Household bean curd machine

Abstract

The invention discloses a household bean curd machine, which realizes automatic coagulation, squeeze and water content control during bean curd manufacture. The machine comprises a pedestal, a head, a coagulation barrel, a filtering barrel and a control circuit. The head and the coagulation barrel are arranged a carriage of a frame form structure; a side edge of the carriage is in sleeve joint with cell guides perpendicularly arranged on the pedestal, and the carriage is capable of driving the head an the coagulation barrel to slide up and down along the cell guide; an electromagnet controlled by the control circuit is arranged on a side edge of the frame; and an armature capable of being adsorbed or released by the electromagnet is arranged on the side edge of the carriage and opposite to the electromagnet. The invention utilizes gravity of the head, the coagulation barrel and the carriage to realize a structure capable of carrying out automatic squeeze on bean curd flower stored in the filtering barrel and determines water content level of produced bean curd according to control on pulling force of an extension spring arranged between the carriage and the pedestal and control ontime. The invention has a simple structure and is economical and practical; and the produced bean curd is hygeian and with good quality.

Description

technical field [0001] The invention relates to small household electrical appliances, in particular to a home-made tofu machine. Background technique [0002] The household bean curd machine of prior art generally all adopts manual pulping, manual stirring, and manual pressing to make tofu. This kind of method for making tofu is time-consuming and laborious because the pulping and stirring are all done manually, and it is time-consuming and labor-intensive in the pulping process. Sometimes it is not easy to mix the coagulant and soymilk evenly, thus affecting the quality of the made tofu and the quantity of tofu produced. In the prior art, the dehydration process of tofu (the process of squeezing out the moisture in the bean curd) is completed by artificial or natural placement. After the soy milk that has formed the bean curd is put into the soymilk bucket, it is put into the pressing plate, and then placed on the pressing plate. Press a heavy object, and squeeze the wate...

AI Technical Summary

Problems solved by technology

This method of extruding bean curd water has low efficiency and slow speed, and it takes a long time to make tofu

However, the softness and hardness of the extruded tofu are not uniform, that is, the water content in the tofu is not uniform, so it is difficult to ensure the consistency of the quality of the tofu, so that it cannot meet the needs of different eaters on the taste of the tofu.

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