Preservation method for improving food freshness based on cold oil fermentation technology

Abstract

The invention relates to the technical field of food freshness preservation methods, in particular to a preservation method for improving food freshness based on a cold oil fermentation technology. According to the technical scheme, the preservation method for improving the food freshness based on the cold oil fermentation technology comprises a fermentation tank assembly, a lifting and stirring assembly and a heating ring pipe; a heating ring pipe is arranged outside the fermentation tank assembly in a surrounding manner, and hot water is introduced into the heating ring pipe to realize heating and heat preservation functions; according to the chilli sauce fermentation device disclosed by the invention, cold oil fermentation mixed liquid flows along a cold oil input pipe and then is released from a hole of an annular cold oil release pipe, and a stirring shaft is matched to drive a lifting stirring blade to rise and stir, so that cold oil and chilli sauce raw materials are fully stirred; the chilli sauce raw materials integrally flow, are mixed and stirred from bottom to top, so that the mixing sufficiency of cold oil and the raw materials is greatly improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food freshness preservation methods, and in particular relates to a preservation method for improving food freshness based on cold oil fermentation technology. Background Art

[0002] Fermentation is a key step in the production of chili sauce. By selecting high-quality chilies, washing, drying, crushing and other processes, it is fermented using beneficial bacteria such as lactic acid bacteria to improve its quality and flavor.

[0003] However, in the preservation process of chili sauce, preservative additives are usually added to extend the shelf life. Although these additives help to preserve freshness to a certain extent, long-term or excessive intake may have adverse effects on human health. For example, some preservatives may affect the digestive system and cause gastrointestinal discomfort; damage the nervous system and cause symptoms such as headaches and dizziness; interfere with the endocrine system and affect the reproductive system and growth and development; and even have potential carcinogenic risks.

[0004] Therefore, in view of the above-mentioned existing chili sauce preservation treatment, because preservative additives are usually added for preservation, which causes the problem that such preservation treatment methods are not conducive to human health and reduce food nutrition, a preservation method based on cold oil fermentation technology to improve the freshness of food can be designed. Summary of the invention

[0005] In order to overcome the existing preservation treatment of chili sauce, because its preservation is usually added with preservative additives, such preservation treatment method is not conducive to human health and reduces the problem of food nutrition.

[0006] The technical scheme of the present invention is: a preservation method for improving the freshness of food based on cold oil fermentation technology, comprising a fermentation tank assembly, a lifting and stirring assembly, and a heating ring pipe; the outside of the fermentation tank assembly is surrounded by a heating ring pipe, and hot water is introduced into the heating ring pipe to achieve a heating and heat preservation function; the inside of the fermentation tank assembly is provided with a lifting and stirring assembly; the fermentation tank assembly comprises a tank body, a conical warehouse body, a tank body bracket, a cold oil input pipe, and an annular cold oil release pipe; the lifting and stirring assembly comprises a bearing, a stirring shaft, a discharge valve, a rotating disk, an additive hanging ring discharge pipe, a connecting shaft sleeve, and a lifting and stirring blade;

[0007] It includes the following steps:

[0008] Step 1: Put the food ingredients such as pepper, beef, yak meat, shrimp, chicken, cooking oil, garlic, ginger, salt and MSG into the tank;

[0009] Step 2: boil rapeseed oil, cool the oil to room temperature, and inject it into the chili sauce raw material in the tank body through the cold oil input pipe, and drive the lifting and stirring blades to rotate with the stirring shaft to fully stir and mix the raw materials. The cold oil fermentation mixture flows along the cold oil input pipe and is released from the holes of the annular cold oil release pipe. The stirring shaft drives the lifting and stirring blades to rise and stir, and the cold oil and the chili sauce raw material are fully stirred. The chili sauce raw material flows from bottom to top and is mixed and stirred as a whole, which greatly improves the mixing adequacy of the cold oil and the raw material. The tank body is fermented at room temperature for three to four days using a heating ring pipe into which hot water is passed;

[0010] Step 3: After the raw materials are fermented, they are filled with carbon dioxide at room temperature and finally packaged and made into finished products.

[0011] Preferably, the cold oil fermentation mixture is circulated along the cold oil input pipe and then released from the holes of the annular cold oil release pipe, and the stirring blades are lifted and stirred by the stirring shaft to fully stir the cold oil and the chili sauce raw materials. The chili sauce raw materials flow from bottom to top and are mixed and stirred as a whole, which greatly improves the mixing adequacy of the cold oil and the raw materials, and solves the problem of existing chili sauce preservation treatment, because preservative additives are usually added for preservation, resulting in such preservation treatment methods being not conducive to human health and reducing food nutrition.

[0012] Preferably, a conical bin is provided at the lower end of the tank body, and the conical bin is integrally formed with the tank body; a bearing is provided at the upper end of the tank body; a stirring shaft is provided inside the tank body, and the upper end of the stirring shaft is connected to the inner bearing of the bearing.

[0013] Preferably, tank supports are arranged around the outer side of the tank body, and the tank supports are fixedly connected to the tank body, and the bearing sleeves between the tank supports are arranged outside the stirring shaft and connected.

[0014] Preferably, an additive lifting ring discharge pipe is provided on the inner side of the tank body, and the additive lifting ring discharge pipe is hoisted to the inner wall of the tank body.

[0015] Preferably, a connecting sleeve is fixedly sleeved on the outer side of the stirring shaft; a lifting stirring blade is arranged on the outer side of the connecting sleeve; and a rotating disk is fixedly arranged on the outer side of the lifting stirring blade.

[0016] Preferably, a discharge valve is provided at the lower port of the conical bin body, and the discharge valve is fixedly connected to the conical bin body.

[0017] Preferably, a cold oil inlet pipe is provided on one side of the interior of the tank body; an annular cold oil release pipe is provided at the lower end of the cold oil inlet pipe, the annular cold oil release pipe is connected to the cold oil inlet pipe, and the annular cold oil release pipe is sleeved on the outside of the stirring shaft, and the outer shell of the annular cold oil release pipe is connected to the inner wall of the tank body through a connecting bracket.

[0018] Preferably, when the stirring shaft rotates, it drives the connecting sleeve and the lifting stirring blades to rotate and the surrounding chili sauce is lifted and stirred.

[0019] Beneficial effects of the present invention:

[0020] 1. The existing chili sauce preservation treatment usually adds preservative additives for preservation, which causes the problem that such preservation treatment methods are not conducive to human health and reduce food nutrition; the cold oil fermentation mixed liquid is released from the holes of the annular cold oil release pipe after flowing along the cold oil input pipe, and the stirring blades are driven to rise and stir in coordination with the stirring shaft, so that the cold oil and the chili sauce raw materials are fully stirred, and the chili sauce raw materials flow from bottom to top and are mixed and stirred as a whole, which greatly improves the mixing adequacy of the cold oil and the raw materials; the existing chili sauce preservation treatment is solved, because the preservative additives are usually added for preservation, which causes the problem that such preservation treatment methods are not conducive to human health and reduce food nutrition;

[0021] 2. Through the setting of the additive hanging ring discharge pipe, the additive hanging ring discharge pipe releases food additives downward for seasoning, which is convenient for the fermentation and flavor adjustment functions of the chili sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Shown is a schematic diagram of the overall three-dimensional structure of the preservation method for improving the freshness of food based on the cold oil fermentation technology of the present invention;

[0023] Figure 2 Shown is a schematic diagram of the overall cross-sectional three-dimensional structure of the preservation method for improving food freshness based on the cold oil fermentation technology of the present invention;

[0024] Figure 3 Shown is a schematic diagram of the three-dimensional structure of a fermentation tank assembly of the method for preserving food freshness based on cold oil fermentation technology of the present invention;

[0025] Figure 4 Shown is a schematic diagram of the three-dimensional structure of the heating ring tube of the preservation method for improving the freshness of food based on the cold oil fermentation technology of the present invention;

[0026] Figure 5 Shown is a schematic diagram of the three-dimensional structure of the lifting and stirring assembly of the preservation method for improving the freshness of food based on the cold oil fermentation technology of the present invention;

[0027] Figure 6 Shown is a schematic diagram of the three-dimensional structure of the lifting and stirring component, cold oil input pipe, and annular cold oil release pipe combination of the preservation method for improving the freshness of food based on cold oil fermentation technology of the present invention.

[0028] The markings in the attached drawings are: 1. fermentation tank assembly; 2. heating ring pipe; 3. lifting and stirring assembly; 101. tank body; 102. conical warehouse body; 103. tank body bracket; 104. cold oil inlet pipe; 105. annular cold oil release pipe; 301. bearing; 302. stirring shaft; 303. discharge valve; 304. rotating disk; 305. additive lifting ring discharge pipe; 306. connecting sleeve; 307. lifting and stirring blade. DETAILED DESCRIPTION

[0029] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0030] See also Figure 1-6 The present invention provides an embodiment: a preservation method for improving the freshness of food based on cold oil fermentation technology, comprising a fermentation tank assembly 1, a lifting and stirring assembly 3, and a heating ring pipe 2; the heating ring pipe 2 is arranged around the outside of the fermentation tank assembly 1, and hot water is introduced into the inside of the heating ring pipe 2 to achieve a heating and heat preservation function; the lifting and stirring assembly 3 is arranged inside the fermentation tank assembly 1; the fermentation tank assembly 1 comprises a tank body 101, a conical warehouse body 102, a tank body bracket 103, a cold oil input pipe 104, and an annular cold oil release pipe 105; the lifting and stirring assembly 3 comprises a bearing 301, a stirring shaft 302, a discharge valve 303, a rotating disk 304, an additive hanging ring discharge pipe 305, a connecting shaft sleeve 306, and a lifting and stirring blade 307;

[0031] It includes the following steps:

[0032] Step 1: Put food ingredients such as pepper, beef, yak meat, shrimp, chicken, cooking oil, garlic, ginger, salt and monosodium glutamate into the tank 101;

[0033] Step 2: boil rapeseed oil, cool the oil to room temperature and inject it into the chili sauce raw material in the tank body 101 through the cold oil input pipe 104, and drive the lifting stirring blade 307 to rotate with the stirring shaft 302 to fully stir and mix the raw materials. After the cold oil fermentation mixture flows along the cold oil input pipe 104, it is released from the hole of the annular cold oil release pipe 105, and the stirring shaft 302 drives the lifting stirring blade 307 to rise and stir, so that the cold oil and the chili sauce raw material are fully stirred. The chili sauce raw material flows from bottom to top and is mixed and stirred, which greatly improves the mixing adequacy of the cold oil and the raw material. The tank body 101 is fermented at room temperature for three to four days using the heating ring pipe 2 into which hot water is passed;

[0034] Step 3: After the raw materials are fermented, they are filled with carbon dioxide at room temperature and finally packaged and made into finished products.

[0035] In this embodiment, a conical bin body 102 is provided at the lower end of the tank body 101, and the conical bin body 102 is integrally formed with the tank body 101; a bearing 301 is provided at the upper end of the tank body 101; a stirring shaft 302 is provided inside the tank body 101, and the upper end of the stirring shaft 302 is connected to the internal bearing of the bearing 301; tank body brackets 103 are provided around the outer side of the tank body 101, and the tank body brackets 103 are fixedly connected to the tank body 101, and the bearing sleeves between the tank body brackets 103 are arranged on the outside of the stirring shaft 302 and connected.

[0036] See also Figure 1-6 In this embodiment, an additive ring discharge pipe 305 is provided on the inner side of the tank body 101, and the additive ring discharge pipe 305 is hoisted and installed on the inner wall of the tank body 101; a connecting sleeve 306 is fixedly provided on the outer side of the stirring shaft 302; a lifting stirring blade 307 is provided on the outer side of the connecting sleeve 306; a rotating disk 304 is fixedly provided on the outer side of the lifting stirring blade 307; a discharge valve 303 is provided at the lower port of the conical silo body 102, and the discharge valve 303 is fixedly connected to the conical silo body 102; the inner side of the tank body 101 A cold oil input pipe 104 is provided on one side of the tank body; an annular cold oil release pipe 105 is provided at the lower end of the cold oil input pipe 104, the annular cold oil release pipe 105 is connected to the cold oil input pipe 104, and the annular cold oil release pipe 105 is sleeved on the outside of the stirring shaft 302, and the outer shell of the annular cold oil release pipe 105 is connected to the inner wall of the tank body 101 through a connecting bracket; when the stirring shaft 302 rotates, it drives the connecting shaft sleeve 306 and the lifting stirring blade 307 to rotate and lift the surrounding chili sauce for stirring.

[0037] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of those skilled in the art without departing from the spirit of the present invention.

Claims

1. A method for preserving food to improve freshness based on cold oil fermentation technology, comprising a fermentation tank assembly (1) and a lifting and stirring assembly (3), characterized in that: The fermentation tank assembly (1) also includes a heating ring pipe (2); the fermentation tank assembly (1) is surrounded by a heating ring pipe (2), and hot water is introduced into the heating ring pipe (2) to achieve a heating and heat preservation function; the fermentation tank assembly (1) is provided with a lifting and stirring assembly (3); the fermentation tank assembly (1) includes a tank body (101), a conical silo (102), a tank body support (103), a cold oil input pipe (104), and an annular cold oil release pipe (105); the lifting and stirring assembly (3) includes a bearing (301), a stirring shaft (302), a discharge valve (303), a rotating disk (304), an additive lifting ring discharge pipe (305), a connecting shaft sleeve (306), and a lifting and stirring blade (307); It includes the following steps: Step 1: putting food ingredients such as pepper, beef, yak meat, shrimp, chicken, cooking oil, garlic, ginger, edible salt and monosodium glutamate into the tank (101); Step 2: boil rapeseed oil, cool the oil to room temperature and inject it into the chili sauce raw materials in the tank body (101) through the cold oil input pipe (104), and drive the lifting stirring blade (307) to rotate with the stirring shaft (302) to fully stir and mix the raw materials. After the cold oil fermentation mixed liquid flows along the cold oil input pipe (104), it is released from the hole of the annular cold oil release pipe (105), and the stirring shaft (302) drives the lifting stirring blade (307) to rise and stir, so that the cold oil and the chili sauce raw materials are fully stirred. The chili sauce raw materials flow from bottom to top and are mixed and stirred, which greatly improves the mixing adequacy of the cold oil and the raw materials. The tank body (101) is fermented at room temperature for three to four days using the heating ring pipe (2) into which hot water is passed; Step 3: After the raw materials are fermented, they are filled with carbon dioxide at room temperature and finally packaged and made into finished products.

2. The method for preserving food based on cold oil fermentation technology according to claim 1, characterized in that: A conical silo (102) is arranged at the lower end of the tank body (101), and the conical silo (102) and the tank body (101) are integrally formed; a bearing (301) is arranged at the upper end of the tank body (101); a stirring shaft (302) is arranged inside the tank body (101), and the upper end of the stirring shaft (302) is connected to the inner bearing of the bearing (301).

3. The method for preserving food based on cold oil fermentation technology according to claim 1, characterized in that: Tank body supports (103) are arranged around the outer side of the tank body (101), and the tank body supports (103) are fixedly connected to the tank body (101), and the bearing sleeves between the tank body supports (103) are arranged outside the stirring shaft (302) and connected.

4. The method for preserving food based on cold oil fermentation technology according to claim 1, characterized in that: An additive lifting ring discharge pipe (305) is arranged on the inner side of the tank body (101), and the additive lifting ring discharge pipe (305) is hoisted to the inner wall of the tank body (101).

5. The method for preserving food based on cold oil fermentation technology according to claim 2, characterized in that: A connecting shaft sleeve (306) is fixedly sleeved on the outer side of the stirring shaft (302); a lifting stirring blade (307) is arranged on the outer side of the connecting shaft sleeve (306); and a rotating disk (304) is fixedly arranged on the outer side of the lifting stirring blade (307).

6. The method for preserving food based on cold oil fermentation technology according to claim 2, characterized in that: A discharge valve (303) is provided at the lower port of the conical silo body (102), and the discharge valve (303) is fixedly connected to the conical silo body (102).

7. The method for preserving food based on cold oil fermentation technology according to claim 1, characterized in that: A cold oil input pipe (104) is provided on one side of the interior of the tank body (101); an annular cold oil release pipe (105) is provided at the lower end of the cold oil input pipe (104); the annular cold oil release pipe (105) is connected to the cold oil input pipe (104), and the annular cold oil release pipe (105) is sleeved on the outside of the stirring shaft (302); and the outer shell of the annular cold oil release pipe (105) is connected to the inner wall of the tank body (101) via a connecting bracket.

8. The method for preserving food based on cold oil fermentation technology according to claim 2, characterized in that: When the stirring shaft (302) rotates, it drives the connecting shaft sleeve (306) and the lifting stirring blade (307) to rotate and lift the surrounding chili sauce for stirring.

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