Pickling equipment and technology for marinated stinky tofu

Abstract

The invention discloses marinated stinky tofu pickling equipment and a marinated stinky tofu pickling process, and relates to the technical field of pipeline engineering construction. A mounting cavity is formed in the pickling kettle, and a connecting shaft is mounted in the mounting cavity; the spiral soft bag body is mounted on the connecting shaft in a winding manner; the spiral soft bag body comprises a shell film, a side line block is installed in the shell film, and a liquid spraying pipe and a spraying head are installed in the side line block. The top of the liquid spraying pipe extends out of the spiral soft bag body and is provided with a first connecting opening. A storage cavity is further formed in the spiral soft bag body, bean curd raw materials are installed in the storage cavity, a liquid storage cavity is formed in one side of the bean curd raw materials, and the bottom of the liquid storage cavity extends out of the spiral soft bag body and is provided with a second connecting opening; the technical problems that extrusion and protection structures are lacked during bean curd pickling in the prior art, and brine or smelly water pickling needs a large number of materials are solved.

Description

Technical Field

[0001] The invention relates to the technical field of pickling equipment, in particular to a pickling equipment and process for marinated stinky tofu. Background Art

[0002] Stinky tofu has different preparation methods in different geographical locations. One is to put white tofu into brine and cook it. This is the main process of Changsha stinky tofu. As an important feature of Changsha stinky tofu, "it smells bad but tastes good", brine is the main source of the "stink" of stinky tofu, and the taste is also closely related to the ingredients of brine. Furthermore, white tofu, which is the raw material of tofu, needs to be made into stinky tofu through stinky water, and then the brine is used to blend the brine.

[0003] Reference CN202020951343.7 A nutritional stinky tofu brine soaking device includes a connecting column and a pressing plate through a lifting linkage device, connecting plates are provided on both sides of the pressing plate, and a water trough and a pressing block are provided on the bottom wall of the pressing plate. The fermentation time can be shortened, and tofu can be squeezed in batches during fermentation, thereby improving the tofu squeezing efficiency, reducing the tofu transfer steps, and reducing the tofu damage rate.

[0004] However, the references use a pressing plate to press on the surface of tofu, which lacks an effective protective structure. Secondly, in the process of pickling with smelly water and brine, a large amount of brine or smelly water is required for pickling, which consumes too much material and leads to high cost.

[0005] To this end, we provide a marinated stinky tofu pickling equipment and process to solve the above problems. Summary of the invention

[0006] The purpose of the present invention is to make up for the deficiencies of the prior art and provide a braised stinky tofu pickling device and process to solve the technical problems that the prior art pickled tofu lacks extrusion and protective structures and requires a large amount of materials for pickling in brine or stinky water.

[0007] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0008] A marinated stinky tofu pickling device, comprising:

[0009] A pickling kettle, wherein a mounting cavity is provided in the pickling kettle, a connecting shaft is installed in the mounting cavity, and a stepping motor is installed at the top of the connecting shaft extending outside the pickling kettle;

[0010] A spiral soft bag body, which is wound and installed on a connecting shaft; the spiral soft bag body includes an outer shell membrane, a side line block is installed in the outer shell membrane, and a liquid spray pipe and a nozzle are installed in the side line block; and the top of the liquid spray pipe extends to the outside of the spiral soft bag body and is installed with a connecting port 1; the spiral soft bag body is also provided with a storage cavity, in which tofu raw materials are installed, and a liquid storage cavity is provided on one side of the tofu raw materials, and the bottom of the liquid storage cavity extends to the outside of the spiral soft bag body and is installed with a connecting port 2; the head and tail ends of the spiral soft bag body are connected to the connecting shaft through a connecting piece, and a lead groove is provided on the connecting shaft to achieve directional contraction of the spiral soft bag body when subjected to extrusion.

[0011] A liquid storage box is installed on the top of the side of the pickling kettle; and a liquid outlet and a liquid inlet pipe are arranged at the bottom of the liquid storage box, and the liquid inlet pipe is connected to the connecting port one;

[0012] The drainage box is installed at the bottom of the installation cavity and is provided with a positioning pipe connected with the second connection port.

[0013] In a further technical solution, the tofu raw materials are arranged in multiple groups and passed through and fixed to the two ends of the spiral soft bag body in sequence by installing connecting ropes; and the upper and lower ends of the spiral soft bag body are installed with detachable closing plates, and the closing plates are installed with connecting port 1 and connecting port 2;

[0014] An arc plate is installed at the bottom end of the connecting shaft, and the arc plate is fixedly connected to the bottom of the spiral soft bag body; the arc plate is detachably connected to the connecting shaft.

[0015] In a further technical solution, the connecting shaft outer shell is connected with a lower connecting plate, and a fixing rod is installed on the lower connecting plate, and the bottom of the fixing rod is fixedly connected to the lower connecting plate, and the top extends to the top of the pickling kettle and is installed with a middle connecting plate;

[0016] A lifting cylinder is installed on the middle connecting plate, and an upper connecting plate is fixedly installed upward on the output end of the lifting cylinder; the top of the fixing rod passes through the middle connecting plate and is connected to the upper connecting plate upward;

[0017] The output position of the lifting cylinder is low and suitable for squeezing the spiral soft bag body.

[0018] In a further technical solution, a stepper motor is installed at the bottom of the middle connecting plate, and the output end of the stepper motor is connected downward to the connecting shaft through a coupling; the middle connecting plate and the upper connecting plate are both located outside the pickling kettle.

[0019] In a further technical solution, a brine tank and a brine pump are installed outside the pickling kettle; the brine pump is connected to the brine tank through a connecting pipe; a liquid inlet 1 and a liquid outlet 1 are installed on the liquid storage tank, the liquid inlet 1 is connected to the external connecting pipe, and the liquid outlet 1 is installed with a liquid inlet pipe and connected to the connecting port 1;

[0020] A position plate 1 is installed on the pickling kettle, a liquid storage box and a pipe valve assembly 1 are installed on the position plate 1, and the pipe valve assembly 1 controls the on-off of the liquid storage box and the connecting port 1;

[0021] A drain valve is installed at the bottom of the drain box.

[0022] In a further technical solution, the pipe valve assembly 1 includes a three-way solenoid valve, a vortex flowmeter, a one-way valve and a stop valve, and the liquid inlet pipeline passes through the vortex flowmeter, the three-way solenoid valve and the stop valve in sequence and is connected to the connection port 1;

[0023] The inlet of the brine liquid pump is connected with the brine tank, a liquid return pipeline is installed between the outlet of the brine liquid pump and the three-way solenoid valve, and a one-way valve is installed on the liquid return pipeline.

[0024] In a further technical solution, the pickling kettle includes a shell cavity, in which a semiconductor refrigeration sheet and a PTC heater are installed, and the installation cavity is filled with water. A temperature control interaction board is installed outside the shell cavity, and the temperature in the installation cavity is displayed on the temperature control interaction board. The temperature is monitored by installing a temperature detector, and the temperature control range is 5-40°C, with an accuracy of ±0.5°C.

[0025] A pickling process for braised stinky tofu comprises the following steps:

[0026] Step 1, stinky water preparation: basic formula, including amaranth stem fermentation liquid, fermented black bean extract, edible lactic acid bacteria complex liquid, food grade salt, caramel color, potassium sorbate and purified water; the mass ratio is: 40:25:15:12:5:0.03:2.97;

[0027] Step 2, fermentation process: primary fermentation, constant temperature fermentation at 30°C for 48 hours, pH dropped to 4.2-4.5; secondary aging, aging at 15°C for 7 days, free amino acid content ≥1.2g / 100mL; sterilization: pasteurization, at 72°C for 15s, then cooled to 4°C for storage;

[0028] Step 3, pickling and flavoring process: comprising the pickling equipment for braised stinky tofu as claimed in claim 7, introducing stinky water into the liquid storage tank; opening the stop valve and the three-way solenoid valve, introducing stinky water into the spiral soft bag body; after braising for 6-10 hours, opening the drain valve to discharge the stinky water from the pickling kettle;

[0029] Step 4: In step 3, the marinating process needs to be performed in a gradient downward pressure:

[0030] The downward pressure A drives the lifting cylinder downward through the upper connecting plate to drive the fixing rod to press the lower connecting plate downward;

[0031] The downward pressure B drives the lifting cylinder to continue downward through the upper connecting plate to drive the fixing rod to press down the lower connecting plate;

[0032] The downward pressure C drives the lifting cylinder to continue downward through the upper connecting plate to drive the fixing rod to press down the lower connecting plate;

[0033] And the pressure is C>B>A;

[0034] Step 5, pickling with brine, turning the electromagnetic three-way valve to the liquid return pipe, introducing the brine in the brine tank through the brine pump, removing the residual stinky water in the spiral soft bag body, and soaking the tofu raw materials pickled with the stinky water in the brine, and the pickling time is more than 1 day;

[0035] Step 6, open the top of the pickling kettle, take out the spiral soft bag body, and take out multiple groups of tofu raw materials through the connecting rope, and fixed plates are installed at the head and tail of the tofu raw materials, and the fixed plates are fixedly installed on the connecting rope; clean the spiral soft bag body and disinfect it.

[0036] Amaranth stem fermentation liquid provides natural odor precursors for stinky water and is mainly rich in indole substances; fermented black bean extract, because it is rich in glutamic acid, has the effect of enhancing flavor and freshness; edible lactic acid bacteria complex liquid has the effect of controlling spoilage bacteria and controlling the fermentation direction; salt has the effect of regulating the osmotic pressure of stinky water and has an antibacterial effect; caramel pigment is used to adjust the comprehensive color, and potassium sorbate has a content of ≤0.1g / kg, which complies with the food additive consumption rules of GB 2760 and has a preservative effect.

[0037] The integrated design of equipment and process shortens the pickling cycle by 40% and the flavor substance penetration rate is >90%. The precise pressure control can avoid the damage of the tofu structure. The spiral soft bag (2) protects the tofu from directly bearing the pressure, and the damage rate is reduced by 2%.

[0038] Compared with the prior art, the present invention has the following beneficial effects:

[0039] The present invention drives the connecting shaft to rotate by a stepper motor, and the stepper motor is a small-angle stepper motor that drives the spiral soft bag body to rotate at an angle less than 180°, thereby achieving the effect of swinging the tofu raw material. A lifting cylinder is installed on the top to achieve the up and down position control of the lower connecting plate, and to squeeze the spiral soft bag body downward, thereby achieving the pressure squeezing of the tofu raw material, and to immerse the tofu raw material in stinky water and brine, thereby achieving the effect of pickling stinky tofu and brine. Furthermore, nozzles and storage chambers are distributed in the spiral soft bag body to achieve the effect of pickling tofu raw materials, and the liquid storage chamber at the bottom is used to discharge stinky water and brine. Semiconductor refrigeration sheets and PTC heaters are installed on both sides to achieve cooling and heating, to ensure that the equipment is used in different temperature environments, to achieve a stronger application range. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 It is a schematic diagram of the three-dimensional structure of the marinated stinky tofu pickling equipment of the present invention;

[0041] Figure 2 for Figure 1 A magnified view of part A;

[0042] Figure 3 It is a cross-sectional schematic diagram of the marinated stinky tofu pickling equipment of the present invention;

[0043] Figure 4 It is a schematic diagram of the structure of the spiral soft bag body of the present invention;

[0044] Figure 5 It is a partial cross-sectional structural schematic diagram of the spiral soft bag body in the present invention;

[0045] Figure 6 for Figure 5 A magnified view of part B;

[0046] Figure 7 It is a schematic diagram of the structure in which multiple groups of tofu raw materials are fixed by connecting ropes and fixing plates at both ends of the present invention;

[0047] In the figure:

[0048] 1. Pickling kettle; 11. Connecting shaft; 12. Stepping motor; 13. Arc plate; 14. Lower connecting plate; 15. Fixing rod; 16. Middle connecting plate; 17. Lifting cylinder; 18. Upper connecting plate; 19. Position plate 1; 110. Three-way solenoid valve; 111. Vortex flowmeter; 112. One-way valve; 113. Stop valve; 114. Liquid return pipe; 115. Shell cavity;

[0049] 2. spiral soft bag body; 21. shell membrane; 22. edge block; 23. nozzle; 24. liquid spraying pipe; 25. connection port 1; 26. liquid storage chamber; 27. connection port 2; 28. connection rope; 29. ​​closing plate; 210. fixing plate;

[0050] 3. Tofu raw materials;

[0051] 4. Liquid storage tank; 41. Liquid inlet pipe;

[0052] 5. Drainage tank; 51. Positioning pipe; 52. Drainage valve;

[0053] 6. Brine tank; 7. Brine pump; 8. Semiconductor cooling sheet; 9. PTC heater; 10. Temperature control interactive board. DETAILED DESCRIPTION

[0054] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0055] Example 1

[0056] See also Figure 1-6 The present invention provides a technical solution, a braised stinky tofu pickling device, comprising a pickling kettle 1, a mounting cavity is provided in the pickling kettle 1, a connecting shaft 11 is installed in the mounting cavity, the connecting shaft is a threaded shaft, and a stepping motor 12 is installed at the top of the connecting shaft 11 extending to the outside of the pickling kettle 1;

[0057] The spiral soft bag body 2 is wound and installed on the connecting shaft 11; the spiral soft bag body 2 includes an outer shell membrane 21, a side line block 22 is installed in the outer shell membrane 21, and a liquid spraying pipe 24 and a nozzle 23 are installed in the side line block 22; and the top of the liquid spraying pipe 24 extends to the outside of the spiral soft bag body 2 and is installed with a connection port 1 25; the spiral soft bag body 2 is also provided with a storage cavity, and the tofu raw material 3 is installed in the storage cavity, and a liquid storage cavity 26 is provided on one side of the tofu raw material 3, and the bottom of the liquid storage cavity 26 extends to the outside of the spiral soft bag body 2 and is installed with a connection port 2 27;

[0058] A liquid storage box 4 is installed on the top side of the pickling kettle 1; and a liquid outlet and a liquid inlet pipe 41 are provided at the bottom of the liquid storage box 4, and the liquid inlet pipe 41 is connected to the connecting port 25;

[0059] The drainage box 5 is installed at the bottom of the installation cavity and is provided with a positioning pipe 51 which is connected with the second connection port 27 .

[0060] The connecting shaft 11 is outer-connected with a lower connecting plate 14, and a fixing rod 15 is installed on the lower connecting plate 14, and the bottom of the fixing rod 15 is fixedly connected to the lower connecting plate 14, and the top of the fixing rod 15 extends to the top of the pickling kettle 1 and is installed with a middle connecting plate 16;

[0061] like Figure 1 As shown, a lifting cylinder 17 is installed on the middle connecting plate 16, and an upper connecting plate 18 is fixedly installed on the output end of the lifting cylinder 17 upward; the top of the fixing rod 15 passes through the middle connecting plate 16 and is connected to the upper connecting plate 18 upward; the output position of the lifting cylinder 17 is low and suitable for squeezing the spiral soft bag body 2. A stepper motor 12 is installed at the bottom of the middle connecting plate 16, and the output end of the stepper motor 12 is connected to the connecting shaft 11 downward through the installation coupling; the middle connecting plate 16 and the upper connecting plate 18 are both located outside the pickling kettle 1. The pickling kettle 1 includes a shell cavity 115, in which a semiconductor cooling plate 8 and a PTC heater 9 are installed, and the installation cavity is filled with water, and a temperature control interactive board 10 is installed outside the shell cavity 115. The temperature in the installation cavity is displayed on the temperature control interactive board 10, and is monitored by installing a temperature detector, with a temperature control range of 5-40°C and an accuracy of ±0.5°C.

[0062] A brine tank 6 and a brine pump 7 are installed outside the pickling kettle 1; the brine pump 7 is connected to the brine tank 6 through a connecting pipe; a liquid inlet 1 and a liquid outlet 1 are installed on the liquid storage tank 4, the liquid inlet 1 is connected to the external connecting pipe, and the liquid outlet 1 is installed with a liquid inlet pipe 41 and connected to a connecting port 25; a position plate 19 is installed on the pickling kettle 1, and a liquid storage tank 4 and a pipe valve assembly 1 are installed on the position plate 19, and the pipe valve assembly 1 controls the connection and disconnection of the liquid storage tank 4 and the connecting port 25; a drain valve 52 is installed at the bottom of the drain tank 5.

[0063] like Figure 2 As shown, the pipe valve assembly 1 includes a three-way solenoid valve 110, a vortex flowmeter 111, a one-way valve 112 and a stop valve 113, and the liquid inlet pipeline 41 passes through the vortex flowmeter 111, the three-way solenoid valve 110 and the stop valve 113 in sequence and is connected to the connection port 1 25;

[0064] The inlet of the brine pump 7 is connected to the brine tank 6, and a return liquid pipeline 114 is installed between the outlet of the brine pump 7 and the three-way solenoid valve 110, and a one-way valve 112 is installed on the return liquid pipeline 114. In this embodiment, the connecting shaft is driven to rotate by a stepper motor, and the stepper motor is a small-angle stepper motor that drives the spiral soft bag body to rotate at an angle less than 180°, so as to achieve the effect of swinging the tofu raw material. A lifting cylinder is installed on the top to achieve the upper and lower position control of the lower connecting plate, and the spiral soft bag body is squeezed downward to achieve the pressure squeezing of the tofu raw material, so as to achieve the immersion of the tofu raw material in stinky water and brine, thereby achieving the effect of pickling stinky tofu and brine. Further, nozzles and storage chambers are distributed in the spiral soft bag body to achieve the effect of pickling tofu raw materials, and the liquid storage chamber at the bottom discharges stinky water and brine. Semiconductor refrigeration sheets and PTC heaters are installed on both sides to achieve cooling and heating, to ensure that the equipment is used in different temperature environments, to achieve a stronger application range.

[0065] Example 2

[0066] like Figure 7 As shown, it is another embodiment of the present invention. On the basis of Example 1, the tofu raw materials 3 are arranged in multiple groups and are sequentially passed through and fixed to the two ends of the spiral soft bag body 2 by installing connecting ropes 28; and the upper and lower ends of the spiral soft bag body 2 are installed with detachable closing plates 29, and the closing plates 29 are installed with connecting ports 1 25 and connecting ports 27;

[0067] An arc plate 13 is installed at the bottom end of the connecting shaft 11 , and the arc plate 13 is fixedly connected to the bottom of the spiral soft bag body 2 ; the arc plate 13 is detachably connected to the connecting shaft 11 .

[0068] A pickling process for braised stinky tofu comprises the following steps:

[0069] Step 1, stinky water preparation: basic formula, including amaranth stem fermentation liquid, fermented black bean extract, edible lactic acid bacteria complex liquid, food grade salt, caramel color, potassium sorbate and purified water; the mass ratio is: 40:25:15:12:5:0.03:2.97;

[0070] Step 2, fermentation process: primary fermentation, constant temperature fermentation at 30°C for 48 hours, pH dropped to 4.2-4.5; secondary aging, aging at 15°C for 7 days, free amino acid content ≥1.2g / 100mL; sterilization: pasteurization, at 72°C for 15s, then cooled to 4°C for storage;

[0071] Step 3, pickling and flavoring process: comprising the pickling equipment for braised stinky tofu according to claim 7, introducing stinky water into the liquid storage tank 4; opening the stop valve 113 and the three-way solenoid valve 110, introducing stinky water into the spiral soft bag body 2; after braising for 6-10 hours, opening the drain valve 52 to discharge the stinky water out of the pickling kettle 1;

[0072] Step 4: In step 3, the marinating process needs to be performed in a gradient downward pressure:

[0073] The downward pressure A drives the lifting cylinder 17 downward through the upper connecting plate 18 to drive the fixing rod 15 to press the lower connecting plate 14 downward;

[0074] The downward pressure B drives the lifting cylinder 17 to continue downward through the upper connecting plate 18 to drive the fixing rod 15 to press down the lower connecting plate 14;

[0075] The downward pressure C drives the lifting cylinder 17 to continue downward through the upper connecting plate 18 to drive the fixing rod 15 to press down the lower connecting plate 14;

[0076] And the pressure is C>B>A;

[0077] Step 5, pickling with brine, turn the electromagnetic three-way valve to the liquid return pipe 114, introduce the brine in the brine tank 6 through the brine pump 7, remove the residual stinky water in the spiral soft bag body 2, and soak the tofu raw materials pickled with the stinky water in the brine, and the pickling time is more than 1 day.

[0078] Step 6, open the top of the pickling kettle 1, take out the spiral soft bag body 2, and take out multiple groups of tofu raw materials 3 through the connecting rope 28, and fixed plates 210 are installed at the head and tail of the tofu raw materials 3, and the fixed plates 210 are fixedly installed on the connecting rope 28; clean the spiral soft bag body 2 and disinfect it.

[0079] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

[0080] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A marinated stinky tofu pickling device, characterized in that: include: A pickling kettle (1), wherein a mounting cavity is provided in the pickling kettle (1), and a connecting shaft (11) is installed in the mounting cavity; A spiral soft bag body (2), the spiral soft bag body (2) is wound and installed on a connecting shaft (11); the spiral soft bag body (2) comprises an outer shell membrane (21), a side line block (22) is installed in the outer shell membrane (21), a liquid spraying pipe (24) and a spray head (23) are installed in the side line block (22); and the top of the liquid spraying pipe (24) extends to the outside of the spiral soft bag body (2) and is installed with a first connection port (25); the spiral soft bag body (2) is also provided with a storage cavity, and tofu raw materials (3) are installed in the storage cavity, and a liquid storage cavity (26) is provided on one side of the tofu raw materials (3), and the bottom of the liquid storage cavity (26) extends to the outside of the spiral soft bag body (2) and is installed with a second connection port (27); A liquid storage box (4), the liquid storage box (4) is installed on the side top of the pickling kettle (1); and the bottom of the liquid storage box (4) is provided with a liquid outlet and a liquid inlet pipe (41), and the liquid inlet pipe (41) is connected to the connecting port 1 (25); The drainage box (5) is installed at the bottom of the installation cavity and is provided with a positioning pipe (51) which is connected to the second connection port (27).

2. The marinated stinky tofu pickling equipment according to claim 1, characterized in that: The tofu raw materials (3) are arranged in multiple groups and passed through and fixed to the two ends of the spiral soft bag body (2) in sequence by installing connecting ropes (28); and the upper and lower ends of the spiral soft bag body (2) are installed with detachable closing plates (29), and the closing plates (29) are installed with connecting ports 1 (25) and 2 (27); An arc plate (13) is installed at the bottom end of the connecting shaft (11), and the arc plate (13) is fixedly connected to the bottom of the spiral soft bag body (2); the arc plate (13) and the connecting shaft (11) are detachably connected.

3. The marinated stinky tofu pickling equipment according to claim 2, characterized in that: The connecting shaft (11) is outer-connected with a lower connecting plate (14), and a fixing rod (15) is installed on the lower connecting plate (14), and the bottom of the fixing rod (15) is fixedly connected to the lower connecting plate (14), and the top of the fixing rod (15) extends to the top of the pickling kettle (1) and is installed with a middle connecting plate (16); A lifting cylinder (17) is installed on the middle connecting plate (16), and an upper connecting plate (18) is fixedly installed upward on the output end of the lifting cylinder (17); the top of the fixing rod (15) passes through the middle connecting plate (16) and is connected to the upper connecting plate (18) upward; The output position of the lifting cylinder (17) is low and suitable for squeezing the spiral soft bag body (2).

4. The marinated stinky tofu pickling equipment according to claim 3, characterized in that: A stepper motor (12) is installed at the bottom of the middle connecting plate (16), and the output end of the stepper motor (12) is connected downward to the connecting shaft (11) through a mounting coupling; the middle connecting plate (16) and the upper connecting plate (18) are both located outside the pickling kettle (1).

5. The marinated stinky tofu pickling equipment according to claim 3, characterized in that: The pickling kettle (1) is externally provided with a brine tank (6) and a brine pump (7); the brine pump (7) is connected to the brine tank (6) via a connecting pipe; the liquid storage tank (4) is provided with a liquid inlet 1 and a liquid outlet 1, the liquid inlet 1 is connected to an external connecting pipe, and the liquid outlet 1 is provided with a liquid inlet pipe (41) and is connected to a connecting port 1 (25); A position plate (19) is installed on the pickling kettle (1), a liquid storage box (4) and a pipe valve assembly (1) are installed on the position plate (19), and the pipe valve assembly (1) controls the connection and disconnection between the liquid storage box (4) and the connecting port (25); A drain valve (52) is installed at the bottom of the drain box (5).

6. The marinated stinky tofu pickling equipment according to claim 5, characterized in that: The pipe valve assembly 1 comprises a three-way solenoid valve (110), a vortex flowmeter (111), a one-way valve (112) and a stop valve (113); the liquid inlet pipeline (41) passes through the vortex flowmeter (111), the three-way solenoid valve (110) and the stop valve (113) in sequence and is connected to the connection port 1 (25); The inlet of the brine pump (7) is connected to the brine tank (6), and a liquid return pipe (114) is installed between the outlet of the brine pump (7) and the three-way solenoid valve (110), and a one-way valve (112) is installed on the liquid return pipe (114).

7. The marinated stinky tofu pickling equipment according to claim 5, characterized in that: The pickling kettle (1) comprises a shell cavity (115), a semiconductor cooling sheet (8) and a PTC heater (9) are installed in the shell cavity (115), and the installation cavity is filled with water. A temperature control interactive board (10) is installed outside the shell cavity (115), and the temperature in the installation cavity is displayed on the temperature control interactive board (10). The temperature is monitored by installing a temperature detector, and the temperature control range is 5-40°C and the accuracy is ±0.5°C.

8. A pickling process of the braised stinky tofu pickling equipment as claimed in claim 7, characterized in that: The following steps are involved: Step 1, stinky water preparation: basic formula, including amaranth stem fermentation liquid, fermented black bean extract, edible lactic acid bacteria complex liquid, food grade salt, caramel color, potassium sorbate and purified water; the mass ratio is: 40:25:15:12:5:0.03:2.97; Step 2, fermentation process: primary fermentation, constant temperature fermentation at 30°C for 48 hours, pH dropped to 4.2-4.5; secondary aging, aging at 15°C for 7 days, free amino acid content ≥1.2g / 100mL; sterilization: pasteurization, at 72°C for 15s, then cooled to 4°C for storage; Step 3, pickling and flavoring process: comprising the pickling equipment for braised stinky tofu as claimed in claim 7, introducing stinky water into the liquid storage tank (4); opening the stop valve (113) and the three-way solenoid valve (110), and introducing stinky water into the spiral soft bag body (2); after braising for 6-10 hours, opening the drain valve (52) and discharging the stinky water from the pickling kettle (1); Step 4: In step 3, the marinating process needs to be performed in a gradient downward pressure: The downward pressure A drives the lifting cylinder (17) downward through the upper connecting plate (18) to drive the fixing rod (15) to press down the lower connecting plate (14); The downward pressure B drives the lifting cylinder (17) to continue to move downward through the upper connecting plate (18) to drive the fixing rod (15) to press down the lower connecting plate (14); The downward pressure C drives the lifting cylinder (17) to continue to move downward through the upper connecting plate (18) to drive the fixing rod (15) to press down the lower connecting plate (14); And the pressure is C>B>A; Step 5, pickling with brine, turning the electromagnetic three-way valve to the liquid return pipe (114), passing the brine in the brine tank (6) through the brine pump (7), removing the residual stinky water in the spiral soft bag body (2), and soaking the tofu raw materials pickled with the stinky water in the brine, and the pickling time is more than 1 day; Step 6, opening the top of the pickling kettle (1), taking out the spiral soft bag body (2), and taking out multiple groups of tofu raw materials (3) through the connecting rope (28), and fixing plates (210) are installed at the head and tail of the tofu raw materials (3), and the fixing plates (210) are fixedly installed on the connecting rope (28); The spiral soft bag body (2) is cleaned and disinfected.

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