backing plate has good shock resistance, impact and vibration caused by earthquake or mechanical vibration can be relieved, rubber materials have good wear resistance and can withstand long-term use and frequent contact friction, the cam is not easy to wear or damage, when the cam is attached to the backing plate through the acting force, vibration and noise of the fermenting furnace per se during operation of the driving motor are effectively reduced, stability of the fermenting furnace per se during vegetable cutting of the cutter disc is guaranteed, and the backing plate also plays a role of effectively buffering the fermenting furnace to prevent damage caused by overlarge gravity of the fermenting furnace after the fermenting furnace rotates 180 degrees.
Drawings
FIG. 1 is a schematic diagram of the overall structure of the present invention;
FIG. 2 is a schematic view of the structure of the feed cap of the present invention when opened;
FIG. 3 is a schematic view of the structure of the rotary pouring mechanism of the present invention when it is retracted;
FIG. 4 is a schematic cross-sectional view of a fermentation furnace according to the present invention;
FIG. 5 is a schematic diagram of the internal structure of the fermentation furnace of the present invention;
FIG. 6 is a schematic diagram of a partial structure of a fermentation mechanism for the prepared vegetables according to the present invention;
FIG. 7 is a schematic diagram of a rotary pouring mechanism according to the present invention;
FIG. 8 is a schematic view of the internal structure of the side plate of the present invention;
FIG. 9 is a schematic diagram of a mechanism for cutting vegetables according to the present invention;
FIG. 10 is a schematic diagram of the whole structure of the standby vegetable cutting mechanism of the invention;
fig. 11 is a schematic diagram of the internal structure of the chassis according to the present invention.
The reference numerals in the figures are:
1. a bottom plate; 11. a side plate; 12. a top plate;
2. a prefabricated vegetable fermentation mechanism; 21. a fermentation furnace; 22. a feed cap; 23. a liquid outlet flange; 24. a filter screen; 25. a heat conduction pipe; 26. a motor base; 27. a driving motor; 28. a transmission shaft; 29. a shaft seal; 210. a rotating shaft; 211. sealing the bearing; 212. a cutterhead;
3. a rotary dumping mechanism; 31. a servo cylinder; 32. a push rod; 33. a first connecting rod; 34. a rotating plate; 35. a buckle; 36. a fixing plate; 37. a second connecting rod; 38. a movable rod; 39. a limit rod; 310. a fermentation furnace bracket; 311. a cam; 312. a backing plate.
4. A vegetable preparation cutting mechanism; 41. a rocker; 42. a piston; 43. a third connecting rod; 44. a rotating plate; 45. a drive shaft; 46. a chassis; 47. a feed inlet; 48. a fixed rod; 49. a chassis base; 410. a driving bevel gear; 411. linkage helical gears; 412. a rotor; 413. a cutter; 414. a discharge port; 415. the plate is placed.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Embodiment one of the invention
Referring to fig. 1-6, a prefabricated vegetable microorganism natural fermentation processing device comprises a bottom plate 1, a prefabricated vegetable fermentation mechanism 2, a rotary pouring structure 3 and a vegetable preparation cutting mechanism 4, wherein two side plates 11 are fixedly arranged on two sides of the upper surface of the bottom plate 1, a top plate 12 is fixedly arranged on the upper surface of each side plate 11, the prefabricated vegetable fermentation mechanism 2 comprises a fermentation furnace 21, a feeding cover 22 is arranged on the upper surface of the fermentation furnace 21, a liquid outlet flange 23 is arranged below the fermentation furnace 21, a filter screen 24 is fixedly arranged above the inner part of the fermentation furnace 21, a heat conducting pipe 25 is arranged below the inner part of the fermentation furnace 21, a motor base 26 is fixedly arranged on the lower surface of the fermentation furnace 21, a driving motor 27 is fixedly connected with a transmission shaft 28 through an output shaft, a shaft seal 29 is fixedly arranged on the outer surface of the transmission shaft 28, the shaft 29 is arranged on the inner surface below the fermentation furnace 21, a rotating shaft 210 is fixedly arranged on the upper surface of the transmission shaft 28, a sealing bearing 211 is fixedly arranged on the outer surface of the rotating shaft 210, a plurality of cutter discs 212 are fixedly connected with the outer surface of the filter screen 24.
Embodiment II of the invention
Referring to fig. 7-8, the rotary pouring mechanism 3 includes a stop lever 39, two stop levers 39 are movably mounted on inner surfaces of two side plates 11, a fermenting furnace support 310 is fixedly mounted on inner surfaces of the two stop levers 39, a cam 311 is fixedly mounted on outer surfaces of the stop levers 39, a backing plate 312 is arranged on outer sides of the cam 311, the outer surfaces of the backing plate 312 are made of elastic rubber materials, a servo cylinder 31 is fixedly mounted on an upper surface of a top plate 12, the servo cylinder 31 is fixedly connected with a top rod 32 through an output shaft, a first connecting rod 33 is fixedly mounted on inner surfaces of lower ends of the top rod 32, a rotating plate 34 is movably mounted on outer surfaces of the first connecting rod 33, lower ends of the rotating plate 34 are movably mounted on outer surfaces of buckles 35, a fixing plate 36 is fixedly connected with inner surfaces of two sides of left ends of the fixing plate 36, a second connecting rod 37 is fixedly mounted on outer surfaces of the second connecting rod 37, a movable rod 38 is fixedly mounted on the lower surface of a motor base 26.
Embodiment III of the invention
Referring to fig. 9-11, the standby cutting mechanism 4 includes a rocker 41, the rocker 41 is fixedly mounted on the outer side of a cam 311, the rocker 41 slides in an arc chute arranged on the outer side of a side plate 11, a piston 42 is slidably arranged on the outer wall of the rocker 41, a third connecting rod 43 is fixedly connected to the outer wall of the piston 42, the third connecting rod 43 is slidably mounted in a rotating plate 44, a driving shaft 45 is fixedly connected to the outer wall of the rotating plate 44, the driving shaft 45 is movably mounted in a case 46, a feeding hole 47 is arranged above the case 46, a fixing rod 48 is fixedly connected to the outer side of the case 46, a case base 49 is fixedly connected to the outer wall of the fixing rod 48, the case base 49 is arranged on the outer surface of the side plate 11, a driving bevel gear 410 is in transmission connection with a driving bevel gear 410, a linkage bevel gear 411 is arranged through surface latch meshing, rotors 412 are arranged on the outer walls of the linkage bevel gear 411 and the driving bevel gear 410, and a plurality of cutters 413 are arranged on the outer walls of the two rotors 412 in a crossing manner.
Referring to fig. 1 to 8, a microbial natural fermentation process of a prepared vegetable comprises the following steps:
s1, fermentation preparation: before the prefabricated vegetable is subjected to microbial natural fermentation, firstly, cleaning fresh vegetable to be fermented, then, placing the fresh vegetable in an oven with the temperature of 45-55 ℃ to be dried until the water content is 60-70%, taking out, and cooling to room temperature for standby;
s2, pouring and stirring: opening the feeding cover 22 after the dishes are ready, pouring the dried dishes into the filter screen 24 from the feeding hole, adding the aspergillus oryzae spore suspension after all pouring, and opening the driving motor 27 to enable the plurality of cutterheads 212 to cut the dishes and mix with the aspergillus oryzae spore suspension while cutting;
s3, preparing dishes: when the fermentation liquid in the furnace and the dishes are mixed, the servo cylinder (31) drives the ejector rod (32) to repeatedly stretch and retract to drive the fermentation furnace (21) to shake so as to promote the complete fermentation of the fermentation liquid and the dishes in the furnace, and the rocker arm (44) is driven to rotate by the action of the cam (311) while shaking so as to enable the inner cutter of the machine case (46) to rotate, the staff puts the dishes manufactured together with the prefabricated dishes into the feed inlet (47) for cutting for standby, and the dishes are manufactured after the fermentation of the fermentation liquid is completed;
s4, fermenting and sterilizing: after the dishes are completely crushed and mixed, the heat conducting pipe starts heating, the heat conducting pipe is used for controlling the temperature in the furnace to be 30-35 ℃ for natural fermentation for 24-36 hours to prepare fermentation liquor, and the heat conducting pipe is controlled to rise to 120-130 ℃ for 30 minutes after the fermentation liquor is prepared to sterilize the fermentation liquor in the furnace;
s5, pouring out and discharging: after the treatment is finished, the fermentation liquor is discharged through the lower liquid outlet flange 23 connecting pipe, the servo cylinder 31 is controlled to drive the ejector rod 32 to retract after the fermentation liquor is discharged, so that the fermentation furnace 21 rotates 180 degrees by taking the limit rod 39 as the center, the feed inlet faces the direction of the bottom plate 1, the slag receiving box is placed above the bottom plate 1, the feed cover 22 is opened to pour out the vegetable slag in the filter screen 24, and the water is discharged to wash the interior of the furnace through the pipeline connected with the liquid outlet flange 23 to clean the fermentation furnace.
The complete steps and working principles of the above embodiments one to three are as follows:
firstly, before the prefabricated dishes (such as amaranth stalks or pickled vegetables) are fermented, the working personnel firstly clean fresh vegetables to be fermented, then dry the fresh vegetables in an oven with the temperature of 45-55 ℃ until the water content is 60-70%, take the fresh vegetables out and cool the fresh vegetables to room temperature, open a feed cover 22 to pour the dishes into a filter screen 24 from a feed inlet, and simultaneously add a proper amount of aspergillus oryzae spore suspension, which is a common fungus and is widely applied to fermentation and food industry, such as making products of soy sauce, monosodium glutamate, yoghourt and the like, and the aspergillus oryzae spore suspension is usually obtained by culturing aspergillus oryzae spores, the aspergillus oryzae spore suspension contains a large amount of aspergillus oryzae spores and can be used in fermentation process in the food industry, the aspergillus oryzae spore suspension can be added into food raw materials, and the amaranth stalks, the pickled vegetables and the like undergo fermentation action of microorganisms, not only the taste and flavor of the food but also the nutritional value thereof are increased, the vitamin and probiotic content is increased, the feed cover 22 is closed after the completion of the intake, the drive motor 27 drives the rotary shaft 210 to rotate through the transmission shaft 28, the rotary shaft 210 minces the dishes and thoroughly mixes the dishes with the aspergillus oryzae spore suspension through a plurality of cutterheads arranged on the outer surface thereof when rotating, the bearing 29 is arranged under the fermenting furnace 21 and is connected due to the influence of gravity due to the servo cylinder 31, the shaft seal 29 can prevent the liquid or gas from flowing out or entering from the gap between the transmission shaft 28 and the equipment, which is helpful for keeping the equipment in normal operation and preventing leakage, and the shaft seal 29 can provide lubrication and reduce friction, thereby reducing the abrasion between the transmission shaft 28 and the sealing area, which is helpful for prolonging the service life of the equipment, and reduces the frequency of maintenance and replacement of parts.
Secondly, after dishes are completely minced and mixed, the heat conducting pipe starts heating, the heat conducting pipe is used for controlling the temperature in the furnace to be between 30 and 35 ℃ for natural fermentation for 24 to 36 hours, the servo cylinder 31 is controlled to drive the ejector rod 32 to move up and down during fermentation, the ejector rod 32 is driven to retract, the rotating plate 34 is pulled to retract when the ejector rod 32 is driven to retract, the fixed plate 36 is driven to ascend through the movable installation of the rotating plate 34 and the buckle 35, the movable rod 38 is movably installed on the outer surface of the second connecting rod 37 fixedly installed on the inner surface of the fixed plate 36, so that the bottom of the fermentation furnace 21 is driven to rotate by the movable rod 38 when the fixed plate 36 ascends, the limit rod 39 is used as a center point for rotation when the fermentation furnace rotates, the fermentation furnace 21 is controlled to rotate left and right through the continuous shrinkage of the ejector rod 32, and internal dishes are fully mixed in the fermentation process, when the fermenting furnace 21 moves left and right, the cam 311 is driven to rotate left and right, the rocker 41 is driven to swing left and right in the arc chute arranged on the side plate 11 when the cam 311 rotates, the third connecting rod 43 is driven to move when the rocker 31 swings, the connecting rod 43 is slidably arranged on the outer wall of the rocker 41 and drives the rotating plate 44 to rotate, the rotating plate 44 drives the driving shaft 45 to rotate, the driving shaft 45 drives the linkage bevel gear 411 to rotate through the driving bevel gear 410 and the outer surface of the linkage bevel gear 411, the rotor 412 is arranged on the outer surfaces of the driving bevel gear 410 and the linkage bevel gear 411, a plurality of cutters 413 are arranged on the outer walls of the two rotors in a crossing way, therefore, when the fermenting furnace 21 is driven to shake, a worker places dishes manufactured by matching fermentation liquid into a machine box through the feeding hole 47, performs prefabricated cutting on the dishes through the cutters 413 arranged in a crossing way, after cutting, the fermented liquid falls into a basket which is ready to be placed above a placing plate in advance for standby, after the fermented liquid is manufactured, the heat conduction pipe is raised to 120-130 ℃ for 30 minutes to sterilize the fermented liquid in the furnace, after the heat sterilization treatment, microorganisms in the fermented liquid are thoroughly killed, the re-propagation and fermentation of the microorganisms can be prevented, the shelf life of the fermented liquid can be remarkably prolonged, the fermented liquid can be kept stable in long-term storage and sales processes, and aspergillus oryzae spore suspension can accumulate higher acidity and active substances such as ethanol in the fermentation process, the metabolic activity of the microorganisms can be stopped through heat sterilization, the further fermentation process is avoided, and the stability and quality of the fermented liquid are kept.
Finally, the liquid outlet flange 23 is connected with a liquid outlet pipe to enable fermentation liquid in the fermentation furnace 21 to be completely poured into a container, the fermentation liquid is fixedly installed at a feed inlet in the fermentation furnace 21 through a filter screen 24, secondary filtration and design of a liquid outlet filter screen are not needed, the fermentation liquid can be directly used everywhere, after being completely led out, the servo cylinder 31 is controlled to drive the ejector rod 32 to be completely retracted, when the ejector rod 32 is completely retracted, the fixed plate 36 drives the fermentation furnace 21 to rotate 180 degrees anticlockwise by taking the limit rod 39 as a center, after the fermentation furnace 21 rotates 180 degrees, the feed cover 22 is positioned right below and opposite to the bottom plate 1, and when the limit rod 39 rotates, the cam 311 on the outer surface is driven to rotate, one surface of a protruding part of the cam 311 is tightly attached to the right side of the base plate 312 originally through the acting force of the ejector rod 32, and the base plate 312 has good anti-vibration performance because the outer surface of the base plate 312 is made of elastic rubber material, the impact and vibration caused by earthquake or mechanical vibration can be relieved, rubber materials have good wear resistance, long-term use and frequent contact friction can be resisted, and the rubber materials are not easy to wear or damage, so when the cam 311 is attached to the base plate 312 by acting force, the vibration and noise of the fermenting furnace 21 are effectively reduced when the driving motor 27 works, the stability of the fermenting furnace 21 is ensured when the cutter disc 212 cuts dishes, the base plate 312 also effectively buffers the fermenting furnace after the fermenting furnace 21 rotates 180 degrees to prevent the fermenting furnace from damaging parts due to excessive gravity, when the fermenting furnace 21 rotates, the feeding cover 22 is opened to pour out dish residues inside the filter screen 24 after the slag receiving barrel is placed above the base plate 1, and the inside can be drained and cleaned through the liquid outlet flange 23 connecting water pipe while being poured out again, ensuring that the residues in the filter screen 24 are completely poured out of the fermentation furnace and kept clean.
It is worth mentioning that after fermentation is finished, fermentation liquor can be completely poured out into a container for storage and use, and the fermentation liquor can be taken out in proper amount until the fermentation liquor is completely used up before use each time, so that the storage problem of the container is solved by saving more space, and the fermentation liquor can be used as a soup base when the mould amaranth stalk steamed bean curd or pickled cabbage fish is manufactured, so that the dish taste is more mellow and rich and has more nutritive value.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. The utility model provides a prefabricated dish microorganism natural fermentation processing equipment, includes bottom plate (1), prefabricated dish fermentation mechanism (2), rotatory pouring structure (3), is equipped with dish cutting mechanism (4), its characterized in that: two side plates (11) are fixedly arranged on two sides of the upper surface of the bottom plate (1), and a top plate (12) is fixedly arranged on the upper surface of each side plate (11);
the rotary pouring mechanism (3) comprises limiting rods (39), the two limiting rods (39) are movably mounted on the inner surfaces of the two side plates (11), fermentation furnace supports (310) are fixedly mounted on the inner surfaces of the limiting rods (39), cams (311) are fixedly mounted on the outer surfaces of the limiting rods (39), and backing plates (312) are arranged on the outer sides of the cams (311).
2. The preformed vegetable microorganism natural fermentation processing apparatus of claim 1, wherein: the prefabricated dish fermentation mechanism (2) comprises a fermentation furnace (21), a feeding cover (22) is arranged on the upper surface of the fermentation furnace (21), a liquid outlet flange (23) is arranged below the fermentation furnace (21), a filter screen (24) is fixedly arranged above the inside of the fermentation furnace (21), and a heat conduction pipe (25) is arranged below the inside of the fermentation furnace (21).
3. The microbial natural fermentation process and processing equipment for preparing vegetables according to claim 2, wherein: the fermentation furnace is characterized in that a motor base (26) is fixedly arranged on the lower surface of the fermentation furnace (21), a driving motor (27) is fixedly arranged on the inner surface of the motor base (26), a transmission shaft (28) is fixedly connected to the driving motor (27) through an output shaft, a shaft seal (29) is fixedly arranged on the outer surface of the transmission shaft (28), and the shaft seal (29) is arranged on the inner surface below the fermentation furnace (21).
4. A preformed dish microbial natural fermentation processing apparatus as claimed in claim 3, wherein: the rotary shaft (210) is fixedly arranged on the upper surface of the transmission shaft (28), the sealing bearing (211) is fixedly arranged on the outer surface of the rotary shaft (210), the filter screen (24) is fixedly connected with the outer surface of the sealing bearing (211), and a plurality of cutterheads (212) are arranged on the outer surface of the rotary shaft (210).
5. The preformed vegetable microorganism natural fermentation processing apparatus of claim 1, wherein: the servo cylinder (31) is fixedly arranged on the upper surface of the top plate (12), the servo cylinder (31) is fixedly connected with a push rod (32) through an output shaft, a first connecting rod (33) is fixedly arranged on the inner surface of the lower end of the push rod (32), a rotating plate (34) is movably arranged on the outer surface of the first connecting rod (33), and the lower end of the rotating plate (34) is movably arranged on the outer surface of a buckle (35).
6. The microbial natural fermentation processing apparatus for preparing vegetables according to claim 5, wherein: the fixed plate (36) is fixedly connected to the lower surface of the buckle (35), the second connecting rod (37) is fixedly connected to the inner surfaces of the two sides of the left end of the fixed plate (36), the movable rod (38) is movably mounted on the outer surface of the second connecting rod (37), and the movable rod (38) is fixedly mounted on the lower surface of the motor base (26).
7. The preformed vegetable microorganism natural fermentation processing apparatus of claim 1, wherein: the novel dish preparation cutting mechanism (4) comprises a rocker (41), the rocker (41) is fixedly arranged on the outer side of a cam (311), the rocker (41) slides in an arc-shaped chute arranged on the outer side of a side plate (11), a piston (42) is slidably arranged on the outer wall of the rocker (41), a connecting rod (43) is fixedly connected to the outer wall of the piston (42), the connecting rod (43) is slidably arranged inside a rotating plate (44), and a driving shaft (45) is fixedly connected to the outer wall of the rotating plate (44).
8. The preformed vegetable microbial natural fermentation processing apparatus of claim 7, wherein: the driving shaft (45) is movably arranged inside the case (46), a feeding hole (47) is formed in the upper portion of the case (46), a fixing rod (48) is fixedly connected to the outer portion of the case (46), a case base (49) is fixedly connected to the outer wall of the fixing rod (48), and the case base (49) is arranged on the outer surface of the side plate (11).
9. The preformed vegetable microbial natural fermentation processing apparatus of claim 8, wherein: the driving shaft (45) is in transmission connection with a driving bevel gear (410), the driving bevel gear (410) is meshed with a linkage bevel gear (411) through surface teeth, rotors (412) are arranged on the outer walls of the linkage bevel gear (411) and the driving bevel gear (410), and a plurality of cutters (413) are arranged on the outer walls of the two rotors (412) in a crossing mode.
10. A process for the natural fermentation of a prepared vegetable microorganism by using a device for the natural fermentation processing of a prepared vegetable microorganism according to any one of claims 1 to 9, characterized in that the process for the natural fermentation of a prepared vegetable microorganism comprises the steps of:
s1, fermentation preparation: before the prefabricated vegetable is subjected to microbial natural fermentation, firstly, cleaning fresh vegetable to be fermented, then, placing the fresh vegetable in an oven with the temperature of 45-55 ℃ to be dried until the water content is 60-70%, taking out, and cooling to room temperature for standby;
s2, pouring and stirring: opening a feeding cover (22) after the dishes are ready, pouring the dried dishes into a filter screen (24) from a feeding hole, adding aspergillus oryzae spore suspension after all pouring, opening a driving motor (27) to enable a plurality of cutterheads (212) to cut the dishes, and mixing the dishes with the aspergillus oryzae spore suspension while cutting;
s3, preparing dishes: when the fermentation liquid in the furnace and the dishes are mixed, the servo cylinder (31) drives the ejector rod (32) to repeatedly stretch and retract to drive the fermentation furnace (21) to shake so as to promote the complete fermentation of the fermentation liquid and the dishes in the furnace, and the rocker arm (44) is driven to rotate by the action of the cam (311) while shaking so as to enable the inner cutter of the machine case (46) to rotate, the staff puts the dishes manufactured together with the prefabricated dishes into the feed inlet (47) for cutting for standby, and the dishes are manufactured after the fermentation of the fermentation liquid is completed;
s4, fermenting and sterilizing: after dishes are completely crushed and mixed, the heat conducting pipe (25) starts heating, the heat conducting pipe (25) is used for controlling the temperature in the furnace to be 30-35 ℃ for natural fermentation for 24-36 hours to prepare fermentation liquor, and the heat conducting pipe is controlled to rise to 120-130 ℃ for 30 minutes after the fermentation liquor is prepared to sterilize the fermentation liquor in the furnace;
s5, pouring out and discharging: after the treatment is finished, the fermentation liquor is discharged through the lower liquor outlet flange 23 connecting pipe, the servo cylinder (31) is controlled to drive the ejector rod (32) to retract after the fermentation liquor is discharged, so that the fermentation furnace (21) rotates 180 degrees by taking the limit rod (39) as the center, a feed inlet faces the direction of the bottom plate (1), a slag receiving box is placed above the bottom plate (1), a feed cover (22) is opened to pour out vegetable slag in the filter screen (24), and a pipeline connected through the liquor outlet flange (23) is used for draining water to flush the interior of the furnace to clean the fermentation furnace.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202311578290.3A CN117603781A (en) | 2023-11-24 | 2023-11-24 | Microbial natural fermentation process for prefabricated vegetables and processing equipment thereof |
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| CN202311578290.3A CN117603781A (en) | 2023-11-24 | 2023-11-24 | Microbial natural fermentation process for prefabricated vegetables and processing equipment thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN119120171A (en) * | 2024-11-15 | 2024-12-13 | 湖州良中良食品有限公司 | Fermentation equipment and microbial fermentation process for prepared dishes |
| CN119875796A (en) * | 2025-01-18 | 2025-04-25 | 山东壮口食品有限公司 | Microbial natural fermentation processing equipment for prefabricated vegetables |
-
2023
- 2023-11-24 CN CN202311578290.3A patent/CN117603781A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN119120171A (en) * | 2024-11-15 | 2024-12-13 | 湖州良中良食品有限公司 | Fermentation equipment and microbial fermentation process for prepared dishes |
| CN119875796A (en) * | 2025-01-18 | 2025-04-25 | 山东壮口食品有限公司 | Microbial natural fermentation processing equipment for prefabricated vegetables |
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