Fermentation sprinkling system for soy sauce production

Abstract

The invention belongs to the technical field of soy sauce production, and relates to a soy sauce production fermentation pouring system which comprises supporting columns, a supporting plate is fixedly arranged above the supporting columns, a plurality of supporting columns are arranged along the circumference of the supporting plate, a fermentation cylinder is fixedly arranged above the supporting plate, a sealing cover is fixedly arranged above the fermentation cylinder, a conical outer cylinder is fixedly arranged on the lower end face of the fermentation cylinder, and the conical outer cylinder is fixedly connected with the supporting plate. A sealing gasket is fixedly arranged on the side, facing the fermentation cylinder, of the sealing cover, a sliding cover is arranged in the middle of the lower end face of the conical outer cylinder, an oil outlet is formed in the conical side face of the conical outer cylinder, a connecting cover is arranged in the oil outlet, and a mounting plate is arranged at the upper end in the conical outer cylinder. According to the device, sauce mash leaching liquid can be poured for multiple times, and meanwhile, the liquid can be uniformly distributed and infiltrated on the surface of sauce mash during pouring.

Description

technical field [0001] The invention belongs to the technical field of soy sauce production, and in particular relates to a fermentation pouring system for soy sauce production Background technique [0002] Soy sauce is a traditional Chinese seasoning. It is a liquid condiment brewed from soybeans or defatted soybeans or black beans, wheat or bran, adding water and salt. It has a reddish-brown color and a unique sauce aroma. appetite. Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans or black beans, wheat or bran, and salt through processes such as oil refining and fermentation. [0003] Low-salt solid-state process: Compared with high-salt dilute state process, low-salt solid-state fermentation adopts relatively low salt content, adding a large proportion of bran, part of rice husk and a small amount of wheat flour to form an immobile solid sauce unstrained spirits, sealed with coarse salt Fermentation is carried out in a pool, and it can mature after...

AI Technical Summary

Problems solved by technology

[0006] 1. When the soy sauce is poured, the surface of the sauce grains cannot be fully and evenly poured

[0007] 2. When pouring, it is necessary to repeatedly extract the oil that seeps out, and the process is cumbersome

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