Preserved beancurd white blank automatic production method

Abstract

The invention relates to a tofu automatic production method which comprises the following steps: soybean is ground into paste after being screened, cleaned and soaked; after siruping, a screw extruder is used to separate paste residue and eliminate bean dregs; the obtained soya-bean milk is coagulated by an automatic rotary coagulating machine; after twice of effort, a vacuum pump is used to continuously extract bellow slurry water by sections; the bean curd obtained after the yellow slurry water is extracted is pressed by an automatic pressing machine, to obtained the shaped tofu. The production method of the invention has the advantages of quantitatively controlling all process parameters, such as the soya-bean milk, coagulator, spicing, pressing, etc., realizing standardized and automated operation as well as quantitative control, replacing manual operation of workers with automatic machines and equipments, reducing poor batches, improving product quality, ensuring product sanitation and stabilizing product quality, relieving employees from traditional heavy physical labor by implementing the automatic production method, reducing labor intensity, improving labor efficiency, and creating good working environment for the employees.

Description

technical field [0001] The invention relates to a production method of fermented bean curd base, in particular to an automatic production method of fermented bean curd base, belonging to the technical field of food processing. Background technique [0002] Fermented bean curd is a unique national fermented soybean product in my country. It is a cheese-type product made from the curd of soybean milk and fermented by microorganisms. It has always been famous in the forest of food culture in the world for its rich nutrition and unique flavor. special status. Many people in Europe and America call it "Chinese Cheese". [0003] But at present, the production of fermented bean curd blanks still continues the traditional purely manual and empirical operation. Each operator has a large vat, and uses experience to perform operations such as ordering pulp, nourishing brains, breaking brains, and squeezing, and holding a large scoop. Scooping and pouring the bean brains onto the press...

AI Technical Summary

Problems solved by technology

[0003] But at present, the production of fermented bean curd blanks still continues the traditional purely manual and empirical operation. Each operator has a large vat, and uses experience to perform operations such as ordering pulp, nourishing brains, breaking brains, and squeezing, and holding a large scoop. Scooping and pouring the bean brains onto the pressing board, I was tired and sweaty every day, and the labor intensity was very high

At the same time, there are also some outstanding problems as follows: firstly, manual dosing is an empirical operation, the concentration of soy milk is unstable, the amount of brine added to each vat is different, the time for raising brains is different, the time for breaking brains is different, and the pressing time is inconsistent, etc. These factors will lead to the uncertainty of the specifications, water content, texture (hardness, elasticity, toughness, etc.) of fermented bean curd blanks, etc., which directly affect the quality of the final product of fermented bean curd, bringing product quality unstable

Secondly, manual operations by a large number of personnel will also bring uncertainty to product hygiene, such as the appearance of foreign objects, etc., and some cross-contamination will also occur

Finally, manual production of bean curd blanks, a large number of manual operations also cause problems such as low production efficiency, high labor costs, and high labor intensity.