Processing method for preparing seafood-flavor base material by using fermentation technology

Abstract

The invention discloses a processing method for preparing a seafood-flavor base material by using a fermentation technology, and relates to the technical field of seafood processing.The method is based on a fermentation device, the fermentation device comprises a fermentation tank, a supporting platform frame is fixedly installed on the outer wall of the fermentation tank, and an installation opening is formed in the circle center of the top of the fermentation tank; a rotating plate is rotatably mounted in the mounting opening, a water-cooling stirring assembly is mounted on the rotating plate, the water-cooling stirring assembly comprises a snake-shaped stirring pipe fixedly mounted on the rotating plate, a first Z-shaped end and a second Z-shaped end are arranged at the end of the snake-shaped stirring pipe, and the end of the second Z-shaped end fixedly communicates with an extending thin pipe; the extending thin pipe fixedly penetrates into the first Z-shaped end. When the rotating speed of the snake-shaped stirring pipe is increased, the circulating sectional area of cooling liquid can be adaptively reduced, and meanwhile, the power of the infusion pump and the power of the semiconductor cooler are improved, so that the water cooling effect is further ensured, and the overheating condition caused by the high rotating speed is avoided.

Description

Technical Field

[0001] The invention relates to the technical field of seafood processing, in particular to a processing method for preparing a seafood flavor base material by utilizing fermentation technology. Background Art

[0002] In the production of seafood-flavored bases using fermentation technology, the stirring system is a key component to ensure uniform mixing and efficient heat transfer. However, existing technologies often face the problem of stirring overheating, especially under high-speed conditions. Traditional water-cooling designs have difficulty dynamically matching heat generation, resulting in uncontrolled localized temperature rise. This is manifested in the following technical defects:

[0003] Static cooling limitations of water cooling systems:

[0004] Existing water-cooling structures in the mixing section often use heat dissipation designs with a fixed flow rate or constant cooling area (such as built-in coils or cold plates). This design can effectively dissipate heat through heat conduction at normal rotational speeds. However, once the mixing rate increases, the heat generated by mechanical friction and material shear increases significantly. The static water cooling system is unable to adjust the cooling intensity in real time, resulting in heat accumulation and local temperatures exceeding the tolerance range of microorganisms or enzyme activity. For example, during the fermentation process of seafood base materials, if the temperature exceeds 40°C, it will not only inhibit the metabolic activity of aroma-producing yeast, but may also accelerate protein denaturation and destroy the production of flavor precursors.

[0005] However, the use of sensors for measurement can only monitor the temperature of certain locations in the fermentation tank. Although the temperature can be measured accurately, the measured temperature data has a certain lag, and the temperature of the stirring part is often greater than the temperature measured by the sensor. Therefore, the contradiction between the fixed water cooling design and the dynamic heat load restricts the application of high-speed stirring in the fermentation process.

[0006] To solve the above problems, the present application provides a processing method for preparing a seafood flavor base using fermentation technology, which dynamically matches the rotation speed of the stirring part directly with the water cooling effect to ensure the fermentation quality. Summary of the Invention

[0007] The purpose of the present invention is to provide a processing method for preparing a seafood flavor base material using fermentation technology to solve the problems raised in the above background technology.

[0008] The technical solution of the present invention is: a processing method for preparing a seafood-flavored base material using fermentation technology. The method is based on a fermentation device, wherein the fermentation device includes a fermentation tank, a support frame is fixedly installed on the outer wall of the fermentation tank, a mounting opening is opened at the center of the top circle of the fermentation tank, and a rotating plate is rotatably installed in the mounting opening, and a water-cooled stirring component is installed on the rotating plate;

[0009] The water-cooled stirring assembly includes a serpentine stirring tube fixedly mounted on a rotating plate, and the ends of the serpentine stirring tube are provided with a Z-shaped end 1 and a Z-shaped end 2, the end of the Z-shaped end 2 is fixedly connected with an extension tube, and the extension tube is fixedly passed through the interior of the Z-shaped end 1, an inner lining ring of an integral structure is provided inside one end of the Z-shaped end 1, and a plurality of equally spaced receiving openings are provided in the inner lining ring, a slider is slidably mounted in each of the receiving openings, and a return spring 4 is fixedly connected between the slider and the receiving opening;

[0010] A coaxially arranged conical gear ring is fixedly mounted on the rotating plate, a limit block is fixedly mounted on the top of the fermentation tank, a toggle assembly is arranged between the limit block and the conical gear ring, and a water cooling assembly is arranged on the supporting bracket.

[0011] Preferably, the water cooling assembly includes a water tank fixedly mounted on a support bracket, and a liquid extraction pump is fixedly mounted on the top of the water tank, a semiconductor refrigerator is fixedly mounted on one side of the water tank, a sliding rheostat is fixedly mounted on the support bracket, and the sliding rheostat is electrically connected to the liquid extraction pump and the semiconductor refrigerator.

[0012] Preferably, the toggle assembly includes a plurality of prism cavity plates fixedly mounted on the outer peripheral wall of the conical gear ring, and a slide rod is slidably mounted in the prism cavity plate, and the ends of the slide rod are rotatably mounted with a counterweight wheel, and a reset spring 2 is fixedly mounted between the slide rod and the inner wall of the prism cavity plate.

[0013] Preferably, a round head plate is slidably mounted on the limit block, and a side rod is fixedly mounted on one end of the round head plate, and a plurality of reset springs are fixedly connected between the side rod and the outer wall of the fermentation tank. A conductive clip is slidably mounted on the sliding rheostat, and the bottom end of the side rod is fixedly connected to the conductive clip.

[0014] Preferably, the top of the fermentation tank is fixedly connected to a pair of branch pipes, and the ends of the two branch pipes are fixedly connected to a supplementary main pipe, and the supplementary main pipe is fixedly connected to an external nutrient supplement system.

[0015] Preferably, a vertical plate is fixedly installed on the surface of the round head plate, and a pair of racks are fixedly installed on the ends of the vertical plate. Flap valves are installed on the two branch pipes, and gears that mesh with the racks are fixedly installed on the top of the rotating shafts of the two flap valves.

[0016] Preferably, the output end of the liquid pump is fixedly connected to a liquid supply pipe, and the end of the liquid supply pipe is fixedly connected to a connecting tube, and the connecting tube is rotatably connected to the end of the Z-shaped end, the water tank is fixedly connected to a liquid return pipe, the end of the extended capillary is rotatably connected to the liquid return pipe, and a driving motor is fixedly installed on the top of the fermentation tank, and the output shaft of the driving motor is fixedly installed with driving conical teeth that engage with the conical gear ring.

[0017] Preferably, the extended capillary tube is rotatably mounted on one end of the connecting cylinder, and evenly distributed spiral blades are fixedly provided on the outer peripheral wall of the rotating cylinder. The top of the fermentation tank is fixedly connected to a feed pipe with a valve, and the bottom end of the fermentation tank is fixedly connected to a discharge pipe, and a discharge valve is installed on the discharge pipe.

[0018] Preferably, a plurality of stiffening ribs are fixedly mounted on the serpentine stirring tube, and end cavity plates are fixedly mounted on both sides of the stiffening ribs, extension rods are slidably mounted in the end cavity plates, and each extension rod is provided with a plurality of Y-shaped notches distributed at equal distances, and a return spring is fixedly connected between the extension rod and the end cavity plate.

[0019] Preferably, the method specifically comprises the following steps:

[0020] Step 1: Clean and chop the scallop meat or skirt, pour it into a colloid mill, add an equal amount of water, grind the raw materials into scallop slurry, and filter it for later use;

[0021] Step 2: Enzymatic hydrolysis of the material prepared in step 1 was performed using a composite enzyme (flavor protease: neutral protease at a ratio of 1:2) with an enzyme dosage of 1.4%, a solid-liquid ratio of 1:4, an enzymatic hydrolysis temperature of 52.5° C., and an enzymatic hydrolysis time of 150 min.

[0022] Step 3: After the enzymatic hydrolysis is completed, the enzymatic hydrolyzate is transferred to the decanter centrifuge for slag removal. The speed of the decanter centrifuge is adjusted to 3000 / r / min for the main unit and 1400r / min for the auxiliary unit. The feed is then added and the flow rate is 1m 3 / h, control the end of lying down in 2 to 3 hours;

[0023] Step 4: vacuum concentrate the retentate obtained by nanofiltration to a concentration ratio of 25% to 35%. The vacuum microwave concentration pressure is -(0.06-0.07) MPa, the temperature is 70°C, and the time is 25 minutes.

[0024] Step 5: Fermentation was carried out using a fermentation device, with the addition of 1.25% (10 8 -10 9 cfu / g), glucose addition amount 1.45%, fermentation time 30h;

[0025] Step 6: spray-dry the fermented material with a solubility of 40% to 50%, an air inlet temperature of 160°C to 170°C, an air outlet temperature of 85°C to 95°C, and a negative pressure in the tower of -(100-200)Pa.

[0026] The present invention provides a method for preparing a seafood flavor base material by using fermentation technology through improvement. Compared with the prior art, the present invention has the following improvements and advantages:

[0027] First, the present invention utilizes a water-cooled stirring assembly to actively cool the stirring part, thereby effectively preventing the stirring part from overheating due to continuous stirring. At the same time, the water-cooled stirring assembly can adaptively improve the corresponding water cooling effect according to the rotation speed of the stirring part without the need for a sensor, thereby ensuring the fermentation quality.

[0028] Second, when the rotating plate drives the serpentine stirring tube to rotate in the direction shown in the attached drawings, it can drive multiple sliders to rotate synchronously. As the rotation speed increases, the sliders can gradually move into the receiving opening, thereby gradually increasing the flow of cooling water and improving the cooling effect of the serpentine stirring tube.

[0029] Third, when the conical gear ring rotates rapidly, the present invention can gradually increase the extension of the multiple slide bars under the action of gradually increasing centrifugal force, thereby utilizing the provided counterweight wheel to increase the resistance effect on the round head plate, causing the round head plate to move away from the conical gear ring. At this time, the provided side rods can move synchronously, thereby moving the conductive clamp away from the fermentation tank as shown in the accompanying drawings, thereby increasing the power of the liquid pump and semiconductor refrigerator to further improve the water cooling effect;

[0030] Fourthly, when the round head plate moves, the vertical plate can be driven to move synchronously, and then the flap valve is driven to rotate through the transmission action of the rack and gear, thereby automatically increasing the replenishment rate of nutrients while increasing the stirring speed. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the specific embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0032] Figure 1 This is a schematic diagram of the overall first-view three-dimensional structure of the present invention;

[0033] Figure 2 This is a schematic diagram of the overall second-viewing perspective three-dimensional structure of the present invention;

[0034] Figure 3 For the present invention Figure 2 A in the middle is an enlarged structural diagram;

[0035] Figure 4 For the present invention Figure 2 The enlarged structural diagram at B in the middle;

[0036] Figure 5This is a schematic diagram of the internal three-dimensional structure of the fermentation tank of the present invention;

[0037] Figure 6 This is a schematic diagram of the internal structure of the connecting tube of the present invention;

[0038] Figure 7 This is a schematic diagram of the cross-sectional structure of the serpentine stirring tube of the present invention;

[0039] Figure 8 For the present invention Figure 7 The enlarged structural diagram at C in the middle;

[0040] Figure 9 For the present invention Figure 8 The enlarged structural diagram at D in the middle;

[0041] Figure 10 This is a schematic diagram of the planar structure of the end cavity plate of the present invention;

[0042] Figure 11 It is a schematic diagram of the cross-sectional structure of the liner ring of the present invention.

[0043] Reference numerals:

[0044] 1. Fermentation tank; 101. Support bracket; 102. Discharge pipe; 103. Feed pipe with valve; 2. Water storage tank; 201. Liquid pump; 202. Liquid supply pipe; 203. Liquid return pipe; 204. Semiconductor refrigerator; 3. Serpentine stirring tube; 301. Stiffening rib plate; 302. Z-shaped end 1; 303. Z-shaped end 2; 304. Liner ring; 305. Storage port; 306. Slider; 307. Return spring 4; 4. End cavity plate; 401. Extension rod; 402. Y-shaped notch; 403. Return spring Spring 1; 5. Rotating plate; 501. Conical gear ring; 6. Driving motor; 601. Driving conical gear; 7. Supplementary main pipe; 701. Branch pipe; 8. Prism cavity plate; 801. Sliding rod; 802. Return spring 2; 803. Counterweight wheel; 9. Round head plate; 901. Vertical plate; 902. Rack; 903. Gear; 904. Flap valve; 10. Side rod; 11. Return spring 3; 12. Sliding rheostat; 13. Conductive clip; 14. Connecting tube; 15. Extension tube; 16. Rotating cylinder; 17. Limit block. DETAILED DESCRIPTION

[0045] The present invention is described in detail below, clearly and completely describing the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0046] The present invention provides an improved method for preparing a seafood flavor base material by using fermentation technology. The technical solution of the present invention is:

[0047] like Figures 1 to 11 As shown, an embodiment of the present invention provides a processing method for preparing a seafood-flavored base material using fermentation technology. The method is based on a fermentation device, which includes a fermentation tank 1. A support bracket 101 is fixedly installed on the outer wall of the fermentation tank 1. An installation opening is opened at the center of the top circle of the fermentation tank 1, and a rotating plate 5 is rotatably installed in the installation opening. A water-cooled stirring component is installed on the rotating plate 5;

[0048] By utilizing the water-cooled stirring component, the present application can actively cool the stirring parts, thereby effectively avoiding overheating of the stirring part due to continuous stirring. At the same time, the water-cooled stirring component can adaptively improve the corresponding water cooling effect according to the rotation speed of the stirring part without setting a sensor to ensure the fermentation quality.

[0049] The water-cooled stirring assembly includes a serpentine stirring tube 3 fixedly mounted on a rotating plate 5, and the ends of the serpentine stirring tube 3 are provided with a Z-shaped end 1 302 and a Z-shaped end 2 303, the ends of the Z-shaped end 2 303 are fixedly connected with an extension tube 15, and the extension tube 15 is fixedly passed through the interior of the Z-shaped end 1 302, an inner lining ring 304 of an integral structure is provided inside one end of the Z-shaped end 1 302, and a plurality of equally spaced receiving ports 305 are provided in the inner lining ring 304, each receiving port 305 is slidably mounted with a slider 306, and a return spring 4 307 is fixedly connected between the slider 306 and the receiving port 305; specifically, when the rotating plate 5 drives the serpentine stirring tube 3 according to the attached Figure 11 When rotating in the direction shown, multiple sliders 306 can be driven to rotate synchronously. As the rotation speed increases, the set sliders 306 can gradually move into the receiving port 305, thereby gradually increasing the circulation of cooling water and improving the cooling effect of the serpentine stirring tube.

[0050] A coaxially arranged conical gear ring 501 is fixedly installed on the rotating plate 5, a limit block 17 is fixedly installed on the top of the fermentation tank 1, a toggle assembly is arranged between the limit block 17 and the conical gear ring 501, and a water cooling assembly is arranged on the supporting bracket 101; the toggle assembly is used to adjust the power of the water cooling assembly.

[0051] Further, such as Figure 2-Figure 3 As shown, the water cooling assembly includes a water tank 2 fixedly mounted on a support bracket 101, and a liquid extraction pump 201 is fixedly mounted on the top of the water tank 2, a semiconductor refrigerator 204 is fixedly mounted on one side of the water tank 2, a sliding rheostat 12 is fixedly mounted on the support bracket 101, and the sliding rheostat 12 is electrically connected to the liquid extraction pump 201 and the semiconductor refrigerator 204.

[0052] Furthermore, the toggle assembly includes a plurality of prism cavity plates 8 fixedly mounted on the outer peripheral wall of the conical gear ring 501, and a slide rod 801 is slidably mounted in the prism cavity plate 8, and a counterweight wheel 803 is rotatably mounted at the end of the slide rod 801, and a reset spring 802 is fixedly mounted between the slide rod 801 and the inner wall of the prism cavity plate 8.

[0053] Furthermore, a round head plate 9 is slidably mounted on the limit block 17, and a side rod 10 is fixedly mounted on one end of the round head plate 9, and a plurality of reset springs 11 are fixedly connected between the side rod 10 and the outer wall of the fermentation tank 1, and a conductive clip 13 is slidably mounted on the sliding rheostat 12, and the bottom end of the side rod 10 is fixedly connected to the conductive clip 13.

[0054] With the above structure, when the conical gear ring 501 rotates rapidly, the extension degree of the multiple slide bars 801 can be gradually increased under the action of the gradually increasing centrifugal force, and then the counterweight wheel 803 is used to improve the resistance effect on the round head plate 9, so that the round head plate 9 moves away from the conical gear ring 501. At this time, the side rods 10 can move synchronously, so that Figure 3 As shown, the conductive clip 13 is moved away from the fermentation tank 1, thereby increasing the power of the liquid pump 201 and the semiconductor refrigerator 204 to further improve the water cooling effect.

[0055] As a further embodiment of the present invention, Figure 4 and Figure 8 As shown, a pair of branch pipes 701 are fixedly connected to the top of the fermentation tank 1, and the ends of the two branch pipes 701 are fixedly connected to a supplementary main pipe 7, which is fixedly connected to an external nutrient supplement system.

[0056] Furthermore, a vertical plate 901 is fixedly mounted on the surface of the round head plate 9, and a pair of racks 902 are fixedly mounted on the ends of the vertical plate 901. Flap valves 904 are mounted on the two branch pipes 701, and gears 903 that mesh with the racks 902 are fixedly mounted on the top ends of the rotating shafts of the two flap valves 904. Through the above structure, when the round head plate 9 moves, it can drive the vertical plate 901 to move synchronously, and then through the transmission action of the racks 902 and the gears 903, the flap valves 904 are driven to rotate, thereby automatically increasing the replenishment rate of nutrients while increasing the stirring speed.

[0057] Furthermore, the output end of the liquid pump 201 is fixedly connected to the liquid supply pipe 202, and the end of the liquid supply pipe 202 is fixedly connected to the connecting tube 14, and the connecting tube 14 is rotatably connected to the end of the Z-shaped end 302, and the water tank 2 is fixedly connected to the liquid return pipe 203, and the end of the extension tube 15 is rotatably connected to the liquid return pipe 203. A driving motor 6 is fixedly installed on the top of the fermentation tank 1, and the output shaft of the driving motor 6 is fixedly installed with a driving conical tooth 601 that is meshed with the conical gear ring 501; the driving motor 6 is controlled to start, and can drive the rotating plate 5 and the serpentine stirring tube 3 to rotate through the transmission action of the driving conical tooth 601 and the conical gear ring 501 to perform stirring operation.

[0058] As a further embodiment of the present invention, Figure 6-Figure 8 As shown, a rotating drum 16 is rotatably mounted on one end of the extended capillary 15 located inside the connecting cylinder 14, and spiral blades evenly distributed are fixedly provided on the outer peripheral wall of the rotating drum 16. A feed pipe 103 with a valve is fixedly connected to the top of the fermentation tank 1, and a discharge pipe 102 is fixedly connected to the bottom end of the fermentation tank 1, and a discharge valve is installed on the discharge pipe 102. The provided rotating drum 16 can cooperate with the spiral blades to drive the rotating drum 16 to rotate when impacted by the coolant, thereby playing a certain buffering effect, thereby helping to reduce the water hammer effect.

[0059] Further, such as Figure 5 、 Figure 7 as well as Figure 10 As shown, a plurality of stiffening ribs 301 are fixedly installed on the serpentine stirring tube 3. The stiffening ribs 301 are provided to help improve the structural strength of the jet stirring tube 3, and end cavity plates 4 are fixedly installed on both sides of the stiffening ribs 301. Extension rods 401 are slidably installed in the end cavity plates 4, and each extension rod 401 is provided with a plurality of equidistantly distributed Y-shaped slots 402. A return spring 403 is fixedly connected between the extension rod 401 and the end cavity plate 4.

[0060] Through the above structure, when the rotation speed of the serpentine stirring tube 3 increases, the end cavity plate 4 can rotate synchronously, and as the centrifugal force increases, the extension rod 401 is gradually extended, thereby increasing the stirring range. On the other hand, a plurality of Y-shaped slots 402 are provided on the extended extension rod 401, so that the material generates turbulence when passing through the Y-shaped slots 402, so as to further improve the stirring effect.

[0061] Furthermore, the method specifically comprises the following steps:

[0062] Step 1: Clean and chop the scallop meat or skirt, pour it into a colloid mill, add an equal amount of water, grind the raw materials into scallop slurry, and filter it for later use;

[0063] Step 2: Enzymatic hydrolysis of the material prepared in step 1 was performed using a composite enzyme (flavor protease: neutral protease at a ratio of 1:2) with an enzyme dosage of 1.4%, a solid-liquid ratio of 1:4, an enzymatic hydrolysis temperature of 52.5° C., and an enzymatic hydrolysis time of 150 min.

[0064] Step 3: After the enzymatic hydrolysis is completed, the enzymatic hydrolyzate is transferred to the decanter centrifuge for slag removal. The speed of the decanter centrifuge is adjusted to 3000 / r / min for the main unit and 1400r / min for the auxiliary unit. The feed is then added and the flow rate is 1m 3 / h, control the end of lying down in 2 to 3 hours;

[0065] Step 4: vacuum concentrate the retentate obtained by nanofiltration to a concentration ratio of 25% to 35%. The vacuum microwave concentration pressure is -(0.06-0.07) MPa, the temperature is 70°C, and the time is 25 minutes.

[0066] Step 5: Fermentation was carried out using a fermentation device, with the addition of 1.25% (10 8 -10 9 cfu / g), glucose addition amount 1.45%, fermentation time 30h;

[0067] Step 6: spray-dry the fermented material with a solubility of 40% to 50%, an air inlet temperature of 160°C to 170°C, an air outlet temperature of 85°C to 95°C, and a negative pressure in the tower of -(100-200)Pa.

[0068] The specific working method is as follows: when in use, the material after vacuum concentration in step 4 is added into the fermentation tank 1 through the valved feed pipe 103, and at the same time, the driving motor 6 is controlled to start, and the driving conical gear 601 and the conical gear ring 501 are driven to drive the rotating plate 5 and the serpentine stirring tube 3 to rotate to perform the stirring operation;

[0069] When the serpentine stirring tube 3 rotates, the liquid pump 201 draws the coolant in the water tank 2 through the liquid supply pipe 202 into the connecting tube 14, and then into the Z-shaped end 1 302. Finally, the coolant passes through the Z-shaped end 2 303 and the extended capillary 15 and is input into the return pipe 203, and finally flows back into the water tank 2. This actively cools the stirring part, effectively preventing the stirring part from overheating due to continuous stirring.

[0070] When the rotating plate 5 drives the serpentine stirring tube 3 according to the attached Figure 11When the conical gear ring 501 rotates in the direction shown, the multiple sliders 306 are driven to rotate synchronously, and as the speed increases, the sliders 306 are gradually moved to the receiving port 305, thereby gradually increasing the circulation of cooling water (i.e., reducing the cross-sectional area of the inner liner ring 304 and reducing the resistance to the cooling oil), thereby improving the cooling effect on the serpentine stirring tube; at the same time, when the conical gear ring 501 rotates rapidly, under the action of the gradually increasing centrifugal force, the extension degree of the multiple slide bars 801 is gradually increased, and the counterweight wheel 803 is used to increase the resistance effect on the round head plate 9, so that the round head plate 9 moves away from the conical gear ring 501. At this time, the side rods 10 are synchronously moved, so that as shown in the attached figure Figure 3 As shown, the conductive clip 13 is moved away from the fermentation tank 1, thereby increasing the power of the liquid pump 201 and the semiconductor refrigerator 204 to further improve the water cooling effect;

[0071] When the round plate 9 moves, it drives the vertical plate 901 to move synchronously, and then drives the flap valve 904 to rotate through the transmission action of the rack 902 and the gear 903, thereby automatically increasing the replenishment rate of nutrients while increasing the stirring speed to adapt to the acceleration of the fermentation reaction;

[0072] When the rotation speed of the serpentine stirring tube 3 increases, the end cavity plate 4 rotates synchronously, and as the centrifugal force increases, the extension rod 401 is gradually extended, thereby increasing the stirring range. On the other hand, the extended extension rod 401 is provided with a plurality of Y-shaped notches 402, so that the material generates turbulence when passing through the Y-shaped notches 402, thereby achieving the purpose of further improving the stirring effect.

[0073] After the fermentation of the material is completed, open the discharge valve and start unloading.

[0074] The above description is intended to enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing seafood flavor base using fermentation technology, the method is based on a fermentation device, characterized in that: The fermentation device comprises a fermentation tank (1), a support frame (101) is fixedly mounted on the outer wall of the fermentation tank (1), a mounting opening is provided at the center of the top circle of the fermentation tank (1), and a rotating plate (5) is rotatably mounted in the mounting opening, and a water-cooled stirring assembly is mounted on the rotating plate (5); The water-cooled stirring assembly includes a serpentine stirring tube (3) fixedly mounted on a rotating plate (5), and the ends of the serpentine stirring tube (3) are provided with a Z-shaped end 1 (302) and a Z-shaped end 2 (303), the end of the Z-shaped end 2 (303) is fixedly connected with an extension tube (15), and the extension tube (15) is fixedly passed through the interior of the Z-shaped end 1 (302), an inner lining ring (304) of an integral structure is provided inside one end of the Z-shaped end 1 (302), and a plurality of equally spaced receiving ports (305) are provided in the inner lining ring (304), a slider (306) is slidably mounted in each of the receiving ports (305), and a reset spring 4 (307) is fixedly connected between the slider (306) and the receiving port (305); A coaxially arranged conical gear ring (501) is fixedly mounted on the rotating plate (5), a limit block (17) is fixedly mounted on the top of the fermentation tank (1), a toggle assembly is arranged between the limit block (17) and the conical gear ring (501), and a water cooling assembly is arranged on the supporting stand (101).

2. The method for preparing a seafood-flavored base material using fermentation technology according to claim 1, characterized in that: The water cooling assembly comprises a water storage tank (2) fixedly mounted on a support bracket (101), a liquid extraction pump (201) fixedly mounted on the top of the water storage tank (2), a semiconductor refrigerator (204) fixedly mounted on one side of the water storage tank (2), a sliding rheostat (12) fixedly mounted on the support bracket (101), and the sliding rheostat (12) is electrically connected to the liquid extraction pump (201) and the semiconductor refrigerator (204).

3. The method for preparing a seafood-flavored base material using fermentation technology according to claim 2, characterized in that: The shifting assembly comprises a plurality of prism plates (8) fixedly mounted on the outer peripheral wall of the conical gear ring (501), and a slide rod (801) is slidably mounted in the prism plate (8), and a counterweight wheel (803) is rotatably mounted at the end of each slide rod (801), and a second return spring (802) is fixedly mounted between the slide rod (801) and the inner wall of the prism plate (8).

4. The method for preparing a seafood-flavored base material using fermentation technology according to claim 3, characterized in that: A round head plate (9) is slidably mounted on the limit block (17), and a side rod (10) is fixedly mounted on one end of the round head plate (9), and a plurality of reset springs (11) are fixedly connected between the side rod (10) and the outer wall of the fermentation tank (1), a conductive clip (13) is slidably mounted on the sliding rheostat (12), and the bottom end of the side rod (10) is fixedly connected to the conductive clip (13).

5. The method for preparing a seafood-flavored base material using fermentation technology according to claim 4, characterized in that: The top of the fermentation tank (1) is fixedly connected to a pair of branch pipes (701), and the ends of the two branch pipes (701) are fixedly connected to a supplementary main pipe (7), and the supplementary main pipe (7) is fixedly connected to an external nutrient supplement system.

6. The method for preparing a seafood-flavored base material using fermentation technology according to claim 5, characterized in that: A vertical plate (901) is fixedly mounted on the surface of the round head plate (9), and a pair of racks (902) are fixedly mounted on the ends of the vertical plate (901). A flap valve (904) is mounted on each of the two branch pipes (701), and a gear (903) meshing with the racks (902) is fixedly mounted on the top ends of the rotating shafts of the two flap valves (904).

7. The method for preparing a seafood-flavored base material using fermentation technology according to claim 2, characterized in that: The output end of the liquid pump (201) is fixedly connected to a liquid supply pipe (202), and the end of the liquid supply pipe (202) is fixedly connected to a connecting tube (14), and the connecting tube (14) is rotatably connected to the end of the Z-shaped end (302). The water storage tank (2) is fixedly connected to a liquid return pipe (203), and the end of the extension tube (15) is rotatably connected to the liquid return pipe (203). A driving motor (6) is fixedly installed on the top of the fermentation tank (1), and a driving conical tooth (601) that meshes with the conical tooth ring (501) is fixedly installed on the output shaft of the driving motor (6).

8. The method for preparing seafood flavor base using fermentation technology according to claim 1, characterized in that: The extension tube (15) is rotatably mounted on one end of the connecting tube (14), and spiral blades are fixedly arranged on the outer peripheral wall of the rotating tube (16). The top of the fermentation tank (1) is fixedly connected to a feed pipe (103) with a valve, and the bottom end of the fermentation tank (1) is fixedly connected to a discharge pipe (102), and a discharge valve is installed on the discharge pipe (102).

9. The method for preparing a seafood-flavored base material using fermentation technology according to claim 1, characterized in that: A plurality of stiffening ribs (301) are fixedly mounted on the serpentine stirring tube (3), and end cavity plates (4) are fixedly mounted on both sides of the stiffening ribs (301), extension rods (401) are slidably mounted in the end cavity plates (4), and each extension rod (401) is provided with a plurality of Y-shaped notches (402) distributed at equal distances, and a return spring (403) is fixedly connected between the extension rods (401) and the end cavity plates (4).

10. The method for preparing seafood flavor base using fermentation technology according to claim 1, characterized in that: The method specifically comprises the following steps: Step 1: Clean and chop the scallop meat or skirt, pour it into a colloid mill, add an equal amount of water, grind the raw materials into scallop slurry, and filter it for later use; Step 2: Enzymatic hydrolysis of the material prepared in step 1 was performed using a composite enzyme (flavor protease: neutral protease at a ratio of 1:2) with an enzyme dosage of 1.4%, a solid-liquid ratio of 1:4, an enzymatic hydrolysis temperature of 52.5° C., and an enzymatic hydrolysis time of 150 min. Step 3: After the enzymatic hydrolysis is completed, the enzymatic hydrolyzate is transferred to the decanter centrifuge for slag removal. The speed of the decanter centrifuge is adjusted to 3000 / r / min for the main unit and 1400r / min for the auxiliary unit. The feed is then added and the flow rate is 1m 3 / h, control the end of lying down in 2 to 3 hours; Step 4: vacuum concentrate the retentate obtained by nanofiltration to a concentration ratio of 25% to 35%. The vacuum microwave concentration pressure is -(0.06-0.07) MPa, the temperature is 70°C, and the time is 25 minutes. Step 5: Fermentation was carried out using a fermentation device, with the amount of bacteria (Bacillus subtilis) added being 1.25% (10 8 -10 9 cfu / g), glucose addition amount 1.45%, fermentation time 30h; Step 6: spray-dry the fermented material with a solubility of 40% to 50%, an air inlet temperature of 160°C to 170°C, an air outlet temperature of 85°C to 95°C, and a negative pressure in the tower of -(100-200)Pa.

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