Koji making device for soy sauce

Abstract

The invention discloses a Koji making device for soy sauce. The device comprises a base, no less than four pillars are arranged on the upper surface of the base, a fan is disposed on the upper surfaceof the base on the right side of the pillar. The top ends of not less than four pillars are provided with a Koji making groove, and the left and right sides of the Koji making groove are provided with two brace bars, the upper surfaces of the brace bars at a same plane are connected with a drain plate through a fixing wire, the upper surface of the drain plate is provided with a drain hole, the upper surface of the drain plate at the lower part is provided with an air outlet pipe, the air outlet pipe passes through the drain hole at the upper part, the air inlet end of the air outlet pipe isconnected to the air outlet of the fan, the left and right ends of the upper surface of the Koji making groove are provided with guiding grooves, the surface of the raw material can be flattened, andthe heat generated inside the raw material is the same as the dissipated heat, uniform inflation and heat radiation can be carried out, so that the heat dissipation of the raw material and oxygen content are uniform, and the production quality of the soy sauce is not affected.

Description

technical field [0001] The invention relates to the technical field of koji making devices, in particular to a soy sauce koji making device. Background technique [0002] Soy sauce is a traditional Chinese condiment. It is a liquid condiment brewed from beans, wheat, and bran. It has a reddish-brown color and a unique sauce aroma. More than a thousand years ago, there was a record of making soy sauce in the Zhou Dynasty of China. The invention of soy sauce brewing by the working people of the Han nationality in ancient China was purely accidental. The condiment used by the emperors in ancient China, the earliest soy sauce was marinated from fresh meat. Cheng, the manufacture of Chinese soy sauce was a family art and secret in the early days. Its brewing was mostly controlled by a certain master, and its technology was often passed down from generation to generation or passed down by a school of masters to form a certain method of brewing. With the rapid development of the e...

AI Technical Summary

Problems solved by technology

[0002] Soy sauce is a traditional Chinese condiment. It is a liquid condiment brewed from beans, wheat, and bran. It has a reddish-brown color and a unique sauce aroma. More than a thousand years ago, there was a record of making soy sauce in the Zhou Dynasty of China. The invention of soy sauce brewing by the working people of the Han nationality in ancient China was purely accidental. The condiment used by the emperors in ancient China, the earliest soy sauce was marinated from fresh meat. Cheng, the manufacture of Chinese soy sauce was a family art and secret in the early days. Its brewing was mostly controlled by a certain master, and its technology was often passed down from generation to generation or passed down by a school of masters to form a certain method of brewing. With the rapid development of the economy, the process of industrialization is getting faster and faster, and people's requirements for various devices are getting higher and higher. In order to reduce costs and reduce manual negligence, almost any production link hopes to use mechanical devices instead of labor, especially It is a factory that mass-produces soy sauce. The demand is large and the efficiency is high. The koji turning device in the koji making process is particularly important. The existing koji turning device, and during the koji turning process, the surface of the raw material is prone to unevenness when it is turned upwards. , and then the thickness is different, so that the heat generation and heat dissipation inside the raw material are different, and usually the two sides of the bottom of the raw material are required to be inflated to dissipate heat.

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