Technique for processing nutritional health-care bean curd skin

Abstract

The invention discloses a technique for processing nutritional health-care bean curd skin, which comprises the following steps of: cleaning, crushing and soaking soybean, separating soybean milk and dreg, heating, performing secondary milk and dreg separation, putting the obtained soybean milk in a drying box, drying the soybean milk to obtain bean curd skin, and cutting the bean curd skin. The technique has direct current flows; and the whole process from soaking the raw material to pulping, boiling and feeding in the drying box is of self flowing mode. Manpower and power are reduced, and fault rate is reduced. A vehicle-mounted drying box is adopted in the technique, and the drying vehicle has small floor area, so the area of a drying chamber is saved. The drying box is cast by using a die and made of polyethylene acrylonitrile butadiene styrene (ABS) material and has smooth surface, so the drying box is favorable for stripping and cleaning. Compared with the prior art, when products of the same number are processed, the technique can save work efficiency by 6 times, save soybean by 30 percent, save coal by 50 percent and save water by 95 percent. In the technique for processing the product by using the soybean containing 13 percent of water, the yield is 76 to 80 percent, the water content of the product is 8 to 10 percent, and the rest moisture is evaporated during processing the product and then reclaimed. After the produced soybean dreg serving as a byproduct is squeezed and drained, the rest soybean dreg is dried by using waste heat of a boiler flue, and the dried soybean dreg is a raw material for multiple products, so the utilization rate of the soybean reaches 100 percent. By the technique, chemical additive is not added during processing of the product, and zero discharge during production of the product is realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an edible health-care bean curd, also known as flat bean curd and a processing equipment for the bean curd. Background technique [0002] With the development of science and technology, the improvement of people's living standards, and the continuous improvement of diet structure, the food that modern people require and yearn for on the table generally needs to have high nutritional content, strong medical care, long shelf life, convenient consumption, high quality and low price, To maintain the original taste of natural food, without adding chemical additives and other characteristics, it is even more necessary to use non-polluting modern equipment when processing products. The current production and processing technology of soybean skin in our country still adopts the traditional technology. Keep the soybean milk in the pot at 80-90°C for about 8-10 minutes. The surface...

AI Technical Summary

Problems solved by technology

The current production and processing technology of soybean skin in our country still adopts the traditional technology. Keep the soybean milk in the pot at 80-90°C for about 8-10 minutes. The surface of the soybean milk forms a skin about 0.1-0.2mm thick. Pick one piece of skin every 8-9 minutes. Due to the long time and many times of picking the skin, the nutritional ratio of the bean juice is out of balance, the quality and nutritional content of the bean skin are unbalanced, labor and materials are required, the output is low, and the quality is poor. The loss and waste are serious, and the yield of soybeans is 40-50%

And the workers work next to the pot at 80-90°C, the working environment is harsh

[0003] The process of this application is an improvement on the basis of the applicant's first patent, patent number: 03111467, patent name: production method and equipment of nutritional and health bean curd, which solves the problem that the stainless steel conveyor belt is too long, deformed after a long time of use, and causes damage to the bean curd. The peeling process of the skin causes difficulties, and at the same time causes the loss of soybean milk and the hot air flow. Due to the high temperature, the boiler has a short service life, and it is difficult to maintain, consumes a lot of energy, wastes heat energy, has long production lines, and large workshop areas.

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