Black soya bean screening machine with cleaning function before fermented soya bean production

Abstract

The invention provides a black soya bean screening machine with a cleaning function before fermented soya bean production, which can automatically and accurately screen black soya beans, clean while screening and improve the screening efficiency, relates to the technical field of fermented soya bean production, and solves the problems of low efficiency and troublesome cleaning of traditional manual black soya bean screening. The invention discloses the black soya bean screening machine with the cleaning function before fermented soya bean production. The black soya bean screening machine comprises an L-shaped plate, fixing seats, a storage frame, a guide frame, a screening frame shaking mechanism, a screening frame body and the like, wherein the two fixing seats provided with a plurality of round holes are fixedly installed on the L-shaped plate and are symmetrically arranged, the material storage frame is fixedly installed on the two fixing seats, and the material guide frame is fixedly installed on one sides of the two fixing seats. By means of the screening frame shaking mechanism and a black soya bean intermittent blanking mechanism, black soya beans in the storage frame can intermittently fall into the screening frame body, the screening frame body sufficiently screens the black soya beans in a shaking mode, and the screening efficiency of the black soya beans is improved.

Description

technical field [0001] The invention relates to the technical field of fermented soya bean production, in particular to a black bean screening machine with a cleaning function before fermented soya bean production. Background technique [0002] Tempeh is a traditional Chinese characteristic fermented bean product seasoning. Tempeh uses black soybeans or soybeans as the main raw material, and utilizes the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, methods such as adding salt, adding wine, and drying are used to inhibit the activity of the enzyme and delay the fermentation process. become. [0003] The general process flow of fermented soy bean production is black beans→screening→washing→soaking→draining→cooking→cooling→inoculation→koji making→washing soy sauce→soaking FeSO4→mixing salt→fermentation→drying→finished product. In the process, people usually use a bamboo sieve made of bamboo to screen black b...

AI Technical Summary

Problems solved by technology

[0003] The general process flow of fermented soy bean production is black beans→screening→washing→soaking→draining→cooking→cooling→inoculation→koji making→washing soy sauce→soaking FeSO4→mixing salt→fermentation→drying→finished product. In the process, people usually use a bamboo sieve made of bamboo to screen black beans of different sizes, and then clean the black beans that are evenly sized and suitable for making tempeh. After cleaning, they are soaked in clean water. Drain it, and then proceed to other production processes. However, this traditional manual screening method is only suitable for the production of fermented soybeans in small private workshops, and it is easy to screen errors during the screening process. At the same time, the screening and cleaning processes are carried out in stages. This is not only inefficient, but also troublesome to operate

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