Paste cooking device for producing soy sauce

Abstract

The invention discloses a paste cooking device for producing a soy sauce. The paste cooking device comprises a machine body, wherein a crushing chamber and a steaming chamber are sequentially arrangedin the machine body from top to bottom; a crushing device is arranged in the crushing chamber; a partition board is arranged at the bottom end of the crushing chamber; a feeding opening is formed inthe center of the partition board; a mesh screen is mounted in the feeding opening; a charging hopper is arranged at the top end of the machine body, and communicates with the inner part of the crushing chamber; a feeding cylinder is fixedly connected to a position corresponding to the feeding opening, at the bottom end of the partition board; the bottom end of the feeding cylinder extends to theinner part of the steaming chamber; and a rotating disk is rotatably connected to the bottom end of the feeding cylinder. According to the paste cooking device disclosed by the invention, raw materials namely soybeans can be firstly crushed and then steamed, so that the occupied space of a plurality of groups of equipment is reduced, the step of carrying materials is omitted, the production efficiency is improved, the steaming effect is good, and the energy resource utilization rate is high; and the raw materials can be uniformly heated, so that the situation that the raw materials are adheredto the inner side walls of the machine body is avoided.

Description

technical field [0001] The invention relates to the technical field of soy sauce production equipment, in particular to a soy sauce cooking device for producing soy sauce. 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. Soy sauce is evolved from soy sauce. As early as more than 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty of China. However, the invention of soy sauce brewing by the working people in ancient China was purely accidental. The condiment used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat. It is similar to the production process of fish sauce today. Because of its excellent flavor, it gradually spread to the people. Later, it was found that soybeans have a similar flavor and are cheap. For the spread of food. ...

AI Technical Summary

Problems solved by technology

However, at present, ordinary large pots are generally used for cooking, and it is necessary to complete the crushing of soybeans in other equipment in advance, and then transfer them to the cooking pot. The production efficiency is low; and because the heat of the cooking pot is concentrated on the side wall of the pot, it is easy to cause sticking. It is difficult to clean due to the adhesion of the sauce on the pot body

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