A sauce heating and heat preservation fermentation tank

Abstract

The invention discloses a sauce heating and heat preservation fermentation tank, which comprises a tank body, the lower surface of the tank body is provided with pillars, the outer surface of the tank body is provided with a heat preservation shell, and the left side of the heat preservation shell is A PLC controller is provided, the input end of the PLC controller is electrically connected to the output end of the external power supply, an air channel is provided inside the side of the pool body, and an air intake pipe is provided at the lower end of the left side of the pool body. There is a solenoid valve on the side of the pipeline, and a hot air blower is installed at the inlet of the air intake pipe. The input ends of the solenoid valve and the hot air blower are electrically connected to the output end of the PLC controller, and the lower end of the right side of the pool body is equipped with an air outlet pipe. . The sauce heating and heat preservation fermentation tank has a simple structure and good heat preservation effect. It can heat the tank body and raw materials in various heating methods, and can detect and adjust the temperature during the fermentation process of the sauce, which can effectively shorten the fermentation period and improve The production efficiency of the sauce is high, the operation is simple and the use is convenient.

Description

technical field [0001] The invention relates to the technical field of sauce production, in particular to a sauce heating and heat preservation fermentation tank. Background technique [0002] Sauce is a pasty condiment processed from beans, wheat flour, fruit, meat or fish and shrimp. It originated in China and has a long history. Now, the common seasoning sauces in China are divided into There are two types of sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material. The traditional sauce is naturally fermented, but the natural fermentation temperature is low, which leads to a long fermentation cycle. The existing fermentation tank is kept externally The coating is used for heat preservation, but the heat preservation effect is not good, and the fermentation tank cannot be heated, so the fermentation period cannot be effectively shortened. Contents of the invention [0003] The technical problem to be solved by the...

AI Technical Summary

Problems solved by technology

[0002] Sauce is a pasty condiment processed from beans, wheat flour, fruit, meat or fish and shrimp. It originated in China and has a long history. Now, the common seasoning sauces in China are divided into There are two types of sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material. The traditional sauce is naturally fermented, but the natural fermentation temperature is low, which leads to a long fermentation cycle. The existing fermentation tank is kept externally The coating is used for heat preservation, but the heat preservation effect is not good, and the fermentation tank cannot be heated, so the fermentation cycle cannot be effectively shortened

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