79 results about "Fermentation gut" patented technology

The invention relates to the technical field of environmental protection, and particularly discloses an efficient intensive sludge fermentation system which comprises a fermentation bin and a workshop, the workshop is divided into a plurality of layers, the topmost layer is a pretreatment workshop, the middle layers are culture workshops, hermetia illucens are cultured in the culture workshops, and the bottommost layer is an integrated workshop; the plurality of fermentation bins are uniformly distributed and tightly surround the periphery of the workshop, the plurality of fermentation bins work circularly, each fermentation bin performs independent fermentation, and a second discharge pipe and an air outlet pipe are arranged between the culture workshop and each fermentation bin. Sludge is placed in different fermentation bins one by one at intervals of one day to be subjected to closed and stacked fermentation, it can be guaranteed that fermented sludge is put into the culture workshop every day, and due to the fact that the multiple fermentation bins are evenly distributed and tightly surround the periphery of the workshop, the occupied space is small, and cost is low. And waste insect sand generated by culturing hermetia illucens in a culture workshop is utilized in fermentation of sludge, no system waste is generated and discharged, and the purposes of reducing cost and improving efficiency are achieved.

The present invention provides a production method of high-quality room-temperature cooked stinky mandarin fish, including thawing, washing and cutting, soaking and sterilizing, removing odor and locking freshness, low-temperature air drying, deep-frying and shaping, sterilization and other processing of fermented stinky mandarin fish to obtain a room-temperature cooked stinky mandarin fish product. Compared with the traditional method, the present invention adopts a method of soaking and sterilizing combined with mild heat treatment sterilization to kill microorganisms, prolong the shelf life of cooked stinky mandarin fish, and can be stored at room temperature for 9 months, and significantly improve its processing quality, such as the volume shrinkage ratio of fish meat is reduced by 14.73% and the elasticity is increased by 80.24%. The present invention also innovates the formula and process for removing odor and locking freshness during the processing process. The added deodorizing and locking freshness ingredients have multiple functions such as removing odor, locking freshness and anti-oxidation, such as the product moisture content and water holding capacity are increased by 9.32% and 17.84% respectively; and improves the safety quality of cooked stinky mandarin fish during storage, such as the thiobarbituric acid content in the fifth month under 30°C storage conditions is significantly reduced by 43.39%.

The making process of the yellow wine is characterized by comprising the following steps: S1, soaking rice and steaming the rice; s2, airing the rice and mixing with yeast; s3, fermenting for the first time; s4, secondary fermentation: putting the yellow wine brewed material in the step S3 into a medicine which accounts for 1% of the weight of the wine brewed material, then transferring the wine brewed material into a jar, covering the jar with a lotus leaf half cover, keeping the temperature at 24-25 DEG C, and fermenting for 30 days; filtering and canning: filtering the fermented wine liquid, sterilizing and canning; the method has the beneficial effects that the traditional Chinese medicines are added into the yellow wine by adopting a blending method and are subjected to secondary fermentation, so that the medicine effect can be improved, active ingredients can be protected and increased, the toxic and side effects can be reduced, and the taste can be improved.

The invention relates to preparation of fermented milk, in particular to probiotic fermented milk and a preparation process thereof, and the process comprises the following steps: step 1, connecting the fermented probiotic fermented milk to a canning pipe through a pipeline; 2, the canning container is horizontally placed on a transfer belt, and a canning pipe is horizontally inserted into the canning container; thirdly, the conveying belt drives the canning container to move, and the two limiting rods limit and straighten the canning container, so that the canning container is changed from the horizontal state to the vertical state; fourthly, the canning pipe moves along with the movement of the canning container, and canning is completed; the filling process of the probiotic fermented milk can be stably completed, and bubbles are reduced.

The invention relates to the technical field of food processing, in particular to yeast borayae fermented extruded molded noodles and a making method thereof. Comprising the following steps: step 1, preparing materials: adding saccharomyces boulardii which accounts for 0.8-1.5% of the weight of wheat flour into the wheat flour; step 2, material mixing: performing dry mixing for 3-5min by a dough mixer; step 3, kneading dough: adding water which accounts for 29-35% of the weight of the wheat flour, and stirring for 3-6 minutes; step 4, fermentation of the dough floc: fermenting the dough floc in a dough mixer for 20-40 minutes; step 5, single-screw low-temperature cold extrusion forming: fermented flour flocculates are discharged into a hopper of a forming machine and extruded into corresponding shapes through a die head, the thickness of flour bodies is 2.5-3.5 mm, the temperature of an extruding machine is 30-60 DEG C, meanwhile, the extruding machine is communicated with a cooling water circulation system, and the temperature of circulating water is 5-10 DEG C; the extruded materials are subjected to multi-section low-temperature gradient drying, the drying temperature and humidity of a first area are 28-32 DEG C and 65-70% respectively, the drying temperature and humidity of a second area are 32-35 DEG C and 55-65% respectively, the drying temperature and humidity of a third area are 42-45 DEG C and 45-50% respectively, and the moisture of the dried product is 9-12.5%.

The invention discloses a layered aeration stepped fermentation aerobic fermentation device, and relates to the technical field of fermentation, the layered aeration stepped fermentation aerobic fermentation device comprises a fermentation tank, the left side of the upper end of the fermentation tank is provided with a material inlet, the material inlet is internally provided with a material crusher, and the right side of the lower end of the fermentation tank is provided with a screw conveyor; a material conveying shaft is installed in the spiral conveyor, a material outlet is formed in the right end of the spiral conveyor, an exhaust port is formed in the upper end of the fermentation tank, a hydraulic motor is installed in the middle of the lower end of the fermentation tank, a stirring shaft is fixed to an output shaft of the hydraulic motor, and the stirring shaft is located in the fermentation tank. A rotary aeration joint is mounted at the lower end of the circumferential surface of the stirring shaft, three four-way joints are arranged on the circumferential surface of the stirring shaft, a three-way joint is arranged above the circumferential surface of the stirring shaft, and four groups of aeration pipes are arranged in the fermentation tank, so that materials can be uniformly fermented.

The application discloses a pig farm manure treatment process intelligent regulation and control method and system based on time sequence data, and the method comprises the following steps: collecting time sequence operation data of each process unit in the whole process of manure treatment in real time; performing coupling correlation analysis on the time sequence operation data, and predicting the evolution trend of the overall manure treatment efficiency and stability of the pig farm; based on the key feature vector and the evolution trend, generating a linkage regulation and control instruction set for the solid-liquid separation, anaerobic fermentation, aerobic treatment and sludge reflux links through a multi-objective collaborative optimization algorithm; and executing the linkage regulation and control instruction set to synchronously adjust the operation parameters of each process unit. According to the embodiment of the application, linkage intelligent regulation and control of the manure treatment process can be realized, and the overall operation efficiency, stability and economy of the treatment system are improved.

The invention discloses a multi-stage vinegar pouring and separating process for table vinegar. The process comprises the following steps: sequentially laying three filter layers at a discharge hole in the bottom of a vinegar pouring pool; feeding the fermented vinegar culture into a vinegar spraying pool, and spraying vinegar by using 5t of clear water to obtain first vinegar; 5 t of clear water is used again for vinegar spraying, and second vinegar is obtained; 3 t of clear water is used again for vinegar spraying, and meanwhile 50 kg of xanthan gum is sprayed out in an atomized mode to obtain third vinegar; 2.5 t of clear water is used again, and 30 kg of the red date extracting solution is sprayed out through atomization, so that four vinegar is obtained; grading the vinegar embryos according to product requirements; after primary grading, decocting the raw vinegar, and maintaining at 95 DEG C for 20 minutes; and pumping the boiled vinegar embryo into a storage tank for ageing storage, wherein the storage time is more than 3 months. According to the invention, three layers of filters are laid at the discharge port, vinegar is sprayed by a four-stage method, the vinegar spraying efficiency is ensured, and finally, the taste of table vinegar is improved by matching with atomization and aroma enhancement.

The invention relates to a production method for improving the alcohol content of grain fermented wine. The method comprises the following steps: freezing fermented grain liquor with low alcohol content into a solid state (ice body) or a solid-liquid mixed state (ice body and fermented liquor with high alcohol content), transferring energy to the grain liquor, and dissolving and separating to improve the alcohol content. The solid state formed by freezing the grain fermented wine is called as an ice body. In the dissolving and separating process, the alcohol content of the solution is gradually reduced, and the solution (grain liquor) is retained in a segmented manner, so that the solutions (grain liquor) with different alcohol contents are obtained. The grain liquor meeting the target alcohol content is transferred to the next link to be stored (utilized). The grain liquor which does not conform to the target alcohol content can be repeatedly frozen and concentrated through the method, so that the alcohol content of the grain liquor is continuously improved. The invention provides a method for improving the alcohol content of low-alcohol-content fermented wine at normal pressure and low temperature, and provides a new way and method for producing high-alcohol-content spirit. The method is simple to operate and high in efficiency, can be operated at normal pressure and low temperature, and protects flavor substances, healthy substances and various nutrient substances of the grain liquor while improving the alcohol content (for example, the alcohol content of the grain liquor can be improved to the alcohol content of strong liquor).

The utility model relates to the technical field of organic fertilizer fermentation, and discloses an organic fertilizer fermentation device for crop planting, which comprises a fermentation box, a sealing plate arranged at the lower end of the fermentation box, a rubber strip adhered to one end of the sealing plate, a stirring motor arranged in the middle of the upper end of the fermentation box, and a stirring rod mounted at the output end of the stirring motor. Servo motors are fixedly mounted on two sides of the fermentation box. According to the technical scheme, the first pull rope can drive the stirring motor to move upwards, so that the stirring motor and the stirring rod are pulled to the feed port of the fermentation box, the stirring rod is further convenient to maintain, fermented organic fertilizer is further convenient to discharge after the stirring rod is separated from the interior of the fermentation box, and the fermentation efficiency is improved. And in the release process of a second pull rope, a sealing plate is matched with the dead weight of a balancing weight to rotate downwards, so that the sealing plate below the fermentation box is rotationally opened, and the bottom of the fermentation box is completely opened, thereby facilitating the discharge of the fermented organic fertilizer and avoiding the blockage of a discharge pipe.

The invention belongs to the technical field of food processing, and discloses a low-GI low-AGEs raspberry tannin toast preparation method, which comprises: (1) preparing a raspberry tannin extract; (2) mixing starch, raspberry tannin extract, yeast, fructo-oligosaccharide, salt, milk powder, olive oil and water, and stirring until the dough forms a thin film; (3) fermenting the obtained dough; (4) forming: exhausting, cutting and rounding the fermented dough, and putting the dough into a toast mold; (5) performing secondary fermentation: performing fermentation under the conditions that the temperature is 37-39 DEG C and the humidity is 83-87% until the volume of the dough is increased to 1.8-2.7 times of the original volume; (6) baking the fermented dough in a vacuum oven; and (7) immediately demolding after baking, and packaging after cooling. According to the method, through efficient cooperation among the biological activity of raspberry tannin, matrix construction of low-GI raw materials and vacuum heating and baking process innovation, the AGEs content and the GI value in the toast bread are remarkably reduced.

The present application belongs to the field of fermented food preparation, and relates to a process for preparing dried natto products by a micro-expansion method, comprising the following steps: pretreating beans to obtain fermented natto; pre-drying the fermented natto, and then micro-expansion drying to obtain dried natto products; the micro-expansion drying is: pressurizing under the condition that the expansion temperature is 50-70 DEG C, and stopping for a period of time; instant expansion under the condition of high pressure difference; continuing vacuum drying; the vacuum temperature is 50-70 DEG C, and the micro-expansion pressure difference is 0.5-0.6 MPa; wherein, the pre-drying comprises freeze-thaw treatment and hot air drying; the condition of the hot air drying is: drying under the condition that the temperature is 40-60 DEG C, and the water content of the dried natto is 15%-25%. The drying process adopts freeze-thaw treatment, hot air drying and micro-expansion drying, and the three processes cooperatively constitute a set of drying process, which can ensure the activity of natto kinase and the expansion result, so as to improve the quality of natto.

The invention relates to the field of plant extraction, and particularly discloses an extraction method and application of 3, 3 '-digallate theaflavin. According to the extraction method, by optimizing early-stage fermentation treatment of tea leaves, the structure of a target component in the tea leaves is promoted to be converted beneficial to extraction of TFDG, and a foundation is laid for subsequent efficient extraction; then, according to the physicochemical property of the TFDG, a special extracting agent is adopted to extract effective components from the fermented black tea at a low temperature, and the extracting efficiency is enhanced by utilizing the binding force formed by the extracting agent and galloyl of the TFDG and stronger than that of a conventional ethanol solvent; and finally, purifying to obtain a target product.

The invention discloses a deslagging and clarifying process based on ancient-method maltose production, and relates to the technical field of deslagging processes, and the deslagging and clarifying process comprises the following steps: adding water into a fermented glutinous rice and malt mixture for dilution, and then adding into a crushing device for crushing into paste with uniform particles; uniformly and slowly pouring the obtained paste into a first-stage screening device, screening to obtain a sugar solution, and leaving filter residues on the first-stage screening device; the filter residues are put into a secondary screening device for secondary screening, and residual sugar liquid is filtered out; and standing and clarifying the obtained sugar liquid until the precipitate is separated from the pure sugar liquid. A fermented mixture of malt and sticky rice is diluted and then added into the crushing device to be crushed, then paste is poured into a wheel frame of the first-stage screening device, on one hand, filtering is conducted through a filter cylinder, on the other hand, sugar residues enable the weight of one side of the wheel frame to be increased, the wheel frame rotates relative to a wheel base, and the sugar residues are poured into the second-stage crushing device; therefore, the filter cartridge can be automatically cleaned.

The invention discloses oxidation fermentation equipment capable of improving aroma and sweet aftertaste for oolong tea processing, and relates to the technical field of tea leaf fermentation rooms, in particular to oxidation fermentation equipment. The oxidation fermentation equipment for oolong tea processing, provided by the invention, can avoid tea leaf residues, is convenient to clean and can improve aroma and sweet aftertaste. Comprising a fermentation machine and further comprises a first bracket, the first bracket is rotationally connected to the fermentation machine, the fermentation machine is rotationally connected with a second bracket, the first bracket and the second bracket are connected with a material containing frame in a clamped mode, a blocking assembly used for blocking tea leaves is arranged on the material containing frame, and a flattening assembly used for flattening the tea leaves is arranged on the material containing frame. And a driving assembly for driving the material containing frame to rotate is arranged on the fermentation machine. The material containing frame rotates forwards and downwards by 90 degrees or above, fermented tea leaves can be poured out better, the tea leaves are prevented from remaining in the material containing frame, the material containing frame can be detached to be cleaned, tea residues are prevented from remaining on the material containing frame and going bad, and the cleaning effect is further improved.

This application relates to the field of tobacco stem processing technology, and in particular to a tobacco stem processing production line. The tobacco stem processing production line includes a stem screening machine, a stem washing and soaking machine, a first heating and humidifying machine, a liquid adding machine, a fermentation machine, a first conveyor belt, and a stem cutting machine. The stem screening machine, stem washing and soaking machine, first heating and humidifying machine, liquid adding machine, and fermentation machine are connected in series. The first conveyor belt is located between the fermentation machine and the stem cutting machine, and continuously transports the fermented tobacco stems to the stem cutting machine for processing. By setting up the first conveyor belt, the fermentation machine, the first conveyor belt, and the stem cutting machine are connected in series to form a continuous production line, which can improve production continuity and avoid problems such as tobacco stem cooling, moisture loss, and microbial activity decline caused by intermittent conveying, thus ensuring the uniformity of fermentation and the stability of tobacco stem quality.

The invention discloses a preparation method of instant high-energy fermented food balls. The method comprises the following steps: performing low-temperature ultrahigh-pressure treatment, liquid nitrogen quick-freezing, crushing, drying and ultra-fine crushing on pulp-containing fruit paste obtained in a citrus juicing process to obtain citrus fruit paste powder; slicing gastrodia elata, cooking, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain gastrodia elata powder; mixing steamed and cooled glutinous rice with rhizopus oryzae, and performing semi-sealed pre-fermentation to obtain glutinous rice fermentation liquor; the citrus powder and the gastrodia elata powder are mixed, a composite leavening agent is added, and the composite leavening agent is freeze-dried powder containing aspergillus tusolicus and rhizopus oryzae; adding the uniformly mixed citrus powder, gastrodia elata powder and composite leavening agent into the glutinous rice fermentation liquid, and continuing fermentation; and taking out the fermented material, adding whole milk powder and butter, and baking the compressed blank to obtain the high-energy concentrated food ball. Glutinous rice, citrus fruit paste and gastrodia elata are mixed and fermented, and protein and lipid substances are used as auxiliary materials, so that the natural high-energy food pills are prepared.

The present invention relates to a process for preparing a Jinhua Dajiao steamed bread, which process comprises uniformly mixing glutinous rice congee and a starter dough in a weight ratio of 2:1; leaving same to stand indoors; forming a Xiaojiao when the solids precipitate and the liquid becomes clear; mixing Indica rice congee, the Xiaojiao and wheat bran, stirring and allowing same to naturally ferment; stirring the mixture again, and repeating the process 3-4 times until bubbles are observed, mixing wheat flour with the fermentation broth, uniformly kneading and leaving same to stand for fermentation; dividing the fermented dough into small balls, and placing same into a preheated food steamer; and after secondary fermentation, steaming for 15 minutes to obtain a finished product. According to the present invention, fermentation material Polygonum hydropiper is pulverized and used in the processing technique of the Jinhua Dajiao steamed bread, thereby improving the nutritional value, quality and organoleptic properties of the steamed bread product while keeping the traditional value of the steamed bread.

The utility model relates to the technical field of fermenters, and discloses a fermenter with a layered limiting structure, which comprises a fermenter. According to the fermenter with the layered limiting structure, the fermenter is placed at a designated position, a power supply is connected, a barrel cover at the top of the fermenter is opened, then materials needing to be fermented are placed in the fermenter, the materials fall into the fermenter, the bottom of the fermenter can be rapidly filled through a limiting disc, and therefore layered filling is conducted from bottom to top; a barrel cover is used for sealing, a rotating shaft is rotated, the rotating shaft is matched with a stirring rod and an arc-shaped plate to stir materials, and after fermentation is completed, air pressure in the fermentation barrel is released through an adjusting assembly, so that the phenomena of spraying, pipeline explosion and the like generated when workers release the air pressure are avoided, and the device is provided with a stirring device, so that sufficient fermentation is facilitated; meanwhile, an air pressure adjusting structure is arranged, fermentation control is facilitated, meanwhile, the safety of taking out the fermented materials is improved, and actual application and operation are facilitated.

The invention relates to the technical field of wine beverage processing, in particular to a making method of charcoal-grilled white spirit capable of retaining flavor after starch smoking, which comprises the following steps: pretreating raw materials for brewing white spirit, namely grains, including selecting, cleaning or soaking; the pretreated grains are directly placed on burning charcoal to be smoked until starch in the grains is baked to be cooked; the method comprises the following steps: crushing baked grains, mixing the crushed grains with distiller's yeast or wine enzyme, fermenting, and squeezing or distilling the fermented mixture to obtain the baked flavor type white spirit. Compared with the prior art, by adjusting a raw material treatment process, the obtained white spirit product can retain the charcoal-grilled fragrance; the taste of the product is obviously different from similar products in the market, and the product competitiveness is improved.

According to the maltose fermentation device, when the maltose fermentation device works, firstly, maltose syrup is poured into the fermentation box, then water in the heating box is heated through heating of the electric heating wire, and then the water in the heating box is stirred uniformly through rotation of the stirring motor, so that the maltose syrup is uniformly stirred, and the maltose syrup is fermented. The water in the heating box is uniformly heated by controlling the work of the electric heating wire and the stirring motor through the controller, so that the water in the heating box is kept at a constant temperature, then the water in the heating box is conveyed into the fermentation box through the work of the circulating water pump, and then the water is uniformly stirred through the rotation of the stirring motor. The temperature in the fermentation box is kept constant, then the fermented malt syrup is conveyed into the storage box, impurities in the malt syrup are filtered through the filter screen, finally the malt syrup is fermented at the specific temperature, and the production quality of the malt syrup is greatly improved.

The invention relates to the technical field of wine brewing, discloses a grain steaming effect evaluation method and system, and aims at solving the problem that an existing grain steaming effect evaluation mode is poor in accuracy and consistency. The scheme mainly comprises the steps that the grain gelatinization degree of a grain sample obtained after grain steaming is detected based on a near-infrared gelatinization degree rapid detection model, carrying out sensory evaluation on the grain sample to obtain a first sensory score; the grain sample is mixed with grains and put into a cellar, and the acidity change amount and the starch content change amount before and after the grain sample enters the cellar are determined; steaming the fermented grains in a steamer to obtain base liquor, determining the liquor yield of the base liquor, taking a liquor sample, carrying out sensory evaluation to obtain a second sensory score, and detecting the fusel oil content of the base liquor; and determining the grain steaming effect according to the grain gelatinization degree, the first sensory score, the acidity change amount, the starch content change amount, the liquor yield, the second sensory score and the fusel oil content. The accuracy and standard of grain steaming effect evaluation are improved, and the method is suitable for wine brewing quality control.

The utility model provides livestock breeding feed processing fermentation equipment which comprises a fermentation box, a stirring assembly is arranged in the fermentation box, a feed inlet is formed in the upper end face of the fermentation box, a supporting frame is arranged on the inner wall of the feed inlet, a detachable cover plate assembly is arranged in the feed inlet, and the cover plate assembly is arranged on the upper end face of the fermentation box. A discharge opening is formed in the front end surface of the fermentation box, and a turnover unloading plate is arranged in the discharge opening. Through the arrangement of the stirring assembly, feed and fermentation strains can be uniformly mixed together, the fermentation quality of the feed is greatly improved, through the arrangement of the openable unloading plate on the front side of the fermentation box, on one hand, the fermented feed can be conveniently unloaded, on the other hand, the fermentation box can be opened, and the fermentation efficiency is improved. And the interior can be conveniently cleaned.

The fermentation method comprises the following steps: (1) raw material pretreatment: carrying out solid-liquid separation on the wine-making pot-bottom water, adjusting the pH value, and carrying out heavy metal adsorption; (2) directional fermentation of a complex microbial inoculant: primary fermentation: inoculating the complex microbial inoculant, and carrying out aerobic fermentation; secondary fermentation: after the aerobic fermentation is finished, carrying out micro-aerobic fermentation; third-stage fermentation: after the micro-aerobic fermentation is finished, carrying out anaerobic fermentation; (3) nutrient enhancement and stabilization: after anaerobic fermentation is finished, obtaining fermentation liquor, and adding urea and the like to enable nitrogen, phosphorus and potassium to reach a set proportion; adding EDTA chelated trace elements, and uniformly mixing; and (4) preparing a finished product: carrying out solid-liquid separation on the solution obtained in the step (3) to remove thallus residues, sterilizing, and adding xanthan gum to obtain the liquid fertilizer. The full-component utilization rate of the wine-making pot-bottom water reaches 80%, the conversion rate of organic acid is 85%, and the utilization rate of residual sugar is 90%.

The utility model discloses fermentation equipment for processing wet coffee beans, which belongs to the field of coffee fermentation and comprises a base, a screening component, a water supply component and a fermentation cleaning component, the screening component, the water supply component and the fermentation cleaning component are fixedly connected to the upper end of the base, the water supply component is connected to one side of the screening component, and the fermentation cleaning component is connected to the other side of the screening component. The fermentation cleaning assembly is fixedly connected to the lower end of one side of the screening assembly; according to the wet coffee bean processing and fermenting equipment, the water supply assembly and the fermenting and cleaning assembly are used in cooperation, pectin remaining on fermented coffee beans can be removed in a more time-saving and labor-saving mode, manpower consumption and labor cost are reduced, the motor is used in cooperation with a worm gear and a worm, and therefore the pectin removing efficiency is improved. And the pushing speed in the cleaning process can be stably controlled, the labor cost is further reduced, and the loss of coffee cherries is reduced.

The invention discloses a harmless treatment method for chicken manure and fermentation equipment thereof. The treatment method comprises the following steps: S1, preparing a zymophyte solution; and S2, collecting chicken manure generated in the broiler farm. S3, the collected chicken manure is covered with an adsorbent for deodorization. And S4, feeding the chicken manure and the adsorbent into fermentation equipment together, and adding 2 / 3 of the zymophyte liquid in a spraying manner. And S5, stirring the materials in the fermentation equipment to uniformly mix the materials, and introducing pure oxygen to carry out aerobic fermentation. S6, after pure oxygen is introduced for 4-6 hours, gas introduction is stopped, the fermentation process is transited from aerobic fermentation to anaerobic fermentation, and the fermentation time is 10-15 days. And S7, adding the rest 1 / 3 of the zymophyte liquid, and continuing anaerobic fermentation. And S8, taking out the fermented material, and uniformly mixing the fermented material with rape seed cakes to obtain the fertilizer. While the manure treatment efficiency is improved, the conversion rate of the fertilizer is improved, the harmlessness of the treated product is ensured, no gas overflows in the whole fermentation process, and the environmental protection property in the chicken manure treatment process is improved.

The utility model provides a composting barrel and belongs to the technical field of composting equipment. The problems that an existing sealed composting barrel is not suitable for aerobic fermentation, and the composting barrel for aerobic fermentation needs ventilation are solved. The garbage can comprises a can body and a can cover, an opening is formed in the top of the can body, the can cover covers the opening in the top of the can body, and the garbage can is characterized in that a plurality of ventilation holes are formed in the can cover, and a piece of non-woven fabric is further arranged on the can cover in a sleeved mode and used for blocking the ventilation holes; the barrel cover comprises a main cover body and a lining cover body arranged on the main cover body, the non-woven fabric is located between the main cover body and the lining cover body, the lining cover body is detachably arranged on the main cover body through a buckling structure, and the non-woven fabric is clamped and fixed between the main cover body and the lining cover body. The utility model has the advantages that the ventilation hole is arranged on the barrel cover to play a role in ventilation inside and outside, and the non-woven fabric is arranged on the barrel cover to play a role in mosquito prevention.

The invention discloses a preparation method of pineapple-flavored rice wine, which comprises the following steps: firstly, selecting fresh pineapples which are moderate in maturity and free from plant diseases and insect pests for flavor extraction, and heating, boiling and filtering to obtain a pineapple flavor extracting solution; then, selecting high-quality glutinous rice, performing soaking and cooking treatment, adding the diced pineapples, performing mixing, and adding Q303 rhizopus distiller's yeast for fermentation; and adding the extracted pineapple flavor extracting solution into a fermentation tank, and adding fruit wine yeast for secondary fermentation, so that the pineapple flavor and the rice wine are fully fused. And finally, filtering or distilling the fermented rice wine to obtain the pineapple-flavor rice wine. The rice wine prepared by the method disclosed by the invention has unique pineapple flavor, unique flavor and mellow taste, meets the requirements of consumers on novel and personalized drinks, and has relatively high market value and application prospect. The method is simple and easy to implement, raw materials are easy to obtain, production cost is low, and the method is suitable for industrial production.

The utility model provides spina date seed fermentation culture equipment which comprises a tank body, a sealing cover, a stirring mechanism and a constant temperature part, a heat preservation layer is arranged outside the tank body, the top of the tank body is in an opening state, the sealing cover is tightly fixed at the opening of the tank body, and the stirring mechanism is installed on the sealing cover and used for stirring spina date seeds in the tank body. The constant-temperature part is installed on the sealing cover and extends into the tank body, supporting legs are arranged at the bottom of the tank body, and a discharging opening for discharging fermented spina date seeds is formed in the bottom of the tank body. According to the spina date seed fermentation culture equipment disclosed by the utility model, due to the design of the thermal insulation layer, the heat loss is effectively reduced, and the accuracy and the response speed of temperature control are improved; through the design of the stirring mechanism and the constant-temperature part, uniform mixing and constant-temperature control in the fermentation process of the spina date seeds are realized, and the fermentation effect and the product quality are improved; and through the design of the one-way valve and the discharge port, gas discharge in the fermentation process and discharge operation after fermentation are facilitated, and the use convenience of the equipment is improved.

A process for preparing a Jinhua Dajiao steamed bread, which process comprises uniformly mixing glutinous rice congee and a starter dough in a weight ratio of 2:1; leaving same to stand indoors; forming a Xiaojiao when the solids precipitate and the liquid becomes clear; mixing Indica rice congee, the Xiaojiao and wheat bran, stirring and allowing same to naturally ferment; stirring the mixture again, and repeating the process 3-4 times until bubbles are observed, mixing wheat flour with the fermentation broth, uniformly kneading and leaving same to stand for fermentation; dividing the fermented dough into small balls, and placing same into a preheated food steamer; and after secondary fermentation, steaming for 15 minutes to obtain a finished product.