Water supply and moisturizing device for fermentation of fermented bean curd

Abstract

The invention discloses a water supply and moisturizing device for fermentation of fermented bean curd. The water supply and moisturizing device comprises a device body, wherein a fermentation grooveand storage grooves are formed in the top end of the device body separately, the storage grooves are located on two sides of the fermentation groove, two vertically arranged jacking cylinders are mounted to the inner walls of bottom ends of the storage grooves, vertically arranged movable plates are also arranged in the storage grooves, one end of each movable plate is fixedly connected with a piston rod of the corresponding jacking cylinder, a horizontally arranged fixed plate is mounted at the other end of each movable plate, vertically arranged support plates are welded on two sides of thetop end of the device body, a top plate is welded to the top ends of the support plates, a spray nozzle is mounted in the middle of the top end of the top plate and located right above the fixed plates, water spray ports are also formed in the middle of the fixed plates, and support frames are welded at bottom ends of the fixed plates. The water supply and moisturizing device is reasonable in design and has significant water replenishing and moisturizing effects, and the eating taste of the fermented bean curd and the use quality of the device can be effectively improved.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a fermented fermented bean curd fermented water supply and moisturizing device. Background technique [0002] Fermented bean curd is a traditional folk delicacy of the Han nationality that has been passed down in China for thousands of years. Because of its good taste, high nutrition, smell, and special fragrance, it is deeply loved by Chinese people and people in Southeast Asia. It is an enduring dish delicious food. At present, fermented bean curd is produced all over our country. Although they have different sizes, different ingredients and various names, their production principles are mostly the same. Firstly, the soybeans are made into tofu, and then the pressed compact is divided into small pieces, which can be connected with rhizopus or mucormycetes with strong protease activity in wooden boxes, and then it enters the period of fermentation and pickling. Water s...

AI Technical Summary

Problems solved by technology

The traditional method of moisturizing fermented bean curd is mainly to add water manually, which is time-consuming and labor-intensive, and the amount of water is difficult to control. It is easy to cause the fermented bean curd to soften too much and affect the aesthetics, or the water supply is uneven, and there are certain limitations. Therefore, , we proposed a fermented bean curd fermented water supply moisturizing device to solve the above problems

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