A fermentation method for producing condiments

Abstract

The invention discloses a fermentation method for producing condiments, and belongs to the technical field of condiment production. A fermentation method for producing condiments comprises the following steps: Step 1: adding materials into a fermentation tank, and when the temperature in the fermentation tank is between 20°C and 30°C, starting a stirring component to stir and mix the materials in the fermentation tank; Step 2: At the same time, a cleaning component can scrape the inner wall of the fermentation tank; Step 3: after the fermentation is completed, the product is taken out of the fermentation tank, and a cleaning liquid is introduced into the fermentation tank, and the stirring component is started again to clean the fermentation tank; The present invention drives the rotating shaft to rotate, and the rotating shaft can drive the first stirring plate to stir the materials in the fermentation tank, and the materials can be fully mixed, and the rotating shaft can drive the stirring frame to rotate to scrape the inner wall of the fermentation tank, which can reduce the accumulation of materials on the inner wall of the fermentation tank, and the stirring frame rotates in the opposite direction to the rotating shaft, which can improve the stirring effect of the materials.

Description

Technical Field

[0001] The invention relates to the technical field of condiment production, and in particular to a fermentation method for condiment production. Background Art

[0002] Condiments refer to supplementary foods that can increase the color, aroma and taste of dishes, promote appetite and are beneficial to human health. Its main function is to improve the quality of dishes, meet the sensory needs of consumers, stimulate appetite and improve human health. In a broad sense, condiments include salting agents, sour agents, sweeteners, umami agents and spicy agents. Fermentation refers to the process of preparing microbial cells themselves, or direct metabolites or secondary metabolites with the help of the life activities of microorganisms under aerobic or anaerobic conditions. Many condiments in daily life can only be used after fermentation.

[0003] At present, some condiments (such as soy sauce or vinegar) need to add an appropriate amount of water to the fermentation tank during the fermentation process to adjust the taste, texture or other characteristics of the product. Soy sauce or vinegar also needs sufficient oxygen during the fermentation process to promote the normal growth of microorganisms and the brewing process, so it needs to be stirred.

[0004] In the prior art, the seasonings are stirred and mixed manually, which has low stirring efficiency and poor effect. In addition, during the fermentation process, especially in winter, a heating device is usually provided to ensure the temperature in the fermentation tank. However, during heating, the materials are easy to adhere to the inner wall of the fermentation tank, resulting in poor material mixing effect and even the formation of paste, which affects the product quality. Summary of the invention

[0005] The purpose of the present invention is to solve the problems in the prior art that the stirring effect is poor and the material is easy to adhere to the inner wall of the fermentation tank, and to propose a fermentation method for producing condiments.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A fermentation method for producing condiments comprises the following steps:

[0008] Step 1: Add the materials into the fermentation tank, and when the temperature in the fermentation tank is between 20°C and 30°C, start the stirring component to stir and mix the materials in the fermentation tank;

[0009] Step 2: At the same time, the cleaning component can scrape the inner wall of the fermentation tank to prevent material from sticking;

[0010] Step 3: After the fermentation is completed, the product is taken out from the fermentation tank, and cleaning liquid is introduced into the fermentation tank, and the stirring component is started again to clean the inside of the fermentation tank.

[0011] In order to facilitate the full stirring of the materials in the fermentation tank, promote the transfer of oxygen and nutrients, facilitate the growth, reproduction and metabolic process of microorganisms, and improve product quality, preferably, the stirring assembly includes a rotating shaft rotatably arranged in the fermentation tank, wherein a plurality of groups of first stirring plates are fixedly arranged on the rotating shaft, a driving box is fixedly arranged on the top of the fermentation tank, a motor is fixedly arranged in the driving box, a first gear is fixedly arranged at the output end of the motor, and a second gear is fixedly arranged on one end of the rotating shaft extending into the driving box, and the first gear is meshed with the second gear.

[0012] In order to further improve the stirring effect and disrupt the flow pattern of the material in the fermentation tank, further, a rotating shaft is rotatably provided on one end of the multiple groups of the first stirring plates away from the rotating shaft, and multiple groups of the second stirring plates are fixedly provided on the rotating shaft.

[0013] In order to facilitate the driving of the stirring frame to rotate, and in the opposite direction to the rotation direction of the rotating shaft, further, a mounting seat with an annular structure is rotatably arranged in the fermenter, the stirring frame is fixedly arranged on the mounting seat, and a third gear is fixedly arranged on the rotating shaft, a fifth gear meshing with the third gear is rotatably arranged in the fermenter, and a fourth gear meshing with the fifth gear is fixedly arranged on the inner wall of the mounting seat.

[0014] In order to drive the second stirring plate to rotate and induce the vibration of the paddle to improve the mixing effect of the materials in the fermentation tank, further, a paddle is fixedly provided on the inner wall of the stirring frame, and the paddle is against the second stirring plate.

[0015] Furthermore, a liquid storage bin is provided in the fermentation tank, an annular groove communicating with the fermentation tank is provided on the liquid storage bin, and a material discharge component for controlling material discharge from the annular groove is provided in the fermentation tank.

[0016] Furthermore, the unloading assembly includes an annular block, which is rotatably arranged in an annular groove, and is fixedly connected to a mounting seat via a connecting rod. A stepped hole connected to a liquid storage tank is provided on the annular block, and a vibration rod is fixedly arranged on the top of the stirring frame, one end of the vibration rod extends into the stepped hole, and a rubber sleeve is fixedly arranged in the stepped hole, and an outer wall of the vibration rod is fitted with an inner wall of the rubber sleeve, and a groove is provided on the outer wall of the vibration rod.

[0017] In order to heat the fermentation tank, provide good living conditions for the growth of microorganisms, and appropriately heat the input oxygen, a heating chamber is further provided in the fermentation tank, a heating tube is fixedly arranged in the heating chamber, an oxygen supply tube is fixedly arranged on one end of the heating chamber, and the other end of the heating chamber is connected to the fermentation tank through an exhaust assembly.

[0018] In order to facilitate the delivery of oxygen in the heating chamber to the fermentation tank, further, the air extraction assembly includes a cam fixedly arranged on the mounting seat, a piston chamber is opened in the fermentation tank, a piston plate is slidably arranged in the piston chamber, a push rod is fixedly arranged on the piston plate, the end of the push rod away from the piston plate is abutted against the cam, and a spring is arranged in the piston chamber, the two ends of the spring are respectively abutted against the piston chamber and the piston plate, an air inlet pipe connected with the heating chamber is fixedly arranged on the piston chamber, an air outlet pipe connected with the liquid storage tank is fixedly arranged on the piston chamber, and both the air inlet pipe and the air outlet pipe are fixedly arranged with a one-way valve.

[0019] Furthermore, a fixing seat is fixedly arranged in the liquid storage tank, a diversion cavity is opened in the fixing seat, the air outlet pipe is connected with the diversion cavity, and a spray hole connected with the diversion cavity is opened at the bottom of the fixing seat, the spray hole is connected with the liquid storage tank, and the spray hole corresponds to the stepped hole.

[0020] Compared with the prior art, the present invention provides a fermentation method for producing condiments, which has the following beneficial effects:

[0021] 1. The fermentation method for producing seasonings drives the first gear to rotate through the motor, and can drive the rotating shaft to rotate through the second gear. The rotating shaft can drive the first stirring plate to automatically stir the materials in the fermentation tank, so that the materials can be fully mixed and the stirring efficiency is high;

[0022] 2. The fermentation method for producing seasoning, in which the first stirring plate is stirred by the rotating shaft, under the push of the material in the fermentation tank, Second stirring plate It can rotate to stir the materials in the fermentation tank, which helps to disrupt the flow of materials in the fermentation tank and further improve the stirring effect;

[0023] 3. The fermentation method for seasoning production can drive the fourth gear and the mounting seat to rotate through the fifth gear by the rotating shaft, and the mounting seat can drive the stirring frame to rotate to scrape the inner wall of the fermentation tank, which can reduce the accumulation of materials on the inner wall of the fermentation tank, and on the other hand, the stirring frame rotates in the opposite direction to the first stirring plate, which can improve the stirring effect of the materials;

[0024] 4. The fermentation method for producing condiments is characterized in that a paddle is fixedly arranged on the stirring frame. When the second stirring plate on the rotating shaft passes through the paddle, the paddle can drive the second stirring plate to rotate, so that the second stirring plate can stir the materials in the fermentation tank. Moreover, the second stirring plate can produce a certain impact on the paddle, causing the paddle to vibrate, which can not only better mix the fermentation liquid and microorganisms, making the fermentation more uniform and sufficient, but also promote oxygen transfer and mixing, which is conducive to the growth and metabolic process of the microorganisms.

[0025] 5. The fermentation method for producing seasonings is conducive to the normal growth of microorganisms by extracting oxygen with a certain temperature in the heating chamber and transporting it to the fermentation tank. In addition, the oxygen is heated in the heating chamber. When the temperature is low in winter, the temperature in the fermentation tank can be increased, providing good living conditions for the growth of microorganisms and avoiding the adverse effects of low-temperature oxygen on the growth of microorganisms.

[0026] The parts not involved in the device are the same as the prior art or can be implemented by the prior art. The present invention drives the rotating shaft to rotate, and the rotating shaft can automatically stir the materials in the fermentation tank with the first stirring plate. The materials can be fully mixed and the stirring efficiency is high. Moreover, at this time, the rotating shaft can drive the stirring frame to rotate to scrape the inner wall of the fermentation tank. On the one hand, the accumulation of materials on the inner wall of the fermentation tank can be reduced. On the other hand, the rotation direction of the stirring frame is opposite to that of the first stirring plate, which can improve the stirring effect of the material. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a schematic diagram of the structure of a fermentation method for producing condiments proposed by the present invention;

[0028] Figure 2 This is a schematic diagram of the structure of a fixing seat for a fermentation method for producing condiments proposed by the present invention;

[0029] Figure 3 A cross-sectional view of a fermentation method for producing condiments proposed by the present invention;

[0030] Figure 4 A fermentation method for producing condiments proposed by the present invention Figure 3 A magnified view of part A;

[0031] Figure 5 A fermentation method for producing condiments proposed by the present invention Figure 3 A partial schematic diagram of the

[0032] Figure 6 A fermentation method for producing condiments proposed by the present invention Figure 5 Enlarged view of part B.

[0033] In the figure: 1. fermentation tank; 101. discharge pipe; 102. feed pipe; 2. rotating shaft; 201. first stirring plate; 202. second gear; 203. third gear; 204. circulation channel; 205. injection hole; 206. spiral sheet; 3. heating chamber; 301. heating tube; 302. oxygen supply tube; 4. piston chamber; 401. air inlet pipe; 402. air outlet pipe; 403. piston plate; 404. push rod; 405. spring; 5. mounting seat; 501. stirring frame; 502. fourth gear; 503. cam; 504. paddle; 6. rotating shaft; 601. second stirring plate; 7. liquid storage tank; 8. annular block; 801. stepped hole; 802. connecting rod; 803. rubber sleeve; 9. fifth gear; 10. fixing seat; 11. diversion chamber; 12. injection hole; 13. vibration rod; 14. groove. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0035] In the description of the present invention, it is necessary to understand that the terms "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship are based on the orientation or position relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention. Example

[0036] A fermentation method for producing condiments comprises the following steps:

[0037] Step 1: Add materials into the fermentation tank 1, and when the temperature in the fermentation tank 1 is between 20°C and 30°C, start the stirring component to stir and mix the materials in the fermentation tank 1;

[0038] The material is added into the fermentation tank 1 through the feed pipe 102, a top cover is threadedly connected to the top of the feed pipe 102, and an exhaust pipe is fixedly arranged on the top cover, and a pressure reducing valve is fixedly arranged on the exhaust pipe, and the heating pipe 301 is started to heat the fermentation tank 1 to make the internal temperature between 20°C and 30°C, and then the motor is started to rotate with the first gear, and the rotating shaft 2 is driven to rotate through the second gear 202, and the rotating shaft 2 can drive the first stirring plate 201 to stir the material in the fermentation tank 1 to improve the mixing effect;

[0039] Step 2: At the same time, the cleaning component can scrape the inner wall of the fermentation tank 1 to prevent material from adhering;

[0040] When the rotating shaft 2 rotates with the first stirring plate 201, the stirring frame 501 can be driven to rotate in the opposite direction in the fermentation tank 1 at the same time, and the inner wall of the fermentation tank 1 can be scraped to reduce the adhesion of materials on the inner wall of the fermentation tank 1, and to prevent the materials from sticking to the bottom during the heating process;

[0041] Step 3: After the fermentation is completed, the product is taken out from the fermentation tank 1, and a cleaning liquid is introduced into the fermentation tank 1, and the stirring component is started again to clean the fermentation tank 1;

[0042] After the fermentation is completed, the valve on the discharge pipe 101 is opened and the stirring frame 501 is started to remove the material from the inner wall of the fermentation tank 1 to reduce the waste of the material. After the removal is completed, the cleaning liquid is added into the fermentation tank 1 through the feed pipe 102 to clean the inner wall of the fermentation tank 1.

[0043] Reference Figure 3 Here, we design the stirring component as follows: a rotating shaft 2 is rotatably arranged in the fermentation tank 1, wherein a plurality of groups of first stirring plates 201 are fixedly arranged on the rotating shaft 2, and the first stirring plates 201 are preferably arranged in three layers, and each layer is arranged with two to six groups, preferably two groups, and are symmetrically distributed, a driving box is fixedly arranged on the top of the fermentation tank 1, a motor is fixedly arranged in the driving box, a first gear is fixedly arranged on the output end of the motor, and a second gear 202 is fixedly arranged on one end of the rotating shaft 2 extending into the driving box, and the first gear is meshed with the second gear 202. When in use, the first gear is driven to rotate by the motor, and the rotating shaft 2 can be rotated through the second gear 202, and the rotating shaft 2 can automatically stir the material in the fermentation tank 1 with the first stirring plate 201, and the material can be fully mixed with high stirring efficiency.

[0044] Reference Figure 3 A rotating shaft 6 is rotatably arranged on one end of the multiple groups of first stirring plates 201 away from the rotating shaft 2, and the axis of the rotating shaft 6 is perpendicular to the axis of the rotating shaft 2. Multiple groups of second stirring plates 601 are fixedly arranged on the rotating shaft 6. The second stirring plates 601 are arranged in two to eight groups, preferably four groups. When in use, the first stirring plates 201 are stirred by the rotating shaft 2. Under the push of the material in the fermentation tank 1, the second stirring plates 601 can rotate to stir the material in the fermentation tank 1, which helps to disrupt the flow of the material in the fermentation tank 1 and further improve the stirring effect.

[0045] Reference Figure 3 and Figure 4The cleaning component includes a mounting seat 5 with an annular structure, which is rotatably arranged in the fermenter 1. A stirring frame 501 for cleaning the inner wall of the fermenter 1 is fixedly arranged on the mounting seat 5. The outer wall of the stirring frame 501 is against the inner wall of the fermenter 1, and a third gear 203 is fixedly arranged on the rotating shaft 2. A fifth gear 9 meshing with the third gear 203 is rotatably arranged in the fermenter 1. A fourth gear 502 meshing with the fifth gear 9 is fixedly arranged on the inner wall of the mounting seat 5. The fourth gear 502 is an internal gear. When in use, the third gear 203 is rotated by the rotating shaft 2, and the fourth gear 502 and the mounting seat 5 can be driven to rotate through the fifth gear 9. The mounting seat 5 can rotate with the stirring frame 501 to scrape the inner wall of the fermenter 1. On the one hand, the accumulation of materials on the inner wall of the fermenter 1 can be reduced. On the other hand, the rotation direction of the stirring frame 501 is opposite to that of the first stirring plate 201, which can improve the stirring effect of the material.

[0046] Reference Figure 3 , a paddle 504 is fixedly provided on the inner wall of the stirring frame 501, and the paddle 504 is provided with two to ten groups. Here, we preferably have six groups, which correspond to the rotating shaft 6 one by one. When in use, the paddle 504 is pressed against the second stirring plate 601. When in use, since the rotation speed of the rotating shaft 2 is faster than that of the stirring frame 501, when the second stirring plate 601 on the rotating shaft 6 passes through the paddle 504, The paddle 504 can drive the second stirring plate 601 to rotate, so that the second stirring plate 601 can stir the materials in the fermentation tank 1. The stirring plate 601 will have a certain impact on the paddle 504, causing the paddle 504 to vibrate. , which can not only better mix the fermentation liquid and microorganisms, making the fermentation more uniform and complete, but also promote oxygen transfer and mixing, which is helpful for the growth and metabolic process of microorganisms.

[0047] In addition, the second stirring plate 601 and the paddle 504 are both made of iron, manganese or chromium. When the second stirring plate 601 hits the paddle 504, a discharge effect will be generated between the two. The discharge can improve the product efficiency while removing the intermediate metabolites in the bacterial fermentation liquid, so that the fermentation process develops in a favorable direction and further improves the product efficiency. Here, the rotating shaft 2 is a hollow structure, and a circulation channel 204 is arranged inside. The spiral plates 206 are evenly distributed in the circulation channel 204, and a spray hole 205 is opened above each first stirring plate 201 corresponding to the rotating shaft 2. The spray hole 205 is connected to the circulation channel 204. During the rotation of the rotating shaft 2, the spiral plate 206 will absorb the material in the fermentation tank 1 into the circulation channel 204, and spray it to the surroundings through the spray hole 205. By controlling the rotation speed of the rotating shaft 2, it can be ensured that the sprayed material falls on the collision point of the second stirring plate 601 and the paddle 504, thereby efficiently utilizing the discharge effect to react to a specific amount of material, more finely removing the intermediate metabolites in the fermentation liquid, and further improving the quality and efficiency of the fermentation.

[0048] Reference Figure 3 , Figure 5 and Figure 6 A liquid storage tank 7 is provided in the fermentation tank 1, a liquid adding pipe for adding liquid to the liquid storage tank 7 is fixedly arranged on the top of the fermentation tank 1, and a pipe cover is threadedly connected to the top of the liquid adding pipe, pure water is stored in the liquid storage tank 7, an annular groove connected to the fermentation tank 1 is provided on the liquid storage tank 7, and a feeding component for controlling the feeding of the annular groove is provided in the fermentation tank 1. When in use, the opening and closing of the annular groove are controlled by the feeding component, and the liquid in the liquid storage tank 7 can enter the fermentation tank 1 through the annular groove, so as to adjust the taste, texture or other characteristics of the product and improve the product quality.

[0049] Reference Figure 2 , Figure 3 , Figure 5 and Figure 6 The material discharge component can be a solenoid valve. Here, we design the material discharge component as: an annular block 8, which is rotatably set in the annular groove, and sealing rings are fixedly set on the inner walls on both sides of the annular groove. The sealing rings are against the annular block 8, which can improve the sealing effect between the annular block 8 and the annular groove. The annular block 8 is fixedly connected to the mounting seat 5 through the connecting rod 802. When the mounting seat 5 rotates, the annular block 8 can be rotated together with the connecting rod 802. A stepped hole 801 connected to the liquid storage tank 7 is opened on the annular block 8. The aperture of the stepped hole 801 is an upper hole that is smaller than the aperture of the lower hole, which is convenient for liquid to flow out. A vibration rod 13 is fixedly set on the top of the stirring frame 501, and one end of the vibration rod 13 is extended into the stepped hole 801, preferably into the upper hole. At the same time, a rubber sleeve 803 is fixedly installed in the upper hole in the stepped hole 801, so that the outer wall of the vibration rod 13 fits with the inner wall of the rubber sleeve 803, and a groove 14 is opened on the outer wall of the vibration rod 13. When the vibration rod 13 is not vibrating, the rubber sleeve 803 can block the groove 14 to prevent the liquid in the liquid storage tank 7 from flowing into the fermentation tank 1. When in use, when the second stirring plate 601 passes over the paddle 504, the paddle 504 vibrates, and the vibration can be transmitted to the vibration rod 13 through the stirring frame 501. During the vibration of the vibration rod 13, a gap will be generated between the vibration rod 13 and the inner wall of the rubber sleeve 803, especially at the position of the groove 14, the liquid in the liquid storage tank 7 can flow into the stepped hole 801 through the groove 14, and then fall into the fermentation tank 1, thereby improving the use effect.

[0050] Reference Figure 3A heating chamber 3 is provided in the fermentation tank 1. The heating chamber 3 is in a trumpet-shaped structure. A heating tube 301 is fixedly arranged in the heating chamber 3, and an oxygen supply tube 302 is fixedly arranged at one end of the heating chamber 3. Oxygen can enter the heating chamber 3 through the oxygen supply tube 302. After being heated to an appropriate temperature in the heating chamber 3, oxygen is extracted by the exhaust component and transported to the fermentation tank 1 to promote the normal growth of microorganisms and the brewing process in the fermentation tank 1. The other end of the heating chamber 3 is connected to the fermentation tank 1 through the exhaust component. When in use, the oxygen with a certain temperature in the heating chamber 3 is extracted by the exhaust component and transported to the fermentation tank 1, which is conducive to the normal growth of the microorganisms. In addition, the oxygen is heated by the heating chamber 3. When the temperature is low in winter, on the one hand, the temperature in the fermentation tank 1 can be increased to provide good living conditions for the growth of microorganisms. On the other hand, the adverse effects of low-temperature oxygen on the growth of microorganisms can be avoided.

[0051] Reference Figure 3 and Figure 5 The extraction component can use an exhaust fan or an air pump to extract the gas in the heating chamber 3 and transport it to the fermentation tank 1. Here, we design the exhaust component as follows: a cam 503 is fixedly arranged on the mounting seat 5, a piston chamber 4 is opened in the fermentation tank 1, a piston plate 403 is slidably arranged in the piston chamber 4, a push rod 404 is fixedly arranged on the piston plate 403, an end of the push rod 404 away from the piston plate 403 is abutted against the cam 503, and a spring 405 is arranged in the piston chamber 4, the two ends of the spring 405 are respectively abutted against the piston chamber 4 and the piston plate 403, and an air inlet connected to the heating chamber 3 is fixedly arranged on the piston chamber 4 Tube 401, an outlet pipe 402 connected to the liquid storage tank 7 is fixedly arranged on the piston chamber 4, and a one-way valve is fixedly arranged on the inlet pipe 401 and the outlet pipe 402. When in use, the piston plate 403 can be driven to slide back and forth in the piston chamber 4 under the joint action of the push rod 404 and the spring 405 during the rotation of the mounting seat 5 with the cam 503, and then the oxygen in the heating chamber 3 is extracted through the inlet pipe 401, and then the oxygen is transported to the liquid storage tank 7 through the outlet pipe 402, which can increase the gas pressure in the liquid storage tank 7, facilitate the liquid in the liquid storage tank 7 to flow to the fermentation tank 1 through the stepped hole 801, and improve the use effect.

[0052] Reference Figure 5 and Figure 6A fixing seat 10 is fixedly arranged in the liquid storage tank 7, a diversion chamber 11 is opened in the fixing seat 10, the air outlet pipe 402 is connected with the diversion chamber 11, and a spray hole 12 connected with the diversion chamber 11 is opened at the bottom of the fixing seat 10, the spray hole 12 is connected with the liquid storage tank 7, and the position of the spray hole 12 corresponds to the position of the stepped hole 801. When in use, when the vibration rod 13 vibrates, and at this time the piston plate 403 presses the gas in the piston chamber 4 into the diversion chamber 11 through the air outlet pipe 402, the gas is sprayed toward the stepped hole 801 through the spray hole 12. At this time, the liquid can produce a certain physical and chemical effect, thereby improving the addition effect of the liquid.

[0053] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A fermentation method for producing condiments, characterized in that: The following steps are involved: Step 1: Add materials into the fermentation tank (1), and when the temperature in the fermentation tank (1) is between 20° C. and 30° C., start the stirring component to stir and mix the materials in the fermentation tank (1); Step 2: At the same time, the cleaning component can scrape the inner wall of the fermentation tank (1) to prevent material from adhering; Step 3: After the fermentation is completed, the product is taken out from the fermentation tank (1), and a cleaning liquid is introduced into the fermentation tank (1), and the stirring component is started again to clean the inside of the fermentation tank (1); The stirring assembly comprises a rotating shaft (2) rotatably arranged in the fermentation tank (1), wherein a plurality of first stirring plates (201) are fixedly arranged on the rotating shaft (2), a driving box is fixedly arranged on the top of the fermentation tank (1), a motor is fixedly arranged in the driving box, a first gear is fixedly arranged at the output end of the motor, and a second gear (202) is fixedly arranged on one end of the rotating shaft (2) extending into the driving box, and the first gear is meshed with the second gear (202); A rotating shaft (6) is rotatably arranged on one end of the plurality of groups of the first stirring plates (201) away from the rotating shaft (2), and a plurality of groups of the second stirring plates (601) are fixedly arranged on the rotating shaft (6); The cleaning assembly comprises a mounting seat (5) in an annular structure, which is rotatably arranged in the fermentation tank (1); a stirring frame (501) for cleaning the inner wall of the fermentation tank (1) is fixedly arranged on the mounting seat (5); a third gear (203) is fixedly arranged on the rotating shaft (2); a fifth gear (9) meshing with the third gear (203) is rotatably arranged in the fermentation tank (1); and a fourth gear (502) meshing with the fifth gear (9) is fixedly arranged on the inner wall of the mounting seat (5); A paddle (504) is fixedly provided on the inner wall of the stirring frame (501), and the paddle (504) abuts against the second stirring plate (601); The fermentation tank (1) is provided with a liquid storage bin (7), the liquid storage bin (7) is provided with an annular groove connected to the fermentation tank (1), and the fermentation tank (1) is provided with a material discharge component for controlling material discharge from the annular groove; The material discharge assembly comprises an annular block (8), the annular block (8) being rotatably arranged in an annular groove, the annular block (8) being fixedly connected to a mounting seat (5) via a connecting rod (802), the annular block (8) being provided with a stepped hole (801) which is connected to a liquid storage bin (7), and a vibration rod (13) being fixedly arranged on the top of the stirring frame (501), one end of the vibration rod (13) extending into the stepped hole (801), a rubber sleeve (803) being fixedly arranged in the stepped hole (801), an outer wall of the vibration rod (13) being in contact with an inner wall of the rubber sleeve (803), and a groove (14) being provided on the outer wall of the vibration rod (13).

2. A fermentation method for producing condiments according to claim 1, characterized in that: The fermentation tank (1) is provided with a heating chamber (3), a heating tube (301) is fixedly arranged in the heating chamber (3), an oxygen supply tube (302) is fixedly arranged at one end of the heating chamber (3), and the other end of the heating chamber (3) is connected to the fermentation tank (1) via an exhaust assembly.

3. A fermentation method for producing condiments according to claim 2, characterized in that: The air extraction assembly comprises a cam (503) fixedly arranged on the mounting seat (5); a piston chamber (4) is provided in the fermentation tank (1); a piston plate (403) is slidably arranged in the piston chamber (4); a push rod (404) is fixedly arranged on the piston plate (403); an end of the push rod (404) away from the piston plate (403) abuts against the cam (503); a spring (405) is provided in the piston chamber (4); two ends of the spring (405 abut against the piston chamber (4) and the piston plate (403) respectively; an air inlet pipe (401) connected to the heating chamber (3) is fixedly arranged on the piston chamber (4); an air outlet pipe (402) connected to the liquid storage tank (7) is fixedly arranged on the piston chamber (4); and one-way valves are fixedly arranged on both the air inlet pipe (401) and the air outlet pipe (402).

4. A fermentation method for producing condiments according to claim 3, characterized in that: A fixing seat (10) is fixedly arranged in the liquid storage bin (7), a flow diversion chamber (11) is provided in the fixing seat (10), the air outlet pipe (402) is connected to the flow diversion chamber (11), and a spray hole (12) connected to the flow diversion chamber (11) is provided at the bottom of the fixing seat (10), the spray hole (12) is connected to the liquid storage bin (7), and the spray hole (12) corresponds to the stepped hole (801).

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