Refrigeration house control method and device, refrigeration house and computer readable storage medium

Abstract

The invention provides a refrigeration house control method and device, a refrigeration house and a computer readable storage medium, and the method comprises the steps: obtaining target fermentation environment parameters of fermented meat in the refrigeration house, and setting the storage space of the refrigeration house as the target fermentation environment parameters; detecting real-time fermentation parameters of the fermented meat, and determining a fermentation state corresponding to the fermented meat according to the real-time fermentation parameters; if the fermentation state indicates that the fermentation of the fermented meat is completed, reducing the oxygen concentration in the refrigeration house to a preset storage oxygen concentration; target storage environment parameters corresponding to the fermented meat are determined, and the storage space of the refrigeration house is set as the target storage environment parameters. According to the method, the storage space of the refrigeration house is adjusted to the corresponding target parameters in the corresponding stage, so that the requirement of the fermented meat for the environment in the specific stage can be met, and meanwhile, after the fermented meat is fermented, the oxygen concentration in the refrigeration house is rapidly reduced to the preset storage oxygen concentration, so that the refrigeration house environment is rapidly converted into the environment required by storage.

Description

Technical Field

[0001] This invention relates to the field of equipment control, and more particularly to a cold storage control method, apparatus, cold storage, and computer-readable storage medium. Background Technology

[0002] The existing fermentation and storage of fermented meat relies heavily on the experience and judgment of operators, lacks standardized data support, and cannot meet the environmental requirements of fermented meat during fermentation and storage, resulting in a low pass rate of fermented meat products. Summary of the Invention

[0003] The main objective of this invention is to provide a cold storage control method, device, cold storage, and computer-readable storage medium, aiming to solve the problem of low qualification rate of fermented meat products in the prior art.

[0004] To achieve the above objectives, the present invention provides a cold storage control method, the method comprising the following steps: Obtain the target fermentation environment parameters for fermented meat in the cold storage, and set the storage space of the cold storage to the target fermentation environment parameters; The real-time fermentation parameters of the fermented meat are detected, and the fermentation state of the fermented meat is determined based on the real-time fermentation parameters. If the fermentation status indicates that the fermented meat has completed fermentation, then the preset initial storage environment parameters are obtained, and within a preset conversion time, the storage space is set to the initial storage environment parameters; Determine the target storage environment parameters corresponding to the fermented meat, and set the storage space of the cold storage to the target storage environment parameters.

[0005] Optionally, the target fermentation environment parameters include a first humidity and a second humidity; setting the storage space of the cold storage to the target fermentation environment parameters includes: During the fermentation start-up phase, the humidity of the storage space is set to a first humidity, which is the suitable humidity for the microbial community corresponding to the fermented meat. During the fermentation maintenance phase, the humidity of the storage space is set to a second humidity, which is less than the first humidity.

[0006] Optionally, detecting the fermentation parameters of the fermented meat and determining the fermentation state of the fermented meat based on the real-time fermentation parameters includes: Obtain multiple fermentation sub-parameters from the real-time fermentation parameters; For each fermentation sub-parameter, obtain the corresponding completion condition for that fermentation sub-parameter; If all the fermentation sub-parameters meet the corresponding completion conditions, then the fermentation state of the fermented meat is determined to be completed.

[0007] Optionally, determining the target storage environment parameters corresponding to the fermented meat includes: Obtain the target storage time for the fermented meat; Match a target carbon dioxide concentration to the target storage duration, wherein the target carbon dioxide concentration is positively correlated with the target storage duration; Determine the target storage environment parameters, including the target carbon dioxide concentration.

[0008] Optionally, obtaining preset initial storage environment parameters and setting the storage space to the initial storage environment parameters within a preset conversion time includes: The controlled atmosphere-introduced carbon dioxide concentration and controlled atmosphere-introduced nitrogen concentration corresponding to the initial storage environment parameters are determined, and the sum of the preset storage oxygen concentration, the controlled atmosphere-introduced carbon dioxide concentration and the controlled atmosphere-introduced nitrogen concentration is 1; Carbon dioxide and nitrogen are introduced into the storage space to bring the air conditions in the storage space to the preset storage oxygen concentration, the modified atmosphere-introduced carbon dioxide concentration, and the modified atmosphere-introduced nitrogen concentration.

[0009] Optionally, setting the storage space of the cold storage to the target storage environment parameters includes: The storage space is controlled to circulate air at preset sterilization intervals. The circulating air is simultaneously sterilized. When the air circulation flow rate generated by the air circulation reaches the preset flow rate threshold and the sterilization operation meets the completion conditions, the sterilization operation is stopped and the air circulation is stopped.

[0010] Optionally, setting the storage space of the cold storage to the target storage environment parameters includes: The content of harmful components in the fermented meat was tested; Obtain the threshold values ​​for harmful components corresponding to the fermented meat; Determine whether the content of the harmful component is greater than the threshold value of the harmful component; If the content of the harmful component is greater than the threshold value of the harmful component, an alarm operation is performed.

[0011] To achieve the above objectives, the present invention also provides a cold storage control device, the cold storage control device comprising: The first acquisition module is used to acquire the target fermentation environment parameters of the fermented meat in the cold storage, and set the storage space of the cold storage to the target fermentation environment parameters; The first detection module is used to detect the real-time fermentation parameters of the fermented meat and determine the fermentation state of the fermented meat based on the real-time fermentation parameters. The first reduction module is used to obtain a preset initial storage environment parameter and set the storage space to the initial storage environment parameter within a preset conversion time if the fermentation state indicates that the fermented meat has completed fermentation. The first determining module is used to determine the target storage environment parameters corresponding to the fermented meat, and to set the storage space of the cold storage to the target storage environment parameters.

[0012] Optionally, the target fermentation environment parameters include a first humidity and a second humidity; the first acquisition module includes: The first setting unit is used to set the humidity of the storage space to a first humidity during the fermentation start-up phase, wherein the first humidity is the suitable humidity for the microbial community corresponding to the fermented meat. The second setting unit is used to set the humidity of the storage space to a second humidity, which is less than the first humidity, during the fermentation maintenance phase.

[0013] Optionally, the first detection module includes: The first acquisition unit is used to acquire multiple fermentation sub-parameters from the real-time fermentation parameters; The second acquisition unit is used to acquire the completion condition corresponding to each fermentation sub-parameter. The first determining unit is configured to determine that the fermentation state of the fermented meat is complete if all the fermentation sub-parameters satisfy the corresponding completion conditions.

[0014] Optionally, the first determining module includes: The third acquisition unit is used to acquire the target storage time of the fermented meat; The first matching unit is used to match the target carbon dioxide concentration corresponding to the target storage duration, wherein the target carbon dioxide concentration is positively correlated with the target storage duration; The second determining unit is used to determine the target storage environment parameters, including the target carbon dioxide concentration.

[0015] Optionally, the first reduction module includes: The third determining unit is used to determine the controlled atmosphere-introduced carbon dioxide concentration and controlled atmosphere-introduced nitrogen concentration corresponding to the initial storage environment parameters, wherein the sum of the preset storage oxygen concentration, the controlled atmosphere-introduced carbon dioxide concentration and the controlled atmosphere-introduced nitrogen concentration is 1. The first filling unit is used to fill the storage space with carbon dioxide and nitrogen so that the air state of the storage space reaches the preset storage oxygen concentration, the modified atmosphere-introduced carbon dioxide concentration and the modified atmosphere-introduced nitrogen concentration.

[0016] Optionally, the device further includes: The first control module is used to control the air circulation of the storage space after setting the storage space of the cold storage to the target storage environment parameters at preset sterilization intervals; The first execution module is used to synchronously perform sterilization operations on the circulating air; The second execution module is used to stop executing the sterilization operation and stop air circulation when the air circulation flow rate generated by the air circulation reaches a preset flow rate threshold and the sterilization operation meets the completion conditions.

[0017] Optionally, the device further includes: The second detection module is used to detect the content of harmful components in the fermented meat after setting the storage space of the cold storage to the target storage environment parameters; The second acquisition module is used to acquire the threshold value of harmful components corresponding to the fermented meat; The first judgment module is used to determine whether the content of the harmful component is greater than the threshold of the harmful component; The third execution module is used to execute an alarm operation if the content of the harmful component is greater than the threshold of the harmful component.

[0018] To achieve the above objectives, the present invention also provides a cold storage facility, the cold storage facility including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the computer program, when executed by the processor, implements the steps of the cold storage control method as described above.

[0019] To achieve the above objectives, the present invention also provides a computer-readable storage medium storing a computer program, which, when executed by a processor, implements the steps of the cold storage control method described above.

[0020] This invention proposes a cold storage control method, device, cold storage, and computer-readable storage medium. The method involves acquiring target fermentation environment parameters for fermented meat within the cold storage and setting the storage space of the cold storage to these parameters. Real-time fermentation parameters of the fermented meat are monitored, and the corresponding fermentation state is determined based on these parameters. If the fermentation state indicates that the fermented meat has completed fermentation, a preset initial storage environment parameter is acquired, and within a preset conversion time, the storage space is set to the initial storage environment parameter. Finally, the target storage environment parameter for the fermented meat is determined, and the storage space of the cold storage is set to the target storage environment parameter. By clearly defining the target parameters for the fermented meat at specific stages and adjusting the cold storage space to the corresponding target parameters at each stage, the environmental requirements of the fermented meat at each stage can be met. Furthermore, after the fermented meat completes fermentation, the oxygen concentration in the cold storage is rapidly reduced to a preset storage oxygen concentration to quickly transform the cold storage environment into the environment required for storage. This reduces the time spent transitioning the fermented meat from fermentation to storage, allowing it to quickly enter the ideal storage environment and minimize quality fluctuations. Attached Figure Description

[0021] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.

[0022] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0023] Figure 1 This is a flowchart illustrating the first embodiment of the cold storage control method of the present invention; Figure 2 This is a schematic diagram of the cold storage structure of the present invention; Figure 3 This is a schematic diagram of the modular structure of the cold storage of the present invention. Detailed Implementation

[0024] It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present application, and not all of them. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of this application.

[0025] This invention provides a cold storage control method, referring to... Figure 1 , Figure 1 This is a flowchart illustrating the first embodiment of the cold storage control method of the present invention. The method includes the following steps: Step S10: Obtain the target fermentation environment parameters of the fermented meat in the cold storage, and set the storage space of the cold storage to the target fermentation environment parameters; Fermented meat refers to meat products that undergo a series of biochemical and physical changes in raw meat under natural or artificially controlled conditions through the fermentation of microorganisms or enzymes, resulting in meat products with unique flavor, color, texture, and a longer shelf life.

[0026] The specific type of fermented meat can be set based on actual production needs. For example, fermented meat can be fermented sausage, fermented ham, sour meat, jarred meat, etc. In this embodiment and subsequent embodiments, the relevant parameters of fermented sausage are used as an example for illustration. Other types of fermented meat can be implemented by analogy and will not be described in detail.

[0027] The target fermentation environment parameters are the environmental parameters required for fermented meat during the fermentation process. Different types of fermented meat may have different target fermentation environment parameters. Therefore, the target fermentation environment parameters can be set in advance for specific types of fermented meat. After the type of fermented meat in the cold storage is determined, the target fermentation environment parameters corresponding to that type are obtained.

[0028] The specific parameter types included in the target fermentation environment parameters can be set based on the actual fermentation and storage needs of the fermented meat. For example, the target fermentation environment parameters may include temperature, humidity, and air composition, such as carbon dioxide concentration, oxygen concentration, and nitrogen concentration.

[0029] Temperature affects the state of microorganisms and the activity of related enzymes during fermentation. Therefore, controlling the temperature can help control the quality of fermented meat.

[0030] Humidity affects the state of microorganisms and the moisture content of the fermented meat during fermentation. Therefore, controlling humidity can help control the quality of fermented meat.

[0031] During fermentation, air composition affects the state of microorganisms and the oxidation state of the fermented meat itself. Therefore, controlling the air composition can help control the quality of fermented meat.

[0032] The storage space in a cold storage facility refers to the space where fermented meat is stored.

[0033] By setting the relevant parameters of the cold storage space to the target fermentation environment parameters, the environment in which the fermented meat is located is set to the ideal fermentation environment indicated by the target fermentation environment parameters, thus ensuring the fermentation reliability of the fermented meat during the fermentation process.

[0034] The specific configuration of the cold storage space can be achieved by calling the corresponding devices based on the specific parameter types that need to be adjusted for the target fermentation environment.

[0035] For ease of explanation, a feasible hardware structure for the cold storage used in this application will be described first; see [link to relevant documentation]. Figure 2 The cold storage facility includes the cold storage body, a detection system, a refrigeration system, a controlled atmosphere control system, and a networked data processing center. The cold storage body contains storage space, which can be equipped with racks for hanging fermented meat. The storage space is connected to the external environment through a door; when the door is open, the storage space is open; when the door is closed, the storage space is sealed. A control panel can also be installed outside the cold storage body, allowing users to control relevant parameters and display operating data, fermented meat data, and storage space data.

[0036] The detection system includes a temperature and humidity monitoring module, a gas sensor array, a near-infrared spectroscopy module, and a spectral signal correction module. These modules are located within the storage space. The temperature and humidity monitoring module monitors the temperature and humidity within the storage space; the gas sensor array monitors the air composition within the storage space; the near-infrared spectroscopy module monitors the composition of the fermented meat using near-infrared light; and the spectral signal correction module monitors the composition of the fermented meat using correction light.

[0037] The refrigeration system includes a refrigeration unit, which is used to control the temperature of the storage space. The specific structure of the refrigeration unit can be set according to actual needs. The controlled atmosphere control system includes a controlled atmosphere unit, a humidifier, and a flow meter; the controlled atmosphere unit is used to output specific gases to the storage space and also to circulate the air in the storage space; the humidifier is used to humidify the gases output to the storage space; and the flow meter is used to detect the air flow rate generated during circulation.

[0038] Depending on the specific configuration, a controlled atmosphere unit may be equipped with a carbon dioxide injector, a nitrogen injector, and a deaerator.

[0039] The above cold storage structure is only an example. In actual applications, the cold storage structure can be specifically set up according to actual needs.

[0040] Taking the above-mentioned cold storage structure as an example, when the storage space of the cold storage is specifically set to the target fermentation environment parameters, the temperature in the storage space can be controlled by the refrigeration unit, the humidity can be controlled by the humidifier and the controlled atmosphere unit, and the air composition can be controlled by the controlled atmosphere unit.

[0041] Step S20: Detect the real-time fermentation parameters of the fermented meat, and determine the fermentation state of the fermented meat based on the real-time fermentation parameters; Fermentation parameters are data on the specific components of fermented meat that reflect the degree of fermentation. The specific types of fermentation parameters can be set based on the actual monitoring needs of fermented meat, such as lactic acid content, pH value, putrescine content, and Aw (water activity).

[0042] Real-time fermentation parameters are the fermentation parameters of the fermented meat that are detected in real time.

[0043] Fermentation parameters reflect the degree of fermentation of fermented meat. Therefore, by collecting real-time fermentation parameters of fermented meat, the degree of fermentation of fermented meat can be determined, thereby determining the fermentation state of fermented meat.

[0044] The fermentation status indicates whether the fermented meat has completed fermentation.

[0045] It is understandable that for a specific type of fermented meat, there are clear parameters indicating the completion of fermentation; for example, for fermented sausage, fermentation is considered complete when the corresponding fermentation parameters simultaneously meet the following conditions: lactic acid ≥ 1.5%, pH ≤ 5.2, putrescine ≤ 5 μg / g, and Aw ≤ 0.92.

[0046] Step S30: If the fermentation state indicates that the fermented meat has completed fermentation, then obtain the preset initial storage environment parameters and set the storage space to the initial storage environment parameters within the preset conversion time. If the fermentation status indicates that the fermented meat has not completed fermentation, no additional operation will be performed based on this determination.

[0047] When the fermentation status indicates that the fermented meat has completed fermentation, the fermented meat can be transferred from the fermentation stage to the storage stage.

[0048] Understandably, the main purpose of storage is to maintain the safety, quality, and stability of fermented meat products to the greatest extent possible; while the main purpose of fermentation is to promote the growth of the microorganisms required for fermentation to achieve fermentation. Therefore, the environmental requirements for fermentation and storage are different.

[0049] When fermentation is complete, the environment in the storage space is the environment required for fermentation. Under the environment required for fermentation, the activity of microorganisms is high, while the storage stage requires the inhibition of microbial activity. Therefore, in this embodiment, after determining that the fermented meat has completed fermentation, the storage space is actively and quickly converted into the environment required for storage, thereby avoiding the problem of quality deterioration of the fermented meat due to high microbial activity after fermentation.

[0050] The initial storage environment parameters are those that meet the basic preservation requirements of fermented meat during the storage stage.

[0051] The specific values ​​of the initial storage environment parameters can be set based on the actual preservation needs of the fermented meat, such as setting specific values ​​for temperature, humidity, oxygen concentration, and carbon dioxide concentration. Setting lower temperatures and oxygen concentrations can inhibit pathogenic bacteria, and at the same time, lower oxygen concentrations can also inhibit the oxidation of fat in the fermented meat, ensuring the taste of the fermented meat. Higher carbon dioxide can inhibit the growth of microorganisms and maintain the stability of the fermented meat. Therefore, the initial storage environment parameters have lower temperatures, lower oxygen concentrations, and higher carbon dioxide concentrations compared to the target fermentation environment parameters.

[0052] For example, for fermented sausages, the initial storage environment parameters can be set as follows: temperature 4℃, humidity 92~95%, and carbon dioxide concentration 70%.

[0053] The preset conversion time is the maximum allowable time from the completion of fermentation to the conversion to the initial storage environment parameters. During the conversion process, the faster the storage space is converted to the initial storage environment parameters, the better the stability of the fermented meat can be guaranteed. Therefore, in this embodiment, a preset conversion time is set to complete the setting of the initial storage environment parameters within the preset conversion time. The specific value of the preset conversion time can be set based on actual needs, such as 30 minutes.

[0054] Step S40: Determine the target storage environment parameters corresponding to the fermented meat, and set the storage space of the cold storage to the target storage environment parameters.

[0055] The target storage environment parameters are the optimal environmental parameters for fermented meat during the storage stage.

[0056] It is understandable that the target storage environment parameters differ depending on the type of fermented meat and its storage requirements. Therefore, the target storage environment parameters can be set in advance for different situations of fermented meat. After fermentation is completed and the storage space is set with the initial storage environment parameters, the required target storage environment parameters can be matched according to the specific situation.

[0057] It is understandable that in this embodiment, after fermentation is completed, the storage space is quickly converted to the initial storage environment parameters. After completion, the target storage environment parameters are set, which can speed up the process of the storage space meeting the storage environment requirements and further improve the stability of the fermented meat.

[0058] This embodiment defines the target parameters for fermented meat at specific stages and adjusts the cold storage space to the corresponding target parameters at each stage. This ensures that the environmental requirements of the fermented meat are met at each stage. Furthermore, after the fermentation of the meat is complete, the oxygen concentration in the cold storage is quickly reduced to the preset storage oxygen concentration to rapidly transform the cold storage environment into the environment required for storage. This reduces the time spent on the transition from fermentation to storage, allowing the meat to enter the ideal storage environment as soon as possible and minimizing quality fluctuations.

[0059] Furthermore, in the second embodiment of the cold storage control method of the present invention based on the first embodiment, the target fermentation environment parameters include a first humidity and a second humidity; step S10 includes the following steps: Step S11: During the fermentation start-up phase, the humidity of the storage space is set to a first humidity, which is the suitable humidity for the microbial community corresponding to the fermented meat. Step S12: During the fermentation maintenance phase, the humidity of the storage space is set to a second humidity, which is less than the first humidity.

[0060] The fermentation stage specifically includes the fermentation initiation stage and the fermentation maintenance stage.

[0061] The fermentation start-up phase is a period of time after fermentation begins; during the fermentation start-up phase, it is necessary to establish the fermentation environment as soon as possible; the specific length of the fermentation start-up phase can be set based on actual needs, such as 24 hours.

[0062] The fermentation maintenance phase is the period from the end of the fermentation initiation phase until the fermentation is complete; during the fermentation maintenance phase, a stable fermentation environment needs to be maintained.

[0063] Since the fermentation initiation stage and the fermentation maintenance stage play different roles, it is necessary to set appropriate fermentation environment parameters for each stage.

[0064] The fermentation start-up phase requires the rapid establishment of the fermentation environment, thus necessitating higher humidity to enhance microbial activity. Conversely, the fermentation maintenance phase requires maintaining the fermentation environment, necessitating reduced microbial activity to slow the fermentation rate, thus requiring a lower humidity level. Therefore, in this embodiment, a higher first humidity is set during the fermentation start-up phase, and a lower second humidity is set during the fermentation maintenance phase, to meet the different humidity requirements of the fermentation start-up and maintenance phases.

[0065] Meanwhile, setting a higher humidity level during the fermentation start-up stage can also prevent the surface of the fermented material from hardening, thus ensuring the integrity of the finished product's appearance. At the same time, since the cold air in the cold storage will take away the moisture from the fermented material, resulting in a high weight loss rate of the finished product, setting a higher humidity level can maintain the humidity of the fermented material itself, thereby reducing the weight loss rate and increasing the product's yield.

[0066] The specific values ​​for the first and second humidity levels can be set based on actual needs, such as setting the first humidity to 73%~77% and the second humidity to 68%~72%.

[0067] It should be noted that, in addition to controlling humidity, other environmental parameters, such as temperature, can also be set during the fermentation stage. The temperature during the fermentation stage can be set based on the actual fermentation needs, such as 25~30℃.

[0068] Furthermore, in the third embodiment of the cold storage control method of the present invention based on the first embodiment, step S20 includes the following steps: Step S21: Obtain multiple fermentation sub-parameters from the real-time fermentation parameters; Step S22: For each fermentation sub-parameter, obtain the completion condition corresponding to the fermentation sub-parameter; Step S23: If all the fermentation sub-parameters meet the corresponding completion conditions, then the fermentation state of the fermented meat is determined to be completed.

[0069] If any fermentation sub-parameter does not meet the corresponding completion condition, the fermentation state of the fermented meat is determined to be incomplete fermentation.

[0070] Fermentation sub-parameters are specific parameters related to the fermentation state of the fermenting material; the specific types of fermentation sub-parameters can be set according to actual needs, such as lactic acid, pH, putrescine, and Aw.

[0071] When the fermentation of the fermenting material is completed, different fermentation sub-parameters have different characteristics. Therefore, in this embodiment, completion conditions are set to indicate the characteristics of each fermentation sub-parameter when the fermentation material is completed; thereby, the fermentation material is determined to be completed by judging whether the fermentation sub-parameters meet the completion conditions.

[0072] The specific fermentation sub-parameters and their corresponding completion conditions can be set based on the characteristics of the actual fermented product. For example, for fermented sausage, the fermentation sub-parameters include lactic acid, pH, putrescine, and Aw. The specific completion conditions are set as follows: lactic acid concentration ≥ 1.5%, pH value ≤ 5.2, putrescine concentration ≤ 5 μg / g, and Aw ≤ 0.92.

[0073] In this embodiment, by setting corresponding completion conditions for specific fermentation sub-parameters, the fermentation state of the fermented meat can be accurately determined.

[0074] Furthermore, during the fermentation stage, fermentation sub-parameters can be monitored, and alarms or intervention operations can be executed when fermentation sub-parameters are abnormal.

[0075] For the fermentation sub-parameters putrescine concentration and Aw, a higher putrescine concentration indicates a higher degree of fermentation. However, excessively high putrescine concentrations can lead to safety issues with fermented meat.

[0076] Therefore, it is necessary to monitor the putrescine levels. For example, a preset putrescine threshold can be set. When the putrescine concentration exceeds the preset threshold, it is considered that the putrescine concentration is too high, indicating a risk of microbial loss of control and safety of fermented meat. Therefore, an alarm operation can be executed to remind users to open the warehouse and rework the fermented meat.

[0077] Aw represents free water that can be utilized by microorganisms or participate in chemical reactions. The lower the Aw, the higher the degree of fermentation of the fermented meat; conversely, the higher the Aw, the lower the degree of fermentation, and therefore, a longer fermentation time is required to complete the process. Therefore, a preset Aw threshold can be set. When Aw is greater than the preset threshold, fermentation still requires a longer time, so to prevent the surface of the fermented meat from hardening, the humidity is increased, for example, set to the first humidity level. When Aw is less than or equal to the preset Aw, fermentation is considered to be completed in a shorter time, so to inhibit microorganisms, a lower humidity level can be set, for example, set to the second humidity level.

[0078] Furthermore, in the fourth embodiment of the cold storage control method of the present invention based on the first embodiment, step S40 includes the following steps: Step S41: Obtain the target storage time for the fermented meat; Step S42: Match the target carbon dioxide concentration with the target storage duration, wherein the target carbon dioxide concentration is positively correlated with the target storage duration; Step S43: Determine the target storage environment parameters, including the target carbon dioxide concentration.

[0079] The target storage time is the time that fermented meat needs to be stored in a cold storage after fermentation.

[0080] Understandably, the longer the target storage period, the more stringent the antibacterial environment is required to ensure the stability of fermented meat.

[0081] The higher the carbon dioxide concentration in the storage space, the more it can inhibit the growth of microorganisms, thereby ensuring the stability of fermented meat. Therefore, in this embodiment, the target carbon dioxide concentration is set to be positively correlated with the target storage time, so as to meet the needs of different storage times.

[0082] The specific numerical correspondence between the target carbon dioxide concentration and the target storage duration can be set based on actual needs; for example, if the target storage duration is 30 days, the corresponding target carbon dioxide concentration is 70%; if the target storage duration is 90 days, the corresponding target carbon dioxide concentration is 75%; and if the target storage duration is 180 days, the corresponding target carbon dioxide concentration is 80%.

[0083] Once the target carbon dioxide concentration is determined, the corresponding target storage environment parameters can be obtained.

[0084] It is understandable that a low-oxygen environment can also inhibit aerobic bacteria, while maintaining the basic activity of lactic acid bacteria and inhibiting fat oxidation in fermented meat; therefore, the target storage environment parameters need to indicate a low-oxygen environment; the specific oxygen concentration value can be set based on actual needs, such as 5%.

[0085] The air composition in this application is set for oxygen, carbon dioxide, and nitrogen. Once the oxygen and carbon dioxide concentrations are determined, the nitrogen concentration for the remaining gases can be obtained. It is understood that in practical applications, oxygen, carbon dioxide, and nitrogen constitute the majority of air; therefore, in this application, these three are set as the three components of air, while other components in the air are not limited.

[0086] For example, if the oxygen concentration is set to 5%, the target storage time is 30 days, the corresponding target carbon dioxide concentration is 70%, and the corresponding nitrogen concentration is 25%; if the target storage time is 90 days, the corresponding target carbon dioxide concentration is 75%, and the corresponding nitrogen concentration is 20%; if the target storage time is 180 days, the corresponding target carbon dioxide concentration is 80%, and the corresponding nitrogen concentration is 15%.

[0087] Furthermore, in the first embodiment of the cold storage control method of the present invention, step S30 includes the following steps: Step S31: Determine the controlled atmosphere-introduced carbon dioxide concentration and controlled atmosphere-introduced nitrogen concentration corresponding to the initial storage environment parameters, wherein the sum of the preset storage oxygen concentration, the controlled atmosphere-introduced carbon dioxide concentration and the controlled atmosphere-introduced nitrogen concentration is 1. Step S32: Carbon dioxide and nitrogen are introduced into the storage space to make the air state of the storage space reach the preset storage oxygen concentration, the modified atmosphere-introduced carbon dioxide concentration, and the modified atmosphere-introduced nitrogen concentration.

[0088] The controlled atmosphere transition carbon dioxide concentration is the carbon dioxide concentration that needs to be set during the transition to the storage stage. The nitrogen concentration for controlled atmosphere transition is the nitrogen concentration that needs to be set during the transition to the storage stage.

[0089] It is understandable that the sum of the preset stored oxygen concentration, the modified atmosphere-transferred carbon dioxide concentration, and the modified atmosphere-transferred nitrogen concentration is 1. This setting considers not only the proportion of these three gases, but also excludes other components in the air.

[0090] The specific values ​​of the controlled atmosphere-introduced carbon dioxide concentration and the preset stored oxygen concentration can be set based on actual needs. For example, if the preset stored oxygen concentration is set to 5% and the controlled atmosphere-introduced carbon dioxide concentration is set to 70%, then the corresponding controlled atmosphere-introduced nitrogen concentration is set to 25%.

[0091] By filling the storage space with carbon dioxide and nitrogen, and simultaneously extracting the oxygen from the storage space, the air composition in the storage space meets the preset storage oxygen concentration, the modified atmosphere-introduced carbon dioxide concentration, and the modified atmosphere-introduced nitrogen concentration; thereby enabling the storage space to be quickly converted into the environment required for storage.

[0092] Furthermore, in the sixth embodiment of the cold storage control method of the present invention based on the first embodiment of the present invention, step S40 is followed by the following step: Step S50: At each preset sterilization cycle, control the air circulation in the storage space; Step S60: Perform sterilization operation on the circulating air simultaneously; Step S70: When the air circulation flow rate generated by the air circulation reaches the preset flow rate threshold and the sterilization operation meets the completion conditions, the sterilization operation is stopped and the air circulation is stopped.

[0093] If the air circulation flow rate generated by the air circulation does not reach the preset flow rate threshold or the sterilization operation does not meet the completion conditions, the sterilization operation and air circulation will continue to be performed.

[0094] The preset sterilization cycle is the preset interval for sterilization operations.

[0095] It is understandable that during the storage process, although a low-temperature, low-oxygen, and high-carbon dioxide environment has been set up, some microorganisms in the storage space still have cold-resistant and slow-reproducing characteristics. Therefore, in order to further ensure the safety of fermented meat, this embodiment sets up periodic sterilization of the storage space.

[0096] The specific value of the preset sterilization cycle can be set according to actual needs, such as setting it to 30 days, which means that the sterilization operation will be performed every 30 days.

[0097] Air circulation is achieved through a controlled atmosphere unit, which drives the air circulation within the storage space.

[0098] The specific type of sterilization operation can be set based on actual needs, such as ultraviolet sterilization.

[0099] Understandably, when air circulation is activated, ultraviolet sterilization sterilizes the air within its range. As the circulating air continuously passes through the range of ultraviolet sterilization, the air in the storage space is drawn into the ultraviolet range, ensuring comprehensive sterilization and improving the sterilization effect.

[0100] The preset flow rate threshold is used to indicate the degree of air circulation. When the air circulation flow rate reaches the preset flow rate threshold, it is considered that the air circulation can meet the requirements for comprehensive sterilization of the air in the storage space. The specific value of the preset flow rate threshold can be set according to actual needs, such as setting it to 3 times the gas capacity of the storage space.

[0101] The completion condition indicates that the sterilization operation has been sufficiently sterilized; the completion condition can be specifically set as a sterilization duration threshold; when the duration of the sterilization operation reaches the sterilization duration threshold, the completion condition is considered to be satisfied.

[0102] In specific settings, the circulation speed can be adjusted so that the sterilization operation is completed precisely when the air circulation flow reaches the preset flow threshold, thereby avoiding excessively fast circulation speed, which would weaken the sterilization effect.

[0103] Furthermore, in the seventh embodiment of the cold storage control method of the present invention based on the first embodiment of the present invention, step S40 is followed by the following step: Step S80: Detect the content of harmful components in the fermented meat; Step S90: Obtain the threshold value of harmful components corresponding to the fermented meat; Step S100: Determine whether the content of the harmful component is greater than the threshold value of the harmful component; Step S110: If the content of the harmful component is greater than the threshold of the harmful component, then an alarm operation is performed.

[0104] The content of harmful components refers to the content of components produced in fermented meat that affect its quality; harmful components include nitrite, TBARS (Thiobarbituric Acid Reactive Substances), pH value, and putrescine concentration.

[0105] The specific detection method for the content of harmful components can be set based on actual needs, such as detection by near-infrared spectroscopy.

[0106] For example, for nitrite, the absorption values ​​under near-infrared light at a wavelength of 1210 nm and corrected light at a wavelength of 1450 nm can be collected; nitrite content is expressed as:

[0107] Where Y represents the nitrite content; A 1210 The absorption value under near-infrared light at a wavelength of 1210 nm; A 1450 The absorption value is the near-infrared light value at a wavelength of 1450nm.

[0108] TBARS can collect absorption values ​​under near-infrared light at a wavelength of 1720 nm and under corrected light at a wavelength of 1450 nm; TBARS content is expressed as:

[0109] Where Z represents the nitrite content; A 1720 The absorption value is the near-infrared light value at a wavelength of 1720nm.

[0110] The harmful component threshold indicates the safety level of harmful components in fermented meat; when the content of harmful components exceeds the harmful component threshold, it is considered that the content of harmful components is too high and there is a safety problem with the fermented meat; timely handling is necessary to prevent fermented meat with safety problems from leaking out.

[0111] Based on the different safety characteristics of hazardous components, specific thresholds for hazardous components can be set.

[0112] For example, regarding nitrite, a harmful component threshold of 20 mg / kg can be set. When the nitrite content exceeds 20 mg / kg, it is considered that the nitrite content is too high, and an alarm operation is executed. At the same time, different levels of alarm operations can be set based on the degree to which the nitrite exceeds the limit. For example, when the nitrite content is in the range of [20, 30] mg / kg, the alarm operation is to issue an alarm, record all the aforementioned setting parameters and detection data, feed them back to the network data processing center for recording, and optimize the process model. When the nitrite content exceeds 30 mg / kg, the alarm operation is to immediately shut down the machine and scrap the product.

[0113] For TBARS, a hazardous component threshold of 0.5 mg MDA / kg can be set. When the TBARS content is greater than 0.5 mg MDA / kg, it is considered that the TBARS content is too high, and an alarm operation is performed. At the same time, different levels of alarm operations can be set based on the degree to which the TBARS content exceeds the limit. For example, when the TBARS content is in the range of [0.5, 1] ​​mg MDA / kg, the alarm operation is to issue an alarm, record all the aforementioned setting parameters and detection data, feed them back to the network data processing center for recording, and optimize the process model. When the TBARS content is greater than 1 mg / kg, the alarm operation is to immediately shut down the machine and scrap the product.

[0114] For pH value and putrescine concentration, the threshold for harmful components can be set as pH less than 4.6 and putrescine concentration greater than 5 μg / g. When pH is detected to be less than 4.6 and putrescine concentration is detected to be greater than 5 μg / g, the machine should be stopped immediately to process the product, and all the aforementioned setting parameters and detection data should be recorded and fed back to the networked data processing center for recording and optimization of the process model.

[0115] It is understandable that the harmful components in fermented meat change relatively slowly, so there is no need to test them frequently. Therefore, a detection frequency can be set to detect harmful components based on the detection frequency, thereby reducing power consumption. The specific value of the detection frequency can be set based on actual needs, such as once every 24 hours.

[0116] The overall process of this application is explained below: Taking fermented sausage as an example, the description can be extended to other fermented meat products: 1. Sausage Fermentation Stage: After the processed sausages are placed on racks, the refrigeration unit and humidifier are turned on, and the temperature is set to T0℃ (25~30℃) and the humidity is set to R0 (73~77%). After t0 time (24h), the temperature remains unchanged, and the humidity is set to R1 (68~72%). This stage is maintained for sausage fermentation. At the same time, near-infrared spectroscopy is used to detect lactic acid content (detection wavelength 1250nm), pH value (wavelength 1450nm), putrescine (detection wavelength 1650nm), and Aw (detection wavelength 1900nm). The maturity judgment logic is as follows: when lactic acid ≥1.5%, check if pH ≤5.2. If not, continue fermentation. If yes, check if putrescine ≤5μg / g. If not, the product needs to be opened for rework. If yes, check if Aw ≤0.92. If not, reduce the humidity to R0. If yes, end this stage. This stage is the sausage fermentation stage. The first 24 hours of fermentation is the initial fermentation stage, and the optimal humidity is 75%. Too high humidity can easily cause mold growth. In order to promote the rapid start of the microbial community and avoid the surface hardening caused by too low humidity, which can easily lead to surface cracking and high weight loss in the later product, the following conditions must be met simultaneously: lactic acid ≥1.5%, pH ≤5.2, putrescine ≤5μg / g, and Aw ≤0.92. Only then can the fermented sausage be considered fully mature and the fermentation stage can be ended.

[0117] 2. Controlled Atmosphere Transition Stage: Set the temperature to T1℃ (4℃), humidity to R2 (92~95%), turn on the carbon dioxide injector, nitrogen injector, and deaerator in the controlled atmosphere system, set the carbon dioxide concentration to C10 (70%), the nitrogen concentration to C20 (25%), and the oxygen concentration to C30 (5%), maintain this stage for t0 time (24h), and then proceed to the next stage. This stage is the controlled atmosphere transition stage after fermentation is completed. Its purpose is to quickly bring the controlled atmosphere cold storage environment to the initial storage conditions. The lower temperature and oxygen concentration can inhibit pathogenic bacteria, and the lower oxygen concentration can also inhibit lipid oxidation. The large amount of carbon dioxide can inhibit microbial growth.

[0118] 3. Controlled atmosphere storage stage: The controlled atmosphere storage cycle for fermented sausages is set in 3 levels, namely short-term storage, medium-term storage and long-term storage.

[0119] (1) Short-term storage: Set carbon dioxide concentration to C10 (70%), nitrogen concentration to C20 (25%), oxygen concentration to C30 (5%), humidity to R2 (88~92%), temperature to T10℃ (0℃), and maximum operating time to t3 (30 days).

[0120] (2)Medium-term storage: Set the carbon dioxide concentration C11 at 75%, the nitrogen concentration C21 at 20%, the oxygen concentration C30 at 5%, the humidity R3 at 90 - 93%, and the temperature T20℃ (-1℃). The ultraviolet sterilization device in the controlled atmosphere unit operates every t3 time (30 days) to perform ultraviolet sterilization on the circulating gas in the warehouse (the opening duration is 30 min, and the circulating flow rate is 3 times the gas volume of the warehouse capacity), with the maximum operating time t4 time (90 days).

[0121] (3)Long-term storage: Set the carbon dioxide concentration C12 at 80%, the nitrogen concentration C22 at 15%, the oxygen concentration C30 at 5%, the humidity R4 at 92 - 95%, and the temperature T30℃ (-2℃). The ultraviolet sterilization device in the controlled atmosphere unit operates every t3 time (30 days) to perform ultraviolet sterilization on the circulating gas in the warehouse (the opening duration is 30 min, and the circulating flow rate is 3 times the gas volume of the warehouse capacity), with the maximum operating time t5 time (180 days).[[ID=!]]

[0122] Monitoring methods for fermented sausages in various gears: Every t0 time (24 h), near-infrared spectroscopy is used to detect nitrite (detection wavelength 1210 nm, calibration wavelength 1450 nm) and TBARS (detection wavelength 1720 nm, calibration wavelength 1450 nm). The nitrite content Y mg / kg = 125.3A1210 (A1210: the absorption value at wavelength 1210 nm, the same below) + 32.7A1450 + 8.2. Judge the safety of its content Y: Yi ≤ 20 mg / kg, risk 20 < Yi ≤ 30 mg / kg (issue an alarm, record all the above setting parameters and detection data, feedback to the networked data processing center for recording, and optimize the process model), exceed the standard: Yi > 30 mg / kg (immediately stop the machine and dispose of the product). Synchronously, the collected TBARS data is processed by the first derivative method (to eliminate the influence caused by baseline drift) and the SNV method (to eliminate scattering interference). The TBARS content Z mg / kg = 85.7A1720 - 12.3A1450 + 0.5. Judge the safety of its content Z: Zi ≤ 0.5 mg MDA / kg, risk 0.5 < Zi ≤ 1 mg MDA / kg (issue an alarm, record all the above setting parameters and detection data, feedback to the networked data processing center for recording, and optimize the process model), exceed the standard: Zi > 1.0 mg MDA / kg (immediately stop the machine and dispose of the product). Synchronously, every t0 time (24 h), its pH value and putrescine content are detected. When pH < 4.6 or putrescine > 5 μg / g, immediately stop the machine to process the product, record all the above setting parameters and detection data, feedback to the networked data processing center for recording, and optimize the process model).

[0123] It should be noted that, for the sake of simplicity, the foregoing method embodiments are all described as a series of actions. However, those skilled in the art should understand that this application is not limited to the described order of actions, as some steps may be performed in other orders or simultaneously according to this application. Furthermore, those skilled in the art should also understand that the embodiments described in the specification are preferred embodiments, and the actions and modules involved are not necessarily essential to this application.

[0124] Through the above description of the embodiments, those skilled in the art can clearly understand that the methods according to the above embodiments can be implemented by means of software plus necessary general-purpose hardware platforms. Of course, they can also be implemented by hardware, but in many cases the former is a better implementation method. Based on this understanding, the technical solution of this application, in essence, or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium (such as ROM / RAM, magnetic disk, optical disk), and includes several instructions to cause a terminal device (which may be a mobile phone, computer, server, or network device, etc.) to execute the methods described in the various embodiments of this application.

[0125] This application also provides a cold storage control device for implementing the above-described cold storage control method, the cold storage control device comprising: The first acquisition module is used to acquire the target fermentation environment parameters of the fermented meat in the cold storage, and set the storage space of the cold storage to the target fermentation environment parameters; The first detection module is used to detect the real-time fermentation parameters of the fermented meat and determine the fermentation state of the fermented meat based on the real-time fermentation parameters. The first reduction module is used to obtain a preset initial storage environment parameter and set the storage space to the initial storage environment parameter within a preset conversion time if the fermentation state indicates that the fermented meat has completed fermentation. The first determining module is used to determine the target storage environment parameters corresponding to the fermented meat, and to set the storage space of the cold storage to the target storage environment parameters.

[0126] This cold storage control device defines the target parameters for fermented meat at specific stages and adjusts the cold storage space to the corresponding target parameters at each stage. This ensures that the environmental requirements of the fermented meat are met at each stage. Simultaneously, after the fermentation of the meat is complete, the device rapidly reduces the oxygen concentration in the cold storage to the preset storage oxygen concentration, quickly transforming the cold storage environment into the environment required for storage. This reduces the time spent transitioning the fermented meat from fermentation to storage, allowing it to enter the ideal storage environment as soon as possible and minimizing quality fluctuations.

[0127] It should be noted that the first acquisition module in this embodiment can be used to execute step S10 in this application embodiment, the first detection module in this embodiment can be used to execute step S20 in this application embodiment, the first reduction module in this embodiment can be used to execute step S30 in this application embodiment, and the first determination module in this embodiment can be used to execute step S40 in this application embodiment.

[0128] Furthermore, the target fermentation environment parameters include a first humidity and a second humidity; the first acquisition module includes: The first setting unit is used to set the humidity of the storage space to a first humidity during the fermentation start-up phase, wherein the first humidity is the suitable humidity for the microbial community corresponding to the fermented meat. The second setting unit is used to set the humidity of the storage space to a second humidity, which is less than the first humidity, during the fermentation maintenance phase.

[0129] Furthermore, the first detection module includes: The first acquisition unit is used to acquire multiple fermentation sub-parameters from the real-time fermentation parameters; The second acquisition unit is used to acquire the completion condition corresponding to each fermentation sub-parameter. The first determining unit is configured to determine that the fermentation state of the fermented meat is complete if all the fermentation sub-parameters satisfy the corresponding completion conditions.

[0130] Furthermore, the first determining module includes: The third acquisition unit is used to acquire the target storage time of the fermented meat; The first matching unit is used to match the target carbon dioxide concentration corresponding to the target storage duration, wherein the target carbon dioxide concentration is positively correlated with the target storage duration; The second determining unit is used to determine the target storage environment parameters, including the target carbon dioxide concentration.

[0131] Furthermore, the first reduction module includes: The third determining unit is used to determine the controlled atmosphere-introduced carbon dioxide concentration and controlled atmosphere-introduced nitrogen concentration corresponding to the initial storage environment parameters, wherein the sum of the preset storage oxygen concentration, the controlled atmosphere-introduced carbon dioxide concentration and the controlled atmosphere-introduced nitrogen concentration is 1. The first filling unit is used to fill the storage space with carbon dioxide and nitrogen so that the air state of the storage space reaches the preset storage oxygen concentration, the modified atmosphere-introduced carbon dioxide concentration and the modified atmosphere-introduced nitrogen concentration.

[0132] Furthermore, the device also includes: The first control module is used to control the air circulation of the storage space after setting the storage space of the cold storage to the target storage environment parameters at preset sterilization intervals; The first execution module is used to synchronously perform sterilization operations on the circulating air; The second execution module is used to stop executing the sterilization operation and stop air circulation when the air circulation flow rate generated by the air circulation reaches a preset flow rate threshold and the sterilization operation meets the completion conditions.

[0133] Furthermore, the device also includes: The second detection module is used to detect the content of harmful components in the fermented meat after setting the storage space of the cold storage to the target storage environment parameters; The second acquisition module is used to acquire the threshold value of harmful components corresponding to the fermented meat; The first judgment module is used to determine whether the content of the harmful component is greater than the threshold of the harmful component; The third execution module is used to execute an alarm operation if the content of the harmful component is greater than the threshold of the harmful component.

[0134] Reference Figure 3 In terms of hardware structure, the cold storage may include components such as a communication module 10, a memory 20, and a processor 30. In the cold storage, the processor 30 is connected to both the memory 20 and the communication module 10. The memory 20 stores a computer program, which is simultaneously executed by the processor 30. When the computer program is executed, it implements the steps of the above-described method embodiments.

[0135] The communication module 10 can connect to external communication devices via a network. The communication module 10 can receive requests from the external communication devices and can also send requests, instructions, and information to the external communication devices, which can be other cold storage facilities, servers, or IoT devices, such as televisions, etc.

[0136] The memory 20 can be used to store software programs and various data. The memory 20 may primarily include a program storage area and a data storage area. The program storage area may store the operating system, at least one application program required for a function (such as obtaining target fermentation environment parameters for fermented meat in the cold storage), etc.; the data storage area may include a database, and may store data or information created based on system usage. Furthermore, the memory 20 may include high-speed random access memory, and may also include non-volatile memory, such as at least one disk storage device, flash memory device, or other volatile solid-state storage device.

[0137] Processor 30 is the control center of the cold storage. It connects various parts of the cold storage via various interfaces and lines. By running or executing software programs and / or modules stored in memory 20, and by calling data stored in memory 20, it performs various functions and processes data, thereby providing overall monitoring of the cold storage. Processor 30 may include one or more processing units; optionally, processor 30 may integrate an application processor and a modem processor. The application processor mainly handles the operating system, user interface, and applications, while the modem processor mainly handles wireless communication. It is understood that the modem processor may not be integrated into processor 30.

[0138] although Figure 3 Not shown, but the aforementioned cold storage may also include a circuit control module, which is used to connect to a power source to ensure the normal operation of other components. Those skilled in the art will understand that... Figure 3 The cold storage structure shown does not constitute a limitation on the cold storage, and may include more or fewer components than shown, or combine certain components, or have different component arrangements.

[0139] The present invention also proposes a computer-readable storage medium having a computer program stored thereon. The computer-readable storage medium may be... Figure 3 The storage 20 in the cold storage can also be at least one of ROM (Read-Only Memory) / RAM (Random Access Memory), magnetic disk, optical disk, etc. The computer-readable storage medium includes a number of instructions to cause a terminal device with a processor (which may be a television, automobile, mobile phone, computer, server, terminal, or network device, etc.) to execute the methods described in the various embodiments of the present invention.

[0140] In this invention, the terms "first," "second," "third," "fourth," and "fifth" are used for descriptive purposes only and should not be construed as indicating or implying relative importance. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0141] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0142] Although embodiments of the present invention have been shown and described above, the scope of protection of the present invention is not limited thereto. It is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, and substitutions to the above embodiments within the scope of the present invention, and such changes, modifications, and substitutions should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A cold storage control method, characterized in that, The cold storage control method includes: Obtain the target fermentation environment parameters for fermented meat in the cold storage, and set the storage space of the cold storage to the target fermentation environment parameters; The real-time fermentation parameters of the fermented meat are detected, and the fermentation state of the fermented meat is determined based on the real-time fermentation parameters. If the fermentation status indicates that the fermented meat has completed fermentation, then the preset initial storage environment parameters are obtained, and within a preset conversion time, the storage space is set to the initial storage environment parameters; Determine the target storage environment parameters corresponding to the fermented meat, and set the storage space of the cold storage to the target storage environment parameters.

2. The cold storage control method as described in claim 1, characterized in that, The target fermentation environment parameters include a first humidity and a second humidity; setting the storage space of the cold storage to the target fermentation environment parameters includes: During the fermentation start-up phase, the humidity of the storage space is set to a first humidity, which is the suitable humidity for the microbial community corresponding to the fermented meat. During the fermentation maintenance phase, the humidity of the storage space is set to a second humidity, which is less than the first humidity.

3. The cold storage control method as described in claim 1, characterized in that, The step of detecting the fermentation parameters of the fermented meat and determining the fermentation state of the fermented meat based on the real-time fermentation parameters includes: Obtain multiple fermentation sub-parameters from the real-time fermentation parameters; For each fermentation sub-parameter, obtain the corresponding completion condition for that fermentation sub-parameter; If all the fermentation sub-parameters meet the corresponding completion conditions, then the fermentation state of the fermented meat is determined to be completed.

4. The cold storage control method as described in claim 1, characterized in that, The determination of the target storage environment parameters corresponding to the fermented meat includes: Obtain the target storage time for the fermented meat; Match a target carbon dioxide concentration to the target storage duration, wherein the target carbon dioxide concentration is positively correlated with the target storage duration; Determine the target storage environment parameters, including the target carbon dioxide concentration.

5. The cold storage control method as described in claim 1, characterized in that, The step of obtaining preset initial storage environment parameters and setting the storage space to the initial storage environment parameters within a preset conversion time includes: The controlled atmosphere-introduced carbon dioxide concentration and controlled atmosphere-introduced nitrogen concentration corresponding to the initial storage environment parameters are determined, and the sum of the preset storage oxygen concentration, the controlled atmosphere-introduced carbon dioxide concentration and the controlled atmosphere-introduced nitrogen concentration is 1; Carbon dioxide and nitrogen are introduced into the storage space to bring the air conditions in the storage space to the preset storage oxygen concentration, the modified atmosphere-introduced carbon dioxide concentration, and the modified atmosphere-introduced nitrogen concentration.

6. The cold storage control method as described in claim 1, characterized in that, Setting the storage space of the cold storage to the target storage environment parameters includes: The storage space is controlled to circulate air at preset sterilization intervals. The circulating air is simultaneously sterilized. When the air circulation flow rate generated by the air circulation reaches the preset flow rate threshold and the sterilization operation meets the completion conditions, the sterilization operation is stopped and the air circulation is stopped.

7. The cold storage control method as described in claim 1, characterized in that, Setting the storage space of the cold storage to the target storage environment parameters includes: The content of harmful components in the fermented meat was tested; Obtain the threshold values ​​for harmful components corresponding to the fermented meat; Determine whether the content of the harmful component is greater than the threshold value of the harmful component; If the content of the harmful component is greater than the threshold value of the harmful component, an alarm operation is performed.

8. A cold storage control device, characterized in that, The cold storage control device includes: The first acquisition module is used to acquire the target fermentation environment parameters of the fermented meat in the cold storage, and set the storage space of the cold storage to the target fermentation environment parameters; The first detection module is used to detect the real-time fermentation parameters of the fermented meat and determine the fermentation state of the fermented meat based on the real-time fermentation parameters. The first reduction module is used to obtain a preset initial storage environment parameter and set the storage space to the initial storage environment parameter within a preset conversion time if the fermentation state indicates that the fermented meat has completed fermentation. The first determining module is used to determine the target storage environment parameters corresponding to the fermented meat, and to set the storage space of the cold storage to the target storage environment parameters.

9. A cold storage facility, characterized in that, The cold storage includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the computer program, when executed by the processor, implements the steps of the cold storage control method as described in any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a computer program that, when executed by a processor, implements the steps of the cold storage control method as described in any one of claims 1 to 7.

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