CN112042920A - Circulating system for spraying oil in soy sauce production process - Google Patents
Circulating system for spraying oil in soy sauce production process Download PDFInfo
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- CN112042920A CN112042920A CN202011137039.XA CN202011137039A CN112042920A CN 112042920 A CN112042920 A CN 112042920A CN 202011137039 A CN202011137039 A CN 202011137039A CN 112042920 A CN112042920 A CN 112042920A
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- tank
- oil
- soy sauce
- liquid
- production process
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 238000005507 spraying Methods 0.000 title abstract description 15
- 230000005540 biological transmission Effects 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 239000012267 brine Substances 0.000 claims abstract description 11
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 11
- 239000000126 substance Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000007787 solid Substances 0.000 claims description 13
- 230000018044 dehydration Effects 0.000 claims description 12
- 238000006297 dehydration reaction Methods 0.000 claims description 12
- 238000004821 distillation Methods 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims 2
- 239000013049 sediment Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 abstract description 12
- 238000003860 storage Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000013124 brewing process Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 46
- 239000007921 spray Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000002457 bidirectional effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a circulating system for spraying oil in a soy sauce production process, which comprises a fermentation tank, a cache tank, a brine supply tank and a soy sauce residue treatment component, wherein the fermentation tank is connected with the cache tank, the brine supply tank and the soy sauce residue treatment component, and a material transmission passage is formed by connecting a plurality of pipelines of each tank body. The invention has the beneficial effects that: the device collects the two oil parts and the three oil parts generated in the single soy sauce production process by adopting a circulating production method, and the two oil parts and the three oil parts are used as oil spraying substances for subsequent production in a single production period, so that the product in the single brewing process can be recycled, the cost and quality problems caused by long-time storage of oil spraying are avoided, the soy sauce yield of single brewing is increased, the efficiency of oil outlet for four times or even five times is improved, the total salt content in the production process is effectively reduced, and the soy sauce yield and quality are improved.
Description
Technical Field
The invention relates to a circulating system, in particular to a circulating system for spraying oil in a soy sauce production process.
Background
Soy sauce is a traditional seasoning in China and has a long history. The soy sauce has delicious taste, and can be added to improve color and flavor and stimulate appetite when cooked. The brewing of soy sauce needs procedures of steaming, starter propagation, fermentation, oil spraying, sterilization and the like, wherein the oil spraying is a final key procedure and can directly influence the quality and the yield of the soy sauce.
Most of the existing soy sauce brewing technologies are that after soy sauce is fermented in a high-salt dilute state, three kinds of oil left in the previous secondary production are heated to 85 ℃, and then are sent into mature soy sauce mash for soaking to enable the soy sauce to be dissolved in ten thousand, and then raw soy sauce (head oil is slowly discharged, and the concentration and the salt content are supplemented through a salt layer) is poured from the lower part of a false bottom of a fermentation tank to separate the soy sauce from soy sauce residues, however, the technology has certain defects that firstly, a large amount of high-concentration salt water is consumed in the high-salt dilute state oil preparation, the high-concentration salt water is discharged after oil soaking and is used as wastewater for discharging, the prior art for recycling and treating the high-salt wastewater is relatively immature, has certain influence on the environment, secondly, the production period of the soy sauce is longer, the storage cost of the three kinds of oil left in the previous secondary production in a factory with medium production scale is increased, and the three kinds of oil left in the previous secondary production are, the amino acid content and nutrient substances in the soy sauce are easy to lose a part along with the time, and the four-oil and five-oil produced after the soy sauce is extracted are low in use value, so that the resource waste is caused.
Disclosure of Invention
The invention aims to solve the problems and provide a circulating system for spraying oil in the soy sauce production process.
The invention realizes the purpose by the following technical scheme, and the circulating system for spraying oil in the soy sauce production process comprises a fermentation tank, a cache tank, a salt water supply tank and soy sauce residue treatment, wherein the fermentation tank is connected with the cache tank, the salt water supply tank and the soy sauce residue treatment, a substance transmission passage is formed by a plurality of pipelines connected with each tank body, each pipeline comprises a plurality of liquid transmission pipelines and a solid transmission pipeline, oil and high-salt water are transmitted through the liquid transmission pipelines, and oil residue and soy sauce mash impurities are transmitted through the solid transmission pipelines;
the sauce residue processing component comprises a centrifugal dehydration tank and a distillation tank, wherein the output end of the centrifugal dehydration tank is connected with the input end of the distillation tank through a valve pipe with a filter plug, the fermentation tank is in bidirectional connection with a cache tank through a liquid transmission pipe, the output end of the distillation tank is connected with the input end of a saline water supply tank through the liquid transmission pipe, the output end of the fermentation tank is connected with the centrifugal dehydration tank through a solid transmission pipeline, and the output end of the saline water supply tank is connected with the input end of the fermentation tank through the liquid transmission pipe to form a liquid circulation path.
As a technical optimization scheme of the invention, a plurality of liquid transmission pipelines are provided with a negative pressure machine and a valve for one-way transmission.
As a technical optimization scheme of the invention, a spray header is arranged in the fermentation tank, the input end of the fermentation tank, the output ends of the cache tank and the brine supply tank form a three-way valve confluence structure through liquid conveying pipelines, and the output end of the three-way valve is connected with the input end of the spray header.
As a technical optimization scheme of the invention, a branch pipe is arranged on a liquid transmission pipe between the output end of the fermentation tank and the input end of the cache tank, and a valve is arranged on the branch pipe.
The invention has the beneficial effects that: the device collects the soy sauce part produced in the single soy sauce production process by adopting a circulating production method, and the soy sauce part is used as an oil spraying substance for subsequent production in a single production period, the soy sauce which is not subjected to precipitation sterilization contains a small amount of salt-tolerant enzyme and partial intermediate products, and can effectively induce and assist the separation of amino acid, fatty acid and other nutrient components in the subsequent soy sauce oil spraying process, so that the nutrient components and flavor substances in the soy sauce are effectively improved, the product in the single brewing process can be recycled, the cost and quality problems caused by long-time storage of oil spraying are avoided, the brine is recycled by centrifugal separation of soy sauce residues, the discharge of high-salt substances is reduced, the yield of the single brewed soy sauce is increased, and the soy sauce can reach the efficiency of four times or even five times of oil outlet.
Drawings
FIG. 1 is a schematic overall flow diagram of the present invention;
FIG. 2 is a schematic view of the connection structure of the tanks according to the present invention.
In the figure: 1. the system comprises a fermentation tank, 2, a buffer tank, 3, a brine supply tank, 4 and a sauce residue treatment component, 5, a liquid transmission pipeline, 6, a solid transmission pipeline, 7, a negative pressure machine, 8, a spray header, 401, a centrifugal dehydration tank, 402 and a distillation retort.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Referring to fig. 1-2, a circulating system for spraying oil in soy sauce production process comprises a fermentation tank 1, a buffer tank 2, a brine supply tank 3 and a soy sauce residue treatment component 4, wherein the fermentation tank 1 is connected with the buffer tank 2, the brine supply tank 3 and the soy sauce residue treatment component 4, and forms a material transmission channel through a plurality of pipelines connected with each tank body, the pipelines comprise a plurality of liquid transmission pipelines 5 and a solid transmission pipeline 6, oil and high brine are transmitted through the liquid transmission pipelines 5, and oil residue and soy sauce mash impurities are transmitted through the solid transmission pipelines 6; the sauce residue processing component 4 comprises a centrifugal dehydration tank 401 and a distillation tank 402, the output end of the centrifugal dehydration tank 401 is connected with the input end of the distillation tank 402 through a valve pipe with a filter plug, the fermentation tank 1 is bidirectionally connected with the buffer tank 2 through a liquid transmission pipe 5, the output end of the distillation tank 402 is connected with the input end of a saline water supply tank 3 through the liquid transmission pipe 5, the output end of the fermentation tank 1 is connected with the centrifugal dehydration tank 401 through a solid transmission pipeline 6, and the output end of the saline water supply tank 3 is connected with the input end of the fermentation tank 1 through the liquid transmission pipe 5 to form a liquid circulation passage; the liquid transmission pipelines 5 are provided with negative pressure machines and valves for one-way transmission; a spray header 8 is arranged in the fermentation tank 1, the input end of the fermentation tank 1, the output ends of the cache tank 1 and the brine supply tank 3 form a three-way valve confluence structure through a liquid conveying pipeline 5, and the output end of the three-way valve is connected with the input end of the spray header 8; a branch pipe is arranged on the liquid transmission pipe 5 between the output end of the fermentation tank 1 and the input end of the buffer tank 2, and a valve is arranged on the branch pipe.
When the invention is used, firstly, a user fills soy sauce fermentation raw materials into a fermentation tank 1 to carry out necessary preparation of soy sauce fermentation (which is the prior soy sauce production basic technology), a valve on a branch pipe at the output end of the fermentation tank 1 is closed, after one oil is produced, one oil is led into a settling tank or a storage tank through a branch pipe and then is cooked to be sterilized, blended, packaged, stored and sold, then high-salt water is led into the fermentation tank 1 through a liquid transmission pipeline 5 on a salt water supply tank 3, the high-salt water is uniformly sprayed onto soy sauce mash through a spray head 8 to leach out two oils, simultaneously, the valve on the liquid transmission pipeline 5 at the output end of the fermentation tank 1 is opened, a negative pressure machine 7 is operated, the two oils are led into a packaging mechanism through the branch pipe, the other part can enter a buffer tank 2 through the liquid transmission pipeline 5, a heating mechanism is arranged inside the buffer tank 2, after the two oils in the fermentation tank 1 are completely immersed, the two oils heated to 80-90 ℃ are reintroduced into the buffer tank 1 through a liquid transmission pipeline 5 at the output end of the buffer tank 2, mixed with high-salt water led out from a salt water supply tank 3 above a spray head 8, uniformly sprayed to soy sauce mash through the spray head 8 to leach three oils, and repeatedly operated in the process to leach four oils and five oils, wherein the first oil is collected by a previous device with the amount of about 5-6% of the beginning part and the ending part, and enters a secondary oil leaching process, the second oil is intercepted with 8-10% of soy sauce amount of the beginning part and the ending part, and enters a third oil leaching process, the third oil is extracted by 12-15%, the fourth oil is intercepted by 18-20%, and is recycled in sequence, and during the interval period of extracting oil each time, compound aspergillus, yeast, lactobacillus and glutamine are added to meet fermentation microbial inoculum and glutamine, Papain and other compounds, subsequent multiple times of deep fermentation and oil spraying) and in the oil preparation process, a pipeline valve of the fermentation tank 1 during transmission to the buffer tank 2 can be closed at any time, no redundant oil liquid is left, after the oil preparation is finished, solid sauce residue can be conveyed into the centrifugal dehydration tank 401 through the solid conveying pipeline 6, water accumulated in the sauce residue is separated through the centrifugal dehydration step, the liquid is guided into the distillation tank 402 through a valve pipe with a filter plug, the liquid is evaporated through the distillation mode, so that the water can be separated from impurities and salt crystals, and enters the saline water supply tank 3 through the liquid conveying pipeline 5, the liquid is cooled and condensed into liquid in the saline water supply tank 3 through time, the water content in the saline water is supplemented, and the recovery of solid salt impurities is facilitated.
The following is a data table counted according to the total amount and indexes after each oil outlet mixing:
as can be seen from the table, the process increases the yield of soy sauce (14.6-18%) by single brewing, enables the soy sauce to reach the efficiency of oil extraction for four times or even five times, effectively reduces the total salt content (1.8-2.3%) in the production process, improves the yield (14.6-18%) and the quality (three, four and five times of oil leaching, and increases the average amino acid content by 0.1-0.2%)
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (4)
1. The utility model provides a circulating system that drenches oil in soy sauce production process, includes fermentation cylinder (1), buffer tank (2), salt solution supply tank (3) and sauce sediment processing component (4), its characterized in that: the fermentation tank (1) is connected with the buffer tank (2), the brine supply tank (3) and the sauce residue treatment component (4), a substance transmission passage is formed by a plurality of pipelines connected with each tank body, each pipeline comprises a plurality of liquid transmission pipelines (5) and a solid transmission pipeline (6), oil liquid and high brine are transmitted through the liquid transmission pipelines (5), and oil residue and sauce residue impurities are transmitted through the solid transmission pipelines (6);
the sauce residue processing component (4) comprises a centrifugal dehydration tank (401) and a distillation tank (402), the output end of the centrifugal dehydration tank (401) is connected with the input end of the distillation tank (402) through a valve pipe with a filter plug, the fermentation tank (1) is bidirectionally connected with the buffer tank (2) through a liquid transmission pipe (5), the output end of the distillation tank (402) is connected with the input end of the saline water supply tank (3) through the liquid transmission pipe (5), the output end of the fermentation tank (1) is connected with the centrifugal dehydration tank (401) through a solid transmission pipeline (6), and the output end of the saline water supply tank (3) is connected with the input end of the fermentation tank (1) through the liquid transmission pipe (5) to form a liquid circulation path.
2. The circulating system for pouring oil in soy sauce production process of claim 1, wherein: the liquid transmission pipelines (5) are provided with negative pressure machines and valves for one-way transmission.
3. The circulating system for pouring oil in soy sauce production process of claim 1, wherein: fermentation cylinder (1) inside is provided with shower head (8), just the input of fermentation cylinder (1) passes through liquid pipeline (5) with the output of buffer tank (1) and salt solution supply jar (3) and constitutes the three-way valve structure that converges, the output of three-way valve with the input of shower head (8) is connected.
4. The circulating system for pouring oil in soy sauce production process of claim 1, wherein: a branch pipe is arranged on the liquid transmission pipe (5) between the output end of the fermentation tank (1) and the input end of the buffer tank (2), and a valve is arranged on the branch pipe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011137039.XA CN112042920A (en) | 2020-10-22 | 2020-10-22 | Circulating system for spraying oil in soy sauce production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011137039.XA CN112042920A (en) | 2020-10-22 | 2020-10-22 | Circulating system for spraying oil in soy sauce production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112042920A true CN112042920A (en) | 2020-12-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011137039.XA Pending CN112042920A (en) | 2020-10-22 | 2020-10-22 | Circulating system for spraying oil in soy sauce production process |
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| Country | Link |
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Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4888190A (en) * | 1987-03-25 | 1989-12-19 | Kikkoman Corporation | Method of manufacturing soy sauce |
| JPH05176710A (en) * | 1991-12-26 | 1993-07-20 | Kikkoman Corp | Production of soy sauce |
| CN1183240A (en) * | 1997-12-25 | 1998-06-03 | 中国食品发酵工业研究所 | Process for low-salt solid closed circulation fermentation of soy sauce |
| CN104664311A (en) * | 2013-11-28 | 2015-06-03 | 山东玉兔食品有限责任公司 | Soybean sauce back sprinkling equipment |
| CN105105087A (en) * | 2015-07-24 | 2015-12-02 | 濮阳市天口食品有限公司 | Multi-tank tandem-type primary-pulp circulating spray system |
| CN107198217A (en) * | 2017-07-26 | 2017-09-26 | 山东玉兔食品股份有限公司 | One kind automation soy sauce drenches oil stage extraction technique |
| CN206620798U (en) * | 2017-01-17 | 2017-11-10 | 王兆芹 | A kind of continuous oil-spraying device to make soy sauce |
| CN109418923A (en) * | 2017-08-23 | 2019-03-05 | 青岛生鲜馆电子商务有限公司 | A kind of method of extrusion process residue of soya resource production soy sauce |
| CN208821671U (en) * | 2017-11-16 | 2019-05-07 | 李锦记（新会）食品有限公司 | The dry slag of soy sauce returns bubble reclaimer |
| CN111471586A (en) * | 2020-04-23 | 2020-07-31 | 李锦记（新会）食品有限公司 | Remote automatic oil sleeving system and method in soy sauce production |
| CN111642730A (en) * | 2020-06-18 | 2020-09-11 | 安徽省农业科学院农产品加工研究所 | Soy sauce residue cyclic elution utilization method, product and equipment |
-
2020
- 2020-10-22 CN CN202011137039.XA patent/CN112042920A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4888190A (en) * | 1987-03-25 | 1989-12-19 | Kikkoman Corporation | Method of manufacturing soy sauce |
| JPH05176710A (en) * | 1991-12-26 | 1993-07-20 | Kikkoman Corp | Production of soy sauce |
| CN1183240A (en) * | 1997-12-25 | 1998-06-03 | 中国食品发酵工业研究所 | Process for low-salt solid closed circulation fermentation of soy sauce |
| CN104664311A (en) * | 2013-11-28 | 2015-06-03 | 山东玉兔食品有限责任公司 | Soybean sauce back sprinkling equipment |
| CN105105087A (en) * | 2015-07-24 | 2015-12-02 | 濮阳市天口食品有限公司 | Multi-tank tandem-type primary-pulp circulating spray system |
| CN206620798U (en) * | 2017-01-17 | 2017-11-10 | 王兆芹 | A kind of continuous oil-spraying device to make soy sauce |
| CN107198217A (en) * | 2017-07-26 | 2017-09-26 | 山东玉兔食品股份有限公司 | One kind automation soy sauce drenches oil stage extraction technique |
| CN109418923A (en) * | 2017-08-23 | 2019-03-05 | 青岛生鲜馆电子商务有限公司 | A kind of method of extrusion process residue of soya resource production soy sauce |
| CN208821671U (en) * | 2017-11-16 | 2019-05-07 | 李锦记（新会）食品有限公司 | The dry slag of soy sauce returns bubble reclaimer |
| CN111471586A (en) * | 2020-04-23 | 2020-07-31 | 李锦记（新会）食品有限公司 | Remote automatic oil sleeving system and method in soy sauce production |
| CN111642730A (en) * | 2020-06-18 | 2020-09-11 | 安徽省农业科学院农产品加工研究所 | Soy sauce residue cyclic elution utilization method, product and equipment |
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Application publication date: 20201208 |