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Rice wine manufacturing equipment and manufacturing method of rice wine using this
Rice wine manufacturing equipment and manufacturing method of rice wine using this
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机译：黄酒制造设备和使用该设备的黄酒制造方法
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摘要
An attribute makgeolli manufacturing apparatus and a makgeolli manufacturing method using the same are disclosed. A fermentation apparatus comprising a fermentation tank, a control unit, a frying vessel, and a fryer connected to the fryer by a plurality of food spring hoses, wherein the fermentation tank has a fermentation tank for producing lactic acid bacteria, A fermentation tank outer cylinder and a fermentation tank inner cylinder which are provided so as to be able to agitate and ferment the makgeolli kit and extend from the lower side of the charging port in the longitudinal direction, A stirring motor protruding from the lower side of the stirring motor to extend in the longitudinal direction and to be drawn into the fermenter so that the paddle is pivoted about the rotation axis in a direction opposite to the stirring motor, A paddle portion provided on one side of the inner bottom surface of the inner wall of the fermentation tank A fermenter, a lower cover extending in the longitudinal direction from the lower side, and a fermenter valve protruding outwardly from a side of the lower cover, wherein the fermenter includes a temperature sensor, a control part protruding outwardly from the one side of the fermenter, Comprises a sieve fixing unit including a sieve housing plate to be introduced into the sieve housing container and a flange protruding outwardly from an outer peripheral face of the sieve housing container, a sieve fixing unit extending downward from the sieve fixing unit, And a plurality of wheels on the lower side for moving and fixing the filtering device, wherein the filtering device includes a plurality of wheels, the plurality of wheels being arranged on the lower side of the filtering device, And a guide having an inner diameter larger than the outer diameter of the filtering apparatus It characterized in that it comprises a fixing part. Accordingly, by reducing the conventional 5 to 7 days of makgeolli production to 2 to 4 days, high quality makgeolli can be produced in a short period of time. According to the taste of the user, a small amount of makgeolli is produced There is an advantage that it is easy to do.
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