Jinan Lianhao Machinery Equipment Co

1. Introduction to bean curd: [Consultation hotline:
Online:
Ding Le]
Bean curd is a traditional food loved by Chinese people. It has a rich bean flavor and has the characteristics of other bean products. Unique taste. The raw material for the production of yuba is soybeans, which are rich in protein. The protein content in yuba made from soybeans is higher. The protein content in yuba is equivalent to that of chicken, beef, fish and other meat products. The fat content of yuba is relatively low, while the content of functional substances such as soy isoflavones and soy dietary fiber is rich. More nutritional value of yuba is gradually recognized by people. Coupled with its delicious taste and unique taste, the market sales are increasing. Soybeans originated in my country. According to records, soybeans were planted and cultivated in my country as early as the Shang Dynasty. Soybean planting technology in European and American countries was introduced from my country in the 19th century.
Soybeans are grown all over the north and south of my country, with staggering yields. Among them, the five major soybean production areas are the most famous: the northern spring soybean area, the summer soybean area in the Huang-Huaihai River Basin, the spring and summer soybean area in the Yangtze River Basin, and the four-season soybean area in South China. As soybean-related products are becoming more and more popular, soybean production and planting area have also shown an increasing trend year by year. The output of soybeans this year has increased compared with previous years, from 30,000 tons per year to 10,000 tons per year. For thousands of years, the working people of our country have used their diligence and wisdom to not only plant soybeans earlier than other countries, but also to be far ahead in the processing of soy products, and have invented various soybean foods with unique tastes.
Yuba can usually be divided into three categories according to its shape: hollow round yuba, round yuba (flaky yuba is divided into square yuba with one side, square three sides and round unilateral) flat yuba (also called triangular yuba) ).
2. Nutritional value of yuba:
Soybeans are rich in nutrients and can be called the milk of the earth. yuba is also known as the king of vegetarian food.
Protein and fat are the main components of yuba, and the protein content is generally one. The composition of the protein is close to what the human body needs. It is rich in lysine that is lacking in the human body. It does not contain cholesterol and has the effect of reducing the cholesterol content in the human blood. The fat content is one.
In addition, it also contains soy peptides, soy saponins, soy oligosaccharides, soy isoflavones, soy lecithin, etc., as health functional ingredients. Soy saponins have obvious effects on hypertension and obesity. They also have anti-inflammatory, anti-ulcer, anti-allergic, and improved human immunity effects. Soy lecithin can delay aging, emulsify and decompose oil, and can attach to blood vessel walls. The cholesterol and fat on the skin are emulsified into fine particles to prevent cardiovascular diseases, etc. Bean curd also contains mineral elements such as calcium, phosphorus, iron, zinc, selenium and thiamine. Eating bean curd regularly can supplement these elements in appropriate amounts, which plays a vital role in regulating the daily physiological activities of the body.
For example, zinc is an important essential trace element for the human body. It is an important component of many enzymes in the body. It participates in heat energy metabolism, protein synthesis, and the synthesis of many enzymes and other tissues in the body. It is related to fertility and immunity.
Selenium is known as the king of anti-cancer trace elements in the human body. It also has antioxidant effects, enhances immunity, prevents diabetes, and prevents cardiovascular diseases.
3. The production process of yuba:
(1) Process:
Raw soybeans rrr cleaning rrr peeling rrr soaking rrr grinding rrr filtering rrr boiling rrr uncovering rrr drying rrr packaging rrr finished product
, selected raw materials: the main raw material for making yuba is soybean. In order to highlight the bright white color of the finished yuba, soybeans with light yellow skin must be selected instead of green soybeans. At the same time, pay attention to the selection Fresh soybeans with full grains, bright yellow color, and no mildew are screened to remove bad beans, impurities and sand to make the raw materials pure, and then placed in an electric universal grinder to remove the bean clothing.
Soaking and grinding the beans: Put the undressed soybeans into a jar or bucket, add water to soak and remove impurities floating on the water. The amount of water is based on the amount of water that the beans are not exposed in the container. The soaking time is about 10 minutes in summer. , then pick it up and place it on a basket to drain and cover the bean noodles with a cloth to allow the bean slices to expand. When the temperature is around 3℃, you can add some hot water when soaking for 3 to 3 minutes. After draining, place it in a jar or bucket. The same Cover with cloth to let the bean slices become plump. Use the above method to grind the beans in about an hour. When grinding, add water evenly to make the ground soy milk fine and white. In the hot summer season, protein is very easy to deteriorate. The rancid substances remaining in all parts of the grinding tool must be washed away within 3 to 3 hours after grinding to prevent the next grinding from being affected.
Put the filtered pulp into the pot: Pour the soy milk into a cylinder or bucket, and wash it with hot water. The water ratio is: add kilograms of hot water for every kilogram of soybean raw material. Stir evenly, and then put another cylinder or bucket. Pour the soy milk into the hanging bag for filtering, and stir repeatedly to make the soy milk flow into the tank or barrel through the holes of the filter cloth. After all the soy milk is filtered out, spread the soy milk residue evenly on the wall of the bag, add hot water and stir evenly. Shake the hanging bag continuously to filter the slurry for the second time and then filter it for the third time to drain all the soy milk, and then pour the soy milk into a special flat-bottomed iron pot.
Boil the pulp and pick the film: Boiling the pulp is a key technical point in making yuba. The operation process is: first make a strong fire, and when the soy milk in the pot is boiled, the stove will stop blowing, and use charcoal or coal fire to remove the white foam on the pot surface. After a minute or two, the slurry surface will naturally form a thin film. This is the yuba film. At this time, cut it in half with scissors, and then use a bamboo pole to lift it along the edge of the pot to make the yuba film form a bamboo shape. Usually, there are bamboo poles for each pot, and each bamboo pole is 1 cm long, and the yuba can be hung. Each pot of kilogram of soy milk can peel 3 strips, totaling 3 strips of tofu tendons.
In the process of cooking the slurry and removing the film, the keys to success or failure are:
After lowering the furnace temperature, if the charcoal fire cannot be connected, or it is too slow, and the temperature difference in the pot is too large, it will turn into tofu curd. , unable to conjunctiva. Therefore, after stopping the blast, add the red-hot charcoal fire to keep it at a constant temperature. If possible, boiler steam can be used to input the bottom layer of the slurry pot without directly using fire to cook the slurry.
Continuing to boil the pot before the temperature drops will cause scarring on the bottom of the pot and decrease in output.
If the white film in the pot is not removed, it will directly affect the formation of conjunctiva.
. Bamboo by drying: Tofu tendons should be dried rather than sun-dried, as they can easily become moldy if exposed to the sun. Put the yuba film on the pole from the pot into the drying room. There is a drying rack in the drying room, which is 1 meter long and 1 meter high. There is also a stove. Hang the yuba film on the pole in the drying room to maintain the fire temperature of ℃. If the fire temperature is too high, the bamboo legs will be burned and the color will be affected. Generally, it will be dried within an hour to an hour. Each kilogram of soybeans can be processed into kilograms of dried bean curd. After drying, the heads and tails are neatly arranged and can be packed into small packages in plastic film bags. The bean curd is relatively brittle and is a fragile food. During storage and transportation, care must be taken. Prevent heavy pressure and pay attention to moisture, so as not to affect product quality and reduce economic value.
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4. Current status of bean curd production:
The production of bean curd has a history of more than a thousand years. Bean curd is a kind of high-protein, high-unsaturated fat. It contains cholesterol and is a nutritious and longevity food that can lower blood lipids and prevent arteriosclerosis, coronary heart disease, hypertension and other affluent diseases. It is deeply favored by Chinese and overseas Chinese.
With the standardization of the production of yuba products, yuba equipment is also constantly being improved and improved. From the screening, soaking, grinding and drying of soybeans, automated production has been realized. The only key link is the peeling production. In the manual operation stage, since the 1990s, some scientific research institutes, yuba production plants and yuba machine manufacturers have researched and developed automatic equipment with various performances, but they have all ended in failure. Up to now, yuba manufacturing factories at home and abroad still use traditional equipment to produce yuba pots manually. The yuba automated production line is a special equipment for manufacturing yuba, so the output of yuba is a factor that directly affects the output of the yuba automated production line equipment. Looking at the yuba equipment manufacturers in various places, the small-scale investment is tens of thousands or hundreds of thousands of yuan, and the large-scale investment is millions of yuan.
5. After-sales service:
1. Three guarantees are implemented for equipment quality, and the warranty is one year!
2. Please read the instructions carefully before using the machine, and do not operate in violation of regulations! Long-term supply of spare parts and responsible for lifelong maintenance!
If the purchasing unit uses and maintains the machine normally according to the instructions for use of the machine, if there is any quality problem caused by defective manufacturing within one year from the date of purchase, and if there is evidence to support it, the factory will provide free repair or maintenance. Replacement parts.
During the warranty period, paid maintenance services will be implemented in the following situations
Damage due to man-made or irresistible natural phenomena
Failure or damage caused by improper operation
Failure or damage caused by disassembly or modification of the product
[Consultation hotline:
Online:
Ding Le]