Soy sauce pressing system and soy sauce pressing method

Abstract

The present application relates to the technical field of soy sauce squeezing, in particular to a soy sauce squeezing system and a soy sauce squeezing method. The soy sauce squeezing system comprises a squeezing cage, an air cushion vehicle, a frame platform and a squeezing machine. The squeezing cage is provided with an opening portion at the top. The squeezing cage is installed above the air cushion vehicle. The air cushion vehicle can move horizontally on the upper surface of the frame platform. The translation stroke of the air cushion vehicle on the upper surface of the frame platform comprises a cloth soy sauce position on one side of the frame platform and a squeezing position on the other side of the frame platform. The squeezing machine is installed above the squeezing position of the frame platform and can move up and down in the vertical direction of the horizontal plane of the frame platform. The stroke position of the squeezing machine comprises a first position for moving out of the squeezing cage through the opening portion and a second position in the interior of the squeezing cage. The soy sauce squeezing system obtained by reasonably assembling the miniaturized squeezing equipment on the frame platform can greatly reduce the production cost of small-batch soy sauce.

Description

Technical Field

[0001] This invention relates to the technical field of soy sauce pressing, specifically to a soy sauce pressing system and a soy sauce pressing method. Background Technology

[0002] In the soy sauce brewing process, the fermented mash usually needs to be transferred to the pressing process to separate the soy sauce and residue. This process may require the use of equipment such as pressing cages, presses, and air-cushioned vehicles. In current technology, the volume of a single soy sauce brewing batch is usually kiloliters or more, resulting in the pressing equipment involved in the pressing process being quite large and difficult to transport. When the mash enters the pressing process, the manufacturer not only needs a sufficiently large production area to accommodate the equipment, but also needs to arrange a large number of staff to precisely coordinate the operation of various large pieces of equipment on site.

[0003] As the flavors of soy sauce in the market become increasingly diversified, factories are beginning to see smaller-scale production demands, with each batch of soy sauce brewed to a volume of 100 liters or less. If the existing large-scale soy sauce pressing equipment continues to be used to press the fermented mash produced in small batches to collect the soy sauce contained therein, it will not only result in a large amount of equipment energy consumption and personnel scheduling, but also lead to a certain degree of material waste, further increasing the production cost of small-batch soy sauce. Summary of the Invention

[0004] To address the above problems, the present invention provides a soy sauce pressing system and a soy sauce pressing method, which enables the soy sauce pressing system to press fermented soy mash with a small volume in a small space using miniaturized pressing equipment to separate soy sauce from soy sauce residue.

[0005] The first aspect of the present invention provides a soy sauce pressing system, which includes: a pressing cage, an air cushion cart, a frame platform, and a press. The pressing cage has an opening at its top; the pressing cage is mounted above the air cushion cart; the air cushion cart can move horizontally on the surface of the frame platform, and the translational stroke of the air cushion cart on the surface of the frame platform includes: a soy sauce distribution position located on one side of the frame platform, and a pressing position located on the other side of the frame platform; the press is mounted above the pressing position on the frame platform and can move vertically up and down along the horizontal plane of the frame platform, and the stroke positions of the press include: a first position where it moves out of the pressing cage through the opening, and a second position where it is inside the pressing cage.

[0006] Optionally, the press includes a hydraulic cylinder.

[0007] Optionally, the soy sauce pressing system also includes an electrical cabinet and a hydraulic station. The electrical cabinet is electrically connected to the hydraulic station, which controls the up-and-down movement of the oil cylinders inside the press at the pressing position.

[0008] Optionally, the top of the pressing cage is 0.5-1.2m above the top surface of the frame platform.

[0009] Optionally, an oil receiving tray is provided between the pressing cage and the air cushion vehicle, with the bottom of the pressing cage installed inside the oil receiving tray.

[0010] Optionally, an oil outlet pipe is provided at the bottom of the oil receiving tray, which can connect the inside of the oil receiving tray to the soy sauce collection device.

[0011] A second aspect of the present invention provides a soy sauce pressing method for use in the aforementioned soy sauce pressing system, the soy sauce pressing method comprising:

[0012] Steps for preparing the sauce: Inflate the air cushion vehicle to make it float, and then transfer the air cushion vehicle along with the pressing cage to the sauce preparation position.

[0013] Serving steps: After passing through the opening, lay a filter cloth at the bottom of the press cage, then pour the fermented sauce onto the upper surface of the filter cloth and spread it evenly;

[0014] Pressing preparation steps: Inflate the air cushion vehicle to make it float, and transfer the air cushion vehicle along with the pressing cage from the sauce-making position to the pressing position;

[0015] Pressing step: Control the press to move from the first position to the second position to press the mash in the press cage.

[0016] Optionally, the filter cloth and the fermented sauce are alternately laid in 40-50 layers during the sauce-laying step.

[0017] Alternatively, the soy sauce pressing method may also include:

[0018] Soy sauce collection steps: The soy sauce produced by the pressing step enters the oil receiving tray at the bottom of the pressing cage, and then enters the soy sauce collection equipment through the oil outlet pipe at the bottom of the oil receiving tray;

[0019] Cleaning and preparation steps: Move the press from the second position to the first position, ventilate the air cushion cart to make it float, and then push the air cushion cart to move the air cushion cart and the press cage from the pressing position to the sauce distribution position;

[0020] Cleaning steps: Remove the remaining sauce residue and filter cloth from the press cage through the opening.

[0021] When faced with situations where the amount of raw materials fed into the soy sauce production process is relatively small, the soy sauce pressing system provided by the first aspect of this invention rationally assembles various miniaturized pressing devices onto a small frame platform. Within the limited space of the frame platform, the soy sauce mash distribution and pressing processes are completed, ultimately achieving the separation of soy sauce from the residue. This soy sauce pressing system not only completes the soy sauce distribution and pressing processes within a limited space but also significantly reduces the energy consumption of the equipment required during the pressing process and the number of personnel needed to operate the equipment on-site, greatly reducing the production cost of small-batch soy sauce. Furthermore, the integrated design of this soy sauce pressing system allows it to be packaged and transported as a whole. Once the soy sauce pressing system is transported to the designated location, no complex assembly is required; it can be simply placed and powered on for normal use, further reducing its ease of use. Attached Figure Description

[0022] Figure 1 This is a front view of the structure of a soy sauce pressing system provided in an embodiment of the present invention.

[0023] Figure 2 This is a top view of the structure of a soy sauce pressing system provided in an embodiment of the present invention.

[0024] Figure 3 This is a flowchart of a soy sauce pressing method provided by an embodiment of the present invention.

[0025] Figure 4 This is a flowchart of another soy sauce pressing method provided by an embodiment of the present invention.

[0026] Attached reference numerals: 100-Soy sauce pressing system, 1-Pressing cage, 11-Opening, 2-Air cushion vehicle, 21-Oil receiving tray, 211-Oil outlet pipe, 212-Valve, 22-Vehicle body, 23-Air cushion membrane, 3-Frame platform, 31-Soy sauce distribution position, 32-Pressing position, 33-Operating area, 4-Presser, 41-Blocking block, 42-Support column, 5-Electrical cabinet, 6-Hydraulic station, 7-Guardrail. Detailed Implementation

[0027] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0028] <First Implementation Method>

[0029] In a market where soy sauce flavors are becoming increasingly diversified, and to address the need for smaller-scale production of different types of soy sauce, this embodiment provides a soy sauce pressing system 100 for pressing small batches of fermented soy sauce mash. Compared to the large-scale pressing equipment installed in existing soy sauce brewing plants, the pressing equipment included in this soy sauce pressing system 100 is smaller in size, and each pressing device is rationally assembled on the frame platform 3 to form an integrated device. This soy sauce pressing system 100 can not only press small batches of fermented soy sauce mash in a smaller space to separate the soy sauce and soy sauce residue originally mixed in the mash, but also can be packaged and shipped as a whole in a usable state. After the soy sauce pressing system 100 is transferred to its destination, no further complex assembly is required; it can be used directly after being placed in the designated location and powered on.

[0030] The soy sauce pressing system 100 in this embodiment includes a pressing cage 1, an air cushion cart 2, a frame platform 3, and a press 4. During operation, the pressing cage 1, air cushion cart 2, and press 4 are all located on the upper surface of the frame platform 3. Since the soy sauce mash distribution and pressing processes need to be completed within the soy sauce pressing system 100, in this embodiment, one side of the frame platform 3 is the distribution position 31, and the other side is the pressing position 32. Because both the distribution and pressing processes are completed within the pressing cage 1, during operation, the pressing cage 1 needs to move back and forth between the distribution position 31 and the pressing position 32 on the frame platform 3.

[0031] In this embodiment, all pressing equipment involved in the soy sauce pressing system 100 is miniaturized. To facilitate easier and faster transfer of the pressing cage 1 on the frame platform 3, and considering the significant weight of the fully loaded pressing cage 1, an air cushion cart 2 is provided at the bottom of the pressing cage 1 in this embodiment. Figure 1 and Figure 2 The bottom of the pressing cage 1 is snapped onto the top of the air cushion vehicle 2, thus the air cushion vehicle 2 and the pressing cage 1 form a whole. When compressed gas with a sufficient flow rate is introduced into the air cushion membrane 23 of the air cushion vehicle 2 so that the air cushion vehicle 2 and the pressing cage 1 float to a preset height, the pressurized air layer between the air cushion vehicle 2 and the frame platform 3 results in only a small shear friction between the air cushion vehicle 2 and the frame platform 3. At this time, a single worker can flexibly turn and precisely move the air cushion vehicle 2, and finally accurately place the air cushion vehicle 2 and the pressing cage 1 in the sauce-spreading position 31 or the pressing position 32 of the frame platform 3.

[0032] In this embodiment, the pressing cage 1 has an opening 11 at the top, and the pressing cage 1 can be used as both a pressing cage and a sauce distribution cage. When the pressing cage 1 is transferred from the air cushion cart 2 to the sauce distribution position 31, the introduction of compressed gas into the air cushion membrane 23 of the air cushion cart 2 must be paused, allowing the air cushion cart 2 to slowly descend until the cart body 22 of the air cushion cart 2 is stably placed on the frame platform 3 for sauce distribution. In order to achieve a better separation effect between soy sauce and soy sauce residue in the mash during the pressing process, the sauce distribution process usually involves spreading the mash evenly between multiple layers of filter cloth, so that the soy sauce contained in the mash seeps out from the filter cloth during the pressing process. In the sauce distribution process of this embodiment, in order to ensure that the filter cloth and mash are laid more evenly, the sauce distribution operation is performed by the operator located in the operation area 33 on the upper surface of the frame platform 3. Specifically, the worker first inserts the filter cloth into the pressing cage 1 through the opening 11 until it covers the bottom inner side of the pressing cage 1 and is laid flat. Then, approximately 6-7L of fermented mash is poured through the opening 11 onto the surface of the filter cloth inside the pressing cage 1. Finally, the mash poured onto the filter cloth is manually smoothed out. This process of spreading the mash is repeated, alternating the filter cloth and mash inside the pressing cage 1. In this embodiment, after 40-50 layers of filter cloth and mash have been alternately spread, the material inside the pressing cage 1 reaches the preset capacity, indicating that the spreading is complete. To facilitate the distribution of the fermented sauce and allow staff to monitor its fermentation status and flowability in real time, in this embodiment, when the pressing cage 1 is fixedly placed at the distribution position 31 of the frame platform 3, the top of the pressing cage 1 (i.e., the horizontal plane of the opening 11) is approximately 0.5-1.2m higher than the upper surface of the frame platform 3. Preferably, the horizontal plane of the opening 11 is 0.8m higher than the upper surface of the frame platform 3. This allows staff to more easily feed the filter cloth and fermented sauce through the opening 11 to the bottom of the pressing cage 1 and spread it evenly.

[0033] In this embodiment, the press 4 is installed above the pressing position 32 of the frame platform 3, as shown in the reference. Figure 1 and Figure 2 The press 4 is fixedly connected to the frame platform 3 via a support column 42 and can move vertically up and down along the horizontal plane of the frame platform 3. After the operator pushes the air cushion vehicle 2 along with the pressing cage 1 into the pressing position 32 on the upper surface of the frame platform 3, compressed air is stopped from being supplied to the air cushion vehicle 2 to ensure the vehicle body 22 is stably placed above the frame platform 3. At this time, the press 4 can be operated to press the fermented soybean paste in the pressing cage 1. The stroke positions of the press 4 include: a first position where it moves out of the pressing cage 1 through the opening 11, and a second position where it is inside the pressing cage 1. To enable the press 4 to apply sufficient pressure to the fermented soybean paste in the pressing cage 1, in this embodiment, the press 4 is a hydraulic cylinder. Figure 1The pressure block 41 of the oil cylinder enters the pressing cage 1 through the opening 11 and squeezes the soy sauce mash wrapped in filter cloth inside the pressing cage 1. In this embodiment, the pressure limit provided by the oil cylinder is 200T, and its pressing capacity is the same as that of the existing large-scale press 4. In other embodiments, the pressure limit of the oil cylinder can be adjusted according to the actual production process requirements, and no specific limitation is made here. By controlling the pressure block 41 of the oil cylinder to apply appropriate pressing intensity to the soy sauce mash in the pressing cage 1 and controlling the pressing time, the soy sauce contained in the soy sauce mash can be fully allowed to seep out from the filter cloth, while the soy sauce residue is retained in the filter cloth, thereby completing the separation of soy sauce and soy sauce residue.

[0034] To simplify and improve the pressing process, the operation of the hydraulic cylinder is controlled by a program in this embodiment. (Reference) Figure 1 The soy sauce pressing system 100 also includes an electrical cabinet 5 and a hydraulic station 6, which are located outside the frame platform 3. The electrical cabinet 5 is electrically connected to the hydraulic station 6. Various switches in the electrical cabinet 5 can be used to turn the hydraulic station 6 and other electrical equipment in the soy sauce pressing system 100 on or off. The hydraulic station 6 controls the piston rod of the oil cylinder to drive the pressing block 41 to move up and down in the pressing position 32 to complete the pressing operation of the soy sauce mash. To ensure the pressing effect, on-site personnel can adjust the internal parameters of the hydraulic station 6 according to the quality and fluidity of the soy sauce mash in the pressing cage 1 and the quality requirements of the soy sauce produced after pressing. This allows for free setting of the pressing intensity and pressing time of the oil cylinder, thereby achieving program control of the pressing process of the soy sauce pressing system 100. This implementation method greatly reduces the difficulty and intensity of the work for the personnel while ensuring the pressing effect of the soy sauce.

[0035] To prevent soy sauce separated from the mash in the pressing cage 1 from contaminating the air cushion vehicle 2 or other parts of the soy sauce pressing system 100 during operation, in this embodiment, an oil receiving tray 21 is provided between the pressing cage 1 and the air cushion vehicle 2. (Refer to...) Figure 1The bottom of the pressing cage 1 is installed inside the oil receiving tray 21. The bottom of the oil receiving tray 21 is equipped with an oil outlet pipe 211. One end of the oil outlet pipe 211 connects to the inside of the oil receiving tray 21, and the other end connects to the outside of the soy sauce pressing system 100. When it is necessary to collect the soy sauce produced after pressing, the oil receiving tray 21 can be connected to a soy sauce collection device (not shown in the figure) through the oil outlet pipe 211. In this embodiment, the bottom of the pressing cage 1 is open, so the pressing cage 1 can connect to the inside of the oil receiving tray 21 through the bottom opening. When the soy sauce pressing system 100 starts running, the soy sauce seeping from the filter cloth in the soy mash will first flow into the oil receiving tray 21 from the bottom of the pressing cage 1, and then flow to other soy sauce collection devices from the oil outlet pipe 211 at the bottom of the oil receiving tray 21. At the same time, a valve 212 is also provided in the middle of the oil outlet pipe 211 to control the opening and closing of the oil outlet pipe 211. When the oil outlet pipe 211 does not connect the oil receiving tray 21 to other soy sauce collection equipment, the valve 212 can be closed to prevent soy sauce leakage from the oil receiving tray 21, thereby contaminating the equipment and production environment of the soy sauce pressing system 100. Since the pressing equipment included in the soy sauce pressing system 100 in this embodiment is miniaturized, some automated operations are replaced by manual labor during operation. Workers can perform corresponding operations from the operating area 33 on the upper surface of the frame platform 3. To ensure a relatively safe working environment for operators, the soy sauce pressing system 100 is also equipped with a guardrail 7 to prevent workers from falling from above the frame platform 3. (Refer to...) Figure 1 The guardrail 7 is located on the edge of the upper surface of the frame platform 3 and is perpendicular to the horizontal plane of the frame platform 3.

[0036] <Second Implementation Method>

[0037] This embodiment provides a soy sauce pressing method for use with the soy sauce pressing system 100 provided in the first embodiment. (Reference) Figure 3 The steps of this soy sauce pressing method include: soy sauce preparation step S1, soy sauce preparation step S2, pressing preparation step S3, and pressing step S4.

[0038] The following describes the steps involved in the soy sauce pressing method.

[0039] <Preparation Steps for Bujang S1>

[0040] In this embodiment, the pressing cage 1 in the soy sauce pressing system 100 can be used as both a pressing cage and a soy sauce spreading cage. Therefore, before the soy sauce pressing process, the pressing cage 1 needs to be transferred to the soy sauce spreading position 31. Specifically, compressed gas with a sufficient flow rate is introduced into the air cushion membrane 23 of the air cushion vehicle 2 to make the air cushion vehicle 2, together with the pressing cage 1, float to a preset height. Then, the operator pushes the air cushion vehicle 2, together with the pressing cage 1, along the upper surface of the frame platform 3 to the soy sauce spreading position 31. After the air cushion vehicle 2 reaches the soy sauce spreading position 31, the air supply to the air cushion vehicle 2 is stopped, and the air cushion vehicle 2 slowly descends until it comes to a stop, that is, the vehicle body 22 of the air cushion vehicle 2 makes stable contact with the upper surface of the frame platform 3.

[0041] <Step S2 for making the sauce>

[0042] Since this soy sauce pressing system 100 is mainly used for small-batch soy sauce production, the soy sauce distribution step S2 is primarily done manually by on-site staff inside the pressing cage 1. After the soy sauce distribution preparation step S1 is completed, the staff first inserts the filter cloth into the pressing cage 1 through the opening 11 until the filter cloth covers the bottom inner side of the pressing cage 1 and is laid flat. Then, approximately 6-7L of fermented soy mash is poured through the opening 11 onto the surface of the filter cloth inside the pressing cage 1, and the poured soy mash is spread flat on the filter cloth. The above soy sauce distribution operation is repeated, with the filter cloth and soy mash alternately laid inside the pressing cage 1. In this embodiment, after 40-50 layers of filter cloth and soy mash are alternately laid, the material inside the pressing cage 1 reaches the preset capacity. To make it easier for staff to complete the soy sauce distribution operation and to observe the fermentation state and fluidity of the soy mash in real time, refer to... Figure 1 The upper surface of the frame platform 3 has two operating areas 33 on both sides of the cloth pad 31, which are used to provide working space for staff.

[0043] <Preparation Steps for Pressing S3>

[0044] After the sauce spreading step S2 is completed, compressed gas with sufficient flow rate is introduced into the air cushion vehicle 2 again. After the air cushion vehicle 2 and the pressing cage 1 float to the preset height, the staff pushes it from the sauce spreading position 31 to the pressing position 32. After the air cushion vehicle 2 reaches the designated pressing position 32, the air supply to the air cushion vehicle 2 is stopped, and the air cushion vehicle 2 is slowly lowered until it comes to a stop, that is, the body 22 of the air cushion vehicle 2 makes stable contact with the upper surface of the frame platform 3. At this time, the opening 11 of the pressing cage 1 is located directly below the press 4 of the soy sauce pressing system 100.

[0045] <Pressing step S4>

[0046] In this embodiment, the press 4 is a hydraulic cylinder. After the pressing preparation is completed, that is, after the air cushion vehicle 2 stops at the pressing position 32 on the upper surface of the frame platform 3, the pressing block 41 of the hydraulic cylinder enters the interior of the pressing cage 1 through the opening 11. To ensure that the soy sauce and soy residue contained in the mash can be better separated and the quality of the produced soy sauce can be controlled, the operator can set the pressing time and pressing intensity of the hydraulic cylinder according to the volume and state of the mash inside the pressing cage 1. For this purpose, the soy sauce pressing system 100 also includes an electrical cabinet 5 and a hydraulic station 6, as shown in the reference. Figure 1 The electrical cabinet 5 and hydraulic station 6 are located outside the frame platform 3. The electrical cabinet 5 is electrically connected to the hydraulic station 6, and the hydraulic station 6 controls the press 4 to move up and down at the pressing position 32. Through the joint control of the cylinder by the electrical cabinet 5 and the hydraulic station 6, not only can the pressing time and pressure of the cylinder be freely set, but the pressing process of the soy sauce pressing system 100 can also be programmed.

[0047] <Third Implementation Method>

[0048] In another soy sauce pressing method provided by the present invention, refer to Figure 4 In addition to the steps of the second embodiment of the present invention, the execution steps of the soy sauce pressing method also include: soy sauce collection step S5, cleaning and preparation step S6, and cleaning step S7.

[0049] The execution steps in this embodiment will be described below.

[0050] <Soy Sauce Collection Step S5>

[0051] As the pressing step S4 proceeds, the soy sauce contained in the mash inside the pressing cage 1 seeps out through the filter cloth. In this embodiment, the pressing cage 1 can be connected to the inside of the oil receiving tray 21 through an opening at its bottom. After the soy sauce contained in the mash seeps out through the filter cloth, it can flow into the oil receiving tray 21 through the opening at the bottom of the pressing cage 1. At this time, the end of the oil outlet pipe 211 at the bottom of the oil receiving tray 21 away from the oil receiving tray 21 can be connected to the soy sauce collection device in advance, and the valve 212 of the oil outlet pipe 211 can be opened so that the soy sauce in the oil receiving tray 21 can further flow into the soy sauce collection device through the oil outlet pipe 211. This embodiment can avoid the pressed soy sauce from contaminating the equipment in the soy sauce pressing system 100 and its working environment, while reducing the loss of soy sauce.

[0052] <Cleaning and Preparation Step S6>

[0053] After the soy sauce contained in the mash in the pressing cage 1 has been almost completely squeezed into the oil receiving tray 21 by the press 4 and flows to the soy sauce collection device, the press 4 is moved from the second position to the first position. Then, compressed air is introduced into the air cushion membrane 23 of the air cushion vehicle 2 to make it float up to the preset height along with the pressing cage 1. Finally, the staff pushes the air cushion vehicle 2 from the pressing position 32 into the soy sauce distribution position 31. After the air cushion vehicle 2 and the pressing cage 1 reach the soy sauce distribution position 31, the air supply to the air cushion vehicle 2 is stopped. At this time, the vehicle body 22 of the air cushion vehicle 2 will contact the frame platform 3 to stabilize the air cushion vehicle 2.

[0054] <Cleaning Step S7>

[0055] After the air cushion vehicle 2 stops at the sauce distribution position 31 on the upper surface of the frame platform 3, the staff in the operation area 33 on the upper surface of the frame platform 3 can remove the remaining sauce residue and filter cloth from the pressing cage 1 after pressing. Finally, the inside of the pressing cage 1 is cleaned and the sauce is prepared for the next pressing of the sauce mash.

[0056] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A soy sauce pressing system, characterized in that, include: A pressing cage, wherein the pressing cage has an opening at the top; Air cushion vehicle, with the pressing cage installed above the air cushion vehicle; The frame platform allows the air cushion vehicle to move horizontally on the upper surface of the frame platform. The translational stroke of the air cushion vehicle on the upper surface of the frame platform includes: a paste-making position located on one side of the frame platform, and a pressing position located on the other side of the frame platform. A press is installed above the pressing position on the frame platform and can move up and down vertically along the horizontal plane of the frame platform. The travel positions of the press include: a first position where it moves out of the pressing cage through the opening, and a second position where it is located inside the pressing cage.

2. The soy sauce pressing system as described in claim 1, characterized in that, The press includes a hydraulic cylinder.

3. The soy sauce pressing system as described in claim 2, characterized in that, Also includes: Electrical cabinet; The hydraulic station is electrically connected to the electrical cabinet, and the hydraulic station controls the oil cylinder inside the press to move up and down at the pressing position.

4. The soy sauce pressing system as described in claim 1, characterized in that, The top of the pressing cage is 0.5-1.2m above the upper surface of the frame platform.

5. The soy sauce pressing system as described in claim 1, characterized in that, An oil receiving tray is provided between the pressing cage and the air cushion vehicle, and the bottom of the pressing cage is installed inside the oil receiving tray.

6. The soy sauce pressing system as described in claim 5, characterized in that, The bottom of the oil receiving tray is equipped with an oil outlet pipe, which connects the inside of the oil receiving tray to the soy sauce collection device.

7. A method for pressing soy sauce, used in the soy sauce pressing system according to any one of claims 1-6, characterized in that, include: Preparation steps for the paste: Inflate the air cushion vehicle to make it float, and transfer the air cushion vehicle together with the pressing cage to the paste preparation position; Serving step: Filter cloth is laid at the bottom of the press cage through the opening, and then the fermented sauce is poured onto the upper surface of the filter cloth and spread evenly. Pressing preparation steps: Inflate the air cushion vehicle to make it float, and transfer the air cushion vehicle together with the pressing cage from the paste-making position to the pressing position; Pressing step: Control the press to move from the first position to the second position to press the mash in the press cage.

8. The soy sauce pressing method according to claim 7, characterized in that, In the process of spreading the sauce, the filter cloth and the sauce are alternately laid in 40-50 layers.

9. The soy sauce pressing method according to claim 7, characterized in that, The pressing time and pressure in the pressing step can be controlled by the electrical cabinet and hydraulic station program to perform automatic pressing.

10. The soy sauce pressing method according to claim 7, characterized in that, Also includes: Soy sauce collection step: The soy sauce produced by the pressing step enters the oil receiving tray at the bottom of the pressing cage, and then enters the soy sauce collection device through the oil outlet pipe at the bottom of the oil receiving tray; Cleaning and preparation steps: Move the press from the second position to the first position, ventilate the air cushion vehicle to make it float, and then push the air cushion vehicle to move the air cushion vehicle together with the press cage from the pressing position to the sauce distribution position; Cleaning steps: Remove the remaining sauce residue and filter cloth from the press cage through the opening.

Images