NOVELTY - The apparatus has several vertically arranged stirring blades (21) extending radially to the circumference of rotating shaft (20) of an airtight processing container (10). Several ventilation holes are formed at lower surface of lowermost stirring blade (21a). The upper surface of the container is provided with an exhaust port (12) which exhausts the gas in the container. The fermentation process of foodstuff residue is carried out by forcedly exhausting the gas in the container, while supplying air from the lower surface of the lowermost blade through the shaft.    USE - Fermentation processing apparatus of foodstuff residue. Uses include but are not limited to performing fermentation processing of organic refuse such as fish waste, meat waste, vegetable debris, etc., and foodstuff manufacture by-product such as soybean curd residue obtained during manufacture of tofu, sake lees obtained during manufacture of sake, shochu-liquor lees, beer lees, sweet sake, squeeze residue of fruit, etc., discarded from foodstuff manufacturing plants, food service industry, food distribution business industry, foodstuff factory, etc.    ADVANTAGE - The ventilation performance of the apparatus can be improved with a simple structure, and air permeability can be improved, while improving the water vapor discharging efficiency and uniformity in the ventilation process. The water vapor can be exhausted rapidly and generation of dew condensation can be reduced. The sharp increase of the energy cost by heating can be avoided, while ensuring sufficient air volume to exhaust water vapor forcedly and rapidly and the need for a forced heating unit is made unnecessary. The necessary airflow amount can be directly set for exhaustion of water vapor by the forced output of air from the container. The foodstuff residue can be dried rapidly by increasing the airflow amount, after the fermentation process. The permeability of air into the foodstuff residue can be prevented reliably.    DETAILED DESCRIPTION - The ventilation amount of the container per unit time is set to 20% or 50% or more with respect to the volume of the container. The temperature rising state of the container is maintained for a fixed time by the action of aerobic microbes, when the internal temperature of container begins to fall. The container is comprised of inner and outer layers between which a heat insulation layer is formed. The insertion opening (11) for the residue is formed in the upper surface of the container, and an injecting hopper (40) adjoined to the container is connected to the opening, through an injection pipe (41). The air conveyance of the residue is carried out inside the injection pipe, by a ventilation blower (45). An INDEPENDENT CLAIM is included for fermentation processing method of foodstuff residue.    DESCRIPTION OF DRAWING(S) - The drawing shows a schematic view of the fermentation processing apparatus.    Processing container (10)    Insertion opening (11)    Exhaust port (12)    Rotating shaft (20)    Stirring blade (21)    Lowermost stirring blade (21a)    Injecting hopper (40)    Injection pipe (41)    Ventilation blower (45)