Soybean sauce brewing koji-making equipment and koji-making processing method thereof

Abstract

The invention relates to the field of soy sauce brewing koji-making equipment, in particular to soy sauce brewing koji-making equipment and a koji-making processing method thereof. The koji-making equipment for soy sauce brewing comprises a koji-making box fixedly installed on the ground, a fixed supporting device is arranged on the koji-making box, and a ventilation device capable of adding a proper amount of water according to the fermentation process and stirring after hardening is arranged in the fixed supporting device. During stirring, a stirring rod and a third rotating shaft can move up and down during rotation, so that yeast turning is more comprehensive and thorough, when a temperature and humidity sensor detects that the temperature is too high or the moisture is too low, a water tank is controlled to add a proper amount of water, stirring is started, a cooling and sterilizing box sterilizes and cools air, and when a first sliding block falls down, a second sliding block falls down. The rotating speed of the output end of the servo motor is increased, the air inlet amount is increased, and the koji turning effect is started when the koji hardens.

Description

technical field [0001] The invention relates to the field of soy sauce brewing and koji making equipment, in particular to soy sauce brewing and koji making equipment and a koji making and processing method thereof. Background technique [0002] Koji making is an indispensable and extremely critical process in the brewing industry. The quality of koji making will directly affect the quality of products and the utilization rate of raw materials. Therefore, the rationality of the structure of the koji-making equipment used in the koji-making process is particularly important. There are following problems in existing soy sauce brewing and koji making equipment: [0003] 1. During the soy sauce brewing and koji making process, the up and down stirring is not thorough enough, the koji material can only be stirred in layers, and the ventilation of the koji making needs to be cooled and sterilized. [0004] 2. In the process of koji making, there will be situations such as high t...

AI Technical Summary

Problems solved by technology

[0003] 1. During the soy sauce brewing and koji making process, the up and down stirring is not thorough enough, the koji material can only be stirred in layers, and the ventilation of the koji making needs to be cooled and sterilized

[0004] 2. In the process of making koji, there will be situations such as high temperature, insufficient moisture, and running wind, so it is necessary to turn over the koji immediately

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