Venison fermentation flavor regulation and production device

Abstract

The invention relates to the technical field of food fermentation processing, in particular to a venison fermentation flavor regulation and production device which comprises a material distribution assembly arranged in a toggling cavity of a turnover hopper and used for gently turning meat blocks; the mark cutting assembly is erected above the hopper-shaped container, and dynamic multi-angle surface cutting is achieved; and the tooth-shaped bulge structure of the guide base ensures ordered discharging. The mixing main shaft drives the connecting rod mechanism through the first-stage belt wheel set, pulls the center shaft to swing and is in linkage with the mark cutting assembly to rotate and the conveying belt to operate, and a mechanical linkage system is formed. In the fermentation stage, a fermentation cabin body wound with a heat exchange coil pipe is adopted, and independent and accurate temperature and humidity control is realized by matching with a humidity control unit on the side edge of a supporting frame and an airflow adjusting pipeline communicated with the cabin. According to the method, the damage rate of the meat loaves is remarkably reduced, the permeation efficiency of flavor substances is improved, and the flavor intensity standard deviation in batches is reduced.

Description

Technical Field

[0001] This invention relates to the field of food fermentation and processing technology, specifically to a device for flavor control and production of fermented venison. Background Technology

[0002] Venison, a high-protein, low-fat meat source rich in unsaturated fatty acids and trace elements such as iron and zinc, boasts nutritional value far exceeding that of traditional livestock and poultry meat. Currently, traditional pre-processing techniques for fermented venison products often employ static cutting or unidirectional tumbling. However, venison muscle fibers are 20% thicker than beef fibers, making it difficult to achieve efficient flavor penetration with minimal damage. Uneven cutting and coverage also lead to significant differences in fermentation rates. Furthermore, pre-treated, sticky meat chunks are prone to clogging during transport, disrupting production continuity. These issues collectively limit the stability of flavor intensity, production efficiency, and batch uniformity of fermented venison products. Summary of the Invention

[0003] The purpose of this invention is to provide a venison fermentation flavor control and production apparatus to solve the problems mentioned in the background art.

[0004] To achieve the above objectives, the present invention provides the following technical solution:

[0005] A venison fermentation flavor control and production device includes a fermentation main chamber and a feeding pretreatment module. The fermentation main chamber is provided with an equipment support cavity and a feeding cavity. The equipment support cavity is provided with a support frame and a fermentation chamber. The feeding pretreatment module includes a mixing chamber, a guide channel, and a turnover hopper. Its features are:

[0006] A lifting mechanism is installed inside the feeding chamber, and a feeding hopper is mounted on the lifting mechanism.

[0007] An openable and closable feed cover is installed on the top of the fermentation chamber;

[0008] The bottom of the turnover hopper is equipped with a guide base. When the feeding hopper is at the bottom of the lifting mechanism, it connects with the guide base, and when it is lifted to the top, it connects with the feeding slide cover.

[0009] The turnover hopper is equipped with a material feeding component and a cutting component is mounted on the turnover hopper. The cutting blade of the cutting component is suspended above the spiral guide plate of the material feeding component. The two work together to complete the surface cutting treatment of the venison before feeding.

[0010] As a further embodiment of the present invention: the mixing chamber includes a mixing cavity, a feed cylinder located at the top of one side of the mixing cavity, and a draining cavity located below the mixing cavity; an arc-shaped filter screen is provided between the mixing cavity and the draining cavity; an outlet is provided on the bottom edge of the other side of the mixing cavity to connect with the guide channel; a mixing main shaft is provided inside the mixing cavity, and a mixing roller is installed on the mixing main shaft, with several sets of stirring rods arranged in an L-shape around the mixing roller; a drain pump body is provided inside the draining cavity, and a drain interface is provided at the outer end of the draining cavity.

[0011] As a further aspect of the present invention: a conveyor belt is provided in the flow channel, and several meat block carriers for carrying venison blocks are installed at intervals on the conveyor belt.

[0012] As a further aspect of the present invention: the main body of the turnover hopper is a bucket-shaped container, the bucket-shaped container is provided with a stirring cavity, and the frame wall of the bucket-shaped container is provided with a feeding port that is connected to the end of the guide channel or the unloading end of the meat block carrier plate.

[0013] As a further aspect of the present invention: the fabric assembly is disposed in the actuation cavity and includes a central shaft, an inner support column mounted on the central shaft, and a spiral guide plate mounted on the inner support column.

[0014] According to the venison fermentation flavor control and production device according to claim , the slicing assembly includes a drive shaft and a polygonal bracket fixed on the drive shaft, wherein each edge of the polygonal bracket is provided with a row of slicing blades that are slightly inclined relative to the edge.

[0015] As a further embodiment of the present invention: the guide base includes a mounting plate fixed to the bottom of the bucket-shaped container, a triangular guide frame mounted on the mounting plate, and a conveying base plate mounted on the triangular guide frame. The upper surface of the conveying base plate is provided with a row of tooth-shaped protrusions for guiding the venison.

[0016] As a further aspect of the present invention: one end of the hybrid main shaft is externally connected to a power motor, and the other end is equipped with a primary belt drive assembly, with a connecting rod drive mechanism hinged to the disc of the primary belt drive assembly; a transmission wheel is installed at the outer end of the central shaft, and the connecting rod drive mechanism is connected to the transmission wheel and drives it to reciprocate; the drive shaft and the central shaft rotate synchronously through a secondary belt drive assembly; a tertiary belt drive assembly is also provided at the other end of the central shaft, and a belt drive roller is provided in the guide channel; the tertiary belt drive assembly drives the belt drive roller to move synchronously with the central shaft, thereby driving the conveyor belt.

[0017] As a further embodiment of the present invention: the main body of the fermentation chamber is a fermentation chamber; a stirrer is provided inside the fermentation chamber, and a heat exchange coil is wound around its outer cylinder wall; a humidity control unit is provided on the inner side of the support frame, and several airflow regulating pipes extending into the fermentation chamber are connected to the humidity control unit; the fermentation chamber is fixed in the support frame by a fixing frame.

[0018] Compared with the prior art, the beneficial effects of the present invention are:

[0019] This invention employs dynamic multi-angle cutting and penetration technology. Through the synergistic effect of a polygonal support within the rotating hopper, the tilting blade's rotary cutting, and a spiral fabric structure, it achieves high-coverage, low-damage scratch treatment on the venison surface, significantly increasing the penetration channels for flavor substances and overcoming the technical bottlenecks of uneven and inefficient traditional static cutting. Precise temperature control is achieved by wrapping heat exchange coils around the outer wall of the fermentation chamber. Simultaneously, humidity is actively regulated within the chamber via a side-mounted humidity control unit combined with airflow ducts, breaking the limitations of traditional temperature-humidity coupling and meeting the stringent water activity requirements at different fermentation stages. A toothed guide structure solves the problem of blockage at the outlet of moist meat chunks; a drain-type mixing chamber combined with an L-shaped stirring rod achieves simultaneous separation of kneading and free liquid; the entire system forms an integrated flavor enhancement system from pretreatment and synergistic penetration to coordinated conveying and precise environmental fermentation, comprehensively improving the flavor intensity, uniformity, and production efficiency of fermented venison products.

[0020] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and do not limit this application. Attached Figure Description

[0021] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application. Furthermore, these drawings and textual descriptions are not intended to limit the scope of the concept in any way, but rather to illustrate the concepts of this application to those skilled in the art through reference to specific embodiments.

[0022] Figure 1 This is a schematic diagram of the overall structure of the venison fermentation flavor control and production device provided in an embodiment of the present invention.

[0023] Figure 2 This is a schematic diagram of the feeding pretreatment module provided in an embodiment of the present invention.

[0024] Figure 3 This is a schematic diagram of the structure of the mixing chamber provided in an embodiment of the present invention.

[0025] Figure 4 A schematic diagram of the internal structure of the mixing chamber and the flow guiding channel provided in an embodiment of the present invention.

[0026] Figure 5 This is a schematic diagram of the structure of the turnover hopper, the cutting assembly, and the fabric assembly provided in an embodiment of the present invention.

[0027] Figure 6 This is a schematic diagram illustrating the linkage between the conveyor belt, the cutting assembly, and the fabric assembly provided in an embodiment of the present invention.

[0028] Figure 7 This is a schematic diagram of the internal structure of the fermentation chamber provided in an embodiment of the present invention.

[0029] In the diagram: 1. Fermentation main chamber; 11. Equipment bearing chamber; 12. Support frame; 13. Fermentation chamber; 14. Feeding chamber; 15. Lifting mechanism; 16. Feeding hopper; 17. Feeding sliding cover; 10. Feeding pretreatment module; 2. Mixing chamber; 21. Mixing cavity; 211. Mixing main shaft; 212. Mixing roller; 213. Stirring rod; 214. Filter screen; 215. Outlet; 22. Feeding cylinder; 23. Draining chamber; 231. Drainage pump body; 232. Drainage interface; 3. Guide channel; 31. Conveyor belt; 32. Meat block carrier plate; 4. Turnover hopper; 41. Bucket-shaped container; 42. Agitator chamber; 43. Feeding container. 5. Cutting assembly; 51. Drive shaft; 52. Polygonal bracket; 53. Scratching tool; 6. Fabric assembly; 61. Central shaft; 62. Inner support column; 63. Spiral guide vane; 7. Guide base; 71. Mounting plate; 72. Triangular guide frame; 73. Conveying base plate; 74. Toothed protrusion; 81. Primary belt pulley drive group; 82. Linkage drive mechanism; 83. Transmission wheel; 84. Secondary belt pulley drive group; 85. Tertiary belt pulley drive group; 86. Belt drive roller; 91. Fermentation chamber; 92. Stirrer; 93. Heat exchange coil; 94. Humidity control unit; 95. Airflow regulating pipe; 96. Fixing frame. Detailed Implementation

[0030] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings, examples of which are illustrated in the drawings. In the following description relating to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or identical elements.

[0031] Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0032] The specific implementation of the present invention will be described in detail below with reference to specific embodiments.

[0033] Example 1, please refer to Figure 1 and Figure 2A device for flavor regulation and production of venison fermentation is provided. The device mainly includes a fermentation main chamber 1 and a feeding pretreatment module 10.

[0034] The fermentation chamber 1 is divided into two main parts: an equipment support chamber 11 and a feeding chamber 14. A rigid support frame 12 is installed within the equipment support chamber 11 to stably support the core fermentation components. The fermentation chamber 13 is directly mounted within the internal space of the support frame 12. The fermentation chamber 13 is preferably a sealable chamber with temperature and humidity control functions, and its inner walls should be easy to clean and disinfect. An openable feeding slide cover 17 is installed on the top of the fermentation chamber 13 to allow material to enter. The feeding chamber 14 is located within the fermentation chamber 1 and adjacent to the equipment support chamber 11. A lifting mechanism 15 is installed within the feeding chamber 14. In this embodiment, the lifting mechanism 15 can be a chain-type tilting lifting mechanism. A feeding hopper 16 is mounted on the lifting mechanism 15. The shape design of the feeding hopper 16 must ensure that it can effectively receive and transfer materials during lifting and lowering, avoiding leakage. The lifting mechanism 15 drives the feeding hopper 16 to move up and down within the feeding chamber 14.

[0035] The feeding pretreatment module 10 is the front-end module for pretreatment and flavor control of venison, mainly consisting of three parts: a mixing chamber 2, a guide channel 3, and a turnover hopper 4. The mixing chamber 2 receives fresh venison chunks to be processed and adds necessary fermentation additives (such as salt, sugar, spice powder, and starter culture). The guide channel 3, located between the mixing chamber 2 and the turnover hopper 4, is at a certain angle and guides the pre-mixed venison material in the mixing chamber 2 to the turnover hopper 4 below. The turnover hopper 4 is the final pretreatment station for the material before it enters the fermentation chamber 13. A guide base 7 is located at its leading edge (usually the side near the feed chamber 14 of the main fermentation chamber 1). The guide base 7 has guiding and positioning functions. A cloth-spreading assembly 6 is located inside the turnover hopper 4 near its bottom or outlet area, and a cutting assembly 5 is mounted on the upper side of the turnover hopper 4. The cutting component 5 acts on the venison material in the turnover hopper 4, and its function is to cut the surface of the venison to form scratches or cuts.

[0036] The guide base 7 at the front end of the turnover hopper 4 corresponds to the bottom opening of the feeding chamber 14. When the lifting mechanism 15 drives the feeding hopper 16 to the bottom position of the feeding chamber 14, the feeding hopper 16 will connect with the guide base 7 of the turnover hopper 4, ensuring that the material falls smoothly from the turnover hopper 4 into the feeding hopper 16 and avoiding material spillage and contamination. When the lifting mechanism 15 drives the feeding hopper 16 to the top position of the feeding chamber 14, the upper edge of the feeding hopper 16 will connect with the feeding sliding cover 17 at the top of the fermentation chamber 13 (at this time, the feeding sliding cover 17 should be in the open or ready-to-open state). After the feeding hopper 16 rises to the top and connects with the feeding sliding cover 17, the material in the feeding hopper 16 can fall into the fermentation chamber 13 below by gravity or slight pushing. The feeding sliding cover 17 closes after feeding to maintain the airtightness of the fermentation chamber 13.

[0037] The working process of the device in this embodiment is as follows:

[0038] 1) Pre-treatment preparation: Fresh venison chunks and fermentation auxiliary materials (such as salt, sugar, spices, and fermentation agents) are added to the mixing chamber 2 of the feeding pre-treatment module 10 in proportion for preliminary mixing. The mixed material slides down into the turnover hopper 4 below through the guide channel 3.

[0039] 2) Surface conditioning treatment: After the material enters the turnover hopper 4, the cutting component 5 is activated to perform regular or random cutting on the surface of the venison blocks in the turnover hopper 4 (the cutting depth and density can be preset or adjusted during component design), forming cutting marks or incisions on the surface of the meat blocks. At the same time or subsequently, the cloth spreading component 6 works (such as rotating or swinging) to turn over and initially disperse the venison blocks in the turnover hopper 4, ensuring that the cutting treatment is relatively uniform.

[0040] 3) Material handover (a): The lifting mechanism 15 drives the feeding hopper 16 to descend to the bottom of the feeding chamber 14, and the upper edge of the feeding hopper 16 is precisely connected with the guide base 7 of the turnover hopper 4.

[0041] 4) Material transfer: The lifting mechanism 15 drives the fully loaded feed hopper 16 to be vertically lifted from the bottom to the top of the feed chamber 14.

[0042] 5) Material Transfer (II): When the feeding hopper 16 is raised to the top position of the feeding chamber 14, its opening aligns with the feeding sliding cover 17 at the top of the fermentation chamber 13. The venison material falls into the fermentation chamber 13 under gravity. The feeding sliding cover 17 then closes to ensure a sealed environment in the fermentation chamber 13.

[0043] 6) Fermentation stage: In the fermentation chamber 13, the venison material is fermented under preset conditions such as temperature, humidity, gas environment (such as anaerobic) and time until the target flavor and quality are achieved.

[0044] 7) Repeated cycle: After feeding, the feed hopper 16 descends back to the bottom, waiting to receive the next batch of pre-processed material. The turnover hopper 4 can perform the pre-processing operation for the next batch of material.

[0045] This embodiment utilizes surface pretreatment to regulate penetration. By using the cutting component 5 to score the surface of the venison within the turnover hopper 4, the effective contact surface area between the material and microorganisms and enzymes is significantly increased. The resulting cuts or scratches disrupt the physical barrier of the muscle tissue, significantly accelerating the penetration rate of the fermenting agent, salt solution, and flavor substances. This shortens the fermentation cycle and also facilitates the exchange of internal and external flavor substances, resulting in a more uniform and richer flavor profile. The cloth-spreading component 6 ensures the coverage and uniformity of the scoring operation.

[0046] This embodiment of the device is designed with a workflow of "pretreatment (mixing → cutting and fabricating) → bottom receiving → vertical lifting → top feeding". This effectively reduces the risk and time of material exposure to external contaminants (such as bacteria and dust) during processing and transportation. The integrated flavor control front end helps to more accurately control the early key steps of flavor formation (penetration and initiation reaction) and forms a continuous and controllable production chain with the subsequent main fermentation.

[0047] Example 2, please refer to Figure 2 , Figure 3 and Figure 4 This embodiment further describes the structure of the feeding pretreatment module 10 based on the venison fermentation flavor control and production device provided in Embodiment 1.

[0048] The mixing chamber 2 includes a mixing cavity 21, a feed cylinder 22, and a draining cavity 23. The feed cylinder 22 is located at the top of one side of the mixing cavity 21, serving as the initial input inlet for materials (such as fresh venison chunks, fermentation aids, etc.). A filter screen 214 is installed between the mixing cavity 21 and the draining cavity 23. This filter screen 214 has a structure with a certain arc or curved surface and is usually arranged at an angle. An outlet 215 is located on the bottom edge of the other side of the mixing cavity 21 (usually near or above the high point of the filter screen 214). This outlet 215 is used to connect to and guide the material flow to the subsequent guide channel 3.

[0049] The mixing components inside the mixing chamber 21 include a mixing spindle 211, which is driven to rotate by an external drive mechanism (such as a motor). A mixing roller 212 is coaxially mounted on the mixing spindle 211. Multiple stirring rods 213 are fixedly mounted on the mixing roller 212. The stirring rods 213 are arranged in a ring around the mixing roller 212. A special design feature is that every two adjacent stirring rods 213 are set as a group, forming an L-shaped layout structure, which constitutes a near-right-angle trajectory surface in space. Below the filter screen 214 at the bottom of the mixing chamber 21 is the draining chamber 23. The draining chamber 23 mainly receives liquids that seep through the filter screen 214 (such as blood water or marinade generated during the thawing or mixing of venison). A drain pump body 231 is installed inside the draining chamber 23 for actively pumping out the accumulated liquid in the chamber. A drain port 232 is provided at the outer end of the draining chamber 23 for connecting to an external pipeline to discharge the liquid from the equipment or system.

[0050] When the stirring rod 213 rotates, its unique L-shaped structure agitates the venison chunks and auxiliary materials. This near-right-angled trajectory creates a kneading and gentle pulling effect between the meat chunks, helping the auxiliary materials (especially the fermenting agent and salt) to adhere more quickly and deeply, and begin to penetrate the shallow surface of the meat chunks. The kneading action also slightly damages some of the muscle fiber ends. The juices (blood and brine mixture) produced during mixing, as well as water formed from the melting of attached ice chips, settle downwards and leak through the bottom filter screen 214. The arc-shaped design of the filter screen 214 facilitates liquid flow and reduces solid material clogging the mesh. The leaked liquid enters the lower drain chamber 23. The drain pump 231, installed in the drain chamber 23, can be activated periodically or continuously to discharge the collected liquid through the drain port 232 into the equipment or into the recycling / treatment system. This step purposefully reduces excess free water in the material.

[0051] The guide channel 3 is equipped with a conveyor belt 31. The conveyor belt 31 can be driven by a motor to circulate. Several meat block carrier plates 32 are installed on the surface of the conveyor belt 31 to effectively receive, support and fix the venison blocks that slide down from the outlet 215 of the mixing chamber 21, preventing them from rolling or accumulating on the inclined or horizontal conveyor belt.

[0052] The main structure of the turnover hopper 4 is defined as a bucket-shaped container 41. Inside the bucket-shaped container 41, a stirring cavity 42 is formed to mainly hold materials. This stirring cavity 42 is the space area where the material feeding assembly 6 performs the feeding action and where the material is processed by the cutting assembly 5. A feeding port 43 is provided on the side wall or side frame wall of the bucket-shaped container 41. The position of the feeding port 43 needs to ensure that it can connect with the conveyor belt 31 or meat block carrier plate 32 at the end of the guide channel 3, so that the venison blocks conveyed by the guide channel 3 can smoothly slide off the meat block carrier plate 32 or enter the stirring cavity 42 of the turnover hopper 4 through the feeding port 43.

[0053] In this embodiment, the materials achieve an automated and streamlined smooth transition between pretreatment processes such as mixing, draining, transportation, and surface treatment, which greatly reduces manual transfer operations and improves the processing speed and the automation level and stability of the entire production line.

[0054] Example 3, please refer to Figure 2 and Figure 5 Based on the venison fermentation flavor control and production device described in Embodiments 1 and 2, this embodiment further details the specific structural design and functional optimization of the fabric assembly 6, the cutting assembly 5, and the guide base 7.

[0055] The fabric assembly 6 is housed within the actuating cavity 42 inside the bucket-shaped container 41 of the turnover hopper 4. Its core structure includes a central shaft 61. The central shaft 61 can be driven to rotate by an external power source (such as a motor). An inner support column 62 is fixedly mounted on the central shaft 61. The inner support column 62 is primarily used to fix and support the spiral guide vane 63. The spiral guide vane 63 is fixed around the inner support column 62 (or integrally formed with the inner support column 62), and its shape is a spiral blade with a continuously rising or falling pitch.

[0056] The scoring assembly 5 is mounted diagonally above the bucket-shaped container 41 of the turnover hopper 4. It mainly consists of a drive shaft 51, a polygonal bracket 52, and scoring cutters 53. The drive shaft 51 is mounted on a rigid bracket of the scoring assembly 5 and is driven to rotate by an independent drive mechanism (such as a motor). On the polygonal bracket 52, a row of scoring cutters 53 is mounted on each edge. A key design feature is that each row of scoring cutters 53 is not mounted perpendicular to its respective edge, but rather at a slight angle (e.g., 5-30 degrees) relative to that edge, creating an inclined cutting trajectory along the rotation path.

[0057] The guide base 7 is a component that ensures smooth material transfer between the turnover hopper 4 and the feeding hopper 16. It mainly includes a mounting plate 71, a triangular guide frame 72, a conveying base plate 73, and toothed protrusions 74. The mounting plate 71 is fixedly installed on the bottom or side bottom of the hopper-shaped container 41. A triangular guide frame 72 (usually a triangular or similar shaped frame structure) is rigidly mounted on the mounting plate 71. The conveying base plate 73 is fixedly laid on the upper surface of the triangular guide frame 72, and its surface forms a channel plane for the material to slide towards the feeding hopper 16. One or more rows of toothed protrusions 74 are provided on the surface of the conveying base plate 73 near the outlet of the hopper-shaped container 41 and along the material movement path. These toothed protrusions 74 are spaced apart and are usually low in height, serving to guide, distribute, and prevent stacking and sticking of the material (mainly venison chunks) as it slides over them.

[0058] When the material (mixed and drained venison chunks) enters the agitation chamber 42 of the hopper-shaped container 41 through the meat carrier plate 32 and feeding port 43 of the guide channel 3, the feeding assembly 6 is activated. The central shaft 61 drives the inner support column 62 and its spiral guide vanes 63 to rotate. The rotating spiral guide vanes 63 gently push and lift the venison chunks falling into the bottom of the agitation chamber 42, and the chunks are slowly and evenly dispersed in all directions along the spiral surface of the spiral guide vanes 63, while preventing the chunks from piling up in the center area at the bottom. This process makes the chunks of meat loose and evenly distributed in the agitation chamber 42. At the same time or shortly after the feeding assembly 6 is running, the slicing assembly 5 is activated. The drive shaft 51 drives the polygonal bracket 52 to rotate at high speed. The slicing blades 53, which are installed on its edges and arranged at an angle, rotate and cut accordingly. At this point, the venison chunks, now turned and dispersed, are subjected to multiple, multi-angle, and moderate cutting actions from the rotating blades, creating a network of scratches or cuts of controllable depth and density on their surface. The conveyor base plate 73 and the toothed protrusions 74 thereon slightly impede the excessively rapid downward flow of the chunks, gently separating the extruded chunks and preventing them from clumping together and sliding out together. This guides the chunks individually or in small batches, in a more orderly manner, to slide into the inlet area of ​​the feed hopper 16. Finally, guided and distributed by the guide base 7, the material slides smoothly and orderly into the pre-positioned feed hopper 16 below.

[0059] This embodiment employs dynamic scratching technology to evenly disperse and tumble the meat pieces, significantly improving the comprehensiveness and uniformity of the cutting coverage on the meat surface. The blade is less likely to snag on the meat, allowing for more precise control of cut depth and density, avoiding tearing, and ensuring consistent processing quality within each batch (maintaining uniform flavor penetration). A more thorough and uniform surface scratch network greatly expands the contact area for microbial and enzymatic action, significantly accelerating the colonization of fermenting agents and the penetration of flavor-forming substances, resulting in a stronger ability to shape the flavor intensity and characteristics of the final product. The spreading method provides a relatively gentle tumbling process, maximizing the protection of the original shape and internal structural integrity of the meat pieces.

[0060] Example 4, please refer to Figure 4 , Figure 5 and Figure 6 For example, venison raw materials have very stable characteristics, all coming from specific parts and with uniform specifications; under these conditions, this embodiment can be designed to coordinate multiple processes, forming an integrated linkage of the device's power system in terms of efficiency.

[0061] A power motor (not shown in the figure, serving as the main drive source for the entire subsystem) is externally connected to one end of the mixing spindle 211. A primary belt drive assembly 81 is installed at the other end of the mixing spindle 211 (extending out of the mixing chamber 21). The driving pulley of the primary belt drive assembly 81 is fixed to the mixing spindle 211 via a shaft connection or key connection. A linkage mechanism 82 is externally hinged to the driven pulley of the primary belt drive assembly 81. The linkage mechanism 82 converts rotational motion into regular oscillation. A transmission wheel 83 is installed at the outer end of the central shaft 61 of the fabric assembly 6 (extending out of the bucket-shaped container 41). The outer contour shape or edge structure of this transmission wheel 83 is designed to adapt to the motion form of the output end of the linkage mechanism 82. The output end of the linkage mechanism 82 is connected to the transmission wheel 83. When the linkage mechanism 82 moves, it applies a pulling or pushing force to the transmission wheel 83, thereby pulling the transmission wheel 83 to rotate.

[0062] The drive shaft 51 of the slicing assembly 5 is connected to the central shaft 61 of the fabric assembly 6 via a two-stage pulley drive group 84. Additionally, a three-stage pulley drive group 85 is provided at the other end of the central shaft 61. A belt-driven idler roller 86 is installed within the internal structure of the guide channel 3. The rotational motion of the central shaft 61 is transmitted to the belt-driven idler roller 86 via the three-stage pulley drive group 85 (also composed of pulleys and connecting parts), thereby achieving synchronous linkage between the belt-driven idler roller 86 and the central shaft 61. In this way, the movement speed of the conveyor belt 31 and the meat carrier plate 32 on it is fixedly correlated with the movement of the central shaft 61 (i.e., the movement of the fabric assembly).

[0063] This embodiment of mechanical linkage provides an inherent, rigid speed and phase synchronization relationship. The action rhythms of each process (kneading and mixing, fabric oscillation, rotary cutting, and material conveying) are naturally matched, and the material flows smoothly and without conflict between modules. This avoids material congestion, mechanical interference, or performance fluctuations caused by asynchronous independent drive control, ensuring the stability and efficiency of batch production.

[0064] Example 5, please refer to Figure 1 and Figure 7 This embodiment describes the core fermentation space structure and environmental control function of the fermentation main chamber 1 based on the above-mentioned production device.

[0065] The fermentation chamber 13 serves as the container for directly containing and regulating the fermentation process of venison, and its main body is the fermentation chamber 91. An opening for material entry is provided on one side of the top of the fermentation chamber 91, and an openable sliding feed cover 17 as described in Embodiment 1 is installed at this opening. Within the equipment bearing cavity 11, a fixing frame 96 is provided in the internal structure of the support frame 12. Each fixing frame 96 is designed with a support surface or snap-fit ​​structure that matches the outer contour of the fermentation chamber 91. The fermentation chamber 91 obtains stable and reliable support and positioning by being placed or embedded in the fixing frames 96, ensuring that it does not shift or shake during operation.

[0066] To promote uniformity and efficiency in the fermentation process, a stirrer 92 is installed inside the fermentation chamber 91. The stirrer 92 can be a paddle type, a spiral type, or other structure suitable for turning over solid / semi-solid materials, and its shaft can extend outside the chamber and be driven by an independent motor. Heat exchange coils 93 are tightly wound around the outer wall of the fermentation chamber 91. The inlet and outlet of these heat exchange coils 93 can be connected to an external cold or heat source circulation system, allowing for precise temperature control of the fermentation chamber 91 and its internal materials through temperature changes in the circulating medium within the coils.

[0067] To effectively regulate the humidity within the fermentation chamber, a humidity control unit 94 is installed along the inner edge of the support frame 12. The humidity control unit 94 is essentially a module with humidity generation capabilities, potentially containing core components such as atomizing nozzles, a steam generator, and dehumidifying condenser plates. Several airflow regulating pipes 95 extend from the humidity control unit 94. These airflow regulating pipes 95 are designed to pass through the support frame 12 and the fixing frame 96, connecting their inlets or outlets to the internal space of the fermentation chamber 91. Through these airflow regulating pipes 95, the humidity control unit 94 can inject humidifying gas into the fermentation chamber 91 or extract moisture for dehumidification as needed, thereby achieving precise humidity control within the chamber.

[0068] The heat exchange coils 93, wound around the outer wall of the fermentation chamber 91, provide an efficient channel for indirect heat exchange with the materials inside the chamber. Compared to built-in heating wires or coils, the externally wound design avoids direct impact on the internal materials or occupies valuable fermentation space, allowing for a larger loading volume. The large contact area of ​​the coils ensures rapid and uniform heat transfer, enabling precise response to temperature control requirements. Stable and uniform temperature is the most critical foundation for controlling fermentation rate, microbial activity, and enzyme activity.

[0069] This embodiment achieves precise decoupled control of the fermentation microenvironment. The heat exchange coil 93 enables high-precision independent temperature control, and the humidity control unit 94 achieves high-precision independent humidity control through the airflow regulating pipe 95. Temperature and humidity are no longer strongly coupled; target temperature and humidity combination parameters and variation curves can be freely set, enabling refined and targeted guidance of the fermentation process (microbial succession, enzyme activity reaction rate). The stirrer 92 employs a gentle agitation method, combined with a design for uniform temperature and humidity distribution, significantly reducing the differences in the microenvironment of materials in different locations within the fermentation chamber 91, resulting in more consistent maturity and flavor development in fermented meat pieces from the same batch.

[0070] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

[0071] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A venison fermentation flavor control and production device, comprising a fermentation main chamber (1) and a feeding pretreatment module (10), wherein the fermentation main chamber (1) is provided with an equipment support cavity (11) and a feeding cavity (14), and the equipment support cavity (11) is provided with a support frame (12) and a fermentation cavity (13), and the feeding pretreatment module (10) includes a mixing chamber (2), a guide channel (3) and a turnover hopper (4), characterized in that: A lifting mechanism (15) is installed inside the feeding chamber (14), and a feeding hopper (16) is mounted on the lifting mechanism (15). The fermentation chamber (13) is equipped with an openable and closable feed slide cover (17); The bottom of the turnover hopper (4) is equipped with a guide base (7). When the feeding hopper (16) is located at the bottom of the lifting mechanism (15), it connects with the guide base (7). When it is lifted to the top, it connects with the feeding slide cover (17). The turnover hopper (4) is equipped with a cloth assembly (6), and a cutting assembly (5) is mounted on the turnover hopper (4). The scratching blade (53) of the cutting assembly (5) is suspended above the spiral guide plate (63) of the cloth assembly (6). The two work together to complete the surface cutting treatment of the venison before feeding.

2. The venison fermentation flavor control and production apparatus according to claim 1, characterized in that: The mixing chamber (2) includes a mixing cavity (21), a feed cylinder (22) located at the top of one side of the mixing cavity (21), and a draining cavity (23) located below the mixing cavity (21); an arc-shaped filter screen (214) is provided between the mixing cavity (21) and the draining cavity (23); an outlet (215) is provided on the bottom edge of the other side of the mixing cavity (21) to connect with the guide channel (3); a mixing main shaft (211) is provided in the mixing cavity (21), a mixing roller (212) is installed on the mixing main shaft (211), and several sets of stirring rods (213) arranged in an L-shape are arranged circumferentially on the mixing roller (212); a drainage pump body (231) is provided in the draining cavity (23), and a drainage interface (232) is provided at the outer end of the draining cavity (23).

3. The venison fermentation flavor control and production apparatus according to claim 1, characterized in that: The guide channel (3) is provided with a conveyor belt (31), and several meat block carrier plates (32) for carrying venison blocks are installed at intervals on the conveyor belt (31).

4. The venison fermentation flavor control and production apparatus according to claim 3, characterized in that: The main body of the turnover hopper (4) is a bucket-shaped container (41), which is provided with a stirring cavity (42) and a feeding port (43) that is connected to the end of the guide channel (3) on the frame wall of the bucket-shaped container (41).

5. The venison fermentation flavor control and production apparatus according to claim 4, characterized in that: The fabric assembly (6) is disposed in the actuating cavity (42) and includes a central shaft (61), an inner support column (62) mounted on the central shaft (61), and a spiral guide plate (63) mounted on the inner support column (62).

6. The venison fermentation flavor control and production apparatus according to claim 5, characterized in that: The shaving assembly (5) includes a drive shaft (51) and a polygonal bracket (52) fixed on the drive shaft (51). Each edge of the polygonal bracket (52) is provided with a row of shaving tools (53) that are slightly inclined relative to the edge.

7. The venison fermentation flavor control and production apparatus according to claim 6, characterized in that: The guide base (7) includes a mounting plate (71) fixed to the bottom of the bucket-shaped container (41), a triangular guide frame (72) mounted on the mounting plate (71), and a conveying base plate (73) mounted on the triangular guide frame (72). The upper surface of the conveying base plate (73) is provided with a row of tooth-shaped protrusions (74) for guiding the venison.

8. The venison fermentation flavor control and production apparatus according to claim 5, characterized in that: One end of the hybrid main shaft (211) is connected to a power motor, and the other end is equipped with a first-stage pulley transmission group (81). The first-stage pulley transmission group (81) is hinged to a connecting rod transmission mechanism (82). The outer end of the central shaft (61) is equipped with a transmission wheel (83). The connecting rod transmission mechanism (82) is connected to the transmission wheel (83) and drives it to reciprocate. The drive shaft (51) and the central shaft (61) rotate synchronously through a second-stage pulley transmission group (84). The other end of the central shaft (61) is also equipped with a third-stage pulley transmission group (85). The guide channel (3) is equipped with a belt drive roller (86). The third-stage pulley transmission group (85) drives the belt drive roller (86) to move synchronously with the central shaft (61), thereby driving the conveyor belt (31).

9. The venison fermentation flavor control and production apparatus according to claim 1, characterized in that: The main body of the fermentation chamber (13) is the fermentation chamber (91); the fermentation chamber (91) is equipped with a stirrer (92), and a heat exchange coil (93) is wound around its outer cylinder wall; a humidity control unit (94) is provided on the inner side of the support frame (12), and several airflow regulating pipes (95) extending into the fermentation chamber (91) are connected to the humidity control unit (94); the fermentation chamber (91) is fixed in the support frame (12) by a fixing frame (96).

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