Cooking device for preparing soy sauce

Abstract

The utility model provides a cooking device for preparing soy sauce, which belongs to the technical field of cooking devices, and comprises a cooking pot and a sealing cover arranged on the cooking pot, the bottom end of the cooking pot is fixedly connected with a plurality of support legs, the lower end of the cooking pot is provided with a liquid discharge pipe, the liquid discharge pipe is provided with an electromagnetic valve, and a heater is arranged in the cooking pot. A cooking net is mounted on the inner wall above the cooking pot close to the heater. According to the device disclosed by the utility model, after the cooking net is used for cooking, the cooked liquid and residues are directly separated, so that the cooked materials can be conveniently and independently collected, and meanwhile, the spiral conveying blade is used for stirring the raw materials during cooking, so that the phenomenon that the raw materials at the bottom and the cooking net are burnt after being cooked for a long time is avoided, and the cooking efficiency is improved. And a plurality of crushing rollers are arranged to continuously crush the raw materials in the cooking process, so that the heating area of the raw materials is increased, and the subsequent cooking speed is increased.

Description

Technical Field

[0001] The utility model relates to the technical field of steaming and boiling devices, in particular to a steaming and boiling device for preparing soy sauce. Background Art

[0002] Soy sauce refers to a liquid condiment with special color, aroma and taste made from soybeans, defatted soybeans, wheat and bran through microbial fermentation. It is divided into two categories according to the fermentation process, namely high-salt dilute fermented soy sauce and low-salt solid fermented soy sauce. High-salt dilute fermented soy sauce is made from soybeans, defatted soybeans, wheat and wheat flour. The sauce is made by steaming, making koji with Aspergillus, and then mixing with brine to form a dilute mash, which is then fermented by microorganisms. Low-salt solid fermented soy sauce is made from soybeans and wheat bran. The sauce is made by steaming, making koji with Aspergillus, and then mixing with brine to form a solid mash, which is then fermented by microorganisms.

[0003] In the prior art, the existing steaming and boiling devices can only boil the raw materials, and before the preparation of soy sauce, the raw materials need to be soaked and softened by independent equipment, and crushed by crushing equipment to increase the heating area to improve the subsequent steaming effect speed. The need to pre-treat the raw materials multiple times is time-consuming and affects the speed of subsequent steaming. In addition, the raw materials are heated unevenly during the steaming process, and the bottom raw materials are prone to sticking. How to invent a soy sauce steaming and boiling device to improve these problems has become an urgent problem to be solved by those skilled in the art. Utility Model Content

[0004] In order to make up for the above shortcomings, the utility model provides a soy sauce preparation cooking device, which aims to improve the existing cooking device that can only cook raw materials and requires multiple pre-treatment of the raw materials, which is time-consuming and affects the speed of subsequent cooking. In addition, the raw materials are heated unevenly during the cooking process, and the raw materials at the bottom are prone to getting sticky.

[0005] The utility model is achieved in this way:

[0006] The utility model provides a soy sauce cooking device, comprising a cooking tank and a sealing cover arranged on the cooking tank, a plurality of legs are fixedly connected to the bottom end of the cooking tank, a liquid discharge pipe is installed at the lower end of the cooking tank, a solenoid valve is installed on the liquid discharge pipe, a heater is installed inside the cooking tank, a cooking net is installed on the upper inner wall of the cooking tank close to the heater, a fixing frame is installed on the upper inner wall of the cooking tank close to the cooking net, and one end of the fixing frame is fixedly connected to a limiting cylinder;

[0007] The sealing cover is sealed and installed above the cooking tank through studs and nuts. A motor is installed on the upper end of the sealing cover, a main shaft is installed on the inner wall of the sealing cover, and a spiral conveying blade is installed on the outer wall of the main shaft near the lower end.

[0008] Preferably, the heater heats the internal water source, and the output end of the motor is fixedly connected to one end of the main shaft.

[0009] Preferably, the two ends of the main shaft are rotatably connected to the sealing cover and the inner wall of the cooking net respectively, the cooking net is in the shape of an inverted frustum, and the outer wall of the spiral conveying blade is rotatably connected to the inner wall of the limiting cylinder.

[0010] By adopting the above technical scheme, the raw materials are placed above the cooking net inside the cooking tank, and then water is added to the cooking tank to fully soak the raw materials above, and the internal clean water is heated by a heater to accelerate the softening of the raw materials. After the sealing cover is covered, the clean water is heated by the heater to generate steam to cook the raw materials, and at the same time, during the cooking process, the motor is started to make the spiral conveying blades convey the raw materials at the bottom groove of the cooking net upward, and at the same time, the raw materials on both sides of the cooking net refill the groove, and the raw materials at the bottom are continuously conveyed upward and then fall again, so that the raw materials are evenly heated, and it is avoided that the bottom raw materials become sticky due to long-term cooking, which affects the quality of the prepared soy sauce.

[0011] Preferably, a driving groove is provided inside the upper end of the sealing cover, a plurality of rotating shafts are installed inside the driving groove, a crushing roller is fixedly connected to the lower end of the rotating shaft, and a chamfer is provided on the upper end of the crushing roller.

[0012] Preferably, the main shaft is fixedly connected with a first pulley near the outer wall of the driving groove, one of the rotating shafts is fixedly connected with a second pulley near the outer wall of the driving groove, and a transmission belt is connected between the first pulley and the second pulley.

[0013] Preferably, an outer tooth ring is fixedly connected to the outer wall of the rotating shaft close to the driving groove, and a plurality of the outer tooth rings are meshed and connected with each other.

[0014] Preferably, the height of the crushing roller is lower than the height of the limiting cylinder, and a plurality of the crushing rollers are equidistantly distributed around the limiting cylinder.

[0015] By adopting the above technical scheme, during the cooking process, when the main shaft drives the spiral conveying blade for conveying, one of the crushing rollers is rotated by the pulley and the belt, and at the same time, multiple crushing rollers cooperate with each other through the outer tooth rings and rotate in opposite directions to crush the raw materials falling from the top of the limiting cylinder, thereby increasing the heating area of ​​the raw materials and improving the cooking effect.

[0016] The beneficial effects of the utility model are:

[0017] The cooking net is provided to separate the cooking liquid and residue directly after cooking, so that the cooked materials can be collected separately. The spiral conveying blades are provided to stir the raw materials during cooking to prevent the bottom raw materials from sticking to the cooking net after long-term cooking, thereby improving the subsequent cooking effect. The multiple crushing rollers are provided to continuously crush the raw materials during the cooking process, thereby increasing the heating area of ​​the raw materials. The raw materials are soaked and crushed while cooking to improve the cooking effect and speed. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solution of the implementation mode of the utility model, the drawings required for use in the implementation mode will be briefly introduced below. It should be understood that the following drawings only show certain embodiments of the utility model and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without paying creative work.

[0019] Figure 1 This is a schematic diagram of the structure of a soy sauce cooking device provided by the embodiment of the utility model;

[0020] Figure 2 This is a partial structural sectional view of a soy sauce cooking device provided by an embodiment of the utility model;

[0021] Figure 3 This is a half-section diagram of the structure of a soy sauce cooking device provided by the embodiment of the utility model;

[0022] Figure 4 The utility model provides a soy sauce cooking device. Figure 2 A magnified view of the structure of the middle A area;

[0023] Figure 5 The utility model provides a soy sauce cooking device. Figure 3 A magnified view of the structure of region B.

[0024] In the figure: 1. cooking tank; 2. cooking net; 3. drain pipe; 4. solenoid valve; 5. heater; 6. fixing frame; 7. limiting cylinder; 8. sealing cover; 9. motor; 10. driving groove; 11. main shaft; 12. spiral conveying blade; 13. first pulley; 14. rotating shaft; 15. crushing roller; 16. chamfer; 17. outer gear ring; 18. second pulley; 19. transmission belt; 20. support leg. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solution and advantages of the implementation of the utility model clearer, the technical solution in the implementation of the utility model will be clearly and completely described below in conjunction with the drawings in the implementation of the utility model. Obviously, the described implementation is a part of the implementation of the utility model, not all of the implementations. Based on the implementation of the utility model, all other implementations obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0026] Example, see Figure 1-Figure 5 A soy sauce cooking device comprises a cooking tank 1 and a sealing cover 8 arranged on the cooking tank 1, a plurality of legs 20 are fixedly connected to the bottom end of the cooking tank 1, a drain pipe 3 is installed at the lower end of the cooking tank 1, a solenoid valve 4 is installed on the drain pipe 3, a heater 5 is installed inside the cooking tank 1, a cooking net 2 is installed on the upper inner wall of the cooking tank 1 near the heater 5, a fixing frame 6 is installed on the upper inner wall of the cooking tank 1 near the cooking net 2, and one end of the fixing frame 6 is fixedly connected to a limiting cylinder 7;

[0027] The sealing cover 8 is sealed and installed above the cooking tank 1 through studs and nuts. A motor 9 is installed on the upper end of the sealing cover 8, a main shaft 11 is installed on the inner wall of the sealing cover 8, and a spiral conveying blade 12 is installed on the outer wall of the main shaft 11 near the lower end.

[0028] Furthermore, the heater 5 heats the internal water source, the output end of the motor 9 is fixedly connected to one end of the main shaft 11, and the two ends of the main shaft 11 are respectively rotatably connected to the sealing cover 8 and the inner wall of the cooking net 2. The cooking net 2 is in the shape of an inverted frustum, and the outer wall of the spiral conveying blade 12 is rotatably connected to the inner wall of the limiting cylinder 7.

[0029] It should be noted that: the raw materials are placed above the cooking net 2 inside the cooking tank 1, and then water is added to the cooking tank 1 to fully soak the raw materials above, and the internal clean water is heated by the heater 5 to accelerate the softening of the raw materials. After that, the sealing cover 8 is covered and the clean water is heated by the heater 5 to generate steam to cook the raw materials. After the cooking is completed, the solenoid valve 4 is started to collect the liquid after cooking through the drain pipe 3. At the same time, the solid residue after cooking stays on the cooking net 2 for easy separation and collection. During the cooking process, the motor 9 is started to make the spiral conveying blades 12 convey the raw materials at the bottom groove of the cooking net 2 upward. At the same time, the raw materials on both sides of the cooking net 2 slide down from the side wall of the cooking net 2 under the action of gravity to refill the groove, and the raw materials at the bottom are continuously conveyed upward and then fall again, and the raw materials at the bottom are continuously stirred and conveyed to avoid the bottom raw materials from becoming sticky due to long-term cooking, which affects the quality of the prepared soy sauce.

[0030] Furthermore, a driving groove 10 is provided inside the upper end of the sealing cover 8, and a plurality of rotating shafts 14 are installed inside the driving groove 10. A crushing roller 15 is fixedly connected to the lower end of the rotating shaft 14, and a chamfer 16 is provided on the upper end of the crushing roller 15. A first pulley 13 is fixedly connected to the outer wall of the main shaft 11 near the driving groove 10, one of the rotating shafts 14 is fixedly connected to the second pulley 18 near the outer wall of the driving groove 10, and a transmission belt 19 is connected between the first pulley 13 and the second pulley 18. An outer tooth ring 17 is fixedly connected to the outer wall of the driving groove 10 of the rotating shaft 14, and the plurality of outer tooth rings 17 are meshed with each other in pairs. The height of the crushing roller 15 is lower than the height of the limiting cylinder 7, and the plurality of crushing rollers 15 are equidistantly distributed around the limiting cylinder 7.

[0031] It should be noted that: during the cooking process, when the main shaft 11 drives the spiral conveying blade 12 for conveying, the first pulley 13 on the upper end of the main shaft 11 and the second pulley 18 on the rotating shaft 14 are driven by the transmission belt 19, so that one of the crushing rollers 15 is rotated, and at the same time, the multiple crushing rollers 15 cooperate with each other through the outer gear ring 17 to rotate in opposite directions. The raw materials falling from the upper end of the limiting cylinder 7 fall between the crushing rollers 15 through the chamfer 16 opened at the upper end of the crushing roller 15, and the raw materials falling from the top of the limiting cylinder 7 are crushed, thereby increasing the heating area of ​​the raw materials, thereby improving the cooking effect.

[0032] The working principle of the soy sauce cooking device:

[0033] The raw materials are placed above the cooking net 2 inside the cooking tank 1, and then water is added to the cooking tank 1 to fully soak the raw materials above, and the internal clean water is heated by the heater 5 to accelerate the softening of the raw materials. After that, the sealing cover 8 is covered and the clean water is heated by the heater 5 to generate steam to cook the raw materials. After the cooking is completed, the solenoid valve 4 is started to collect the cooked liquid through the drain pipe 3. At the same time, the solid residue after cooking stays on the cooking net 2 for easy separation and collection. During the cooking process, the motor 9 is started to make the spiral conveying blades 12 convey the raw materials at the bottom groove of the cooking net 2 upward. At the same time, the raw materials on both sides of the cooking net 2 slide down from the side walls of the cooking net 2 under the action of gravity to refill the groove, and the raw materials at the bottom are continuously conveyed upward and then fall again, continuously The raw materials are stirred and conveyed to prevent the bottom raw materials from becoming sticky due to long-term cooking, which affects the quality of the prepared soy sauce. During the cooking process, when the main shaft 11 drives the spiral conveying blade 12 to convey, the first pulley 13 on the upper end of the main shaft 11 and the second pulley 18 on the rotating shaft 14 are driven by the transmission belt 19, so that one of the crushing rollers 15 rotates. At the same time, multiple crushing rollers 15 cooperate with each other through the outer gear ring 17 to rotate in opposite directions. The raw materials falling from the upper end of the limiting cylinder 7 fall between the crushing rollers 15 through the chamfer 16 opened at the upper end of the crushing roller 15, and the raw materials falling from the top of the limiting cylinder 7 are crushed, so as to increase the heating area of ​​the raw materials, thereby improving the cooking effect. While cooking, the raw materials are soaked and crushed to improve the cooking effect and speed.

[0034] It should be noted that the specific model and specifications of the motor need to be selected and determined based on the actual specifications of the device, and the specific selection calculation method adopts the existing technology in this field, so it will not be described in detail.

[0035] The above description is only the preferred implementation of the utility model, and is not intended to limit the utility model. For those skilled in the art, the utility model can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the utility model shall be included in the protection scope of the utility model.

Claims

1. A soy sauce cooking device, comprising a cooking tank (1) and a sealing cover (8) arranged on the cooking tank (1), characterized in that: A plurality of legs (20) are fixedly connected to the bottom end of the cooking pot (1); a drain pipe (3) is installed at the lower end of the cooking pot (1); a solenoid valve (4) is installed on the drain pipe (3); a heater (5) is installed inside the cooking pot (1); a cooking net (2) is installed on the upper inner wall of the cooking pot (1) close to the heater (5); a fixing frame (6) is installed on the upper inner wall of the cooking pot (1) close to the cooking net (2); one end of the fixing frame (6) is fixedly connected to a limiting cylinder (7); The sealing cover (8) is installed on the top of the cooking tank (1) through the studs and nuts, and a motor (9) is installed on the upper end of the sealing cover (8). A main shaft (11) is installed on the inner wall of the sealing cover (8), and a spiral conveying blade (12) is installed on the outer wall of the main shaft (11) near the lower end.

2. A soy sauce cooking device according to claim 1, characterized in that: The heater (5) heats the internal water source, and the output end of the motor (9) is fixedly connected to one end of the main shaft (11).

3. A soy sauce cooking device according to claim 2, characterized in that: The two ends of the main shaft (11) are rotatably connected to the sealing cover (8) and the inner wall of the cooking net (2), respectively. The cooking net (2) is in the shape of an inverted truncated cone. The outer wall of the spiral conveying blade (12) is rotatably connected to the inner wall of the limiting cylinder (7).

4. A soy sauce cooking device according to claim 1, characterized in that: A driving groove (10) is provided inside the upper end of the sealing cover (8), a plurality of rotating shafts (14) are installed inside the driving groove (10), a crushing roller (15) is fixedly connected to the lower end of the rotating shaft (14), and a chamfer (16) is provided at the upper end of the crushing roller (15).

5. A soy sauce cooking device according to claim 4, characterized in that: The main shaft (11) is fixedly connected to a first pulley (13) near the outer wall of the driving groove (10), one of the rotating shafts (14) is fixedly connected to a second pulley (18) near the outer wall of the driving groove (10), and a transmission belt (19) is connected between the first pulley (13) and the second pulley (18).

6. A soy sauce cooking device according to claim 5, characterized in that: An outer toothed ring (17) is fixedly connected to the outer wall of the rotating shaft (14) close to the driving groove (10), and a plurality of the outer toothed rings (17) are meshedly connected with each other.

7. A soy sauce cooking device according to claim 6, characterized in that: The height of the crushing roller (15) is lower than the height of the limiting cylinder (7), and a plurality of the crushing rollers (15) are distributed around the limiting cylinder (7) at equal intervals.

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