Soybean sauce back sprinkling equipment

Abstract

The invention relates to soybean sauce back sprinkling equipment, belonging to the field of brewing equipment. The soybean sauce back sprinkling equipment is characterized in that a main pump is arranged on a main pipe, the main pipe is communicated with the middle part of a back sprinkling pipe in a rotating shaft hinged manner, back sprinkling nozzles are arranged at two sides of the back sprinkling pipe respectively, the bus of the back sprinkling nozzle at one side of the back sprinkling pipe and a vertical surface form an alpha included angle, the bus of the back sprinkling nozzle at the other side of the back sprinkling pipe and the vertical surface form an alpha included angle, the main pipe stretches into the lower part of a soybean sauce fermentation tank, the main pump pumps raw soybean sauce and the raw soybean sauce is uniformly sprayed on the surface of a soy sauce paste mash by the back sprinkling pipe and the back sprinkling nozzles, and during back sprinkling, the contact area of the raw soybean sauce and the air is increased, beneficial yeasts in air enter the soy sauce paste mash, liquor and lipid yield can be effectively promoted, and the fragrance of the soybean sauce is rich; an assistant pipe stretches into a saline water tank, an assistant pump pumps saline water and sprays the saline water through the back sprinkling pipe and the back sprinkling nozzles, saline water packing auger equipment in the traditional process is removed, and saline water can be uniformly distributed through once spraying; and mixing and back sprinkling are carried out at one station by one set of equipment, and the soybean sauce back sprinkling equipment has high efficiency and high power.

Description

technical field [0001] The invention belongs to the field of brewing equipment, and in particular relates to a soy sauce rinsing equipment. Background technique [0002] The back-leaching process is a key process in the production of soy sauce. When other processes are normal, the quality of the back-leaching process and whether the method is appropriate will directly affect the quality and yield of soy sauce. At present, most of the conventional backwashing methods in production are to use a pump to extract the fermented soy sauce juice, and then pour it directly onto the surface of the sauce grains. In this way, the backwashing juice will directly impact the surface of the sauce grains, and the original juice will be distributed unevenly, resulting in local formation Whirlpool or drying, in severe cases, oil leakage cavities will be formed, affecting the distribution of enzyme liquid in the original juice, making the fermentation uneven and incomplete, and the later stage ...

AI Technical Summary

Problems solved by technology

The koji mixing process has very high requirements on the uniformity of the distribution of brine, and this process needs to occupy a separate station, which is time-consuming and laborious. The traditional koji mixing process requires many equipment and multiple people to work together, and the production efficiency is extremely low.

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