CN202445080U - Liquid material stirring device - Google Patents
Liquid material stirring device Download PDFInfo
- Publication number
- CN202445080U CN202445080U CN2012200641755U CN201220064175U CN202445080U CN 202445080 U CN202445080 U CN 202445080U CN 2012200641755 U CN2012200641755 U CN 2012200641755U CN 201220064175 U CN201220064175 U CN 201220064175U CN 202445080 U CN202445080 U CN 202445080U
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- China
- Prior art keywords
- arm
- fluid foods
- agitating device
- charge
- person
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- Expired - Fee Related
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The utility model discloses a liquid material stirring device which comprises a main pipe and a fist branch pipe. The main pipe is communicated with the first branch pipe and connected with a fan and is fixed on the wall of a liquid material container, the first branch pipe extends into the liquid material container and is provided with a first air hole. Compared with the prior art, the liquid material stirring device can stir liquid materials in a large-size container uniformly.
Description
Technical field
The utility model relates to the stirring field of fluid foods, exactly is meant a kind of agitating device of fluid foods.
Background technology
The raw material of soy sauce is handled and was divided into for 3 steps: 1. grouts add water and profit water: it is standard that amount of water reaches 47-50% with bent material moisture after cooking; 2. mixed: behind the grouts profit water, fully evenly mixed with grating wheat and wheat bran; 3. boiling: steam material with rotary steamer pressurization (0.2MPa), make the sex change of protein appropriateness, starch cooks gelatinization, and kills attached to the microorganism on the raw material.The system song of soy sauce is in two steps: 1. cooling inoculation: grog is quickly cooled to 45 ℃, inserts the kind bent 0.3-0.4% of aspergillus oryzae bacterial classification after enlarged culture purely, fully mixes thoroughly; 2. koji-making through heavy layer ventilation: postvaccinal bent material is sent in the deep closet Quchi.Elder generation's intermittent aeration, back continuous ventilating.Starter-making temperature is controlled at 30-32 ℃ in the spore-germination stage, and vegetative stage is controlled at and the highlyest is no more than 35 ℃.To turn over song and shovel song during this.Spore the initial stage of giving birth to, and it is the most vigorous to produce enzyme, and the article temperature is advisable to be controlled at 30-32 ℃.Be fermented into song and add 12-13 ° of Be ' hot salt brine and mix and stir into fermentation vat, the article temperature is kept about 20 days for 42-45 ℃, and the sauce unstrained spirits is mature on the whole.Leaching pouring oil will last time be produced three oil that stay and be heated to 85 ℃, send into immersion in the ripe sauce unstrained spirits again, and soy sauce is dissolved in wherein very much, emit raw sauce slowly from fermentation vat vacation bottom then, supply concentration and salinity through the salt layer.Drench oil and be soy sauce and residue of soya through separating, generally adopt repeatedly immersion, drench hair oil, two oily and three oil respectively in regular turn, recycled could all extract the soy sauce composition basically.Post processing: soy sauce is heated to 80-85 ℃ of sterilization and goes out, and prepares (blending), clarification and quality inspection again, obtains meeting the finished product of quality standard.
In the production process of soy sauce; System song, fermentation and storage link need be used tun, and fluid foods is placed in the tun, need stir through agitating device convection cell material; And existing agitating device can not stir fluid foods, needs to improve.
The utility model content
To above-mentioned defective, the technical problem that the utility model solves is to provide a kind of agitating device of fluid foods, can the fluid foods in the tun evenly be stirred.
In order to solve above technical problem; The agitating device of the fluid foods that the utility model provides comprises and being responsible for and first arm that the said person in charge and said first arm are communicated with; The said person in charge is connected with blower fan; The said person in charge is fixed on the fluid foods wall of a container body, and said first arm stretches in the fluid foods container, and said first arm offers first gas port.
Preferably, the position near the said person in charge is provided with control valve on said first arm.
Preferably, said control valve is a ball valve.
Preferably, the opening direction of said first gas port is provided with down.
Preferably, said first gas port is opened in the end of said first arm.
Preferably, the agitating device of said fluid foods also comprises second arm, and the said second arm horizontal vertical is in said first arm, and said second arm is communicated with said first arm, and the two ends of said second arm offer second gas port.
Preferably, the opening direction of said second gas port is provided with down.
Preferably, the quantity of said first arm is the 3-16 bar.
Preferably, the said person in charge's arrival end is provided with main control valve.
The agitating device of the fluid foods that the utility model provides; Comprise and being responsible for and first arm; The said person in charge and said first arm are communicated with, and the said person in charge is connected with blower fan, and the said person in charge is fixed on the fluid foods wall of a container body; Said first arm stretches in the fluid foods container, and said first arm offers first gas port.Blower fan is blown into gas in the container through the person in charge and arm, utilizes the buoyancy convection cell material of gas to stir.Compared with prior art, the agitating device of the fluid foods that the utility model provides can evenly stir the fluid foods in the tun.
Description of drawings
Fig. 1 is the vertical section structure sketch map of the agitating device of fluid foods in the utility model;
Fig. 2 is the cross-sectional structure sketch map of the agitating device of fluid foods in the utility model;
Fig. 3 is the structural representation of the person in charge, first arm and second arm in the utility model.
The specific embodiment
For the technical scheme that those skilled in the art can understand the utility model better and provided, set forth below in conjunction with specific embodiment.
See also Fig. 1-Fig. 3, Fig. 1 is the vertical section structure sketch map of the agitating device of fluid foods in the utility model; Fig. 2 is the cross-sectional structure sketch map of the agitating device of fluid foods in the utility model; Fig. 3 is the structural representation of the person in charge, first arm and second arm in the utility model.
The agitating device of the fluid foods that the utility model provides; Comprise and be responsible for 2 and first arm 3; Be responsible for 2 and first arm 3 and be communicated with, be responsible for 2 and be connected with the blower fan (not shown), the person in charge 2 is fixed on the wall body of fluid foods container 1; First arm 3 stretches in the fluid foods container 1, and first arm 3 offers first gas port 7.First gas port 7 is opened in the end of first arm 3, and its opening direction is provided with down.
Second arm, 4 horizontal vertical are communicated with first arm 3 in first arm, 3, the second arms 4, and the opening direction that the two ends of second arm 4 offer second gas port, 8, the second gas ports 8 is provided with down.
The quantity of first arm 3 is 8, and the person in charge 2 arrival end is provided with main control valve 5.Be provided with control valve 6 near the position of being responsible for 2 on first arm 3, this control valve 6 is a ball valve.
Blower fan is blown into gas in the container through the person in charge and arm, utilizes the buoyancy convection cell material of gas to stir.Compared with prior art, the agitating device of the fluid foods that the utility model provides can evenly stir the fluid foods in the tun.
To the above-mentioned explanation of the disclosed embodiments, make this area professional and technical personnel can realize or use the utility model.Multiple modification to these embodiment will be conspicuous concerning those skilled in the art, and defined General Principle can realize under the situation of spirit that does not break away from the utility model or scope in other embodiments among this paper.Therefore, the utility model will can not be restricted to these embodiment shown in this paper, but will meet and principle disclosed herein and features of novelty the wideest corresponding to scope.
Claims (9)
1. the agitating device of a fluid foods; It is characterized in that, comprise and being responsible for and first arm that the said person in charge and said first arm are communicated with; The said person in charge is connected with blower fan; The said person in charge is fixed on the fluid foods wall of a container body, and said first arm stretches in the fluid foods container, and said first arm offers first gas port.
2. the agitating device of fluid foods according to claim 1 is characterized in that, the position near the said person in charge on said first arm is provided with control valve.
3. the agitating device of fluid foods according to claim 2 is characterized in that, said control valve is a ball valve.
4. the agitating device of fluid foods according to claim 1 is characterized in that, the opening direction of said first gas port is provided with down.
5. the agitating device of fluid foods according to claim 4 is characterized in that, said first gas port is opened in the end of said first arm.
6. the agitating device of fluid foods according to claim 1; It is characterized in that, also comprise second arm, the said second arm horizontal vertical is in said first arm; Said second arm is communicated with said first arm, and the two ends of said second arm offer second gas port.
7. the agitating device of fluid foods according to claim 6 is characterized in that, the opening direction of said second gas port is provided with down.
8. the agitating device of fluid foods according to claim 1 is characterized in that, the quantity of said first arm is the 3-16 bar.
9. the agitating device of fluid foods according to claim 1 is characterized in that, the said person in charge's arrival end is provided with main control valve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012200641755U CN202445080U (en) | 2012-02-24 | 2012-02-24 | Liquid material stirring device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012200641755U CN202445080U (en) | 2012-02-24 | 2012-02-24 | Liquid material stirring device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN202445080U true CN202445080U (en) | 2012-09-26 |
Family
ID=46860985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012200641755U Expired - Fee Related CN202445080U (en) | 2012-02-24 | 2012-02-24 | Liquid material stirring device |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN202445080U (en) |
-
2012
- 2012-02-24 CN CN2012200641755U patent/CN202445080U/en not_active Expired - Fee Related
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120926 Termination date: 20160224 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |