59 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 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 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 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 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 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 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 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.

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.

The utility model relates to the technical field of stirring devices, in particular to a uniform stirring device for fermented bean curd pickling ingredients, which comprises a base, a stirring mechanism is arranged at the top of the base and comprises a driving motor, the driving motor is connected with the top of the base, an output shaft of the driving motor is coaxially connected with a limiting plate, and the right end of the limiting plate is connected with a reciprocating screw rod. The right end of the reciprocating lead screw is connected with a limiting disc, the reciprocating lead screw is in threaded connection with a sliding block, the bottom of the sliding block is attached to the top of the base, the top of the sliding block is connected with a connecting plate, the top of the connecting plate is connected with a mounting plate, the left side surface of the mounting plate is connected with a stirring motor, and an output shaft of the stirring motor is coaxially connected with a mounting rod; according to the uniform stirring device for the fermented bean curd pickling ingredients, the stirring mechanism is arranged, so that raw materials can be fully stirred to be uniform, the raw materials adhered to the inner wall of the stirring barrel can be scraped off, and waste of the raw materials is prevented.

1. Name of the product in this design: Side of underwear (2628). 2. Purpose of this design: The overall purpose of the product is for women to wear underwear; the specific purpose of the product is to prevent the displacement of fermented bean curd. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1. 5. The design principles of the top view have been expressed in each view, so the top view is omitted; the design principles of the bottom view have been expressed in each view, so the bottom view is omitted. 6. The model in the design drawing is a supporting element and does not constitute part of the design for which protection is sought. 7. Other situations requiring explanation: This product only shows a partial appearance; the red parts are the unprotected areas.

The utility model discloses a multifunctional fermentation tank for fermented bean curd production, including the jar body, the end surface of jar body is inserted with multiple groups of pull -out box, the end surface fixed mounting of jar body has multiple groups of concave seat and multiple groups of installation box, the inside top surface of jar body is penetrated with fan, the upper portion of jar body is installed with the installation cover, and the inside installation of installation cover has electric heater, the upper portion of installation cover is penetrated with multiple groups of dust screen, the rear end surface fixed penetration of jar body has the breather net, the both sides of jar body are installed with multiple groups of lighting lamp, the inside of multiple groups concave seat all are equipped with multiple groups of support roll through bearing, the lower portion of multiple groups installation box all are set up and limit the through slot. Advantageous effects: the utility model has adopted concave seat and installation box, through setting concave seat and installation box, have the direction structure, can accurately convenient pull -out box inserts the inside fermentation tank structure, improved multifunctional fermentation tank for fermented bean curd production's use practicality.

The invention discloses full fermented bean curd mixed fermentation equipment, and belongs to the technical field of food making, the full fermented bean curd mixed fermentation equipment comprises a fermentation box, the top of the fermentation box is fixedly provided with a fixed pipe communicated to the inside, and a threaded ring is arranged between the inner walls of the fixed pipe and close to the top edge; a rubber convex cap is arranged at the position, close to the edge of the top, between the inner walls of the fixing pipes, and two induction assemblies are arranged on the inner walls of the two sides of the fermentation box, the induction assemblies can induct the weight of wet fermented bean curd stored on the honeycomb partition frame, and therefore the air drying condition of the wet fermented bean curd is inducted; the air-drying assembly is arranged on the honeycomb partition frame so that air-drying airflow can be adaptively adjusted through the air control device, wet fermented bean curds can be air-dried on the honeycomb partition frame through the air-drying assembly, when air-drying is conducted to a certain degree, the overall weight of the honeycomb partition frame and the supporting plate can become light along with volatilization of moisture in the fermented bean curds, and after induction is conducted through the induction assembly, the air-drying assembly can conduct air-drying on the fermented bean curds. And the air control device and the air drying assembly can be correspondingly adjusted.

The invention discloses traditional Chinese medicine fermented bean curd and a preparation method thereof, relates to the technical field of food processing, and aims to solve the problems of low utilization rate of active ingredients, flavor conflict and difficulty in corrosion prevention under a low-salt condition of existing traditional Chinese medicine fermented bean curd. According to the preparation method, traditional Chinese medicines are subjected to supercritical extraction and cyclodextrin inclusion pretreatment, so that the dissolution rate of active ingredients is increased, and the bitter taste is covered; a sequential fermentation technology is adopted, mucor is inoculated to degrade soybean protein, then probiotics are transferred to convert active ingredients of traditional Chinese medicine, and cooperation of protein degradation and ingredient conversion is achieved; and preparing a composite preservative marinating material containing traditional Chinese medicine antibacterial components, probiotic fermentation liquor and monascus pigment, wherein the composite preservative marinating material is used for soaking the fermented bean curd pehtze. According to the method, the functionality, the flavor coordination and the shelf life of the traditional Chinese medicine fermented bean curd can be synchronously improved under the low-salt condition, the process parameters are controllable, the method is suitable for industrial production, and the health requirements of consumers for functional fermented food are met.

The utility model relates to the technical field of fermented bean curd production equipment, concretely is fermented bean curd mould culture and uses multilayer three -dimensional culture frame device, including the incubator and install in the incubator cultivation frame, the cultivation frame includes a plurality of parallelly arranged placing plate, the placing plate outer ring wall with the incubator inner wall close -fit, every placing plate top all are equipped with a temperature and humidity sensor, and two lifting rods are symmetrically equipped between every two placing plates. The utility model discloses through setting up lifting rod and guide rod, can adjust the distance between placing plate according to need, convenient operation and management, can also adapt to different specifications culture container simultaneously, still through setting up multilayer placing plate, has improved space utilization rate greatly, is suitable for large -scale mould culture, has reduced production cost.

The application discloses a strain of paracaseic lactobacterium CN23, a preparation method of a bacterial agent and a preparation method of fermented bean curd, and relates to the technical field of microorganisms. The strain of paracaseic lactobacterium CN23 is preserved in the China General Microbiological Culture Collection Center on September 2, 2024, and the preservation number is CGMCC NO. 31794. The fermented bean curd prepared by using the bacterial agent containing the paracaseic lactobacterium CN23 has higher total acid content and amino acid nitrogen content, richer, more complex and more layered flavor, and the total biological amine content and white point ratio are significantly reduced, so that the fermented bean curd has good taste and flavor, no food safety risk, zero addition of preservatives and coagulants, and the quality of the fermented bean curd is significantly improved.

The utility model discloses a soybean milk residue removal device for fermented bean curd production, which relates to the technical field of soybean milk residue removal and comprises a mounting bottom plate and a continuous soybean milk residue removal device. Two supporting frames are fixedly connected to the top of the mounting bottom plate; the continuous soybean milk residue removing device comprises a metal filter screen, a feeding pipe, an extrusion cylinder, a driving motor and a rotating shaft, the metal filter screen is fixedly installed in the two supporting frames, the feeding pipe is fixedly connected to the top of the metal filter screen, the extrusion cylinder is rotatably installed in the metal filter screen, a spiral extrusion groove is formed in the surface of the extrusion cylinder, and the driving motor is connected with the spiral extrusion groove. The depth of the spiral extrusion groove is gradually decreased from the right side to the left side, the cooked soybean milk is continuously extruded and subjected to residue removal through rotation of the extrusion cylinder, soybean milk juice and soybean milk residues are collected through the semicircular collection box and the soybean residue collection box, the cooked soybean milk can be continuously extruded and subjected to residue removal through the soybean milk residue removal device, and the soybean milk residue removal efficiency is improved. And the residue removal efficiency of the cooked soybean milk is improved.

The application provides a quick fermentation post-membrane injection molding method for fermented bean curd large tanks, comprising: collecting pressure signals of each area in the membrane through a multi-point pressure sensor array, calculating a differential sequence to generate a real-time sequence of the pressure in the membrane, simultaneously reading rotor speed and volume flow rate instantaneous readings from the injection pump to construct a current operating parameter combination; processing the real-time sequence of the pressure in the membrane by using a low-pass filtering technology, extracting the position of the pressure slope mutation point and the fluctuation amplitude, combining the flow rate fluctuation interval deviation of the volume flow rate instantaneous readings to generate a dynamic change characterization sequence of the pressure in the membrane for subsequent ratio calculation; according to the updated operating parameter combination, calculating the ratio threshold value duration interval and the pressure flow rate matching error, combining the rotor speed adjustment cumulative frequency and the time window abnormal point density to judge whether the pressure in the membrane and the flow rate reach a stable matching state, providing a basis for subsequent regulation. The application improves the production efficiency, guarantees the product quality and reduces the raw material loss.

1. Name of the designed product: packing bag (fermented bean curd juice first generation). 2. Use of the designed product: used for packing products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: front view. 5. The designed product is a thin product, and the left view, right view, top view and bottom view are omitted.

This invention relates to the field of food processing technology, specifically to a method for preparing direct-packaged egg white fermented bean curd using a compound fermenting agent. The method uses fresh egg white as the raw material for preparing the fermented bean curd base. Salt is added and mixed thoroughly, then heated to solidify and cut into pieces to obtain egg white fermented bean curd bases. A special compound fermenting agent is then attached to the prepared fermented bean curd bases and seasoned to obtain a fermentation-ready body. The compound fermenting agent includes Aspergillus oryzae fermentation enzyme solution, Mucor arvensis fermentation enzyme solution, and halophilic Bacillus fermentation enzyme solution. The fermentation-ready body is then fermented to obtain egg white fermented bean curd. The prepared egg white fermented bean curd exhibits a solid-like behavior, moderate viscosity and hardness, a delicious flavor, and a high content of flavor compounds such as esters and aldehydes, possessing a flavor and texture similar to traditional fermented bean curd.

The invention relates to the technical field of food processing, and discloses a preparation method of dried orange peel and soybean protein composite fermented bean curd, which comprises the following steps: firstly, preparing an enzymolysis dried orange peel suspension and a thermal denaturation soybean protein solution; after mixing, adjusting the pH value to acidity to induce electrostatic complex coacervation, so as to prepare electrostatic complex slurry; adding a coagulating agent, and performing thermal gelation forming to obtain an acidic white body; neutralizing the surface acidity of the white body by using alkali liquor, inoculating mucor, culturing and pickling; performing deep enzymolysis on the salt billet by using a compound enzyme system containing alpha-L-rhamnosidase under a variable pressure condition; and finally, supplementing alcohol and table salt for ageing. The problem of looseness caused by poor compatibility of the pericarpium citri reticulatae fibers and protein gel is solved through an electrostatic complexing technology; the mould fermentation of an acidic matrix is realized by utilizing a surface neutralization technology; the bitter taste of the dried orange peel is effectively removed through variable-pressure assisted enzymolysis, the mass transfer efficiency is improved, the fermentation period is shortened, and the prepared composite fermented bean curd is fine and smooth in texture and coordinated in flavor.