System for recovering soy sauce from soy sauce sediment

A technology of soy sauce and centrifugal filtration, applied in the fields of filtration loop, filtration separation, food science, etc., can solve the problems that the treatment process needs to be improved, the enzymatic hydrolysis time is long, and the treatment process is cumbersome, etc., so as to reduce salt crystallization and eliminate extremely poor concentration. , good filtering effect

Pending Publication Date: 2021-08-24
国初科技(厦门)有限公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

However, it takes a long time to enzymatically hydrolyze the protein in soy sauce feet by adding enzymes, and the subsequent treatment process is cumbersome and requires more investment.
[0008] It can be seen that the processing technology in the prior art still needs to be improved

Method used

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  • System for recovering soy sauce from soy sauce sediment

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Embodiment Construction

[0035] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the drawings in the embodiments of the present invention. Obviously, the described embodiments are preferred embodiments of the invention and should not be seen as excluding other embodiments. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0036] In the claims, description and above-mentioned drawings of the present invention, unless otherwise clearly defined, the terms "first", "second" or "third" are used to distinguish different objects, not for Describe a specific order.

[0037] In the claims, description and above-mentioned drawings of the present invention, if the terms "comprising", "having" and their variants are used, it is intended to mean "including but not limited...

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Abstract

The invention discloses a system for recovering soy sauce from soy sauce sediment. The system comprises a raw material storage device, a centrifugal filtering device, a filtrate buffering device, a first power device and a second power device. The raw material storage device is used for storing raw material liquid which is soy sauce sediments; the centrifugal filtering device is in fluid communication with the raw material storage device and establishes a circulating flow path for performing centrifugal cross-flow filtering on the soy sauce sediment in the introduced raw material liquid; the filtrate buffering device is in fluid communication with the centrifugal filtering device and is used for buffering filtrate formed after the filtrate is filtered by the centrifugal filtering device; and the first power device and the second power device are respectively used for providing conveying power for the raw material liquid in the circulating flow path and providing rotating power for the centrifugal filtering device. According to the system, the soy sauce can be recycled from the soy sauce sediment on the basis that the quality of the soy sauce is not affected, and the system has high soy sauce sediment filtering efficiency.

Description

technical field [0001] The invention relates to the technical field of soy sauce processing, in particular to a system for recovering soy sauce from soy sauce feet. Background technique [0002] Soy sauce is a traditional Chinese condiment, which is mainly brewed from soybeans, wheat, and salt. The Chinese people have mastered the brewing process of soy sauce thousands of years ago. Soy sauce contains a variety of amino acids, sugars, organic acids, pigments and spices. It can not only increase and improve the taste of food, but also change dishes. The color has become an indispensable and important condiment in people's life. [0003] The brewing technology of soy sauce has become more and more mature after thousands of years of development. But there is generally the difficult problem of soy sauce foot processing in soy sauce brewing production. Finished soy sauce or semi-finished soy sauce, the bottom of the underground pool and the bottom of the finished soy sauce tan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01D36/00B01D35/16A23L27/50
CPCA23L27/50B01D35/16B01D36/00
Inventor 陈友泽王健吴晓斌卢铀忠廖观顺
Owner 国初科技(厦门)有限公司
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