Squeezing-fermenting integrated processing device and method for instant shrimps

Abstract

The invention discloses a squeezing-fermentation integrated processing device for instant shrimps and a processing method thereof. The device comprises a base, and a fermentation assembly for fermenting shrimp meat, a squeezing assembly for squeezing fermented glutinous rice and a hydraulic assembly are sequentially arranged on the base from bottom to top; the fermentation assembly comprises a fermentation box, a material opening A and a material opening B are formed in the upper end face of the fermentation box, and the material opening B is connected with the conveying belt through a belt discharging nozzle; the squeezing assembly comprises a squeezing bin, the squeezing bin is sleeved with an outer bin, and the bottom of the squeezing bin communicates with the material opening A through a feeding pipe; the top of the squeezing bin is in an open state; the hydraulic assembly comprises a hydraulic cylinder support and a hydraulic cylinder installed on the hydraulic cylinder support, the two sides of the hydraulic cylinder support are fixed to supporting shafts on the two sides, and the supporting shafts are fixedly installed on the base. The driving end of the hydraulic cylinder is connected with a pressing disc through an automatic lifting rod, the pressing disc is arranged in the outer bin and located above the squeezing bin, and under the action of the hydraulic rod, the pressing disc extrudes downwards to compress fermented glutinous rice in the squeezing bin.

Description

Technical Field

[0001] The invention belongs to the technical field of shrimp product processing, and particularly relates to a device and method for integrating squeezing and fermentation of instant shrimp. Background Art

[0002] China's shrimp product processing industry started relatively late, with relatively simple processing methods and a low level of industrialization and scale. Shrimp products typically enter the market fresh, frozen, air-dried, or roasted in crudely processed forms. There is a lack of development of highly processed products, such as high-moisture fermented, ready-to-eat shrimp. Conventional fermented shrimp are primarily produced in small workshops, with long production cycles and an inability to strictly control microbial levels during the fermentation process, resulting in significant variability in product quality. Current domestic research on production technology focuses on optimizing fermentation temperature, time, and material-to-liquid ratio, with key processes focusing on cleaning, dicing, dry-salting, drying, and fermentation. The resulting products are primarily semi-dry products, with heads removed but not shells, shrimp meat mixed with rice lees, and a single flavor.

[0003] In summary, the product production cycle under the existing technology is relatively long, and there is a lack of innovative, flexible, automated, and mechanized fermentation equipment, which makes it difficult to control the sanitary quality. At the same time, the sterilization technology is not perfect, and the fermentation process is easily contaminated by miscellaneous bacteria in the environment, which not only affects the preservation effect and shelf life of the product, but also the bitter substances such as organic acids, bitter peptides, and histamine produced by the metabolism of miscellaneous bacteria will affect the overall taste of the product; the traditional process uses a single fermented glutinous rice to ferment it, so that the flavor of the fermented product is not rich and mellow enough, and is mostly salty, lacking the unique umami flavor of shrimp meat and the unique fragrance of fermented glutinous rice; the direct effect of lees on the surface of shrimp meat will lead to increased muscle hardness, decreased elasticity, and worse taste. At the same time, the bitter substances in the lees, such as tannins, are not completely degraded during the fermentation process of the product. The fermented glutinous rice itself is directly used to cover and wrap the shrimp meat for fermentation, so that the surface of the finished product is stained with a large amount of "hollowed" lees, which will increase the bitter taste of the product when eaten together with the shrimp meat. Summary of the Invention

[0004] In order to solve the technical problems that there are too few types of deep-processed shrimp products on the existing market, the production process of fermented rice shrimp is not mechanized and industrialized to a high degree, and the fermentation process is easily contaminated by miscellaneous bacteria, resulting in insufficient flavor, the present invention provides a pressing-fermentation integrated processing device and method for ready-to-eat shrimp. The production process of the present invention is based on integrated pressing-fermentation equipment, which connects the key steps in the production of fermented rice shrimp, reduces waiting and transportation between processes, and greatly improves production efficiency. The present invention can control the entire process of the product from fermentation agent pressing to shrimp fermentation to be clean and free of miscellaneous bacteria, ensure the balance and stability of the dominant bacterial community during the fermentation process of the product, and avoid contact with air bacteria; at the same time, it utilizes a combination of innovative processes such as fermentation agent compounding and fermented rice pressing and fermentation to produce a product with a rich wine aroma and shrimp flavor, solving the defects of traditional fermented rice shrimp products such as insufficient flavor, and avoiding the long-term action of the rice wine that causes the shrimp meat to have a decreased elasticity and a poor taste, thereby increasing the added value of fermented rice wine and fresh shrimp.

[0005] The technical solution adopted in the present invention is:

[0006] The first aspect of the present invention relates to an integrated squeezing and fermentation processing device for instant shrimp, comprising a base, wherein the base is provided with a fermentation component for fermenting shrimp, a squeezing component for squeezing fermented glutinous rice, and a hydraulic component in order from bottom to top; wherein:

[0007] The fermentation assembly includes a fermentation box, the upper end surface of the fermentation box is provided with a material port A and a material port B, and the material port B is connected to the conveyor belt through a belt discharge nozzle;

[0008] The squeezing assembly includes a squeezing chamber, an outer chamber is provided on the outer sleeve of the squeezing chamber, the bottom of the squeezing chamber is connected to the material port A through a feed pipe; the top of the squeezing chamber is open;

[0009] The hydraulic assembly includes a hydraulic cylinder bracket and a hydraulic cylinder installed on the hydraulic cylinder bracket. The two sides of the hydraulic cylinder bracket are fixed on the support shafts on both sides, and the support shafts are fixedly installed on the base; the driving end of the hydraulic cylinder is connected to a pressure plate through an automatic lifting rod. The pressure plate is arranged in the outer bin and located above the pressing bin. Under the action of the hydraulic rod, the pressure plate squeezes downward to compress the glutinous rice in the pressing bin.

[0010] Furthermore, the hydraulic cylinder includes a hydraulic cylinder body, which includes an upper hydraulic chamber and a lower hydraulic chamber, the upper hydraulic chamber and the lower hydraulic chamber are separated by a hydraulic piston, and a piston rod is provided on the lower end surface of the hydraulic piston, the upper end of the piston rod is connected to the hydraulic piston, and the lower end extends out of the lower hydraulic chamber, and a fisheye bearing is provided at the lower end portion, and the fisheye bearing is hinged to the hydraulic cylinder bracket through a first pin shaft.

[0011] Furthermore, a hydraulic cylinder port A and a hydraulic cylinder port B are respectively provided on the side walls of the upper hydraulic chamber and the lower hydraulic chamber, and the upper hydraulic chamber and the lower hydraulic chamber are connected to the hydraulic station oil supply system through the hydraulic cylinder port A and the hydraulic cylinder port B respectively.

[0012] Furthermore, the upper end of the hydraulic cylinder body is hinged to the hydraulic cylinder support through a second pin.

[0013] Furthermore, the lower part of the pressing chamber has a conical sample outlet with a filter membrane, and the conical sample outlet is connected to the material port A through a sampling tube.

[0014] Furthermore, a pressure gauge and a thermometer are provided on the top of the fermentation box for detecting the pressure and temperature during the fermentation process respectively;

[0015] An exhaust hole is provided on one side of the fermentation box, and a scale line is provided on the side corresponding to the exhaust hole; a heating resistor is provided inside the fermentation box for increasing the fermentation temperature and controlling the constant temperature fermentation;

[0016] A partition is provided inside the fermentation box to divide the fermentation box into two parts, an upper part and an lower part. A control component for controlling the opening and closing of material port A and material port B is provided on the partition. Switch A and switch B for controlling the opening and closing of the control component are provided on the top of the fermentation box.

[0017] Furthermore, the control component is provided with two sets, which are respectively used to control the opening and closing of material port A and material port B; each set of control components includes two valve plates, a first guide rail, a first slider, a driving connecting rod, a second slider, a second guide rail and a cylinder, and the partition is respectively provided with a first guide rail and a second guide rail, each of the valve plates is slidably set on the first slide rail through the first slider, and each of the valve plates is provided with a driving connecting rod, one end of the driving connecting rod is connected to the valve plate, and the other end is hinged to the connecting rod fixing seat through a third pin shaft, and the connecting rod fixing seat is slidably connected to the second guide rail through the second slider, and the driving end of the cylinder is driven and connected to the second slider; the cylinder is hinged to the cylinder fixing seat through a fourth pin shaft, and the driving connecting rod on the connecting rod fixing seat opens to the left and right sides under the push of the cylinder, and at the same time, the first slider cooperates with the first guide rail to maintain linear movement to both sides to open the valve plates on both sides to realize the opening of material port A and material port B.

[0018] A second aspect of the present invention relates to a method for processing instant shrimps fermented with fermented glutinous rice, which is characterized in that the method is carried out according to the following steps:

[0019] S1. Wine pressing:

[0020] After the fermentation is completed in advance, the fermented rice is put into the pressing bin for the automated pressing process; after the power is turned on, the hydraulic assembly on the top of the equipment is started, and the upper hydraulic chamber and the lower hydraulic chamber in the hydraulic cylinder body that are not connected to each other are filled with hydraulic oil. The reversing valve controls the oil supply line to be connected to the hydraulic cylinder A port, and the return oil line to be connected to the hydraulic cylinder B port. At this time, under the action of pressure, the hydraulic piston, piston rod and fisheye bearing move toward the lower hydraulic chamber, so that the hydraulic rod is pushed out, driving the pressure plate to squeeze downward and complete the compression work; after the extrusion is completed, the reversing valve controls the oil supply line to be connected to the hydraulic cylinder B port, and the return oil line to be connected to the hydraulic cylinder A port. At this time, under the action of pressure, the hydraulic piston, piston rod and fisheye bearing are pushed toward the upper hydraulic chamber, so that the hydraulic rod is retracted, driving the pressure plate to rise and reset; the fermented rice juice is automatically filtered through the filter membrane and passes through the sampling tube, enters the material port A, and is finally put into the fermentation box;

[0021] S2. Preparation of shrimp:

[0022] Sorting out whiteleg shrimp of uniform quality, cleaning them, removing their heads, feet, shells, and intestines, and then washing the peeled fresh shrimps with pure water; temporarily storing them in a cold storage for subsequent processing;

[0023] S3, rinsing and sterilization;

[0024] S4. Marinated shrimp:

[0025] The shrimps after cold sterilization are put into the mixed pickling liquid for cold pickling, and then placed on the conveyor belt, and finally transported to the material port B through the belt discharge nozzle, and placed in the fermentation box for fermentation;

[0026] S5. Deodorization of spices:

[0027] Put the prepared spice liquid together with the fermentation agent into the pressing chamber to ferment the shrimp together;

[0028] S6. Shrimp fermentation:

[0029] Turn on switches A and B of the control component, and open material port A; turn on the power, and the heating resistor starts working to provide the corresponding fermentation temperature for the material. Remove the pressing equipment and turn off switches A and B at the same time to make the fermentation tank completely sealed, maintaining constant temperature and pressure throughout the fermentation process without bacteria;

[0030] S7, vacuum packaging;

[0031] S8. Pasteurization.

[0032] Furthermore, the dominant microorganisms, i.e., fermentation agents, in different fermented glutinous rices in step S1 are respectively Pichia, Saccharomyces, and Rhizopus.

[0033] Furthermore, the shrimp pickling method in step S4 adopts a wet salt method, in which the proportion of sugar is 10% to 12%; the proportion of salt is 6% to 8%; the proportion of complex phosphate is 0.4% to 0.6%, and the pickling parameters are 4 to 6°C and 2 to 3 hours.

[0034] The concept of the present invention:

[0035] Regarding the equipment: A custom-made integrated pressing and fermentation device is used. This device connects the pressing and fermentation units via an automatic lifting rod and a sample inlet tube, supplemented by a conveyor system. Fermented glutinous rice, containing dominant bacteria such as Pichia, Saccharomyces, and Rhizopus, is placed into the pressing chamber. A hydraulic system compresses the glutinous rice, allowing the fermentation liquid to directly enter the fermentation chamber at the bottom. A conveyor belt located to the right rear of the fermentation chamber simultaneously transports pre-treated shrimp to the fermentation chamber. The top of the fermentation chamber is closed, creating a sealed fermentation chamber for fermentation. This fully sterile combined system minimizes contact between the fermented shrimp and bacteria outside the chamber, ensuring that the fermentation bacteria are derived solely from the starter culture, without disrupting the dominant bacterial structure. At the same time, the pressing equipment is connected to the fermentation equipment, which changes the phenomenon that each process in the previous product fermentation process operates independently. While saving the transfer process, it also plays a role in energy saving, optimizing space occupancy, and eliminating human errors.

[0036] The process shifts from traditional pretreatment and fermentation techniques to cold sterilization and pickling, replacing pre-fermentation hot air drying. This reduces the risk of harmful microbial contamination during the drying process, thereby preventing excessive bacterial growth during fermentation. Fresh whiteleg shrimp are first shelled and rinsed with clean water for 5 minutes. The shrimp are then treated with laboratory ozone water to reduce bacterial growth. The shrimp are then drained and marinated in a mixture of sugar, salt, and complex phosphates at 4°C for 2.5 hours. Finally, a homemade deodorizing spice is dissolved and filtered, added to the fermented glutinous rice juice, and the entire shrimp is submerged for 4 days.

[0037] Innovations of the present invention:

[0038] An integrated pressing-fermentation equipment is used to squeeze out the juice from the glutinous rice. The pressing and fermentation processes are completed without leaving the interior of the mechanical equipment, thus avoiding contamination from external bacteria to a great extent and ensuring product quality and sanitary conditions. It saves on transportation processes, achieves portability, energy saving, space saving, and reduces production costs. It utilizes a combination of fermentation agents to enhance the smell and taste of the product, producing a ready-to-eat fermented product that combines the rich aroma of wine and the delicious taste of shrimp meat.

[0039] Compared with the prior art, the beneficial effects of the present invention are embodied in:

[0040] 1. The present invention uses a full set of sterile combined equipment to produce products, connecting the pressing equipment with the fermentation equipment, which can save the transportation function between processes and eliminate non-value-added time such as waiting, handling, storage, etc.

[0041] 2. Under the unified control of the equipment, the process parameters of the present invention can be accurately transmitted and executed between each process, reducing human errors, and also playing a role in saving energy and optimizing space utilization. During the fermentation process of the product, contact with miscellaneous bacteria outside the equipment space is avoided to a great extent, so that the bacterial community in the fermentation process is only derived from the starter, and the structure of the dominant bacterial community is not destroyed. At the same time, it avoids the miscellaneous bacteria from producing excessive organic acids such as butyric acid, bitter peptides, histamine and other substances, reducing the bitter taste of the fermented product, and making the overall flavor of the product more harmonious.

[0042] 3. The present invention utilizes the combined effects of multiple fermented glutinous rice to ferment shrimp meat, avoiding a monotonous product flavor and suppressing the generation of undesirable volatile flavors, resulting in a more persistent aroma of wine and sauce. The fermented glutinous rice produced does not come into direct contact with the surface of the shrimp. Instead, the shrimp is fermented with the clear juice of fermented glutinous rice, which reduces long-term "physical contact" between rice residue and the shrimp, thereby avoiding excessive tenderization that could lead to meat erosion. The fermentation method used in this patent can better preserve the original elasticity and texture of the meat, while making the finished product taste fuller and juicier.

[0043] 4. The present invention adopts an integrated pressing-fermentation equipment to squeeze out the juice from the fermented glutinous rice, and completes the pressing and fermentation process without leaving the interior of the mechanical equipment, thereby avoiding the contamination of external bacteria to a great extent, ensuring product quality and sanitary conditions; saving transportation technology, achieving portability, energy saving, space saving, and reducing production costs; utilizing the compound fermentation of multiple leavening agents to enhance the smell and taste of the product, and producing a fermented product that is ready to eat right after opening the bag and has a rich wine aroma and the delicious taste of shrimp meat.

[0044] 5. The present invention controls the contamination of miscellaneous bacteria during the entire pretreatment and fermentation process, uses a combination of multiple fermentation agents, and uses fermented glutinous rice juice to replace traditional semi-solid fermentation, thereby developing a ready-to-eat fermented glutinous rice shrimp. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] Figure 1 This is a diagram of the integrated pressing and fermentation device of the present invention.

[0046] Figure 2 It is a partial schematic diagram of the hydraulic device of the present invention.

[0047] Figure 3 It is a partial schematic diagram of the automatic telescopic rod of the present invention.

[0048] Figure 4 It is a schematic diagram of the top of the fermentation box of the present invention.

[0049] Figure 5 It is a schematic diagram of the material opening on the top of the fermentation box of the present invention.

[0050] Figure 6 It is a schematic diagram of closing the material port on the top of the fermentation box of the present invention.

[0051] Figure 7 It is a partial schematic diagram of the heating resistor of the present invention.

[0052] Figure 8 It is a radar chart of sensory evaluation of samples in different embodiments of the present invention. DETAILED DESCRIPTION

[0053] The following describes the specific implementation of the embodiment of the present invention in detail with reference to the accompanying drawings. It should be understood that the specific implementation described herein is only used to illustrate and explain the embodiment of the present invention and is not used to limit the embodiment of the present invention.

[0054] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other.

[0055] The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with exemplary embodiments.

[0056] Example 1

[0057] refer to Figures 1 to 7 The present invention provides an integrated squeezing and fermentation processing device for instant shrimp, comprising a base 20, on which are arranged, from bottom to top, a fermentation component for fermenting shrimp, a squeezing component for squeezing fermented glutinous rice, and a hydraulic component; wherein:

[0058] The fermentation assembly includes a fermentation box 9. The upper end surface of the fermentation box 9 is provided with a material port A12 and a material port B13. The material port B13 is connected to the conveyor belt through a belt discharge nozzle 28.

[0059] The squeezing assembly includes a squeezing chamber 5. The outer casing of the squeezing chamber 5 is provided with an outer chamber 4. The bottom of the squeezing chamber 5 is connected to the material port A12 through the feed pipe 8. The top of the squeezing chamber 5 is open.

[0060] The hydraulic assembly includes a hydraulic cylinder bracket 23 and a hydraulic cylinder 24 installed on the hydraulic cylinder bracket 23. The two sides of the hydraulic cylinder bracket 23 are fixed on the support shafts 1 on both sides, and the support shafts 1 are fixedly installed on the base 20; the driving end of the hydraulic cylinder 24 is connected to a pressure plate 3 through an automatic lifting rod 2, and the pressure plate 3 is arranged in the outer bin 4 and located above the pressing bin 5. Under the action of the hydraulic rod, the pressure plate 3 squeezes downward to compress the glutinous rice in the pressing bin 5.

[0061] In this embodiment, the hydraulic cylinder includes a hydraulic cylinder body 32, which includes an upper hydraulic chamber and a lower hydraulic chamber. The upper hydraulic chamber and the lower hydraulic chamber are separated by a hydraulic piston 31. The lower end surface of the hydraulic piston 31 is provided with a piston rod 30. The upper end of the piston rod 30 is connected to the hydraulic piston, and the lower end extends out of the lower hydraulic chamber. A fisheye bearing 29 is provided at the lower end, and the fisheye bearing 29 is hinged to the hydraulic cylinder bracket 23 through a first pin shaft 22.

[0062] In this embodiment, a hydraulic cylinder A port 26 and a hydraulic cylinder B port 25 are respectively provided on the side walls of the upper hydraulic chamber and the lower hydraulic chamber, and the upper hydraulic chamber and the lower hydraulic chamber are connected to the hydraulic station oil supply system through the hydraulic cylinder A port 26 and the hydraulic cylinder B port 25 respectively.

[0063] In this embodiment, the upper end of the hydraulic cylinder body is hinged to the hydraulic cylinder support 23 via a second pin 27 .

[0064] In this embodiment, the lower portion of the pressing chamber 5 has a conical sample outlet (7) with a filter membrane 6, and the conical sample outlet 7 is connected to the material port A12 through a sample inlet tube 8.

[0065] In this embodiment, a pressure gauge 10 and a thermometer 11 are provided on the top of the fermentation box 9 for detecting the pressure and temperature during the fermentation process, respectively.

[0066] An exhaust hole 14 is provided on one side of the fermentation box 9, and a scale line 17 is provided on the side corresponding to the exhaust hole 14; a heating resistor 19 is provided inside the fermentation box 9 for increasing the fermentation temperature and controlling the constant temperature fermentation;

[0067] A partition is provided inside the fermentation box 9 to divide the fermentation box 9 into two parts, an upper part and an lower part. A control component for controlling the opening and closing of material port A and material port B is provided on the partition. Switch A15 and switch B16 for controlling the opening and closing of the control component are provided on the top of the fermentation box 9.

[0068] In this embodiment, the control components are provided with two sets, which are respectively used to control the opening and closing of the material port A and the material port B; each set of control components includes two valve plates 33, a first guide rail 34, a first slider 35, a driving connecting rod 36, a second slider 39, a second guide rail 40 and a cylinder 41. The first guide rail 34 and the second guide rail 40 are respectively provided on the partition plate. Each of the valve plates is slidably provided on the first slide rail through the first slider 35, and a driving connecting rod is provided on each of the valve plates. One end of the driving connecting rod is connected to the valve plate, and the other end is connected to the valve plate. The third pin 38 is hinged to the connecting rod fixing seat 37, and the connecting rod fixing seat 37 is slidably connected to the second guide rail 40 through the second slider 39. The driving end of the cylinder 41 is drivingly connected to the second slider 39; the cylinder 41 is hinged to the cylinder fixing seat 43 through the fourth pin 42. Under the push of the cylinder 41, the driving connecting rod 36 on the connecting rod fixing seat 37 opens to the left and right sides. At the same time, the first slider 35 cooperates with the first guide rail 34 to maintain linear movement to both sides, opening the valve plates 33 on both sides to realize the opening of the material port A and the material port B.

[0069] This embodiment uses a homemade integrated squeezing-fermentation device. Under the action of an automatic lifting rod and a sample feeding tube, the device connects the squeezing device and the fermentation device, and is supplemented by a conveying device to form an integrated squeezing and fermentation device. Fermented glutinous rice containing dominant bacteria such as Pichia, Saccharomyces and Rhizopus is placed in the squeezing chamber. Under the action of the hydraulic system, the fermented glutinous rice is compressed so that the fermented bacterial liquid acts directly on the bottom fermentation box. The conveyor belt located at the right rear of the fermentation box synchronously transports the pretreated shrimp to the fermentation box, and the switch on the top of the fermentation box is turned off, presenting a closed fermentation space to achieve sealed fermentation. The fermented glutinous rice fermented shrimp avoids contact with miscellaneous bacteria outside the equipment space to a great extent under a full set of sterile combined equipment, so that the bacterial community in the fermentation process is only derived from the leavening agent, without destroying the dominant bacterial community structure. At the same time, the pressing equipment is connected to the fermentation equipment, which changes the phenomenon that each process in the previous product fermentation process operates independently. While saving the transfer process, it also plays a role in energy saving, optimizing space occupancy, and eliminating human errors.

[0070] Example 2: (no cold sterilization, single bacteria)

[0071] (1) Fermented glutinous rice pressing: After 48 hours of fermentation, the fermented glutinous rice is placed in the pressing chamber 5 of the integrated pressing and fermentation box for automated pressing. At the same time, an outer chamber 4 is placed on the surface of the pressing chamber to prevent liquid splashing. After the power is turned on, the hydraulic assembly on the top of the equipment is started. The upper and lower hydraulic chambers in the hydraulic cylinder body 32, which are not connected to each other, are filled with hydraulic oil. The hydraulic chambers are connected to the hydraulic station oil supply system through the hydraulic cylinder A port 26 and the hydraulic cylinder B port 25 respectively. When compression is required, a reversing valve connects the oil supply line to hydraulic cylinder port A 26 and the oil return line to hydraulic cylinder port B 25 (the return line is pressure-free). Under pressure, the hydraulic piston 31, piston rod 30, and fisheye bearing 29 move downward toward the hydraulic chamber, pushing the hydraulic rod out and driving the pressure plate 3 downward, completing the compression process. After compression is complete, the reversing valve connects the oil supply line to hydraulic cylinder port B 25 and the oil return line to hydraulic cylinder port A 26. Under pressure, the hydraulic piston 31, piston rod 30, and fisheye bearing 29 move upward toward the hydraulic chamber, retracting the hydraulic rod and driving the pressure plate 3 upward, returning it to its original position. Under the action of the hydraulic mechanism, the automatic lifting rod 2 gradually moves the pressure plate 3 downward, completing the lees compression process. The fermented glutinous rice juice is automatically filtered through the lower filter membrane 6, passes through the sampling tube 8, enters the material port A 12, and is ultimately delivered to the fermentation tank 9. The fermented bacteria obtained are Pichia species.

[0072] (2) Shrimp preparation: Sorted out whiteleg shrimp weighing 8g / piece, cleaned, decapped, shelled, and deveined, and the peeled fresh shrimp were washed with pure water. Prepare about 1000g of the material and store it at -20℃ for subsequent processing:

[0073] (3) Rinse with clean water: Place the raw materials evenly into the rinsing container and add 5000ml of rinse water to the shrimp. Stir slowly for 5 minutes before rinsing for 10 minutes. The water temperature should be around 6°C. Rinse with clean water three times continuously to ensure that the shrimp surface is clean, odorless, and free of obvious impurities.

[0074] (4) Marinating shrimp: Use the wet marinating method to prepare 1000 ml of marinating liquid (material-liquid ratio of 1:1). The marinating liquid ingredients are 12% sucrose, 6% edible salt, and 0.5% complex phosphate (based on the volume of the marinating liquid). A small amount of ginger is added to remove the fishy smell. The cold-sterilized shrimp are placed in the mixed marinating liquid and marinated at 4°C for 3 hours. The shrimp are then placed on the conveyor belt 21 and finally transported to the material port B13 through the belt unloading nozzle (28) and placed in the fermentation box 9 for fermentation.

[0075] (5) Spice deodorization: Weigh 0.3g of spice powder prepared in the laboratory and dissolve it in 100ml of drinking water. The volume of the solvent water accounts for 5% of the entire fermentation system, and the concentration of the spice liquid is 0.3%. The prepared spice liquid and the fermentation agent are placed in the pressing chamber (5) to be fermented together with the shrimp.

[0076] (6) Shrimp Fermentation: 1000 ml of the fermentation agent, Pichia pastoris, is squeezed out according to the shrimp mass at a material-liquid ratio of 1:1 (m:m). The switches A15 and B16 on the top of the fermentation box 9, which are used to control the valve states of the material ports A12 and B13, are turned on. At this time, the solenoid valve acts on the cylinder 41 placed in the fixed seat 43. Gas enters from the tail of the cylinder 41, providing a power source for the system. The bottom of the valve plate 33 is equipped with a first guide rail 34 and a first slider 35. Driven by the gas, the driving connecting rod 36 on the connecting rod fixed seat 37 opens to the left and right sides, while the first slider 35 cooperates with the first guide rail 34 to maintain linear movement to both sides. Finally, valve plate 33 opens, opening material port A12. The pressed fermentation liquid is automatically collected through material port A12 into fermentation chamber 9, which features vents 14 and scale lines 17. The pre-treated shrimp are transported toward fermentation chamber 9 via conveyor belt 21, where they are delivered through belt discharge nozzle 28 into material port B13, where they enter the glass fermentation chamber for submerged inoculation fermentation. Power is turned on, and heating resistor 19 begins operating, providing the appropriate fermentation temperature. The pressing equipment is removed, and material port switches A15 and B16 on the top of the fermentation chamber are simultaneously closed, completely sealing the fermenter. The fermentation chamber contains a pressure gauge 10 and a thermometer 11 to maintain constant temperature and pressure throughout the fermentation process, ensuring a bacteria-free fermentation. The parameters for submerged inoculation of the shrimp starter are 24°C and 4 days.

[0077] (7) Vacuum packaging: After fermentation, remove the shrimp from the fermentation tank and neatly place them into a vacuum packaging bag for vacuuming. The vacuuming parameters are: 0.08Mpa, heat sealing time of 3s, and sealing temperature of medium temperature.

[0078] (8) Pasteurized product: Place the vacuum-packed shrimp in a 75°C water bath for 5 minutes for pasteurization. Immediately place the shrimp in an ice-water mixture to inhibit the growth of residual microorganisms and maintain the taste.

[0079] Example 3: (Cold sterilization, double mixed bacteria)

[0080] (1) Fermented glutinous rice pressing: After 50 hours of fermentation, the fermented glutinous rice is placed in the pressing chamber 5 of the self-made integrated pressing and fermentation box for automated pressing. At the same time, an outer chamber 4 is placed on the surface of the pressing chamber to prevent liquid splashing. After the power is turned on, the hydraulic assembly on the top of the equipment is started. The hydraulic chamber 1 and the hydraulic chamber 2 in the hydraulic cylinder body 32, which are not connected to each other, are filled with hydraulic oil. The hydraulic chambers are connected to the hydraulic station oil supply system through the hydraulic cylinder port A 26 and the hydraulic cylinder port B 25 respectively. When compression is required, a reversing valve connects the oil supply line to port A 26 of the hydraulic cylinder and the oil return line to port B 25 of the hydraulic cylinder (with no pressure in the return line). Under pressure, the hydraulic piston 31, piston rod 30, and fisheye bearing 29 move downward toward the hydraulic chamber, pushing the hydraulic rod out and driving the pressure plate 3 downward, completing the compression process. Once compression is complete, the reversing valve connects the oil supply line to port B 25 of the hydraulic cylinder and the oil return line to port A 26 of the hydraulic cylinder. Under pressure, the hydraulic piston 31, piston rod 30, and fisheye bearing 29 move upward toward the hydraulic chamber, retracting the hydraulic rod and raising and resetting the pressure plate 3. Under the action of the hydraulic mechanism, the automatic lifting rod 2 gradually moves the pressure plate 3 downward, completing the lees compression process. The fermented glutinous rice juice is automatically filtered through the lower filter membrane 6, passes through the sampling tube 8, enters the material port A 12, and is ultimately delivered to the fermentation tank 9. The fermentation bacteria obtained are Pichia and Saccharomyces.

[0081] (2) Shrimp preparation: Sorted out whiteleg shrimp with a mass of 10g / piece, cleaned and then decapitated, shelled, and deveined. The peeled fresh shrimp were washed with pure water and stored at -20℃ for subsequent processing.

[0082] (3) Rinse with clean water: Place the raw materials evenly into the rinsing container and add 5000 ml of rinse water to the shrimp. Stir slowly for 3 minutes each time, then let it stand for 6 minutes. The water temperature should be around 8°C. Rinse with clean water 4 times continuously to ensure that the surface of the shrimp is clean, odorless, and free of obvious impurities.

[0083] (4) Ozone water sterilization: Prepare ozone water in an ozone generator. Collect 1000 ml of ozone water at a mass ratio of 1:1 (m:v) to shrimp and pour it into a sterile homogenizing bag containing shrimp for immersion sterilization. After sterilization, filter out the ozone water promptly to prevent cross contamination. The ozone water concentration is 10 ppm, and the ozone water sterilization time is 10 min.

[0084] (5) Marinating shrimp: Use the wet marinating method and prepare 1000 ml of marinating liquid (material-liquid ratio is 1:1). The marinating liquid ingredients are 10% sucrose, 8% edible salt, and 0.4% complex phosphate (based on the volume of the marinating liquid). A small amount of ginger is added to remove the fishy smell. The cold-sterilized shrimp are placed in the mixed marinating liquid and marinated at 5°C for 2.5 hours. After marinating, the shrimp are placed on the conveyor belt 21, and finally transported to the material port B13 through the belt unloading nozzle 28 and placed in the fermentation box 9 for fermentation.

[0085] (6) Spice deodorization: Weigh 0.3 g of spice powder prepared in the laboratory and dissolve it in 100 ml of drinking water. The volume of the solvent water accounts for 5% of the total fermentation system, and the concentration of the spice solution is 0.3%. The prepared spice solution and the fermentation agent are placed in the pressing chamber 5 to ferment the shrimp together.

[0086] (7) Shrimp Fermentation: With a material-liquid ratio of 1:1 (m:m), 1000 ml of fermentation liquid (a mixture of Pichia yeast and Saccharomyces cerevisiae) is squeezed out according to the weight of the shrimp, wherein 500 ml of Pichia yeast liquid and 500 ml of Saccharomyces cerevisiae liquid are squeezed out respectively. The switches A15 and B16 on the top of the fermentation box 9 for controlling the valve states of the material ports A12 and B13 are opened. At this time, the solenoid valve acts on the cylinder 41 placed in the fixed seat 43. The gas enters from the tail of the cylinder 41, providing a power source for the system. The bottom of the valve plate 33 is equipped with a first guide rail 34 and a first slider 35. Under the push of the gas, the driving connecting rod 36 on the connecting rod fixed seat 37 opens to the left and right sides. At the same time, the first slider 35 cooperates with the first guide rail 34 to maintain linear movement to both sides. Finally, valve plate 33 opens, opening material port A12. The pressed fermentation liquid is automatically collected through material port A12 into fermentation chamber 9, which features vent holes 14 and scale lines 17. The pretreated shrimp are transported toward fermentation chamber 9 via conveyor belt 21, where they are delivered through belt discharge nozzle 28 into material port B13, where they enter the glass fermentation chamber for submerged inoculation fermentation. Power is turned on, and heating resistor 19 begins operating, providing the appropriate fermentation temperature. The pressing equipment is removed, and material port switches A15 and B16 on the top of the fermentation chamber are simultaneously closed, completely sealing the fermenter. The fermentation chamber contains a pressure gauge 10 and thermometer 11 to maintain constant temperature and pressure throughout the fermentation process, ensuring a bacterial-free fermentation. The parameters for submerged inoculation of shrimp starter are 24°C and 4 days.

[0087] (8) Vacuum packaging: After fermentation, remove the shrimp from the fermentation tank and neatly place them into a vacuum packaging bag for vacuuming. The vacuuming parameters are: 0.09 MPa, heat sealing time of 2.5 seconds, and sealing temperature at medium temperature.

[0088] (9) Pasteurized product: Place the vacuum-packed shrimp in a 75°C water bath for 8 minutes for pasteurization. Immediately place the shrimp in an ice-water mixture to inhibit the growth of residual microorganisms and maintain the taste.

[0089] Example 4: (Cold sterilization, three-mixed bacteria)

[0090] (1) Fermented glutinous rice pressing: After 52 hours of fermentation, the fermented glutinous rice is placed in the pressing chamber 5 of the integrated pressing and fermentation box for automated pressing. At the same time, an outer chamber 4 is placed on the surface of the pressing chamber to prevent liquid splashing. After the power is turned on, the hydraulic assembly on the top of the equipment is started. The hydraulic chambers 1 and 2 in the hydraulic cylinder body 32, which are not connected to each other, are filled with hydraulic oil. The hydraulic chambers are connected to the hydraulic station oil supply system through the hydraulic cylinder port A 26 and the hydraulic cylinder port B 25 respectively. When compression is required, a reversing valve connects the oil supply line to port A 26 of the hydraulic cylinder and the oil return line to port B 25 of the hydraulic cylinder (with no pressure in the return line). Under pressure, the hydraulic piston 31, piston rod 30, and fisheye bearing 29 move downward toward the hydraulic chamber, pushing the hydraulic rod out and driving the pressure plate 3 downward, completing the compression process. Once compression is complete, the reversing valve connects the oil supply line to port B 25 of the hydraulic cylinder and the oil return line to port A 26 of the hydraulic cylinder. Under pressure, the hydraulic piston 31, piston rod 30, and fisheye bearing 29 move upward toward the hydraulic chamber, retracting the hydraulic rod and driving the pressure plate 3 upward, returning it to its original position. Under the action of the hydraulic mechanism, the automatic lifting rod 2 gradually moves the pressure plate 3 downward, completing the lees compression process. The fermented glutinous rice juice is automatically filtered through the lower filter membrane 6, passes through the sampling tube 8, enters the material port 12, and is ultimately delivered to the fermentation tank 9. The fermentation bacteria obtained are Pichia, Saccharomyces and Rhizopus.

[0091] (2) Shrimp preparation: Sorted out whiteleg shrimp with a mass of 10g / piece, cleaned and then decapitated, shelled, and deveined. The peeled fresh shrimp were washed with pure water and stored at -20℃ for subsequent processing.

[0092] (3) Rinse with clean water: Place the raw materials evenly into the rinsing container. Add 5000ml of rinsing water for every 1000g of shrimp. The water temperature should be around 10°C. Stir slowly for 4 minutes before rinsing for 10 minutes. Rinse with clean water 5 times continuously to ensure that the surface of the shrimp is clean, odorless, and free of obvious impurities.

[0093] (4) Ozone water sterilization: Prepare ozone water in an ozone generator. Collect 1000 ml of ozone water at a mass ratio of 1:1 (m:v) and pour it into a sterile homogenizing bag containing shrimp for immersion sterilization. After sterilization, filter out the ozone water promptly to prevent cross contamination. The ozone water concentration is 10 ppm, and the ozone water sterilization time is 10 min.

[0094] (5) Marinating shrimp: Use wet marinating method to prepare 1000ml marinating liquid (material-liquid ratio is 1:1), the marinating liquid ingredients are 11% sucrose, 7% edible salt, 0.4% complex phosphate (based on the volume of the marinating liquid), and add a little ginger to remove the fishy smell. Put the cold-sterilized shrimp into the mixed marinating liquid and marinate at 6°C for 2 hours. After marinating, the shrimp is placed on the conveyor belt 21, and finally transported to the material port B13 through the belt unloading nozzle 28, and placed in the fermentation box 9 for fermentation.

[0095] (6) Spice deodorization: Weigh 0.3 g of spice powder prepared in the laboratory and dissolve it in 100 mL of drinking water. The prepared spice solution and the fermentation agent described in step (1) are placed in the pressing chamber (5) to be fermented together with the shrimp.

[0096] (7) Shrimp Fermentation: With a material-liquid ratio of 1:1 (m:m), 1000 ml of fermentation agent—Pichia pastoris + Saccharomyces cerevisiae + Rhizopus—was squeezed out according to the weight of the shrimp. About 330 ml of each of the three fermentation agents was squeezed out. The switches A15 and B16 on the top of the fermentation box 9, which are used to control the valve states of the material port A12 and the material port B13, were turned on. At this time, the solenoid valve acts on the cylinder 41 placed in the fixed seat 43. Gas enters from the tail of the cylinder 41, providing a power source for the system. A first guide rail 34 and a first slider 35 are installed at the bottom of the valve plate 33. Driven by the gas, the driving connecting rod 36 on the connecting rod fixed seat 37 opens to the left and right sides. At the same time, the first slider 35 cooperates with the first guide rail 34 to maintain linear movement to both sides. Finally, valve plate 33 opens, releasing the material port. The pressed fermentation liquid is automatically collected through material port A12 in the fermentation chamber 9, which features vents 14 and scale lines 17. The pretreated shrimp are transported toward the fermentation chamber 9 via conveyor belt 21, where they are delivered through belt discharge nozzle 28 into material port B13, where they enter the glass fermentation chamber for submerged inoculation fermentation. Power is turned on, and heating resistor 19 begins operating, providing the appropriate fermentation temperature. The pressing equipment is removed, and the material port switches A15 and B16 on the top of the fermentation chamber are closed, completely sealing the fermenter. The fermentation chamber contains a pressure gauge 10 and thermometer 11 to maintain constant temperature and pressure throughout the fermentation process, ensuring a bacterial-free fermentation. The parameters for submerged inoculation of the shrimp starter are 24°C and 4 days.

[0097] (8) Vacuum packaging: After fermentation, remove the shrimp from the fermentation tank and neatly place them into a vacuum packaging bag for vacuuming. The vacuuming parameters are: 0.1Mpa, heat sealing time of 2s, and sealing temperature at medium temperature.

[0098] (9) Pasteurized product: Place the vacuum-packed shrimp in an 85°C water bath for pasteurization for 5 minutes. Immediately place the shrimp in an ice-water bath to inhibit the growth of residual microorganisms and maintain the taste.

[0099] The results are as follows Figure 8 As shown in Table 1, the color, flavor, texture, and aroma of the wines in different examples varied significantly with fermentation conditions (P < 0.5). The sample fermented with a single culture without cold sterilization had the lowest sensory score, 62.30 points. The sample with cold sterilization and a mixed culture of Pichia pastoris and Saccharomyces cerevisiae had the highest sensory score, 82.8 points.

[0100] Table 1. Sensory evaluation results of samples from different examples

[0101]

[0102] Table 2. Sensory scoring standards for samples from different examples

[0103]

[0104]

[0105] In summary, the cold sterilization and pickling technology replaces the hot air drying technology before fermentation, and the pressing and fermentation processes are completed without leaving the inside of the mechanical equipment, which greatly avoids the contamination of external bacteria and ensures product quality and sanitary conditions; saves transportation technology, achieves portability, energy saving, space saving, and reduces production costs; utilizes the compound fermentation of multiple leavening agents to enhance the smell and taste of the product, and produces a fermented product that is ready to eat right out of the bag and combines the rich aroma of wine and the delicious taste of shrimp meat.

[0106] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A squeezing-fermentation integrated processing device for instant shrimp, comprising a base (20), characterized in that: The base (20) is provided with a fermentation component for fermenting shrimp, a pressing component for pressing fermented glutinous rice, and a hydraulic component from bottom to top; wherein: The fermentation assembly includes a fermentation box (9), wherein the upper end surface of the fermentation box (9) is provided with a material port A (12) and a material port B (13), and the material port B (13) is connected to a conveyor belt through a belt discharge nozzle (28); The squeezing assembly comprises a squeezing chamber (5), an outer chamber (4) is provided on the outer shell of the squeezing chamber (5), the bottom of the squeezing chamber (5) is connected to the material port A (12) through a feed pipe (8); the top of the squeezing chamber (5) is in an open state; The hydraulic assembly comprises a hydraulic cylinder support (23) and a hydraulic cylinder (24) mounted on the hydraulic cylinder support (23). Both sides of the hydraulic cylinder support (23) are fixed on support shafts (1) on both sides. The support shafts (1) are fixedly mounted on a base (20). The driving end of the hydraulic cylinder (24) is connected to a pressure plate (3) through an automatic lifting rod (2). The pressure plate (3) is arranged in an outer bin (4) and is located above a pressing bin (5). Under the action of the hydraulic rod, the pressure plate (3) presses downward to compress the glutinous rice in the pressing bin (5).

2. The integrated squeezing and fermentation processing device for instant shrimp according to claim 1, characterized in that: The hydraulic cylinder includes a hydraulic cylinder body (32), the hydraulic cylinder body (32) includes an upper hydraulic chamber and a lower hydraulic chamber, the upper hydraulic chamber and the lower hydraulic chamber are separated by a hydraulic piston (31), a piston rod (30) is provided on the lower end surface of the hydraulic piston (31), the upper end of the piston rod (30) is connected to the hydraulic piston, and the lower end extends out of the lower hydraulic chamber, and a fisheye bearing (29) is provided at the lower end, and the fisheye bearing (29) is hinged to the hydraulic cylinder bracket (23) through a first pin shaft (22).

3. The integrated squeezing and fermentation processing device for instant shrimp according to claim 2, characterized in that: A hydraulic cylinder A port (26) and a hydraulic cylinder B port (25) are respectively provided on the side walls of the upper hydraulic chamber and the lower hydraulic chamber. The upper hydraulic chamber and the lower hydraulic chamber are connected to the hydraulic station oil supply system through the hydraulic cylinder A port (26) and the hydraulic cylinder B port (25).

4. The integrated squeezing and fermentation processing device for instant shrimp according to claim 2, characterized in that: The upper end of the hydraulic cylinder body is hinged to the hydraulic cylinder support (23) via a second pin shaft (27).

5. The integrated squeezing and fermentation processing device for instant shrimp according to claim 1, characterized in that: The lower part of the squeezing chamber (5) is provided with a conical sample outlet (7) with a filter membrane (6), and the conical sample outlet (7) is connected to the material port A (12) through a sample inlet tube (8).

6. The integrated squeezing and fermentation processing device for instant shrimp according to claim 1, characterized in that: The top of the fermentation box (9) is provided with a pressure gauge (10) and a thermometer (11) for detecting the pressure and temperature during the fermentation process respectively; An exhaust hole (14) is provided on one side of the fermentation box (9), and a scale line (17) is provided on the side corresponding to the exhaust hole (14); a heating resistor (19) is provided inside the fermentation box (9) for increasing the fermentation temperature and controlling the constant temperature fermentation; A partition is provided inside the fermentation box (9) to divide the fermentation box (9) into an upper and lower part. A control component for controlling the opening and closing of a material port A and a material port B is provided on the partition. A switch A (15) and a switch B (16) for controlling the opening and closing of the control component are provided on the top of the fermentation box (9).

7. The integrated squeezing and fermentation processing device for instant shrimp according to claim 6, characterized in that: The control assembly is provided with two sets, which are respectively used to control the opening and closing of the material port A and the material port B; each set of the control assembly includes two valve plates (33), a first guide rail (34), a first slider (35), a driving connecting rod (36), a second slider (39), a second guide rail (40) and a cylinder (41), the partition is provided with a first guide rail (34) and a second guide rail (40), each valve plate is slidably provided on the first guide rail (34) through the first slider (35), and each valve plate is provided with a driving connecting rod, one end of the driving connecting rod is connected to the valve plate, and the other end is connected to the valve plate through the third pin (38 ) is hinged on the connecting rod fixing seat (37), and the connecting rod fixing seat (37) is slidably connected to the second guide rail (40) through the second slider (39), and the driving end of the cylinder (41) is drivingly connected to the second slider (39); the cylinder (41) is hinged on the cylinder fixing seat (43) through the fourth pin (42), and under the push of the cylinder (41), the driving connecting rod (36) on the connecting rod fixing seat (37) opens to the left and right sides, and at the same time, the first slider (35) cooperates with the first guide rail (34) to maintain linear movement to both sides, and opens the valve plates (33) on both sides to realize the opening of the material port A and the material port B.

8. A method for processing instant shrimps fermented with fermented glutinous rice, characterized in that: The method is carried out according to the following steps: S1. Wine pressing: After the fermentation is completed in advance, the fermented rice wine is put into the pressing chamber (5) for automatic pressing process; after the power is turned on, the hydraulic assembly on the top of the equipment is started, and the upper hydraulic chamber and the lower hydraulic chamber in the hydraulic cylinder body (32) are filled with hydraulic oil. The reversing valve controls the oil supply line to be connected with the hydraulic cylinder A port (26), and the oil return line to be connected with the hydraulic cylinder B port (25). At this time, under the action of pressure, the hydraulic piston (31), the piston rod (30) and the fisheye bearing (29) move toward the lower hydraulic chamber, so that the hydraulic rod is pushed out, driving the pressure plate (3 ) is squeezed downward to complete the compression work; after the squeezing is completed, the reversing valve controls the oil supply pipeline to be connected to the hydraulic cylinder B port (25), and the oil return pipeline to be connected to the hydraulic cylinder A port (26). At this time, under the action of pressure, the hydraulic piston (31), the piston rod (30) and the fisheye bearing (29) are pushed to move in the direction of the upper hydraulic chamber, so that the hydraulic rod is retracted, and the pressure plate (3) is driven to rise and the pressure plate is reset; the fermented glutinous rice juice is automatically filtered through the filter membrane (6) and then passes through the sampling tube (8) and enters the material port A (12), and is finally put into the fermentation box (9); S2. Preparation of shrimp: Sorting out whiteleg shrimp of uniform quality, cleaning them, removing their heads, feet, shells, and intestines, and then washing the peeled fresh shrimps with pure water; temporarily storing them in a cold storage for subsequent processing; S3, rinsing and sterilization; S4. Marinated shrimp: The shrimps after cold sterilization are put into the mixed pickling liquid for cold pickling, and then placed on the conveyor belt (21), and finally transported to the material port B (13) through the belt discharge nozzle (28), and placed in the fermentation box (9) for fermentation; S5. Deodorization of spices: The prepared spice liquid and the fermentation agent are placed into the pressing chamber (5) to be fermented together with the shrimp; S6. Shrimp fermentation: Turn on the switch A (15) and switch B (16) of the control component, and open the material port A (12); turn on the power supply, and the heating resistor (19) starts working to provide the material with a corresponding fermentation temperature. Remove the pressing equipment, and at the same time turn off the switch A (15) and switch B (16), so that the fermentation tank reaches a completely sealed state, maintaining constant temperature and pressure throughout the fermentation process without bacteria; S7, vacuum packaging; S8. Pasteurization.

9. The method for processing instant shrimps fermented with fermented glutinous rice according to claim 8, characterized in that: The dominant microorganisms, i.e., fermentation agents, in different fermented glutinous rices in step S1 are respectively Pichia, Saccharomyces, and Rhizopus.

10. The method for processing instant shrimps fermented with fermented glutinous rice according to claim 8, characterized in that: The method for curing the shrimp in step S4 adopts a wet salt method, wherein the proportion of sugar is 10% to 12%; the proportion of salt is 6% to 8%; the proportion of complex phosphate is 0.4% to 0.6%, and the curing parameters are 4 to 6°C and 2 to 3 hours.

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