CN101485434B - Method and device for producing laminated type soy sauce - Google Patents

Abstract

The invention provides a method and a device for manufacturing laminated-type soy sauce. The device has a brewing body and a hollow brewing tank body, wherein the brewing body is provided with a multilayer plate rack and brewing plate; the brewing plate is elevated through a duct rack; a duct is arranged on the duct rack; the duct is provided with a jet pore; the duct is connected with an adapter; the adapter is connected with a duct in the tank body; the brewing plate is inserted into a drawer-shaped space of the multilayer plate rack; wheat and soybeans are put in the brewing plate; the brewing body is placed in the brewing tank body; a heat preservation layer is arranged in the tank body; the tank body is provided with an upper cover; and the brewing tank body is used for leading in water and steam for steaming materials. The method is characterized in that yeast bacteria are led into the brewing plate to prepare a yeast through the ducts outside and inside the tank body by dint of high-pressure air; oxygen supply, cooling and exhausting are performed; brine is led in to the brewing tank body for fermentation; sauce is percolated through a brewing plate screen; the sauce is led to flow out from the bottom of the tank body; and material steaming, yeast supply, yeast preparation, fermentation brewing and sauce filtration which are needed for brewing are simultaneously completed. The invention has the advantages of process simplification, low cost, little environmental pollution and high production efficiency, energy conservation, and excellent product quality.

Description

Laminated type soy sauce preparation method and device

Technical field

The present invention relates to method of preparing soy sauce, relate in particular to a kind of steaming material, Qu processed that has the Spaced shape and can directly carry out soy sauce production, fermentation, directly filter the device of the integral structure of dip, and utilize this device to process laminated type soy sauce preparation method and the device of preparation.

Background technology

Existing Japanese wine with dregs is made the soy sauce device, as shown in Figure 1, be commonly referred to as high salt (concentration 18 degree) rare (liquid) attitude low temperature (about 10 ℃) fermentation method, with the wheat of one of raw material after a wheat-frying machine 12 fries, after the crushing through a crushing machine 13, pour into and fry in the wheat holding vessel 14, allow again ripe wheat after a wheat hopper 15 meterings, be directed at one by a wheat tremie pipe 16 and mix conveying auger 22; The degreasing soya bean of another raw material is to have a degreasing soya bean holding vessel 11, make the degreasing soya bean after a soya bean hopper 17 meterings, enter a steamer 18, by steam inlet 19 importing steams the degreasing soya bean is cooked after adding first water-wet, make the sex change of degreasing soya bean protein appropriateness, then the soya bean that high pressure is cooked is instantaneous take off press cooling after, blanking to one discharging stranding cage 20 is transported to Air cooler 21 through punishment in advance cage 20 and cools off, and so finishes the steaming material of phase I.

When full fat soybean is cooled to 48 to 52 ℃, just blanking is carried cage 22 to mixing, after making full fat soybean and the ripe uniform wheat of crushing mixing, when being cooled to 35 to 38 ℃, the Liang of Dinging Qu bacterium in the quantitative inoculation device 23 of one bacterial classification is moved into mixing carries cage 22 to stir, form Han Qu material Rang Han Qu material after cage 24 is carried in the blanking of Yi Han Qu material, moving into second a air chamber 30 and a blower fan 26 of Yi Qu processed chamber 25 Qu processed chamber 25 joins, enter air chamber 30 Qu processed chamber 25 first separates every pulling 27 with a porous as 30 of Qu processed pond 31 Qu processed pond 31 and air chambers to import air, porous barrier 27 tops are equipped with Yi Han Qu material 28, and Zai Qu processed pond 31 is provided with at least one Fan Qu machine 29, this just enters second stage De Qu processed, at this moment Han Qu expects 28 Zai Qu processed pond 31 interior 48 hours, in 30 to 35 ℃ of temperature controls, air vent 45 continuous ventilatings Qu processed by porous barrier 27, cultivate Da Liang Qu mycoproteinase, become amino acid (little molecule) in order to decompose soyabean protein (large molecule), behind 48 Xiao Shi Qu processed, just become into Shu De Qu material.

Mix 34 acceptance of salt solution cage from after the salt solution adding of brine tank 33 and stirring ripe Qu material with becoming ripe Qu material to go to one through a blanking cage 32, move in the fermentation tank 35, fermentation tank 35 joins with an air compressor 36 and a reciprocating pump 37; At this moment enter the high-salt dilute fermentation of phase III, send out alcohol and begin before three to five days, fully be mixed into karusen to Jie Kuai Qu material with salt solution with compressor 36 air blast one hour every day; Air blast is stirred once weekly later on, is no more than ten minutes at every turn; The 3rd to around karusen product temperature recovery to 28 to 30 ℃, add utilizing flavoring yeast, keep and struck weekly wind once ten minutes, to guarantee that karusen upper strata caking can soak salt solution, avoid corrupt, and the supply Yeast Growth is bred required oxygen, the carbon dioxide that produces when discharging simultaneously the Yeast Growth breeding, be incubated 28 to 30 ℃, fermentation was just finished the fermenting-ripening of karusen more than six months.

Enter afterwards the bag sauce squeezing dip stage, with reciprocating pump 37 karusen is transported pipeline 38 through one and deliver to karusen bag sauce quantitative machine 39 places, the quantitative sauce wine with dregs of fermenting-ripening is become smooth sauce bag 41 with the polyester cloth packing, the one sauce bag 41 that wraps is packet-by-packet stacking in a self-pressure tower 40, be stacked to fixedly and place a stainless steel separator behind the sauce bag number and continue again to wrap sauce, the sauce covering relied on upper strata sauce bag weight self-pressure after 24 hours in the self-pressure tower, about dip of 50 percent is press-filtered out flows into a underground dip pond 43, drags the self-pressure tower away from the sauce covering that stainless steel separator is crossed self-pressure on it; 41 layers of sauce bags that self-pressure is crossed are pushed to hydraulic press 42 squeezings; The residue dip is press-filtered out and under the inflow place dip pond 43 in the sauce covering; The polyester cloth of the sauce covering dismounting packing sauce wine with dregs after the hydraulic press squeezing, polyester cloth is for subsequent use after cleaning; The rear residue of soya of unpacking is made feed and is processed.After the dip in dip pond 43 extracted out with a centrifugal pump 44, carrying out sterilization treatment was the soy sauce finished product.

Again, as shown in Figure 2, a kind of existing Chinese style wine with dregs is made the soy sauce device, be commonly referred to as less salt (concentration 12 to 13 degree) solid-state high temperature (45 to 55 ℃) fermentation method, its steam the material part slightly be different from aforesaid Japanese, its will flatten wheat and degreasing soya bean via holding vessel 14,11 and meter 15,17 together enter in the steamer after mixing and cook, grog takes off after pressure cools off, after Air cooler 21 coolings, import to mix and carry cage 22 again; Then enter the Qu stage processed, this part is finished from Jia Ru Qu Jun Zhi Qu material with Japanese identical.

Then enter the solid state fermentation stage; Qu is expected through a blanking cage 32, move in the fermentation vat 50, fermentation vat 50 has a water bath heat preservation interlayer and a upper cover plate 53, fermentation vat 50 bottoms are a liquid chamber 51 to hold the amino-acid salt water mixed liquid 56 that goes out from the diafiltration of karusen layer, liquid chamber 51 is provided with a porous barrier 52, be equipped with on the porous barrier 52 a capping salt deposit 55 Han Qu bed of materials 54 1 sides brine tank 57 of heating is arranged on the Yi Han Qu bed of material 54 Han Qu bed of materials 54, brine tank 57 is connected to one outside fermentation vat 50 Chi Ding with one side pipeline 46 and waters pouring pipe 58 places, outside fermentation vat 50 Chi Ding, be equipped with in addition a hot-water line 59, again, liquid chamber 51 joins with a bottom tube Lu Yuyi raw sauce juice settling tank 49, and raw sauce juice settling tank 49 is connected to the outer return duct 48 of fermentation vat 50 Chi Ding with a lateral line 47.

So, add first 50 to 55 ℃ of salt solution (concentration 12 to 13 degree) at fermentation stage and water Lin Han Qu layer 54, the saturating Qu of mistake of salt solution expects and enters in the liquid chamber 51,45 to 50 ℃ of fermentation vat 50 water bath heat preservations, after the salt solution of second day extraction liquid chamber 51 evenly waters and drenches the Qu material; again at the Qu material a large amount of dried salt of surface coverage (capping salt deposit 55), with secluding air, Fang Zhi Qu expects corrupt, and fermentation vat 50 is stamped upper cover plate 53, make and be in 45 to 50 ℃ of solid state fermentations of water bath heat preservation 20 days, i.e. fermenting-ripening; Just enter and drench the oil stage, front series-produced bubble unstrained spirits salt solution (brine tank 57 of heating) is heated to 90 ℃, water to drench Fa ferment Cheng Shu Qu material and soak the amino acid dissolving of in the Qu material in 24 hours and ooze out, amino acid and salt water mixed liquid 56 (raw sauce juice) penetrate the liquid chamber 51 that porous barrier 52 enters fermentation vat 50 bottoms, pump raw sauce juice 56 to the settling tank 49 of raw sauce juice with pump again and staticly settle, extracting supernatant liquid out is raw sauce juice; Brine tank 10 interior salt solution heating, soaking and drench the rear surplus remaining Qu material residue of oil again, the remaining amino acid stripping of Qu material residue, is to steep unstrained spirits salt solution, can be used as next series-produced pouring salt solution that waters.

Other has a kind of improvement Chinese style, generally be referred to as admittedly rare pour ferment method, the difference of itself and aforementioned Chinese style low-salt solid-state fermentation method only changes into and adds normal temperature salt solution (concentration 18 degree) and stir ripe Qu material, becomes karusen in normal temperature spontaneous fermentation, extract liquid chamber 51 interior salt solution every day and evenly water pouring karusen surface, water lasting every day and drenched 30 days, then a plastic cloth on the karusen surface cover extracts weekly liquid chamber 51 interior salt solution and waters pouring once, continue to water weekly pouring, to fermenting-ripening more than three months; It is identical that its pouring oil goes out the dip stage; Be that a kind of solid-state, rare (liquid) attitude and the normal temperature deposited water the pouring fermentation method, can produce the dip that is better than Chinese style low-salt solid-state fermentation method.

Chinese style low-salt solid-state fermentation method, Gu rare pour ferment method, utilize karusen to make the natural filtration layer and the direct diafiltration of porous barrier goes out raw sauce juice, compare with Japanese, go out gravity self-pressure tower and hydraulic press two complete equipments that sauce stage Chinese style has been lacked high price at pouring oil, bag sauce, Japanese squeezing engineering method can be guaranteed raw sauce juice clarity, but Japanese squeezing engineering method is numerous and diverse because of equipment operating, need more bag sauce, dismounting sauce bag cleans sauce cloth personnel, especially clean the waste water of sauce cloth, contain the rich materials of supporting such as a large amount of amino acid, must invest sewage treatment equipment, increase cost.And above-mentioned two kinds of Chinese style methods, it filters, and the raw sauce juice that extracts is muddy, and precipitation capacity is large, and the time that naturally staticly settles is long, even needs to filter through the plate and frame filter again, to guarantee raw sauce juice clarity, is its shortcoming.But the dip quality that present two kinds of Chinese style wine with dregs technology for making are produced is far away from Japanese, in declining gradually.

The pluses and minuses of existing manufacture method are as follows:

In aforesaid Japanese or Chinese style De Qu stages operating processed, because material temperature is high after the boiling, need the material quantity of cooling large, discharging reaches continuous need of production slowly, cook under excessively (the excessive sex change of protein) guaranteeing that raw material is unlikely, must cool off with a large amount of natural winds, under this operating condition, compound dyes miscellaneous bacteria easily, again in this workshop section's operation, the discharging stranding cage that uses, the built-in wheel of Air cooler sent crawler belt, mixes equipment such as carrying cage, often be stained with band, a large amount of compounds that bond under continuous batch of production, can't carry out cleaning and sterilizing, cause airborne miscellaneous bacteria being rich in protein, Fast-propagation in the remaining material of high sugar, compound to follow-up batch of production causes living contaminants, can't purely inoculate Dao the Qu bacterium by Da, without the purpose of miscellaneous bacteria inoculation.

Qu processed is soy sauce wine with dregs technology for making important procedure, directly create the best growing condition by the purpose Shi Gei Qu bacterium that is related to final products quality and production cost Qu processed, make its vigorous breeding, secrete simultaneously a large amount of protease, rely on the effect of these protease, the protein in the catalytic mixing material, starch, when fat etc. is hydrolyzed effect ， Qu bacterium breeding processed, need a large amount of sugar part (from wheat) as carbon source, the a large amount of air of demand is supplied with the required oxygen of growth again, and the usefulness that cools, therefore the other Qiu Qu bed of material of Yaoing of Te will keep loose, circulation of air, at present the Xiao Xing Qu processed pond of Chinese style and Japanese Da Xing Qu processed room during Qu processed, Yuan Pan Qu processed room, all be to use about about 20 to 30 centimeters of Hou layer Tong Feng Qu processed Qu thickness of feed layer, in the use, high pressure positive blower Tong Feng Qu processed.

When Qu compound processed enters Qu processed pond; Qu processed mixes the item temperature and is about 30 to 32 ℃, about about 20 to 30 centimeters of thickness of feed layer, leave standstill first and cultivate 8 to 10 hours Wei Qu bacterium spore-germination phase when Qu item temperature rises to 37 to 38 ℃, start blower ventilation, cool, the product temperature of making is no more than 35 ℃, with the time for to the required oxygen of Qu bacteria growing; this time Qu bacterium enter growth period of hypha, must continue the ventilation temperature control, when caking appears in the Qu material, it is loose to utilize Fan Qu machine to carry out the first time Fan Qu Bao Chi Qu bed of material, and in order to upwards circulation of air, Ci Shi Qu bacterium enters mycelia breeding period, the product temperature rises rapidly, want strict temperature control to be no more than 35 ℃, if the too high Ying Xiang of product temperature Qu bacteria growing is continuous high temperature, can't fast cooling, to form the mortality of Shao Qu phenomenon ， Qu bacterium, and cause protein to decompose not exclusively, cause the final products quality to reduce, the cost ， that significantly rises produces the crack when all turning white Dang Qu charge level layer, utilizes Fan Qu machine to carry out the second time Fan Qu Bao Chi Qu bed of material and loosens, about 18 to 20 hours ， Qu material of ventilating begins to enter spore growth period, and the protease secretion of Ci Shi Qu bacterium is the most vigorous, this, temperature was lower in period, it is more that protease is secreted, and can be no more than 32 ℃ by temperature control, and pass into humid air, be aided with the protease secretion optimum condition of Ren Gong Chan Qu Shu Song Qu bed of material Bao Zheng Qu bacterium, Ci Hou Qu bacterium spore is ripe aging gradually, and spore is oyster, the product temperature can drop to gradually 30 to 32 ℃ of Cong Qu and expect that entering Qu processed pond leaves standstill cultivation, finishes to aerlbic culture, takes approximately about 48 hours.

From above-mentioned Hou layer Tong Feng Qu operation processed narration as can be known, this production technology, equipment, processing procedure is controlled relative complex and is difficult to management, need long-time accurate operation, and by experienced operator's experience, just can produce the ripe Qu material of high-quality one-tenth, owing to consider the production scale benefit, utilization rate of equipment and installations, the factors such as batch continuous production have to adopt thick-layer Qu processed, again because thick layer ventilation is bad, for hypoxgia, the weak effect that cools, in having to use, high blower ventilation, utilize the Fan Qu organizational security Chi Qu bed of material loose, these all manifest the processing procedure of Hou layer Tong Feng Qu processed, principle, there is defective in production technology.

Japanese technique is also made corresponding improvement to this, when considering the mixed steaming of degreasing soya bean and wheat, the wheaten starch gelatinization is thick, grog moisture up to 50% situation under, very easily agglomerating with the soya bean bonding, be difficult for breaing up, the utmost point Nan Bao Chi Qu bed of material is loose, after so Japanese technique is taked to fry wheat, the production technology of using, have the flavouring effect except frying wheat, again the wheat that fries is crushed to 50% fine powder, 50% graininess, with 50% wheat fine powder with cook soya bean and mix, and evenly be attached to the soya bean surface, be provided at the needed carbon source of soya bean Biao Mian De Qu bacteria growing, 50% wheat grain Jun spares the Fen Bu Zai Qu bed of material, and Da is Dao the loose effect of the Qu bed of material, but in practical operation, find, do not reach the set goal, fragrant except promoting wheat, increase bag sauce workshop section gravity outside press water speed, because grog moisture is too high, 50% wheat fine powder still with soya bean self gelatinized starch, produce the agglomerating situation of bonding, significantly do not change the gas porosity that becomes the Qu bed of material, in addition in the residue after squeezing, find complete wheat grain starch quite a lot, be not fully utilized, cause wastage of material.

The contained a large amount of gelatinized starches of the You Yu Qu bed of material, high moisture content rate, and Shang Ceng Qu material weight presses down, outside lower layer of Qu expects that bonding is agglomerating in the formation, also the passage of middle porous barrier is stopped up, more increase the difficulty of up-draught heat radiation and oxygen supply, so in needing to use, high pressure positive blower ventilates, higher blast is provided, the importing of a large amount of natural winds, increase the probability of living contaminants, the Bu Li Yu Qu bacteria growing Qu bed of material bottom (directly being subject to Wind Volume) Qu pond Si Zhou Qu material (larger gap being arranged with pool wall all around), in long-time a large amount of ventilation situations, air-dry caking and can't Qu processed already, cause quality not promote and cost increase problem, and these regional Shi Fan Qu machine operation dead angles can't be taken Zai Qu bacterium into account and enter mycelia breeding period, the rapid ascent stage of temperature, these regional air-dry cakings have also reduced heat radiation, efficiency of oxygen supply, it is closely knit to add upper layer Qu material bonding, very easily forms to smoulder and be rapidly heated so that burn Qu, utilize the Fan Qu organizational security Chi Qu bed of material loose, can reach the quick heat radiating effect, also cause easily the probability of living contaminants, although the Duan Shi Jian Nei Qu bed of material has loosened, but it is agglomerating again to bond again after a period of time, necessary for the second time Fan Qu, and be aided with the Ren Gong Chan Qu Shu Song Qu bed of material, the from the above extremely difficult assurance of Hou layer Tong Feng Qu processed Qu stay in grade processed, technology promotes difficult again, energy loss is high, and human input is large, is not one and improves De Qu technology processed.

Two kinds of techniques of solid rare leaching process of Japanese high-salt dilute zymotechnique and improvement Chinese style, all belong to rare attitude fermentation, ferment for a long time with fermentation vat or fermentation tank no matter be, all must provide pressure-air Zuo as the kinetic energy of Qu material with the abundant mix and blend of salt solution take compressor, to avoid karusen upper strata caking corrupt, and provide the early stage Yeast Growth breed required oxygen, and stir by air blast and to declare the discharge carbon dioxide, because excessive agitation karusen ， Qu material can excessively be smashed, again through the salt solution long period of soaking, cause karusen to be clamminess, in gravity self-pressure workshop section, make dip leach Speed Reduction from filter cloth, even make the sauce bag soft, add all upper stratas sauce bag weight and roll and be stuck in the self-pressure tower, increase the equipment operating difficulty; Because above-mentioned reason so can not use mechanical type to stir, can only utilize pressure-air to stir, except mix Hun He Qu material and salt solution by pressure-air Jiao, oxygen is provided again simultaneously, and the effect of discharging carbon dioxide, but also strictly limited stirring number of times and mixing time.

Above-mentioned two kinds of rare attitude fermentations, all be to mix lengthy fermentation (the Japanese salt solution that soaks under the immersion at saturated brine, improvement Chinese style pouring salt solution) Qu material is about 1: 2 with the brine volume ratio, utilize high concentration salt solution to prevent that karusen is putrid and deteriorated, but saturated brine proportion is very high, very big to buoyancy, add that Qu expects that major part presents fibrillatable under the enzymolysis of Qu processed, proportion is very little, water imbibition is very poor, in three to five days of early stage, every day was with compressor air blast one hour, air blast is stirred once weekly later on, under the working specification that at every turn is no more than ten minutes, in the practical operation experience, find, Qu material can keep of short duration mixing of a period of time when in earlier stage intensive air blast, but after stopping to stir a period of time, because high concentration salt solution buoyancy is large; Qu material fibrillatable and water imbibition is poor, under the little lazy condition of proportion, after floating to gradually again salt solution upper strata Biao Ceng Qu material moisture and being evaporated, forming dry layer come-up is exposed in the air, De Qu material moisture is evaporated again also come-up gradually Xia the dry layer, the final sclerosis caking layer that forms, when progressively forming dry layer, Shang Ceng Qu material is also rotten corrupt gradually under the salt deficiency anticorrosion state, cause dip to produce bad flavor, although take thereafter manually to smash to pieces, air blast is stirred and is impeached, or extract the means such as bottom salt solution sprinkling, but effect is not very desirable, and labor intensive wastes energy again, and studying carefully its main cause is that high concentration salt solution is difficult for soaking into the poor Qu material of fibrillatable water imbibition, due to adding that salt solution buoyancy greatly, when pressure-air stirs again, often lower floor's karusen ejection is sticked wall in fermentation vat, aisle around the fermentation vat upper limb, the fermentation vat covering, perhaps fermentation tank upper strata tank skin, on the tank deck, extremely difficult cleaning, little rotten corruption occurs in the long-term yeast phase, produce peculiar smell, this also is that fermentation zone city environment is dirty, is full of the reason of corrupt smell, in sum, Operations Analyst as can be known, pressure-air stirs, oxygen supply, the operating procedure of getting rid of carbon dioxide is not the best production technology of a kind of rare attitude fermentation.

Rare attitude fermentation is to come Cai Qu Qu material to be about 1: 2 with the brine volume ratio with Japanese technology base growth, long-time cold fermentation, it is anticorrosion with salt solution to stir easily ripe Qu material, oxygen supply during Yeast Growth, the operation of eliminating carbon dioxide is simple and easy etc., be rare attitude fermentation technique theoretical foundation, but in long-term practice experience and observational study, also there is drop in the operation of discovery technique theory and practice, the technical know-how optimum operation conditions is that Qu material mixes fermentation in two volumes salt solution, but the operation of consideration back segment bag sauce workshop section and squeezing, long-term continual uniform stirring can't be provided, the Qu material most of the time is all pushed at the salt solution high fermentation under the salt solution buoyancy, Da Bu Fen Qu material carries out complicated enzymatic reaction in the salt solution top area, and amino acid stripping, under this state, cause salt solution top area karusen dense thick, totally unfavorable (enzymatic reaction is namely fermented to enzymatic reaction, in saline solution, allow protease in solution state, can continue to decompose soyabean protein, enzymatic reaction generally needed do not wait in 30 to 60 days, depending on sending out temperature pure, the solution pH value, saline solution concentration and decide), after enzymatic reaction finishes, just add saccharomycete, utilize saccharomycete starch-splitting invert sugar, produce the fragrant ether material of alcohol and multiple polyester, generate simultaneously great amount of carbon dioxide, behind later stage interpolation saccharomycete, because the top area karusen is dense thick, the solid object height, it is unfavorable that oxygen is dissolved in, and causes the Yeast Growth breeding to produce and hinder, carbon dioxide also is difficult to Natural excrement, can relatively prolong fermentation time, also can't produce high-quality dip, this is the difficult reason of at present Japanese rare attitude zymotechnique management.

Therefore, can't reach the upper all requirements of production based on Japanese technology and device thereof, have influence on cost and production smoothness, for the article of more realistic demand are provided, the inventor studies, and uses the upper easy problem that produces to solve prior art.

Summary of the invention

Main purpose of the present invention is to overcome the above-mentioned shortcoming that existing product exists, and provide a kind of laminated type soy sauce preparation method and device, a kind of to the more helpful device of brewing quality, use the mode of consubstantiality operation, brewery installations is minimized, in one, the movable tank body of brewageing of brewageing main body is arranged, can finish simultaneously the steaming material stage Gong Qu Qu stage processed that zythepsary needs, the fermented soy stage, filter the dip stage all integration in one, improve all defective modes of existing concentrated individual layer thick-layer with the framework of layering multi-thin-layer, at sealed thermal insulating, in the space without living contaminants, use the drawer type wine with dregs that dish forms of brewageing of multilayer vertical dish shelf and several netted frameworks to make main body, the dish of brewageing that the compound of wheat and soya bean can be put into several netted frameworks steams material, and in brewageing dish, be provided with the conduit with countless injection pores, inoculate with Yin Ru Qu bacterium, import the high-pressure filteration air and carry out high-quality Qu processed, fermentation, directly diafiltration goes out dip, carry out simplification and the standardization of processing procedure, reduce the transmission of multistage material, form accurate qualitative control, namely have to reduce and produce the facility cost, personnel cost, reduce the processing procedure front and back to the pollution of environment, high efficiency production is more arranged, save energy loss, many-sided function is to surpass various existing brewing equipments.And using preparation method corresponding to aforesaid device also is quite special step, can produce out good soy sauce accordingly.

The objective of the invention is to be realized by following technical scheme.

Laminated type soy sauce producing device of the present invention, it is characterized in that, the tank body of brewageing with the main body brewageed and a hollow, brewage that main body is provided with a multilayer vertical dish shelf and several brewage dish, each is brewageed dish and is a netted framework of upper opening, brewageing on the dish with jacket frame height, and be provided with several conduits at jacket, each conduit is provided with several and sprays pore, each conduit joins with an adapter that is positioned at netted framework, this adapter joins with a tank body inner catheter respectively, and each tank body inner catheter is positioned in the hollow barrel, and the hollow barrel is positioned by the multilayer vertical dish shelf, the multilayer vertical dish shelf comprises quadrangular prism and the deckle board that separates into respectively several layers of setting, deckle board is positioned corner post, forms up and down a drawer-like space between a pair of deckle board and brewages dish for corresponding insertion one, brewages in the dish for putting into wheat and soya bean; Brewageing main body inserts tank and makes in the tank body, brewageing tank body is the tank body that the top is provided with opening, has a heat-insulation layer in the tank body, tank body is provided with a loam cake, brewage tank body and steam material for importing water with steam, lead the Qu bacterium by pressure-air through a tank body outer catheter and tank body inner catheter and advance capable Qu processed and oxygen supply, cooling, exhaust in the dish to brewageing, can import salt solution and ferment brewageing tank body, and go out dip by the screen cloth diafiltration of brewageing dish, go out dip by the direct water conservancy diversion of tank base.

Aforesaid laminated type soy sauce producing device wherein, is brewageed tank body and is provided with the steam inlet valve, steams material steam for control and enters; Be provided with the filtered air inlet valve, enter for Kong Qu processed, the required filtered air of fermentation; Be provided with the annular air pipe be positioned at the bottom of the tank around the wall place as being blown into the filtered air cooling; Be provided with into the water inlet valve, enter for control material moistening, steaming material water; Be provided with the saccharomycete inlet valve, saccharomycetic entering during for controlled fermentation; Tank base is provided with several supporting seats; Be provided with the dip outlet valve, leach dip for control and extract out; Be provided with the drain outlet valve, discharge for control sewage; Be covered with drain tap on the tank body, steam the discharge of material cooling, Qu processed heat radiation air for control; Be provided with safety-valve, high steam safety operation when steaming material for control; Be provided with the salt solution inlet valve, salt solution enters during for controlled fermentation; Being provided with the pipeline of coming in and going out picks out for the tank body inner catheter, tank body inner catheter and a tank body outer catheter are joined, one outlet valve of tank body outer catheter and a bacterial classification high-pressure injection pipe joins, and has the tip of an inlet and a bacterial classification fixed-quantity injector to join in the bacterial classification high-pressure injection pipe.

Aforesaid laminated type soy sauce producing device, wherein, conduit is provided with two-layer up and down, is staggered like.

Aforesaid laminated type soy sauce producing device, wherein, netted framework is provided with a netted lid.

Laminated type soy sauce preparation method of the present invention is characterized in that, the steps include:

A, evenly put into several with crushing wheat and soya bean compound and brewage dish, compound thickness is no more than 10 centimeters; (being preferably 3 to 5 centimeters thin layer);

B, each net frame shaped are brewageed dish and are brewageed main body with stacked system formation one;

C, preparation one hollow brewage tank body, will brewage main body and insert and brewage in the tank body, and sealing;

D, steam material brewageing tank body;

E, advance row and meet Qu Qu processed brewageing tank body;

F, ferment brewageing tank body;

G, directly leach dip by brewageing tank body.

Aforesaid laminated type soy sauce preparation method, wherein, the thickness of compound is 3 to 5 centimeters.

Aforesaid laminated type soy sauce preparation method, wherein, the f step is the liquid fermentation of high salt, adds saccharomycete in the yeast phase.

Aforesaid laminated type soy sauce preparation method, wherein, a step further comprises: a1, get wheat and beans material; A2, wheat are half-mature through frying; A3, fry half-mature wheat through suitable crushing; A4, with the crushing wheat mix into compound with the beans material.

Aforesaid laminated type soy sauce preparation method, wherein, the beans material is black soya bean or soya bean.

Aforesaid laminated type soy sauce preparation method, wherein, the d step further comprises: d1, import water cover by the oral siphon of brewageing tank body and cross and brewage main body, namely soak compound; D2, importing steam enter and brewage tank body; D3, use steam that the compound boiling is ripe; D4, carry out exhaust and import the gas cooling.

Aforesaid laminated type soy sauce preparation method, wherein, the d4 step further comprises: open the air bleeding valve exhaust steam of brewageing tank body; Start filtered air importing and brewage tank body, via the aperture importing of the annular air pipe at the bottom of the tank; The injection pore of brewageing the conduit in the dish imports; Be cooled to 35 to 38 ℃, shut the gas that enters of valve, each steam valve of air bleeding valve and each conduit, ring-like air hose.

Aforesaid laminated type soy sauce preparation method, wherein, the e step further comprises: the pore that respectively sprays that e1, quantitative De Qu bacterium are guided via conduit via pressure-air sprays into the compound formation Han Qu material that boils; E2, left standstill 8 to 10 hours without Han Qu material in the miscellaneous bacteria situation airtight; E3, be warming up to 37 to 38 ℃ Zhi Han Qu material, the air bleeding valve of opening and the valve of each conduit, air compressor, ring-like air hose enter each valve of gas, again import air cooling-down to 35 ℃ and the Hang Qu processed of lasting oxygen supply Jin, during need to be cooled to 32 ℃, finish Zhi Qu processed.

Aforesaid laminated type soy sauce preparation method, wherein, the f step further comprises: enter each valve of gas according to what Qu temperature control needs processed were regularly regularly opened valve, the air compressor of aforementioned air bleeding valve and each conduit, ring-like air hose, carry out oxygen supply, cooling, the action of exhaust is Wei the action of Fan Qu.

Aforesaid laminated type soy sauce preparation method, wherein, the g step further comprises: directly by after brewageing the going out the sauce valve and derive dip of tank base, pour into hot salt brine by a hot salt brine inlet valve of brewageing main body again, each layer of brewageing main body brewageed the remaining dip stripping of sauce wine with dregs in the dish, formation drenches dip, is also derived by the dip valve of brewageing tank base.

The beneficial effect of laminated type soy sauce preparation method of the present invention and device, structure of the present invention is: the tank body of brewageing with the main body brewageed and a hollow, brewage that main body is provided with a multilayer vertical dish shelf and several brewage dish, each is brewageed dish and is the netted framework of upper opening, in brewageing dish, be equiped with several conduits, each conduit is provided with countless injection pores, one tank body inner catheter of the interior corresponding setting of a hollow barrel that each conduit is other with being positioned plate rail joins, plate rail has quadrangular prism and is separated into several layers deckle board, insert one and brewage dish for corresponding forming up and down a drawer-like space between deckle board, brewage in the dish and can put into wheat and soya bean; To brewage main body inserts in the brewing jar, brewage tank body and have heat-insulation layer and an airtight tank body loam cake, the brewing jar physical efficiency imports water and steam steams material, also can be with the high-pressure filteration air through a tank body outer catheter and tank body inner catheter Dao Ru Qu bacterium to brewageing the Hang Qu processed of Jin and oxygen supply in the dish, cooling, exhaust, can lead people's salt solution and carry out high-quality fermentation brewageing tank body again, and after going out dip by the screen cloth diafiltration of brewageing dish, go out dip by direct water conservancy diversion at the bottom of the tank.

For achieving the above object, preparation method of the present invention is:

1, evenly put into number with crushing wheat and degreasing soya bean compound and brewage dish, compound thickness is no more than 10 centimeters; (being preferably 3 to 5 centimeters thin layer).

2, respectively brewage dish and brewage main body with stacked system formation one.

3, equipment one hollow brewage tank body, will brewage main body and insert and brewage in the tank body, and sealing.

4, steam material at the brewing jar running body.

5, advance row and meet Qu Qu processed brewageing tank body.

6, ferment brewageing tank body.(the liquid fermentation of high salt adds saccharomycete in the yeast phase)

7, directly leach dip by brewageing tank body.

Reach predetermined purpose to listen technology, means and the effect of taking for making the auditor can further understand the present invention, enumerate a better possible embodiments, and cooperate description of drawings such as rear.

Description of drawings:

Fig. 1 is existing Japanese preparation method schematic flow sheet.

Fig. 2 is the schematic flow sheet of existing Chinese style preparation method.

Fig. 3 is preparation method schematic flow sheet of the present invention.

Fig. 4 is the dish top view of brewageing of the present invention, shows conduit, does not show netted framework.

Fig. 5 be of the present invention brewage dish in have the side view of individual layer conduit, do not show netted framework.

Fig. 6 be of the present invention brewage dish in have the side view of double-layer tube, do not show netted framework.

Fig. 7 is the top view of brewageing dish of the present invention, only shows netted framework, does not show conduit.

Fig. 8 is the dish side elevational schematic view of brewageing of the present invention, only shows netted framework.

Fig. 9 is the dish side elevational schematic view of brewageing of the present invention, does not show netted framework, only the display panel fixed mount.

Figure 10 is the tank body schematic diagram of brewageing of the present invention.

Figure 11 is the main body schematic diagram of brewageing of the present invention.

Main element label declaration among the figure

The prior art part:

The Japanese steaming material stage

11 degreasing soya bean holding vessels, 12 wheat-frying machines, 13 crushing machines, 14 are fried wheat holding vessel, 15 wheat batch boxes, 16 wheat tremie pipes, 17 soya bean batch boxes, 18 steamers, 19 steam (vapor) outlets, 20 discharging stranding cages, 21 Air coolers, 22 mixing conveying cages;

The Japanese Qu stage processed

The quantitative inoculation device of 23 bacterial classifications, the blanking of 24 Han Qu material carry cage, Qu processed chambers 25,26 blower fans, 27 porous barriers, 45 air vents, 28 Han Qu material, 29 Fan Qu machines, 30 air chambers, 31 Qu processed ponds, 32 blanking cages, 33 brine tank, 34 to mix the salt solution cage;

Japanese high-salt dilute fermentation stage

35 fermentation tanks, 36 air compressors;

The Japanese bag sauce squeezing stage

37 reciprocating pumps, 38 pipelines, 39 karusen bag sauce quantitative machines, 40 gravity self-pressure towers, 41 sauce bags, 42 hydraulic presses, 43 dip underground ponds, 44 centrifugal pumps;

Gu the Chinese style low-salt solid-state fermentation is rare pour ferment stage

50 fermentation vats, 51 liquid chambers, 52 porous barriers, 53 upper cover plates, the 54 Han Qu bed of materials, 55 capping salt deposits, 56 amino-acid salt water mixed liquids, 57 brine tank, 58 of heating is watered and is drenched pipe, 59 hot-water lines;

Chinese style is drenched the oil stage

49 raw sauce juice settling tanks, 48 return ducts, 47 lateral lines, 46 other pipelines, 10 brine tank;

Part of the present invention:

11 degreasing soya bean holding vessels, 12 wheat-frying machines, 13 crushing machines, 14 fry the wheat holding vessel, 15 wheat batch boxes, 16 wheat tremie pipes, 17 soya bean batch boxes, 22 mix the conveying cage, 7 brewage main body (multi-layer drawer is brewageed the dish group), 70 brewage dish, 72 screen frame bodies, 720 netted lids, 74 conduits (bacterial classification sprays into pipe), 740 spray pore, 741 adapters, 742 transfer tubes, 743 adapters are inner, 744 transfer tubes are inner, 745 adapter outer ends, 746 transfer tube outer ends, 78 dish frameworks, 781 jackets, 71 multilayer vertical dish shelfs, 73 corner posts, 731 suspension ring, 75 deckle boards, 77 hollow barrels, 751 latches, 752 jacks, 771 tank body inner catheters (high-pressure injection flexible pipe), the 772 lower end mouths of pipe, the 776 upper end mouths of pipe, 773 corner coupling heads, 79 stators, 774 adapter couplings are inner, 775 corner coupling head outer ends, 8 brewage tank body, 80 tank bodies, 801 heat-insulation layers, 76 platforms, 805 pivot buttons, 761 tenons, 762 grooves, at the bottom of 802 tanks, 803 annular air pipes, 804 supporting seats, 806 ring edge, 807 sealing rings, 808 snap closes, 811 ring edge, 81 tank body loam cakes, 82 salt solution inlet valves, 83 safety valves, 84 drain taps, 85 drain outlet valves, 86 dip outlet valves, 87 inlet valves, 88 saccharomycete inlet valves, 89 filtered air inlet valves, 69 (soft sleeve pipe) inlet duct, 67 connector lower ends, 65 connectors upper end, 66 soft sleeve pipes, 68 connectors, 64 tank body outer catheters (high-pressure injection flexible pipe), 63 outlet valves, 61 bacterial classification fixed-quantity injectors, 62 bacterial classification playpipes, 621 inlets, 90 boilers, 91 steam inlet valves, 92 steam inlet valves, 93 steam inlet valves, 94 air exhausters, 95 air blasts, 96 brine tank, 97 water pots, 98 compressors, 981 compressor outlet valves, 982 compressor outlet valves, 983 compressor outlet valves, 99 air cleaners.

The specific embodiment

Consult shown in Fig. 3 to 11, laminated type soy sauce producing device of the present invention, what it had main body brewageed 7 and a hollow brewages tank body 8, brewage main body 7 and be provided with a multilayer vertical dish shelf 71 and brewage dish 70 with several, each is brewageed dish 70 and is provided with a netted framework 72 (Fig. 7, shown in Figure 8) of opening for the top; Brewageing on the dish 70 with jacket frame height, and be provided with several conduits 74 (Fig. 4, shown in Figure 5) at jacket, brewage on the dish 70 and turn street corner 741 inner 743 several conduits 74 of connection by one, each conduit 74 is provided with several and sprays pore 740, adapter 741 outer ends 745 connect a transfer tube 742 the inners 744 (shown in Figure 6), and the outer end 775 of transfer tube 742 outer ends 746 and a corner coupling head 773 joins; Be positioned multilayer vertical dish shelf 71 an other hollow barrel 77 interior correspondences one tank body inner catheter 771 is set, the lower end mouth of pipe 772 of this tank body inner catheter 771 and the inner 774 of a corner coupling head 773 join.

Multilayer vertical dish shelf 71 comprises quadrangular prism 73 and the deckle board 75 (shown in Figure 11) that separates into respectively several layers, and 75 of a pair of deckle boards form a drawer-like space and brewage dish 70 for corresponding insertion one up and down, brewages dish 70 interior confessions and puts into wheat and soya bean.

Brewageing main body 7 inserts and brewages (shown in Figure 10) in the tank body 8, brewage in the body 80 of tank body 8 and have a heat-insulation layer 801 and an airtight loam cake 81, brewage tank body 8 and steam material for importing water and steam, by pressure-air through a tank body outer catheter 64 and tank body inner catheter 771 Dao Ru Qu bacterium to brewageing the Hang Qu processed of Jin and oxygen supply in the dish 70, cooling, exhaust, ferment to brewageing tank body 8 importing salt solution, and go out dip by brewageing dish 70 screen cloth diafiltration, go out dip by the direct water conservancy diversion of tank base.

Brewage dish 70 wherein conduit 74 can be provided with up and down two-layer (shown in Figure 6), and be staggered like, be beneficial to the more even inoculation of pressure-air, oxygen supply, cooling, exhaust.Brewage dish 70 end faces at top layer again, be equiped with a netted lid 720 (among Fig. 8 shown in the dotted line, dish 70 bottom surfaces are identical with brewageing), prevent that the compounds that top layer is brewageed in the dish 70 from leaking material, perhaps is located at netted lid 720 the netted framework 72 that each brewages dish 70.

Laminated type soy sauce producing device of the present invention, it is brewageed tank body 8 and is provided with a body 80, this body 80 is provided with a heat-insulation layer 801, can be beneficial to the temperature control operation, and be provided with several steam inlet valves 91,92,93, expect what steam entered for the control steaming, each steam inlet valve 91,92, the 93rd joins with a boiler 90 of brewageing side's setting outside the tank body 8.

Laminated type soy sauce producing device of the present invention, it is brewageed tank body 8 and is provided with a filtered air inlet valve 89 (shown in Figure 3), for Kong Qu processed, the ferment usefulness of required filtered air, this filtered air inlet valve 89 is to join with an air blast 95 of brewageing side's setting outside the tank body 8, filtered air inlet valve 89 is to join by a compressor outlet valve 981 and a compressor 98 of brewageing side's setting outside the tank body 8, this compressor 98 is arranged compressor outlet valve 983 arranged side by side by a compressor outlet valve 982 and and is joined compressor 98, air blast 95 all joins with an air cleaner 99.

Laminated type soy sauce producing device of the present invention, its brewage tank body 8 be provided with an annular air pipe 803 be positioned at the bottom of the tank 802 around the wall place, this annular air pipe 803 is provided with the usefulness that several little perforation conducts are blown into the filtered air cooling.

Laminated type soy sauce producing device of the present invention, it is brewageed tank body 8 and is provided with a water inlet inlet valve 87, and this water inlet inlet valve 87 is to join with a water pot 97 of brewageing side's setting outside the tank body 8, enters for control material moistening, steaming material water.

Laminated type soy sauce producing device of the present invention, it brewages tank body 8 and is provided with a saccharomycete inlet valve 88, saccharomycetic entering during for controlled fermentation.

Laminated type soy sauce producing device of the present invention, it is brewageed tank body 8 and is provided with a tank body loam cake 81, this tank body loam cake 81 utilizes hinge 805 to be connected (shown in Figure 10) with body 80, up and down folding, and carry out usefulness without miscellaneous bacteria production after airtight with tank body 8,80 of tank body loam cake 81 and bodies utilize snap close 808 lock sealings, namely use several snap closes 808 to allow the ring edge 806 of body 80 combine with the ring edge 811 of tank body loam cake 81 by a sealing ring 807, these tank body 80 bottoms 802 are provided with several supporting seats 804.

Laminated type soy sauce producing device of the present invention, it brewages tank body 8 and is provided with a dip outlet valve 86, leaches the dip extraction for control.Laminated type soy sauce producing device of the present invention, it is brewageed tank body 8 and is provided with a drain outlet valve 85, for control sewage discharge.

Laminated type soy sauce producing device of the present invention, its tank body loam cake 81 of brewageing tank body 8 is provided with a drain tap 84, and this drain tap 84 is and brewages outside the tank body 8 air exhauster 94 that the side arranges and join, and steams the dispel the heat discharge of air of material cooling, Qu processed for control; This tank body loam cake 81 is provided with a safety-valve 83, high steam safety operation when steaming material for control; And tank body loam cake 81 is provided with a salt solution inlet valve 82, and this salt solution inlet valve 82 joins with a brine tank 96 of brewageing side's setting outside the tank body 8, and salt solution enters during for controlled fermentation; Tank body loam cake 81 is provided with an inlet duct 69 (shown in Figure 11), at least one tank body outer catheter 64 is coated by a soft sleeve pipe 66 and protects admittedly, connect the near-end mouth of pipe of each tank body outer catheter 64 by inlet duct 69 places, one outlet valve 63 of the far-end mouth of pipe of tank body outer catheter 64 and a bacterial classification high-pressure injection pipe 62 joins, the tip that is provided with an inlet 621 and a bacterial classification fixed-quantity injector 61 in the bacterial classification high-pressure injection pipe 62 joins, tank inner catheter 771 in tank body outer catheter 64 and tank body 80 and brewage the conduit 74 that sprays into mainly as bacterial classification in the dish 70 and link to each other, use the above-mentioned structural design of brewageing tank body 8, can be steaming the material inoculation; Qu processed, fermentation, filter waiting all to brewage operation brewages tank body at this and finishes.

Laminated type soy sauce producing device of the present invention, an inlet valve of bacterial classification high-pressure injection pipe 62 are to join with a compressor outlet valve 983.

Laminated type soy sauce producing device of the present invention, it is brewageed tank body 8 bottoms and is provided with base angle shape platform 76 (shown in Figure 10) in the tank, platform 76 is provided with four tenons 761, this tenon 761 can with multilayer vertical dish shelf 71 bases under groove 762 join, as fixing usefulness.

Laminated type soy sauce producing device of the present invention, be set to multi-layer drawer and brewage brewageing main body 7 and can entering the tank interior of brewageing tank body 8 by suspending way of dish group, be provided with four suspension ring 731 (shown in Figure 11) at multilayer vertical dish shelf 71 end faces, after one connector, 68 lower ends of brewageing each tank body inner catheter 771 upper end mouth of pipe 776 and the 69 interior settings of tank body loam cake 81 inlet ducts in the main body 7 dorsal parts one hollow barrel 77 are connected, again tank body loam cake 81 is covered.

Laminated type soy sauce producing device of the present invention; multilayer vertical dish shelf 71 can be placed several and brewage dish 70; plate rail 71 is five frame shapes of transmission vertical structure; be provided with the deckle board 75 that several layer planes support in it; deckle board 75 is located at by corner post 73 places; to form permeable type; every layer of deckle board 75 can be placed one group and brewage dish 70; plate rail 71 end faces are provided with four suspension ring; enter as lifting and to brewage in the tank body 8; brewage the dish 70 put into after; insert in the deckle board 75 corresponding jacks 752 that arrange by a latch 751 respectively the front end both sides; for fixedly brewageing dish 70 in every one deck; multilayer vertical dish shelf 71 is up and down respectively by a stator 79 affixed hollow barrels 77; hollow barrel 77 can be settled the soft sleeve pipe 66 of (as protection bacterial classification high-pressure injection flexible pipe) tank body inner catheter 771; hollow barrel 77 is provided with several perforation; each perforation is brewageed with each and is coiled 70 bacterial classification high-pressure injection Pipe movable joints and dock; can be passed by the articulation of bacterial classification high-pressure injection flexible pipe also affixed; be beneficial to (as bacterial classification high-pressure injection flexible pipe) tank body inner catheter 771 and brewage dish 70 join; can utilize pressure-air the bacterial classification of bacterial classification fixed-quantity injector 61; be ejected into each group via each bar bacterial classification high-pressure injection pipe 62 and brewage (bacterial classification sprays into) conduit 74 that coils in 70; pore 740 ejection bacterial classifications by conduit 74; to brewageing the degreasing soya bean in the dish 70; the wheat compound is evenly inoculated; each group is brewageed dish 70 all can spray separately bacterial classification inoculation; also can open simultaneously the outlet valve of all compressors 98; utilize pressure-air that all are brewageed the compound that coils in 70; provide air cooling-down; required oxygen during Qu culture propagation processed; the required oxygen of Yeast Growth during fermentation, and can stir the discharge carbon dioxide.

Laminated type soy sauce producing device of the present invention, brewageing dish 70 is five frame structures of a tray drawer type transmission, its bottom surface and four sides, be equiped with the detailed catalogue stainless steel mesh, this detailed catalogue stainless steel mesh can guarantee to brewage dish 70 bottom surfaces and four sides have gas permeability and water penetration, the heat transmission of steam when being beneficial to steam material, and heat distributes when guaranteeing Qu heat production processed, the infiltration of salt solution during fermentation, and the discharge of carbon dioxide; The order number design of screen cloth is enough to stop the flour sized particles, leak into outside the dish by brewageing in the dish 70, in addition brewage dish 70 end faces at top layer and be equiped with a netted lid 720, to prevent that the compounds that top layer is brewageed in the dish 70 from leaking material, brewageing dish 70 expects except true guarantors Qu material can not leak and brewages the dish; the Qu material ferment at the salt subsurface layer forever; the Qu material can not swim in the salt solution surface and dry up and lump and putrid and deteriorated, after the amino acid stripping since salt solution than great, and solid concentration is low at the middle and upper levels, impel upwards diffusion of amino acid, Ke Que Bao Qu material is even, Rapid Fermentation.

Laminated type soy sauce producing device of the present invention, each is brewageed dish 70 and is equipped with a jacket 781 (shown in Figure 6), jacket 781 is used for positioning catheter 74, also can with brewage the dish 70 one the dish framework 78 affixed (shown in Figure 9), dish framework 78 is positioned at brewages place, dish 70 netted frameworks 72 centre positions, conduit 74 is comprised of several mini diameter tubes, be covered with on the every mini diameter tube and spray pore 740, be beneficial to the even inoculation of bacterial classification, also can be blown into the filtered air fast cooling, for should the required oxygen of Qu bacterial classification processed and the needed oxygen of Yeast Growth during fermentation.

Use the fabrication processing of laminated type soy sauce producing device making soy sauce of the present invention as follows:

A, each brewages dish 70 design height and is about 3 to 5 centimeters, to reach the requirement of thin layer inoculation Qu processed, its length and wide basis are brewageed the diameter of tank body 8 and are decided, brewageing dish 70 quantity determines according to Qu raw material volume processed, brewage tank body 8 height and add that according to Qu raw material volume processed the total volume of twice Qu raw material processed volume salt solution decides, the utilization rate of consideration production and equipment, square multilayer brewage main body 7, the square tank body 8 of brewageing must be cooperated, best equipment utilization rate and need of production can be obtained.

B, wheat fried to half-mature flavourings with wheat-frying machine 12 get final product; fully be crushed to the mixed Zheng Qu processed of fine powder wheat with crushing machine 13; must keep the particle more than 50% after the crushing; keep the thick bed of material loose; non-caked agglomerating; it is thin to brewage the dish 70 Qu bed of materials processed; be not subjected to Ceng Qu bed of material weight yet; but the Chang phase Bao Chi Qu bed of material is loose; so, use the wheat that fully is pressed into fine powder can not cause Qu difficulty processed, the fine powder wheat can provide more and the better growth and breeding of uniform carbon source Gong Gei Qu bacterium, increases the secretion of protease system.

C, with the degreasing soya bean in the degreasing soya bean holding vessel 11 with fry wheat holding vessel 14 and fry half-mature fine powder wheat wheat, respectively through after corresponding meter 17,15 meterings, sending into mixer 22 mixes, compound is divided equally in all brewageing in the dish 70, thick to guarantee that compound cooks, the bed of material that cooks that each dish is brewageed dish 70 is 3 to 5 centimeters, and the bed of material surface of every dish and last layer are brewageed between dish 70 bottom screen clothes and kept slight void to get final product, and are beneficial to the usefulness of exhaust heat radiation; All dishes 70 of brewageing that hold compound are put into multilayer vertical dish shelf 71 one by one, brewage dish 70 end faces at top layer again, be equiped with a netted lid 720, prevent that the compound that top layer is brewageed in the dish from leaking material, after guaranteeing to brewage all joints as the tank body inner catheter 771 of bacterial classification high-pressure injection pipe in the hollow barrel 77 of a conduit 74 that the bacterial classification on the dish 70 sprays into and multilayer vertical dish shelf 71 back side rear sides and connecting, fix respectively all with multilayer vertical dish shelf 71 both sides latches 751 and brewage dish 70, again with the hook of electric crane (not shown) hawser, interlocking starts electric crane and multi-layer drawer is brewageed main body 7 hangs and brewage in the tank body 8 on four suspension ring 731 on multilayer vertical dish shelf 71 end faces.

D, brewage tank body 8 bottoms and be provided with base angle shape platform 76 in the tank, this platform 76 is provided with four tenons 761, this tenon 761 can with multilayer vertical dish shelf 71 bases under groove 762 join, as fixing usefulness.

E, a connector 68 lower ends 67 of brewageing each tank body inner catheter 771 upper end open 776 and the 69 interior settings of tank body loam cake 81 inlet ducts in the main body 7 dorsal parts one hollow barrel 77 are connected after, again tank body loam cake 81 is covered; 80 of tank body loam cake 81 and tank bodies namely utilize several snap closes 808 by a sealing ring 807 by snap close 808 lock sealings, and the ring edge 806 of tank body 80 is combined with the ring edge 811 of tank body loam cake 81.

F, brewage tank body 8 good seals after, guarantee that all valves close, at first open inlet valve 87, with the soaked material moistening of compound, material moistening after finishing is outwarded winding drain tap 84,, brewage boiler 90 several steam valves 91 that connects that tank body 8 foreign sides arrange.92,93 open, after the cold air emptying of brewageing in the tank body 8, close drain tap 84, begin to steam material, can adopt the long-time dual mode of high pressure short time or normal pressure to steam material, multilayer of the present invention, thin bed of material Qu processed, heating surface area is large, and heat is transmitted fast, be heated evenly, can avoid steaming material excessively, cause protein denaturation excessive, be unfavorable for the situation of Qu processed.

G, after steaming the material end, drain tap 84 standard-sized sheets, the Quick Depressurization exhaust cooling, after exhaust finishes, open filtered air valve 89 and start air blast 95, be blown into the cooling of filtration cold air by being positioned at tank base 802 several little perforation of the annular air pipe 803 of wall all around, open simultaneously all compressor outlet valves 982 and 983, directly be blown into the cooling of filtration cold air to mixing the bed of material by several injection pores 740 of brewageing on each conduit 74 in the dish 70, and start air exhauster 94 by drain tap 84 pump drainage hot gas, accelerate heat radiation, because area of dissipation is large, all bed of materials dispel the heat simultaneously, can avoid existing technique because from the slow discharging of steamer, vexed of a specified duration in steamer by the grog that takes the dish out of the pot after batch cold wind heat radiation, and cause protein denaturation excessive, be unfavorable for the situation of Qu processed.

H, after being cooled to 35 to 38 ℃, close air blast 95, carry out bacterial classification inoculation, quantitative bacterial classification is packed in the bacterial classification fixed-quantity injector 61, again with the inlet 621 on the tip insertion bacterial classification playpipe 62 of bacterial classification syringe 61, start compressor 98 by air cleaner 99, blow pressure-air behind (bacterial classification sprays into) conduit 74 of brewageing in the dish 70, slowly press down again fixed-quantity injector 61 in the Qu bacterium is injected into playpipe 62, bacterial classification is sucked by pressure-air, via tank body outer catheter 64 and tank body inner catheter 771, and the bacterial classification of brewageing the conduit 74 in the dish 70 sprays pore 740, be ejected into evenly inoculation in the mixing bed of material that cooks, after bacterial classification inoculation is complete, close compressor 98, screw all compressor outlet valves 982 and 983, because it is thin that each dish is brewageed the biscuit layer, be not subjected to Ceng Qu bed of material weight yet, add several injection pores 740 that spray into conduit 74 through bacterial classification, directly be blown into the high-pressure filteration air cooling-down to mixing the bed of material, under the effect of high pressure draught, more guarantee the loose of the Qu bed of material, can guarantee that bacterial classification inoculation inoculates more uniformly.

I, after the compound inoculation, leave standstill first and cultivate 8 to 10 hours when Qu material temperature degree rises to 37 to 38 ℃, start air blast 95, because the annular air pipe 803 that is positioned at the bottom of the tank around 802 is blown into the filtered air cooling, open simultaneously all compressor outlet valves 982 and 983, start compressor 98 and directly be blown into the filtered air cooling to mixing the bed of material, and start air blast 94 by air bleeding valves 84 pump drainage hot gas, because each brewages dish 70 end faces and brewage between the dish 70 bottom screen clothes apart from very thin on the upper strata, be subject to anything but again the weight of Ceng Qu material, but the Chang phase Bao Chi Qu bed of material is loose, add that every one deck Qu bed of material is thin, and the space airway is arranged, area of dissipation is large, all bed of materials can dispel the heat simultaneously, the Dui Qu bed of material is blown into the filtered air cooling in addition, Chu Ke Shi Qu bed of material De Qu material fast cooling, also can provide more direct, evenly, abundant oxygen, so, another advantage of the present invention is, can be at indivisible wind near nature, without living contaminants, moisturizing, under the quietly imitative natural environment, the better growth and breeding of Gong Gei Qu bacterium, increase the secretion of protease system, reach best De Qu quality processed, get rid of the thick-layer Qu temperature control processed that existing technique exists, oxygen supply is difficult, uses a large amount of natural winds to ventilate, and Fan Qu causes living contaminants, the defective of waste of manpower and the energy, after Qu processed finished, it was dynamic and screw all valves to close institute.

After J Qu processed finishes, open a salt solution inlet valve 82 of a brine tank 96, low temperature (0 ℃) the Yan Shui Hun He Qu material of Daing into Qu material two volumes with pump ferments, in three to five days of early stage, open filtered air valve 89, start air blast 95, by the annular air pipe 803 that is positioned at the bottom of the tank 802, passing into filtered air stirs, open simultaneously all compressor outlet valves 982 and 983, by brewageing the injection pore 740 on the conduit 74 in the dish 70, directly karusen being passed into filtered air stirs, ventilate every day and stirred one hour, ventilate weekly later on and stir once, be no more than 10 minutes at every turn, when the 3rd to 4 all karusen product temperature rise to 28 to 30 ℃, open saccharomycete inlet valve 88, add utilizing flavoring yeast with pump, keeping ventilates weekly stirred one time 10 minutes, the supply Yeast Growth is bred required oxygen, the carbon dioxide that produces when discharging simultaneously the Yeast Growth breeding, be incubated 28 to 30 ℃ of fermentations more than 6 months, until karusen fermenting-ripening, the water penetration that the detailed catalogue stainless steel mesh (screen frame body 72) of dish 70 bottom surfaces and four sides has is brewageed in utilization of the present invention, be beneficial to the infiltration of salt solution, the gas permeability that has, be beneficial to the discharge of carbon dioxide, protecting simultaneously really the Qu material can not leak and expect and brewage outside the dish that make the Qu material forever be immersed in the fermentation of salt subsurface layer, the Qu material can not swim in the dry caking in salt solution surface and putrid and deteriorated, after the amino acid stripping, because salt solution is than great, and solid concentration is low at the middle and upper levels, impel upwards diffusion of amino acid, Ke Que Bao Qu material is even, Rapid Fermentation.You Yu Qu material is immersed in the salt solution forever, needn't use a large amount of, pressure-air mixes, only need pass in a small amount air, gentle agitation is mixed in each brewages the dish regional area, oxygen supply, the discharge carbon dioxide gets final product, and Bu Hui batter down the Qu material, can guarantee the clarification of fast filtering and dip, and can be by brewageing the injection pore 740 on dish 70 inner catheters 74, pass into for a long time in a small amount air, supply abundant oxygen to the breeding of saccharomycete Fast Growth in early stage, can strengthen the fragrant reaction of later stage alcohol and ester, promote dip fragrance, overcome existing Japanese zymotechnique because excessive agitation, cause wrapping sauce, gravity self-pressure filtration difficulty, factor, and ventilation oxygen-supplying that can not be abundant causes the earlier fermentation Yeast Growth to breed slowly defective.

K, the bag-shaped tea of similar use the same principle that makes tea wraps in the Qu material to brewage in the dish and ferments, can be simple and easy, leach fast dip, and the dip that obtains clarifying, dip outlet valve 86 at the bottom of the tank is opened, with pump dip is squeezed into dip settling tank (not shown), staticly settle rear for subsequent use, through the sufficient time filtration, and after extracting the first dip out, can brewage main body 7 top iterative cycles from multilayer with quantitative hot salt brine and water pouring, brewageing dish 70 interior residue dip strippings, with pump dip is squeezed into secondary dip settling tank (not shown) again, staticly settle rear for subsequent use.

After L, dip filter and finish, tank body loam cake 81 is opened, hang out multiple field and brewage main body 7, successively take out brewageing dish 70, residue of soya in it is taken out pack, can be used as feed and sell, the present invention has omitted bag sauce operation, gravity self-pressure operation, mechanical oil-pressure operation in the existing Japanese technique, has torn sauce job contract order and sauce bag matting open, save great deal of investment, power resource, human input, sewage treatment equipment, fully reduced the pressure of contaminated wastewater natural environment.

M, the present invention adopt enforcement multi-thin-layer steaming material, inoculation, Qu processed, fermentation, filtering integral to brewage preparation technology, a designed cover is brewageed tank body, can utilize the essential stainless steel fermentation tank of original zymotechnique, again improving design gets final product, equipment investment is little, production elasticity is high, can progressively drop into brewing jar according to the demand of market scale, output gets final product, needn't consider Qu processed, fermentation, filtration, bag sauce, gravity self-pressure, the supporting difficult problem of the required procedure production equipment of each operation of mechanical oil-pressure, and the risk that factory building is invested, one-time investment is large.

Therefore, simpler production method of the present invention is:

A, evenly put into several with crushing wheat and soya bean compound and brewage dish, compound thickness is below 10 centimeters;

B, each net frame shaped are brewageed dish and are brewageed main body with stacked system formation one;

C, preparation one hollow brewage tank body, will brewage main body and insert and brewage in the tank body, and sealing;

D, steam material brewageing tank body;

E, advance row and meet Qu Qu processed brewageing tank body;

F, ferment brewageing tank body;

G, directly leach dip by brewageing tank body.

Laminated type soy sauce preparation method of the present invention, wherein:

The a step further comprises:

A1, get wheat and beans material (soya bean or black soya bean);

A2, wheat half-mature through frying (use wheat-frying machine);

A3, fry half-mature wheat through suitable crushing (use crushing machine);

A4, with the crushing wheat mix into compound (use mixer) with the beans material.

The d step further comprises:

D1, import water cover by the oral siphon of brewageing tank body and cross and brewage main body, soak compound;

D2, importing steam enter and brewage tank body;

D3, use steam that the compound boiling is ripe;

D4, carry out exhaust and import the gas cooling, open the drain tap exhaust steam of brewageing tank body;

D5, the filtered air of startup import and brewage tank body (use air blast); (aperture via the annular air pipe at the bottom of the tank imports; The injection pore of brewageing the conduit in the dish imports; )

D6, be cooled to 35 to 38 ℃, shut the gas that enters of valve, each steam valve of air bleeding valve and each conduit, ring-like air hose.

The e step further comprises:

E1, quantitative Qu bacterium spray into the compound that boils and form and contain Qu material (use syringe etc.) through respectively the spray pore of air guide valve by conduit via the pressure-air guiding;

E2, left standstill 8 to 10 hours without Han Qu material in the miscellaneous bacteria situation airtight;

E3, be warming up to 37 to 38 ℃ Zhi Han Qu material, that opens valve, the air compressor of air bleeding valve and each conduit, ring-like air hose enters each valve of gas, again import air cooling-down to 35 ℃ and the Hang Qu processed of lasting oxygen supply Jin, during need to be cooled to 32 ℃, finish Zhi Qu processed.

The f step further comprises: enter each valve of gas according to what Qu temperature control needs processed were regularly regularly opened valve, the air compressor of aforementioned air bleeding valve and each conduit, ring-like air hose, carry out oxygen supply, cool off, the action of exhaust is Wei the action of Fan Qu.

The g step further comprises: directly by after brewageing going out the sauce valve and derive dip at the bottom of the tank body, pour into hot salt brine by a hot salt brine inlet valve of brewageing main body again, each layer of brewageing main body brewageed the remaining dip stripping of sauce wine with dregs in the dish, formation drenches dip, is also derived by the dip valve that goes out of brewageing at the bottom of the tank body.

By the general introduction of above-mentioned preparation method as can be known, the present invention has a kind of multi-thin-layer inoculation Qu processed, fermentation, the filtering integral brewage process, utilize layering to steam material, the layering inoculation, layering Qu processed, the layering fermentation, preparation technology's principle of layered filtration is overlapped the brewing equipment upgrade set that has Japanese zymotechnique all process steps now in the unit equipment one, reaches multilayer, the thin bed of material, airtight without miscellaneous bacteria, little air quantity Qu processed will have the thick bed of material of technique now, mesohigh, a large amount of Tong Feng Qu processed, pressure-air stirs the salt water mixture, bag sauce operation, gravity self-pressure operation, mechanical oil-pressure operation, tear sauce job contract order open, sauce bag matting, the multistage material transmits, and easily dyes the shortcoming of miscellaneous bacteria environment Zhong Qu processed and improves.

Structure in sum, the present invention uses integrated brewage process, all are made simplified equipment becomes to brewage tank body and brewages main body, particularly brewage the layering thin layer formula of main body and brewage dish, the stacking fixed difficult ventilation of existing thick-layer Qu Qu material processed, the shortcoming of sauce wine with dregs Separation of Solid and Liquid difficulty have been improved, this is the key technology that wherein breaks through, so good serviceability can be provided, is a kind of mechanism fully unlike the prior art.

The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment does.

Claims (13)

1. laminated type soy sauce producing device, it is characterized in that, the tank body of brewageing with the main body brewageed and a hollow, brewage that main body is provided with a multilayer vertical dish shelf and several brewage dish, each is brewageed dish and is a netted framework of upper opening, brewageing on the dish with jacket frame height, and be provided with several conduits at jacket, each conduit is provided with several and sprays pore, each conduit joins with an adapter that is positioned at netted framework, this adapter joins with a tank body inner catheter respectively, and each tank body inner catheter is positioned in the hollow barrel, and the hollow barrel is positioned by the multilayer vertical dish shelf, the multilayer vertical dish shelf comprises quadrangular prism and the deckle board that separates into respectively several layers of setting, deckle board is positioned corner post, forms up and down a drawer-like space between a pair of deckle board and brewages dish for corresponding insertion one, brewages in the dish for putting into wheat and soya bean; Brewage main body and insert and brewage in the tank body, brewageing tank body is the tank body that the top is provided with opening, has a heat-insulation layer in the tank body, and tank body is provided with a loam cake, and tank body is provided with the steam inlet valve, steams material steam for control and enters; Be provided with the filtered air inlet valve, enter for Kong Qu processed, the required filtered air of fermentation; Be provided with the annular air pipe be positioned at the bottom of the tank around the wall place as being blown into the filtered air cooling; Be provided with into the water inlet valve, enter for control material moistening, steaming material water; Be provided with the saccharomycete inlet valve, saccharomycetic entering during for controlled fermentation; Tank base is provided with several supporting seats; Be provided with the dip outlet valve, leach dip for control and extract out; Be provided with the drain outlet valve, discharge for control sewage; Be covered with drain tap on the tank body, steam the discharge of material cooling, Qu processed heat radiation air for control; Be provided with safety-valve, high steam safety operation when steaming material for control; Be provided with the salt solution inlet valve, salt solution enters during for controlled fermentation; Being provided with the pipeline of coming in and going out picks out for the tank body inner catheter, tank body inner catheter and a tank body outer catheter are joined, one outlet valve of tank body outer catheter and a bacterial classification high-pressure injection pipe joins, there is the tip of an inlet and a bacterial classification fixed-quantity injector to join in the bacterial classification high-pressure injection pipe, brewage tank body and steam material for importing water and steam, by pressure-air through tank body outer catheter and tank body inner catheter Dao Ru Qu bacterium to brewageing the Hang Qu processed of Jin and oxygen supply in the dish, cooling, exhaust, can ferment to brewageing tank body importing salt solution, and go out dip by the screen cloth diafiltration of brewageing dish, go out dip by the direct water conservancy diversion of tank base.

2. laminated type soy sauce producing device according to claim 1 is characterized in that, described conduit is provided with two-layer up and down, is staggered like.

3. laminated type soy sauce producing device according to claim 1 is characterized in that, described netted framework is provided with a netted lid.

4. a laminated type soy sauce preparation method is characterized in that, it is that application rights requires 1 described laminated type soy sauce producing device, the steps include:

A, evenly put into several with crushing wheat and soya bean compound and brewage dish, compound thickness is no more than 10 centimeters;

B, each net frame shaped are brewageed dish and are brewageed main body with stacked system formation one;

C, preparation one hollow brewage tank body, will brewage main body and insert and brewage in the tank body, and sealing;

D, steam material brewageing tank body;

E, advance row and meet Qu Qu processed brewageing tank body;

F, ferment brewageing tank body;

G, directly leach dip by brewageing tank body.

5. laminated type soy sauce preparation method according to claim 4 is characterized in that, the thickness of described compound is 3 to 5 centimeters.

6. laminated type soy sauce preparation method according to claim 4 is characterized in that, described f step is the liquid fermentation of high salt, adds saccharomycete in the yeast phase.

7. laminated type soy sauce preparation method according to claim 4 is characterized in that, described a step further comprises:

A1, get wheat and beans material;

A2, wheat are half-mature through frying;

A3, fry half-mature wheat through suitable crushing;

A4, with the crushing wheat mix into compound with the beans material.

8. laminated type soy sauce preparation method according to claim 7 is characterized in that, described beans material is black soya bean or soya bean.

9. laminated type soy sauce preparation method according to claim 4 is characterized in that, described d step further comprises:

D1, import water cover by the oral siphon of brewageing tank body and cross and brewage main body, namely soak compound;

D2, importing steam enter and brewage tank body;

D3, use steam that the compound boiling is ripe;

D4, carry out exhaust and import the gas cooling.

10. laminated type soy sauce preparation method according to claim 9 is characterized in that, described d4 step further comprises:

Open the air bleeding valve exhaust steam of brewageing tank body;

Start filtered air importing and brewage tank body, via the aperture importing of the annular air pipe at the bottom of the tank; The injection pore of brewageing the conduit in the dish imports;

Be cooled to 35 to 38 ℃, shut the gas that enters of valve, each steam valve of air bleeding valve and each conduit, ring-like air hose.

11. laminated type soy sauce preparation method according to claim 4 is characterized in that, described e step further comprises:

The pore that respectively sprays that e1, quantitative De Qu bacterium are guided via conduit via pressure-air sprays into the compound formation Han Qu material that boils;

E2, left standstill 8 to 10 hours without Han Qu material in the miscellaneous bacteria situation airtight;

E3, be warming up to 37 to 38 ℃ Zhi Han Qu material, the air bleeding valve of opening and the valve of each conduit, air compressor, ring-like air hose enter each valve of gas, again import air cooling-down to 35 ℃ and the Hang Qu processed of lasting oxygen supply Jin, during need to be cooled to 32 ℃, finish Zhi Qu processed.

12. laminated type soy sauce preparation method according to claim 4, it is characterized in that, described f step further comprises: enter each valve of gas according to what Qu temperature control needs processed were regularly regularly opened valve, the air compressor of aforementioned air bleeding valve and each conduit, ring-like air hose, carry out oxygen supply, cooling, the action of exhaust, the action of Wei Fan Qu.

13. laminated type soy sauce preparation method according to claim 4, it is characterized in that, described g step further comprises: directly by after brewageing the going out the sauce valve and derive dip of tank base, pour into hot salt brine by a hot salt brine inlet valve of brewageing main body again, each layer of brewageing main body brewageed the remaining dip stripping of sauce wine with dregs in the dish, formation drenches dip, is also derived by the dip valve of brewageing tank base.

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