Soy sauce pouring equipment

Abstract

The soy sauce rinsing equipment belongs to the field of brewing equipment, and in particular relates to a soy sauce rinsing equipment. It is characterized in that the main pump is installed on the main pipe, and the main pipe is connected to the middle part of the return shower pipe through a hinged hinge; the return shower nozzles are respectively installed on both sides of the return shower pipe; The surface is at an angle of α, and the busbar of the shower head on the other side of the return pipe is at an angle of -α with the vertical surface. The main pipe extends into the lower part of the soy sauce fermentation tank, the main pump absorbs the crude oil, and sprays it evenly on the surface of the soy sauce grains through the back shower pipe and the back shower nozzle. Promote the production of wine and fat, and make the aroma of soy sauce richer. The auxiliary pipe is extended into the brine tank, the auxiliary pump sucks the brine, and the brine is sprayed through the back shower pipe and the back shower nozzle, which can save the traditional brine auger equipment and make the brine evenly distributed in one spray. The two processes of koji mixing and rinsing are completed in one station and a set of equipment, which is highly efficient and energy-efficient.

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.

Images