A process for preparing tofu

Abstract

This invention discloses a tofu preparation process. Specifically, firm tofu is mixed with edible alkali, salt, spices, and other auxiliary materials in a specific ratio and then placed in a specially designed hopper. The granules from the hopper flow into a volumetric mold cavity, where a microcomputer-controlled pressing mechanism simulates manual pressing, resulting in a raw tofu with numerous ventilation channels. The tofu is then demolded and placed on a food-grade Teflon conveyor belt for transport, continuously heated by an electric heating plate below the conveyor belt. Upon reaching the end of the conveyor belt, the tofu falls onto a second conveyor belt below and is turned over for further heating, causing both sides to form a crust, resulting in a finished product with a crispy exterior and tender interior. Finally, the finished product is sent to the bottom mesh conveyor belt for forced ventilation and cooling. This invention enables continuous operation throughout the entire process, from mixing, granulation, pressing, heating and crust formation, to turning and cooling, achieving continuous production, reduced energy consumption, and increased production efficiency.

Description

Technical Field

[0001] This invention relates to the field of food preparation technology, specifically to a process for preparing tofu. Background Technology

[0002] The existing tofu production methods have significant shortcomings. The entire production process is time-consuming and labor-intensive, requiring a large amount of manual operation and resulting in high labor intensity. The baking plate operates in an intermittent production state, making continuous operation impossible and leading to low production efficiency. At the same time, the intermittent heating method causes significant heat loss, resulting in serious energy waste and high production costs. Furthermore, manual operation makes it difficult to ensure the uniformity and stability of product quality, which is not conducive to large-scale and standardized production.

[0003] Therefore, there is a need for a tofu production method that can achieve continuous production, reduce energy consumption, and improve production efficiency. Summary of the Invention

[0004] The purpose of this invention is to provide a tofu production method that enables continuous production, reduces energy consumption, and improves production efficiency.

[0005] The specific technical solution of this invention is as follows:

[0006] A tofu preparation process includes the following steps:

[0007] S1: Add edible alkali, salt, spices and other ingredients to firm tofu in the correct proportions, stir, and put it into a special hopper;

[0008] S2: The particles coming out of the hopper flow into the volumetric mold cavity;

[0009] S3: The granular material is manually pressed by a microcomputer-controlled pressing component to obtain a green body with exhaust channels.

[0010] S4: Demold the green body and place it on a food-grade conveyor belt for transport to the rear;

[0011] S5: During transportation, continuous heating causes Maillard reaction and crust formation;

[0012] S6: After running to the end of the conveyor belt of this layer, turn the green blank over and continue heating so that both sides are crusted to form a finished product that is crispy on the outside and tender on the inside;

[0013] S7: The finished product is sent to the bottom mesh conveyor belt for forced ventilation and cooling.

[0014] Preferably, the specially designed silo has both a stirring function and a pelletizing function.

[0015] Preferably, the conveyor belt is a food-grade Teflon conveyor belt.

[0016] Preferably, the heating is performed using an electric heating plate, which is positioned below the Teflon conveyor belt.

[0017] Preferably, the flipping is achieved by arranging two layers of conveyor belts, that is, the green blank falls naturally from the end of the upper conveyor belt to the lower conveyor belt to complete the flipping.

[0018] The beneficial effects of this invention are as follows:

[0019] The tofu production line method provided by this invention can realize continuous operation of the entire process from stirring, granulation, pressing to heating and cooling. It can also overcome the shortcomings of the prior art, such as time-consuming and labor-intensive, intermittent production and high heat loss. Therefore, this invention significantly improves production efficiency, reduces heat consumption, and ensures the uniformity and stability of tofu product quality. Attached Figure Description

[0020] Figure 1 This is a flowchart of the preparation process of the present invention. Detailed Implementation

[0021] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. 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.

[0022] like Figure 1 As shown in the figure, this embodiment provides a tofu preparation process. First, firm tofu is mixed thoroughly with edible alkali, salt, spices, and other auxiliary materials in a certain proportion, and then placed into a special hopper. In addition to its mixing function, this special hopper also has the function of discharging and granulating the mixed material directly into granules.

[0023] Next, the granules from the hopper flow naturally into the volumetric mold cavity. Subsequently, a microcomputer-controlled pressing mechanism performs a simulated manual pressing operation on the granules in the mold cavity, thereby obtaining a green body filled with venting channels.

[0024] Then, the pressed green body is demolded and placed onto a food-grade Teflon conveyor belt for transport. During the conveyor belt transport, the green body is continuously heated by the electric heating plate below the Teflon conveyor belt, causing a Maillard reaction and initial crust formation.

[0025] When the green blank reaches the end of the conveyor belt, it naturally falls onto the second conveyor belt below. During the fall, it flips over and continues to be heated, causing both sides to form a crust, ultimately resulting in a finished product that is crispy on the outside and tender on the inside.

[0026] Finally, the finished product is sent to the bottom mesh conveyor belt for forced ventilation and cooling, thus completing the tofu production line.

[0027] In summary

[0028] This invention enables continuous production of tofu from granulation and pressing to double-sided heating and forced cooling, effectively solving the problems of time-consuming and labor-intensive processes, intermittent operation and high heat loss in existing technologies, and improving production efficiency and product quality.

Claims

1. A process for preparing tofu, characterized in that, Includes the following steps: S1: Add edible alkali, salt, spices and other ingredients to firm tofu in the correct proportions, stir, and put it into a special hopper; S2: The particles coming out of the hopper flow into the volumetric mold cavity; S3: The granular material is manually pressed by a microcomputer-controlled pressing component to obtain a green body with exhaust channels. S4: Demold the green body and place it on a food-grade conveyor belt for transport to the rear; S5: During transportation, continuous heating causes the Maillard reaction to form a crust; S6: After running to the end of the conveyor belt of this layer, turn the green blank over and continue heating so that both sides are crusted to form a finished product that is crispy on the outside and tender on the inside; S7: The finished product is sent to the bottom mesh conveyor belt for forced ventilation and cooling.

2. The tofu preparation process according to claim 1, characterized in that, The specially designed silo has both mixing and pelletizing functions.

3. The tofu preparation process according to claim 1, characterized in that, The conveyor belt is a food-grade Teflon conveyor belt.

4. The tofu preparation process according to claim 1, characterized in that, The heating is achieved using an electric heating plate, which is positioned below the Teflon conveyor belt.

5. The tofu preparation process according to claim 1, characterized in that, The flipping is achieved by arranging two layers of conveyor belts, that is, the green blank falls naturally from the end of the upper conveyor belt to the lower conveyor belt to complete the flipping.

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