An automatic control method and system for fermented cod sausage production based on artificial intelligence

Abstract

The present invention discloses an automatic control method and system for the production of fermented cod intestines based on artificial intelligence, and relates to the field of production control technology. It includes: obtaining target demand, the target demand includes the remaining time for handover and the fermentation state, obtaining the average daily fermentation degree based on the target demand, and obtaining the average daily fermentation item, which is used to indicate the daily fermentation degree under the remaining time for handover and the fermentation state to be achieved. The present invention calculates the average daily fermentation degree by obtaining the remaining time for handover and the fermentation state, and divides the average daily fermentation degree into multiple intervals according to the average daily fermentation degree, obtains the actual fermentation data of each interval, and compares the actual fermentation degree of each interval with the average daily fermentation degree in turn, and adjusts the fermentation temperature to ensure that the cod intestines are consistent with the average daily fermentation degree after the fermentation of a complete interval combination is completed, thereby ensuring the optimal handover time of the cod intestines.

Description

Technical Field

[0001] The present invention relates to the technical field of production control, and in particular to an automatic control method and system for the production of fermented cod intestines based on artificial intelligence. Background Art

[0002] Fermented cod intestines are a type of food made from cod as the main raw material after fermentation. It is usually combined with seasonings, spices and other ingredients to form a unique flavor and taste after fermentation. During the production process of fermented cod intestines, a series of control methods are usually used to ensure the fermentation quality and product consistency. For example, sensors such as temperature, humidity, pH value and oxygen concentration are used to monitor the conditions of the fermentation environment in real time, and a programmable logic controller system is used to automatically adjust the parameters of the production line to ensure that the process conditions remain within the set range.

[0003] The patent publication number is CN118466426A. The method for optimizing and controlling the production process of fermented glutinous rice steamed buns based on artificial intelligence is optimized by optimizing the production control in two directions: feeding and inspection in the production process of fermented glutinous rice steamed buns. The traditional production line is endowed with an intelligent core using artificial intelligence technology. A model is established based on historical data to optimize the production process. The production effect is predicted using an artificial intelligence algorithm. The inspection method based on the computer vision algorithm is used for comparison. This method can effectively avoid the waste of raw materials caused by abnormal production failures and reduce production costs. In the event of gas transfer or leakage in the fermented glutinous rice container, the production efficiency can be effectively evaluated. The automated early warning prompt logic can be used to greatly reduce the work pressure of production employees.

[0004] In the above and similar technical solutions, when fermenting cod intestines, since the shelf life of the cod intestines is mostly short, the cod intestines need to be handed over to the distributor within a short time. However, when the order is received and the production of cod intestines begins, the production process cannot be stopped. During the fermentation process, the fermentation completion time of the cod intestines will be inconsistent due to various factors. When the cod intestines are fermented ahead of schedule or the distributor has an accident that requires the handover time to be postponed, the handover will not be possible within a short time, thereby affecting the optimal handover time of the cod intestines. Summary of the invention

[0005] The purpose of the present invention is to provide an automatic control method and system for the production of fermented cod intestines based on artificial intelligence to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical solution: an automatic control method for the production of fermented cod intestines based on artificial intelligence, comprising:

[0007] Obtain target requirements, which include the remaining time for handover and the fermentation state. Based on the target requirements, obtain the daily average fermentation degree to obtain the daily average fermentation item. The daily average fermentation item is used to indicate the daily fermentation degree under the remaining time for handover and the fermentation state to be achieved.

[0008] Based on the target requirement, the suitable fermentation temperature of the target cod intestine is obtained to obtain the optimal temperature item, the first segmentation item and the second segmentation item are set, and the optimal temperature item is segmented based on the first segmentation item and the second segmentation item to obtain the first segmentation data and the second segmentation data, wherein the first segmentation data and the second segmentation data are respectively used to represent different temperature values;

[0009] Based on the daily average fermentation item, a division interval is set to obtain at least two fermentation interval items, and fermentation is performed using the second segmented data as the starting data to obtain the fermentation data of the target cod intestines and obtain the real-time fermentation item;

[0010] Obtain fermentation data of the first fermentation interval item to obtain a first fermentation item, obtain a comparison result between the real-time fermentation item and the first fermentation item to obtain first result data, adjust the initial data by a first adjustment method to obtain a first adjustment item, and perform fermentation again by using the first adjustment item to obtain a first fermentation item;

[0011] Obtain fermentation data of the second fermentation interval item to obtain the second fermentation item, obtain a comparison result between the first fermentation item and the second fermentation item to obtain second result data, adjust the first adjustment item by a second adjustment method to obtain the second adjustment item, perform fermentation again by the second adjustment item to obtain the secondary fermentation item, repeat the steps, and adjust the fermentation temperature;

[0012] The fermentation process was optimized by optimization methods, and the fermentation optimization items were obtained to ensure the best handover time of cod intestines.

[0013] Furthermore, the first adjustment method includes: judging the data size of the real-time fermentation item and the first fermentation item, when the real-time fermentation item is larger than the first fermentation item, adjusting the starting data downward with the first segmentation data, and when the real-time fermentation item is smaller than the first fermentation item, adjusting the starting data upward with the first segmentation data.

[0014] Furthermore, the second adjustment method includes: determining whether the first result data and the second result data are the same; when they are the same, adjusting the first adjustment item with the first segmentation data; when the results are different, setting a cutting value, combining the cutting value with the first segmentation data to obtain a cutting item, and adjusting the first adjustment item with the cutting item to obtain the second adjustment item.

[0015] Furthermore, the fermentation state includes a pH value state, and the method for obtaining the daily average fermentation item includes:

[0016] Based on the target requirement, the target pH value data of the target cod intestine is obtained to obtain the target data item;

[0017] Obtain qualified pH value data of cod intestines, obtain qualified data items, determine whether the target data item is within the qualified data item, when the target data item is within the qualified data item, use the target data item as the target fermentation state, when the target data item is not within the qualified data item, use the data with the smallest absolute value of the difference between the qualified data item and the target data item as the target fermentation state;

[0018] The difference between the initial pH value and the target data item is obtained to obtain the target difference, and the daily average fermentation item is obtained based on the ratio of the target difference to the remaining handover time.

[0019] Furthermore, the method for setting the division interval includes:

[0020] Obtain the ratio of the daily average fermentation item to the fermentation state to obtain the daily average fermentation percentage;

[0021] Based on the difference between the total fermentation amount and the average daily fermentation percentage, the demand percentage is obtained. Based on the product of the demand percentage and the fixed time attribute, the partition time item is obtained. Based on the combination of the partition time item and the fixed time attribute, the partition interval is obtained. The total fermentation amount is the average daily fermentation percentage, and the fixed time attribute is a complete day and night.

[0022] Furthermore, the method for obtaining the real-time fermentation item includes:

[0023] Obtain the length data and height of the fermentation container to obtain the required data items;

[0024] Set the arrangement value, which is a fixed value. Based on the combination of the demand data item and the arrangement value, the arrangement item is obtained, which is the arrangement quantity;

[0025] Arrange the target detection equipment based on the arrangement items, obtain the average value of the detection data of the target detection equipment, and obtain the real-time fermentation item.

[0026] Furthermore, the target demand is obtained by: input acquisition, based on manual data input by staff, and the data input items include the remaining time for handover and the fermentation status.

[0027] Furthermore, the optimization method includes: continuously acquiring target demand to obtain updated demand items, re-acquiring the average daily fermentation degree based on the updated demand items to obtain updated fermentation items, re-setting the division intervals with the updated fermentation items, and repeatedly comparing different division intervals to readjust the fermentation temperature.

[0028] Furthermore, an artificial intelligence-based automatic control system for the production of fermented cod intestines uses the artificial intelligence-based automatic control method for the production of fermented cod intestines, comprising:

[0029] Acquisition module: Acquire target requirements, including the remaining time for handover and fermentation status. Based on the target requirements, obtain the average daily fermentation degree and obtain the average daily fermentation item;

[0030] Calculation module: based on the target demand, obtain the suitable fermentation temperature of the target cod intestine, obtain the optimal temperature item, set the first segmentation item and the second segmentation item, and segment the optimal temperature item based on the first segmentation item and the second segmentation item to obtain the first segmentation data and the second segmentation data;

[0031] Processing module: based on the daily average fermentation item, set the division interval to obtain at least two fermentation interval items, use the second segmented data as the starting data for fermentation, obtain the fermentation data of the target cod intestines to obtain the real-time fermentation item, obtain the fermentation data of the first fermentation interval item to obtain the first fermentation item, obtain the comparison result between the real-time fermentation item and the first fermentation item, and adjust the fermentation temperature according to the comparison result;

[0032] Optimization module: continuously obtain target demand and re-obtain the average daily fermentation degree, reset the division interval, repeatedly compare different division intervals, and readjust the fermentation temperature.

[0033] Compared with the prior art, the present invention has the following beneficial effects:

[0034] The artificial intelligence-based automatic control method and system for the production of fermented cod intestines calculates the average daily fermentation degree by obtaining the remaining handover time and the fermentation status, and divides the average daily fermentation degree into multiple intervals according to the average daily fermentation degree, obtains the actual fermentation data of each interval, and compares the actual fermentation degree of each interval with the average daily fermentation degree in turn. According to the comparison and the interval division results, the fermentation temperature is adjusted at the end of each interval to ensure that the cod intestines are consistent with the average daily fermentation degree after the fermentation of a complete interval combination is completed, so that the precise fermentation completion time can be adjusted according to specific needs, thereby ensuring the optimal handover time of the cod intestines. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 It is a schematic diagram of the overall process of the present invention;

[0036] Figure 2 It is a schematic diagram of dividing time items of the present invention;

[0037] Figure 3 It is a schematic diagram of the arrangement position of the present invention;

[0038] Figure 4It is a schematic diagram of the real-time fermentation item and the first fermentation item of the present invention;

[0039] Figure 5 It is a schematic diagram of three fermentation intervals of the present invention. DETAILED DESCRIPTION

[0040] 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.

[0041] The fermentation process of cod intestines is a complex biochemical reaction process, which is affected by many factors, including temperature, humidity, quality of raw materials and activity of microorganisms. Changes in these factors will lead to inconsistent fermentation completion time, which in turn affects the execution of the production plan. For example, when the production team receives an order, they immediately start the production of cod intestines. However, during the fermentation process, if the temperature is too high or the raw materials are not fresh, the fermentation time may be prolonged. In this case, although the production team is ready for the handover, the actual product is not completed as scheduled, resulting in a delay in the handover. Secondly, fluctuations in market demand are also an important factor affecting the handover time. Distributors' orders are often affected by market conditions and may be temporarily changed or cancelled. For example, during a certain period of time, the market demand for cod intestines surges, and distributors may urgently need it. A large number of products are sold. However, during the production process, if there is a delay in the fermentation time, although the dealer's demand still exists, the actual handover cannot be completed as scheduled. The technical solution provided in the present application obtains the remaining handover time and the fermentation status, calculates the average daily fermentation degree, and divides the average daily fermentation degree into multiple intervals according to the average daily fermentation degree, obtains the actual fermentation data of each interval, and compares the actual fermentation degree of each interval with the average daily fermentation degree in turn. According to the comparison and interval division results, at the end of each interval, the fermentation temperature is adjusted to ensure that after the cod intestines are fermented in a complete interval combination, they are consistent with the average daily fermentation degree, so that the precise fermentation completion time can be adjusted according to specific needs, thereby ensuring the optimal handover time of the cod intestines. Specifically, in the present application, steps S100-S800 are included.

[0042] Step S100: Obtain target requirements, which include the remaining handover time and fermentation status.

[0043] It should be noted that the methods of obtaining target requirements include: input acquisition, based on manual data input by staff, and the data input items include the remaining time for handover and fermentation status.

[0044] Specifically, the fermentation status includes the pH status. After receiving the order, the pH value of the cod intestines will be between 4.5-6.5 in the normal fermentation state, and the difference in pH value will cause the taste of the cod intestines to be different. At this time, the specific pH value of the cod intestines needs to be determined according to specific needs. Therefore, the order will include the pH value requirements and the specific handover time. After the staff enters the pH value requirements and the specific handover time, the artificial intelligence responsible for managing the fermentation will obtain the relevant target demand information.

[0045] Step S200: Based on the target demand, the daily average fermentation degree is obtained to obtain the daily average fermentation item.

[0046] It should be noted that the daily average fermentation item is used to indicate the daily fermentation degree under the remaining handover time and the fermentation state that needs to be achieved. The method for obtaining the daily average fermentation item includes: based on the target demand, obtaining the target pH data of the target cod intestine to obtain the target data item; obtaining the qualified pH data of the cod intestine, the qualified pH will be between 4.5-6.5, obtaining the qualified data item, judging whether the target data item is in the qualified data item, when the target data item is in the qualified data item, taking the target data item as the target fermentation state, when the target data item is not in the qualified data item, taking the data with the smallest absolute value of the difference between the qualified data item and the target data item as the target fermentation state, obtaining the difference between the initial pH value and the target data item, obtaining the target difference, and obtaining the daily average fermentation item based on the ratio of the target difference to the remaining handover time.

[0047] Specifically, a production team marked in the information obtained that the pH value of cod intestines needs to be fermented to 5.5. Since the pH value of qualified cod intestines is between 4.5-6.5, the target data item is within the qualified data item at this time. Therefore, the target data item is used as the fermentation state, that is, the pH value requirement of the fermentation state is 5.5. When the cod intestines just started to ferment, the initial pH value was 7.5. At this time, the target difference is 2. At the same time, the remaining time for the handover is 2 days. At this time, the ratio of the target difference to the remaining time for the handover is 1, that is, the average daily fermentation item is 1.

[0048] Step S300: Obtain the appropriate fermentation temperature of the target cod intestines, obtain the optimal temperature item, set the first segmentation item and the second segmentation item, and segment the optimal temperature item based on the first segmentation item and the second segmentation item to obtain the first segmentation data and the second segmentation data.

[0049] It should be noted that the first segmentation data and the second segmentation data are respectively used to represent different temperature values. The first segmentation item and the second segmentation item are both fixed values, which are 5% and 100% respectively. At the same time, the suitable fermentation temperature of cod intestines is obtained to be 20°C, so the first segmentation data and the second segmentation data obtained are 1°C and 20°C respectively.

[0050] Step S400: Based on the daily average fermentation item, set the division interval to obtain at least two fermentation interval items.

[0051] It should be noted that the setting method of the division interval includes: obtaining the ratio of the daily average fermentation item and the fermentation state to obtain the daily average fermentation percentage; based on the difference between the total fermentation amount and the daily average fermentation percentage, obtaining the demand percentage; based on the product of the demand percentage and the fixed time attribute, obtaining the division time item; based on the combination of the division time item and the fixed time attribute, obtaining the division interval, the total fermentation amount is the daily average fermentation percentage, that is, 100%, and the fixed time attribute is a complete day and night time, that is, 24 hours.

[0052] Specifically, Figure 2 As shown, a production team marked the pH value of cod intestines in the information obtained that needs to be fermented to 5.5, and the initial pH value is 7.5. At this time, the target difference is 2, and the remaining time for handover is 2 days. At this time, the ratio of the target difference to the remaining time for handover is 1, that is, the average daily fermentation item is 1, the average daily fermentation percentage is 50%, the total fermentation amount is 100%, the demand percentage is 50%, and the divided time item is 12. At this time, the combination of the divided time item and the fixed time attribute is 0-12 and 12-24, that is, the first fermentation interval item is 0-12H, and the second fermentation interval item is 12-24H.

[0053] Step S500: fermenting the second segmented data as the starting data, obtaining the fermentation data of the target cod intestines, and obtaining the real-time fermentation item.

[0054] It should be noted that the method for obtaining the real-time fermentation item includes: obtaining the length data and height of the fermentation container to obtain the demand data item; setting the layout value, the layout value is a fixed value, the layout value is 50%, and based on the combination of the demand data item and the layout value, obtaining the layout item, the layout item is the layout quantity; arranging the target detection equipment based on the layout item, the target detection equipment is a pH detector, obtaining the average value of the detection data of the target detection equipment, and obtaining the real-time fermentation item.

[0055] Specifically, Figure 3 As shown, the length of a fermentation tank is 100 cm and the depth is also 100 cm. At this time, according to the set layout values, two layout items are obtained, namely, a position with a length of 50 cm and a depth of 50 cm and a position with a length of 100 cm and a depth of 100 cm.

[0056] Step S600: Obtain fermentation data of the first fermentation interval item to obtain the first fermentation item, obtain a comparison result between the real-time fermentation item and the first fermentation item, adjust the initial data by a first adjustment method to obtain a first adjustment item, and ferment again with the first adjustment item to obtain a first fermentation item.

[0057] It should be noted that the first adjustment method includes: judging the data size of the real-time fermentation item and the first fermentation item. When the real-time fermentation item is larger than the first fermentation item, the first segmentation data is used to adjust the starting data downward. When the real-time fermentation item is smaller than the first fermentation item, the first segmentation data is used to adjust the starting data upward.

[0058] Specifically, the suitable fermentation temperature of cod intestines is 20°C, so the first segmentation data and the second segmentation data are 1°C and 20°C respectively. Fermentation is performed with 20°C as the starting data. At the same time, a production team marks the pH value of cod intestines in the obtained information that needs to be fermented to 5.5, and the initial pH value is 7.5. At this time, the target difference is 2, and the remaining time for handover is 2 days. At this time, the ratio of the target difference to the remaining time for handover is 1, the average daily fermentation item is 1, the average daily fermentation percentage is 50%, the total fermentation amount is 100%, the demand percentage is 50%, and the division time item is 1 2. At this time, the combination results of the divided time item and the fixed time attribute are 0-12 and 12-24, that is, the first fermentation interval item is 0-12H, and the second fermentation interval item is 12-24H. Since the average daily fermentation item is 1 and the divided interval is two, the fermentation data of the first fermentation interval is the same as the fermentation data of the second fermentation interval, both of which are 0.5. At this time, the real-time fermentation item of cod intestines is 0.4, which is lower than the first fermentation item. At this time, the starting data is adjusted upward with the first segmented data, that is, the first adjustment item is 21°C, and fermentation is performed again at 21°C to obtain the first fermentation item.

[0059] Step S700: Obtain fermentation data of the second fermentation interval item to obtain the second fermentation item, obtain the comparison result between the first fermentation item and the second fermentation item, adjust the first adjustment item by the second adjustment method to obtain the second adjustment item, repeat the steps to adjust the fermentation temperature.

[0060] It should be noted that the second adjustment method includes: determining whether the first result data and the second result data are the same. When they are the same, adjusting the first adjustment item with the first segmentation data; when the results are different, setting a cutting value. The cutting value is combined with the first segmentation data to obtain a cutting item. The cutting value is 50%. The first adjustment item is adjusted with the cutting item to obtain the second adjustment item.

[0061] Specifically, Figure 4As shown, according to the data obtained in the above embodiment, the fermentation data of the first fermentation interval is the same as the fermentation data of the second fermentation interval, both of which are 0.5. The real-time fermentation item of cod intestines is 0.4, which is lower than the first fermentation item. At this time, the starting data is adjusted upward with the first segmented data, that is, the first adjustment item is 21°C, and fermentation is carried out again at 21°C to obtain the first fermentation item. The first fermentation item of cod intestines is still 0.4, which is lower than the second fermentation item. Therefore, the first result data is the same as the second result data. The first adjustment item is adjusted with the first segmented data. At this time, the first adjustment item is 21°C, and the adjusted second adjustment item is 22°C, that is, fermentation is carried out again at 22°C, and the steps are repeated to repeatedly adjust the fermentation temperature.

[0062] Step S800: Optimizing the fermentation process by an optimization method to obtain fermentation optimization items.

[0063] It should be noted that the optimization method includes: continuously obtaining the target demand to obtain updated demand items, re-obtaining the average daily fermentation degree based on the updated demand items to obtain updated fermentation items, re-setting the division intervals with the updated fermentation items, and repeatedly comparing different division intervals to readjust the fermentation temperature.

[0064] In the specific implementation process, Figure 5As shown, a production team marked the pH value of cod intestines in the information obtained that needed to be fermented to 5.5, and the initial pH value was 7.5. At this time, the target difference was 2, and the remaining time for handover was 2 days. After one day of fermentation, the pH value decreased by 0.8. At this time, the target difference was 1.2, and it was informed that the handover was extended, and the remaining time for handover was 1.5 days. At this time, the ratio of the target difference to the remaining time for handover was 0.8, the average daily fermentation item was 0.8, and the average daily fermentation percentage was 66.66%, the total fermentation amount was 100%, the demand percentage was 33.33%, and the partition time item was 8. At this time, the combination results of the partition time item and the fixed time attribute were 0-8, 8-16, and 16-24, that is, the first fermentation interval item was 0-8H, the second fermentation interval item was 8-16H, and the third fermentation interval was 16-24H. The daily average fermentation item is 0.8, and the intervals are divided into three. Therefore, the fermentation data of the three fermentation intervals are the same, all 0.2667. At this time, the real-time fermentation item of cod intestines is 0.3, which is higher than the first fermentation item. At this time, the starting data is lowered by the first segmentation data, that is, the first adjustment item is 19°C, and fermentation is performed again at 19°C to obtain the first fermentation item. The first fermentation item of cod intestines is 0.25, which is higher than the second fermentation item. Therefore, the first result data is different from the second result data. The cutting item is obtained by combining the cutting value and the first segmentation data. The cutting item is 0.5°C. The first adjustment item is adjusted with the cutting item. At this time, the first adjustment item is 19°C, and the adjusted second adjustment item is 19.5°C, that is, fermentation is performed again at 19.5°C. After completing the fermentation in the third fermentation interval, the fermentation process of cod intestines can be completed.

[0065] The invention discloses an automatic control system for producing fermented cod intestines based on artificial intelligence, which uses the above-mentioned automatic control method for producing fermented cod intestines based on artificial intelligence, and comprises: an acquisition module: acquiring target demand, the target demand includes the remaining time for handover and the fermentation state, acquiring the daily average fermentation degree based on the target demand, and obtaining the daily average fermentation item; a calculation module: acquiring the suitable fermentation temperature of the target cod intestines based on the target demand, obtaining the optimal temperature item, setting the first segmentation item and the second segmentation item, and segmenting the optimal temperature item based on the first segmentation item and the second segmentation item to obtain the first segmentation data and the second segmentation data; a processing module: setting the division interval based on the daily average fermentation item, obtaining at least two fermentation interval items, fermenting with the second segmentation data as the starting data, obtaining the fermentation data of the target cod intestines, obtaining the real-time fermentation item, obtaining the fermentation data of the first fermentation interval item, obtaining the first fermentation item, obtaining the comparison result between the real-time fermentation item and the first fermentation item, and adjusting the fermentation temperature according to the comparison result; an optimization module: continuously acquiring the target demand and re-acquiring the daily average fermentation degree, re-setting the division interval, and repeatedly comparing different division intervals, and re-adjusting the fermentation temperature.

[0066] 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 limited by the attached embodiments and their equivalents.

Claims

1. An automatic control method for the production of fermented cod intestines based on artificial intelligence, characterized in that: include: Obtain target requirements, which include the remaining time for handover and the fermentation state. Based on the target requirements, obtain the daily average fermentation degree to obtain the daily average fermentation item. The daily average fermentation item is used to indicate the daily fermentation degree under the remaining time for handover and the fermentation state to be achieved. Based on the target requirement, the suitable fermentation temperature of the target cod intestine is obtained to obtain the optimal temperature item, the first segmentation item and the second segmentation item are set, and the optimal temperature item is segmented based on the first segmentation item and the second segmentation item to obtain the first segmentation data and the second segmentation data, wherein the first segmentation data and the second segmentation data are respectively used to represent different temperature values; Based on the daily average fermentation item, a division interval is set to obtain at least two fermentation interval items, and fermentation is performed using the second segmented data as the starting data to obtain the fermentation data of the target cod intestines and obtain the real-time fermentation item; Obtain fermentation data of the first fermentation interval item to obtain a first fermentation item, obtain a comparison result between the real-time fermentation item and the first fermentation item to obtain first result data, adjust the initial data by a first adjustment method to obtain a first adjustment item, and perform fermentation again by using the first adjustment item to obtain a first fermentation item; Obtain fermentation data of the second fermentation interval item to obtain the second fermentation item, obtain a comparison result between the first fermentation item and the second fermentation item to obtain second result data, adjust the first adjustment item by a second adjustment method to obtain the second adjustment item, perform fermentation again by the second adjustment item to obtain the secondary fermentation item, repeat the steps, and adjust the fermentation temperature; The fermentation process was optimized by optimization methods, and the fermentation optimization items were obtained to ensure the best handover time of cod intestines.

2. The method for automatic control of fermented cod fish sausage production based on artificial intelligence according to claim 1, characterized in that: The first adjustment method includes: judging the data size of the real-time fermentation item and the first fermentation item, when the real-time fermentation item is larger than the first fermentation item, adjusting the starting data downward with the first segmentation data, and when the real-time fermentation item is smaller than the first fermentation item, adjusting the starting data upward with the first segmentation data.

3. The method for automatic control of fermented cod fish sausage production based on artificial intelligence according to claim 1, characterized in that: The second adjustment method includes: determining whether the first result data and the second result data are the same; when they are the same, adjusting the first adjustment item with the first segmentation data; when the results are not the same, setting a cutting value, combining the cutting value with the first segmentation data to obtain a cutting item, and adjusting the first adjustment item with the cutting item to obtain the second adjustment item.

4. The method for automatic control of fermented cod fish sausage production based on artificial intelligence according to claim 1, characterized in that: The fermentation state includes the pH value state, and the method for obtaining the daily average fermentation item includes: Based on the target requirement, the target pH value data of the target cod intestine is obtained to obtain the target data item; Obtain qualified pH value data of cod intestines, obtain qualified data items, determine whether the target data item is within the qualified data item, when the target data item is within the qualified data item, use the target data item as the target fermentation state, when the target data item is not within the qualified data item, use the data with the smallest absolute value of the difference between the qualified data item and the target data item as the target fermentation state; The difference between the initial pH value and the target data item is obtained to obtain the target difference, and the daily average fermentation item is obtained based on the ratio of the target difference to the remaining handover time.

5. The method for automatic control of fermented cod fish sausage production based on artificial intelligence according to claim 1, characterized in that: The method for setting the partition interval includes: Obtain the ratio of the daily average fermentation item to the fermentation state to obtain the daily average fermentation percentage; Based on the difference between the total fermentation amount and the average daily fermentation percentage, the demand percentage is obtained. Based on the product of the demand percentage and the fixed time attribute, the partition time item is obtained. Based on the combination of the partition time item and the fixed time attribute, the partition interval is obtained. The total fermentation amount is the average daily fermentation percentage, and the fixed time attribute is a complete day and night.

6. The method for automatic control of fermented cod fish sausage production based on artificial intelligence according to claim 1, characterized in that: The method for obtaining the real-time fermentation item includes: Obtain the length data and height of the fermentation container to obtain the required data items; Set the arrangement value, which is a fixed value. Based on the combination of the demand data item and the arrangement value, the arrangement item is obtained, which is the arrangement quantity; Arrange the target detection equipment based on the arrangement items, obtain the average value of the detection data of the target detection equipment, and obtain the real-time fermentation item.

7. The method for automatic control of fermented cod fish sausage production based on artificial intelligence according to claim 1, characterized in that: The method of obtaining the target demand includes: input acquisition, which is based on manual data input by staff, and the data input items include the remaining time for handover and the fermentation status.

8. The method for automatic control of fermented cod fish sausage production based on artificial intelligence according to claim 1, characterized in that: The optimization method includes: continuously acquiring target demand to obtain updated demand items, re-acquiring the average daily fermentation degree based on the updated demand items to obtain updated fermentation items, re-setting the division intervals with the updated fermentation items, and repeatedly comparing different division intervals to readjust the fermentation temperature.

9. An automatic control system for the production of fermented cod intestines based on artificial intelligence, characterized in that: An artificial intelligence-based automatic control method for producing fermented cod intestines according to any one of claims 1 to 8 is used, comprising: Acquisition module: Acquire target requirements, including the remaining time for handover and fermentation status. Based on the target requirements, obtain the average daily fermentation degree and obtain the average daily fermentation item; Calculation module: based on the target demand, obtain the suitable fermentation temperature of the target cod intestine, obtain the optimal temperature item, set the first segmentation item and the second segmentation item, and segment the optimal temperature item based on the first segmentation item and the second segmentation item to obtain the first segmentation data and the second segmentation data; Processing module: based on the daily average fermentation item, set the division interval to obtain at least two fermentation interval items, use the second segmented data as the starting data for fermentation, obtain the fermentation data of the target cod intestines to obtain the real-time fermentation item, obtain the fermentation data of the first fermentation interval item to obtain the first fermentation item, obtain the comparison result between the real-time fermentation item and the first fermentation item, and adjust the fermentation temperature according to the comparison result; Optimization module: continuously obtain target demand and re-obtain the average daily fermentation degree, reset the division interval, repeatedly compare different division intervals, and readjust the fermentation temperature.

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