Assembly line and process for preparing Shiyang ferment tofu

Abstract

The invention discloses an assembly line for preparing Shiyang ferment tofu. The assembly line comprises a bean soaking and washing device, a wet bean pool, a first bean grinder, a first slag pulp pool, a first stirring barrel, a vibrating screen, a pulp storage pool, a bittern adding pot, a tofu pressing device and a tofu frying device which sequentially communicate with one another in vacuum; adry bean storage device communicating with the bean soaking and washing device is arranged above the bean soaking and washing device; the first slag pulp pool communicates with a second stirring barrel in vacuum, the second stirring barrel is communicates with a second bean grinder and a second slag pulp pool in vacuum respectively, and the second slag pulp pool communicates with the second bean grinder and the vibrating screen in vacuum respectively. The invention also discloses a process for preparing the Shiyang ferment tofu. The whole process of the assembly line disclosed by the inventionis in a vacuum environment, the sanitary condition is good, and the food safety is effectively guaranteed; the devices are ingenious in design and reasonable in arrangement, and the assembly line ishigh in automation degree, high in production efficiency and suitable for industrial production; and the process steps disclosed by the invention are simple and clear, the whole process is automatically controlled, and the product quality is stable and reliable.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an assembly line and a process for preparing Shiyang fermented tofu. Background technique [0002] Tofu is one of the traditional soy products in my country. It has a history of more than 1,200 years in China. Its delicate taste is loved by consumers. The raw materials of tofu are soybeans, black beans, green beans and other beans with high protein content. Tofu is rich in nutrition, containing iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body, as well as sugar, vegetable oil and rich high-quality protein. Long-term consumption of gypsum tofu, brine tofu and lactone tofu on the market will have certain effects on the body, while long-term consumption of enzyme tofu will have beneficial effects on the body. The preparation of tofu generally includes processes such as soaking beans, refining, boiling, filtering, pointin...

AI Technical Summary

Problems solved by technology

The gypsum tofu, marinated tofu and lactone tofu on the market now will have a certain impact on the body if eaten for a long time, and the enzyme tofu will have beneficial effects on the body if eaten for a long time

The preparation of tofu generally includes processes such as soaking beans, refining, boiling, filtering, pointing pulp (solidification), dehydration and molding. The above-mentioned preparation process is time-consuming, complicated, and often uses wooden equipment and materials. There are many participants and labor intensity. The efficiency is low, it is difficult to adapt to industrial production, and the hygienic condition is poor, which cannot meet the qualified standards, and food safety cannot be guaranteed

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