Chili fermentation equipment capable of removing peculiar smell

Abstract

The utility model discloses pepper fermentation equipment capable of removing peculiar smell, which relates to the technical field of pepper fermentation equipment and comprises a tank body, a transparent observation window is mounted on the side wall of the tank body, a sealing plate is mounted at the top of the tank body, a fixing shaft is mounted on the inner wall of the sealing plate, and a fixing sleeve is mounted on the outer wall of the fixing shaft. A clamping groove is formed in the inner wall of the tank body. The food-grade activated carbon is placed in the positioning sleeve through the clamping groove, the positioning sleeve, the limiting spring, the clamping rod and the cover plate, then the clamping rod is poked outwards, the cover plate is inserted into the positioning sleeve, the clamping rod is loosened, the clamping rod is pushed inwards through the elastic force of the limiting spring, the clamping rod and the cover plate are clamped and fixed, and the food-grade activated carbon is convenient to replace; then the positioning sleeve is placed into the tank body along the clamping groove, and peculiar smell generated in the chili fermentation process is adsorbed through the placed food-grade activated carbon, so that the chili fermentation quality and the eating taste are improved.

Description

Technical Field

[0001] This utility model relates to the technical field of chili fermentation equipment, specifically a chili fermentation equipment that can remove odors. Background Technology

[0002] Chili fermentation is an important food processing technology. Through the action of microorganisms, the components in chili peppers are transformed, producing unique flavors and textures, thus enriching the variety of chili products, such as chili sauce and pickled peppers. During the chili fermentation process, due to the metabolic activities of microorganisms and changes in the components of the chili peppers themselves, various odorous substances are produced, such as hydrogen sulfide, ammonia, and some volatile organic acids and alcohols. These odors not only affect the working environment but may also negatively impact product quality and reduce consumer acceptance. Traditional chili fermentation equipment usually lacks effective odor treatment devices. Some simple ventilation measures can only partially remove odors but cannot fundamentally eliminate them. Furthermore, existing fermentation tanks only have sampling ports at the top, making it impossible to sample the fermenting chili peppers inside and detect potential problems during the bottom fermentation process in a timely manner, such as contamination by other microorganisms or abnormal fermentation. To solve these problems, a chili fermentation device capable of removing odors is needed.

[0003] Existing chili fermentation equipment has problems such as being unable to remove the odors produced during the chili fermentation process and being unable to take samples at different depths inside the fermentation tank. Therefore, there is an urgent need for a chili fermentation equipment that can remove odors. Utility Model Content

[0004] Therefore, the purpose of this utility model is to provide a chili fermentation device that can remove odors, so as to solve the problems that existing chili fermentation devices cannot remove the odors generated during the chili fermentation process and cannot sample and test at different depths inside the fermentation tank.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a chili fermentation device capable of removing odors, comprising a tank, a transparent observation window installed on the side wall of the tank, a sealing plate installed on the top of the tank, a fixed shaft installed on the inner wall of the sealing plate, a fixed sleeve installed on the outer wall of the fixed shaft, a slot formed on the inner wall of the tank, a positioning sleeve installed on the inner wall of the slot, a limit spring installed on the inner wall of the positioning sleeve, a locking rod installed on the outer wall of the limit spring, a cover plate installed on the outer wall of the locking rod, a sampling port formed on the side wall of the tank, a pressure rod installed on the inner wall of the sampling port, a return spring installed on the outer wall of the pressure rod, a through groove formed on the side wall of the pressure rod, and a compression spring installed on the outer wall of the pressure rod.

[0006] Preferably, the fixed shaft passes through the interior of the sealing plate and the tank and is threadedly connected to the fixed sleeve, and the slots are arranged in a rectangular array with the central axis of the tank as the center.

[0007] Preferably, the positioning sleeve is movably connected to the slot, and the locking rod forms a telescopic structure with the positioning sleeve through a limiting spring.

[0008] Preferably, the cover plate is inserted into the positioning sleeve, and the locking rod is engaged with the cover plate.

[0009] Preferably, the sampling ports are evenly distributed around the central axis of the tank, and the sampling ports are movably connected to the pressure rod.

[0010] Preferably, the through slots are arranged in a rectangular array with the central axis of the pressure rod as the center, and the pressure rod forms a telescopic structure with the tank body through a compression spring.

[0011] Compared with the prior art, the beneficial effects of this utility model are:

[0012] 1. This utility model uses a slot, positioning sleeve, limiting spring, locking rod, and cover plate to place food-grade activated carbon into the positioning sleeve. Then, the locking rod is pushed outward, and the cover plate is inserted into the positioning sleeve. The locking rod is released, and the locking rod is pushed inward by the elastic force of the limiting spring, so that the locking rod and the cover plate are locked together and fixed, which facilitates the replacement of food-grade activated carbon. Then, the positioning sleeve is placed into the tank along the slot. The food-grade activated carbon inside absorbs the odors produced during the fermentation of chili peppers, thereby improving the fermentation quality and taste of chili peppers.

[0013] 2. This utility model, through its sampling port, pressure rod, return spring, through groove, and compression spring, allows for periodic sampling at different depths during chili fermentation to test indicators such as the number of microorganisms, pH value, sugar content, and acidity in the samples, thus understanding the progress of fermentation. By pressing the pressure rod inward, it moves inward, separating from the sampling port, allowing the internal chili sample to flow out through the through groove for collection and testing. After releasing the pressure rod, the spring force of the return spring and compression spring pushes it outward, sealing the pressure rod with the sampling port, eliminating the need to open the tank for sampling and reducing the risk of contamination by other microorganisms. Attached Figure Description

[0014] Figure 1 This is a structural schematic diagram of the present utility model from the front view;

[0015] Figure 2 This is a cross-sectional structural diagram of the internal components of this utility model;

[0016] Figure 3 This is a schematic diagram showing the internal cross-section of the positioning sleeve of this utility model;

[0017] Figure 4This is a structural schematic diagram showing the components surrounding the pressure bar of this utility model disassembled.

[0018] In the diagram: 1. Tank body; 2. Transparent observation window; 3. Sealing plate; 4. Fixed shaft; 5. Fixed sleeve; 6. Slot; 7. Positioning sleeve; 8. Limiting spring; 9. Locking rod; 10. Cover plate; 11. Sampling port; 12. Pressure rod; 13. Return spring; 14. Through groove; 15. Compression spring. Detailed Implementation

[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0020] The embodiments of this utility model will be described below based on its overall structure.

[0021] Please see Figures 1-4 A chili fermentation device capable of removing odors includes a tank 1. A transparent observation window 2 is installed on the side wall of the tank 1. A sealing plate 3 is installed on the top of the tank 1. A fixing shaft 4 is installed on the inner wall of the sealing plate 3, and a fixing sleeve 5 is installed on the outer wall of the fixing shaft 4. A slot 6 is formed on the inner wall of the tank 1. A positioning sleeve 7 is installed on the inner wall of the slot 6. A limit spring 8 is installed on the inner wall of the positioning sleeve 7. A locking rod 9 is installed on the outer wall of the limit spring 8. A cover plate 10 is installed on the outer wall of the locking rod 9. The fixing shaft 4 passes through the sealing plate 3 and the interior of the tank 1 and is threadedly connected to the fixing sleeve 5. The slots 6 are arranged in a rectangular array centered on the central axis of the tank 1. The positioning sleeve 7 is movably connected to the slots 6. The locking rod 9 is limited by a limiting spring. Spring 8 and positioning sleeve 7 form a telescopic structure. Cover plate 10 is inserted into positioning sleeve 7, and locking rod 9 is engaged with cover plate 10. Through the set slot 6, positioning sleeve 7, limiting spring 8, locking rod 9, and cover plate 10, food-grade activated carbon is placed inside positioning sleeve 7. Then, locking rod 9 is pushed outward, and cover plate 10 is inserted into positioning sleeve 7. Locking rod 9 is released, and locking rod 9 is pushed inward by the elastic force of limiting spring 8, so that locking rod 9 and cover plate 10 are engaged and fixed, which facilitates the replacement of food-grade activated carbon. Then, positioning sleeve 7 is placed into tank 1 along slot 6. The food-grade activated carbon is placed in to absorb the odor produced during chili fermentation, thereby improving the fermentation quality and taste of chili.

[0022] Please see Figures 1-4A chili fermentation device capable of removing odors includes a sampling port 11 on the side wall of a tank 1. A pressure rod 12 is installed on the inner wall of the sampling port 11, and a return spring 13 is installed on the outer wall of the pressure rod 12. A through groove 14 is formed on the side wall of the pressure rod 12, and a compression spring 15 is installed on the outer wall of the pressure rod 12. The sampling ports 11 are evenly spaced around the central axis of the tank 1 and are movably connected to the pressure rod 12. The through groove 14 is arranged in a rectangular array around the central axis of the pressure rod 12. The pressure rod 12 and the tank 1 form a telescopic structure via the compression spring 15. The sampling ports 11 and the pressure rod 12... The reset spring 13, the through groove 14, and the compression spring 15 are used to periodically sample different depths during the chili fermentation process to test the number of microorganisms, pH value, sugar content, acidity, and other indicators in the samples, which can help understand the progress of fermentation. By pressing the pressure rod 12 inward, the pressure rod 12 moves inward, separating it from the sampling port 11. The chili sample inside flows out from the through groove 14, is collected, and sent for testing. After releasing the pressure rod 12, the pressure rod 12 is pushed outward by the elastic force of the reset spring 13 and the compression spring 15, so that the pressure rod 12 is inserted and sealed with the sampling port 11, eliminating the need to open the tank for sampling and reducing the risk of contamination by other microorganisms.

[0023] Working principle: In use, first move the device to the desired position, then wash the chili peppers and place them into the tank 1, adding seasonings, spices, and other additives. Next, place food-grade activated carbon inside the positioning sleeve 7. Then, push the locking rod 9 outwards, insert the cover plate 10 into the positioning sleeve 7, and release the locking rod 9. The locking rod 9 is pushed inwards by the elastic force of the limiting spring 8, locking the locking rod 9 and the cover plate 10 together for easy replacement of the food-grade activated carbon. Then, place the positioning sleeve 7 into the tank 1 along the slot 6. The food-grade activated carbon will absorb the odors produced during chili pepper fermentation, improving the fermentation quality and taste. Finally, seal the sealing plate 3 to the tank 1, and then the chili peppers will ferment. During pepper fermentation, it is necessary to periodically sample at different depths to test indicators such as the number of microorganisms, pH value, sugar content, and acidity in the samples, which can help understand the progress of fermentation. By pressing the pressure rod 12 inward, the pressure rod 12 moves inward, separating it from the sampling port 11. The pepper sample inside flows out from the channel 14, is collected, and sent for testing. After releasing the pressure rod 12, the pressure rod 12 is pushed outward by the elastic force of the return spring 13 and the compression spring 15, so that the pressure rod 12 is inserted and sealed with the sampling port 11, eliminating the need to open the tank for sampling and reducing the risk of contamination by other microorganisms. This completes the use of the device. The contents not described in detail in this manual are existing technologies known to those skilled in the art.

[0024] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A chili fermentation device capable of removing odors, comprising a tank (1), characterized in that: The tank body (1) has a transparent observation window (2) installed on its side wall. The tank body (1) has a sealing plate (3) installed on its top. The sealing plate (3) has a fixing shaft (4) installed on its inner wall. The fixing shaft (4) has a fixing sleeve (5) installed on its outer wall. The tank body (1) has a slot (6) on its inner wall. The slot (6) has a positioning sleeve (7) installed on its inner wall. The positioning sleeve (7) has a limit spring (8) installed on its inner wall. The limit spring (8) has a locking rod (9) installed on its outer wall. The locking rod (9) has a cover plate (10) installed on its outer wall. The tank body (1) has a sampling port (11) on its side wall. The sampling port (11) has a pressure rod (12) installed on its inner wall. The pressure rod (12) has a reset spring (13) installed on its outer wall. The pressure rod (12) has a through groove (14) on its side wall. The pressure rod (12) has a compression spring (15) installed on its outer wall.

2. The chili fermentation equipment for removing odors according to claim 1, characterized in that: The fixed shaft (4) passes through the interior of the sealing plate (3) and the tank body (1) and is threadedly connected to the fixed sleeve (5). The slots (6) are arranged in a rectangular array with the central axis of the tank body (1) as the center.

3. The chili fermentation equipment for removing odors according to claim 1, characterized in that: The positioning sleeve (7) is movably connected to the slot (6), and the locking rod (9) forms a telescopic structure with the positioning sleeve (7) through the limiting spring (8).

4. The chili fermentation equipment for removing odors according to claim 1, characterized in that: The cover plate (10) is inserted into the positioning sleeve (7), and the locking rod (9) is engaged with the cover plate (10).

5. The chili fermentation equipment for removing odors according to claim 1, characterized in that: The sampling ports (11) are evenly distributed around the central axis of the tank (1), and the sampling ports (11) are movably connected to the pressure rod (12).

6. The chili fermentation equipment for removing odors according to claim 1, characterized in that: The through slots (14) are arranged in a rectangular array with the central axis of the pressure rod (12) as the center, and the pressure rod (12) forms a telescopic structure with the tank body (1) through the compression spring (15).

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