Giant salamander fermentation product preparation method and system based on multi-parameter monitoring

Abstract

The invention relates to the technical field of microbial fermentation engineering, and discloses a giant salamander fermentation product preparation method and system based on multi-parameter monitoring, and the method comprises the steps: receiving a preparation instruction, determining a giant salamander sample and a fermentation parameter set based on the preparation instruction, and obtaining an initial fermentation weight set, determining a target fermentation weight set based on a giant salamander sample and the initial fermentation weight set, calculating a frequency node by using the target fermentation weight set, performing fermentation operation on the giant salamander sample by using a preset fermentation condition, and judging the fermentation state of the giant salamander sample in the fermentation period by using a monitored pH value set, a monitored temperature value set and a monitored dissolved oxygen set, and adjusting the fermentation conditions within the adjustment time period to obtain updated fermentation conditions, and continuing to perform fermentation operation on the fermented giant salamander sample by using the updated fermentation conditions until the fermentation state is a qualified state, thereby realizing preparation of the giant salamander fermentation product. The preparation efficiency of the giant salamander fermentation product can be improved.

Description

Technical Field

[0001] This invention relates to the field of microbial fermentation engineering technology, and in particular to a method and system for preparing fermentation products of giant salamander based on multi-parameter monitoring. Background Technology

[0002] As a precious biological resource, the giant salamander is rich in various bioactive components, such as proteins and polysaccharides. Fermentation technology can effectively improve the utilization efficiency of these bioactive components and enhance their antioxidant, anti-inflammatory, and immunomodulatory functions. Furthermore, fermented giant salamander products have enormous application potential in the food, health product, and pharmaceutical fields, not only meeting market demand for natural and highly effective products but also providing a new pathway for the sustainable utilization of biological resources.

[0003] Currently, traditional methods for preparing fermented products from giant salamanders typically rely on fixed fermentation parameters and single monitoring methods, lacking dynamic control over key fermentation indicators such as pH, temperature, and dissolved oxygen. This leads to problems such as large parameter fluctuations, low fermentation efficiency, and unstable product quality during the fermentation process.

[0004] Although traditional methods can prepare fermented products from giant salamanders, the fixed frequency of traditional monitoring makes it difficult to capture abnormalities in the fermentation state in real time, leading to fermentation failure or the need for repeated operations, which increases time. Furthermore, traditional methods often ignore the differences in parameter sensitivity at different fermentation stages and cannot adjust the fermentation strategy according to the characteristics of the raw materials (such as protein and polysaccharide content), thus affecting the activity and consistency of the final product. Therefore, how to improve the preparation efficiency of fermented products from giant salamanders has become an urgent problem to be solved. Summary of the Invention

[0005] This invention provides a method for preparing fermented products of giant salamander based on multi-parameter monitoring and a computer-readable storage medium, the main purpose of which is to improve the preparation efficiency of fermented products of giant salamander.

[0006] To achieve the above objectives, the present invention provides a method for preparing fermentation products of giant salamanders based on multi-parameter monitoring, comprising: The preparation instruction is received, and the giant salamander sample and fermentation parameter set are confirmed based on the preparation instruction. The fermentation parameter set includes pH, fermentation temperature and dissolved oxygen. An initial fermentation weight set is obtained, which includes an initial pH weight, an initial temperature weight, and an initial dissolved oxygen weight. The target fermentation weight set is determined based on the giant salamander sample and the initial fermentation weight set. Multiple fermentation periods are identified within the preset total fermentation period. Each fermentation period includes a fermentation start time and a fermentation end time, and the time interval between any two adjacent fermentation periods is the same. In each fermentation period, frequency nodes are calculated using the target fermentation weight set, and each frequency node corresponds one-to-one with a fermentation period. Fermentation was performed on giant salamander samples using preset fermentation conditions, and monitoring was performed according to frequency nodes to obtain monitoring sets of pH, temperature, and dissolved oxygen, as well as fermented giant salamander samples. The fermentation status of the giant salamander sample during the fermentation period is determined by monitoring pH value set, monitoring temperature value set, and monitoring dissolved oxygen value set, wherein the fermentation status is qualified or unqualified. If the fermentation state is unqualified, the adjustment period is determined by using the time interval and fermentation period. During the adjustment period, the fermentation conditions are adjusted to obtain updated fermentation conditions. The fermentation operation is continued on the fermented giant salamander sample using the updated fermentation conditions until the fermentation state is qualified, thereby realizing the preparation of giant salamander fermentation products.

[0007] Optionally, the step of identifying the target fermentation weight set based on the giant salamander sample and the initial fermentation weight set includes: The raw material protein content and raw material polysaccharide content of the giant salamander sample were detected, and the raw material nutritional assessment value was obtained based on the raw material protein content and raw material polysaccharide content; Compare the nutritional assessment values ​​of the raw materials with the preset nutritional assessment thresholds; If the raw material nutrient assessment value is greater than or equal to the nutrient assessment threshold, the initial fermentation weight set is confirmed as the target fermentation weight set; otherwise, the target fermentation weight set is confirmed using the raw material nutrient assessment value, the nutrient assessment threshold, and the initial fermentation weight set.

[0008] Optionally, the step of determining the target fermentation weight set using raw material nutrient assessment values, nutrient assessment thresholds, and the initial fermentation weight set includes: The target pH weight, target temperature weight, and target dissolved oxygen weight are calculated using raw material nutrient assessment values, nutrient assessment thresholds, initial fermentation weight set, and pre-constructed weight calculation formulas. The weight calculation formulas are as follows: , , in, , and These represent the initial pH weight, initial temperature weight, and initial dissolved oxygen weight corresponding to the initial fermentation weight set, respectively. , and These represent the target pH weight, target temperature weight, and target dissolved oxygen weight, respectively. This indicates the nutritional assessment threshold. This indicates the nutritional assessment value of the raw material. This indicates the preset upper limit of weight. Indicates the threshold identifier. Indicates the upper limit identifier; The target fermentation weight set is obtained by summing the target pH weight, target temperature weight, and target dissolved oxygen weight. The target pH weight is greater than the target temperature weight and the target dissolved oxygen weight, and the sum of the target pH weight, target temperature weight, and target dissolved oxygen weight is 1.

[0009] Optionally, calculating the frequency nodes using the target fermentation weight set includes: Extract the target temperature weight and target dissolved oxygen weight from the target fermentation weight set; Compare the target temperature weight with the target dissolved oxygen weight; If the target temperature weight is greater than or equal to the target dissolved oxygen weight, the preset reference frequency is used as the first dissolved oxygen frequency. Calculate the ratios of the target temperature weight, the target pH weight, and the target dissolved oxygen weight to obtain the first temperature ratio and the first pH ratio. Multiplying the first temperature ratio by the reference frequency yields the first temperature frequency; Multiply the first pH ratio by the reference frequency to obtain the first pH frequency; If the target temperature weight is less than the target dissolved oxygen weight, the reference frequency shall be used as the second temperature frequency. Calculate the ratios of the target dissolved oxygen weight, the target pH weight, and the target temperature weight to obtain the second dissolved oxygen ratio and the second pH ratio. Multiplying the second dissolved oxygen ratio by the reference frequency yields the second dissolved oxygen frequency. Multiplying the second pH ratio by the reference frequency yields the second pH frequency; The dissolved oxygen monitoring frequency is the first dissolved oxygen frequency or the second dissolved oxygen frequency, and the temperature monitoring frequency is the first temperature frequency or the second temperature frequency. The pH monitoring frequency is the first pH frequency or the second pH frequency. By correlating the pH monitoring frequency, dissolved oxygen monitoring frequency, and temperature monitoring frequency, frequency nodes are obtained.

[0010] Optionally, the preset reference frequency includes: Determine the fermentation stage corresponding to the fermentation period, wherein the fermentation stage is the initial fermentation stage, the middle fermentation stage, or the later fermentation stage; Define a reference frequency range, which includes an upper limit and a lower limit of the reference frequency. When the fermentation period corresponds to the initial fermentation stage, a first adjustment coefficient is set, and the first adjustment coefficient is multiplied by the upper limit of the reference frequency to obtain the reference frequency, wherein the range of the first adjustment coefficient is 0.6-0.8. When the fermentation period corresponds to the middle stage of fermentation, the average of the upper limit and the lower limit of the reference frequency is calculated to obtain the average frequency, which is used as the reference frequency. When the fermentation period corresponds to the late fermentation stage, a second adjustment coefficient is set, and the second adjustment coefficient is multiplied by the upper limit of the reference frequency to obtain the reference frequency, wherein the range of the second adjustment coefficient is 0.2-0.4.

[0011] Optionally, the fermentation operation of the giant salamander sample using preset fermentation conditions and the monitoring operation according to frequency nodes to obtain a monitoring pH value set, a monitoring temperature value set, a monitoring dissolved oxygen value set, and the fermented giant salamander sample include: The fermentation execution period and the monitoring execution period were identified within the fermentation period. During the fermentation execution period, the giant salamander sample is fermented using the fermentation conditions to obtain a fermented giant salamander sample; By utilizing the pH monitoring frequency corresponding to the frequency node, multiple pH monitoring moments are identified during the monitoring execution period. At each pH monitoring time, a monitoring operation is performed on the fermented giant salamander sample to obtain a monitoring pH value set, which contains multiple monitoring pH values; The set of monitoring temperature values ​​was obtained based on the temperature monitoring frequency corresponding to the frequency node and the fermented giant salamander sample. The dissolved oxygen monitoring set was obtained based on the dissolved oxygen monitoring frequency corresponding to the frequency node and the fermented giant salamander sample.

[0012] Optionally, identifying the fermentation execution period and the monitoring execution period within the fermentation period includes: The stabilization times of the fermentation parameters pH, fermentation temperature and dissolved oxygen were determined separately, and the stabilization times of pH, temperature and dissolved oxygen were obtained. The overall stability time was calculated using the pH stability time, temperature stability time, and dissolved oxygen stability time. The fermentation execution period and monitoring execution period were calculated using the fermentation period and the overall stability duration.

[0013] Optionally, determining the fermentation state of the giant salamander sample during the fermentation period using the monitored pH value set, monitored temperature value set, and monitored dissolved oxygen value set includes: The monitored pH values ​​are extracted sequentially from the monitored pH value set. If the monitored pH value is within the preset pH range, the monitored pH value is confirmed as a qualified pH value; otherwise, the monitored pH value is confirmed as an unqualified pH value. The pH range includes an upper pH value and a lower pH value. By summing the qualified pH values, multiple qualified pH values ​​are obtained; The number of qualified pH values ​​among multiple qualified pH values ​​is counted to obtain the number of qualified pH values; The number of pH values ​​monitored in a centralized manner was statistically analyzed to obtain the monitoring quantity. The pH pass rate is obtained by calculating the ratio of the number of qualified samples to the number of monitored samples. Calculate pH compatibility using multiple qualified pH values; Calculate the temperature compliance rate and temperature fit rate based on the monitored temperature value set; The dissolved oxygen qualification rate and dissolved oxygen matching rate are calculated based on the monitored dissolved oxygen data set. The judgment node is obtained by summarizing the pH pass rate, pH fit rate, temperature pass rate, temperature fit rate, dissolved oxygen pass rate, and dissolved oxygen fit rate. The fermentation status of the fermented giant salamander sample during the fermentation period is determined by using judgment nodes and preset judgment conditions.

[0014] Optionally, the step of determining the fermentation state of the fermented giant salamander sample during the fermentation period using the judgment node and preset judgment conditions includes: The fermentation state of the fermented giant salamander sample is determined using judgment nodes and preset judgment conditions, wherein the judgment conditions are as follows: , in, This indicates the pH pass rate. This indicates the pH compatibility rate. This indicates the temperature compliance rate. This indicates the temperature compatibility rate. This indicates the dissolved oxygen content qualification rate. This indicates the dissolved oxygen content matching rate. This indicates the preset threshold. Indicates pH identifier, This indicates a temperature identifier. Indicates dissolved oxygen level. Indicates the threshold identifier. () indicates a preset indicator function that returns 1 when the condition is met, and 0 otherwise; If the judgment condition is met, the fermentation state of the fermented giant salamander sample during the fermentation period is confirmed as qualified; otherwise, the fermentation state of the fermented giant salamander sample during the fermentation period is confirmed as unqualified.

[0015] To achieve the above objectives, the present invention also provides a system for preparing giant salamander fermentation products based on multi-parameter monitoring, comprising: The weight setting module is used to receive preparation instructions and confirm the giant salamander sample and fermentation parameter set based on the preparation instructions. The fermentation parameter set includes pH, fermentation temperature and dissolved oxygen. An initial fermentation weight set is obtained, which includes an initial pH weight, an initial temperature weight, and an initial dissolved oxygen weight. The target fermentation weight set is determined based on the giant salamander sample and the initial fermentation weight set. The monitoring frequency confirmation module is used to confirm multiple fermentation periods within a preset total fermentation period. Each fermentation period includes a fermentation start time and a fermentation end time, and the time interval between any two adjacent fermentation periods is the same. In each fermentation period, a frequency node is calculated using the target fermentation weight set, and the frequency node corresponds one-to-one with the fermentation period. The fermentation and monitoring execution module is used to perform fermentation operations on giant salamander samples using preset fermentation conditions, and to perform monitoring operations according to frequency nodes to obtain monitoring pH value sets, monitoring temperature value sets, monitoring dissolved oxygen set, and fermented giant salamander samples; The fermentation status of the giant salamander sample during the fermentation period is determined by monitoring pH value set, monitoring temperature value set, and monitoring dissolved oxygen value set, wherein the fermentation status is qualified or unqualified. The fermentation adjustment module is used to determine the adjustment period based on the time interval and fermentation period if the fermentation state is unqualified. Within the adjustment period, the fermentation conditions are adjusted to obtain updated fermentation conditions. The fermentation operation is then performed on the giant salamander sample using the updated fermentation conditions until the fermentation state is qualified, thereby realizing the preparation of giant salamander fermentation products.

[0016] To address the above problems, the present invention also provides an electronic device, the electronic device comprising: Memory, storing at least one instruction; The processor executes the instructions stored in the memory to implement the above-described method for preparing giant salamander fermentation products based on multi-parameter monitoring.

[0017] To address the aforementioned problems, the present invention also provides a computer-readable storage medium storing at least one instruction, which is executed by a processor in an electronic device to implement the above-described method for preparing giant salamander fermentation products based on multi-parameter monitoring.

[0018] To address the problems described in the background art, this invention receives a preparation instruction, identifies a giant salamander sample and a set of fermentation parameters based on the instruction, wherein the fermentation parameter set includes pH, fermentation temperature, and dissolved oxygen, and obtains an initial fermentation weight set, wherein the initial fermentation weight set includes an initial pH weight, an initial temperature weight, and an initial dissolved oxygen weight. Based on the giant salamander sample and the initial fermentation weight set, a target fermentation weight set is identified. It is evident that this invention dynamically adjusts the fermentation parameter weights by combining the actual nutritional status of the giant salamander sample, using pH weight as the core and proportionally allocating temperature and dissolved oxygen weights, thus compensating for the nutritional fluctuations of different batches of samples and achieving fermentation... Precise control is achieved by identifying multiple fermentation periods within a preset total fermentation period. Each fermentation period includes a fermentation start time and a fermentation end time, with the time interval between any two adjacent fermentation periods being the same. Within each fermentation period, frequency nodes are calculated using a target fermentation weight set. These frequency nodes include pH monitoring frequency, temperature monitoring frequency, and dissolved oxygen monitoring frequency, and each frequency node corresponds one-to-one with a fermentation period. This invention, by equally dividing the total fermentation period, calculating the monitoring frequency of each parameter based on the target weight ratio and using low-weight parameters as a benchmark, and dynamically adjusting the benchmark frequency according to the fermentation stage (high in the initial stage, medium in the middle stage, and low in the later stage), can... To adapt to monitoring needs at different stages, this invention performs fermentation operations on giant salamander samples using preset fermentation conditions and executes monitoring operations according to frequency nodes, obtaining monitoring sets of pH, temperature, and dissolved oxygen values, as well as the fermented giant salamander sample. The monitoring sets of pH, temperature, and dissolved oxygen are used to determine the fermentation status of the giant salamander sample during the specified fermentation period, whereby the fermentation status is either acceptable or unacceptable. This invention improves the accuracy and reliability of monitoring data by dividing the fermentation period into a fermentation execution period and a monitoring execution period, determining the fermentation execution duration based on the longest stable duration of each parameter, and ensuring parameter stability before monitoring according to frequency nodes. If the fermentation state is unqualified, an adjustment period is determined using the aforementioned time interval and fermentation duration. Within this adjustment period, the fermentation conditions are adjusted to obtain updated fermentation conditions. The fermentation process continues on the giant salamander sample using these updated conditions until the fermentation state is qualified, thus achieving the preparation of giant salamander fermentation products. This invention employs a dual evaluation mechanism of qualification rate and compatibility rate, combining three parameters—pH, temperature, and dissolved oxygen—to determine the fermentation state through a comprehensive scoring system. By strictly judging the conditions to accurately screen for qualified states, fermentation deviations can be detected promptly, providing a basis for subsequent adjustments and ensuring the compliance of the fermentation process and the stability of product quality. Therefore, this invention can improve the preparation efficiency of giant salamander fermentation products. Attached Figure Description

[0019] Figure 1 This is a schematic flowchart of a method for preparing giant salamander fermentation products based on multi-parameter monitoring, provided in an embodiment of the present invention. Figure 2 This is a functional block diagram of a giant salamander fermentation product preparation system based on multi-parameter monitoring, provided in an embodiment of the present invention. Figure 3 This is a schematic diagram of the structure of an electronic device for implementing the method for preparing giant salamander fermentation products based on multi-parameter monitoring, according to an embodiment of the present invention.

[0020] Explanation of reference numerals in the attached figures: 10. Electronic device; 11. Processor; 12. Memory; 13. Bus.

[0021] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0022] It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0023] This application provides a method for preparing fermented products from giant salamanders based on multi-parameter monitoring. The execution entity of this method includes, but is not limited to, at least one electronic device that can be configured to execute the method provided in this application, such as a server or a terminal. In other words, the method for preparing fermented products from giant salamanders based on multi-parameter monitoring can be executed by software or hardware installed on a terminal device or a server device, and the software can be a blockchain platform. The server includes, but is not limited to, a single server, a server cluster, a cloud server, or a cloud server cluster.

[0024] Reference Figure 1 The diagram shown is a schematic flow chart of a method for preparing giant salamander fermentation products based on multi-parameter monitoring according to an embodiment of the present invention. In this embodiment, the method for preparing giant salamander fermentation products based on multi-parameter monitoring includes: S1. Receive preparation instructions, and confirm the giant salamander sample and fermentation parameter set based on the preparation instructions, wherein the fermentation parameter set includes pH, fermentation temperature and dissolved oxygen.

[0025] It should be explained that the preparation instruction is issued by personnel intending to prepare giant salamander fermentation products. The giant salamander sample is a pre-treated raw material used for fermentation. The giant salamander is a precious amphibian rich in protein, polysaccharides, and various active ingredients. The fermentation parameter set is a collection of key process parameters affecting the giant salamander fermentation process. pH refers to the negative logarithm of the hydrogen ion concentration in the fermentation system, directly affecting microbial growth, metabolism, and enzyme activity. Fermentation temperature is the ambient temperature maintained during fermentation, affecting the growth rate of microorganisms and the generation of metabolites. Dissolved oxygen content is the concentration of dissolved oxygen in the fermentation broth, crucial for the respiratory metabolism of aerobic microorganisms.

[0026] S2. Obtain the initial fermentation weight set, which includes the initial pH weight, the initial temperature weight, and the initial dissolved oxygen weight. Based on the giant salamander sample and the initial fermentation weight set, the target fermentation weight set is determined.

[0027] It should be understood that the initial fermentation weight set is a collection of importance weights for each fermentation parameter pre-set based on fermentation process experience. The initial pH weight is the weight value assigned to the pH parameter in the initial fermentation weight set, the initial temperature weight is the weight value assigned to the fermentation temperature parameter in the initial fermentation weight set, and the initial dissolved oxygen weight is the weight value assigned to the dissolved oxygen parameter in the initial fermentation weight set.

[0028] Understandably, the nutrient content of different batches of giant salamander samples fluctuates due to differences in growth environment, breeding conditions, and other factors. To achieve precise fermentation control, it is necessary to dynamically adjust the monitoring weights of fermentation parameters based on the actual nutritional status of the giant salamander samples. Therefore, the determination of the target fermentation weight set based on the giant salamander samples and the initial fermentation weight set includes: The raw material protein content and raw material polysaccharide content of the giant salamander sample were detected, and the raw material nutritional assessment value was obtained based on the raw material protein content and raw material polysaccharide content; Compare the nutritional assessment values ​​of the raw materials with the preset nutritional assessment thresholds; If the raw material nutrient assessment value is greater than or equal to the nutrient assessment threshold, the initial fermentation weight set is confirmed as the target fermentation weight set; otherwise, the target fermentation weight set is confirmed using the raw material nutrient assessment value, the nutrient assessment threshold, and the initial fermentation weight set.

[0029] It should be explained that the raw material protein content is the mass percentage of protein in the giant salamander sample, and the raw material polysaccharide content is the mass percentage of polysaccharides in the giant salamander sample. Optionally, the raw material polysaccharide content of the giant salamander sample can be obtained using high-performance liquid chromatography (HPLC), and the raw material protein content can be obtained using raw material protein content detection technology. Both are existing technologies and will not be elaborated further here. The raw material nutritional assessment value is a comprehensive index calculated by combining the raw material protein content and the raw material polysaccharide content, used to characterize the nutritional level of the giant salamander sample. The raw material nutritional assessment value is obtained by standardizing and weighting the raw material protein content and the raw material polysaccharide content to form a single quantitative index that can comprehensively characterize the nutritional level of the giant salamander sample. The nutritional assessment threshold is a preset critical value used to determine whether the nutritional level of the giant salamander sample meets the standards. When the nutritional assessment value of the raw material reaches or exceeds the nutritional assessment threshold, it indicates that the nutritional status of the giant salamander sample is good, and the initial fermentation weight set can be directly used for fermentation control. When the nutritional assessment value of the raw material is lower than the nutritional assessment threshold, it indicates that the nutritional status of the giant salamander sample does not meet the standard, and it is necessary to strengthen the fine control of the fermentation process by increasing the pH monitoring weight in order to make up for the impact of insufficient raw material nutrition on the fermentation effect.

[0030] Furthermore, the step of identifying the target fermentation weight set using raw material nutrient assessment values, nutrient assessment thresholds, and the initial fermentation weight set includes: The target pH weight, target temperature weight, and target dissolved oxygen weight are calculated using raw material nutrient assessment values, nutrient assessment thresholds, initial fermentation weight set, and pre-constructed weight calculation formulas. The weight calculation formulas are as follows: , , in, , and These represent the initial pH weight, initial temperature weight, and initial dissolved oxygen weight corresponding to the initial fermentation weight set, respectively. , and These represent the target pH weight, target temperature weight, and target dissolved oxygen weight, respectively. This indicates the nutritional assessment threshold. This indicates the nutritional assessment value of the raw material. This indicates the preset upper limit of weight. Indicates the threshold identifier. Indicates the upper limit identifier; The target fermentation weight set is obtained by summing the target pH weight, target temperature weight, and target dissolved oxygen weight. The target pH weight is greater than the target temperature weight and the target dissolved oxygen weight, and the sum of the target pH weight, target temperature weight, and target dissolved oxygen weight is 1.

[0031] Understandably, the target fermentation weight set is a weight set obtained by adjusting the initial fermentation weight set according to the actual nutritional status of the giant salamander samples. The target pH weight is the weight value assigned to the pH parameter in the target fermentation weight set, the target temperature weight is the weight value assigned to the fermentation temperature parameter in the target fermentation weight set, and the target dissolved oxygen weight is the weight value assigned to the dissolved oxygen parameter in the target fermentation weight set. Since pH has a significant impact on microbial growth and enzyme activity, the target pH weight needs to be greater than the target temperature weight and the target dissolved oxygen weight, and the sum of the three must be 1 to ensure the rationality of the weight allocation.

[0032] It should be understood that the weighting calculation formula is a mathematical model that dynamically adjusts the weights of each fermentation parameter based on the difference between the raw material nutrient assessment value and the nutrient assessment threshold. The upper limit of the weight is a maximum weight value set to prevent any parameter from having an excessively high weight. The core logic of the weighting calculation formula is as follows: when the raw material nutrient assessment value is lower than the nutrient assessment threshold, the pH weight is increased to strengthen the pH monitoring frequency, while the weights of temperature and dissolved oxygen are proportionally reduced to ensure that the sum of the three is always 1. When the calculated pH weight exceeds the upper limit, it is limited to the upper limit value, and the remaining weight is allocated to the temperature and dissolved oxygen parameters according to the original proportion.

[0033] For example, suppose the initial fermentation weight set has an initial pH weight of 0.5, an initial temperature weight of 0.3, and an initial dissolved oxygen weight of 0.2, with an upper limit of 0.7. Assume a sample of giant salamander has a raw material protein content of 15.2% and a raw material polysaccharide content of 3.8%, resulting in a calculated raw material nutrient assessment value of 75, while the preset nutrient assessment threshold is 85. Since the raw material nutrient assessment value is lower than the nutrient assessment threshold, the weights need to be adjusted. According to the weight calculation formula, the adjusted pH weight is calculated to be 0.559 (0.5×1+(85−75)÷85), which does not exceed the upper limit of 0.7. Therefore, the target pH weight is 0.559, and the remaining weight is 1 minus 0.559 equals 0.441. This is allocated according to the initial temperature weight and initial dissolved oxygen weight ratio of 3:2, resulting in a target temperature weight of 0.265 (0.441×0.3÷0.5) ​​and a target dissolved oxygen weight of 0.176 (0.441×0.2÷0.5). The final target fermentation weight set is: target pH weight 0.559, target temperature weight 0.265, and target dissolved oxygen weight 0.176. This embodiment of the invention dynamically adjusts the fermentation parameter weights by combining the actual nutritional status of the giant salamander samples. With pH weight as the core and temperature and dissolved oxygen weights allocated proportionally, it compensates for the impact of nutritional fluctuations in different batches of samples, achieving precise fermentation control.

[0034] S3. Within the preset total fermentation period, multiple fermentation periods are identified. Each fermentation period includes a fermentation start time and a fermentation end time, and the time interval between any two adjacent fermentation periods is the same. In each fermentation period, frequency nodes are calculated using the target fermentation weight set, and each frequency node corresponds one-to-one with a fermentation period.

[0035] It is understood that the total fermentation period refers to the total time required to complete the entire fermentation process of the giant salamander. The fermentation period is a series of consecutive time intervals divided into the total fermentation period, each with a clearly defined start and end time. The time interval is the time difference between two adjacent fermentation periods; maintaining consistent time intervals facilitates the regular management of the fermentation process.

[0036] It should be explained that, in order to reasonably allocate the monitoring frequency of each parameter according to the target fermentation weight set, it is necessary to use the monitoring frequency corresponding to the parameter with the smaller weight as a benchmark, and calculate the monitoring frequency of other parameters according to the weight ratio. Therefore, the calculation of frequency nodes using the target fermentation weight set includes: Extract the target temperature weight and target dissolved oxygen weight from the target fermentation weight set; Compare the target temperature weight with the target dissolved oxygen weight; If the target temperature weight is greater than or equal to the target dissolved oxygen weight, the preset reference frequency is used as the first dissolved oxygen frequency. Calculate the ratios of the target temperature weight, the target pH weight, and the target dissolved oxygen weight to obtain the first temperature ratio and the first pH ratio. Multiplying the first temperature ratio by the reference frequency yields the first temperature frequency; Multiply the first pH ratio by the reference frequency to obtain the first pH frequency; If the target temperature weight is less than the target dissolved oxygen weight, the reference frequency shall be used as the second temperature frequency. Calculate the ratios of the target dissolved oxygen weight, the target pH weight, and the target temperature weight to obtain the second dissolved oxygen ratio and the second pH ratio. Multiplying the second dissolved oxygen ratio by the reference frequency yields the second dissolved oxygen frequency. Multiplying the second pH ratio by the reference frequency yields the second pH frequency; The dissolved oxygen monitoring frequency is the first dissolved oxygen frequency or the second dissolved oxygen frequency, and the temperature monitoring frequency is the first temperature frequency or the second temperature frequency. The pH monitoring frequency is the first pH frequency or the second pH frequency. By correlating the pH monitoring frequency, dissolved oxygen monitoring frequency, and temperature monitoring frequency, frequency nodes are obtained.

[0037] It should be understood that the reference frequency is the basic frequency value used to calculate the monitoring frequency of each parameter. The first dissolved oxygen frequency is the monitoring frequency used for the dissolved oxygen parameter when the target temperature weight is greater than or equal to the target dissolved oxygen weight. The first temperature ratio is the ratio of the target temperature weight to the target dissolved oxygen weight, and the first pH ratio is the ratio of the target pH weight to the target dissolved oxygen weight. The first temperature frequency is the temperature monitoring frequency calculated based on the first temperature ratio and the reference frequency, and the first pH frequency is the pH monitoring frequency calculated based on the first pH ratio and the reference frequency. The second temperature frequency is the monitoring frequency used for the temperature parameter when the target temperature weight is less than the target dissolved oxygen weight. The second dissolved oxygen ratio is the ratio of the target dissolved oxygen weight to the target temperature weight, and the second pH ratio is the ratio of the target pH weight to the target temperature weight. The second dissolved oxygen frequency is the dissolved oxygen monitoring frequency calculated based on the second dissolved oxygen ratio and the reference frequency, and the second pH frequency is the pH monitoring frequency calculated based on the second pH ratio and the reference frequency.

[0038] It should be explained that the frequency nodes are the set of monitoring frequencies for various fermentation parameters within a specific fermentation period. The pH monitoring frequency is the number of times the pH parameter is monitored per unit time; the temperature monitoring frequency is the number of times the fermentation temperature is monitored per unit time; and the dissolved oxygen monitoring frequency is the number of times the dissolved oxygen level is monitored per unit time. The one-to-one correspondence between frequency nodes and fermentation periods means that each fermentation period has its own dedicated monitoring frequency configuration to meet the monitoring needs of different fermentation stages.

[0039] Understandably, the fermentation process can be divided into three stages: early fermentation, middle fermentation, and late fermentation. The growth and metabolic characteristics of microorganisms differ at each stage, leading to varying monitoring frequency requirements. Therefore, the baseline frequency needs to be dynamically adjusted according to the fermentation stage. The preset baseline frequency includes: Determine the fermentation stage corresponding to the fermentation period, wherein the fermentation stage is the initial fermentation stage, the middle fermentation stage, or the later fermentation stage; Define a reference frequency range, which includes an upper limit and a lower limit of the reference frequency. When the fermentation period corresponds to the initial fermentation stage, a first adjustment coefficient is set, and the first adjustment coefficient is multiplied by the upper limit of the reference frequency to obtain the reference frequency, wherein the range of the first adjustment coefficient is 0.6-0.8. When the fermentation period corresponds to the middle stage of fermentation, the average of the upper limit and the lower limit of the reference frequency is calculated to obtain the average frequency, which is used as the reference frequency. When the fermentation period corresponds to the late fermentation stage, a second adjustment coefficient is set, and the second adjustment coefficient is multiplied by the upper limit of the reference frequency to obtain the reference frequency, wherein the range of the second adjustment coefficient is 0.2-0.4.

[0040] It should be explained that the initial fermentation stage is the period when microorganisms adapt to the environment and begin to grow rapidly. During this stage, fermentation parameters change rapidly, requiring a high monitoring frequency. The middle fermentation stage is the stage where microorganisms grow vigorously and metabolites accumulate in large quantities. During this stage, fermentation parameters are relatively stable, and the monitoring frequency can be appropriately reduced. The late fermentation stage is the stage where microorganism growth slows down and metabolites tend to stabilize. During this stage, fermentation parameters change slowly, and the monitoring frequency can be further reduced. The reference frequency range is the range of reference frequencies set according to the fermentation process requirements. The upper limit of the reference frequency is the maximum value of the reference frequency range, and the lower limit of the reference frequency is the minimum value of the reference frequency range. The first adjustment coefficient is used to calculate the reference frequency in the initial fermentation stage, with a value range of 0.6 to 0.8, ensuring that the reference frequency in the initial fermentation stage is at a relatively high level. The frequency mean is the arithmetic mean of the upper and lower limits of the reference frequency. The second adjustment coefficient is used to calculate the reference frequency in the late fermentation stage, with a value range of 0.2 to 0.4, ensuring that the reference frequency in the late fermentation stage is at a relatively low level.

[0041] For example, assuming the total fermentation period is 82 hours, it is divided into 6 fermentation periods: fermentation period 1, fermentation period 2, fermentation period 3, fermentation period 4, fermentation period 5, and fermentation period 6. Each fermentation period lasts for 12 hours, with a time interval of 2 hours. The baseline frequency range is set to 2 times per hour to 10 times per hour, with an upper limit of 10 times per hour and a lower limit of 2 times per hour. Taking fermentation period 1 as an example: If fermentation period 1 corresponds to the initial fermentation stage, the first adjustment coefficient is set to 0.7, and the calculated base frequency is 7 times per hour (first adjustment coefficient 0.7 multiplied by the upper limit of the base frequency 10). Combining the target fermentation weight set in the example above: the target pH weight is 0.559, the target temperature weight is 0.265, and the target dissolved oxygen weight is 0.176. Since the target temperature weight is greater than the target dissolved oxygen weight, the base frequency of 7 times per hour is taken as the first dissolved oxygen frequency. The first temperature ratio is calculated to be 1.506 (0.265 divided by 0.176), and the first pH ratio is 3.176 (0.559 divided by 0.176), resulting in a first temperature frequency of 10.54 times per hour (1.506 multiplied by 7). The pH frequency is 22.23 times per hour (3.176 multiplied by 7). Therefore, the frequency nodes corresponding to fermentation period 1 are {pH monitoring frequency: 22 times per hour, temperature monitoring frequency: 11 times per hour, dissolved oxygen monitoring frequency: 7 times per hour}. Similarly, when the fermentation period corresponds to the middle or early stage of fermentation, the calculation method of the corresponding frequency nodes is similar to that when the fermentation period corresponds to the early stage of fermentation, and will not be repeated here. This embodiment of the invention divides the total fermentation period into equal intervals, calculates the monitoring frequency of each parameter based on the target weight ratio and the low weight parameter, and dynamically adjusts the base frequency according to the fermentation stage (high in the early stage, medium in the middle stage, and low in the late stage), which can adapt to the monitoring needs of different stages.

[0042] S4. Perform fermentation on the giant salamander sample using preset fermentation conditions, and perform monitoring operations according to frequency nodes to obtain the monitoring pH value set, monitoring temperature value set, monitoring dissolved oxygen value set, and fermented giant salamander sample.

[0043] It should be understood that the fermentation conditions refer to the set of process conditions required for the fermentation of giant salamanders, including parameters such as inoculum size, stirring speed, and aeration rate. The fermentation operation is the process of placing a giant salamander sample under fermentation conditions for microbial fermentation. The monitoring operation is the operation of real-time detection of various parameters during the fermentation process according to the monitoring frequency set by the frequency node. The monitored pH value set is a collection of multiple pH measurements obtained during the monitoring operation; the monitored temperature value set is a collection of multiple temperature measurements obtained during the monitoring operation; and the monitored dissolved oxygen set is a collection of multiple dissolved oxygen measurements obtained during the monitoring operation. The fermented giant salamander sample is a giant salamander sample after the fermentation operation.

[0044] Understandably, within each fermentation period, fermentation operations need to be performed first to stabilize fermentation parameters, and then monitoring operations are performed to obtain accurate monitoring data. Therefore, the fermentation period needs to be divided into fermentation execution periods and monitoring execution periods. The process involves performing fermentation operations on the giant salamander sample using preset fermentation conditions and performing monitoring operations according to frequency nodes to obtain a monitoring pH value set, a monitoring temperature value set, a monitoring dissolved oxygen value set, and the fermented giant salamander sample, including: The fermentation execution period and the monitoring execution period were identified within the fermentation period. During the fermentation execution period, the giant salamander sample is fermented using the fermentation conditions to obtain a fermented giant salamander sample; By utilizing the pH monitoring frequency corresponding to the frequency node, multiple pH monitoring moments are identified during the monitoring execution period. At each pH monitoring time, a monitoring operation is performed on the fermented giant salamander sample to obtain a monitoring pH value set, which contains multiple monitoring pH values; The set of monitoring temperature values ​​was obtained based on the temperature monitoring frequency corresponding to the frequency node and the fermented giant salamander sample. The dissolved oxygen monitoring set was obtained based on the dissolved oxygen monitoring frequency corresponding to the frequency node and the fermented giant salamander sample.

[0045] It should be explained that the fermentation execution period is the time period within the fermentation period used to perform fermentation operations and wait for fermentation parameters to stabilize. The monitoring execution period is the time period within the fermentation period used to perform monitoring operations. The pH monitoring time is a specific monitoring time point determined within the monitoring execution period based on the pH monitoring frequency. The monitored pH value is the pH value measured at a specific pH monitoring time.

[0046] Furthermore, in order to rationally divide the fermentation execution period and the monitoring execution period, it is necessary to consider the time required for each fermentation parameter to reach a stable state, and take the longest stable time as the length of the fermentation execution period. Therefore, the process of identifying the fermentation execution period and the monitoring execution period within the fermentation period includes: The stabilization times of the fermentation parameters pH, fermentation temperature and dissolved oxygen were determined separately, and the stabilization times of pH, temperature and dissolved oxygen were obtained. The overall stability time was calculated using the pH stability time, temperature stability time, and dissolved oxygen stability time. The overall stability time is shown below: in, This indicates the overall stable duration. This indicates the duration of pH stabilization. This indicates the duration of temperature stabilization. This indicates the duration of stable dissolved oxygen levels. This indicates taking the maximum value; The fermentation execution period and monitoring execution period were calculated using the fermentation time period and the overall stability duration. The fermentation execution period is shown below: in, This indicates the fermentation execution period. This indicates the fermentation start time corresponding to the fermentation period. This indicates the overall stable duration. Indicates the execution identifier; The monitoring execution periods are shown below: in, Indicates the monitoring execution period. This indicates the fermentation end time corresponding to the fermentation period. Indicates the monitoring identifier.

[0047] It should be understood that the pH stabilization time is the time required for the pH parameter to reach a stable state after adjustment; the temperature stabilization time is the time required for the fermentation temperature to reach a stable state after adjustment; and the dissolved oxygen stabilization time is the time required for the dissolved oxygen level to reach a stable state after adjustment. The overall stabilization time is the maximum value among the pH stabilization time, temperature stabilization time, and dissolved oxygen stabilization time. Monitoring should only begin after all fermentation parameters have reached a stable state. The fermentation execution period starts from the fermentation start time and lasts for the duration of the overall stabilization time. The monitoring execution period starts from the end time of the fermentation execution period and continues until the fermentation ends.

[0048] For example, for fermentation period 1, the fermentation start time is 10:00:00 and the fermentation end time is 22:00:00. Assume the pH stabilization time is 1.5 hours, the temperature stabilization time is 2 hours, and the dissolved oxygen stabilization time is 1 hour. The calculated overall stabilization time is the maximum of these three, 2 hours. Therefore, the fermentation execution period is from 10:00:00 to 12:00:00, and the monitoring execution period is from 12:00:00 to 22:00:00. During the fermentation execution period, the giant salamander samples are fermented according to the preset fermentation conditions. During the monitoring execution period, based on the pH monitoring frequency of 22 times per hour in the frequency node, a total of 220 monitoring times are required within the 10-hour monitoring execution period, identifying 220 pH monitoring moments. At each pH monitoring moment, the pH of the fermented giant salamander sample is measured, resulting in a monitoring pH value set containing 220 monitoring pH values. Similarly, a set of 110 temperature monitoring values ​​is obtained based on a temperature monitoring frequency of 11 times per hour, and a set of 70 dissolved oxygen monitoring values ​​is obtained based on a dissolved oxygen monitoring frequency of 7 times per hour. This embodiment of the invention divides the fermentation period into a fermentation execution period and a monitoring execution period, determining the fermentation execution duration based on the longest stable duration of each parameter. This ensures that monitoring is performed at frequency nodes only after the parameters have stabilized, thus improving the accuracy and reliability of the monitoring data.

[0049] S5. Use the monitoring pH value set, monitoring temperature value set, and monitoring dissolved oxygen value set to determine the fermentation status of the giant salamander sample during the fermentation period, wherein the fermentation status is a qualified status or an unqualified status.

[0050] Understandably, the fermentation status is an indicator used to assess whether the fermentation quality of the giant salamander sample meets the standards during a specific fermentation period, based on monitoring data. A qualified status indicates that the fermentation process meets the process requirements and the fermentation quality is good; a substandard status indicates that there are deviations in the fermentation process, requiring adjustment. To comprehensively assess the fermentation status, the monitoring data needs to be analyzed from two dimensions: the qualification rate and the fit rate. The qualification rate reflects whether the monitored values ​​are within the allowable range, and the fit rate reflects whether the monitored values ​​are close to the optimal values. Therefore, the determination of the fermentation status of the giant salamander sample during the fermentation period using the monitored pH value set, monitored temperature value set, and monitored dissolved oxygen value set includes: The monitored pH values ​​are extracted sequentially from the monitored pH value set. If the monitored pH value is within the preset pH range, the monitored pH value is confirmed as a qualified pH value; otherwise, the monitored pH value is confirmed as an unqualified pH value. The pH range includes an upper pH value and a lower pH value. By summing the qualified pH values, multiple qualified pH values ​​are obtained; The number of qualified pH values ​​among multiple qualified pH values ​​is counted to obtain the number of qualified pH values; The number of pH values ​​monitored in a centralized manner was statistically analyzed to obtain the monitoring quantity. The pH pass rate is obtained by calculating the ratio of the number of qualified samples to the number of monitored samples. The pH fit rate is calculated using multiple acceptable pH values, wherein the pH fit rate is as follows: in, This indicates the pH compatibility rate. Indicates shared ownership A qualified pH value, This indicates the first of several qualified pH values. A qualified pH value, This indicates the upper limit of pH value. This indicates the lower limit of pH. Indicates the upper limit identifier. This represents the lower bound identifier. Indicates pH identifier; Calculate the temperature compliance rate and temperature fit rate based on the monitored temperature value set; The dissolved oxygen qualification rate and dissolved oxygen matching rate are calculated based on the monitored dissolved oxygen data set. The judgment node is obtained by summarizing the pH pass rate, pH fit rate, temperature pass rate, temperature fit rate, dissolved oxygen pass rate, and dissolved oxygen fit rate. The fermentation status of the fermented giant salamander sample during the fermentation period is determined by using judgment nodes and preset judgment conditions.

[0051] It should be explained that the pH range is a permissible pH range set according to the fermentation process requirements. It is important to clarify that the microbial metabolic state, nutrient consumption patterns, and product accumulation trends of the giant salamander sample will dynamically change at different fermentation stages, leading to differences in the pH range for corresponding stages. Therefore, the pH range must be comprehensively considered in conjunction with the fermentation stage when setting it. The upper limit of pH is the maximum value of the pH range, and the lower limit of pH is the minimum value of the pH range. The qualified pH value is the monitored pH value within the pH range, and the unqualified pH value is the monitored pH value outside the pH range. The qualified quantity is the total number of qualified pH values ​​in the monitored pH value set, and the monitored quantity is the total number of pH values ​​monitored in the monitored pH value set. The pH qualification rate is the ratio of the qualified quantity to the monitored quantity, reflecting the proportion of pH monitoring values ​​that meet the standard. The pH fit rate is an indicator that measures the closeness between the qualified pH value and the center value of the pH range. It is calculated by subtracting the sum of the deviations of all qualified pH values ​​from the center value of the pH range from 1, and dividing by the width of the pH range. A higher pH fit rate indicates that the pH value is closer to the optimal value. The temperature compliance rate is the proportion of temperature monitoring values ​​that meet the standards, and the temperature conformity rate is the degree of closeness between the temperature monitoring values ​​and the center value of the temperature range. The dissolved oxygen compliance rate is the proportion of dissolved oxygen monitoring values ​​that meet the standards, and the dissolved oxygen conformity rate is the degree of closeness between the dissolved oxygen monitoring values ​​and the center value of the dissolved oxygen range. The judgment node is a data set containing all compliance rate and conformity rate indicators.

[0052] Furthermore, in order to comprehensively consider the pass rate and compatibility rate of various fermentation parameters, it is necessary to establish judgment conditions to determine the fermentation state. Therefore, the step of using judgment nodes and preset judgment conditions to determine the fermentation state of the fermented giant salamander sample during the fermentation period includes: The fermentation state of the fermented giant salamander sample is determined using judgment nodes and preset judgment conditions, wherein the judgment conditions are as follows: in, This indicates the pH pass rate. This indicates the pH compatibility rate. This indicates the temperature compliance rate. This indicates the temperature compatibility rate. This indicates the dissolved oxygen content qualification rate. This indicates the dissolved oxygen content matching rate. This indicates the preset threshold. Indicates pH identifier, This indicates a temperature identifier. Indicates dissolved oxygen level. Indicates the threshold identifier. () indicates a preset indicator function that returns 1 when the condition is met, and 0 otherwise; If the judgment condition is met, the fermentation state of the fermented giant salamander sample during the fermentation period is confirmed as qualified; otherwise, the fermentation state of the fermented giant salamander sample during the fermentation period is confirmed as unqualified.

[0053] It should be understood that the judgment condition is a logical expression that determines a state of pass by multiplying the pass rate and conformity rate of each parameter and comparing them with a preset threshold. The condition requires that the overall score of all parameters must reach the threshold before the state is considered passable. The indicator function is a mathematical function that returns 1 when the condition within the parentheses is met and 0 when it is not. The preset threshold is a critical value used to determine whether the overall score of each parameter meets the standard. The judgment condition requires that the product of the pass rate and conformity rate of the three parameters—pH, temperature, and dissolved oxygen—is greater than or equal to the preset threshold. The judgment condition is only valid when the return values ​​of the three indicator functions are all 1, i.e., when the product of the three equals 1.

[0054] For example, for fermentation period 1, the pH monitoring set contains 220 pH values. The preset pH range is 6.5 to 7.5, with an upper limit of 7.5, a lower limit of 6.5, and a center value of 7.0. After individual evaluation, 210 pH values ​​fall within the pH range and are confirmed as acceptable pH values, while 10 pH values ​​exceed the range and are confirmed as unacceptable pH values. With 210 acceptable values ​​and 220 monitoring points, the pH compliance rate is calculated as 210 divided by 220, which equals 0.955. Assume the pH compatibility rate is 0.85 based on multiple acceptable pH values. Similarly, if the calculated temperature compliance rate is 0.945, the temperature compatibility rate is 0.82, the dissolved oxygen compliance rate is 0.957, and the dissolved oxygen compatibility rate is 0.88. The summarized judgment nodes include pH pass rate (0.955), pH compatibility rate (0.85), temperature pass rate (0.945), temperature compatibility rate (0.82), dissolved oxygen pass rate (0.957), and dissolved oxygen compatibility rate (0.88). A preset threshold of 0.8 is set. The comprehensive score for pH is calculated as 0.955 multiplied by 0.85, which equals 0.812. Since this is greater than or equal to 0.8, the indicator function returns 1. The comprehensive score for temperature is 0.945 multiplied by 0.82, which equals 0.775. Since this is less than 0.8, the indicator function returns 0. The comprehensive score for dissolved oxygen is 0.957 multiplied by 0.88, which equals 0.842. Since this is greater than or equal to 0.8, the indicator function returns 1. Multiplying the three indicator functions by 1 multiplied by 0 multiplied by 1 equals 0, which is not equal to 1. Therefore, the judgment condition is not met, and the fermentation state of the first fermentation period is confirmed as unqualified. The embodiments of this invention employ a dual evaluation mechanism of pass rate and fit rate, combining three fermentation parameters: pH, temperature, and dissolved oxygen. The fermentation status is determined by a comprehensive score, and the qualified status is accurately screened through strict judgment conditions. This allows for timely detection of fermentation deviations, providing a basis for subsequent adjustments and ensuring compliance of the fermentation process and stability of product quality.

[0055] S6. If the fermentation state is unqualified, the adjustment period is determined by the time interval and fermentation period. During the adjustment period, the fermentation conditions are adjusted to obtain updated fermentation conditions. The fermentation operation is continued on the fermented giant salamander sample using the updated fermentation conditions until the fermentation state is qualified, thereby realizing the preparation of giant salamander fermentation products.

[0056] It is understood that the adjustment period is the time period used to adjust fermentation conditions when the fermentation state is unqualified. The updated fermentation conditions are the new fermentation conditions obtained after optimizing and adjusting the original fermentation conditions based on monitoring data. When the fermentation state is unqualified, it means that the current fermentation conditions cannot meet the process requirements. For example, assuming the current fermentation period is 10:00:00-22:00:00, with a time interval of 2 hours, the adjustment period can be calculated as 22:00:00-24:00:00. During the adjustment period, the deviation of fermentation parameters is analyzed based on monitoring data, and the fermentation conditions are adjusted accordingly, such as adjusting the inoculum amount, stirring speed, and aeration rate, to obtain updated fermentation conditions. The fermentation operation is continued on the fermented giant salamander sample using the updated fermentation conditions, and monitoring operations are performed according to frequency nodes to re-judge the fermentation state until the fermentation state is qualified, thus completing the preparation of the giant salamander fermentation product. This embodiment of the invention achieves closed-loop control of the fermentation process and continuous optimization of product quality by introducing a dynamic adjustment mechanism for fermentation conditions based on monitoring data feedback.

[0057] To address the problems described in the background art, this invention receives a preparation instruction, identifies a giant salamander sample and a fermentation parameter set based on the preparation instruction, wherein the fermentation parameter set includes pH, fermentation temperature, and dissolved oxygen, and obtains an initial fermentation weight set, wherein the initial fermentation weight set includes an initial pH weight, an initial temperature weight, and an initial dissolved oxygen weight. Based on the giant salamander sample and the initial fermentation weight set, a target fermentation weight set is identified, wherein the target fermentation weight set includes a target pH weight, a target temperature weight, and a target dissolved oxygen weight, and the target pH weight is greater than the target temperature weight and the target dissolved oxygen weight, and the sum of the target pH weight, the target temperature weight, and the target dissolved oxygen weight is 1. Therefore, this invention, by combining the giant salamander sample... Based on the actual nutritional status, the fermentation parameter weights are dynamically adjusted, with pH weight as the core and temperature and dissolved oxygen weights allocated proportionally. This compensates for the impact of nutritional fluctuations in different batches of samples, achieving precise fermentation control. Multiple fermentation periods are identified within a preset total fermentation period, each including a fermentation start time and an end time, with equal time intervals between any two adjacent periods. Within each fermentation period, frequency nodes are calculated using the target fermentation weight set. These frequency nodes include pH monitoring frequency, temperature monitoring frequency, and dissolved oxygen monitoring frequency, and each frequency node corresponds one-to-one with a fermentation period. Therefore, this invention divides the total fermentation period into equal intervals, using a target weight ratio as the basis, and low-weighting... The monitoring frequency of each parameter is calculated based on the parameters, and the base frequency is dynamically adjusted according to the fermentation stage (high in the early stage, medium in the middle stage, and low in the late stage) to adapt to the monitoring needs of different stages. Fermentation operations are performed on the giant salamander sample using preset fermentation conditions, and monitoring operations are performed according to the frequency nodes to obtain a set of monitored pH values, a set of monitored temperature values, a set of monitored dissolved oxygen values, and the fermented giant salamander sample. The fermentation status of the giant salamander sample during the fermentation period is determined using the monitored pH value set, the monitored temperature value set, and the monitored dissolved oxygen value set, whereby the fermentation status is either qualified or unqualified. It can be seen that this invention divides the fermentation period into a fermentation execution period and a monitoring execution period, and determines the fermentation execution duration based on the longest stable duration of each parameter, ensuring that the parameters are stable before proceeding. Monitoring by frequency nodes improves the accuracy and reliability of monitoring data. If the fermentation state is unqualified, the adjustment period is determined using the time interval and fermentation period. Within the adjustment period, the fermentation conditions are adjusted to obtain updated fermentation conditions. The fermentation operation continues on the giant salamander sample using the updated fermentation conditions until the fermentation state is qualified, thus achieving the preparation of giant salamander fermentation products. It is evident that this invention employs a dual evaluation mechanism of qualification rate and fit rate, combining three parameters—pH, temperature, and dissolved oxygen—to determine the fermentation state through a comprehensive scoring system. By strictly judging the conditions to accurately screen for qualified states, fermentation deviations can be detected in a timely manner, providing a basis for subsequent adjustments and ensuring the compliance of the fermentation process and the stability of product quality. Therefore, this invention can improve the preparation efficiency of giant salamander fermentation products.

[0058] like Figure 2 The diagram shown is a functional block diagram of a giant salamander fermentation product preparation system based on multi-parameter monitoring, provided in an embodiment of the present invention.

[0059] The *Andrias davidianus* fermentation product preparation system 100 based on multi-parameter monitoring described in this invention can be installed in an electronic device. Depending on the functions implemented, the *Andrias davidianus* fermentation product preparation system 100 may include a weight setting module 101, a monitoring frequency confirmation module 102, a fermentation and monitoring execution module 103, and a fermentation adjustment module 104. The module described in this invention can also be referred to as a unit, which refers to a series of computer program segments that can be executed by the processor of an electronic device and can perform a fixed function, and which are stored in the memory of the electronic device.

[0060] The weight setting module 101 is used to receive preparation instructions and confirm the giant salamander sample and fermentation parameter set based on the preparation instructions. The fermentation parameter set includes pH, fermentation temperature and dissolved oxygen. An initial fermentation weight set is obtained, which includes an initial pH weight, an initial temperature weight, and an initial dissolved oxygen weight. The target fermentation weight set is determined based on the giant salamander sample and the initial fermentation weight set. The monitoring frequency confirmation module 102 is used to confirm multiple fermentation periods within a preset total fermentation period. Each fermentation period includes a fermentation start time and a fermentation end time, and the time interval between any two adjacent fermentation periods is the same. In each fermentation period, a frequency node is calculated using a target fermentation weight set, wherein the frequency node corresponds one-to-one with the fermentation period. The fermentation and monitoring execution module 103 is used to perform fermentation operations on the giant salamander sample using preset fermentation conditions, and to perform monitoring operations according to frequency nodes to obtain a set of monitored pH values, a set of monitored temperature values, a set of monitored dissolved oxygen levels, and the fermented giant salamander sample. The fermentation status of the giant salamander sample during the fermentation period is determined by monitoring pH value set, monitoring temperature value set, and monitoring dissolved oxygen value set, wherein the fermentation status is qualified or unqualified. The fermentation adjustment module 104 is used to determine the adjustment period by using the time interval and fermentation period if the fermentation state is unqualified. During the adjustment period, the fermentation conditions are adjusted to obtain updated fermentation conditions. The fermentation operation is continued on the fermented giant salamander sample using the updated fermentation conditions until the fermentation state is qualified, thereby realizing the preparation of giant salamander fermentation products.

[0061] In detail, the modules in the multi-parameter monitoring-based giant salamander fermentation product preparation system 100 described in this embodiment of the invention employ the same methods as described above during use. Figure 1The method described herein is the same as the method for preparing giant salamander fermentation products based on multi-parameter monitoring, and can produce the same technical effect, so it will not be repeated here.

[0062] like Figure 3 The diagram shown is a schematic representation of an electronic device for implementing a method for preparing giant salamander fermentation products based on multi-parameter monitoring, according to an embodiment of the present invention.

[0063] The electronic device 1 may include a processor 10, a memory 11 and a bus 12, and may also include a computer program stored in the memory 11 and capable of running on the processor 10, such as a method program for preparing giant salamander fermentation products based on multi-parameter monitoring.

[0064] The memory 11 includes at least one type of readable storage medium, such as flash memory, portable hard drive, multimedia card, card-type memory (e.g., SD or DX memory), magnetic memory, magnetic disk, optical disk, etc. In some embodiments, the memory 11 can be an internal storage unit of the electronic device 1, such as the portable hard drive of the electronic device 1. In other embodiments, the memory 11 can be an external storage device of the electronic device 1, such as a plug-in portable hard drive, smart media card (SMC), secure digital card (SD), flash card, etc., equipped on the electronic device 1. Furthermore, the memory 11 includes both internal storage units and external storage devices of the electronic device 1. The memory 11 can be used not only to store application software and various types of data installed on the electronic device 1, such as the code of a method for preparing giant salamander fermentation products based on multi-parameter monitoring, but also to temporarily store data that has been output or will be output.

[0065] In some embodiments, the processor 10 may be composed of integrated circuits, such as a single packaged integrated circuit or multiple integrated circuits with the same or different functions, including combinations of one or more central processing units (CPUs), microprocessors, digital processing chips, graphics processors, and various control chips. The processor 10 is the control unit of the electronic device, connecting various components of the entire electronic device through various interfaces and lines. It executes programs or modules stored in the memory 11 (e.g., a method for preparing giant salamander fermentation products based on multi-parameter monitoring) and calls data stored in the memory 11 to perform various functions of the electronic device 1 and process data.

[0066] The bus 12 can be a peripheral component interconnect (PCI) bus or an extended industry standard architecture (EISA) bus, etc. The bus 12 can be divided into an address bus, a data bus, a control bus, etc. The bus 12 is configured to realize the connection and communication between the memory 11 and at least one processor 10, etc.

[0067] Figure 3 Only electronic devices with components are shown; it will be understood by those skilled in the art that... Figure 3 The structure shown does not constitute a limitation on the electronic device 1, and may include fewer or more components than shown, or combine certain components, or have different component arrangements.

[0068] For example, although not shown, the electronic device 1 may also include a power supply (such as a battery) to power the various components. Preferably, the power supply can be logically connected to the at least one processor 10 through a power management device, thereby enabling functions such as charging management, discharging management, and power consumption management. The power supply may also include one or more DC or AC power supplies, recharging devices, power fault detection circuits, power converters or inverters, power status indicators, and other arbitrary components. The electronic device 1 may also include various sensors, Bluetooth modules, Wi-Fi modules, etc., which will not be described in detail here.

[0069] Furthermore, the electronic device 1 may also include a network interface. Optionally, the network interface may include a wired interface and / or a wireless interface (such as a Wi-Fi interface, a Bluetooth interface, etc.), which is typically used to establish communication connections between the electronic device 1 and other electronic devices.

[0070] Optionally, the electronic device 1 may further include a user interface, which may be a display, an input unit (such as a keyboard), and optionally, a standard wired interface or a wireless interface. Optionally, in some embodiments, the display may be an LED display, a liquid crystal display, a touch-sensitive liquid crystal display, or an OLED (Organic Light-Emitting Diode) touchscreen, etc. The display may also be appropriately referred to as a screen or display unit, used to display information processed in the electronic device 1 and to display a visual user interface.

[0071] The program for preparing giant salamander fermentation products based on multi-parameter monitoring, stored in the memory 11 of the electronic device 1, is a combination of multiple instructions. When run in the processor 10, it can achieve the following: The preparation instruction is received, and the giant salamander sample and fermentation parameter set are confirmed based on the preparation instruction. The fermentation parameter set includes pH, fermentation temperature and dissolved oxygen. An initial fermentation weight set is obtained, which includes an initial pH weight, an initial temperature weight, and an initial dissolved oxygen weight. The target fermentation weight set is determined based on the giant salamander sample and the initial fermentation weight set. Multiple fermentation periods are identified within the preset total fermentation period. Each fermentation period includes a fermentation start time and a fermentation end time, and the time interval between any two adjacent fermentation periods is the same. In each fermentation period, frequency nodes are calculated using the target fermentation weight set, and each frequency node corresponds one-to-one with a fermentation period. Fermentation was performed on giant salamander samples using preset fermentation conditions, and monitoring was performed according to frequency nodes to obtain monitoring sets of pH, temperature, and dissolved oxygen, as well as fermented giant salamander samples. The fermentation status of the giant salamander sample during the fermentation period is determined by monitoring pH value set, monitoring temperature value set, and monitoring dissolved oxygen value set, wherein the fermentation status is qualified or unqualified. If the fermentation state is unqualified, the adjustment period is determined by using the time interval and fermentation period. During the adjustment period, the fermentation conditions are adjusted to obtain updated fermentation conditions. The fermentation operation is continued on the fermented giant salamander sample using the updated fermentation conditions until the fermentation state is qualified, thereby realizing the preparation of giant salamander fermentation products.

[0072] Specifically, the processor 10's implementation method for the above instructions can be found in [reference needed]. Figures 1 to 3 The descriptions of the relevant steps in the corresponding embodiments are not repeated here.

[0073] Furthermore, if the modules / units integrated in the electronic device 1 are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. The computer-readable storage medium can be volatile or non-volatile. For example, the computer-readable medium may include: any entity or device capable of carrying the computer program code, a recording medium, a USB flash drive, a portable hard drive, a magnetic disk, an optical disk, a computer memory, or a read-only memory (ROM).

[0074] The present invention also provides a computer-readable storage medium storing a computer program, which, when executed by a processor of an electronic device, can perform the following: The preparation instruction is received, and the giant salamander sample and fermentation parameter set are confirmed based on the preparation instruction. The fermentation parameter set includes pH, fermentation temperature and dissolved oxygen. An initial fermentation weight set is obtained, which includes an initial pH weight, an initial temperature weight, and an initial dissolved oxygen weight. The target fermentation weight set is determined based on the giant salamander sample and the initial fermentation weight set. Multiple fermentation periods are identified within the preset total fermentation period. Each fermentation period includes a fermentation start time and a fermentation end time, and the time interval between any two adjacent fermentation periods is the same. In each fermentation period, frequency nodes are calculated using the target fermentation weight set, and each frequency node corresponds one-to-one with a fermentation period. Fermentation was performed on giant salamander samples using preset fermentation conditions, and monitoring was performed according to frequency nodes to obtain monitoring sets of pH, temperature, and dissolved oxygen, as well as fermented giant salamander samples. The fermentation status of the giant salamander sample during the fermentation period is determined by monitoring pH value set, monitoring temperature value set, and monitoring dissolved oxygen value set, wherein the fermentation status is qualified or unqualified. If the fermentation state is unqualified, the adjustment period is determined by using the time interval and fermentation period. During the adjustment period, the fermentation conditions are adjusted to obtain updated fermentation conditions. The fermentation operation is continued on the fermented giant salamander sample using the updated fermentation conditions until the fermentation state is qualified, thereby realizing the preparation of giant salamander fermentation products.

[0075] In the embodiments provided by this invention, it should be understood that the disclosed devices, systems, and methods can be implemented in other ways. For example, the system embodiments described above are merely illustrative, and actual implementations may have other classification methods.

[0076] The modules described as separate components may or may not be physically separate. The components shown as modules may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs.

[0077] Furthermore, the functional modules in the various embodiments of the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or in the form of hardware plus software functional modules.

[0078] 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 present invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the present invention.

[0079] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for preparing Andrias fermentation product based on multi-parameter monitoring, characterized in that, The method comprises: receiving preparation instructions, confirming a giant salamander sample and a fermentation parameter set based on the preparation instructions, wherein the fermentation parameter set comprises pH, fermentation temperature and dissolved oxygen content; obtaining an initial fermentation weight set, wherein the initial fermentation weight set comprises an initial pH weight, an initial temperature weight and an initial dissolved oxygen content weight, and confirming a target fermentation weight set based on the giant salamander sample and the initial fermentation weight set; confirming a plurality of fermentation time periods within a preset total fermentation period, wherein each fermentation time period comprises a fermentation start time and a fermentation end time, and the time interval between each adjacent two fermentation time periods is the same, and in each fermentation time period, a frequency node is calculated using the target fermentation weight set, wherein the frequency node corresponds to the fermentation time period one by one; performing a fermentation operation on the giant salamander sample using a preset fermentation condition, and performing a monitoring operation according to the frequency node to obtain a monitoring pH value set, a monitoring temperature value set, a monitoring dissolved oxygen content set and a fermented giant salamander sample; judging the fermentation state of the giant salamander sample in the fermentation time period using the monitoring pH value set, the monitoring temperature value set and the monitoring dissolved oxygen content set, wherein the fermentation state is a qualified state or an unqualified state; if the fermentation state is an unqualified state, confirming an adjustment time period using the time interval and the fermentation time period, adjusting the fermentation condition in the adjustment time period to obtain an updated fermentation condition, and continuing to perform the fermentation operation on the fermented giant salamander sample using the updated fermentation condition until the fermentation state is a qualified state, thereby realizing the preparation of the giant salamander fermentation product.

2. The Andrias spp. fermentation product production method based on multi-parameter monitoring according to claim 1, wherein, The method comprises: detecting the raw material protein content and the raw material polysaccharide content of the giant salamander sample, and obtaining a raw material nutrition evaluation value based on the raw material protein content and the raw material polysaccharide content; comparing the raw material nutrition evaluation value with a preset nutrition evaluation threshold value; if the raw material nutrition evaluation value is greater than or equal to the nutrition evaluation threshold value, confirming the initial fermentation weight set as the target fermentation weight set, otherwise, confirming the target fermentation weight set using the raw material nutrition evaluation value, the nutrition evaluation threshold value and the initial fermentation weight set.

3. The Andrias spp. fermentation product production method based on multi-parameter monitoring according to claim 2, wherein, The method comprises: calculating a target pH weight, a target temperature weight and a target dissolved oxygen weight using the raw material nutrition evaluation value, the nutrition evaluation threshold value, the initial fermentation weight set and a pre-constructed weight calculation formula, wherein the weight calculation formula is as follows: , , wherein, , and respectively represent an initial pH weight, an initial temperature weight and an initial dissolved oxygen weight corresponding to the initial fermentation weight set, , and respectively represent a target pH weight, a target temperature weight and a target dissolved oxygen weight, represents the nutrient assessment threshold, represents the raw material nutrient assessment value, represents a preset upper limit of weight, represents a threshold identifier, represents an upper limit identifier; summarizing the target pH weight, the target temperature weight and the target dissolved oxygen weight to obtain the target fermentation weight set, wherein the target pH weight is greater than the target temperature weight and the target dissolved oxygen weight, and the sum of the target pH weight, the target temperature weight and the target dissolved oxygen weight is 1.

4. The Andrias spp. fermentation product production method based on multi-parameter monitoring according to claim 3, wherein, The method comprises: extracting the target temperature weight and the target dissolved oxygen weight from the target fermentation weight set; comparing the size of the target temperature weight and the target dissolved oxygen weight; if the target temperature weight is greater than or equal to the target dissolved oxygen weight, taking a preset reference frequency as the first dissolved oxygen frequency; Calculate the ratio of target temperature weight, target pH weight and target dissolved oxygen weight respectively to obtain first temperature ratio and first pH ratio; Multiply the first temperature ratio with the reference frequency to obtain the first temperature frequency; Multiply the first pH ratio with the reference frequency to obtain the first pH frequency; If the target temperature weight is less than the target dissolved oxygen weight, the reference frequency is the second temperature frequency; Calculate the ratio of target dissolved oxygen weight, target pH weight and target temperature weight respectively to obtain second dissolved oxygen ratio and second pH ratio; Multiply the second dissolved oxygen ratio with the reference frequency to obtain the second dissolved oxygen frequency; Multiply the second pH ratio with the reference frequency to obtain the second pH frequency; Take the first dissolved oxygen frequency or the second dissolved oxygen frequency as the dissolved oxygen monitoring frequency, take the first temperature frequency or the second temperature frequency as the temperature monitoring frequency, and take the first pH frequency or the second pH frequency as the pH monitoring frequency; Associate the pH monitoring frequency, the dissolved oxygen monitoring frequency and the temperature monitoring frequency to obtain the frequency node.

5. The Andrias spp. fermentation product production method based on multi-parameter monitoring according to claim 4, wherein, The preset reference frequency includes: Determine the fermentation stage corresponding to the fermentation period, wherein the fermentation stage is the early fermentation stage, the middle fermentation stage or the late fermentation stage; Set the reference frequency interval, wherein the reference frequency interval includes the upper limit of the reference frequency and the lower limit of the reference frequency; When the fermentation stage corresponding to the fermentation period is the early fermentation stage, set the first adjustment coefficient, multiply the first adjustment coefficient with the upper limit of the reference frequency to obtain the reference frequency, wherein the range of the first adjustment coefficient is 0.6-0.8; When the fermentation stage corresponding to the fermentation period is the middle fermentation stage, calculate the mean value of the upper limit of the reference frequency and the lower limit of the reference frequency to obtain the frequency mean value, and take the frequency mean value as the reference frequency; When the fermentation stage corresponding to the fermentation period is the late fermentation stage, set the second adjustment coefficient, multiply the second adjustment coefficient with the upper limit of the reference frequency to obtain the reference frequency, wherein the range of the second adjustment coefficient is 0.2-0.

4.

6. The Andrias spp. fermentation product production method based on multi-parameter monitoring according to claim 5, wherein, The fermentation operation is performed on the giant salamander sample under the preset fermentation condition, and the monitoring operation is performed according to the frequency node to obtain the monitoring pH value set, the monitoring temperature value set, the monitoring dissolved oxygen set and the fermented giant salamander sample, which includes: Confirm the fermentation execution period and the monitoring execution period within the fermentation period; Perform the fermentation operation on the giant salamander sample under the fermentation condition in the fermentation execution period to obtain the fermented giant salamander sample; Confirm multiple pH monitoring time points in the monitoring execution period by using the pH monitoring frequency corresponding to the frequency node; Perform the monitoring operation on the fermented giant salamander sample at each pH monitoring time point to obtain the monitoring pH value set, wherein the monitoring pH value set contains multiple monitoring pH values; Obtain the monitoring temperature value set based on the temperature monitoring frequency corresponding to the frequency node and the fermented giant salamander sample; Obtain the monitoring dissolved oxygen set based on the dissolved oxygen monitoring frequency corresponding to the frequency node and the fermented giant salamander sample.

7. The Andrias spp. fermentation product production method based on multi-parameter monitoring according to Claim 6, wherein, The confirmation of the fermentation execution period and the monitoring execution period within the fermentation period includes: Confirm the stable time length of pH, fermentation temperature and dissolved oxygen in the fermentation parameter set respectively to obtain the pH stable time length, the temperature stable time length and the dissolved oxygen stable time length; The comprehensive stability duration is calculated by using the pH stability duration, the temperature stability duration and the dissolved oxygen stability duration; The fermentation execution duration and the monitoring execution duration are calculated by using the fermentation duration and the comprehensive stability duration.

8. The Andipafera fermentate preparation method based on multiparameter monitoring according to claim 7, characterized by that, The fermentation state of the giant salamander sample in the fermentation duration is determined by using the monitoring pH value set, the monitoring temperature value set and the monitoring dissolved oxygen value set, and the fermentation state includes: A monitoring pH value is extracted from the monitoring pH value set, and if the monitoring pH value is in a preset pH interval, the monitoring pH value is confirmed as a qualified pH value, otherwise, the monitoring pH value is confirmed as an unqualified pH value, wherein the pH interval includes a pH upper limit value and a pH lower limit value; A plurality of qualified pH values are obtained by collecting the qualified pH values; The number of qualified pH values in the plurality of qualified pH values is counted to obtain a qualified number; The number of monitoring pH values in the monitoring pH value set is counted to obtain a monitoring number; The ratio of the qualified number to the monitoring number is calculated to obtain a pH qualified rate; The pH fitting rate is calculated by using the plurality of qualified pH values; The temperature qualified rate and the temperature fitting rate are calculated based on the monitoring temperature value set; The dissolved oxygen qualified rate and the dissolved oxygen fitting rate are calculated based on the monitoring dissolved oxygen value set; The judgment node is obtained by collecting the pH qualified rate, the pH fitting rate, the temperature qualified rate, the temperature fitting rate, the dissolved oxygen qualified rate and the dissolved oxygen fitting rate; The fermentation state of the fermented giant salamander sample in the fermentation duration is determined by using the judgment node and a preset judgment condition.

9. The Andrias spp. fermentation product production method based on multi-parameter monitoring according to claim 8, wherein, The fermentation state of the fermented giant salamander sample in the fermentation duration is determined by using the judgment node and a preset judgment condition, and the fermentation state includes: The fermentation state of the fermented giant salamander sample is determined by using the judgment node and a preset judgment condition, and the judgment condition is as follows: wherein, represents the pH eligibility rate, represents the pH fit rate, represents the temperature eligibility rate, represents the temperature fit rate, represents the dissolved oxygen eligibility rate, represents the dissolved oxygen fit rate, represents a preset threshold value, represents a pH identifier, represents a temperature identifier, represents a dissolved oxygen identifier, represents a threshold value identifier, () represents a preset indicator function, which returns 1 when the condition is met, and 0 otherwise; If the judgment condition is established, the fermentation state of the fermented giant salamander sample in the fermentation duration is confirmed as a qualified state, otherwise, the fermentation state of the fermented giant salamander sample in the fermentation duration is confirmed as an unqualified state.

10. A Andrias bivittatus fermentation product production system based on multi-parameter monitoring, characterized by, The system includes: A weight setting module is configured to receive a preparation instruction, and determine a giant salamander sample and a fermentation parameter set based on the preparation instruction, wherein the fermentation parameter set includes pH, fermentation temperature and dissolved oxygen content; An initial fermentation weight set is obtained, wherein the initial fermentation weight set includes an initial pH weight, an initial temperature weight and an initial dissolved oxygen weight, and a target fermentation weight set is determined based on the giant salamander sample and the initial fermentation weight set; A monitoring frequency determination module is configured to determine a plurality of fermentation durations within a preset total fermentation duration, wherein each fermentation duration includes a fermentation start time and a fermentation end time, and the time interval between each adjacent two fermentation durations is the same, and a frequency node is calculated by using the target fermentation weight set in each fermentation duration, wherein the frequency node corresponds to the fermentation duration one by one; A fermentation and monitoring execution module is configured to perform a fermentation operation on the giant salamander sample by using a preset fermentation condition, and perform a monitoring operation according to the frequency node to obtain a monitoring pH value set, a monitoring temperature value set, a monitoring dissolved oxygen value set and a fermented giant salamander sample; The fermentation state of the giant salamander sample in the fermentation duration is determined by using the monitoring pH value set, the monitoring temperature value set and the monitoring dissolved oxygen value set, and the fermentation state is a qualified state or an unqualified state. The fermentation adjusting module is used for confirming an adjusting period by using the time interval and the fermentation period if the fermentation state is the unqualified state, adjusting the fermentation condition in the adjusting period, obtaining updated fermentation condition, and continuing to perform the fermentation operation on the anduasample by using the updated fermentation condition until the fermentation state is the qualified state, so as to realize the andua product preparation.

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