Fermentation equipment and method for seasoning production and manufacturing

Abstract

The invention discloses fermentation equipment and a fermentation method for seasoning production and manufacturing, and belongs to the field of fermentation equipment. Fermentation equipment for condiment production and manufacturing comprises a fermentation tank, and further comprises a net barrel which is hermetically and rotatably connected in the fermentation tank; the plurality of communicating pipes are fixedly connected to the net barrel in a circumferential manner; the fermentation cavity is arranged in the net barrel; the liquid storage cavity is arranged between the net barrel and the fermentation tank; the plurality of liquid spraying pipes are fixedly arranged on the communicating pipe, the communicating pipe is communicated with the liquid spraying pipes, and one end of each liquid spraying pipe extends into the fermentation cavity; the liquid supply assembly is used for supplying liquid in the liquid storage cavity into the communicating pipe; the problem that static fermentation enzyme power is insufficient can be solved to a certain extent, meanwhile, the problem that spraying from the top cannot be evenly distributed to a soy sauce mash layer at present is solved, and then the soy sauce fermentation efficiency and the production quality are effectively improved.

Description

Technical Field

[0001] The present invention relates to the technical field of fermentation equipment, and in particular to fermentation equipment and a method for producing condiments. Background Art

[0002] In the condiment manufacturing industry, the fermentation process plays a crucial role in product quality. The pouring process is particularly applicable in the fermentation production of condiments such as soy sauce. In practice, the sauce is poured from the top of the fermentation tank to create flow. This flow provides enzyme power, thereby improving soy sauce fermentation efficiency. Whether the sauce can evenly penetrate the mash layer is a key factor influencing the fermentation effect.

[0003] At present, when fermenting soy sauce, manual pouring or simple pump circulation pouring is used, and the sauce penetrates from top to bottom. However, this method prevents the fluidity of the sauce inside the raw materials from being poor, and it is difficult for the sauce to penetrate the mash layer, which may affect the fermentation efficiency and fermentation effect of the soy sauce, and further affect its production efficiency. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a fermentation device and method for producing condiments that can overcome the above problems or at least partially solve the above problems.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A fermentation device for producing condiments, comprising: a fermentation tank, and also: a mesh barrel, sealed and rotatably connected to the fermentation tank; a plurality of connecting pipes, circumferentially fixedly connected to the mesh barrel; a fermentation chamber, arranged in the mesh barrel; a liquid storage chamber, arranged between the mesh barrel and the fermentation tank; a plurality of spray pipes, fixedly arranged on the connecting pipe, and the connecting pipes are connected to the spray pipes, one end of the spray pipes extending into the fermentation chamber; a liquid supply component for supplying liquid in the liquid storage chamber to the connecting pipe; a sealing cover, sealed and connected to the upper side of the fermentation tank; a controller, fixedly arranged on the upper side of the sealing cover; a drive component for driving the mesh barrel to rotate; a drain pipe, arranged on one side of the fermentation tank, and the drain pipe is connected to the liquid storage chamber.

[0007] In order to facilitate the supply of liquid to the liquid spray pipe, the liquid supply component further includes a pump fixedly arranged at the bottom of the fermentation tank, a liquid suction pipe is fixedly connected between the liquid suction end of the pump and the liquid storage chamber, a fixing ring is fixedly connected to the upper side of the liquid storage chamber, a liquid supply pipe is fixedly connected between the liquid discharge end of the pump and the fixing ring, sealing rings are fixedly connected between the multiple connecting pipes, and the sealing rings are sealingly rotatably connected in the fixing ring.

[0008] In order to facilitate the driving of the net barrel to rotate, the driving assembly further includes a first motor fixedly connected to the sealing cover, a top cover is provided on the top of the net barrel, a plurality of first limit blocks are fixedly connected to the upper end of the net barrel in a circumferential manner, and a plurality of second limit blocks corresponding to the first limit blocks are fixedly connected to the top cover in a circumferential manner, and the output end of the first motor is fixedly connected to the top cover.

[0009] In order to improve the stirring effect of the raw materials in the fermentation chamber, further, a rotating plate is rotatably provided at the bottom inner side of the fermentation tank, and the rotating plate is sealed and rotatably connected to the net barrel, a second motor is fixedly connected to the bottom of the fermentation tank, and the output end of the second motor is fixedly connected to the rotating plate, a rotating shaft is fixedly connected to the rotating plate, a plurality of stirring rods are fixedly connected to the rotating shaft, and the stirring rods are staggered with the liquid spraying pipes.

[0010] In order to facilitate the movement of the raw materials in the fermentation chamber, further, a tooth plate is fixedly connected to the stirring rod, and two adjacent tooth plates are engaged with each other, and the tooth plates are tough plates.

[0011] In order to expand the shifting area, further, when the liquid spraying pipe squeezes the tooth plate, the stirring rod is first bent in an arc shape, and then the two adjacent tooth plates are fully opened.

[0012] In order to facilitate the flow of sauce, the tooth plate is further provided with teeth and tooth grooves, and a connecting gap is provided between the teeth and the corresponding tooth grooves.

[0013] In order to facilitate the discharge of sauce, preferably, an outer tube is fixedly connected to the spray tube, one side of the outer tube is a mesh surface, and the outside of the outer tube is wrapped with mesh cloth, an annular gap is provided between the outer tube and the spray tube, and one end of the annular gap is connected to the liquid storage chamber.

[0014] Furthermore, a closed surface is provided on the side of the liquid spraying pipe away from the mesh surface.

[0015] A fermentation method for producing condiments mainly comprises the following steps:

[0016] Step 1: placing the raw materials for soy sauce fermentation into the fermentation chamber of the fermentation tank;

[0017] Step 2: Part of the sauce enters the liquid storage chamber through the net bucket;

[0018] Step 3: During the pouring process, the sauce in the liquid storage chamber is transported to the liquid spraying pipe through the liquid supply component, and then sprayed out through the liquid spraying pipe to pour over each layer of raw materials;

[0019] Step 4: The driving assembly drives the net barrel to rotate, and the liquid spray pipe stirs the raw materials so that the sauce is evenly poured into the raw materials.

[0020] Compared with the prior art, the present invention provides a fermentation device for condiment production, which has the following beneficial effects:

[0021] 1. The fermentation equipment for producing condiments extracts the sauce in the liquid storage chamber through the pump suction pipe, and then transports it to the fixed ring through the liquid supply pipe. Since the sealing ring is sealed and rotatably connected in the fixed ring, and the sealing ring is fixedly connected to the connecting pipe, the sauce can smoothly enter the connecting pipe and then be sprayed out through the liquid spray pipe. Since the spray end of the liquid spray pipe is placed in the middle of the raw materials, and each group of liquid spray pipes is equidistantly distributed in each layer of raw materials, and multiple groups of liquid spray pipes are evenly distributed circumferentially, the sauce has a tendency to flow from top to bottom and from center to edge, thereby making the sauce evenly contact with the raw materials. After the sauce flows back into the liquid storage chamber, since the sauce in the liquid storage chamber is in liquid state, it is easy to mix with each other, so that the substances in the sauce mash are evenly distributed, thereby solving the problem of insufficient enzyme power in static fermentation to a certain extent, and solving the problem that the current pouring from the top cannot be evenly distributed to the sauce mash layer, thereby effectively improving the efficiency of soy sauce fermentation and its production quality.

[0022] 2. The fermentation equipment for condiment production drives the top cover to rotate through the output end of the first motor. Since the top cover and the net barrel are connected together through the cooperation of the first limit block and the second limit block, the net barrel will rotate together with the top cover, thereby driving the liquid spray pipe to stir the raw materials in the fermentation chamber. During the pouring process, the sauce mash layer is stirred to facilitate the uniform penetration of the sauce mash layer, and at the same time effectively prevent the agglomeration of the sauce mash layer from affecting the penetration of the sauce, thereby effectively improving the fermentation efficiency of the soy sauce.

[0023] 3. The fermentation equipment for producing condiments, when it is necessary to discharge the sauce, the drain pipe discharges the sauce, wherein the drain pipe can be directly connected to an external drainage pump, or can be directly provided with a solenoid valve or a manual valve for control to discharge the sauce. When the fermentation is completed and the sauce remaining in the raw material needs to be discharged, the controller controls the first motor and the second motor to make the net barrel and the rotating plate rotate in the same direction and maintain the same speed, so that the sauce in the raw material can be quickly thrown out under the action of centrifugal force, thereby improving the production efficiency of soy sauce.

[0024] The parts not involved in the device are the same as the existing technology or can be implemented by using the existing technology. The present invention can solve the problem of insufficient enzyme power in static fermentation to a certain extent, and at the same time solve the problem that the current pouring from the top cannot be evenly distributed to the mash layer, thereby effectively improving the efficiency of soy sauce fermentation and its production quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a schematic diagram of the structure of a fermentation equipment for producing condiments proposed by the present invention;

[0026] Figure 2 This is a cross-sectional schematic diagram of a fermentation device for producing condiments proposed by the present invention;

[0027] Figure 3 A fermentation equipment for producing condiments proposed by the present invention Figure 2 A magnified schematic diagram of point A in the middle;

[0028] Figure 4 A fermentation equipment for producing condiments proposed by the present invention Figure 2 A magnified schematic diagram of point B in the middle;

[0029] Figure 5 Schematic diagram of the partial structure of a fermentation equipment for condiment production proposed by the present invention Figure 1 ;

[0030] Figure 6 Schematic diagram of the partial structure of a fermentation equipment for condiment production proposed by the present invention Figure 2 ;

[0031] Figure 7 Schematic diagram of the partial structure of a fermentation equipment for condiment production proposed by the present invention Figure 3 ;

[0032] Figure 8 This is a schematic diagram of the expanded structure of the liquid spray pipe and mesh cloth in a fermentation device for producing condiments proposed by the present invention;

[0033] Figure 9 A fermentation equipment for producing condiments proposed by the present invention Figure 8 Enlarged schematic diagram of point C in the middle.

[0034] In the figure: 1. fermentation tank; 101. sealing cover; 102. controller; 103. net bucket; 104. fermentation chamber; 105. liquid storage chamber; 106. first limit block; 107. top cover; 108. second limit block; 109. first motor; 110. discharge pipe; 2. pump; 201. liquid extraction pipe; 202. liquid supply pipe; 203. fixing ring; 204. sealing ring; 3. connecting pipe; 301. liquid spraying pipe; 302. outer pipe; 303. mesh surface; 304. closing surface; 305. annular gap; 306. mesh cloth; 4. rotating plate; 401. second motor; 402. rotating shaft; 403. stirring rod; 404. tooth plate; 405. connecting gap. DETAILED DESCRIPTION

[0035] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0036] Example 1: Reference Figures 1-9 , a fermentation equipment for producing condiments, comprising: a fermentation tank 1, and also comprising: a net barrel 103, which is sealed and rotatably connected to the fermentation tank 1; a plurality of connecting pipes 3, which are circumferentially fixedly connected to the net barrel 103; a fermentation chamber 104, which is arranged in the net barrel 103; a liquid storage chamber 105, which is arranged between the net barrel 103 and the fermentation tank 1; a plurality of spray pipes 301, which are fixedly arranged on the connecting pipe 3, and the connecting pipe 3 is connected to the spray pipe 301, and one end of the spray pipe 301 extends into the fermentation chamber 104; a liquid supply component for supplying the liquid in the liquid storage chamber 105 to the connecting pipe 3; a sealing cover 101, which is sealed and connected to the upper side of the fermentation tank 1; a controller 102, which is fixedly arranged on the upper side of the sealing cover 101; a driving component for driving the net barrel 103 to rotate; a discharge pipe 110, which is arranged on one side of the fermentation tank 1, and the discharge pipe 110 is connected to the liquid storage chamber 105.

[0037] The liquid supply component includes a pump 2 fixedly arranged at the bottom of the fermentation tank 1, a liquid suction pipe 201 is fixedly connected between the liquid suction end of the pump 2 and the liquid storage chamber 105, a fixing ring 203 is fixedly connected to the upper side of the liquid storage chamber 105, a liquid supply pipe 202 is fixedly connected between the liquid discharge end of the pump 2 and the fixing ring 203, and sealing rings 204 are fixedly connected between multiple connecting pipes 3, and the sealing rings 204 are sealed and rotatably connected in the fixing ring 203.

[0038] The driving assembly includes a first motor 109 fixedly connected to the sealing cover 101, a top cover 107 is provided on the top of the net barrel 103, a plurality of first limit blocks 106 are fixedly connected to the upper end of the net barrel 103 in a circumferential manner, and a plurality of second limit blocks 108 corresponding to the first limit blocks 106 are fixedly connected to the top cover 107 in a circumferential manner. The output end of the first motor 109 is fixedly connected to the top cover 107.

[0039] The fermentation tank 1, as the main body of the entire equipment, is made of stainless steel and has good sealing and corrosion resistance.

[0040] During the production of soy sauce, when the raw materials need to be fermented, the raw materials are placed in the fermentation chamber 104, and part of the sauce in the raw materials will penetrate into the liquid storage chamber 105 through the mesh of the net barrel 103. At this time, the sauce can soak and ferment the raw materials. After a certain period of fermentation, it is necessary to perform a pouring process at regular intervals. At this time, the pump 2 extracts the sauce in the liquid storage chamber 105 through the liquid pipe 201, and then transports it to the fixed ring 203 through the liquid supply pipe 202. Since the sealing ring 204 is sealed and rotatably connected in the fixed ring 203, and the sealing ring 204 is fixedly connected to the connecting pipe 3, the sauce can smoothly enter the connecting pipe 3 and then be sprayed out through the spray pipe 301. The spraying end of the tube 301 is placed in the middle of the raw material, and each group of spray tubes 301 is equidistantly distributed in each layer of raw material. At the same time, multiple groups of spray tubes 301 are evenly distributed circumferentially, so that the sauce has a tendency to flow from top to bottom and from the center to the edge, thereby making the sauce evenly contact with the raw material. After the sauce flows back to the liquid storage chamber 105, since the sauce in the liquid storage chamber 105 is in liquid state, it is convenient for them to mix with each other, so that the substances in the sauce mash are evenly distributed, thereby solving the problem of insufficient enzyme power in static fermentation to a certain extent, and solving the problem that the current pouring from the top cannot be evenly distributed to the sauce mash layer, thereby effectively improving the efficiency of soy sauce fermentation and its production quality.

[0041] The output end of the first motor 109 drives the top cover 107 to rotate. Since the top cover 107 and the net barrel 103 are connected together through the first limit block 106 and the second limit block 108, the net barrel 103 will rotate together with the top cover 107, thereby driving the spray pipe 301 to stir the raw materials in the fermentation chamber 104, and stir the sauce mash layer during the pouring process to facilitate the sauce to penetrate the sauce mash layer evenly, and effectively prevent the agglomeration of the sauce mash layer from affecting the penetration of the sauce, thereby effectively improving the fermentation efficiency of the soy sauce.

[0042] In a specific embodiment, a heating and heat preservation mechanism can be provided on the inner wall of the fermentation tank 1 to keep the fermentation temperature within a suitable range. In actual application, the sauce is directly heated and then poured with the sauce, so that the temperature of the raw materials in the fermentation tank 1 can be kept uniform, thereby effectively improving its fermentation effect.

[0043] Example 2: Reference Figures 1-9 A fermentation device for producing condiments is basically the same as Example 1, furthermore, a rotating plate 4 is rotatably provided at the bottom inner side of the fermentation tank 1, and the rotating plate 4 is sealed and rotatably connected to the net barrel 103, a second motor 401 is fixedly connected to the bottom of the fermentation tank 1, the output end of the second motor 401 is fixedly connected to the rotating plate 4, a rotating shaft 402 is fixedly connected to the rotating plate 4, a plurality of stirring rods 403 are fixedly connected to the rotating shaft 402, and the stirring rods 403 are staggered with the liquid spraying pipe 301.

[0044] The controller 102 controls the rotation of the first motor 109 and the second motor 401 so that the net barrel 103 rotates in the opposite direction to the rotating shaft 402. At this time, the stirring rod 403 can be used to fully stir the raw materials inside so that the raw materials are in full contact with the sauce, thereby effectively improving the fermentation efficiency and quality of the soy sauce.

[0045] When the sauce needs to be discharged, the sauce is discharged through the drain pipe 110, wherein the drain pipe 110 can be directly connected to an external drainage pump, or a solenoid valve or a manual valve can be directly set to control the discharge of the sauce. When the fermentation is completed and the residual sauce in the raw material needs to be discharged, the controller 102 controls the first motor 109 and the second motor 401 to make the net barrel 103 and the rotating plate 4 rotate in the same direction and maintain the same speed, so that the sauce in the raw material can be quickly thrown out under the action of centrifugal force, thereby improving the production efficiency of soy sauce.

[0046] Example 3: Reference Figures 1-9 , a fermentation device for producing seasonings, which is basically the same as Example 1, and further, a tooth plate 404 is fixedly connected to the stirring rod 403, and two adjacent tooth plates 404 are engaged with each other, and the tooth plate 404 is a tough plate.

[0047] When the liquid spraying pipe 301 presses the tooth plate 404, the stirring rod 403 first bends in an arc shape, and then the two adjacent tooth plates 404 are fully opened.

[0048] The tooth plate 404 is provided with teeth and tooth grooves, and a communication gap 405 is provided between the teeth and the corresponding tooth grooves.

[0049] During the pouring process, the liquid spraying pipe 301 contacts the tooth plate 404 when rotating, and the liquid spraying pipe 301 squeezes the tooth plate 404, causing the two adjacent tooth plates 404 to open. At this time, the tooth plate 404 is deformed to squeeze and mix the raw materials, and the teeth on the tooth plate 404 move the raw materials in the fermentation chamber 104, thereby effectively improving the mixing effect of the raw materials, and further effectively improving the fermentation effect of the soy sauce.

[0050] When the liquid spraying pipe 301 squeezes the tooth plate 404, the end of the stirring rod 403 bends first, and then the tooth plate 404 opens, thereby realizing a large range of stirring of the raw materials, effectively improving the contact efficiency between the sauce and the raw materials and the mixing efficiency of the raw materials, thereby effectively improving the fermentation efficiency of the soy sauce.

[0051] When the liquid spraying pipe 301 is not in contact with the tooth plates 404 , the tooth plates 404 that are engaged with each other can block the raw materials in the fermentation chamber 104 to prevent the overall rotation thereof from affecting the stirring effect of the liquid spraying pipe 301 .

[0052] The communication gap 405 is used for the flow of the sauce to improve its mixing effect.

[0053] Example 4: Reference Figures 1-9 A fermentation device for producing condiments is basically the same as Example 1, and further, an outer tube 302 is fixedly connected to the spray tube 301, one side of the outer tube 302 is a mesh surface 303, and the outer side of the outer tube 302 is wrapped with a mesh cloth 306, an annular gap 305 is provided between the outer tube 302 and the spray tube 301, and one end of the annular gap 305 is connected to the liquid storage chamber 105.

[0054] A closed surface 304 is provided on the side of the liquid spraying pipe 301 away from the mesh surface 303 .

[0055] During the pouring process, the first motor 109 drives the net barrel 103 to rotate clockwise. When discharging the sauce, the first motor 109 drives the net barrel 103 to rotate counterclockwise, and the second motor 401 drives the rotating plate 4 to rotate counterclockwise. When the net barrel 103 rotates clockwise, the closed surface 304 contacts and squeezes the raw materials to prevent the internal sauce from flowing back through the mesh surface 303 again. At this time, the sauce in the liquid storage chamber 105 enters the annular gap 305, and part of the sauce will be discharged along the mesh surface 303, thereby improving the contact efficiency between the sauce and the raw materials, thereby effectively improving the fermentation efficiency and fermentation effect of the soy sauce.

[0056] When discharging the sauce, the sauce in the liquid storage chamber 105 is discharged first, and then the first motor 109 and the second motor 401 drive the net barrel 103 and the rotating plate 4 to rotate counterclockwise, and first the rotation speed of the net barrel 103 is the same as that of the rotating plate 4, so that most of the sauce inside is discharged under the action of centrifugal force, and then the rotation speed of the rotating plate 4 is controlled to be lower than the rotation speed of the net barrel 103. At this time, the mesh surface 303 squeezes and stirs the raw materials, so that the sauce in the raw materials passes through the mesh 306 and the mesh surface 303 into the annular gap 305, thereby facilitating the rapid discharge of the sauce, thereby effectively improving the discharge efficiency of the sauce, and through the speed difference, the liquid spray pipe 301 and the tooth plate 404 are contacted and squeezed, and the tooth plate 404 is opened to move the raw materials to prevent the raw materials from excessively accumulating under the action of centrifugal force and affecting their discharge efficiency.

[0057] Example 5: A fermentation method for producing condiments, comprising the following steps:

[0058] Step 1: placing the raw materials for soy sauce fermentation into the fermentation chamber 104 of the fermentation tank 1;

[0059] Step 2: Part of the sauce enters the liquid storage chamber 105 through the net bucket 103;

[0060] Step 3: During the pouring process, the sauce in the liquid storage chamber 105 is transported to the liquid spraying pipe 301 through the liquid supply component, and then sprayed out through the liquid spraying pipe 301 to pour over each layer of raw materials;

[0061] Step 4: The net barrel 103 is driven to rotate by the driving assembly, and the liquid spraying pipe 301 stirs the raw materials so that the sauce is evenly poured into the raw materials.

[0062] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A fermentation device for producing condiments, comprising: The fermentation tank (1) is characterized in that it further comprises: A net barrel (103) is sealed and rotatably connected to the fermentation tank (1); A plurality of connecting pipes (3) are fixedly connected to the net barrel (103) in a circumferential manner; A fermentation chamber (104) is arranged in the net barrel (103); A liquid storage chamber (105) is provided between the net barrel (103) and the fermentation tank (1); A plurality of liquid spraying pipes (301) are fixedly arranged on the connecting pipe (3), and the connecting pipe (3) is connected to the liquid spraying pipe (301), and one end of the liquid spraying pipe (301) extends into the fermentation chamber (104); A liquid supply component for supplying liquid in the liquid storage chamber (105) to the connecting pipe (3); A sealing cover (101) is sealingly connected to the upper side of the fermentation tank (1); A controller (102) is fixedly arranged on the upper side of the sealing cover (101); A driving assembly for driving the net barrel (103) to rotate; A liquid discharge pipe (110) is provided on one side of the fermentation tank (1), and the liquid discharge pipe (110) is connected to the liquid storage chamber (105).

2. A fermentation equipment for producing condiments according to claim 1, characterized in that: The liquid supply assembly comprises a pump (2) fixedly arranged at the bottom of the fermentation tank (1); a liquid pumping pipe (201) is fixedly connected between the liquid pumping end of the pump (2) and the liquid storage chamber (105); a fixing ring (203) is fixedly connected to the upper side of the liquid storage chamber (105); a liquid supply pipe (202) is fixedly connected between the liquid discharge end of the pump (2) and the fixing ring (203); a sealing ring (204) is fixedly connected between the plurality of connecting pipes (3), and the sealing ring (204) is sealingly rotatably connected in the fixing ring (203).

3. The fermentation equipment for producing condiments according to claim 1, characterized in that: The driving assembly comprises a first motor (109) fixedly connected to the sealing cover (101); a top cover (107) is provided on the top of the net barrel (103); a plurality of first limit blocks (106) are fixedly connected to the upper end of the net barrel (103) in a circumferential manner; a plurality of second limit blocks (108) corresponding to the first limit blocks (106) are fixedly connected to the top cover (107) in a circumferential manner; and an output end of the first motor (109) is fixedly connected to the top cover (107).

4. The fermentation equipment for producing condiments according to claim 1, characterized in that: A rotating plate (4) is rotatably provided at the bottom of the inner side of the fermentation tank (1), and the rotating plate (4) is sealed and rotatably connected to the net bucket (103). A second motor (401) is fixedly connected to the bottom of the fermentation tank (1), and an output end of the second motor (401) is fixedly connected to the rotating plate (4). A rotating shaft (402) is fixedly connected to the rotating plate (4), and a plurality of stirring rods (403) are fixedly connected to the rotating shaft (402), and the stirring rods (403) and the liquid spraying pipes (301) are staggered.

5. The fermentation equipment for producing condiments according to claim 4, characterized in that: A tooth plate (404) is fixedly connected to the stirring rod (403), and two adjacent tooth plates (404) are engaged with each other, and the tooth plates (404) are tough plates.

6. The fermentation equipment for producing condiments according to claim 5, characterized in that: When the liquid spraying pipe (301) squeezes the tooth plate (404), the stirring rod (403) first bends in an arc shape, and then the two adjacent tooth plates (404) fully open.

7. The fermentation equipment for producing condiments according to claim 5, characterized in that: The tooth plate (404) is provided with teeth and tooth grooves, and a communication gap (405) is provided between the teeth and the corresponding tooth grooves.

8. The fermentation equipment for producing condiments according to claim 1, characterized in that: An outer tube (302) is fixedly connected to the liquid spraying tube (301), one side of the outer tube (302) is a mesh surface (303), and the outer side of the outer tube (302) is wrapped with a mesh cloth (306). An annular gap (305) is provided between the outer tube (302) and the liquid spraying tube (301), and one end of the annular gap (305) is connected to the liquid storage chamber (105).

9. The fermentation equipment for producing condiments according to claim 8, characterized in that: A closed surface (304) is provided on the side of the liquid spraying pipe (301) away from the mesh surface (303).

10. A fermentation method for producing condiments, using the fermentation equipment for producing condiments according to claim 1, characterized in that: The main steps include: Step 1: placing the raw materials for soy sauce fermentation into the fermentation chamber (104) of the fermentation tank (1); Step 2: Part of the sauce enters the liquid storage chamber (105) through the net barrel (103); Step 3: During the pouring process, the sauce in the liquid storage chamber (105) is transported to the liquid spraying pipe (301) through the liquid supply component, and then sprayed out through the liquid spraying pipe (301) to pour over each layer of raw materials; Step 4: The net barrel (103) is driven to rotate by the driving assembly, and the liquid spraying pipe (301) stirs the raw materials so that the sauce is evenly poured into the raw materials.

Images