The processing technology of soy sauce is divided into: soybeans and wheat kernels → soaking separately → cooking separately → taking out the pot → cooling → inoculation → putting into koji cans separately? △ ? → heat preservation → separately making koji → turning koji → ventilation culture → making koji → mixing into koji → adding salt water → heat preservation fermentation → pouring → leaching → blending → sterilization → filling → finished product → warehousing
You can also find the manufacturer on Baidu map, and it is more intuitive to see the equipment on site.
The soy sauce production line is fully automatic and unmanned. Whether it is small batch processing or large batch processing, this device is completely mechanized in the whole process of adding raw materials, sorting and koji production, which has been highly evaluated and quickly popularized. For this device, unmanned and fully automatic koji-making management should be adopted, which can completely reduce the cost. In order to pursue higher quality, a suitable humanized computer control system has been introduced.
Performance characteristics of soy sauce production line:
1. It is mainly composed of externally driven rotary disc, bending mechanism, feeding and discharging mechanism, ventilation and air conditioning system, temperature insulation shell and other components. The bending machine adopts special mixing blades to bend evenly and thoroughly; The discharging system adopts a 45-degree floating baffle, which leads to clean bending and less leftover material; The flatness and roundness of the rotary disc are accurate, and there is no material leakage; Equipped with automatic temperature control and automatic alarm system;
2.? All parts in the koji-making room are made of stainless steel, which has the advantages of less bacterial infection, convenient cleaning and long service life; ? The control of temperature, humidity and air volume has been automated. Microorganisms are always in a closed environment during the whole cultivation process, and only need to be controlled through the observation window. Therefore, different conditions, such as temperature, humidity and oxygen supplement, can be better met during the generation and development of microorganisms, which is more conducive to the cultivation of microorganisms
3. The labor force is reduced, the labor productivity is improved, the labor intensity of workers is reduced, and the working environment of workers is improved. The energy consumption of water, electricity and steam is lower than that of ordinary microbial culture flat bed
4. The equipment is integrated with disinfection, cooling, feeding and inoculation. It can be widely used in brewing koji, pharmacy, vinegar brewing, soy sauce manufacturing, enzyme preparation production, yeast feed production, barley tooth production, antibiotics, fermentation and other industries.