Device enabling made soybean paste to be tasty based on enlarging air pressure to accelerate molecular collision

Abstract

The invention relates to the technical field of soybean paste making, in particular to a device enabling made soybean paste to be tasty based on enlarging air pressure to accelerate molecular collision, and aims to solve the technical problem that after conventional soybean paste is made, the standing time is too long, so that the making efficiency of the soybean paste is influenced. In order to solve the technical problem, the invention provides the device enabling made soybean paste to be tasty based on enlarging air pressure to accelerate molecular collision. The device comprises a base, wherein a first side plate and a second side plate are respectively and fixedly connected to two sides of the top of the base; a top plate is fixedly connected to the top between the first side plate and the second side plate; and a waterproof cover is fixedly connected to the top of the top plate. According to the device disclosed by the invention, through an air pressure strengthening mechanism, air pressure of the inner part of a material placing mechanism can be quickly reinforced, and quick collision between material molecules is accelerated, so that fermented soybean paste can be quickly tasty, the standing time of the making later stage of the soybean paste is shortened, and the production efficiency is improved.

Description

technical field [0001] The invention relates to the technical field of soybean paste production, in particular to a device for producing soybean paste flavor based on accelerated molecular collisions due to increased air pressure. Background technique [0002] Soybean paste is rich in high-quality protein. When cooking, it can not only increase the nutritional value of dishes, but also protein can generate amino acids under the action of microorganisms, which can make dishes more delicious and have the effect of appetizing and helping food. Soybean paste is fried with soybeans It is made by grinding and fermenting. After the soybean paste is made, it needs to be placed in a container to stand for 40-50 days to make the soybean paste more delicious. However, the current soybean paste is left to stand for too long after the production is completed. Soybean paste production efficiency, for this reason we proposed a kind of soya bean paste production taste device based on the in...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a device for making soybean paste based on the increase of air pressure to accelerate molecular collision, which has the advantages of accelerating the collision between material molecules and speeding up the time for soybean paste to taste, and solves the problem of the current soybean paste. After the sauce is made, it is left to stand for too long, which affects the efficiency of soybean paste production

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