CN106689414B - Bean product finish machining equipment - Google Patents
Bean product finish machining equipment Download PDFInfo
- Publication number
- CN106689414B CN106689414B CN201611178536.8A CN201611178536A CN106689414B CN 106689414 B CN106689414 B CN 106689414B CN 201611178536 A CN201611178536 A CN 201611178536A CN 106689414 B CN106689414 B CN 106689414B
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- base plate
- pipe
- drilling
- drilling cutter
- sleeve body
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- Expired - Fee Related
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 19
- 238000003754 machining Methods 0.000 title abstract description 4
- 235000013527 bean curd Nutrition 0.000 claims abstract description 49
- 238000005553 drilling Methods 0.000 claims abstract description 49
- 238000007789 sealing Methods 0.000 claims abstract description 17
- 238000002347 injection Methods 0.000 claims abstract description 14
- 239000007924 injection Substances 0.000 claims abstract description 14
- 239000003566 sealing material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000010521 absorption reaction Methods 0.000 claims description 13
- 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
- 235000011962 puddings Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005485 electric heating Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 2
- 210000003278 egg shell Anatomy 0.000 description 42
- 102000002322 Egg Proteins Human genes 0.000 description 40
- 108010000912 Egg Proteins Proteins 0.000 description 40
- 235000013601 eggs Nutrition 0.000 description 19
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- 239000000047 product Substances 0.000 description 16
- 244000068988 Glycine max Species 0.000 description 14
- 235000013336 milk Nutrition 0.000 description 14
- 239000008267 milk Substances 0.000 description 14
- 210000004080 milk Anatomy 0.000 description 14
- 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
- 238000000034 method Methods 0.000 description 10
- 235000015110 jellies Nutrition 0.000 description 9
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- 235000013305 food Nutrition 0.000 description 7
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- 235000019634 flavors Nutrition 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 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 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 235000013322 soy milk Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
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- 235000019640 taste Nutrition 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
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- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
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- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 235000020279 black tea Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 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
- 239000004571 lime Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 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
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001681 protective effect Effects 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
- 150000003839 salts Chemical class 0.000 description 1
- 230000005586 smoking cessation Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
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
This patent belongs to bean products processing field, specifically discloses bean products finish machining equipment, includes: the drilling machine comprises a rack, a drilling cutter is arranged on the rack and is a hollow cylinder, a cutter edge is arranged at the bottom of the drilling cutter, and a hydraulic press for driving the drilling cutter to move up and down is arranged between the drilling cutter and the rack; the clamping device comprises a workbench, wherein a clamping seat is arranged on the workbench, the clamping seat comprises a base plate and an annular sleeve body, the base plate is rotatably connected with the workbench, the base plate is positioned 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; the injection pipe and the sealing pipe both penetrate through the hollow part of the drilling cutter, one ends of the injection pipe and the sealing pipe are both positioned right above the clamping seat, and the other end of the sealing pipe is connected with the sealing material bin. The invention provides a bean product fine processing device aiming at the technical problem that the shelf life of the existing bean curd is not long.
Description
Technical Field
The invention relates to the field of bean product processing, in particular to bean product fine processing equipment.
Background
Tofu is a crystal of Chinese people with wisdom in diet and plays an important role in all vegetable lines. There are sections saying: the bean curd is safest, the hard bean curd is dried bean curd, the thin bean curd is bean curd jelly, the thin bean curd sheet is bean curd sheet, the soybean milk is not cooked, and the stinky bean curd is stinky! Although the paragraph is funny, the variety of the bean curd products is also revealed. However, the added economic value of the bean curd is not high because the bean curd is simple to manufacture, and some manufacturers choose to refine the bean curd to improve the economic value of the bean curd in order to improve the added economic value of the bean curd.
Therefore, bean curd with high added value, such as fruit bean curd, yam bean curd and smoking cessation bean curd (patent number Z L201110006299.8) appears on the market, but the bean curd has the problem of short shelf life in the existing sale, generally 1-3 days, Wuhan reports that the bean curd in bulk is preserved for 26 days 6-2015, the detection shows that the microorganism test of the packaged bean curd on the 1 st day and the 2 nd day is qualified, the color is normal, the original flavor of the product is provided, the microorganism test on the 3 rd day is unqualified, but the color is normal and the flavor is lightened, and the microorganism of the bulk bean curd is only normal in the morning on the 1 st day and the surface of the product begins to turn yellow, become sticky and have sour taste in the afternoon.
There is an urgent need for a bean product finishing apparatus capable of extending the shelf life of bean curd.
Disclosure of Invention
The invention provides a bean product fine processing device aiming at the technical problem of short shelf life of the existing bean curd.
The basic scheme provided by the scheme is as follows: a soy product finishing apparatus comprising:
the drilling machine comprises a rack, a drilling cutter is arranged on the rack and is a hollow cylinder, a cutter edge is arranged at the bottom of the drilling cutter, and a hydraulic press for driving the drilling cutter to move up and down is arranged between the drilling cutter and the rack;
the clamping device comprises a workbench, wherein a clamping seat is arranged on the workbench, the clamping seat comprises a base plate and an annular sleeve body, the base plate is rotatably connected with the workbench, the base plate is positioned 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;
the device comprises an injection pipe, a sealing pipe, a flow guide pipe, a boiled water tank, a tofu pudding box and a gelatin juice box, wherein the injection pipe and the sealing pipe both penetrate through the hollow part of a drilling cutter, one ends of the injection pipe and the sealing pipe are both positioned right above a clamping seat, the other end of the sealing pipe is connected with a sealing material bin, the other end of the injection pipe is provided with a four-way pipe fitting, the port of the four-way pipe fitting is connected with the boiled water tank, the tofu pudding box and the gelatin juice box through the flow guide pipe, and the flow guide pipe is provided with;
one end of the cooling pipe is positioned above the sleeve body, and the other end of the cooling pipe is provided with a cooling water tank.
The working principle and the advantages of the scheme are as follows: when using, on placing the grip slipper with the raw egg, the cover body on the grip slipper can play the supporting role to the egg, then the motor rotates down, and the drive chassis rotates, then hydraulic press drive drilling sword downwards, and the chassis rotates and can drive the egg and rotate, and egg and drilling sword have produced relative rotation like this, and the drilling sword leaves the through-hole on the egg. Leaving the shell of the egg shell inside the drilling knife, then removing the egg and pouring out the albumen and yolk from the shell for other purposes, such as cake production.
Then hot water in the boiled water tank is injected into the eggshell through the injection pipe, a part of egg white is remained after the egg white and the egg yolk are poured out of the eggshell, and the egg white can form egg flower after boiled water is injected into the eggshell. Then the motor is started again, the lower motor drives the eggshell to rotate, the mixed liquid of the edible gelatin and the fruit juice in the gelatin juice box is injected into the eggshell through the injection pipe, the mixed liquid can form vortex in the rotating process of the eggshell, and the egg flower can move to the vortex position in the middle of the mixed liquid under the action of the rotation of the liquid. This principle is similar to the fact that if the water in a bucket rotates all the time, it will form a vortex in the center, and the floating material on the water surface will gather at the vortex.
In the process of preparing bean curd from soybean milk, a curdling process is carried out, wherein a coagulant is added into cooked soybean milk according to a certain proportion and method to convert soybean protein sol into gel and convert the soybean milk into uncongealed tofu, and the uncongealed tofu is converted into bean curd jelly after a period of time, wherein the degree of coagulation between the uncongealed tofu and the bean curd jelly is different. In the process of changing the soybean milk into the uncongealed tofu, the soybean milk has a flocculent precipitate process. At the moment, the soybean milk which forms flocculent precipitate in the tofu pudding box is injected into the eggshell through the injection pipe, the eggshell is always rotated under the driving of the motor, the mixed liquid of edible gelatin and fruit juice is firstly put into the eggshell, the mixed liquid of the gelatin and the fruit juice is slowly coagulated at the eggshell, and the flocculent precipitate soybean milk which is added later can be layered with the mixed liquid of the gelatin and the fruit juice under the condition that the eggshell rotates. The egg shell rotation allows the soymilk and the mixed liquid of different densities to be layered, and then the temperature is gradually reduced to be coagulated. The egg flakes in the mixed liquid also move to the center of the soymilk when the soymilk is not coagulated. Therefore, the food with jelly as the outer layer, bean curd as the inner layer and egg flower as the center is formed in the eggshell.
At eggshell pivoted in-process, also can drive the soybean milk and rotate, the soybean milk is at the in-process that condenses into the tofu pudding, and current technology is the coagulation of soybean milk with the mode of stirring with higher speed, and this device is rotatory through letting the eggshell, has also reached the effect that the soybean milk condenses with higher speed. Meanwhile, the egg shell rotates, so that different layers of the prepared food are generated, the jelly has the taste of bean curd, and the bean curd has the taste of egg flower. When the consumers eat the food, the food is heated and sterilized in a steaming mode, and the food is more nutritious.
After the liquid in the eggshell is solidified, a protective film is covered on the surface of the eggshell, then an eggshell cover cut by a drilling knife is placed on the eggshell, then calcium mud (materials used for manufacturing preserved eggs and mainly comprising lime, soda, salt, black tea and plant ash) in a material box is sprayed on the surface of the eggshell through a sealing pipe, and a material bin is used for storing the calcium mud. After the eggshell is coated with calcium mud, the calcium mud is gradually solidified, the calcium mud is in an alkaline environment, bacteria (yeast and mould are suitable for an acid environment with the pH value of 5-6, and the two bacteria are main causes of food spoilage) can be prevented from breeding, and the calcium mud and the eggshell protect internal food from being polluted by microorganisms. The purpose of prolonging the shelf life of the bean curd is achieved. And calcium mud is attached to the eggshells, and substances in the calcium mud can generate amino acid with delicate flavor from protein in the bean curd after entering the jelly and the bean curd, so that the bean product has better flavor.
In addition, less nutrient substances in the jelly are not beneficial to bacterial breeding, and the jelly wraps the soybean milk rich in nutrition to prevent the soybean milk from being polluted by microorganisms. Thereby further prolonging the shelf life of the bean curd.
The bean product fine machining equipment is convenient to cut eggshells, wraps bean curd with jelly, and wraps the eggshells with calcium mud. Thereby realizing the effect of isolating the bean curd from microorganisms, and achieving the purpose of prolonging the shelf life of the bean products.
Further, as the preferred scheme of basic scheme, drilling sword and hydraulic press are connected with rotating, are equipped with the motor on the frame, go up the motor drive drilling sword and rotate, are equipped with the flabellum on the lateral wall in the drilling sword. When the drilling knife rotates, the fan blades can form negative pressure between the drilling knife and the eggshell to suck the eggshell on the drilling knife, so that the drilling knife can conveniently open holes on the eggshell.
Further, as a preferable mode of the first preferable mode: the water absorption device is characterized by further comprising a water absorption bin, plant ash is filled in the water absorption bin, an electric heating piece is arranged at the bottom of the water absorption bin, and the water absorption bin is located below the workbench. After the calcium mud on the eggshells is coated, the eggshells fall into the water absorption bin, and the plant ash in the water absorption bin can absorb the calcium mud and the water in the eggshells, so that the shelf life of the bean product is further prolonged.
Further, as a preferable mode of the second preferable mode: the knife edge is serrated. The serrated knife edge can enable the knife edge to have a friction process with the eggshell, and is more favorable for the drilling knife to cut the eggshell.
Furthermore, the water absorption bin is obliquely arranged, and the high side of the water absorption bin is positioned below the workbench. After the eggshell falls into the storehouse that absorbs water, the eggshell can roll under the effect of gravity, let the better surface of attaching to calcium mud of plant ash to the storehouse slope that absorbs water is placed, and the plant ash in the lower side in the storehouse that absorbs water can be thicker, and the eggshell stays the time at this place and can be longer, and the plant ash can absorb more moisture, thereby further extension eggshell interior bean products's shelf life.
Furthermore, three connecting rods are fixedly arranged between the chassis and the sleeve body. A plane can be determined by three points, and the stability of the sleeve body can be ensured by the three connecting rods under the condition of saving materials.
Drawings
FIG. 1 is a schematic structural view of an embodiment of a bean product finishing apparatus of the present invention.
Detailed Description
The present invention will be described in further detail below by way of specific embodiments:
reference numerals in the drawings of the specification include: the device comprises a drilling knife 1, a workbench 2, a chassis 3, a sleeve body 31, a lower motor 32, a sealing pipe 41, an injection pipe 42 and a sealing material bin 43.
Example 1
Substantially as shown in figure 1: a soy product finishing apparatus comprising:
the drilling machine comprises a rack, wherein a drilling knife 1 is arranged on the rack, the drilling knife 1 is a hollow cylinder, a knife edge is arranged at the bottom of the drilling knife 1 and is in a sawtooth shape, and a hydraulic press for driving the drilling knife 1 to move up and down is arranged between the drilling knife 1 and the rack. Such a drilling knife 1 can leave a good round hole on the surface of the eggshell without causing excessive damage to the eggshell, which is beneficial to maintaining the integrity of the eggshell.
The filling tube 42, the sealing tube 41, the honeycomb duct, boiling water box, tofu pudding case and gelatin juice case, filling tube 42 and sealing tube 41 all pass the well kenozooecium of drilling sword 1, filling tube 42 and sealing tube 41's one end all is located the holder directly over, sealing tube 41's the other end is connected and is sealed material storehouse 43, filling tube 42's the other end is equipped with the tee bend pipe fitting, the port of tee bend pipe fitting all passes through honeycomb duct connection boiling water box, tofu pudding case and gelatin juice case, all be equipped with the water valve on the honeycomb duct.
Example 2
Compared with the embodiment 1, the difference is that the drilling knife 1 is rotationally connected with the hydraulic machine, the upper motor is arranged on the rack and drives the drilling knife 1 to rotate, and the fan blades are arranged on the inner side wall of the drilling knife 1.
Example 3
Compared with the embodiment 2, the difference is that the multifunctional water-absorbing device also comprises a water-absorbing bin, plant ash is filled in the water-absorbing bin, the bottom of the water-absorbing bin is provided with an electric heating piece, the water-absorbing bin is obliquely arranged, the high side of the water-absorbing bin is positioned below the workbench 2, and 3 connecting rods are fixedly arranged between the chassis 3 and the sleeve body 31.
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (4)
1. Bean product finishing equipment, characterized by, includes:
the drilling machine comprises a rack, a drilling cutter is arranged on the rack and is a hollow cylinder, a cutter edge is arranged at the bottom of the drilling cutter and is in a sawtooth shape, a hydraulic press for driving the drilling cutter to move up and down is arranged between the drilling cutter and the rack, the drilling cutter is rotationally connected with the hydraulic press, an upper motor is arranged on the rack and drives the drilling cutter to rotate, and fan blades are arranged on the side wall in the drilling cutter;
the clamping device comprises a workbench, wherein a clamping seat is arranged on the workbench, the clamping seat comprises a base plate and an annular sleeve body, the base plate is rotatably connected with the workbench, the base plate is positioned 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;
the device comprises an injection pipe, a sealing pipe, a flow guide pipe, a boiled water tank, a tofu pudding box and a gelatin juice box, wherein the injection pipe and the sealing pipe both penetrate through the hollow part of a drilling cutter, one ends of the injection pipe and the sealing pipe are both positioned right above a clamping seat, the other end of the sealing pipe is connected with a sealing material bin, the other end of the injection pipe is provided with a four-way pipe fitting, the port of the four-way pipe fitting is connected with the boiled water tank, the tofu pudding box and the gelatin juice box through the flow guide pipe, the flow guide pipe is provided with a water valve, and the material bin;
one end of the cooling pipe is positioned above the sleeve body, and the other end of the cooling pipe is provided with a cooling water tank.
2. The bean product finishing equipment according to claim 1, further comprising a water absorption bin, wherein plant ash is filled in the water absorption bin, an electric heating piece is arranged at the bottom of the water absorption bin, and the water absorption bin is located below the workbench.
3. The bean product finishing apparatus according to claim 2, wherein the water suction bin is disposed obliquely with a high side of the water suction bin located below the table.
4. A bean product finishing device according to any one of claims 1-3, characterized in that three connecting rods are fixedly arranged between the base plate and the sleeve body.
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 CN106689414A (en) | 2017-05-24 |
| CN106689414B true CN106689414B (en) | 2020-07-28 |
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| 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 |
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| CN (1) | CN106689414B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1306776A (en) * | 2000-02-03 | 2001-08-08 | 王林强 | Egg product and its production process |
| CN1650754A (en) * | 2005-03-03 | 2005-08-10 | 周贵章 | Making method of yolkless poultry 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 |
| CN103651921A (en) * | 2012-09-12 | 2014-03-26 | 河南省今派实业有限公司 | Bean product moisturizing method |
Family Cites Families (8)
| 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 |
| CN1104205C (en) * | 1998-07-21 | 2003-04-02 | 梁龙德 | Egg like bean curd can food, and method for preparing same |
| JP4080171B2 (en) * | 2001-04-06 | 2008-04-23 | キユーピー株式会社 | Method and apparatus for shelling boiled eggs |
| CN1775107A (en) * | 2005-11-30 | 2006-05-24 | 彭文丽 | Yolk concealed egg |
| CN201667965U (en) * | 2010-03-30 | 2010-12-15 | 王跃儒 | Multi-functional coconut opener |
| CN103385309B (en) * | 2013-06-25 | 2015-04-22 | 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 |
-
2016
- 2016-12-19 CN CN201611178536.8A patent/CN106689414B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1306776A (en) * | 2000-02-03 | 2001-08-08 | 王林强 | Egg product and its production process |
| CN1650754A (en) * | 2005-03-03 | 2005-08-10 | 周贵章 | Making method of yolkless poultry 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 |
| CN103651921A (en) * | 2012-09-12 | 2014-03-26 | 河南省今派实业有限公司 | Bean product moisturizing method |
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| CN106689414A (en) | 2017-05-24 |
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