Finished koji fermented soya bean spore hypha cleaning component for preparing high-quality fermented soya beans

Abstract

The invention provides a finished koji fermented soya bean spore hypha cleaning component for preparing high-quality fermented soya beans. The finished koji fermented soya bean spore hypha cleaning component for preparing high-quality fermented soya beans comprises an installing frame, a feeding mechanism, a reciprocating vibration mechanism, a material receiving mechanism and a cleaning device, wherein the cleaning device is positioned at one end of the material receiving mechanism and communicates with the output end of the material receiving mechanism; the reciprocating vibration mechanismis used for enabling the finished koji fermented soya beans to perform reciprocating vibration in a water area, so that spore hyphae are separated from the surfaces of the finished koji fermented soyabeans and discharged into the material receiving mechanism; the material receiving mechanism conveys the finished koji fermented soya beans and the separated spore hyphae into the cleaning device together with water, and the cleaning device is used for separating the finished koji fermented soya beans from the spore hyphae; the cleaning device comprises a hypha discharging passage and a bean discharging passage which are fixedly connected with the installing frame; a roller hair brush is arranged in the hypha discharging passage; a belt with a pulling rod is arranged in the bean discharging passage; the roller hair brush sweeps the pulling rod and sweeps off the spore hyphae; the spore hyphae are discharged from a lower end opening of the hypha discharging passage; and the finished koji fermented soya beans pass through the pulling rod from the bean discharging passage to be downwards discharged.

Description

technical field [0001] The invention relates to the technical field of fermented soya bean processing, in particular to a component for cleaning fermented fermented bean spore mycelia for producing high-quality fermented soya bean. Background technique [0002] Douchi is a seasoning of traditional Chinese fermented soybean products. Douchi uses black soybeans as the main raw material. It uses the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, add salt, add wine, dry and other methods to inhibit the enzyme. The vitality is made by delaying the fermentation process. The technological process of fermented soy bean processing is as follows: black soybean→screening→washing→soaking→draining (TY-Ⅱ)→cooking→cooling→inoculation→koji making→washing soy sauce→soaking FeSO4→mixing salt→fermentation→drying→finished product. [0003] Washing fermented soy sauce is very important for the taste of finished fermented soy bea...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the deficiencies in the prior art, the purpose of the present invention is to provide a double-swing type tempeh spore mycelium cleaning machine with high cleaning efficiency and high degree of automation, aiming to solve the problem of low cleaning efficiency of spore mycelium and low cleaning effect in the prior art. poor technical problems

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