Low-temperature fermentation equipment and process for preparing an antioxidant seafood-flavored compound seasoning rich in natural astaxanthin

Abstract

This invention relates to the field of low-temperature fermentation technology for food seasonings, specifically to a low-temperature fermentation preparation device and process for an antioxidant seafood-flavored compound seasoning rich in natural astaxanthin. The device includes a stirring mechanism mounted on the central axis of the tank and a defoamer mounted on one side of the tank's top cover. The inner wall of the tank is interspersed with inner liners, forming a low-temperature space through which cold air can circulate. The gentle stirring of the stirring mechanism reduces foam generation, and the defoamer collects and separates the foam from the liquid. This invention features a stirring mechanism on the central axis of the tank, composed of several staggered stirring rods, creating a multi-layered stirring flow field of different diameters during rotation. Simultaneously, layered blocks with a thicker middle and blade-shaped ends are spaced on the stirring rods, achieving gentle mixing by cutting through the material during low-speed rotation to create a laminar flow gradient. This avoids damage to the mycelium and astaxanthin caused by shearing and stirring, and effectively reduces the initial amount of foam generated.

Description

Technical Field

[0001] This invention relates to the field of low-temperature fermentation technology for food seasonings, specifically to a low-temperature fermentation preparation equipment and process for an antioxidant seafood-flavored compound seasoning rich in natural astaxanthin. Background Technology

[0002] Seafood seasonings hold an important position in the food industry due to their unique flavor and rich nutritional value. Traditional seafood seasoning preparation often employs high-temperature cooking, enzymatic hydrolysis, or natural fermentation processes. However, high-temperature processing leads to the volatilization of heat-sensitive flavor compounds, resulting in an unpleasant "cooked" taste. Simultaneously, it causes significant degradation of astaxanthin, a potent antioxidant, severely impacting the nutritional quality and flavor characteristics of the product.

[0003] Patent application CN202311813176.4 discloses a puffed food ingredient rich in water-soluble polysaccharides, its preparation method, and its application, belonging to the field of food technology. The processing involves adding lotus root and dried plum to water, pulping, and sieving to obtain lotus root pulp; adding yeast solution and fermenting the lotus root pulp at a low temperature of 15-20℃ for 20-30 hours; centrifuging the fermentation product and drying the solid at 70-90℃. This puffed food ingredient has a high content of water-soluble polysaccharides, resulting in advantages such as high puffing degree, chewy texture, bursting juice, and a unique flavor. However, it treats plant-based raw materials and does not address issues such as foam control, active ingredient protection, and cleaning of fermentation equipment during the fermentation process of high-protein seafood systems, thus failing to solve key technical bottlenecks in the large-scale production of seafood seasonings.

[0004] Low-temperature fermentation, as a gentle bioprocessing method, can effectively protect heat-sensitive active ingredients and generate richer, milder flavor compounds. However, in practical applications, the high protein and fat content of seafood raw materials makes it prone to producing large amounts of foam during fermentation. The continuous accumulation of foam not only causes liquid loss during fermentation and increases the risk of contamination, but also traps the carbon dioxide produced during fermentation, affecting the metabolic activity of the microbial community. Traditional straight-blade or turbine agitators exert high shear forces, easily damaging the mycelium and inducing astaxanthin oxidation. Summary of the Invention

[0005] In order to overcome the defects in the prior art, the purpose of this invention is to provide a low-temperature fermentation preparation equipment and process for an antioxidant seafood flavor compound seasoning rich in natural astaxanthin, so as to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, on the one hand, the present invention provides a low-temperature fermentation preparation device for an antioxidant seafood flavor compound seasoning rich in natural astaxanthin, including a stirring mechanism disposed on the central axis of the tank and a defoamer disposed on one side of the top cover of the tank; the inner wall of the tank is provided with inner liner at intervals, and the two form a low-temperature space in which cold air can be circulated; the amount of foam generated is reduced by the gentle stirring of the stirring mechanism, and the foam is collected and separated by the defoamer; The stirring mechanism consists of several stirring rods and a stirring motor. The stirring rods are arranged in a circle and radiate at different angles, with each pair of adjacent stirring rods having a different angle of inclination. The outer wall of the stirring rods is fitted with several layered blocks at intervals. The layered blocks are thick in the middle and have blade-shaped ends, which are used to cut the material to be fermented to form a drop and mix it. The defoamer includes a defoaming chamber connected to the top of the tank, a separation chamber connected to the top of the defoaming chamber, and an axial flow fan installed at the top port of the separation chamber; a blade rod is provided on the central shaft of the defoaming chamber, and a return pipe is provided between the bottom of the defoaming chamber and the top side wall of the tank.

[0007] As a further improvement to this technical solution, the angle between the central axis of the stirring rod and the central axis of the tank is in the range of 10°-20°.

[0008] As a further improvement to this technical solution, the thickness of the layered block is 5-8 cm in the middle.

[0009] As a further improvement to this technical solution, a bubble-forming cover is fixedly installed at the top port of the tank, the stirring motor is installed in the concave cavity in the middle of the top surface of the bubble-forming cover, a plurality of bubble-forming cylinders are connected to the protruding part of the top surface of the bubble-forming cover, a bubble-inducing pipe is connected to the top port of the plurality of bubble-forming cylinders, and a connecting pipe connected to the bubble-inducing pipe is sleeved on the bottom side wall of the bubble-breaking chamber.

[0010] As a further improvement to this technical solution, the bottom inner wall of the bubble-breaking chamber is provided with an end face gear ring, which is coaxially connected to the bottom end of the blade rod. A bevel gear meshes with one side of the end face gear ring, and a servo motor is coaxially connected to the bevel gear.

[0011] As a further improvement to this technical solution, a vent pipe is installed on the top side wall of the tank and an exhaust pipe is installed on the bottom side wall of the tank, for circulating cold air to cool the inner liner for fermentation.

[0012] As a further improvement to this technical solution, an aeration pipe is provided at the central axis of the inner liner for introducing oxygen.

[0013] As a further improvement to this technical solution, several cleaning sections are distributed and hung on the bubble cap along the circular axis. The cleaning section consists of a telescopic tube assembly and a nozzle. The telescopic tube assembly consists of several sleeves that are connected adjacently inside and outside, and the maximum telescopic length reaches the bottom of the aeration tube. Several elastic strips are provided between the top ends of the sleeves for the sleeves to return to their original position.

[0014] As a further improvement to this technical solution, the nozzle is fitted with the bottom end of the innermost sleeve, and the nozzle is spherical with several spray holes on its outer wall.

[0015] On the other hand, the present invention provides a process for the low-temperature fermentation preparation of an antioxidant seafood flavor compound seasoning rich in natural astaxanthin, which includes the following steps according to the above-mentioned low-temperature fermentation preparation equipment for an antioxidant seafood flavor compound seasoning rich in natural astaxanthin: S1. Pour the seafood into the inner pot, and then inject the low-temperature fermentation bacteria at the same time. S2. First, the activated strain is cultured at 18-20℃, and then cold air is gradually injected through the venting tube to lower the fermentation temperature to 10-12℃ for expansion, so that the strain can adapt to the low temperature environment. S3. Start the stirring motor to drive several stirring rods to stir at a uniform speed, and mix the material to be fermented by gently separating it through several layered blocks to create a drop and mix it. S4. Start the axial flow fan to generate negative pressure to suck up the foam produced by fermentation at the top of the inner liner. First, the foam is defoamed in the defoaming chamber, and then the gas and liquid are separated in the separation chamber.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. The low-temperature fermentation preparation equipment and process for antioxidant seafood flavor compound seasoning rich in natural astaxanthin uses a stirring mechanism consisting of several staggered stirring rods on the central axis of the tank to form a multi-layered stirring flow field of different diameters during rotation. At the same time, layered blocks with a thick middle and blade-shaped ends are spaced on the stirring rods. This achieves gentle mixing by cutting the material and forming a laminar flow drop during low-speed rotation, which avoids the damage to mycelium and astaxanthin caused by traditional high-shear stirring and effectively reduces the initial amount of foam generated.

[0017] 2. The low-temperature fermentation preparation equipment and process for antioxidant seafood flavor compound seasoning rich in natural astaxanthin collects fermentation foam by setting a bubble-collecting cap on the top of the tank, and introduces the foam into an independent bubble-breaking chamber through a bubble-inducing pipe. The foam is punctured by a high-speed rotating blade rod driven by a servo motor. Then, the foam is separated by a separation chamber and an axial flow fan. Finally, the recovered liquid is reinjected into the inner tank through a return pipe. Thus, without adding any chemical defoamers, effective control of foam and recycling of fermentation liquid are achieved. This maintains the pure natural properties of the product and eliminates the risk of liquid escape and bacterial contamination.

[0018] 3. The low-temperature fermentation preparation equipment and process for antioxidant seafood flavor compound seasoning rich in natural astaxanthin utilizes a telescopic tube assembly consisting of several inner and outer sleeves connected together, which is distributed and hung around the circumference of the bubble cap. An elastic strip is set between the tops of the sleeves, and a spherical nozzle with spray holes is connected to the bottom of the innermost sleeve. The water pressure of clean water pumped in through the water injection pipe pushes the telescopic tube assembly to extend to the bottom of the tank for high-pressure rinsing. After the pump stops, the elastic strip automatically retracts and resets, thus achieving in-situ automatic cleaning of the inside of the fermentation tank without dead corners, solving the problem of having to open the lid for cleaning dirt. Attached Figure Description

[0019] The accompanying drawings described herein are for illustrative purposes only and are not intended to limit the scope of the invention in any way. Furthermore, the shapes and proportions of the components in the drawings are merely illustrative to aid in understanding the invention and do not specifically limit the shapes and proportions of the components. Those skilled in the art, guided by the teachings of this invention, will select various possible shapes and proportions to implement the invention according to specific circumstances.

[0020] Figure 1 This is a schematic diagram of the overall assembly structure of the present invention; Figure 2 This is a schematic diagram of the overall internal assembly structure of the present invention; Figure 3 For the present invention Figure 2 The main view; Figure 4 This is an exploded view of the tank body of the present invention; Figure 5 This is a schematic diagram showing the arrangement of the stirring mechanism and defoamer of the present invention; Figure 6 This is a schematic diagram of the assembly structure of the stirring mechanism of the present invention; Figure 7 This is an assembly and disassembly diagram of the defoamer of the present invention; Figure 8 This is a schematic diagram of the assembly structure of the cleaning unit of the present invention; Figure 9 This is a top view of the telescopic tube assembly of the present invention; The meanings of the labels in the diagram are as follows: 100. Tank body; 101. Discharge nozzle; 110. Inner liner; 120. Vent pipe; 130. Exhaust pipe; 140. Aeration pipe; 141. Gas supply pipe; 200. Stirring mechanism; 210. Stirring rod; 220. Stirring motor; 230. Layered block; 300. Defoamer; 310. Defoaming chamber; 311. Return pipe; 320. Separation chamber; 330. Axial flow fan; 340. Bubble-forming cap; 341. Bubble-forming cylinder; 342. Bubble-drawing pipe; 350. Blade rod; 360. Servo motor; 400. Cleaning section; 410. Telescopic tube assembly; 411. Elastic strip; 412. Reserved section; 413. Fixing pin; 420. Nozzle; 421. Spray hole; 430. Water injection pipe. Detailed Implementation

[0021] The details of the present invention can be more clearly understood by referring to the accompanying drawings and the description of specific embodiments. However, the specific embodiments of the present invention described herein are for illustrative purposes only and should not be construed as limiting the invention in any way. Under the teachings of this invention, those skilled in the art will conceive of any possible variations of the invention, all of which should be considered within the scope of the invention. The terms "installation" and "connection" should be interpreted broadly, referring to direct connection as well as indirect connection through an intermediate medium.

[0022] The terms "central axis," "vertical," "horizontal," "front," "rear," "upper," "lower," "left," "right," "top," "bottom," "inner," and "outer" used herein to indicate orientation or positional relationships are based on the orientation or positional relationships shown in the accompanying drawings and are used only for the convenience of describing the invention and simplifying the description, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. Furthermore, in the description of the invention, "a number" means two or more, unless otherwise explicitly specified.

[0023] Please see Figures 1-4 As shown, the present invention provides a low-temperature fermentation preparation device for an antioxidant seafood flavor compound seasoning rich in natural astaxanthin, including a stirring mechanism 200 disposed on the central axis of the tank 100 and a defoamer 300 disposed on one side of the top cover of the tank 100; the inner wall of the tank 100 is provided with an inner liner 110 at intervals, and a low-temperature space that can circulate cold air is formed between the two.

[0024] Because high-protein seafood fermentation liquid is prone to producing a large amount of foam, it poses risks of liquid escape and bacterial contamination. Traditional mechanical defoaming paddles have limited effectiveness, while chemical defoaming agents may affect flavor and subsequent extraction. This invention reduces foam production through gentle stirring by the stirring mechanism 200, and then collects the foam and performs gas-liquid separation by the defoamer 300, thereby forming a mechanism to control the amount of foam at the source and add fermentation liquid recovery.

[0025] Furthermore, a vent pipe 120 is installed on the top side wall of tank 100, and an exhaust pipe 130 is installed on the bottom side wall of tank 100. Cold air is transmitted and recovered through a refrigeration unit and pipes, used for circulating cold air to cool and ferment the inner tank 110. An aeration pipe 140 is installed at the central axis of the inner tank 110, and an air supply pipe 141 is inserted into the bottom side wall of the aeration pipe 140 leading to the outside of tank 100. Oxygen is introduced by connecting to an aerator. Oxygen supply is increased during the vigorous growth period of the microorganisms in the early stage of fermentation and appropriately reduced during the flavor substance synthesis period.

[0026] like Figures 5-6 As shown, the stirring mechanism 200 consists of several stirring rods 210 and a stirring motor 220. The stirring rods 210 are circumferentially distributed and inclined at different angles, with each pair of adjacent stirring rods 210 having a different inclination angle. This causes the stirring rods 210 to rotate and stir, forming stirring layers of different diameters, thereby causing the seafood fermentation material to be gently stirred and mixed. Several layered blocks 230 are spaced apart on the outer wall of the stirring rods 210. The layered blocks 230 are thick in the middle and have blade-like ends, which are used to cut the material to be fermented to form a drop and mix it, avoiding the formation of a large amount of foam.

[0027] Furthermore, the angle between the central axis of the stirring rod 210 and the central axis of the tank 100 is between 10° and 20°; the thickness of the middle layer of the layered block 230 is 5-8cm, thereby creating a drop mixing effect.

[0028] like Figure 7 As shown, the defoamer 300 includes a defoaming chamber 310 communicating with the top of the tank 100, a separation chamber 320 communicating with the top of the defoaming chamber 310, and an axial flow fan 330 installed at the top port of the separation chamber 320. The axial flow fan 330 is existing technology, and an activated carbon bag is fitted on its bottom port to allow air to pass through while preventing foam from overflowing. A blade rod 350 is provided on the central shaft of the defoaming chamber 310. The blade rod 350 contacts the foam sucked into the defoaming chamber 310, causing the liquid to flow out. A return pipe 311 is provided between the bottom of the defoaming chamber 310 and the top side wall of the tank 100. After the axial flow fan 330 is turned off, the liquid flows back to the inner liner 110 from the return pipe 311. A solenoid valve is installed on the return pipe 311 to control its on / off state.

[0029] Furthermore, a foam-aggregating cover 340 is fixedly installed at the top port of the tank body 100, and a stirring motor 220 is installed in the concave cavity in the middle of the top surface of the foam-aggregating cover 340. That is, the outer part of the middle of the foam-aggregating cover 340 is a protruding shell shape, thereby forming a cavity for collecting foam. Several foam-aggregating cylinders 341 are connected to the protruding part of the top surface of the foam-aggregating cover 340. The top ports of the several foam-aggregating cylinders 341 are connected to the foam-inducing pipes 342. The bottom side wall of the foam-breaking chamber 310 is fitted with a connecting pipe that is connected to the foam-inducing pipes 342. The rising foam gathers in the foam-aggregating cover 340, is discharged through the several foam-aggregating cylinders 341 to the foam-inducing pipes 342, and flows into the foam-breaking chamber 310 where it is punctured by the blade rod 350. A solenoid valve is installed on the foam-inducing pipes 342 to control the on and off.

[0030] Furthermore, the bottom inner wall of the bubble-breaking chamber 310 is provided with an end face gear ring. The end face gear ring is fixed by horizontally placing pins on the upper and lower surfaces and embedding these pins in the bubble-breaking chamber 310, thereby supporting the positioning and rotation of the end face gear ring. The end face gear ring is coaxially connected to the bottom end of the blade rod 350. A bevel gear meshes with one side of the end face gear ring, and a servo motor 360 is coaxially connected to the bevel gear. The servo motor 360 is fixedly installed on the side wall of the bubble-breaking chamber 310, and its output shaft passes through the side wall of the bubble-breaking chamber 310 and is coaxially connected to the bevel gear. It is used to drive the blade rod 350 to rotate and efficiently puncture the foam through driving force.

[0031] like Figures 8-9 As shown, several cleaning sections 400 are attached to the bubble cap 340 along the circular axis. Each cleaning section 400 consists of a telescopic tube assembly 410 and a nozzle 420. The telescopic tube assembly 410 consists of several sleeves that are connected adjacent to each other, and the maximum telescopic length reaches the bottom of the aeration tube 140. Several elastic strips 411 are provided between the top ends of the sleeves for the springback sleeves to reset.

[0032] Specifically, the elastic strip 411 is made of rubber or silicone. A few fixing pins 413 are used to nail an elastic strip 411 into the top surface of several sleeves, and a reserved section 412 is provided between two adjacent sleeves, that is, the elastic strip 411 is arched to have tensile properties.

[0033] Furthermore, the nozzle 420 is fitted into the bottom end of the innermost sleeve. The nozzle 420 is spherical and has several spray holes 421 on its outer wall. The top end of the outermost sleeve is fixedly connected to a water injection pipe 430. Clean water is pumped in by a water pump, which impacts the extension of the telescopic pipe assembly 410. By controlling the power of the water pump, different positions are reached for rinsing to ensure thorough cleaning.

[0034] The present invention discloses a low-temperature fermentation process for preparing an antioxidant seafood-flavored compound seasoning rich in natural astaxanthin, based on the aforementioned low-temperature fermentation equipment for preparing the antioxidant seafood-flavored compound seasoning rich in natural astaxanthin, comprising the following steps: S1. Pour seafood, including shrimp heads, shrimp shells, mussels, and fish offal, into the inner tank 110, and simultaneously inject the low-temperature fermentation starter; add purified water at a material-to-liquid ratio of 1:1.2-1.5, and add compound low-temperature fermentation starter, which contains lactic acid bacteria, yeast, and aroma-producing bacteria, at 0.1%-0.3% of the raw material weight; the top surface of the tank 100 is equipped with a feeding nozzle for injecting materials; the bottom of the tank 100 is a conical shell and is equipped with a discharge nozzle 101, on which a butterfly valve is installed for opening and closing the discharge of materials; S2. First, incubate the activated bacterial strain at 18-20℃ for 2-4 hours to ensure full activation. Then, gradually inject cold air through the aeration tube 120 to lower the fermentation temperature to 10-12℃ for expansion, allowing the strain to adapt to the low-temperature environment. The cooling rate is 0.3-0.5℃ / min. Maintain this temperature for 12-24 hours to allow the strain to adapt to the low-temperature environment and reach the logarithmic growth phase. During the expansion, intermittently introduce sterile air through the aeration tube 140 at a flow rate of 0.05-0.1 vvm to maintain a dissolved oxygen concentration of 15%-25%. S3. Start the stirring motor 220 to drive several stirring rods 210 to stir at a uniform speed. The material to be fermented is gently separated by several layered blocks 230 to create a drop and mix. The adjacent stirring rods are set at staggered angles, forming a multi-layered stirring flow field with a diameter difference of 50-150mm when rotating. The main fermentation temperature is strictly controlled at 8-12℃, and the fermentation time is 72-120 hours. In the early stage of fermentation (0-48 hours), aeration is continuously provided through the aeration pipe 140 at a rate of 0.08-0.12 vvm to promote cell growth. In the later stage of fermentation (48-120 hours), the aeration rate is reduced to 0.02-0.05 vvm to create a micro-oxygen environment and promote the synthesis of flavor substances. S4. During the fermentation process, the axial flow fan 330 is started to generate negative pressure to suck up the foam produced at the top of the inner liner 110 due to fermentation. The foam is first defoamed in the defoaming chamber 310 and then separated into gas and liquid in the separation chamber 320. After fermentation, stop stirring and cooling, and let it stand and settle for 4-8 hours. Open the butterfly valve at discharge nozzle 101 to discharge the thick fermentation liquid at the bottom and transfer it to a low-temperature disc centrifuge for solid-liquid separation at 4-10℃ to obtain a supernatant rich in astaxanthin. After the fermenter is emptied, the cleaning process is initiated. Cleaning water at 0.3-0.5 MPa is pumped into the telescopic pipe assembly 410 through the water injection pipe 430. The water pressure pushes several sleeves to extend in stages, and the nozzle 420 descends along the center of the tank 100 to the bottom of the aeration pipe 140. Several spray holes 421 on the outer wall of the nozzle 420 spray water in all directions, performing high-pressure flushing on the inner wall of the tank 100, the stirring mechanism 200, and the surface of the aeration pipe 140. After cleaning, the pump is stopped, and the elastic strip 411 uses its own rebound force to gradually retract and reset the telescopic pipe assembly 410, ready for the next batch of use.

[0035] It should be noted that the fixed connection and fixing method of the present invention are achieved by conventional fixing means such as bolt connection, welding, or bonding that are compatible with each other. These are existing technologies and will not be described in detail here. The above embodiments are only for illustrating the technical concept and features of the present invention, and their purpose is to enable those skilled in the art to understand the content of the present invention and implement it accordingly. They should not be used to limit the scope of protection of the present invention. All equivalent changes or modifications made according to the spirit and essence of the present invention should be covered within the scope of protection of the present invention.

Claims

1. A low-temperature fermentation preparation device for an antioxidant seafood-flavored compound seasoning rich in natural astaxanthin, characterized in that: It includes a stirring mechanism mounted on the central axis of the tank and a defoamer mounted on one side of the tank top cover; the inner wall of the tank is provided with inner liner at intervals, and the two form a low-temperature space through which cold air can circulate; the amount of foam generated is reduced by the gentle stirring of the stirring mechanism, and the foam is collected and separated by the defoamer. The stirring mechanism consists of several stirring rods and a stirring motor. The stirring rods are arranged in a circle and radiate at different angles, with each pair of adjacent stirring rods having a different angle of inclination. The outer wall of the stirring rods is fitted with several layered blocks at intervals. The layered blocks are thick in the middle and have blade-shaped ends, which are used to cut the material to be fermented to form a drop and mix it. The defoamer includes a defoaming chamber connected to the top of the tank, a separation chamber connected to the top of the defoaming chamber, and an axial flow fan installed at the top port of the separation chamber; a blade rod is provided on the central shaft of the defoaming chamber, and a return pipe is provided between the bottom of the defoaming chamber and the top side wall of the tank.

2. The low-temperature fermentation preparation equipment for antioxidant seafood flavor compound seasoning rich in natural astaxanthin according to claim 1, characterized in that: The angle between the central axis of the stirring rod and the central axis of the tank ranges from 10° to 20°.

3. The low-temperature fermentation preparation equipment for antioxidant seafood flavor compound seasoning rich in natural astaxanthin according to claim 2, characterized in that: The thickness of the layered block is 5-8 cm.

4. The low-temperature fermentation preparation equipment for antioxidant seafood flavor compound seasoning rich in natural astaxanthin according to claim 3, characterized in that: A bubble-forming cap is fixedly installed at the top port of the tank. The stirring motor is installed in the concave cavity in the middle of the top surface of the bubble-forming cap. Several bubble-forming cylinders are connected to the protruding part of the top surface of the bubble-forming cap. The top ports of the several bubble-forming cylinders are connected to bubble-inducing pipes. A connecting pipe that is sleeved with the bubble-inducing pipe is fitted on the bottom side wall of the bubble-breaking chamber.

5. The low-temperature fermentation preparation equipment for antioxidant seafood flavor compound seasoning rich in natural astaxanthin according to claim 4, characterized in that: The bottom inner wall of the bubble-breaking chamber is provided with an end face gear ring, which is coaxially connected to the bottom end of the blade rod. A bevel gear meshes with one side of the end face gear ring, and a servo motor is coaxially connected to the bevel gear.

6. The low-temperature fermentation preparation equipment for antioxidant seafood flavor compound seasoning rich in natural astaxanthin according to claim 5, characterized in that: A vent pipe is installed on the top side wall of the tank, and an exhaust pipe is installed on the bottom side wall of the tank, for circulating cold air to cool the inner liner for fermentation.

7. The low-temperature fermentation preparation equipment for antioxidant seafood flavor compound seasoning rich in natural astaxanthin according to claim 6, characterized in that: An aeration pipe is installed at the central axis of the inner liner to allow oxygen to enter.

8. The low-temperature fermentation preparation equipment for antioxidant seafood flavor compound seasoning rich in natural astaxanthin according to claim 7, characterized in that: The foam cover is provided with several cleaning sections attached along the circular axis. Each cleaning section consists of a telescopic tube assembly and a nozzle. The telescopic tube assembly consists of several sleeves that are connected adjacent to each other, and the maximum telescopic length reaches the bottom of the aeration tube. Several elastic strips are provided between the top ends of the sleeves for the sleeves to return to their original position.

9. The low-temperature fermentation preparation equipment for antioxidant seafood flavor compound seasoning rich in natural astaxanthin according to claim 8, characterized in that: The nozzle is fitted into the bottom end of the innermost sleeve, and the nozzle is spherical with several spray holes on its outer wall.

10. A process for preparing an antioxidant seafood-flavored compound seasoning rich in natural astaxanthin through low-temperature fermentation, wherein the low-temperature fermentation preparation equipment for the antioxidant seafood-flavored compound seasoning rich in natural astaxanthin according to claim 9 is characterized in that, Includes the following steps: S1. Pour the seafood into the inner pot, and then inject the low-temperature fermentation bacteria at the same time. S2. First, the activated strain is cultured at 18-20℃, and then cold air is gradually injected through the venting tube to lower the fermentation temperature to 10-12℃ for expansion, so that the strain can adapt to the low temperature environment. S3. Start the stirring motor to drive several stirring rods to stir at a uniform speed, and mix the material to be fermented by gently separating it through several layered blocks to create a drop and mix it. S4. Start the axial flow fan to generate negative pressure to suck up the foam produced by fermentation at the top of the inner liner. First, the foam is defoamed in the defoaming chamber, and then the gas and liquid are separated in the separation chamber.

Images