A kind of soup tofu ladle based on soup tofu making

By designing a specific structure for the tofu ladle, the problems of uneven stirring and spillage of sour slurry in traditional tofu making tools were solved, achieving uniform coagulation of tofu curds and efficient stirring, thus improving the quality and efficiency of tofu production.

CN224522338UActive Publication Date: 2026-07-21福建黄福记食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Utility models(China)
Current Assignee / Owner
福建黄福记食品有限公司
Filing Date
2025-08-27
Publication Date
2026-07-21

AI Technical Summary

Technical Problem

Traditional tofu-making tools have an excessively large contact area during stirring, resulting in uneven distribution of shear force. This can easily cause the tofu's network structure to break, and the sour liquid can easily spill out and is difficult to circulate.

Method used

Design a tofu ladle with a pressure gradient created by the difference in diameter between the upper and lower openings. The arc design of the leading edge guides the spiral rotation of the soy milk. Combined with a force-applying rod and a hook structure, it achieves uniform and cyclical stirring, reduces shear force, and promotes the fusion of old and new soy milk.

Benefits of technology

By controlling the reaction rate through pressure gradient, shear force is reduced, promoting uniform coagulation of tofu curd, and the spillage of acidic liquid is controllable, achieving circulating stirring and improving tofu production efficiency.

✦ Generated by Eureka AI based on patent content.

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Abstract

The utility model provides a kind of soybean milk based on the making of soybean milk, including handle part and ladle part, the upper portion of ladle part is wide mouth setting, the lower portion of ladle part is narrow mouth setting, the front edge of ladle part is shallow bowl shape open arc face, and the radius of curvature radius of curvature is 15-20cm, the curved surface of spoon face is formed, the rear edge of ladle part is compact streamline type arc face, and the radius of curvature is about 8-10cm, the handle part is connected with the rear edge top side of ladle part, and the difference of the upper and lower diameter of ladle part forms pressure gradient, makes old slurry water slowly and evenly release, controls reaction speed, and the front edge arc design of ladle part guides soybean milk to form spiral type rotating flow, reduces the shear force of direct impact bean flower, makes old slurry and new slurry under the centrifugal action natural fusion, promotes bean flower even coagulation, and by the force bar of setting, it is convenient for manual operation process to make ladle part rotate around force bar, to realize the function of circulating agitation, and the design of inverted hook makes it difficult to drop handle during the rotation of ladle part around force bar.
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