Machining device used for automatic partitioning

Abstract

The invention discloses a machining device used for automatic partitioning. The machining device comprises a rack and a braising box; the rack is provided with an upper bottom plate and a lower bottomplate, the upper bottom plate is provided with a grinding mechanism, a storing box and a parting bin, the grinding mechanism is composed of a grinding barrel and a grinding disc, a rubber baffle is connected to the lower end of the grinding barrel, a grinding stretchable air cylinder is connected to the grinding barrel, a through hole is formed in the lower end of the grinding barrel, and an unloading outlet is formed in the position, on the outer side of the grinding barrel, on the storing box; the grinding disc is divided into an upper grinding disc body and a lower grinding disc body, theupper grinding disc body, a cutter arranged on the grinding barrel bin and the upper end face of the grinding barrel form a long-strip grinding circuitous zone, and the upper grinding disc body and the lower grinding disc body are connected with a grinding motor; and a mould box is arranged at an opening in the lower end of the parting bin, and the braising box is provided with a steam connector.In order to solve the above problems, the machining device used for automatic partitioning is provided, integrated operation is achieved, the overall machining process is in an aseptic environment, and the working efficiency and the finished product quality are improved.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a processing device for automatic block division. Background technique [0002] Konjac, also known as konjac, is a perennial root tuber herbaceous plant of Araceae. Konjac can be divided into white konjac and flower konjac. Konjac contains sixteen kinds of amino acids, ten kinds of minerals, trace elements and rich dietary fiber. Blood pressure has special effects, and its tubers can be processed into ground taro tofu (also known as brown tofu) for sparse food. It is brownish-yellow in color and looks like a porous sponge. It is delicious and full of flavor. It is also one of the most popular Japanese folk foods one. [0003] The existing konjac tofu production process is relatively complicated. The first step is to prepare the konjac slurry. It is necessary to wash the konjac tubers, scrape off the skin, cut them into small pieces with a knife, and then grind them repeatedly in a...

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Problems solved by technology

[0003] The existing konjac tofu production process is relatively complicated. The first step is to prepare the konjac slurry. It is necessary to wash the konjac tubers, scrape off the skin, cut them into small pieces with a knife, and then grind them repeatedly in a refiner, adding alkali while grinding. Water; in the second step of solidification and forming, it is necessary to pour the slurry obtained from the mill into the mold box, put steam in the mold box for static solidification, and then divide it into blocks of appropriate size, and then slide the divided block tofu into the boiler Stew in alkaline water for several hours to make it fully cooked and solidified into elastic konjac tofu pieces; in the existing konjac tofu processing process, the slurry grinding and solidification molding are carried out separately Complexity, inefficiency, variable quality of finished product

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