Processing technology flow of bean curd semi-finished products

Abstract

The invention discloses a processing technology flow of bean curd semi-finished products. The processing technology flow sequentially comprises the following steps of cleaning, marinating, vibrating for flat spreading, baking, vibrating for flat spreading, marinating, vibrating for flat spreading, baking and discharging. The method disclosed by the invention is simple in process, the bean curd semi-finished products are convenient to make, automatic production can be realized, all the technological parameters are convenient to regulate, and the processing technology flow can be widely appliedto processing of marinated foods.

Description

technical field [0001] The invention relates to a food processing flow, in particular to a bean germ processing flow. Background technique [0002] In the traditional bean germ processing technology, cleaning, stewing, and baking are all done manually. Manual cleaning can easily cause damage to the bean germ. When marinating, pour the cleaned bean germ into the brine barrel. It is easy to cause pollution of raw materials, and it is difficult to control the temperature of artificial marinating, which will also cause uneven taste of bean embryos. When baking, it is necessary to carry out the second handling, which wastes time and manpower. It is time-consuming and labor-intensive to put them neatly in order to be conducive to baking. The traditional process requires repeated marinating and baking to achieve the effect. The intermediate steps are cumbersome, the manual operation is uncertain, and the quality of bean embryos is difficult to guarantee. The invention solves the a...

AI Technical Summary

Problems solved by technology

[0002] In the traditional bean germ processing technology, cleaning, stewing, and baking are all done manually. Manual cleaning can easily cause damage to the bean germ. When marinating, pour the cleaned bean germ into the brine barrel. It is easy to cause pollution of raw materials, and it is difficult to control the temperature of artificial marinating, which will also cause uneven taste of bean embryos. When baking, it is necessary to carry out the second handling, which wastes time and manpower. It is time-consuming and labor-intensive to arrange it neatly to be conducive to baking. The traditional process requires repeated marinating and baking to achieve the effect. The intermediate steps are cumbersome, the manual operation is uncertain, and the quality of bean embryos is difficult to guarantee.

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