Soybean raw material soaking device for processing bean curds

A soybean and tofu technology, applied in applications, cheese substitutes, fixed filter elements, etc., can solve the problems of unsatisfactory soaking effect, low soaking efficiency, and inability of water to enter, shorten soaking time, improve bonding effect, The effect of improving efficiency

Inactive Publication Date: 2017-12-22
龙里县兴溢诚豆制品有限公司
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the process of tofu processing, soybean raw materials need to be soaked first, but the soaking effect of traditional soaking devices is not ideal, the soaking efficiency is low, and water cannot quickly enter the soybean raw materials

Method used

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  • Soybean raw material soaking device for processing bean curds
  • Soybean raw material soaking device for processing bean curds
  • Soybean raw material soaking device for processing bean curds

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Embodiment Construction

[0015] The technical solution of this patent will be further described in detail below in conjunction with specific embodiments.

[0016] see Figure 1-3 , a soybean raw material soaking device for tofu processing, comprising a housing 1, a height adjustment device, a motor 7, a rotating column 12, a first stirring paddle 14, a U-shaped bar 15, a cylindrical mesh cylinder 2 and a rotating baffle device, the The upper side wall of the housing 1 is provided with a threaded hole, and a cylindrical net cylinder 2 is arranged in the threaded hole, and the surface of the cylindrical net cylinder 2 is integrally formed with external threads, and the cylindrical net cylinder 2 is screwed with the threaded hole. The inner upper side of the cylindrical net tube 2 is fixedly connected with an annular hollow plate 8, and the inside of the annular hollow plate 8 is connected through a cross-shaped four-way pipe 9, and four branch pipes of the four-way pipe 9 are provided with dripping pipe...

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Abstract

The invention discloses a soybean raw material soaking device for processing bean curds. The soybean raw material soaking device comprises a shell, a height adjusting device, a motor, a rotating column, a first stirring paddle, a U-shaped rod, a columnar net cylinder and a rotating baffling device. An additive is injected into the columnar net cylinder through a communication pipe, impurities in the additive are remained in the columnar net cylinder, and the additive firstly enters an annular hollow plate and then flows out through four dropwise adding holes, so that the additive can relatively uniformly enter the columnar net cylinder; and a soybean raw material and water are impacted by virtue of a D-shaped baffling device in a rotation state, so that the efficiency that moisture enters the soybean raw material is improved; and stirring plates are driven to rotate by the U-shaped rod in a rotation state, and the rigidities of different spiral springs are different due to the centrifugal force, so that the stretching lengths of the stirring plates are different, the impact regions of the stirring plates with the soybean raw material are increased, the combining effect between the soybean raw material and water is further improved, and the soaking time of the soybean raw material is shortened.

Description

technical field [0001] The invention relates to the technical field of agricultural by-product processing, in particular to a soybean raw material soaking device for tofu processing. Background technique [0002] Tofu is a soybean-based food that originated in China and is also common in Vietnam, Japan and the Korean peninsula. Tofu is deeply loved by the people of my country, neighboring countries, and the people of the world. Up to now, it has a complete range of varieties, various patterns, unique flavor, simple production process and convenient consumption. It has the effects of high protein, low fat, lowering blood pressure, lowering blood fat, and lowering cholesterol. It is suitable for both raw and cooked, suitable for all ages, and is a good delicacy for health preservation, longevity and longevity. [0003] In the process of tofu processing, soybean raw materials need to be soaked first, but the soaking effect of traditional soaking devices is not ideal, the soa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02B01D29/35A23L11/45
CPCB01D29/35A23C20/025
Inventor 付光益
Owner 龙里县兴溢诚豆制品有限公司
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