Food fermentation control method of food fermentation device

Abstract

The invention discloses a food fermentation control method based on a food fermentation device, and the method comprises the following steps: 1, setting a plurality of fermentation programs in a display control module, and selecting one of the fermentation programs through the display control module; 2, opening a fermentation tank cover, and adding food materials and water into a fermentation tank body; 3, the display control module automatically calculates the needed salt amount according to the weight of the added food materials and water and salt percentage data set by a fermentation program, and then the needed salt amount is added into the fermentation tank body; 4, covering the fermentation tank cover on the fermentation tank body, sensing the temperature in the tank by the temperature measuring piece, and feeding back the temperature to the display control module; 5, controlling the work of a temperature control module through a display control module, and controlling the temperature of the fermentation container placement cavity within a temperature value range specified by a fermentation program; and maintaining the set temperature within a specified fermentation time; according to the invention, the weight of added food and seasonings can be conveniently controlled, and meanwhile, real-time temperature feedback and accurate temperature control are realized.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food fermentation, in particular to a food fermentation control method of a food fermentation device. BACKGROUND

[0002] Fermentation is an indispensable link in the production process of many foods, which not only affects the taste, flavor and quality of the food, but also relates to the nutritional ingredients and safety of the food, and the fermentation device and production method for food production usually involve the control and optimization of the fermentation process to ensure the good growth of microorganisms and the product quality in the production process, which is more common in the food fermentation processing and production process.

[0003] However, the existing food fermentation device needs to use a weighing device to weigh the weight of each part of the food material first, then calculate the weight of the related condiments according to the weight of the food material, and then put them into the fermentation tank together, which is relatively cumbersome and time-consuming in the whole process. At the same time, temperature is crucial to the fermentation process, so the food fermentation device needs real-time temperature feedback and accurate temperature control. In addition, vacuum storage of food after fermentation is also important. SUMMARY

[0004] The purpose of the present application is to solve or alleviate the deficiencies of the prior art, and to provide a food fermentation control method of a food fermentation device which adds a weighing module, facilitates the control of the weight of added food and condiments, makes the overall feeding operation of the product relatively simple and single, realizes real-time temperature feedback and accurate temperature control during the fermentation process, and guarantees the fermentation efficiency and effect.

[0005] The purpose of the present application is achieved as follows: A food fermentation control method of a food fermentation device, the food fermentation device comprising a main machine shell, a fermentation container, a weighing module and a temperature control module, the fermentation container comprising a fermentation tank body and a fermentation tank cover covering an upper opening of the fermentation tank body, the main machine shell being provided with a fermentation container placement cavity, and the fermentation tank body being placed on the fermentation container placement cavity; the main machine shell being provided with a display control module, the weighing module being placed in the main machine shell and the bottom of the weighing module extending downward through the bottom of the main machine shell, the weighing module being located below the fermentation container and being used for weighing the weight of the food fermentation device, the temperature control module being fixed to the outer wall of the fermentation container placement cavity to realize heating or refrigeration of the fermentation container placement cavity, the fermentation tank cover being provided with a temperature measuring element, and one end of the temperature measuring element extending into the fermentation tank body, and the display control module being electrically connected with the weighing module, the temperature control module and the temperature measuring element.

[0006] The method comprises the following steps: One, the display control module is provided with a plurality of fermentation programs, each fermentation program has its corresponding recommended food material, fermentation temperature, fermentation time and required salt percentage, and one of the fermentation programs is selected through the display control module; Two, open the fermentation tank cover, add food material and water into the fermentation tank body; Three, the display control module automatically calculates and displays the required salt amount according to the weight of the added food material and water and the salt percentage data set by the selected fermentation program, and then adds the required salt amount into the fermentation tank body; Four, cover the fermentation tank cover on the fermentation tank body, and the temperature measuring part of the fermentation tank cover extends into the fermentation tank body to sense the temperature in the tank and feedback to the display control module in real time; Five, control the operation of the temperature control module through the display control module, control the temperature of the fermentation container installation cavity in the temperature value range specified by the fermentation program, and maintain the set temperature within the fermentation time specified by the fermentation program.

[0007] The food fermentation control method of the food fermentation device, by adding a weighing module, the user can control the weight of the added food material and water, and the display control module can automatically calculate the required salt amount, so that the user can add the required salt amount, the overall feeding operation of the food fermentation device is simple and convenient, and the cooperation of the display control module, the temperature control module and the temperature measuring part realizes real-time temperature feedback and accurate temperature control during the fermentation process, and ensures the fermentation efficiency and effect.

[0008] The purpose of the present application can also be solved by the following technical measures: Specifically further, it also includes a weight zero operation between step one and step two, specifically: performing a weight zero operation on the fermentation container on the display control module; facilitate the subsequent display control to directly display the weight of the added food material and water, which is conducive to the subsequent display control module to automatically calculate and display the required salt amount.

[0009] Specifically further, in step two, first add food material into the fermentation tank body, and then add water, and the water amount is added to 90% of the volume of the fermentation tank body; its implementation is reasonable and the implementation effect is good.

[0010] Specifically further, after completing step three, an external stirring rod can be used to extend into the fermentation tank body and slightly stir; the food material, water and salt in the fermentation tank body are fully mixed.

[0011] Specifically further, in step one, the display control module is provided with ten specific fermentation programs and one manual mode fermentation program; meet the user's various use requirements.

[0012] Specifically, the ten specific fermentation processes are: lactic acid bacteria fermentation, acetic acid bacteria fermentation, propionic acid bacteria fermentation, Bacillus subtilis fermentation, Rhizopus oligosporus fermentation, yeast fermentation, mixed fermentation of lactic acid bacteria and yeast, alkaline fermentation, Aspergillus-enhanced fermentation, and short-path lactic acid fermentation.

[0013] Specifically, in ten specific fermentation processes, the required salt percentage is between 0% and 2% of the weight of the ingredients and water.

[0014] The beneficial effects of this invention are as follows: (1) The food fermentation control method of this food fermentation device is to add a weighing module so that users can control the weight of the added ingredients and water. At the same time, the display control module can automatically calculate the required amount of salt, so that users can add the required amount of salt. The overall feeding operation of the food fermentation device is relatively simple and convenient. At the same time, the coordinated cooperation of the display control module, temperature control module and temperature measuring device can realize real-time temperature feedback and dynamic temperature adjustment during the fermentation process, so as to ensure fermentation efficiency and effect. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the food fermentation apparatus of the present invention.

[0016] Figure 2 This is a breakdown diagram of the food fermentation apparatus of the present invention.

[0017] Figure 3 This is a cross-sectional view of the food fermentation apparatus of the present invention.

[0018] Figure 4 for Figure 3 Enlarged view of point A.

[0019] Figure 5 This is a schematic diagram of the weighing module of the present invention.

[0020] Figure 6 This is another cross-sectional view of the food fermentation apparatus of the present invention.

[0021] Figure 7 This is a partial exploded view of the food fermentation apparatus of the present invention.

[0022] Figure 8 for Figure 7 Another perspective diagram.

[0023] Figure 9 This is a schematic diagram of the storage container of the present invention.

[0024] Figure 10 This is a schematic diagram of the storage tank lid of the present invention.

[0025] Figure 11 This is a cross-sectional view of the storage container of the present invention.

[0026] Figure 12 For Figure 11 Enlarged view of B in FIG. 1.

[0027] The corresponding figure reference of each technical feature in the present application is shown as follows: Host housing 1; fermentation container 2; weighing module 3; temperature control module 4; display control module 5; metal liner 6; protective cover 7; storage container 8; vacuum connector assembly 9; fermentation container installation cavity 11; support seat 12; through hole 13; fixing column 14; base 15; hollow shell 16; upper cover 17; first electric connector 18; boss 19; vacuum pump 20; fermentation tank body 21; fermentation tank cover 22; vacuum plug 30; weighing sensor 31; weighing bracket 32; weighing bracket 33; second electric connector 40; heating element 41; refrigeration element 42; foaming agent 43; heat dissipation element 44; heat dissipation fan 45; ventilation pipe 46; containing recess 50; control circuit board 51; display screen 52; circuit board bracket 53; fixing seat 60; outward turning edge 61; sealing ring 70; support frame 80; storage tank body 81; storage tank cover 82; connecting cover 91; lower connecting cover 92; ventilation gap 100; support cavity 121; support surrounding wall 122; first connecting leg 123; fixing arm 124; third connecting leg 125; avoiding through hole 126; second connecting leg 127; limiting surrounding wall 151; air outlet 200; temperature measuring element 221; first electric plug 222; air inlet 300; connecting arm 321; support leg 331; silica gel pad 332; gap 400; shock absorbing rubber 601; installation sink 801; through hole 802; limiting groove 803; lower leg 804; upper leg 805; connecting cavity 821; ventilation hole 822; limiting wall 823; hollow opening 824; temperature measuring device 825; second electric plug 826; tracheal through hole 911; hollow connecting column 921; connecting screw hole 1231. DETAILED DESCRIPTION

[0028] The present patent will be further described below in conjunction with the accompanying drawings and examples: wherein the drawings are only used for illustrative explanation, and the representation is only a schematic diagram, not a physical diagram, and cannot be understood as a limitation of the present patent; in order to better illustrate the embodiments of the present patent, some components in the drawings will be omitted, enlarged or reduced, and do not represent the size of the actual product; for those skilled in the art, it can be understood that some well-known structures in the drawings and their descriptions can be omitted.

[0029] As used in this patent: the terms "first", "second", and the like, do not denote any order, quantity, or importance, but are used to identify different elements. As used in this patent: the terms "one", "another", and the like, do not denote a quantity of one or more, but rather denote the presence of at least one of the mentioned objects. As used in this patent: the terms "top", "bottom", "side", "longitudinal", "transverse", "middle", "center", "outer", "inner", "horizontal", "vertical", "left", "right", "up", "down", and the like, indicate relative positions and not absolute positions; the specific meaning of the above terms can be understood by a person of ordinary skill in the art according to the specific circumstances.

[0030] Embodiments, in conjunction Figures 1 to 12 As shown in the drawings, a food fermentation device includes a main machine shell 1 and a fermentation container 2, the fermentation container 2 includes a fermentation tank body 21 and a fermentation tank cover 22 covering the upper opening of the fermentation tank body 21, the main machine shell 1 is provided with a fermentation container placement cavity 11, and the fermentation tank body 21 is placed on the fermentation container placement cavity 11. It also includes a weighing module 3 and a temperature control module 4, the main machine shell 1 is provided with a display control module 5, the weighing module 3 is placed in the main machine shell 1 and the bottom of the weighing module 3 passes through the bottom of the main machine shell 1, the weighing module 3 is located below the fermentation container 2 and is used to weigh the weight of the food fermentation device, the temperature control module 4 is fixed to the outer wall of the fermentation container placement cavity 11 to heat or cool the fermentation container placement cavity 11, the fermentation tank cover 22 is provided with a temperature measuring element 221, one end of the temperature measuring element 221 extends into the fermentation tank body 21, and the display control module 5 is electrically connected with the weighing module 3, the temperature control module 4 and the temperature measuring element 221 respectively.

[0031] As a specific scheme, it also includes a metal liner 6, the main machine shell 1 is connected with a support seat 12, the support seat 12 is provided with a support cavity 121, and the metal liner 6 is placed on the support cavity 121, the main machine shell 1 is provided with a through hole 13 corresponding to the inner cavity position of the metal liner 6, and the inner cavity of the metal liner 6 constitutes the fermentation container placement cavity 11, and the fermentation tank body 21 passes through the through hole 13 from top to bottom and is placed on the inner cavity of the metal liner 6.

[0032] In this embodiment, the support seat 12 extends upwardly at the upper portion to form a support surrounding wall 122, the support cavity 121 is formed in the support surrounding wall 122, and the support seat 12 is connected with the inner wall of the main machine shell 1.

[0033] In this embodiment, the upper portion of the metal liner 6 is outwardly folded to form an outwardly folded edge 61, the outwardly folded edge 61 is placed on the upper end of the support surrounding wall 122, the lower portion of the support seat 12 is provided with a first connecting leg 123, the inner bottom of the main machine shell 1 is provided with a fixing column 14 corresponding to the position of the first connecting leg 123, and the first connecting leg 123 is fixed on the fixing column 14.

[0034] More specifically, the fixed column 14 is a hollow column, a connecting screw hole 1231 is arranged on the first connecting leg 123, and a connecting screw is connected with the connecting screw hole 1231 after penetrating the hollow column from bottom to top, and the connecting screw is not shown.

[0035] In the embodiment, the main shell 1 includes a base 15, a hollow shell 16, and an upper cover 17, the base 15 is connected at a lower opening of the hollow shell 16, the base 15 is provided with the fixed column 14, the upper cover 17 is connected at an upper opening of the hollow shell 16, the upper cover 17 is provided with the through hole 13, and the upper end of the support seat 12 is connected with the bottom of the upper cover 17.

[0036] More specifically, a fixed arm 124 is arranged on the outer periphery of the upper end of the support seat 12, the fixed arm 124 is connected with the bottom of the upper cover 17 through a conventional connection mode such as clamping or screw connection; the base 15 and the upper cover 17 of the main shell 1 are respectively connected with the support seat 12, and the hollow shell 16 is well fixed between the base 15 and the upper cover 17, thereby realizing the stable connection between the support seat 12 and the main shell 1, and more specifically, the base 15 and the hollow shell 16 and the upper cover 17 and the hollow shell 16 can also be installed, positioned, and pre-installed through a conventional mode such as clamping.

[0037] As a more specific solution, the display control module 5 includes a control circuit board 51 and a display screen 52, the control circuit board 51 is connected at the lower part of the support seat 12, and the display screen 52 is fixed on the outer side wall of the hollow shell 16, and the control circuit board 51 is electrically connected with the display screen 52, the weighing module 3, the temperature control module 4, and the temperature measuring part 221.

[0038] The display screen 52 can well display the specific running fermentation program and the time remaining to the completion of fermentation, and display some real-time data in the fermentation process, such as real-time fermentation temperature and real-time weight.

[0039] In addition, the control circuit board 51 can also be provided with a Wi-Fi module and / or a Bluetooth communication module, the communication connection with the mobile terminal is realized through the two communication modules, and then the temperature, weight, fermentation time, and other data are monitored through the application program in the mobile terminal, and the fermentation log can be exported for scientific research or health analysis.

[0040] More specifically, the circuit board support 53 is further included, the control circuit board 51 is fixed on one side of the circuit board support 53, the lower part of the support seat 12 is provided with a third connecting leg 125, and the other side of the circuit board support 53 is fixedly connected with the third connecting leg 125; and the display screen 52 is a TFT color screen.

[0041] As a better implementation, the first electric connector 18 is fixed on the host shell 1, and the temperature measuring element 221 is an NTC temperature probe, one end of the first electric connector 18 is electrically connected with the display control module 5, and the other end of the first electric connector 18 is detachably inserted into the fermentation tank cover 22 and electrically connected with the NTC temperature probe.

[0042] More specifically, the first electric connector 18 is detachably inserted into the first electric plug 222 electrically connected with the NTC temperature probe, and more preferably, the bottom temperature sensing end of the NTC temperature probe extends more than half of the depth of the fermentation tank body 21.

[0043] As a better implementation, the protective cover 7 is further included, the upper surface of the host shell 1 is provided with a boss 19, the first electric connector 18 is fixed on the boss 19, the fermentation tank cover 22 of the fermentation container 2 extends out of the boss 19 upwards, the protective cover 7 is arranged on the upper surface of the host shell 1, and the boss 19 and the fermentation tank cover 22 are located in the protective cover 7.

[0044] The food fermentation control method based on the food fermentation device of the embodiment of the present application uses the food fermentation device described above, and includes the following steps: I. A plurality of fermentation programs are set in the display control module 5, each fermentation program has its corresponding recommended food material, fermentation temperature, fermentation time length and required salt percentage, and one of the fermentation programs is selected through the display control module 5; II. The fermentation tank cover 22 is opened, and the food material and water are added into the fermentation tank body 21; III. The display control module 5 automatically calculates and displays the required salt amount according to the weight of the added food material and water and the salt percentage data set by the selected fermentation program, and then adds the required salt amount into the fermentation tank body 21; IV. The fermentation tank cover 22 is closed on the fermentation tank body 21, and one end of the temperature measuring element 221 of the fermentation tank cover 22 extends into the fermentation tank body 21 to sense the temperature in the tank and feedback to the display control module 5 in real time; V. The temperature control module 4 is controlled to work through the display control module 5, so that the temperature of the fermentation container accommodating cavity 11 is controlled in the temperature value range specified by the fermentation program; and the set temperature is maintained within the fermentation time specified by the fermentation program.

[0045] The food fermentation control method based on the food fermentation device of the embodiment of the present application further includes a weight zero operation between step I and step II, specifically, the weight zero operation is performed on the fermentation container 2 on the display control module 5.

[0046] In the second step of the food fermentation control method based on the food fermentation device of the present invention, ingredients are first added to the fermentation tank 21, and then water is added until the water volume reaches 90% of the internal volume of the fermentation tank 21. Preferably, multiple volume lines can be set in the fermentation tank 21, with 10% intervals, so that the user can add water to 90% of the internal volume of the fermentation tank 21.

[0047] In the food fermentation control method based on the food fermentation device of the present invention, after completing step three, an external stirring rod can be inserted into the fermentation tank 21 and gently stirred to ensure that the ingredients, water and salt in the fermentation tank 21 are fully mixed.

[0048] In the food fermentation control method based on a food fermentation device according to an embodiment of the present invention, in step one, the display control module 5 is equipped with ten specific fermentation programs and one manual mode fermentation program; the ten specific fermentation programs are: lactic acid bacteria fermentation, acetic acid bacteria fermentation, propionic acid bacteria fermentation, Bacillus subtilis fermentation, Rhizopus oligosporus fermentation, yeast fermentation, mixed fermentation of lactic acid bacteria and yeast, alkaline fermentation, Aspergillus-enhanced fermentation, and short-path lactic acid fermentation.

[0049] The food fermentation control method based on a food fermentation device in the embodiments of the present invention has ten specific fermentation programs in which the required salt percentage data is between 0% and 2% of the weight of the ingredients and water.

[0050] The relevant parameters for ten specific fermentation programs are as follows: Fermentation Procedure 1, which involves lactic acid bacteria fermentation; specific parameters are: fermentation temperature range 18-24 °C; preferred temperature 22 °C (±1 °C). Fermentation time range 5-7 days; preferred time 6 days. Salt percentage is 2% of the weight of ingredients and water. Recommended ingredients include cabbage, carrots, cucumbers, radishes, beets, peppers, fennel, kale, cauliflower stalks, green beans, and cauliflower heads.

[0051] Fermentation procedure two involves acetic acid bacteria fermentation. Specific parameters are: fermentation temperature range of 25-30 °C; preferred temperature is 28 °C (±1 °C). Fermentation time range of 10-14 days; preferred time is 12 days. Salt content is 0% of the weight of ingredients and water. Recommended ingredients include apple slices, grape pulp, berry puree (blueberries, raspberries), peach chunks, mango chunks, and pineapple tops.

[0052] Fermentation procedure three involves propionic acid bacteria fermentation. Specific parameters are as follows: fermentation temperature range: 25-32°C; preferred temperature: 30°C (±1°C). Fermentation time range: 7-10 days; preferred time: 8 days. Salt percentage: 0.75% of the weight of ingredients and water. Recommended ingredients are low-acid vegetables: cabbage, celery, parsnips, turnips, peeled carrots, fennel balls, cauliflower, and white asparagus.

[0053] Fermentation procedure four involves Bacillus subtilis fermentation; specific parameters are as follows: fermentation temperature range 40-45°C; preferred temperature 42°C (±1°C); fermentation time range 16-24 hours; preferred time 24 hours; salt percentage 0% of the weight of ingredients and water. Recommended ingredients are soybeans, chickpeas, black beans, white beans, and red beans.

[0054] Fermentation procedure five involves Rhizopus oligosporus fermentation; specific parameters are as follows: fermentation temperature range 30-32°C; preferred temperature 31°C (±1°C). Fermentation time range 24-48 hours; preferred time 36 hours. Salt percentage is 0% of the weight of ingredients and water. Recommended ingredients are a mixture of shelled soybeans, chickpeas, black-eyed peas, lentils, mung beans, and quinoa.

[0055] Fermentation procedure six involves yeast fermentation; specific parameters are as follows: fermentation temperature range 18-22°C; preferred temperature 20°C (±1°C). Fermentation time range 3-5 days; preferred time 4 days. Salt percentage is 1.25% of the weight of ingredients and water. Recommended ingredients are a mixture of shelled soybeans, chickpeas, black-eyed peas, lentils, mung beans, and quinoa.

[0056] Fermentation procedure seven involves a mixture of lactic acid bacteria and yeast. Specific parameters are: fermentation temperature range of 28-32°C; optimal temperature is 30°C (±1°C); fermentation time range of 5-7 days; optimal time is 6 days; salt content is 1.75% of the weight of ingredients and water. Recommended ingredients include cabbage, radish, garlic, onion, leeks, kale, Brussels sprouts, and ginger slices.

[0057] Fermentation procedure eight is an alkaline fermentation; specific parameters are: fermentation temperature range 35-39°C; preferred temperature 37°C (±1°C). Fermentation time range 5-7 days; preferred time 6 days. Salt percentage is 0% of the weight of ingredients and water. Recommended ingredients are bitter melon slices, broad beans, green beans, leafy greens (spinach, kale), and soybean pulp.

[0058] Fermentation procedure nine, which is Aspergillus-enhanced fermentation; the specific parameters are: fermentation temperature range of 28-32°C; preferred temperature is 30°C (±1°C). Fermentation time range of 2-4 days; preferred time is 2 days. Salt percentage is 0.75% of the weight of ingredients and water. Recommended ingredients are steamed rice, barley, soybeans, sweet potatoes, pumpkin, and black beans.

[0059] Fermentation procedure ten is a short-path lactic acid fermentation; specific parameters are: fermentation temperature range 15-18°C; preferred temperature 18°C ​​(±1°C); fermentation time range 3-5 days; preferred time 4 days; salt percentage 2% of the weight of ingredients and water. Recommended ingredients include carrots, celery stalks, green beans, bell peppers, Jerusalem artichokes, cauliflower, cauliflower stalks, and asparagus tips.

[0060] The manual fermentation program allows users to select any vegetables, fruits, beans, or grains; users can also customize relevant parameter values ​​based on the ingredients.

[0061] like Figures 9-12 As shown, in order to achieve vacuum storage of fermented food, a storage container 8 and a vacuum connector assembly 9 are also included. The storage container 8 includes a storage tank 81 and a storage tank lid 82 that covers the upper opening of the storage tank 81. A vacuum pump 20 is provided inside the main housing 1 and is electrically connected to the display control module 5. One end of the vacuum connector assembly 9 is connected to the vacuum pump 20, and the other end of the vacuum connector assembly 9 is detachably connected to the storage tank lid 82 and is connected to the storage tank 81.

[0062] As a specific solution, the storage tank lid 82 has a connecting cavity 821, and the bottom of the connecting cavity 821 has a vent hole 822 for connecting the storage tank body 81. A movable vacuum plug 30 is provided on the inner circumference of the vent hole 822. There is a ventilation gap 100 between the outer circumference of the middle part of the vacuum plug 30 and the vent hole 822. The upper end of the vacuum plug 30 extends upward beyond the upper end of the vent hole 822 and covers the upper end of the vent hole 822. The lower end of the vacuum plug 30 extends downward beyond the lower end of the vent hole 822. The vacuum connector assembly 9 is detachably connected to the connecting cavity 821. More specifically, the outer circumference of the vacuum connector assembly 9 and the inner circumference of the connecting cavity 821 are connected by a screw thread, which makes the assembly and disassembly operations more convenient.

[0063] In this embodiment, the bottom of the storage tank cover 82 located on the outer periphery of the vent 822 also extends downward to form a limiting wall 823. The limiting wall 823 has several hollow openings 824 that connect to the vent 822. The lower end of the vacuum plug 30 is located below the limiting wall 823.

[0064] As a more specific embodiment, an NTC thermometer 825 is also provided at the lower part of the storage tank cover 82, and the NTC thermometer 825 is electrically connected to the display control module 5, with one end of the NTC thermometer 825 extending into the storage tank body 81.

[0065] In this embodiment, a second electrical connector 40 is fixed on the main housing 1. One end of the second electrical connector 40 is electrically connected to the display control module 5. A second electrical plug 826, which is electrically connected to the NTC thermometer 825, is provided on the storage tank lid 82. The other end of the second electrical connector 40 is detachably inserted into the second electrical plug 826.

[0066] As a more specific embodiment, the vacuum connector assembly 9 includes an upper connecting cover 91 and a lower connecting cover 92 connected to each other. The interiors of the upper connecting cover 91 and the lower connecting cover 92 are connected. The interior of the lower connecting cover 92 is connected to the vent 822. A gas pipe is connected to the vacuum pump 20, and one end of the gas pipe extends into the interior of the upper connecting cover 91 and connects to the lower connecting cover 92. The gas pipe is not shown.

[0067] In this embodiment, the lower connecting cover 92 is provided with a hollow connecting post 921 for connecting the air tube, and the upper connecting cover 91 is provided with an air tube through hole 911 for the air tube to pass through at the position corresponding to the hollow connecting post 921.

[0068] In this embodiment, the main housing 1 is provided with a receiving recess 50, and the connecting cover 91 above the outer periphery of the vacuum connector assembly 9 is detachably connected to the receiving recess 50 with the outer periphery facing downward; more specifically, the outer periphery of the vacuum connector assembly 9 and the inner periphery of the receiving recess 50 are connected by a screw fastener, which makes the assembly and disassembly operation more convenient.

[0069] As a more specific solution, a fixing seat 60 is provided inside the main housing 1, the vacuum pump 20 is sleeved on the inner circumference of the fixing seat 60, and a shock-absorbing rubber 601 is provided between the vacuum pump 20 and the fixing seat 60.

[0070] The working principle of vacuuming storage container 8: During vacuuming, vacuum pump 20 drives vacuum plug 30 upward through suction until the lower end of vacuum plug 30 abuts against limiting wall 823; at this time, air in storage tank 81 can flow sequentially through perforation 824, ventilation gap 100 and the upper end of ventilation hole 822 into vacuum connector assembly 9, and finally be drawn out of storage container 8, so that a vacuum environment is formed inside storage container 8. After vacuuming is completed, vacuum pump 20 is turned off, vacuum plug 30 moves down and covers the upper end of ventilation hole 822. Specifically, it can be a low-oxygen vacuum environment of -60 kPa to -80 kPa, which can effectively slow down the oxidation of fermented food and extend the shelf life of fermented food.

[0071] like Figures 3-4 As shown in Figures 6-8, the temperature control module 4 includes a heating element 41 and a cooling element 42. The heating element 41 is attached to the outer wall of the metal inner liner 6, and the cooling element 42 is attached to the outer bottom wall of the metal inner liner 6. The heating element 41 and the cooling element 42 are electrically connected to the display control module 5.

[0072] As a more specific solution, it also includes a sealing ring 70, which is clamped between the upper surface of the metal inner liner 6 and the inner top wall of the main housing 1, and one end of the sealing ring 70 abuts against the outer wall of the fermentation tank 21.

[0073] In this embodiment, the heating element 41 is a silicone heating sheet, which is attached to the outer wall of the metal inner liner 6.

[0074] More specifically, a foaming agent 43 is provided between the outer periphery of the metal inner liner 6 and the inner wall of the support cavity 121, and the foaming agent 43 wraps around the outer periphery of the silicone heating element.

[0075] As a more specific solution, it also includes a heat sink 44 and a cooling fan 45. The cooling component 42 is a PTC cooling chip. One end of the PTC cooling chip is attached to the outer bottom wall of the metal inner liner 6, and the other end of the PTC cooling chip abuts against the upper surface of the heat sink 44. The lower surface of the heat sink 44 abuts against the cooling fan 45.

[0076] In this embodiment, the bottom of the support base 12 has a clearance through hole 126, and the PTC cooling chip is located inside the clearance through hole 126. The bottom of the support base 12 located outside the clearance through hole 126 is also connected to a support frame 80. The support frame 80 has a mounting platform 801, and the bottom of the mounting platform 801 has a through hole 802. The cooling fan 45 and the heat sink 44 are sequentially mounted on the mounting platform 801 to achieve mutual resistance between the cooling fan 45, the heat sink 44 and the PTC cooling chip. At the same time, the hot air from the cooling fan 45 can be discharged in time from the through hole 802 at the bottom of the mounting platform 801.

[0077] In this embodiment, a ventilation pipe 46 is also included. One end of the ventilation pipe 46 is connected to the lower part of the support frame 80. The bottom of the through hole 802 extends outward into a limiting groove 803. One end of the ventilation pipe 46 extends into the limiting groove 803. An air outlet 200 is opened on the inner wall of the main unit housing 1. The other end of the ventilation pipe 46 extends to a position close to the air outlet 200.

[0078] In this embodiment, the base 15 of the main housing 1 has the air outlet 200, and a limiting wall 151 extends upward from the base 15 outside the air outlet 200. The other end of the ventilation pipe 46 extends into the limiting wall 151, and the side wall of the hollow housing 16 has an air inlet 300.

[0079] like Figures 5-8As shown, the weighing module 3 includes a weighing sensor 31, a weighing bracket 32, and a weighing support 33. The bottom of the weighing support 33 extends downward through the bottom of the main housing 1, and there is a gap 400 between the weighing support 33 and the inner bottom surface of the main housing 1. The lower end of the weighing sensor 31 is connected to the weighing support 33. The two ends of the weighing bracket 32 ​​are respectively connected to the upper end of the weighing sensor 31 and the support base 12. The weighing sensor 31 is electrically connected to the display control module 5. The weighing working principle of the weighing sensor 31 is similar to that of the existing electronic scales, and will not be described in detail here. The model of the weighing sensor 31 is CZL611NF02-20kg.

[0080] As a more specific embodiment, the bottom of the support base 12 is also connected to a support frame 80, and several connecting arms 321 extend outward from the outer periphery of the weighing bracket 32, with the lower part of the support frame 80 fixed on the connecting arms 321.

[0081] In this embodiment, the lower end of the support frame 80 extends downward to form a lower support leg 804, which is fixed to the connecting arm 321. The upper end of the support frame 80 extends upward to form an upper support leg 805, which is connected to the lower part of the support base 12. More specifically, the upper support leg 805 is fixedly connected to the second connecting leg 127 at the lower part of the support base 12.

[0082] More specifically, the bottom of the weighing bracket 33 extends downward with several support legs 331, the bottom of which passes through the base 15.

[0083] More specifically, a number of support feet 331 have silicone pads 332 connected to their bottoms; when in use, the silicone pads 332 on the support feet 331 can be placed directly on the ground or a table.

[0084] The embodiments described above are merely examples for clearly illustrating this patent, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of this patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this patent, and these all fall within the scope of protection of this patent. Therefore, the scope of protection of this patent should be determined by the appended claims.

Claims

1. A food fermentation control method of a food fermentation device, the food fermentation device comprising a main housing (1), a fermentation container (2), a weighing module (3) and a temperature control module (4), the fermentation container (2) comprising a fermentation tank body (21) and a fermentation tank cover (22) covering an upper opening of the fermentation tank body (21), the main housing (1) being provided with a fermentation container accommodating cavity (11), and the fermentation tank body (21) being placed on the fermentation container accommodating cavity (11); the main housing (1) being provided with a display control module (5), the weighing module (3) being placed in the main housing (1) and the bottom of the weighing module (3) penetrating through the bottom of the main housing (1), the weighing module (3) being located below the fermentation container (2) and being used for weighing the weight of the food fermentation device, the temperature control module (4) being fixed to the outer wall of the fermentation container accommodating cavity (11) to realize heating or refrigeration of the fermentation container accommodating cavity (11), the fermentation tank cover (22) being provided with a temperature measuring element (221) and one end of the temperature measuring element (221) extending into the fermentation tank body (21), and the display control module (5) being electrically connected with the weighing module (3), the temperature control module (4) and the temperature measuring element (221); characterized in that comprising the following steps: I. A plurality of fermentation programs are set in the display control module (5), each fermentation program has its corresponding recommended food material, fermentation temperature, fermentation time length and required salt percentage, and one of the fermentation programs is selected through the display control module (5); II. The fermentation tank cover (22) is opened, and the food material and water are added into the fermentation tank body (21); III. The display control module (5) automatically calculates and displays the required salt amount according to the weight of the added food material and water and the salt percentage data set in the selected fermentation program, and then the required salt amount is added into the fermentation tank body (21); IV. The fermentation tank cover (22) is closed on the fermentation tank body (21), and one end of the temperature measuring element (221) of the fermentation tank cover (22) extends into the fermentation tank body (21) to sense the temperature in the tank and feedback to the display control module (5) in real time; V. The temperature control module (4) is controlled by the display control module (5) to control the temperature of the fermentation container accommodating cavity (11) in the temperature range specified by the fermentation program; and the set temperature is maintained within the fermentation time specified by the fermentation program.

2. The food fermentation control method of the food fermentation apparatus according to claim 1, characterized by, Further comprising a weight zero reset operation between step I and step II, specifically: the weight zero reset operation of the fermentation container (2) is performed on the display control module (5).

3. The food fermentation control method of the food fermentation apparatus according to claim 1, characterized by, In step II, the food material is first added into the fermentation tank body (21), and then the water is added, and the amount of water is added to 90% of the volume of the fermentation tank body (21).

4. The food fermentation control method of the food fermentation apparatus according to claim 1, characterized by, After step III is completed, an external stirring rod can be used to extend into the fermentation tank body (21) and slightly stir.

5. The food fermentation control method of the food fermentation apparatus according to claim 1, characterized by, In step I, ten specific fermentation programs and one manual mode fermentation program are set in the display control module (5).

6. The food fermentation control method of the food fermentation apparatus according to claim 5, characterized by, The ten specific fermentation procedures are lactic acid bacteria fermentation, acetic acid bacteria fermentation, propionic acid bacteria fermentation, bacillus subtilis fermentation, rhizopus oligosporus fermentation, yeast fermentation, mixed lactic acid bacteria and yeast fermentation, alkaline fermentation, aspergillus enhanced fermentation, and lactic acid short-chain fermentation.

7. The food fermentation control method of the food fermentation apparatus according to claim 5, characterized by, The percentage of salt required in the ten specific fermentation procedures is between 0-2% of the weight of the food material and water.

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