Soybean sauce koji integrated brewing and drying system

Abstract

The present invention discloses a soy sauce koji integrated brewing and drying system, and relates to the technical field of soy sauce production equipment, the soy sauce koji integrated brewing and drying system comprises a tank body which is a closed container with an openable and closable cover body at the top; the filter unit is arranged in the tank body and comprises a filter screen frame which is vertically arranged and a grid plate which is horizontally arranged below the bottom of the filter screen frame, and an inner cavity of the tank body is divided into an upper fermentation filter cavity and a lower liquid storage cavity by the grid plate; the solar circulating unit comprises a solar heat collector, a circulating pump and a connecting pipeline, a liquid inlet of the circulating pump is connected to the bottom of the tank body, the connecting pipeline comprises a liquid inlet pipe and a liquid return pipe, and an inlet of the liquid inlet pipe is communicated with a liquid outlet of the circulating pump; three key procedures of fermentation, filtration and sun-curing are integrated on one closed tank body to be completed, so that infectious microbe pollution and flavor volatilization caused by multiple times of material transfer are avoided, and the taste stability in the soy sauce brewing process is improved.

Description

Technical Field

[0001] This invention relates to the field of soy sauce production equipment technology, specifically to an integrated brewing and drying system for soy sauce koji. Background Technology

[0002] Traditional soy sauce brewing process usually uses a step-by-step equipment. First, the fermentation process of the soy mash is completed in a separate fermentation tank. After fermentation, the mash needs to be pumped to another set of filtration equipment for solid-liquid separation to obtain raw soy sauce. Then, the raw soy sauce is transferred to open-air sun-drying pools or tanks for sun-drying concentration and post-fermentation for several months.

[0003] However, in practical applications of the aforementioned step-by-step production process, fermentation, filtration, and sun-drying need to be carried out in three separate facilities or sites. The materials (soy sauce mash and semi-finished products) require at least two pumping and transfer operations during production. This repeated material transfer not only increases manpower and energy consumption, but more importantly, during each transfer and pumping process, the materials inevitably come into contact with air, pipes, pumps, and other non-sterile environments. This increases the risk of microbial contamination, leading to decreased product stability, and also causes the volatilization of the soy sauce's effective flavor and material loss, ultimately affecting the yield and quality of the final product. Summary of the Invention

[0004] The purpose of this invention is to provide an integrated brewing and drying system for soy sauce koji, in order to solve the problems of high risk of soy sauce contamination, large flavor loss, and high energy consumption caused by the dispersed equipment and multiple material transfers in the traditional process of the prior art.

[0005] First aspect: In order to achieve the above objectives, the present invention provides the following technical solution: an integrated brewing and drying system for soy sauce koji, including a tank body, the top of which is provided with a sealed container with an openable and closable lid;

[0006] The filtration unit, located inside the tank, includes a vertically arranged filter screen and a horizontally arranged grate below the bottom of the filter screen. The grate divides the inner cavity of the tank into an upper fermentation filtration chamber and a lower liquid storage chamber.

[0007] The solar circulation unit includes a solar collector, a circulation pump, and connecting pipes. The inlet of the circulation pump is connected to the bottom of the tank. The connecting pipes include an inlet pipe and a return pipe. The inlet of the inlet pipe is connected to the outlet of the circulation pump, and the outlet is connected to the inlet of the solar collector. The inlet of the return pipe is connected to the outlet of the solar collector, and the outlet extends to the top of the fermentation filter chamber.

[0008] The spraying unit includes a spray head located at the end of the return pipe outlet for spraying liquid into the fermentation filtration chamber.

[0009] Furthermore, the tank body is a stainless steel cylinder, and the bottom of the cover is provided with a sealing ring, which is detachably connected to the top opening of the tank body by threads.

[0010] Furthermore, the tank is equipped with a lighting lamp on the top and a transparent observation window is vertically provided on the side wall of the tank for observing the inside of the fermentation filtration chamber.

[0011] Furthermore, the inner wall of the tank is provided with a fixedly connected positioning ring, the positioning ring is provided with ring-shaped distributed locking holes, and the lower surface of the grate is provided with mating posts that cooperate with the locking holes.

[0012] Furthermore, the cross-section of the filter frame is octagonal, and an annular material space is formed between its outer wall and the inner wall of the tank, with its inner cavity forming a central filtration channel.

[0013] The filter screen frame is provided with vertically arranged positioning rods in a ring. The bottom of the positioning rods passes through the grate and is fixed by nuts. The top of the filter screen frame is provided with a sealing cover plate with a conical cross section. The top of the positioning rods extends into the sealing cover plate and is detachably fixed by nuts. The top of the sealing cover plate is provided with a handle.

[0014] Furthermore, the outer wall of the tank is provided with a liquid level indicator tube, the lower end of which is connected to the liquid storage chamber and the upper end of which is connected to the fermentation filtration chamber. A sampling tube is connected to the lower part of the liquid level indicator tube, and a valve that can be opened and closed is provided on the sampling tube.

[0015] Furthermore, the tank body has a slag outlet on its side wall, the lower edge of which is flush with the upper surface of the grate and is equipped with an openable and closable sealing door. The bottom of the tank body is conical, and the lowest point of the liquid storage chamber is provided with a drain port with a valve.

[0016] Furthermore, the solar energy circulation unit also includes a temperature sensor and a flow regulating valve installed on the connecting pipeline, the circulation pump is a variable frequency pump electrically connected to a controller, and the spray head is a rotatable fan-shaped spray head or a 360° annular spray head, which is fixed inside the tank by a mounting bracket.

[0017] Secondly, in order to realize the circulating sun-drying method of the integrated brewing and sun-drying system for soy sauce koji mentioned in the first aspect, the following steps are included:

[0018] S1. Feeding and Fermentation: Soy sauce koji is fed into the fermentation and filtration chamber, and fermentation is carried out in a sealed manner. The fermentation liquid flows into the storage chamber through the grate.

[0019] S2. Circulating sun-drying: Start the solar circulation unit to pump the liquid in the storage chamber into the solar collector for heating, and then spray it back onto the material in the fermentation filter chamber through the spray head, circulating for a specified number of days;

[0020] S3. Settling and collecting: Stop the circulation and let it stand before collecting the soy sauce liquid from the drain outlet.

[0021] Furthermore, the fermentation cycle for step S1 is 20-30 days;

[0022] The cyclic drying cycle of step S2 is 25-35 days, and the temperature of the cyclic heating is controlled between 35-42℃.

[0023] The settling time for step S3 is 24-48 hours.

[0024] Compared with existing technologies, the soy sauce brewing and sun-drying system provided by this invention integrates fermentation, filtration and solar-powered circulating sun-drying functions into the same sealed tank, realizing the integration and continuity of the soy sauce brewing and sun-drying process. This system effectively avoids the multiple material transfers, pumping and exposure operations required in traditional step-by-step processes, significantly reducing the risk of contamination by miscellaneous bacteria caused by contact with non-sterile environments, and improving the hygiene, safety and quality stability of the product. At the same time, the design of the sealed tank and internal circulation minimizes the volatilization loss of soy sauce flavor substances during transportation and sun-drying, helping to retain and concentrate its original flavor, and improving product yield and quality.

[0025] In addition, the system innovatively uses solar collectors to circulate and spray the soy sauce mash, simulating and optimizing the temperature control process of traditional sun-drying. This not only achieves green and efficient use of energy and reduces production energy consumption, but also promotes the exchange and reaction of substances during fermentation and post-ripening through uniform spraying and controllable circulatory heating, shortening the production cycle and realizing energy-saving, controllable and efficient production of soy sauce brewing and sun-drying. Attached Figure Description

[0026] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0027] Figure 1 This is a schematic diagram of the overall structure of the integrated brewing and drying system for soy sauce koji provided in an embodiment of the present invention;

[0028] Figure 2 This is a cross-sectional view of the overall internal structure of the tank provided in an embodiment of the present invention;

[0029] Figure 3 This is a schematic diagram of the structure of components such as the filter frame and sealing cover provided in an embodiment of the present invention;

[0030] Figure 4This is a schematic diagram of the structure of the grate and filter frame components provided in an embodiment of the present invention;

[0031] Figure 5 This is a schematic diagram of the structure of the tank and liquid level indicator tube, etc., provided in an embodiment of the present invention;

[0032] Figure 6 This is a schematic diagram of the solar energy circulation unit structure provided in an embodiment of the present invention.

[0033] Explanation of reference numerals in the attached figures:

[0034] 1. Tank body; 2. Cover; 3. Filter screen frame; 4. Grate; 5. Fermentation filtration chamber; 6. Liquid storage chamber; 7. Solar collector; 8. Circulation pump; 9. Inlet pipe; 10. Return pipe; 11. Spray head; 12. Sealing ring; 13. Lighting lamp; 14. Transparent observation window; 15. Positioning ring; 16. Snap-hole; 17. Fitting column; 18. Central filtration channel; 19. Positioning rod; 20. Sealing cover plate; 21. Handle; 22. Liquid level indicator tube; 23. Sampling tube; 24. Slag outlet; 25. Liquid drain outlet; 26. Temperature sensor; 27. Flow regulating valve. Detailed Implementation

[0035] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.

[0036] As attached Figure 1 To be continued Figure 6 As shown:

[0037] Example:

[0038] The present invention provides an integrated brewing and drying system for soy sauce koji, including a tank 1, which has a sealed container with an openable and closable lid 2 on the top.

[0039] The filtration unit is located inside the tank 1 and includes a vertically arranged filter screen 3 and a horizontally arranged grate plate 4 below the bottom of the filter screen 3. The grate plate 4 divides the inner cavity of the tank 1 into an upper fermentation filtration chamber 5 and a lower liquid storage chamber 6.

[0040] The solar circulation unit includes a solar collector 7, a circulation pump 8, and connecting pipes. The inlet of the circulation pump 8 is connected to the bottom of the tank 1. The connecting pipes include an inlet pipe 9 and a return pipe 10. The inlet of the inlet pipe 9 is connected to the outlet of the circulation pump 8, and the outlet is connected to the inlet of the solar collector 7. The inlet of the return pipe 10 is connected to the outlet of the solar collector 7, and the outlet extends to the top of the fermentation filter chamber 5.

[0041] The spraying unit includes a spray head 11 located at the outlet end of the return pipe 10, which is used to spray liquid into the fermentation filter chamber 5.

[0042] It should be noted that by integrating fermentation, filtration, and solar-powered sun-drying functions into the same sealed tank 1, the soy sauce brewing and sun-drying process is integrated and continuous. This system effectively avoids the multiple material transfers, pumping, and exposure operations required in traditional step-by-step processes, significantly reducing the risk of contamination by bacteria due to contact with non-sterile environments, and improving the hygiene, safety, and quality stability of the product. At the same time, the design of the sealed tank 1 and the internal circulation minimizes the volatilization loss of soy sauce flavor substances during transportation and sun-drying, helping to retain and concentrate its original flavor, and improving product yield and quality.

[0043] In addition, the system innovatively uses solar collector 7 to circulate and heat the soy sauce mash, simulating and optimizing the temperature control process of traditional sun-drying. This not only achieves green and efficient use of energy and reduces production energy consumption, but also promotes the exchange and reaction of substances during fermentation and post-ripening through uniform spraying and controllable circulatory heating, shortening the production cycle and realizing energy-saving, controllable and efficient production of soy sauce brewing and sun-drying.

[0044] Specifically: the grate plate 4 has evenly distributed round holes with a diameter of 5-10mm, and the opening rate is 20%-30%. The filter screen frame 3 is made of 80-120 mesh stainless steel mesh.

[0045] The solar collector 7 is a vacuum tube or flat plate collector with a stainless steel inner liner. Its inlet and outlet are connected to the liquid inlet pipe 9 and the liquid return pipe 10 through food-grade pipes.

[0046] In this embodiment: the tank body 1 is a stainless steel cylinder, and the bottom of the cover body 2 is provided with a sealing ring 12, which is detachably connected to the top opening of the tank body 1 by threads.

[0047] It should be noted that the use of stainless steel ensures the corrosion resistance, ease of cleaning, and compliance with food hygiene requirements of tank 1. The lid 2, connected by threads and fitted with a sealing ring 12, achieves a reliable flange seal. This seal can withstand slight positive or negative internal pressure, ensuring the airtightness of the fermentation process, while also allowing for easy unscrewing for feeding, maintenance, and other operations. This connection method is simple in structure, provides a reliable seal, and keeps manufacturing costs under control.

[0048] In this embodiment: a lighting lamp 13 is provided on the top of the tank 1, and a transparent observation window 14 is vertically provided on the side wall of the tank 1 for observing the inside of the fermentation filter chamber 5.

[0049] It should be noted that the lighting lamp 13 provides internal illumination for the observation window in low-light conditions, allowing operators to visually monitor the color, state, and liquid level changes of the material inside the fermentation filter chamber 5 without opening the lid 2. The observation window is preferably made of a high-strength, corrosion-resistant, transparent material (such as tempered glass or polycarbonate). This design enables non-invasive, visual monitoring of the fermentation process, helping to promptly determine the process stage and avoid introducing contamination or damaging the internal environment due to frequent lid opening.

[0050] In this embodiment: the inner wall of the tank 1 is provided with a fixedly connected positioning ring 15, the positioning ring 15 is provided with ring-shaped distributed locking holes 16, and the lower surface of the grate plate 4 is provided with a mating post 17 that mates with the locking holes 16.

[0051] It should be noted that the design of the positioning ring 15 and the locking hole 16 provides a precise horizontal and circumferential positioning reference for the grate plate 4. During installation, simply align the mating post 17 on the lower surface of the grate plate 4 and insert it into the locking hole 16 to quickly and accurately install the grate plate 4 to the predetermined height, ensuring its horizontal placement and evenly supporting the filter frame 3 and the material above. This structure facilitates the installation and removal of the grate plate 4, providing convenience for subsequent cleaning and maintenance, while ensuring the overall stability and reliability of the filter unit.

[0052] In this embodiment: the cross-section of the filter screen 3 is octagonal, and an annular material space is formed between its outer wall and the inner wall of the tank 1, and its inner cavity constitutes a central filter channel 18.

[0053] The filter screen frame 3 is provided with vertically arranged positioning rods 19 in a ring. The bottom of the positioning rods 19 passes through the grate plate 4 and is fixed by nuts. The top of the filter screen frame 3 is provided with a sealing cover plate 20 with a conical cross section. The top of the positioning rods 19 extends into the sealing cover plate 20 and is detachably fixed by nuts. The top of the sealing cover plate 20 is provided with a handle 21.

[0054] It should be noted that the octagonal filter frame 3 design creates multiple evenly distributed vertical flow channels (annular material space) between its outer wall and the inner wall of the circular tank 1, increasing the filtration area and liquid seepage path. The central filtration channel 18 formed within its inner cavity facilitates liquid collection and downward flow. The filter frame 3, grate 4, and sealing cover 20 are connected into a stable integrated filtration unit via positioning rods 19 and upper and lower nuts. The conical sealing cover 20 effectively prevents sprayed liquid or material from falling into the central filtration channel 18 and causing blockage. The top handle 21 facilitates the overall hoisting or removal of the filtration unit, simplifying feeding, slag removal, and cleaning operations, thus improving the ease of use of the equipment.

[0055] In this embodiment: the outer wall of the tank 1 is provided with a liquid level indicator tube 22. The lower end of the liquid level indicator tube 22 is connected to the liquid storage chamber 6, and the upper end is connected to the fermentation filtration chamber 5. The lower part of the liquid level indicator tube 22 is connected to a sampling tube 23, and the sampling tube 23 is provided with an openable and closable valve.

[0056] It should be noted that the liquid level indicator tube 22 (such as a transparent glass tube or sight glass) utilizes the principle of communicating vessels to display the soy sauce liquid level in the storage chamber 6 in real time and intuitively, making it easy for operators to monitor production volume and progress. The independently set sampling tube 23 and valve allow for convenient and hygienic extraction of small amounts of soy sauce liquid for physicochemical or flavor testing without opening the main tank 1 or affecting the internal fermentation environment, thus realizing online monitoring and quality control of the production process.

[0057] In this embodiment: the side wall of the tank body 1 is provided with a slag outlet 24, the lower edge of the slag outlet 24 is flush with the upper surface of the grate plate 4, and is equipped with an openable and closable sealing door. The bottom of the tank body 1 is conical, and the lowest point of the liquid storage chamber 6 is provided with a drain outlet 25 with a valve.

[0058] It should be noted that the design of the slag outlet 24, which is flush with the upper surface of the grate plate 4, allows the sealed door to be opened after the fermentation and sun-drying cycle is completed. Solid soy sauce residue above the grate plate 4 can then be directly cleaned out from the side using tools. This provides ample operating space, reduces labor intensity, and avoids the inconvenience of removing residue from the top. The tank bottom features a conical design with a low-level drain outlet 25, utilizing gravity to allow the soy sauce liquid to naturally collect and completely drain, reducing liquid residue and facilitating thorough product collection and subsequent tank cleaning.

[0059] In this embodiment: the solar energy circulation unit also includes a temperature sensor 26 and a flow regulating valve 27 installed on the connecting pipeline, the circulation pump 8 is a variable frequency pump electrically connected to a controller, and the spray head 11 is a rotatable fan-shaped spray head or a 360° annular spray head, and is fixed inside the tank 1 by a mounting bracket.

[0060] It should be noted that temperature sensor 26 is used to monitor the temperature of the liquid before and after entering the solar collector 7 or before spraying. Flow regulating valve 27 and the variable frequency pump, in conjunction with the controller, can precisely control the circulation flow rate and velocity. Rotatable spray heads 11 (such as water-driven rotary nozzles or fixed porous annular pipes) ensure that the heated sauce is sprayed evenly and dispersedly across the entire material cross-section of the fermentation filter chamber 5, achieving uniform heat and material exchange. The controller can automatically adjust the power (frequency) of the circulation pump 8 or the opening of the flow regulating valve 27 according to a preset program or feedback from temperature sensor 26, thereby stabilizing the temperature of the circulating sun-drying process within the optimal process range (e.g., 35-42℃), achieving automation and precise control of the process, and further ensuring the uniformity and stability of product quality.

[0061] Specifically: The controller is set with a temperature threshold range (e.g., 38-40℃). When the temperature sensor 26 detects that the return liquid temperature is below 38℃, the controller increases the frequency of the circulation pump 8 to increase the circulation volume and heat absorption; when the temperature is above 40℃, the pump frequency is reduced or circulation is paused, and the temperature is maintained by utilizing the system's thermal inertia; if there is continuous rain and the temperature remains too low, the auxiliary electric heating device is activated.

[0062] The workflow of this invention:

[0063] Preparation and feeding: Unscrew the lid 2 on the top of the can 1, and put the prepared soy sauce starter (i.e., soy sauce mash) into the can through the opening on the top.

[0064] The material is mainly filled in the fermentation filter chamber 5, specifically on the grate plate 4, and in the annular material space formed by the octagonal filter screen frame 3 and the inner wall of the tank 1. The central channel of the filter screen frame 3 is kept unobstructed.

[0065] Install the conical sealing cover 20 on top of the filter unit, then tighten the cover 2 of the tank body 1 to ensure that the sealing ring 12 is pressed tightly and sealed, and the system enters a closed state.

[0066] Static fermentation and primary filtration: Static fermentation is carried out in an ambient temperature or controlled environment (20-30 days). During this period, the soy sauce koji undergoes decomposition and transformation under the action of microorganisms and enzymes.

[0067] Under the influence of gravity, the liquid produced during fermentation (raw soy sauce) naturally permeates through the mash layer and seeps directly into the storage chamber 6 below through the holes of the grate plate 4. At this stage, the grate plate 4 plays a preliminary role in solid-liquid separation (filtration), supporting the solid mash at the top while the clear liquid collects at the bottom.

[0068] Operators can observe the material status through the transparent observation window 14 and the lighting 13, and check the accumulated liquid level in the storage chamber 6 through the liquid level indicator tube 22. When the liquid level reaches a certain amount, sufficient to ensure that the circulating pump 8 does not run dry, the next stage can begin.

[0069] Solar-powered circulating drying (dynamic circulating heating and post-fermentation): The solar circulation unit is activated, and the circulation pump 8 (variable frequency pump) starts, drawing cooler soy sauce liquid from the lowest point (conical bottom) of the storage chamber 6. The soy sauce liquid is then transported to the solar collector 7 via the inlet pipe 9. Inside the collector, solar energy is used to heat the liquid, raising its temperature.

[0070] The heated soy sauce liquid (the temperature is raised to the process set range, such as 35-42℃) returns to the top of tank 1 through return pipe 10.

[0071] Hot soy sauce liquid is evenly sprayed from spray head 11 (rotating fan-shaped or ring-shaped spray head) onto the surface of the fermentation filter chamber 5. The hot liquid penetrates the entire fermentation filter chamber from top to bottom, achieving two key functions:

[0072] Heat exchange and temperature control: Provide uniform and stable heat to the mash, simulate and optimize the temperature rise effect of "sun-drying", promote fermentation and post-ripening reaction, and generate and transform flavor substances.

[0073] The soluble flavor compounds in the fermented mash are further extracted and carried to the lower layer. The permeate is then filtered again through the grate 4 and returned to the storage chamber 6. This forms a continuous closed loop of "extraction-heating-spraying-permeation-filtration-collection".

[0074] Temperature sensor 26 monitors the circulating fluid temperature in real time and feeds the signal back to the controller. The controller, based on a preset process curve, controls the circulation flow rate and frequency by adjusting the speed of the variable frequency pump and the opening of the flow regulating valve 27, thereby precisely maintaining the sun-drying temperature within the optimal range. For example, during periods of good sunshine, the circulation volume is increased to fully absorb heat energy, while at night or on cloudy / rainy days, the circulation is reduced or only a heat-preserving circulation is maintained. In continuous cloudy / rainy weather, an auxiliary electric heating device (if equipped) can be activated to ensure uninterrupted process. This circulating sun-drying process continues for a specified number of days (e.g., 25-35 days).

[0075] Final settling and clarification: After the cyclic drying stage is completed, turn off the solar circulation unit and circulation pump 8.

[0076] Allow the system to stand for 24-48 hours to allow the mash particles to settle fully and the soy sauce liquid to further clarify in the storage chamber 6.

[0077] Open the drain valve 25 at the bottom of tank 1. Under gravity, all the clarified, fermented, and sun-dried finished soy sauce liquid in the storage chamber 6 is completely drained and collected. The conical design of the tank bottom ensures no residue is discharged. Open the slag outlet 24 sealing door on the side wall of tank 1, which is flush with the upper surface of the grate plate 4. Use tools to clean all the extracted solid soy sauce residue from the side of the grate plate 4 directly out of the tank. This design avoids the difficulty of removing residue from the top. For deep cleaning or maintenance, unscrew the top cover 2 and use the handle 21 on the top of the filter frame 3 to lift out the entire filter unit (filter frame 3, grate plate 4, etc.) for cleaning.

[0078] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the foregoing drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. An integrated brewing and drying system for soy sauce koji, characterized in that, include: The tank (1) has a sealed container with an openable and closable lid (2) on its top; The filter unit is located inside the tank (1) and includes a vertically arranged filter screen (3) and a horizontally arranged grate plate (4) below the bottom of the filter screen (3). The grate plate (4) divides the inner cavity of the tank (1) into an upper fermentation filter chamber (5) and a lower liquid storage chamber (6). The solar circulation unit includes a solar collector (7), a circulation pump (8) and connecting pipes. The inlet of the circulation pump (8) is connected to the bottom of the tank (1). The connecting pipes include an inlet pipe (9) and a return pipe (10). The inlet of the inlet pipe (9) is connected to the outlet of the circulation pump (8), and the outlet is connected to the inlet of the solar collector (7). The inlet of the return pipe (10) is connected to the outlet of the solar collector (7), and the outlet extends to the top of the fermentation filter chamber (5). The spraying unit includes a spray head (11) located at the outlet end of the return pipe (10) for spraying liquid into the fermentation filter chamber (5).

2. The integrated brewing and drying system for soy sauce koji according to claim 1, characterized in that, The tank (1) is a stainless steel cylinder, and the bottom of the cover (2) is provided with a sealing ring (12), which is detachably connected to the top opening of the tank (1) by threads.

3. The integrated brewing and drying system for soy sauce koji according to claim 1, characterized in that, The tank (1) is equipped with a lighting lamp (13) on the top, and the side wall of the tank (1) is vertically provided with a transparent observation window (14) for observing the inside of the fermentation filter chamber (5).

4. The integrated brewing and drying system for soy sauce koji according to claim 1, characterized in that, The inner wall of the tank (1) is provided with a fixedly connected positioning ring (15), and the positioning ring (15) is provided with ring-shaped distributed locking holes (16). The lower surface of the grate plate (4) is provided with a mating post (17) that mates with the locking holes (16).

5. The integrated brewing and drying system for soy sauce koji according to claim 4, characterized in that, The cross-section of the filter frame (3) is octagonal, and an annular material space is formed between its outer wall and the inner wall of the tank (1), and its inner cavity constitutes a central filter channel (18). The filter screen frame (3) is provided with vertically arranged positioning rods (19). The bottom of the positioning rods (19) passes through the grate plate (4) and is fixed by nuts. The top of the filter screen frame (3) is provided with a sealing cover plate (20) with a conical cross section. The top of the positioning rods (19) extends into the sealing cover plate (20) and is detachably fixed by nuts. The top of the sealing cover plate (20) is provided with a handle (21).

6. The integrated brewing and drying system for soy sauce koji according to claim 1, characterized in that, The outer wall of the tank (1) is provided with a liquid level indicator tube (22). The lower end of the liquid level indicator tube (22) is connected to the liquid storage chamber (6), and the upper end is connected to the fermentation filter chamber (5). A sampling tube (23) is connected to the lower part of the liquid level indicator tube (22), and a valve that can be opened and closed is provided on the sampling tube (23).

7. The integrated brewing and drying system for soy sauce koji according to claim 1, characterized in that, The tank (1) has a slag outlet (24) on its side wall. The lower edge of the slag outlet (24) is flush with the upper surface of the grate (4) and is equipped with a closable sealing door. The bottom of the tank (1) is conical, and the lowest point of the liquid storage chamber (6) is provided with a drain outlet (25) with a valve.

8. The integrated brewing and drying system for soy sauce koji according to claim 1, characterized in that, The solar energy circulation unit also includes a temperature sensor (26) and a flow regulating valve (27) installed on the connecting pipeline. The circulation pump (8) is a variable frequency pump electrically connected to a controller. The spray head (11) is a rotatable fan-shaped spray head or a 360° annular spray head, and is fixed inside the tank (1) by a mounting bracket.

9. A method for cyclic sun-drying using the integrated brewing and sun-drying system for soy sauce koji as described in any one of claims 1 to 8, characterized in that, Includes the following steps: S1. Feeding and fermentation: Soy sauce koji is fed into the fermentation filter chamber (5), and fermentation is carried out in a sealed manner. The fermentation liquid flows into the storage chamber (6) through the grate (4). S2, Circulating sun-drying: Start the solar circulation unit, pump the liquid in the storage chamber (6) into the solar collector (7) for heating, and then spray it back onto the material in the fermentation filter chamber (5) through the spray head (11) for a specified number of days; S3. Settle and collect: Stop the circulation and let it stand. Collect the soy sauce liquid from the drain (25).

10. The cyclic sun-drying method according to claim 9, characterized in that, The fermentation cycle for step S1 is 20-30 days; The cyclic drying cycle of step S2 is 25-35 days, and the temperature of the cyclic heating is controlled between 35-42℃. The settling time for step S3 is 24-48 hours.

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