CN103385304A - Bean product processing device and method - Google Patents
Bean product processing device and method Download PDFInfo
- Publication number
- CN103385304A CN103385304A CN2012101396327A CN201210139632A CN103385304A CN 103385304 A CN103385304 A CN 103385304A CN 2012101396327 A CN2012101396327 A CN 2012101396327A CN 201210139632 A CN201210139632 A CN 201210139632A CN 103385304 A CN103385304 A CN 103385304A
- Authority
- CN
- China
- Prior art keywords
- bean
- product processing
- bean product
- plant
- bean curd
- 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.)
- Pending
Links
Images
Abstract
The invention provides a bean product processing device and a bean product processing method. The bean product processing device provided by the invention comprises a body with a hollow cavity. A heating device is arranged on the bottom of the body. A heat conduction plate is arranged on the heating device. The device also comprises a device head with a motor. A crushing tool is arranged on the end of a motor shaft of the motor. The crushing tool extends into the hollow cavity of the body. The device also comprises a forming device and a weight loading device which is arranged in the forming device and which is pressed on a bean product to be formed. According to the bean product processing method, the bean product processing device is adopted. The method comprises the steps that: well-soaked wet beans and water are placed in the body; the device is started, and the mixture is beaten into soymilk; the soymilk is boiled; vegetable and water are added into the body; the device is started, and a vegetable juice is prepared; the vegetable juice and the soymilk are mixed; a coagulant is added, such that bean-curd jelly is prepared; the bean-curd jelly is placed in the forming device; the weight loading device is pressed on the bean-curd jelly; and bean-curd is prepared after settling. With the device and method, home appliance utilization rate is greatly improved.
Description
Technical field
The present invention relates to food processing field, especially, relate to a kind of bean product processing unit (plant) and method.
Background technology
At present, food-safety problem frequently occurs, and how to have the food of safety and sanitation and more and more by the people, is paid attention to.Bean curd is liked for people as a kind of nutritious, good food of taste.The soy bean milk making machine of existing market can only be made soya-bean milk, function singleness, and utilization rate is low.
Summary of the invention
The object of the invention is to provide a kind of bean product processing unit (plant) and method, to solve the technical problem of soy bean milk making machine function singleness.
For achieving the above object, the invention provides a kind of bean product processing unit (plant), comprise body, be provided with cavity, the bottom of body is provided with heater, is provided with heat-conducting plate on heater; Head, be provided with motor on head, the motor shaft end of motor is provided with crushing knife tool, and crushing knife tool stretches in the cavity of body; Shaped device and weight, weight are arranged in shaped device, are pressed on bean product to be formed.
Further, body is electrically connected to by coupling socket with head.
Further, be provided with anti-flow electrode on head, anti-flow electrode stretches in the cavity of body.
Further, the bean product processing unit (plant) also comprises that filter cloth is arranged in shaped device be used to the filter cloth that wraps up bean product to be formed.
Further, the bottom of shaped device is provided with delivery port.
The present invention also provides a kind of method for processing bean products, uses aforesaid bean product processing unit (plant), comprises the steps: the wet beans and the water that soak are put into body, and start breaks into soya-bean milk, carries out mashing off after making; Vegetables and water are put into body, and vegetable juice is made in start; With vegetable juice with add coagulating agent after soya-bean milk mixes, make jellied bean curd; Jellied bean curd is put into shaped device, weight is pressed on jellied bean curd, make bean curd after standing.
Further, add again coagulating agent after being cooled between 90 ℃ to 95 ℃ after mashing off.
Further, in coagulating agent and wet beans, the weight ratio of dried beans used is a,
Further, in vegetables and wet beans, the weight ratio of dried beans used is b, 1≤b≤2.5.
Further, when vegetables and water were placed in body, the weight ratio of water and vegetables was c,
Further, during mashing off, the electromotor intermittent running.
Further, the rotating speed during intermittent running is less than 2000r/min.
Further, add the material of adjusting pH value that the pH value of vegetable juice is adjusted to 6-6.5 in vegetable juice.
The present invention has following beneficial effect:
Bean product processing unit (plant) of the present invention not only can be made soya-bean milk, can also make jellied bean curd and bean curd, increased the function of making jellied bean curd and bean curd with respect to traditional soy bean milk making machine, increase by a sleeve forming device, make soy bean milk making machine not only can make soya-bean milk, can also make jellied bean curd and bean curd, improve greatly the utilization rate of household electrical appliances; Increase simultaneously heat-conducting plate, make heating more even, be difficult for being sticking.
Except purpose described above, feature and advantage, the present invention also has other purpose, feature and advantage.Below with reference to figure, the present invention is further detailed explanation.
Description of drawings
The accompanying drawing that forms the application's a part is used to provide a further understanding of the present invention, and illustrative examples of the present invention and explanation thereof are used for explaining the present invention, do not form improper restriction of the present invention.In the accompanying drawings:
Fig. 1 is the schematic diagram according to bean product processing unit (plant) of the present invention;
Fig. 2 is the ballast shaped device schematic diagram according to bean product processing unit (plant) of the present invention;
Fig. 3 is the schematic flow sheet according to the processing common beancurd of method for processing bean products of the present invention; And
Fig. 4 is the schematic flow sheet according to the vegetable for processing bean curd of method for processing bean products of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing, embodiments of the invention are elaborated, but the multitude of different ways that the present invention can be defined by the claims and cover is implemented.
, referring to Fig. 1 and Fig. 2,, according to bean product processing unit (plant) of the present invention, comprising: body 10, be provided with cavity, the bottom of body 10 is provided with heater 12, is provided with heat-conducting plate 11 on heater 12; Head 20, be provided with motor 21 on head 20, the motor shaft end of motor 21 is provided with crushing knife tool 22, and crushing knife tool 22 stretches in the cavity of body 10; Shaped device 30 and weight 40, weight 40 is arranged in shaped device 30, is pressed on bean product to be formed.
Bean product processing unit (plant) of the present invention not only can be made soya-bean milk, can also make jellied bean curd and bean curd, increased the function of making jellied bean curd and bean curd with respect to traditional soy bean milk making machine, increase by a sleeve forming device, make soy bean milk making machine not only can make soya-bean milk, can also make jellied bean curd and bean curd, improve greatly the utilization rate of household electrical appliances; Increase simultaneously heat-conducting plate, make heating more even, be difficult for being sticking.
Referring to Fig. 1, body 10 is electrically connected to by coupling socket 24 with head 20.Powered to the motor 21 on head 20 by body 10 by fastening socket 24.
Referring to Fig. 1, be provided with anti-flow electrode 23 on head 20, anti-flow electrode 23 stretches in the cavity of body 10.Prevent that foam from too much overflowing body 10.
Referring to Fig. 1, the bean product processing unit (plant) also comprises that filter cloth 50 is arranged in shaped device 30 be used to the filter cloth 50 that wraps up bean product to be formed.With filter cloth 50, jellied bean curd is wrapped, be convenient to moulding and filtration.
Referring to Fig. 2, the bottom of shaped device 30 is provided with delivery port 31.In bean curd ballast forming process, the water of separating out from jellied bean curd is discharged from delivery port 31.
Referring to Fig. 3 and Fig. 4, the present invention also provides a kind of method for processing bean products, uses aforesaid bean product processing unit (plant), comprises the steps:
The wet beans and the water that soak are put into body 10, and start breaks into soya-bean milk, carries out mashing off after making; Vegetables and water are put into body 10, and vegetable juice is made in start; With vegetable juice with add coagulating agent after soya-bean milk mixes, make jellied bean curd; Jellied bean curd is put into shaped device 30, weight 40 is pressed on jellied bean curd, make bean curd after standing.
Be also noted that following operation in the process of making bean curd, mashing off adds coagulating agent after being cooled between 90 ℃ to 95 ℃ afterwards again.In coagulating agent and described wet beans, the weight ratio of dried beans used is a,
In vegetables and described wet beans, the weight ratio of dried beans used is b, 1≤b≤2.5.Vegetables and water are placed into body 10 when interior, and the weight ratio of water and vegetables is c,
During mashing off, motor 21 intermittent runnings.Rotating speed during intermittent running is less than 2000r/min.Add the material of adjusting pH value that the pH value of vegetable juice is adjusted to 6-6.5 in vegetable juice.Can improve quality and the mouthfeel of bean curd by aforesaid operations.
Referring to Fig. 3, while making common beancurd, at first, pour the soybean and the appropriate water that soak into body 10, cover head 20, select the bean curd pattern, motor 21 is started working.Soybean used must be the wet beans that fully bubble open after 4～8 hours with the clear water immersion at normal temperatures with dried beans in this process.Dried beans used are 1: 5～1: 10 with adding the part by weight of body 10 water; Be preferably 1: 7, the general dried beans of 100g can be produced 200g～300g bean curd.Judge as required the amount of putting into.
After motor 21 few minutes of operation, making beating is completed in the machine alarm prompting.Pour the raw soya-bean milk of accomplishing fluently in the above filter of 40 orders into and filter this moment, and the soya-bean milk after filtering is backed in body 10, covers head 20, and machine enters the mashing off stage automatically.During mashing off, the heater 12 of body 10 bottoms is electrothermal tube, starts working, and coordinates bottom heat-conducting plate 11 and motor 21 low-speed runnings, and soya-bean milk is boiled to more than 98 ℃.The soya-bean milk temperature was remained on more than 98 ℃ after 3～5 minutes, and electrothermal tube quits work, and motor 21 shuts down.When the soya-bean milk temperature in body 10 was down to 90 ℃～95 ℃, machine alarm represented that slurrying completes.In the mashing off process, heater 12 intermittent-heatings,, in case the 10 bottom temperature rises of stop machine body are too fast, cause and be sticking.Simultaneously, motor 21 also need keep intermittently ultra low speed operation, and running speed need remain on below 2000r/min.Purpose is to destroy the structure of soybean protein molecule after thermal denaturation in order to prevent that blade from running up, thereby affect the quality of bean curd, retentiveness decline, mouthfeel variation.
So the soya-bean milk of producing when making bean curd, have obviously different from selecting soya-bean milk function obtain soy milk on apparatus control and technique.Its difference have following some: in the making beating stage, machine is to pull an oar under the normal temperature state, and the bottom electro-heat equipment is not worked; In the mashing off stage, head motor 21 is not worked or motor ultra low speed operation at 21 intermittence.General soy bean milk making machine, can be in heating process when obtain soy milk, and often rotating blade, stir soya-bean milk, is sticking preventing; The soymilk concentration of producing while making bean curd is very high, and soymilk concentration must guarantee more than 5%, ordinary circumstance the next 6% to 7%.When making bean curd, the soya-bean milk of producing needs by this operation, otherwise made bean curd retentiveness is poor, and mouthfeel is bad.
After slurrying was completed, carried out selecting brain and namely make jellied bean curd this moment in body 10, will add in soya-bean milk with appropriate warm water-soluble coagulant solution in advance, stirs rapidly, after standing 20 minutes, completes the making of jellied bean curd this moment in body 10.Coagulating agent generally adopts gypsum, bittern or lactone (for example β-gluconic acid), and coagulating agent and dried beans weight proportion are 1: 100～1: 20.As with lactone, during as coagulating agent, just having completed the making of inner ester bean curd this moment., with other coagulating agents, also need to carry out the ballast molding procedure.
At the ballast formative stage, the jellied bean curd of making is scooped in the shaping box of completing filter cloth, wrap filter cloth, (weight is about 2～3kg), suppresses about 1～3 hour, completes bean curd and makes to press the ballast box of filling water.
At this moment, the user can be according to individual's hobby, and that regulates compacting makes old, tender different bean curd with weight and time.Generally in same time, institute's ballast is heavier, and bean curd toughness, the intensity of making are higher, and namely bean curd is older.
The making of vegetable with bean curd, compare with making common beancurd, and key is the extraction of vegetable juice.The vegetables that are fit to the making vegetable with bean curd mainly contain celery, spinach, radish, leaf mustard tassel, capsicum leaf, sweet potato leaves, carrot etc.
While making vegetable with bean curd, at first carry out the extraction of vegetable juice.Choose fresh vegetables, clean up, be chopped into fourth.The ratio of vegetables consumption and dried beans consumption is b, and the scope of b is 1: 1～2.5: 1.The vegetables that cut and appropriate water are put into soy bean milk making machine body 10, and (weight ratio of water and vegetables is c, and the scope of c is
Select the vegetable with bean curd function.Body 10 bottom electro-heat equipments are started working, and after inside was heated to boiling, motor 21 was started working, and completes making beating after 3～5 minutes used times.After filtering with the filter more than 40 orders, obtain vegetable juice.
When the vegetables with are apart from the above extracted vegetable juice, need with the edible citric acid aqueous solution or soda ash solution, the pH value of vegetable juice to be modulated between 6.0～6.5.The vegetable with bean curd quality of making like this is delicate, and retentiveness is good, good springiness.Because when vegetable juice pH value＜6.0, while making vegetable with bean curd, the soybean protein rate of set is slow, and condenses not exclusively, and the bean curd of making is too soft tender loose; When pH value＞6.5, the vegetable with bean curd quality of making is thick and stiff easily broken, rough surface.
As the process chart of Fig. 4 as can be known, the operation before mashing off is with to make the common beancurd operation basically identical, when mashing off, first raw soya-bean milk is boiled to boiling (more than 98 ℃), after adding vegetable juice to boil 3～5 minutes again, electrothermal tube quits work, and motor 21 shuts down at once.When the soya-bean milk temperature in body 10 was down to 90 ℃～95 ℃, machine alarm represented that slurrying completes.The point slurry of the operation of back, crouching brain, ballast moulding are substantially consistent with the making common beancurd.
As can be seen from the above description, the above embodiments of the present invention have realized following technique effect:
Bean product processing unit (plant) of the present invention not only can be made soya-bean milk, can also make jellied bean curd and bean curd, increased the function of making jellied bean curd and bean curd with respect to traditional soy bean milk making machine, increase by a sleeve forming device, make soy bean milk making machine not only can make soya-bean milk, can also make jellied bean curd and bean curd, improve greatly the utilization rate of household electrical appliances; Increase simultaneously heat-conducting plate, make heating more even, be difficult for being sticking.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (13)
1. a bean product processing unit (plant), is characterized in that, comprising:
Body (10), be provided with cavity, and the bottom of described body (10) is provided with heater (12), is provided with heat-conducting plate (11) on described heater (12);
Head (20), be provided with motor (21) on described head (20), the motor shaft end of described motor (21) is provided with crushing knife tool (22), and described crushing knife tool (22) stretches in the cavity of described body (10);
Shaped device (30) and weight (40), described weight (40) is arranged in described shaped device (30), is pressed on bean product to be formed.
2. bean product processing unit (plant) according to claim 1, is characterized in that, described body (10) is electrically connected to by coupling socket (24) with described head (20).
3. bean product processing unit (plant) according to claim 1, is characterized in that, is provided with anti-flow electrode (23) on described head (20), and described anti-flow electrode (23) stretches in the cavity of described body (10).
4. bean product processing unit (plant) according to claim 1, is characterized in that, also comprises that be used to the filter cloth that wraps up described bean product to be formed (50), described filter cloth (50) is arranged in described shaped device (30).
5. bean product processing unit (plant) according to claim 1, is characterized in that, the bottom of described shaped device (30) is provided with delivery port (31).
6. method for processing bean products, right to use requires the described bean product processing unit (plant) of any one in 1 to 5, it is characterized in that, comprises the steps:
The wet beans and the water that soak are put into body (10), and start breaks into soya-bean milk, carries out mashing off after making;
Vegetables and water are put into body (10), and vegetable juice is made in start;
With described vegetable juice with add coagulating agent after described soya-bean milk mixes, make jellied bean curd;
Described jellied bean curd is put into described shaped device (30), described weight (40) is pressed on described jellied bean curd, make bean curd after standing.
7. method for processing bean products according to claim 6, is characterized in that, mashing off adds described coagulating agent after being cooled between 90 ℃ to 95 ℃ afterwards again.
8. method for processing bean products according to claim 6, is characterized in that, in described coagulating agent and described wet beans, the weight ratio of dried beans used is a,
9. method for processing bean products according to claim 6, is characterized in that, in described vegetables and described wet beans, the weight ratio of dried beans used is b, 1≤b≤2.5.
10. method for processing bean products according to claim 6, is characterized in that, described vegetables and described water are placed into body (10) when interior, and the weight ratio of described water and described vegetables is c,
11. method for processing bean products according to claim 6, is characterized in that, during mashing off, and described motor (21) intermittent running.
12. method for processing bean products according to claim 11, is characterized in that, the rotating speed during intermittent running is less than 2000r/min.
13. method for processing bean products according to claim 6, is characterized in that, adds the material of adjusting pH value that the pH value of described vegetable juice is adjusted to 6-6.5 in described vegetable juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101396327A CN103385304A (en) | 2012-05-07 | 2012-05-07 | Bean product processing device and method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101396327A CN103385304A (en) | 2012-05-07 | 2012-05-07 | Bean product processing device and method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103385304A true CN103385304A (en) | 2013-11-13 |
Family
ID=49529865
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101396327A Pending CN103385304A (en) | 2012-05-07 | 2012-05-07 | Bean product processing device and method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103385304A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077452A (en) * | 2018-01-31 | 2018-05-29 | 上海洲跃生物科技有限公司 | A kind of Full-automatic bean liquid bean curd all-in-one machine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201163977Y (en) * | 2007-12-26 | 2008-12-17 | 九阳股份有限公司 | Easy-to-wash household automatic soya-bean-milk making machine |
| CN201263380Y (en) * | 2008-08-12 | 2009-07-01 | 广东洛贝电子科技有限公司 | Easy to clean machine for making soya-bean milk |
| CN101579087A (en) * | 2009-06-25 | 2009-11-18 | 九阳股份有限公司 | Method for preparing fruit and vegetable soymilk and food processing device |
| CN101796982A (en) * | 2010-04-09 | 2010-08-11 | 美的集团有限公司 | Bean curd forming equipment |
-
2012
- 2012-05-07 CN CN2012101396327A patent/CN103385304A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201163977Y (en) * | 2007-12-26 | 2008-12-17 | 九阳股份有限公司 | Easy-to-wash household automatic soya-bean-milk making machine |
| CN201263380Y (en) * | 2008-08-12 | 2009-07-01 | 广东洛贝电子科技有限公司 | Easy to clean machine for making soya-bean milk |
| CN101579087A (en) * | 2009-06-25 | 2009-11-18 | 九阳股份有限公司 | Method for preparing fruit and vegetable soymilk and food processing device |
| CN101796982A (en) * | 2010-04-09 | 2010-08-11 | 美的集团有限公司 | Bean curd forming equipment |
Non-Patent Citations (5)
| Title |
|---|
| 侯利霞等: "芹菜彩色豆腐制作工艺的研究", 《食品工业科技》 * |
| 孙洪友: "《蛋香豆腐和绿色豆腐制作技术》", 《致富天地》 * |
| 汤凯洁等: "《用蔬菜汁生产豆腐的工艺研究》", 《江西农业大学学报（自然科学版）》 * |
| 王亮等: "《3种天然彩色豆腐的加工工艺》", 《无锡轻工大学学报》 * |
| 王雅蓉: "《芹菜汁营养豆腐的研制》", 《福建果树》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077452A (en) * | 2018-01-31 | 2018-05-29 | 上海洲跃生物科技有限公司 | A kind of Full-automatic bean liquid bean curd all-in-one machine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101642216A (en) | Fried dried beancurd with spiced sauce and method for producing same | |
| CN104605029A (en) | Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method | |
| KR102626541B1 (en) | Tofu Manufacturing Method using a coagulant of magnesium chloride and deep ocean water | |
| CN104054843A (en) | Manufacturing method of shredded dried bean curds | |
| CN106720446A (en) | A kind of preparation method of fried bean curd | |
| CN105767209A (en) | Mustard-flavored beauty dried tofu with red jujubes and preparation method of dried tofu | |
| CN104222305A (en) | Preparation technology of dried beancurd sticks | |
| CN109275725A (en) | A kind of processing method of bean curd | |
| CN103385304A (en) | Bean product processing device and method | |
| CN103190845B (en) | The manufacture method of food processor and bean product | |
| CN106260012A (en) | A kind of manufacture method of convenient jellied bean-curd | |
| CN106343036A (en) | Preparation method of green tea bean curd | |
| KR19980087687A (en) | Manufacturing method of tofu | |
| CN202386557U (en) | Food processing machine | |
| CN103461520A (en) | Preparation method of fried bean curd of mung bean | |
| KR101335119B1 (en) | Method of cheese curd | |
| CN104115946A (en) | A bean curd sheet production process | |
| KR200319780Y1 (en) | Bean curdling apparatus | |
| KR102626545B1 (en) | Tofu Manufacturing Method | |
| KR102551848B1 (en) | Home instant tofu manufacturing device and the method of manufacturing the tofu using the same as | |
| KR101832384B1 (en) | Eating tofu manufacturing method of scooping | |
| CN202436936U (en) | Food cooking machine | |
| KR102441666B1 (en) | Tofu Manufacturing Method | |
| KR102013602B1 (en) | The manufacture method of soybean curd prepared by using concentrated grapefruit as coagulating agent | |
| KR100321398B1 (en) | Manufacture method of meat bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20131113 |