CN114747754B - Sugar-free asparagus soy sauce and preparation process thereof - Google Patents
Sugar-free asparagus soy sauce and preparation process thereof Download PDFInfo
- Publication number
- CN114747754B CN114747754B CN202210633096.XA CN202210633096A CN114747754B CN 114747754 B CN114747754 B CN 114747754B CN 202210633096 A CN202210633096 A CN 202210633096A CN 114747754 B CN114747754 B CN 114747754B
- Authority
- CN
- China
- Prior art keywords
- hammer
- soy sauce
- fermentation container
- fermentation
- asparagus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a sugar-free asparagus soy sauce and a preparation process thereof, which relate to the technical field of soy sauce production and comprise the following steps: step a, preparing a soy sauce stock solution; step b, preparing fermented bamboo shoot juice by using a bamboo shoot juice preparation machine; step c, mixing the soy sauce stock solution with the fermented bamboo shoot juice according to the following ratio of 1: uniformly mixing the materials in a proportion of 0.5 to 0.8 to prepare a mixed solution; and d, sterilizing the mixed solution at high temperature, concentrating, further precipitating and filtering to obtain a sugar-free asparagus soy sauce finished product, and then checking and packaging. According to the sugar-free asparagus soy sauce and the preparation process thereof, disclosed by the invention, the asparagus is squeezed to obtain juice after fermentation and is added into soy sauce, so that the flavor of the soy sauce is effectively improved, meanwhile, nutrients are easier to be absorbed by a human body, and the product is cool in texture and has few impurities.
Description
Technical Field
The invention relates to the technical field of soy sauce production, in particular to sugar-free asparagus soy sauce and a preparation process thereof.
Background
The soy sauce is a common seasoning on a dining table, and is developed to enrich the flavor of the soy sauce and improve the nutrition components of the soy sauce, and innovations are added in the traditional seasoning process. When the traditional asparagus soy sauce is produced, the asparagus soy sauce is simply crushed and seasoned and then added into the soy sauce, and the nutrient components of the asparagus are not fully fermented and converted and are not easy to be absorbed by human bodies; in addition, the crushed bamboo shoot pulp is easy to produce sediment after being added into soy sauce, so that the prepared soy sauce has the problems of more sediment of impurities and insufficient clear texture, and a consumer can easily misunderstand the poor quality of the product during sales.
In view of this, the applicant has developed a sugar-free asparagus soy sauce which can solve the above technical problems.
Disclosure of Invention
The invention aims to provide a sugar-free asparagus soy sauce preparation process, wherein asparagus is squeezed to obtain juice after fermentation and added into soy sauce, so that the flavor of the soy sauce is effectively improved, meanwhile, nutrients are easier to be absorbed by a human body, and the product has cool texture and few impurities.
In order to achieve the above purpose, the present invention provides the following technical solutions: a preparation process of sugar-free asparagus soy sauce comprises the following steps:
step a, preparing a soy sauce stock solution;
step b, preparing fermented bamboo shoot juice by using a bamboo shoot juice preparation machine;
step c, mixing the soy sauce stock solution with the fermented bamboo shoot juice according to the following ratio of 1: uniformly mixing the materials in a proportion of 0.5 to 0.8 to prepare a mixed solution;
and d, sterilizing the mixed solution at high temperature, concentrating, further precipitating and filtering to obtain a sugar-free asparagus soy sauce finished product, and then checking and packaging.
Preferably, the process of the step a is as follows:
a1. starter propagation: selecting bean cakes, bran and stir-fried wheat, and mixing according to the following steps of 1:0.5:0.5, then crushing, adding water for wetting, steaming, decompressing and cooling after steaming, and inoculating to prepare starter;
a2. fermenting fermented grains: adding the cooked yeast into saline solution, stirring uniformly, and fermenting at 40-50deg.C for 480-720 hr.
Preferably, the process of the step b is as follows:
b1. cutting asparagus into shredded bamboo shoots with the diameter of 0.2-0.5cm along the fiber direction, soaking the shredded bamboo shoots in 2-5% saline solution for 12-24 hours, and then fishing out and spin-drying the excessive water attached to the surface;
b2. inoculating the shredded bamboo shoots soaked in the saline solution and lactobacillus acidophilus at a ratio of 0.5-1.0% of fermentation inoculum size, and completely adding the saline solution and the inoculated shredded bamboo shoots into a bamboo shoot juice preparation machine according to a ratio of 0.5-1 for preparing fermented bamboo shoot juice.
Preferably, the bamboo shoot juice preparation machine comprises a feeding conveyer belt, a fermentation container and an air hammer squeezing device, wherein the upper end of the fermentation container is open, a plurality of fermentation liquid outlets are arranged at the bottom of the fermentation container, and a liquid outlet valve is arranged on the fermentation liquid outlets; the feeding conveyer belt is arranged above the fermentation container; the middle part of the fermentation container is provided with an inserting column, and a material fermentation space is arranged between the inserting column and the fermentation container; the upper end of the inserting column is provided with an inserting hole with an opening, an inserting rod is arranged in the inserting hole, and the upper end of the inserting rod is provided with an air hammer squeezing device; a liquid material suction and circulation device and a material stirring device are arranged in the fermentation container.
Preferably, the air hammer squeezing device comprises an air hammer lifting cylinder, an air hammer mounting plate, an air hammer guide rail plate and a plurality of air hammers, wherein the air hammer lifting cylinder is mounted at the upper end of the inserted link, a telescopic shaft of the air hammer lifting cylinder is upwards arranged, and the air hammer mounting plate is horizontally mounted at the upper end of the telescopic shaft; the air hammer comprises a hammer rod and a hammer head, wherein the hammer rod is a hollow rigid tubular body, the upper end of the hammer rod is inserted and fixed on the air hammer mounting plate, and the upper end of the hammer rod is connected with an air pump capable of inflating and deflating through an air pipe; the lower end of the hammer rod is communicated with the hammer head, and the hammer head is a hollow air bag body made of high-resistance rubber; the periphery of the air hammer lifting cylinder is provided with and fixed with an air hammer guide rail plate, a plurality of guide through holes are longitudinally formed in the air hammer guide rail plate, and the middle part of the hammer rod is arranged in the guide through holes.
Preferably, the liquid material suction circulation device comprises a plurality of suction circulation functional bodies; the suction circulation functional body is arranged on the inner wall of the fermentation container in a surrounding manner or arranged on the periphery of the plug-in column in an annular array manner;
the suction circulation functional body comprises a suction liquid storage bin, a suction pump is arranged in the suction liquid storage bin, a liquid inlet of the suction pump is connected with the upper end of a liquid inlet pipe, the lower end of the liquid inlet pipe is inserted into the bottom of the fermentation container, a liquid outlet of the suction pump is connected with the upper end of a liquid outlet pipe, a spray head is arranged at the lower end of the liquid outlet pipe, and the spray head is arranged at the upper end opening part of the fermentation container.
Preferably, a spherical filter screen is arranged at the lower end of the liquid inlet pipe.
Preferably, the material stirring device comprises a fixed main shaft, and two ends of the fixed main shaft are respectively arranged on the front side wall and the rear side wall of the fermentation container; the outer part of the fixed main shaft is sleeved with a main shaft sleeve through a bearing, the near ends of four telescopic supporting arms are uniformly arranged on the main shaft sleeve in an array manner, the far ends of the four telescopic supporting arms are provided with guide rail sleeves, and the four guide rail sleeves are respectively sleeved on the annular sliding rail; the annular slide rail is sleeved with a traveling chain plate group, the traveling chain plate group comprises a plurality of chain plates which are connected end to end in a hinged manner, each chain plate is provided with a chain plate sleeve, the chain plate sleeve is sleeved on the annular slide rail, and more than two spike-shaped ratchets are arranged on the chain plates; a first clamping arm and a second clamping arm are arranged on a chain plate at the end part, a first electric roller and a second electric roller are respectively arranged on the first clamping arm and the second clamping arm, and the first electric roller and the second electric roller are clamped and arranged on two sides of the annular sliding rail; the first electric roller and the second electric roller can drag and drive each chain plate to rotate around the annular sliding rail, and simultaneously stir bamboo shoot thread materials in the fermentation container.
Preferably, the number of the material stirring devices is two, and the two sets of material stirring devices are symmetrically arranged at two sides of the fermentation container along the plug-in column; each spindle sleeve is provided with a plurality of groups of four telescopic supporting arms from front to back, and each group of telescopic supporting arms is fixed with an annular sliding rail.
Compared with the prior art, the invention has the beneficial effects that: the invention has reasonable structure and strong functionality and has the following advantages:
1. compared with the conventional asparagus soy sauce which is prepared by simply crushing and flavoring and then adding the fermented asparagus juice, the novel asparagus soy sauce prepared by the method adopts the fermented asparagus juice, so that the asparagus flavor is stronger, and the nutritional ingredients in the asparagus are easier to be absorbed by human bodies; the bamboo shoot juice directly added with soy sauce after smashing often has more impurity precipitation, and the quality of the soy sauce produced is not clear enough, and the consumers can easily produce misunderstanding of bad quality, and this patent utilizes the long fiber characteristic of asparagus, can not excessively smash it, but ingenious utilization air hammer extrusion bamboo shoot juice essence liquid wherein, and the quality of soy sauce has effectively been promoted to the color and luster and the clarity of the soy sauce produced.
2. The invention develops a bamboo shoot juice preparation machine which is specially used for fermenting and extracting bamboo shoot juice, and can ensure that the bamboo shoot filaments are fully stirred at regular time in the process of fermenting the bamboo shoot filaments, so that the fermentation of the bamboo shoot filaments in a fermentation container is more uniform. During the use, the juice in the shredded bamboo shoots can be squeezed by utilizing the air hammer, and the juice is evenly sprayed on the upper layer of the material after being extracted from the bottom by the liquid material pumping and circulating device, so that the uniformity of fermentation is further promoted. The bamboo shoot juice preparation equipment is different from the traditional crushing pulping or juice taking mode, utilizes the characteristic of long asparagus fibers, utilizes an air hammer to aerate and squeeze bamboo shoot filaments, extrudes juice in the bamboo shoot filaments, and the obtained bamboo shoot juice is clear in texture and rich in flavor, so that the excellent appearance degree is ensured while the flavor of soy sauce is increased.
3. The process design of this patent is reasonable, and especially the fermentation equipment of asparagus has been purposefully developed, effectively promotes production efficiency and product quality.
Drawings
FIG. 1 is a schematic structural view of a bamboo shoot juice maker according to the present invention;
FIG. 2 is a schematic structural view of a material stirring device;
fig. 3 is a schematic structural view of the fixed spindle, spindle cover, annular slide rail and telescopic support arm.
In the figure: 1. an air pump; 2. an air pipe; 3. a telescopic shaft; 4. an air hammer lifting cylinder; 5. a rod; 6. an air hammer mounting plate; 7. a hammer rod; 8. a guide through hole; 9. an air hammer guide rail plate; 10. a feeding conveyer belt; 11. a hammer head; 12. a fermentation vessel; 13. a material stirring device; 14. a fermentation liquor outlet; 15. a spherical filter screen; 16. a liquid inlet pipe; 17. a spray header; 18. a liquid outlet pipe; 19. a suction pump; 20. an annular slide rail; 21. a spindle sleeve; 22. fixing the main shaft; 23. a guide rail sleeve; 24. a telescopic support arm; 25. a ratchet; 26. a link plate; 27. a first clamp arm; 28. a second clamp arm; 29. a second electric roller; 30. a first electric roller; 31. and (5) inserting the holes.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Embodiment one:
the invention provides a technical scheme that: the preparation process comprises the following steps:
step a, preparing a soy sauce stock solution;
a1. starter propagation: selecting bean cakes, bran and stir-fried wheat, and mixing according to the following steps of 1:0.5:0.5, then crushing, adding water for wetting, steaming, decompressing and cooling after steaming, and inoculating to prepare starter;
a2. fermenting fermented grains: adding the cooked yeast into saline solution, stirring uniformly, and fermenting at 40-50deg.C for 480-720 hr.
Step b, preparing fermented bamboo shoot juice by using a bamboo shoot juice preparation machine;
b1. cutting asparagus into shredded bamboo shoots with the diameter of 0.2-0.5cm along the fiber direction, soaking the shredded bamboo shoots in 2-5% saline solution for 12-24 hours, and then fishing out and spin-drying the excessive water attached to the surface;
b2. inoculating the shredded bamboo shoots soaked in the saline solution and lactobacillus acidophilus at a ratio of 0.5-1.0% of fermentation inoculum size, and completely adding the saline solution and the inoculated shredded bamboo shoots into a bamboo shoot juice preparation machine according to a ratio of 0.5-1 for preparing fermented bamboo shoot juice.
Step c, mixing the soy sauce stock solution with the fermented bamboo shoot juice according to the following ratio of 1: mixing uniformly in a proportion of 0.5-0.8 to obtain a mixed solution.
And d, sterilizing the mixed solution at high temperature, concentrating, further precipitating and filtering to obtain a sugar-free asparagus soy sauce finished product, and then checking and packaging.
Embodiment two:
as shown in fig. 1-3, the bamboo shoot juice preparation machine comprises a feeding conveyer belt, a fermentation container and an air hammer squeezing device, wherein the upper end of the fermentation container is open, a plurality of fermentation liquor outlets are arranged at the bottom of the fermentation container, and a liquid outlet valve is arranged on the fermentation liquor outlets; the feeding conveyer belt is arranged above the fermentation container; the middle part of the fermentation container is provided with an inserting column, and a material fermentation space is arranged between the inserting column and the fermentation container; the upper end of the inserting column is provided with an inserting hole with an opening, an inserting rod is arranged in the inserting hole, and the upper end of the inserting rod is provided with an air hammer squeezing device; a liquid material suction and circulation device and a material stirring device are arranged in the fermentation container.
The pneumatic hammer squeezing device comprises a pneumatic hammer lifting cylinder, a pneumatic hammer mounting plate, a pneumatic hammer guide rail plate and a plurality of pneumatic hammers, wherein the pneumatic hammer lifting cylinder is mounted at the upper end of the inserted link, a telescopic shaft of the pneumatic hammer lifting cylinder is upwards arranged, and the pneumatic hammer mounting plate is horizontally mounted at the upper end of the telescopic shaft; the air hammer comprises a hammer rod and a hammer head, wherein the hammer rod is a hollow rigid tubular body, the upper end of the hammer rod is inserted and fixed on the air hammer mounting plate, and the upper end of the hammer rod is connected with an air pump capable of inflating and deflating through an air pipe; the lower end of the hammer rod is communicated with the hammer head, and the hammer head is a hollow air bag body made of high-resistance rubber; the periphery of the air hammer lifting cylinder is provided with and fixed with an air hammer guide rail plate, a plurality of guide through holes are longitudinally formed in the air hammer guide rail plate, and the middle part of the hammer rod is arranged in the guide through holes.
The liquid material suction and circulation device comprises a plurality of suction and circulation functional bodies; the suction circulation functional body is arranged on the inner wall of the fermentation container in a surrounding mode, or the annular array is arranged on the periphery of the plug-in column.
The suction circulation functional body comprises a suction liquid storage bin, a suction pump is arranged in the suction liquid storage bin, a liquid inlet of the suction pump is connected with the upper end of a liquid inlet pipe, the lower end of the liquid inlet pipe is inserted into the bottom of the fermentation container, and a spherical filter screen is arranged at the lower end of the liquid inlet pipe. The liquid outlet of the suction pump is connected with the upper end of the liquid outlet pipe, the lower end of the liquid outlet pipe is provided with a spray header, and the spray header is arranged at the upper open part of the fermentation container.
The material stirring device comprises a fixed main shaft, and two ends of the fixed main shaft are respectively arranged on the front side wall and the rear side wall of the fermentation container; the outer part of the fixed main shaft is sleeved with a main shaft sleeve through a bearing, the near ends of four telescopic supporting arms are uniformly arranged on the main shaft sleeve in an array manner, the far ends of the four telescopic supporting arms are provided with guide rail sleeves, and the four guide rail sleeves are respectively sleeved on the annular sliding rail; the annular slide rail is sleeved with a traveling chain plate group, the traveling chain plate group comprises a plurality of chain plates which are connected end to end in a hinged manner, each chain plate is provided with a chain plate sleeve, the chain plate sleeve is sleeved on the annular slide rail, and more than two spike-shaped ratchets are arranged on the chain plates; a first clamping arm and a second clamping arm are arranged on a chain plate at the end part, a first electric roller and a second electric roller are respectively arranged on the first clamping arm and the second clamping arm, and the first electric roller and the second electric roller are clamped and arranged on two sides of the annular sliding rail; the first electric roller and the second electric roller can drag and drive each chain plate to rotate around the annular sliding rail, and simultaneously stir bamboo shoot thread materials in the fermentation container.
The number of the material stirring devices is two, and the two sets of material stirring devices are symmetrically arranged at two sides of the fermentation container along the plug-in column; each spindle sleeve is provided with a plurality of groups of four telescopic supporting arms from front to back, and each group of telescopic supporting arms is fixed with an annular sliding rail.
When the device is used, firstly, the inoculated shredded bamboo shoots are put into a fermentation container through a feeding conveyer belt, and then saline water is put into the fermentation container according to a proportion. The material stirring device is started, the first electric roller and the second electric roller can be pulled to drive each chain plate to rotate around the annular sliding rail, and meanwhile, the ratchet drives the bamboo shoots to move, so that the purpose of fully stirring materials is achieved. After fermentation for a period of time, the air hammer lifting cylinder is utilized to drive the air hammer to descend, and air is injected into the hammer head to enable the hammer head to expand and squeeze materials in the fermentation container, so that bamboo shoot juice can be collected at the bottom of the fermentation container. Because the spherical filter screen is arranged at the lower end of the liquid inlet pipe, the extruded bamboo shoot juice is gathered in the spherical filter screen and is pumped into the suction pump through the liquid inlet pipe, the liquid material is conveyed into the liquid outlet pipe again by the suction pump, and is sprayed on the upper part of the fermentation container through the spray head, so that the uniformity of fermentation is improved; in the fermentation process, the cyclic stirring and squeezing liquid-taking spraying procedures can be started regularly. After the fermentation process is finished, a fermentation liquid outlet is opened, an air hammer lifting cylinder is started again, the air hammer descends and simultaneously inflates the hammer head, juice in the shredded bamboo shoots is fully extruded and flows out from the fermentation liquid outlet, a bamboo shoot juice guide pipe can be arranged below the fermentation liquid outlet, and output fermentation bamboo shoot juice is collected in a concentrated mode.
The other operation modes of this embodiment are the same as those of the first embodiment, and will not be described in detail.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The preparation process of the sugar-free asparagus soy sauce is characterized by comprising the following steps of:
step a, preparing a soy sauce stock solution;
step b, preparing fermented bamboo shoot juice by using a bamboo shoot juice preparation machine;
step c, mixing the soy sauce stock solution with the fermented bamboo shoot juice according to the following ratio of 1: uniformly mixing the materials in a proportion of 0.5 to 0.8 to prepare a mixed solution;
d, sterilizing the mixed solution at high temperature, concentrating, further precipitating and filtering to obtain a sugar-free asparagus soy sauce finished product, and then checking and packaging;
the process of the step b is as follows:
b1. cutting asparagus into shredded bamboo shoots with the diameter of 0.2-0.5cm along the fiber direction, soaking the shredded bamboo shoots in 2-5% saline solution for 12-24 hours, and then fishing out and spin-drying the excessive water attached to the surface;
b2. inoculating the shredded bamboo shoots soaked in the saline solution and lactobacillus acidophilus according to the proportion that the fermentation inoculum size is 0.5-1.0%, and completely adding the saline solution and the inoculated shredded bamboo shoots into a bamboo shoot juice preparation machine according to the proportion that the liquid-solid ratio is 0.5-1 for preparing fermented bamboo shoot juice;
the bamboo shoot juice preparation machine comprises a feeding conveyer belt, a fermentation container and an air hammer squeezing device, wherein the upper end of the fermentation container is open, a plurality of fermentation liquid outlets are arranged at the bottom of the fermentation container, and a liquid outlet valve is arranged on the fermentation liquid outlets; the feeding conveyer belt is arranged above the fermentation container; the middle part of the fermentation container is provided with an inserting column, and a material fermentation space is arranged between the inserting column and the fermentation container; the upper end of the inserting column is provided with an inserting hole with an opening, an inserting rod is arranged in the inserting hole, and the upper end of the inserting rod is provided with an air hammer squeezing device; a liquid material suction circulation device and a material stirring device are arranged in the fermentation container;
the pneumatic hammer squeezing device comprises a pneumatic hammer lifting cylinder, a pneumatic hammer mounting plate, a pneumatic hammer guide rail plate and a plurality of pneumatic hammers, wherein the pneumatic hammer lifting cylinder is mounted at the upper end of the inserted link, a telescopic shaft of the pneumatic hammer lifting cylinder is upwards arranged, and the pneumatic hammer mounting plate is horizontally mounted at the upper end of the telescopic shaft; the air hammer comprises a hammer rod and a hammer head, wherein the hammer rod is a hollow rigid tubular body, the upper end of the hammer rod is inserted and fixed on the air hammer mounting plate, and the upper end of the hammer rod is connected with an air pump capable of inflating and deflating through an air pipe; the lower end of the hammer rod is communicated with the hammer head, and the hammer head is a hollow air bag body made of high-resistance rubber; the periphery of the air hammer lifting cylinder is provided with an air hammer guide rail plate, a plurality of guide through holes are longitudinally formed in the air hammer guide rail plate, and the middle part of the hammer rod is arranged in the guide through holes;
the liquid material suction and circulation device comprises a plurality of suction and circulation functional bodies; the suction circulation functional body is arranged on the inner wall of the fermentation container in a surrounding manner or arranged on the periphery of the plug-in column in an annular array manner;
the suction circulation functional body comprises a suction liquid storage bin, a suction pump is arranged in the suction liquid storage bin, a liquid inlet of the suction pump is connected with the upper end of a liquid inlet pipe, the lower end of the liquid inlet pipe is inserted into the bottom of the fermentation container, a liquid outlet of the suction pump is connected with the upper end of a liquid outlet pipe, a spray head is arranged at the lower end of the liquid outlet pipe, and the spray head is arranged at the upper end opening part of the fermentation container.
2. The process for preparing sugar-free asparagus soy sauce of claim 1, wherein the process comprises the steps of: the process of the step a is as follows:
a1. starter propagation: selecting bean cakes, bran and stir-fried wheat, and mixing according to the following steps of 1:0.5:0.5, then crushing, adding water for wetting, steaming, decompressing and cooling after steaming, and inoculating to prepare starter;
a2. fermenting fermented grains: adding the cooked yeast into saline solution, stirring uniformly, and fermenting at 40-50deg.C for 480-720 hr.
3. The process for preparing sugar-free asparagus soy sauce of claim 1, wherein the process comprises the steps of: the spherical filter screen is arranged at the lower end of the liquid inlet pipe.
4. A process for preparing sugar-free asparagus soy sauce as claimed in claim 3, wherein: the material stirring device comprises a fixed main shaft, and two ends of the fixed main shaft are respectively arranged on the front side wall and the rear side wall of the fermentation container; the outer part of the fixed main shaft is sleeved with a main shaft sleeve through a bearing, the near ends of four telescopic supporting arms are uniformly arranged on the main shaft sleeve in an array manner, the far ends of the four telescopic supporting arms are provided with guide rail sleeves, and the four guide rail sleeves are respectively sleeved on the annular sliding rail; the annular slide rail is sleeved with a traveling chain plate group, the traveling chain plate group comprises a plurality of chain plates which are connected end to end in a hinged manner, each chain plate is provided with a chain plate sleeve, the chain plate sleeve is sleeved on the annular slide rail, and more than two spike-shaped ratchets are arranged on the chain plates; a first clamping arm and a second clamping arm are arranged on a chain plate at the end part, a first electric roller and a second electric roller are respectively arranged on the first clamping arm and the second clamping arm, and the first electric roller and the second electric roller are clamped and arranged on two sides of the annular sliding rail; the first electric roller and the second electric roller can drag and drive each chain plate to rotate around the annular sliding rail, and simultaneously stir bamboo shoot thread materials in the fermentation container.
5. The process for preparing sugar-free asparagus soy sauce of claim 4, wherein the process comprises the steps of: the number of the material stirring devices is two, and the two sets of material stirring devices are symmetrically arranged at two sides of the fermentation container along the plug-in column; each spindle sleeve is provided with a plurality of groups of four telescopic supporting arms from front to back, and each group of telescopic supporting arms is fixed with an annular sliding rail.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210633096.XA CN114747754B (en) | 2022-06-07 | 2022-06-07 | Sugar-free asparagus soy sauce and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210633096.XA CN114747754B (en) | 2022-06-07 | 2022-06-07 | Sugar-free asparagus soy sauce and preparation process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114747754A CN114747754A (en) | 2022-07-15 |
| CN114747754B true CN114747754B (en) | 2023-09-01 |
Family
ID=82336869
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210633096.XA Active CN114747754B (en) | 2022-06-07 | 2022-06-07 | Sugar-free asparagus soy sauce and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114747754B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087237A (en) * | 1992-11-24 | 1994-06-01 | 山东淄博川鹰酿造公司 | Asparagus sauce and method for making thereof |
| CN104694380A (en) * | 2015-03-26 | 2015-06-10 | 尹燕运 | Solid state fermentation seed dressing tank |
| CN106085789A (en) * | 2016-08-11 | 2016-11-09 | 山西双锦生物科技有限公司 | A kind of Stigma Croci Asparagus officinalis vinegar and preparation technology thereof and preparation method and application |
| CN106690333A (en) * | 2015-11-17 | 2017-05-24 | 天津市美冠科技有限公司 | Raw material juice extracting device for manufacturing of persimmon paint |
| CN208055286U (en) * | 2017-09-21 | 2018-11-06 | 德化县祥山大果油茶有限公司 | A kind of tea oil pressing device |
| CN112450344A (en) * | 2020-12-10 | 2021-03-09 | 重庆伍六奇农业科技开发有限公司 | Asparagus fermented beverage with nutrition and health care effects and preparation method thereof |
-
2022
- 2022-06-07 CN CN202210633096.XA patent/CN114747754B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087237A (en) * | 1992-11-24 | 1994-06-01 | 山东淄博川鹰酿造公司 | Asparagus sauce and method for making thereof |
| CN104694380A (en) * | 2015-03-26 | 2015-06-10 | 尹燕运 | Solid state fermentation seed dressing tank |
| CN106690333A (en) * | 2015-11-17 | 2017-05-24 | 天津市美冠科技有限公司 | Raw material juice extracting device for manufacturing of persimmon paint |
| CN106085789A (en) * | 2016-08-11 | 2016-11-09 | 山西双锦生物科技有限公司 | A kind of Stigma Croci Asparagus officinalis vinegar and preparation technology thereof and preparation method and application |
| CN208055286U (en) * | 2017-09-21 | 2018-11-06 | 德化县祥山大果油茶有限公司 | A kind of tea oil pressing device |
| CN112450344A (en) * | 2020-12-10 | 2021-03-09 | 重庆伍六奇农业科技开发有限公司 | Asparagus fermented beverage with nutrition and health care effects and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114747754A (en) | 2022-07-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20170342358A1 (en) | Fermentation Container and Method for Producing Hawthorn Fermented Beverage | |
| CN101066072B (en) | Pectin grain containing milk beverage and its production process | |
| CN103340372B (en) | Processing method for sweet potato sheet jelly, and apparatus thereof | |
| CN103222612A (en) | Preparation method of double-bean soy sauce | |
| CN109222112A (en) | A kind of industrial quick extracting machine of blueberry stoste | |
| CN108669237B (en) | Processing technology of grey bean curd | |
| CN109527146A (en) | A kind of fruits and vegetables Pu'er tea mixed fermentation beverage and preparation method thereof | |
| CN105543031A (en) | Solid-liquid two-phase combined rice wine production technology | |
| CN114747754B (en) | Sugar-free asparagus soy sauce and preparation process thereof | |
| CN102166031A (en) | Method for preparing instant celery powder | |
| CN106350462A (en) | Saccharomyces cerevisiae strain, method for screening saccharomyces cerevisiae and process for brewing myrica rubra wine by aid of saccharomyces cerevisiae strain | |
| CN104726279A (en) | Method for making dry wine by using wild kiwifruit | |
| CN110101099A (en) | A kind of processing unit (plant) for green plum fourth | |
| CN1093750C (en) | Fruit and vegetable konjak food | |
| CN206799574U (en) | Family wine fermentation squeeze and filter all-in-one | |
| CN111823306B (en) | Navel orange brandy raw materials handles integrative device | |
| CN211268558U (en) | Belt cleaning device of jaboticaba | |
| CN111548885B (en) | Production equipment and process of Gannan navel orange fermented distilled liquor | |
| CN207091382U (en) | A kind of peony seed oil extraction element | |
| CN108094876A (en) | A kind of processing method of instant nutrient rice flour | |
| CN2478370Y (en) | Starch manufacturing machine for potatoes | |
| CN114106974A (en) | Brewing process of gordon euryale seed vinegar | |
| CN109337790B (en) | Method for simultaneously preparing fruit original vinegar and pectin by taking pectin-rich fruits as raw materials | |
| CN115678706A (en) | Suaeda glauca seed wine | |
| CN113004993A (en) | Method for producing novel fruit and grain flavor distilled liquor by mixed fermentation of white grapes and sorghum |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |