Household multifunctional fermentation box and application method thereof

Abstract

The invention discloses a household multifunctional fermentation box and an application method thereof, and solves the problems that the existing fermentation box is sole in function and can influence the fermentation quality. The household multifunctional fermentation box comprises a box body, a bracket arranged in the box body, a plurality of fermentation cups arranged on the bracket, a refrigerating / heating device arranged under the bracket, cooling fins arranged on and under the refrigerating / heating device to radiate or cool, fans arranged on the cooling fins to uniformly distribute the hot air or cold air in the box body, a fan arranged under the cooling fins to exhaust the hot air and the cold air from the box body, and a heat radiating hole formed in the back of the box body and corresponding to the fan under the refrigerating / heating device, wherein an air vent is further formed in the box body; the fermentation cups are provided with caps; vent holes are formed in the cap of at least one of the fermentation cups, and at least one of the cap of the fermentation cups is closed; a miniature humidifier is arranged in the back of the box body to spray moisture to the box body through spray orifices, so as to regulate the fermentation humidity.

Description

technical field [0001] The invention relates to a fermentation tank, in particular to a household multifunctional fermentation tank and an application method thereof. Background technique [0002] As people pay more attention to food hygiene, quality and physical health, more and more people tend to make homemade natto, yogurt, cheese, tempeh, fermented bean curd, rice wine, tempeh, kumiss, fermented fish, fermented sausage, etc. Fermented food is convenient, hygienic, and saves living costs. [0003] Yogurt is a daily health drink that improves the micro-ecological environment of the intestinal tract and has good nutritional value; natto is made from soybeans, which are inoculated with Bacillus natto after steaming, fermented at high temperature, and cooked at low temperature. Natto originated from China and was introduced to Japan as a nutritious food and condiment. Studies have shown that the health function of natto is mainly related to various functional factors such ...

AI Technical Summary

Problems solved by technology

[0006] (1) The traditional natto machine adopts airtight container or large container for fermentation, wherein the airtight container is only suitable for anaerobic fermentation, while the large container fermentation can only meet aerobic fermentation, that is, the existing fermentation equipment has a single function and a narrow scope of application , not cost-effective for home users

[0007] (2) At present, the types and methods of fermented food are increasing with people's pursuit of gourmet food, and food fermentation technology is changing with each passing day. Adjustments and upgrades are made due to the update of fermentation technology to produce the latest fermented food, which greatly limits the scope of use

[0008] (3) The temperature control of natto fermentation on the market does not meet the needs of making high-quality natto

However, the existing natto machine is inaccurate in grasping the temperature of natto fermentation. The fermentation process temperature of natto generally adopts constant temperature fermentation at 37°C or 40-42°C. Capable of making high-quality natto rich in mucilage

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