Movable pit and pit koji-making method

Abstract

The invention discloses a movable pit which comprises a bottom plate, three fixed coamings, a detachable baffle and pit mud, the detachable baffle comprises a plurality of detachable coamings which are sequentially connected from top to bottom, and the bottom plate, the three fixed coamings and the detachable coamings define a fermentation space for distiller's yeast fermentation. A fermentation space is formed in the bottom plate, a fixing assembly used for fixing pit mud is connected to the inner wall of the fermentation space, the pit mud is connected to the inner wall of the fermentation space in an attached mode, the fixing assembly is embedded into the pit mud, and a yellow water discharging opening is formed in the bottom plate. Meanwhile, the invention further provides a pit koji making method. The pit mud can be firmly attached to the inner wall of the fermentation space of the pit through the fixing assembly, meanwhile, the pit can be conveniently transferred, equipment is not needed for assisting in pit lifting, the pit mud is not prone to falling off when the pit mud is impacted in the transferring process, and meanwhile the pit mud can serve as the basis of follow-up automatic matching design and production.

Description

Technical Field

[0001] The invention relates to the technical field of wine making, and in particular to a movable cellar and a method for making koji in the cellar. Background Art

[0002] Liquor has a long history in my country and is one of the main types of liquor with traditional characteristics. At present, liquor is generally brewed with red sorghum. The traditional process of liquor brewing is as follows: soaking grain → steaming grain → cooling → adding koji → collecting boxes and cultivating bacteria → mixing dregs → fermenting in cellars → sealing cellars → opening cellars → distillation. Among them, the most complex and important process is the fermentation process in the cellar. In the brewing and production of strong-flavor liquor, cellar mud is the foundation, and cellar mud plays a vital role in the formation of aroma and flavor substances in strong-flavor liquor. Therefore, in the traditional and modern mechanized and automated production process of strong-flavor liquor, how to make the wine koji in the cellar pool fully contact the cellar mud, so that the aroma and flavor substances produced by the metabolism of functional microorganisms in the cellar mud are continuously accumulated in the wine koji, so as to improve the quality of the wine koji and provide the basis for the identification of the quality of the wine produced by the wine koji in the next step, which is an important process measure for improving the quality of strong-flavor liquor at present. The fermentation container generally adopts traditional pottery jars and cement pools. In order to be grounded, in mass production, more cement pools are used, which are poured with cement after digging pits on the ground. Traditional technology generally adopts manual operation, and the yellow water is manually scooped out after the cellar is opened to separate the mash and the yellow water. The commonly used brewing technology has the following disadvantages in the process from fermentation in the cellar to opening the cellar:

[0003] (1) The cellar is deep, and manual labor is required to enter the cellar to dig out the koji. However, since the cellar is an upward-opening structure, it is impossible to completely remove the koji with the help of large equipment such as grabbers. In the end, manual labor is still required to dig it out and clean it;

[0004] (2) The cellar is a cement pool that is poured with cement after digging a hole on the ground. It cannot be moved, which causes the cellar itself to occupy a large area. At the same time, it takes a lot of manpower to transfer the koji or use large equipment to operate it during subsequent processing. This requires that the intervals between the cellars be wide enough to accommodate the entry of large equipment, which makes the transfer of koji very inconvenient.

[0005] (3) The leakage of yellow water in the cellar will pollute the environment and require extra manpower and material resources to clean up. Summary of the invention

[0006] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, the present invention proposes a movable cellar and a cellar koji making method, which can facilitate the transportation of the cellar so that the cellar is moved to the cellar starting station without the need for equipment to assist in the cellar starting.

[0007] The present invention also provides a method for making koji in a cellar with the movable cellar.

[0008] The movable cellar according to the first aspect of the present invention comprises a bottom plate, three fixed baffles, a detachable baffle and cellar mud, wherein the detachable baffle comprises a plurality of detachable baffles connected in sequence from top to bottom, the bottom plate, the three fixed baffles and the plurality of detachable baffles enclose a fermentation space for koji fermentation, a fixing component for fixing the cellar mud is connected to the inner wall of the fermentation space, the cellar mud is attached to the inner wall of the fermentation space, the fixing component is embedded in the cellar mud, and a yellow water discharge port is opened on the bottom plate.

[0009] The movable cellar according to the embodiment of the present invention has at least the following beneficial effects: through the above design, the cellar mud can be firmly attached to the inner wall of the fermentation space of the cellar. Since the entire cellar is not a fixed cellar formed by digging a pit and pouring cement, there is no need to use equipment to assist in cellar digging at the side of the cement cellar, and there is no need for workers to enter the fixed cement cellar to take the koji. Instead, the koji is taken by transporting the movable cellar to the koji taking station, and the cellar mud is not easily caused to fall off when encountering collisions during the transportation process. At the same time, it can be used as the basis for subsequent automated supporting design and production, which can greatly reduce the design difficulty compared with traditional immovable cellars.

[0010] According to some embodiments of the present invention, the fixing assembly includes a plurality of horizontally arranged horizontal support frames, and the plurality of horizontal support frames are evenly spaced and connected to the inner wall of the fermentation space.

[0011] According to some embodiments of the present invention, the horizontal support frame includes a first support plate and a second support plate connected to each other, the first support plate is connected to the inner wall of the fermentation space, and the second support plate and the inner wall of the fermentation space have a gap for filling pit mud.

[0012] According to some embodiments of the present invention, the fixing assembly further comprises a plurality of longitudinal anti-slip brackets connected to the inner wall of the fermentation space, the longitudinal anti-slip brackets being vertically arranged to the horizontal support frames, and the longitudinal anti-slip brackets being connected between two adjacent horizontal support frames at the same horizontal height.

[0013] According to some embodiments of the present invention, the fixing assembly further comprises a plurality of anchors connected to the inner wall of the fermentation space, wherein the anchors are connected between two adjacent horizontal support frames along the length direction of the longitudinal anti-slip support.

[0014] According to some embodiments of the present invention, the anchor comprises an anchor rod, one end of which is connected to the inner wall of the fermentation space, and the other end of which is connected to a plurality of anchor claws.

[0015] According to some embodiments of the present invention, the fixing assembly further comprises a plurality of anti-extrusion support frames connected to the inner wall of the bottom of the fermentation space.

[0016] A method for making koji in a pit according to a second aspect of the present invention comprises the following steps:

[0017] S100, attaching the cellar mud to the inner wall of the fermentation space of the movable cellar until the cellar mud is completely fixedly attached to the inner wall of the fermentation space, and the movable cellar is now in an empty state;

[0018] S200, filling new distiller's yeast into the movable cellar in an empty state, and the filling height is not lower than the highest point of the removable enclosure at the top;

[0019] S300, moving the loaded movable cellar to a transmission track for fermentation;

[0020] S400, during the fermentation process, the movable cellar is regularly moved to the yellow water discharge station through the transmission track to discharge the yellow water;

[0021] S500, moving the movable cellar after the fermentation is completed to the corresponding station to take out the koji, and after the koji is completely taken out, marking the movable cellar as empty.

[0022] According to some embodiments of the present invention, step S500 specifically includes:

[0023] S510, when it is necessary to take out the aged koji, the movable cellar on the transmission track is moved to the aged koji taking-out station, the removable enclosure at the top is removed, and the movable cellar is tilted, and the koji corresponding to the exposed part above the removable enclosure in the middle is taken out, which is the aged koji. After the aged koji is completely taken out, the movable cellar is reset from the tilted state to the initial state and returned to the transmission track, and the movable cellar is marked as the aged koji cellar from which the aged koji has been taken out;

[0024] S520, when it is necessary to take out the second koji, the cellar of the taken out aged koji on the transmission track is moved to the second koji taking-out station, the detachable enclosure in the middle is removed, and the cellar of the taken out aged koji is tilted, and the koji exposed above the detachable enclosure at the bottom is taken out, which is the second koji. After the second koji is completely taken out, the cellar of the taken out aged koji is reset from the tilted state to the initial state and returned to the transmission track, and the movable cellar is marked as the cellar of the taken out second koji;

[0025] S530. When it is necessary to take out the first koji, move the cellar with the second koji taken out on the transmission track to the second koji taking-out station, remove the detachable enclosure at the bottom, tilt the cellar with the second koji taken out, and take out the last koji at this time, which is the first koji. After the first koji is completely taken out, the cellar with the second koji taken out is reset from the tilted state to the initial state and returned to the transmission track. At this time, mark the movable cellar as empty.

[0026] According to some embodiments of the present invention, the cellar koji making method further comprises the following steps:

[0027] S600, filling new distiller's yeast into the empty movable cellar, and the filling height is the highest point of the removable enclosure at the bottom, and this is marked as a movable cellar filled with one layer;

[0028] S700, filling the first layer of the movable pit with the first layer of ...

[0029] S800, filling the second song into the movable cellar of the second filling layer, and the filling height is the highest point of the removable enclosure at the top, and the movable cellar is marked as completed after filling;

[0030] S900, repeat steps S300 to S800.

[0031] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The present invention will be further described below with reference to the accompanying drawings and embodiments, wherein:

[0033] Figure 1 It is a partial structural schematic diagram of a movable cellar according to an embodiment of the present invention.

[0034] Figure 2 It is a schematic structural diagram of a movable cellar according to an embodiment of the present invention.

[0035] Figure 3 The present invention is a schematic diagram of the structure of the movable pit after the pit mud is attached.

[0036] Figure 4 Schematic diagram of the use scenario of the movable cellar according to an embodiment of the present invention.

[0037] Figure 5 It is a schematic structural diagram of the process of taking koji from a movable pit according to an embodiment of the present invention.

[0038] 110. Bottom plate; 111. Yellow water discharge port; 120. Fixed enclosure; 130. Removable baffle; 140. Cellar mud; 150. Fermentation space; 210. Horizontal support frame; 211. First support plate; 212. Second support plate; 220. Longitudinal anti-slip support; 230. Anchor nail; 231. Anchor rod; 232. Anchor claw; 240. Anti-extrusion support frame; 300. Transmission track; 400. Limit pin; 500. Lifting mechanism connector; 600. Lifting mechanism body; 700. Limit slot plate; 710. Notch. DETAILED DESCRIPTION

[0039] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0040] In the description of the present invention, it should be understood that descriptions involving orientations, such as up, down, front, back, left, right, etc., and orientations or positional relationships indicated are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0041] In the description of the present invention, "several" means one or more, "more" means more than two, "greater than", "less than", "exceed" etc. are understood as not including the number itself, and "above", "below", "within" etc. are understood as including the number itself. If there is a description of "first" or "second", it is only used for the purpose of distinguishing the technical features, and cannot be understood as indicating or implying the relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features.

[0042] In the description of the present invention, unless otherwise clearly defined, terms such as setting, installing, connecting, etc. should be understood in a broad sense, and technicians in the relevant technical field can reasonably determine the specific meanings of the above terms in the present invention based on the specific content of the technical solution.

[0043] refer to Figure 1 , Figure 2 as well as Figure 3As shown, the movable cellar according to an embodiment of the present invention includes a bottom plate 110, three fixed enclosing plates 120, a removable baffle 130 and cellar mud 140, wherein the removable baffle 130 includes a plurality of removable enclosing plates connected in sequence from top to bottom, the bottom plate 110, the three fixed enclosing plates 120 and the plurality of removable enclosing plates enclose a fermentation space 150 for koji fermentation, a fixing component for fixing the cellar mud 140 is connected to the inner wall of the fermentation space 150, the cellar mud 140 is attached to the inner wall of the fermentation space 150, the fixing component is embedded in the cellar mud 140, and a yellow water discharge port 111 is opened on the bottom plate 110.

[0044] In actual use, the cellar mud 140 can be firmly attached to the inner wall of the fermentation space 150 of the cellar through the fixing components; since the entire cellar is not a fixed cellar formed by digging a pit and pouring cement, there is no need to use equipment to assist in the cellar opening at the side of the cement cellar, nor is there a need for workers to enter the fixed cement cellar to take the koji, but the koji is taken by transporting the movable cellar to the koji taking station; and the cellar mud 140 is not likely to fall off in the event of a collision during the transportation process, and this can be used as the basis for subsequent automated supporting design and production, such as placing the movable cellar on a transmission track in the production line, or for small-scale production, adding a pulley to the bottom of the bottom plate of the movable cellar to facilitate transportation, which can greatly reduce the design difficulty compared to traditional immovable cellars; and since it has significant mobility compared to fixed cement cellars, the movable cellar can be moved to a special yellow water discharge station, and the yellow water discharge port 111 can be opened to achieve centralized discharge of yellow water.

[0045] It should be noted that the transmission track 300 and the pulley are both commonly used technical means in the prior art, and their specific structures and principles are not repeated here. In fact, the moving mode of the movable pit is not fixed, and it has significant mobility compared to the fixed cement pit pit.

[0046] To illustrate with a specific example, when there are three removable panels, the removable panels are, from top to bottom, the Chenqu indicating panel, the Erqu indicating panel, and the Touqu indicating panel. When there are no less than three removable panels, the corresponding number of Chenqu indicating panels, Erqu indicating panels, and Touqu indicating panels are set from top to bottom in order according to actual needs, and the size of each panel only needs to be reduced accordingly. Small-sized panels can facilitate refined operations and avoid falling too much at one time when taking the curve, and are more suitable for taking the curve at a high place, while large-sized panels can facilitate quick operations and are more suitable for taking the curve at a low place. At the same time, the removable panels are stacked from top to bottom, and the two ends of the removable panels are fixedly connected to the sides of the two fixed panels 120, respectively. The fixed connection method can be that there are pins on the sides of the fixed panels 120, and pin holes are correspondingly set on the removable panels, and the pins are connected with the hole shaft of the pin shaft to be fixedly connected together. Of course, the present application does not limit the fixed connection method.

[0047] In some specific embodiments of the present invention, it may also have the following additional technical features: the fixing assembly includes a plurality of horizontal support frames 210 arranged horizontally, and the plurality of horizontal support frames 210 are evenly spaced and connected to the inner wall of the fermentation space 150 .

[0048] Specifically, the horizontal support frame 210 includes a first support plate 211 and a second support plate 212 connected to each other, the first support plate is connected to the inner wall of the fermentation space 150, and there is a gap between the second support plate and the inner wall of the fermentation space 150 for filling the pit mud 140.

[0049] More specifically, through the above design, intermittent support points can be provided for the cellar mud 140, and the attachment of the cellar mud 140 can be completed in sections. Then, after the cellar mud 140 on the horizontal support frame 210 is attached and fixed, other gaps can be filled, thereby avoiding landslides during the attachment process of the cellar mud 140. This will also make the attachment of the cellar mud 140 more complete, reduce the correction time, and reduce the attachment time of the cellar mud 140.

[0050] In some specific embodiments of the present invention, it may also have the following additional technical features: the fixing component also includes a plurality of longitudinal anti-slip brackets 220 connected to the inner wall of the fermentation space 150, the longitudinal anti-slip brackets 220 are vertically arranged with the horizontal support frame 210, and the longitudinal anti-slip brackets 220 are connected between two adjacent horizontal support frames 210 at the same horizontal height.

[0051] Specifically, the longitudinal anti-slip bracket 220 is a hollow ear plate structure, i.e., a C-shaped structure. Through the above design, while ensuring the overall structural effect, the structural weight is reduced. The longitudinal anti-slip bracket 220 can reduce the lateral sliding of the pit mud 140 during attachment, thereby making it more convenient to fix the pit mud 140 and reducing the attachment time of the pit mud 140.

[0052] In some specific embodiments of the present invention, it may further have the following additional technical features: The fixing assembly further includes a plurality of anchor bolts 230 connected to the inner side wall of the fermentation space 150, and the anchor bolts 230 are connected between two adjacent horizontal support frames 210 along the length direction of the longitudinal anti-slip bracket 220.

[0053] Specifically, the anchor bolt 230 includes a bolt rod 231, one end of the bolt rod is connected to the inner side wall of the fermentation space 150, and a plurality of anchor claws 232 are connected to the other end of the bolt rod.

[0054] More specifically, there are at least two anchor claws 232 and they are radially connected around the other end of the bolt rod 231. The bolt rod 231 and the anchor claws 232 provide more attachment points for the pit mud 140, thereby reducing the sliding of the pit mud 140 and reducing the time required for the attachment of the pit mud 140.

[0055] In some specific embodiments of the present invention, it may further have the following additional technical features: A water outlet pipe (not shown in the figure) is communicated inside the bolt rod 231, the water outlet pipe is communicated with a water pipe line (not shown in the figure) buried in the fixed enclosure 120 and the detachable baffle 130, the water pipe line is communicated with an external water supply source, the anchor claws 232 are spray heads, and the water outlet pipe is communicated with the spray heads.

[0056] During the actual production and use process, water is supplied to the anchor claws 232 and flows out through the spray heads and infiltrates into the pit mud 140, thereby realizing the maintenance of the pit mud 140, reducing manual maintenance. At the same time, since the anchor claws 232 are arranged on the inner side walls of the fermentation space 150, the water flowing out of each anchor claw 232 maintains the surroundings of the entire movable pit, and can form a more sufficient maintenance for the pit mud.

[0057] In some specific embodiments of the present invention, it may further have the following additional technical features: The fixing assembly further includes a plurality of anti-extrusion support frames 240 connected to the inner bottom wall of the fermentation space 150. Specifically, the anti-extrusion support frame 240 is a gantry structure.

[0058] In some specific embodiments of the present invention, it may also have the following additional technical features: the horizontal support frames 210 may also be arranged in the following array: the horizontal support frames 210 at the same level are evenly spaced, the horizontal support frames 210 at different heights are staggered, and the length of the horizontal support frames 210 is greater than the spacing between two adjacent horizontal support frames 210. Correspondingly, the position designs of the longitudinal anti-slip brackets 220 and the anchors 230 may be adapted accordingly.

[0059] refer to Figure 4 as well as Figure 5 As shown, the technical solution according to the embodiment of the invention is also equipped with a corresponding pit koji making method, comprising the following steps:

[0060] S100, attaching the cellar mud 140 to the inner wall of the fermentation space 150 of the movable cellar until the cellar mud 140 is completely fixedly attached to the inner wall of the fermentation space 150, and the movable cellar is now in an empty state;

[0061] S200, filling new distiller's yeast into the movable cellar in an empty state, and the filling height is not lower than the highest point of the removable enclosure at the top;

[0062] S300, moving the loaded movable cellar to the transmission track 300 for fermentation;

[0063] S400, during the fermentation process, the movable cellar is regularly moved to the yellow water discharge station through the transmission track 300 to discharge the yellow water;

[0064] S500, moving the movable cellar after the fermentation is completed to the corresponding station to take out the koji, and after the koji is completely taken out, marking the movable cellar as empty.

[0065] It should be noted that the transmission track 300 is a commonly used technical means in the prior art, and its specific structure and principle are not described in detail here. Of course, the transmission track 300 is suitable for production line operations, and in small-scale manufacturing, a pulley can also be installed at the bottom of the bottom plate 110 for movement. At the same time, the structure of the pulley is also a commonly used technical means in the prior art, and its specific structure and principle are not described in detail here; in fact, the movement mode of the movable pit is not fixed, and it is significantly more movable than the fixed cement pit pit.

[0066] In step S400, after the red sorghum has been sealed in the fermentation container and fermented for several days, yellow water will be released; yellow water is the yellow water that leaks from the fermented grains in the liquor cellar to the lower layer, and it contains 1%-2% residual starch, 0.3%-0.7% residual sugar, 4%-5% (V / V) alcohol, acetic acid, humus and autolyzed products of yeast cells, etc. Yellow water is relatively acidic, with an acidity of up to about 5 degrees, and there are some domesticated caproic acid bacteria and precursor substances of liquor aroma. It is a good material for making artificial old cellars, promoting the aging of new cellars and improving the quality of wine; general factories often concentrate it and steam it to obtain yellow water wine, and return it to the wine fermentation together with the tail of the wine, so it is necessary to collect and discharge the yellow water in a unified manner, and the technical solution can facilitate subsequent automated operations and reduce the labor of workers by setting a yellow water discharge port on the cellar and moving to the yellow water discharge station through the transmission track 300 for unified collection and discharge.

[0067] In some specific embodiments of the present invention, it may also have the following additional technical features: the step S500 specifically includes:

[0068] S510, when it is necessary to take out the aged koji, the movable cellar on the transmission track 300 is moved to the aged koji taking-out station, the removable enclosure at the top is removed, and the movable cellar is tilted, and the koji corresponding to the exposed part above the removable enclosure in the middle is taken out, which is the aged koji. After the aged koji is completely taken out, the movable cellar is reset from the tilted state to the initial state and returned to the transmission track 300, and the movable cellar is marked as the aged koji cellar from which the aged koji has been taken out;

[0069] S520, when it is necessary to take out the second koji, the taken out aged koji cellar on the transmission track 300 is moved to the second koji taking out station, the detachable enclosure in the middle is removed, and the taken out aged koji cellar is tilted, and the corresponding exposed koji above the detachable enclosure at the bottom is taken out, which is the second koji. After the second koji is completely taken out, the taken out aged koji cellar is reset from the tilted state to the initial state and returned to the transmission track 300, and the movable cellar is marked as the taken out second koji cellar;

[0070] S530. When it is necessary to take out the first koji, move the cellar where the second koji has been taken out on the transfer track 300 to the second koji taking-out station, remove the detachable enclosure at the bottom, and tilt the cellar where the second koji has been taken out to take out the last koji, which is the first koji. After the first koji is completely taken out, the cellar where the second koji has been taken out is reset from the tilted state to the initial state and returned to the transfer track 300. At this time, the movable cellar is marked as empty.

[0071] Specifically, the tilt angle of the movable pit is 0°-6°. Under this tilt angle range, it is convenient to take the koji and reduce the workload of taking the koji.

[0072] Preferably, reference Figure 4 as well as Figure 5 As shown, a lifting mechanism connector 500 is connected to the outer surface of the fixed enclosure 120 on the movable cellar opposite to the detachable baffle 130, and the movable cellar is connected to the lifting mechanism body 600 through the lifting mechanism connector 500; the outer surfaces of the two opposite fixed enclosures 120 are correspondingly connected with limiting pins 400, and when arriving at the corresponding koji taking station, the koji taking station is connected with a corresponding limiting slot plate 700 with a notch, and the limiting pin 400 enters into the limiting slot plate 700 through the notch 710, and then drives the movable cellar to rotate and tilt through the lifting mechanism body 600 to reach a preset angle, and then the koji taking operation is carried out.

[0073] It should be noted that the lifting mechanism body 600 can be a commonly used technical solution in the prior art, such as a cylinder, a hydraulic cylinder, an electric push rod, etc., which is not limited here.

[0074] Specifically, the opening direction of the notch is horizontal. At this time, after the limit pin 400 enters the notch horizontally, the lifting mechanism body 600 lifts the lifting mechanism connecting piece 500. Since the limit pin 400 limits the horizontal movement of the movable cellar and can only rotate horizontally, the lifting mechanism body 600 drives the movable cellar to rotate and tilt.

[0075] In some specific embodiments of the present invention, it may also have the following additional technical features: the cellar koji making method further includes the following steps:

[0076] S600, filling new distiller's yeast into the empty movable cellar, and the filling height is the highest point of the removable enclosure at the bottom, and this is marked as a movable cellar filled with one layer;

[0077] S700, filling the first layer of the movable pit with the first layer of ...

[0078] S800, filling the second song into the movable cellar of the second filling layer, and the filling height is the highest point of the removable enclosure at the top, and the movable cellar is marked as completed after filling;

[0079] S900, repeat steps S300 to S800.

[0080] The embodiments of the present invention are described in detail above in conjunction with the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of ordinary technicians in the relevant technical field without departing from the purpose of the present invention.

Claims

1. A movable cellar, characterized in that: The invention comprises a bottom plate (110), three fixed enclosing plates (120), a detachable baffle plate (130) and cellar mud (140), wherein the detachable baffle plate (130) comprises a plurality of detachable enclosing plates connected in sequence from top to bottom, the bottom plate (110), the three fixed enclosing plates (120) and the plurality of detachable enclosing plates enclose a fermentation space (150) for fermentation of koji, a fixing component for fixing the cellar mud (140) is connected to the inner wall of the fermentation space (150), the cellar mud (140) is attached to the inner wall of the fermentation space (150), the fixing component is embedded in the cellar mud (140), and a yellow water discharge port (111) is opened on the bottom plate (110).

2. The movable cellar according to claim 1, characterized in that: The fixing assembly comprises a plurality of horizontal support frames (210) arranged horizontally, and the plurality of horizontal support frames (210) are evenly spaced and connected to the inner wall of the fermentation space (150).

3. The movable pit according to claim 2, characterized in that: The horizontal support frame (210) includes a first support plate and a second support plate connected to each other, the first support plate is connected to the inner wall of the fermentation space (150), and the second support plate and the inner wall of the fermentation space (150) have a gap for filling pit mud (140).

4. The movable pit according to claim 2, characterized in that: The fixing assembly also includes a plurality of longitudinal anti-slip supports (220) connected to the inner wall of the fermentation space (150), wherein the longitudinal anti-slip supports (220) are vertically arranged with respect to the horizontal support frame (210), and the longitudinal anti-slip supports (220) are connected between two adjacent horizontal support frames (210) at the same horizontal height.

5. The movable pit according to claim 4, characterized in that: The fixing assembly further comprises a plurality of anchors (230) connected to the inner wall of the fermentation space (150), wherein the anchors (230) are connected between two adjacent horizontal support frames (210) along the length direction of the longitudinal anti-slip support (220).

6. The movable pit according to claim 5, characterized in that: The anchor (230) comprises an anchor rod (231), one end of the anchor rod (231) is connected to the inner wall of the fermentation space (150), and the other end of the anchor rod (231) is connected to a plurality of anchor claws (232).

7. The movable pit according to claim 5, characterized in that: The fixing assembly further comprises a plurality of anti-extrusion support frames (240) connected to the inner wall of the bottom of the fermentation space (150).

8. A method for making koji in a cellar, characterized in that: The following steps are involved: S100, attaching the cellar mud (140) to the inner wall of the fermentation space (150) of the movable cellar until the cellar mud (140) is completely fixedly attached to the inner wall of the fermentation space (150), and the movable cellar is now in an empty state; S200, filling new distiller's yeast into the movable cellar in an empty state, and the filling height is not lower than the highest point of the removable enclosure at the top; S300, moving the loaded movable cellar to the transmission track (300) for fermentation; S400, during the fermentation process, the movable cellar is regularly moved to the yellow water discharge station through the transmission track (300) to discharge the yellow water; S500, moving the movable cellar after the fermentation is completed to the corresponding station to take out the koji, and after the koji is completely taken out, marking the movable cellar as empty.

9. The method for making koji in a pit according to claim 8, characterized in that: The step S500 specifically includes: S510, when it is necessary to take out the aged koji, the movable cellar on the transmission track (300) is moved to the aged koji taking-out station, the removable panel at the top is removed, and the movable cellar is tilted, and the koji exposed above the removable panel in the middle is taken out, which is the aged koji. After the aged koji is completely taken out, the movable cellar is reset from the tilted state to the initial state and returned to the transmission track (300), and the movable cellar is marked as the aged koji cellar from which the aged koji has been taken out; S520, when it is necessary to take out the second koji, the cellar of the taken out aged koji on the transmission track (300) is moved to the second koji taking out station, the detachable enclosure in the middle is removed, and the cellar of the taken out aged koji is tilted, and the koji exposed above the detachable enclosure at the bottom is taken out, which is the second koji. After the second koji is completely taken out, the cellar of the taken out aged koji is reset from the tilted state to the initial state and returned to the transmission track (300), and the movable cellar is marked as the cellar of the taken out second koji; S530. When it is necessary to take out the first koji, the cellar with the second koji taken out on the transmission track (300) is moved to the second koji taking-out station, the detachable enclosure at the bottom is removed, and the cellar with the second koji taken out is tilted to take out the last koji, which is the first koji. After the first koji is completely taken out, the cellar with the second koji taken out is reset from the tilted state to the initial state and returned to the transmission track (300). At this time, the movable cellar is marked as empty.

10. A method for making koji in a pit according to any one of claims 8 to 9, characterized in that: The cellar koji making method also includes the following steps: S600, filling new distiller's yeast into the empty movable cellar, and the filling height is the highest point of the removable enclosure at the bottom, and this is marked as a movable cellar filled with one layer; S700, filling the first layer of the movable pit with the first layer of the first layer of the first layer of the first layer of the first layer of the first layer of the first layer of the first layer of the second layer of the first ... S800, filling the second song into the movable cellar of the second filling layer, and the filling height is the highest point of the removable enclosure at the top, and the movable cellar is marked as completed at this time; S900, repeat steps S300 to S800.

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