92 results about "Soy cheese" patented technology

The invention relates to the technical field of microorganisms, in particular to a strain of Lactiplanilla pentosuses ZF634 and application of the strain of Lactiplanilla pentosuses ZF634 and the application of the strain of Lactiplanilla pentosuses ZF634. The lactobacillus pentosus strain ZF634 is obtained through screening and still has efficient acid production capacity in a bean-based culture medium, and the bean curd coagulator prepared from fermentation liquor of the lactobacillus pentosus strain ZF634 has the function of enhancing aroma and flavor; the beany flavor of the prepared sour slurry bean curd is obviously reduced, and the sour slurry bean curd also has special milk flavor; the protein hydrolysis degree and flavor precursor substance accumulation of the prepared fermented bean curd embryo are far superior to those of a commercial sour slurry water sample, the content of fresh and sweet amino acids and organic acids is remarkably increased, the fresh and sweet taste of the fermented bean curd is improved, the taste is softer and more harmonious, the sensory quality of the final product is broken through, and the aroma, the taste and the texture are remarkably improved.

The invention discloses a seaweed blue square fermented bean curd and a preparation method thereof. The preparation method comprises the steps of phycocyanin extraction, three-stage fermentation, blank making and mildewing, marinade pickling and after-ripening. According to the invention, a Maillard reaction and fermentation technology combined process is adopted, and synergistic interaction of flavor modification and pigment stability is realized through three-stage temperature gradient control. In the first stage, synchronous optimization of fishy smell removal and structural stability of phycocyanin is realized; in the second stage, Maillard-fermentation staged treatment is carried out to accurately control sulfide cracking; in the third stage, the flavor is solidified, the acid resistance of phycocyanin is remarkably improved, and an obvious seafood flavor is formed. The method effectively solves the problems of fishy smell residue, color deterioration and texture fusion in phycocyanin processing. The innovation of the composite plant marinade endows the product with unique flavor, and the final product shows stable sky-blue color by cooperating with the mucor post-fermentation, so that a novel fermented bean curd product with unique blue appearance, excellent flavor and nutritional value is developed.

The invention discloses a lactobacillus paracasei CN23, a preparation method of a microbial agent and a preparation method of fermented bean curd, and relates to the technical field of microorganisms. The invention relates to a lactobacillus paracasei CN23, which is preserved in the China General Microbiological Culture Collection Center on September 2, 2024, and the preservation number is CGMCC NO. 31794. The lactobacillus paracasei CN23 is named as the lactobacillus paracasei CN23. The fermented bean curd prepared by fermenting the acid water with the microbial agent containing the casei paracasei CN23 is higher in total acid content and amino acid nitrogen content, richer and more complex in flavor and rich in layering sense, the total biogenic amine content and the white dot ratio are remarkably reduced, and the fermented bean curd has the advantages of being good in taste and flavor, rich in nutrition, good in taste and rich in flavor. The fermented bean curd has the characteristics of no food safety risk, no preservative and coagulator, and significantly improves the quality of the fermented bean curd.

The invention relates to a preparation method and application of a gamma-PGA-rich feed additive for broiler chickens, and the technical scheme for solving the problems is as follows: screening bacillus licheniformis DY-0089 for high yield of gamma-PGA from fermented foods such as fermented soya beans, fermented bean curds and natto, inoculating the bacillus licheniformis DY-0089 on a solid fermentation culture medium, fermenting for 24-96 hours at 28-45 DEG C, drying in a drying oven at 55-70 DEG C, and crushing to obtain the gamma-PGA-rich feed additive for broiler chickens. And preparing the feed additive rich in gamma-PGA. Research finds that when 1% of the gamma-PGA-rich feed additive is fed to broilers, the immune function of the body can be enhanced, cecum microbiota can be improved, cecum metabonomics can be adjusted, then the growth performance and feed conversion rate of the broilers are improved, serum biochemical indexes, oxidation resistance, slaughter performance, pectoral muscle nutritional ingredients and the like of the broilers are basically not affected, and the feed additive is suitable for large-scale production. And a theoretical basis is provided for development and application of the gamma-PGA-rich feed additive in animal breeding, especially broiler breeding.

The utility model relates to the technical field of fermented bean curd fermentation, and discloses a ventilation device in a fermented bean curd fermentation process, which comprises a device shell, the side wall of the device shell is fixedly connected with a bracket, the surface of the bracket is provided with a ventilation assembly, the ventilation assembly comprises a filter box, the filter box is placed on the surface of the bracket, and the filter box is arranged on the bracket. A guide rail is fixedly connected to the inner wall of the filter box, a dustproof net is fixedly connected to the side wall of the filter box, a slot is formed in the top of the filter box, and an activated carbon filter plate is inserted into the slot and the guide rail. According to the utility model, the transverse plate and the activated carbon filter plate are drawn out together through the handle, and the hand wheel is rotated to control the two-way threaded rod, so that the two groups of movable plates move towards each other or move back to back, the distance between the two groups of movable plates is adjusted, the clamping and fixing effects of the clamping plates on the activated carbon filter plate are relieved, and the activated carbon filter plate is detached; therefore, a new activated carbon filter plate can be conveniently replaced.

The utility model relates to the technical field of food processing equipment, and discloses fermented bean curd fermentation equipment with an ultraviolet sterilization function, which comprises a fermentation box, a spraying assembly is arranged on the inner wall of the fermentation box, the spraying assembly comprises an annular pipe, the annular pipe is fixedly connected to the inner wall of the top of the fermentation box, and the annular pipe is provided with an ultraviolet sterilization function. The outer wall of the annular pipe is fixedly connected with four groups of symmetrically arranged flow dividing pipes, the side walls of the flow dividing pipes are fixedly connected with a plurality of groups of atomizing heads in array distribution, the side wall of the fermentation box is fixedly connected with an atomizing pump, the output end of the atomizing pump is fixedly connected with a connecting pipe, and the connecting pipe penetrates through and is fixedly connected to the inner wall of the fermentation box. According to the utility model, an external water source is conveyed into the annular pipe through the connecting pipe by the atomizing pump, the annular pipe conveys the water source to the shunting pipe, the shunting pipe uniformly distributes water to four corners of the fermentation box, and the atomizing head atomizes the water into fine water drops from the side surface and uniformly sprays the fine water drops on a fermented bean curd blank body.

The utility model relates to the field of fermented bean curd fermentation, and discloses a multi-layer fermented bean curd fermentation frame which comprises a cabinet body, a heater is arranged on the inner wall of the top end of the cabinet body, a humidifier is arranged on the inner wall of the bottom end of the cabinet body, a sliding rail is fixedly connected to the inner wall of the side face of the cabinet body, and a bearing plate is fixedly connected to the inner side of the sliding rail. A vent groove is formed in the bearing plate, a limiting assembly is fixedly connected to the front face of the bearing plate and used for limiting the position of the bearing plate, a sliding sleeve is fixedly connected to the bottom of the bearing plate, and an annular groove is formed in the inner wall of the side face of the sliding sleeve. According to the fermented bean curd fermentation device, by arranging the sliding sleeves, the sliding columns, the connecting columns and other structures, a certain gap exists between the fermentation frame and the bearing plate, air with certain humidity makes contact with the bottom of fermented bean curd, meanwhile, when the bearing plate is impacted, vibration borne by the fermentation frame is reduced, and therefore the fermentation efficiency is improved, and the condition and quality of the fermented bean curd are guaranteed.

The novel fermented bean curd making raw material screening device comprises an installation bottom plate, a screening box, a vibration installation frame and a screening frame, the screening box is fixedly installed on the top face of the installation bottom plate, a plurality of sets of guide sliding grooves are symmetrically formed in the inner wall of the screening box, and a plurality of sets of guide sliding blocks are symmetrically welded to the side walls of the two sides of the vibration installation frame. And a guide telescopic rod is installed on the bottom face of the guide sliding groove, a vibration spring is installed on the outer side of the guide telescopic rod in a matched and sleeved mode, and the movable end of the guide telescopic rod is fixedly connected and installed on the bottom face of the guide sliding block. The fermented bean curd screening device has the beneficial effects that the mounting bottom plate, the screening box, the vibration mounting frame and the screening frame are arranged, so that a user can conveniently replace screening filter screens with different mesh numbers according to the types of screened fermented bean curd making raw materials, the application range of the device is wider, the blocked screening filter screens can be conveniently detached, cleaned and maintained subsequently, use is more convenient, and the practicability is high. And the practicability is higher.

1. Name of the designed product: ceramic bottle (wood pickled bean curd king). 2. Use of the designed product: used for containing pickled bean curd and other food. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo that best shows the design points: front view.

1. The name of the design product: bottle cap. 2. The use of the design product: the design product is used for the sealing bottle cap of fermented bean curd packaging. 3. The design points of the design product: in shape. 4. The picture or photo that can best show the design points: perspective view.

The utility model relates to the technical field of fermented bean curd bottling, in particular to a manipulator with functions of grabbing and bottling blocky flexible materials, which comprises a third lifting part, a fourth lifting part and a second transverse moving part for controlling the third lifting part and the fourth lifting part to transversely move, a third grabbing part for grabbing fermented bean curd B2 and putting the fermented bean curd B2 into a fermented bean curd bottle is connected to the lower portion of the third lifting part, a fourth grabbing part for grabbing fermented bean curd B5 and putting the fermented bean curd B5 into a fermented bean curd bottle is connected to the lower portion of the fourth lifting part, and the third grabbing part comprises a first clamping stepping motor, a second distribution assembly and a first clamping jaw assembly; the two first clamping jaw assemblies grab a piece of fermented bean curd, and under the action of the first clamping stepping motor, the second distribution assembly controls the two first clamping jaw assemblies to clamp the fermented bean curd. The bottle filling device has the technical effect of improving the bottle filling efficiency.

The invention belongs to the technical field of food, and particularly relates to a making process of a low-salt nitrate-free shallow fermented sausage. The production process of the low-salt nitrate-free shallow fermented sausage comprises the following steps: (1) pretreatment of raw materials and auxiliary materials: raw material meat comprises fresh pig hind leg meat and pig back fat meat, the pig hind leg meat is shredded, the fat meat is cut into diced meat, and the diced meat is uniformly mixed for later use; the special auxiliary material for the shallow fermented sausage comprises the following raw materials: thick broad-bean sauce, fermented soya beans, fermented glutinous rice and fermented bean curd. (2) sausage filling: uniformly mixing the raw material meat and special auxiliary materials for shallow fermented sausages to obtain pickled stuffing; filling the pickled stuffing into casings to obtain the sausages of which the surfaces are dried by air; (3) performing fermentation: performing air-drying fermentation on the sausages of which the water vapor on the surfaces is air-dried; and then performing vacuum packaging, and performing maturing and storage to obtain the low-salt nitrate-free shallow fermented sausage. The sausage prepared by the method can balance the water activity, the pH value and TBA, and the quality of the product can be ensured while the flavor is ensured.

The utility model discloses a fermented bean curd dicing device for fermented bean curd production, and relates to the technical field of cutting. A fermented bean curd dicing device for fermented bean curd production comprises a workbench and a supporting installation frame, the supporting installation frame is provided with a limiting device, the limiting device comprises a dicing plate, a fixing base and an installation base, the fixing base is fixedly connected to the upper surface of the dicing plate, and a fixing base groove is formed in the lower surface of the installation base; a handle on a rubber clamping block in the limiting device is pulled to take the rubber clamping block out of a push block groove, then the push block is pushed to move reversely to drive a limiting block to move reversely and drive a reset spring to contract at the same time, and then the limiting block moves reversely to enable the outer wall of the other end of the limiting block to be disengaged from the interior of a second limiting block groove. And then the dicing plate and the fixing seat can be taken down from the mounting seat by pulling the dicing plate, so that the situation that a worker needs to disassemble the dicing plate with the help of a tool is avoided, and the workload of the worker is reduced while the cleaning efficiency of the dicing plate is effectively improved.

The invention relates to a flavoring agent composition. The flavoring agent composition comprises the following components in parts by weight: 5-10 parts of cinnamon; 10-20 parts by weight of anise; 30-50 parts by weight of Chinese prickly ash; 1-5 parts by weight of myristica fragrans; 5-10 parts by weight of bay leaves; 10-20 parts by weight of dried orange peel; 1-5 parts by weight of dahurian angelica root; and 1-5 parts by weight of rhizoma kaempferiae. The invention also relates to a meat product which comprises the following components in parts by weight: 60-120 parts of raw material beef; 0.5-3 parts by weight of the spice bag according to the claim 5; 5-10 parts by weight of edible salt; 0.5-3 parts by weight of white granulated sugar or soft white sugar; 2-10 parts by weight of sweet soybean paste; 2-8 parts by weight of fermented bean curd; 0.5-3 parts by weight of marinated meat paste; 0.5-3 parts by weight of a yeast extract; and 100 to 200 parts by weight of water. The invention also relates to a method for preparing the meat product. On the premise of not adding sodium nitrite and / or phosphate, the color, taste, flavor and the like of the meat product disclosed by the invention are more excellent than those of the meat product added with sodium nitrite and / or phosphate.

The utility model discloses an efficient fermented bean curd strain fermentation device and relates to the technical field of fermented bean curd processing. The device comprises a fermentation box, wherein a supporting assembly, a driving assembly, a moving assembly and a limiting assembly are respectively arranged on the fermentation box; the fermented bean curd with mildew is placed at the top end of the supporting assembly, then the supporting assembly is inserted into the fermentation box, the moving assembly rotationally arranged at one end of the rotating driving assembly is driven by the rotating driving assembly to move, and when the moving assembly moves, the limiting assembly can be driven to rotate with the limiting assembly as the circle center; the supporting assemblies are arranged in the fermentation box in a linear array mode, so that fermented bean curds in the supporting assemblies can be conveniently taken and placed in batches, heat loss in the fermentation box is reduced, and the situation that the quality of the fermented bean curds is affected due to the fact that the temperature difference is large is avoided.

The utility model discloses bean curd dicing and forming equipment for fermented bean curd processing and production, and relates to the technical field of food processing, the bean curd dicing and forming equipment comprises a box body, an adjusting assembly is mounted in the box body, the adjusting assembly comprises a moving assembly and a pull-back assembly, and the moving assembly comprises six sliding plates which are slidably connected to the inner wall of a mounting frame; the top end of one sliding plate is fixedly connected with a fixing block, the outer wall of one sliding plate is rotationally connected with a connecting rod set through the fixing block, and the sliding plate is slidably connected with four first sliding blocks through the connecting rod set. According to the bean curd cutting device, the distance between the cutting wires is changed through the adjusting assembly, bean curd blocks meeting different specification requirements are cut out, a production enterprise does not need to purchase multiple sets of equipment or parts for orders of different specifications, the equipment purchase cost and inventory pressure are reduced, the downtime caused by replacement of the assembly parts is shortened, and the production efficiency is improved.

The utility model relates to the technical field of fermented bean curd fermentation, and discloses a fermented bean curd fermentation tank which comprises a fermentation tank body, an observation window is connected to one side of the front face of the fermentation tank body in an embedded mode, stand columns are fixedly connected to the two sides of the fermentation tank body, and electric lifting rods are connected to the tops of the stand columns in an embedded mode. The top end of the electric lifting rod is fixedly connected with a sealing top cover, and the bottom end of the sealing top cover is provided with a multi-layer shelf assembly. According to the utility model, through the zymophyte liquid box, the liquid pump and the rotary spraying assembly, the driven gear meshed with the driving gear is driven by the driving motor to drive the rotary liquid pipe to rotate synchronously, so that the rotary liquid pipe is positioned among the plurality of net racks and is provided with the spraying branch pipes with the plurality of atomizing nozzles; zymophyte liquid can be uniformly sprayed on the outer surfaces of a plurality of bean curd blocks placed on a plurality of layers of net racks, so that the inoculation and fermentation efficiency of strains is improved.

The invention discloses hair rubbing and drying equipment for fermented bean curd production, which comprises a rubber screen, a first conveying line, a hair rubbing assembly, a turning conveying line, a second conveying line, a drying device and a third conveying line, the discharging end of the turning conveying line is connected to the feeding end of the second conveying line, the discharging end of the second conveying line is connected to a feeding port of the drying device, the discharging end of the drying device is connected to the feeding end of the third conveying line, and the first conveying line and the second conveying line are each provided with the hair rubbing assembly. The full-automatic beancurd blank rubbing machine realizes automatic beancurd blank rubbing on a whole plate, replaces manual work, liberates labor force, improves efficiency and improves enterprise competitiveness.

The utility model discloses a partition plate used for separating fermented bean curds and a containing bottle, and belongs to the technical field of food packaging, the partition plate is placed in a bottle body, the partition plate comprises a support and partition pieces fixedly connected with the support into a whole, and the multiple partition pieces are fixedly arranged on the support in the circumferential direction with the axis of the support as the center. A containing space used for containing fermented bean curds is formed between every two adjacent partition pieces and the bottle body. After the partition plates are placed in the bottle body, the fermented bean curds with the corresponding sizes are placed in the containing space so as to separate the fermented bean curds on the same horizontal layer, and the situation that the fermented bean curds are not formed due to horizontal collision between the fermented bean curds in the transportation process is avoided.

The present application relates to the technical field of microbial fermentation, and relates to a production process of microbial fermented sufu. Proteases produced by microorganisms can decompose proteins in tofu into small molecular peptides and amino acids, and lipases can hydrolyze fats into glycerol and fatty acids. These decomposition products not only increase the types of nutrients in tofu, but also make it more easily digested and absorbed, thereby endowing sufu with unique flavor and taste. The prepared sufu utilizes the joint action of microorganisms in the fermentation process to produce various flavor substances, such as acetic acid, esters, 2-phenylethanol and the like, further enriching the flavor of sufu, realizing low salinization, and microbial fermentation can effectively prolong the shelf life of sufu and maintain its quality.

The utility model discloses a fermented bean curd dicing device which comprises a conveying belt used for conveying fermented bean curd and a U-shaped frame, the U-shaped frame is installed over the conveying belt in a sliding mode, first hydraulic cylinders are symmetrically and fixedly installed on the two sides of an inner cavity of the U-shaped frame, and sliding plates are symmetrically installed in the inner cavity of the U-shaped frame in the vertical direction in a sliding mode. The power output ends of the two first hydraulic cylinders are fixedly connected with the middles of the sides, away from each other, of the two sliding plates correspondingly, sliding grooves are formed in the middles of the sides of the two sliding plates in the vertical direction, and a plurality of sliding grooves are formed in the adjacent sides of the two sliding plates with the middles of the sliding grooves as the symmetric center. The multiple sliding grooves are obliquely formed in the direction away from the sliding grooves. Through mutual cooperation of the parts, the cutting size of the fermented bean curd can be adjusted conveniently, the mold does not need to be replaced, the adaptation rate of the mold is increased, and the production cost is reduced.

The invention relates to the technical field of food processing, and discloses a preparation process of fruit and vegetable extract compound fermented bean curd, which comprises the following steps: preparing a white blank inoculated with mucor sufu spores, and fermenting to obtain a blank; placing the blank in a vacuum environment, and dipping the blank in an enzymolysis modified fruit and vegetable penetrating fluid containing low-methoxyl pectin and phytase; the penetrating blank is subjected to sectional type vacuum breaking and re-pressing operation, the environment pressure is recovered to normal pressure in stages, penetrating fluid entering pores is subjected to in-situ gelation curing, and a cured blank is obtained; and salting the cured blank, bottling and carrying out later fermentation. The phytase and the low-methoxyl pectin are introduced into the penetrating fluid, the endogenous phytate of the blank is hydrolyzed by the phytase to release calcium ions, and the pectin is induced to be gelatinized and solidified in situ in the pores of the blank, so that liquid seepage caused by osmotic pressure difference in the subsequent processing process is blocked, and the retention rate of fruit and vegetable components in the finished product is increased.

The utility model relates to the technical field of fermented bean curd bottling, in particular to a manipulator capable of rotating the angle of a fermented bean curd salt billet, which comprises an eighth lifting part, a ninth lifting part and a fourth transverse moving part for driving the eighth lifting part and the ninth lifting part to transversely move, a ninth grabbing part is connected to the lower portion of the ninth lifting part, a T5 inching rotating part for driving the fermented bean curd to rotate is installed on the ninth grabbing part, the T5 inching rotating part can drive the fermented bean curd T5 to rotate, and therefore the fermented bean curd T5 can be conveniently put into a fermented bean curd bottle. The bottle filling device has the technical effect of improving the bottle filling efficiency.

The invention discloses a stuffed bean curd ball and a preparation method thereof, and relates to the technical field of bean curd ball preparation. The outer skin layer is prepared by dehydrating fresh bean curd with the water content of 65%-75% to obtain bean curd paste, and fermenting the bean curd paste in an environment of 10 + / -2 DEG C for 30 minutes, so that the bean curd paste has specific viscosity and elasticity; the inner stuffing core body is meat stuffing or vegetarian stuffing, the meat stuffing is prepared from one or more of pork, beef or chicken meat as main materials according to the fat-lean ratio of 2: 8 and is prepared by mixing and stirring ice water, salt, chicken essence, monosodium glutamate, pepper powder, minced onion, minced garlic, eggs and starch as auxiliary materials, and the vegetarian stuffing is prepared by mixing and stirring hard bean curd, chopped soaked shiitake mushrooms, chopped carrots and chopped agaric. And adding table salt, sesame oil and five spice powder for blending. The mass ratio of the outer skin layer to the inner stuffing core body is 2: 1, that is, every 50g of fermented bean curd paste wraps 25g of the inner stuffing core body, and a spherical green body is made through manual or mechanical wrapping.

The utility model discloses an automatic stone mill device for fermented bean curd production, and relates to the technical field of food processing equipment. The automatic stone mill device for fermented bean curd production comprises a grinding box and a grinding device, the grinding device comprises a motor, a grinding body, a connecting piece, a spherical rotating piece, a supporting plate, a limiting piece, a rotating rod, a connecting frame, a first connecting rod and a second connecting rod, the motor is fixedly connected to the top of the grinding box, and the connecting frame is fixedly connected to the bottom of the rotating rod; the first connecting rod is rotatably connected with the connecting frame, the second connecting rod is slidably connected with the first connecting rod, the grinding body is fixedly connected to the top of the connecting piece, the second connecting rod is rotatably connected with the grinding body, and through rotation of the grinding body, no dead angle exists in the device, and materials can be ground more uniformly and finely; the problem that in the actual grinding process, due to the fact that gaps between grinding rotary discs are large, soybeans are not sufficiently ground in the grinding discs is solved.

In the operation process of the device, the monitoring of the personnel operating the device in the prior art generally adopts a diode type judgment method which can or cannot operate. This judgment method has produced a large number of misjudgment examples, such as the operation personnel taking in cough syrup, lychee, fermented bean curd and other food and being mistaken for drunk driving even drunk driving. The present application relates to an online monitoring and early warning system. The system comprises a set of first sensing devices and second sensing devices. The present application detects the running device based on multiple senses, monitors the operation state of the operator on different devices through the set of small devices, and avoids the possibility of misjudgment by setting an interactive test to confirm the mental state of the operator.

This utility model discloses a soybean grinding device for fermented bean curd production, relating to the field of fermented bean curd processing technology. The utility model includes a grinding machine body, on which a guiding component, a feeding component, a driving component, an adjusting component, and a limiting component are respectively arranged. The top end of the guiding component is fixedly installed to the bottom end of the feeding component, so that the guiding component guides the soybeans inside the feeding component into the interior of the grinding machine body. By rotating the adjusting component, the size of the feeding component's discharge port can be adjusted, and the water inlet of the guiding component is connected to an external water source, creating a flowing water source at the top of the guiding component. The driving component is then activated to drive the feeding component installed at its output end, facilitating the transport of soybeans to the top of the guiding component, allowing them to enter the interior of the grinding machine body with the flowing water source. This prevents excessive soybeans from entering the grinding machine body and ensures the optimal grinding effect.