阅读说明：本技术 一种蒜香酱油 (garlic-flavor soy sauce ) 是由 不公告发明人 于 2019-10-11 设计创作，主要内容包括：本发明属于调味品加工技术领域,具体的说是一种蒜香酱油,包括罐体、把手和壶嘴；所述壶嘴固连于罐体左侧；所述把手固连于罐体右侧；所述罐体中空设计且罐体内部靠近把手一侧固连有密封盒；所述把手上部靠近罐体一侧开设有空腔；所述空腔延伸至密封盒内；所述空腔内安装有酱油袋；所述空腔位于把手开口处固连有固定轴；所述固定轴上转动连接有卷轴；所述卷轴左侧开有第一凹槽；所述第一凹槽内固连有均匀布置的固定齿；所述固定轴位于第一凹槽内固连有限位齿；所述限位齿远离固定轴一端固连有按压杆；本发明通过手工转动卷轴,从而使酱油袋逐渐收缩从而挤压酱油袋中蒜香酱油从壶嘴处喷出,实现蒜香酱油和传统酱油的配合使用。(The invention belongs to the technical field of seasoning processing, and particularly relates to garlic sauce which comprises a tank body, a handle and a spout; the kettle nozzle is fixedly connected to the left side of the tank body; the handle is fixedly connected to the right side of the tank body; the tank body is hollow and a sealing box is fixedly connected to one side, close to the handle, of the interior of the tank body; a cavity is formed in one side, close to the tank body, of the upper part of the handle; the cavity extends into the sealing box; a soy sauce bag is arranged in the cavity; the cavity is positioned at the opening of the handle and fixedly connected with a fixed shaft; the fixed shaft is rotatably connected with a scroll; a first groove is formed in the left side of the scroll; the first groove is fixedly connected with fixing teeth which are uniformly distributed; the fixed shaft is positioned in the first groove and fixedly connected with a limiting tooth; one end of the limiting tooth, far away from the fixed shaft, is fixedly connected with a pressing rod; according to the invention, the reel is manually rotated, so that the soy sauce bag is gradually contracted to extrude the garlic-flavor soy sauce in the soy sauce bag to be sprayed out from the spout, and the garlic-flavor soy sauce is matched with the traditional soy sauce.)

1. a garlic-flavor soy sauce is characterized in that: the preparation method comprises the following steps:

s1: raw material treatment: crushing 40 parts of soybean, 10 parts of cashew nut and 5 parts of black sesame into particles with the particle size of 200-300 meshes, stewing for 2-3h by using water with the temperature of 80-100 ℃, placing the particles in a material steaming tank, firstly maintaining the pressure for 1.5-2h under the condition of 0.5-0.8Mpa, then sending steam, maintaining the pressure for 1-1.5h under the condition of 0.1-0.3Mpa, and after steaming, discharging the pressure to 0Mpa to obtain clinker A for later use; feeding 40 parts of garlic cloves into a steamer, carrying out secondary pressure maintaining treatment for 1-1.5h under the condition of 0.1-0.3Mpa, steaming, and extruding to obtain mashed garlic to obtain clinker B for later use;

S2: adopting circulating ventilation to make yeast: cooling the clinker A and the clinker B to 35 ℃; weighing 0.1-0.5 part of aspergillus oryzae, 0.1-0.5 part of zygosaccharomyces rouxii and clinker A, uniformly stirring, weighing 0.05-0.1 part of zygosaccharomyces rouxii, 0.05-0.1 part of lactobacillus fermentum and clinker B, uniformly stirring, and respectively ventilating to make yeast, wherein the specific yeast making process comprises the following steps: the resting period is 4-5h, and the product temperature is controlled at 25-28 ℃; when the temperature of the product rises to 30 ℃, the air supply is reduced to 28 ℃, and the temperature of the product is difficult to control within 4-5 hours after the resting period, hyphae are combined, and primary koji is sieved, and the temperature is controlled to 28-30 ℃; sieving the second koji 12h after the rest period, and controlling the product temperature to 30-31 ℃; standing for 24 hr after rest period, cooling to 28-25 deg.C, and culturing for 15-18 hr until the yeast material is mature;

s3: and (3) fermentation process treatment: mixing the two yeast materials obtained in the step S2 with 20 Baume degree saline water, uniformly mixing, putting into a fermentation tank, and uniformly adding onion juice; controlling the temperature at 30-35 deg.C, fermenting for 10 days, placing lactobacillus 0.1-0.3% of the total weight of the materials on the soy sauce mash material, and controlling the temperature at 40 deg.C for further fermenting for 10-15 days; adding cold salt water (concentration of 45-50%) containing Saccharomyces rouxii and Torulopsis yeast 5-10% of total weight of soy sauce mash, and fermenting under stirring for 26 days until the soy sauce mash is mature;

s4: oil spraying and sterilization: heating the soy sauce mash obtained in the step S3 to 80 ℃, maintaining for 30min, introducing into a squeezer, extruding head oil, sterilizing at high temperature, and sampling and testing; heating 15 Baume degree salt water to 85 deg.C, soaking the sauce mash with the first oil squeezed, stirring for 20 hr, squeezing out the second oil, sterilizing at high temperature, and sampling and testing; finally, mixing the first oil and the second oil to prepare soy sauce, sterilizing, cooling to 55 ℃, adding 5% of lactic acid streptozocin and natamycin, and performing biological preservation and corrosion prevention to obtain a finished garlic sauce;

s5: putting the finished garlic sauce and the traditional sauce into a sauce tank, sealing and packaging to obtain a finished product;

the soy sauce tank in the S5 comprises a tank body (1), a handle (2) and a spout (3); the kettle nozzle (3) is fixedly connected to the left side of the tank body (1); the handle (2) is fixedly connected to the right side of the tank body (1); the tank body (1) is hollow, and a sealing box (4) is fixedly connected to one side, close to the handle (2), of the interior of the tank body (1); a cavity (41) is formed in one side, close to the tank body (1), of the upper part of the handle (2); the cavity (41) extends into the sealing box (4); a soy sauce bag (42) is arranged in the cavity (41); the soy sauce bag (42) is made of a thin film material with excellent ductility; the soy sauce bag (42) is fixedly connected to one side of the cavity (41) close to the outside; the surface of one side, away from the tank body (1), of the handle (2) is provided with an opening, and the opening is communicated with the cavity (41); the cavity (41) is fixedly connected with a fixed shaft (5) at the opening of the handle (2); the fixed shaft (5) is rotatably connected with a scroll (51); the diameters of the two ends of the scroll (51) are large, the diameter of the middle of the scroll is small, and the outer surface of the scroll (51) is provided with uniformly arranged threads; the left end of the scroll (51) is provided with a first groove (6); the first groove (6) is designed in an annular mode, and fixing teeth (61) which are uniformly distributed are fixedly connected in the first groove (6); the fixed shaft (5) is positioned in the first groove (6) and fixedly connected with a limiting tooth (62); the limiting teeth (62) are made of elastic metal materials; the limiting teeth (62) are obliquely arranged, and one end, far away from the fixed shaft (5), of each limiting tooth (62) is inserted between every two adjacent fixed teeth (61); the bottom end of the soy sauce bag (42) is fixedly connected with the middle part of the scroll (51); the upper side of the cavity (41) of the soy sauce bag (42) is fixedly connected with an oil inlet pipe (43); the oil inlet pipe (43) penetrates through the tank body (1), and a sealing plug (44) is arranged at an opening of one side, away from the soy sauce bag (42), of the oil inlet pipe (43); the bottom of the soy sauce bag (42) is fixedly connected with a guide pipe (45), and the other end of the guide pipe (45) is designed to be opened in the spout (3); a bottle stopper (11) is arranged above the tank body (1).

2. The garlic-flavored soy sauce according to claim 1, characterized in that: one end of the limiting tooth (62) far away from the fixed shaft (5) is fixedly connected with a pressing rod (63); the handle (2) is positioned on the left side of the scroll (51) and is provided with a first sliding chute (64); one end, far away from the limiting tooth (62), of the pressing rod (63) penetrates through the first sliding groove (64) and is connected with the first sliding groove (64) in a sliding mode.

3. The garlic-flavored soy sauce according to claim 1, characterized in that: scales are marked on the right side of the scroll (51) and used for displaying the residual amount of the soy sauce in the soy sauce bag (42).

4. The garlic-flavored soy sauce according to claim 1, characterized in that: a second groove (7) is formed in the handle (2) above the reel (51); a roller (71) is rotationally connected in the second groove (7); the outer surface of the roller (71) is closely attached to the outer surface of the middle part of the reel (51).

5. The garlic-flavored soy sauce according to claim 4, wherein: the outer surface of the roller (71) is fixedly connected with a rubber layer (72); an air cavity is formed in the rubber layer (72) and filled with air.

6. The garlic-flavored soy sauce according to claim 1, characterized in that: the handle (2) is designed in an arc shape, and a second sliding chute (8) is formed between the handle (2) and the tank body (1); the handle (2) is in a wave-shaped design close to one side of the second sliding chute (8); the wavy concave parts of the handle (2) are fixedly connected with air bags (81); the air bags (81) are filled with gas, and the outer surfaces of the air bags (81) are designed in a rough manner; the air bags (81) are communicated with the air cavity of the rubber layer (72) through guide grooves in the handle (2).

Technical Field

The invention belongs to the technical field of seasoning processing, and particularly relates to garlic sauce.

Background

The soy sauce has the effects of relieving fever, relieving restlessness, flavoring and stimulating appetite, and the quality of the soy sauce comprises the color, the fragrance, the taste, the body and the content of nutrient substances in the components. The soy sauce contains isoxanthol, and the special substance can reduce cholesterol in human body and reduce incidence of cardiovascular diseases. Singapore food research has found that soy sauce produces a natural antioxidant ingredient. The compound vitamin C and E compound antioxidant is beneficial to reducing the harm of free radicals to human health, and has an effect which is dozens of times greater than that of common antioxidants such as vitamin C, E and the like; the effect of inhibiting free radicals achieved with a small amount of soy sauce is comparable to a glass of red wine. The soy sauce serving as a traditional brewed seasoning is developed to be a seasoning which is necessary for dining tables of people, plays a great role in Chinese special diet and has a huge market. In the 20 th century and the fifties, the solid low-salt fermentation method and the solid salt-free soy sauce fermentation method are popularized in China in sequence, and the soy sauce yield is increased by shortening the fermentation period. The two processes mainly adopt high-temperature hydrolysis, and the conditions of ester fermentation and aroma generation cannot be created, so that the product has insufficient flavor and poor aroma;

Delicious soy sauce is one of essential dips, but the existing soy sauce only plays a single role in the dip, for example, when dumplings or chafing dishes are eaten, garlic paste is required to be additionally added into the soy sauce, the operation is troublesome, and the tastes of the garlic paste and the soy sauce are not easy to be fully blended.

disclosure of Invention

the invention provides garlic-flavor soy sauce, which aims to make up for the defects of the prior art and solve the problems that the soy sauce has single flavor, is troublesome to operate and has unsatisfactory flavor when being prepared.

The technical scheme adopted by the invention for solving the technical problems is as follows: the preparation method of the garlic sauce provided by the invention comprises the following steps:

S1: raw material treatment: crushing 40 parts of soybean, 10 parts of cashew nut and 5 parts of black sesame into particles with the particle size of 200-300 meshes, stewing for 2-3h by using water with the temperature of 80-100 ℃, placing the particles in a material steaming tank, firstly maintaining the pressure for 1.5-2h under the condition of 0.5-0.8Mpa, then sending steam, maintaining the pressure for 1-1.5h under the condition of 0.1-0.3Mpa, and after steaming, discharging the pressure to 0Mpa to obtain clinker A for later use; feeding 40 parts of garlic cloves into a steamer, carrying out secondary pressure maintaining treatment for 1-1.5h under the condition of 0.1-0.3Mpa, steaming, and extruding to obtain mashed garlic to obtain clinker B for later use;

s2: adopting circulating ventilation to make yeast: cooling the clinker A and the clinker B to 35 ℃; weighing 0.1-0.5 part of aspergillus oryzae, 0.1-0.5 part of zygosaccharomyces rouxii and clinker A, uniformly stirring, weighing 0.05-0.1 part of zygosaccharomyces rouxii, 0.05-0.1 part of lactobacillus fermentum and clinker B, uniformly stirring, and respectively ventilating to make yeast, wherein the specific yeast making process comprises the following steps: the resting period is 4-5h, and the product temperature is controlled at 25-28 ℃; when the temperature of the product rises to 30 ℃, the air supply is reduced to 28 ℃, and the temperature of the product is difficult to control within 4-5 hours after the resting period, hyphae are combined, and primary koji is sieved, and the temperature is controlled to 28-30 ℃; sieving the second koji 12h after the rest period, and controlling the product temperature to 30-31 ℃; standing for 24 hr after rest period, cooling to 28-25 deg.C, and culturing for 15-18 hr until the yeast material is mature;

S3: and (3) fermentation process treatment: mixing the two yeast materials obtained in the step S2 with 20 Baume degree saline water, uniformly mixing, putting into a fermentation tank, and uniformly adding onion juice; controlling the temperature at 30-35 deg.C, fermenting for 10 days, placing lactobacillus 0.1-0.3% of the total weight of the materials on the soy sauce mash material, and controlling the temperature at 40 deg.C for further fermenting for 10-15 days; adding cold salt water (concentration of 45-50%) containing Saccharomyces rouxii and Torulopsis yeast 5-10% of total weight of soy sauce mash, and fermenting under stirring for 26 days until the soy sauce mash is mature;

S4: oil spraying and sterilization: heating the soy sauce mash obtained in the step S3 to 80 ℃, maintaining for 30min, introducing into a squeezer, extruding head oil, sterilizing at high temperature, and sampling and testing; heating 15 Baume degree salt water to 85 deg.C, soaking the sauce mash with the first oil squeezed, stirring for 20 hr, squeezing out the second oil, sterilizing at high temperature, and sampling and testing; finally, mixing the first oil and the second oil to prepare soy sauce, sterilizing, cooling to 55 ℃, adding 5% of lactic acid streptozocin and natamycin, and performing biological preservation and corrosion prevention to obtain a finished garlic sauce;

S5: putting the finished garlic sauce and the traditional sauce into a sauce tank, sealing and packaging to obtain a finished product;

wherein the soy sauce tank in S5 comprises a tank body, a handle and a spout; the kettle nozzle is fixedly connected to the left side of the tank body; the handle is fixedly connected to the right side of the tank body; the tank body is hollow and a sealing box is fixedly connected to one side, close to the handle, of the interior of the tank body; a cavity is formed in one side, close to the tank body, of the upper part of the handle; the cavity extends into the sealing box; a soy sauce bag is arranged in the cavity; the soy sauce bag is made of a film material with excellent ductility; the soy sauce bag is fixedly connected to one side of the cavity close to the outside; the handle is designed with an opening on the surface of one side far away from the tank body, and the opening is communicated with the cavity; the cavity is positioned at the opening of the handle and fixedly connected with a fixed shaft; the fixed shaft is rotatably connected with a scroll; the diameters of the two ends of the scroll are large, the diameter of the middle of the scroll is small, and the outer surface of the scroll is provided with uniformly distributed threads; the left end of the scroll is provided with a first groove; the first groove is designed in an annular mode, and fixing teeth which are uniformly distributed are fixedly connected in the first groove; the fixed shaft is positioned in the first groove and fixedly connected with a limiting tooth; the limiting teeth are made of elastic metal materials; the limiting teeth are obliquely arranged, and one end, far away from the fixed shaft, of each limiting tooth is inserted between two adjacent fixed teeth; the bottom end of the soy sauce bag is fixedly connected to the middle part of the scroll; the upper side of the cavity of the soy sauce bag is fixedly connected with an oil inlet pipe; the oil inlet pipe penetrates through the tank body, and a sealing plug is arranged at an opening of one side of the oil inlet pipe, which is far away from the soy sauce bag; the bottom of the soy sauce bag is fixedly connected with a guide pipe, and the other end of the guide pipe is provided with an opening in the spout; a bottle stopper is arranged above the tank body; when the device works, the bottle plug and the sealing plug are opened, the traditional soy sauce and the garlic sauce are respectively filled into the can body and the soy sauce bag, the bottle plug and the sealing plug are screwed down, when the device is used, the scroll is manually rotated, the friction force between the scroll and fingers is increased by the threads on the outer surface of the scroll, the scroll can be easily rotated, when the scroll rotates, the soy sauce bag fixedly connected to the middle part of the scroll is rolled at the middle part of the scroll, the soy sauce bag continuously shrinks along with the continuous rotation of the scroll, the garlic sauce in the soy sauce bag is pressed to be extruded out from the opening of the spout through the conduit at the bottom end of the soy sauce bag, the scroll rotates with the fixed teeth in the first groove, the fixed teeth press the limiting teeth in the rotating process, the limiting teeth are bent towards the inclined direction, and then the fixed teeth cross the limiting teeth to rotate, when the scroll stops rotating, the limiting teeth can not, the soy sauce bag is always in a tightened state; the soy sauce bag is in the tightening state all the time and can effectively avoid getting into the air in the soy sauce bag, make the soy sauce receive air pollution in the soy sauce bag, lead to the soy sauce rotten, cause food safety hidden danger, the soy sauce bag is in the tightening state all the time simultaneously and can continue to rotate the spool when using next time, extrude the soy sauce, the step of rotatory spool again has been saved, and traditional soy sauce and garlic fragrant soy sauce are placed in same soy sauce jar, when can making the selection kind of soy sauce increase, avoid needing to use a plurality of soy sauce jar to occupy too many positions.

preferably, one end of the limiting tooth, far away from the fixed shaft, is fixedly connected with a pressing rod; the handle is positioned on the left side of the scroll and is provided with a first sliding chute; one end, far away from the limiting tooth, of the pressing rod penetrates through the first sliding groove and is in sliding connection with the first sliding groove; the during operation, when soy sauce used up in the soy sauce bag, the spool received soy sauce bag and the unable rotation of spacing tooth dual restriction, slide along first spout according to the depression bar in with first spout this moment, because according to depression bar and spacing tooth fixed connection, spacing tooth atress is crooked, fixed tooth breaks away from spacing tooth and prescribes a limit to, open the sealing plug this moment, replenish the soy sauce in the soy sauce bag, the soy sauce bag is filled with the soy sauce gradually, when the extension of soy sauce bag, the pulling spool, the spool resets when the soy sauce bag is full, according to the settlement of depression bar, make the filling of soy sauce become convenient and fast more, and the filling design of soy sauce bag, the soy sauce jar has also been avoided becoming disposable, very big saving soy sauce oil tank manufacturing cost.

Preferably, scales are marked on the right side of the scroll and used for displaying the residual amount of the soy sauce in the soy sauce bag; the during operation, thereby the spool rotates and extrudes the soy sauce bag, and the scale of spool right side portrayal can clearly be according to the turned angle of spool visual with surplus soy sauce content in the soy sauce bag, can in time add when the soy sauce finishes using, avoids soy sauce content unclear in the soy sauce jar, causes the interpolation of soy sauce untimely, simultaneously, when the spool breaks down and can't rotate, can get rid of this factor that the soy sauce finishes using fast, reduces the maintenance time.

Preferably, the handle is positioned above the scroll and is provided with a second groove; a roller is rotationally connected in the second groove; the outer surface of the roller is tightly attached to the outer surface of the middle part of the scroll; the during operation reel rotates, thereby roll up the soy sauce bag at the reel middle part and make the soy sauce bag shrink, the reel is when rolling up the soy sauce bag, the design of gyro wheel can make the soy sauce bag roll up inside when the reel does not have remaining soy sauce, avoid the soy sauce to extrude incompletely, the time overlength produces rotten easily, when filling new soy sauce, pollute new soy sauce, cause the use hidden danger of soy sauce, simultaneously, can also avoid taking place phenomenons such as tainting when the soy sauce kind changes in the soy sauce bag.

preferably, the outer surface of the roller is fixedly connected with a rubber layer; an air cavity is formed in the rubber layer and filled with air; the during operation, gyro wheel and spool combined action will be rolled up soy sauce in the soy sauce bag and extrude, avoid the soy sauce to remain, and the rubber layer on gyro wheel surface makes gyro wheel and soy sauce bag soft contact when the extrusion, when avoiding the gyro wheel to extrude the soy sauce bag, makes the soy sauce bag damaged, leads to the soy sauce to reveal, and very big influence user's experience is felt, also can practice thrift the cost simultaneously, prolongs the life of soy sauce bag.

Preferably, the handle is designed in an arc shape, and a second sliding groove is formed between the handle and the tank body; the handle is in a wave-shaped design at one side close to the second chute; the wavy depressions of the handle are fixedly connected with air bags; the air bags are filled with gas, and the outer surfaces of the air bags are designed to be rough; the air bags are communicated with the rubber layer air cavity through guide grooves in the handle; the during operation, the soy sauce jar is mentioned, the finger is held in handle wave department, gas in the extrusion gasbag, make the gasbag in gas let in the air cavity through the guide slot, make rubber layer pressurized inflation, the reinforcing gyro wheel can strengthen the effect of gyro wheel effectively with the extrusion of spool to the soy sauce bag, the coarse design in gasbag surface simultaneously, can also increase the frictional force with the finger, avoid skidding between finger and the handle, lead to the soy sauce jar to drop, the effectual potential safety hazard that has reduced, the use of having strengthened the soy sauce jar is felt.

the invention has the following beneficial effects:

1. According to the garlic sauce, the sauce bag, the scroll and the roller are arranged, the scroll rotates to shrink the sauce bag, so that the sauce in the sauce bag is extruded from the outlet of the guide pipe, meanwhile, the traditional sauce is filled in the tank body, a user has more choices when eating the sauce, and convenience and quickness are realized when the use types of the sauce are switched.

2. according to the garlic sauce, the contents of the sauce in the sauce bags can be effectively visualized by scaling the reel, the reel is limited by the fixed teeth and the limiting teeth, so that the sauce in the sauce bags is always in a full state, the sauce is prevented from being polluted by air, and the sauce bags are filled more conveniently and quickly by arranging the pressing rod.

Drawings

the invention will be further explained with reference to the drawings.

FIG. 1 is a flow chart of a method of the present invention;

FIG. 2 is a perspective view of the present invention;

FIG. 3 is a cross-sectional view of the present invention;

FIG. 4 is a perspective view of the spool;

in the figure: the pot body 1, the handle 2, the spout 3, the bottle stopper 11, the sealing box 4, the cavity 41, the soy sauce bag 42, the oil inlet pipe 43, the sealing plug 44, the guide pipe 45, the fixed shaft 5, the scroll 51, the first groove 6, the fixed teeth 61, the limiting teeth 62, the pressing rod 63, the first sliding groove 64, the second groove 7, the roller 71, the rubber layer 72, the second sliding groove 8 and the air bag 81.

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

As shown in fig. 1 to 4, the preparation method of the garlic sauce of the present invention comprises the following steps:

S1: raw material treatment: crushing 40 parts of soybean, 10 parts of cashew nut and 5 parts of black sesame into particles with the particle size of 200-300 meshes, stewing for 2-3h by using water with the temperature of 80-100 ℃, placing the particles in a material steaming tank, firstly maintaining the pressure for 1.5-2h under the condition of 0.5-0.8Mpa, then sending steam, maintaining the pressure for 1-1.5h under the condition of 0.1-0.3Mpa, and after steaming, discharging the pressure to 0Mpa to obtain clinker A for later use; feeding 40 parts of garlic cloves into a steamer, carrying out secondary pressure maintaining treatment for 1-1.5h under the condition of 0.1-0.3Mpa, steaming, and extruding to obtain mashed garlic to obtain clinker B for later use;

s2: adopting circulating ventilation to make yeast: cooling the clinker A and the clinker B to 35 ℃; weighing 0.1-0.5 part of aspergillus oryzae, 0.1-0.5 part of zygosaccharomyces rouxii and clinker A, uniformly stirring, weighing 0.05-0.1 part of zygosaccharomyces rouxii, 0.05-0.1 part of lactobacillus fermentum and clinker B, uniformly stirring, and respectively ventilating to make yeast, wherein the specific yeast making process comprises the following steps: the resting period is 4-5h, and the product temperature is controlled at 25-28 ℃; when the temperature of the product rises to 30 ℃, the air supply is reduced to 28 ℃, and the temperature of the product is difficult to control within 4-5 hours after the resting period, hyphae are combined, and primary koji is sieved, and the temperature is controlled to 28-30 ℃; sieving the second koji 12h after the rest period, and controlling the product temperature to 30-31 ℃; standing for 24 hr after rest period, cooling to 28-25 deg.C, and culturing for 15-18 hr until the yeast material is mature;

s3: and (3) fermentation process treatment: mixing the two yeast materials obtained in the step S2 with 20 Baume degree saline water, uniformly mixing, putting into a fermentation tank, and uniformly adding onion juice; controlling the temperature at 30-35 deg.C, fermenting for 10 days, placing lactobacillus 0.1-0.3% of the total weight of the materials on the soy sauce mash material, and controlling the temperature at 40 deg.C for further fermenting for 10-15 days; adding cold salt water (concentration of 45-50%) containing Saccharomyces rouxii and Torulopsis yeast 5-10% of total weight of soy sauce mash, and fermenting under stirring for 26 days until the soy sauce mash is mature;

s4: oil spraying and sterilization: heating the soy sauce mash obtained in the step S3 to 80 ℃, maintaining for 30min, introducing into a squeezer, extruding head oil, sterilizing at high temperature, and sampling and testing; heating 15 Baume degree salt water to 85 deg.C, soaking the sauce mash with the first oil squeezed, stirring for 20 hr, squeezing out the second oil, sterilizing at high temperature, and sampling and testing; finally, mixing the first oil and the second oil to prepare soy sauce, sterilizing, cooling to 55 ℃, adding 5% of lactic acid streptozocin and natamycin, and performing biological preservation and corrosion prevention to obtain a finished garlic sauce;

S5: putting the finished garlic sauce and the traditional sauce into a sauce tank, sealing and packaging to obtain a finished product;

wherein the soy sauce tank in S5 comprises a tank body 1, a handle 2 and a spout 3; the kettle nozzle 3 is fixedly connected to the left side of the tank body 1; the handle 2 is fixedly connected to the right side of the tank body 1; the tank body 1 is hollow, and a sealing box 4 is fixedly connected to one side, close to the handle 2, of the interior of the tank body 1; a cavity 41 is formed in one side, close to the tank body 1, of the upper part of the handle 2; the cavity 41 extends into the sealed box 4; a soy sauce bag 42 is arranged in the cavity 41; the soy sauce bag 42 is made of a thin film material having excellent ductility; the soy sauce bag 42 is fixedly connected to one side of the cavity 41 close to the outside; the handle 2 is designed to be opened on the surface of one side, away from the tank body 1, and the opening is communicated with the cavity 41; the cavity 41 is fixedly connected with a fixed shaft 5 at the opening of the handle 2; a scroll 51 is rotatably connected on the fixed shaft 5; the diameters of the two ends of the scroll 51 are large, the diameter of the middle of the scroll 51 is small, and the outer surface of the scroll 51 is provided with uniformly arranged threads; the left end of the scroll 51 is provided with a first groove 6; the first groove 6 is designed in an annular shape, and fixing teeth 61 which are uniformly distributed are fixedly connected in the first groove 6; the fixed shaft 5 is fixedly connected with a limiting tooth 62 in the first groove 6; the limiting teeth 62 are made of elastic metal materials; the limiting teeth 62 are obliquely arranged, and one end, far away from the fixed shaft 5, of each limiting tooth 62 is inserted between two adjacent fixed teeth 61; the bottom end of the soy sauce bag 42 is fixedly connected with the middle part of the scroll 51; the upper side of the cavity 41 of the soy sauce bag 42 is fixedly connected with an oil inlet pipe 43; the oil inlet pipe 43 penetrates through the tank body 1, and a sealing plug 44 is arranged at an opening of one side of the oil inlet pipe 43, which is far away from the soy sauce bag 42; the bottom of the soy sauce bag 42 is fixedly connected with a guide pipe 45, and the other end of the guide pipe 45 is provided with an opening in the spout 3; a bottle stopper 11 is arranged above the tank body 1; when the soy sauce bottle is in use, the scroll 51 can be easily rotated by manually rotating the scroll 51, the friction between the scroll 51 and fingers is increased by the threads on the outer surface of the scroll 51, the scroll 51 can be easily rotated, when the scroll 51 rotates, the soy sauce bag 42 fixedly connected to the middle part of the scroll 51 is wound on the middle part of the scroll 51, the soy sauce bag 42 continuously shrinks along with the continuous rotation of the scroll 51, the garlic-flavored soy sauce in the soy sauce bag 42 is pressed to be extruded out from the opening of the spout 3 through the conduit 45 at the bottom end of the soy sauce bag 42, the fixed teeth 61 in the first groove 6 rotate along with the rotation of the scroll 51, the fixed teeth 61 press the limiting teeth 62 in the rotating process, the limiting teeth 62 are bent towards the inclined direction, so that the fixed teeth 61 cross the limiting teeth 62 to rotate, when the scroll 51 stops rotating, since the limit teeth 62 cannot be bent in the opposite direction, the fixed teeth 61 cannot be rotated by being limited by the limit teeth 62, and the soy sauce bag 42 is always in a tightened state; the soy sauce bag 42 is always in a tightened state, so that air entering into the soy sauce bag 42 can be effectively avoided, soy sauce in the soy sauce bag 42 is polluted by air, the soy sauce is deteriorated, food safety hazards are caused, meanwhile, the soy sauce bag 42 is always in a tightened state, the scroll 51 can be continuously rotated when the soy sauce bag is used next time, the soy sauce is extruded, the step of re-rotating the scroll 51 is omitted, the traditional soy sauce and the garlic sauce are placed in the same soy sauce tank, the selection types of the soy sauce can be increased, and the situation that a plurality of soy sauce tanks need to occupy too many positions is avoided.

As an embodiment of the invention, one end of the limit tooth 62 away from the fixed shaft 5 is fixedly connected with a pressing rod 63; the handle 2 is positioned at the left side of the scroll 51 and is provided with a first sliding chute 64; one end of the pressing rod 63, which is far away from the limiting tooth 62, penetrates through the first sliding groove 64 and is in sliding connection with the first sliding groove 64; when the soy sauce filling machine works, when soy sauce in the soy sauce bag 42 is used up, the reel 51 is limited by the soy sauce bag 42 and the limiting teeth 62 and cannot rotate, the pressing rod 63 in the first sliding groove 64 slides along the first sliding groove 64, the limiting teeth 62 are stressed and bent due to the fixed connection of the pressing rod 63 and the limiting teeth 62, the fixing teeth 61 are free from the limitation of the limiting teeth 62, the sealing plug 44 is opened at the moment, soy sauce is filled in the soy sauce bag 42, the soy sauce bag 42 is gradually filled with soy sauce, when the soy sauce bag 42 is expanded, the reel 51 is pulled, the reel 51 is reset when the soy sauce bag 42 is filled, the setting of the pressing rod 63 enables the filling of the soy sauce to be more convenient and faster, the filling design of the soy sauce bag 42 also avoids the soy sauce tank from becoming a disposable product, and the manufacturing cost of the soy sauce tank is.

In one embodiment of the present invention, the right side of the reel 51 is marked with a scale for displaying the remaining amount of soy sauce in the soy sauce bag 42; during operation, thereby spool 51 rotates and extrudes soy sauce bag 42, and the scale of spool 51 right side portrayal can clearly be according to spool 51's turned angle with remaining soy sauce content visual in soy sauce bag 42, can in time add when the soy sauce finishes using, avoid soy sauce content is unclear in the soy sauce jar, cause the interpolation of soy sauce untimely, simultaneously, when spool 51 breaks down and can't rotate, can get rid of this factor that the soy sauce finishes using fast, reduce the maintenance time.

As an embodiment of the present invention, the handle 2 is provided with a second groove 7 above the reel 51; a roller 71 is rotationally connected in the second groove 7; the outer surface of the roller 71 is tightly attached to the outer surface of the middle part of the scroll 51; during operation spool 51 rotates, thereby roll up soy sauce bag 42 at spool 51 middle part and make soy sauce bag 42 shrink, spool 51 is when rolling up soy sauce bag 42, the inside does not have remaining soy sauce when the design of gyro wheel 71 can make soy sauce bag 42 roll up on spool 51, avoid the soy sauce to extrude incompletely, the time overlength easily produces rotten, when filling new soy sauce, pollute new soy sauce, cause the use hidden danger of soy sauce, simultaneously, can also avoid taking place phenomenons such as tainting with bad smell when the soy sauce kind changes in soy sauce bag 42.

As an embodiment of the present invention, a rubber layer 72 is fixedly connected to the outer surface of the roller 71; an air cavity is formed in the rubber layer 72 and filled with air; during operation, gyro wheel 71 and spool 51 combined action extrude the soy sauce in the soy sauce bag 42 that rolls up, avoid the soy sauce to remain, and the rubber layer 72 on gyro wheel 71 surface makes gyro wheel 71 and soy sauce bag 42 soft contact when the extrusion, when avoiding gyro wheel 71 to extrude soy sauce bag 42, makes soy sauce bag 42 damaged, leads to the soy sauce to reveal, and very big influence user's experience is felt, also can practice thrift the cost simultaneously, extension soy sauce bag 42's life.

as an embodiment of the invention, the handle 2 is designed in an arc shape and a second chute 8 is formed between the handle 2 and the tank body 1; the handle 2 is in a wave-shaped design at one side close to the second sliding chute 8; the wavy concave parts of the handle 2 are fixedly connected with air bags 81; the air bags 81 are filled with gas, and the outer surfaces of the air bags 81 are designed to be rough; the air bags 81 are communicated with the air cavity of the rubber layer 72 through guide grooves in the handle 2; during operation, the soy sauce jar is mentioned, the finger is held in 2 wave departments of handle, gas in the extrusion gasbag 81, make gas in the gasbag 81 let in the air cavity through the guide slot, make rubber layer 72 pressurized inflation, reinforcing gyro wheel 71 and spool 51 are to the extrusion of soy sauce bag 42, can strengthen the effect of gyro wheel 71 effectively, the design of gasbag 81 roughness in surface simultaneously, can also increase the frictional force with the finger, avoid skidding between finger and the handle 2, lead to the soy sauce jar to drop, the effectual potential safety hazard that has reduced, the use of having strengthened the soy sauce jar is felt.

The specific working process is as follows:

When the soy sauce bottle is in use, the scroll 51 can be easily rotated by manually rotating the scroll 51, the friction between the scroll 51 and fingers is increased by the threads on the outer surface of the scroll 51, the scroll 51 can be easily rotated, when the scroll 51 rotates, the soy sauce bag 42 fixedly connected to the middle part of the scroll 51 is wound on the middle part of the scroll 51, the soy sauce bag 42 continuously shrinks along with the continuous rotation of the scroll 51, the garlic-flavored soy sauce in the soy sauce bag 42 is pressed to be extruded out from the opening of the spout 3 through the conduit 45 at the bottom end of the soy sauce bag 42, the fixed teeth 61 in the first groove 6 rotate along with the rotation of the scroll 51, the fixed teeth 61 press the limiting teeth 62 in the rotating process, the limiting teeth 62 are bent towards the inclined direction, so that the fixed teeth 61 cross the limiting teeth 62 to rotate, when the scroll 51 stops rotating, since the limit teeth 62 cannot be bent in the opposite direction, the fixed teeth 61 cannot be rotated by being limited by the limit teeth 62, and the soy sauce bag 42 is always in a tightened state; when the soy sauce is used up, the pressing rod 63 is pushed to separate the fixing teeth 61 from the regulating teeth of the reel 51, and the soy sauce bag 42 is filled with soy sauce and continuously used.

The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.