Small soy sauce fermentation tank

Abstract

The invention discloses a small soy sauce fermentation tank. The small soy sauce fermentation tank comprises a tank body, wherein a top cover is arranged at the top of the tank body, a sieve plate isarranged at the bottom of the circumferential inner wall of the tank body, a distributor is arranged at the bottom of the sieve plate, an air inlet pipe is arranged at the bottom of the distributor, and a residue outlet is inserted into the outer wall of one side of the tank body; a feeding opening is formed in one side of the outer wall of the top of the top cover, an air outlet pipe is insertedinto the outer wall of the top of the top cover, and two fixing rods are arranged on the inner wall of the top of the top cover. The height of a temperature sensor is adjusted by pulling an extensionrod to measure the temperature of materials at different horizontal positions, and when the extension rod is pulled, the circumferential inner wall of a material scraping ring makes contact with the extension rod and the circumference of the temperature sensor to conduct scraping. Therefore, inaccurate temperature detection caused by the fact that a large number of materials at original positionsare adhered to the outer wall of the temperature sensor and move to a to-be-detected position when the temperature sensor moves is avoided, and temperature detection accuracy is improved.

Description

technical field [0001] The invention relates to the technical field of soy sauce fermentation, in particular to a small soy sauce fermentation tank. Background technique [0002] The brewing methods of soy sauce are mainly divided into two categories: high-salt dilute state brewing method and low-salt solid-state fermentation method. Among them, the flavor of soy sauce brewed by solid-state fermentation is poor, mainly because the heat transfer and mass transfer effect of the solid substrate is worse than that of the liquid substrate, resulting in a higher temperature of the material layer in the solid-state fermentation process, resulting in the passivation and deactivation of many enzymes at low temperature. It cannot play a role, and at the same time, beneficial microorganisms such as yeast and lactic acid bacteria cannot grow and metabolize, and can only complete the hydrolysis of starch and protein, which cannot create conditions for the generation of rich nutrients and...

AI Technical Summary

Problems solved by technology

The soy sauce fermenter in the above patent has the following disadvantages: when the temperature sensor is used to measure the temperature of materials in different positions, when the temperature sensor is moved, a large amount of materials in the original position adhere to the outer wall and move together to the place to be detected, resulting in inaccurate temperature detection.

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