CN211532592U - Marinating dried bean curd pressing die - Google Patents

Abstract

The utility model relates to a marinating dried tofu pressing die, which comprises a material dispensing device and a bottom die arranged below the material dispensing device; the material counting device comprises a liquid distribution disc with a cavity, a feeding pipe arranged on the upper surface of the liquid distribution disc and communicated with the cavity, and a plurality of discharging holes arranged on the lower surface of the liquid distribution disc and communicated with the cavity; a material injection needle tube which is fixedly connected with the liquid distribution disc, communicated with the cavity of the liquid distribution disc and closed at the bottom is arranged below the discharge hole; the side wall of the material injection needle tube is uniformly provided with a plurality of micropores. The bottom die comprises a heating bottom plate; the heating plate comprises a bottom plate heating layer and a metal shell sleeved outside the bottom plate heating layer. The pressing of the dried tofu, the injecting of the marinade and the marinade of the dried tofu can be realized simultaneously, the manufacturing steps of marinating the dried tofu are reduced, and the manufacturing efficiency of the dried tofu is remarkably improved; the marinated dried bean curd product with uniform flavor inside and outside can be obtained, and the problem that the interior of the dried bean curd is not easy to taste in the existing preparation process of marinating the pressed dried bean curd is solved.

Description

Marinating dried bean curd pressing die

Technical Field

The utility model relates to a bean products embossing mold utensil field, concretely relates to stew in soy sauce dried tofu embossing mold utensil.

Background

Dried tofu, as a folk snack with a long history, is widely favored by the public due to its unique flavor, and among them, marinated dried tofu is most popular.

From soybean milk, the marinated dried bean curd with fragrance overflowing all around can be prepared by a plurality of steps of marinating, jellying, filtering, pressing, marinating, airing and the like. However, since the internal structure of the dried tofu is dense after the pressing is completed, it is not easy to get the taste inside the dried tofu. The existing solution generally adopts the method of prolonging the stewing time and controlling the stewing duration so as to ensure that the marinade can fully permeate into the dried tofu. However, this process generally requires a long marinating time. The marinating time is prolonged, once the duration of heating is not well controlled, the marinated dried tofu tastes old, and particularly, the dried tofu is easy to dry and hard after being cooled and dried, so that the overall flavor of the marinated dried tofu is influenced.

Meanwhile, as the time for stewing and airing is long, the time for preparing the marinated dried tofu is usually long, so that the production efficiency of the existing marinated dried tofu preparation process is not high.

In addition, the marinating and the airing are two separated steps, the dried tofu needs to be transferred between the two steps, and the problem of pollution exists in the transferring process. The problem is particularly prominent when the marinated dried bean curds are made in small workshops and families.

SUMMERY OF THE UTILITY MODEL

The utility model provides a stew in soy sauce dried tofu embossing mold utensil, aim at provide one kind can be used for the stew in soy sauce dried tofu suppression simultaneously, stew in soy sauce material pours into and stew in soy sauce dried tofu embossing mold utensil of stewing to solve the problem that current dried tofu suppression stew in soy sauce process efficiency is not high.

The technical proposal adopted by the utility model has the design starting point of solving the problem that the pressed dried tofu is not easy to taste evenly because the structure of the pressed dried tofu is compact in the marinating process of the dried tofu; the basic design idea is that during the pressing process, the marinating juice is injected into the dried tofu to form marinated dried tofu, so that the taste distribution in the dried tofu is more uniform. The device mainly comprises three parts, namely a material dispensing device, a pressing die and equipment for preparing the marinated dried bean curd by using the device and the die, and specifically comprises the following steps:

the marinating dried tofu dispensing device comprises a liquid distribution disc with a cavity, a feeding pipe arranged on the upper surface of the liquid distribution disc and communicated with the cavity, and a plurality of discharging holes arranged on the lower surface of the liquid distribution disc and communicated with the cavity; a material injection needle tube which is fixedly connected with the liquid distribution disc, communicated with the cavity of the liquid distribution disc and closed at the bottom is arranged below the discharge hole; the side wall of the material injection needle tube is uniformly provided with a plurality of micropores. Wherein, the bottom of the injection needle tube is closed and has a blunt taper shape, so that the injection needle tube can be inserted into the pressed tofu pudding.

The working principle of the material dispensing device is that when the dried tofu is pressed, the stewed juice decocted in advance is pumped into the inner cavity of the liquid distribution plate from the feed inlet through the external material pumping equipment. Because the cavity in the liquid distribution disc is communicated with the outside only through the micropores arranged on the side wall of the material injection needle tube and locked, except for the feeding tube, the inner space of the liquid distribution disc can be filled with the marinade under the action of pressure difference. At the moment, the material dropping device is pressed downwards, so that the material injection needle tube is inserted into the tofu pudding to be pressed, the tofu pudding is extruded by the downward pressure exerted by the lower surface of the liquid distribution disc to remove redundant moisture in the tofu pudding, and the marinade is further pumped into the liquid distribution disc by the external material pumping device. Due to the action of pressure, the marinade of the liquid distribution plate overflows from the micropores on the side wall of the material injection needle tube and enters the extruded tofu pudding, and gradually permeates to each part of the tofu pudding along a channel formed by the water in the tofu pudding discharged. After the dried tofu is pressed, the marinade is distributed to all parts of the prepared dried tofu along with the pressing process. Different from the traditional method that marinade permeates from outside to inside in the marinating process, the material adding device presses the dried tofu by using the tofu pudding to form a moisture channel formed by moisture discharge, and the marinade can be fully distributed at each part of the dried tofu from inside to outside by injecting the marinade into the tofu pudding, so that the marinated dried tofu with uniform flavor can be prepared. In addition, due to the even distribution of the marinade in the pressing process, the utilization rate of the marinade is extremely high, and the effect of saving marinade can be achieved.

Preferably, the material injection needle tube is in threaded connection with the discharge hole, so that the material injection needle tube can be detached and replaced. On the one hand, the injection needle tube is convenient to clean, maintain and replace, on the other hand, the dried tofu pressed according to actual needs is convenient to adjust the size of the main material needle tube according to the thickness and the size of the dried tofu, and the use flexibility of the special material dispensing device can be improved.

Preferably, the micropore intussuseption is filled with the sponge, can play fine filter action to the thin soft and easily mobile tofu pudding of texture, prevents that interior steamed tofu pudding from pointing the material suppression earlier stage, and the tofu pudding is from micropore reverse entering cloth liquid dish inner space and polluting the feed liquid. Meanwhile, the bean curd further reduces the moisture of the formed dried tofu particles to block micropores in the middle stage of pressing the seasoning, so that the smooth operation of marinade injection is ensured.

Preferably, the material dispensing plate is provided with a material dispensing heating layer above, and the heat generated by the material dispensing heating layer can heat the marinade in the material dispensing plate through the power supply of an external power supply, so that the emission of the flavor of the marinade is promoted, and the marinated dried bean curd product prepared by the material dispensing device has a thicker flavor.

Preferably, the upper surface of the liquid distribution disc is further provided with a push rod, so that the material dropping device can be pressed down conveniently, meanwhile, the liquid distribution disc is allowed to be connected with auxiliary pressure equipment such as a hydraulic machine, and the latter is utilized to realize pressing down operation, so that the labor intensity of manpower is reduced.

Preferably, the marinating dried tofu material dispensing device further comprises a material pressing plate arranged below the material injection needle tube; the material pressing plate comprises a concave chassis and a pressing lug arranged on the upper end surface of the concave chassis; the concave surface of the concave chassis is matched with the liquid distribution disc, so that the liquid distribution disc can be slidably embedded into the concave surface of the concave chassis; the bottom surface of the concave chassis is provided with a plurality of through holes corresponding to the position of the material injection needle tube. The working process of the structure is that firstly, a pressure plate is placed on the bean curd jelly with the pressure, and the relative position between the liquid distribution plate and the pressure plate is adjusted, so that the material injection needle tube can smoothly pass through a through hole arranged on the bottom surface of the concave chassis; then pressing the liquid distribution disc downwards so that the material injection needle tube is inserted into the bean curd jelly to be pressed; at the moment, marinating juice is injected into the tofu pudding to be pressed through the material injection needle tube, the liquid distribution plate continues to be pressed downwards, the material pressing plate is driven to continue pressing the tofu pudding, moisture in the tofu pudding is further pressed, and the marinating juice further permeates into all parts of the tofu pudding; because of the limitation of the length of the material injection needle tube, the thickness of the obtained marinated dried tofu is not smaller than the length of the material injection needle tube under the general condition, but because of the arrangement of the material pressing plate, when the material injection needle tube reaches the limit position, the position of the liquid distribution plate is kept still, and the dried tofu can be further pressed by pressing the pressing lug, so that the moisture in the dried tofu is further removed, the internal structure of the dried tofu is more compact and chewy, and meanwhile, a thinner marinated dried tofu product can be obtained on the premise of using the material injection needle tube with the same length.

More preferably, the bottom surface of the concave chassis is provided with a plurality of flow guide grooves, so that the removal of moisture in the tofu pudding is accelerated, the pressing efficiency of the marinated dried tofu is improved, the uniformity of partial pressure water yield of each part of the dried tofu is improved, and the marinated dried tofu product with more uniform texture is obtained.

In order to perfect the pressing and manufacturing process of the marinated dried tofu, the technical scheme also provides a marinated dried tofu pressing mold based on the marinated dried tofu material adding device.

The marinating dried tofu pressing mold comprises a material dispensing device and a bottom mold arranged below the material dispensing device; the material counting device comprises a liquid distribution disc with a hollow structure, a feeding pipe arranged on the upper surface of the liquid distribution disc and a plurality of discharging holes arranged on the lower surface of the liquid distribution disc; a material injection needle tube which is fixedly connected with the liquid distribution disc and communicated with the interior of the liquid distribution disc is arranged below the discharge hole; the material injection needle tube is U-shaped, and a plurality of micropores are uniformly formed in the side wall of the material injection needle tube; the bottom die comprises a heating bottom plate; the heating bottom plate comprises a bottom plate heating layer and a metal shell sleeved outside the bottom plate heating layer.

The working process of the marinating dried tofu pressing die is divided into two independent parts, namely a material dispensing process of the material dispensing device and a marinating and boiling process of the bottom die. The material dropping process is described in detail in the previous description of the working principle of the material dropping device, and is not repeated again. The working principle of the marinating process is as follows: firstly, adding the tofu pudding to be pressed into an internal groove space formed between a heating bottom plate and a flash bin, and then pressing the tofu pudding and injecting marinade by using a material dropping device; and when the bean curd jelly is pressed and the marinade is injected by the material feeding device, the heating bottom plate on the bottom die starts to work under the power supply of an external power supply, and the pressed bean curd jelly is heated. In the process, the pressed tofu puddings are heated by the heating bottom plate, so that the marinating of the dried tofu can be completed while the marinating material is injected, and the marinating process can be completed while the marinated dried tofu is pressed. The advantages of this approach are: firstly, through the natural channel that the device of ordering and the soybean milk water discharge formed in the bean curd flower pressing process, can fully distribute the thick gravy in each position of dried tofu, guaranteed the homogeneity of each position taste of dried tofu, eliminated the inside not enough problem of tasty of dried tofu that the post-pressure thick gravy boiled the existence. Secondly, while introducing marinade into the dried tofu, heating to realize marinating, on one hand, the contact area between the marinade and the dried tofu can be increased by utilizing the characteristic that the dried tofu does not completely form a compact structure before pressing, so that the permeation and transfer of spice components in the marinade to the dried tofu are greatly increased, and the prepared dried tofu is better and stronger in flavor; on the other hand, the dried tofu can be processed under the condition that the freshness of the dried tofu is kept, so that the condition that the taste is aged due to too long contact between the marinade and the dried tofu is prevented. Thirdly, the pressing and the stewing are finished at one time, so that on one hand, the damage of the dried tofu caused by transfer and the pollution of the dried tofu by the external environment are avoided in the multi-stage operation process; on the other hand, the preparation process of the marinated dried tofu is simplified, the preparation of the marinated dried tofu with better and stronger flavor is realized, meanwhile, the preparation time of the dried tofu can be effectively saved, and the production period is greatly optimized.

It should be emphasized that the side dimension of the pressure plate is matched with the inner dimension of the bottom die to ensure that the pressure plate can freely enter and exit in the bottom die.

Preferably, the bottom die further comprises a flash bin fixed to the peripheral edge of the heating bottom plate; a plurality of sieve holes are formed in the side wall of the inner side of the overflow bin, and a liquid outlet is formed in the bottom of the side wall of the outer side of the overflow bin; the end part of the liquid outlet is provided with a detachable liquid baffle plate for sealing the liquid outlet. The working principle is as follows: in the pressing process, the liquid baffle plate arranged on the liquid discharge port of the overflow bin is detached, the yellow serofluid overflowing due to the pressure of the bean curd flower flows into the overflow bin through the sieve holes arranged on the side wall of the inner side of the overflow bin, and meanwhile, the yellow serofluid is smoothly discharged from the liquid discharge port due to the detachment of the baffle plate; with the discharge of the moisture and the injection of the marinade, the redundant marinade can seep out of the pressed tofu pudding along the channel where the moisture is discharged under the action of pressure, and then the tofu pudding enters the overflow bin through the sieve holes; when the liquid discharge port begins to discharge the marinade, the marinade is immediately filled back to the liquid baffle plate, so that the marinade is intercepted in the overflow bin; and along with further injection and seepage of the marinade, the marinade is gradually filled in the overflow bin and passes through the sieve pores of the overflow bin to realize soaking of the dried tofu in the pressing process. Due to the soaking effect, the using amount of the marinade can be greatly saved, meanwhile, the marinade can stay, sufficient time is given to enable spice components in the marinade to react with the dried tofu fully, the marinated dried tofu can obtain stronger fragrant fragrance, and the flavor contained in the marinated dried tofu is obviously improved.

Preferably, a composite mold matched with the shape of the groove is arranged in the groove formed by the heating bottom plate and the flash bin; the material of the compound mould is edible sponge. Through the design of the compound die, the tofu pudding can be put into the compound die for pressing; the material of the compound mould is sponge, so that the liquid is allowed to permeate, and the moisture in the tofu pudding can be discharged to form the dried tofu; after the pressing is finished, the compound die is directly lifted out and then is detached, the marinated dried tofu can be obtained, and the next pressing cycle is immediately carried out on the premise that the new compound die is placed, so that the dried tofu can be conveniently taken down.

In order to further improve the pressing and manufacturing process of the marinated dried tofu, the technical scheme also provides a marinated dried tofu pressing machine based on the marinated dried tofu pressing die.

The marinated dried tofu pressing machine comprises a base, a bottom die placed in the center of the base, a hydraulic assembly fixed on the base and a material dispensing device fixed on the hydraulic assembly; the hydraulic component comprises a first hydraulic support column, a second hydraulic support column, a cross beam and a hydraulic push rod, wherein the cross beam is fixed between the first hydraulic support column and the second hydraulic support column; the material counting device comprises a liquid distribution disc which is arranged at the bottom of the hydraulic push rod and is of a hollow structure, a feeding pipe which is arranged on the upper surface of the liquid distribution disc, and a plurality of discharging holes which are arranged on the lower surface of the liquid distribution disc; a material injection needle tube which is fixedly connected with the liquid distribution disc and communicated with the interior of the liquid distribution disc is arranged below the discharge hole; the material injection needle tube is U-shaped, and a plurality of micropores are uniformly formed in the side wall of the material injection needle tube; the bottom die comprises a heating bottom plate; the heating bottom plate comprises a bottom plate heating layer and a metal shell sleeved outside the bottom plate heating layer.

Further, a material pressing plate is arranged between the material injection needle tube and the heating bottom plate; the material pressing plate comprises a concave chassis and a pressing lug which is arranged on the upper end surface of the concave chassis and is fixedly connected with the cross beam; the concave surface of the concave chassis is matched with the liquid distribution disc, so that the liquid distribution disc can be slidably embedded into the concave surface of the concave chassis; the bottom surface of the concave chassis is provided with a plurality of through holes corresponding to the position of the material injection needle tube.

The working process of the marinated dried tofu pressing machine is as follows: firstly, piling tofu pudding to be pressed on a bottom die, then placing the tofu pudding on a base, enabling the bottom die to correspond to a pressure plate, and adjusting a hydraulic push rod to enable a material injection needle tube to be higher than the bottom surface of the pressure plate; then starting the first hydraulic column and the second hydraulic column to enable the material dispensing device to move downwards and preliminarily press the tofu pudding, wherein the pressing amplitude is not large, and the purpose is that the tofu pudding is preliminarily fixed in shape; then stopping the first hydraulic prop and the second hydraulic prop, and then enabling the hydraulic push rod to work so as to enable the material dispensing device to be pressed downwards; when the liquid distribution disc is contacted with the bottom surface in the concave chassis, the liquid distribution disc stops pressing, and the stopping time of the hydraulic push rod can be controlled by setting a downward moving distance parameter; then introducing marinade into the material adding device, simultaneously starting the first hydraulic support, the second hydraulic support and the hydraulic push rod again, pressing the first hydraulic support, the second hydraulic support and the hydraulic push rod at the same speed, and continuously injecting the marinade into the pressed tofu pudding through the material injection needle tube in the pressing process; stopping pressing the liquid distribution disc and the pressure plate after pressing to a preset position, continuously introducing the marinade until the marinade overflows from the periphery of the pressed dried tofu, stopping injecting the marinade, and adjusting the hydraulic push rod to enable the material injection needle tube to be pulled out of the dried tofu; thus, the pressing of the dried tofu and the injection of the marinade are completed. If the dried thin bean curd needs to be further pressed, the first hydraulic prop and the second hydraulic prop only need to be moved downwards to perform further pressing. Through the cooperation between the hydraulic components, the liquid distribution disc and the pressure plate can be respectively pressed down, and the pressure plate can be pressed down, so that the moisture in the dried tofu can be further pressed out, the density of the interior of the dried tofu is improved, and the taste of the dried tofu is improved; the liquid distribution disc is pressed downwards, so that the liquid injection needle tube can be inserted into the bean curd to be pressed, the dried bean curd is tasty from the inside, and the tasty degree is more uniform; in addition, the press can simultaneously complete two steps of pressing and flavoring, thereby expanding the problem of single function of the existing dried tofu press, greatly simplifying the process and saving the pressing time of the dried tofu.

In the above, the bottom mold generally includes a bottom plate. In order to provide more functionality. Preferably, a heated sole plate may be used, the structure and function of which has been described in the preceding description and will not be repeated; the refrigeration plate can be used, and fresh keeping can be provided for the dried tofu in the pressing process of the dried tofu, so that the freshness of the dried tofu flavor can be improved.

Preferably, be provided with the closed boss with die block bottom shape looks adaptation on the base, can restrict the die block in the closed boss to avoid droing and shifting at the in-process mould of dried tofu suppression, guaranteed the cooperation precision of each part in the pressing process in order to avoid the part impaired while, can also improve the security in the briquetting machine use.

To sum up, the utility model discloses compare in prior art's beneficial effect and be:

(1) the pressing of the dried tofu, the injecting of the marinade and the marinade of the dried tofu can be realized simultaneously, the manufacturing steps of marinating the dried tofu are reduced, and the manufacturing efficiency of the dried tofu is remarkably improved;

(2) the marinated dried bean curd product with uniform flavor inside and outside can be obtained, and the problem that the interior of the dried bean curd is not easy to taste in the existing preparation process of marinating the pressed dried bean curd is solved;

(3) the marinade enters the dried bean curd when the texture inside the dried bean curd is crisp, and the marinade is fully contacted with the dried bean curd and is more tasty, so that the prepared dried bean curd is more intense in flavor;

(4) the process of pressing drainage and marinating flavor is carried out simultaneously, the marinating flavor entering efficiency is higher, the heating time of the dried tofu can be greatly reduced, the fresh taste of the dried tofu is guaranteed, and the problem that the taste of the dried tofu is too old due to overlong heating time is avoided.

Drawings

FIG. 1 is a schematic structural view of a press for making medium-stewed dried tofu

FIG. 2 is a schematic structural view of the point material device of the present invention

FIG. 3 is an enlarged view of portion A of FIG. 2

Fig. 4 is a schematic plan view of the middle pressing plate of the present invention

FIG. 5 is a schematic view of the middle pressure material plate of the present invention

FIG. 6 is a schematic structural view of the middle bottom mold of the present invention

FIG. 7 is an enlarged view of portion B of FIG. 6

FIG. 8 is a schematic structural view of the pressing mold for making the middle-stewed dried tofu

Labeled as: 1-beam, 2-liquid distribution disc, 3-hydraulic push rod, 4-pressure plate, 5-second hydraulic support, 6-first hydraulic support, 7-closed boss, 8-bottom plate, 9-heating bottom plate, 10-material dropping heating layer, 11-push rod, 12-feeding pipe, 13-discharging hole, 14-material injection needle tube, 15-lug, 16-through hole, 17-concave chassis, 18-diversion trench, 19-micropore, 20-sponge, 21-overflow bin, 22-duplication mold, 23-metal shell, 24-bottom plate heating layer, 25-liquid baffle plate, 26-sieve hole and 27-liquid discharging port.

Detailed Description

All features disclosed in this specification may be combined in any combination, except features and/or steps that are mutually exclusive.

In order to make those skilled in the art better understand the technical solution of the present invention, the present invention will be further described in detail with reference to fig. 1 to 5 and specific examples.

Example 1

The marinating dried tofu dispensing device comprises a liquid distribution disc 2 with a cavity, a feeding pipe 12 which is arranged on the upper surface of the liquid distribution disc 2 and communicated with the cavity, and a plurality of discharging holes 13 which are arranged on the lower surface of the liquid distribution disc 2 and communicated with the cavity; a material injection needle tube 14 which is fixedly connected with the liquid distribution disc 2, communicated with the cavity of the liquid distribution disc 2 and closed at the bottom is arranged below the discharge hole 13; the side wall of the material injection needle tube 14 is uniformly provided with a plurality of micropores 19.

The working principle of the material dispensing device is that when the dried tofu is pressed, the stewed juice decocted in advance is pumped into the inner cavity of the liquid distribution plate 2 from the feeding hole through the external material pumping equipment. Since the cavity inside the liquid distribution plate 2 is communicated with the outside only through the locking micropores 19 arranged on the side wall of the material injection needle tube 14 except the feeding tube 12, the inner space of the liquid distribution plate 2 can be filled with the marinade under the action of the pressure difference. At this time, the material dropping device is pressed downwards so that the material injection needle tube 14 is inserted into the tofu pudding to be pressed, and the tofu pudding is pressed by the downward pressure exerted by the lower surface of the liquid distribution plate 2 to remove the excessive moisture in the tofu pudding, while the marinade is continuously pumped into the liquid distribution plate 2 by the external material pumping device. Due to the action of the pressure, the marinade in the liquid distribution plate 2 overflows from the micropores 19 on the side wall of the material injection needle tube 14 and enters the extruded tofu pudding, and gradually permeates to various parts of the tofu pudding along a channel formed by the water in the tofu pudding being discharged. After the dried tofu is pressed, the marinade is distributed to all parts of the prepared dried tofu along with the pressing process. Different from the traditional method that marinade permeates from outside to inside in the marinating process, the material adding device presses the dried tofu by using the tofu pudding to form a moisture channel formed by moisture discharge, and the marinade can be fully distributed at each part of the dried tofu from inside to outside by injecting the marinade into the tofu pudding, so that the marinated dried tofu with uniform flavor can be prepared. In addition, due to the even distribution of the marinade in the pressing process, the utilization rate of the marinade is extremely high, and the effect of saving marinade can be achieved.

Example 2

Based on embodiment 1, in order to facilitate maintenance and replacement of the injection needle 14, the following modifications are made: the material injection needle tube 14 is connected with the discharging hole 13 through threads, so that the material injection needle tube 14 can be detached and replaced. On one hand, the injection needle tube 14 is convenient to clean, maintain and replace, on the other hand, the size of the main material needle tube can be adjusted conveniently according to the thickness and the size of the dried tofu pressed according to actual needs, and the use flexibility of the special material counting device can be improved.

Example 3

Based on the embodiment 1, in order to prevent the injection needle tube 14 from being blocked, the following improvements are made: micropore 19 intussuseption is filled with sponge 20, can play fine filter action to the thin soft and easily mobile tofu pudding of texture, prevents that interior steamed tofu pudding from pointing the material suppression earlier stage, and the tofu pudding is from micropore 19 reverse entering cloth liquid dish 2 inner space and polluting the feed liquid. Meanwhile, the water content of the bean curd flowers can be further reduced to prevent the formed dried bean curd particles from blocking the micropores 19 in the middle stage of pressing the bean curd material, so that the smooth operation of injecting the marinade is ensured.

Example 4

Based on embodiment 1, in order to facilitate maintenance and replacement of the injection needle 14, the following modifications are made: the top of cloth liquid dish 2 is provided with and is equipped with some material zone of heating 10, and through external power supply, the produced heat of some material zone of heating 10 can heat the thick gravy in cloth liquid dish 2 to promote giving off of thick gravy flavor, and then make through some material device preparation thick gravy dried tofu goods have more dense flavor.

The material dispensing heating layer 10 is essentially a resistance wire heating layer arranged on one side of the upper surface of the liquid distribution plate 2, and can convert electric energy provided by the outside into heat energy, so that an external object or substance is heated.

Example 5

Based on example 1, in order to reduce the manual labor intensity of pressing, the following improvements were made: the upper surface of the liquid distribution disc 2 is also provided with a push rod 11, so that the pressing operation of the material counting device is facilitated, meanwhile, the connection with auxiliary pressure equipment such as a hydraulic press is allowed, and the pressing operation is realized by utilizing the push rod 11, so that the labor intensity of manpower is reduced.

Example 6

Based on the embodiment 1, in order to overcome the limitation of the length of the material injection needle tube 14 on the thickness of the dried tofu, the following improvements are made: the marinating dried tofu dispensing device further comprises a material pressing plate 4 arranged below the material injection needle tube 14; the material pressing plate 4 comprises a concave chassis 17 and a pressing lug 15 arranged on the upper end surface of the concave chassis; the concave surface of the concave chassis 17 is matched with the liquid distribution disc 2, so that the liquid distribution disc 2 can be slidably embedded into the concave surface of the concave chassis 17; the bottom surface of the concave chassis 17 is provided with a plurality of through holes 16 corresponding to the position of the material injection needle tube 14. The working process of the structure is that firstly, the pressure plate 4 is placed on the bean curd jelly with the pressing function, and the relative position between the liquid distribution plate 2 and the pressure plate 4 is adjusted, so that the material injection needle tube 14 can smoothly pass through the through hole 16 arranged on the bottom surface of the concave chassis 17; then the liquid distribution disk 2 is pressed downwards, so that the material injection needle tube 14 is inserted into the bean curd to be pressed; at the moment, the marinade is injected into the tofu pudding to be pressed through the material injection needle tube 14, the liquid distribution plate 2 continues to be pressed downwards, the material pressing plate 4 is driven to continue pressing the tofu pudding, the moisture in the tofu pudding is further pressed, and the marinade further permeates into each part of the tofu pudding; because of the limitation of the length of the material injection needle tube 14, the thickness of the obtained marinated dried tofu is not smaller than the length of the material injection needle tube 14 in general, but due to the arrangement of the material pressing plate 4, when the material injection needle tube 14 reaches the limit position, the position of the liquid distribution disc 2 is kept still, and the dried tofu can be further pressed by pressing the pressing lug 15, so that the moisture in the dried tofu is further removed, the internal structure of the dried tofu is more compact and chewy, and meanwhile, on the premise of using the material injection needle tubes 14 with the same length, thinner marinated dried tofu products can be obtained.

Example 7

Based on example 6, in order to improve the pressing efficiency and improve the uniformity of the pressing effect of the dried tofu, the following improvements were made: the bottom surface of the concave chassis 17 is provided with a plurality of diversion trenches 18 so as to accelerate the removal of water in the tofu pudding, thereby improving the pressing efficiency of the marinated dried tofu, improving the uniformity of partial pressure water yield of each part of the dried tofu, and obtaining the marinated dried tofu product with more uniform texture.

Example 8

The marinating dried tofu pressing mold comprises a material dispensing device and a bottom mold arranged below the material dispensing device; the material counting device comprises a liquid distribution disc 2 with a hollow structure, a feeding pipe 12 arranged on the upper surface of the liquid distribution disc 2 and a plurality of discharging holes 13 arranged on the lower surface of the liquid distribution disc 2; a material injection needle tube 14 fixedly connected with the liquid distribution disc 2 and communicated with the interior of the liquid distribution disc 2 is arranged below the discharge hole 13; the material injection needle tube 14 is U-shaped, and the side wall is uniformly provided with a plurality of micropores 19; the bottom die comprises a heating bottom plate 9; the heating bottom plate 9 comprises a bottom plate heating layer 24 and a metal shell 23 sleeved outside the bottom plate heating layer 24.

The working process of the marinating dried tofu pressing die is divided into two independent parts, namely a material dispensing process of the material dispensing device and a marinating and boiling process of the bottom die. The material dropping process is described in detail in the previous description of the working principle of the material dropping device, and is not repeated again. The working principle of the marinating process is as follows: firstly, adding the tofu pudding to be pressed into an internal groove space formed between the heating bottom plate 9 and the flash bin 21, and then pressing the tofu pudding and injecting marinade by using a material dropping device; while the bean curd jelly is pressed by the material feeding device and the marinade is injected, the heating bottom plate 9 on the bottom die starts to work under the power supply of the external power supply and heats the pressed bean curd jelly. In the process, the heated soleplate 9 heats the pressed tofu puddings, so the marinated dried tofu can be stewed while the marinating materials are injected, and the marinated dried tofu can be pressed, namely the marinating process can be completed. The advantages of this approach are: firstly, through the natural channel that the device of ordering and the soybean milk water discharge formed in the bean curd flower pressing process, can fully distribute the thick gravy in each position of dried tofu, guaranteed the homogeneity of each position taste of dried tofu, eliminated the inside not enough problem of tasty of dried tofu that the post-pressure thick gravy boiled the existence. Secondly, while introducing marinade into the dried tofu, heating to realize marinating, on one hand, the contact area between the marinade and the dried tofu can be increased by utilizing the characteristic that the dried tofu does not completely form a compact structure before pressing, so that the permeation and transfer of spice components in the marinade to the dried tofu are greatly increased, and the prepared dried tofu is better and stronger in flavor; on the other hand, the dried tofu can be processed under the condition that the freshness of the dried tofu is kept, so that the condition that the taste is aged due to too long contact between the marinade and the dried tofu is prevented. Thirdly, the pressing and the stewing are finished at one time, so that on one hand, the damage of the dried tofu caused by transfer and the pollution of the dried tofu by the external environment are avoided in the multi-stage operation process; on the other hand, the preparation process of the marinated dried tofu is simplified, the preparation of the marinated dried tofu with better and stronger flavor is realized, meanwhile, the preparation time of the dried tofu can be effectively saved, and the production period is greatly optimized.

It should be emphasized that the lateral dimension of the pressing plate 4 is adapted to the inner dimension of the bottom die, so as to ensure that the pressing plate 4 can freely enter and exit the bottom die. In addition, the improvements of the point material device in embodiments 1 to 7 are all used in this embodiment.

Example 9

Based on example 8, in order to increase the contact time between the marinade and the dried tofu to improve the flavor of the marinated dried tofu, the following improvements are made: the bottom die also comprises a flash bin 21 fixed at the edge of the periphery of the heating bottom plate 9; a plurality of sieve holes 26 are formed in the side wall of the inner side of the overflow bin 21, and a liquid discharge port 27 is formed in the bottom of the side wall of the outer side; the end of the liquid outlet 27 is provided with a detachable liquid baffle 25 for sealing the liquid outlet 27.

In the pressing process, the liquid baffle plate 25 arranged on the liquid discharge port 27 of the overflow bin 21 is detached, yellow serofluid overflowing due to the pressure of the bean curd flows into the overflow bin 21 through the sieve holes 26 arranged on the side wall of the inner side of the overflow bin 21, and meanwhile, the yellow serofluid is smoothly discharged from the liquid discharge port 27 due to the detachment of the liquid baffle plate; with the discharge of the moisture and the injection of the marinade, the excess marinade can seep out of the pressed tofu pudding along the previous moisture discharge channel under the action of pressure, and then enter the overflow bin 21 through the sieve holes 26; when the brine begins to be discharged from the liquid outlet 27, the brine is immediately filled back to the liquid baffle plate 25, so that the brine is trapped in the overflow bin 21; as the marinade is further injected and oozed, the marinade gradually fills the overflow bin 21 and passes through the sieve holes 26 of the overflow bin 21, so that the dried tofu in the pressing process is soaked. Due to the soaking effect, the using amount of the marinade can be greatly saved, meanwhile, the marinade can stay, sufficient time is given to enable spice components in the marinade to react with the dried tofu fully, the marinated dried tofu can obtain stronger fragrant fragrance, and the flavor contained in the marinated dried tofu is obviously improved.

Example 10

Based on example 8, in order to simplify the taking-out process of the dried tofu after pressing, the following improvements were made: a compound die 22 matched with the shape of the groove is arranged in the groove formed by the heating bottom plate 9 and the flash bin 21; the material of the compound die 22 is edible sponge. Due to the design of the compound die 22, the tofu pudding can be placed into the compound die 22 for pressing; the material of the compound die 22 is the sponge 20, so that the liquid is allowed to permeate, and the moisture in the tofu pudding can be discharged to form the dried tofu; after the pressing is finished, the compound die 22 is directly lifted out and then is detached, the marinated dried tofu can be obtained, and the next pressing cycle is immediately started on the premise that the new compound die 22 is placed, so that the dried tofu can be conveniently taken down, and meanwhile, the dried tofu can be prevented from being damaged to the greatest extent due to the fact that the dried tofu is taken down together with the compound die 22. Further, the sponge 20 filters the material to prevent the clogging of the sieve holes 26 provided in the flash tank 21.

Example 11

The marinated dried tofu pressing machine comprises a base 8, a bottom die placed in the center of the base 8, a hydraulic assembly fixed on the base 8 and a material dispensing device fixed on the hydraulic assembly; the hydraulic assembly comprises a first hydraulic support 6, a second hydraulic support 5, a cross beam 1 fixed between the first hydraulic support 6 and the second hydraulic support 5 and a hydraulic push rod 3 fixed on the cross beam 1; the material counting device comprises a liquid distribution disc 2 which is arranged at the bottom of the hydraulic push rod 3 and is of a hollow structure, a feeding pipe 12 which is arranged on the upper surface of the liquid distribution disc 2, a plurality of discharging holes 13 which are arranged on the lower surface of the liquid distribution disc 2 and a material pressing plate 4 which is arranged below the material injection needle tube 14; a material injection needle tube 14 fixedly connected with the liquid distribution disc 2 and communicated with the interior of the liquid distribution disc 2 is arranged below the discharge hole 13; the material injection needle tube 14 is U-shaped, and the side wall is uniformly provided with a plurality of micropores 19; the material pressing plate 4 comprises a concave chassis 17 and a pressing lug 15 which is arranged on the upper end surface of the concave chassis and is fixedly connected with the cross beam 1; the concave surface of the concave chassis 17 is matched with the liquid distribution disc 2, so that the liquid distribution disc 2 can be slidably embedded into the concave surface of the concave chassis 17; the bottom surface of the concave chassis 17 is provided with a plurality of through holes 16 corresponding to the position of the material injection needle tube 14.

The working process of the marinating dried tofu pressing machine is as follows: firstly, piling tofu pudding to be pressed on a bottom die, then placing the tofu pudding on a base 8, enabling the bottom die to correspond to the pressure plate 4, and adjusting a hydraulic push rod 3 to enable a material injection needle tube 14 to be higher than the bottom surface of the pressure plate 4; then starting the first hydraulic column and the second hydraulic column to enable the material dispensing device to move downwards and preliminarily press the tofu pudding, wherein the pressing amplitude is not large, and the purpose is that the tofu pudding is preliminarily fixed in shape; then stopping the first hydraulic prop 6 and the second hydraulic prop 5, and then operating the hydraulic push rod 3 to press down the material dotting device; when the liquid distribution disc 2 is contacted with the bottom surface in the concave chassis 17, the pressing is stopped, and the stopping time of the hydraulic push rod 3 can be controlled by setting a downward moving distance parameter; then, introducing marinade into the material adding device, simultaneously starting the first hydraulic support 6, the second hydraulic support 5 and the hydraulic push rod 3 again, pressing the first hydraulic support, the second hydraulic support and the hydraulic push rod at the same speed, and continuously injecting the marinade into the pressed tofu pudding through the material injection needle tube 14 in the pressing process; when the bean curd is pressed to a preset position, stopping pressing the liquid distribution disc 2 and the pressure plate 4, continuously introducing the marinade until the marinade overflows from the periphery of the pressed bean curd, stopping injecting the marinade, and adjusting the hydraulic push rod 3 to pull the material injection needle tube 14 out of the bean curd; thus, the pressing of the dried tofu and the injection of the marinade are completed. If the dried bean curd needs to be further pressed, the first hydraulic prop 6 and the second hydraulic prop 5 only need to be moved downwards for further pressing. Through the cooperation between the hydraulic components, the liquid distribution disc 2 and the pressure plate 4 can be respectively pressed down, and the pressure plate 4 can be pressed down to further press out moisture in the dried tofu, so that the density of the interior of the dried tofu is improved, and the taste of the dried tofu is improved; the liquid distribution disc 2 is pressed downwards, so that the liquid injection needle tube can be inserted into the bean curd to be pressed, the dried bean curd is tasty from the inside, and the tasty degree is more uniform; in addition, the press can simultaneously complete two steps of pressing and flavoring, thereby expanding the problem of single function of the existing dried tofu press, greatly simplifying the process and saving the pressing time of the dried tofu.

In the above, the bottom mold generally includes a bottom plate. In order to provide more functionality. Preferably, a heated soleplate 9 can be used, the structure and function of which soleplate 9 has been described in the preceding description, so that it will not be described again; the refrigeration plate can be used, and fresh keeping can be provided for the dried tofu in the pressing process of the dried tofu, so that the freshness of the dried tofu flavor can be improved.

In addition, in the embodiments 1 to 10, the improvement of the material aligning device or the pressing mold is used in the present embodiment.

Example 12

Based on example 11, in order to improve the stability of the die fixing, the following modifications were made: be provided with on the base 8 with the closed boss 7 of die block bottom shape looks adaptation, can restrict the die block in closed boss 7 to avoid droing and shifting at the in-process mould of dried tofu suppression, guaranteed the cooperation precision of each part in the pressing process in order to avoid the part impaired while, can also improve the security in the briquetting machine use.

The above-mentioned embodiments only express the specific embodiments of the present application, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present application. It should be noted that, for those skilled in the art, without departing from the technical idea of the present application, several changes and modifications can be made, which are all within the protection scope of the present application.

Claims (7)

1. The marinating dried tofu pressing mold is characterized by comprising a material dispensing device and a bottom mold arranged below the material dispensing device; the material counting device also comprises a liquid distribution disc (2) with a cavity, a feeding pipe (12) which is arranged on the upper surface of the liquid distribution disc (2) and communicated with the cavity, and a plurality of discharging holes (13) which are arranged on the lower surface of the liquid distribution disc (2) and communicated with the cavity; a material injection needle tube (14) which is fixedly connected with the liquid distribution disc (2), communicated with the cavity of the liquid distribution disc (2) and closed at the bottom is arranged below the discharge hole (13), and a plurality of micropores (19) are uniformly formed in the side wall of the material injection needle tube (14); the bottom die comprises a heating bottom plate (9), wherein the heating bottom plate (9) comprises a bottom plate heating layer (24) and a metal casing (23) sleeved outside the bottom plate heating layer (24).

2. The pressing die for the marinated dried tofu according to claim 1, characterized in that the bottom die further comprises an overflow bin (21) fixed on the periphery of the heating bottom plate (9), wherein a plurality of sieve holes (26) are formed on the inner side wall of the overflow bin (21), a liquid discharge ロ (27) is arranged at the bottom of the outer side wall, and a liquid baffle plate (25) which is used for sealing the liquid discharge ロ (27) and can be detached is arranged at the end part of the liquid discharge ロ (27).

3. The pressing die for the marinated dried tofu according to claim 2, wherein a compound die (2) matched with the shape of the groove is arranged in the groove formed by the heating bottom plate (9) and the overflowing bin (21); the material of the compound mould (22) is edible sponge.

4. The pressing die for the marinated dried tofu according to claim 1, wherein a spot material heating layer (10) is arranged above the liquid distribution plate (2).

5. The pressing die for the marinated dried tofu according to claim 1, wherein the pores (19) are filled with sponge (20).

6. The marinated dried tofu pressing die according to claim 1, further comprising a pressing plate (4) arranged between the material injection needle tube (14) and the bottom die, wherein the pressing plate (4) comprises a concave chassis (17) and a pressing lug (15) arranged on the upper end surface of the concave chassis (17); the concave surface of the concave chassis (17) is matched with the liquid distribution disc (2) so that the liquid distribution disc (2) can be embedded into the four surfaces of the concave chassis (17) in a sliding manner; the bottom surface of the concave chassis (17) is provided with a plurality of through holes (16) corresponding to the position of the material injection needle tube (14).

7. The pressing die for the marinated dried tofu according to claim 6, wherein a plurality of guide grooves (18) are arranged on the bottom surface of the concave chassis (17).

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