Low-pressure high-oxygen fermentation type food processor and processing method

Abstract

The invention provides a low-pressure high-oxygen fermentation type food processor which comprises a fermentation box, a temperature control system and a sealing door, the fermentation box comprises a fermentation box body, a one-way exhaust pipe, a fermentation table, a control panel, a deflation mechanism, a fermentation cavity, a sealing groove, a temperature sensor and an air pressure sensor, and the one-way exhaust pipe is fixedly connected to the upper end face of the fermentation box body; the control panel is installed on the side end face of one side of the fermentation box body, the sealing groove is formed in the front end face of the fermentation box body, the fermentation cavity is formed in the fermentation box body, and the fermentation table is arranged in the fermentation cavity and comprises a fermentation table body, through holes and supporting legs. At least one group of through holes are uniformly formed in the upper end surface of the fermentation table main body, the four groups of supporting legs are symmetrically and fixedly connected to the lower end surface of the fermentation table main body, and the deflation mechanism is fixedly connected to the bottom of the fermentation cavity, so that the fermentation quality of fermentation type food raw materials is effectively improved, and the pressure in the fermentation cavity is convenient to control.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-pressure high-oxygen fermentation food processing machine and a processing method. Background technique [0002] Food processing refers to food processing activities such as grain, feed, meat, and aquatic product processing that use agricultural, forestry, animal husbandry, fishery and other industrial products as raw materials. It is a type of agricultural product processing industry in a broad sense. In the process of food processing It is usually necessary to use a fermentation device to ferment food materials to increase the taste of food. [0003] During the current food fermentation process, the temperature control has always been to maintain the temperature stability and has always been one step slower than the fermentation chamber. Often the temperature changes first and then adjusted, which cannot achieve precise control effects. At the same time, it will a...

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Problems solved by technology

[0003] During the current food fermentation process, the temperature control has always been to maintain the temperature stability and has always been one step slower than the fermentation chamber. Often the temperature changes first and then adjusted, which cannot achieve precise control effects. At the same time, it will also affect the fermentation effect. The formation of irregularly sized bubble holes will affect the quality of food fermentation

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