Fermented soybean curd fermentation machine

Abstract

The invention relates to a fermented soybean curd fermentation machine. The fermented soybean curd fermentation machine comprises a fermentation machine body, a control box arranged on the fermentation machine body, a closed door connected to the fermentation machine body, an observation window and a control panel, wherein the observation window and the control panel are arranged on the closed door; a liquid storage box body is connected to the side wall of the fermentation machine body; and the fermentation machine body comprises a shell, a fermentation chamber arranged in the shell, a firstmotor chamber arranged above the fermentation chamber, a second motor chamber arranged below the fermentation chamber, a moving groove and a limiting groove which are symmetrically distributed in thetwo sides of the fermentation chamber, a first motor arranged in the first motor chamber, a screw rod connected to an output shaft of the first motor, and a sliding block arranged on the screw rod. According to the fermented soybean curd fermentation machine, the problem that bacterial colonies on fermented soybean curd are not uniformly distributed is solved, meanwhile, the external environment required by fermentation of the fermented soybean curd can be controlled in real time, the fermentation process of the fermented soybean curd can be greatly shortened, the device can be conveniently cleaned and disinfected after fermentation of the fermented soybean curd is finished, and the working intensity of workers is reduced.

Description

technical field [0001] The invention belongs to the technical field of fermented bean curd, and in particular relates to an efficient and high-yield fermented bean curd machine. Background technique [0002] Mao tofu is artificially fermented with tofu, so that a layer of white hairs (white mycelium) grows on the surface, so it is called "hair tofu". The protein of tofu is decomposed into various amino acids during fermentation, and the taste is more delicious than ordinary tofu. [0003] During the production process of common green tofu, the temperature and humidity of the surrounding environment have a great influence on the production process. At present, there is no special device for making green tofu in the market. Most of them directly place the tofu in a container for fermentation. This fermentation method not only takes a long time, but also the distribution of the colonies on it is uncontrollable, and the distribution of mycelium on the produced green tofu is une...

AI Technical Summary

Problems solved by technology

[0003] During the production process of common green tofu, the temperature and humidity of the surrounding environment have a great influence on the production process. At present, there is no special device for making green tofu in the market. Most of them directly place the tofu in a container for fermentation. This fermentation method not only takes a long time, but also the distribution of the colonies on it is uncontrollable, and the distribution of mycelium on the produced green tofu is uneven, resulting in uneven quality of the green tofu, and the container of green tofu after the production is over It is difficult to clean the utensils, and it needs to be disinfected after cleaning, which is cumbersome, which reduces the production efficiency of edamame and also causes the staff to work harder

Images