Fermentation device for table vinegar processing and use method thereof

Abstract

The invention discloses a fermentation device for table vinegar processing and a using method thereof, and relates to the technical field of table vinegar processing, in particular to the fermentation device for table vinegar processing and the using method thereof.The fermentation device comprises a fermentation bin, the exterior of the fermentation bin is communicated with the two ends of a liquid level pipe, and the liquid level pipe penetrates through the interior of a three-phase connector; one side of the three-phase joint is connected with one end of a flow guide pipe, the other end of the flow guide pipe is fixedly connected with the bottom end of the sampling cabin, and the sampling cabin is fixedly connected with the outer wall of the fermentation cabin through a hoop. According to the fermentation device for table vinegar processing and the use method of the fermentation device, the principle that the hydraulic heights of U-shaped pipes are the same is utilized, vinegar fermented in the fermentation bin can be sampled in real time through the sampling bin in the vinegar fermentation process, and the stirring fermentation assembly further adopts an asymmetric stirring structure; wherein the stirring rod adopts a rotatable triangular prism structure body, so that the stirring efficiency is improved, and meanwhile, the rotation resistance in the stirring process is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of edible vinegar processing, in particular to a fermentation device for edible vinegar processing and a use method thereof. Background Art

[0002] Vinegar is a sour flavoring agent. There are two types of vinegar, brewed vinegar and synthetic vinegar, depending on the production method. Brewed vinegar is made from starch-rich grains, sugars, edible alcohol, etc. through microbial fermentation. Synthetic vinegar is blended with glacial acetic acid as the main raw material. Depending on the vinegar brewing process, raw materials, and flavor, different vinegar varieties have different acidity levels, generally between 2-9%.

[0003] Vinegar has different flavors due to different brewing raw materials and process conditions, and there is no unified classification method. According to the vinegar production process, it can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar can be divided into grain vinegar (made from grain and other raw materials), sweet vinegar (made from maltose, sucrose, and sugar raw materials), and wine vinegar (made from edible alcohol and wine tails). Grain vinegar can be further divided into smoked vinegar, special vinegar, aromatic vinegar, bran vinegar, etc. according to different processing methods. Synthetic vinegar can be divided into color vinegar and white vinegar (white vinegar can be further divided into ordinary white vinegar and vinegar essence). Brewed vinegar is the best vinegar, and grain vinegar is the best.

[0004] If classified by the raw material processing method, the grain raw materials are not processed by steaming and gelatinization, and are directly used to make vinegar, which is called raw vinegar; the vinegar brewed after steaming and gelatinization is called cooked vinegar. If classified by the saccharification koji used in making vinegar, there are bran koji vinegar and old method koji vinegar. If classified by the acetic acid fermentation method, there are solid fermentation vinegar, liquid fermentation vinegar and solid-liquid fermentation vinegar. If classified by the color of vinegar, there are dark vinegar, light vinegar and white vinegar. If classified by flavor, the vinegar aroma of aged vinegar is stronger; smoked vinegar has a special caramel flavor; sweet vinegar is added with Chinese medicinal materials, plant spices, etc.

[0005] Artificial synthetic vinegar is also called vinegar essence, which is made by diluting edible glacial acetic acid. It has a strong vinegar smell but no fragrance. Glacial acetic acid has a certain corrosive effect on the human body, so it should be diluted when used. Generally, the glacial acetic acid content should not exceed 3-4%. This kind of vinegar does not contain various nutrients in edible vinegar, so it is not easy to mold and deteriorate; but because it has no nutritional effect, it can only be used for seasoning. Therefore, if there is no special need, it is better to eat edible vinegar.

[0006] The internal and external structures of traditional fermentation devices are relatively uniform, and the fermentation process steps during use are also relatively similar. General fermentation equipment can easily cause air inflow during the sampling process, thereby affecting the fermentation process of the vinegar liquid. In addition, the stirring range during the stirring process is proportional to the resistance encountered during the stirring process, thereby increasing the possibility of overload of the stirring equipment, and cannot meet people's usage needs well. Summary of the invention

[0007] In view of the deficiencies in the prior art, the present invention provides a fermentation device for edible vinegar processing and a method of using the same, which solves the problem that the internal and external structures of the fermentation device proposed in the above background technology are relatively uniform, and the fermentation process steps during use are also relatively similar. General fermentation equipment can easily cause air inflow during the sampling process, thereby affecting the fermentation process of the vinegar liquid, and the stirring range during the stirring process is proportional to the resistance encountered during the stirring process, thereby increasing the possibility of overload of the stirring equipment.

[0008] To achieve the above objectives, the present invention is implemented through the following technical solutions: a fermentation device for edible vinegar processing and a method of using the same, comprising a fermentation bin, the outside of which is respectively connected to the two ends of a liquid level pipe, the liquid level pipe runs through the inside of a three-phase joint, one side of the three-phase joint is connected to one end of a flow guide pipe, the other end of the flow guide pipe is fixedly connected to the bottom end of a sampling chamber, and the sampling chamber is fixedly connected to the outer wall of the fermentation bin through a clamp;

[0009] A stirring and fermentation assembly is vertically arranged inside the fermentation bin, and four legs are fixedly connected to the bottom of the fermentation bin;

[0010] A power supply box and a signal storage host are also provided on the outside of the fermentation bin, and the signal storage host is located above the power supply box;

[0011] A temperature sensor is provided on one side of the top of the fermentation bin, and an air pressure sensor and a pressure relief port are provided on the other side of the top of the fermentation bin, respectively. The pressure relief port is located on one side of the air pressure sensor.

[0012] Optionally, the liquid level tube is parallel to the central axis of the fermentation bin, and the middle portion of the liquid level tube is configured as a visual glass tube.

[0013] Optionally, the guide tube is configured as a bent structure, and the liquid level tube is connected to the bottom of the sampling cabin through the cooperation between the guide tube and the three-phase connector.

[0014] Optionally, the central axis of the fermentation bin is consistent with the central axis of the stirring and fermentation assembly.

[0015] Optionally, the output end of the power supply box is electrically connected to the stirring and fermentation component, the signal storage host, the temperature sensor and the air pressure sensor respectively.

[0016] Optionally, the fermentation bin comprises a bin shell, a top cover is fixedly connected to the top of the bin shell, and a bottom cover is fixedly connected to the bottom of the bin shell;

[0017] A warehouse door is provided on one side of the warehouse shell, and a maintenance door is fixedly connected to the other side of the warehouse shell;

[0018] A feed port is provided on one side of the top of the top cover, and the bin shell is connected to the top cover and the bottom cover by locking bolts.

[0019] Optionally, the joints between the bin shell, the bin door and the maintenance door are all wrapped with rubber sealing strips.

[0020] Optionally, the stirring and fermenting assembly includes a servo motor, the bottom end of the servo motor is fixedly connected to a rotating shaft observed at the top of the fermentation bin, and the rotating shaft also runs through the interior of a plurality of positioning sleeves;

[0021] The positioning sleeve is hinged to one end of the stirring rod, and the other ends of the stirring rod are connected via a positioning rod.

[0022] Optionally, the stirring rod is configured as a regular triangular prism structure, and both ends of the stirring rod are respectively hinged to the positioning sleeve and one side of the positioning rod through hinge buckles, and the stirring rod forms a rotating structure through the hinge buckle.

[0023] The method for using the fermentation device for processing edible vinegar, using the above-mentioned fermentation device for processing edible vinegar, the specific steps are as follows:

[0024] Step 1: Prepare raw materials and ingredients;

[0025] Take 100 portions of edible vinegar as a unit and prepare the following raw materials:

[0026] 10-15 parts of broken rice, 10-15 parts of bran, 10-18 parts of rice bran, 5-8 parts of distiller's yeast, 3-6 parts of acetic acid bacteria seed liquid, 30-40 parts of water, 1-3 parts of bran koji, 0.5-1 parts of α-amylase, 1-2 parts of salt, 0.2-0.5 parts of sodium carbonate, and 0.4-0.8 parts of calcium chloride;

[0027] Step 2: Grind and mix. Soak the broken rice in water and feed it into a grinding machine at a ratio of 1:1.5 between rice and water, and grind it into a slurry with a mesh size of 70 or above.

[0028] Step 3: Pump the slurry into the fermentation tank from the feed port, adjust the pH to 6.2-6.4 with sodium carbonate, add sodium carbonate and α-amylase, and stir thoroughly;

[0029] Step 4: Liquefaction and saccharification operation, the stirring and fermentation component continues to stir, the servo motor drives the shaft to rotate, and the stirring operation is achieved by the synchronous rotation of the shaft and the stirring rod. The triangular prism-shaped stirring rod will adjust its direction by itself during the stirring process using the resistance of the material. At the same time, it is heated to 85-92°C with steam and maintained for 10-15 minutes;

[0030] Check with iodine solution. If it turns brownish yellow, it means liquefaction is complete.

[0031] Step 5: Cool the liquefied mash to 60-65°C, add bran koji, and keep warm for saccharification for 30 minutes. After the saccharified mash is cooled to 27-35°C, prepare for fermentation;

[0032] Step 6: Seal the fermentation, dilute the saccharified mash with water, adjust the pH to 4.2-4.4, add wine enzymes, and ferment at 30-33°C for 48-72h;

[0033] Step 7: Add bran, rice husks and acetic acid bacteria seed solution to the fermentation bin, seal the feed port, stir the mixture fully with a stirring fermentation assembly, keep the fermentation bin temperature at 35-38°C, loosen the fermented mash once every 24 hours, and sprinkle salt on the surface of the fermented mash when it is fermented to maturity, and reflux the vinegar solution to dissolve it;

[0034] Step 8: pouring vinegar on the vinegar mash after adding salt, pouring the vinegar mash with the second vinegar, collecting the vinegar liquid from the sampling cabin, and stopping pouring vinegar when the acid content of the collected vinegar liquid reaches 5%;

[0035] Step 9: Collect and bottle the vinegar liquid.

[0036] The present invention provides a fermentation device for processing edible vinegar and a method for using the same, which has the following beneficial effects:

[0037] 1. The fermentation device for processing edible vinegar and the use method thereof, the fermentation bin is connected with the liquid level pipe, and the height of the vinegar liquid inside the fermentation bin can be observed in real time through the liquid level pipe by utilizing the principle that the hydraulic height of the U-shaped tube is the same. In addition, during the fermentation of the vinegar liquid, the vinegar liquid fermented inside the fermentation bin can be sampled in real time through the sampling cabin, thereby realizing a separate sampling operation while maintaining the fermentation seal, wherein a three-phase control valve can be used at the three-phase joint to realize liquid discharge control.

[0038] 2. The fermentation device for edible vinegar processing and the method of using the same can monitor the internal fermentation environment of the fermentation bin in real time using a temperature sensor and an air pressure sensor, and the monitoring content will be directly saved in a signal storage host, wherein the signal storage host can use a mobile hard disk as a storage unit.

[0039] 3. The fermentation device for processing edible vinegar and the use method thereof, the stirring and fermentation component adopts a servo motor that can rotate in both directions as a rotational power source, and the servo motor can be increased with a corresponding reducer to achieve slow stirring operation, wherein the stirring and fermentation component also adopts an asymmetric stirring structure, wherein the stirring rod adopts a rotatable triangular prism structure, when the stirring rod is subjected to force and rotates, it will be subjected to the reaction force of the fermentation material or vinegar liquid, and the reaction force will push the stirring rod to rotate and adjust itself, prompting the stirring rod to use the edge as the front end contact surface, at this time, the front end resistance of the stirring rod is small, and the rear end promotes mixing of the fermented liquid as the width increases. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 It is a structural schematic diagram of the fermentation device for processing edible vinegar and its use method;

[0041] Figure 2 It is a structural schematic diagram of the fermentation device for processing edible vinegar and its use method;

[0042] Figure 3 It is a structural schematic diagram of the fermentation device for processing edible vinegar and its use method;

[0043] Figure 4 It is a structural schematic diagram of the fermentation device for processing edible vinegar and its use method;

[0044] Figure 5 It is a structural schematic diagram of the fermentation device for processing edible vinegar and its use method.

[0045] In the figure: 1. Fermentation chamber; 101. Chamber shell; 102. Top cover; 103. Bottom cover; 104. Chamber door; 105. Maintenance door; 106. Feed port; 107. Locking bolt; 2. Liquid level tube; 3. Three-phase connector; 4. Flow guide tube; 5. Sampling chamber; 6. Clamp; 7. Stirring and fermentation assembly; 701. Servo motor; 702. Rotating shaft; 703. Positioning sleeve; 704. Stirring rod; 705. Positioning rod; 8. Power supply box; 9. Signal storage host; 10. Support foot; 11. Temperature sensor; 12. Air pressure sensor; 13. Pressure relief port. DETAILED DESCRIPTION

[0046] 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.

[0047] In the description of the present invention, unless otherwise specified, "plurality" means two or more than two; the orientations or positional relationships indicated by the terms "upper", "lower", "left", "right", "inner", "outer", "front end", "rear end", "head", "tail", etc. are based on the orientations or positional relationships shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operate in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", "third", etc. are only used for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0048] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "connected" and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0049] See also Figures 1 to 5 The present invention provides a technical solution: a fermentation device for processing edible vinegar and a method for using the same, comprising a fermentation bin 1, the outside of the fermentation bin 1 is respectively connected to the two ends of a liquid level pipe 2, the liquid level pipe 2 runs through the inside of a three-phase joint 3, one side of the three-phase joint 3 is connected to one end of a flow guide pipe 4, the other end of the flow guide pipe 4 is fixedly connected to the bottom end of a sampling chamber 5, and the sampling chamber 5 is fixedly connected to the outer wall of the fermentation bin 1 through a clamp 6;

[0050] A stirring and fermentation assembly 7 is vertically arranged inside the fermentation bin 1, and four legs 10 are fixedly connected to the bottom of the fermentation bin 1;

[0051] A power supply box 8 and a signal storage host 9 are also provided on the outside of the fermentation bin 1, and the signal storage host 9 is located above the power supply box 8;

[0052] A temperature sensor 11 is provided on one side of the top of the fermentation bin 1 , and an air pressure sensor 12 and a pressure relief port 13 are provided on the other side of the top of the fermentation bin 1 . The pressure relief port 13 is located on one side of the air pressure sensor 12 .

[0053] In this embodiment, Figure 1 As shown, the liquid level tube 2 is parallel to the central axis of the fermentation bin 1, and the middle portion of the liquid level tube 2 is set as a visual glass tube.

[0054] In this embodiment, Figure 1 As shown, the flow guide tube 4 is configured as a bent structure, and the liquid level tube 2 is connected to the bottom of the sampling chamber 5 through the cooperation between the flow guide tube 4 and the three-phase joint 3; the fermentation chamber 1 is connected to the liquid level tube 2, and the height of the vinegar liquid inside the fermentation chamber 1 can be observed in real time through the liquid level tube 2 by utilizing the principle that the hydraulic height of the U-shaped tube is the same, and during the fermentation of the vinegar liquid, the vinegar liquid fermented inside the fermentation chamber 1 can be sampled in real time through the sampling chamber 5, so as to achieve a separate sampling operation while maintaining the fermentation seal, wherein a three-phase control valve can be used at the three-phase joint 3 to achieve liquid discharge control.

[0055] In this embodiment, Figure 1 As shown, the central axis of the fermentation bin 1 is consistent with the central axis of the stirring and fermentation component 7.

[0056] In this embodiment, Figure 1As shown, the output end of the power supply box 8 is electrically connected to the stirring and fermenting component 7, the signal storage host 9, the temperature sensor 11 and the air pressure sensor 12 respectively;

[0057] The temperature sensor 11 and the air pressure sensor 12 can be used to monitor the internal fermentation environment of the fermentation bin 1 in real time, and the monitoring content will be directly saved in the signal storage host 9, wherein the signal storage host 9 can use a mobile hard disk as a storage unit.

[0058] In this embodiment, Figure 1 As shown, the fermentation bin 1 includes a bin shell 101, a top cover 102 is fixedly connected to the top of the bin shell 101, and a bottom cover 103 is fixedly connected to the bottom of the bin shell 101;

[0059] A warehouse door 104 is provided on one side of the warehouse shell 101, and a maintenance door 105 is fixedly connected to the other side of the warehouse shell 101;

[0060] A feed port 106 is provided on one side of the top of the top cover 102 , and the bin shell 101 , the top cover 102 and the bottom cover 103 are connected by locking bolts 107 .

[0061] In this embodiment, Figure 1 As shown, the joints between the bin shell 101 and the bin door 104 and the maintenance door 105 are all wrapped with rubber sealing strips.

[0062] In this embodiment, Figure 1 As shown, the stirring and fermenting assembly 7 includes a servo motor 701, and the bottom end of the servo motor 701 is fixedly connected to a rotating shaft 702 observed at the top of the fermentation bin 1, and the rotating shaft 702 also runs through the interior of a plurality of positioning sleeves 703;

[0063] The positioning sleeve 703 is hinged to one end of the stirring rod 704, and the other end of the stirring rod 704 is connected via a positioning rod 705;

[0064] The stirring and fermentation component 7 adopts a bidirectionally rotatable servo motor 701 as a rotational power source, and the servo motor 701 can be equipped with a corresponding reducer to realize slow stirring operation. The stirring and fermentation component 7 also adopts an asymmetric stirring structure, in which the stirring rod 704 adopts a rotatable triangular prism structure. When the stirring rod 704 is subjected to force rotation, it will be subjected to the reaction force of the fermented material or vinegar liquid. The reaction force will push the stirring rod 704 to rotate and adjust itself, prompting the stirring rod 704 to use the edge as the front end contact surface. At this time, the front end resistance of the stirring rod 704 is small, and the rear end promotes mixing of the fermented liquid as the width increases.

[0065] In this embodiment, Figure 1As shown, the stirring rod 704 is configured as a regular triangular prism structure, and both ends of the stirring rod 704 are respectively hinged to the positioning sleeve 703 and one side of the positioning rod 705 through hinge buckles, and the stirring rod 704 forms a rotating structure through the hinge buckles.

[0066] The method for using the fermentation device for processing edible vinegar, using the above-mentioned fermentation device for processing edible vinegar, the specific steps are as follows:

[0067] Step 1: Prepare raw materials and ingredients;

[0068] Take 100 portions of edible vinegar as a unit and prepare the following raw materials:

[0069] 10-15 parts of broken rice, 10-15 parts of bran, 10-18 parts of rice bran, 5-8 parts of distiller's yeast, 3-6 parts of acetic acid bacteria seed liquid, 30-40 parts of water, 1-3 parts of bran koji, 0.5-1 parts of α-amylase, 1-2 parts of salt, 0.2-0.5 parts of sodium carbonate, and 0.4-0.8 parts of calcium chloride;

[0070] Step 2: Grind and mix. Soak the broken rice in water and feed it into a grinding machine at a ratio of 1:1.5 between rice and water, and grind it into a slurry with a mesh size of 70 or above.

[0071] Step 3: Pump the slurry into the fermentation chamber 1 from the feed port 106, adjust the pH to 6.2-6.4 with sodium carbonate, add sodium carbonate and α-amylase, and stir thoroughly;

[0072] Step 4: liquefaction and saccharification operation, the stirring and fermentation assembly 7 continues stirring, the servo motor 701 drives the rotating shaft 702 to rotate, and the stirring operation is realized by the synchronous rotation of the rotating shaft 702 and the stirring rod 704, wherein the triangular prism-shaped stirring rod 704 will adjust its direction by itself during the stirring process by utilizing the resistance of the material, and at the same time, it is heated to 85-92° C. with steam and maintained for 10-15 minutes;

[0073] Check with iodine solution. If it turns brownish yellow, it means liquefaction is complete.

[0074] Step 5: Cool the liquefied mash to 60-65°C, add bran koji, and keep warm for saccharification for 30 minutes. After the saccharified mash is cooled to 27-35°C, prepare for fermentation;

[0075] Step 6: Seal the fermentation, dilute the saccharified mash with water, adjust the pH to 4.2-4.4, add wine enzymes, and ferment at 30-33°C for 48-72h;

[0076] Step 7: Add bran, rice husks and acetic acid bacteria seed solution to the fermentation bin 1, seal the feed port 106, and stir the mixture thoroughly using the stirring and fermentation assembly 7. The temperature of the fermentation bin 1 is preferably 35-38° C. The mixture is loosened once every 24 hours. When the vinegar fermented grains are mature, sprinkle salt on the surface of the fermented grains and reflux the vinegar solution to dissolve the salt.

[0077] Step 8: pouring vinegar on the vinegar mash after adding salt, pouring the vinegar mash with the second vinegar, collecting the vinegar liquid from the sampling cabin 5, and stopping pouring the vinegar when the acid content of the collected vinegar liquid reaches 5%;

[0078] Step 9: Collect and bottle the vinegar liquid.

[0079] 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 device for processing edible vinegar, comprising a fermentation chamber (1), characterized in that: The outside of the fermentation bin (1) is respectively connected to the two ends of the liquid level pipe (2), the liquid level pipe (2) runs through the inside of the three-phase joint (3), one side of the three-phase joint (3) is connected to one end of the flow guide pipe (4), the other end of the flow guide pipe (4) is fixedly connected to the bottom end of the sampling chamber (5), and the sampling chamber (5) is fixedly connected to the outer wall of the fermentation bin (1) through a clamp (6); A stirring and fermentation assembly (7) is vertically arranged inside the fermentation bin (1), and four legs (10) are fixedly connected to the bottom of the fermentation bin (1); A power supply box (8) and a signal storage host (9) are also provided on the outside of the fermentation bin (1), and the signal storage host (9) is located above the power supply box (8); A temperature sensor (11) is provided on one side of the top of the fermentation bin (1), and an air pressure sensor (12) and a pressure relief port (13) are provided on the other side of the top of the fermentation bin (1), wherein the pressure relief port (13) is located on one side of the air pressure sensor (12).

2. The fermentation device for edible vinegar processing according to claim 1, characterized in that: The liquid level tube (2) is parallel to the central axis of the fermentation bin (1), and the middle portion of the liquid level tube (2) is configured as a visual glass tube.

3. The fermentation device for processing edible vinegar according to claim 1, characterized in that: The flow guide tube (4) is configured as a bent structure, and the liquid level tube (2) is connected to the bottom of the sampling chamber (5) through the cooperation between the flow guide tube (4) and the three-phase connector (3).

4. The fermentation device for processing edible vinegar according to claim 1, characterized in that: The central axis of the fermentation bin (1) is consistent with the central axis of the stirring and fermentation assembly (7).

5. The fermentation device for processing edible vinegar according to claim 1, characterized in that: The output end of the power supply box (8) is electrically connected to the stirring and fermentation component (7), the signal storage host (9), the temperature sensor (11) and the air pressure sensor (12) respectively.

6. The fermentation device for processing edible vinegar according to claim 1, characterized in that: The fermentation bin (1) comprises a bin shell (101), a top cover (102) is fixedly connected to the top of the bin shell (101), and a bottom cover (103) is fixedly connected to the bottom of the bin shell (101); A warehouse door (104) is provided on one side of the warehouse shell (101), and a maintenance door (105) is fixedly connected to the other side of the warehouse shell (101); A feed port (106) is provided on one side of the top of the top cover (102), and the bin shell (101) is connected to the top cover (102) and the bottom cover (103) by means of locking bolts (107).

7. The fermentation device for processing edible vinegar according to claim 6, characterized in that: The joints between the bin shell (101) and the bin door (104) and the maintenance door (105) are all wrapped with rubber sealing strips.

8. The fermentation device for processing edible vinegar according to claim 1, characterized in that: The stirring and fermenting assembly (7) includes a servo motor (701), the bottom end of which is fixedly connected to a rotating shaft (702) observed at the top of the fermentation bin (1), and the rotating shaft (702) also passes through the interior of a plurality of positioning sleeves (703); The positioning sleeve (703) is hinged to one end of the stirring rod (704), and the other end of the stirring rod (704) is connected via a positioning rod (705).

9. The fermentation device for processing edible vinegar according to claim 8, characterized in that: The stirring rod (704) is configured as a regular triangular prism structure. The two ends of the stirring rod (704) are respectively hinged to the positioning sleeve (703) and one side of the positioning rod (705) through hinge buckles. The stirring rod (704) forms a rotating structure through the hinge buckles.

10. A method for using a fermentation device for processing edible vinegar, characterized in that: The fermentation device for processing edible vinegar according to claims 1 to 9 is used, and the specific steps are as follows: Step 1: Prepare raw materials and ingredients; Take 100 portions of edible vinegar as a unit and prepare the following raw materials: 10-15 parts of broken rice, 10-15 parts of bran, 10-18 parts of rice bran, 5-8 parts of distiller's yeast, 3-6 parts of acetic acid bacteria seed liquid, 30-40 parts of water, 1-3 parts of bran koji, 0.5-1 parts of α-amylase, 1-2 parts of salt, 0.2-0.5 parts of sodium carbonate, and 0.4-0.8 parts of calcium chloride; Step 2: Grind and mix. Soak the broken rice in water and feed it into a grinding machine at a ratio of 1:1.5 between rice and water, and grind it into a slurry with a mesh size of 70 or above. Step 3: pump the slurry from the feed port (106) into the fermentation chamber (1), adjust the pH to 6.2-6.4 with sodium carbonate, add sodium carbonate and α-amylase, and stir thoroughly; Step 4: liquefaction and saccharification operation, the stirring and fermentation component (7) continues to stir, the servo motor (701) drives the rotating shaft (702) to rotate, and the stirring operation is achieved by the synchronous rotation of the rotating shaft (702) and the stirring rod (704), wherein the triangular prism-shaped stirring rod (704) will adjust its direction by itself during the stirring process by utilizing the resistance of the material, and at the same time, it is heated to 85-92° C. with steam and maintained for 10-15 minutes; Check with iodine solution. If it turns brownish yellow, it means liquefaction is complete. Step 5: Cool the liquefied mash to 60-65°C, add bran koji, and keep warm for saccharification for 30 minutes. After the saccharified mash is cooled to 27-35°C, prepare for fermentation; Step 6: Seal the fermentation, dilute the saccharified mash with water, adjust the pH to 4.2-4.4, add wine enzymes, and ferment at 30-33°C for 48-72h; Step 7: adding bran, rice husks and acetic acid bacteria seed solution into the fermentation bin (1), sealing the feed port (106), and fully stirring by using the stirring fermentation assembly (7). The temperature of the fermentation bin (1) is preferably 35-38° C., and the fermentation mash is loosened once every 24 hours. When the fermented mash is mature, salt is sprinkled on the surface of the mash, and the vinegar solution is refluxed to dissolve it. Step 8: pouring vinegar on the vinegar mash after adding salt, pouring the vinegar mash with the second vinegar, collecting the vinegar liquid from the sampling cabin (5), and stopping pouring vinegar when the acid content of the collected vinegar liquid reaches 5%; Step 9: Collect and bottle the vinegar liquid.

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