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Crushing, cooking and fermenting integrated device for soy sauce processing and production

A technology for steaming, fermenting, and soy sauce, which is applied in the field of soy sauce processing, and can solve the problems of fast temperature distribution of soybeans, slow temperature distribution of soybeans, and long cooling time

Pending Publication Date: 2020-06-16
安徽爱家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In the process of making soy sauce, the soybeans need to be steamed, and the volume of the steamed soybeans expands, but the temperature inside and outside the steamed soybeans is relatively high, and it is necessary to cool the soybeans before spreading the yeast for fermentation, but the appearance of the soybeans The temperature radiates quickly, the temperature radiates inside the soybeans slowly, the temperature inside and outside the soybeans is inconsistent, and the soybeans are piled up together, the cooling time is long, and the temperature inside and outside the soybeans is inconsistent, which is not conducive to the fermentation of soybeans

Method used

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  • Crushing, cooking and fermenting integrated device for soy sauce processing and production
  • Crushing, cooking and fermenting integrated device for soy sauce processing and production
  • Crushing, cooking and fermenting integrated device for soy sauce processing and production

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Embodiment Construction

[0023] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0024] Please refer to figure 1 , figure 2 , image 3 , Figure 4 , Figure 5 with Image 6 ,in, figure 1 Schematic diagram of the structure of the crushing, cooking and fermenting integrated device for the processing and production of soy sauce provided by the present invention; figure 2 for figure 1 The schematic diagram of the structure of the storage mechanism shown; image 3 for figure 1 The schematic diagram of the internal structure of the fermentation mechanism shown; Figure 4 for image 3 The enlarged schematic diagram of the structure at A shown; Figure 5 for image 3 The schematic diagram of the internal structure of the connecting frame shown; Image 6 for figure 1 The enlarged schematic diagram of the structure at B is shown. The crushing, cooking, and fermentation integrated device for soy sauce processing and productio...

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Abstract

The invention provides a crushing, cooking and fermenting integrated device for soy sauce processing and production. The crushing, cooking and fermenting integrated device for soy sauce processing andproduction comprises a storage mechanism, an air intake mechanism; a crushing mechanism; a dehumidifying mechanism; a conveying mechanism; a cooling mechanism; a fermentation mechanism; a motor; anda discharging mechanism. The cooling mechanism is installed on the side wall of the conveying mechanism and comprises an installation plate, a cooling pipe, a connecting pipe, a blocking strip and spray heads, the installation plate is fixed to the top end of the conveying mechanism, the cooling pipe with a L-shaped side wall is installed in the installation plate, and the spray heads incline to the side wall of the cooling pipe at equal intervals; the blocking strip and the connecting pipe are installed at the bottom end of the conveying mechanism, the blocking strip with the semicircular section abuts against the bottom end of the connecting pipe, and one end of the connecting pipe extends into the crushing mechanism. According to the crushing, cooking and fermenting integrated device for soy sauce processing and production, soybeans can be conveniently, rapidly and uniformly cooled.

Description

technical field [0001] The invention relates to the technical field of soy sauce processing, in particular to an integrated crushing, cooking, and fermentation device for soy sauce processing and production. Background technique [0002] Soy sauce is a traditional Chinese condiment. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. [0003] In the process of making soy sauce, the soybeans need to be steamed, and the volume of the steamed soybeans expands, but the temperature inside and outside the steamed soybeans is relatively high, and it is necessary to cool the soybeans before spreading the yeast for fermentation, but the appearance of the soybeans The temperature radiates quickly, the temperature radiates inside the soybeans slowly, the temperature inside and outside the soybeans is inconsistent, and the soybeans are piled up together, the cooling time is long...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L5/10B02C4/08
CPCA23L27/50A23L5/13B02C4/08
Inventor 崔宇崔凯
Owner 安徽爱家食品有限公司
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