Temperature control fermentation chamber for smelly mandarin fish

Abstract

The utility model discloses a temperature-controlled fermentation chamber for smelly mandarin fish. The temperature-controlled fermentation chamber comprises a fermentation chamber and an overturning and pressing mechanism, a temperature controller is fixedly mounted on the fermentation chamber, and a movable door is hinged to one side of the fermentation chamber; the overturning and pressing mechanism comprises a smelly mandarin fish fermentation tank arranged in the fermentation chamber as well as an electric push rod and a motor which are respectively and fixedly mounted on the fermentation chamber, and a pushing end of the electric push rod extends into the fermentation chamber and is fixedly connected with a pressing disc; according to the temperature-controlled fermentation chamber for the smelly mandarin fish, the overturning and pressing mechanism is arranged in the fermentation chamber, so that the pickled mandarin fish can be put into the fermentation tank for fermentation in batches, the cover plate can drive the pressing block to press the mandarin fish in a manner of tightening the threaded rod, and in addition, after the motor drives the fermentation tank for the smelly mandarin fish to overturn, the mandarin fish can be fermented in batches. The electric push rod can drive the pressure plate to press the turned mandarin fish; through the arrangement, the working efficiency during mandarin fish fermentation is effectively improved, and the manpower consumption is also reduced.

Description

Technical Field

[0001] The utility model relates to the technical field of stinky mandarin fish processing, in particular to a temperature-controlled fermentation chamber for stinky mandarin fish. Background Art

[0002] As we all know, stinky mandarin fish is a dish made with mandarin fish, ginger and red pepper, and is a Huizhou dish. When processing stinky mandarin fish, the living fish needs to be slaughtered first and then pickled with salt. The pickled mandarin fish needs to be placed in a fermentation room with suitable temperature for fermentation.

[0003] However, since there is a lot of salt on the surface of the freshly pickled mandarin fish and there is a lot of water in the body of the mandarin fish, it is necessary to press stones on it during fermentation to make the juice in the fish seep out. At the same time, the gravity of the stones squeezes the fish meat, which can easily squeeze out the fishy water in the fish body, and through diffusion and water transfer, the salt can evenly penetrate into the fish body, which is conducive to the pickling of the mandarin fish. In addition, in order to further improve the distribution effect of salt, the stones need to be removed regularly to turn the mandarin fish over during the fermentation process.

[0004] Since the existing technology mainly uses manual methods to press stones and turn over the mandarin fish during pickling and fermentation, it is not easy to improve work efficiency when fermenting a large number of mandarin fish, and the manpower consumption during fermentation of mandarin fish still needs to be reduced. Utility Model Content

[0005] The utility model aims to provide a more efficient temperature-controlled fermentation chamber for smelly mandarin fish.

[0006] The technical solution adopted by the utility model to solve the above problems is: a temperature-controlled fermentation chamber for smelly mandarin fish, comprising: a fermentation chamber and a turning and pressing mechanism;

[0007] A temperature controller is fixedly installed on the fermentation chamber, and a movable door is hinged on one side of the fermentation chamber;

[0008] The flipping and pressing mechanism includes a stinky mandarin fish fermentation tank arranged inside a fermentation chamber, and an electric push rod and a motor respectively fixedly mounted on the fermentation chamber, the pushing end of the electric push rod extends to the interior of the fermentation chamber and is fixedly connected to a pressure plate, a baffle is detachably connected to one side of the stinky mandarin fish fermentation tank, a connecting plate is fixedly connected to the outside of the stinky mandarin fish fermentation tank, one side of the connecting plate is fixedly connected to a bracket, the internal thread of the bracket is connected to a threaded rod, one end of the threaded rod is rotatably connected to a cover plate through a bearing, one side of the cover plate is fixedly connected to a pressure block, and the other side of the cover plate is movably connected to the bracket, one side of one of the connecting plates is fixedly connected to a main shaft, and one side of the other connecting plate is fixedly connected to a rotating shaft, and the output shaft of the motor extends to the interior of the fermentation chamber and is fixedly connected to the main shaft.

[0009] Preferably, a support plate is fixedly connected to the inner side of the fermentation chamber, and one side of the support plate is rotatably connected to the rotating shaft via a bearing.

[0010] Preferably, one end of the threaded rod away from the cover plate is fixedly connected to a hand wheel.

[0011] Preferably, the adjacent sides of the baffle plate and the cover plate are both fixedly connected with rubber pads.

[0012] Preferably, a rod body is slidably connected inside the bracket, and one end of the rod body is fixedly connected to the cover plate.

[0013] Preferably, the bottom of the fermentation chamber is fixedly connected to a base, and the bottom of the base is evenly fixedly connected to bumps.

[0014] Preferably, a handle is fixedly connected to one side of the baffle.

[0015] Preferably, a second connection block is fixedly connected to the outer side of the baffle, a first connection block is fixedly connected to the outer side of the smelly mandarin fish fermentation tank, and the interiors of the first connection block and the second connection block are fixedly connected by bolts.

[0016] In summary, the present application includes at least one of the following beneficial effects:

[0017] The temperature-controlled fermentation chamber of the stinky mandarin fish is provided with a turning and pressing mechanism inside the fermentation chamber, so that the pickled mandarin fish can be put into the stinky mandarin fish fermentation tank for fermentation in batches, and the cover plate can be driven by the pressing block to press the mandarin fish by tightening the threaded rod. In addition, after the motor drives the stinky mandarin fish fermentation tank to turn over, the electric push rod can drive the pressing plate to press the turned mandarin fish. Through the above settings, the work efficiency of the mandarin fish fermentation is effectively improved, and the manpower consumption is also reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a structural schematic diagram of an embodiment of the temperature-controlled fermentation chamber for smelly mandarin fish.

[0019] Figure 2 It is an enlarged schematic diagram of area A of the structural schematic diagram in the embodiment of the temperature-controlled fermentation chamber for smelly mandarin fish.

[0020] Figure 3 It is a structural schematic diagram of a fermentation chamber and a stinky mandarin fish fermentation tank in the embodiment of the stinky mandarin fish temperature-controlled fermentation chamber.

[0021] Figure 4 It is a structural schematic diagram of an electric push rod and a motor in an embodiment of the temperature-controlled fermentation chamber for stinky mandarin fish.

[0022] In the figure: 1. fermentation chamber; 10. movable door; 11. temperature controller; 12. base; 13. convex block; 2. flip pressing mechanism; 20. smelly mandarin fish fermentation tank; 21. baffle; 22. connecting plate; 23. motor; 24. rotating shaft; 25. bracket; 26. cover plate; 27. pressing block; 28. threaded rod; 29. ​​hand wheel; 201. electric push rod; 202. pressure plate; 203. handle; 204. support plate; 205. first connecting block; 206. second connecting block; 207. bolt; 208. main shaft; 209. rod body. DETAILED DESCRIPTION

[0023] The present invention will be further described in detail below with reference to the accompanying drawings and through examples. The following examples are provided to explain the present invention, but the present invention is not limited to the following examples.

[0024] See also Figure 1-Figure 4 This embodiment provides a temperature-controlled fermentation chamber for smelly mandarin fish, including: a fermentation chamber 1 and a flipping and pressing mechanism 2.

[0025] In one embodiment, in order to facilitate the control of the temperature in the fermentation chamber 1 within a range suitable for the fermentation of stinky mandarin fish, and also to facilitate the placement of the stinky mandarin fish into or out of the fermentation chamber 1; a temperature controller 11 is fixedly installed on the fermentation chamber 1, and a movable door 10 is hinged on one side of the fermentation chamber 1; in order to improve the stability of the fermentation chamber 1 during use, a base 12 is fixedly connected to the bottom of the fermentation chamber 1, and a protrusion 13 is evenly fixedly connected to the bottom of the base 12.

[0026] In one embodiment, in order to put the marinated mandarin fish in batches into the stinky mandarin fish fermentation tank 20, the cover plate 26 can be driven to move toward a position close to the opening of the stinky mandarin fish fermentation tank 20 by tightening the threaded rod 28, so that the pressing block 27 can press the mandarin fish under the action of the cover plate 26, and the motor 23 drives the stinky mandarin fish fermentation tank 20 to turn over 180 degrees, at this time the mandarin fish can be turned over, so that the electric push rod 201 can be started after the baffle 21 is removed from the stinky mandarin fish fermentation tank 20, so that the electric push rod 201 can drive the pressure plate 202 to be inserted into the stinky mandarin fish fermentation tank 20 to press the other side of the mandarin fish; the turning and pressing mechanism 2 includes the stinky mandarin fish fermentation tank 20 arranged inside the fermentation chamber 1 and the electric push rods 20 respectively fixedly installed on the fermentation chamber 1 Rod 201 and motor 23, the pushing end of the electric push rod 201 extends to the interior of the fermentation chamber 1 and is fixedly connected to a pressure plate 202, a baffle 21 is detachably connected to one side of the stinky mandarin fish fermentation tank 20, a connecting plate 22 is fixedly connected to the outer side of the stinky mandarin fish fermentation tank 20, a bracket 25 is fixedly connected to one side of the connecting plate 22, a threaded rod 28 is internally threadedly connected to the bracket 25, one end of the threaded rod 28 is rotatably connected to a cover plate 26 through a bearing, a pressure block 27 is fixedly connected to one side of the cover plate 26, and the other side of the cover plate 26 is movably connected to the bracket 25, one side of one connecting plate 22 is fixedly connected to a main shaft 208, and one side of the other connecting plate 22 is fixedly connected to a rotating shaft 24, and the output shaft of the motor 23 extends to the interior of the fermentation chamber 1 and is fixedly connected to the main shaft 208.

[0027] In one embodiment, in order to further support the stinky mandarin fish fermentation tank 20 and make it more stable during use, a support plate 204 is fixedly connected to the inner side of the fermentation chamber 1, and one side of the support plate 204 is rotatably connected to the rotating shaft 24 through a bearing.

[0028] In one embodiment, in order to facilitate the twisting of the threaded rod 28 , a hand wheel 29 is fixedly connected to one end of the threaded rod 28 away from the cover plate 26 .

[0029] In one embodiment, in order to improve the sealing performance of the baffle plate 21 and the cover plate 26 on the smelly mandarin fish fermentation tank 20, rubber pads are fixedly connected to adjacent sides of the baffle plate 21 and the cover plate 26.

[0030] In one embodiment, in order to keep the cover plate 26 and the pressing block 27 stable during movement, a rod 209 is slidably connected inside the bracket 25 , and one end of the rod 209 is fixedly connected to the cover plate 26 .

[0031] In one embodiment, in order to facilitate the assembly and disassembly of the baffle 21 , a handle 203 is fixedly connected to one side of the baffle 21 .

[0032] In one embodiment, in order to be able to disassemble and assemble the first connecting block 205 and the second connecting block 206 by tightening the bolts 207, thereby facilitating the disassembly and assembly of the baffle 21, the second connecting block 206 is fixedly connected to the outer side of the baffle 21, and the first connecting block 205 is fixedly connected to the outer side of the stinky mandarin fish fermentation tank 20, and the interiors of the first connecting block 205 and the second connecting block 206 are fixedly connected by bolts 207.

[0033] It should be noted that the model of the thermostat 11 is OHR-A300.

[0034] Working principle: When in use, first put the marinated mandarin fish in batches into the stinky mandarin fish fermentation tank 20, at which time the cover plate 26 is located above the stinky mandarin fish fermentation tank 20, so that the cover plate 26 can be driven to move toward a position close to the opening of the stinky mandarin fish fermentation tank 20 by tightening the threaded rod 28, so that the pressing block 27 can press the mandarin fish under the action of the cover plate 26; after pressing the mandarin fish, close the movable door 10, and control the temperature in the fermentation chamber 1 to be within a range suitable for the fermentation of the stinky mandarin fish through the temperature controller 11; when the mandarin fish needs to be fermented, the temperature in the fermentation chamber 1 is controlled to be within a range suitable for the fermentation of the stinky mandarin fish. When the fish is turned over, the motor 23 is started, so that the motor 23 can drive the main shaft 208 and the connecting plate 22 to drive the stinky mandarin fish fermentation tank 20 to turn over 180 degrees, and then the baffle 21 is removed from the stinky mandarin fish fermentation tank 20. At this time, the electric push rod 201 is started, so that the electric push rod 201 can drive the pressure plate 202 to be inserted into the stinky mandarin fish fermentation tank 20 to press the other side of the mandarin fish, so that the pickled mandarin fish can be turned over and pressed more conveniently in the fermentation chamber 1, which is more conducive to the pickling of the stinky mandarin fish.

[0035] The above contents described in this specification are merely examples of the present utility model. Those skilled in the art of the present utility model may make various modifications or additions to the specific embodiments described, or replace them in similar ways, as long as they do not deviate from the contents of the present utility model specification or exceed the scope defined in the claims, they shall all fall within the protection scope of the present utility model.

Claims

1. A temperature-controlled fermentation chamber for smelly mandarin fish, characterized in that: include: A fermentation chamber (1) and a turning and pressing mechanism (2); A temperature controller (11) is fixedly mounted on the fermentation chamber (1), and a movable door (10) is hingedly connected to one side of the fermentation chamber (1); The flipping and pressing mechanism (2) comprises a stinky mandarin fish fermentation tank (20) arranged inside a fermentation chamber (1), and an electric push rod (201) and a motor (23) respectively fixedly mounted on the fermentation chamber (1), wherein the pushing end of the electric push rod (201) extends into the interior of the fermentation chamber (1) and is fixedly connected to a pressing plate (202), a baffle (21) is detachably connected to one side of the stinky mandarin fish fermentation tank (20), a connecting plate (22) is fixedly connected to the outer side of the stinky mandarin fish fermentation tank (20), and a bracket (25) is fixedly connected to one side of the connecting plate (22), and the stinky mandarin fish fermentation tank (20) is fixedly connected to one side of the connecting plate (22). The support (25) is internally threadedly connected to a threaded rod (28), one end of the threaded rod (28) is rotatably connected to a cover plate (26) via a bearing, one side of the cover plate (26) is fixedly connected to a pressing block (27), and the other side of the cover plate (26) is movably connected to the support (25), one side of one of the connecting plates (22) is fixedly connected to a main shaft (208), and one side of the other connecting plate (22) is fixedly connected to a rotating shaft (24), and the output shaft of the motor (23) extends into the interior of the fermentation chamber (1) and is fixedly connected to the main shaft (208).

2. The temperature-controlled fermentation chamber for smelly mandarin fish according to claim 1, characterized in that: A support plate (204) is fixedly connected to the inner side of the fermentation chamber (1), and one side of the support plate (204) is rotatably connected to the rotating shaft (24) via a bearing.

3. The temperature-controlled fermentation chamber for smelly mandarin fish according to claim 1, characterized in that: One end of the threaded rod (28) away from the cover plate (26) is fixedly connected to a hand wheel (29).

4. The temperature-controlled fermentation chamber for smelly mandarin fish according to claim 1, characterized in that: The baffle plate (21) and the cover plate (26) are both fixedly connected to one side adjacent to the other with a rubber pad.

5. The temperature-controlled fermentation chamber for smelly mandarin fish according to claim 1, characterized in that: A rod body (209) is slidably connected inside the bracket (25), and one end of the rod body (209) is fixedly connected to the cover plate (26).

6. The temperature-controlled fermentation chamber for smelly mandarin fish according to claim 2, characterized in that: The bottom of the fermentation chamber (1) is fixedly connected to a base (12), and the bottom of the base (12) is evenly fixedly connected to a protrusion (13).

7. The temperature-controlled fermentation chamber for smelly mandarin fish according to claim 4, characterized in that: A handle (203) is fixedly connected to one side of the baffle (21).

8. The temperature-controlled fermentation chamber for smelly mandarin fish according to claim 7, characterized in that: The outer side of the baffle (21) is fixedly connected to a second connection block (206), the outer side of the smelly mandarin fish fermentation tank (20) is fixedly connected to a first connection block (205), and the interiors of the first connection block (205) and the second connection block (206) are fixedly connected via bolts (207).

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