Color bean curd machine convenient for cleaning

Abstract

The invention relates to a color bean curd machine convenient for cleaning. The color bean curd machine comprises a mixing box, a controller, a soybean milk pipe, a first motor, a sealing plate, a cleaning mechanism, a discharging pipe, a plurality of support legs and a plurality of feeding mechanisms. The feeding mechanism comprises a feeding pipe, a material box and a material conveying pipe. The material box is internally provided with a feeding component. The feeding component comprises a driving component, a feeding plate and two telescopic components. The telescopic component comprises atelescopic frame and two first connecting rods. The cleaning mechanism comprises a shielding can and two water tanks. The shielding can is internally provided with a lifting component, a lifting plate and two cleaning components. The cleaning component comprises a sprayer and a water pipe. The color bean curd machine convenient for cleaning is capable of, through the feeding mechanisms, adding vegetable juice solution with a moderate pH value to the mixing box, and guaranteeing the quality of produced bean curd, in addition, enabling a stirring plate to be lifted to the exterior of the mixingbox through the cleaning mechanism, spraying water solution to clean through the sprayers, and removing residual solution on the stirring plate. The follow-up production work is convenient, and the practicability of the device is improved.

Description

technical field [0001] The invention relates to the field of automatic production equipment for agricultural products, in particular to a colored tofu machine that is easy to clean. Background technique [0002] Colored tofu is the same as traditional tofu, it is made of soybeans, the difference is that it adds natural vegetable juice accessories in the production to form a natural color, and it is rich in nutrients and preserves the fiber in vegetables, which is conducive to It is a new type of healthy food with high nutritional value that can be absorbed and digested by the human body. [0003] However, when the existing colored tofu machine is making colored tofu, the quality of the colored tofu is affected due to not paying attention to the concentration of the vegetable juice added. When the pH of the vegetable juice is less than 6, the colored tofu is not completely solidified, and the product texture is too soft and tender. Loose, when the pH of the vegetable juice i...

AI Technical Summary

Problems solved by technology

[0003] However, when the existing colored tofu machine is making colored tofu, the quality of the colored tofu is affected due to not paying attention to the concentration of the vegetable juice added. When the pH of the vegetable juice is less than 6, the colored tofu is not completely solidified, and the product texture is too soft and tender. Loose, when the pH of the vegetable juice is greater than 6.5, the texture of the product is rough and easy to break, and the surface is rough. Not only that, in the colored tofu machine, there is usually a stirring device to facilitate the mixing of soy milk and vegetable juice evenly, but after the production of colored tofu After tofu, the mixing solution is likely to remain on the stirring device. Since the stirring device is installed inside the machine, it is difficult to clean the stirring device. These residual solutions are attached to the stirring blades, which will easily affect the cleaning of the blades and affect the color of the subsequent colored tofu. production, resulting in reduced practicability of existing colored tofu machines

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