Natural environment-imitated fermentation air-drying equipment
By designing fermentation and air-drying equipment that imitates natural environments, using air control mechanisms and airflow adjustment devices to simulate natural air-drying conditions, the problems of high energy consumption and poor flavor of mechanical air-drying equipment are solved, and efficient and low-energy-consuming food fermentation and air-drying are achieved, and the product flavor and quality are close to traditional natural air-drying.
Patent Information
- Application Number
- CN202422292747.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-20
- Publication Date
- 2025-09-05
- Estimated Expiration
- 2034-09-20
AI Technical Summary
Existing mechanical air-drying equipment consumes high energy, and the product flavor is far from that of natural air-drying products, which cannot simulate the temperature, humidity, air flow and air cleanliness conditions of natural air-drying, resulting in poor product flavor and quality.
A fermentation and air drying equipment imitating a natural environment is designed, including a box, a wind control mechanism and an air flow regulation device. The air temperature and humidity are adjusted through the air control mechanism. The air flow regulation device controls the air flow, simulates natural air drying conditions, and combines the air purification component and a temperature and humidity regulator to achieve precise control of temperature, humidity and air flow.
It realizes food fermentation under simulated natural air-drying conditions, reduces energy consumption, improves product flavor and quality, and can be adjusted in different seasons without additional energy, saves energy by more than 70%, and the product flavor and quality are close to traditional natural air-drying products.
Smart Images
Figure CN223307203U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to food processing equipment, in particular to a fermentation and air-drying equipment that imitates a natural environment. Background Art
[0002] Cured products (such as ham, bacon, sausage, etc.) are processed in the cooler and drier winter months by hanging the meat coated with salt and spices in a ventilated place to dry naturally.
[0003] To shorten the production cycle of cured meat, industrial production is adopted. During processing, meat, coated with salt and spices, is placed in a drying oven, drying room, or roaster at a temperature of around 60°C for rapid drying. The flavor and quality of cured meats produced through industrial production differ from those produced through traditional natural drying methods.
[0004] Products processed using traditional natural air-drying methods undergo a shallow fermentation process. Differences in temperature and humidity between day and night, along with clean air and airflow velocity, contribute to the product's flavor, resulting in a rich, cured aroma. However, this method can only be processed seasonally, requiring a long production time. Furthermore, fluctuating temperatures and open-air exposure can easily contaminate meat, compromising product quality and safety.
[0005] Industrialized rapid baking methods are not affected by season or time of day, can be processed at any time, have a short processing time, are easily standardized, and ensure control over quality and safety. However, the product lacks a shallow fermentation process, lacks the temperature and humidity variations between day and night, and lacks the clean air and naturally varying airflow. As a result, the flavor of the product is far inferior to that of naturally air-dried "local ham," "local sausage," and "local bacon," and the cured flavor is weaker. Consumers still prefer naturally air-dried "local" products.
[0006] Although mechanical air-drying equipment is currently available in the art, its principle is to use electric heating to raise or lower the temperature and humidify and remove moisture. The equipment controls the temperature to a lower temperature close to winter, for example, between 15-20°C and a relative humidity of around 50-60%, creating a winter temperature and humidity, and uses artificial ventilation to control airflow. However, the main problem is that energy consumption is extremely high, often exceeding 40% compared to rapid drying, and even higher than natural air drying (which does not require energy). In addition, compared to the natural climate of natural air drying, there are still significant differences in temperature, humidity, airflow, and air cleanliness. The flavor of the processed products still lags behind that of traditional air-dried products. Utility Model Content
[0007] Therefore, in order to solve the above-mentioned shortcomings, the utility model provides a fermentation and drying equipment that simulates a natural environment. The drying equipment can simulate the temperature, humidity, airflow, and air cleanliness conditions of natural drying, while being standardized and scaled, with controllable quality and safety. The processed products can fully maintain the flavor and pickled aroma of traditional "earth" products.
[0008] Specifically, a fermentation and air-drying device that simulates a natural environment includes a box body, an air control mechanism, and an air flow adjustment device.
[0009] The box body is provided with a passage door, an air outlet is provided on the opposite side of the passage door, and an air inlet is provided on the upper part of the box body;
[0010] The air control mechanism is installed at the air inlet of the box, and the outside air enters the box after passing through the air control mechanism;
[0011] The air flow regulating device is installed at the air outlet of the box body to control the flow speed of the air in the box body.
[0012] Optionally, the wind control mechanism includes a shell having an air inlet pipe, and an air purification component, a temperature sensor and an air temperature and humidity regulator are arranged in the shell in sequence in the direction of air flow.
[0013] Optionally, an air flow channel is formed in the interlayer of the box body, and the air flow channel has a plurality of exhaust ports for exhausting air into the box body.
[0014] Optionally, the plurality of air exhaust vents include an upper air exhaust vent and a lower air exhaust vent, the upper air exhaust vent is located at the inner top of the box body, and the lower air exhaust vent is located at the inner bottom of the box body.
[0015] Optionally, several of the upper air outlets are arranged in a row, and several of the lower air outlets are arranged in a row, and the upper air outlets in the upper row are arranged opposite to the lower air outlets in the lower row.
[0016] Optionally, an internal temperature sensor is provided in the box.
[0017] The utility model has the following advantages:
[0018] The present invention can simulate the temperature, humidity, airflow, and air cleanliness conditions required for natural air drying, while being standardized and scaled, and having controllable quality and safety. The air drying equipment only needs to cool down and adjust the humidity of the incoming air during the hot summer months, so that it reaches a temperature and humidity that is conducive to the fermentation and air drying of meat products. This requires the consumption of a certain amount of electricity, steam, and other energy. In the longer months of late autumn, winter, and early spring, the airflow with a temperature and humidity that is conducive to the fermentation and air drying of meat products is directly introduced into the fermentation and air drying device through filtration and purification, without the need to consume energy to cool it down and adjust its humidity, thus greatly reducing energy consumption costs. Furthermore, by optimizing and controlling the temperature, humidity, and airflow, products with a flavor that is superior to traditional products and has a longer shelf life can be processed. BRIEF DESCRIPTION OF THE DRAWINGS
[0019] Figure 1 It is a three-dimensional schematic diagram of the fermentation and air-drying equipment of the present invention;
[0020] Figure 2 This is a three-dimensional schematic diagram of the fermentation and air-drying equipment of the present invention from another perspective;
[0021] Figure 3 This is a half-section schematic diagram of the fermentation and air-drying equipment of the present invention;
[0022] Figure 4 It is a structural diagram of the box body of the utility model;
[0023] Figure 5 This is a schematic structural diagram of the box body of the present invention from another perspective;
[0024] Figure 6 It is a side view schematic diagram of the box body of the utility model;
[0025] Figure 7 yes Figure 6 Cross-sectional view of AA;
[0026] In the figure: 100, box body; 101, door; 102, air inlet; 103, upper air outlet; 104, lower air outlet; 200, air control mechanism; 201, air inlet; 202, air purification component; 203, temperature sensor; 204, air temperature and humidity regulator; 205, controller; 300, air flow adjustment device. DETAILED DESCRIPTION
[0027] The following describes in detail embodiments of the present application, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present application, and should not be construed as limiting the present application.
[0028] In this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "includes," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.
[0029] As described in the background, although mechanical air-drying equipment is currently available in the art, its principle is to use electric heating to raise or lower the temperature and humidify and remove moisture. The equipment controls the temperature to a lower temperature close to winter, for example, between 15-20°C and a relative humidity of around 50-60%, creating a winter temperature and humidity, and controls the airflow through artificial ventilation. However, the main problem is that energy consumption is extremely high, often exceeding 40% compared to rapid baking and even higher than natural air drying (which does not require energy). Furthermore, compared to the natural climate of natural air drying, there are still significant differences in temperature, humidity, airflow, and air cleanliness, and the flavor of the processed products still lags behind that of traditional air-dried products.
[0030] Based on the above reasons, Figure 1-Figure 3 As shown, this embodiment provides a fermentation and air-drying device that simulates a natural environment, including a box body 100, an air control mechanism 200 and an air flow adjustment device 300.
[0031] The box body is provided with a passage door 101, an air outlet is provided on the opposite side of the passage door, and an air inlet 102 is provided on the upper part of the box body;
[0032] The air control mechanism 200 is installed at the air inlet 102 of the box body, and the outside air enters the box body after passing through the air control mechanism;
[0033] The air flow regulating device 300 is installed at the air outlet of the box to control the flow speed of the air in the box. Optionally, the air flow regulating device can be an exhaust fan.
[0034] The above technical features can provide a natural hot environment in the box, which is convenient for the fermentation and drying of food (especially cured products), and realizes the temperature, humidity, airflow and air cleanliness conditions of natural drying, which is convenient for the processing of cured products, and can be standardized and scaled, and the quality and safety are controllable; when the above technical features are in use, the staff places the cured products (such as ham, bacon, sausage, pressed duck, air-dried chicken, air-dried goose, red-pressed rabbit and other fermented and air-dried cured products) in the box, and then lets the air enter the air control mechanism from the air inlet pipe. When the temperature of the incoming air or the temperature inside the box is higher than the set temperature, the air is temperature-controlled and / or humidified by the air temperature and humidity regulator, and the air is cooled to 5°C to 15°C to simulate the lower temperature in winter; when the air temperature is lower than 15°C, the air control mechanism does not cool the air, allowing it to pass freely into the workroom; and the speed of the air in the workroom is controlled by the speed of the air flow regulating device. When the humidity of the air circulating in the workshop does not meet the range of about 50-60%, it is adjusted to 50-60% by the temperature and humidity regulator according to the parameters preset by the controller.
[0035] For example, Figure 3 As shown, the air control mechanism 200 includes a housing having an air inlet pipe 201. An air purification component 202, a temperature sensor 203, and an air temperature and humidity regulator 204 are arranged within the housing in the direction of air flow. Air enters through the air inlet pipe and is purified by the air purification component. The purified air then passes through the air temperature and humidity regulator for temperature and humidity control. The air purification component can be implemented as an air filter, and the air temperature and humidity regulator utilizes existing temperature and humidity controller technology.
[0036] In order to allow air to better contact with the cured products, in one embodiment, an air flow channel is formed in the interlayer of the box body, and the air flow channel has several exhaust ports for exhausting air into the box body. The several exhaust ports include an upper exhaust port 103 and a lower exhaust port 104. The upper exhaust port is located at the inner top of the box body, and the lower exhaust port is located at the inner bottom of the box body. Several of the upper exhaust ports are arranged in a row, and several of the lower exhaust ports are arranged in a row. The upper exhaust ports in the upper row are arranged opposite to the lower exhaust ports in the lower row (such as Figure 3 and Figure 4 shown).
[0037] The above technical features can better guide the air into the box, allowing the air to come into more complete contact with the cured products, thereby improving the quality and efficiency of air drying.
[0038] In order to timely understand the temperature inside the box, an internal temperature sensor is provided in the box. After timely understanding the temperature inside the box, the temperature is compared with the temperature obtained by the temperature sensor 203 to facilitate the control of the air temperature and humidity regulator; in order to facilitate the control of the air purification component 202, the temperature sensor 203 and the air temperature and humidity regulator 204, a controller 205 is also installed in the shell, which can adopt a PLC controller.
[0039] The air-drying equipment described in the present invention simulates the temperature, humidity, airflow and air cleanliness conditions of natural air-drying, and is more often used for cooling in hot seasons, while in late autumn, winter and early spring, the airflow with a temperature and humidity that is easy for fermentation and air-drying of meat products is directly introduced into the fermentation and air-drying device through filtration and purification, without consuming more energy for cooling and humidity adjustment; therefore, the energy consumption cost is greatly reduced by the equipment, and compared with the existing industrial rapid baking equipment and processes, more than 70% of energy can be saved.
[0040] The above description of the disclosed embodiments will enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A fermentation and air-drying device that simulates a natural environment, characterized by: It includes a box body, a wind control mechanism and an air flow adjustment device. The box body is provided with a passage door, an air outlet is provided on the opposite side of the passage door, and an air inlet is provided on the upper part of the box body; The air control mechanism is installed at the air inlet of the box, and the outside air enters the box after passing through the air control mechanism; The air flow regulating device is installed at the air outlet of the box body to control the flow speed of the air in the box body; The air control mechanism includes a housing having an air inlet pipe, and an air purification component, a temperature sensor, and an air temperature and humidity regulator are sequentially arranged in the housing in the direction of air flow; An air flow channel is formed in the interlayer of the box body, and the air flow channel has a plurality of exhaust ports for exhausting air into the box body; The plurality of air outlets include an upper air outlet and a lower air outlet. The upper air outlet is located at the inner top of the box body, and the lower air outlet is located at the inner bottom of the box body.
2. The fermentation and air-drying equipment simulating a natural environment according to claim 1, characterized in that: Several of the upper air outlets are arranged in a row, and several of the lower air outlets are arranged in a row, and the upper air outlets in the upper row are arranged opposite to the lower air outlets in the lower row.
3. The fermentation and air-drying equipment simulating a natural environment according to claim 1, characterized in that: An internal temperature sensor is provided in the box.