A multi-chamber black garlic fermentation device

Abstract

The invention discloses a multi-chamber black garlic fermentation device, belonging to the field of food processing, comprising a fermentation box and an upper cover hingedly installed on the upper end of the fermentation box, one side of the fermentation box is provided with a discharge port, the A sealing plate is installed in the discharge port, a plurality of fermentation chambers are slidably arranged in the fermentation box, a humidification assembly is arranged under the fermentation box, a heating coil is arranged inside the fermentation box, and the height of the heating coil is less than It is equal to the height of the bottom fermentation chamber, and two sets of trigger components are arranged at the bottom of the fermentation tank. The garlic in the fermentation chambers at different heights is at different production stages, forming a "one box with multiple chambers" fermentation production mode, continuously pulling out the matured black garlic from the lower layer, and then putting new garlic from the upper end, turning the original The time of the three production stages included in the technological process is shortened to the time of one stage, the time is at least shortened by more than half, and the production efficiency and output are improved.

Description

technical field [0001] The invention relates to a related device for black garlic production, in particular to a multi-chamber black garlic fermentation device. Background technique [0002] Black garlic, also known as fermented black garlic, is made of fresh garlic washed with its skin and placed in a high-temperature and high-humidity fermentation box for natural fermentation for 60 to 90 days and then sterilized and packaged. Its production method comes from Japan. White turns black, so it is called black garlic. Black garlic is rich in nutrients that are essential to the human body and can even improve function. Zinc contained in black garlic is involved in the synthesis of hormones and improves the body's immunity. At present, the nutritional value of black garlic has been recognized, and it is called the "black gold" of food. It has been sold well in Japan, Singapore, Hong Kong, China and other places for many years, and even spread to Europe. [0003] Therefore, th...

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Problems solved by technology

[0003] Therefore, the production of black garlic is often in short supply. Existing black garlic fermentation devices need to complete a batch of black garlic before making the next batch of black garlic. The process takes a long time and the production speed is slow and limited. Due to the technological process, it is difficult to greatly increase the output of black garlic

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