CN103110068B - Preparation method of leisure instant flower net curd and shaping device thereof - Google Patents
Preparation method of leisure instant flower net curd and shaping device thereof Download PDFInfo
- Publication number
- CN103110068B CN103110068B CN2013100183313A CN201310018331A CN103110068B CN 103110068 B CN103110068 B CN 103110068B CN 2013100183313 A CN2013100183313 A CN 2013100183313A CN 201310018331 A CN201310018331 A CN 201310018331A CN 103110068 B CN103110068 B CN 103110068B
- Authority
- CN
- China
- Prior art keywords
- net
- flower
- curd
- bean
- top board
- 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
Images
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the technical field of production of bean products and provides a preparation method of a leisure instant flower net curd and a shaping device thereof. The preparation method disclosed by the invention comprises the following steps: selecting a soybean raw material, soaking, washing, jordaning, burning, curdling and pressing to prepare bean curd small pieces, and using a flower net curd shaping device to perform double-sided flower cutting and stringing the bean curd small pieces; and further performing high-temperature deep-frying, vacuum packaging and high-temperature sterilization to prepare the leisure instant flower net curd. According to the preparation method disclosed by the invention, the flower net curd shaping device is adopted, so that human cost and waste blank are reduced, the productivity is improved, and the large-scale industrial production of the flower net curd is realized; and a leisure instant flower net curd product is prepared by deep-frying, vacuum packaging and high-temperature sterilization and is different from traditional leisure type bean products in the aspects of product appearance, structural state, taste, local flavor and the like.
Description
Technical field
The present invention relates to the bean product production technical field, particularly a kind of leisure is the dry preparation method of anthophagy net and shaped device thereof.
Background technology
Flower net dry having another name called " orchid is dry ", as the snack Zeng Liuhang whole nation, a kind of traditional curbside, firmly get the consumer and like.Because the moulding of Hua Wanggan needs consummate skilled worker, adopt special " the straw rain cape skill in using a kitchen knife in cookery " to make, a cutter cutter cut-flower strings together again, and the per capita output only has 1000 more and goes here and there, efficiency is low, takes a lot of work, time-consuming, and easily cause useless embryo, output is limited, be difficult to form suitability for industrialized production.In addition, because thumbnail material softness is frangible, its production makes to need the little spacing of the tow sides even depth cut-flower that interlocks, and the Mechanized Processing difficulty is large, and current domestic bean product manufacture field does not also have the equipment that can promote the use to occur.
Along with constantly being found that the fast development of China's food industry and soybean nutritional are worth, traditional bean product functional health food that become international, the bean product secondary industry is containing huge development potentiality and market business opportunity.Along with becoming increasingly abundant of people's levels of substance, on the one hand novel unique food has been had to more demand; Due to the too much absorption to high heat food, cause the health problems such as " overnutrition ", " three height " on the other hand.Bean product, because its protein content is high, do not contain cholesterol etc., is subject to liking of consumer day by day.But the seasoning dried bean curd mainly be take as main in existing leisure product market, after the employing one-shot forming, stew in soy sauce processes, and needs badly and supplements fresh soyabean leisure product processed.
The disclosure of the invention of CN1153011A a kind of preparation method of multi-flavour dried bean curd: 1. boiling water boiling bubble 50-60 minute, every kg water is with salt 25 grams, monosodium glutamate 10 grams, capsicum 7 grams, Chinese prickly ash 10g, ginger 10 grams, cassia bark 10 grams, anistree 15 grams, the sterculia seed 10 grams.2. high temperature 90-100 ℃ of baking, the time is 60 minutes.3. 40 ℃ of bakings of low temperature must be soaked in water before processing, and baking time is 30-20 minute.This dried bean curd is given prominence to the variation of product on local flavor, and itself does not have how many variations dried bean curd, and product is more dull.
Summary of the invention
The object of the present invention is to provide a kind of leisure is the dry preparation method of anthophagy net, adopts flower net dry forming device to make Hua Wanggan, reduces human cost and useless embryo, improves production capacity; Make the instant colored net dryed product of leisure through fried, stew in soy sauce, vacuum packaging, high temperature sterilization, at aspects such as product appearance, structural state, taste flavors, all be different from traditional leisure bean product.
Another purpose of the present invention is to provide a kind of colored net dry forming device, has reduced human cost and useless embryo, improves production capacity, has realized the large-scale industrial production of Hua Wanggan.
The technical solution adopted for the present invention to solve the technical problems is:
1.a kind of leisure is the dry preparation method of anthophagy net, it is characterized in that: described preparation method's step is as follows:
A, select materials: select that grain is large, even, full, nothing is gone mouldy, pure soya bean is raw material;
B, immersion: the soya bean after according to the part by weight of material-water ratio 1:3-5, step a being processed is soaked 8-15 hour in water;
C, cleaning: after step b has soaked, first the water of soaking soybean is put dryly, and then with clear water, soybean is rinsed well;
D, defibrination: carry out defibrination by soybean and water 1:4-1:5 part by weight and must grind paste, will grind and stick with paste by 2-3 circulation high speed centrifugation, throw away bean dregs, obtain 8-11 Baume degrees soya-bean milk;
E, plasma burning: the soya-bean milk that steps d is obtained is squeezed in stream boiling slurry tank fully well-done, removes beany flavor and obtains ripe slurry;
F, some slurry: ripe slurry is made coagulating agent point slurry with the magnesium chloride solution of mass concentration 10-15%, puts slurry temperature 80-90 ℃, the 2.0-3.5% that the magnesium chloride solution addition is ripe slurry weight, and after the some slurry, vexed slurry obtains the beans brain in 20-30 minute;
G, compacting: the beans cerebral is made to the bean curd base that thickness reaches 2.8-3.2cm, and, further to bean curd base compacting removal excessive moisture, be pressed into the thumbnail of thickness 2.5-3.0cm, moisture 65-75%;
H, cut-flower moulding: thumbnail is cut into to length 8-10cm, the bean curd fritter of width 6-8cm; The bean curd fritter is placed on colored net dry forming device, carries out the positive and negative cut-flower, make the dry stock of flower net, and make type with the bamboo let string;
I, fried: the dry stock of flower net after moulding, drop in deep fryer, carry out fried, frying temperature 150-170 ℃, fried time 10-15 minute, obtain the finished product of water content 45-55%;
Obtain product finally by stew in soy sauce, vacuum packaging and high temperature sterilization.
The present invention is by the drying one-tenth of the traditional snack flower net instant Hua Wanggan that lies fallow, and the outward appearance uniqueness, because of its Z-type elastic extension structure, have the plentiful mouthfeel of chewing, and more easily tasty, adopts instant packing, and shelf life of products extends, and is easy to realize the industrialization processing and manufacturing.
The present invention adopts colored net dry forming device to make Hua Wanggan, has reduced human cost and useless embryo, has improved production capacity, has realized the large-scale industrial production of Hua Wanggan; Make the instant colored net dryed product of leisure through fried, stew in soy sauce, vacuum packaging, high temperature sterilization, at aspects such as product appearance, structural state, taste flavors, all be different from traditional leisure bean product.
As preferably, the described circulation high speed centrifugation of steps d, the centrifugal mesh number of centrifugal filtration is the 100-120 order
,centrifugal speed is at 1600-2200 rev/min.
As preferably, the described stream boiling slurry tank of step e has 6, stream boiling slurry tank is connected in turn, and first opens the laggard soya-bean milk of steam during plasma burning, and the stream boiling slurry tank temperature raises step by step, the stream boiling slurry tank temperature is controlled successively and is: 25-30 ℃, 45-50 ℃, 60-65 ℃, 75-80 ℃, 95-100 ℃, 105-108 ℃.
As preferably, plasma burning total time is at 3-5min.
A kind of colored net dry forming device, described colored net dry forming device comprises fixing base plate, top board and central dividing plate, described top board and base plate hinged, be fixed with one group of embedded blade on the medial surface of described top board, embedded blade laterally is arranged in parallel, embedded blade and top board form 30 ° of-35 ° of angles, one end of described central dividing plate and top board are hinged near the base plate side, central dividing plate is provided with some and strip grooves of matching corresponding with embedded blade on top board, and embedded blade end is stretched out the strip groove.
Flower net dry forming device, easy and simple to handle, speed is fast, does not produce useless stock, and the dry stock unified appearance of flower net, is conducive to industrial standardization.Its preparation technology adopts the cut-flower moulding, gives the flower net dry cross network elastic extension structure, is conducive to subsequent machining technology.On the one hand, in fried operation, this structure can increase the surface area of the dry immersion oil of flower net, shortens the fried time and makes the matter structure of Hua Wanggan more fluffy; On the other hand, in the stew in soy sauce operation, the cross network structure is more easily tasty, shortens the stew in soy sauce time and stays the juice rate to improve, and mouthfeel is more plentiful.This product has that outer tough inner pine, mouthfeel are plentiful, nutritious, instant, safety and sanitation, be easy to carry and the characteristics such as preservation, is applicable to all kinds of consumer groups, and its technical merit reaches advanced international level.
Embedded blade and top board form 30 ° of-35 ° of angles and can realize like this that the flower net be processed to form is dry and have a Z-type elastic extension structure, and the efficiency that has overcome the dry artificial production existence of traditional flower net is low, takes a lot of work, time-consuming, and easily cause useless embryo, output is limited, be difficult to form the problem of suitability for industrialized production.
As preferably, the free end side of described top board is provided with handle, also be provided with handle on the free end side of described central dividing plate, the handle of central dividing plate is corresponding with the handle of top board, and the handle of central dividing plate is connected by elastic threads with the handle of top board.
As preferably, described central dividing plate comprises two horizontally sets and parallel fixed strip and some vertical settings and parallel divider, some dividers two ends are fixedly connected with two fixed strips respectively, divider and fixed strip form 30 ° of-35 ° of angles, form the strip groove between adjacent divider.
As preferably, be provided with two dry fixed strips of flower net on described base plate, the dry fixed strip of described flower net is corresponding with two fixed strips of central dividing plate.
The invention has the beneficial effects as follows:
1, product has the Z-type elastic extension structure, has the plentiful mouthfeel of chewing, and more easily tasty, adopts instant packing, and shelf life of products extends, and is easy to realize the industrialization processing and manufacturing.
2, adopt flower net dry forming device to make Hua Wanggan, reduced human cost and useless embryo, improved production capacity, realized the large-scale industrial production of Hua Wanggan; Make the instant colored net dryed product of leisure through fried, stew in soy sauce, vacuum packaging, high temperature sterilization, at aspects such as product appearance, structural state, taste flavors, all be different from traditional leisure bean product.
The accompanying drawing explanation
Fig. 1 is a kind of main TV structure schematic diagram that the present invention spends net dry forming device;
Fig. 2 is the A-A cutaway view of Fig. 1.
In figure: 1, base plate, 2, top board, 3, central dividing plate, 31, the strip groove, 32, fixed strip, 33, divider, 4, embedded blade, 5, handle, 6, the dry fixed strip of flower net.
The specific embodiment
Below by specific embodiment, and by reference to the accompanying drawings, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopted and equipment etc. all can be buied from market or this area is commonly used.Method in following embodiment, if no special instructions, be the conventional method of this area.
Embodiment 1
A kind of leisure is the dry preparation method of anthophagy net, and described preparation method's step is as follows:
A, select materials: select that grain is large, even, full, nothing is gone mouldy, pure soya bean is raw material.
B, immersion: the soya bean after according to the part by weight of material-water ratio 1:3, step a being processed is soaked 8 hours in water.
C, cleaning: after step b has soaked, first the water of soaking soybean is put dryly, and then with clear water, soybean is rinsed well;
D, defibrination: carry out defibrination by soybean and water 1:4 part by weight and must grind paste, will grind and stick with paste by 2 circulation high speed centrifugations, the centrifugal mesh number of centrifugal filtration is the 100-120 order
,centrifugal speed, at 1600 rev/mins, throws away bean dregs, obtains 8-11 Baume degrees soya-bean milk;
E, plasma burning: the soya-bean milk that steps d is obtained is squeezed in stream boiling slurry tank fully well-done, removes beany flavor and obtains ripe slurry; Stream boiling slurry tank has 6, and stream boiling slurry tank is connected in turn, and first opens the laggard soya-bean milk of steam during plasma burning, and the stream boiling slurry tank temperature raises step by step, and the stream boiling slurry tank temperature is controlled successively and is: 25 ℃, and 45 ℃, 60 ℃, 75 ℃, 95 ℃, 105 ℃; Plasma burning total time is at 5min.
F, some slurry: ripe slurry is made coagulating agent point slurry with the magnesium chloride solution of mass concentration 15%, puts 80 ℃ of slurry temperature, and the magnesium chloride solution addition is 2.0% of ripe slurry weight, and after the some slurry, vexed slurry obtains the beans brain in 20 minutes.
G, compacting: the beans cerebral is made to the bean curd base that thickness reaches 2.8cm, and, further to bean curd base compacting removal excessive moisture, be pressed into the thumbnail of thickness 2.5cm, moisture 65-75%.
Be specially:
Upper plate: the beans brain is poured in the wooden frame of stand after cloth, watered to evenly, four jiaos are full of.The cloth bag is played to splice.Be repeated to beans brain in a cylinder is finished, then suppressed, make the bean curd base thickness after compressing reach 2.8 cm.
Press sled: after upper plate has operated, adopt slow compression technology, be depressed into hand and touch infantees and experience the inside beans capsules of brain extruding when a little tight, suspend hydraulic press, continue pressurization after spending 1-2 minute, repeat 2-3 time, make every effort to compacting evenly, last pressure must be longer than 10 minutes, and compacting is about 15-20 minute at total time, finally obtain the thumbnail of thickness 2.5cm, moisture 65-75%.
H, cut-flower moulding: thumbnail is cut into to length 8-10cm, the bean curd fritter of width 6-8cm; The bean curd fritter is placed on colored net dry forming device, carries out the positive and negative cut-flower, make the dry stock of flower net, and make type with the bamboo let string.
I, fried: the dry stock of flower net after moulding, drop into and carry out friedly in deep fryer, 150 ℃ of frying temperatures, 15 minutes fried time, obtain the finished product of water content 45-55%.
Obtain product finally by stew in soy sauce, vacuum packaging and high temperature sterilization.
A kind of leisure is the dry preparation method of anthophagy net, and described preparation method's step is as follows:
A, select materials: select that grain is large, even, full, nothing is gone mouldy, pure soya bean is raw material.
B, immersion: the soya bean after according to the part by weight of material-water ratio 1:5, step a being processed is soaked 15 hours in water.
C, cleaning: after step b has soaked, first the water of soaking soybean is put dryly, and then with clear water, soybean is rinsed well;
D, defibrination: carry out defibrination by soybean and water 1:5 part by weight and must grind paste, will grind and stick with paste by 3 circulation high speed centrifugations, the centrifugal mesh number of centrifugal filtration is the 100-120 order
,centrifugal speed, at 2200 rev/mins, throws away bean dregs, obtains 8-11 Baume degrees soya-bean milk;
E, plasma burning: the soya-bean milk that steps d is obtained is squeezed in stream boiling slurry tank fully well-done, removes beany flavor and obtains ripe slurry; Stream boiling slurry tank has 6, and stream boiling slurry tank is connected in turn, and first opens the laggard soya-bean milk of steam during plasma burning, and the stream boiling slurry tank temperature raises step by step, and the stream boiling slurry tank temperature is controlled successively and is: 30 ℃, and 50 ℃, 65 ℃, 80 ℃, 100 ℃, 108 ℃; Plasma burning total time is at 3min.
F, some slurry: ripe slurry is made coagulating agent point slurry with the magnesium chloride solution of mass concentration 10%, puts 90 ℃ of slurry temperature, and the magnesium chloride solution addition is 3.5% of ripe slurry weight, and after the some slurry, vexed slurry obtains the beans brain in 30 minutes.
G, compacting: the beans cerebral is made to the bean curd base that thickness reaches 3.2cm, and, further to bean curd base compacting removal excessive moisture, be pressed into the thumbnail of thickness 3cm, moisture 65-75%.
Be specially:
Upper plate: the beans brain is poured in the wooden frame of stand after cloth, watered to evenly, four jiaos are full of.The cloth bag is played to splice.Be repeated to beans brain in a cylinder is finished, then suppressed, make the bean curd base thickness after compressing reach 3.2 cm.
Press sled: after upper plate has operated, adopt slow compression technology, be depressed into hand and touch infantees and experience the inside beans capsules of brain extruding when a little tight, suspend hydraulic press, continue pressurization after spending 1-2 minute, repeat 2-3 time, make every effort to compacting evenly, last pressure must be longer than 10 minutes, and compacting is about 15-20 minute at total time, finally obtain the thumbnail of thickness 3cm, moisture 65-75%.
H, cut-flower moulding: thumbnail is cut into to length 8-10cm, the bean curd fritter of width 6-8cm; The bean curd fritter is placed on colored net dry forming device, carries out the positive and negative cut-flower, make the dry stock of flower net, and make type with the bamboo let string.
I, fried: the dry stock of flower net after moulding, drop into and carry out friedly in deep fryer, 170 ℃ of frying temperatures, 10 minutes fried time, obtain the finished product of water content 45-55%.
Obtain product finally by stew in soy sauce, vacuum packaging and high temperature sterilization.
The colored net dry forming apparatus structure used in above-described embodiment is as follows:
As shown in Figure 1, described colored net dry forming device comprises fixing base plate 1, top board 2 and central dividing plate 3, described top board 2 is hinged by hinge with base plate 1, top board 2 can rotate around base plate 1, be fixed with one group of embedded blade 4 on the medial surface of top board 2, embedded blade 4 laterally is arranged in parallel, embedded blade 4 forms 30 ° of angles with top board 2, one end of described central dividing plate 3 and top board 2 are hinged by hinge near base plate 1 side, described central dividing plate comprises that two horizontally sets and parallel fixed strip 32 vertically arrange and parallel divider 33 with Duo Gen, many divider 33 two ends are fixedly connected with two fixed strips 32 respectively, divider 33 forms 30 ° of angles with fixed strip 32, form strip groove 31 between adjacent divider 33, strip groove 31 is corresponding with embedded blade 4 on top board 2 and match, embedded blade 4 ends are stretched out strip groove 31(and are seen Fig. 2).On the free end side of top board 2, handle 5 is housed, on the free end side of central dividing plate 3, handle 5 also is housed, the handle 5 of central dividing plate 3 is corresponding with the handle 5 of top board 2, and the handle 5 of central dividing plate 3 is connected by elastic threads (rubber band) with the handle 5 of top board 2.Be provided with two dry fixed strips 6 of flower net on described base plate 1, for fixing bean curd fritter, conveniently be cut into the dry stock of flower net, it is corresponding with two fixed strips 32 of central dividing plate 3 that described flower is netted dry fixed strip 6.
In actual production process, the bean curd fritter is positioned between two of the base plate 1 dry fixed strips 6 of flower net, hand steered handle 5 top board 2 that closes, depress from the front of bean curd fritter, is switched to 2/3 place of bean curd fritter.Dial the handle 5 of lower central dividing plate 3, fast the bean curd fritter is separated with embedded blade.Bean curd fritter turn-over after once cutting is placed on base plate 1, repeats prior operation one time, can make the dry stock of flower net, it is pulled open to the Z-shaped distribution in rear centre, give flower net Ganlei the seemingly unique look of accordion bellows.
This device is practical, for suitability for industrialized production, can replace traditional artificial " the straw rain cape skill in using a kitchen knife in cookery ", convenient and swift, does not produce waste leftover material, does not conform to the product rate almost nil.Make spend the dry external form standard of net, attractive in appearance, decorative pattern to be to intersect netted, be beneficial to shorten the fried time, make product more tasty, there is elastic telescopic sense preferably, anti-chewing.
Product of the present invention, the physics and chemistry testing result is as follows:
1. sense index
| Project | Index | Range estimation taste result | Estimate |
| Color and luster | Be yellow to sepia | Be yellow | Qualified |
| Tissue morphology | Network structure | Network structure | Qualified |
| Smell | Peculiar fragrance with stew in soy sauce soybean product | Stew in soy sauce fragrance, free from extraneous odour | Qualified |
| Impurity | Without the visible exogenous impurity of naked eyes | Without the visible impurity of naked eyes | Qualified |
2. physical and chemical index
| Project | Index | Measured value | Estimate |
| Protein (gram/100 grams) | ≥17.0 | 19.97 | Qualified |
| Moisture (gram/100 grams) | ≤70 | 58 | Qualified |
3. sanitary index
| Project | Index | Measured value | Estimate |
| Total plate count (CFU/ gram) | ≤750 | ＜10 | Qualified |
| Coliform (MPN/100 gram) | ≤40 | ＜30 | Qualified |
Above-described embodiment is a kind of preferably scheme of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim puts down in writing.
Claims (7)
1. a leisure is the dry preparation method of anthophagy net, it is characterized in that: described preparation method's step is as follows:
A, select materials: select that grain is large, even, full, nothing is gone mouldy, pure soya bean is raw material;
B, immersion: the soya bean after according to the part by weight of material-water ratio 1:3-5, step a being processed is soaked 8-15 hour in water;
C, cleaning: after step b has soaked, first the water of soaking soybean is put dryly, and then with clear water, soybean is rinsed well;
D, defibrination: carry out defibrination by soybean and water 1:4-1:5 part by weight and must grind paste, will grind and stick with paste by 2-3 circulation high speed centrifugation, throw away bean dregs, obtain 8-11 Baume degrees soya-bean milk;
E, plasma burning: the soya-bean milk that steps d is obtained is squeezed in stream boiling slurry tank fully well-done, removes beany flavor and obtains ripe slurry;
F, some slurry: ripe slurry is made coagulating agent point slurry with the magnesium chloride solution of mass concentration 10-15%, puts slurry temperature 80-90 ℃, the 2.0-3.5% that the magnesium chloride solution addition is ripe slurry weight, and after the some slurry, vexed slurry obtains the beans brain in 20-30 minute;
G, compacting: the beans cerebral is made to the bean curd base that thickness reaches 2.8-3.2cm, and, further to bean curd base compacting removal excessive moisture, be pressed into the thumbnail of thickness 2.5-3.0cm, moisture 65-75%;
H, cut-flower moulding: thumbnail is cut into to length 8-10cm, the bean curd fritter of width 6-8cm, the bean curd fritter is placed on colored net dry forming device, carries out the positive and negative cut-flower, make the dry stock of flower net, and make type with the bamboo let string, described colored net dry forming device comprises fixing base plate (1), top board (2) and central dividing plate (3), described top board (2) is hinged with base plate (1), be fixed with one group of embedded blade (4) on the medial surface of described top board (2), embedded blade (4) laterally is arranged in parallel, embedded blade (4) forms 30 ° of-35 ° of angles with top board (2), one end of described central dividing plate (3) and top board (2) are hinged near base plate (1) side, central dividing plate (3) is provided with the strip groove (31) that the upper embedded blade (4) of some and top board (2) is corresponding and match, strip groove (31) is stretched out in embedded blade (4) end,
I, fried: the dry stock of flower net after moulding, drop in deep fryer, carry out fried, frying temperature 150-170 ℃, fried time 10-15 minute, obtain the finished product of water content 45-55%;
Obtain product finally by stew in soy sauce, vacuum packaging and high temperature sterilization.
2. preparation method according to claim 1, it is characterized in that: the described circulation high speed centrifugation of steps d, the centrifugal mesh number of centrifugal filtration is the 100-120 order
,centrifugal speed is at 1600-2200 rev/min.
3. preparation method according to claim 1 and 2, it is characterized in that: the described stream boiling slurry tank of step e has 6, stream boiling slurry tank is connected in turn, and first opens the laggard soya-bean milk of steam during plasma burning, and the stream boiling slurry tank temperature raises step by step, the stream boiling slurry tank temperature is controlled successively and is: 25-30 ℃, 45-50 ℃, 60-65 ℃, 75-80 ℃, 95-100 ℃, 105-108 ℃.
4. preparation method according to claim 3, it is characterized in that: plasma burning total time is at 3-5min.
5. colored net dry forming device according to claim 1, it is characterized in that: the free end side of described top board (2) is provided with handle (5), also be provided with handle (5) on the free end side of described central dividing plate (3), the handle of central dividing plate (3) is corresponding with the handle of top board (2), and the handle of central dividing plate (3) is connected by elastic threads with the handle of top board (2).
6. spend according to claim 1 or 5 net dry forming device, it is characterized in that: described central dividing plate (3) comprises two horizontally sets and parallel fixed strip (32) and some vertical settings and parallel divider (33), some dividers (33) two ends are fixed (32) with two fixed strips respectively and are connected, divider (33) forms 30 ° of-35 ° of angles with fixed strip (32), forms strip groove (31) between adjacent divider (33).
7. colored net dry forming device according to claim 6 is characterized in that: be provided with two flower net dry fixed strips (6) on described base plate (1), the described flower dry fixed strip of net (6) is corresponding with two fixed strips (32) of central dividing plate (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100183313A CN103110068B (en) | 2013-01-18 | 2013-01-18 | Preparation method of leisure instant flower net curd and shaping device thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100183313A CN103110068B (en) | 2013-01-18 | 2013-01-18 | Preparation method of leisure instant flower net curd and shaping device thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103110068A CN103110068A (en) | 2013-05-22 |
| CN103110068B true CN103110068B (en) | 2013-12-11 |
Family
ID=48408460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100183313A Active CN103110068B (en) | 2013-01-18 | 2013-01-18 | Preparation method of leisure instant flower net curd and shaping device thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103110068B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720441A (en) * | 2016-12-28 | 2017-05-31 | 重庆渝金源食品有限公司 | A kind of dried bean curd cutting process method |
| CN107627355B (en) * | 2017-10-18 | 2023-07-21 | 青岛国易食品科技有限公司 | Integrated machine for cutting, drawing and stringing food |
| CN110915937A (en) * | 2019-11-28 | 2020-03-27 | 张建瑞 | Preparation process and packaging method of bean curd strings |
| CN111903774A (en) * | 2020-08-31 | 2020-11-10 | 安徽和县太阳岛食品有限公司 | Bagged bean product food and marinating process thereof |
| CN112401133A (en) * | 2020-11-19 | 2021-02-26 | 重庆市天润食品开发有限公司 | Leisure juicy bean curd and preparation method thereof |
| CN114557425B (en) * | 2021-11-22 | 2024-02-20 | 祖名豆制品股份有限公司 | Secondary forming dried bean curd and production process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2509878Y (en) * | 2001-11-12 | 2002-09-11 | 黄维平 | Desk draw-formating dry bean-curd making machine |
| JP2002320460A (en) * | 2001-04-25 | 2002-11-05 | Emiko Watanabe | Spice-containing bean curd, thick block of deep-fried bean curd |
| CN1849918A (en) * | 2006-05-17 | 2006-10-25 | 刘�东 | Method for making dried bean-curd cube with concave-convex character pattern |
| CN102726540A (en) * | 2012-05-17 | 2012-10-17 | 祖名豆制品股份有限公司 | Preparation method for leisure bean product multi-layer bean rolls |
-
2013
- 2013-01-18 CN CN2013100183313A patent/CN103110068B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002320460A (en) * | 2001-04-25 | 2002-11-05 | Emiko Watanabe | Spice-containing bean curd, thick block of deep-fried bean curd |
| CN2509878Y (en) * | 2001-11-12 | 2002-09-11 | 黄维平 | Desk draw-formating dry bean-curd making machine |
| CN1849918A (en) * | 2006-05-17 | 2006-10-25 | 刘�东 | Method for making dried bean-curd cube with concave-convex character pattern |
| CN102726540A (en) * | 2012-05-17 | 2012-10-17 | 祖名豆制品股份有限公司 | Preparation method for leisure bean product multi-layer bean rolls |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103110068A (en) | 2013-05-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103110068B (en) | Preparation method of leisure instant flower net curd and shaping device thereof | |
| CN100515225C (en) | Production technique of product made of pure natural green soybeans and black soybeans | |
| CN103109938A (en) | Preparation process of fried bean curd | |
| CN102669597B (en) | Method for processing bamboo charcoal coated Chinese wolfberry | |
| CN105412579A (en) | Preparing method for manyflower solomonseal rhizome decoction pieces | |
| CN104663917A (en) | Production process of frozen and dried tofu | |
| CN104323100A (en) | Seafood fruit porridge and preparation method thereof | |
| CN105851970A (en) | New dried sweet potatoes and making method thereof | |
| CN100496292C (en) | Method for preparing bean curd of fermented | |
| CN102239998A (en) | All-nature colorful glutinous rice noodles and production method thereof | |
| CN100577033C (en) | Multiple taste fried dried carrot and its production method | |
| CN104286216A (en) | Dried yogurt-perilla bean curd | |
| CN103931856A (en) | Buckwheat tremella haw jelly | |
| CN104489615A (en) | Pig trotter meat-containing broad bean paste and preparation method thereof | |
| CN101703199A (en) | Egg yolk sweet potato crisp chip and production method thereof | |
| CN103750149A (en) | Five-powder lemon rice cake and preparation method thereof | |
| CN104055138A (en) | Compound health care pressed salted duck with nourishing function and processing method thereof | |
| CN105614412A (en) | Making method of black fungus leisure food | |
| CN103947957B (en) | A kind of toxin-expelling and face nourishing rice cookies covered with snow-like sugar and preparation method thereof | |
| KR101173156B1 (en) | Method of making acorn noodle and acorn noodle | |
| CN106722126A (en) | A kind of maize crisps of enhance immunity and preparation method thereof | |
| CN111194886A (en) | Processing method of young purple sweet potatoes | |
| CN105285254A (en) | Manufacturing method of orange tea | |
| CN104738433A (en) | A pig knuckle with soybean flavored aroma for beautifying skin | |
| CN109042899A (en) | The flavouring and preparation method thereof prepared by blinds defect ware |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |