Automatic bean curd brine adding technology and equipment

Abstract

The invention relates to a technology and equipment combination for automatically controlling bean curd brine adding in industrial bean curd production process. The technology and preparation combination is characterized in that an online concentration instrument is used for monitoring the concentration of soybean milk in real time, and controlling the ratio of soybean milk and brine in the brine adding process, so that the protein of the soybean milk and the brine can sufficiently react, and the influence to yield rate or mouth feel of bean curd by the excessive amount of soybean milk or brine due to fluctuating of concentration of soybean milk is avoided.

Description

technical field [0001] The invention relates to a process for automatically controlling the marinating of tofu in the industrialized tofu production process and a combination of related equipment. Background technique [0002] Tofu is a traditional food in my country. It has become a common food on the daily table of the people due to its high nutritional value, versatile ingredients, high quality and low price. With the improvement of people's living standards, the production environment and hygienic conditions of most traditional bean product workshops can no longer meet the food safety requirements of consumers and health supervision departments. Instead of the traditional bean product workshop, large-scale specialized equipment has been used for the production of traditional tofu. Modern large-scale tofu production facilities represented by imported technology from Japan have realized the automatic quantification of soy milk and brine, but because the concentration of s...

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, the production environment and hygienic conditions of most traditional bean product workshops can no longer meet the food safety requirements of consumers and health supervision departments. Instead of the traditional bean product workshop, large-scale specialized equipment has been used for the production of traditional tofu

Modern large-scale tofu production facilities represented by imported technology from Japan have realized the automatic quantification of soy milk and brine, but because the concentration of soy milk is affected by many factors such as raw material quality and production stability in actual production, there are certain problems. fluctuations, the effect of automatic quantitative point brine is not very ideal, and experienced workers need to track and adjust on the spot brine point, which is not conducive to the promotion of industrial production

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