Halogen smell tofu pickling equipment and process

Abstract

This invention discloses a pickling device and process for stinky tofu, relating to the technical field of pickling equipment; it includes a pickling pot with an installation cavity inside, and a connecting shaft installed in the installation cavity; a spiral soft bag body, which is wound around and installed on the connecting shaft; the spiral soft bag body includes an outer shell membrane, with a side block installed inside the outer shell membrane, and a spray pipe and a nozzle installed inside the side block; the top of the spray pipe extends to the outside of the spiral soft bag body and is equipped with a connection port one; the spiral soft bag body also has 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, the bottom of which extends to the outside of the spiral soft bag body and is equipped with a connection port two; a liquid storage tank and a liquid drain tank; it solves the technical problem that existing tofu pickling methods lack compression and protective structures, and require a large amount of materials for brine or stinky water pickling.

Description

Technical Field

[0001] This invention relates to the field of pickling equipment technology, specifically to a pickling equipment and process for marinated stinky tofu. Background Technology

[0002] Stinky tofu is prepared in different ways depending on the geographical location. One method involves braising white tofu in a brine, which is the main process for making Changsha stinky tofu. As an important characteristic of Changsha stinky tofu, it "smells bad but tastes good." The brine is the main source of the "stinky" smell, and its flavor is closely related to the composition of the brine. Alternatively, white tofu, which is the raw material, needs to be made using fermented water, and then seasoned with brine.

[0003] Reference CN202020951343.7 describes a nutritious stinky tofu brine soaking device, which includes a connecting column and a pressure plate via a lifting linkage device. Connecting plates are provided on both sides of the pressure plate, and a water channel and pressing block are provided on the bottom wall of the pressure plate. This device can shorten fermentation time, simultaneously extrude tofu in batches during fermentation, improve tofu extrusion efficiency, reduce tofu transfer steps, and lower the tofu damage rate.

[0004] However, the references use a pressing plate to press the tofu onto the surface. This lacks an effective protective structure. Furthermore, the pickling process using brine or fermented brine requires large amounts of brine or fermented brine, which consumes excessive amounts of materials and leads to high costs.

[0005] To address these issues, we provide a pickling equipment and process for marinated stinky tofu. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings of the prior art and provide a pickling equipment and process for braised stinky tofu, so as to solve the technical problems of the lack of extrusion and protective structure in the existing pickling of tofu, and the need for a large amount of materials for pickling in brine or stinky water.

[0007] To solve the above-mentioned technical problems, the present invention provides the following technical solution:

[0008] A pickling device for braised stinky tofu includes:

[0009] The pickling pot has an installation cavity inside, a connecting shaft is installed in the installation cavity, and a stepper motor is installed on the top of the connecting shaft outside the pickling pot.

[0010] A spiral soft bag is wound and mounted on a connecting shaft. The spiral soft bag includes an outer shell membrane, inside which a side strip block is installed. A spray pipe and a nozzle are installed inside the side strip block. The top of the spray pipe extends out of the spiral soft bag and is fitted with a connection port one. The spiral soft bag also has a storage cavity, in which tofu raw material is installed. A liquid storage cavity is provided on one side of the tofu raw material, and the bottom of the liquid storage cavity extends out of the spiral soft bag and is fitted with a connection port two. The two ends of the spiral soft bag are connected to the connecting shaft by connectors, and the connecting shaft is provided with a guide groove to achieve directional contraction of the spiral soft bag when subjected to compression.

[0011] A liquid storage tank is installed on the top side of the pickling kettle; and the bottom of the liquid storage tank is equipped with a liquid outlet and a liquid inlet pipe, which is connected to a connector.

[0012] The drain tank is installed at the bottom of the installation cavity and is connected to the positioning pipe and the connection port.

[0013] In a further technical solution, the tofu raw materials are discharged in multiple groups and connected to both ends of the spiral soft bag body by a connecting rope; and the upper and lower ends of the spiral soft bag body are equipped with detachable closing plates, and connection port one and connection port two are installed on the closing plates.

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

[0015] In a further technical solution, the connecting shaft is sleeved with a lower connecting plate, and a fixing rod is installed on the lower connecting plate. The bottom of the fixing rod is fixedly connected to the lower connecting plate, and the top extends to the top of the pickling pot and is equipped with a middle connecting plate.

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

[0017] The lower output position of the lifting cylinder is suitable for compressing the spiral soft bag.

[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; both the middle connecting plate and the upper connecting plate are located outside the pickling pot.

[0019] In a further technical solution, a brine tank and a brine pump are installed outside the pickling pot; the brine pump is connected to the brine tank through a connecting pipe; the storage tank is equipped with an inlet and an outlet, the inlet is connected to an external connecting pipe, and the outlet is equipped with an inlet pipe and connected to the connecting port.

[0020] A position plate is installed on the pickling pot. A liquid storage tank and a valve assembly are installed on the position plate. The valve assembly controls the opening and closing of the liquid storage tank and the connection port.

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

[0022] In a further technical solution, the valve assembly includes a three-way solenoid valve, a vortex flow meter, a check valve, and a shut-off valve. The inlet pipe passes through the vortex flow meter, the three-way solenoid valve, and the shut-off valve in sequence and is connected to the connection port.

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

[0024] In a further technical solution, the pickling pot includes a shell cavity, in which a semiconductor cooling chip and a PTC heater are installed, and the cavity is filled with water. A temperature control interface board is installed outside the shell cavity, which displays the temperature inside the cavity and is monitored by a temperature sensor. The temperature control range is 5-40℃, with an accuracy of ±0.5℃.

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

[0026] Step 1, Preparation of Foul Water: Basic formula, including amaranth stalk fermentation liquid, fermented black soybean extract, edible lactic acid bacteria compound 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℃ for 48 hours, pH drops to 4.2-4.5; Secondary maturation, maturation at 15℃ for 7 days, free amino acid content ≥1.2g / 100mL; Sterilization: Pasteurization, at 72℃ for 15s, then cooled to 4℃ for storage.

[0028] Step 3, marinating and flavoring process: including the marinating equipment for stinky tofu, the stinky water is introduced into the storage tank; the shut-off valve and the three-way solenoid valve are opened to introduce the stinky water into the spiral soft bag; after marinating for 6-10 hours, the drain valve is opened to drain the stinky water from the marinating pot;

[0029] Step 4, during the brining process in step 3, requires a gradient of pressure:

[0030] The downward pressure A drives the lifting cylinder downward through the upper connecting plate, which in turn drives the fixing rod to press down the lower connecting plate.

[0031] The downward pressure B drives the lifting cylinder to continue downward, which in turn drives the fixing rod to press down the lower connecting plate through the upper connecting plate.

[0032] The downward pressure C drives the lifting cylinder to continue downward, which in turn drives the fixing rod to press down the lower connecting plate through the upper connecting plate.

[0033] And the pressure magnitudes are C>B>A;

[0034] Step 5, brine marinating: Turn the electromagnetic three-way valve to the connecting return pipe, and pump the brine into the brine tank to remove the residual foul water inside the spiral soft bag. Soak the tofu raw material marinated in the foul water in the brine for more than 1 day.

[0035] Step 6: Open the top of the pickling pot, take out the spiral soft bag, and take out multiple sets of tofu raw materials through the connecting rope. Fixing plates are installed at the beginning and end of the tofu raw materials and are fixedly installed on the connecting rope. Clean the spiral soft bag and disinfect it.

[0036] Amaranth stem fermentation liquid provides a natural odor precursor for foul-smelling wastewater, mainly rich in indole compounds; fermented soybean extract, rich in glutamic acid, enhances aroma and flavor; edible lactic acid bacteria compound liquid controls spoilage bacteria and the direction of fermentation; salt regulates osmotic pressure and inhibits bacteria in the wastewater; caramel coloring modifies the overall color; potassium sorbate, with a content ≤0.1g / kg, complies with the food additive regulations of GB 2760 and has a preservative effect.

[0037] The integrated design of equipment and process shortens the pickling cycle by 40% and increases the penetration rate of flavor substances to >90%; precise pressure control prevents damage to the tofu structure, and the spiral soft bag protects the tofu from direct pressure, reducing the breakage rate by 2%;

[0038] Compared with existing technologies, it has the following advantages:

[0039] This invention utilizes a stepper motor to drive the connecting shaft to rotate. The stepper motor is a small-angle stepper motor, causing the spiral soft bag to rotate by less than 180°, achieving the effect of swinging the tofu raw material. A lifting cylinder is installed at the top to control the up-and-down position of the lower connecting plate, squeezing the spiral soft bag downwards to apply pressure to the tofu raw material, allowing it to be immersed in brine and stinky water, thus achieving the effect of pickling stinky tofu and marinating. Furthermore, nozzles and storage chambers are distributed within the spiral soft bag to facilitate the pickling of the tofu raw material. A liquid storage chamber at the bottom discharges the brine and stinky water. Semiconductor cooling chips and PTC heaters are installed on both sides to provide cooling and heating, ensuring the equipment can be used in different temperature environments and achieving a wider application range. Attached Figure Description

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

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

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

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

[0044] Figure 5 This is a partial cross-sectional view of the spiral soft bag body in this invention;

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

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

[0047] In the picture:

[0048] 1. Pickling pot; 11. Connecting shaft; 12. Stepper motor; 13. Arc plate; 14. Lower connecting plate; 15. Fixing rod; 16. Middle connecting plate; 17. Lifting cylinder; 18. Upper connecting plate; 19. Positioning plate one; 110. Three-way solenoid valve; 111. Vortex flow meter; 112. Check valve; 113. Shut-off valve; 114. Return pipe; 115. Shell cavity;

[0049] 2. Spiral soft bag body; 21. Outer membrane; 22. Edge block; 23. Nozzle; 24. Spray pipe; 25. Connection port one; 26. Liquid storage chamber; 27. Connection port two; 28. Connecting rope; 29. ​​Closing plate; 210. Fixing plate;

[0050] 3. Tofu ingredients;

[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 chip; 9. PTC heater; 10. Temperature control interactive board. Detailed Implementation

[0054] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0055] Example 1

[0056] Please see Figure 1-6 The present invention provides a technical solution, a marinated stinky tofu pickling equipment, including a pickling pot 1, an installation cavity provided in the pickling pot 1, a connecting shaft 11 installed in the installation cavity, the connecting shaft is a threaded shaft, and a stepper motor 12 is installed on the top of the connecting shaft 11 extending to the outside of the pickling pot 1.

[0057] A spiral soft bag 2 is wound around and installed on a connecting shaft 11. The spiral soft bag 2 includes an outer shell membrane 21, an edge block 22 is installed inside the outer shell membrane 21, and a spray pipe 24 and a nozzle 23 are installed inside the edge block 22. The top of the spray pipe 24 extends to the outside of the spiral soft bag 2 and is equipped with a connection port 25. The spiral soft bag 2 also has a storage cavity, in which tofu raw material 3 is installed. 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 2 and is equipped with a connection port 27.

[0058] The liquid storage tank 4 is installed on the top side of the pickling pot 1; and the bottom of the liquid storage tank 4 is provided with a liquid outlet and a liquid inlet pipe 41, which is connected to the connection port 25.

[0059] The drain tank 5 is installed at the bottom of the installation cavity and is equipped with a positioning pipe 51 that is connected to the connection port 27.

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

[0061] like Figure 1 A lifting cylinder 17 is installed on the middle connecting plate 16, and an upper connecting plate 18 is fixedly installed upward at 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 upward to the upper connecting plate 18. The lower output position of the lifting cylinder 17 is suitable for squeezing the spiral soft bag 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 downward to the connecting shaft 11 through a coupling. Both the middle connecting plate 16 and the upper connecting plate 18 are located outside the pickling pot 1. The pickling pot 1 includes a shell cavity 115, in which a semiconductor cooling chip 8 and a PTC heater 9 are installed, and the cavity is filled with water. A temperature control interface board 10 is installed outside the shell cavity 115. The temperature control interface board 10 displays the temperature inside the cavity and is monitored by a temperature sensor. The temperature control range is 5-40℃, with an accuracy of ±0.5℃.

[0062] The pickling pot 1 is equipped 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 storage tank 4 is equipped with an inlet and an outlet. The inlet is connected to an external connecting pipe, and the outlet is equipped with an inlet pipe 41 and connected to a connection port 25. A position plate 19 is installed on the pickling pot 1. The storage tank 4 and a valve assembly are installed on the position plate 19. The valve assembly controls the opening and closing of the storage tank 4 and the connection port 25. A drain valve 52 is installed at the bottom of the drain tank 5.

[0063] like Figure 2 As shown, the valve assembly includes a three-way solenoid valve 110, a vortex flow meter 111, a check valve 112, and a shut-off valve 113. The inlet pipe 41 is connected to the connection port 25 in sequence through the vortex flow meter 111, the three-way solenoid valve 110, and the shut-off valve 113.

[0064] The inlet of the brine pump 7 is connected to the brine tank 6, and a return pipe 114 is installed between the outlet of the brine pump 7 and the three-way solenoid valve 110. A one-way valve 112 is installed on the return pipe 114. In this embodiment, a stepper motor drives the connecting shaft to rotate. The stepper motor is a small-angle stepper motor that drives the spiral soft bag to rotate by less than 180°, achieving the effect of swinging the tofu raw material. A lifting cylinder is installed at the top to control the up and down position of the lower connecting plate, squeezing the spiral soft bag downwards to achieve pressure squeezing of the tofu raw material, allowing the tofu raw material to be immersed in the brine and stinky water, thus achieving the effect of pickling stinky tofu and braising. Furthermore, nozzles and storage chambers are distributed inside the spiral soft bag to achieve the effect of pickling the tofu raw material. The storage chamber at the bottom discharges the brine and stinky water. Semiconductor cooling chips and PTC heaters are installed on both sides to achieve cooling and heating, ensuring that the equipment can be used in different temperature environments and achieving a wider application range.

[0065] Example 2

[0066] like Figure 7 As shown, another embodiment of the present invention is based on embodiment 1. The tofu raw material 3 is discharged in multiple groups and is sequentially passed through and fixed to both ends of the spiral soft bag body 2 by the installation connecting rope 28; and the upper and lower ends of the spiral soft bag body 2 are equipped with detachable closing plates 29, and connection port 1 25 and connection port 27 are installed on the closing plates 29.

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

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

[0069] Step 1, Preparation of Foul Water: Basic formula, including amaranth stalk fermentation liquid, fermented black soybean extract, edible lactic acid bacteria compound 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℃ for 48 hours, pH drops to 4.2-4.5; Secondary maturation, maturation at 15℃ for 7 days, free amino acid content ≥1.2g / 100mL; Sterilization: Pasteurization, at 72℃ for 15s, then cooled to 4℃ for storage.

[0071] Step 3, marinating and flavoring process: including the marinating equipment for stinky tofu, the stinky water is introduced into the storage tank 4; the shut-off valve 113 and the three-way solenoid valve 110 are opened to introduce the stinky water into the spiral soft bag 2; after marinating for 6-10 hours, the drain valve 52 is opened to drain the stinky water from the marinating pot 1.

[0072] Step 4, during the brining process in step 3, requires a gradient of pressure:

[0073] The downward pressure A drives the lifting cylinder 17 downward through the upper connecting plate 18, which in turn drives the fixing rod 15 to press down the lower connecting plate 14.

[0074] The downward pressure B drives the lifting cylinder 17 to continue downward through the upper connecting plate 18, which in turn drives 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, which in turn drives the fixing rod 15 to press down the lower connecting plate 14.

[0076] And the pressure magnitudes are C>B>A;

[0077] Step 5, brine marinating: Turn the electromagnetic three-way valve to the connecting return pipe 114, and introduce brine into the brine tank 6 through the brine pump 7 to remove the residual foul water in the spiral soft bag 2. Soak the tofu raw materials marinated in the foul water in the brine for more than 1 day.

[0078] Step 6: Open the top of the pickling pot 1, take out the spiral soft bag 2, and take out multiple sets of tofu raw materials 3 through the connecting rope 28. Fixing plates 210 are installed at the beginning and end of the tofu raw materials 3, and the fixing plates 210 are fixedly installed on the connecting rope 28. Clean the spiral soft bag 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 invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

[0080] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A pickling device for braised stinky tofu, characterized in that, Include: Pickling kettle (1), pickling kettle (1) is provided with installation cavity, connecting shaft (11) is installed in installation cavity; Spiral soft bag body (2), spiral soft bag body (2) is installed around connecting shaft (11); Spiral soft bag body (2) includes shell film (21), edge line block (22) is installed in shell film (21), liquid injection pipe (24) and spray head (23) are installed in edge line block (22); And the top of liquid injection pipe (24) extends to the outside of spiral soft bag body (2) and is provided with connecting port one (25); The spiral soft bag body (2) is also provided with storage cavity, tofu raw material (3) is installed in storage cavity, and liquid storage cavity (26) is provided on one side of tofu raw material (3), the bottom of liquid storage cavity (26) extends to the outside of spiral soft bag body (2) and is provided with connecting port two (27); Liquid storage tank (4), liquid storage tank (4) is installed on the top of the side of pickling kettle (1); And the bottom of liquid storage tank (4) is provided with liquid outlet and is provided with liquid inlet pipeline (41), liquid inlet pipeline (41) is connected with connecting port one (25); Liquid discharge tank (5), liquid discharge tank (5) is installed on the bottom of installation cavity, and is provided with positioning pipeline (51) and connecting port two (27) in communication.

2. The halogen odor soybean curd pickling apparatus according to claim 1, characterized by, The tofu raw material (3) is arranged in multiple groups, and is sequentially threaded and fixed on both ends of the spiral soft bag body (2) through the installation connecting rope (28); And the upper and lower ends of the spiral soft bag body (2) are provided with detachable closure plates (29), and the connecting port one (25) and the connecting port two (27) are installed on the closure plates (29); The bottom end of the connecting shaft (11) is provided with an arc-shaped plate (13), which is fixedly connected with the bottom of the spiral soft bag body (2); The arc-shaped plate (13) is detachably connected with the connecting shaft (11).

3. The halogen odor soybean curd pickling apparatus according to claim 2, characterized by The connecting shaft (11) is sleeved with a lower connecting plate (14), and the lower connecting plate (14) is provided with a fixed rod (15), and the bottom of the fixed rod (15) is fixedly connected with the lower connecting plate (14), and the top extends to the top of the pickling kettle (1) and is provided with a middle connecting plate (16); The middle connecting plate (16) is provided with a lifting cylinder (17), and the output end of the lifting cylinder (17) is fixedly provided with an upper connecting plate (18); The top of the fixed rod (15) penetrates the middle connecting plate (16) and is connected with the upper connecting plate (18) upward; The output position of the lifting cylinder (17) is low, which is suitable for extruding the spiral soft bag body (2).

4. The halogen odor soybean curd pickling apparatus according to claim 3, characterized by The bottom of the middle connecting plate (16) is provided with a stepping motor (12), and the output end of the stepping motor (12) is connected with the connecting shaft (11) downward through an installation coupling; The middle connecting plate (16) and the upper connecting plate (18) are located outside the pickling kettle (1).

5. The halogen odor soybean curd pickling apparatus according to claim 3, characterized by The pickling kettle (1) is provided with a brine tank (6) and a brine pump (7); The brine pump (7) is connected with the brine tank (6) through a connecting pipeline; The liquid storage tank (4) is provided with a liquid inlet one and a liquid outlet one, the liquid inlet one is connected with an external connecting pipeline, and the liquid outlet one is provided with a liquid inlet pipeline (41) and is connected with the connecting port one (25); A position plate one (19) is installed on the pickling kettle (1), a liquid storage tank (4) and a pipe valve assembly one are installed on the position plate one (19), the pipe valve assembly one controls the opening and closing of the liquid storage tank (4) and a connecting port one (25); The bottom of the liquid discharge tank (5) is provided with a liquid discharge valve (52).

6. The halogen odor soybean curd pickling apparatus according to claim 5, characterized by The pipe valve assembly one comprises a three-way electromagnetic valve (110), a vortex flowmeter (111), a check valve (112) and a stop valve (113), the liquid inlet pipe (41) passes through the vortex flowmeter (111), the three-way electromagnetic valve (110) and the stop valve (113) in sequence and is connected with the connecting port one (25); The inlet of the brine pump (7) is communicated with the brine tank (6), a liquid return pipe (114) is installed between the outlet of the brine pump (7) and the three-way electromagnetic valve (110), and the liquid return pipe (114) is provided with the check valve (112).

7. The halogen odor soybean curd pickling apparatus according to claim 5, characterized by The pickling kettle (1) comprises a shell cavity (115), a semiconductor refrigerating 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 interaction plate (10) is installed outside the shell cavity (115), the temperature in the installation cavity is displayed on the temperature control interaction plate (10), and the temperature is monitored through a temperature detection meter, the temperature control range is 5-40℃, and the precision is ±0.5℃.

8. The pickling process of the halogen odor soy curd pickling apparatus according to claim 7, characterized by, The method comprises the following steps: Step 1, smelly water configuration: basic formula, including amaranth stem fermentation liquid, black bean extract, edible lactic acid bacteria compound liquid, food-grade salt, caramel pigment, potassium sorbate and pure 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℃ for 48 hours, pH drops to 4.2-4.5; secondary maturation, post-maturation at 15℃ for 7 days, free amino acid content≥1.2g / 100mL; sterilization: pasteurization, pass through 15s at 72℃, and then cool to 4℃ for storage; Step 3, pickling and flavoring process: the halogen flavor smelly bean curd pickling equipment in claim 7 is used, smelly water is introduced into the liquid storage tank (4); the stop valve (113) and the three-way electromagnetic valve (110) are opened, and smelly water is introduced into the spiral soft bag body (2); after halogenation for 6-10 hours, the smelly water is discharged from the pickling kettle (1) by opening the liquid discharge valve (52); Step 4, gradient pressure is needed in the halogenation in step 3: Pressure A for downward pressure, driving the lifting cylinder (17) to drive the fixed rod (15) to press downward the lower connecting plate (14) through the upper connecting plate (18); Pressure B for downward pressure, driving the lifting cylinder (17) to continue to drive the fixed rod (15) to press downward the lower connecting plate (14) through the upper connecting plate (18); Pressure C for downward pressure, driving the lifting cylinder (17) to continue to drive the fixed rod (15) to press downward the lower connecting plate (14) through the upper connecting plate (18); And the pressure size C>B>A; Step 5, brine pickling, turn the electromagnetic three-way valve to the liquid return pipeline (114), and pass the brine in the brine tank (6) through the brine pump (7) to remove the residual stinky water in the spiral soft bag body (2) and pickle the tofu raw material soaked in the stinky water, and the pickling time is more than 1 day; Step 6, open the top of the pickling kettle (1), take out the spiral soft bag body (2), and take out the multiple groups of tofu raw material (3) through the connecting rope (28), and the fixed plate (210) is installed at the head and tail of the tofu raw material (3), and the fixed plate (210) is fixedly installed on the connecting rope (28); Wash the spiral soft bag body (2) and sterilize it.

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