71 results about "Dry bean" patented technology

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 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 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 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 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 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 relates to the technical field of bean vermicelli drying equipment, and discloses a drying device for bean vermicelli production and processing, which comprises a drying box, a drying assembly for drying bean vermicelli is arranged in the drying box, the drying assembly comprises two drying racks fixed in the drying box, the two drying racks are arranged in parallel and at intervals, and the two drying racks are fixed in the drying box. A plurality of hanging frames are rotationally connected to the bottom faces of the drying frames, a fixing plate is fixed to the position, between the two drying frames, in the drying box, and a plurality of heating pipes are fixed to the left side and the right side of the fixing plate correspondingly. According to the bean vermicelli drying device, bean vermicelli is hung in the drying frames, the heating pipe between the two drying frames can dry the bean vermicelli on the two drying frames respectively, the exhaust fan is adopted to circulate air in the drying box, moisture generated after drying is rapidly discharged, and in the drying process of the bean vermicelli, the drying efficiency is improved. And the hanging frame can be driven to rotate, so that the vermicelli rotates on one side of the heating pipe so as to be fully dried, and the drying effect of the vermicelli is ensured.

The utility model relates to the technical field of dried bean curd processing, concretely is a kind of dried bean curd compaction device, including operation platform, the tabletop of operation platform is equipped with feeding and discharging assembly, and is equipped with the conveying table below the feeding end of feeding and discharging assembly, and is fixed with gantry, and bearing moving device is installed on the gantry;The operation platform is also fixed with the middle frame above bearing moving device, and the one side of middle frame is equipped with press roll, and the other side is equipped with lifting device.This dried bean curd compaction device, through feeding and discharging assembly, moves dried bean curd, and bearing moving device drives bearing plate to move, so that dried bean curd is compacted after passing through press roll, when dried bean curd is discharged, will reset, lifting device drives scraper to move down, and the moisture on the surface of bearing plate is scraped off and cleaned, to avoid the next group of dried bean curd to be placed when being stained with residual moisture, solve the problem of dried bean curd sticking;At the same time, manual cleaning is not needed, reduce the labor intensity of staff, reduce labor cost, improve production efficiency.

The utility model relates to the technical field of dry bean drying tower, concretely relates to a dry bean hot -blast type subsection drying tower, including drying tower body, the inside of drying tower body is provided with inner drying chamber, and the top and bottom of inner drying chamber all are linked with outside, and the bottom of drying tower body is detachably installed with bottom plugging cover, and the cavity wall of inner drying chamber is fixedly installed with a plurality of mesh hole hoppers from top to bottom, the bottom of mesh hole hopper is fixedly installed with unloading pipe, and unloading valve is fixedly installed on unloading pipe, and the bottom cylinder of drying tower body is provided with the air outlet ring for drying operation of air inlet, and the air outlet ring is covered on the mesh hole hopper located the lowermost, and a plurality of air outlet holes are arranged on the bottom surface and the inner annular side surface of air outlet ring, and the air inlet end of air outlet ring passes through the fan air inlet, and the air inlet end of air outlet ring passes through temperature control electric heater heating. The utility model is convenient for subsection drying operation, has good drying and unloading effect, and is convenient to use.

The invention discloses a method for modifying bean dreg dietary fibers through high-speed shearing assisted by organic acid hydrolysis, and belongs to the technical field of dietary fiber modification. The invention discloses a modification method for high-speed shearing assisted by organic acid hydrolysis, which comprises the following steps: by taking dried bean dregs as a raw material, crushing, sieving, carrying out enzymolysis, carrying out enzyme deactivation, centrifuging and freeze-drying to obtain bean dreg dietary fibers; adding a citric acid aqueous solution, heating, carrying out acid hydrolysis treatment, shearing the acid-hydrolyzed bean dreg dietary fiber suspension at different rotating speeds, and freeze-drying to obtain the modified bean dreg dietary fiber. The grape adsorption capacity, cholesterol adsorption capacity and nitrite adsorption capacity of the bean dreg dietary fiber prepared by the modification method disclosed by the invention respectively reach 6.32 mmol / g, 3.88 mg / g and 14.99 ug / g and are superior to those of most bean dreg dietary fiber modification methods in the current research field, and the application potential of the bean dreg dietary fiber in the field of functional foods is improved.

The invention relates to the technical field of bean product processing, and discloses a preparation method of high-water-binding-capacity and high-toughness dried bean curd, and the dried bean curd is prepared from the following raw materials in parts by weight: 1000 parts of conditioned soybean milk; 2.5 to 3.5 parts of a composite slow-release coagulator with protein affinity activity; 0.14 to 0.25 part of glutamine transaminase; the concentration of the conditioned soybean milk is 10-12 degrees Brix, and the pH value of the conditioned soybean milk is 6.8-7.2; the composite slow-release coagulator with protein affinity activity has a core-shell structure and is composed of coagulator core particles accounting for 80-85% of the total mass of the coagulator and a lipid-protein composite shell layer accounting for 15-20% of the total mass of the coagulator. According to the invention, a compact and uniform covalent cross-linked network is constructed through combination of protein affinity modification of a carrier and enzymatic anchoring and gradient heating, and unification of high water binding capacity and high toughness of the dried bean curd is realized.

The utility model relates to the technical field of dried tofu processing, in particular to a mixing machine for dried tofu processing, which comprises a mixing tank, a motor, a mixing frame and a cleaning component, the cleaning component comprises a connecting sleeve, a connecting rod, a fixing plate, an air cylinder, a scraper, a discharge pipe and an auxiliary unit; at the moment, an air cylinder in a fixing plate is started, the output end of the air cylinder pushes a scraping plate to move, the scraping plate slides out of the fixing plate and then makes contact with the inner wall in the stirring tank, the scraping plate on the fixing plate is driven to rotate through rotation of a stirring frame, and then the dried bean curds are subjected to subsequent processing; according to the material stirring device for dried tofu processing, the scraping plate can scrape dried tofu residues left on the inner wall of the stirring tank, and therefore the problems that residues are left on the inner wall of the stirring tank when dried tofu raw materials and auxiliary materials are stirred by an existing material stirring device for dried tofu processing, the residues are left in the stirring tank when the stirred dried tofu materials are discharged, and follow-up use is affected are solved.

The invention relates to the technical field of bean drying, and discloses an energy-saving bean drying device which comprises a base, supporting columns are fixedly connected to the upper ends of the front side and the rear side of the base correspondingly, a drying cylinder is rotationally connected between the two supporting columns, and the drying cylinder is used for conducting drying operation and discharging on beans; the swing mechanism is arranged at the upper end of the base. Through the swing mechanism and the rotation triggering mechanism, the drying cylinder can rotate in a reciprocating mode, beans in the drying cylinder can be fully turned over through triggering conditions, the drying cylinder can stably swing in a reciprocating mode through the cam design of the swing mechanism, and the rotation triggering mechanism can rotate in a gear meshing mode. When the beans are dried, a roller in the screening assembly rotates to further drive the beans to turn over, the double-turning mechanism ensures that the beans can be evenly heated in the drying process, the situation that local drying is not thorough or excessive drying is avoided, and therefore the drying quality is improved, and the quality of the dried beans is more uniform and consistent.

The utility model relates to the technical field of dried tofu processing, in particular to a suspended waste collecting device which is characterized in that the top of an adjusting frame is slidably connected with a bearing plate, one side of the bearing plate is fixedly connected with the side wall of the adjusting frame through a folding net, the top of the adjusting frame is fixedly connected with a square sliding rod, and one end of the square sliding rod is sleeved with a sliding sleeve; a suction pipe is fixedly connected to the bottom of the sliding sleeve, a pump body is fixedly connected to one side of the outer wall of the frame body through bolts, an inlet of the pump body communicates with one side of the top of the suction pipe, a collecting frame is fixedly connected to the position, close to an outlet of the pump body, of the frame body, and air cylinders are fixedly connected to the two sides of the bottom of the frame body through bolts; output shafts of the two air cylinders penetrate through the bottom of the frame body and are fixedly connected with the bottom of the adjusting frame. And by adopting the mode that the air cylinder drives the adjusting frame to move up and down, efficient collection of the suspended waste on the liquid surface is achieved, and the operation convenience and the working efficiency are greatly improved.

The application discloses a physical synergistic spice sterilization and preservation method for fresh dried beancurd sticks and belongs to the technical field of fresh dried beancurd stick storage and preservation. The application combines ultraviolet, spices and irradiation methods to perform composite treatment on fresh dried beancurd sticks, and better preservation advantages are shown, the composite treatment effectively inhibits the growth of microorganisms, and the fresh dried beancurd stick preservation period can be prolonged by at least 5 days. The ultraviolet sterilization can not only sterilize the surface of the fresh dried beancurd sticks, but also reduce the microbial pollution in the environment; the spices are safe and have the dual effects of seasoning and sterilization; and the final irradiation sterilization can further reduce the content of microorganisms, so that the preservation period is prolonged. The material and operation method are simple and convenient, safe, and more suitable for normal temperature and low temperature preservation of the fresh dried beancurd sticks.

The invention relates to the technical field of Chinese herbal medicines, and particularly discloses a Chinese herbal medicine tea for supplementing necessary nutrients for human body deficiency and a preparation method thereof.The Chinese herbal medicine tea is prepared from, by weight, 2-5% of stevia rebaudiana leaves, 6-9% of fructus lycii, 5-7% of hippophae rhamnoides, 7-9% of rhizoma cyperi, 3-6% of basil leaves, 6-9% of siraitia grosvenorii seeds, 5-7% of codonopsis pilosula and 14-16% of endothelium corneum gigeriae galli. The composition is prepared from the following raw materials in percentage by weight: 6-9% of dogwood, 6-9% of wild jujube pulp, 4-6% of frosted perilla fruit, 5-7% of rose buds, 8-10% of dried beancurd stick skin, 2-4% of sonchus oleraceus, 2-4% of yuan mushroom and 2-5% of sweet pepper. Various raw materials are selected and processed to prepare the tea bag, tea water of the tea bag can effectively supplement various nutrient substances and trace elements which are lacked and necessary for the body of a drinker, enhance the viscera function and physical quality of the drinker, improve memory, tonify qi and blood, promote blood circulation to remove blood stasis, regulate cold, heat, yin and yang, relieve nerves and regulate mood, and meanwhile the tea drink is fresh and sweet and has a good health care effect. The tea bag disclosed by the invention is simple to prepare and beneficial to popularization.

The utility model discloses quick drying equipment for bean curd sheets, and relates to the technical field of bean curd sheet processing, the quick drying equipment comprises a drying shell, placing slots are linearly arranged in the drying shell, and drying grooves are arranged in the drying shell and located at the lower ends of the placing slots; when the device is used, cold water can be added into the heating pot above the device, hot air obtained after bean curd sheets are dried in the device can enter the third connecting pipe through the second connecting branch pipe, and therefore the hot air flows into the waste heat recovery frame to heat the heating pot in the waste heat recovery frame, and the heating pot in the waste heat recovery frame is heated through the second connecting branch pipe. Therefore, water in the heating pot is heated to obtain hot water required by bean curd skin making, and recycling of residual heat in the hot air is achieved.

A method for ratiometric detection of putrescine using PtPd NPs@TPE fluorescent nanozymes. This invention first utilizes mesoporous platinum-palladium nanoparticles (PtPd NPs) doped with tetraphenylethylene (TPE) to obtain fluorescent nanoparticles (PtPd NPs@TPE) with oxidase-like activity, which can produce blue fluorescence under 365 nm ultraviolet light excitation. Secondly, this invention utilizes the antioxidant properties of putrescine solution to inhibit the formation of 2,3-diaminophenazine (DAP), an oxidation product, during the oxidation of o-phenylenediamine (OPD) by PtPd NPs@TPE, thereby reducing the DAP content. Based on the relationship between putrescine concentration and the colorimetric intensity of DAP, and the ratio of the yellow fluorescence intensity of DAP at 552 nm to the blue fluorescence intensity of PtPd NPs@TPE at 442 nm, a novel ratiometric fluorescence method for detecting putrescine is constructed. This method can be used to detect actual samples such as dried bean curd, with a detection limit as low as 0.0025 μg / mL.

The utility model discloses a full-automatic rotary dried bean curd machine which comprises a horizontal conveying device, a vertical conveying device and a rotary material pressing device, the horizontal conveying device, the vertical conveying device and the rotary material pressing device are sequentially in butt joint to form a conveying line of a material basket, and a feeding and weighing device is installed at the conveying position of the top of the horizontal conveying device. The device is used for quantitatively pouring uncongealed beancurd into a material basket in horizontal conveying. The horizontal conveying device can horizontally transport the material baskets, quantitative beancurd jelly splashing is carried out in the material baskets in cooperation with a feeding pump and a weighing sensor of the feeding weighing device, the vertical conveying device is used for downwards moving the beancurd jelly-splashed material baskets, and the material baskets are pushed into the material pressing groove through the material pushing air cylinder and the pushing plate. And through circular rotation of the rotating disc, the operations of squeezing and taking out the dried tofu are continuously performed in the plurality of material pressing grooves, so that the automation of dried tofu production is realized, the physical strength consumed by manual carrying is reduced, and the production efficiency of the dried tofu is improved.

The invention relates to the technical field of mulberry leaf or preserved vegetable pickling, and provides a segmented mulberry leaf and preserved vegetable pickling device and process, the segmented mulberry leaf and preserved vegetable pickling device comprises a support and a cleaning tank, the cleaning tank is located on one side of the support, a conveying assembly is arranged on the top of the support, a pickling box is arranged on one side of a conveying belt, and a dehydration assembly is arranged in the pickling box; a drying nozzle and a humidifying nozzle are respectively arranged on the inner wall of the pickling box; through the design of the obliquely-arranged conveying belt, the perforated leakage plate and the water guiding groove in the baffle, automatic draining can be completed in the conveying process of vegetables, water is effectively collected and guided back to the cleaning groove, continuity and automation of the draining procedure after cleaning are achieved, the situation that the water is brought into the pickling link is reduced, a foundation is laid for subsequent uniform dehydration, and the production efficiency is improved. And meanwhile, the operation of the conveyor belt automatically controls the opening and closing of the pickling box feeding groove through the mechanical linkage of the fixed rod and the telescopic plate, so that the cooperative automatic control of the feeding port and the feeding port is realized, the production efficiency is improved, and the manual intervention is reduced.

The utility model relates to the technical field of sheet jelly shredding, in particular to a dual-purpose sheet jelly shredding machine. Comprising a frame body, a main shaft is rotatably connected to one side of the frame body, a main gear is concentrically fixed to the main shaft, a motor is fixed to the portion, below the main shaft, of the frame body, an output shaft of the motor is in transmission connection with the main shaft, two sheet jelly shredding knives are arranged at the upper end of the frame body in a sliding mode, the two sheet jelly shredding knives are symmetrically arranged, and the cutting widths of the two sheet jelly shredding knives are different. The two sheet jelly shredding knives are fixedly connected, the two sheet jelly shredding knives are arranged at the upper end of the frame body in a sliding mode, a driving assembly is arranged on the frame body, and the driving assembly can drive the two sheet jelly shredding knives to move at the same time. According to the utility model, an innovative solution with flexible production and standardized control is provided for the sheet jelly product processing industry, and the technical advantages cover the defects of traditional equipment in multiple dimensions such as process adaptability, energy consumption economy, sustainable development and the like.

The objective of this invention is to produce a dashi seasoning using a novel dashi ingredient that can replace bonito flakes, which are a dashi ingredient. This provides a manufacturing method. [Solution] The method for manufacturing dashi seasoning involves selecting dashi ingredients from mushrooms, vegetables, beans, and fruits. The dashi ingredients are manufactured by smoking and drying one or more of the ingredients, or the ingredients are mushrooms, vegetables, etc. After drying one or more broth ingredients selected from beans, legumes, and fruits, a smoky flavor is added. The ingredients used in the production or dashi are dried mushrooms, dried vegetables, dried beans and dried This product is manufactured by imparting a smoky flavor to one or more dashi ingredients selected from dried fruits. .

1. Name of the designed product: packing bag (Qishuang hand-grinding dried bean curd). 2. Use of the designed product: for packing products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view. 5. The designed product is a planar product, and the left view, right view, top view and bottom view are omitted.

The utility model relates to the technical field of multi-layer spreading and cooling machines, in particular to a multi-layer spreading and cooling machine for dried tofu processing, which comprises first transverse plates and supporting columns, the left sides and the right sides of the tops of the two first transverse plates are fixedly connected with the bottoms of the supporting columns respectively, and the tops of the supporting columns are fixedly connected with second transverse plates. The left side of the top of the first transverse plate is connected with a shielding structure, outer wall round openings of the first transverse plate and the second transverse plate are connected with a conveying structure, the inner side of a square plate is attached to the outer wall of the first transverse plate, meanwhile, the inner wall of a curved block is adjacent to the left side of a lower net belt, and then a bolt penetrates through the square plate in a threaded mode and is in threaded connection with the outer wall round opening of the first transverse plate. The positions of the straight plate and the vertical plate are fixed, when dried bean curds move to the left side and fall to the position above the lower net belt, the straight plate and the vertical plate shield the dried bean curds at the moment, the dried bean curds are prevented from collapsing and flying, the dried bean curds are prevented from being wasted, the use cost of the multi-layer spreading and cooling machine for dried bean curd processing is reduced, and the use limitation is eliminated.