With the emergence of automatic tofu production lines, automatic cutting and cutting machine, intelligent fermentation tanks, and automatic food production machinery, the production of fermented bean curd is gradually becoming more efficient and standardized.
In the author's mind, fermented bean curd is considered to be the top 10 of the family's food. I remember that when I was young, my grandmother started to make fermented bean curd. It meant that the parents would not return from afar. The made-tofu block was cut into small piles of square tofu. , Standing still in the air for a period of time when the mold began to grow. This time the most disgusted, I tend to 'this thing can not eat it?' This question asked last day. Then the grandmother will be ready clean In a glass bottle, a block of tofu filled with mold is neatly put into a bottle, and a layer of salt is added to the bottle. Then, a layer of salt is poured on it, and then the shochu is poured on. The seasoning soup is sealed and stored. When the parents return, this bottle full of mildew It seems to have been enchanted to become a sweet, seductive fermented bean curd.
However, such slow and slow development of fermented bean curd eventually disappears. Today, it is possible to buy a vial of fermented bean curd in the supermarket. It is understood that the fermented bean curd produced in batches does not differ much from that in the impression, but it does not Again, it takes time and effort to put into production like small workshops producing fermented bean curd, and even some companies have achieved 40 minutes of making fermented bean curd from the initial stage of soybean raw materials, followed by pickling, and the speed of fermentation has become controllable. All of this, It is due to the application of automation equipment in the production of fermented bean curd.
The first step in making fermented bean curd needs to make tofu. This stage has become the focus of the company's efforts. Various types of intelligent, automated equipment are stacked out. Automatic tofu production lines can achieve automatic slurry separation, automatic grinding and pulping, and the production of tofu varieties. , It can realize the production of various types of tofu such as brine, sour milk, gypsum, and lactone, satisfying the demand of fermented bean curd.
After tofu is made, cutting it into pieces and sorting is also a very time-consuming job. The automatic cutting and cutting machine for milk cutting machine appeared on the market. Cut, row, and spray all in one, cut through the machine, arrange Eliminating the boring labor of workers, spraying seeds is to grow the bean curd, which makes the bacteria of the fermented bean curd controllable, eliminates the interference of unfavorable bacteria, and further strengthens food safety.
In the fermented bean curd fermenting stage, the fermentation tank can achieve the optimum temperature and humidity required for tofu fermentation through the adjustment of temperature and humidity, thus increasing the speed of fermentation. At present, there are companies that have adapted the research and development of the fermentation tank to make the tofu block enter the fermentation tank. Six sides can be fermented to further increase the fermentation efficiency. Of course, the improvement of fermentation efficiency is not absolute. Some companies adhere to the traditional process and introduce fermented glutinous rice wine fermented with fermented bean curd for two months after the introduction of the bottled fermentation production line. Two days and two nights of mold Pre-fermentation and triple-in-bottle fermentation for up to four months, reinvent traditional craftsmanship with modern equipment.
Of course, some companies have also developed a full set of production equipment. The automatic sulphur production lines generally include automatic intelligent continuous cooking machines, robots, automatic refiners, dicing machines and other equipment. The production line divides the production of fermented bean curd into four stages: grinding soybean milk, The bittern produces tofu brain, which is pressed to form fermented bean curd and fermented to produce fermented bean curd. The automatic grinding machine is used to grind the soybean milk to form a fully automated process of bean filling, bean soaking, refining and slag removal; The system achieves uniform heating of the soymilk through a gradual heating line mode; the robotic hand is used to push and push the dried fermented bean curd to increase the production efficiency and reduce the artificial infection rate; the fermented bean curd is subjected to an automatic spray system to inoculate the beneficial bacteria.
It is not difficult to see that as a traditional food in China, fermented bean curd is becoming more intelligent and modernized with the times. At the same time, the control of microorganisms in the fermented bean curd production process is achieved through sterilizing equipment, spraying equipment, etc., resulting in finished products. It can be more in line with food safety requirements. At the same time, due to the controllability of food machinery and equipment in the production process, the fermented bean curd on the market can accurately achieve precise control of saltiness, scent, etc., to achieve the standardization of the fermented bean curd, and to focus on consumers with precision. Therefore, related manufacturers of sulphur-compounding devices need to conduct further analysis of the market and develop related equipment to assist in the production of fermented bean curd.