A temperature-controlled boiling system and stirring device for shiitake mushroom fermented soybean paste

Abstract

This application relates to the technical field of the preparation of shiitake mushroom fermented soybean paste, in particular to a temperature-controlled boiling system and a stirring device for shiitake mushroom fermented soybean paste, including a boiling tank, a covering plate, a temperature control ring, a temperature control cavity, a boiling cavity, a dividing ring and a circulation cavity. A stirring unit for stirring the shiitake mushroom fermented soybean paste is arranged in the boiling cavity. A circulation pressure feeding unit cooperating with the circulation cavity is arranged above the stirring unit. A circulation limiter is arranged in the circulation cavity. An oil circulation device is arranged above the circulation pressure feeding unit. Through the temperature control cavity, the present invention can perform temperature-controlled heating on the shiitake mushroom fermented soybean paste in the boiling cavity from the external area. At the same time, with the cooperation of the circulation cavity and the circulation pressure feeding unit, uniform temperature-controlled heating and boiling of the shiitake mushroom fermented soybean paste can be realized. And through the circulation holes, the present invention can introduce temperature-controlled gas into the boiling cavity to further perform temperature-controlled heating on the shiitake mushroom fermented soybean paste, improving the real-time temperature control effect on the shiitake mushroom fermented soybean paste.

Description

Technical Field

[0001] This application relates to the technical field of the preparation of shiitake mushroom fermented soybean paste, and particularly relates to a temperature-controlled boiling system and a stirring device for shiitake mushroom fermented soybean paste. Background Art

[0002] Shiitake mushroom fermented soybean paste is a dish mainly made of shiitake mushrooms. Shiitake mushrooms contain various vitamins and minerals, which play a great role in promoting human metabolism and improving the body's adaptability. Shiitake mushrooms can also treat diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can also be used for indigestion, constipation, weight loss, etc.

[0003] During the production process of the sauce, boiling is required. The current boiling method mainly uses an electric sauce boiling pot for boiling and stirring. Different time periods during the production of the sauce require different temperatures for boiling to achieve the best boiling effect. At the same time, due to the viscosity of the sauce, sticking to the pot will occur during the boiling process.

[0004] For example, a sauce boiling device with the publication number CN218219059U relates to the technical field of sauce boiling. The sauce boiling device includes a base, a cooling and cleaning mechanism, and a disassembly and assembly mechanism. A first mounting plate and a second mounting plate are fixedly installed on the top of the base. A first motor is fixedly installed on one side of the first mounting plate, and a rotating rod is rotatably installed between the first mounting plate and the second mounting plate. By pulling the plug pin, the connecting rod and the stirring rod can be disassembled and replaced with a cleaning brush to ensure the hygienic safety of the sauce during sauce production. By opening the water inlet pipe in cooperation with the cavity and the water outlet pipe, the boiled sauce and the pot body can be quickly cooled, and at the same time, it can also prevent the operator from being scalded. Closing the valve on the water outlet pipe, in cooperation with the cavity, the spray water tank and the spray head, and at the same time, in cooperation with the replaced and installed cleaning brush, the boiling pot after pouring out the sauce can be scrubbed, ensuring the equipment hygiene after each production, saving water resources, and also saving manpower and material resources.

[0005] However, there are still some defects in the above-mentioned prior art when boiling shiitake mushroom fermented soybean paste: 1. The above-mentioned prior art is for rapid cooling treatment after the sauce boiling is completed, but this method does not solve the temperature required for the sauce at different time periods during the boiling process, that is, the heat during the sauce boiling cannot be grasped in real time.

[0006] 2. Since the sauce contains oil and solid materials, solid-liquid stratification will occur during the stirring and boiling process, which is not conducive to the boiling effect of the sauce. At the same time, the sauce has a certain viscosity, and some sauce will adhere to the inner wall of the device during the boiling and stirring process, which will affect the uniform stirring of the sauce. At the same time, if the sauce adheres to the inner wall of the device for a long time, the temperature of this part of the sauce will rise, affecting the sauce production effect.

[0007] Based on this, under the statement of the above viewpoints, there is still room for improvement in the existing technology for the cooking method of shiitake mushroom fermented soybean paste. Summary of the Invention

[0008] To solve the above technical problems, the present application provides a temperature-controlled cooking system and a stirring device for shiitake mushroom fermented soybean paste, adopting the following technical solutions.

[0009] In a first aspect, a temperature-controlled cooking system for shiitake mushroom fermented soybean paste includes a cooking tank and a cover plate hermetically closed on the top of the cooking tank. A temperature control ring is arranged inside the cooking tank. A temperature control cavity is formed between the outer side wall of the temperature control ring and the inner side wall of the cooking tank. A cooking cavity is formed inside the temperature control ring. An inlet pipe and an outlet pipe are sequentially arranged on the outer side wall of the cooking tank from bottom to top. Control valves are arranged on both the inlet pipe and the outlet pipe. A temperature sensor for monitoring the temperature is arranged inside the cooking cavity.

[0010] A hollow column vertically distributed is arranged inside the cooking cavity. The upper end of the hollow column is detachably and rotatably installed with the cover plate. A circulation hole is opened on the outer side wall of the bottom of the hollow column. A confluence cylinder is arranged on the upper end of the cover plate. A through hole communicating with the hollow column is opened inside the confluence cylinder on the upper end of the cover plate. An air inflation pump is installed on the cover plate. A guide pipe is communicated between the air outlet end of the air inflation pump and the confluence cylinder. An inlet pipe is communicated with the air inlet end of the air inflation pump, and a control valve is installed on the inlet pipe.

[0011] In a second aspect, a stirring device for shiitake mushroom fermented soybean paste includes a dividing ring arranged inside the cooking cavity. A circulation cavity is formed between the outer side wall of the dividing ring and the inner side wall of the temperature control ring. A stirring unit for stirring the shiitake mushroom fermented soybean paste is arranged inside the cooking cavity. A circulation pressure feeding unit cooperating with the circulation cavity is arranged above the stirring unit. A circulation limiter is arranged inside the circulation cavity. An oil circulation device is arranged above the circulation pressure feeding unit.

[0012] A plurality of circulation feeding holes are evenly circumferentially opened on the bottom side wall of the dividing ring. A plurality of circulation discharging holes are evenly circumferentially opened on the top side wall of the dividing ring.

[0013] Preferably, the stirring unit includes a plurality of central rings sequentially arranged from top to bottom in the hollow column. A plurality of stirring rings are arranged outside the central rings. The stirring rings and the central rings are connected by connecting bars. The outer side wall of the stirring ring is slidably attached to the inner side wall of the dividing ring. A plurality of stirring rods are circumferentially and equally spaced between two adjacent stirring rings up and down. The stirring rod is composed of two hinged stirring bars. The end of the stirring bar facing the stirring ring is hinged on the stirring ring. A plurality of synchronous bars are circumferentially arranged on the inner side wall of the central ring. A strip-shaped groove slidably matched with the synchronous bar is opened on the outer side wall of the hollow column. The lower end of the hollow column penetrates through the cooking tank and is rotatably installed with the cooking tank. The lower end of the hollow column is connected to the output end of a stirring motor installed at the bottom of the cooking tank.

[0014] Preferably, the circulating pressure-feeding unit includes a pressure-feeding ring rotatably mounted on the central ring at the uppermost end of the hollow column. An arc-shaped block is provided on the inner side wall of the pressure-feeding ring, and a spiral groove for the arc-shaped block to slide is formed on the outer side wall of the hollow column. An elastic telescopic rod is provided between adjacent central rings.

[0015] Preferably, a connecting ring is provided on the outer side wall of the pressure-feeding ring, and a limiting ring is provided on the outer side of the connecting ring. The limiting ring and the connecting ring are connected by a plurality of equally spaced limiting plates. The outer side wall of the limiting ring is slidably fitted with the inner side wall of the dividing ring, and a limiting block is provided on the outer side wall of the limiting ring. A limiting groove slidably matched with the limiting block is formed on the inner side wall of the dividing ring.

[0016] Preferably, a baffle plate is hinged to the lower end surface of the limiting plate. The baffle plate is used to block the gap between adjacent limiting plates, and a rotation-stopping plate for restricting the rotation of the baffle plate is provided on the lower end surface of the limiting plate.

[0017] Preferably, the circulation restrictor includes an annular plate slidably arranged in the circulation cavity through a sealing ring. A ventilation pipe is provided on the top of the cover plate, and the ventilation pipe penetrates through to the circulation cavity, and a control valve is installed on the ventilation pipe;

[0018] A blocking ring is slidably arranged in the circulation cavity. The blocking ring is slidably fitted with the outer side wall of the dividing ring through a sealing gasket, and the blocking ring is located above the annular plate. A plurality of auxiliary plates are provided on the outer side wall of the blocking ring, and a blocking spring is connected between the auxiliary plates and the top of the cover plate.

[0019] Preferably, an inverted L-shaped plate is installed on the auxiliary plate. A positioning ring is provided on the inner side wall of the temperature control ring, and the positioning ring is located below the horizontal section of the L-shaped plate.

[0020] Preferably, the oil circulator includes an annular oil extraction tank with a hollow interior. A plurality of round holes are formed in the outer wall of the annular oil extraction tank, and a detachable filter screen ring is installed in the round holes. The annular oil extraction tank is installed on the cover plate through a plurality of connecting rods. An oil inlet pipe is connected to the upper end of the annular oil extraction tank, and the upper end of the oil inlet pipe penetrates through the cover plate and is connected to the air inlet end of an air inflation pump. A control valve is installed on the oil inlet pipe, and an air inlet pipe is connected to the oil inlet pipe and is located between the control valve on the oil inlet pipe and the air inflation pump;

[0021] The central ring, connecting strip and stirring ring at the lowermost end of the hollow column are all of hollow shell structures, and both ends of the connecting strip are respectively communicated with the central ring and the stirring ring. A plurality of round holes are formed in the outer walls of the central ring, connecting strip and stirring ring, and detachable filter screen rings are also installed in the round holes. The central ring at the lowermost end of the hollow column is arranged at the through hole of the hollow column, and the through hole penetrates through to the inside of the central ring.

[0022] Preferably, a control ring is provided above the covering plate. The upper end of the connecting rod slidably penetrates through the covering plate and is connected to the control ring. One side of the control ring is threadedly connected with a control screw rod, and the lower end of the control screw rod is rotatably connected to the covering plate.

[0023] In summary, the present application includes at least one of the following beneficial technical effects:

[0024] 1. Through the temperature control cavity, the present invention can perform temperature control heating on the shiitake mushroom fermented soybean paste in the boiling cavity from the external area. At the same time, with the cooperation of the circulation cavity and the circulation pressing unit, uniform temperature control heating and boiling of the shiitake mushroom fermented soybean paste can be achieved; and through the circulation holes, the present invention can introduce temperature control gas into the boiling cavity to further perform temperature control heating on the shiitake mushroom fermented soybean paste, improving the real-time temperature control effect on the shiitake mushroom fermented soybean paste.

[0025] 2. The circulation pressing unit of the present invention can repeatedly circulate and boil the shiitake mushroom fermented soybean paste in the boiling cavity and the circulation cavity, improving the boiling effect on it. At the same time, the circulation pressing unit will control the stirring unit to move up and down reciprocally for stirring, and the stirring unit can rotate and stir the shiitake mushroom fermented soybean paste. That is, the present invention can realize the rotation and stirring of the shiitake mushroom fermented soybean paste while performing up and down reciprocating stirring, further improving the stirring and boiling effect.

[0026] The present invention can extract the oil in the upper area of the shiitake mushroom fermented soybean paste through the annular oil extraction tank, and under the action of the air inflation pump, transport the oil to the hollow column, and then enter the bottom area of the shiitake mushroom fermented soybean paste through the circulation holes and the filter screen ring, avoiding the phenomenon of solid-liquid upper and lower stratification during the boiling of the shiitake mushroom fermented soybean paste, and further improving the boiling and stirring effect of the shiitake mushroom fermented soybean paste. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 is a schematic structural diagram of the present invention.

[0028] Figure 2 is a three-dimensional sectional view of the present invention Figure 1 .

[0029] Figure 3 is a three-dimensional sectional view of the present invention Figure 2 .

[0030] Figure 4 is a schematic structural diagram of the stirring unit of the present invention.

[0031] Figure 5 is a schematic structural diagram between the circulation pressing unit and the stirring unit of the present invention.

[0032] Figure 6 is a schematic structural diagram of the circulation pressing unit of the present invention.

[0033] Figure 7It is a schematic structural diagram of the circulation limiter of the present invention.

[0034] Figure 8 It is the present invention Figure 7 Partial enlarged view of part A of the present invention.

[0035] Figure 9 It is a schematic structural diagram of the oil circulation device of the present invention.

[0036] Figure 10 It is the present invention Figure 9 Partial enlarged view of part B of the present invention.

[0037] Explanation of reference numerals: 1, boiling tank; 2, covering plate; 3, temperature control ring; 11, temperature control cavity; 12, boiling cavity; 13, water inlet pipe; 14, water outlet pipe; 4, hollow column; 41, circulation hole; 42, confluence cylinder; 43, air inflation pump; 44, diversion pipe; 45, air inlet pipe; 5, dividing ring; 51, circulation cavity; 6, stirring unit; 7, circulation pressure feeding unit; 8, circulation limiter; 9, oil circulation device; 52, circulation feeding hole; 53, circulation discharging hole; 61, central ring; 62, stirring ring; 63, connecting strip; 64, stirring rod; 65, synchronous strip; 66, strip-shaped groove; 67, stirring motor; 71, pressure feeding ring; 711, arc-shaped block; 712, spiral groove; 72, elastic telescopic rod; 73, connecting ring; 74, limiting ring; 75, limiting plate; 741, limiting block; 742, limiting groove; 76, baffle plate; 77, anti-rotation plate; 81, annular plate; 82, ventilation pipe; 83, plugging ring; 84, auxiliary plate; 85, plugging spring; 86, L-shaped plate; 87, positioning ring; 91, annular oil extraction tank; 92, filter screen ring; 93, connecting rod; 94, oil inlet pipe; 95, control ring; 96, control screw rod. Detailed implementation manners

[0038] The following further elaborates on the present application in conjunction with the appended Figures 1 to 10 to make a more detailed description of the present application.

[0039] The embodiment of the present application discloses a temperature control boiling system and a stirring device for shiitake mushroom fermented soybean paste. The present invention is mainly applied to the temperature control boiling of shiitake mushroom fermented soybean paste and the stirring during the boiling process. In terms of technical effects, it can achieve real-time temperature control during the boiling process of shiitake mushroom fermented soybean paste, and at the same time avoid the problem of solid-liquid stratification of the paste and ensure the uniformity of the paste stirring during the boiling and stirring process.

[0040] Embodiment 1:

[0041] Refer to Figure 1 and Figure 2, a temperature-controlled boiling system for shiitake mushroom fermented soybean paste, comprising a boiling tank 1 and a cover plate 2 hermetically covered on the top of the boiling tank 1. A temperature control ring 3 is arranged inside the boiling tank 1. A temperature control cavity 11 is formed between the outer side wall of the temperature control ring 3 and the inner side wall of the boiling tank 1, which is used to control the temperature of the shiitake mushroom fermented soybean paste during the boiling process. An inner boiling cavity 12 is formed inside the temperature control ring 3, which is used to boil the shiitake mushroom fermented soybean paste.

[0042] An inlet pipe 13 and an outlet pipe 14 are successively arranged on the outer side wall of the boiling tank 1 from bottom to top. Hot water enters the temperature control cavity 11 through the inlet pipe 13, and the water in the temperature control cavity 11 is discharged through the outlet pipe 14, realizing the circulating flow of the hot water in the temperature control cavity 11. Control valves are arranged on both the inlet pipe 13 and the outlet pipe 14 to control the water flow. A temperature sensor (not shown in the figure) for monitoring the temperature is arranged in the boiling cavity 12, which is used to monitor the temperature of the boiling shiitake mushroom fermented soybean paste in the boiling cavity 12 in real time, and then control the temperature of the water in the temperature control cavity 11.

[0043] The inlet pipe 13 and the outlet pipe 14 are respectively communicated with the outlet and the inlet of the water source, and there is a heater for heating water in the water source. The heater is a conventional technology, such as a heating wire, etc.

[0044] A hollow column 4 is vertically arranged in the boiling cavity 12. The upper end of the hollow column 4 is detachably and rotatably installed on the cover plate 2. A circulation hole 41 is formed on the outer side wall of the bottom of the hollow column 4, which can transport the gas in the hollow column 4 to the boiling cavity 12 through the circulation hole 41 to change the temperature of the shiitake mushroom fermented soybean paste during boiling in the boiling cavity 12. A confluence cylinder 42 is arranged at the upper end of the cover plate 2, and the gas enters the hollow column 4 through the confluence cylinder 42. A through hole communicating with the hollow column 4 is formed at the upper end of the cover plate 2 and inside the confluence cylinder 42. An air inflation pump 43 is installed on the cover plate 2. A guide pipe 44 is communicated between the air outlet end of the air inflation pump 43 and the confluence cylinder 42. The air inflation pump 43 flushes the extracted gas into the confluence cylinder 42 through the guide pipe 44. The air inlet end of the air inflation pump 43 is communicated with an inlet pipe 45, and the air inflation pump 43 extracts the gas through the inlet pipe 45. A control valve is installed on the inlet pipe 45 to control the gas flow in the inlet pipe 45.

[0045] The outlet pipe is communicated with an external gas source, which is used to supply the gas extracted by the air extraction pump, and there is a heater for heating the gas in the gas source. The heater is a conventional technology, such as a heating wire, etc.

[0046] In the specific implementation process, the hot water in the water source enters the temperature control cavity 11 through the water inlet pipe 13. After the water level in the temperature control cavity 11 rises to the height of the water outlet pipe 14, the excess water in the temperature control cavity 11 circulates back to the water source through the water outlet pipe 14, realizing the recycling of water. At the same time, the air pump extracts the gas in the gas source through the air inlet pipe 45 and enters it into the diversion pipe 44, then enters the hollow column 4 through the confluence cylinder 42, and thus enters the boiling cavity 12 through the circulation holes 41 to control the temperature of the mushroom douchi sauce in the boiling cavity 12.

[0047] After the mushroom douchi sauce is completed in the boiling process, the heaters in both the water source and the gas source stop working, so that the normal-temperature water can circulate back and forth in the temperature control cavity 11, which can quickly cool down the mushroom douchi sauce in the boiling cavity 12. At the same time, the normal-temperature gas in the gas source enters the boiling cavity 12 through the circulation holes 41 to further improve the cooling effect on the mushroom douchi sauce.

[0048] It should be noted that an exhaust hole is provided at the top of the cover plate 2 to discharge the excess gas in the boiling cavity 12 to balance the air pressure in the boiling cavity 12. And a detachable opening and closing door is provided on the cover plate 2. The raw materials are poured into the boiling cavity 12 by opening the opening and closing door. A discharge hole (not shown in the figure) is provided at the bottom of the boiling tank 1 to smoothly discharge the completed mushroom douchi sauce.

[0049] Embodiment 2: [

[0050] Refer to Figure 3 , on the basis of Embodiment 1, the present invention further provides a stirring device for mushroom douchi sauce, including a dividing ring 5 arranged in the boiling cavity 12. A circulation cavity 51 is formed between the outer side wall of the dividing ring 5 and the inner side wall of the temperature control ring 3. The mushroom douchi sauce in the boiling cavity 12 reciprocates in cooperation with the circulation cavity 51 to improve the boiling effect of the mushroom douchi sauce and the real-time temperature control effect of the mushroom douchi sauce.

[0051] A stirring unit 6 for stirring the mushroom douchi sauce is arranged in the boiling cavity 12. Above the stirring unit 6, a circulation pressing unit 7 cooperating with the circulation cavity 51 is provided. While the stirring unit 6 stirs the mushroom douchi sauce in the boiling cavity 12, the circulation pressing unit 7 pushes the mushroom douchi sauce downward to facilitate the circulation of the mushroom douchi sauce in cooperation with the circulation cavity 51.

[0052] A number of circulating feed holes 52 are evenly arranged circumferentially on the bottom side wall of the splitting ring 5, and a number of circulating discharge holes 53 are evenly arranged circumferentially on the top side wall of the splitting ring 5. When the circulating pressing unit 7 presses down the mushroom douchi sauce in the boiling chamber 12, the mushroom douchi sauce enters the splitting ring 5 through the circulating feed holes 52, and then re-enters the boiling chamber 12 through the circulating discharge holes 53 at the upper end of the splitting ring 5, so as to circulate the mushroom douchi sauce in the lower area of the mushroom douchi sauce to the upper area of the mushroom douchi sauce, while the original upper area of the mushroom douchi sauce automatically forms the lower area of the mushroom douchi sauce. This reciprocating cycle improves the stirring effect and the temperature control effect during boiling of the mushroom douchi sauce.

[0053] After the boiling of the mushroom douchi sauce is completed, in order to ensure that the mushroom douchi sauce in the circulating chamber 51 is smoothly discharged, the present invention is provided with a circulation restrictor 8 in the circulating chamber 51, and the circulation restrictor 8 pushes the mushroom douchi sauce in the circulating chamber 51 downward until all of it is discharged through the circulating feed holes 52 into the boiling chamber 12.

[0054] For the convenience of those skilled in the art to understand the present invention, the stirring unit 6, the circulating pressing unit 7 and the circulation restrictor 8 will be described in detail below.

[0055] Refer to Figure 4 , the stirring unit 6 includes a plurality of central rings 61 arranged successively from top to bottom on a hollow column 4. A plurality of stirring rings 62 are arranged outside the central rings 61, and the stirring rings 62 and the central rings 61 are connected by connecting bars 63. When the hollow column 4 rotates, it will drive the central rings 61 to rotate synchronously. Furthermore, the central rings 61 drive the stirring rings 62 to rotate synchronously through the connecting bars 63, so as to stir the mushroom douchi sauce in the boiling chamber 12. Moreover, the outer side wall of the stirring ring 62 is in sliding fit with the inner side wall of the splitting ring 5 to prevent the mushroom douchi sauce from adhering to the inner side wall of the splitting ring 5.

[0056] A number of stirring rod members 64 are circumferentially and equally spaced between two adjacent upper and lower stirring rings 62. The stirring rod members 64 are composed of two articulated stirring rods 64. One end of the stirring rod 64 facing the stirring ring 62 is articulated on the stirring ring 62. When the stirring ring 62 rotates, it will drive the stirring rod members 64 to rotate synchronously, so that the stirring rod members 64 can fully mix and stir the mushroom douchi sauce.

[0057] A plurality of synchronizing bars 65 are circumferentially arranged on the inner side wall of the central ring 61, and a strip-shaped groove 66 in sliding fit with the synchronizing bars 65 is formed on the outer side wall of the hollow column 4. When the hollow column 4 rotates, it drives the synchronous rotation of the central ring 61 through the cooperation of the synchronizing bars 65 and the strip-shaped groove 66.

[0058] The lower end of the hollow column 4 penetrates through the boiling tank 1 and is rotatably installed with the boiling tank 1, and the lower end of the hollow column 4 is connected to the output end of a stirring motor 67 (shown in Figure 3 ) installed at the bottom of the boiling tank 1.

[0059] In the specific implementation process, when the stirring motor 67 starts, it will drive the hollow column 4 to rotate, and then through the synchronous bar 65, the rotation of the central ring 61 is realized, that is, the stirring ring 62 and the connecting bar 63 also rotate synchronously, so as to stir the shiitake mushroom fermented soybean paste in the boiling cavity 12.

[0060] Refer to Figure 5 and Figure 6 As shown in [relevant figures], the circulating material pressing unit 7 includes a material pressing ring 71. The material pressing ring 71 is rotatably installed on the central ring 61 at the uppermost end of the hollow column 4. An arc-shaped block 711 is arranged on the inner side wall of the material pressing ring 71. A spiral groove 712 for the arc-shaped block 711 to slide is formed on the outer side wall of the hollow column 4. When the hollow column 4 rotates, it drives the arc-shaped block 711 to slide in the spiral groove 712, so that the arc-shaped block 711 drives the material pressing ring 71 to move along the axis direction of the hollow column 4. At the same time, the material pressing ring 71 drives the central ring 61 connected to it to move up and down synchronously. And because elastic telescopic rods 72 are arranged between adjacent two central rings 61, all the central rings 61 except the central ring 61 at the lowermost end of the hollow column 4 can move along the hollow column 4. Thus, it can be realized that the stirring ring 62 and the connecting bar 63 move up and down while rotating in the boiling cavity 12, so as to further improve the stirring effect on the shiitake mushroom fermented soybean paste. At the same time, since the stirring rod 64 is composed of two stirring rods 64, the stirring rod 64 can be folded up and down repeatedly while rotating, which can also improve the stirring effect on the shiitake mushroom fermented soybean paste.

[0061] Since the material pressing ring 71 is rotatably connected to the center, when the hollow column 4 rotates, there is a possibility that the material pressing ring 71 is driven to rotate by the arc-shaped block 711, that is, the material pressing ring 71 may not be able to realize the up and down movement of the stirring ring 62. Therefore, in the present invention, a connecting ring 73 is arranged on the outer side wall of the material pressing ring 71, a limiting ring 74 is arranged on the outer side of the connecting ring 73, and the limiting ring 74 and the connecting ring 73 are connected by a plurality of equally spaced limiting plates 75. The outer side wall of the limiting ring 74 is in sliding fit with the inner side wall of the dividing ring 5, and a limiting block 741 is arranged on the outer side wall of the limiting ring 74. A limiting groove 742 for sliding cooperation with the limiting block 741 is formed on the inner side wall of the dividing ring 5.

[0062] The cooperation between the limiting block 741 and the limiting groove 742 is used to limit the rotation of the limiting ring 74, so that the limiting ring 74 restricts the rotation of the connecting ring 73 through the limiting plate 75, that is, the rotation of the material pressing ring 71 is restricted. Therefore, when the hollow column 4 rotates, the arc-shaped block 711 on the inner side wall of the material pressing ring 71 will slide in the spiral groove 712 to realize the movement of the material pressing ring 71 along the axis direction of the hollow column 4.

[0063] Continue to refer to Figure 5 and Figure 6, a baffle plate 76 is hinged to the lower end surface of the limit plate 75. The baffle plate 76 is used to block the gap between two adjacent limit plates 75. A rotation stop plate 77 for restricting the rotation of the baffle plate 76 is provided on the lower end surface of the limit plate 75. The rotation angle of the baffle plate 76 can be restricted by the rotation stop plate 77.

[0064] When the pressure ring 71 moves downward, with the cooperation of the mushroom fermented soybean paste, the baffle plate 76 can rotate upward until it blocks the gap between two adjacent limit plates 75, so that the limit ring 74, the connecting ring 73, the limit plate 75 and the baffle plate 76 form a closed disk. That is, when the pressure ring 71 moves downward, the disk will press the mushroom fermented soybean paste downward, so that the mushroom fermented soybean paste enters the circulation cavity 51 through the circulation feed hole 52, and then enters the boiling cavity 12 again through the circulation discharge hole 53 and is located above the disk.

[0065] When the pressure ring 71 moves upward, the disk will also move upward. Under the action of gravity and the pressing of the mushroom fermented soybean paste on the upper end of the disk, the baffle plate 76 rotates downward until it abuts against the rotation stop plate 77. At this time, the baffle plate 76 stops rotating and the gap between two adjacent limit plates 75 opens, so that the mushroom fermented soybean paste can smoothly fall downward through the gap.

[0066] It should be noted that in the present invention, the rotation angle of the baffle plate 76 is restricted by the rotation stop plate 77 to prevent the baffle plate 76 from rotating too much, resulting in the inability to smoothly block the gap between two adjacent limit plates 75 when the pressure ring 71 moves downward.

[0067] Refer to Figure 7 and Figure 8 , the circulation restrictor 8 includes an annular plate 81. The annular plate 81 is slidably arranged in the circulation cavity 51 through a sealing ring. A ventilation pipe 82 is provided on the top of the cover plate 2. The ventilation pipe 82 penetrates into the circulation cavity 51, and a control valve is installed on the ventilation pipe 82. The end of the ventilation pipe 82 facing away from the circulation cavity 51 is communicated with an existing air pump.

[0068] When starting to boil the mushroom fermented soybean paste through the present invention, the existing air pump extracts the gas in the circulation cavity 51, so that under the action of negative pressure, the annular plate 81 moves upward to above the circulation discharge hole 53.

[0069] After the boiling of the mushroom fermented soybean paste is completed and the mushroom fermented soybean paste needs to be discharged, the existing air pump fills the circulation cavity 51 with gas. The gas filled drives the annular plate 81 to move downward, so as to drive the mushroom fermented soybean paste in the circulation cavity 51 downward until it enters the boiling cavity 12 through the circulation feed hole 52 until all the mushroom fermented soybean paste in the circulation cavity 51 is transported to the boiling cavity 12.

[0070] In the existing air pump, when gas is filled into the circulation cavity 51 and the annular plate 81 passes over the circulation discharge hole 53, the gas will enter the boiling cavity 12 from the circulation discharge hole 53, which will affect the pressing of the mushroom douchi sauce in the circulation cavity 51 by the annular plate 81. Therefore, in the present invention, a blocking ring 83 is slidably arranged in the circulation cavity 51. The blocking ring 83 is slidably attached to the outer side wall of the dividing ring 5 through a sealing gasket, and the blocking ring 83 is located above the annular plate 81. A plurality of auxiliary plates 84 are arranged on the outer side wall of the blocking ring 83, and a blocking spring 85 is connected between the auxiliary plates 84 and the top of the covering plate 2.

[0071] When the annular plate 81 moves downward, the blocking ring 83 will also move downward synchronously under the drive of the blocking spring 85 until the blocking ring 83 blocks the circulation discharge hole 53. At this time, the gas in the circulation cavity 51 can be prevented from entering the boiling cavity 12 through the circulation discharge hole 53; when the annular plate 81 moves upward, the annular plate 81 will push the blocking ring 83 upward until the annular plate 81 moves above the circulation discharge hole 53.

[0072] In order to prevent the blocking ring 83 from moving downward beyond the circulation discharge hole 53, an inverted L-shaped plate 86 is installed on the auxiliary plate 84, and a positioning ring 87 is arranged on the inner side wall of the temperature control ring 3. The positioning ring 87 is located below the horizontal section of the L-shaped plate 86. When the blocking ring 83 moves downward, the L-shaped plate 86 will be driven to move downward synchronously through the auxiliary plate 84 until the horizontal section of the L-shaped plate 86 is placed on the positioning ring 87. At this time, the downward movement of the L-shaped plate 86 is restricted, that is, the downward movement of the blocking ring 83 is restricted, ensuring that the blocking ring 83 successfully blocks the circulation discharge hole 53.

[0073] Embodiment Three:

[0074] Refer to Figure 9 and Figure 10 On the basis of Embodiment One and Embodiment Two, since the mushroom douchi sauce is prone to solid-liquid separation during the boiling process, an oil circulation device 9 is arranged above the circulation pressing unit 7 in the present invention. The oil on the upper layer of the mushroom douchi sauce is extracted and conveyed to the bottom of the boiling cavity 12 through the oil circulation device 9 to ensure reasonable solid-liquid distribution of the mushroom douchi sauce and improve the stirring effect of the mushroom douchi sauce.

[0075] Specifically, the oil circulation device 9 includes an annular oil extraction tank 91 with a hollow interior. A number of round holes are opened on the outer wall of the annular oil extraction tank 91, and a detachable filter screen ring 92 is installed in the round holes. Through the filter screen ring 92, the oil in the upper layer area of the mushroom douchi sauce can be sucked into the annular oil extraction tank 91.

[0076] The annular oil extraction tank 91 is installed on the cover plate 2 through a plurality of connecting rods 93. An oil inlet pipe 94 is connected to the upper end of the annular oil extraction tank 91. The upper end of the oil inlet pipe 94 penetrates through the cover plate 2 and is connected to the air inlet end of the air inflation pump 43. A control valve is installed on the oil inlet pipe 94. The air inlet pipe 45 is connected to the oil inlet pipe 94 and is located between the control valve on the oil inlet pipe 94 and the air inflation pump 43. The control valve on the air inlet pipe 45 is closed so that when the air inflation pump 43 is started, the oil inlet pipe 94 extracts the oil in the annular oil extraction tank 91, and then enters the hollow column 4 through the diversion pipe 44 and the confluence cylinder 42.

[0077] The central ring 61, the connecting strip 63 and the stirring ring 62 at the lowermost end of the hollow column 4 are all of hollow shell structures, and both ends of the connecting strip 63 are respectively connected to the central ring 61 and the stirring ring 62, and a plurality of round holes are opened on the outer walls of the central ring 61, the connecting strip 63 and the stirring ring 62, and detachable filter screen rings 92 are also installed in the round holes. The central ring 61 at the lowermost end of the hollow column 4 is arranged at the flow hole 41 of the hollow column 4, and the flow hole 41 penetrates into the central ring 61.

[0078] The oil entering the hollow column 4 enters the central ring 61 through the flow hole 41, then enters the stirring ring 62 through the connecting strip 63, and finally flows out to the boiling chamber 12 through the filter screen holes on the central ring 61, the connecting strip 63 and the stirring ring 62, realizing the reciprocating cycle of the oil from top to bottom; at the same time, it does not affect the gas entering the hollow column 4 and then smoothly entering the boiling chamber 12 through the flow hole 41 and the filter screen ring 92.

[0079] It should be noted that a one-way valve is arranged at the bottom inside the hollow column 4 and above the flow hole 41 to prevent the oil from entering the hollow column 4 through the filter screen holes on the central ring 61, the connecting strip 63 and the stirring ring 62.

[0080] In addition, the hollow column 4 is composed of multiple sections spliced together (not shown in the figure) to ensure the smooth installation of the one-way valve and the later cleaning of the inside of the hollow column 4.

[0081] In order to adapt to the smooth oil extraction of the annular oil extraction tank 91 during the boiling and stirring of mushroom douchi sauce with different contents, the present invention is provided with a control ring 95 above the cover plate 2. The upper end of the connecting rod 93 slides through the cover plate 2 and is connected to the control ring 95. One side of the control ring 95 is threadedly connected with a control screw rod 96, and the lower end of the control screw rod 96 is rotatably connected to the cover plate 2.

[0082] When the control screw rod 96 is turned, it will drive the control ring 95 to move up and down, that is, the control ring 95 will drive the annular oil extraction tank 91 to move up and down synchronously through the connecting rod 93, so as to adapt to the boiling of mushroom douchi sauce with different contents.

[0083] It should be noted that the inlet pipe 94 of the present invention has a sufficient length to adapt to the height adjustment of the annular oil extraction tank 91.

[0084] The implementation principle of the present invention is as follows:

[0085] (1): First, pour the raw materials into the boiling chamber 12 through the opening and closing door, and then start the stirring motor 67 to drive the stirring unit 6 to stir and boil the mushroom fermented soybean paste in the boiling chamber 12. At the same time, warm water is introduced into the temperature control chamber 11 to heat the mushroom fermented soybean paste, and warm gas is introduced into the hollow column 4 through the air inflation pump 43 to further heat-treat the mushroom fermented soybean paste.

[0086] (2): Secondly, the circulating pressure feeding unit 7 cooperates with the circulating chamber 51 to repeatedly circulate the mushroom fermented soybean paste in the boiling chamber 12 to improve the mixing and stirring effect of the mushroom fermented soybean paste, realize the repeated circulation of the upper and lower regions of the mushroom fermented soybean paste, and avoid the phenomenon of solid-liquid upper and lower stratification of the mushroom fermented soybean paste.

[0087] (3): After the boiling temperature of the mushroom fermented soybean paste is appropriate, close the control valve of the inlet pipe 45, and at the same time open the control valve of the inlet pipe 94, so that the air inflation pump 43 extracts the oil in the annular oil extraction tank 91, and the annular oil extraction tank 91 extracts the oil in the upper region of the mushroom fermented soybean paste through the filter screen ring 92 thereon. At the same time, the air extraction pump discharges the extracted oil through the hollow column 4, the flow holes 41, and the filter screen holes on the central ring 61, the connecting strip 63, and the stirring ring 62 at the bottommost end of the hollow column 4 into the boiling chamber 12, realizing the reciprocating circulation of the oil from top to bottom.

[0088] The embodiments of the specific implementation manners are all preferred embodiments of the present invention, and do not limit the protection scope of the present invention accordingly. Therefore, all equivalent changes made according to the structure, shape, and principle of the present invention shall be covered within the protection scope of the present invention.

Claims

1. A stirring device for shiitake mushroom fermented soybean paste, comprising a boiling tank and a cover plate hermetically covered on the top of the boiling tank, characterized in that: A temperature control ring is arranged inside the boiling tank. A temperature control cavity is formed between the outer side wall of the temperature control ring and the inner side wall of the boiling tank. A boiling cavity is formed inside the temperature control ring. A water inlet pipe and a water outlet pipe are sequentially arranged on the outer side wall of the boiling tank from bottom to top. Control valves are arranged on both the water inlet pipe and the water outlet pipe. A temperature sensor for monitoring the temperature is arranged inside the boiling cavity. A hollow column vertically distributed is arranged inside the boiling cavity. The upper end of the hollow column is rotatably and detachably installed with a cover plate. A circulation hole is formed in the outer side wall at the bottom of the hollow column. A confluence cylinder is arranged at the upper end of the cover plate. A through hole communicating with the hollow column is formed in the upper end of the cover plate and inside the confluence cylinder. An air inflation pump is installed on the cover plate. A diversion pipe is communicated between the air outlet end of the air inflation pump and the confluence cylinder. An air inlet pipe is communicated with the air inlet end of the air inflation pump, and a control valve is installed on the air inlet pipe. It further includes a partition ring arranged inside the boiling cavity. A circulation cavity is formed between the outer side wall of the partition ring and the inner side wall of the temperature control ring. A stirring unit for stirring the mushroom douchi sauce is arranged inside the boiling cavity. A circulation pressing unit cooperating with the circulation cavity is arranged above the stirring unit. A circulation limiter is arranged inside the circulation cavity. An oil circulation device is arranged above the circulation pressing unit. A plurality of circulation feed holes are evenly circumferentially formed in the bottom side wall of the partition ring. A plurality of circulation discharge holes are evenly circumferentially formed in the top side wall of the partition ring. The circulation limiter includes an annular plate. The annular plate is slidably arranged inside the circulation cavity through a sealing ring. A ventilation pipe is arranged at the top of the cover plate. The ventilation pipe penetrates through to the inside of the circulation cavity, and a control valve is installed on the ventilation pipe. A plugging ring is slidably arranged inside the circulation cavity. The plugging ring is slidably attached to the outer side wall of the partition ring through a sealing gasket, and the plugging ring is located above the annular plate. A plurality of auxiliary plates are arranged on the outer side wall of the plugging ring. A plugging spring is connected between the auxiliary plate and the top of the cover plate. An inverted L-shaped plate is installed on the auxiliary plate. A positioning ring is arranged on the inner side wall of the temperature control ring, and the positioning ring is located below the horizontal section of the L-shaped plate.

2. The stirring device for shiitake mushroom fermented soybean paste according to claim 1, wherein: The stirring unit includes a plurality of central rings sequentially arranged from top to bottom along the hollow column. A plurality of stirring rings are arranged outside the central rings, and the stirring rings and the central rings are connected through connecting bars. The outer side wall of the stirring ring is slidably attached to the inner side wall of the partition ring. A plurality of stirring rods are circumferentially and equally spaced between two adjacent stirring rings up and down. The stirring rod is composed of two hinged stirring bars, and the end of the stirring bar facing the stirring ring is hinged to the stirring ring. A plurality of synchronous bars are circumferentially arranged on the inner side wall of the central ring. A strip-shaped groove slidably matched with the synchronous bar is formed in the outer side wall of the hollow column. The lower end of the hollow column penetrates through the boiling tank and is rotatably installed with the boiling tank, and the lower end of the hollow column is connected to the output end of a stirring motor installed at the bottom of the boiling tank.

3. The stirring device for shiitake mushroom fermented soybean paste according to claim 2, characterized in that: The circulation pressing unit includes a pressing ring. The pressing ring is rotatably installed on the central ring at the uppermost end of the hollow column. An arc-shaped block is arranged on the inner side wall of the pressing ring. A spiral groove for the arc-shaped block to slide is formed in the outer side wall of the hollow column. An elastic telescopic rod is arranged between two adjacent central rings.

4. A stirring device for shiitake mushroom fermented soybean paste according to claim 3, characterized in that: A connecting ring is provided on the outer side wall of the blank holder ring. A limiting ring is provided on the outer side of the connecting ring. The limiting ring and the connecting ring are connected by a number of equally spaced limiting plates. The outer side wall of the limiting ring is in sliding fit with the inner side wall of the dividing ring. And a limiting block is provided on the outer side wall of the limiting ring. A limiting groove for sliding cooperation with the limiting block is provided on the inner side wall of the dividing ring.

5. The stirring device for shiitake mushroom and fermented soybean paste according to claim 4, wherein: A blank blocking plate is hinged to the lower end surface of the limiting plate. The blank blocking plate is used to block the gap between two adjacent limiting plates. A rotation stopping plate for restricting the rotation of the blank blocking plate is provided on the lower end surface of the limiting plate.

6. The stirring device for shiitake mushroom fermented soybean paste according to claim 1, characterized in that: The oil circulating device includes an annular oil extraction tank with a hollow interior. A number of round holes are provided on the outer wall of the annular oil extraction tank. A detachable filter ring is installed in the round holes. The annular oil extraction tank is installed on the cover plate through a number of connecting rods. An oil inlet pipe is connected to the upper end of the annular oil extraction tank. The upper end of the oil inlet pipe penetrates through the cover plate and is connected to the air inlet end of an air inflation pump. A control valve is installed on the oil inlet pipe. An air inlet pipe is connected to the oil inlet pipe and is located between the control valve on the oil inlet pipe and the air inflation pump. The central ring, the connecting strip and the stirring ring at the lowermost end of the hollow column are all of hollow shell structures. The two ends of the connecting strip are respectively communicated with the central ring and the stirring ring. A number of round holes are provided on the outer walls of the central ring, the connecting strip and the stirring ring. A detachable filter ring is also installed in the round holes. The central ring at the lowermost end of the hollow column is arranged at the flow through hole of the hollow column. And the flow through hole penetrates into the central ring.

7. The stirring device for shiitake mushroom fermented soybean paste according to claim 6, wherein: A control ring is provided above the cover plate. The upper ends of the connecting rods slide through the cover plate and are connected to the control ring. A control screw is threadedly connected to one side of the control ring. The lower end of the control screw is rotatably connected to the cover plate.

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