Steamer bottom structure of wine steamer for steaming Maotai-flavor wine

A sauce-flavored wine and retort bottom technology, which is applied in the field of winemaking, can solve the problems of uneven heat transfer and distillation, reduce distillation efficiency, and affect wine yield, etc., so as to improve distillation efficiency, ensure distillation effect, improve wine yield and The effect of distillation efficiency

CN111909821APending Publication Date: 2020-11-10MOUTAI INST
1 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2020-11-10

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention provides a steamer bottom structure of a wine steamer for steaming a Maotai-flavor wine, and belongs to the technical field of wine brewing. The structure comprises a round steamer bottom, wherein the steamer bottom is formed by butt joint of a first steamer bottom and a second steamer bottom which are semicircular and symmetrically arranged, the first steamer bottom and the second steamer bottom are mutually hinged through a hinge shaft arranged along a symmetrical center line, cone frustums and round holes are distributed in the upper surfaces of the first steamer bottom and the second steamer bottom, the cone frustums are of hollow structures, air inlet holes penetrating the first steamer bottom and the second steamer bottom are formed in the bottoms of the cone frustums,and air outlet holes are distributed in the upper inclined surfaces of the cone frustums. The defects of material leakage, channeling, dead corners and the like of an existing steamer bottom are avoided.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to a liquor brewing device, in particular to a retort bottom structure for steaming Maotai-flavored liquor, and belongs to the technical field of liquor brewing. Background technique

[0002] In the production of many sauce-flavored liquors in Guizhou Province represented by Moutai, retort-barrel-type retort equipment is mostly used to steam the wine. composition. The bottom of the currently widely used wine retort is a stainless steel perforated sieve plate structure, but it mainly has the following defects: (1) material leakage. Medium steam can be smoothly passed into the retort, and the pore diameter of the porous sieve plate is slightly larger than that of sorghum and other materials. Therefore, in the process of loading and cooking, material leakage often occurs, resulting in food waste and reduced wine output. In addition, if there is fermented grains falling into the steam pot during the distillation process, the materia...

Examples

Embodiment

[0016] refer to Figure 1 to Figure 5 , this embodiment provides a wine retort bottom structure for steaming wine with sauce-flavored wine, including a circular retort bottom, the retort bottom is made of stainless steel, and the retort bottom is composed of semicircular and symmetrically arranged first retort bottom 1 and second retort bottom. The two retort bottoms 2 are butted together, and the first retort bottom 1 and the second retort bottom 2 are hinged through the hinge shaft 3 arranged along the symmetrical center line, and the upper surfaces of the first retort bottom 1 and the second retort bottom 2 are distributed with cones Platform 101 and circular hole 102, the diameter of circular hole 102 is 6mm, and conical truncated 101 is a hollow structure, and the bottom surface of conical truncated and the conical surface are distributed with the vent holes that run through the bottom of the retort and the conical surface, and the diameter of the vent holes is 3mm .

[...