CN106689414A - Fine processing equipment for soybean products - Google Patents
Fine processing equipment for soybean products Download PDFInfo
- Publication number
- CN106689414A CN106689414A CN201611178536.8A CN201611178536A CN106689414A CN 106689414 A CN106689414 A CN 106689414A CN 201611178536 A CN201611178536 A CN 201611178536A CN 106689414 A CN106689414 A CN 106689414A
- Authority
- CN
- China
- Prior art keywords
- bore cutter
- chassis
- storehouse
- cutter
- machining equipment
- 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.)
- Granted
Links
- 244000068988 Glycine max Species 0.000 title abstract description 21
- 235000010469 Glycine max Nutrition 0.000 title abstract description 21
- 235000013527 bean curd Nutrition 0.000 claims abstract description 44
- 238000007789 sealing Methods 0.000 claims abstract description 18
- 239000003566 sealing material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 19
- 230000001174 ascending effect Effects 0.000 claims description 16
- 238000003754 machining Methods 0.000 claims description 14
- 235000011962 puddings Nutrition 0.000 claims description 12
- 108010010803 Gelatin Proteins 0.000 claims description 11
- 239000008273 gelatin Substances 0.000 claims description 11
- 229920000159 gelatin Polymers 0.000 claims description 11
- 235000019322 gelatine Nutrition 0.000 claims description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims description 11
- 241000196324 Embryophyta Species 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 241000883990 Flabellum Species 0.000 claims description 4
- 238000005485 electric heating Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims 1
- 238000002347 injection Methods 0.000 abstract 3
- 239000007924 injection Substances 0.000 abstract 3
- 102000002322 Egg Proteins Human genes 0.000 description 45
- 108010000912 Egg Proteins Proteins 0.000 description 45
- 210000003278 egg shell Anatomy 0.000 description 41
- 235000013601 eggs Nutrition 0.000 description 22
- 235000013336 milk Nutrition 0.000 description 17
- 239000008267 milk Substances 0.000 description 17
- 210000004080 milk Anatomy 0.000 description 17
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 12
- 229910052791 calcium Inorganic materials 0.000 description 12
- 239000011575 calcium Substances 0.000 description 12
- 239000007788 liquid Substances 0.000 description 10
- 238000002156 mixing Methods 0.000 description 8
- 235000015110 jellies Nutrition 0.000 description 6
- 239000008274 jelly Substances 0.000 description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical group [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000245587 Anagyris foetida Species 0.000 description 1
- 244000215747 Pachyrhizus erosus Species 0.000 description 1
- 235000001591 Pachyrhizus erosus Nutrition 0.000 description 1
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- 235000012255 calcium oxide Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005553 drilling Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000005586 smoking cessation Effects 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to the field of dried tofu processing, and specifically discloses fine processing equipment for soybean products. The fine processing equipment for soybean products comprises a machine frame, a work table, an injection pipe and a sealing pipe, wherein a bore cutter is arranged on the machine frame, the bore cutter is a hollow cylinder, a cutter point is formed at the bottom of the bore cutter, and a hydropress which drives the bore cutter to move up and down is arranged between the bore cutter and the machine frame; a clamping seat is arranged on the work table and comprises a base plate and an annular sleeve body, the base plate is connected with the work table in a rotating manner, the base plate is located below the sleeve body, a plurality of connecting rods are fixedly arranged between the base plate and the sleeve body, and a lower motor for driving the base plate to rotate is arranged below the base plate; and the injection pipe and the sealing pipe penetrate through a hollow part of the bore cutter, one end of the injection pipe and one end of the sealing pipe are located directly above the clamping seat, and the other end of the sealing pipe is connected with a sealing material bin. The invention provides the fine processing equipment for soybean products to solve the technical problem of the short shelf life of tofu in the prior art.
Description
Technical field
The present invention relates to dried bean curd manufacture field, and in particular to a kind of bean product finish machining equipment.
Background technology
Bean curd is Chinese human diet's crystallization of wisdom, has critical role in all styles of cooking.There is individual cross-talk to say：Cook bean curd
Most safe, it is dried bean curd to have done firmly, and it is Tofu pudding to have done dilute, and it is the skin of soya-bean milk to have done thin, does that not be soya-bean milk, and it is Anagyris foetida to have put smelly
It is rotten！Although cross-talk makes laughs, but has also said the diversity of bean-curd product.But bean curd is simple because of its making therefore additional
Economic worth is not high always, and the economic worth additional to improve bean curd, some producers can select again to be finished bean curd, with
Improve its economic worth.
Therefore, such as fruit bean curd, yam bean curd and bean curd for smoking cessation are occurred in that on the market（Patent No.
ZL201110006299.8）The bean curd high etc. added value.But these bean curd have now to do that now sell the i.e. shelf-life not long,
Usually 1-3 days, Wuhan evening paper was once reported on June 26th, 2015, and bean curd in bulk puts just rotten, detection display in a day, there is bag
The bean curd the 1st day of dress, the microorganism testing of the 2nd day are qualified, and color and luster is normal, with the due fragrance of product, the 3rd day microorganism
Test as unqualified, but color and luster is normal, and fragrance is thin out.Only the 1st day morning is normal for the microorganism of bean curd in bulk, afternoon product
Surface starts to turn yellow, tacky, there is tart flavour.
It is badly in need of a kind of bean product finish machining equipment that can extend expiration date of bean curd now.
The content of the invention
The present invention is for the short technical problem of present expiration date of bean curd, there is provided a kind of bean product finish machining equipment.
This programme provide base case be：Bean product finish machining equipment, including：
Frame, frame is provided with bore cutter, and bore cutter is hollow cylinder, and the bottom of bore cutter is provided with the edge of a knife, bore cutter with
The hydraulic press for driving bore cutter to move up and down is provided between frame；
Workbench, workbench is provided with grip slipper, and grip slipper includes chassis, the body of annular, and chassis rotates with workbench and connects
Connect, chassis is located at body lower section, and some connecting rods are installed between chassis and body, and chassis is had for driving chassis to rotate
Lower motor；
Ascending pipe, sealing tube, mozzle, boiled water tank, Tofu pudding case and gelatin juice case, ascending pipe and sealing tube both pass through bore cutter
Hollow bulb, one end of ascending pipe and sealing tube is respectively positioned on the surface of grip slipper, the other end connection sealing material of sealing tube
Storehouse, the other end of ascending pipe is provided with four-way pipe fitting, the port of four-way pipe fitting by mozzle connect boiled water tank, Tofu pudding case and
Gelatin juice case, is equipped with water valve on mozzle；
Cooling tube, one end of cooling tube is located at body top, and the other end of cooling tube is provided with cooling water tank.
The operation principle and advantage of this programme be：When in use, first raw egg is placed on grip slipper, on grip slipper
Body egg can be played a supporting role, then descend motor rotate, drive chassis rotate, then hydraulic press drive bore cutter
Downwards, chassis rotates can drive egg to rotate, and such egg and bore cutter generate relative rotation, and bore cutter leaves on egg
Through hole.The cap of egg shell is left in bore cutter, then egg is taken out, egg white and yolk is poured out from eggshell and is done other use
On the way, such as production cake.
Then the hot water in boiled water tank is injected in eggshell by ascending pipe, eggshell can also after egg white and yolk are poured out
Remaining next part egg white, after to boiling water is injected in eggshell, this part egg white can form egg flower.Then it is again started up lower electricity
Machine, lower motor drives eggshell rotation, is now noted the mixing liquid of the edible gelatin in gelatin juice case and fruit juice by ascending pipe
Enter in eggshell, during eggshell rotates, mixing liquid can form whirlpool to egg flower, due in the presence of liquid in rotation, egg
Flower fair moves to the vortex location of the centre of mixing liquid.This principle is similar to, if the water in bucket rotates always, meeting
It is formed centrally within whirlpool, then the floating object of the water surface can be gathered at whirlpool.
During soya-bean milk is made bean curd, an operation for point slurry is had, its process is coagulator by certain
Ratio and method are added in the soya-bean milk being cooked, and soybean protein sol is become gel, soya-bean milk is changed into jellied bean curd, then pass through
Just become Tofu pudding from jellied bean curd after a while, be different condensation degree between jellied bean curd and Tofu pudding.Become jellied bean curd in soya-bean milk
During, soya-bean milk has a process for flocculent deposit.Now, the beans of flocculent deposit will be formed by ascending pipe in Tofu pudding case
Slurry is injected into eggshell, and under the drive of motor, eggshell is rotating always, because the mixing liquid of edible gelatin and fruit juice is first
It is put into eggshell, can be slowly condensed at eggshell using the mixing liquid of gelatin and fruit juice, the flocculent deposit for adding afterwards
Soya-bean milk can be layered with the mixing liquid of gelatin and fruit juice in the case where eggshell is rotated.Eggshell is rotated and can allow the soya-bean milk of different densities
It is layered with mixing liquid, then temperature reduction gradually condenses.Egg flower in mixing liquid can also be moved to when soya-bean milk does not solidify
The center of soya-bean milk.So as to be internally formed outer layer for jelly in eggshell, internal layer is Tofu pudding, and center is the food of egg flower.
Eggshell rotate during, can also drive soya-bean milk to rotate, soya-bean milk during Tofu pudding is condensed into, existing work
Skill is to accelerate the condensation of soya-bean milk with the mode of stirring, and the present apparatus, by allowing eggshell to rotate, has also reached the effect for accelerating soya-bean milk to condense
Really.The rotation of eggshell simultaneously, allows made food to produce different layerings, and allowing in jelly has the taste of bean curd, allows in bean curd
There is the taste of egg flower.Consumer is more nutritious with the mode heat sterilization for steaming when edible.
After liquid solidification in eggshell, diaphragm is covered in eggshell surface, the egg for then cutting down bore cutter
Cap is placed on eggshell, then by sealing tube by the calcium mud in body feed tank（Make material used during lime-preserved egg, main component
It is quick lime, soda ash, salt, black tea, plant ass）Eggshell surface is sprayed to, material bin is for storing calcium mud.Eggshell is in quilt
Smear after calcium mud, calcium mud can gradually solidify, calcium mud is alkaline environment, can avoid bacterium（Saccharomycete, mould are suitable for pH5-
6 sour environment, both bacteriums are to cause the main arch-criminal of food spoilage）Grow, calcium mud protects inside together with eggshell
Food will not microbial contamination.Reach the purpose of extension expiration date of bean curd.And adhere to calcium mud, the thing in calcium mud on eggshell
After matter is after in entering into jelly and in bean curd, the protein in bean curd can be made to produce the amino acid with delicate flavour, so as to allow
Bean product more have local flavor.
Also, nutriment in jelly is less to be unfavorable for bacteria breed, and jelly wraps up being rich in nutrition soya-bean milk,
Prevent soya-bean milk microbial contamination.So as to further extend the purpose of expiration date of bean curd.
This programme bean product finish machining equipment, is easy to cut eggshell, is wrapped up bean curd with jelly, with calcium mud by eggshell
Wrap up.So as to realize the effect of bean curd and microorganism isolation, therefore reach the purpose of extension bean product shelf-life.
Further, the preferred scheme of scheme based on, bore cutter is rotated with hydraulic press and is connected, and frame is provided with electricity
Machine, upper motor drives bore cutter to rotate, and the side wall in bore cutter is provided with flabellum.When bore cutter is rotated, flabellum can be in drilling
Negative pressure is formed between knife and eggshell, eggshell is inhaled on bore cutter, facilitate bore cutter perforate on eggshell.
Further, preferably one preferred scheme：Also include one water suction storehouse, water suction storehouse built with plant ash,
The bottom in water suction storehouse is provided with electric heating piece, and water suction position in storehouse is in workbench lower section.After the completion of the calcium mash on eggshell is smeared, eggshell falls
Enter in water suction storehouse, the plant ash in water suction storehouse can absorb the moisture in calcium mud and eggshell, further the guarantor of lifting bean product
The matter phase.
Further, preferably two preferred scheme：The edge of a knife is zigzag.The jagged edge of a knife can allow the edge of a knife with
Eggshell has the process of friction, is more beneficial for bore cutter and eggshell is cut.
Further, water suction storehouse is to be obliquely installed, and the high side in the storehouse that absorbs water is located at the lower section of workbench.Water suction storehouse is fallen into eggshell
Afterwards, eggshell can be rolled under gravity, allow plant ash to be preferably attached to the surface of calcium mud, and the storehouse that absorbs water inclines and puts
Put, can be thicker in the plant ash of the relatively downside in water suction storehouse, the time that eggshell rests on herein can be long, and plant ash can absorb more
Many moisture, so as to further extend the shelf-life of bean product in eggshell.
Further, three connecting rods are installed between chassis and body.3 points is that can determine that a plane, three connecting rods
The stabilization of body is also can guarantee that in the case where material is saved.
Brief description of the drawings
Fig. 1 is the structural representation of bean product finish machining equipment embodiment of the present invention.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Reference in Figure of description includes：Bore cutter 1, workbench 2, chassis 3, body 31, lower motor 32, sealing tube
41st, ascending pipe 42, sealing material bin 43.
Embodiment 1
Substantially as shown in Figure 1：Bean product finish machining equipment, including：
Frame, frame is provided with bore cutter 1, and bore cutter 1 is hollow cylinder, and the bottom of bore cutter 1 is provided with the edge of a knife, and the edge of a knife is
Zigzag, is provided with the hydraulic press for driving bore cutter 1 to move up and down between bore cutter 1 and frame.Such bore cutter 1 can be in egg
The surface of shell leaves a preferable circular hole without producing excessive damage to eggshell, is conducive to keeping the integrality of eggshell.
Workbench 2, workbench 2 is provided with grip slipper, and grip slipper includes the body 31 on chassis 3, annular, chassis 3 and work
Make platform 2 and rotate connection, chassis 3 is located at the lower section of body 31, some connecting rods are installed between chassis 3 and body 31, and chassis 3 divides into
There is the lower motor 32 for driving chassis 3 to rotate.Body 31 is used to fix egg, and base plate and body 31 can play fixed egg
Purpose, motor drive body 31 rotate, body 31 drive egg rotate, egg rotate during bore cutter 1 is downward
Pressure, in the case where the pressure of bore cutter 1 and egg is excessive, egg can be slided with body 31, prevent the drilled knife 1 of egg
Crush and split.
Ascending pipe 42, sealing tube 41, mozzle, boiled water tank, Tofu pudding case and gelatin juice case, ascending pipe 42 and sealing tube 41
Both pass through the hollow bulb of bore cutter 1, one end of ascending pipe 42 and sealing tube 41 is respectively positioned on the surface of grip slipper, sealing tube 41
Other end connection sealing material bin 43, the other end of ascending pipe 42 is provided with four-way pipe fitting, and the port of four-way pipe fitting passes through water conservancy diversion
Pipe connection boiled water tank, Tofu pudding case and gelatin juice case, are equipped with water valve on mozzle.
Embodiment 2
Compared with Example 1, the difference is that only, bore cutter 1 is rotated with hydraulic press and is connected, and frame is provided with motor, on
Motor drives bore cutter 1 to rotate, and the madial wall of bore cutter 1 is provided with flabellum.
Embodiment 3
Compared with Example 2, the difference is that only, also including a water suction storehouse, built with plant ash, absorb water storehouse in water suction storehouse
Bottom is provided with electric heating piece, and water suction storehouse is to be obliquely installed, and the high side in the storehouse that absorbs water is located at the lower section of workbench 2, chassis 3 and body 31 it
Between be installed with 3 connecting rods.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. bean product finish machining equipment, it is characterised in that including：
Frame, frame is provided with bore cutter, and bore cutter is hollow cylinder, and the bottom of bore cutter is provided with the edge of a knife, bore cutter with
The hydraulic press for driving bore cutter to move up and down is provided between frame；
Workbench, workbench is provided with grip slipper, and grip slipper includes chassis, the body of annular, and chassis rotates with workbench and connects
Connect, chassis is located at body lower section, and some connecting rods are installed between chassis and body, and chassis is had for driving chassis to rotate
Lower motor；
Ascending pipe, sealing tube, mozzle, boiled water tank, Tofu pudding case and gelatin juice case, ascending pipe and sealing tube both pass through bore cutter
Hollow bulb, one end of ascending pipe and sealing tube is respectively positioned on the surface of grip slipper, the other end connection sealing material of sealing tube
Storehouse, the other end of ascending pipe is provided with four-way pipe fitting, the port of four-way pipe fitting by mozzle connect boiled water tank, Tofu pudding case and
Gelatin juice case, is equipped with water valve on mozzle；
Cooling tube, one end of cooling tube is located at body top, and the other end of cooling tube is provided with cooling water tank.
2. bean product finish machining equipment according to claim 1, it is characterised in that bore cutter is rotated with hydraulic press and is connected,
Frame is provided with motor, and upper motor drives bore cutter to rotate, and the side wall in bore cutter is provided with flabellum.
3. bean product finish machining equipment according to claim 1, it is characterised in that also including a water suction storehouse, absorb water storehouse
Built with plant ash, the bottom in the storehouse that absorbs water is provided with electric heating piece, and water suction position in storehouse is in workbench lower section.
4. bean product finish machining equipment according to claim 1, it is characterised in that the edge of a knife is zigzag.
5. bean product finish machining equipment according to claim 3, it is characterised in that water suction storehouse is to be obliquely installed, absorb water storehouse
High side be located at workbench lower section.
6. the bean product finish machining equipment according to claim any one of 1-5, it is characterised in that solid between chassis and body
It is provided with three connecting rods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611178536.8A CN106689414B (en) | 2016-12-19 | 2016-12-19 | Bean product finish machining equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611178536.8A CN106689414B (en) | 2016-12-19 | 2016-12-19 | Bean product finish machining equipment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106689414A true CN106689414A (en) | 2017-05-24 |
| CN106689414B CN106689414B (en) | 2020-07-28 |
Family
ID=58938400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611178536.8A Expired - Fee Related CN106689414B (en) | 2016-12-19 | 2016-12-19 | Bean product finish machining equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106689414B (en) |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041093A (en) * | 1988-09-16 | 1990-04-11 | 张德林 | Production process of egg products |
| JPH1080259A (en) * | 1996-09-09 | 1998-03-31 | Sataro Suzuki | Device for holding shell of raw egg |
| CN1242159A (en) * | 1998-07-21 | 2000-01-26 | 梁龙德 | Egg like bean curd can food, and method for preparing same |
| CN1306776A (en) * | 2000-02-03 | 2001-08-08 | 王林强 | Egg product and its production process |
| JP2002306134A (en) * | 2001-04-06 | 2002-10-22 | Q P Corp | Method and apparatus for shelling boiled egg |
| CN1650754A (en) * | 2005-03-03 | 2005-08-10 | 周贵章 | Making method of yolkless poultry egg |
| CN1775107A (en) * | 2005-11-30 | 2006-05-24 | 彭文丽 | Yolk concealed egg |
| CN101352218A (en) * | 2008-09-04 | 2009-01-28 | 杭州佳美旅游营养食品有限公司 | Leisure bean product |
| CN201667965U (en) * | 2010-03-30 | 2010-12-15 | 王跃儒 | Multi-functional coconut opener |
| CN103385309A (en) * | 2013-06-25 | 2013-11-13 | 华南理工大学 | Jelly tofu pudding and preparation method thereof |
| CN103651921A (en) * | 2012-09-12 | 2014-03-26 | 河南省今派实业有限公司 | Bean product moisturizing method |
| CN204579804U (en) * | 2015-04-28 | 2015-08-26 | 中国热带农业科学院椰子研究所 | A kind of coconut drilling equipment |
-
2016
- 2016-12-19 CN CN201611178536.8A patent/CN106689414B/en not_active Expired - Fee Related
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041093A (en) * | 1988-09-16 | 1990-04-11 | 张德林 | Production process of egg products |
| JPH1080259A (en) * | 1996-09-09 | 1998-03-31 | Sataro Suzuki | Device for holding shell of raw egg |
| CN1242159A (en) * | 1998-07-21 | 2000-01-26 | 梁龙德 | Egg like bean curd can food, and method for preparing same |
| CN1306776A (en) * | 2000-02-03 | 2001-08-08 | 王林强 | Egg product and its production process |
| JP2002306134A (en) * | 2001-04-06 | 2002-10-22 | Q P Corp | Method and apparatus for shelling boiled egg |
| CN1650754A (en) * | 2005-03-03 | 2005-08-10 | 周贵章 | Making method of yolkless poultry egg |
| CN1775107A (en) * | 2005-11-30 | 2006-05-24 | 彭文丽 | Yolk concealed egg |
| CN101352218A (en) * | 2008-09-04 | 2009-01-28 | 杭州佳美旅游营养食品有限公司 | Leisure bean product |
| CN201667965U (en) * | 2010-03-30 | 2010-12-15 | 王跃儒 | Multi-functional coconut opener |
| CN103651921A (en) * | 2012-09-12 | 2014-03-26 | 河南省今派实业有限公司 | Bean product moisturizing method |
| CN103385309A (en) * | 2013-06-25 | 2013-11-13 | 华南理工大学 | Jelly tofu pudding and preparation method thereof |
| CN204579804U (en) * | 2015-04-28 | 2015-08-26 | 中国热带农业科学院椰子研究所 | A kind of coconut drilling equipment |
Non-Patent Citations (2)
| Title |
|---|
| 郝志明 等: "《鲜蛋贮藏与加工》", 31 August 1998, 陕西人民教育出版社 * |
| 陈梦林 等: "《畜禽产品特色加工》", 30 June 2004, 广西科学技术出版社 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106689414B (en) | 2020-07-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104381469A (en) | Preparation method of mildewed tofu | |
| CN107183207A (en) | A kind of manufacture craft of fermented bean curd | |
| CN104351741A (en) | Black garlic beef flavored chili sauce and preparation method thereof | |
| CN109329825A (en) | A kind of preparation method of the compound Kiwi berry jam of low sugar | |
| CN106107852A (en) | A kind of processing method of safety and stability Semen arachidis hypogaeae tartar sauce | |
| CN103783379A (en) | Gruel with yam and ribs | |
| CN106689414A (en) | Fine processing equipment for soybean products | |
| CN109497164A (en) | A kind of preparation method of perfume cassoulet corruption | |
| CN113545445A (en) | Juice-free fermented bean curd and preparation method thereof | |
| CN107593930A (en) | A kind of preparation method of dewatered bean curd flower | |
| CN106722871A (en) | A kind of fast food type white fungus fermented glutinous rice egg and preparation method thereof | |
| CN101461546B (en) | Method for producing vacuum oil fried convenient egg | |
| CN105754831A (en) | Instant kelp vinegar and processing technology thereof | |
| CN111034810A (en) | Vegetable leaf bean curd milk and preparation method thereof | |
| CN101352218A (en) | Leisure bean product | |
| CN110881531A (en) | Processing technology of dense dried bean curd | |
| CN110894446A (en) | Brewing method of red rice water wine | |
| CN110272792A (en) | It is a kind of by glutinous rice wine and the mixed manufacture craft for mixing wine of Spirit | |
| CN104621270B (en) | A kind of preparation method of Sauce flavor fermented bean curd | |
| CN104664460A (en) | Preparation method for multi-flavor peanuts | |
| CN103734843A (en) | Preparation method of morchella crassipes fermentation beverage | |
| CN102113596A (en) | Lotus root tea | |
| CN110338229A (en) | A kind of production method seasoning green soya bean bean curd | |
| CN106720335A (en) | A kind of Roselle yoghourt and preparation method thereof | |
| CN106343441A (en) | Manufacturing method of sour peppers |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220812 Address after: No. 5, Gelan Group Rehabilitation Road, Gelan Town, Changshou District, Chongqing 401231 Patentee after: Chongqing Liuerga Agricultural Technology Co., Ltd. Address before: 2nd Floor, Building A4, Standard Factory Building, No. 2 Kangfu Road, Gelan Town, Changshou District, Chongqing 401231 Patentee before: CHONGQING YUJINYUAN FOOD CO.,LTD. |
|
| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20200728 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |