148 results about "Dry bean" patented technology

The invention provides noodles with a low glycemic index (GI) and a preparation method thereof, and relates to the technical field of food processing. The low-GI noodles provided by the invention are prepared from the following raw materials in parts by mass: 5-10 parts of kale powder, 8-14 parts of bean dreg and wheat bran powder, 75-85 parts of flour and other auxiliary materials, and the bean dreg and wheat bran powder is prepared by mixing a yeast strain in a laboratory with dry bean dregs and dry wheat bran (in a mass ratio of 1: 1), fermenting and then carrying out superfine grinding. The noodles provided by the invention are low-glycemic-index food, have the advantages of low sugar, low fat, low salt, high fiber, moderate hardness, good elasticity and uniform tissue structure, are simple and convenient in processing method and high in product stability, are suitable for serving as staple food to be applied to diet management of diabetes and obesity, are beneficial to improving the blood sugar level of related people, and are suitable for being eaten by people with diabetes and obesity. The overall health condition of citizens is improved.

The invention discloses a combined double-channel belt visual grain counting machine, and relates to the technical field of visual grain counting machines. The device comprises a rack, a stock bin, a first-stage conveying line body, a second-stage vibration line body, a third-stage conveying line body and a discharging bin are sequentially installed at the top of the rack from left to right, the first-stage conveying line body is located below the stock bin, and the first-stage conveying line body, the second-stage vibration line body and the third-stage conveying line body are designed in a stepped mode; and a linear array camera is fixedly installed in the rack, a lens of the linear array camera faces the position between the third-stage conveying line body and the discharging bin, and a material combing assembly is arranged at the tops of the two sets of fast feeding conveying vibrators. Through the arrangement of the material combing assembly and the fast conveying vibration machine, dispersing treatment can be achieved at a high speed, stable conveying at a high speed can be achieved, meanwhile, material blocking of the second-stage vibration line body can be prevented, the treatment efficiency is high, and therefore application of dried bean curd packaging and counting packaging of chocolates, candies, hardware and the like is achieved.

The invention relates to the technical field of food processing, in particular to marinating soup impurity removing equipment for marinating dried bean curds, which comprises a marinating pot and a pot cover, and further comprises an impurity removing assembly, the impurity removing assembly comprises a support, a bearing plate, a connecting plate, a filter plate, a first baffle and a lifting component, in the marinating process, broken dried bean curds can penetrate through the bearing plate to fall on the filter plate, after marinating is completed, the pot cover is opened, the lifting component drives the bearing plate to ascend, the bearing plate drives the connecting plate and the filter plate to ascend, and then the marinated dried bean curds are driven to ascend; the marinated dried bean curds can be conveniently fished out, and the crushed food materials are moved out of the marinating pot along with the rising of the filter plate, so that the aims of removing impurities in marinating soup and separating the dried bean curds from the crushed food materials are fulfilled.

The utility model discloses a storage tank for crispy dried bean curd, which comprises a bottle body, a rubber belt is arranged above the bottle body, a first bump is fixedly connected to the top of one side of the circumference of the inner side of the rubber belt, second bumps are arranged below the first bump and on the left side and the right side of the first bump, and a hollow cylinder is arranged above the rubber belt. A hollow cylinder, a first internal thread and a second external thread are arranged, the hollow cylinder is designed between common storage tanks, the first internal thread is arranged at the bottom end of the interior of the hollow cylinder, the second external thread is arranged at the top end of the outer wall of the hollow cylinder, and the hollow cylinder is screwed between a bottle body and a bottle cap of the common storage tank, so that the whole structure of the storage tank is lengthened; the number of the hollow cylinders can be flexibly increased or decreased according to the number of crispy dried bean curds needing to be stored, then the overall length and the storage capacity of the storage tank are changed, the use flexibility is improved, the space adaptability is enhanced, and the selection difficulty of storage tanks of different specifications and numbers is reduced for a user.

This utility model relates to the field of dried bean curd processing technology, specifically disclosing a dried bean curd processing and soaking device, including a processing shell with a groove on its upper surface and a sealing cover installed at the upper end of the groove. A feed pipe and a water inlet pipe are installed through the upper surface of the sealing cover. A discharge pipe is fixedly connected to the lower surface of the processing shell, and two stirring motors are fixedly connected to the lower surface of the processing shell. A stirring cylinder is installed on the bottom surface of the groove of the processing shell. This dried bean curd processing and soaking device is equipped with a drive screw and guide filter plates. When the device is working, the drive screw is driven to rotate by the drive motor, which facilitates the two guide filter plates to move in opposite directions via the threads at both ends of the drive screw. This allows the guide filter plates to move impurities floating on the water surface. Subsequently, the lower end of the inclined guide filter plate abuts against the side surface of the impurity removal baffle, which helps to limit the impurities and improves the subsequent cleaning effect.

The invention relates to a bean product preservative, a preparation method thereof, a bean product preservation method and application, and belongs to the technical field of food preservation. The invention provides a bean product preservative. The bean product preservative is prepared from the following components: astaxanthin, epsilon-polylysine, orange peel essential oil, antibacterial peptide Plectasin, theanine and water. The bean product preservative disclosed by the invention has a good antibacterial effect, can inhibit the growth and reproduction of amine-producing microorganisms, and slows down the spoilage and deterioration of bean products such as bean curds, sour slurry bean curds and dried bean curds in a storage period, so that the shelf life of the bean products is prolonged, and the preservative has an obvious protection effect on the texture characteristics of the bean products; the method has the advantages of low production cost and high food safety.

The invention provides natto as well as a preparation method, health-care food and application thereof. The preparation method comprises the following steps: soaking soybeans; sterilizing the soaked soybeans; inoculating the sterilized soybeans with bacillus natto for first-stage fermentation, and then adding lactose into a fermentation system for second-stage fermentation to obtain natto; wherein the addition amount of the lactose is that 1-10% of the lactose is added on the basis that the mass of the dry beans is 100%. According to the method, special odor of traditional natto is removed, and the prepared natto powder has good nattokinase activity and a remarkable blood sugar reducing effect.

The application relates to the field of food processing technology, in particular to instant freeze-dried bean curd with good recovery performance and a preparation method thereof, which comprises the following steps: soaking and swelling soybeans in ionized water, grinding to prepare raw soybean milk; adding soluble soybean polysaccharide, trehalose and palm oil into the raw soybean milk, and obtaining treated soybean milk through dynamic high-pressure microfluidization; pouring the filtered soybean milk into a pot, adding a composite salt, and cooking mature soybean milk under micro-pressure or normal pressure; wherein the composite salt comprises CaCl2, MgCl2, ZnSO4 and NaCl, and the adding amounts of the four components are 0.007%, 0.01%, 0.006% and 0.01% of the mass of the soybean milk respectively; adding an appropriate amount of coagulant into the cooled mature soybean milk, fully mixing and uniformly distributing, coagulating at a molding temperature, and obtaining fresh bean curd products; and freezing and drying the fresh bean curd products to obtain the freeze-dried bean curd.

The invention relates to the technical field of bean product processing, in particular to a preparation method of fermented probiotic fortified dried bean curds.The preparation method comprises the steps that soybeans and black beans serve as raw materials, mixed soybean milk is prepared through soaking, cleaning and pulping, lactic acid bacteria and bifidobacterium leavening agents are inoculated, the pH and the temperature are adjusted for primary fermentation, then fermented soybean milk is obtained through heat treatment and filtration, and the fermented soybean milk is obtained; the preparation method comprises the following steps: preparing microcapsules containing active bifidobacteria from sodium alginate-chitosan, heating fermented soybean milk, curdling with brine, pressing into bean curd blanks, soaking with functional components, smearing with a probiotic microcapsule suspension, carrying out vacuum drying, soaking with seasoning liquid, carrying out hot air drying, carrying out surface smearing with liquid for air drying, and carrying out vacuum packaging and sterilization to obtain a finished product. According to the process, fermentation and probiotic microcapsule technologies are combined, functional characteristics are given to the product, the digestibility and bioavailability of soybean protein are improved through lactobacillus fermentation, various functional peptides with physiological activity are generated, and the nutritional value of the product is remarkably improved.

The present invention relates to the technical field of dried bean curd preparation, specifically a dried bean curd preparation system improved based on traditional technology, including a dried bean curd machine main body and a die head installed on the dried bean curd machine main body, a material receiving mechanism is provided at the lower edge of the side wall of the dried bean curd machine main body, and a support plate is fixedly connected to the side wall of the dried bean curd machine main body near the upper edge. The dried bean curd bundles squeezed out by the dried bean curd machine die head will be gathered to a certain extent, and the gathered dried bean curd bundles will not be easily swung by the wind, and the dried bean curd bundles will be lubricated and fully cooled, and the dried bean curd bundles can be stacked and taken more neatly to avoid entanglement, stacking misalignment or scattering, reducing the subsequent processing difficulty of the dried bean curd bundles, and under the effects of lubrication and sufficient cooling, the dried bean curd bundles are not prone to stubborn adhesion, thereby improving the overall quality of the product. The middle position of the dense dried bean curd bundles is gently opened, further increasing the contact effect of the dried bean curd bundles with the wind and atomized edible oil in the windproof tube.

The preparation method comprises the following steps: S1, taking yellow serofluid, filtering to remove bean dregs, adding 3% of glucose as a carbon source, carrying out high-temperature sterilization at 121 DEG C for 20 minutes, and cooling to room temperature; the method comprises the following steps: inoculating compound bacteria into sterilized yellow serofluid, simultaneously adding 0.1% of functional polysaccharide microcapsules as a strain immobilization carrier, culturing at 28-32 DEG C and pH value of 6.0-6.5 for 24 hours to obtain fermentation liquor, and after the culture is finished, centrifugally separating the fermentation liquor at 3000rpm for 10 minutes to obtain a coagulator; and S2, preparing the dried bean curd by using the obtained coagulator. The preparation method has the beneficial effects that the prepared dried bean curd has a good three-dimensional network structure and a good texture structure, and is high in protein content and rich in nutrition.

The utility model discloses a dividing and cutting machine for fried dried bean curds, and belongs to the technical field of bean product processing. Comprising a main body frame, a feeding platform is installed on one side of the main body frame, a machining cavity is formed in the main body frame, and a bearing plate is movably placed at the bottom of the machining cavity; dried bean curds are borne and placed on the bearing plate; a driving part is mounted at the top of the main body frame and is vertically placed, and the output end of the driving part is arranged in the direction of the processing cavity; a fixing part and a bottom pressing die are installed at the output end of the driving part, and a transverse cutter and a vertical cutter are arranged at the bottom of the bottom pressing die; an elastic connecting piece is mounted between the fixing part and the bottom pressing die; a hollowed-out plate is installed at the bottom of the machining cavity, guide strip plates are installed on the two sides of the hollowed-out plate, and the guide strip plates are suitable for the bearing plate to be inserted and slide in the axial direction of the guide strip plates. According to the utility model, the problems of rapid positioning and material carrying in cutting in the prior art are solved, and the technical problem that the die is worn too fast due to the reduction of the strength of hard contact between the die and the bearing plate is solved.

The utility model belongs to the technical field of bean product drying, particularly relates to a continuous bean product drying production line, and aims to solve the problems that an existing axial fan is high in noise, and a large amount of heat is wasted as bean products such as bean curds are low in height and a large part of hot air directly circulates without being in contact with the bean products. Comprising a frame body, a U-shaped frame is installed at the top of the frame body, a drying device is installed in the U-shaped frame, the drying device comprises a cross flow fan, the air inlet side of the cross flow fan is located in the middle of the U-shaped frame and arranged downwards, the air outlet side of the cross flow fan communicates with heating cavities, and the heating cavities are formed in the two sides of the U-shaped frame; according to the sample drying device, in the drying process, noise can be reduced, the number of the communicated hot air holes can be adjusted, and therefore the air outlet amount of hot air can be matched with the height of a sample, and the heat energy utilization rate is increased.

The application discloses a low-fat formula-based bean vermicelli efficient drying equipment, a pair of conveying belt strips are installed on a support frame through driving shafts and driven shafts, a plurality of grid-shaped placing grooves are arranged between the two conveying belt strips through mounting frames, when in use, the bean vermicelli to be dried can be placed on the grid-shaped placing grooves, the conveying belt strips and the grid-shaped placing grooves located above and below the conveying belt strips enter the drying box through the inlet and the outlet, heating plates are inlaid on the inner side walls of the drying box, a plurality of fans are installed on the top and the bottom of the drying box, after the driving motor drives the conveying belt strips to rotate and further drives the grid-shaped placing grooves to enter the drying box, the bean vermicelli in the grid-shaped placing grooves can be dried through the heating plates, the hot air in the drying box can be uniformly dispersed by starting the fans, and the drying effect is improved. A cooling assembly is arranged on the support frame close to the outlet, the dried bean vermicelli can be cooled through the cooling assembly after being discharged, and the cooling effect and efficiency are improved.

The utility model discloses a beancurd skin collecting device with an automatic cleaning function for beancurd skin production, which comprises a support frame, the top end of the support frame is fixedly connected with a forming groove, the top end of the left side of the forming groove is fixedly connected with a stirring and heating mechanism, and the top end of the forming groove is fixedly connected with a transmission skin collecting mechanism. The bottom end of the supporting frame is fixedly connected with a water-cooling cleaning mechanism. The device is simple to operate, a first motor is started to drive a transmission rod to rotate, and the transmission rod drives a scraping plate to perform scraping in the stirring box, so that slurry adsorbed on the inner wall of the stirring box is conveniently scraped, and the situation that the adsorbed inner wall is difficult to clean in the later period is prevented; and water in the water tank can be conveniently pumped through a water pump to be guided into a water spraying head for spraying, liquid pulp can be conveniently cooled, beancurd skin can be conveniently and rapidly cooled and shaped, and the forming groove can be conveniently cleaned through water spraying.

The utility model relates to the technical field of soy sauce stewed smoked bean curd processing, and provides a soaking device for soy sauce stewed smoked bean curd processing. The supporting legs are arranged at four corners of the surface of one side of the soaking barrel; the water outlet is formed in the surface of the soaking barrel, and notches are formed in the symmetrical positions of the inner wall of the soaking barrel; and the two mounting seats are arranged on the symmetrical surfaces of the soaking barrel. According to the smoked bean curd soaking device, a proper amount of smoked bean curds are placed on the surface of the filter plate, a proper amount of marinating soup is injected into the soaking barrel according to the number of the smoked bean curds, positioning pins on the surfaces of springs are pulled, the positioning pins are separated from the interiors of positioning holes, sliding blocks move along sliding rails, and connecting frames move; the smoked bean curds on the surface of the filter plate are soaked in marinated soup through the connecting rod, the positioning pins are embedded in the positioning holes, the sliding blocks are positioned, meanwhile, the soaked smoked bean curds are conveniently taken out, and waste of marinated soup raw materials is reduced.

An object of the present invention is to provide a composition for binding minced meat dough, which enables production of a minced meat processed food in which minced meat dough is well integrated, leakage of umami ingredients such as gravy and moisture is suppressed to provide a soft and juicy texture, and the yield is improved.SOLUTION: The composition for binding minced meat dough contains dried bean curd refuse powder.SELECTED DRAWING: None

The invention discloses a production method of oil-free high-quality dried bean curd sticks, and relates to the technical field of food processing, and the method comprises the following steps: soaking and pulping soybeans, filtering to remove residues, boiling soybean milk, conditioning bean curd stick soybean milk, peeling, and airing. The method for preparing the oil-free high-quality healthy dried beancurd stick skin is simple and convenient, only the proportion of protein to fat in soybean milk needs to be adjusted to be larger than 2.5 in the conditioning stage of slurry used for beancurd stick uncovering, and the beancurd stick skin prepared through the method does not contain any additive, is long in shelf life, is not prone to oxidative deterioration after being stored for a long time and is suitable for large-scale production. The edible quality is relatively high.

The invention relates to microwave pretreatment and application of microwave pretreatment and TGase enzyme coupling in improvement of the quality of a dried beancurd stick product, and particularly provides a method for improving the quality of the dried beancurd stick product. According to the method, the mindset that a microwave technology is applied to a terminal drying link in dried beancurd stick preparation, such as dried beancurd stick drying, and charring and protein denaturation caused by local overheating are avoided is broken through, microwave pretreatment is performed on dried soybeans under specific conditions, and the dried soybeans are in a micro-puffing state through the synergistic effect of a heat effect and a non-heat effect generated by microwaves, so that the dried soybeans are in a micro-puffing state; microwave pretreatment and soaking generate a synergistic effect mechanism, so that the soaking time is effectively shortened, the soybean pre-soaking process and soybean milk components and physical properties are optimized, further coupling with TGase enzyme is carried out, construction of a protein molecule cross-linked network and better embedding of grease in the dried beancurd stick film forming process are effectively promoted, and the dried beancurd stick film forming efficiency and comprehensive quality are remarkably improved; and technical support is provided for mechanical large-scale production, and upgrading of the dried beancurd stick industry is facilitated.

The utility model relates to dry bean curd processing technical field especially, a kind of for dry bean curd processing's deslagging device, comprising: fixed seat;Deslagging hopper is obliquely fixed and installed in the top of the fixed seat by fixed frame, the top of the deslagging hopper is fixedly installed with discharge hopper, and deslagging hopper is fixedly installed with filter plate in it.The utility model can realize the intermittent feeding of raw materials by the rotation of driving motor control baffle and scraper, and the raw materials on filter plate can be scraped along the surface of filter plate clockwise, increase the residence time of raw materials on filter plate, and raw materials can also be moved on filter plate, improve filtering efficiency, while when raw materials are scraped by scraper to right-angle discharge pipeline, tofu residue can be automatically dropped into the receiving barrel below right-angle discharge pipeline, complete automatic removal and automatic collection of tofu residue, save time and effort, improve the practicability of device.

The utility model provides an air-drying device for bean curd skin processing, and particularly relates to the technical field of food processing equipment. Comprising a box body, a conveying mechanism and a hot air supply mechanism, the conveying mechanism comprises a plurality of conveying parts which are arranged in a staggered mode in the height direction of the box body, and the conveying directions of every two adjacent conveying parts are opposite; the hot air supply mechanism comprises an air blowing pipe assembly arranged in the box body, an air collecting pipe arranged outside the box body and connected with the air blowing pipe assembly, an exhaust fan and an air heater, wherein the exhaust fan and the air heater are connected to the air collecting pipe in series. The air blowing pipe assemblies are arranged in one-to-one correspondence with the conveying parts, and the air blowing pipe assemblies are arranged above the conveying parts. The beancurd skin processing and air-drying device can improve the drying quality of beancurd skin and is beneficial to improving the mechanical automation degree.

The utility model discloses extrusion equipment for making dried bean curds, and belongs to the field of bean products. Extrusion equipment for making dried tofu comprises a platform, a limiting frame is fixedly connected to the platform, a lifting rod is arranged on the platform in a lifting mode, an extrusion plate is arranged at the bottom of the lifting rod, the limiting frame corresponds to the extrusion plate, a liquid spraying plate is arranged on the platform, and the output end of the liquid spraying plate faces the bottom of the extrusion plate; water stains at the bottom of the extrusion plate can be washed, so that dirt and bacteria can be effectively removed, the food safety risk is reduced, the flavor of dried tofu is prevented from being influenced in subsequent production, and it is ensured that each batch of dried tofu has the consistent taste.

The invention discloses green additive-free low-purine dried bean curds and a preparation method thereof. The preparation method comprises the following steps: S1, pretreating raw materials: cleaning soybeans, and soaking the cleaned soybeans in water; s2, grinding the soaked soybeans into raw soybean milk, heating and boiling the raw soybean milk, and cooling the raw soybean milk for later use; s3, inoculating the compound leavening agent into the cooled soybean milk, uniformly mixing, and fermenting at constant temperature to obtain fermented soybean milk; s4, the fermented soybean milk is sequentially subjected to curdling, forming, after-ripening and drying, and a finished product of the dried bean curd is prepared. The compound leavening agent comprises lactobacillus plantarum, rice koji and lactobacillus brevis. According to the method, lactobacillus plantarum, rice koji and lactobacillus brevis compound flora are used for fermentation, on the premise that no chemical agent is added, efficient degradation of purine and improvement of the oxidation resistance of the dried bean curd are synchronously achieved, the purine content of the product can be reduced to 80 mg / 100 g or below and is reduced by 50% or above compared with traditional dried bean curd, and the product quality is improved. The prepared product has the advantages of low purine, high oxidation resistance and excellent flavor, and is suitable for people with gout and hyperuricemia to eat.

The invention belongs to the field of soybean sauce and provides soybean sauce and a preparation method thereof.The soybean sauce comprises 100 g of perilla frutescens, 150 g of bay leaves, 500 g of celery, 100 g of pericarpium citri reticulatae, 200 g of black fermented soya beans, 300 g of dried bean curd skin, 100 g of soybeans, 500 g of pepper, 250 g of dried squids, 100 g of fructus amomi, 100 g of amomum cardamomum, 200 g of salt, 1000 g of light soy sauce, 300 g of chicken essence and 20 jin of water. The water is boiled together with perilla frutescens, bay leaves, celery, pericarpium citri reticulatae, black fermented soya beans, dried bean curd skin, soybeans, pepper, dried squids, fructus amomi and amomum cardamomum; by adding herbaceous plants such as purple perilla and bay leaves, seafood raw materials such as dried squids and spices such as pepper and round cardamom, a three-dimensional flavor system of herbal, seafood and spices is constructed, the content of volatile aroma components of the soy sauce is increased, the content of amino acid nitrogen is increased, perfect balance of freshness, fragrance, sweetness and salty is achieved, and the flavor of the soy sauce is improved. And the product is endowed with unique flavor memory points.

The invention discloses a preparation method for improving quality and yield of dried tofu, which comprises the following steps: S1, grinding fully soaked bean materials to obtain raw pulp and bean dregs, and heating the raw pulp to obtain cooked pulp; s2, crushing bean dregs into fine bean dregs with the particle size of 5-20 microns, and mixing the fine bean dregs with the cooked pulp to obtain mixed cooked pulp; s3, curdling the mixed cooked pulp with a composite coagulator to obtain tofu pudding, and sequentially squeezing the tofu pudding to remove water, marinating, frying and seasoning to obtain the tofu pudding, and the composite coagulator is any one or a mixture of two of magnesium chloride, calcium sulfate and beta-glucolactone. According to the leisure dried bean curd and the preparation method thereof, the elasticity of the leisure dried bean curd is increased, the water retention capacity of the leisure dried bean curd is enhanced, the final yield is improved, the texture of the leisure dried bean curd is improved, the water binding capacity, the elasticity, the softness and the baking characteristic of the leisure dried bean curd are improved, and the quality of the dried bean curd is improved.

The utility model discloses a forming device for dried bean curd production and processing relates to bean product processing technical field, including the processing frame of the fixed groove of the front side is seted up, one side along vertical direction rotation is provided with the thread lead screw in the fixed groove, the nut is sleeved on the thread lead screw, the top of processing frame is provided with the motor, and the drive shaft of motor is connected with the top end transmission of thread lead screw, one side of nut is provided with the extrusion board, and the other side along vertical direction fixed mounting has the guide rod in the fixed groove, the utility model discloses through opening motor, can make thread lead screw rotate, make the nut drive fixed part and extrusion board downward movement to the extrusion board upward movement, can take out the dried bean curd in the forming groove from the forming groove, and this forming device simple structure, convenient operation not only reduces the internal overhaul problem of complicated, also has improved the processing efficiency.

The utility model belongs to the technical field of vermicelli processing, and particularly relates to a vermicelli airing device which comprises a supporting unit, a shear type telescopic frame and an airing rod, the supporting unit comprises two supporting frames which are the same in structure and can move relatively, and each supporting frame comprises two movable supporting columns which are arranged in parallel; the number of the scissor-type telescopic frames is two, the scissor-type telescopic frames are connected to the tops of the two movable supporting columns of the two supporting frames, a bracket component is connected to telescopic nodes at the upper ends of the scissor-type telescopic frames, the airing rod can be hung on the bracket component, the space between the two movable supporting columns is not closed, and people can pass through the space between the two movable supporting columns. The vermicelli airing device has the advantages that the structure is simple and reasonable, the operation is simple and easy to realize, the erection is flexible, and the like.

The invention discloses a dried tofu dicer with an adjustable cutter distance, and relates to the technical field of dried tofu dicers, the dried tofu dicer comprises two supporting plates, a replacement mechanism is arranged above the two supporting plates jointly, a collection mechanism is arranged above the two supporting plates jointly, the replacement mechanism comprises a turnover unit, the turnover unit is arranged above the two supporting plates, and the turnover unit is arranged above the two supporting plates. The overturning unit can overturn the cutting structure to the state that the cutting edge faces upwards, the replacing mechanism further comprises a replacing unit, the replacing unit is arranged above the two supporting plates, the replacing unit is matched with the overturning unit, the replacing unit can replace a cutter, and the collecting mechanism is matched with the replacing unit. According to the cutter-distance-adjustable dried tofu dicer, by arranging the overturning unit, the replacing unit and the collecting mechanism, the problem that the cutter replacing efficiency is low when the cutter-distance-adjustable dried tofu dicer is used can be effectively solved.