TW202418994A - A continuous production method and system of non-fried functional tofu skin - Google Patents

Abstract

The invention is a kind of food extrusion processing method and system. It uses soy protein, wheat protein and defatted soybeans to make edible tofu skin that can be stored at room temperature for a long time. The procession bypasses the traditional cooking and frying process of tofu skin but features water-saving, energy-saving, environmentally friendly and hygienic methods to produce edible tofu skin with low fat content and high protein content, it is not only a healthy snack for ordinary consumers, but also a main protein food for vegetarians.

Description

A continuous method and system for making non-fried functional bean curd skin without soybean residue

The present invention is a food extrusion processing method, in particular, a method for producing edible thin slice products that can be stored at room temperature for a long time using raw materials such as soybean protein, wheat protein and defatted soybeans.

The traditional production process of tofu skin uses soybeans as raw materials. Soybeans are soaked the night before and then ground into soy milk. After steaming and cooling, a thin layer of condensation on the top is the tofu skin prototype. Workers then pick up the tofu skin and dry it in the sun and fry it. The process requires a lot of water and fuel, poor sanitary conditions and labor-intensive, low production efficiency, uneven quality of the tofu skin, and waste dregs and air pollution.

Therefore, in order to solve the problem of discarding bean curd dregs in the traditional bean curd skin manufacturing process, extrusion technology has the advantages of continuous production, high efficiency, high output, low energy consumption, and low waste loss. It can make the production of bean curd skin more effective and hygienic, without the output of bean curd dregs, and through the physical and chemical bonding method, the nutrition and appeal of the product are higher, which meets the market demand of modern people for energy saving and carbon reduction, high protein, high fiber, etc.

In view of the above creative background, in order to meet the industry trend of environmental protection and energy conservation and carbon reduction, and the market demand of consumers for low-fat, high-fiber, high-protein healthy food, the present invention is about a processing method using soybean protein isolate, wheat protein isolate and defatted soybean powder, or rice flour, corn starch or flour as raw materials, through a food extruder process, to solve the above-mentioned traditional process that cannot be achieved.

The present invention provides a continuous method for making non-fried functional bean curd without soybean dregs, which comprises: performing a raw material mixing process to provide raw materials; performing an extrusion process to pass a food fluid through an extruder from an inlet to an outlet section through different temperature sections by rotating, pushing and extruding a screw, and then forming it through an extrusion die; performing a bean curd forming process to extrude The bean curd products are pressed to prevent the squeezed bean curd flakes from entangled with each other; a bean curd shaping process is carried out to press the squeezed bean curd products into flat flakes by a horizontal rod to avoid wrinkles and curling; a cold air cooling process is carried out; a cutting process is carried out to cut the bean curd into a preset size; and a detection and packaging process is carried out to detect the presence of metal and packaging.

According to another aspect of the above invention, when the edible thin slice to be produced is bean curd, the raw material mixing process is to uniformly mix soybean protein and wheat protein isolate into food raw materials, and then mix with water to form a food fluid. The soybean protein can be selected from full-fat soybean powder, defatted soybean powder, soybean protein concentrate and soybean protein isolate; preferably, soybean protein isolate is used. The moisture content of the mixture of soybean protein and starch after mixing with water is 35%~85%.

According to another aspect of the above invention, when the edible thin slice to be produced is bean curd, the preset conditions for extrusion are: the water content of the food fluid during extrusion is preferably 37 to 53%, the food fluid flow rate can be maintained at 30-130 kg per hour, preferably 41.6 kg per hour, and the temperature of the inlet to outlet section of the single-axis extruder is set to the range of 100 to 140°C, 160 to 180°C, 170 to 210°C, and 190 to 220°C, respectively. One of the extrusion molds is provided with a lip valve to facilitate the molding of bean curd, the lip valve gap is 0.1 to 3 mm, the die temperature is 150 to 210°C, and the die pressure is 0.2 to 50 kg per square centimeter.

According to another aspect of the above-mentioned invention, the raw material mixing process is that when the edible thin slices to be produced are rice skins, rice flour and starch are evenly mixed into food raw materials, and then mixed with water to form a food fluid. The moisture content of the mixture of rice flour and starch after mixing with water is preferably 30%~80%. The rice flour can be selected from white rice flour, glutinous rice flour or stalk rice flour, etc.; and the amount of starch added is 0~50%, which can be selected from tapioca starch, corn starch or wheat starch, etc.

According to another aspect of the above invention, when the edible thin slices to be produced are rice skins, the preset extrusion conditions are: the moisture content of the food fluid during extrusion is 30 to 40%, the food fluid flow is preferably maintained at 30-130 kg per hour, preferably 53.1 kg per hour, and the temperature of the inlet to the outlet section of the single-axis extruder is set to 100 to 140°C, 160 to 180°C, 170 to 180°C, and 190 to 220°C, respectively. One of the extrusion molds is provided with a lip valve to facilitate the formation of the rice skins. The gap of the lip valve is 0.5 to 2 mm, the die temperature is 160 to 210 ℃, and the die pressure is 0 to 45 kg per square centimeter.

According to another aspect of the above-mentioned invention, the raw material mixing process is that when the edible flakes to be produced are wheat bran, the food raw material uses flour, which is then mixed with water to form a food fluid. Various types of flour can be used, such as high-gluten flour, low-gluten flour and whole flour, but no other starch is added. The moisture content of the food fluid is 53%~60%.

According to another aspect of the above invention, when the edible thin slices to be produced are bran, the preset conditions during extrusion are: the water content of the food fluid during extrusion is preferably 53 to 60%, the food fluid flow rate can be 30-130 kg per hour, preferably maintained at 30.8 kg per hour, and the temperature of the inlet to outlet section of the single-axis extruder is set to 100 to 140°C, 150 to 180°C, 170 to 200°C, and 180 to 210°C respectively, and one of the extrusion molds is provided with a lip valve to facilitate the molding of bran, the lip valve gap is 0.5 to 2 mm, the die temperature is 160 to 200°C, and the die pressure is 1 to 12 kg per square centimeter.

According to another aspect of the above creation, in the bean curd skin forming process, the length of the horizontal bar can be greater than 10 cm, preferably 20-50 cm.

According to another aspect of the above-mentioned creation, in the bean curd skin forming process, the diameter of the horizontal bar is greater than 1 cm, preferably 5-15 cm.

The present invention provides a continuous non-soybean dregs non-fried functional bean curd skin production system, which comprises: a raw material adding machine for stirring and feeding; an extruder for extruding bean curd skin products, wherein the food fluid flow rate is maintained at 41.6 kg per hour, and the temperature from the inlet to the outlet section is set to 140°C, 180°C, 210°C and 220°C respectively, and The extruder has an extrusion die, wherein the extrusion die further has at least one lip valve for forming bean curd, the lip valve gap is 1.5 mm, the temperature of the lip valve of the extrusion die is 18 to 210°C, and the pressure of the lip valve of the extrusion die is 30-40 kg per square centimeter; a bean curd forming machine is used for extruding bean curd products, and the ... A bean curd forming machine is used to prevent the extruded bean curd sheets from entangled with each other. The bean curd forming machine is a cylindrical crossbar with a length greater than 10 cm, preferably 20-50 cm, and a diameter greater than 0.5 cm, preferably 1-10 cm; a bean curd shaping machine is used to press the product into a flat sheet to avoid wrinkles and curling. The bean curd shaping machine has a cylindrical crossbar. a roller; a cold air cooling machine, which is used to cool the product temperature to 25-30℃ and reduce the moisture content of the product to below 10%. The cold air cooling machine has a conveyor belt; a cutting machine, which is used to cut the product into 3 square centimeters of bean curd flakes; a metal detector, which is used to detect the presence of metal; and a packaging machine, which is used for packaging.

Figure 8 is a schematic diagram of an extrusion molding machine according to one embodiment of the present invention, Figure 9 is a schematic diagram of an extrusion mold according to one embodiment of the present invention, Figure 10 is a schematic diagram of a bean curd molding machine according to one embodiment of the present invention, and Figure 11 is a schematic diagram of a bean curd shaping machine according to one embodiment of the present invention.

100: Continuous non-soy dregs non-fried functional bean curd skin production system

110: Bean curd making device

120: Detection and packaging equipment

111: Raw material adding machine

112: Extrusion molding machine

113: Bean curd shaping machine

114: Cold air cooling machine

115: Cutting machine

121: Gold detector

122:Packaging machine

200: Continuous method for making non-fried functional bean curd skin without soybean residue

210: Bean curd production process

220: Testing packaging procedures

211: Raw material mixing procedure

212: Squeeze procedure

213: Bean curd forming process

214: Bean curd shaping procedure

215: Cold air cooling program

216: Cutting procedure

221: Financial inspection procedures

222: Packaging process

300: Continuous method for making non-fried functional bean curd skin without soybean residue

311: Raw material mixing procedure

312: Squeeze procedure

313: Bean curd forming process

314: Bean curd shaping procedure

315: Cold air cooling program

316: Cutting procedure

320: Testing packaging procedures

321: Financial inspection procedures

322: Packaging process

400: Continuous non-soy dregs non-fried functional bean curd skin production system

401: Raw material adding machine

402: Extruder

403: Bean curd forming machine

404: Bean curd shaping machine

405: Cold air cooling machine

406: Cutting machine

407: Gold detector

408:Packaging machine

[Figure 1] is a schematic diagram of a continuous non-okara-free non-fried functional bean curd skin production system according to one embodiment of the present invention.

[Figure 2] is a flow chart of a continuous method for making non-fried functional bean curd skin without soybean residue according to one embodiment of the present invention.

[Figure 3] is a flowchart of the bean curd production process according to one embodiment of the present invention.

[Figure 4] is a flow chart of the packaging process inspection according to one embodiment of the present invention.

[Figure 5] is a flow chart of a continuous method for making non-fried functional bean curd skin without soybean residue according to one embodiment of the present invention.

[Figure 6] is a flow chart of the packaging process inspection according to one embodiment of the present invention.

[Figure 7] is a schematic diagram of a continuous non-okara-free non-fried functional bean curd skin production system according to one embodiment of the present invention.

[Figure 8] is a schematic diagram of an extruder according to one embodiment of the present invention.

[Figure 9] is a schematic diagram of an extrusion die according to one embodiment of the present invention.

[Figure 10] is a schematic diagram of a bean curd forming machine according to one embodiment of the present invention.

[Figure 11] is a schematic diagram of a bean curd shaping machine according to one embodiment of the present invention.

The direction discussed in the present invention is a continuous method for making non-fried functional bean curd skin without soybean residue. In order to fully understand the present invention, a detailed structure, its components and method steps will be presented in the following description. Obviously, the implementation of the present invention is not limited to the special details familiar to the skilled person in the application of a continuous bean curd skin making method. On the other hand, the well-known structure and its components are not described in the details to avoid unnecessary limitations of the present invention. In addition, in order to provide a clearer description and enable those familiar with the art to understand the creative content of the present invention, the various parts in the diagram are not drawn according to their relative sizes, and the ratio of certain sizes to other related scales will be highlighted and exaggerated, and irrelevant details are not fully drawn in order to simplify the diagram. The preferred embodiments of the present invention are described in detail below. However, in addition to these detailed descriptions, the present invention can also be widely implemented in other embodiments, and the scope of the present invention is not limited, and it is subject to the subsequent patent scope.

Please refer to FIG. 1. The present invention is a continuous non-okara non-fried functional bean curd skin production system 100, which includes: a bean curd skin production device 110 and a detection and packaging device 120.

The bean curd making device 110 as mentioned above comprises: a raw material adding machine 111, an extruder 112, a bean curd forming machine 113, a bean curd shaping machine 114, a cold air cooling machine 115 and a cutting machine 116.

As mentioned above, the inspection and packaging device 120 includes: a metal inspection machine 121 and a packaging machine 122.

The raw material adding machine 111 mentioned above is a raw material adding machine 111 with a stirring function. The raw material formula includes soybean protein isolate, wheat protein isolate, soybean powder and defatted soybean, etc., and the ratio can be 20-30:25-35:33-43:5-10, or other grains such as rice flour, buckwheat flour or starch can be added, and the amount of water added is to make the moisture content of the food fluid 37 to 53%.

The extruder 112 mentioned above is a single-axis or double-axis extruder. Through the rotation, pushing and extrusion of the screw, the food fluid passes through different temperature sections of the extruder and is then formed by the extrusion mold. The mold can be 4-hole, 6-hole or 12-hole, with a hole diameter thickness of 0.5-2 mm and a width of 3-20 cm.

As mentioned above, the bean curd forming machine 113 is a cylindrical strip with a cross bar, the length is greater than 10 cm, generally 20-50 cm, the diameter is greater than 0.5 cm, generally 1-10 cm, and the extruded bean curd products can be prevented from being entangled and stuck to each other by the exit cross bar process. Among them, the length can be greater than 10 cm, generally 20-50 cm, and the diameter can be greater than 1 cm, generally 5-15 cm,

As mentioned above, the bean curd shaping machine 114 is used to press the bean curd product into a flat sheet shape by roller extrusion to avoid wrinkles and curling.

As mentioned above, the cold air cooling machine 115 uses the conveyor belt to cool naturally, or uses a fan to cool, or uses stirring to cool, so that the product temperature drops to 25-30°C, and the moisture content of the product is reduced to below 10% by evaporation of the moisture in the product, thereby avoiding the generation of moisture and the breeding of microorganisms during packaging.

As mentioned above, the cold air cooling machine 114 is used for cutting, and then a metal detector 121 is used to detect the presence of metal, and then a packaging machine 122 is used for packaging.

Please refer to FIG. 2, the present invention is a continuous method 200 for making functional bean curd without soybean residue and without frying, which includes: performing a bean curd making process 210 and performing a testing and packaging process 220.

Please refer to FIG. 3, as shown in the above, a bean curd making process 210 includes: a raw material mixing process 211, then an extrusion process 212, then a bean curd forming process 213, then a bean curd shaping process 214, then a cold air cooling process 215, and then a cutting process 216.

Please refer to FIG. 4, as shown in the above, the detection and packaging process 220 includes: performing a metal inspection process 221, followed by a packaging process 222.

Please refer to FIG. 5 , as shown in the above-mentioned continuous method 300 for making non-fried functional bean curd without soybean residue, which includes: performing a raw material mixing process 311, then performing an extrusion process 312, then performing a bean curd forming process 313, then performing a bean curd shaping process 314, then performing a cold air cooling process 315, and then performing a cutting process 316.

Please refer to FIG. 6, as shown in the above, the detection and packaging process 320 includes: performing a metal inspection process 321, followed by a packaging process 322.

As described above, a raw material mixing process 311 is performed by providing raw materials with the raw material adding machine 111, and then an extrusion process 312 is performed. By the rotation, pushing and extrusion of the screw of the extruder 112, the food fluid passes through different temperature sections of the extruder and is then formed by the extrusion die. Then, a bean curd forming process 313 is performed. By the bean curd forming machine 113, Extruded bean curd products can be prevented from intertwining and sticking to each other by using the exit crossbar process. Then, a bean curd shaping process 313 is performed. The bean curd shaping machine 114 presses the bean curd products squeezed by the rollers into a flat sheet shape to avoid wrinkles and curling. Then, a cold air cooling process 314 is performed, and then a cutting process 315 is performed.

As mentioned above, an extrusion process 312 is performed, where the food fluid flow rate can be maintained at 30-130 kg per hour, and the temperature of the inlet to outlet section of the single-axis extruder is set to the range of 100 to 140°C, 160 to 180°C, 170 to 210°C, and 190 to 220°C. The extrusion die is provided with a lip valve to facilitate the forming of bean curd skin, the lip valve gap is 0.1 to 3 mm, the die mouth temperature is 150 to 210°C, and the die mouth pressure is 0.2 to 50 kg per square centimeter. The extruder die can be 4 holes, 6 holes or 12 holes, with a hole diameter thickness of 0.5-2 mm and a width of 3-20 cm.

The food fluid flow rate of the extruder 112 is maintained at 30-130 kg per hour, so that the temperature of the inlet to outlet section of the single-axis extruder is set to the range of 100 to 140°C, 160 to 180°C, 170 to 210°C, and 190 to 220°C respectively. The extrusion die is provided with a lip valve to facilitate the forming of bean curd skin. The lip valve gap is 0.1 to 3 mm, the die temperature is 150 to 210°C, and the die pressure is 0.2 to 50 kg per square centimeter. The die of the extruder 112 can be 4 holes, 6 holes or 12 holes, with a hole diameter thickness of 0.5-2 mm and a width of 3-20 cm.

Selection of food raw materials and pre-set conditions for extrusion 1: When the edible thin slices to be produced are bean curd skins, the soy protein and wheat protein isolate are uniformly mixed into the food raw materials, and then mixed with water to form a food fluid. The soy protein can be selected from full-fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate; soy protein isolate is preferably used. The moisture content of the mixture of soy protein and starch after mixing with water is 35%~85%. The preset conditions for extrusion are: the water content of the food fluid during extrusion is preferably 37 to 53%, the food fluid flow rate can be maintained at 30-130 kg per hour, preferably 41.6 kg per hour, so that the temperature of the inlet to outlet section of the single-axis extruder is set to the range of 100 to 140°C, 160 to 180°C, 170 to 210°C, and 190 to 220°C respectively. The extrusion die is equipped with a lip valve to facilitate the forming of bean curd skin. The lip valve gap is 0.1 to 3 mm, the die temperature is 150 to 210°C, and the die pressure is 0.2 to 50 kg per square centimeter.

Selection of food raw materials and default conditions for extrusion 2: When the edible flakes to be produced are rice bran, rice flour and starch are uniformly mixed into food raw materials, and then mixed with water to form a food fluid. The moisture content of the optimal mixture of rice flour and starch after mixing with water is 30%~80%. The rice flour can be selected from white rice flour, glutinous rice flour or stalk rice flour, etc.; the amount of starch added is 0~50%, which can be selected from tapioca starch, corn starch or wheat starch, etc. The preset conditions for extrusion are: the moisture content of the food fluid during extrusion is 30 to 40%, the food fluid flow is preferably maintained at 30-130 kg per hour, preferably 53.1 kg per hour, and the temperature of the inlet to outlet section of the single-axis extruder is set to 100 to 140°C, 160 to 180°C, 170 to 180°C, and 190 to 220°C respectively. The extrusion die is equipped with a lip valve to facilitate the formation of the rice skin, with a gap of 0.5 to 2 mm, a die temperature of 160 to 210°C, and a die pressure of 0 to 45 kg per square centimeter.

Selection of food raw materials and default conditions for extrusion 3: When the edible flakes to be produced are wheat bran, the food raw materials are flour, which is then mixed with water to form a food fluid. All kinds of flour can be used, such as high-gluten flour, low-gluten flour and whole flour, but no other starch is added. The moisture content of the food fluid is 53%~60%. The preset conditions for extrusion are: the moisture content of the food fluid during extrusion is preferably 53 to 60%, the food fluid flow rate can be 30-130 kg per hour, preferably maintained at 30.8 kg per hour, the temperature of the inlet to the outlet section of the single-axis extruder is set to 100 to 140°C, 150 to 180°C, 170 to 200°C, 180 to 210°C, the extrusion die is equipped with a lip valve to facilitate the formation of the bran, the gap is 0.5 to 2 mm, the die temperature is 160 to 200°C, and the die pressure is 1 to 12 kg per square centimeter.

After being processed by the single-axis extruder, the food fluid is sent into the extrusion die at the outlet. The food fluid is first guided, stagnant, depressurized and shear stress reduced in the extrusion die, and finally sent out of the die to be extruded into the desired edible slices.

As mentioned above, a bean curd forming process 313 is performed by the bean curd shaping machine 113, and a cross-bar forming process is performed. The extruded bean curd products can be prevented from being entangled and sticking to each other by the outlet cross-bar process. Among them, the length can be greater than 10 cm, generally 20-50 cm, and the diameter is greater than 1 cm, generally 5-15 cm.

As described above, a bean curd shaping process 314 is performed, and the extruded bean curd product can be pressed into a flat sheet shape by a roller shaping process to avoid wrinkles and curling.

As mentioned above, a cold air cooling process 315 is performed, which is to cool down the bean curd by the cold air cooling machine 115. Then a cutting process 316 is performed, which is to cut the bean curd into a preset size by the cutting machine 116 after the bean curd forming process 313.

Please refer to Figure 6. As mentioned above, a metal inspection process 321 is performed, and the metal inspection machine 121 is used to detect the presence of metal. Then, a packaging process 322 is performed to package the coix seeds, which is performed by the packaging machine 122.

Please refer to FIG. 7 , the present invention further provides a continuous non-okara-free non-fried functional bean curd skin production system 400, which includes: a raw material adding machine 401, an extruder 402, a bean curd skin forming machine 403, a bean curd skin shaping machine 404, a cold air cooling machine 405 and a cutting machine 406; wherein the raw material adding machine 401 is a raw material adding machine 101 with a stirring function. The raw material formula includes 250 kg of wheat protein isolate, 300 kg of soybean protein isolate, 380 kg of soybean powder, and 70 kg of de-oiled soybean powder (water content <8%), which are poured into the feed port after being stirred and mixed; the extruder 402 is a single-axis extruder, the food fluid flow rate is maintained at 41.6 kg per hour, the temperature from the inlet to the outlet section is set to 140°C, 180°C, 210°C and 220°C respectively, the extrusion die is a 6-hole die, the hole is a lip valve, the lip valve is conducive to bean curd forming, the lip valve gap is 1.5 mm, the die temperature is 18 to 210°C, and the die pressure is 30-40 kg per square centimeter; the bean curd forming machine 403 is as above; the bean curd shaping machine 404 is as above, The cross bar is a cylindrical strip with a length greater than 10 cm, generally 20-50 cm, and a diameter greater than 0.5 cm, generally 1-10 cm. The extruded bean curd products can be prevented from being entangled and sticking to each other by the outlet cross bar. For example, the bean curd shaping machine 404 mentioned above uses a roller to shape the product into a flat sheet to avoid wrinkles and curling. For example, the cold air cooling machine 405 mentioned above is used to cool the conveyor belt naturally, so that the product temperature reaches 25-30℃, so that the moisture in the product evaporates and the moisture content of the product is reduced to below 10%; the cutting machine 406 mentioned above cuts the product into 3 square centimeters of bean curd flakes, and then passes through a metal detector 407 to detect the presence of metal, and then passes through a packaging machine 408 for packaging.

300: Continuous method for making non-fried functional bean curd skin without soybean residue

311: Raw material mixing procedure

312: Squeeze procedure

313: Bean curd forming process

314: Bean curd shaping procedure

315: Cold air cooling program

316: Cutting procedure

320: Testing packaging procedures

Claims (10)

A continuous method for making non-okara-free and non-fried functional bean curd skin, It includes: Carrying out a raw material mixing process is to provide raw materials; An extrusion process is performed by rotating, pushing and extruding a screw to pass the food fluid through the extruder from the inlet to the outlet section through different temperature sections, and then through an extrusion die to form; A bean curd skin forming process is carried out to produce an extruded bean curd skin product, so as to prevent the extruded bean curd skin flakes from entangled with each other; A bean curd skin shaping process is carried out, and the extruded bean curd skin product is pressed into a flat sheet shape by a horizontal rod to avoid wrinkles and curling; Perform a cold air cooling process; A cutting process is performed to cut the bean curd into a preset size; and A packaging inspection process is carried out to detect the presence of metal and packaging. For example, in the continuous method for making non-fried functional bean curd without soybean dregs as in claim 1, the raw material mixing process is to evenly mix soybean protein and wheat protein isolate into food raw materials when the edible thin slices to be made are bean curd, and then mix with water to form a food fluid. The soybean protein can be selected from full-fat soybean powder, defatted soybean powder, soybean protein concentrate and soybean protein isolate; the best is to use soybean protein isolate, and the moisture content of the mixture of soybean protein and starch after mixing with water is 35%~85%. The continuous method for making non-fried functional bean curd without soybean dregs as claimed in claim 1, wherein the extrusion process is that when the edible thin slice to be made is bean curd, the preset conditions for extrusion are: the water content of the food fluid during extrusion is preferably 37 to 53%, the food fluid flow rate can be maintained at 30-130 kg per hour, preferably 41.6 kg per hour, so that the single-axis extruder is fed into the The temperatures from the mouth to the outlet are set to the range of 100 to 140°C, 160 to 180°C, 170 to 210°C, and 190 to 220°C. One of the extrusion molds is equipped with a lip valve to facilitate the forming of the bean curd. The gap of the lip valve is 0.1 to 3 mm, the die temperature is 150 to 210°C, and the die pressure is 0.2 to 50 kg per square centimeter. For example, in the continuous method for making non-fried functional bean curd without soybean residue as in claim 1, when the edible thin slices to be made are rice skins, rice flour and starch are evenly mixed into food raw materials, and then mixed with water into a food fluid. The moisture content of the mixture of rice flour and starch after mixing with water is preferably 30% to 80%. The rice flour can be selected from white rice flour, glutinous rice flour or stalk rice flour, etc.; and the amount of starch added is 0 to 50%, which can be selected from tapioca starch, corn starch or wheat starch, etc. The continuous method for making non-fried functional bean curd without soybean dregs as claimed in claim 1, wherein the extrusion process is for making edible thin slices of rice skin, and the preset extrusion conditions are: the moisture content of the food fluid during extrusion is 30 to 40%, the food fluid flow is preferably maintained at 30-130 kg per hour, preferably 53.1 kg per hour, so that the inlet of the single-axis extruder is The temperature of the exit section is set to 100 to 140℃, 160 to 180℃, 170 to 180℃, and 190 to 220℃ respectively. One of the extrusion molds is equipped with a lip valve to facilitate the molding of the rice skin. The gap of the lip valve is 0.5 to 2 mm, the die temperature is 160 to 210℃, and the die pressure is 0 to 45 kg per square centimeter. For example, in the continuous method for making non-fried functional bean curd without soybean dregs as in claim 1, the raw material mixing process is that when the edible thin slices to be made are wheat bran, the food raw material is flour, which is then mixed with water to form a food fluid. All kinds of flour can be used, such as high-gluten flour, low-gluten flour and whole flour, but no other starch is added, and the moisture content of the food fluid is 53%~60%. In the continuous method for producing non-fried functional bean curd without soybean dregs as in claim 1, the extrusion procedure is that when the edible thin slice to be produced is wheat bran, the preset conditions during extrusion are: the water content of the food fluid during extrusion is preferably 53 to 60%, the food fluid flow rate can be 30-130 kg per hour, preferably maintained at 30.8 kg per hour, so that the single-axis extruder The temperature of the inlet to outlet section is set to 100 to 140℃, 150 to 180℃, 170 to 200℃, and 180 to 210℃ respectively. One of the extrusion molds is equipped with a lip valve to facilitate the molding of the wheat bran. The gap of the lip valve is 0.5 to 2 mm, the die temperature is 160 to 200℃, and the die pressure is 1 to 12 kg per square centimeter. For example, in the continuous method for making non-fried functional bean curd skin without soybean residues as in claim 1, the length of the horizontal bar in the bean curd skin forming process can be greater than 10 cm, preferably 20-50 cm. As in claim 1, the continuous method for making non-fried functional bean curd skin without soybean residue, wherein the bean curd skin forming process has a horizontal bar diameter greater than 1 cm, preferably 5-15 cm. A continuous dregs-free, non-fried functional bean curd skin production system, It includes: A raw material adding machine is used to stir the feed; An extruder is used to extrude bean curd products, wherein the food fluid flow rate is maintained at 41.6 kg per hour, the temperature of the inlet to outlet section is set to 140°C, 180°C, 210°C and 220°C respectively, and the extruder has an extrusion die, wherein the extrusion die further has at least one lip valve to facilitate the shaping of bean curd, the gap of the lip valve is 1.5 mm, the temperature of the lip valve of the extrusion die is 18 to 210°C, and the pressure of the lip valve of the extrusion die is 30-40 kg per square centimeter; A bean curd forming machine is used for extruding bean curd products. The bean curd forming machine can prevent the extruded bean curd sheets from entangled with each other. The bean curd forming machine is a cylindrical crossbar with a length greater than 10 cm, preferably 20-50 cm, and a diameter greater than 0.5 cm, preferably 1-10 cm; A bean curd shaping machine is used to press the product into a flat sheet to avoid wrinkles and curling. The bean curd shaping machine has a cylindrical roller; A cold air cooling machine is used to cool the product temperature to 25-30°C and reduce the moisture content of the product to below 10%. The cold air cooling machine has a conveyor belt; A cutting machine is used to cut the product into 3 square centimeters of bean curd skin flakes; A metal detector, which is used to detect the presence of metal; and A packaging machine is used for packaging.

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