Preparation method of novel fermented food

Abstract

The embodiment of the invention provides a preparation method of novel fermented food, and relates to the technical field of fermented food processing. The preparation method of the novel fermented food comprises the following steps: cleaning carefully selected to-be-treated food, and air-drying the food with air-drying equipment for later use. Juice of the food is squeezed out through squeezing equipment, and the collected squeezed juice is added into a fermentation tank to be disinfected at high temperature. Purified water is added into the fermentation tank, then steam is introduced for heating to a proper temperature, and corresponding fermentation microorganisms are added into the fermentation tank for fermentation treatment. And discharging the fermented liquid food from the fermentation tank, and packaging. The fermentation tank discharges steam into the tank body while driving the leaf plate to rotate under the high-pressure circulation of the steam, and the steam is quickly dispersed in juice in the form of small bubbles along with the rotating leaf plate, so that the juice in the tank body can be quickly heated by the steam, and the quick sterilization operation is completed.

Description

Technical Field

[0001] The present application relates to the technical field of fermented food processing, and in particular to a method for producing a novel fermented food. Background Art

[0002] Fermenters are commonly used in industrial production. They provide sterilization, temperature control, ventilation, and agitation, providing a stable environment for microbial fermentation. Commonly used fermenters primarily sterilize the interior of the tank by introducing steam. The high-temperature steam creates high pressure inside the tank, killing any remaining bacteria, fungi, viruses, and other microorganisms. The steam also heats and sterilizes the liquid inside.

[0003] Currently, steam is introduced directly into fermentation tanks through an air duct. This method of steam introduction makes it difficult to quickly diffuse the heat from the steam into the tank for sterilization. When using a fermentation tank to steam liquid food, the liquid food inside the tank near the steam outlet is heated higher, while the fermented liquid food in areas farther from the steam outlet is cooled, resulting in relatively poor heating uniformity. Summary of the Invention

[0004] This application aims to address at least one of the technical problems existing in the prior art. To this end, this application proposes a novel method for producing fermented foods to address the difficulty of introducing steam into existing fermentation tanks, which hinders the rapid diffusion of heat from the steam into the interior of the tank for sterilization. When using a fermentation tank to steam liquid food, the liquid food inside the tank near the steam outlet has a higher temperature, while the fermented liquid food in areas farther from the steam outlet has a lower temperature, resulting in relatively poor uniform heating of the liquid food.

[0005] A method for preparing a novel fermented food according to an embodiment of the present application includes the following steps:

[0006] S1: Cleaning process: the selected food to be processed is cleaned, and the clean food is air-dried using air-drying equipment and kept for future use;

[0007] S2: Squeezing and sterilizing: the air-dried food in step S1 is squeezed out of the juice by a squeezing device, and the collected squeezed juice is added to the fermentation tank for high-temperature sterilization;

[0008] S3: Fermentation treatment: adding purified water to the fermentation tank in step S2, heating it to a suitable temperature with steam, and then adding the corresponding fermentation microorganisms into the fermentation tank for fermentation treatment;

[0009] S4: collecting and packaging, discharging the liquid food fermented in step S3 from the fermentation tank and packaging it.

[0010] In some embodiments of the present application, when steam is introduced in step S2 and step S3, a stirring device in the fermentation tank is simultaneously operated to perform a stirring operation.

[0011] In some embodiments of the present application, the time for passing steam into the fermentation tank to sterilize the food and squeeze out the juice in step S2 is 40 minutes to 50 minutes.

[0012] The present application also provides a novel fermentation tank for producing fermented food, comprising a fermentation tank main body, a stirring part and a steam injection part.

[0013] The main body of the fermentation tank includes a tank body, and the tank body is provided with an exhaust pipe and a liquid adding pipe;

[0014] The stirring part includes a motor, a stirring rod, a coupling connector, a barrel and a blade. The motor is installed on the top of the tank body. The output shaft end of the motor drives the stirring rod to rotate at intervals through the coupling connector. The barrel is arranged at the bottom of the stirring rod. Multiple groups of blades are connected and arranged outside the barrel. The side of the blade is provided with an air outlet.

[0015] The steam injection part includes a steam injection pipe, an outer cover shell and an impeller. The stirring rod is fixedly sleeved on the outside of the bottom end of the barrel pipe. The outer cover shell is located outside the impeller and is fixed to the inner wall of the tank through a first bracket. The barrel pipe rotates through the top of the outer cover shell, and a gap is reserved between the inner bottom wall of the outer cover shell and the bottom end of the barrel pipe. One end of the steam injection pipe passes through the tank body and the outer cover shell to discharge steam to the eccentric point of the impeller. A first solenoid valve is installed on the steam injection pipe.

[0016] The squeezed juice is added to the tank through the liquid addition pipe at the top of the tank. The first solenoid valve is opened, allowing steam to flow from the steam injection pipe into the outer casing. The high-pressure steam flow impacts the impeller inside the outer casing, causing it to rotate. The rotating impeller drives the tubular assembly, which in turn drives the paddles outside the tubular assembly to rotate, stirring the juice inside the tank. Simultaneously, steam entering the outer casing also passes through the tubular assembly into the paddles, ultimately exiting through the vents in the paddles into the tank. The high-pressure steam flow drives the paddles to rotate and releases steam into the tank. The steam rapidly disperses into the juice as small bubbles along the rotating paddles, rapidly heating the juice inside the tank and achieving rapid sterilization. Compared to traditional fermentation tanks with a single steam inlet pipe, this new type of fermentation tank for fermented foods allows steam to simultaneously drive the paddles and disperse into the juice inside the tank, increasing the steam heating rate of the juice inside the tank.

[0017] In some embodiments of the present application, legs are provided on the outside of the tank body, and adjustable foot pads are installed on the bottom of the legs.

[0018] In some embodiments of the present application, an inner cavity layer communicating with the air outlet is provided inside the blade.

[0019] In some embodiments of the present application, the tube member includes an upper tube and a lower tube, the bottom end of the upper tube is connected to the top end of the lower tube, and an air guide hole connected to the upper tube is provided on the outside of the upper tube.

[0020] In some embodiments of the present application, the impeller is fixedly sleeved on the outside of the lower cylinder, and the lower cylinder rotates through the top wall of the outer cover shell.

[0021] In some embodiments of the present application, multiple groups of blades are arc-shaped structures and are arranged in a ring array outside the upper cylinder.

[0022] In some embodiments of the present application, a pressure relief valve is provided on the exhaust pipe.

[0023] The top end of the lower tube is fixed with the top end of the coupling, and the outer end of the coupling is fixed with the top of the coupling.

[0024] When the material and liquid inside the tank need to be mixed, the motor and the coupling connector are both turned on. The output shaft end of the motor drives the stirring rod to rotate through the coupling connector, and the rotating stirring rod will also drive the lower tube and blade to rotate to mix the material and liquid inside the tank. While the motor drives the stirring rod to drive the blade to stir and mix the fermented material inside the tank, the pump body in the liquid circulation regulating part also runs synchronously. At this time, the second solenoid valve is closed, and the first solenoid valve and the third solenoid valve are opened. The pump body extracts the material and liquid inside the tank through the steam injection pipe. Under the separation of the partition plate, the air guide holes on the outer half of the upper cylinder are connected to the return liquid chamber on the upper side of the partition plate, and the air guide holes on the other half of the outer half of the upper cylinder are connected to the drainage chamber on the lower side of the partition plate. The liquid inside the tank enters the inner cavity layer through the air outlet holes on the outside of one half of the blades, then enters the drainage cavity below the partition through the inner cavity layer and the air guide holes. The liquid in the liquid storage cavity enters the outer cover shell through the lower tube below, and is finally pumped out by the pump body through the steam injection pipe and the liquid inlet pipe to the first liquid outlet pipe. It then enters the lower tube through the first liquid outlet pipe, the guide shell, and the opening. The liquid inside the lower tube enters the return liquid cavity above the partition, and finally is discharged into the tank through the air outlet holes on the outside of the other half of the blades, achieving liquid circulation and rotational mixing, thereby improving the mixing efficiency of the fermentation liquid.

[0025] In some embodiments of the present application, the liquid circulation regulating part also includes a liquid outlet ring shell and a second liquid outlet pipe, the liquid outlet ring shell is tilted and arranged inside the tank body, a liquid outlet cavity is arranged inside the liquid outlet ring shell, and a plurality of liquid outlet holes connected to the liquid outlet cavity are arranged at the bottom of the liquid outlet ring shell, one end of the second liquid outlet pipe is connected to the first liquid outlet pipe, and the other end of the second liquid outlet pipe is connected to the highest point of the inclined liquid outlet ring shell.

[0026] The pump body extracts the fermentation liquid near the impeller through the steam injection pipe, and can discharge it through the first liquid outlet pipe and the second liquid outlet pipe at the same time. The liquid discharged from the first liquid outlet pipe is rotated and mixed near the impeller. The fermentation liquid discharged from the second liquid outlet pipe into the liquid outlet cavity of the liquid outlet ring shell will be discharged to the inside of the tank body near the inner wall through the liquid outlet hole at the bottom of the inclined liquid outlet ring shell. That is, the fermented liquid can flow back to the middle of the tank body and the inner wall area respectively in two ways, further improving the mixing efficiency of the liquid. The setting of the inclined liquid outlet ring shell is combined with the evenly arranged liquid outlet holes, so that each liquid outlet hole can discharge a certain amount of liquid.

[0027] The beneficial effects of the present application are as follows: the present application obtains a novel method for producing fermented food through the above-mentioned design, wherein the high-pressure airflow of circulating steam impacts the impeller inside the outer cover, driving the tube and blade to rotate and stir the juice inside the tank. The steam entering the outer cover also enters the blade through the tube and is discharged into the tank through the air outlet. The high-pressure flow of steam drives the blade to rotate while releasing steam into the tank. The steam is quickly dispersed into the juice in the form of small bubbles along with the rotating blade, so that the steam can quickly heat the juice inside the tank, completing a rapid sterilization operation.

[0028] Additional aspects and advantages of the present application will be given in part in the description below, and in part will become obvious from the description below, or will be learned through practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following is a brief introduction to the drawings required for use in the embodiments of the present application. It should be understood that the following drawings only show certain embodiments of the present application and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without creative work.

[0030] Figure 1 This is a structural diagram of a method for preparing a novel fermented food according to an embodiment of the present application;

[0031] Figure 2 Schematic diagram of the internal structure of the main part of the fermentation tank according to an embodiment of the present application;

[0032] Figure 3 Schematic diagram of the structure of the stirring part and the steam injection part according to an embodiment of the present application;

[0033] Figure 4 is a schematic diagram of the structure of the barrel and blade according to an embodiment of the present application;

[0034] Figure 5 is a schematic diagram of the upper cylinder structure according to an embodiment of the present application;

[0035] Figure 6 is a schematic diagram of the blade structure according to an embodiment of the present application;

[0036] Figure 7 Schematic diagram of the structure of the stirring part, steam injection part and liquid circulation regulating part according to an embodiment of the present application;

[0037] Figure 8 Schematic diagram of the coordination structure of the stirring rod and the guide shell according to an embodiment of the present application;

[0038] Figure 9This is a schematic diagram of the internal structure of the upper cylinder according to an embodiment of the present application;

[0039] Figure 10 Schematic diagram of the cross-sectional structure of the liquid outlet ring shell according to an embodiment of the present application.

[0040] icon:

[0041] 10- fermentation tank body; 110- tank body; 120- legs; 130- exhaust pipe; 140- liquid feeding pipe; 150- adjustable foot pad; 20- stirring part; 210- motor; 220- stirring rod; 221- upper rod; 222- lower tube; 223- port; 230- coupling connector; 240- barrel fitting; 241- upper barrel; 242- lower barrel; 243- air guide hole; 250- blade; 251- inner cavity layer; 252- air outlet; 260- partition Plate; 30-steam injection part; 310-steam injection pipe; 320-outer cover shell; 330-impeller; 340-first bracket; 350-first solenoid valve; 360-second solenoid valve; 40-liquid circulation regulating part; 410-pump body; 420-liquid inlet pipe; 430-third solenoid valve; 440-first liquid outlet pipe; 450-guide shell; 460-second bracket; 470-second liquid outlet pipe; 480-liquid outlet ring shell; 481-liquid outlet cavity; 482-liquid outlet hole. DETAILED DESCRIPTION

[0042] The technical solutions in the embodiments of the present application will be described below in conjunction with the drawings in the embodiments of the present application.

[0043] To make the purpose, technical solutions, and advantages of the embodiments of this application more clear, the technical solutions in the embodiments of this application will be clearly and completely described below in conjunction with the drawings in the embodiments of this application. Obviously, the described embodiments are part of the embodiments of this application, not all of the embodiments. Based on the embodiments of this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0044] Therefore, the following detailed description of the embodiments of the present application provided in the accompanying drawings is not intended to limit the scope of the present application for protection, but merely represents selected embodiments of the present application. Based on the embodiments of the present application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0045] The following describes a method for preparing a novel fermented food according to an embodiment of the present application with reference to the accompanying drawings.

[0046] A method for preparing a novel fermented food according to an embodiment of the present application includes the following steps:

[0047] S1: Cleaning process: the selected food to be processed is cleaned, and the clean food is air-dried using air-drying equipment and kept for future use;

[0048] S2: Squeezing and sterilizing: the air-dried food in step S1 is squeezed out of the juice by a squeezing device, and the collected squeezed juice is added to the fermentation tank for high-temperature sterilization;

[0049] S3: Fermentation treatment: adding purified water to the fermentation tank in step S2, heating it to a suitable temperature with steam, and then adding the corresponding fermentation microorganisms into the fermentation tank for fermentation treatment;

[0050] S4: collecting and packaging, discharging the liquid food fermented in step S3 from the fermentation tank and packaging it.

[0051] This novel fermented food production method efficiently sterilizes the squeezed food juice by introducing steam into the fermentation tank. This eliminates the need for additional sterilization equipment for juice transfer and sterilization, and the fermentation tank also offers superior sterilization efficiency.

[0052] In a specific configuration, when steam is introduced in step S2 and step S3, the stirring device in the fermentation tank is simultaneously operated to perform stirring operations. The time for introducing steam into the fermentation tank to sterilize the food and squeeze the juice in step S2 is 40 minutes to 50 minutes.

[0053] See also Figures 1-6 The present application also provides a novel fermentation tank for producing fermented food, comprising a fermentation tank main body 10, a stirring part 20 and a steam injection part 30.

[0054] The cooperation of the stirring part 20 and the steam injection part 30 allows the juice inside the fermentation tank body 10 to be sterilized quickly and efficiently compared to the traditional method of introducing steam through a single pipe.

[0055] The fermentation tank body 10 includes a tank body 110, which is provided with an exhaust pipe 130 and a liquid feeding pipe 140. The stirring part 20 includes a motor 210, a stirring rod 220, a coupling connector 230, a barrel 240, and a blade 250. The motor 210 is mounted on the top of the tank body 110, and the output shaft end of the motor 210 drives the stirring rod 220 to rotate at intervals through the coupling connector 230. The barrel 240 is provided at the bottom end of the stirring rod 220, and multiple groups of blades 250 are connected and arranged on the outside of the barrel 240. The sides of the blades 250 are provided with air outlet holes 252. The steam injection part 30 includes a steam injection pipe 310, an outer cover 320, and an impeller 330. The stirring rod 220 is fixedly mounted on the outside of the bottom end of the barrel member 240. The outer housing 320 is located outside the impeller 330 and is fixed to the inner wall of the tank body 110 via a first bracket 340. The barrel member 240 rotates through the top of the outer housing 320, and a gap is reserved between the inner bottom wall of the outer housing 320 and the bottom end of the barrel member 240. One end of the steam injection pipe 310 passes through the tank body 110 and the outer housing 320, and flows steam to the eccentric point of the impeller 330. A first solenoid valve 350 is installed on the steam injection pipe 310. A pressure relief valve is installed on the exhaust pipe 130.

[0056] The working principle of this new fermentation tank for fermented food is as follows: the juice squeezed from the food is added to the interior of the tank body 110 through the liquid adding pipe 140 at the top of the tank body 110. The first solenoid valve 350 is opened, and steam is introduced from the steam injection pipe 310 into the outer housing 320. The high-pressure airflow of the circulating steam impacts the impeller 330 inside the outer housing 320, causing it to rotate. The rotating impeller 330 drives the barrel 240 to rotate, which in turn drives the blades 250 outside the barrel 240 to rotate and stir the juice inside the tank body 110. At the same time, the steam entering the outer housing 320 also enters the blades 250 through the barrel 240, and is ultimately discharged into the interior of the tank body 110 through the air outlet 252 on the blades 250. The high-pressure steam flow drives the blades 250 to rotate while simultaneously releasing steam into the tank 110. The steam rapidly disperses into the liquid as small bubbles along with the rotating blades 250, rapidly heating the liquid inside the tank 110 and achieving rapid sterilization. Compared to traditional single steam pipes, this novel fermentation tank for fermented foods allows steam to simultaneously drive the blades 250 to rotate and disperse into the liquid inside the tank 110, increasing the steam heating rate of the liquid inside the tank 110.

[0057] This novel fermentation tank for fermented foods can also efficiently sterilize empty cans. Specifically, high-temperature steam is introduced from the steam injection pipe 310, enters the outer housing 320, and drives the impeller 330 to rotate. The rotating impeller 330 then drives the barrel 240 and the blade 250 to rotate. The steam introduced into the outer housing 320 passes through the barrel 240 and is ultimately discharged from the vents 252 on the side of the blade 250. This allows the steam to be self-powered and rapidly discharged into the tank body 110. This allows the high-temperature steam to be quickly dispersed within the tank body 110, achieving rapid sterilization and disinfection of the interior of the tank body 110.

[0058] When high-pressure steam drives the barrel 240 and stirring rod 220 to rotate, the motor 210 is turned off, and the coupling connector 230 is also in a non-powered state. The coupling connector 230 can be an electromagnetism coupling. The motor 210 drives the stirring rod 220 to rotate intermittently through the coupling connector 230. That is, when no steam is flowing, the motor 210 can drive the blades 250 to rotate, mixing the fermented liquid within the tank 110.

[0059] For specific settings, please refer to Figure 1 and Figure 2 The tank body 110 is provided with legs 120 on the outside, and an adjustment pad 150 is installed at the bottom of the legs 120. The adjustment pad 150 is used to adjust the support height of each leg 120, adjust the stirring part 20 to a vertical position, and prevent the stirring rod 220 from deviating from the axis position when rotating.

[0060] For further information, see Figure 4 、 Figure 5 and Figure 6 The blade 250 is provided with an inner cavity layer 251 communicating with the air outlet 252 . The steam in the barrel 240 is discharged from the air outlet 252 through the inner cavity layer 251 .

[0061] In the specific setting, the tube member 240 includes an upper tube 241 and a lower tube 242. The bottom end of the upper tube 241 is connected to the top end of the lower tube 242, and an air guide hole 243 connected to the upper tube 241 is provided on the outside of the upper tube 241. The impeller 330 is fixedly sleeved on the outside of the lower tube 242, and the lower tube 242 rotates and penetrates the top wall of the outer cover shell 320. Multiple groups of blades 250 are arc-shaped structures and are arranged in a ring array on the outside of the upper tube 241. The steam entering the interior of the outer cover shell 320 enters the interior of the upper tube 241 through the lower tube 242, and then enters the interior of the inner cavity layer 251 through the air guide hole 243 on the outside of the upper tube 241, and is finally discharged from the air outlet 252 on the side of the blade 250.

[0062] The fermentation tank for producing the novel fermented food needs to stir and mix the liquid material inside the tank body 110 during fermentation, and the commonly used stirring method is to use a stirring mechanism to perform the stirring operation, and the stirring efficiency is relatively low.

[0063] See also Figure 7 、 Figure 8 and Figure 9 The fermentation tank for producing the novel fermented food also includes a liquid circulation regulating portion 40, which includes a pump body 410, a liquid inlet pipe 420, a first liquid outlet pipe 440, and a flow guide shell 450. The stirring rod 220 includes an upper rod 221 and a lower tube 222. The top end of the upper rod 221 is connected to the coupling connector 230, and the bottom end of the upper rod 221 is fixed to the top end of the lower tube 222. The outer side of the lower tube 222 is provided with a through opening 223. The flow guide shell 450 is sleeved on the outside of the through opening 223 and is rotatably arranged with the lower tube 222. The bottom end of the lower tube 222 is fixedly connected to the top end of the upper cylinder 241. The pump body 410 is installed on the outside of the tank body 110, and the two ends of the liquid inlet pipe 420 are respectively connected to the liquid inlet port of the pump body 410 and the steam injection pipe 310. A third solenoid valve 430 is provided on the outside of the liquid inlet pipe 420, and a second solenoid valve 360 is provided on the outside of the steam injection pipe 310 above the connecting section of the liquid inlet pipe 420. The two ends of the first liquid outlet pipe 440 are respectively connected to the guide shell 450 and the liquid outlet port of the pump body 410. The guide shell 450 is fixed to the inside of the tank body 110 through the second bracket 460, and a partition plate 260 is provided inside the upper cylinder 241.

[0064] When the liquid inside the tank body 110 needs to be mixed, the motor 210 and the coupling connector 230 are both turned on. The output shaft end of the motor 210 drives the stirring rod 220 to rotate through the coupling connector 230. The rotating stirring rod 220 will also drive the lower barrel 240 and the blade 250 to rotate to mix the liquid inside the tank body 110. While the motor 210 drives the stirring rod 220 to drive the blade 250 to stir and mix the fermented liquid inside the tank body 110, the pump body 410 in the liquid circulation regulating part 40 also operates synchronously. At this time, the second solenoid valve 360 is closed, and the first solenoid valve 350 and the third solenoid valve 430 are opened. The pump body 410 extracts the liquid inside the tank body 110 through the steam injection pipe 310. Under the partition 260, the air guide holes 243 on the outer half of the upper tube 241 are connected to the return liquid chamber on the upper side of the partition 260, and the air guide holes 243 on the outer half of the upper tube 241 are connected to the drainage chamber on the lower side of the partition 260. The liquid inside the tank body 110 enters the inner cavity layer 251 through the air outlet holes 252 on the outer side of the half blade 250, and then enters the drainage chamber below the partition 260 through the inner cavity layer 251 and the air guide holes 243. The liquid in the liquid storage chamber enters the outer cover shell 320 through the lower tube 242 below, and is finally pumped out by the pump body 410 through the steam injection pipe 310 and the liquid inlet pipe 420 to the first liquid outlet pipe 440, and then enters the lower tube 222 through the first liquid outlet pipe 440, the guide shell 450, and the opening 223. The liquid inside the lower tube 222 enters the return liquid cavity above the partition plate 260, and is finally discharged into the tank body 110 through the air outlet 252 on the outside of the other half of the blade 250, realizing liquid circulation and rotation mixing, thereby improving the mixing efficiency of the fermentation liquid.

[0065] The fermentation liquid refluxed from the fermentation tank for producing the above-mentioned novel fermented food is mainly concentrated in the middle area of the tank body 110. If the fermentation liquid can be refluxed from the outside at the same time, the mixing efficiency of the fermentation liquid can be further improved.

[0066] In the above specific implementation, please refer to Figure 7 and Figure 10 The liquid flow regulating portion 40 further includes a liquid outlet ring housing 480 and a second liquid outlet pipe 470. The liquid outlet ring housing 480 is arranged obliquely inside the tank body 110. A liquid outlet cavity 481 is provided inside the liquid outlet ring housing 480. A plurality of liquid outlet holes 482 communicating with the liquid outlet cavity 481 are provided at the bottom of the liquid outlet ring housing 480. One end of the second liquid outlet pipe 470 is connected to the first liquid outlet pipe 440, and the other end of the second liquid outlet pipe 470 is connected to the highest point of the inclined liquid outlet ring housing 480.

[0067] The pump body 410 extracts the fermentation liquid near the blade 250 through the steam injection pipe 310, and can be discharged through the first liquid outlet pipe 440 and the second liquid outlet pipe 470 at the same time. The liquid discharged from the first liquid outlet pipe 440 is rotated and mixed near the blade 250. The fermentation liquid discharged from the second liquid outlet pipe 470 into the liquid outlet cavity 481 of the liquid outlet ring shell 480 will be discharged to the inside of the tank body 110 near the inner wall through the liquid outlet hole 482 at the bottom of the inclined liquid outlet ring shell 480. That is, the fermented liquid can flow back to the middle and inner wall areas of the tank body 110 respectively in two ways, further improving the mixing efficiency of the liquid. The setting of the inclined liquid outlet ring shell 480 is combined with the evenly arranged liquid outlet holes 482, so that each liquid outlet hole 482 can discharge a certain amount of liquid.

[0068] It should be noted that the specific models and specifications of the motor 210, pump body 410, and coupling connector 230 are selected based on the actual specifications of the device. The specific selection and calculation methods use existing techniques in the art and will not be described in detail here. The power supply and principles of the motor 210, pump body 410, and coupling connector 230 are clear to those skilled in the art and will not be described in detail here.

[0069] The foregoing is merely an embodiment of the present application and is not intended to limit the scope of protection of the present application. Various modifications and variations are possible for those skilled in the art. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present application shall be included within the scope of protection of the present application. It should be noted that similar reference numerals and letters represent similar items in the following figures. Therefore, once an item is defined in one figure, it does not need to be further defined or explained in subsequent figures.

[0070] The above description is merely a specific embodiment of the present application, but the scope of protection of the present application is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in the present application should be included in the scope of protection of the present application. Therefore, the scope of protection of the present application should be based on the scope of protection of the claims.

Claims

1. A method for preparing a novel fermented food, characterized in that: The steps include: S1: Cleaning process: the selected food to be processed is cleaned, and the clean food is air-dried using air-drying equipment and kept for future use; S2: Squeezing and sterilizing: the air-dried food in step S1 is squeezed out of the juice by a squeezing device, and the collected squeezed juice is added to the fermentation tank for high-temperature sterilization; S3: Fermentation treatment: adding purified water to the fermentation tank in step S2, heating it to a suitable temperature with steam, and then adding the corresponding fermentation microorganisms into the fermentation tank for fermentation treatment; S4: collecting and packaging, discharging the liquid food fermented in the above step S3 from the fermentation tank and packaging it.

2. The method for producing a novel fermented food according to claim 1, characterized in that: When steam is introduced in step S2 and step S3, the stirring device in the fermentation tank is operated simultaneously to perform stirring operations.

3. The method for producing a novel fermented food according to claim 1, characterized in that: In step S2, the time for passing steam into the fermentation tank to sterilize the food and squeeze out the juice is 40 minutes to 50 minutes.

4. A fermentation tank for producing a novel fermented food, characterized in that: The fermentation process used in the preparation method of the above-mentioned novel fermented food includes: A fermentation tank main body (10), the fermentation tank main body (10) comprising a tank body (110), the tank body (110) being provided with an exhaust pipe (130) and a liquid adding pipe (140); A stirring portion (20), the stirring portion (20) comprising a motor (210), a stirring rod (220), a coupling connector (230), a barrel (240) and a blade (250), wherein the motor (210) is mounted on the top of the tank body (110), the output shaft end of the motor (210) drives the stirring rod (220) to rotate at intervals through the coupling connector (230), the barrel (240) is arranged at the bottom end of the stirring rod (220), a plurality of groups of blades (250) are arranged in communication outside the barrel (240), and an air outlet (252) is provided on the side of the blade (250); A steam injection portion (30) includes a steam injection pipe (310), an outer cover (320) and an impeller (330). The stirring rod (220) is fixedly sleeved on the outside of the bottom end of the barrel member (240). The outer cover (320) is located outside the impeller (330) and is fixed to the inner wall of the tank body (110) through a first bracket (340). The barrel member (240) rotates and passes through the top of the outer cover (320). A gap is reserved between the inner bottom wall of the outer cover (320) and the bottom end of the barrel member (240). One end of the steam injection pipe (310) passes through the tank body (110) and the outer cover (320) to discharge steam to the eccentric position of the impeller (330). A first solenoid valve (350) is installed on the steam injection pipe (310).

5. The fermentation tank for producing a novel fermented food according to claim 4, characterized in that: The tank body (110) is provided with a support leg (120) on the outside, and an adjustment pad (150) is installed on the bottom of the support leg (120).

6. The fermentation tank for producing a novel fermented food according to claim 4, characterized in that: An inner cavity layer (251) communicating with the air outlet hole (252) is provided inside the blade (250).

7. The fermentation tank for producing a novel fermented food according to claim 6, characterized in that: The tube member (240) comprises an upper tube (241) and a lower tube (242); the bottom end of the upper tube (241) is connected to the top end of the lower tube (242); and an air guide hole (243) communicating with the upper tube (241) is provided on the outside of the upper tube (241).

8. The fermentation tank for producing a novel fermented food according to claim 7, characterized in that: The impeller (330) is fixedly sleeved on the outside of the lower cylinder (242), and the lower cylinder (242) rotates and penetrates the top wall of the outer casing (320).

9. The fermentation tank for producing a novel fermented food according to claim 7, characterized in that: The plurality of blades (250) are arc-shaped structures and are arranged in a ring-shaped array outside the upper cylinder (241).

10. The fermentation tank for producing a novel fermented food according to claim 4, characterized in that: The exhaust pipe (130) is provided with a pressure relief valve.

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