Fermentation device and fermentation method for processing sauce for fried chicken

Abstract

The invention relates to the technical field of sauce production, and discloses a fermentation device and fermentation method for fried chicken sauce processing, the fermentation device comprises: a fermentation cylinder, the right side of the inner cavity of the fermentation cylinder is provided with a floating groove along the vertical direction; the four positioning seats are arranged at the top end of the outer wall of the fermentation cylinder in the circumferential direction at equal intervals; the water pipe is arranged at the top end of the left side of the outer wall of the fermentation cylinder; the upper ends and the lower ends of the two limiting rods are arranged at the front ends and the rear ends of the upper side and the lower side of the inner cavity of the floating groove correspondingly. The device can intelligently monitor and automatically adjust the fermentation liquid level, can intelligently supplement purified water according to actual requirements, maintain the stability of a fermentation environment, ensure that pickles are fully immersed by fermentation liquid all the time, effectively prevent deterioration, optimize a vegetable compaction mechanism, ensure that the compaction pressure is moderate and adjustable, and improve the compaction efficiency. The fermentation effect and quality of the pickled vegetables are ensured.

Description

Technical Field

[0001] The invention relates to the technical field of sauce production, in particular to a fermentation device and a fermentation method for processing fried chicken sauce. Background Art

[0002] Pickles are a traditional specialty food in my country with a long history and a broad consumer base. The production process includes material selection, pickling, fermentation and other links, among which the fermentation process plays a vital role in the flavor, texture and quality of pickles. Traditional pickle fermentation mostly uses open containers or simple fermentation tanks, relying on natural conditions for fermentation. This method has problems such as difficult to control the fermentation environment, poor sanitary conditions, and unstable product quality, which is difficult to meet the requirements of modern food industry for product quality and safety.

[0003] With the continuous development of food processing technology, various types of fermentation equipment have emerged to improve the efficiency and quality of pickle production. However, the existing pickle fermentation equipment still has some shortcomings in practical application: First, during the fermentation process, pickles need to be immersed in the fermentation liquid at all times to ensure a uniform fermentation environment. As the fermentation liquid evaporates and leaks over time, the liquid level drops, and the pickles may be exposed to the air, causing oxidation, deterioration, and other problems. However, existing fermentation devices generally lack real-time monitoring and automatic replenishment functions for the fermentation liquid level, and often require frequent manual inspection and addition of fermentation liquid, which increases labor intensity and management costs.

[0004] Secondly, during the fermentation process, the pickles need to be properly compacted to remove the air between the pickles and promote the uniformity and depth of fermentation. The existing compaction mechanism is simple in design and cannot accurately adjust the pressure according to the actual fermentation degree and density of the pickles, which can easily lead to excessive or insufficient compaction, affecting the taste and quality of the pickles. In addition, the lack of pressure monitoring during the compaction process cannot ensure the consistency of each batch of products.

[0005] Thirdly, the fermentation process is affected by many factors such as temperature, humidity, and bacterial activity, which requires precise control and monitoring of the fermentation environment. Existing fermentation equipment has a low degree of automation and lacks a monitoring and feedback mechanism for key parameters. It is impossible to adjust the fermentation conditions in time, resulting in large fluctuations in product quality, which is not conducive to large-scale production and management. Summary of the invention

[0006] The object of the present invention is to provide a fermentation device and a fermentation method for processing fried chicken sauce, so as to at least solve the problem in the prior art that the liquid level of the fermentation liquid cannot be monitored and the pressure applied to the pickles cannot be adjusted.

[0007] To achieve the above-mentioned purpose, the present invention provides the following technical solutions: a fermentation device for processing fried chicken sauce, comprising: a fermentation cylinder, a floating groove is opened in the up and down directions on the right side of the inner cavity of the fermentation cylinder; a positioning seat, the number of the positioning seats is four, and the four positioning seats are respectively arranged at the top of the outer wall of the fermentation cylinder at equal intervals along the circumferential direction; a water pipe is arranged at the top of the left side of the outer wall of the fermentation cylinder, and the inner cavity of the water pipe is connected to the inner cavity of the fermentation cylinder; the number of the limiting rods is two, and the upper and lower ends of the two limiting rods are respectively arranged at the front and rear ends of the upper and lower sides of the inner cavity of the floating groove; a floating ball can be slidably adapted and inserted into the inner cavity of the floating groove, and the floating ball can be slidably sleeved on the outer wall of the limiting rod; a compacting mechanism is arranged in the inner cavity of the fermentation cylinder; and a monitoring component is arranged on the outer wall of the compacting mechanism.

[0008] Preferably, the compacting mechanism includes: a mounting frame, the outer wall of the mounting frame is adapted to be inserted into the inner cavity of the positioning seat and fixed by bolts; a screw is screwed to the middle part of the mounting frame, and a plurality of slide grooves are opened at equal intervals along the circumferential direction in the middle part of the inner wall of the screw; a handle is arranged at the top end of the screw; the top of the outer wall of the connecting cylinder can be slidably adapted to be inserted into the inner cavity of the screw; the middle part of the top end of the pressing plate is rotatably arranged at the bottom end of the connecting cylinder through a bearing, and a support groove running through the top and the bottom is opened on the right side of the top end of the pressing plate in the left and right direction, and the pressing plate can be slidably adapted to be inserted into the inner cavity of the fermentation cylinder.

[0009] Preferably, in order to adjust the pressure applied to the pickles, the compacting mechanism also includes: a slider, which can be slidably adapted and inserted into the bottom end of the inner cavity of the slide groove; the bottom end of the outer wall of the extrusion rod can be slidably adapted and inserted into the inner cavity of the connecting tube, and the slider is arranged at the top end of the outer wall of the extrusion rod; the first spring is sleeved on the outer wall of the extrusion rod, the top end of the first spring is clamped on the outer wall of the extrusion rod, and the bottom end of the first spring is clamped on the top end of the connecting tube.

[0010] Preferably, in order to monitor the pressure value applied to the pickles, the compacting mechanism also includes: a pressure sensor, which is arranged at the top of the inner cavity of the screw; an extrusion rubber is arranged at the top of the extrusion rod, and the position of the extrusion rubber corresponds to the position of the pressure sensor; a display is arranged at the top of the handle, and the display and the pressure sensor are electrically connected.

[0011] Preferably, the distance from the top of the slider to the top of the inner cavity of the slide groove is greater than the distance from the top of the extruded rubber to the bottom of the pressure sensor.

[0012] Preferably, in order to monitor the liquid level, the monitoring component includes: a guide rod, there are two guide rods, the left and right ends of the two guide rods are respectively arranged at the upper and lower ends of the left and right sides of the inner cavity of the support groove; the second spring is sleeved on the outer wall of the guide rod, and the left end of the second spring is clamped on the inner wall of the support groove; the middle part of the outer wall of the support rod can be slidably adapted and inserted into the left side of the inner cavity of the support groove, the support rod can be slidably sleeved on the outer wall of the guide rod, and the right end of the second spring is clamped on the left side of the support rod; the pressure plate is arranged at the bottom end of the support rod, the baffle is located in the gap between the two limit rods, and the front and rear width of the baffle is smaller than the gap width between the two limit rods; the pressure switch is arranged on the right side of the top end of the baffle.

[0013] Preferably, the distance between the right side of the support rod and the right side of the inner cavity of the support groove is greater than the distance between the right end of the baffle and the outer wall of the limiting rod.

[0014] Preferably, in order to fix the position of the support rod, the monitoring component also includes: a positioning ring, two positioning rings, which are respectively arranged at the front and rear ends of the right side of the top end of the pressure plate, and the two positioning rings are respectively located at the front and rear sides of the support groove; the front and rear sides of the outer wall of the baffle rod can be slidably adapted and inserted into the inner cavities of the two positioning rings, and the outer wall of the baffle rod is in contact with the outer wall of the support rod.

[0015] The invention provides a fermentation device for processing fried chicken sauce, which has the following beneficial effects: 1. The present invention utilizes a fermentation cylinder to ferment pickles, utilizes a pressing plate to press on the pickles to compact the pickles, and compresses a first spring by rotating a screw rod, so that the pressure of the pressing plate on the pickles can be adjusted according to the degree of compression of the first spring, and a rubber compression pressure sensor is squeezed, and the pressure value is monitored by the pressure sensor, so as to read the pressure value of the pressing plate on the pickles.

[0016] 2. The present invention utilizes a float to rise or fall with the liquid level in the inner cavity of the fermentation cylinder, so that the float can be used to reflect the height of the fermentation liquid. At the same time, since the bottom end of the pressure plate will be in firm contact with the pickles, the baffle can be used to reflect the height of the pickles. When the liquid level of the fermentation liquid in the fermentation cylinder drops below the height of the pickles, the float will be prompted to contact the baffle, and the float will be used to squeeze the pressure switch, so that pure water is added to the fermentation cylinder through the water pipe, thereby increasing the liquid level in the fermentation cylinder.

[0017] 3. This device can intelligently monitor and automatically adjust the fermentation liquid level, and can intelligently supplement pure water according to actual needs to maintain the stability of the fermentation environment, ensure that the pickles are always fully immersed in the fermentation liquid, and effectively prevent deterioration. In addition, it optimizes the vegetable compaction mechanism to ensure that the compaction pressure is moderate and adjustable to ensure the fermentation effect and quality of the pickles, and significantly improve the automation level, efficiency and product consistency of pickle production. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a schematic diagram of the structure of the present invention; Figure 2 It is a front cross-sectional view of the present invention; Figure 3 An exploded view of the present invention; Figure 4 It is a schematic diagram of the structure of the limit rod; Figure 5 for Figure 2 A magnified image of point A; Figure 6 for Figure 2 The enlarged view of point B; Figure 7 for Figure 2 Enlarged view of point C; Figure 8 for Figure 3 The enlarged view of point D; Fig. 9 for Figure 3 The enlarged view of point E; Fig.10 for Figure 3 The enlarged view of point F; Fig.11 for Figure 4 Enlarged view of point G.

[0019] In the figure: 1. fermentation tank; 2. floating tank; 3. positioning seat; 4. water pipe; 5. limit rod; 6. float; 7. compaction mechanism; 71. mounting frame; 72. screw; 73. slide groove; 74. slider; 75. extrusion rod; 76. first spring; 77. connecting tube; 78. pressure sensor; 79. extrusion rubber; 710. handle; 711. display; 712. pressure plate; 713. support groove; 8. monitoring component; 81. guide rod; 82. second spring; 83. support rod; 84. baffle; 85. pressure switch; 86. positioning ring; 87. baffle. DETAILED DESCRIPTION

[0020] 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.

[0021] See also Figure 1-Figure 11The present invention provides a technical solution for a fermentation device for processing fried chicken sauce, comprising: a fermentation cylinder 1, a floating tank 2, a positioning seat 3, a water pipe 4, a limiting rod 5, a floating ball 6, a compacting mechanism 7 and a monitoring component 8. The floating tank 2 is opened on the right side of the inner cavity of the fermentation cylinder 1 along the up and down directions. The fermentation cylinder 1 is a prior art and will not be described in detail herein. The fermentation cylinder 1 is used for fermenting pickles. There are four positioning seats 3, and the four positioning seats 3 are respectively arranged at the top of the outer wall of the fermentation cylinder 1 at equal distances along the circumferential direction. The positioning seat 3 is used to fix the mounting frame 71. The water pipe 4 is arranged at the top left side of the outer wall of the fermentation cylinder 1. The inner cavity of the water pipe 4 is connected to the inner cavity of the fermentation cylinder 1. The water pipe 4 can transport pure water into the inner cavity of the fermentation cylinder 1. There are two limit rods 5. The upper and lower ends of the two limit rods 5 are respectively arranged at the front and rear ends of the upper and lower sides of the inner cavity of the floating groove 2. The limit rod 5 is used to cover the float 6. The float 6 can be slidably adapted and inserted into the inner cavity of the floating groove 2. The float 6 can be slidably sleeved on the outer wall of the limit rod 5. The float 6 is used to monitor the liquid level of the fermentation liquid in the inner cavity of the fermentation cylinder 1. The compacting mechanism 7 is arranged in the inner cavity of the fermentation cylinder 1, and the compacting mechanism 7 is used to compact the pickles. The monitoring component 8 is arranged on the outer wall of the compacting mechanism 7, and the monitoring component 8 is used to monitor the relationship between the liquid level of the fermentation liquid and the height of the pickles.

[0022] As a preferred solution, further, the compacting mechanism 7 includes: a mounting frame 71, a screw 72, a slide groove 73, a slider 74, an extrusion rod 75, a first spring 76, a connecting tube 77, a pressure sensor 78, an extrusion rubber 79, a handle 710, a display 711, a pressing plate 712 and a supporting groove 713. The outer wall of the mounting frame 71 is adapted to be inserted into the inner cavity of the positioning seat 3 and fixed by bolts. The screw 72 is screwed to the middle part of the mounting frame 71. A plurality of slide grooves 73 are equidistantly provided in the middle part of the inner wall of the screw 72 along the circumferential direction. Rotating the screw 72 can drive the pressing plate 712 to move up and down, or squeeze the first spring 76 to undergo elastic deformation, which is used for extrusion. The pressing plate 712 and the handle 710 are arranged at the top of the screw 72, and the handle 710 is used to facilitate the rotation of the screw 72. The top of the outer wall of the connecting tube 77 can be slidably adapted to be inserted into the inner cavity of the screw 72. The middle part of the top of the pressing plate 712 is rotatably arranged at the bottom end of the connecting tube 77 through a bearing. A supporting groove 713 that runs through the top and bottom is opened in the left and right directions on the top right side of the pressing plate 712. The pressing plate 712 can be slidably adapted to be inserted into the inner cavity of the fermentation cylinder 1. The pressing plate 712 is used to compact the pickles. The slider 74 can be slidably adapted to be inserted into the bottom end of the inner cavity of the slide groove 73, and the bottom end of the outer wall of the extrusion rod 75 can be slidably adapted to be inserted into the inner cavity of the connecting tube 77. The slider 74 is arranged at the top of the outer wall of the extrusion rod 75, the first spring 76 is sleeved on the outer wall of the extrusion rod 75, the top of the first spring 76 is clamped on the outer wall of the extrusion rod 75, and the bottom of the first spring 76 is clamped on the top of the connecting tube 77. The first spring 76 is a rotation spring, which is elastically deformed after being squeezed or stretched by external force, and returns to its initial state after the external force is removed. The first spring 76 undergoes elastic deformation here and can squeeze the pressing plate 712 by squeezing the connecting tube 77. The pressure sensor 78 is arranged at the top of the inner cavity of the screw 72. The pressure sensor 78 is a prior art and will not be described in detail here. The pressure sensor 78 is used here to monitor the pressing plate 71 2 The pressure applied to the pickles, the extruding rubber 79 is arranged at the top of the extruding rod 75, and the position of the extruding rubber 79 corresponds to the position of the pressure sensor 78. The pressure applied by the pressing plate 712 to the pickles can be detected by extruding the pressure sensor 78 by extruding the rubber 79. The distance from the top of the slider 74 to the top of the inner cavity of the slide groove 73 is greater than the distance from the top of the extruding rubber 79 to the bottom of the pressure sensor 78, ensuring that the extruding rubber 79 can contact the pressure sensor 78. The display 711 is arranged at the top of the handle 710, and the display 711 and the pressure sensor 78 are electrically connected. The display 711 is used to display the pressure value detected by the pressure sensor 78.

[0023] As a preferred solution, further, the monitoring assembly 8 includes: a guide rod 81, a second spring 82, a support rod 83, a baffle 84, a pressure switch 85, a positioning ring 86 and a baffle 87. The number of guide rods 81 is two, and the left and right ends of the two guide rods 81 are respectively arranged at the upper and lower ends of the left and right sides of the inner cavity of the support groove 713. The guide rod 81 is used to position the support rod 83. The second spring 82 is sleeved on the outer wall of the guide rod 81, and the left end of the second spring 82 is clamped on the inner wall of the support groove 713. The second spring 82 is a rotary spring, which undergoes elastic deformation after being squeezed or stretched by external force, and returns to its initial state after the external force is removed. The second spring 82 is used to push the support rod 83 to the right side. The middle part of the outer wall of the support rod 83 can be slidably adapted and inserted into the left side of the inner cavity of the support groove 713. The support rod 83 can be slidably sleeved on the outer wall of the guide rod 81. The right end of the second spring 82 is clamped on the left side of the support rod 83. The support rod 83 is used to connect the baffle 84, and the baffle 84 is set on the support rod 83. The bottom end of the baffle plate 84 is located in the gap between the two limit rods 5, and the front and rear width of the baffle plate 84 is smaller than the gap width between the two limit rods 5. The baffle plate 84 is used to support the pressure switch 85 and block the float 6. The distance between the right side of the support rod 83 and the right side of the inner cavity of the support groove 713 is greater than the distance between the right end of the baffle plate 84 and the outer wall of the limit rod 5, ensuring that the float 6 can contact with the pressure switch 85. The pressure switch 85 is arranged on the right side of the top end of the baffle plate 84. The pressure switch 85 is a prior art and will not be described in detail here. There are two positioning rings 86, which are respectively arranged at the front and rear ends of the top right side of the pressure plate 712. The two positioning rings 86 are respectively located at the front and rear sides of the support groove 713. The positioning rings 86 are used here to position the baffle rod 87. The front and rear sides of the outer wall of the baffle rod 87 can be slidably adapted and inserted into the inner cavity of the two positioning rings 86. The outer wall of the baffle rod 87 contacts the outer wall of the support rod 83, and the baffle rod 87 is used to block the support rod 83.

[0024] The detailed connection means are well-known in the art. The following mainly introduces the working principle and process. The specific work is as follows.

[0025] The first step is to connect the water pump 71 and the water pipe 4 used to transport pure water to the outside, so that the pressure switch 85 and the water pump are electrically connected, and the bolts are rotated to release the fixing of the mounting frame 71 and the positioning seat 3, and the mounting frame 71 is pulled upward. The mounting frame 71 moves upward to drive the screw rod 72 to move upward. Since the first spring 76 is used to connect and support the connecting tube 77, the screw rod 72 moves upward and drives the pressing plate 712 to move upward through the connecting tube 77 until the pressing plate 712 moves out of the inner cavity of the fermentation cylinder 1, and pickles and fermentation liquid for fermenting pickles are added to the fermentation cylinder 1. As the fermentation liquid is added to the inner cavity of the fermentation cylinder 1, the liquid level in the inner cavity of the fermentation cylinder 1 increases, and the float 6 rises with the increase of the liquid level in the inner cavity of the fermentation cylinder 1 until an appropriate amount of pickles and fermentation liquid are added to the inner cavity of the fermentation cylinder 1, and the pressing plate 712 is inserted into the inner cavity of the fermentation cylinder 1, and the outer wall of the mounting frame 71 is inserted into the inner cavity of the positioning seat 3, and the mounting frame 71 is fixed to the positioning seat 3 with bolts. The screw rod 72 is rotated in the inner cavity of the seat 3. The rotational force generated by the rotation of the screw rod 72 prompts the screw rod 72 to drive the extrusion rod 75, the connecting tube 77 and the pressing plate 712 to move downward until the bottom end of the pressing plate 712 contacts the pickles, so that the pickles will block the pressing plate 712 to prevent the pressing plate 712 from continuing to move downward. The screw rod 72 is continuously rotated. The downward movement of the screw rod 72 prompts the slider 74 to slide upward along the inner cavity of the slide groove 73 until the extrusion rubber 79 contacts the pressure sensor 78. The screw rod 72 continues to move downward and uses the pressure sensor 78 to press the extrusion rubber 79 downward to drive the extrusion rod 75 to move downward. The extrusion rod 75 moves downward to squeeze the first spring 76 to elastically deform, so that the elastic force of the first spring 76 is used to apply pressure to the pressing plate 712, so that pressure is applied to the pickles through the pressing plate 712, and the pressure value detected by the pressure sensor 78 is read by the display 711, so as to judge the pressure applied to the pickles until a suitable value is reached. Step 2, slide the blocking rod 87 backward until the blocking rod 87 and the supporting rod 83 are separated, and then the supporting rod 83 can be pushed to drive the blocking plate 84 to move to the right side under the elastic force of the second spring 82, until the blocking plate 84 is inserted into the inner cavity of the floating tank 2 through the gap between the two limiting rods 5. As the pickles ferment, the fermentation liquid in the fermentation tank 1 will decrease due to evaporation and other reasons. The reduction of the fermentation liquid in the fermentation tank 1 will cause the liquid level in the fermentation tank 1 to decrease, thereby prompting the float 6 to move downward with the drop in the liquid level. Since the float 6 moves with the rise and fall of the liquid level, the float 6 will reflect the height of the liquid level. At the same time, The bottom end of the pressing plate 712 is firmly in contact with the pickles, and the pressing plate 712 reflects the height of the pickles. When the liquid level in the fermentation tank 1 drops to a level that cannot completely immerse the pickles, the float 6 is prompted to drop to contact the pressure switch 85, and the float 6 is used to squeeze the pressure switch 85, thereby prompting the external water pump for conveying pure water to start. The water pump conveys pure water and flows into the inner cavity of the fermentation tank 1 through the water pipe 4, thereby increasing the liquid level in the fermentation tank 1. After an appropriate amount of pure water is added to the fermentation tank 1, the water pump is turned off, and the conveyed pure water is mixed with the original fermentation liquid in the fermentation tank to continue fermenting the pickles.

[0026] In summary, the device can intelligently monitor and automatically adjust the fermentation liquid level, can intelligently supplement pure water according to actual needs, maintain the stability of the fermentation environment, ensure that the pickles are always fully immersed in the fermentation liquid, and effectively prevent deterioration. In addition, it optimizes the vegetable compaction mechanism to ensure that the compaction pressure is moderate and adjustable, so as to ensure the fermentation effect and quality of the pickles, and significantly improve the automation level, efficiency and product consistency of pickle production.

[0027] 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 fermentation device for processing fried chicken sauce, characterized in that: include: A fermentation tank (1), wherein a floating groove (2) is provided on the right side of the inner cavity of the fermentation tank (1) in the up-down direction; Positioning seats (3), the number of the positioning seats (3) being four, and the four positioning seats (3) being respectively arranged at equal intervals along the circumferential direction at the top end of the outer wall of the fermentation tank (1); A water pipe (4), the water pipe (4) being arranged at the top left side of the outer wall of the fermentation tank (1), the inner cavity of the water pipe (4) being connected to the inner cavity of the fermentation tank (1); Limit rods (5), the number of the limit rods (5) being two, and the upper and lower ends of the two limit rods (5) being respectively arranged at the front and rear ends of the upper and lower sides of the inner cavity of the floating groove (2); A floating ball (6), the floating ball (6) can be slidably adapted and inserted into the inner cavity of the floating groove (2), and the floating ball (6) can be slidably sleeved on the outer wall of the limiting rod (5); A compacting mechanism (7), wherein the compacting mechanism (7) is arranged in the inner cavity of the fermentation tank (1); A monitoring component (8), wherein the monitoring component (8) is arranged on an outer wall of the compacting mechanism (7); The compacting mechanism (7) comprises: A mounting frame (71), the outer wall of the mounting frame (71) being adapted to be inserted into the inner cavity of the positioning seat (3) and fixed by bolts; A screw rod (72), the screw rod (72) being screwed to the middle portion of the mounting frame (71), and a plurality of slide grooves (73) being provided at equal intervals along the circumferential direction at the middle portion of the inner wall of the screw rod (72); A handle (710), wherein the handle (710) is disposed at the top end of the screw rod (72); A connecting tube (77), the top of the outer wall of the connecting tube (77) being slidably adapted to be inserted into the inner cavity of the screw rod (72); A pressing plate (712), wherein the middle portion of the top end of the pressing plate (712) is rotatably arranged at the bottom end of the connecting tube (77) via a bearing, and a supporting groove (713) penetrating vertically is provided on the right side of the top end of the pressing plate (712) in the left-right direction, and the pressing plate (712) can be slidably adapted to be inserted into the inner cavity of the fermentation cylinder (1).

2. The fermentation device for processing fried chicken sauce according to claim 1, characterized in that: The compacting mechanism (7) further comprises: A slider (74), the slider (74) being slidably adapted to be inserted into the bottom end of the inner cavity of the slide groove (73); An extrusion rod (75), wherein the bottom end of the outer wall of the extrusion rod (75) is slidably adapted to be inserted into the inner cavity of the connecting tube (77), and the sliding block (74) is arranged at the top end of the outer wall of the extrusion rod (75); A first spring (76), wherein the first spring (76) is sleeved on the outer wall of the extrusion rod (75), the top end of the first spring (76) is clamped on the outer wall of the extrusion rod (75), and the bottom end of the first spring (76) is clamped on the top end of the connecting tube (77).

3. The fermentation device for processing fried chicken sauce according to claim 2, characterized in that: The compacting mechanism (7) further comprises: a pressure sensor (78), the pressure sensor (78) being arranged at the top end of the inner cavity of the screw (72); An extrusion rubber (79), the extrusion rubber (79) being arranged at the top end of the extrusion rod (75), the position of the extrusion rubber (79) corresponding to the position of the pressure sensor (78); A display (711), wherein the display (711) is disposed at the top of the handle (710), and the display (711) and the pressure sensor (78) are electrically connected.

4. The fermentation device for processing fried chicken sauce according to claim 3, characterized in that: The distance from the top of the slider (74) to the top of the inner cavity of the slide groove (73) is greater than the distance from the top of the extruded rubber (79) to the bottom of the pressure sensor (78).

5. The fermentation device for processing fried chicken sauce according to claim 4, characterized in that: The monitoring component (8) comprises: Guide rods (81), the number of the guide rods (81) being two, and the left and right ends of the two guide rods (81) being respectively arranged at the left and right sides and the upper and lower ends of the inner cavity of the support groove (713); a second spring (82), the second spring (82) being sleeved on the outer wall of the guide rod (81), the left end of the second spring (82) being clamped on the inner wall of the support groove (713); A support rod (83), wherein the middle portion of the outer wall of the support rod (83) is slidably adapted to be inserted into the left side of the inner cavity of the support groove (713), the support rod (83) is slidably sleeved on the outer wall of the guide rod (81), and the right end of the second spring (82) is clamped on the left side of the support rod (83); a baffle (84), the baffle (84) being arranged at the bottom end of the support rod (83), the baffle (84) being located at the gap between the two limit rods (5), and the front-to-rear width of the baffle (84) being smaller than the width of the gap between the two limit rods (5); A pressure switch (85), wherein the pressure switch (85) is arranged on the right side of the top end of the baffle (84).

6. The fermentation device for processing fried chicken sauce according to claim 5, characterized in that: The distance between the right side of the support rod (83) and the right side of the inner cavity of the support groove (713) is greater than the distance between the right end of the baffle plate (84) and the outer wall of the limiting rod (5).

7. The fermentation device for processing fried chicken sauce according to claim 6, characterized in that: The monitoring component (8) further comprises: Positioning rings (86), the number of the positioning rings (86) being two, the two positioning rings (86) being respectively arranged at the front and rear ends of the right side of the top end of the pressing plate (712), and the two positioning rings (86) being respectively located at the front and rear sides of the supporting groove (713); The baffle rod (87) has front and rear outer walls that are slidably adapted to be inserted into the inner cavities of the two positioning rings (86), and the outer wall of the baffle rod (87) is in contact with the outer wall of the support rod (83).

8. A fermentation method for processing fried chicken sauce, which is applied to the fermentation device for processing fried chicken sauce as claimed in claim 6, characterized in that: The following steps are involved: Step 1: When in use, connect the water pump and water pipe (4) used to transport pure water from the outside, so as to electrically connect the pressure switch (85) and the water pump, rotate and release the bolts fixing the mounting frame (71) and the positioning seat (3), pull the mounting frame (71) upward, and the mounting frame (71) moves upward to drive the screw rod (72) to move upward. Since the first spring (76) is connected to the supporting connecting tube (77), the screw rod (72) moves upward through the connecting tube (77) to drive the pressing plate (712) to move upward until the pressing plate (712) moves out of the fermentation tank ( 1), pickles and fermentation liquid for fermenting pickles are added into the inner cavity of the fermentation cylinder (1), and as the fermentation liquid is added into the inner cavity of the fermentation cylinder (1), the liquid level in the inner cavity of the fermentation cylinder (1) increases, and the float (6) rises as the liquid level in the inner cavity of the fermentation cylinder (1) increases, until a suitable amount of pickles and fermentation liquid are added into the inner cavity of the fermentation cylinder (1), the pressing plate (712) is inserted into the inner cavity of the fermentation cylinder (1), and the outer wall of the mounting frame (71) is inserted into the inner cavity of the positioning seat (3), and the mounting frame (71) is fixed to the positioning seat (3) by bolts. 3), the screw rod (72) is rotated, and the rotational force generated by the rotation of the screw rod (72) causes the screw rod (72) to drive the extrusion rod (75), the connecting tube (77) and the pressure plate (712) to move downward until the bottom end of the pressure plate (712) contacts the pickles, thereby using the pickles to block the pressure plate (712) to prevent the pressure plate (712) from moving further downward. The screw rod (72) is continuously rotated, and the downward movement of the screw rod (72) causes the slider (74) to slide upward along the inner cavity of the slide groove (73) until the rubber (79) and the pressure sensor (712) are squeezed. The screw rod (72) continues to move downwards, and the pressure sensor (78) is used to press the rubber (79) downwards to drive the extrusion rod (75) to move downwards. The extrusion rod (75) moves downwards to squeeze the first spring (76) to cause elastic deformation, thereby using the elastic force of the first spring (76) to apply pressure to the pressing plate (712), so that pressure is applied to the pickles through the pressing plate (712), and the pressure value detected by the pressure sensor (78) is read by the display (711), so as to determine the pressure applied to the pickles until an appropriate value is reached; Step 2: Slide the blocking rod (87) backward until the blocking rod (87) and the support rod (83) are separated, and then the support rod (83) is pushed to drive the baffle (84) to move to the right side under the elastic force of the second spring (82), until the baffle (84) is inserted into the inner cavity of the floating tank (2) through the gap between the two limit rods (5). As the pickles ferment, the fermentation liquid in the fermentation tank (1) will decrease due to evaporation and other reasons. The reduction of the fermentation liquid in the fermentation tank (1) will cause the liquid level in the fermentation tank (1) to decrease, thereby prompting the float (6) to move downward following the decrease in the liquid level. Since the float (6) moves following the rise and fall of the liquid level, the float (6) will reflect the height of the liquid level. Since the bottom end of the pressing plate (712) is firmly in contact with the pickles, the pressing plate (712) reflects the height of the pickles. When the liquid level in the fermentation tank (1) drops to a level that the pickles cannot be completely immersed, the float (6) is prompted to drop to contact the pressure switch (85), so that the float (6) is used to squeeze the pressure switch (85), thereby prompting the external water pump for conveying pure water to start, and the water pump conveys the pure water, which flows into the inner cavity of the fermentation tank (1) through the water pipe (4), thereby increasing the liquid level in the fermentation tank (1) until an appropriate amount of pure water is added to the fermentation tank (1). The water pump is then turned off, so that the conveyed pure water is mixed with the original fermentation liquid in the fermentation tank, and the pickles continue to be fermented.

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