Defoaming processing technology for firewood handmade black bean curd

Abstract

The invention discloses a defoaming processing technology for firewood-made black bean curd, and aims to provide a defoaming processing technology for firewood-made black bean curd, which has multiple defoaming modes, is good in green body forming effect, is high in practicability and is easy to popularize. According to the invention, air exhausting, residual amount treatment and in-blank air exhausting treatment in the blank pouring process are carried out in three directions, and the air exhausting process in the blank pouring process is that a discharge port is arranged at the bottom of a blank pouring mold, and then bubbles are gradually discharged along with the discharge port for discharging cooked soybean milk, so that the cooked soybean milk is completely discharged, and the quality of the cooked soybean milk is improved. The blank pouring mold is upwards exhausted from bottom to top in the blank pouring process of the cooked soybean milk, so that the gas can be emptied to a great extent, the compaction effect of the poured blank is greatly improved, the compaction performance of the bean curd is better, and the device is suitable for the technical field of firewood manual black bean curd processing.

Description

Technical Field

[0001] This invention relates to the field of wood-fired handmade black tofu processing technology, and more specifically, to a defoaming processing method for wood-fired handmade black tofu. Background Technology

[0002] The nutritional value of soy products is primarily due to their rich protein content. The essential amino acids in soy products are similar to those in animal protein, and they also contain minerals such as calcium, phosphorus, and iron, as well as vitamins B1 and B2 and fiber. However, soy products contain no cholesterol. Therefore, some people advocate that patients with obesity, arteriosclerosis, hyperlipidemia, hypertension, and coronary heart disease should eat more beans and soy products. For healthy individuals, a single source of nutrition is not advisable; soy products can serve as one source of protein. Soy products are an important part of a balanced diet.

[0003] Currently, the production process for making wood-fired handmade black tofu, such as the patent number CN120052566A, involves rotating the mold to release air and then gradually compacting it using a regulator. However, when pouring the tofu into the mold after rotational air release, the high pouring pressure causes a large amount of gas to enter during pouring, affecting the final product. Therefore, preventing the re-entry of gas during pouring or avoiding the pouring process altogether to achieve a defoaming effect are current challenges. Summary of the Invention

[0004] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a defoaming processing technology for wood-fired handmade black tofu that has multiple defoaming methods, good shaping effect on the blank, strong practicality, and is easy to promote.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a defoaming process for handmade black tofu cooked over firewood, specifically including the following steps: S1, material preparation: select high-quality soybeans and black sesame seeds, add mountain stream water to soak and wash the selected soybeans; stir-fry the selected high-quality black sesame seeds, and grind the stir-fried black sesame seeds into a paste.

[0006] S2, First defoaming: Grind the soybeans that have been treated above into a paste, and filter the paste to separate the soy milk portion. An appropriate amount of defoaming agent needs to be added during the grinding process.

[0007] S3, Secondary Defoaming: The filtered soy milk is boiled at a temperature of 95℃ or higher, and a defoaming agent is added a second time during the boiling process.

[0008] S4. Pouring and venting: Pouring is carried out by upward air venting. Prepare the pouring mold, set the inlet of the pouring mold at the bottom of the mold, and set the inlet on one side. The cooked soy milk is transported into the pouring mold by the pressurizing device, and the air is vented from bottom to top.

[0009] S5. Remaining Soy Milk Poured into the Mold: When the cooked soy milk in the mold is 3 / 4 full, the remaining cooked soy milk in the output pipe is emptied by the differential pressure method. The specific operation is as follows: control the pressure in the output pipe and keep it constant at P1. Seal the mold. After sealing, vacuum the mold to reduce the pressure so that the internal pressure is P2, making P1 > P2, until all the cooked soy milk in the output pipe is emptied.

[0010] S6. Initial completion of casting: After the remaining amount of casting in step S5 is emptied, the output pipe is first pressurized to prevent further pressurization and ensure that the pressure in the output pipe remains constant. The pressurization time of the output pipe is between 10 min and 15 min. Then, the output pipe is closed and the pressure in the pipe is released. The position of the pressurizing piston of the fixed pressurizing device remains unchanged.

[0011] S7. In-slab venting: Vent the billet obtained in step S6. The specific operation is as follows: perform a second vacuum depressurization treatment on the closed casting mold to make its internal pressure value P3, and perform pressure holding treatment on the casting mold. The in-slab venting time is between 30min and 50min.

[0012] S8. Self-draining: After the cast blank is formed, allow it to drain for 4-8 hours.

[0013] S9. Cooling: The semi-finished product is placed in a cold storage for cooling, with the temperature between 0℃ and 4℃.

[0014] S10, Demolding and Packaging: Sterilize the tofu box and lid film, and demold and package the semi-finished product obtained in step S10.

[0015] S11. Packing and refrigeration: Pack the packaged tofu boxes into boxes and conduct leak-proof tests. Then, store the boxed tofu in a cold storage at a temperature between 0℃ and 4℃.

[0016] S12, repeat steps S1-S11.

[0017] The present invention is further configured such that: a tilting mechanism is provided below the casting mold, which is used to tilt the casting mold to the side before the cooked soy milk enters the casting mold. The tilting direction is opposite to the position of the feed inlet, and the tilting is such that the cooked soy milk is concentrated to one side of the casting mold. Then, as the amount of cooked soy milk increases, the casting mold is adjusted from the tilted state to the horizontal state.

[0018] The present invention is further configured such that step S4 specifically includes the following steps: S40, injecting cooked soybean milk into the tilted casting mold through the output pipe, the high-pressure liquid enters the liquid inlet pipe, and then the cooked soybean milk enters the casting mold from the liquid inlet on the bottom of the casting mold and concentrates on the tilted side. As more cooked soybean milk enters the casting mold, the volume occupied in the casting mold gradually increases, and the level of cooked soybean milk gradually rises. At the same time, due to the tilted setting of the casting mold and the gravity of the cooked soybean milk, the gas can be gradually discharged from the top of the casting mold.

[0019] S41. Stop outputting the cooked soybean milk to the output pipe after the surface of the cooked soybean milk that is concentrated on one side of the casting mold is close to the outlet of the output pipe, and perform constant pressure treatment on the output pipe by adjusting the side tilt angle of the casting mold and adjusting the casting mold to a horizontal state.

[0020] S42. Keep the plane horizontal and wait for the next step.

[0021] By adopting the above technical solution, the following beneficial effects are achieved: 1. The basic production process adopted in this invention is basically the same as that in the patent literature in the background technology. The main difference is that, in order to remove the foam from the cooked soy milk, this invention adopts three aspects: venting during the casting process, handling the excess, and venting inside the mold. In this invention, the venting process during the casting process involves setting the outlet at the bottom of the casting mold. Then, along with the discharge of cooked soy milk from the outlet, the air bubbles are gradually discharged. Since the casting process of cooked soy milk involves venting the mold upwards from bottom to top, the gas can be largely vented, greatly improving the compactness of the cast mold, making the tofu more compact, and greatly enhancing its practicality.

[0022] 2. In order to further improve the venting effect during the casting process, a side-tilting mechanism is added in this invention. The side-tilting mechanism allows the cooked soy milk after casting to tilt to one side and concentrate. Since the liquid inlet in the casting mold is set opposite to the tilting position of the side-tilting mechanism, the amount of cooked soy milk concentrated can be maximized. At the same time, the cooked soy milk in the output pipe can be flowed with the side tilting mechanism, and the air bubbles in it can be removed, thereby achieving the defoaming effect after the casting process.

[0023] 3. In the technical solution of this invention, a method for handling the remaining amount of cooked soybean milk is also provided. Specifically, when the cooked soybean milk in the mold is 3 / 4 full, the remaining cooked soybean milk in the output pipe is emptied by a pressure difference evacuation method. The specific operation is as follows: the pressure in the output pipe is controlled and kept constant at P1. The mold is then sealed. After sealing, a vacuum is applied to the mold to reduce the internal pressure to P2, making P1 > P2, until all the cooked soybean milk in the output pipe is emptied. By forming a pressure difference, the cooked soybean milk can be discharged as the pressure in the mold decreases, achieving good control of quantity and pressure. This avoids damage to the body due to pressure changes, thus greatly ensuring the molding effect of the body and significantly improving its practicality.

[0024] 4. In addition, the technical solution of the present invention also includes an internal venting operation to ensure that the pressure in the output pipe is constant. The output pipe is closed and the internal pressure is released. The position of the pressurizing piston of the fixed pressurizing device remains unchanged. The sealed casting mold is subjected to a secondary vacuum depressurization process to reduce its internal pressure to P3. The casting mold is then subjected to pressure holding treatment. The internal venting time is between 30 min and 50 min, thereby achieving continuous venting after the initial casting of the billet. Attached Figure Description

[0025] Figure 1 This is a flowchart illustrating an embodiment of a defoaming process for handmade black tofu cooked over firewood according to the present invention. Detailed Implementation

[0026] Reference Figure 1 The present invention provides a further description of an embodiment of a defoaming processing technique for handmade black tofu cooked over firewood.

[0027] For ease of explanation, spatial relative terms such as “up,” “down,” “left,” and “right” are used in the embodiments to describe the relationship of one element or feature shown in the figures relative to another element or feature. It should be understood that, in addition to the orientations shown in the figures, spatial terms are intended to include different orientations of the device in use or operation. For example, if the device in the figures is inverted, an element described as being “down” of other elements or features would be positioned “up” of those other elements or features. Therefore, the exemplary term “down” can encompass both up and down orientations. The device may be positioned in other ways (rotated 90 degrees or in other orientations), and the spatial relative descriptions used herein will be interpreted accordingly.

[0028] Moreover, relational terms such as “first” and “second” are used merely to distinguish one component from another that has the same name, without necessarily requiring or implying any such actual relationship or order between the components.

[0029] A defoaming process for handmade black tofu cooked over firewood includes the following steps: S1. Material preparation: Select high-quality soybeans and black sesame seeds, soak and wash the selected soybeans in mountain stream water; stir-fry the selected high-quality black sesame seeds, and grind the stir-fried black sesame seeds into a paste.

[0030] S2, First defoaming: Grind the soybeans that have been treated above into a paste, and filter the paste to separate the soy milk portion. An appropriate amount of defoaming agent needs to be added during the grinding process.

[0031] S3, Secondary Defoaming: The filtered soy milk is boiled at a temperature of 95℃ or higher, and a defoaming agent is added a second time during the boiling process.

[0032] S4. Pouring and venting: Pouring is carried out by upward air venting. Prepare the pouring mold, set the inlet of the pouring mold at the bottom of the mold, and set the inlet on one side. The cooked soy milk is transported into the pouring mold by the pressurizing device, and the air is vented from bottom to top.

[0033] S5. Remaining Soy Milk Poured into the Mold: When the cooked soy milk in the mold is 3 / 4 full, the remaining cooked soy milk in the output pipe is emptied by the differential pressure method. The specific operation is as follows: control the pressure in the output pipe and keep it constant at P1. Seal the mold. After sealing, vacuum the mold to reduce the pressure so that the internal pressure is P2, making P1 > P2, until all the cooked soy milk in the output pipe is emptied.

[0034] In the technical solution of this invention, a method for handling the remaining amount of cooked soybean milk is also provided. Specifically, when the cooked soybean milk in the mold is 3 / 4 full, the remaining cooked soybean milk in the output pipe is emptied using a pressure differential evacuation method. The specific operation is as follows: the pressure in the output pipe is controlled and kept constant at P1. The mold is then sealed. After sealing, a vacuum is applied to the mold to reduce the internal pressure to P2, making P1 > P2, until all the cooked soybean milk in the output pipe is emptied. By creating a pressure differential, the cooked soybean milk can be discharged as the pressure inside the mold decreases, achieving good control of quantity and pressure. This avoids damage to the mold body due to pressure changes, thus greatly ensuring the molding effect of the mold body and significantly improving its practicality.

[0035] S6. Initial completion of casting: After the remaining amount of casting in step S5 is emptied, the output pipe is first pressurized to prevent further pressurization and ensure that the pressure in the output pipe remains constant. The pressurization time of the output pipe is between 10 min and 15 min. Then, the output pipe is closed and the pressure in the pipe is released. The position of the pressurizing piston of the fixed pressurizing device remains unchanged.

[0036] S7. In-slab venting: Vent the billet obtained in step S6. The specific operation is as follows: perform a second vacuum depressurization treatment on the closed casting mold to make its internal pressure value P3, and perform pressure holding treatment on the casting mold. The in-slab venting time is between 30min and 50min.

[0037] In addition, the technical solution of the present invention also includes an internal venting operation to ensure that the pressure in the output pipe is constant. The output pipe is closed and the internal pressure is released. The position of the pressurizing piston of the fixed pressurizing device remains unchanged. The sealed casting mold is subjected to a secondary vacuum depressurization process to reduce its internal pressure to P3. The casting mold is then subjected to pressure holding treatment. The internal venting time is between 30 min and 50 min, thereby achieving continuous venting after the initial casting of the billet.

[0038] S8. Self-draining: After the cast blank is formed, allow it to drain for 4-8 hours.

[0039] S9. Cooling: The semi-finished product is placed in a cold storage for cooling, with the temperature between 0℃ and 4℃.

[0040] S10, Demolding and Packaging: Sterilize the tofu box and lid film, and demold and package the semi-finished product obtained in step S10.

[0041] S11. Packing and refrigeration: Pack the packaged tofu boxes into boxes and conduct leak-proof tests. Then, store the boxed tofu in a cold storage at a temperature between 0℃ and 4℃.

[0042] S12, repeat steps S1-S11.

[0043] The basic production process used in this invention is basically the same as that in the patent literature. The main difference is that, in order to remove the foam from the cooked soy milk, this invention adopts three aspects: venting during the casting process, handling the excess, and venting inside the mold. In this invention, the venting process during the casting process involves setting the outlet at the bottom of the casting mold. As the cooked soy milk is discharged from the outlet, the air bubbles are gradually discharged as well. Since the casting process of the cooked soy milk involves venting the mold upwards from bottom to top, the gas can be largely vented, greatly improving the compactness of the cast tofu and making it more compact and practical.

[0044] Furthermore, a tilting mechanism is provided below the casting mold. This tilting mechanism is used to tilt the casting mold before the cooked soy milk enters it. The tilting direction is opposite to the position of the feed inlet, and the tilting is such that the cooked soy milk is concentrated on one side of the casting mold. As the amount of cooked soy milk increases, the casting mold is adjusted from the tilted state to a horizontal state. In order to further improve the venting effect during the casting process, a tilting mechanism is added in this invention. The tilting mechanism allows the cooked soy milk after casting to tilt and concentrate on one side. Since the position of the liquid inlet in the casting mold is opposite to the tilting position of the tilting mechanism, the amount of cooked soy milk concentrated can be maximized. At the same time, the cooked soy milk in the output pipe can be flowed with the tilting mechanism, removing air bubbles, thereby achieving a defoaming effect after the casting process.

[0045] Furthermore, step S4 specifically includes the following steps: S40, inject cooked soybean milk into the tilted casting mold through the output pipe, the high-pressure liquid enters the liquid inlet pipe, and then the cooked soybean milk enters the casting mold from the liquid inlet at the bottom of the casting mold and concentrates on the tilted side. As more cooked soybean milk enters the casting mold, the volume occupied in the casting mold gradually increases, and the level of cooked soybean milk gradually rises. At the same time, due to the tilted setting of the casting mold and the gravity of the cooked soybean milk, the gas can be gradually discharged from the top of the casting mold.

[0046] S41. Stop outputting the cooked soybean milk to the output pipe after the surface of the cooked soybean milk that is concentrated on one side of the casting mold is close to the outlet of the output pipe, and perform constant pressure treatment on the output pipe by adjusting the side tilt angle of the casting mold and adjusting the casting mold to a horizontal state.

[0047] S42. Keep the plane horizontal and wait for the next step.

[0048] In this embodiment of the invention, the specific steps of the tilting mechanism in step S4 are continued as described above. The main process is to use bottom-up venting and a tilting structure of the casting mold. On the one hand, it can concentrate the cooked soy milk on one side. During the bottom-up output of cooked soy milk, the air bubbles in the cooked soy milk can be vented as they are output and concentrated on one side, thereby achieving a good air bubble removal effect. The practicality is greatly improved, and the overall molding effect is also greatly enhanced.

[0049] In this embodiment of the invention, the structure of the pressurizing device is described. The pressurizing device in this invention outputs cooked soy milk through a pipe by a pressurizing piston. The pressurizing piston is connected to a cylinder. The output of cooked soy milk is achieved by the driving force of the pressurizing piston based on the driving force of the cylinder. The cooked soy milk needs to be concentrated in the output pipe before it is continuously output.

[0050] Meanwhile, the volume of the cast blank and the volume of the casting mold can be adjusted by adjusting the height of the mold to increase the volume of the cast blank when tilted. Before being adjusted to a horizontal state, it can continuously output and exhaust air from the output pipe. Furthermore, the output volume can be adjusted by adjusting the output volume of the output pipe, i.e., the pipe diameter, to achieve a good defoaming effect and greatly improve its practicality.

[0051] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any ordinary changes and substitutions made by those skilled in the art within the scope of the technical solution of the present invention should be included within the protection scope of the present invention.

Claims

1. A defoaming processing technique for handmade black tofu cooked over firewood, characterized in that, Specifically, the steps are as follows: S1, Material preparation: Select high-quality soybeans and black sesame seeds, soak and wash the selected soybeans in mountain stream water; stir-fry the selected high-quality black sesame seeds, and then grind the stir-fried black sesame seeds into a paste. S2, First defoaming: Grind the soybeans that have been treated above into a paste, and filter the paste to separate the soy milk portion. An appropriate amount of defoaming agent needs to be added during the grinding process. S3, Secondary Defoaming: The filtered soy milk is boiled at a temperature of 95℃ or higher, and a defoaming agent is added a second time during the boiling process. S4. Pouring and venting: Pouring is carried out by upward air venting. Prepare the pouring mold, set the inlet of the pouring mold at the bottom of the mold, and set the inlet on one side. The cooked soy milk is transported into the pouring mold by the pressurizing device, and the air is vented from bottom to top. S5. Remaining Soy Milk Poured into the Mold: When the cooked soy milk in the mold is 3 / 4 full, the remaining cooked soy milk in the output pipe is emptied by the differential pressure method. The specific operation is as follows: control the pressure in the output pipe and keep it constant at P1. Seal the mold. After sealing, vacuum the mold to reduce the pressure so that the internal pressure is P2, making P1 > P2, until all the cooked soy milk in the output pipe is emptied. S6. Initial completion of casting: After the remaining amount of casting in step S5 is emptied, the output pipe is first pressurized to prevent further pressurization and ensure that the pressure in the output pipe remains constant. The pressurization time of the output pipe is between 10 min and 15 min. Then, the output pipe is closed and the pressure in the pipe is released. The position of the pressurizing piston of the fixed pressurizing device remains unchanged. S7. In-slab venting: Vent the billet obtained in step S6. The specific operation is as follows: perform a second vacuum depressurization treatment on the closed casting mold to make its internal pressure value P3, and perform pressure holding treatment on the casting mold. The in-slab venting time is between 30min and 50min. S8. Self-draining: After the cast blank is formed, allow it to drain for 4-8 hours. S9. Cooling: The semi-finished product is placed in a cold storage for cooling, with the temperature between 0℃ and 4℃. S10, Demolding and Packaging: Sterilize the tofu box and lid film, and demold and package the semi-finished product obtained in step S10. S11. Packing and refrigeration: Pack the packaged tofu boxes into boxes and conduct leak-proof tests. Then, store the boxed tofu in a cold storage at a temperature between 0℃ and 4℃. S12, repeat steps S1-S11.

2. The defoaming process for handmade black tofu cooked over firewood according to claim 1, characterized in that, The casting mold is provided with a tilting mechanism below it. The tilting mechanism is used to tilt the casting mold to one side before the cooked soy milk enters the casting mold. The tilting direction is opposite to the position of the feed inlet. The tilting is such that the cooked soy milk is concentrated on one side of the casting mold. As the amount of cooked soy milk increases, the casting mold is adjusted from the tilted state to the horizontal state.

3. The defoaming process for handmade black tofu cooked over firewood according to claim 2, characterized in that, Step S4 further includes the following steps: S40. Cooked soybean milk is injected into the tilted casting mold through the output pipe. The high-pressure liquid enters the inlet pipe. Then, the cooked soybean milk enters the casting mold from the inlet at the bottom of the casting mold and concentrates on the tilted side. As more cooked soybean milk enters the casting mold, the volume occupied in the casting mold gradually increases and the level of cooked soybean milk gradually rises. At the same time, due to the tilting of the casting mold and the gravity of the cooked soybean milk, the gas can be gradually discharged from the top of the casting mold. S41. Stop outputting the cooked soybean milk to the output pipe after the surface of the cooked soybean milk that is concentrated on one side of the casting mold is close to the outlet of the output pipe, and perform constant pressure treatment on the output pipe by adjusting the side tilt angle of the casting mold and adjusting the casting mold to a horizontal state. S42. Keep the plane horizontal and wait for the next step.

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