A kimchi continuous fermentation device and process

Abstract

The present invention provides a kimchi continuous fermentation device and process, including a continuous conveyor, wherein the continuous conveyor performs reciprocating motion under the drive of a conveying roller, a plurality of through holes penetrating upward and downward are evenly spaced on the continuous conveyor, the cabbage core fixing fork is used to fix the cabbage on a rotating seat, a plurality of groups of vegetable leaf cleaning devices are also arranged on the side of the continuous conveyor, a spray drying device is also arranged at the bottom of the continuous conveyor, and the fermentation liquid spray device is used to spray fermentation liquid on the surface of the cabbage transported to the top. The present invention can effectively judge whether there is a corrupt area inside and outside the cabbage through the arrangement of visual and taste perception components, and perform peeling or discarding operations according to the corrupt state of the cabbage, effectively ensuring the quality of the cabbage before pickling and fermentation, and at the same time, a set of continuous operation equipment is adopted to realize the integrated operation of cleaning, washing, applying fermentation liquid and storing the cabbage, thereby greatly improving the production efficiency.

Description

Technical Field

[0001] The invention relates to the technical field of kimchi fermentation devices, in particular to a kimchi continuous fermentation device and process. Background Art

[0002] Kimchi is a vegetable product that has been fermented in brine. It originated in East Asia and is very popular. Currently, kimchi usually uses cabbage or other vegetables as the main raw materials. After pickling and fermentation, it forms a unique sour, spicy and refreshing flavor. It is rich in vitamins, fiber and probiotics. It can be used as an appetizer or side dish, or added to various dishes to enrich the taste and provide additional nutritional value. In order to adapt to the current large-scale planting environment, agricultural science institutes in various regions have gradually transformed from traditional manual agriculture to mechanized agriculture in the process of cabbage planting, picking and deep processing, so as to improve production efficiency and improve the quality of deep processing.

[0003] At present, experimental technicians from various agricultural science academies often use Chinese cabbage as the main raw material for making kimchi in the process of exploring the flavor of kimchi. Because the surface and even the roots of cabbage will rot after transportation, storage or infection with soft rot, the rotten leaves will collapse and change color, and yellow mucus will be produced. Therefore, the raw materials need to be washed and cleaned before pickling and fermentation. If the rotten leaves are not removed, the quality of the subsequent pickling and fermentation will be greatly affected.

[0004] However, there is currently no effective automated solution for the corruption of the surface and roots of Chinese cabbage. Although there is a method of using a robot to clamp the cabbage and remove the rotten leaves of the cabbage through water impact, this structure is relatively complex and the operation efficiency is low. At the same time, the use of water impact may cause the rotten leaves to not be washed away, and the normal leaves may be damaged.

[0005] In summary, the object of the present invention is to provide a kimchi continuous fermentation device and process which has a simple structure and uses a variety of methods to identify rotten cabbage leaves and effectively peel them off. Summary of the invention

[0006] The object of the present invention is to provide a kimchi continuous fermentation device and process to solve the problems raised in the above background technology.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] A kimchi continuous fermentation device comprises a continuous conveyor belt, wherein the continuous conveyor belt reciprocates under the drive of a conveying roller, and a plurality of through holes penetrating upward and downward are evenly spaced on the continuous conveyor belt, and a rotating shaft seat is fixedly installed in the plurality of through holes, and a rotating shaft seat is movably installed on the rotating shaft seat, and a vegetable core fixing fork is fixedly installed on the rotating seat, and the vegetable core fixing fork is used to fix the cabbage on the rotating seat. A plurality of groups of vegetable leaf cleaning devices are also arranged on the side of the continuous conveyor belt, and the vegetable leaf cleaning devices are used to peel off rotten leaves of the cabbage transported on the rotating seat. A spray drying device is also arranged at the bottom of the continuous conveyor belt, and the spray drying device is used to clean and dry the cabbage. A fermentation liquid spraying device is also arranged at the rear end of the spray drying device, and the fermentation liquid spraying device is used to spray fermentation liquid on the surface of the cabbage transported to the top. A kimchi pickling storage cylinder is also arranged at the rear end of the fermentation liquid spraying device, and the kimchi pickling storage cylinder is used to receive the cabbage that falls off from the rotating seat.

[0009] Preferably, several vegetable core fixing forks are arranged on the rotating seat, and a push plate groove is opened in the vegetable core fixing fork, and a push plate is movably installed in the push plate groove through a traction spring, and several limit claws are fixedly installed on one side of the push plate, and several of the limit claws are movably inserted in the limit holes opened on the side of the vegetable core fixing fork. A telescopic airbag is also installed on the side of the push plate away from the limit claw, and the telescopic airbag drives the push plate to synchronously perform telescopic movement by charging and discharging air, and the telescopic airbag is connected with the charging and discharging air pump installed in the rotating seat through the air channel opened in the vegetable core fixing fork.

[0010] Preferably, the vegetable leaf cleaning device includes a visual recognition part and a cutting part, the visual recognition part includes a mechanism box, the mechanism box is arranged on the side of the continuous conveyor belt, the bottom of the mechanism box is movably installed with an active turntable, the active turntable is fixedly connected to the driving shaft of the rotating motor, the active turntable is movably cooperated with the edge of the rotating seat, the rotation of the active turntable drives the rotating seat to rotate around the axis, a discrimination window is opened on the side of the mechanism box close to the continuous conveyor belt, the discrimination window detects whether the vegetable leaves are rotten through a built-in visual sensor, the cutting part is arranged on the opposite side of the visual recognition part, the cutting part includes a cutting wheel, the cutting wheel is installed on the driving shaft of the cutting motor, the cutting motor is fixedly installed on the telescopic arm of the electric telescopic rod, and the cutting motor is driven to perform telescopic movement through the telescopic movement of the electric telescopic rod, and the cutting wheel is arranged close to the root of the cabbage.

[0011] Preferably, the vegetable leaf cleaning device also includes an odor sensing unit, which includes an odor scanner, which is connected to a vacuum seat via an air pump, and the vacuum seat is fixedly arranged between the continuous conveyor belts. The vacuum seat is movably cooperated with a rotating shaft seat that moves above it, and the rotating shaft seat is connected to an odor detection probe fixedly installed at the axis of the rotating seat through an opened channel. The odor detection probe is a hollow structure with an open hole at the upper end. When the cabbage is inserted into the odor detection probe, the gas in the cabbage core is pumped into the odor scanner through the negative pressure formed by the air pump, and the gas inside the cabbage core is detected by the odor scanner to identify the health status of the cabbage.

[0012] Preferably, the spray drying device includes a cleaning spray plate, which is connected to a cleaning pump through a pipeline. The cleaning pump is arranged in a circulating filter tank. An airflow drying plate is also arranged at the rear end of the cleaning spray plate, and the airflow drying plate dehydrates and dries the cabbage that travels to the area.

[0013] Preferably, the fermentation liquid spraying device comprises a fermentation liquid pool, a spray pump is arranged in the fermentation liquid pool, and the spray pump is connected to the spray plate through a pipeline.

[0014] Preferably, the kimchi pickling storage cylinder is movably mounted on a receiving rotating seat, and the receiving rotating seat is driven by a rotating motor to rotate.

[0015] Preferably, a stripping air plate is fixedly installed above the vegetable leaf cleaning device, the stripping air plate is connected to the blower, and the stripping air plate is provided with an air outlet head that deviates from the axis of the rotating seat and points outward.

[0016] Preferably, a discarded storage pool is further provided on the side of the continuous conveyor belt away from the kimchi pickling storage cylinder, and the discarded storage pool is used to receive the rotten cabbage cores released from the rotating seat.

[0017] A kimchi continuous fermentation process, using the above-mentioned kimchi continuous fermentation device, comprises the following steps:

[0018] Step 1: manually insert the whole cabbage on the cabbage core fixing fork set on the rotating seat, and transport it to the rear along with the operation of the continuous conveyor belt;

[0019] Step 2: When the whole cabbage is transported to the leaf cleaning device area, the continuous conveyor belt stops operating. At this time, the rotten leaves on the whole cabbage are peeled off by the leaf cleaning device to ensure that the cabbage transported to the rear is normal cabbage without rotten leaves. After the cleaning is completed, the continuous conveyor belt continues to run backward;

[0020] Step three: the cleaned cabbage is washed and dried in turn by a spray drying device, and the pre-prepared fermentation liquid is sprayed onto the cabbage leaves by a fermentation liquid spraying device, so as to increase the fermentation rate. The whole cabbage coated with the fermentation liquid then falls into a kimchi pickling storage cylinder for storage and fermentation, and is taken out after the fermentation is completed.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The present invention can effectively judge whether there are corrupt areas inside and outside the cabbage through the arrangement of visual and taste perception components, and perform targeted peeling or discarding operations according to the corrupt state of the cabbage, thereby effectively ensuring the quality of the cabbage before pickling and fermentation. At the same time, a set of continuous operation equipment is used to realize the integrated operations of cleaning, washing, applying fermentation liquid and storing the cabbage, thereby greatly improving production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a schematic diagram of the overall structure of the present invention;

[0024] Figure 2 This is a schematic diagram of the installation structure of the vegetable leaf cleaning device of the present invention;

[0025] Figure 3 This is a schematic cross-sectional view of the vegetable core fixing fork of the present invention;

[0026] Figure 4 It is a schematic diagram of the overall structure of the vegetable leaf cleaning device of the present invention.

[0027] In the figure: 1 continuous conveyor belt, 2 rotating shaft seat, 3 rotating seat, 4 vegetable core fixing fork, 5 cabbage, 6 kimchi pickling storage cylinder, 7 push plate slot, 8 traction spring, 9 push plate, 10 limit claw, 11 limit hole, 12 airway, 13 mechanism box, 14 active turntable, 15 rotating motor, 16 resolution window, 17 cutting wheel, 18 cutting motor, 19 electric telescopic rod, 20 odor scanner, 21 air pump, 22 exhaust seat, 23 odor detection probe, 24 cleaning spray plate, 25 cleaning pump, 26 circulation filter pool, 27 air flow drying plate, 28 fermentation liquid pool, 29 spray pump, 30 spray plate, 31 stripping wind plate, 32 air outlet head, 33 discard storage pool, 34 limit hole. DETAILED DESCRIPTION

[0028] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] See also Figure 1-4 , the present invention provides a technical solution:

[0030] Embodiment 1:

[0031] A kimchi continuous fermentation device comprises a continuous conveyor belt 1, which reciprocates under the drive of a conveying roller. The continuous conveyor belt 1 is evenly spaced with a plurality of through holes that penetrate up and down, and a rotating shaft seat 2 is fixedly installed in the plurality of through holes. A rotating shaft seat 3 is movably installed on the rotating shaft seat 2, and a vegetable core fixing fork 4 is fixedly installed on the rotating seat 3. The vegetable core fixing fork 4 is used to fix the cabbage 5 on the rotating seat 3. A plurality of groups of vegetable leaf cleaning devices are also arranged on the side of the continuous conveyor belt 1. The vegetable leaf cleaning devices are used to peel off rotten leaves of the cabbage 5 transported on the rotating seat 3. A spray drying device is also arranged at the bottom of the continuous conveyor belt 1. The spray drying device is used to clean and dry the cabbage 5. A fermentation liquid spraying device is also arranged at the rear end of the spray drying device. The fermentation liquid spraying device is used to spray fermentation liquid on the surface of the cabbage 5 transported to the top. A kimchi pickling storage cylinder 6 is also arranged at the rear end of the fermentation liquid spraying device. The kimchi pickling storage cylinder 6 is used to receive the cabbage 5 that falls off from the rotating seat 3.

[0032] In this embodiment, the continuous conveyor belt 1 is a belt conveyor mechanism with its ends closed. The conveyor rollers arranged at both ends rotate to drive the continuous conveyor belt 1 to reciprocate. Evenly spaced through holes are provided on the continuous conveyor belt 1 to facilitate the installation of the rotating shaft seat 2 in the through holes. The rotating shaft seat 2 is installed in a one-to-one correspondence with the rotating seat 3, so that the rotating seat 3 can rotate around the axis around the rotating shaft seat. A vegetable core fixing fork 4 is provided on the rotating seat 3. The cabbage 5 is fixed by inserting the root of the cabbage 5 on the vegetable core fixing fork 4. The fixed cabbage 5 is transported to the rear end during the reciprocating motion of the continuous conveyor belt 1. During the transportation of the cabbage 5 to the rear end, a plurality of groups of vegetable leaf cleaning devices are also provided at the rear. The setting of the device can improve the cleaning efficiency. The leaf cleaning device includes but is not limited to a visual and taste perception device. Because the outer leaves and roots of the cabbage will become soft rotten during transportation, storage or the cabbage itself is in a soft rot state, and the odor of hydrogen sulfide will flow out. The rotten leaves are manifested as wilting of the outer leaves, rot at the base of the petiole, collapse of the leaves, etc., and the rot may even extend to the inner core of the cabbage. Therefore, in order to carry out targeted cleaning of the rotten leaves of the cabbage 5 according to the above characteristics, the leaf cleaning device of the present application includes a visual recognition part and a cutting part. The visual recognition part includes a mechanism box 13, which is arranged on the side of the continuous conveyor belt 1. An active turntable 14 is movably installed at the bottom of the mechanism box 13. The active turntable 14 is fixedly connected to the driving shaft of the rotating motor 15. The active turntable 1 4 cooperates with the edge of the rotating seat 3, the active turntable 14 rotates to drive the rotating seat 3 to rotate around the axis, a distinguishing window 16 is opened in the mechanism box 13 near the side of the continuous conveyor belt 1, and the distinguishing window 16 detects whether the vegetable leaves are corrupt through the built-in visual sensor. The cutting part is arranged on the opposite side of the visual identification part, and the cutting part includes a cutting wheel 17, which is installed on the driving shaft of the cutting motor 18, and the cutting motor 18 is fixedly installed on the telescopic arm of the electric telescopic rod 19. The cutting motor 18 is driven to perform telescopic movement through the telescopic movement of the electric telescopic rod 19. The cutting wheel 17 is arranged near the root of the cabbage 5. The specific operation is that when the rotating seat 3 where the cabbage 5 is located moves to the side of the vegetable leaf cleaning device, the continuous conveyor belt 1 stops running. At this time The rotating motor 15 rotates to drive the active turntable 14 to rotate, and the rotation of the active turntable 14 drives the rotating seat 3 to rotate and then drives the cabbage 5 to rotate. During the rotation of the cabbage 5, the visual sensor built into the distinguishing window 16 detects whether the external leaves are rotten. Since the rotten leaves are darker in appearance than the normal leaves, the presence of rotten leaves can be identified by performing color analysis on the leaves in the video grayscale processing state. By comparing the grayscale of the cabbage 5 with the reference color stored in the computer system, when the grayscale area is greater than the grayscale threshold of the normal leaves, it can be determined that there are rotten leaves in this part. Therefore, when the rotten position rotates to the side of the cutting wheel 17, the cutting wheel 17 is extended and retracted to cut off the leaves from the root.The cut leaves are separated from the whole cabbage 5, and then the scanning of the leaf surface is continued until the whole cabbage 5 is in the normal grayscale range, and it can be determined that the rotten leaves of the cabbage 5 have been removed. In addition, a stripping air plate 31 is fixedly installed above the leaf cleaning device, and the stripping air plate 31 is connected to the blower. The stripping air plate 31 is provided with an air outlet 32 ​​that deviates from the axis of the rotating seat 3 and points outward. The wind deviating from the axis direction generated by the stripping air plate 31 can promote the rotten leaves after the root is cut to be separated from the cabbage 5 as a whole. Furthermore, according to the characteristics of the corruption of the cabbage 5, its corruption position usually spreads from the outside to the root, and The smell spreads from the root to the inside, and if the root of the cabbage is eroded, the cabbage 5 needs to be discarded as a whole. Therefore, the further vegetable leaf cleaning device also includes an odor sensing unit, which includes an odor scanner 20. The odor scanner 20 is connected to the exhaust seat 22 through an air pump 21. The exhaust seat 22 is fixedly arranged between the continuous conveyor belts 1. The exhaust seat 22 is movably matched with the rotating shaft seat 2 that moves above it. The rotating shaft seat 2 is connected to the odor detection probe 23 fixedly installed at the axis of the rotating seat 3 through the opened channel. The odor detection probe 23 is a hollow upper end opening structure. When the cabbage 5 is inserted behind the odor detection probe 23, the odor detection probe 23 is connected to the odor detection probe 23. The negative pressure formed by the air pump 21 pumps the gas in the cabbage core into the odor scanner 20, and the odor scanner 20 detects the gas in the cabbage core to identify the health of the cabbage. Since the rotten leaves at the root will produce abnormal odors such as hydrogen sulfide, the odor of the odor detection probe 23 area is analyzed by the odor scanner 20. When the concentration of the rotten gas such as hydrogen sulfide reaches the set threshold, it indicates that the cabbage 5 has been rotten from the root. At this time, the cabbage core fixing fork 4 releases and discards the cabbage 5 when it reaches the discard storage pool 33. This operation guarantees the quality screening of the cabbage 5 before fermentation to the greatest extent, and further The quality of the fermented cabbage 5 is ensured. Since the vacuum seat 22 is fixedly installed at the bottom of the rotating shaft seat 2 above, when the continuous conveyor belt 1 stops running, the vacuum seat 22 cooperates with the rotating shaft seat 2. At this time, the air pump 21 uses a vacuuming method to transport the gas near the odor detection probe 23 to the inside of the odor scanner 20, thereby completing the gas analysis and further realizing the identification of the rotten cabbage 5 at the core. A discarded storage pool 33 is also provided on one side of the continuous conveyor belt 1. The discarded storage pool 33 is used to receive the rotten cabbage 5 released from the rotating seat 3. The cabbage 5 released by the core fixing fork 4 enters the discarded storage pool 33.

[0033] Embodiment 2:

[0034] A plurality of vegetable core fixing forks 4 are arranged on the rotating seat 3, a push plate groove 7 is provided in the vegetable core fixing fork 4, a push plate 9 is movably installed in the push plate groove 7 through a traction spring 8, a plurality of limit claws 10 are fixedly installed on one side of the push plate 9, and the plurality of limit claws 10 are movably inserted in the limit holes 34 provided on the side of the vegetable core fixing fork 4, a telescopic airbag 11 is also installed on the side of the push plate 9 away from the limit claws 10, and the telescopic airbag 11 drives the push plate 9 to perform telescopic movement synchronously by charging and discharging air, and the telescopic airbag 11 is connected to the charging and discharging air pump installed in the rotating seat 3 through the air channel 12 provided in the vegetable core fixing fork 4. In this embodiment, in order to prevent the plug on the vegetable core fixing fork 4 from In case the cabbage 5 falls off, an air pump is installed in the rotating seat 3, and a contact switch is arranged on the side of the rotating seat 3. When the rotating seat 3 moves and contacts the contact switch, the air pump starts or stops working. During the operation of the air pump, the limit claw 10 is pushed out when the telescopic air bag 11 is inflated. At this time, the limit claw 10 is laterally inserted in the cabbage core, thereby effectively preventing the cabbage 5 from detaching from the cabbage core fixing fork 4. When the cabbage 5 needs to be released, the air pump stops working. At this time, the limit claw 10 shrinks into the limit hole 34 under the action of the traction spring 8. When the cabbage 5 is transported head down, it detaches from the cabbage core fixing fork 4 under its own gravity.

[0035] Embodiment three:

[0036] In this embodiment, the spray drying device includes a cleaning spray plate 24, which is connected to a cleaning pump 25 through a pipeline. The cleaning pump 25 is arranged in a circulating filter tank 26. An airflow drying plate 27 is also arranged at the rear end of the cleaning spray plate 24. The airflow drying plate 27 dehydrates and dries the cabbage 5 that travels to the area. Further, the spray drying device is arranged below the continuous conveyor belt 1, and a spray cleaning operation is performed on the cabbage 5 when the cabbage 5 is headed downward. Since the cabbage 5 is headed downward, the upwardly arranged cleaning spray plate 24 can effectively rinse the positions of the various layers of the cabbage 5 leaves, and it is difficult for moisture to remain inside the cabbage 5, and the airflow drying plate 27 is used to dry the cabbage 5. The surface of the cabbage 5 is dried by the setting. After the drying, the cabbage 5 passes through the fermentation liquid spraying device, which includes a fermentation liquid pool 28. A spray pump 29 is arranged in the fermentation liquid pool 28. The spray pump 29 is connected with the spray plate 30 through a pipeline. Similarly, the fermentation liquid sprayed upward can smoothly enter the leaves of each layer of the cabbage 5 and adhere to them. Then, the cabbage 5 with the fermentation liquid attached is sent to the kimchi pickling storage cylinder 6 for storage. The kimchi pickling storage cylinder 6 is movably installed on the receiving rotating seat. The receiving rotating seat is rotated under the drive of the rotating motor. The fallen cabbage 5 is manually stacked in the kimchi pickling storage cylinder 6 in sequence, so as to facilitate the later storage and fermentation.

[0037] A kimchi continuous fermentation process, using the above-mentioned kimchi continuous fermentation device, comprises the following steps:

[0038] Step 1: manually insert the whole cabbage 5 on the cabbage core fixing fork 4 provided on the rotating seat 3, and transport it to the rear along with the operation of the continuous conveyor belt 1;

[0039] Step 2: When the whole cabbage 5 is transported to the area of ​​the leaf cleaning device, the continuous conveyor belt 1 stops operating. At this time, the rotten leaves on the whole cabbage 5 are peeled off by the leaf cleaning device to ensure that the cabbage transported to the rear is normal cabbage 5 without rotten leaves. After the cleaning is completed, the continuous conveyor belt 1 continues to run backward;

[0040] Step 3: The cleaned cabbage 5 is cleaned and dried in turn by a spray drying device, and the pre-prepared fermentation liquid is sprayed onto the cabbage leaves by a fermentation liquid spraying device, thereby increasing the fermentation rate. The whole cabbage coated with the fermentation liquid then falls into a kimchi pickling storage cylinder 6 for storage and fermentation until it is taken out after the fermentation is completed.

[0041] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A kimchi continuous fermentation device, comprising a continuous conveyor belt, wherein the continuous conveyor belt reciprocates under the drive of a conveyor roller, and is characterized in that: The continuous conveyor belt is provided with a plurality of through holes which penetrate upward and downward at even intervals, a plurality of the through holes are fixedly installed with a rotating shaft seat, a rotating seat is movably installed on the rotating shaft seat, a vegetable core fixing fork is fixedly installed on the rotating seat, and the vegetable core fixing fork is used to fix the cabbage on the rotating seat, a plurality of groups of vegetable leaf cleaning devices are also provided on the side of the continuous conveyor belt, and the vegetable leaf cleaning devices are used to peel off the rotten leaves of the cabbage transported on the rotating seat, a spray drying device is also provided at the bottom of the continuous conveyor belt, and the spray drying device is used to clean and dry the cabbage, and a fermentation liquid spraying device is also provided at the rear end of the spray drying device, and the fermentation liquid spraying device is used to spray fermentation liquid on the surface of the cabbage transported upward, and a kimchi pickling storage cylinder is also provided at the rear end of the fermentation liquid spraying device, and the kimchi pickling storage cylinder is used to receive the cabbage which falls off from the rotating seat; The vegetable leaf cleaning device comprises a visual recognition part and a cutting part, wherein the visual recognition part comprises a mechanism box, wherein the mechanism box is arranged on the side of the continuous conveyor belt, an active turntable is movably installed at the bottom of the mechanism box, wherein the active turntable is fixedly connected to the driving shaft of the rotating motor, wherein the active turntable is movably matched with the edge of the rotating seat, wherein the rotation of the active turntable drives the rotating seat to rotate around the axis, wherein a distinguishing window is provided on the side of the mechanism box close to the continuous conveyor belt, wherein the distinguishing window detects whether the vegetable leaves are corrupt through a built-in visual sensor, wherein the cutting part is arranged on the opposite side of the visual recognition part, wherein the cutting part comprises a cutting wheel, wherein the cutting wheel is mounted on the driving shaft of the cutting motor, wherein the cutting motor is fixedly mounted on the telescopic arm of the electric telescopic rod, wherein the cutting motor is driven to perform telescopic movement through the telescopic movement of the electric telescopic rod, and wherein the cutting wheel is arranged close to the root of the cabbage; The vegetable leaf cleaning device also includes an odor sensing unit, which includes an odor scanner. The odor scanner is connected to an exhaust seat through an air pump. The exhaust seat is fixedly arranged between the continuous conveyor belts. The exhaust seat is movably coordinated with a rotating shaft seat that moves above it. The rotating shaft seat is connected to an odor detection probe fixedly installed at the axis of the rotating seat through an opened channel. The odor detection probe is a hollow structure with an open hole at the upper end. When the cabbage is inserted into the odor detection probe, the negative pressure formed by the air pump pumps the gas in the cabbage core into the odor scanner. The gas inside the cabbage core is detected by the odor scanner to identify the health status of the cabbage.

2. The kimchi continuous fermentation device according to claim 1, characterized in that: Several vegetable core fixing forks are arranged on the rotating seat, and a push plate groove is opened in the vegetable core fixing fork, and a push plate is movably installed in the push plate groove through a traction spring, and a plurality of limit claws are fixedly installed on one side of the push plate, and the plurality of limit claws are movably inserted in the limit holes opened on the side of the vegetable core fixing fork. A telescopic airbag is also installed on the side of the push plate away from the limit claw, and the telescopic airbag drives the push plate to synchronously perform telescopic movement by charging and discharging air, and the telescopic airbag is connected with the charging and discharging air pump installed in the rotating seat through the air channel opened in the vegetable core fixing fork.

3. The kimchi continuous fermentation device according to claim 2, characterized in that: The spray drying device comprises a cleaning spray plate, which is connected to a cleaning pump through a pipeline. The cleaning pump is arranged in a circulating filter tank. An airflow drying plate is also arranged at the rear end of the cleaning spray plate, and the airflow drying plate dehydrates and dries the cabbage passing through.

4. The kimchi continuous fermentation device according to claim 3, characterized in that: The fermentation liquid spraying device comprises a fermentation liquid pool, a spray pump is arranged in the fermentation liquid pool, and the spray pump is connected with the spray plate through a pipeline.

5. The kimchi continuous fermentation device according to claim 1, characterized in that: The kimchi pickling storage cylinder is movably mounted on a receiving rotating seat, and the receiving rotating seat is driven by a rotating motor to rotate.

6. The kimchi continuous fermentation device according to claim 4, characterized in that: A stripping air plate is fixedly installed above the leaf cleaning device. The stripping air plate is connected to the blower, and an air outlet head is arranged on the stripping air plate, which is deviated from the axis of the rotating seat and faces outward.

7. The kimchi continuous fermentation device according to claim 5, characterized in that: A discarding storage pool is also provided on the side of the continuous conveyor belt away from the kimchi pickling storage cylinder, and the discarding storage pool is used to receive the rotten cabbage cores released from the rotating seat.

8. A kimchi continuous fermentation process, using the kimchi continuous fermentation device according to any one of claims 1 to 7, characterized in that: The following steps are involved: Step 1: manually insert the whole cabbage on the cabbage core fixing fork set on the rotating seat, and transport it to the rear along with the operation of the continuous conveyor belt; Step 2: When the whole cabbage is transported to the leaf cleaning device area, the continuous conveyor belt stops operating. At this time, the rotten leaves on the whole cabbage are peeled off by the leaf cleaning device to ensure that the cabbage transported to the rear is normal cabbage without rotten leaves. After the cleaning is completed, the continuous conveyor belt continues to run backward; Step three: the cleaned cabbage is washed and dried in turn by a spray drying device, and the pre-prepared fermentation liquid is sprayed onto the cabbage leaves by a fermentation liquid spraying device, so as to increase the fermentation rate. The whole cabbage coated with the fermentation liquid then falls into a kimchi pickling storage cylinder for storage and fermentation, and is taken out after the fermentation is completed.

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