A device and method for controlling the industrial fermentation environment of smelly mandarin fish

Abstract

The present invention relates to the field of stinky mandarin fish production, and in particular to a device and method for controlling the industrial fermentation environment of stinky mandarin fish. The device comprises a fermentation barrel, the top of which is adapted to be provided with a barrel cover, and a plurality of fermentation trays stacked and placed in the fermentation barrel; the fermentation tray comprises a circular tray body, the interior of the tray body is divided into a plurality of ring channels by a plurality of concentrically arranged ring plates, the ring channels are used to place the stinky mandarin fish, a plurality of rubber tubes are laid in a ring shape on the inner wall of the ring channel, the rubber tubes are expanded to apply pressure to the stinky mandarin fish, and the rubber tubes are connected to a gas control device. The device places the mandarin fish in the annular ring channel in the tray body, drives a booster air pump to expand the rubber tubes, and simultaneously applies pressure to all the mandarin fish, thereby replacing the traditional method of applying pressure to the mandarin fish with stones. The device is easy to operate, suitable for industrialized mass production of stinky mandarin fish, and applies pressure evenly.

Description

Technical Field

[0001] The invention relates to the field of smelly mandarin fish production, and in particular to a device and method for controlling the industrial fermentation environment of smelly mandarin fish. Background Art

[0002] Stinky mandarin fish is a traditional folk dish of Huizhou, popular in southern Anhui. Stinky mandarin fish is made by fermenting fresh mandarin fish, which makes the surface of the mandarin fish "stinky", while the fish meat inside is delicate and tender. The mixture of fragrance and stinky taste creates a unique edible taste that is deeply loved by the public.

[0003] Since stinky mandarin fish is quite popular and has a large market demand, only industrialized production of stinky mandarin fish can meet the market demand. The traditional method of making stinky mandarin fish is to apply salt on the surface of fresh mandarin fish, stack them and place them in a wooden barrel, put fermentation material in the barrel to submerge the fish meat, seal the top of the barrel, press down the barrel lid with stones to put pressure on the stacked mandarin fish, and marinate them for a certain period of time.

[0004] The conditions for applying pressure to stinky mandarin fish during the pickling and fermentation process are relatively important. This can enable the mandarin fish to evenly discharge moisture from the meat during the fermentation process, making the fermented stinky mandarin fish firm and delicate. The traditional fermentation process uses stones to apply pressure to the mandarin fish. This method has disadvantages in the industrialized production of stinky mandarin fish. Due to the large amount of mandarin fish in the industrialized production of stinky mandarin fish, the method of using stones to press the fish is labor-intensive and requires a lot of stones, making it difficult to implement. In addition, it is difficult to make each mandarin fish bear uniform pressure using the stone pressure method, and the fermentation quality of the stinky mandarin fish cannot be guaranteed. Summary of the Invention

[0005] The purpose of the present invention is to solve the following problems existing in the prior art: the conditions for applying pressure to the mandarin fish during the pickling and fermentation process are relatively important, which can enable the mandarin fish to evenly discharge moisture in the meat during the fermentation process, so that the fermented stinky mandarin fish has a firm and delicate texture. However, the traditional fermentation process uses stones to apply pressure to the mandarin fish, and this method has disadvantages in the industrial production of stinky mandarin fish. Since the amount of mandarin fish in the industrial production of stinky mandarin fish is large, the method of using stones to press the fish is labor-intensive and requires a large amount of stones, which makes implementation more difficult. Moreover, it is difficult to make each mandarin fish bear uniform pressure by using the stone pressure method, and the fermentation quality of the stinky mandarin fish cannot be guaranteed.

[0006] In order to solve the problems existing in the prior art, the present invention provides an industrial fermentation environment control device and control method for stinky mandarin fish, comprising a fermentation barrel, the top of which is adapted to be equipped with a barrel cover, and a plurality of fermentation trays stacked in the fermentation barrel; the fermentation tray comprises a circular tray body, the interior of the tray body is divided into a plurality of ring channels by a plurality of concentrically arranged ring plates, the ring channels are used to place stinky mandarin fish, a plurality of rubber tubes are laid in a ring shape on the inner wall of the ring channel, the rubber tubes expand to exert pressure on the stinky mandarin fish, and the rubber tubes are connected to a gas control device.

[0007] Preferably, the cross section of the rubber tube is elliptical, and the outer wall of the rubber tube has a plurality of convex strips at the portion where the outer wall of the rubber tube contacts the stinky mandarin fish, and the cross section of the convex strips is semicircular.

[0008] Preferably, the rubber tubes on the inner and outer sides of the ring channel are arranged at staggered heights.

[0009] Preferably, the gas control device includes a valve housing, which is distributed along the radius of the disk body. The interior of the valve housing is divided into two independent spaces by a partition. The two ends of the rubber tube respectively pass through the two independent spaces of the valve housing. The two independent spaces of the valve housing are both connected with a tee. The tee pipes of adjacent fermentation trays are connected through an air valve. One tee pipe of the lowest fermentation tray is connected to an air supply device, and the other tee pipe of the lowest fermentation tray is connected to a pressure controller.

[0010] Preferably, the air supply device includes a booster air pump, and the exhaust end of the booster air pump is connected to the lowermost air valve.

[0011] Preferably, the air inlet end of the booster air pump is connected to an industrial air conditioner.

[0012] Preferably, the air valve includes an upper valve tube and a lower valve tube, the bottom of the upper valve tube has an extension tube with a reduced diameter, a slot is formed between the bottom of the upper valve tube and the extension tube, the top of the lower valve tube is provided with an adaptation groove for adapting to the extension tube, the lower valve tube is located at the edge of the adaptation groove and slides to adapt to the slot, the side wall of the extension tube and the inner wall of the adaptation groove are provided with air holes, a retaining ring is elastically slid in the slot by a spring, a baffle is elastically slid in the adaptation groove by a spring, and the outer wall of the lower valve tube is threadedly connected to the inner wall of the slot.

[0013] Preferably, the pressure controller includes a piston cylinder, the interior of the piston cylinder is adapted to be fitted with a piston plate through a spring sliding movement, the piston plate and one end of the piston cylinder constitute a volume-variable space, the surface of the piston cylinder is provided with an exhaust port that passes through the volume-variable space, the other end of the piston cylinder is slidably penetrated by a push rod, the push rod is fixedly connected to the piston plate, two groups of micro switches are arranged on the outside of the piston cylinder along the movement direction of the push rod, the outer end of the push rod is placed between the two groups of micro switches, the micro switches are electrically connected to a controller, and the controller is electrically connected to the booster air pump.

[0014] Preferably, the center of the disk body has a channel, a screw rod rotates vertically inside the fermentation barrel, a support plate carrying the fermentation disk slides inside the fermentation barrel, the screw rod passes through the channel of the disk body and is threadedly connected to the support plate, the bottom of the screw rod is connected to a motor, and the two three-way pipes of the lowest fermentation disk are respectively connected to an intake hose and an exhaust hose through the air valve, the intake hose is connected to the booster air pump, and the exhaust hose is connected to the pressure controller.

[0015] A control method based on the stinky mandarin fish industrial fermentation environment control device, the specific steps are as follows:

[0016] A. Arrange the opened mandarin fish in the ring, head to tail, with their bellies facing up and their backs down, with their waists bent along the ring. Apply coarse salt inside and out, and inject fermentation liquid into the ring.

[0017] B. Multiple layers of fermentation trays filled with mandarin fish are stacked and placed in a fermentation barrel. Air valves are used to connect the air passages between the fermentation trays, and the top of the fermentation barrel is sealed with a barrel lid.

[0018] C. Air is supplied to each rubber tube through the air supply device. The rubber tube is ventilated and expanded. The mandarin fish is squeezed by the expanded rubber tubes on both sides. The temperature in the fermentation barrel is maintained at 20℃-25℃.

[0019] Compared with related technologies, the device and method for controlling the industrial fermentation environment of smelly mandarin fish provided by the present invention have the following beneficial effects:

[0020] 1. The present invention places the mandarin fish in an annular channel inside the pan, drives the booster air pump to expand the rubber tube, and simultaneously applies pressure to all the mandarin fish, replacing the traditional method of applying pressure on the mandarin fish with stones. The operation is convenient, suitable for industrialized mass production of smelly mandarin fish, and the pressure is evenly applied.

[0021] 2. The present invention uses industrial air conditioning to adjust the temperature of the air introduced into the rubber tube, so that the rubber tube maintains a constant temperature, creating a constant environment for the fermentation of smelly mandarin fish;

[0022] 3. The present invention adopts a pressure controller to feedback control the air supply intensity of the booster air pump, so that the expansion amplitude of the rubber tube changes cyclically, forming a "massage-like" pressure on the mandarin fish, which helps to discharge moisture in the fish meat and improve the texture of the fish meat. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is one of the overall structural diagrams of the present invention;

[0024] Figure 2 This is the second schematic diagram of the overall structure of the present invention;

[0025] Figure 3 This is a schematic diagram of the internal structure of the fermentation barrel of the present invention;

[0026] Figure 4 This is a schematic diagram of the connection structure between the support plate and the pipeline of the present invention;

[0027] Figure 5 This is a schematic diagram of the support plate installation structure of the present invention;

[0028] Figure 6 It is a schematic structural diagram of the air supply device of the present invention;

[0029] Figure 7 This is a schematic diagram of the fermentation tray structure of the present invention;

[0030] Figure 8 This is a schematic diagram of the valve housing structure of the present invention;

[0031] Figure 9 This is a schematic diagram of the distribution of rubber hoses of the present invention;

[0032] Figure 10 It is a schematic diagram of the convex strip structure of the present invention;

[0033] Figure 11 Schematic diagram of the gas valve structure of the present invention;

[0034] Figure 12 Schematic diagram of the voltage controller structure of the present invention.

[0035] Numbers in the figure: 1. Fermentation barrel; 2. Barrel cover; 3. Motor; 4. Pressure controller; 41. Piston cylinder; 42. Piston plate; 43. Push rod; 44. Micro switch; 45. Controller; 46. Exhaust port; 5. Booster pump; 6. Industrial air conditioner; 7. Fermentation plate; 71. Plate body; 72. Ring channel; 73. Rubber hose; 74. Valve housing; 75. Ring plate; 76. Tee pipe; 77. Partition; 78. Raised strip; 8. Support plate; 9. Air valve; 91. Upper valve tube; 92. Extension tube; 93. Slot; 94. Retaining ring; 95. Lower valve tube; 96. Adapter groove; 97. Baffle; 98. Air hole; 10. Screw; 11. Inlet hose; 12. Exhaust hose. DETAILED DESCRIPTION

[0036] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0037] The specific implementation of the present invention is described in detail below with reference to specific embodiments.

[0038] Example 1

[0039] like Figure 1-10 As shown, a device and method for controlling the fermentation environment of smelly mandarin fish in industrialization are provided. The fermentation barrel 1 is a cylinder with an open top. A barrel cover 2 is enclosed on the top of the fermentation barrel 1 to form a relatively closed space inside. The barrel cover 2 is rotatably connected to the fermentation barrel 1.

[0040] Several fermentation trays 7 are stacked and placed in the fermentation barrel 1;

[0041] The fermentation tray 7 includes a circular tray body 71, a plurality of ring plates 75 concentrically fixed to the interior of the tray body 71 to form a plurality of ring channels 72, and a plurality of rubber tubes 73 are laid on the inner and outer ring walls of the ring channels 72;

[0042] The gas control device has a valve housing 74, which is distributed along the radius of the tray body 71. The interior of the valve housing 74 is divided into two independent spaces by a partition 77. The two ends of the rubber tube 73 respectively pass through the two independent spaces of the valve housing 74. The two independent spaces of the valve housing 74 are connected to a tee 76. The tee 76 of adjacent fermentation trays 7 are connected through an air valve 9. One of the tee 76 of the bottom fermentation tray 7 is connected to the air supply device.

[0043] The opened-bellied mandarin fish are arranged in the ring channel 72, with the head and tail arranged, the belly facing up, the spine facing down, and the waist bent along the ring channel 72. Coarse salt is applied inside and outside the mandarin fish, and fermentation liquid is injected into the ring channel 72. The plate 71 covered with mandarin fish is placed in the fermentation barrel 1. The multiple layers of fermentation barrels 1 are stacked and then the barrel cover 2 is closed. The air supply device is turned on to introduce gas into an independent space of the valve shell 74 through the air valve 9 and the three-way pipe 76 on one side, and then enter the interior from one end of the rubber tube 73. The air is exhausted from one end of the rubber tube 73 to another independent space of the valve shell 74, and then discharged to the outside of the fermentation barrel 1 through the air valve 9 and the three-way pipe 76 on the other side. The amount of gas discharged is less than the amount of gas entering, so that the air pressure in the rubber tube 73 is relatively large, and the rubber tube 73 expands, applying uniform pressure to the mandarin fish, keeping the mandarin fish under pressure to discharge water in the meat during the fermentation process.

[0044] The cross section of the rubber tube 73 is elliptical, and the outer wall of the rubber tube 73 in contact with the stinky mandarin fish has a plurality of ridges 78, and the cross section of the ridges 78 is semicircular;

[0045] The expanded rubber tube 73 makes the ridges 78 contact the mandarin fish, and there are gaps between the ridges 78, so that the mandarin fish is fully in contact with the fermentation liquid;

[0046] The air supply device adopts a booster air pump 5, and the exhaust end of the booster air pump 5 is connected to the lowest air valve 9.

[0047] like Figure 11 As shown, the air valve 9 includes an upper valve tube 91 and a lower valve tube 95. The bottom of the upper valve tube 91 is provided with an extension tube 92 of reduced diameter. A slot 93 is formed between the bottom of the upper valve tube 91 and the extension tube 92. The top of the lower valve tube 95 is provided with an adapting groove 96 adapted to the extension tube 92. The lower valve tube 95 is located at the edge of the adapting groove 96 and slides to adapt to the slot 93. The side wall of the extension tube 92 and the inner wall of the adapting groove 96 are aligned with air holes 98. A retaining ring 94 is elastically slid in the slot 93 by a spring. A baffle 97 is elastically slid in the adapting groove 96 by a spring. The outer wall of the lower valve tube 95 is threadedly connected to the inner wall of the slot 93.

[0048] The two branch ends of the two groups of three-way pipes 76 are respectively connected to the upper valve pipe 91 and the lower valve pipe 95. When the fermentation trays 7 at the upper and lower positions are connected to the air circuit, the lower valve pipe 95 is inserted into the internal thread of the slot 93 for connection. At the same time, the extension pipe 92 is slid into the adapter groove 96. The retaining ring 94 is squeezed by the lower valve pipe 95 to overcome the spring sliding to release the air hole 98. At the same time, the baffle 97 is compressed to overcome the spring contraction and slide in the adapter groove 96 to release the air hole 98. The air hole 98 is aligned to make the upper valve pipe 91 and the lower valve pipe 95 pass through, thereby realizing air circuit communication.

[0049] When the air valve 9 is in a disconnected state, the retaining ring 94 slides to the end of the slot 93 under the action of elastic force to block the air hole 98, and the baffle 97 slides to the end of the adapter slot 96 under the action of elastic force to block the air hole 98, so that the air path is automatically blocked to prevent air leakage;

[0050] Example 2

[0051] like Figure 6 and Figure 9 As shown, the industrial air conditioner 6 is arranged outside the fermentation barrel 1, the air inlet end of the booster air pump 5 is connected to the industrial air conditioner 6, and the rubber tubes 73 on both sides of the loop 72 are arranged at staggered heights;

[0052] The industrial air conditioner 6 is turned on to heat or cool the air conducted by the booster air pump 5, so that the air transmitted by the booster air pump 5 is maintained at 20°C-25°C. Since the rubber tube 73 is in contact with the mandarin fish, constant temperature gas is introduced into the rubber tube 73 to achieve constant temperature maintenance of the fermenting mandarin fish. The staggered arrangement of the rubber tube 73 increases the uniformity of contact with the mandarin fish and improves the temperature maintenance effect.

[0053] Example 3

[0054] like Figure 6 and Figure 12 As shown, the exhaust tee pipe 76 of the bottom fermentation tray 7 is connected to the pressure controller 4;

[0055] The pressure controller 4 includes a piston cylinder 41, in which a piston plate 42 is adapted to slide inside the piston cylinder 41 via a spring. The piston plate 42 and one end of the piston cylinder 41 form a volume-variable space. An exhaust port 46 is provided on the surface of the piston cylinder 41 and passes through the volume-variable space. A push rod 43 slides through the other end of the piston cylinder 41. The push rod 43 is fixedly connected to the piston plate 42. Two groups of micro switches 44 are provided on the outside of the piston cylinder 41 along the direction of movement of the push rod 43. The outer end of the push rod 43 is placed between the two groups of micro switches 44. The micro switches 44 are electrically connected to a controller 45, and the controller 45 is electrically connected to the booster air pump 5.

[0056] The exhaust line of the fermentation tray 7 passes through the piston cylinder 41, and the gas is introduced into the variable volume space of the piston cylinder 41 and discharged from the exhaust port 46, while the exhaust volume of the exhaust port 46 is constant. When the air supply of the booster pump 5 is greater than the exhaust volume of the exhaust port 46, the rubber tube 73 expands and increases, and the air pressure in the variable volume space gradually increases, so that the piston plate 42 is pressed and drives the push rod 43 to overcome the elastic force and slide outward until the end of the push rod 43 touches the outer micro switch 44. The controller 45 senses the potential signal and controls the booster pump 5 to reduce the air supply, so that the expansion amplitude of the rubber tube 73 is reduced, and the air pressure in the variable volume space gradually decreases. Under the balance of the elastic force, the piston plate 42 drives the push rod 43 to gradually slide in the opposite direction until the outer end of the push rod 43 touches the inner micro switch 44. The controller 45 senses the potential signal and controls the booster pump 5 to increase the air supply, so that the rubber tube 73 expands again.

[0057] The pressure controller 4 cyclically increases or decreases the air intake of the booster pump 5, which also cyclically increases or decreases the expansion amplitude of the rubber tube 73. This causes the squeezing force of the rubber tube 73 on the mandarin fish to cyclically change, forming a "massage-like" pressure, which helps to drain moisture from the fish and improve the texture of the fish.

[0058] Example 4

[0059] like Figure 4-6 As shown, the center of the disc body 71 has a channel, a screw rod 10 rotates vertically inside the fermentation barrel 1, and a support plate 8 carrying the fermentation tray 7 slides inside the fermentation barrel 1. The screw rod 10 passes through the channel of the disc body 71 and is threadedly connected to the support plate 8. The bottom of the screw rod 10 is connected to the motor 3. The two three-way pipes 76 of the lowermost fermentation tray 7 are respectively connected to the intake hose 11 and the exhaust hose 12 through the air valve 9. The intake hose 11 is connected to the booster air pump 5, and the exhaust hose 12 is connected to the pressure controller 4.

[0060] The tray 71 is placed outside the fermentation barrel 1 and the mandarin fish is put in. The motor 3 is turned on to drive the screw rod 10 to rotate so that the support plate 8 rises to the highest position. The fermentation tray 7 filled with mandarin fish is placed on the surface of the support plate 8. The air path of the fermentation tray 7 is connected to the booster air pump 5 and the pressure controller 4 respectively through the air valve 9. Then the motor 3 is turned on to reversely drive the screw rod 10 to make the support plate 8 drop to the height of one fermentation tray 7. The second fermentation tray 7 filled with mandarin fish is stacked on top of the first group of fermentation trays 7. The air path of the stacked fermentation trays 7 is connected through the air valve 9. By analogy, each fermentation tray 7 is gradually filled with mandarin fish and stacked in the fermentation barrel 1.

[0061] When taking out the fermented stinky mandarin fish, turn on the motor 3 to drive the screw 10 to rotate, so that the support plate 8 pushes the fermentation tray 7 upward, making it convenient for the operator to remove the fermentation tray 7 from the top of the fermentation barrel 1 in turn. During the process of the support plate 8 pushing the fermentation tray 7 up and down, the air path is kept stably connected through the air intake hose 11 and the exhaust hose 12.

[0062] A control method based on the stinky mandarin fish industrial fermentation environment control device, the specific steps are as follows:

[0063] A. Arrange the opened mandarin fish in the ring channel 72, with the mandarin fish arranged head to tail, with the mandarin fish belly facing up, back facing down, and waist bent along the ring channel 72. Apply coarse salt inside and outside the mandarin fish, and inject fermentation liquid into the ring channel 72;

[0064] B. Multiple layers of fermentation trays 7 filled with mandarin fish are stacked and placed in a fermentation barrel 1. The air passages between the fermentation trays 7 are connected by air valves 9, and the top opening of the fermentation barrel 1 is sealed with a barrel cover 2;

[0065] C. Air is supplied to each rubber tube 73 through the air supply device, and the rubber tube 73 is ventilated and expanded. The mandarin fish is squeezed by the expanded rubber tubes 73 on both sides, and the temperature in the fermentation barrel 1 is maintained at 20° C.-25° C.

Claims

1. A device for controlling the fermentation environment of smelly mandarin fish in industrial scale, comprising a fermentation barrel (1), the top of which is adapted to be provided with a barrel cover (2), characterized in that: A plurality of fermentation trays (7) are stacked and placed in the fermentation barrel (1); The fermentation tray (7) includes a circular tray body (71), the interior of the tray body (71) is divided into a plurality of ring channels (72) by a plurality of concentrically arranged ring plates (75), the ring channels (72) are used to place the stinky mandarin fish, a plurality of rubber tubes (73) are laid in a circular manner on the inner wall of the ring channel (72), the rubber tubes (73) are expanded to apply pressure to the stinky mandarin fish, and the rubber tubes (73) are connected to a gas control device; The gas control device includes a valve housing (74), which is distributed along the radius of the disc body (71). The interior of the valve housing (74) is divided into two independent spaces by a partition (77). The two ends of the rubber tube (73) respectively pass through the two independent spaces of the valve housing (74). The two independent spaces of the valve housing (74) are both connected to a three-way pipe (76). The three-way pipes (76) of adjacent fermentation trays (7) are connected through an air valve (9). One three-way pipe (76) of the lowest fermentation tray (7) is connected to an air supply device, and the other three-way pipe (76) of the lowest fermentation tray (7) is connected to a pressure controller (4).

2. The stinky mandarin fish industrial fermentation environment control device according to claim 1, characterized in that: The cross section of the rubber tube (73) is elliptical, and the outer wall of the rubber tube (73) has a plurality of convex strips (78) at the portion where the outer wall of the rubber tube (73) contacts the stinky mandarin fish. The cross section of the convex strips (78) is semicircular.

3. The stinky mandarin fish industrial fermentation environment control device according to claim 2, characterized in that: The rubber tubes (73) on the inner and outer sides of the ring channel (72) are arranged at staggered heights.

4. The stinky mandarin fish industrial fermentation environment control device according to claim 1, characterized in that: The air supply device comprises a booster air pump (5), and the exhaust end of the booster air pump (5) is connected to the air valve (9) at the bottom.

5. The stinky mandarin fish industrial fermentation environment control device according to claim 4, characterized in that: The air inlet end of the booster air pump (5) is connected to an industrial air conditioner (6).

6. The stinky mandarin fish industrial fermentation environment control device according to claim 4, characterized in that: The air valve (9) includes an upper valve tube (91) and a lower valve tube (95), the bottom of the upper valve tube (91) is provided with an extension tube (92) of reduced diameter, a slot (93) is formed between the bottom of the upper valve tube (91) and the extension tube (92), the top of the lower valve tube (95) is provided with an adapting groove (96) adapted to the extension tube (92), the lower valve tube (95) is located at the edge of the adapting groove (96) and is slidably adapted to the slot (93), the side wall of the extension tube (92) and the inner wall of the adapting groove (96) are provided with air holes (98), a retaining ring (94) is elastically slidable in the slot (93) by a spring, a baffle (97) is elastically slidable in the adapting groove (96), and the outer wall of the lower valve tube (95) is threadedly connected to the inner wall of the slot (93).

7. The stinky mandarin fish industrial fermentation environment control device according to claim 4, characterized in that: The pressure controller (4) includes a piston cylinder (41), the interior of the piston cylinder (41) is adapted to be fitted with a piston plate (42) by sliding through a spring, the piston plate (42) and one end of the piston cylinder (41) form a volume-variable space, the surface of the piston cylinder (41) is provided with an exhaust port (46) penetrating the volume-variable space, the other end of the piston cylinder (41) is slidably penetrated by a push rod (43), the push rod (43) is fixedly connected to the piston plate (42), two groups of micro switches (44) are arranged on the outside of the piston cylinder (41) along the moving direction of the push rod (43), the outer end of the push rod (43) is placed between the two groups of micro switches (44), the micro switches (44) are electrically connected to a controller (45), and the controller (45) is electrically connected to the booster air pump (5).

8. The stinky mandarin fish industrial fermentation environment control device according to claim 4, characterized in that: The center of the disc body (71) has a channel, a screw rod (10) rotates vertically inside the fermentation barrel (1), a support plate (8) supporting the fermentation disc (7) slides inside the fermentation barrel (1), the screw rod (10) passes through the channel of the disc body (71) and is threadedly connected to the support plate (8), the bottom of the screw rod (10) is connected to the motor (3), the two three-way pipes (76) of the bottom fermentation disc (7) are respectively connected to the intake hose (11) and the exhaust hose (12) through the air valve (9), the intake hose (11) is connected to the booster air pump (5), and the exhaust hose (12) is connected to the pressure controller (4).

9. A control method based on the smelly mandarin fish industrial fermentation environment control device according to any one of claims 1 to 8, characterized in that: The specific steps are as follows: A. Arrange the opened mandarin fish in the ring channel (72), with the mandarin fish arranged head to tail, with the mandarin fish belly facing upward, the back facing downward, and the waist bent along the ring channel (72), apply coarse salt inside and outside the mandarin fish, and inject fermentation liquid into the ring channel (72); B. Multiple layers of fermentation trays (7) filled with mandarin fish are stacked and placed in a fermentation barrel (1). Air passages are connected between the fermentation trays (7) via air valves (9), and the barrel cover (2) is sealed to the top of the fermentation barrel (1); C. Air is supplied to each rubber tube (73) through the air supply device, the rubber tube (73) is ventilated and expanded, the mandarin fish is squeezed by the expanded rubber tubes (73) on both sides, and the temperature in the fermentation barrel (1) is maintained at 20°C-25°C.

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