Bean curd skin machine feeding device

Abstract

The invention provides a bean curd skin machine feeding device which comprises a charging basket and a charging basket cover, wherein the charging basket cover can freely move up and down in the charging basket by virtue of a charging basket cover connecting rod under the effect of a driving device. During working, the charging basket cover is lifted out of the charging basket through the charging basket cover connecting rod by virtue of the driving device; a lower charging and discharging valve is opened to pump the boiled soybean milk into the charging basket, and then, the lower charging and discharging valve is closed; after the soybean milk in the charging basket is marinated to form jellied bean curd, an upper charging and discharging valve is opened; the charging basket cover is pushed into the charging basket by virtue of the driving device; and under the pressure effect of the charging basket cover, the jellied bean curd in the charging basket is conveyed to a spreading hopper of the bean curd skin machine from top to bottom. According to the device, by virtue of the mechanical pressure of the charging basket cover, the jellied bean curd in the charging basket is uniformly pressed forcibly, the jellied bean curd flows out from a top layer, a funnel can not be formed, and the jellied bean curd expands at an outlet due to internal and external pressure difference and breaks into uniform granules which are then changed into fluid, so that the protein network is kept to the maximum limit, the protein loss is avoided, and the prepared bean curd skin is high in water content, good in chewiness, good in taste and high in yield.

Description

technical field [0001] The invention relates to a bean-made food machine, in particular to a bean curd skin machine feeding device. Background technique [0002] At present, the production method of bean curd skin is to first break the formed bean curd in a hopper or bucket, and then spread it on the wrapping cloth. The bean curd that has been broken into fluid can be used to make very thin and uniform bean curd skin . However, the current method of smashing brains is realized by the rotation of the motor. Under the action of centrifugal force and impact force, the protein network of tofu brains is destroyed, water and protein are excessively separated, and the produced tofu skin has less water content, poor gluten, and poor taste. ,Low Yield. Later, a device appeared to crush the brains with an air pressure barrel, and the brains came out from the bottom of the barrel. Although there was some progress, but because of the gravitational force of the earth and the sticky eff...

AI Technical Summary

Problems solved by technology

However, the current method of smashing brains is realized by the rotation of the motor. Under the action of centrifugal force and impact force, the protein network of tofu brains is destroyed, water and protein are excessively separated, and the produced tofu skin has less water content, poor gluten, and poor taste. ,Low Yield

Later, a device appeared to crush the brains with an air pressure barrel, and the brains came out from the bottom of the barrel. Although there was some progress, but because of the gravitational force of the earth and the sticky effect of the pressure barrel wall on the tofu brains, the tofu brains in the center of the barrel were always pressed out first. A funnel is formed in the center of the bucket to collapse, and the collapse makes the whole bucket of tofu nao tilt from the edge to the center and tear, and the tofu nao after tearing is separated from the protein, and because of the good fluidity of the water, there is always pressed tofu nao The ratio is greater than the water content of the bean curd in the barrel, and the bean curd in the pressure tank will soon lose water and agglomerate, the production cannot continue, and cleaning is very difficult

The method of extruding tofu brain with air pressure from top to bottom violates the principle of fluid mechanics and the characteristics of the protein network of tofu brain that is easily broken and produces water. There are many problems in production practice.

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