Soy sauce fermentation device with temperature control gradient
By setting up a temperature control component for grouping gradient adjustment in the soy sauce fermentation device, the problem of inaccurate temperature control of traditional soy sauce fermentation devices is solved, and the precise adjustment of temperature at each stage of fermentation of soy sauce is achieved and the convenient replacement of heating rods is achieved, which improves the quality of soy sauce and ease of operation.
Patent Information
- Application Number
- CN202420869344.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-04-24
- Publication Date
- 2025-01-03
- Estimated Expiration
- 2034-04-24
AI Technical Summary
The heating rods in traditional soy sauce fermentation devices cannot adjust the temperature gradient, resulting in a decrease in the accuracy of temperature control and affecting the fermentation quality of the sauce.
The temperature control components are set on both sides of the fermentation chamber, including a thermal conduction chamber and a slidingly connected temperature control pin, which is divided into multiple heating chambers. The transverse heating rod is evenly arranged in each heating chamber, and the heating rod is lit in groups through the control panel to achieve temperature Gradient adjustment and heat dissipation and replacement when the temperature is too high or the heating rod is damaged.
It realizes accurate control of the temperature of each stage of fermentation of sauce mash, ensures the quality of soy sauce, and facilitates the replacement and heat dissipation of heating rods, ensuring the convenience of storage and access of sauce mash.
Smart Images
Figure CN222294081U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of soy sauce fermentation, in particular to a soy sauce fermentation device with a temperature control gradient. Background Art
[0002] Soy sauce is a traditional Chinese condiment. It is a liquid condiment brewed from soybeans or defatted soybeans or black beans, wheat or bran, water and salt. It is reddish-brown in color, has a unique aroma, tastes delicious, and helps stimulate appetite. Soy sauce is a common condiment in our daily life. It is consumed in large quantities. Soy sauce needs to go through a fermentation process during production. The quality of fermentation directly affects the quality of soy sauce.
[0003] The traditional low-salt solid-state fermentation method has a short fermentation cycle, generally lasting 15 to 30 days. The temperature of the mash should be controlled at 40 to 45°C in the early stage, and low-temperature fermentation is required in the later stage, keeping the temperature at around 33°C. In order to maintain a constant temperature during the fermentation process, a heating device is often required in the fermentation tank. However, the heating rod in the traditional heating device is a single-piece heating rod, which cannot adjust the temperature gradient, and the accuracy of temperature control is reduced. Utility Model Content
[0004] Other features and advantages of the utility model will be described in the following description, and partly become apparent from the description, or understood by implementing the utility model. The purpose and other advantages of the utility model can be realized and obtained through the structures specifically pointed out in the description and other drawings of the description.
[0005] The purpose of the utility model is to overcome the above-mentioned shortcomings and provide a soy sauce fermentation device with a temperature control gradient. By arranging temperature control components that can adjust the temperature in a group gradient on both sides of the fermentation box, the temperature in the fermentation box is gradually adjusted according to the actual required temperature of the fermentation to meet the temperature requirements of each stage of the fermentation of the soy sauce mash. At the same time, the temperature control components arranged can be repeatedly withdrawn from the heat conduction cavity, which is convenient for replacing the heating rod and dissipating the heat inside the heating cavity. A limit plate is arranged at the connection between the switch plate and the box body to limit the angle of the switch plate when opening or closing, so as to ensure convenient storage and access of the soy sauce mash.
[0006] The utility model provides a soy sauce fermentation device with a temperature control gradient, comprising a fermentation box and a temperature control component arranged on both sides of the fermentation box, the temperature control component comprising a heat conduction cavity and a temperature control plug slidably connected to the heat conduction cavity, a partition plate is arranged in the temperature control plug to divide the temperature control plug into a plurality of heating cavities, and a plurality of horizontally arranged heating rods are evenly arranged in the heating cavity. The fermentation box is filled with soy sauce mash to be fermented, and the temperature control components arranged on both sides are used to heat the soy sauce mash in the box so that it enters a suitable fermentation temperature. Since the temperature required for each stage of the fermentation of the soy sauce mash is different, the heating rods in the heating cavity are grouped and staged to light up, and the heating rods in each heating cavity are a group, so as to achieve gradient precise temperature control, and the temperature control plug is slidably connected to the heat conduction cavity through a slide rail, and when the temperature in the box is too high or the heating rod is damaged, the temperature control plug can be lifted to allow air to enter the heat conduction cavity to cool down, and the maintenance personnel can also replace the damaged heating rod in time.
[0007] In some embodiments, the heating chamber includes a central heating chamber, and the heating rod is disposed on the upper and lower sides of the central heating chamber. A stirring assembly is disposed in the middle of the box body, and in order to prevent the heat generated by the heating rod from affecting the operation of the stirring assembly motor during operation, the middle part of the heating chamber is left vacant, and heating rods are only disposed on the upper and lower sides.
[0008] In some embodiments, the temperature control component also includes a control panel, which is electrically connected to the heating rod in the heating chamber. The control panel is used to control the heating rods to light up or shut down in groups. During the heating process, the control panel controls the heating rods to light up the heating rods layer by layer from bottom to top, so as to increase the temperature in the box. The staff measures the temperature in the box. If the appropriate temperature is reached, the current number of lit groups of heating rods is maintained. If the temperature is too high, the heating rods are extinguished and the temperature control pins are pulled out for heat dissipation. If the temperature is too low, the number of lit groups of heating rods is increased. It should be understood that the control procedure for controlling whether the heating rods are lit and the number of lit groups through the control panel is a common prior art and is well known to technicians in the professional field. The specific procedure will not be described in detail here.
[0009] In some embodiments, the temperature control plug is extended upwardly to form a grip portion, the grip portion and the temperature control plug are in a T-shaped structure, and when the temperature control plug is located in the heat conduction cavity, the grip portion contacts the top of the heat conduction cavity. The grip portion is provided to facilitate the staff to lift the temperature control plug, and one side of the grip portion extends outward to reserve a grip area, so that the staff can lift the temperature control plug by gripping the side.
[0010] In some embodiments, a buffer layer is provided on the top of the heat conduction cavity, and the buffer layer is made of glass fiber. The buffer layer is used to alleviate the vibration when the temperature control pin is retracted into the cavity. The buffer layer made of glass fiber has high temperature resistance, which can prevent heat loss from the gap and high temperature deformation of the buffer layer during repeated expansion and contraction.
[0011] In some embodiments, a heat insulation board is arranged outside the temperature control plug. No heat insulation board is arranged inside the temperature control plug, but the heat insulation board arranged outside is conducive to directing the heat generated during heating to the inside of the fermentation box body, making full use of the energy of the heating rod.
[0012] In some embodiments, a stirring assembly is provided in the fermentation box, and a plurality of stirring blades are provided on the stirring assembly. By providing the stirring assembly and the blades in the fermentation box, the fermented soy sauce in the box is stirred regularly, and the consistency of the upper and lower temperatures in the box is maintained, which is beneficial to the growth of the bacterial flora and the quality of the finished soy sauce.
[0013] In some embodiments, a switch plate is provided on the top of the fermentation box, and the switch plate is rotatably connected to the fermentation box. The rotatably connected switch plate allows the box opening to be opened and closed at will, which is conducive to filling the fermented mash into the box and ensuring the sealing during fermentation.
[0014] In some embodiments, a limit plate is further provided between the switch plate and the fermentation box, the cross section of the limit plate is L-shaped and one side of the limit plate is in contact with the switch plate. The L-shaped limit plate is provided on the switch plate to play a supporting role. When the switch plate is closed, the two sides of the limit plate respectively contact the switch plate and the side wall of the box body, thereby playing a limiting role. When the switch plate is opened, the limit plate flips with the switch plate and does not block the rotation path of the switch plate.
[0015] In some embodiments, the switch plate is provided with at least one limit plate, and a handle is provided on the upper side of the switch plate. A plurality of limit plates are provided on the switch plate to ensure the stability of the components during switching and to maintain the force balance during switching, and the provided handle is used to provide a fulcrum when opening and closing the box.
[0016] By adopting the above technical solution, the beneficial effects of the utility model are:
[0017] The utility model arranges temperature control components capable of adjusting the temperature in groups and gradients on both sides of the fermentation box. The temperature in the fermentation box is gradually adjusted according to the actual required temperature of the fermentation, so as to meet the temperature requirements of each stage of the fermentation of the mash. At the same time, the temperature control components can be repeatedly withdrawn from the heat conduction cavity, so as to facilitate the replacement of the heating rod and the heat dissipation inside the heating cavity. A limit plate is arranged at the connection between the switch plate and the box body to limit the angle of the switch plate when it is opened or closed, so as to ensure the convenient storage and access of the mash.
[0018] It is to be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present disclosure.
[0019] Undoubtedly, these and other objects of the present invention will become more apparent after the following detailed description of the preferred embodiments described with reference to various figures and drawings.
[0020] In order to make the above and other purposes, features and advantages of the present invention more obvious and understandable, one or several preferred embodiments are given below and described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. They are used together with the embodiments of the present invention to explain the present invention and do not constitute a limitation to the present invention.
[0022] In the drawings, the same reference numerals are used for the same components and the drawings are schematic and not necessarily drawn to scale.
[0023] In order to more clearly illustrate the embodiments of the utility model or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only one or several embodiments of the utility model. For ordinary technicians in this field, other drawings can be obtained based on such drawings without paying creative work.
[0024] Figure 1 It is a schematic diagram of the overall structure of a soy sauce fermentation device in some embodiments of the utility model;
[0025] Figure 2 It is a schematic diagram of the cutaway structure of a soy sauce fermentation device in some embodiments of the utility model;
[0026] Figure 3 Schematic diagram of the flipping of the switch plate in some embodiments of the utility model.
[0027] Description of main reference numerals:
[0028] 1. Fermentation box;
[0029] 2. Temperature control components;
[0030] 21. Heat conduction cavity; 22. Temperature control pin; 23. Partition plate; 24. Heating rod; 25. Hand grip; 26. Buffer layer;
[0031] 27. Heat insulation board;
[0032] 3. Stirring components;
[0033] 4. Switch board;
[0034] 5. Limiting plate;
[0035] 6. Handle. DETAILED DESCRIPTION
[0036] In order to make the purpose, technical solution and advantages of the utility model more clear, the utility model is further described in detail below in conjunction with specific implementation methods. It should be understood that the specific implementation methods described here are only used to explain the utility model, but not to limit the utility model.
[0037] In addition, in the description of the present invention, it should be understood that the terms "center", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.
[0038] In the present utility model, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral one; it can be directly connected, or indirectly connected through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. However, if it is indicated as a direct connection, it means that the two connected bodies are not connected through a transition structure, but are connected to form a whole through a connecting structure. For ordinary technicians in this field, the specific meanings of the above terms in the present utility model can be understood according to the specific circumstances.
[0039] In the present utility model, unless otherwise clearly specified and limited, the first feature "above" or "below" the second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the utility model. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.
[0040] Reference Figure 1 , Figure 1The figure is a schematic diagram of the overall structure of a soy sauce fermentation device in some embodiments of the present utility model.
[0041] According to some embodiments of the utility model, the utility model provides a soy sauce fermentation device with a temperature control gradient, including a fermentation box 1 and a temperature control component 2 arranged on both sides of the fermentation box 1, the temperature control component 2 includes a heat conduction cavity 21 and a temperature control pin 22 slidably connected to the heat conduction cavity 21, a partition plate 23 is arranged in the temperature control pin 22 to divide the temperature control pin 22 into several heating chambers, and several horizontally arranged heating rods 24 are evenly arranged in the heating chamber. The fermentation box 1 is filled with the mash to be fermented. The temperature control components 2 on both sides are used to heat the mash in the box so that it reaches a suitable fermentation temperature. Since the temperature required for each stage of the fermentation of the mash is different, the heating rods 24 in the heating chamber are lit in groups and stages. The heating rods 24 in each heating chamber are a group, thereby achieving gradient precise temperature control. The temperature control pin 22 is slidably connected to the heat conduction chamber 21 through a slide rail. When the temperature in the box is too high or the heating rod 24 is damaged, the temperature control pin 22 can be lifted to allow air to enter the heat conduction chamber 21 to cool it down. Maintenance personnel can also replace the damaged heating rod 24 in time.
[0042] Reference Figure 2 , Figure 2 It is a schematic diagram of the cutaway structure of a soy sauce fermentation device in some embodiments of the utility model.
[0043] According to some embodiments of the utility model, the heating chamber includes a middle heating chamber, and the heating rod 24 is arranged on the upper and lower sides of the middle heating chamber. A stirring assembly 3 is arranged in the middle of the box body. In order to prevent the heat generated by the heating rod 24 during operation from affecting the operation of the motor of the stirring assembly 3, the middle part of the heating chamber is left vacant, and the heating rod 24 is arranged only on the upper and lower sides.
[0044] The temperature control assembly 2 also includes a control panel, which is electrically connected to the heating rod 24 in the heating chamber. The control panel is used to control the heating rods 24 to light up or shut down in groups. During the heating process, the control panel controls the heating rods 24 to light up the heating rods 24 layer by layer from bottom to top, so as to increase the temperature in the box. The staff measures the temperature in the box. If the appropriate temperature is reached, the current number of lit groups of the heating rods 24 is maintained. If the temperature is too high, the heating rods 24 are extinguished, and the temperature control plug 22 is pulled out for heat dissipation. If the temperature is too low, the number of lit groups of the heating rods 24 is increased. It should be understood that the control procedure for controlling whether the heating rods 24 are lit and the number of lit groups through the control panel is a common prior art and is well known to technicians in the professional field. The specific procedure will not be described in detail here.
[0045] The temperature control plug 22 is extended upwardly to be provided with a grip portion 25, which is in a T-shaped structure with the temperature control plug 22. When the temperature control plug 22 is located in the heat conduction cavity 21, the grip portion 25 contacts the top of the heat conduction cavity 21. The grip portion 25 is provided to facilitate the staff to lift the temperature control plug 22. One side of the grip portion 25 extends outwardly to reserve a grip area, and the staff can lift the temperature control plug 22 by gripping the side.
[0046] The fermentation box 1 is provided with a stirring assembly 3, and a plurality of stirring blades are provided on the stirring assembly 3. The stirring assembly 3 and the blades are provided in the fermentation box 1 to regularly stir the fermented soy sauce in the box, and to maintain the consistency of the upper and lower temperatures in the box, which is beneficial to the growth of the bacterial flora and the quality of the finished soy sauce.
[0047] Reference Figure 3 , Figure 3 Schematic diagram of the flipping of the switch plate in some embodiments of the utility model.
[0048] According to some embodiments of the utility model, a buffer layer 26 is optionally provided on the top of the heat conduction cavity 21, and the buffer layer 26 is made of glass fiber. The buffer layer 26 is used to alleviate the vibration when the temperature control pin 22 is retracted into the cavity. The buffer layer 26 made of glass fiber has high temperature resistance, which can prevent the loss of heat from the gap and the problem of high temperature deformation of the buffer layer 26 during repeated expansion and contraction.
[0049] The heat insulation board 27 is arranged outside the temperature control plug 22. The heat insulation board 27 is not arranged inside the temperature control plug 22, but the heat insulation board 27 arranged outside is conducive to directing the heat generated during heating to the inside of the fermentation box 1, making full use of the energy of the heating rod.
[0050] The top of the fermentation box 1 is provided with a switch plate 4, which is rotatably connected to the fermentation box 1. The rotatably connected switch plate 4 allows the box opening to be opened and closed at will, which is conducive to filling the sauce mash inwardly and ensuring the sealing during fermentation.
[0051] A limit plate 5 is further arranged between the switch plate 4 and the fermentation box 1. The cross section of the limit plate 5 is L-shaped and one side of the limit plate 5 is in contact with the switch plate 4. The L-shaped limit plate 5 is arranged on the switch plate 4 to play a supporting role. When the switch plate 4 is closed, the two sides of the limit plate 5 respectively contact the switch plate 4 and the side wall of the box body, thereby playing a limiting role. When the switch plate 4 is opened, the limit plate 5 turns over with the switch plate 4 and does not block the rotation path of the switch plate 4.
[0052] At least one limit plate 5 is provided on the switch plate 4, and a handle 6 is provided on the upper side of the switch plate 4. A plurality of limit plates 5 are provided on the switch plate 4 to ensure the stability of the components during switching and to maintain the force balance during switching, and the handle 6 is provided to provide a fulcrum when the box is opened and closed.
[0053] It should be understood that the embodiments disclosed in the present invention are not limited to the specific processing steps or materials disclosed herein, but should be extended to equivalent substitutions of such features understood by ordinary technicians in the relevant field. It should also be understood that the terms used herein are only used for the purpose of describing specific embodiments and are not meant to be limiting.
[0054] The "embodiment" mentioned in the specification means that the specific features or characteristics described in conjunction with the embodiment are included in at least one embodiment of the utility model. Therefore, the phrases or "embodiment" appearing in various places throughout the specification do not necessarily refer to the same embodiment.
[0055] In addition, the described features or characteristics may be combined in one or more embodiments in any other suitable manner. In the above description, some specific details, such as thickness, quantity, etc., are provided to provide a comprehensive understanding of the embodiments of the utility model. However, those skilled in the relevant art will understand that the utility model can be implemented without one or more of the above specific details or can also be implemented using other methods, components, materials, etc.
Claims
1. A soy sauce fermentation device with a temperature control gradient, characterized in that: It includes a fermentation box and a temperature control component arranged on both sides of the fermentation box. The temperature control component includes a heat conduction cavity and a temperature control plug slidably connected to the heat conduction cavity. A partition plate is arranged in the temperature control plug to divide the temperature control plug into several heating cavities. Several horizontally arranged heating rods are evenly arranged in the heating cavity.
2. The soy sauce fermentation device with temperature control gradient according to claim 1, characterized in that: The heating chamber comprises a middle heating chamber, and the heating rod is arranged on the upper and lower sides of the middle heating chamber.
3. The soy sauce fermentation device with temperature control gradient according to claim 1, characterized in that: The temperature control component also includes a control panel, which is electrically connected to the heating rod in the heating chamber.
4. The soy sauce fermentation device with temperature control gradient according to claim 1, characterized in that: The temperature control pin is extended upward to be provided with a grip portion, the grip portion and the temperature control pin are in a T-shaped structure, and when the temperature control pin is located in the heat conduction cavity, the grip portion contacts the top of the heat conduction cavity.
5. The soy sauce fermentation device with temperature control gradient according to claim 4, characterized in that: A buffer layer is arranged on the top of the heat conduction cavity, and the buffer layer is made of glass fiber.
6. The soy sauce fermentation device with temperature control gradient according to claim 1, characterized in that: A heat insulation board is arranged outside the temperature control plug.
7. The soy sauce fermentation device with temperature control gradient according to claim 1, characterized in that: A stirring component is arranged in the fermentation box, and a plurality of stirring blades are arranged on the stirring component.
8. The soy sauce fermentation device with temperature control gradient according to claim 1, characterized in that: A switch plate is arranged on the top of the fermentation box, and the switch plate is rotatably connected to the fermentation box.
9. The soy sauce fermentation device with temperature control gradient according to claim 8, characterized in that: A limiting plate is also arranged between the switch plate and the fermentation box. The cross section of the limiting plate is L-shaped and one side of the limiting plate is in contact with the switch plate.
10. The soy sauce fermentation device with temperature control gradient according to claim 9, characterized in that: At least one limit plate is arranged on the switch plate, and a handle is arranged on the upper side of the switch plate.