A multi-chamber food fermentation apparatus and fermentation method

Abstract

The present invention discloses a multi-chamber food production and fermentation device and fermentation method, and the present invention relates to the field of food fermentation technology, including a fermentation box, a heating plate fixedly connected to the side position of the fermentation box, an opening and closing door rotatably connected to the front of the fermentation box, a flip door rotatably connected to the surface of the opening and closing door, and a plurality of flip doors are provided. The multi-chamber food production and fermentation device and fermentation method achieves that the heating plate is arranged at the side position of the protective component, the bearing components at different heights above and below are heated evenly, and during the fermentation process, the driving component drives the bearing component to rotate, so that the temperature of the surface of the garlic is more uniform, the interior of the protective component is connected to the interior of the collection shell, and the garlic skins falling from the fermentation surface of the garlic fall into the interior of the collection shell through the protective component, and the spiral conveyor conveys and guides the garlic skins, thereby solving the problem of uneven fermentation quality caused by uneven humidity and temperature on the surface of the accumulated food.

Description

Technical Field

[0001] The invention relates to the technical field of food fermentation, and in particular to a multi-chamber food production and fermentation device and a fermentation method. Background Art

[0002] Food fermentation is a process in which microorganisms (such as bacteria, yeasts and molds) are used to metabolize food under appropriate conditions. This process can improve the taste, flavor, preservation performance and nutritional value of food. Food fermentation plays an important role in traditional food production around the world and is also widely used in the modern food industry. During the food fermentation process, the food is often placed inside the fermentation tank, and the fermentation process of the food is realized by cooperating with microorganisms and oxygen. The Chinese patent announcement number is: CN112812937B discloses "a multi-chamber black garlic fermentation device", in which the garlic heads in the fermentation chambers at different heights are in different production stages, forming a "one box multi-chamber" fermentation production mode, so that the fermentation stages of the garlic heads in different fermentation chambers complement each other, and the mature black garlic in the lower layer can be continuously dragged out, and then new garlic heads are put in from the upper end, and black garlic is continuously produced in a short time, shortening the time of the three production stages included in the original process flow to the time of one stage, and the time is shortened by at least half, and the production efficiency and output are improved, but in actual use, it is very likely that the humidity and temperature of the upper black garlic are not enough to complete its fermentation.

[0003] The existing multi-chamber food production and fermentation device and fermentation method have problems such as uneven surface humidity and temperature of the accumulated food, resulting in uneven fermentation quality, and poor fermentation quality due to structural design defects, as well as difficulty in controlling the water vapor of black garlic fermentation during multi-chamber fermentation. Summary of the invention

[0004] The present invention provides a multi-chamber food production and fermentation device and a fermentation method, which solve the problems mentioned in the above background technology.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions: a multi-chamber food production fermentation device and fermentation method, comprising a fermentation box, a heating plate is fixedly connected to the side position of the fermentation box, an opening and closing door is rotatably connected to the front of the fermentation box, a flip door is rotatably connected to the surface of the opening and closing door, and the number of the flip doors is set to be multiple, and the inner side of the fermentation box is fixedly connected to a support rod, and further comprising:

[0006] A temperature regulating mechanism, wherein the temperature regulating mechanism is fixedly mounted on the surface of the support rod, and the temperature regulating mechanism is used to hold the food to be fermented, regulate the fermentation temperature of the food surface, and collect and export impurities on the food surface. When black garlic is fermented, stacking up and down will cause large differences in surface humidity and temperature of different black garlic. In the device, the bearing component and the protective component form a plurality of chambers inside the fermentation box, and the garlic is laid flat inside the bearing component. There is a large gap between the protective component and the inner wall of the fermentation box, and the humidity regulating mechanism runs through the plurality of protective components to take away water vapor in time, so that the water vapor will not condense on the surface of the upper garlic when evaporating;

[0007] A humidity regulating mechanism, which is fixedly mounted on the inner side of the fermentation box and is used to guide and absorb water vapor generated by the food heating and fermentation, and to circulate the gas in the fermentation box;

[0008] The temperature regulating mechanism comprises a collecting shell, which is fixedly mounted on a side of the fermentation box surface away from the heating plate, a protective component is fixedly connected to the surface of the collecting shell, a driving component is fixedly connected to the side position of the protective component, and a bearing component is fixedly connected to the output end of the driving component.

[0009] Preferably, a support plate is fixedly connected to the surface of the driving component, an end surface of the support plate is fixedly mounted on the surface of the support rod, and a screw conveyor is fixedly connected to the lower position of the inner side surface of the collecting shell.

[0010] Preferably, the driving assembly includes a screw slide, which is fixedly mounted on the surface of the support plate, and the output ends of the screw slide are respectively fixedly connected with an extension rod and a scraper, so that the garlic is spread flat on the inside of the tooth surface wall, and the garlic skins that fall off the surface of the garlic will fall through the openings, thereby preventing the garlic skins from sticking to the top of the opening ring and causing excessive thermal resistance, while allowing water vapor to be quickly removed, and the screw slide is used to drive the fixed frame to move horizontally, so that the tooth surface wall can slide out of the flip door, which is used to load and unload the fermented garlic, and at the same time, is used to observe the fermentation of black garlic.

[0011] Preferably, the driving assembly further comprises a fixed frame, the fixed frame is fixedly mounted on the end surface of the extension rod, the inner side surface of the fixed frame is rotatably connected to a driving gear, and the bottom of the inner side surface of the fixed frame is fixedly connected to an arc plate.

[0012] Preferably, the bearing assembly includes a tooth surface wall, an opening ring is fixedly connected to the bottom of the inner side surface of the tooth surface wall, an inner threaded surface is provided near the middle of the inner side surface of the tooth surface wall, and water vapor generated by garlic fermentation passes through the dehumidification hole upward to the inside of the fermentation box, a gap is provided between the opening ring and the tooth surface wall, and a cardboard with an annular structure is placed in the gap. In the early stage of the garlic fermentation process, there will be too much moisture, and the moisture sometimes does not have time to be converted into water vapor, resulting in excessive moisture on the surface of the garlic and poor fermentation quality or even fermentation failure, and the cardboard can absorb a certain amount of moisture.

[0013] Preferably, the bearing assembly further comprises cardboard, which is placed between the perforated ring and the tooth surface wall, a perforated plate is threadedly connected to the lower portion of the inner side of the tooth surface wall, and a threaded ring is fixedly connected to the bottom of the perforated plate.

[0014] Preferably, the protection component includes a tilting platform, the bottom of which is fixedly mounted on the surface of the collecting shell, the top of which is fixedly connected to a sinking platform, a chamber is formed between the component wall and the tooth surface wall, a plurality of bearing components are evenly distributed from top to bottom inside the fermentation box, the interior of the bearing component is flatly laid with garlic to be fermented, the water vapor generated during the fermentation of the garlic will diffuse upward into the interior of the fermentation box, and the bearing components distributed at a vertical height will hinder the flow of water vapor, which often makes it difficult to control the humidity and temperature of the black garlic at the upper position.

[0015] Preferably, the protection component further comprises a component wall, the bottom of the component wall is fixedly mounted on the top of the sinking platform, and a moisture drainage hole is opened on the top of the component wall.

[0016] Preferably, the humidity regulating mechanism comprises a bending tube, the bending tube is fixedly mounted on the surface of the fermentation box, moisture absorption holes are opened on the surface of the bending tube, and the bottom end of the bending tube is fixedly connected to an air inlet pipe.

[0017] Preferably, the humidity regulating mechanism also includes a dehumidification component, the bottom of which is fixedly mounted on the top of the bending tube, an air pump is fixedly connected to the lower position of the surface of the dehumidification component, and rectangular openings are provided on both sides of the collecting shell for the screw slide to drive the tooth surface wall for transportation, and the sinking table temporarily collects the garlic skins that fall off the surface of the garlic, and when the fermentation of the garlic is completed, the screw slide drives the tooth surface wall to move and slide out of the fermentation box, and the scraper moves with the tooth surface wall to scrape the garlic skins to the inside of the tilting table, and the tilting structure of the tilting table guides the garlic skins to the inside of the collecting shell for collection and export.

[0018] Preferably, the dehumidification assembly comprises a cylinder, which is fixedly mounted on the top of the fermentation box, a filler shell is fixedly connected to the bottom of the inner side of the cylinder, and a threaded block is threadedly connected to the upper position of the inner side of the cylinder.

[0019] A multi-chamber food production and fermentation method comprises the following steps:

[0020] Step 1: Adjusting the temperature and humidity. The carrying component and the protective component form a plurality of chambers inside the fermentation box. The garlic is spread flat inside the carrying component. There is a large gap between the protective component and the inner wall of the fermentation box. The humidity regulating mechanism runs through the plurality of protective components to take away the water vapor in time. When the water vapor evaporates, it will not condense on the surface of the upper garlic. The heating plate is arranged on the side of the protective component. The carrying components at different heights are heated evenly.

[0021] Step 2: Rotate to even out the temperature. Two arc-shaped plates arranged opposite to each other limit the edge of the tooth surface wall, drive the surface of the gear to mesh with the surface of the tooth surface wall, drive the gear to be connected to an external motor to drive it to rotate, and the meshing transmission makes the tooth surface wall rotate on the surface of the fixed frame, so that the garlic inside the tooth surface wall can be heated evenly. At the same time, it can promote the falling of the garlic skin. The garlic skin that falls off the fermentation surface of the garlic falls into the inside of the collection shell through the protective component, and the spiral conveyor conveys the garlic skin out;

[0022] Step 3: Water vapor is extracted. The bottom of the protective component blocks the water vapor, and the upward water vapor cannot condense on the surface of the black garlic inside the supporting component. At the same time, the bending tube passes through multiple protective components from bottom to top in sequence. The dehumidification component guides the gas inside the bending tube. The gas enters the inside of the bending tube through the air inlet pipe. The gas flow forms a negative pressure, so that the water vapor generated by the garlic enters the inside of the bending tube through the moisture absorption hole;

[0023] Step 4, unloading after fermentation is completed. When the fermentation is completed, the tooth surface wall is driven to slide out of the side end surface position of the component wall, and the perforated plate is rotated to make the threaded ring screw out of the internal thread surface. The fermented black garlic is quickly guided out of the tooth surface wall. The screw slide is used to drive the fixed frame to move horizontally so that the tooth surface wall can slide out of the flip door to load and unload the fermented garlic. At the same time, it is used to observe the fermentation of the black garlic.

[0024] The present invention provides a multi-chamber food production and fermentation device and fermentation method, which have the following beneficial effects:

[0025] 1. The multi-chamber food production and fermentation device and fermentation method, the heating plate is arranged at the side position of the protective component, the upper and lower bearing components at different heights are heated evenly, and during the fermentation process, the driving component drives the bearing component to rotate, so that the temperature of the surface of the garlic is more uniform, the interior of the protective component is connected with the interior of the collecting shell, the garlic skins falling from the fermentation surface of the garlic fall into the inside of the collecting shell through the protective component, and the spiral conveyor conveys and exports the garlic skins, which solves the problem of uneven fermentation quality caused by uneven humidity and temperature on the surface of the accumulated food.

[0026] 2. The multi-chamber food production fermentation device and fermentation method have multiple tooth surface walls evenly distributed in the height direction, which is convenient for the fermentation control of a single black garlic. Two arc-shaped plates arranged opposite to each other limit the edge of the tooth surface wall, drive the surface of the gear to mesh with the surface of the tooth surface wall, drive the gear to be driven by an external motor to rotate, and the meshing transmission makes the tooth surface wall rotate on the surface of the fixed frame, so that the garlic inside the tooth surface wall can be heated evenly. At the same time, it can promote the falling of the detached garlic skin, so that the garlic is heated more evenly when fermented into black garlic and the fermentation quality is better.

[0027] 3. The multi-chamber food production fermentation device and fermentation method, when the moisture content of garlic is too low during fermentation, the cardboard will release the moisture to allow the garlic fermentation to proceed normally. The component wall is used to fix and support the screw slide. When the fermentation is completed, the tooth surface wall is driven to slide out of the side end surface position of the component wall, and the perforated plate is rotated to allow the threaded ring to rotate out of the internal thread surface. The fermented black garlic is quickly guided out of the tooth surface wall, and the easily detached skin on the surface of the garlic falls through the perforated hole to the sinking table, so that the fermentation temperature and humidity of each garlic are more uniform.

[0028] 4. The multi-chamber food production fermentation device and fermentation method, the bottom of the protective component will block the water vapor, and the upward water vapor cannot condense on the surface of the black garlic inside the supporting component. At the same time, the bending tube passes through multiple protective components from bottom to top in sequence, and the dehumidification component guides the gas inside the bending tube. The gas enters the inside of the bending tube through the air inlet pipe. The gas flow forms a negative pressure, so that the water vapor generated by the garlic enters the inside of the bending tube through the moisture absorption hole, which solves the problem that the water vapor of black garlic fermentation is difficult to control during multi-chamber fermentation, resulting in poor fermentation quality.

[0029] 5. The multi-chamber food production fermentation device and fermentation method, multiple tilting tables are connected to the inside of the collecting shell, so that the garlic fermentation is more automated and continuous. The position where the bending tube is bent and the moisture absorption hole is opened is close to the top of the tilting table. The inside of the filler shell is equipped with a moisture absorption filler. The air pump guides the gas, and the gas carries the water vapor generated by the garlic fermentation and is absorbed by the filler. The gas flows between the air inlet pipe and the air pump, and at the same time promotes the flow of hot air inside the fermentation box, so that the temperature and humidity during garlic fermentation are more uniform and controllable. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 It is a flow chart of the multi-chamber food production and fermentation method of the present invention;

[0031] Figure 2 It is a three-dimensional diagram of the whole multi-chamber food preparation and fermentation device of the present invention;

[0032] Figure 3 A three-dimensional diagram of the interior of the multi-chamber food preparation and fermentation device of the present invention;

[0033] Figure 4 It is a structural schematic diagram of the temperature regulating mechanism of the present invention;

[0034] Figure 5 This is a schematic diagram of the structural connection between the driving component and the bearing component of the present invention;

[0035] Figure 6 It is a structural schematic diagram of the driving assembly of the present invention;

[0036] Figure 7 It is a structural schematic diagram of the bearing assembly of the present invention;

[0037] Figure 8 It is a structural schematic diagram of the protection component of the present invention;

[0038] Fig. 9 It is a structural schematic diagram of the humidity regulating mechanism of the present invention;

[0039] Fig.10 It is a schematic diagram of the structure of the dehumidification component of the present invention.

[0040] In the figure: 1, fermentation box; 11, support rod; 2, heating plate; 3, opening and closing door; 4, flip door; 5, temperature adjustment mechanism; 51, collection shell; 52, screw conveyor; 53, support plate; 54, driving assembly; 541, screw slide; 542, extension rod; 543, fixed frame; 544, driving gear; 545, arc plate; 546, scraper; 55, bearing assembly; 551, tooth surface wall; 552, Perforated ring; 553, internal threaded surface; 554, cardboard; 555, perforated plate; 556, threaded ring; 56, protective component; 561, component wall; 562, dehumidification hole; 563, sinking platform; 564, tilting platform; 6, humidity adjustment mechanism; 61, bending pipe; 62, moisture absorption hole; 63, air inlet pipe; 64, dehumidification component; 641, cylinder; 642, filler shell; 643, threaded block; 65, air pump. DETAILED DESCRIPTION

[0041] 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.

[0042] First embodiment: Figure 1-Figure 4As shown, the present invention provides a technical solution: a multi-chamber food production and fermentation device, comprising a fermentation box 1, a heating plate 2 is fixedly connected to the side position of the fermentation box 1, an opening and closing door 3 is rotatably connected to the front of the fermentation box 1, a flip door 4 is rotatably connected to the surface of the opening and closing door 3, and the number of flip doors 4 is set to be multiple, and the inner side of the fermentation box 1 is fixedly connected to a support rod 11, and further comprising:

[0043] The temperature regulating mechanism 5 is fixedly mounted on the surface of the support rod 11. The temperature regulating mechanism 5 is used to hold the food to be fermented, adjust the fermentation temperature of the food surface, and collect and export impurities on the food surface;

[0044] A humidity regulating mechanism 6, which is fixedly mounted on the inner side of the fermentation box 1, and is used to guide and absorb water vapor generated by the food heating and fermentation, and to circulate the gas in the fermentation box 1;

[0045] The temperature regulating mechanism 5 includes a collecting shell 51, which is fixedly mounted on the surface of the fermentation box 1 on a side away from the heating plate 2. A protective component 56 is fixedly connected to the surface of the collecting shell 51, a driving component 54 is fixedly connected to the side of the protective component 56, and a bearing component 55 is fixedly connected to the output end of the driving component 54.

[0046] A support plate 53 is fixedly connected to the surface of the driving component 54 , and an end surface of the support plate 53 is fixedly mounted on the surface of the support rod 11 . A screw conveyor 52 is fixedly connected to the lower position of the inner side surface of the collecting shell 51 .

[0047] When in use, stacking up and down the black garlic during fermentation will cause large differences in humidity and temperature on the surfaces of different black garlic. In the device, the bearing component 55 and the protective component 56 form a plurality of chambers inside the fermentation box 1, and the garlic is spread flat inside the bearing component 55. There is a large gap between the protective component 56 and the inner wall of the fermentation box 1, and the humidity regulating mechanism 6 runs through the plurality of protective components 56 to take away the water vapor in time, and the water vapor will not condense on the surface of the upper garlic when evaporating. The heating plate 2 is arranged at the side position of the protective component 56, and the bearing components 55 at different heights above and below are heated evenly. During the fermentation process, the driving component 54 drives the bearing component 55 to rotate, so that the temperature on the surface of the garlic is more uniform. The interior of the protective component 56 is connected with the interior of the collecting shell 51, and the garlic skins falling from the fermentation surface of the garlic fall into the interior of the collecting shell 51 through the protective component 56, and the spiral conveyor 52 conveys and guides the garlic skins, thereby solving the problem of uneven fermentation quality caused by uneven humidity and temperature on the surface of the accumulated food.

[0048] Second embodiment: Figure 4-Figure 7As shown, the driving assembly 54 includes a screw slide 541, which is fixedly mounted on the surface of the support plate 53, and the output ends of the screw slide 541 are respectively fixedly connected to the extension rod 542 and the scraper 546, and the driving assembly 54 also includes a fixed frame 543, which is fixedly mounted on the end surface of the extension rod 542, and the inner side surface of the fixed frame 543 is rotatably connected to the driving gear 544, and the bottom of the inner side surface of the fixed frame 543 is fixedly connected to the arc plate 545;

[0049] The bearing component 55 includes a tooth surface wall 551, and an opening ring 552 is fixedly connected to the bottom of the inner side surface of the tooth surface wall 551. An internal threaded surface 553 is provided near the middle of the inner side surface of the tooth surface wall 551. The bearing component 55 also includes a cardboard 554, which is placed between the opening ring 552 and the tooth surface wall 551. An opening plate 555 is threadedly connected to the lower position of the inner side surface of the tooth surface wall 551, and a threaded ring 556 is fixedly connected to the bottom of the opening plate 555.

[0050] When in use, the garlic is spread flat on the inside of the tooth surface wall 551, and the garlic skin that falls off the surface of the garlic will fall through the opening, thereby preventing the garlic skin from sticking to the top of the opening ring 552 and causing too high thermal resistance, and at the same time allowing water vapor to be quickly removed. The screw slide 541 is used to drive the fixed frame 543 to move horizontally, so that the tooth surface wall 551 can slide out of the flip door 4, which is used to load and unload the fermented garlic and observe the fermentation of black garlic. The multiple tooth surface walls 551 are evenly distributed in the height direction, which is convenient for the fermentation control of a single black garlic. The two oppositely arranged arc plates 545 limit the edge of the tooth surface wall 551, drive the surface of the gear 544 to mesh with the surface of the tooth surface wall 551, and drive the gear 544 to rotate with an external motor. The meshing transmission allows the tooth surface wall 551 to rotate on the surface of the fixed frame 543, so that the garlic inside the tooth surface wall 551 can be evenly heated. At the same time, it can promote the falling of the fallen garlic skin, so that the garlic is heated more evenly when fermented into black garlic, and the fermentation quality is better.

[0051] The third embodiment: Figure 7 , Figure 8 As shown, a perforated ring 552 is fixedly connected to the bottom of the inner side of the tooth surface wall 551, and an inner threaded surface 553 is opened near the middle of the inner side of the tooth surface wall 551. The bearing assembly 55 also includes a cardboard 554, which is placed between the perforated ring 552 and the tooth surface wall 551. A perforated plate 555 is connected to the lower position of the inner side of the tooth surface wall 551 through threads, and a threaded ring 556 is fixedly connected to the bottom of the perforated plate 555.

[0052] The protective component 56 includes a tilting platform 564, the bottom of which is fixedly mounted on the surface of the collecting shell 51, and the top of which is fixedly connected to a sinking platform 563. The protective component 56 also includes a component wall 561, the bottom of which is fixedly mounted on the top of the sinking platform 563, and a dehumidification hole 562 is provided on the top of the component wall 561.

[0053] During use, the water vapor generated by the fermentation of garlic goes up to the inside of the fermentation box 1 through the dehumidification hole 562. A gap is set between the perforated ring 552 and the tooth surface wall 551, and the cardboard 554 with an annular structure is placed in the gap. There will be too much moisture in the early stage of the garlic fermentation process, and the moisture sometimes cannot be converted into water vapor in time, resulting in excessive moisture on the surface of the garlic and poor fermentation quality or even fermentation failure. The cardboard 554 can absorb a certain amount of moisture. When the moisture is too low during the fermentation of the garlic, the cardboard 554 will release the moisture to make the garlic fermentation proceed normally. The component wall 561 is used to fix and support the screw slide 541. When the fermentation is completed, the tooth surface wall 551 is driven to slide out of the side end surface position of the component wall 561, and the perforated plate 555 is rotated to make the threaded ring 556 screw out of the inner thread surface 553. The fermented black garlic is quickly led out of the tooth surface wall 551, and the easily detached skin on the surface of the garlic falls to the sinking platform 563 through the perforated hole, so that the fermentation temperature and humidity of each garlic are more uniform.

[0054] Fourth embodiment: Figure 4 , Fig. 9 As shown, the collecting shell 51 is fixedly mounted on the surface of the fermentation box 1 on a side away from the heating plate 2, the surface of the collecting shell 51 is fixedly connected with a protection component 56, the side position of the protection component 56 is fixedly connected with a driving component 54, and the output end of the driving component 54 is fixedly connected with a bearing component 55;

[0055] The surface of the driving assembly 54 is fixedly connected with a support plate 53, the end surface of the support plate 53 is fixedly mounted on the surface of the support rod 11, and the lower position of the inner side surface of the collecting shell 51 is fixedly connected with a screw conveyor 52;

[0056] The humidity regulating mechanism 6 includes a bending tube 61, which is fixedly installed on the surface of the fermentation box 1. A moisture absorption hole 62 is opened on the surface of the bending tube 61. The bottom end of the bending tube 61 is fixedly connected to an air inlet pipe 63. The humidity regulating mechanism 6 also includes a dehumidification component 64. The bottom of the dehumidification component 64 is fixedly installed on the top of the bending tube 61. An air pump 65 is fixedly connected to the lower position of the surface of the dehumidification component 64.

[0057] When in use, a chamber is formed between the component wall 561 and the tooth surface wall 551, and a plurality of bearing components 55 are evenly distributed from top to bottom inside the fermentation box 1. The interior of the bearing component 55 is flatly laid with garlic to be fermented. The water vapor generated during the fermentation of the garlic will diffuse upward to the interior of the fermentation box 1, and the bearing components 55 distributed at a vertical height will hinder the flow of water vapor, which often makes it difficult to control the humidity and temperature of the black garlic at the upper position. In the device, the bottom of the protective component 56 will block the water vapor, and the upward water vapor cannot condense on the surface of the black garlic inside the bearing component 55. At the same time, the bending tube 61 passes through the plurality of protective components 56 from bottom to top in sequence, and the dehumidification component 64 guides the gas inside the bending tube 61. The gas enters the interior of the bending tube 61 through the air inlet pipe 63, and the gas flow forms a negative pressure, so that the water vapor generated by the garlic enters the interior of the bending tube 61 through the moisture absorption hole 62, thereby solving the problem that the water vapor of black garlic fermentation is difficult to control during multi-cavity fermentation, which will lead to poor fermentation quality.

[0058] Fifth embodiment: Figure 8 , Fig.10 As shown, the bottom of the tilting platform 564 is fixedly mounted on the surface of the collecting shell 51, the top of the tilting platform 564 is fixedly connected with the sinking platform 563, the protection component 56 also includes a component wall 561, the bottom of the component wall 561 is fixedly mounted on the top of the sinking platform 563, and the top of the component wall 561 is provided with a moisture discharge hole 562;

[0059] The dehumidification assembly 64 includes a cylinder 641, which is fixedly mounted on the top of the fermentation box 1, a filler shell 642 is fixedly connected to the bottom of the inner side of the cylinder 641, and a threaded block 643 is threadedly connected to the upper position of the inner side of the cylinder 641.

[0060] When in use, rectangular openings are provided on both sides of the collecting shell 51, for the screw slide 541 to drive the tooth surface wall 551 for transportation, and the sinking platform 563 to temporarily collect the garlic skins that fall off the surface of the garlic. When the garlic fermentation is completed, the screw slide 541 drives the tooth surface wall 551 to move and slide out of the fermentation box 1, and the scraper 546 moves with the tooth surface wall 551 to scrape the garlic skins to the inside of the tilting platform 564. The tilting structure of the tilting platform 564 allows the garlic skins to be guided to the inside of the collecting shell 51 for collection and export. 564 is connected with the interior of the collecting shell 51, so that the garlic fermentation is more automated and continuous. The position where the bending tube 61 is bent and the moisture absorption hole 62 is opened is close to the top of the tilting platform 564. The interior of the filler shell 642 is equipped with a moisture absorption filler. The air pump 65 guides the gas. The gas carries the water vapor generated by the garlic fermentation and is absorbed by the filler. The gas flows between the air inlet pipe 63 and the air pump 65, and at the same time promotes the flow of hot air inside the fermentation box 1, so that the temperature and humidity during the garlic fermentation are more uniform and controllable.

[0061] Sixth embodiment: Figure 1-Figure 10 As shown, a multi-chamber food production and fermentation method comprises the following steps:

[0062] Step 1, temperature and humidity adjustment, the carrying component 55 and the protective component 56 form a plurality of chambers inside the fermentation box 1, the garlic is spread flat inside the carrying component 55, there is a large gap between the protective component 56 and the inner wall of the fermentation box 1, and the humidity adjustment mechanism 6 penetrates the plurality of protective components 56 to take away the water vapor in time, and the water vapor will not condense on the surface of the upper garlic when evaporating, the heating plate 2 is arranged at the side of the protective component 56, and the carrying components 55 at different heights above and below are heated evenly;

[0063] Step 2: Rotate to even out the temperature. Two arc-shaped plates 545 disposed opposite to each other limit the edge of the tooth surface wall 551, driving the surface of the gear 544 to mesh with the surface of the tooth surface wall 551, driving the gear 544 to rotate with an external motor, and the meshing transmission makes the tooth surface wall 551 rotate on the surface of the fixed frame 543, so that the garlic inside the tooth surface wall 551 can be heated evenly, and at the same time, it can promote the falling of the garlic skin, and the garlic skin falling off the fermentation surface of the garlic falls into the inside of the collection shell 51 through the protective component 56, and the spiral conveyor 52 conveys the garlic skin out;

[0064] Step 3: Water vapor is guided out. The bottom of the protective component 56 blocks the water vapor, and the upward water vapor cannot condense on the surface of the black garlic inside the supporting component 55. At the same time, the bending tube 61 passes through the plurality of protective components 56 from bottom to top in sequence. The dehumidification component 64 guides the gas inside the bending tube 61. The gas enters the inside of the bending tube 61 through the air inlet pipe 63. The gas flow forms a negative pressure, so that the water vapor generated by the garlic enters the inside of the bending tube 61 through the moisture absorption hole 62;

[0065] Step 4, unloading after fermentation is completed. When the fermentation is completed, the tooth surface wall 551 is driven to slide out of the side end surface position of the component wall 561, and the perforated plate 555 is rotated to make the threaded ring 556 screw out of the internal thread surface 553, and the fermented black garlic is quickly led out of the tooth surface wall 551. The screw slide 541 is used to drive the fixed frame 543 to move horizontally, so that the tooth surface wall 551 can slide out of the flip door 4, which is used to load and unload the fermented garlic, and at the same time, it is used to observe the fermentation of the black garlic.

[0066] It should be noted that, in this article, relational terms such as first and second, etc. are only used 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", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including 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 device. In the absence of further restrictions. The sentence "includes an element defined by... does not exclude the existence of other identical elements in the process, method, article or device including the element".

Claims

1. A multi-chamber food production and fermentation device, comprising a fermentation box (1), characterized in that: The side of the fermentation box (1) is fixedly connected to a heating plate (2), the front of the fermentation box (1) is rotatably connected to an opening and closing door (3), the surface of the opening and closing door (3) is rotatably connected to a flip door (4), and the number of the flip doors (4) is set to be multiple, the inner side of the fermentation box (1) is fixedly connected to a support rod (11), and further comprises: A temperature regulating mechanism (5), the temperature regulating mechanism (5) being fixedly mounted on the surface of the support rod (11), the temperature regulating mechanism (5) being used to hold the food to be fermented, to regulate the fermentation temperature on the surface of the food, and to collect and remove impurities on the surface of the food; A humidity regulating mechanism (6), the humidity regulating mechanism (6) being fixedly mounted on the inner side of the fermentation box (1), the humidity regulating mechanism (6) being used to guide out and absorb water vapor generated by the food fermentation at elevated temperature, and to circulate gas in the fermentation box (1); The temperature regulating mechanism (5) comprises a collecting shell (51), wherein the collecting shell (51) is fixedly mounted on a side of the surface of the fermentation box (1) away from the heating plate (2), a protective component (56) is fixedly connected to the surface of the collecting shell (51), a driving component (54) is fixedly connected to the side of the protective component (56), and a bearing component (55) is fixedly connected to the output end of the driving component (54).

2. A multi-chamber food production and fermentation device according to claim 1, characterized in that: A support plate (53) is fixedly connected to the surface of the driving component (54), and the end surface of the support plate (53) is fixedly mounted on the surface of the support rod (11). A screw conveyor (52) is fixedly connected to the lower position of the inner side surface of the collection shell (51).

3. A multi-chamber food production and fermentation device according to claim 2, characterized in that: The driving assembly (54) comprises a screw slide (541), wherein the screw slide (541) is fixedly mounted on the surface of the support plate (53), and the output end of the screw slide (541) is respectively fixedly connected to an extension rod (542) and a scraper (546).

4. A multi-chamber food production and fermentation device according to claim 3, characterized in that: The driving assembly (54) further comprises a fixed frame (543), wherein the fixed frame (543) is fixedly mounted on the end surface of the extension rod (542), the inner side surface of the fixed frame (543) is rotatably connected to a driving gear (544), and the bottom of the inner side surface of the fixed frame (543) is fixedly connected to an arc plate (545).

5. A multi-chamber food production and fermentation device according to claim 4, characterized in that: The bearing assembly (55) comprises a tooth surface wall (551), a perforated ring (552) is fixedly connected to the bottom of the inner side surface of the tooth surface wall (551), and an internal thread surface (553) is provided near the middle of the inner side surface of the tooth surface wall (551).

6. A multi-chamber food production and fermentation device according to claim 5, characterized in that: The bearing assembly (55) further comprises a cardboard (554), wherein the cardboard (554) is placed between the perforated ring (552) and the tooth surface wall (551), and a perforated plate (555) is connected to the lower part of the inner side surface of the tooth surface wall (551) via a thread, and a threaded ring (556) is fixedly connected to the bottom of the perforated plate (555).

7. A multi-chamber food production and fermentation device according to claim 6, characterized in that: The humidity regulating mechanism (6) comprises a bending tube (61), the bending tube (61) being fixedly mounted on the surface of the fermentation box (1), the surface of the bending tube (61) being provided with moisture absorption holes (62), and the bottom end of the bending tube (61) being fixedly connected to an air inlet pipe (63).

8. The multi-chamber food production and fermentation device according to claim 7, characterized in that: The humidity regulating mechanism (6) further comprises a dehumidification component (64), the bottom of which is fixedly mounted on the top of the bending tube (61), and an air pump (65) is fixedly connected to a position below the surface of the dehumidification component (64).

9. A multi-chamber food production and fermentation device according to claim 8, characterized in that: The dehumidification component (64) comprises a cylinder (641), wherein the cylinder (641) is fixedly mounted on the top of the fermentation box (1), a filler shell (642) is fixedly connected to the bottom of the inner side of the cylinder (641), and a threaded block (643) is threadedly connected to the upper position of the inner side of the cylinder (641).

10. A multi-chamber food production and fermentation method, characterized in that: The following steps are involved: Step 1: temperature and humidity adjustment. The carrying component (55) and the protective component (56) form a plurality of chambers inside the fermentation box (1). The garlic is spread flat inside the carrying component (55). There is a large gap between the protective component (56) and the inner wall of the fermentation box (1). The humidity adjustment mechanism (6) penetrates through the plurality of protective components (56) to remove water vapor in time. When the water vapor evaporates, it will not condense on the surface of the upper garlic. The heating plate (2) is arranged on the side of the protective component (56). The carrying components (55) at different heights are heated evenly. Step 2: Rotate to even out the temperature. Two arc-shaped plates (545) disposed opposite to each other limit the edge of the tooth surface wall (551), drive the surface of the gear (544) to mesh with the surface of the tooth surface wall (551), drive the gear (544) to rotate with an external motor, and mesh transmission causes the tooth surface wall (551) to rotate on the surface of the fixed frame (543), so that the garlic inside the tooth surface wall (551) can be heated evenly. At the same time, the fallen garlic skin can be promoted to fall. The garlic skin that falls off the fermented surface of the garlic falls into the inside of the collection shell (51) through the protective component (56), and the spiral conveyor (52) conveys and guides the garlic skin out; Step 3: The water vapor is guided out. The bottom of the protective component (56) blocks the water vapor, and the upward water vapor cannot condense on the surface of the black garlic inside the supporting component (55). At the same time, the bending tube (61) passes through the plurality of protective components (56) from bottom to top in sequence. The dehumidification component (64) guides the gas inside the bending tube (61). The gas enters the inside of the bending tube (61) through the air inlet pipe (63). The gas flow forms a negative pressure, so that the water vapor generated by the garlic enters the inside of the bending tube (61) through the moisture absorption hole (62); Step 4: Unloading after fermentation is completed. When fermentation is completed, the tooth surface wall (551) is driven to slide out of the side end surface position of the component wall (561), and the perforated plate (555) is rotated to allow the threaded ring (556) to be screwed out of the internal thread surface (553). The fermented black garlic is quickly led out of the tooth surface wall (551). The screw slide (541) is used to drive the fixed frame (543) to move horizontally, so that the tooth surface wall (551) can slide out of the flip door (4) to load and unload the fermented garlic, and at the same time, to observe the fermentation status of the black garlic.

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