A high-efficiency yuba boiling process and device based on intelligent temperature control

Abstract

This invention relates to the field of bean curd stick cooking technology, and specifically discloses a high-efficiency bean curd stick cooking process and device based on intelligent temperature control. It includes a threaded rod, with a motor fixedly connected to the top of the threaded rod. A sleeve-type connecting plate is fitted and fixedly connected to the outside of the threaded rod, and an arc-shaped scraper is fixedly connected to the bottom of the sleeve-type connecting plate. A sealing assembly is fitted and threadedly connected to the outside of the threaded rod. In this high-efficiency bean curd stick cooking process and device based on intelligent temperature control, the arc-shaped scraper continuously scrapes the inner wall of the cooking pot when it rotates, preventing the bean curd near the inner wall from becoming mushy and sticking to the inner wall during prolonged cooking. Multiple small round holes are opened on the top square plate to promptly defoam accumulated foam and splatter bubbles, preventing some bubbles from rising with the hot air and being discharged through the pressure relief pipe due to the high temperature environment inside the cooking pot.

Description

Technical Field

[0001] This invention relates to the field of tofu skin boiling and pulping technology, specifically to a high-efficiency tofu skin boiling process and apparatus based on intelligent temperature control. Background Technology

[0002] Tofu skin, also known as bean curd sticks, is a very common traditional soy product with a good soy aroma and a unique texture not found in other soy products. Tofu skin is made by heating soy milk to a boil, keeping it warm for a period of time, forming a thin film on the surface, picking it out and letting it hang down in a branch-like shape, and then drying it. Its shape resembles bamboo branches, hence the name tofu skin. Tofu skin is a product with a certain structure composed of soybean protein membrane and fat. It is highly nutritious, easy to preserve, and convenient to eat, and is very popular among consumers at home and abroad. When processing tofu skin, soaked soybeans are ground with water, and the ground soy milk is filtered and poured into a soy milk pot for initial and fine cooking. During the cooking process, an appropriate amount of defoaming agent can be added to defoam. Finally, the cooked soy milk is conditioned. When soy milk is initially boiled, the soy milk near the inner wall of the boiling pot has poor fluidity and is prone to becoming mushy and sticking to the inner wall of the boiling pot, which is difficult to handle. Therefore, we have proposed a high-efficiency soy milk boiling process and device based on intelligent temperature control for dried bean curd sticks. Summary of the Invention

[0003] To solve the above-mentioned technical problems, the present invention provides a high-efficiency boiling process and apparatus for dried bean curd sticks based on intelligent temperature control, comprising the following steps: S1: Raw material preparation. Select high-quality soybeans that are plump, free of impurities and mold. After screening and removing impurities, soak the soybeans in clean water. S2: Grinding the soybeans. Soak the soybeans and add water to grind them into a paste. The resulting soy milk needs to be filtered to remove the soybean residue. You can use an 80-100 mesh filter to filter the soy milk to obtain a smooth paste. S3: Boiling the soy milk. Add the filtered soy milk to the high-efficiency soy milk boiling device based on intelligent temperature control. Heat it with steam or open flame. When the temperature of the soy milk reaches 70-80℃, a "false boil" phenomenon will occur. At this time, a lot of foam will rise on the surface. Skim off the foam in time. Continue to heat the soy milk to 95-100℃ and maintain it for 5-10 minutes to achieve the purpose of fully cooking. During the boiling process, an appropriate amount of defoaming agent can be added to eliminate the foam in the soy milk. S4: Conditioning. After the cooked soy milk is taken out of the pot, it needs to be conditioned. Depending on the different requirements of tofu skin production, appropriate amounts of coagulants, thickeners and other additives can be added to the soy milk. The high-efficiency bean curd cooking device includes a cooking pot, with a feed pipe connected to the top of the cooking pot, a pressure relief pipe connected to the top of the cooking pot, a discharge pipe connected to the bottom of the cooking pot, a bottom column fixedly connected to the bottom of the cooking pot, an observation window fixedly connected to the outside of the cooking pot, a temperature controller fixedly connected to the outside of the cooking pot, and an inner scraping mechanism rotatably connected to the inner wall of the cooking pot via a rotating bolt. The internal scraping mechanism includes a threaded rod with a motor fixedly connected to the top. A sleeve-type connecting plate is sleeved and fixedly connected to the outside of the threaded rod. When the sleeve-type connecting plate rotates, it scrapes off the foam generated on the surface of the soy milk to prevent a large amount of foam from rising on the surface of the soy milk during the initial cooking process and not being skimmed off in time, thus affecting the cooking effect. An arc-shaped scraper is fixedly connected to the bottom of the sleeve-type connecting plate. When the arc-shaped scraper rotates, it continuously scrapes the inner wall of the cooking pot to prevent the soy milk near the inner wall from becoming mushy and sticking to the inner wall of the cooking pot during long-term cooking, as the soy milk has poor fluidity. The top of the threaded rod is rotatably connected to the inner wall of the boiling pot via a rotating bolt. The output end of the motor is fixedly connected to the top of the boiling pot. Two arc-shaped scrapers are provided, and the two arc-shaped scrapers are respectively distributed at the bottom of the sleeve connecting plate near the end. A sealing assembly is sleeved and threadedly connected to the outer side of the threaded rod. A limit assembly is fixedly connected to the bottom of the sealing assembly. A top square plate is fixedly connected to the top of the sleeve-type connecting plate. A small round hole is opened on one side of the top square plate. By opening multiple small round holes on the top square plate, foam can be defoamed in time when it comes into contact with accumulated foam and flying foam. This prevents some bubbles from being discharged from the pressure relief pipe due to the high temperature environment inside the cooking pot. A spiral stirring bar is fixedly connected to the bottom of the sleeve-type connecting plate. When the spiral stirring bar rotates, it fully stirs the soy milk at different depths in the cooking pot. This prevents the soy milk at different depths from having poor fluidity during cooking, which would cause temperature differences between different areas of soy milk and affect the cooking effect. The bottom of the limiting component is fixedly connected to the inner wall of the cooking pot, and two top square plates are provided, with the two top square plates respectively distributed on the top of the sleeve connecting plate.

[0004] Furthermore, the sealing assembly includes a circular shell, the top of which is fixedly connected to a corrugated annular plate. The corrugated annular plate, positioned between the annular plate and the circular shell, covers the threaded position of the threaded rod, preventing residual soy milk from the cooking pot from drying on the threaded surface and affecting the thread engagement. An annular plate is fixedly connected to the top of the corrugated annular plate, and a return spring is fixedly connected to the bottom of the inner wall of the circular shell. This return spring, positioned between the circular shell and the threaded rod, adjusts the fitting force of the circular shell at different positions, preventing it from shifting to a position where it is no longer threaded with the threaded rod and becoming difficult to re-engage, thus affecting its use. A bottom plug is fixedly connected to the bottom of the circular shell, and the bottom plug moves downwards with the circular shell. The discharge pipe is sealed when it reaches the bottom to prevent a large amount of soy milk added to the cooking pot from being discharged out of the discharge pipe before reaching the cooking requirements, thus affecting its use. The bottom of the bottom block is fixedly connected to a triangular spike. As the bottom block moves, the triangular spike performs a piercing cleaning treatment inside the discharge pipe, preventing residual soy milk adhering to the discharge pipe from drying out and blocking the discharge pipe when soy milk has not circulated for a long time, thus affecting the discharge effect. The circular sleeve is fitted onto the threaded rod and threadedly connected to the threaded rod. The circular sleeve is fitted onto the limiting component and slidably connected to the limiting component. The annular sleeve is fitted onto the threaded rod and rotatably connected to the threaded rod through a bearing. The top of the return spring is rotatably connected to the bottom of the threaded rod through a bearing. The annular sleeve is fitted onto the limiting component and slidably connected to the limiting component.

[0005] Furthermore, the limiting component includes a limiting bottom rod and a limiting long plate. The limiting bottom rod, located at the bottom of the circular housing, provides through-hole limiting, preventing the un-rotated circular housing from failing to engage with the threaded long rod for opening and closing adjustment of the discharge pipe. The limiting long plate, located between the threaded long rod and the corrugated ring, blocks the corrugated ring, preventing it from being compressed and concave inwards to a position where it is in close contact with the threaded surface, thus affecting subsequent thread engagement. A limiting circular block is fixedly connected to the top of the limiting bottom rod, limiting the upward movement of the circular housing and preventing it from continuously moving upwards to a position where it disengages from the threaded long rod and simultaneously disengages from the limiting bottom rod. As the circular housing moves downwards, the inner side of the limiting plate is fixedly connected to a built-in brush. The built-in brush on the inner side of the limiting plate, located outside the limiting block, cleans the threaded surface of the rotating threaded rod as the circular housing moves downwards. This prevents particles and debris from accumulating on the threaded surface after prolonged use, thus affecting the thread fit. The bottom of the limiting rod is fixedly connected to the inner wall of the cooking pot. The top of the limiting rod penetrates the bottom of the circular housing and is slidably connected to it. The top of the limiting plate penetrates the top of the circular housing and extends to the top of the annular sleeve plate. The top of the limiting plate also penetrates the top of the circular housing and is fixedly connected to it. Finally, the top of the limiting plate penetrates the annular sleeve plate and is slidably connected to it.

[0006] This invention provides a highly efficient boiling process and apparatus for dried bean curd sticks based on intelligent temperature control. It has the following beneficial effects: 1. This intelligent temperature-controlled high-efficiency soybean curd cooking process and device uses an arc-shaped scraper to continuously scrape the inner wall of the cooking pot during rotation. This prevents the soybean curd near the inner wall from becoming mushy and sticking to the inner wall during prolonged cooking, which is difficult to handle. The bottom-mounted block seals the discharge pipe as the circular casing moves down, preventing a large amount of soybean curd from being discharged from the discharge pipe before reaching the required cooking time. A limiting rod is installed at the bottom of the circular casing to limit its movement, preventing the unlimited circular casing from being unable to engage with the threaded rod to adjust the opening and closing of the discharge pipe.

[0007] 2. This intelligent temperature-controlled, high-efficiency soybean curd cooking process and device features an internal scraping mechanism. The rotating sleeve-type plate scrapes away foam generated on the surface of the soybean milk, preventing excessive foam buildup during initial cooking that could negatively impact the cooking effect. The rotating arc-shaped scraper continuously scrapes the inner wall of the cooking pot, preventing the poorly flowing soybean milk near the inner wall from becoming sticky and difficult to remove during prolonged cooking. Multiple small round holes on the top square plate defoam accumulated foam and splattered bubbles, preventing some bubbles from rising with the heat and being expelled through the pressure relief pipe. The rotating spiral stirrer thoroughly mixes soybean milk at different depths within the cooking pot, preventing temperature differences between areas due to poor flowability during cooking that could affect the cooking effect.

[0008] 3. This intelligent temperature-controlled high-efficiency soybean curd cooking process and device is equipped with a sealing component. The bottom blocking block seals the discharge pipe as the circular sleeve moves down, preventing a large amount of soybean curd added to the cooking pot from being discharged out of the discharge pipe before reaching the cooking requirements, thus affecting its use. The triangular spike block performs a penetrating cleaning treatment inside the discharge pipe as the bottom blocking block moves, preventing residual soybean curd adhering to the discharge pipe from drying out and clogging the discharge pipe if soybean curd has not circulated for a long time, thus affecting the discharge effect. A reset spring is set between the circular sleeve and the threaded rod to adjust the fitting force of the circular sleeve at different positions, preventing the circular sleeve from moving to a position where it is difficult to re-thread and engage with the threaded rod after it has moved out of the threaded engagement position, thus affecting its use. A corrugated ring is set between the annular sleeve plate and the circular sleeve to wrap and cover the threaded position of the threaded rod, preventing residual soybean curd in the cooking pot from adhering to the threaded surface of the threaded rod and drying out, thus affecting the thread engagement effect.

[0009] 4. This intelligent temperature-controlled high-efficiency boiling process and device for dried bean curd sticks includes a limiting component. A limiting rod is installed at the bottom of the circular casing to limit its movement, preventing the unlimited circular casing from failing to engage with the threaded rod for adjusting the opening and closing of the discharge pipe. A limiting block is installed at the top of the limiting rod to limit the upward movement of the circular casing, preventing it from continuously moving upward and disengaging from the threaded rod, thus affecting its subsequent downward movement. A limiting plate located outside the limiting block has an internal brush that cleans the threaded surface of the rotating threaded rod as the circular casing moves downward, preventing particles and debris from accumulating on the threaded surface after prolonged use and affecting the thread engagement. A limiting plate is installed between the threaded rod and the corrugated ring to restrain the corrugated ring, preventing it from being compressed and concave inward to a position where it is in close contact with the threaded surface, thus preventing subsequent thread engagement. Attached Figure Description

[0010] Figure 1 This is a schematic diagram of the efficient boiling process for dried bean curd sticks according to the present invention; Figure 2 This is a schematic diagram of the structure of the high-efficiency bean curd boiling device of the present invention; Figure 3 This is a schematic diagram of the internal structure of the high-efficiency boiling process for dried bean curd sticks according to the present invention. Figure 4 This is a schematic diagram of the internal scraping mechanism of the present invention; Figure 5 This is a schematic diagram of the bottom structure of the internal scraping mechanism of the present invention; Figure 6 This is a schematic diagram of the bottom side cross-section of the sealing assembly of the present invention; Figure 7 This is a schematic diagram of the sealing component structure of the present invention; Figure 8 This is a partial structural diagram of the limiting component of the present invention; Figure 9 This is a schematic diagram of the limiting component structure of the present invention.

[0011] In the diagram: 1. Boiling pot; 2. Feed pipe; 3. Pressure relief pipe; 4. Discharge pipe; 5. Bottom column; 6. Observation window; 7. Temperature controller; 8. Internal scraping mechanism; 501. Threaded long rod; 502. Motor; 503. Sleeve connecting plate; 504. Arc-shaped scraper; 505. Sealing assembly; 506. Limiting assembly; 507. Top square plate; 508. Small round hole; 509. Spiral stirring bar; 5051. Circular shell; 5052. Wave-shaped ring plate; 5053. Annular sleeve plate; 5054. Return spring; 5055. Bottom blocking block; 5056. Triangular spike block; 5061. Limiting bottom rod; 5062. Limiting round block; 5063. Limiting long plate; 5064. Built-in brush. Detailed Implementation

[0012] 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 skilled in the art without creative effort are within the scope of protection of the present invention.

[0013] Please see Figures 1-5 This invention provides a highly efficient boiling process and apparatus for dried bean curd sticks based on intelligent temperature control, comprising the following steps: S1: Raw material preparation. Select high-quality soybeans that are plump, free of impurities and mold. After screening and removing impurities, soak the soybeans in clean water. S2: Grinding the soybeans. Soak the soybeans and add water to grind them into a paste. The resulting soy milk needs to be filtered to remove the soybean residue. You can use an 80-100 mesh filter to filter the soy milk to obtain a smooth paste. S3: Boiling the soy milk. Add the filtered soy milk to the high-efficiency soy milk boiling device based on intelligent temperature control. Heat it with steam or open flame. When the temperature of the soy milk reaches 70-80℃, a "false boil" phenomenon will occur. At this time, a lot of foam will rise on the surface. Skim off the foam in time. Continue to heat the soy milk to 95-100℃ and maintain it for 5-10 minutes to achieve the purpose of fully cooking. During the boiling process, an appropriate amount of defoaming agent can be added to eliminate the foam in the soy milk. S4: Conditioning. After the cooked soy milk is taken out of the pot, it needs to be conditioned. Depending on the different requirements of tofu skin production, appropriate amounts of coagulants, thickeners and other additives can be added to the soy milk. The high-efficiency cooking device for dried bean curd includes a cooking pot 1, a feed pipe 2 connected to the top of the cooking pot 1, a pressure relief pipe 3 connected to the top of the cooking pot 1, a discharge pipe 4 connected to the bottom of the cooking pot 1, a bottom column 5 fixedly connected to the bottom of the cooking pot 1, an observation window 6 fixedly connected to the outside of the cooking pot 1, a temperature controller 7 fixedly connected to the outside of the cooking pot 1, and an inner scraping mechanism 8 rotatably connected to the inner wall of the cooking pot 1 via a rotating bolt. The internal scraping mechanism 8 includes a threaded long rod 501, a motor 502 is fixedly connected to the top of the threaded long rod 501, a sleeve-type connecting plate 503 is sleeved and fixedly connected to the outside of the threaded long rod 501, and an arc-shaped scraper 504 is fixedly connected to the bottom of the sleeve-type connecting plate 503. The top of the threaded long rod 501 is rotatably connected to the inner wall of the cooking pot 1 by a rotating bolt. The output end of the motor 502 is fixedly connected to the top of the cooking pot 1. There are two arc-shaped scrapers 504, and the two arc-shaped scrapers 504 are respectively distributed at the bottom of the sleeve connecting plate 503 near the end. A sealing component 505 is threaded and connected to the outside of the threaded long rod 501. A limit component 506 is fixedly connected through the bottom of the sealing component 505. A top square plate 507 is fixedly connected to the top of the sleeve connecting plate 503. A small round hole 508 is opened on one side of the top square plate 507. A spiral stirring bar 509 is fixedly connected to the bottom of the sleeve connecting plate 503. The bottom of the limiting component 506 is fixedly connected to the inner wall of the cooking pot 1. Two top square plates 507 are provided, and the two top square plates 507 are respectively distributed on the top of the sleeve connecting plate 503. In use, the ground and filtered soy milk enters the cooking pot 1 through the feed pipe 2. The temperature of the cooking pot 1 is controlled by the temperature controller 7 to cook the soy milk. The heat generated by the high temperature environment during cooking will be discharged through the pressure relief pipe 3 at the top to relieve pressure inside the cooking pot 1. At the same time, the internal scraping mechanism 8 can also be used to release the pressure. The inner wall of the cooking pot 1 is scraped. After the soy milk has been cooked for a period of time, it can be observed through the observation window 6. After the soy milk is cooked, the inner scraping mechanism 8 releases the blockage on the discharge pipe 4, and the soy milk in the cooking pot 1 can be discharged out through the discharge pipe 4. When cooking the soy milk, the motor 502 is started to drive the threaded rod 501 and the sleeve connecting plate 503 to rotate. When adding soy milk into the cooking pot 1, it is necessary to observe that the level of the soy milk should not exceed the height of the sleeve connecting plate 503 and should be as close as possible to the height of the sleeve connecting plate 503. The connecting plate 503 is flush with the surface of the soy milk. As the connecting plate 503 rotates, it scrapes away the foam generated on the surface of the soy milk. The rotation of the connecting plate 503 also drives the bottom arc-shaped scraper 504 and the top square plate 507 to rotate together. The arc-shaped scraper 504 continuously scrapes the inner wall of the cooking pot 1. The top square plate 507, as it rotates, comes into contact with the accumulated foam and splatter foam continuously generated on the horizontal surface. Multiple small round holes 508 are opened on the top square plate 507 to facilitate contact with the accumulated foam and splatter foam. When the soy milk comes into contact with the foam, it is defoamed in time. When the sleeve plate 503 rotates, it drives the bottom spiral stirring bar 509 to rotate together. When the spiral stirring bar 509 rotates, it fully stirs the soy milk at different depths in the cooking pot 1. After the soy milk is cooked, the motor 502 drives the threaded rod 501 to reverse so that the sealing component 505 that is threaded with it moves upward under the limit of the limiting component 506 to release the blockage of the discharge pipe 4. At this time, the soy milk in the cooking pot 1 can be discharged from the discharge pipe 4.

[0014] Please see Figures 1-9This invention provides a highly efficient boiling process and device for dried bean curd sticks based on intelligent temperature control: The sealing component 505 includes a circular shell 5051, a corrugated ring plate 5052 fixedly connected to the top of the circular shell 5051, an annular sleeve plate 5053 fixedly connected to the top of the corrugated ring plate 5052, a return spring 5054 fixedly connected to the bottom of the inner wall of the circular shell 5051, a bottom-mounted blocking block 5055 fixedly connected to the bottom of the circular shell 5051, and a triangular spike block 5055 fixedly connected to the bottom of the bottom-mounted blocking block 5055. 56. A circular sleeve 5051 is fitted onto the threaded rod 501 and threadedly connected to the threaded rod 501. The circular sleeve 5051 is fitted onto the limiting component 506 and slidably connected to the limiting component 506. An annular sleeve 5053 is fitted onto the threaded rod 501 and rotatably connected to the threaded rod 501 via a bearing. The top of the return spring 5054 is rotatably connected to the bottom of the threaded rod 501 via a bearing. The annular sleeve 5053 is fitted onto the limiting component 506 and slidably connected to the limiting component 506. The limiting assembly 506 includes a limiting bottom rod 5061 and a limiting long plate 5063. A limiting circular block 5062 is fixedly connected to the top of the limiting bottom rod 5061. A built-in brush 5064 is fixedly connected to the inner side of the limiting long plate 5063. The bottom of the limiting bottom rod 5061 is fixedly connected to the inner wall of the cooking pot 1. The top of the limiting bottom rod 5061 penetrates the bottom of the circular sleeve 5051 and is slidably connected to the circular sleeve 5051. The top of the limiting long plate 5063 penetrates the top of the circular sleeve 5051 and extends to the top of the annular sleeve 5053. The top of the limiting long plate 5063 penetrates the top of the circular sleeve 5051 and is fixedly connected to the circular sleeve 5051. The top of the limiting long plate 5063 penetrates the annular sleeve 5053 and... Slidingly connected to the annular sleeve 5053, during use, before adding soy milk to the cooking pot 1 for steaming, the motor 502 is started to drive the threaded rod 501 to rotate. This causes the circular sleeve 5051, which is threaded and pushed downwards by the extension force of the return spring 5054, to move downwards under the through-limiting limit of the limiting component 506. When the circular sleeve 5051 moves downwards, it also causes the bottom block 5055 and the triangular spike 5056 to move downwards together. When the bottom block 5055 moves down into the discharge pipe 4, it seals the pipe. When the triangular spike 5056 moves down with the bottom block 5055, it performs a penetrating cleaning treatment inside the discharge pipe 4. The circular sleeve 5051 moves down to the bottom of the threaded rod 501. When the circular sleeve 5051 moves upward, it applies a retraction upward pulling force. When the circular sleeve 5051 moves upward to a position above the threaded surface, the return spring 5054 applies an extension downward pushing force. By setting the return spring 5054 between the circular sleeve 5051 and the threaded rod 501, the adapting force of the circular sleeve 5051 at different positions can be adjusted. When the circular sleeve 5051 moves upward, it compresses the wave-shaped ring 5052. When the circular sleeve 5051 moves downward, it pulls the wave-shaped ring 5052 to extend. By setting the wave-shaped ring 5052 between the annular sleeve 5053 and the circular sleeve 5051, the threaded position of the threaded rod 501 is wrapped and covered. The circular sleeve 5051 and the threaded rod 501 are threaded. During operation, the device moves up and down under the through-limit of the limiting bottom rod 5061. The limiting bottom rod 5061 at the bottom of the circular sleeve 5051 provides through-limiting, and the limiting round block 5062 at the top of the limiting bottom rod 5061 limits the upward movement of the circular sleeve 5051. As the circular sleeve 5051 moves, it drives the limiting long plate 5063 to move together. The internal brush 5064 on the inner side of the limiting long plate 5063, located outside the limiting round block 5062, cleans the threaded surface of the rotating threaded long rod 501 as the circular sleeve 5051 moves downward. The limiting long plate 5063 remains between the wave ring 5052 and the threaded long rod 501 throughout the up-and-down movement of the circular sleeve 5051.A limiting plate 5063 is provided between the threaded rod 501 and the wave ring 5052 to block the wave ring 5052.

[0015] In operation, the ground and filtered soy milk enters the cooking pot 1 through the feed pipe 2. The temperature of the cooking pot 1 is controlled by the temperature controller 7 to cook the soy milk. During cooking, the heat generated by the high temperature environment is discharged through the pressure relief pipe 3 at the top to relieve pressure inside the cooking pot 1. At the same time, the inner wall of the cooking pot 1 is scraped by the inner scraping mechanism 8. After the soy milk has been cooked for a period of time, it can be observed through the observation window 6. After the soy milk is cooked, the inner scraping mechanism 8 releases the blockage of the discharge pipe 4, and the soy milk in the cooking pot 1 can be discharged out through the discharge pipe 4. When cooking the soy milk, the motor 502 is started to drive the threaded rod 501 and the sleeve connecting plate 503 to rotate. When adding soy milk into the cooking pot 1, it is necessary to observe the soy milk. The level of the soy milk should not exceed the height of the connecting plate 503 and should ideally be flush with it. When the connecting plate 503 rotates, it scrapes away the foam generated on the surface of the soy milk. The rotation of the connecting plate 503 also drives the bottom arc-shaped scraper 504 and the top square plate 507 to rotate together. The arc-shaped scraper 504 continuously scrapes the inner wall of the cooking pot 1. The top square plate 507, when rotating, comes into contact with the accumulated and splattering foam generated on the horizontal surface. Multiple small round holes 508 on the top square plate 507 promptly defoam when in contact with the accumulated and splattering foam. The rotation of the connecting plate 503 also drives the bottom spiral stirring bar 509 to rotate together. The spiral stirring bar 509, when rotating, stirs the soy milk at different depths within the cooking pot 1. After the soy milk is thoroughly stirred, once the soy milk is cooked, the motor 502 drives the threaded rod 501 to reverse, causing the threaded sealing component 505 to move upward under the limit of the limiting component 506, thus releasing the blockage of the discharge pipe 4. At this time, the soy milk in the cooking pot 1 can be discharged from the discharge pipe 4. Before adding the soy milk to the cooking pot 1 for cooking, the motor 502 is started to drive the threaded rod 501 to rotate, causing the circular shell 5051, which is threaded and pushed by the extension force of the return spring 5054 and has a downward tendency, to move downward under the through limit of the limiting component 506. When the circular shell 5051 moves downward, it causes the bottom block 5055 and the triangular spike block 5056 to move downward together. The bottom block 5055 moves downward with the movement of the circular shell 5051. When the circular sleeve 5051 moves down into the discharge pipe 4, it blocks the pipe. The triangular spike block 5056, moving along with the bottom blocking block 5055, performs a piercing-type unblocking process inside the discharge pipe 4. When the circular sleeve 5051 moves down to the bottom of the threaded rod 501, the return spring 5054 applies a retracting upward force. When the circular sleeve 5051 moves up to a position above the threaded surface, the return spring 5054 applies an extending downward force. By setting the return spring 5054 between the circular sleeve 5051 and the threaded rod 501, the adapting force of the circular sleeve 5051 at different positions can be adjusted. When the circular sleeve 5051 moves upward, it compresses the corrugated ring 5052; when the circular sleeve 5051 moves downward, it pulls the corrugated ring 5052 to extend.A corrugated annular plate 5052 is provided between the annular sleeve 5053 and the circular sleeve 5051 to cover the threaded position of the threaded rod 501. When the circular sleeve 5051 and the threaded rod 501 are threadedly engaged, they move up and down under the through-limiting limit of the limiting bottom rod 5061. The limiting bottom rod 5061 is provided at the bottom of the circular sleeve 5051 to limit its through-limiting position, and the limiting round block 5062 is provided at the top of the limiting bottom rod 5061 to limit the upward movement of the circular sleeve 5051. When 051 moves, it moves the limiting plate 5063 along with it. As the circular housing 5051 moves downwards, the built-in brush 5064 on the inner side of the limiting plate 5063, located outside the limiting block 5062, cleans the threaded surface of the rotating threaded rod 501. The limiting plate 5063 remains positioned between the wave-shaped ring 5052 and the threaded rod 501 as the circular housing 5051 moves up and down. The limiting plate 5063, positioned between the threaded rod 501 and the wave-shaped ring 5052, serves to restrain the wave-shaped ring 5052.

[0016] Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art and related fields based on the embodiments of the present invention without inventive effort should fall within the scope of protection of the present invention. Structures, devices, and operating methods not specifically described and explained in the present invention, unless otherwise specified or limited, shall be implemented according to conventional means in the art.

Claims

1. A high-efficiency boiling process for dried bean curd sticks based on intelligent temperature control, characterized in that, It includes the following steps: S1: Raw material preparation. Select high-quality soybeans that are plump, free of impurities and mold. After screening and removing impurities, soak the soybeans in clean water. S2: Grinding the soybeans. Soak the soybeans and add water to grind them into a paste. The resulting soy milk needs to be filtered to remove the soybean residue. You can use an 80-100 mesh filter to filter the soy milk to obtain a smooth paste. S3: Boiling the soy milk. Add the filtered soy milk to the high-efficiency soy milk boiling device based on intelligent temperature control. Heat it with steam or open flame. When the temperature of the soy milk reaches 70-80℃, a "false boil" phenomenon will occur. At this time, a lot of foam will rise on the surface. Skim off the foam in time. Continue to heat the soy milk to 95-100℃ and maintain it for 5-10 minutes to achieve the purpose of fully cooking. During the boiling process, an appropriate amount of defoaming agent can be added to eliminate the foam in the soy milk. S4: Conditioning. After the cooked soy milk is taken out of the pot, it needs to be conditioned. Depending on the different requirements of tofu skin production, appropriate amounts of coagulants, thickeners and other additives can be added to the soy milk.

2. The efficient boiling process for dried bean curd sticks based on intelligent temperature control according to claim 1, characterized in that: The high-efficiency bean curd boiling device includes a boiling pot (1), with a feed pipe (2) connected to the top of the boiling pot (1), a pressure relief pipe (3) connected to the top of the boiling pot (1), a discharge pipe (4) connected to the bottom of the boiling pot (1), a bottom column (5) fixedly connected to the bottom of the boiling pot (1), an observation window (6) fixedly connected to the outside of the boiling pot (1), a temperature controller (7) fixedly connected to the outside of the boiling pot (1), and an inner scraping mechanism (8) rotatably connected to the inner wall of the boiling pot (1) via a rotating bolt. The internal scraping mechanism (8) includes a threaded rod (501), with a motor (502) fixedly connected to the top of the threaded rod (501), a sleeve-type connecting plate (503) sleeved and fixedly connected to the outside of the threaded rod (501), and an arc-shaped scraper (504) fixedly connected to the bottom of the sleeve-type connecting plate (503).

3. The efficient boiling process for dried bean curd sticks based on intelligent temperature control according to claim 2, characterized in that: The top of the threaded rod (501) is rotatably connected to the inner wall of the cooking pot (1) by a rotating bolt. The output end of the motor (502) is fixedly connected to the top of the cooking pot (1). There are two arc-shaped scrapers (504), and the two arc-shaped scrapers (504) are respectively distributed at the bottom of the sleeve connecting plate (503) near the end.

4. The efficient boiling process for dried bean curd sticks based on intelligent temperature control according to claim 2, characterized in that: A sealing assembly (505) is sleeved and threadedly connected to the outside of the threaded rod (501). A limit assembly (506) is fixedly connected through the bottom of the sealing assembly (505). A top square plate (507) is fixedly connected to the top of the sleeve connecting plate (503). A small round hole (508) is opened on one side of the top square plate (507). A spiral stirring bar (509) is fixedly connected to the bottom of the sleeve connecting plate (503).

5. The efficient boiling process for dried bean curd sticks based on intelligent temperature control according to claim 4, characterized in that: The bottom of the limiting component (506) is fixedly connected to the inner wall of the cooking pot (1), and two top square plates (507) are provided, with the two top square plates (507) respectively distributed on the top of the sleeve connecting plate (503).

6. The efficient boiling process for dried bean curd sticks based on intelligent temperature control according to claim 4, characterized in that: The sealing assembly (505) includes a circular shell (5051), a corrugated ring plate (5052) fixedly connected to the top of the circular shell (5051), an annular sleeve plate (5053) fixedly connected to the top of the corrugated ring plate (5052), a return spring (5054) fixedly connected to the bottom of the inner wall of the circular shell (5051), a bottom block (5055) fixedly connected to the bottom of the circular shell (5051), and a triangular spike block (5056) fixedly connected to the bottom of the bottom block (5055).

7. The efficient boiling process for dried bean curd sticks based on intelligent temperature control according to claim 6, characterized in that: The circular sleeve (5051) is sleeved on the threaded rod (501) and threadedly connected to the threaded rod (501). The circular sleeve (5051) is sleeved on the limiting component (506) and slidably connected to the limiting component (506). The annular sleeve (5053) is sleeved on the threaded rod (501) and rotatably connected to the threaded rod (501) through a bearing.

8. The efficient boiling process for dried bean curd sticks based on intelligent temperature control according to claim 6, characterized in that: The top of the return spring (5054) is rotatably connected to the bottom of the threaded rod (501) via a bearing, and the annular sleeve (5053) is sleeved on the limiting component (506) and slidably connected to the limiting component (506).

9. The efficient boiling process for dried bean curd sticks based on intelligent temperature control according to claim 4, characterized in that: The limiting component (506) includes a limiting bottom rod (5061) and a limiting long plate (5063). A limiting round block (5062) is fixedly connected to the top of the limiting bottom rod (5061), and a built-in brush (5064) is fixedly connected to the inner side of the limiting long plate (5063).

10. The efficient boiling process for dried bean curd sticks based on intelligent temperature control according to claim 9, characterized in that: The bottom of the limiting bottom rod (5061) is fixedly connected to the inner wall of the cooking pot (1). The top of the limiting bottom rod (5061) penetrates the bottom of the circular sleeve (5051) and is slidably connected to the circular sleeve (5051). The top of the limiting long plate (5063) penetrates the top of the circular sleeve (5051) and extends to the top of the annular sleeve (5053). The top of the limiting long plate (5063) penetrates the top of the circular sleeve (5051) and is fixedly connected to the circular sleeve (5051). The top of the limiting long plate (5063) penetrates the annular sleeve (5053) and is slidably connected to the annular sleeve (5053).

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