A kind of pig intestine pickling processing system and control method thereof

Abstract

The present invention discloses a pig intestine pickling processing system and a control method thereof, wherein the processing system comprises a container box with an upper opening, in which a processing liquid is filled; at least one vibration part capable of generating microbubbles is arranged on the inner bottom of the container box, and the microbubbles generated by the vibration part act on the processing liquid and the pig intestine located in the processing liquid; a stirring mechanism is arranged on an inner side wall of the container box, and the stirring mechanism comprises at least one stirring shaft arranged transversely and located inside the container box, and the stirring shaft is located above the vibration part. The processing system of the present invention promotes a more uniform mixing of essential oil and water (forming an emulsion of the essential oil) through microbubbles and vibration, improves the contact effect between the pig intestine and the essential oil, and at the same time cooperates with stirring to improve the pickling effect of the essential oil on the pig intestine.

Description

Technical Field

[0001] The invention relates to the field of food raw material processing, in particular to a pig intestine pickling processing system and a control method thereof. Background Art

[0002] Pig large intestine (fat intestine) is the internal organ of pigs, used to transport and digest food. After cooking, it has a unique aroma and has the effects of moistening the intestines and curing dryness, removing wind-heat in the lower part of the body, replenishing deficiency, quenching thirst, stopping bleeding, and stopping urination. It is deeply loved by people. Each pig produces 1.2-1.5kg / , 600g of stomach. my country eats about 700 million pigs every year. The pig large intestine has many folds, and there is a lot of mucus on the inner wall of the surface. There are a lot of fishy substances in the mucus, but if the raw materials are not handled properly, it will be accompanied by a strong fishy smell, which affects appetite. The traditional way of rubbing and cleaning the pig large intestine with salt, vinegar, starch, etc., and then adding various spices to cook the brine to enhance the flavor and remove the taste is time-consuming and labor-intensive, and the flavor is unstable. After traditional spices are boiled, the method of removing the fishy smell with spice water is simple and convenient, but since most of the (deodorizing) flavor substances are fat-soluble, they cannot remain in the water solvent for a long time. Spice essential oils, on the basis of spices, preserve most of the volatile flavor substances in the essential oils. Although the essential oils can retain the flavor substances, due to the characteristics of the essential oils, they cannot come into contact with pig large intestines. Summary of the invention

[0003] Therefore, in order to solve the above-mentioned shortcomings, the present invention provides a pig intestine pickling processing system and a control method thereof. The processing system promotes a more uniform mixing of essential oil and water through microbubbles and vibration (so that the essential oil forms an emulsion), thereby improving the contact effect between pig intestine and essential oil, and at the same time cooperates with stirring to improve the pickling effect of essential oil on pig intestine.

[0004] In one aspect, the present invention provides a pig intestine pickling processing system, comprising a receiving box with an upper opening, wherein a processing liquid is filled in the receiving box; At least one vibrating part capable of generating microbubbles is disposed on the inner bottom of the container, and the microbubbles generated by the vibrating part act on the treatment liquid and the fat intestines in the treatment liquid; A stirring mechanism is arranged on an inner side wall of the containing box. The stirring mechanism comprises at least one stirring shaft which is arranged transversely and located inside the containing box. The stirring shaft is located above the vibration part.

[0005] Optionally, the vibration part is a high-frequency vibrator, or the vibration part is an ultrasonic transmitting module.

[0006] Optionally, the treatment liquid is formed by water and 3% of compound spice essential oil.

[0007] Optionally, the stirring mechanism includes a large rotating disk, on which a small rotating disk that rotates independently is mounted, the axis of the small rotating disk is not colinear with the axis of the large rotating disk, and at least one stirring shaft is mounted on the small rotating disk.

[0008] Optionally, each of the small rotating disks is provided with three stirring shafts arranged in a row.

[0009] Optionally, the stirring shaft is a telescopic shaft.

[0010] Optionally, the processing system also includes a defoaming mechanism acting on the upper part of the containing box, the defoaming mechanism includes a defoaming part, the defoaming part has a foam inlet pipe and a discharge pipe, wherein the foam inlet pipe acts on the foam inside the containing box, and the discharge pipe filters the liquid generated by the defoaming part and discharges it into the containing box.

[0011] Optionally, the treatment system further comprises a circulation mechanism, the circulation mechanism comprising a circulation pipe and a circulation pump installed on the circulation pipe, the inlet end of the circulation pipe is communicated with the upper part of the holding box, and the outlet end of the circulation pipe is communicated with the lower part of the holding box; An essential oil recovery branch is led out from the circulation pipe by installing a reversing valve, and the reversing valve is located downstream of the circulation pump.

[0012] On the other hand, the present invention also provides a control method for a pig intestine pickling processing system, which is used to control the pig intestine pickling processing system. The control method comprises the following steps: Putting the treated liquid and the pre-treated pig intestines into the containing box; Start the vibration unit; After the vibration part works for a set time, the stirring mechanism is started; After the stirring mechanism works for the set time, the stirring mechanism is paused; After the stirring mechanism is paused for a set time, the stirring mechanism is started again, and the stirring mechanism cycles between starting and pausing several times before the processing system is closed; The working state of the stirring mechanism after starting is: the stirring shaft extends, and the large rotating disk and the small rotating disk rotate at a set speed; The working state of the stirring mechanism after being paused is that the stirring shaft retracts the large rotating disk and the small rotating disk stops rotating.

[0013] Optionally, the control method further includes: defoaming control, treatment liquid circulation control and treatment liquid recovery control; The defoaming control method is as follows: when the treatment liquid in the holding box has foam, the foam is transported to the defoaming part through the foam inlet pipe, and after the defoaming part completes mechanical defoaming, the generated liquid is filtered and transported to the holding box through the discharge pipe; The method for controlling the circulation of the treatment liquid is as follows: after the stirring mechanism is started for the first time, the circulation pump is started, and the treatment liquid in the upper layer enters the lower part of the containing box through the circulation pipe; The method of controlling the recovery of the treated liquid is: after the treatment system is closed, the circulation pump is turned off, and the treated liquid enters the essential oil recovery branch through the inlet end of the circulation pipe under the action of gravity or external negative pressure.

[0014] The present invention has the following advantages: The invention is used for processing pig intestines. Microbubbles are generated by a vibration part. Under the cavitation effect of the microbubbles, the essential oil is dispersed into small droplets, which are evenly dispersed in water to form an emulsion, thereby increasing the contact area between the essential oil and the pig intestines and improving the pickling effect of the pig intestines. At the same time, after the cavitation effect of the microbubbles acts on the pig intestines, the mucus of the pig intestines is broken up, which facilitates the contact between the flavor substances of the essential oil and the surface of the pig intestines. At the same time, the combination of vibration and microbubbles can also open the triple helix structure of the intestinal collagen, which facilitates the entry of the deodorizing components in the spices and the release of the fishy substances in the pig intestines. The hydroxyl free radicals, superoxide ions and other oxides released by the cavitation effect of the microbubbles can oxidize the fishy substances into tasteless flavor substances. The two-pronged approach achieves the effect of removing the fishy smell of the pig intestines.

[0015] At the same time, the processing system of the present invention combines the microbubble cavitation effect with the stirring mechanism. Through the rotation of the stirring shaft in the stirring mechanism, the pig intestine is more fully in contact with the emulsion. In order to reduce the knotting of the pig intestine or the tension and tearing of the pig intestine caused by stirring, the stirring shaft is telescopic. After stirring for a certain period of time, the stirring shaft retracts, and the pig intestine is better separated from the stirring shaft by telescopic means, so as to avoid the pig intestine being entangled with the stirring shaft for a long time when stirring the pig intestine, and the pig intestine is subjected to excessive tension, thereby avoiding the production of more defective products.

[0016] The treatment system is provided with a defoaming mechanism, which can eliminate the foam generated by the mucus during stirring and accumulated on the upper part of the treatment liquid, and can also filter the liquid generated during the defoaming and return it to the storage box for continued use.

[0017] The treatment system is provided with a circulation mechanism, which can extract the essential oil from the water surface at a constant speed, transport it to the bottom for release, and further disperse it after the cavitation effect of microbubbles, slowly float up, forming an internal circulation, so that the essential oil can fully contact with the pig intestines. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a three-dimensional structural schematic diagram of the pig intestine pickling processing system of the present invention; Figure 2 It is a three-dimensional structural schematic diagram of another viewing angle of the pig intestine pickling processing system of the present invention; Figure 3 It is a schematic cross-sectional structure diagram of the pig intestine pickling processing system of the present invention; Figure 4 It is a partial structural schematic diagram of the pig intestine pickling processing system of the present invention; Figure 5 It is a schematic diagram showing the transmission structure of the pig intestine pickling processing system of the present invention; Figure 6 It is a schematic diagram of the three-dimensional structure of the stirring mechanism of the pig intestine pickling processing system of the present invention; Figure 7 It is a schematic front view of the stirring mechanism of the pig intestine pickling processing system of the present invention; Figure 8 It is a schematic diagram of the structure of the defoaming mechanism of the pig intestine pickling processing system of the present invention; Fig. 9 It is a flow chart of a control method of a pig intestine pickling processing system according to the present invention; In the figure: 100, containing box; 200, vibrating part; 300, stirring mechanism; 301, large rotating disk; 302, small rotating disk; 303, stirring shaft; 304, small motor; 305, large motor; 400, defoaming mechanism; 401, defoaming part; 402, shell; 403, foam inlet pipe; 404, drain pipe; 500, circulation mechanism; 501, circulation pipe; 502, circulation pump; 503, essential oil recovery branch. DETAILED DESCRIPTION

[0019] Embodiments of the present application are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present application, and should not be construed as limiting the present application.

[0020] In this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprises", or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article, or apparatus.

[0021] As described in the background technology, pig intestine is an internal organ of pig, used for transporting and digesting food, and has a unique fragrance after cooking, and has the effects of moistening intestines to treat dryness, removing wind-heat in the lower part of the body, replenishing deficiency, quenching thirst, stopping bleeding, and stopping urination. It is deeply loved by people, but if the raw materials are not handled properly, it will be accompanied by a strong fishy smell, which affects appetite. The traditional method of rubbing and cleaning pig intestine with salt, vinegar, starch, etc., and then adding various spices to cook brine, adding fragrance and removing odor is time-consuming and labor-intensive, and the flavor is unstable. After the traditional spices are boiled, the method of removing the fishy smell with spice water is simple and convenient, but because most of the (removing fishy) flavor substances are fat-soluble, they cannot be retained in water solvents for a long time, and spice essential oils, on the basis of spices, store most of the volatile flavor substances in essential oils, but although essential oils can retain flavor substances, they cannot contact with pig intestines due to the characteristics of their essential oils.

[0022] Based on the above reasons, this embodiment provides a pig intestine pickling processing system. Figure 1-Figure 5 As shown, the treatment system comprises a container box 100 with an upper opening, in which a treatment liquid is filled. Preferably, the treatment liquid is formed by water and 3% of compound spice essential oil; Four or more vibration parts 200 capable of generating microbubbles are evenly arranged on the inner bottom of the containing box. The microbubbles generated by the vibration part 200 act on the treatment liquid and the fat intestines in the treatment liquid. When the microbubbles cause cavitation effect, the essential oil or fat intestines in the treatment liquid form an emulsion with water, and the fat intestines open the triple helix structure of the intestinal collagen during vibration and microbubble cavitation effect. A stirring mechanism 300 is disposed on an inner side wall of the containing box 100 . The stirring mechanism 300 includes at least one stirring shaft 303 which is arranged transversely and located inside the containing box. The stirring shaft is located above the vibration part.

[0023] The above technical features can achieve better contact between the treatment liquid and the pig intestines through the microbubble cavitation effect, thereby improving the pickling effect of the pig intestines; the above technical features generate microbubbles through the vibration part, and the essential oil in the treatment liquid is dispersed into small droplets under the cavitation effect of the microbubbles, and is evenly dispersed in the water to form an emulsion, thereby increasing the contact area between the essential oil and the pig intestines and improving the pickling effect of the pig intestines; at the same time, after the cavitation effect of the microbubbles acts on the pig intestines, the mucus of the pig intestines is broken up, which facilitates the contact between the flavor substances of the essential oil and the surface of the pig intestines, and at the same time, the combination of vibration and microbubbles can also open the triple helix structure of the intestinal collagen, which facilitates the entry of the deodorizing components in the spices and the release of the fishy substances in the pig intestines, and the hydroxyl free radicals, superoxide ions and other oxides released by the microbubble cavitation effect can react with some organic matter, causing them to degrade to varying degrees, and converting some substances in the fishy smell components into substances with a large fishy smell threshold, so that the fishy smell concentration is reduced, and a two-pronged approach is used to achieve the effect of removing fishy smell from the pig intestines. The present invention can also be applied to the internal organs, stomachs, intestines, etc. of cattle and sheep.

[0024] In order to achieve the sending of microbubbles and the formation of cavitation effect, in one embodiment, the vibrating part is a high-frequency vibrator or an ultrasonic transmitting module. The cavitation effect of microbubbles can make the essential oil and water form an emulsion, break up the mucus of the intestine, open the triple helix structure of the intestinal collagen, and improve the pickling effect of the processing liquid on the intestine.

[0025] Since the flavor substances in pig intestines are mainly composed of characteristic substances such as dimethylthioguanidine, dimethyl sulfide, acetic acid, propionic acid, isobutanol, methyl ketone, acetone, and indole, 3-methylindole, 4-methylphenol and other visceral odor volatile substances. So in one embodiment, the composite spice essential oil includes lemongrass oil, fennel oil, coriander seed oil, star anise oil, black pepper essential oil, cardamom oil, and prickly ash essential oil, which are obtained by steam distillation from the corresponding spices and then deployed. The citric acid in the composite spice essential oil can effectively open the triple helix structure of collagen and promote the release of fishy substances; coriander seed oil contains monoterpenes and derivatives, which, as antioxidants, can achieve the effect of removing fishy smell. Star anise oil, cardamom oil, and lemongrass oil contain low-threshold characteristic organic volatile flavor compounds such as anise alcohol and prickly ash Sichuan pepper, which can strongly stimulate the olfactory nerves and weaken the stimulation of the nerves by fishy substances, thereby achieving the effect of covering up the fishy smell.

[0026] When the pig intestines are stirred by the stirring shaft, the pig intestines are easily knotted, broken or cracked, thereby affecting the pickling or quality of the pig intestines. Figure 3-Figure 7 As shown, the stirring mechanism 300 includes a large rotating disk 301, on which is mounted an independently rotating small rotating disk 302, the axis of the small rotating disk 302 is not colinear with the axis of the large rotating disk 301, and on the small rotating disk 302 are mounted three stirring shafts 303, the stirring shafts are cylindrical, the ends are arc-shaped metal rods, and the stirring shafts are telescopic shafts with a telescopic structure (the stirring shaft can use an existing telescopic structure to achieve the telescopic function, for example, an electric telescopic rod with good waterproofness, a starter telescopic rod, a spring telescopic rod, etc.). The three stirring shafts 303 arranged on the small rotating disk are arranged in a row (such as Figure 6 and Figure 7 As shown in FIG. 1 ), the straight line formed by the three stirring shafts passes through the center of the small rotating disk (as shown in FIG. Figure 7 During the implementation, the large rotating disk 301 can be driven by a large motor 305 installed on the receiving box or the side cover, and the small rotating disk 302 can be driven by a small motor 304 installed on the large rotating disk (as shown in FIG. Figure 5 as shown).

[0027] The above-mentioned technical features can improve the effect and quality of pickling pig intestines. The stirring shaft 303 of the stirring mechanism is installed horizontally, which can overcome the problem of pig intestines sinking when the stirring shaft is installed vertically; the rotation of the large rotating disk and the rotation of the small rotating disk can be rotated independently and driven by independent motors; the small rotating disk can simultaneously rotate (that is, the small rotating disk rotates by itself) and revolve (the small rotating disk is driven by the large rotating disk, or the small rotating disk is driven by the turntable while rotating). When the small rotating disk is in orbit: the small rotating disk draws an arc from 2 / 3 of the height of the containing box to 2 / 3 of the height of the box on the other side. When the small rotating disk rotates: the small rotating disk rotates by itself, and the straight line formed by the side-by-side stirring shafts always remains at right angles to the trajectory of the revolution (such as Figure 7 As shown), so that the stirring force on the large intestine is always kept at the maximum.

[0028] Among the above technical features, the retractable stirring shaft can prevent the intestines from getting tangled and knotted, and reduce the damage to the intestines during stirring. During use, after the stirring shaft is extended for stirring for a certain period of time, the stirring shaft retracts, and the intestines are better separated from the stirring shaft by telescoping, so as to avoid excessive tension on the intestines after the intestines are entangled with the stirring shaft for a long time when stirring. The stirring shaft is cylindrical, and the end is an arc-shaped metal rod, which can avoid secondary damage to the raw meat of the intestines. The rotation and revolution of the small rotating disk can achieve uniform stirring of the intestines, make the stirring area larger, improve the pickling effect of the intestines, and avoid the problem of poor pickling effect caused by stirring the intestines in one position.

[0029] The above technical features ensure that the intestines are as knot-free as possible, but have a certain ability to turn over, ensuring that the intestines can be evenly contacted by the small droplets of essential oil, while reducing the damage to the essential oil bubbles due to the stirring force, which leads to the weakening of the cavitation effect of the essential oil bubbles.

[0030] When the pig intestines are stirred, since the processing liquid contains the mucus of the pig intestines, foam will be formed and accumulated on the upper part of the processing liquid, which will affect the mixing of the essential oil and water and affect the processing environment on site; therefore, in one embodiment, if Figure 1 , Figure 3 and Figure 8 As shown, the processing system also includes a defoaming mechanism 400 acting on the upper part of the containing box, and the defoaming mechanism 400 includes a defoaming part 401 (adopting the existing high-speed centrifugal setting), and the shell 402 of the defoaming part has a foam inlet pipe 403 and a discharge pipe 404, wherein the foam inlet pipe acts on the foam inside the containing box, and the discharge pipe 404 has a filter screen to filter the liquid generated by the defoaming part and discharge it into the containing box.

[0031] The above technical features can eliminate the foam generated and accumulated on the upper part of the treated liquid due to mucus during stirring. When the above technical features are in use, the foam on the upper layer of the treated liquid is transported to the defoaming part through the foam inlet pipe. After the foam is centrifugally broken up and forms liquid, the liquid is filtered through the drain pipe and then flows back to the treated liquid; thereby solving the influence of the generated foam on the pickling of pig intestines.

[0032] Due to the stirring of the pig intestines or the rising and cavitation effect of microbubbles, the essential oil content of the upper layer will be higher than that of the lower layer; so in order to overcome this problem, in one embodiment, Figure 1-Figure 3 As shown, the treatment system further includes a circulation mechanism 500, which includes a circulation pipe 501 and a circulation pump 502 installed on the circulation pipe, the inlet end of the circulation pipe is connected to the upper part of the holding box 100, and the outlet end of the circulation pipe is connected to the lower part of the holding box; An essential oil recovery branch 503 is led out from the circulation pipe by installing a reversing valve, and the reversing valve is located downstream of the circulation pump.

[0033] The above technical features can make the essential oil in the holding box more uniform, improve the contact efficiency between the essential oil and the pig intestines, and improve the pickling effect of the pig intestines; when the above technical features are in use, the upper layer of the treated liquid (or the liquid after defoaming and the upper layer of the treated liquid) is transported to the bottom of the holding box through a circulating pump, and the cavitation effect is performed again under the action of microbubbles and vibration, thereby avoiding the problem of essential oil separation and improving the utilization rate of the essential oil; and after stopping the pickling, the used treated liquid (containing essential oil) can be recovered through the essential oil recovery branch for subsequent reuse.

[0034] In another embodiment, a control method for a pig intestine pickling processing system is provided, which is used to control the pig intestine pickling processing system. Fig. 9 As shown, the control method includes the following steps: Step S100: Load the treatment liquid and the pre-treated pig intestines into the containing box.

[0035] Step S200, start the vibration part, and the started vibration part disperses the essential oil in the water under the action of cavitation effect to form an emulsion.

[0036] Step S300, after the vibration part works for a set time, the stirring mechanism is started; Step S400, after the stirring mechanism works for a set time, the stirring mechanism is paused; Step S500, after the stirring mechanism is paused for a set time, the stirring mechanism is started again, and the stirring mechanism cycles between starting and pausing several times before the processing system is closed; The working state of the stirring mechanism after starting is: the stirring shaft extends, and the large rotating disk and the small rotating disk rotate at a set speed; The working state of the stirring mechanism after being paused is that the stirring shaft retracts the large rotating disk and the small rotating disk stops rotating.

[0037] Exemplarily, pig intestines are loaded into a holding box, the amount of pig intestines loaded is 1 / 2 of the volume of the holding box, and then the processing liquid (spice essential oil and water) is added into the holding box, the vibration part is turned on, the essential oil is cavitated and dispersed in the water, the stirring mechanism is started, the stirring shaft is extended, and the large rotating disk and the small rotating disk are rotated counterclockwise at a speed of 0.1r / min. After 5 minutes, the stirring shaft is retracted, and after 1 minute, the stirring shaft is started again, the stirring shaft is extended, and the large and small rotating disks are rotated clockwise at 0.1r / min. After 5 minutes, the stirring shaft is retracted, and after 1 minute, it is started again, and the cycle is repeated until the set number of cycles or time is completed, and then the system stops and the pig intestines are taken out.

[0038] The above technical features generate microbubbles by activating the vibration part. Under the cavitation effect of the microbubbles, the essential oil is dispersed into small droplets and evenly dispersed in the water to form an emulsion, thereby increasing the contact area between the essential oil and the pig intestines and improving the pickling effect of the pig intestines. At the same time, after the cavitation effect of the microbubbles acts on the pig intestines, the mucus of the pig intestines is broken up, making it easier for the flavor substances of the essential oil to contact the surface of the pig intestines. At the same time, the combination of vibration and microbubbles can also open the triple helix structure of the intestinal collagen, making it easier for the deodorizing ingredients in spices to enter and the fishy substances in the pig intestines to be released. The hydroxyl free radicals, superoxide ions and other oxides released by the cavitation effect of the microbubbles can oxidize the fishy substances into odorless flavor substances. This two-pronged approach achieves the effect of removing the fishy smell of the pig intestines.

[0039] In one embodiment, the control method further comprises: defoaming control, treatment liquid circulation control and treatment liquid recovery control; The defoaming control method is as follows: when the treatment liquid in the holding box has foam, the foam is transported to the defoaming part through the foam inlet pipe, and after the defoaming part completes mechanical defoaming, the generated liquid is filtered and transported to the holding box through the discharge pipe; The method for controlling the circulation of the treatment liquid is as follows: after the stirring mechanism is started for the first time, the circulation pump is started, and the treatment liquid in the upper layer enters the lower part of the containing box through the circulation pipe; The method of controlling the recovery of the treated liquid is: after the treatment system is closed, the circulation pump is turned off, and the treated liquid enters the essential oil recovery branch through the inlet end of the circulation pipe under the action of gravity or external negative pressure.

[0040] In the above technical features, the foam generated by mucus during stirring and accumulated on the upper part of the treatment liquid can be eliminated through defoaming control, and the liquid generated during the defoaming can be filtered and returned to the holding box for continued use. The treatment liquid circulation control can extract the essential oil from the water surface at a constant speed, transport it to the bottom for release, and further disperse it after the microbubble cavitation effect, slowly float up, forming an internal cycle, so that the essential oil is fully in contact with the pig intestine. Through the treatment liquid recovery control, the used treatment liquid (including essential oil) can be recovered by the essential oil recovery branch for subsequent reuse.

[0041] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A pig intestine pickling processing system, comprising a container with an upper opening, characterized in that: The containing box is filled with a treatment liquid; At least one vibrating part capable of generating microbubbles is disposed on the inner bottom of the container, and the microbubbles generated by the vibrating part act on the treatment liquid and the fat intestines in the treatment liquid; A stirring mechanism is arranged on an inner side wall of the containing box. The stirring mechanism comprises at least one stirring shaft which is arranged transversely and located inside the containing box. The stirring shaft is located above the vibration part.

2. The pig intestine pickling processing system according to claim 1 is characterized in that: The vibration part is a high frequency vibrator; or the vibration part is an ultrasonic transmitting module.

3. The pig intestine pickling processing system according to claim 1 is characterized in that: The treatment liquid is formed by water and 3% of compound spice essential oil.

4. The pig intestine pickling processing system according to claim 1 is characterized in that: The stirring mechanism comprises a large rotating disk, on which is mounted an independently rotating small rotating disk, the axis of the small rotating disk is not colinear with the axis of the large rotating disk, and at least one stirring shaft is mounted on the small rotating disk.

5. The pig intestine pickling processing system according to claim 4 is characterized in that: The small rotating disk is provided with three stirring shafts arranged in a row.

6. The pig intestine pickling processing system according to claim 1, characterized in that: The stirring shaft is a telescopic shaft.

7. The pig intestine pickling processing system according to claim 1 is characterized by: It also includes a defoaming mechanism acting on the upper part of the containing box, the defoaming mechanism includes a defoaming part, the defoaming part has a foam inlet pipe and a discharge pipe, wherein the foam inlet pipe acts on the foam inside the containing box, and the discharge pipe filters the liquid generated by the defoaming part and discharges it into the containing box.

8. The pig intestine pickling processing system according to claim 1, characterized in that: It also includes a circulation mechanism, which includes a circulation pipe and a circulation pump installed on the circulation pipe, wherein the inlet end of the circulation pipe is connected to the upper part of the containing box, and the outlet end of the circulation pipe is connected to the lower part of the containing box; An essential oil recovery branch is led out from the circulation pipe by installing a reversing valve, and the reversing valve is located downstream of the circulation pump.

9. A control method for a pig intestine pickling processing system, characterized in that: Used to control the pig intestine pickling processing system according to any one of claims 1 to 8, the control method comprises the following steps: Putting the treated liquid and the pre-treated pig intestines into the containing box; Start the vibration unit; After the vibration part works for a set time, the stirring mechanism is started; After the stirring mechanism works for the set time, the stirring mechanism is paused; After the stirring mechanism is paused for a set time, the stirring mechanism is started again, and the stirring mechanism cycles between starting and pausing several times before the processing system is closed; The working state of the stirring mechanism after starting is: the stirring shaft extends, and the large rotating disk and the small rotating disk rotate at a set speed; The working state of the stirring mechanism after being paused is that the stirring shaft retracts the large rotating disk and the small rotating disk stops rotating.

10. The control method of a pig intestine pickling processing system according to claim 1, characterized in that: The control method further includes: defoaming control, treatment liquid circulation control and treatment liquid recovery control; The defoaming control method is as follows: when the treatment liquid in the holding box has foam, the foam is transported to the defoaming part through the foam inlet pipe, and after the defoaming part completes mechanical defoaming, the generated liquid is filtered and transported to the holding box through the discharge pipe; The method for controlling the circulation of the treatment liquid is as follows: after the stirring mechanism is started for the first time, the circulation pump is started, and the treatment liquid in the upper layer enters the lower part of the containing box through the circulation pipe; The method of controlling the recovery of the treated liquid is: after the treatment system is closed, the circulation pump is turned off, and the treated liquid enters the essential oil recovery branch through the inlet end of the circulation pipe under the action of gravity or external negative pressure.

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