CN1262888A - Production method of fermented bean curd and its equipment - Google Patents
Production method of fermented bean curd and its equipment Download PDFInfo
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- CN1262888A CN1262888A CN00112646A CN00112646A CN1262888A CN 1262888 A CN1262888 A CN 1262888A CN 00112646 A CN00112646 A CN 00112646A CN 00112646 A CN00112646 A CN 00112646A CN 1262888 A CN1262888 A CN 1262888A
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- bean curd
- cloth bag
- bag
- curd
- soyabean
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Abstract
The production method of fermented soyabean curd is characterized by adopting cloth bag as forming mould of soy bean curd, and pressurizing jellied bean curd and injecting it into the cloth bag so as to implement one-step formation of soyabean curd, and its production equipment includes a high-level tank or a soyabean milk conveying pump and a cloth bag, the outlet of said high-level tank is connected with a pipe component by means of a pipeline with throttle valve, and the bag mouth of said cloth bag is tightly fixed on the external wall of said pipe component by using fastening hoop of cloth bag, and the yellow thick liquid being in jellied soyabean curd can be naturally filtered out from said cloth bag.
Description
The present invention relates to the production method of fermented bean curd, particularly relate to the making and the device of bean curd base.
Fermented bean curd is called fermented bean curd or fermented bean curd again, is the exclusive a kind of traditional fermented food of China, and the place of production spreads all over all parts of the country.For example: the fermented bean curd that Yunnan Province's Shilin county is produced, locality claim " south of road halogen corruption " again, a kind of exactly delicious in taste, unique flavor, quality exquisiteness, appetizing food nutritious, that liked by the masses deeply.In the production process of fermented bean curd, the making of bean curd base is one critical process.The bean curd base claims openpore again, in fact is exactly white dried bean curd, in order to be fit to make fermented bean curd, is requiring different with general dried bean curd qualitatively.Require pure white flexiblely, the piece type is neat, the thickness uniformity, and surfacing, otch is smooth no cellular, and these require all with the quality of preserved beancurd direct relation to be arranged, and the even structure of bean curd base is tight, and later stage fermentation could guarantee the quality of fermented bean curd.But, for extremely, no matter be manual operations or half mechanically actuated so far, the moulding of bean curd base all is to continue to use traditional upper plate, squeeze, go out bag and stripping and slicing four procedures.Wherein: 1, upper plate operation, all adopt heavy base plate, cover frame, pressing plate and infantees as mould, with manually setting base plate earlier, put the cover frame, complete infantees, again jellied bean curd is sprinkled on infantees equably, and jellied bean curd is wrapped up with infantees; 2, squeezing process, manual operations are to adopt heavy boulder to push on pressing plate; Mechanically actuated generally is to squeeze system on the folded buttress of 30～40 plates back.The squeezing apparatus mainly is leading screw or hydraulic press.Require during last pressure that light earlier back is heavy, pressure is even, positive pressure is not inclined to one side, does wet appropriateness; 3, go out bag and stripping and slicing operation, earlier the infantees above the dried bean curd all opened, turn over then and be buckled on the flat board, again according to processing request by hand or machinery cut into pros, rectangular or rhombus.Over the past thousands of years, the bean curd base is continued to use above-mentioned forming method always, numerous and diverse, the troublesome poeration of operation, and mechanization degree is low, labour intensity is big, the difficult quality guarantee of bean curd base.Moreover because the stripping and slicing operation, what cut out is square bean curd base substantially, and the container of splendid attire fermented bean curd finished product is columniform vial or ceramic pot basically, makes troubles for the packing of fermented bean curd.The restriction that the production method of existing bean curd base and equipment are serious the production of fermented bean curd, need urgently to improve.
The objective of the invention is to provide a kind of improved production of preserved beancurd method and device thereof, it can simplify the operation of making the bean curd base effectively, and is easy to operate, with low cost, and improves the product quality of fermented bean curd.
Purpose of the present invention can realize by following technical scheme:
The present invention adopts the mould of cloth bag as the bean curd base, makes the jellied bean curd supercharging inject cloth bag, by cloth bag elimination moisture content, makes the one-shot forming of bean curd base.
The present invention can also realize by following technical scheme:
Jellied bean curd is placed in the head tank, and the outlet of head tank and strap mouth link, and rely on natural gravity that the moisture content of jellied bean curd is leached from cloth bag, make the one-shot forming of bean curd base; Perhaps use pump for mortar transmission, jellied bean curd is injected cloth bag, the moisture content with in the cloth bag elimination jellied bean curd makes the one-shot forming of bean curd base.The bottom surface of cloth bag can be circle or rhombus or hexagon or square etc.In order to take off the convenience of bag after the moulding, cloth bag can be designed to bilayer, an inner bag and an outer bag, and the size of inner bag is a bit larger tham outer bag.
The present invention makes important improvement to conventional production methods, is skillfully constructed, and mould is simple and practical, and is with low cost, and dependable performance can reduce labour intensity effectively, and the product quality of raising fermented bean curd is also increased varieties and designs.
The concrete structure of shaped device of the present invention is provided by following embodiment and accompanying drawing thereof, but content of the present invention is not limited to shown in the accompanying drawing.
Fig. 1 is the shaped device and the operation principle schematic diagram of bean curd base of the present invention.
Shaped device of the present invention comprises a head tank 5, and head tank 5 links with metal tube 3 by a conduit 6 that shutoff valve 4 is housed, and the sack 7 of columniform cloth bag 1 is anchored on the outer wall of metal tube 3 with cloth bag fastening hoop 2.Jellied bean curd is placed in the head tank 5, opens shutoff valve 4, the jellied bean curd in the head tank 5 injects cloth bag 1 by pipeline 6 and metal tube 3, because the yellow seriflux 8 in the gravity effect jellied bean curd leaches from cloth bag 1 naturally; According to the requirement of different fermented bean curd (white rot breast or preserved red beancurd or green-rot breast) to water content, filtration time can be controlled in 1～4 hour; The bean curd blank structure of gained is evenly tight, surfacing, and the piece type is attractive in appearance, is fit to make various fermented bean curd.
Claims (5)
1, a kind of production method of fermented bean curd comprises the making of bean curd base, it is characterized in that, adopts the mould of cloth bag as the bean curd base, and cloth bag is injected in the jellied bean curd supercharging, makes the one-shot forming of bean curd base.
2, a kind of device that is used to realize the method for claim 1, this device comprises: a head tank (5) or a pump for mortar transmission, a cloth bag (1) injects cloth bag (1) by head tank (5) or pump for mortar transmission with the jellied bean curd supercharging.
3, according to the described device of claim 2, the outlet that it is characterized in that described head tank (5) links with pipe fitting (3) by a pipeline (6) that has shutoff valve (4), the sack (7) of cloth bag (1) is anchored on the outer wall of pipe fitting (3) with cloth bag fastening hoop (2).
4,, it is characterized in that the bottom surface of cloth bag (1) can be circle or rhombus or hexagon or square according to the described device of claim 3.
5, according to the described device of claim 4, it is characterized in that cloth bag (1) can be designed to bilayer, an inner bag and an outer bag, the size of inner bag is a bit larger tham outer bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112646A CN1262888A (en) | 2000-01-18 | 2000-01-18 | Production method of fermented bean curd and its equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112646A CN1262888A (en) | 2000-01-18 | 2000-01-18 | Production method of fermented bean curd and its equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1262888A true CN1262888A (en) | 2000-08-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00112646A Pending CN1262888A (en) | 2000-01-18 | 2000-01-18 | Production method of fermented bean curd and its equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1262888A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803706A (en) * | 2010-04-27 | 2010-08-18 | 赵宏高 | Hot pepper spiced tofu and processing method thereof |
| CN103749736A (en) * | 2013-12-31 | 2014-04-30 | 北京市洛克机械有限责任公司 | Automatic fermented bean curd processing and production line |
| CN105767199A (en) * | 2016-02-25 | 2016-07-20 | 吴嘉南 | Fermentation production device for fermented bean curd production |
-
2000
- 2000-01-18 CN CN00112646A patent/CN1262888A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803706A (en) * | 2010-04-27 | 2010-08-18 | 赵宏高 | Hot pepper spiced tofu and processing method thereof |
| CN101803706B (en) * | 2010-04-27 | 2012-04-04 | 赵宏高 | Hot pepper spiced tofu and processing method thereof |
| CN103749736A (en) * | 2013-12-31 | 2014-04-30 | 北京市洛克机械有限责任公司 | Automatic fermented bean curd processing and production line |
| CN105767199A (en) * | 2016-02-25 | 2016-07-20 | 吴嘉南 | Fermentation production device for fermented bean curd production |
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