Dried bean curd pickling device

Abstract

The present invention discloses a dried bean curd pickling device which includes an electronic controlled base, a transmission case, support rollers, a pickling tank, a sealing cover, etc. The transmission case is arranged at one side of an upper end of the electronic controlled base. A plurality of sets of the mutually symmetrical support rollers are arranged on the upper end of the electronic controlled base. One end of the pickling tank is connected with an output end of the transmission case. A hook face of the pickling tank is mounted on the upper end of the electronic controlled base by the support rollers. The sealing cover is arranged at other end of the pickling tank, a feeding inlet and a pressure regulating air hole are arranged on the sealing cover, a pressure regulating device is mounted on the sealing cover via the pressure regulating air hole, and a water outlet is arranged at the bottom of the pickling tank. A screen drum of the dried bean curd pickling device has a detachable structure, and thus the dried bean curd pickling device can not only be used as a pickling machine for pickling, but also forms a horizontal mixer by arranging stirring blades within the pickling tank via a first mounting shaft hole, and thus the dried bean curd pickling device is more comprehensive in functions.

Description

technical field [0001] The invention relates to the field of food processing equipment, in particular to a dried tofu pickling device. Background technique [0002] Dried tofu is one of the traditional bean products of the Han nationality. It is rich in nutrients, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. It is deeply loved by people. Salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are usually added during the production process. It is salty and refreshing, hard and tough, and will not spoil after a long time. It is known as vegetarian ham. With people's continuous pursuit of food, in order to obtain better taste impact and more convenient eating methods, people also marinate dried tofu into different flavors, which is more convenient for storage, so that it can meet the needs of consumers with different tastes at any time . [0003] Existing pickling...

AI Technical Summary

Problems solved by technology

[0003] Existing pickling of dried tofu is to place the dried tofu in a pickling pool, and to submerge the dried tofu in the pickling pool by adding seasonings and water to the pickling pool, so that the dried tofu is pickled, but this pickling The cooking method is too traditional and the function is single. The seasoning cannot be evenly dispersed in the water, which makes the marinating uneven. The seasoning is also mixed with the dried bean curd and cannot be separated. The mouthfeel when dried and eaten; and after a period of pickling, the pickling agent evaporates, so that the pickling agent cannot completely submerge the dried tofu, resulting in the upper part of the dried tofu being easy to rot, which seriously affects the pickling effect of the dried tofu. and detrimental to human health

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