联浩自动豆腐机说明书

1、Tofu machine operation instruction豆制品具有广阔的市场从大豆中提取蛋白质制成豆制品的技术，起源于我国的汉代，是我国饮食文化遗址的一部分。近十年来，许多西方国家把大豆制品视为最理想的膳食品种，因为它既有较高的营养价值，又不含动物性食物中胆固醇，而且生产成本低，国外营养学家称豆腐为：“中国的干酪”。人们语言，未来十年最成功又有市场潜力的商品当推中国豆腐，这种：白色来的浪潮“将席卷全球。以豆腐为代表的豆制品因其价廉物美、营养丰富，早已是我国居民一年四季必不可少的家常菜，人人爱吃，老少皆宜，你所在的城市有多少市民，就有多大的市场，你所在的超市、菜场集市有多少人上门买菜

2、就有多大的豆腐销量。豆制品是刽过时的食品，嘁市场永远不会饱和。A, bean products, has a broad marketExtracted from soy protein made from soy products technology, originated in the han dynasty in China, is part of the diet culture sites in China. Nearly ten years, many western countries take soy products as the ideal diet variety, b

3、ecause it has both high nutritional value, and does not contain cholesterol in animal food, and the production cost is low, foreign nutritionist called tofu: "Chinese cheese". People language, over the next 10 years and the most successful products with market potential when push Chinese t

4、ofu, the: the wave of white to "spread over the world. Represented by tofu, soy products due to its superior quality and competitive price, the nutrition is rich, have already is an essential part of our country residents throughout the home cooking, people love to eat, for young and old, your

5、city how many citizens, how big is the market, how many people are there in your supermarket, market by market to buy food just how much tofu sales. Bean products is the executioner outdated food, hoe-scr-r-ritch market is never saturated.二、当前落后、不符合社会卫生要求的加工现状：随着社会的发展，生活水平的提高，健康、自然、无污染已成为现代美食新观念。然而由

6、于豆制品加工工艺的特殊性级其他原因，豆制品加工中的卫生问题一直困扰着各级政府部门。你稍微留意一下就能在当地的报纸、电视台看到曝光这方面问题的社会新闻：“今天捣毁一个在猪圈旁生产豆腐的土作坊，明天查处一个用河水加工豆腐的地下黑工厂”，为什么屡禁不止呢？因为做出豆腐又销路，做豆腐有钱赚，所以就会有人昧着良心去干。被媒体曝光，被工商部门取缔的仅仅是极少数，况且今天被你取缔，明天挪个地方照样生产，受害的还是广大消费者。从大城市到小城镇，所有的菜场、副食店都有卖豆腐的，别以为这些豆鼓白花花挺干净的，谁知道它的加工厂所是一个怎样的环境，用水是否清洁、卫生，操作工人有没有健康证。所以说到目前为止，我国市民还

7、很难吃到真正的放心豆腐Second, the current backward status, do not conform to the requirements of the social health of processing:With the development of the society, the improvement of living standards, healthy, natural, pollution-free food has become a modern new ideas. However, due to the particularity of be

8、an products processing technology level for other reasons, bean products processing of health problems are still with the government departments at all levels. You pay attention to a little bit about the can see exposure in the local newspapers and television stations on the issue of social news: &q

9、uot;today, destroying a beside the pigsty TuZuoFang tofu production, tomorrow to investigate and punish a tofu processed with the underground black factory", the prohibition and why? Because to make bean curd and sell, make tofu making money, someone will mei wear conscience to do so. Was expos

10、ed by the media, by the ministry of commerce and industry to ban is just a few, and banned by you today, tomorrow and place still production, the victims or the broad masses of consumers.From big cities to small cities and towns, all of the market are sold, grocery, bean curd, don't think these

11、soybean cahill is quite clean, who know its processing plant is a what kind of environment, cleanliness, sanitation, water operators have health certificate, please. So far, our country citizen also real rest assured it's hard to find tofu三、联浩机械系列即食豆腐的特点与优势：清洁卫生、快捷方便：符合国家食品卫生标准的全不锈钢生产设备，只需1-2人即可

12、操作，从大豆原料进机到出成品只需要20分钟，省时省力又省时，现做现卖，轻松方便。一机多用：可以同时生产豆浆、豆腐脑、各式豆腐等多种豆制品，还可与其他设备和工艺配套生产更多的豆制品种类。保持影响：保留了豆制品传统加工工艺的精华，采用科学的操作程序，使豆腐的口味更加鲜美，运用超高温蒸汽加热煮浆，可以有效防止蛋白质的破坏，使豆腐的营养价值更加完善。设备使用寿命长，可靠性好：优质进口不锈钢材料制成的设备主件具有永久性，选用名牌加热设备，空压机组，使设备整体寿命延长至十年以上，运营成本进一步降低。多种配置组合，选择面广：针对各地具体条件，宏大系列几十种豆腐机有多种配套组合，为不同的应用及投资规模提供了更

13、多的选择余地。在各地的商场、超市、集贸市场等商业网点或社区、学校、部门、机关、厂矿企业等食堂都有设置。Three, grand kechuang ready-to-eat tofu series features and advantages:Clean sanitation, quick and convenient:Accord with national food hygiene standard of stainless steel production equipment, only 1 or 2 people to operation, from soybean raw mater

14、ial into the machine to finish just 20 minutes, save time and effort and time, sell now now, easy and convenient.Multi-usage:Can at the same time, all kinds of production of soybean milk, soybean curd tofu and other soy products, but also with other form a complete set of equipment and processes to

15、produce more types of soy products.Keep the influence:Retain the essence of traditional soy products processing technology, adopting the scientific operating procedures, to make tofu taste more delicious, using the ultra high temperature steam heating boiling juice, can effectively prevent the destr

16、uction of the protein, the nutritive value of bean curd will be improved.Equipment service life is long, good reliability:Equipment made of high quality imported stainless steel material master a permanent, chooses brand-name heating equipment, air compressor unit, the whole life extension equipment

17、 to more than ten years, further reduce operating costs.A variety of configuration, wide choice:Around for specific conditions, a grand series of dozens of tofu machine has a variety of form a complete set of combination, for different application provides more choices and investment scale. In shopp

18、ing malls, supermarkets, around the market such as business outlets or communities, schools, departments, agencies, corporations, such as the dining room has set.目前在国内已开始形成即食豆腐机投资热，在一定程度上吸引了一些根本不具备设计制造能力的单位在高额利润驱使下，一哄而上经营即食豆腐机，他们看中的短期内可以捞到的丰厚利润而根本没有长期经营打算。有些借助连锁加盟经营的含义，以高出常规利润的价格销售设备，产品的质量、售后服务，以及购机

19、时的许多承诺都难以得到真正的保障。我们相信随着竞争的序化，用户会以合理的价格购买到品质和服务都得到充分保证的产品。买设备还是到真正的制造厂家放心。Has started to form ready-to-eat tofu machine in domestic investment, to a certain extent, has attracted some don't have the ability to design and manufacture of the units under the high profit, rush instant tofu machine, t

20、hey can see in the short term to profits and don't have a long-term business plan. Chain management, the meaning of some help to the price is higher than conventional profit sales equipment, product quality and after-sales service, and upgrade the many commitments are difficult to obtain the saf

21、eguard of the real. We believe that with the ordering of competition, the user will buy at a reasonable price to fully ensure product quality and services. To buy equipment or to the real manufacturer.四、即食豆腐机生产工艺流程：清洗浸泡，一次磨浆分离，煮浆，点浆，蹲脑，整形，豆腐成品Four, ready-to-eat tofu machine production process:Soak c

22、leaning, a separation grinder, boiled pulp, pulp, squat down the brain, plastic, tofu products请您掌握豆制品加工工艺：浸泡选料：选用蛋白质含量高、色泽光亮、颗粒饱满无蛀虫的新大豆为佳。清洗：在浸泡容器漂洗出草叶、霉豆等杂物。特备注意去沙石等。浸泡：在容器中加入水浸泡大豆，至其无硬芯即可。夏季约需5-8小时，冬天加倍。磨浆加料：用网筛在泡豆容器内边搅加捞出泡好的豆料放入料斗内（每两料斗约可做9公斤豆腐），并同时加入液状消泡剂适量。磨浆：先打开料斗上方的水龙头，然后打开磨浆机开关，开始磨浆，注意观察豆浆浓

23、度（适当浓度为7°Be）随时调节注水量。如果做豆浆可以适当降低豆浆浓度，为进一步提高了浆率，可将豆渣加水至粥倒入料斗重复加工。注意在启动磨浆机前，可用手轻推出渣口露出的滤网架，当无阻带转动灵活时方可启动。磨浆前应调节磨片间隙听到轻摩擦声，如果调整过细易阻塞滤网，出现渣中带浆，明显降低生产效率，增加电能消耗，间隙过大出渣率过高，同样造成生产效率低及无聊浪费。如遇到哑豆和沙石等硬物，应停机及时清除。煮浆：把盛生豆浆桶推至加热器下，将加热器将至豆浆桶中，打开蒸汽阀门，高温蒸汽通入豆浆中加热，至豆浆烧开为止，即成熟豆浆（请注意加热器架上的温度计）。注意：在温度至60左右时加入粉末状消泡剂，继

24、续升温至90时关闭蒸汽阀2/3，嗅豆浆无豆腥味而有香味时，再加热3-5分钟至100后关闭蒸汽阀门。提起加热器，并注意防止烫伤。点浆：热豆腐在容器中冷却至75-80时，加凝固剂凝固称为点浆、点卤，是制作豆制品的关键步骤。首先在豆浆桶中加入少量食盐（约100-150克）以提高豆制品口感用搅拌器搅拌至充分融化，然后边搅拌（翻浆）边用水勺注入卤水。点卤水时，应注意卤水的流量先大后小，翻浆先快后慢；当豆浆表面逐渐浮出颗粒大小的白色凝固体时，翻动速度放慢；凝固颗粒逐渐扩大时，把搅拌器提到上层平推一下确认凝固状态均匀后，整个点浆过程就结束了。注意：点浆前应确认豆浆的量，然后计算了适当的卤水量。卤水的浓度大约

25、在6-8°Be为好，每100kg大豆约需要用3-4卤水。翻浆时应做8字型搅拌。另外，如果翻浆太快，易导致已凝固的豆花颗粒被破坏；翻浆太慢，会使豆花凝成大块，都会影响压制成型。点卤水的原则是宁少勿多。卤水的调配：通常的盐卤（氯化氢）为粉末或冰块状，为25-27°Be。调配时在10升水中加入4-5升的盐卤，完全溶解后去除杂质，检测卤水浓度可用舌头沾试，如能立即感觉到刺激的感觉，卤水浓度就大体合适。蹲脑：用搅拌器轻翻凝固的豆腐花。若卤水点的合适，桶中会分析出清凉的黄色水；若出现浓黄色水，则说明卤水量过多；若分析出黄色水而是颜色发混白的浆，则说明卤水量过少，可适当补点卤水。压制：将

26、成型箱和成型接框依次放在成型机上，铺上豆包，用盆或勺将破脑后的豆脑花倒入成型盘中，调节气压0.3-0.4MP，转动换向阀手柄至”降“的位置，此时气缸活塞下降开始挤压成型。一般压制时间为10分钟左右。切块：压好后转动换向气阀”升“的位置，气缸活塞向上定位，带起压盘，取下成型框，待成型盘中的豆腐冷却后一会后，翻盘切块，豆腐制作完成。做豆腐脑：热豆浆在冷却至80-90时倒入适当容器中，加入0.4%左右的葡萄糖酸内酯（GDL）搅拌均匀后，加盖静置10分钟左右即成。另外，也可用石膏等做凝固剂，例如用30%-40%内酯加60%-70%石膏，使用量为0.3-0.4%，凝固时豆浆温度为80左右，反应时间10分

27、钟左右，然后进行压制、切块等。Please grasp the bean products processing:soakMaterial: choose high protein content, colour and lustre is light, grain full without undermining the new soybean is preferred.Cleaning: in soaking container rinse out of grass and MeiDou sundry. Special attention to sand, etc.Soak: water

28、to soak beans in the container, until they had no hard core. Summer need about 5-8 hours, winter doubled.pulpingCharging: use a mesh at the edge of the bubble bean container DouLiao stir add remove brewing inside hopper (every two hopper can be done about 9 kg of tofu), and at the same time adding l

29、iquid defoaming agent in moderation.Pulping: first open the hopper at the top of the faucet, and then open the pulping machine switch, pulping, observe soybean milk concentration (appropriate concentration of 7 ° Be ') at any time adjust the water injection. If do soya-bean milk can reduce

30、soybean milk concentration appropriately, in order to further increase the rate of the slurry, bean dregs can be repeated processing add water to the porridge into the hopper.Note before start the pulping machine, mouth with handle gently roll out slag mesh frame are available, and can start when th

31、e shine with flexible rotation. Pulping mill piece clearance should be adjusted before heard light friction, if adjustment fairly easy blocking filter, a slag slurry, significantly reduce the production efficiency, increase power consumption, large clearance slag rate is too high, lead to the low pr

32、oduction efficiency and the same boring waste. Hard objects such as dumb beans and sand, should keep clear of in time.Boiled pulp: push the ChengSheng soymilk barrel to the heater, the heater will to soymilk barrel, open the steam valve, high temperature steam into soymilk heating, until soya-bean m

33、ilk boiling, namely mature soybean milk (please note that the heater on the shelf thermometer).Note: when the temperature to 60 or so join powder antifoaming agent, continue to heat up to 90 when close the steam valve two-thirds, smell soya-bean milk without bean smell fragrant, and then heated to 1

34、00 for 3 to 5 minutes after close the steam valve. Mention heater, and pay attention to prevent burns.Point pulp: hot bean curd cooled to 75-80 in the container, add curing agent is called solidification point pulp, halogen, is the key step in the production of soy products.First, add a small amount

35、 of salt in soymilk barrel (100-150 grams) in order to improve the taste of soy in blender until fully melted, then mixing (were) while water injection of brine. Brine point, should pay attention to the traffic after the first big small brine, pumping fast after slow first; When the particle size an

36、d the soymilk surface gradually surfaced white solidified body, turning speed slow; Solidified particles gradually expand, the blender mention the upper horizontal pushing for confirmation after solidification state uniform, the whole point pulp process is over.Note: some pulp before should confirm

37、the quantity of soybean milk, and then calculate the appropriate amount of brine. Concentration of brine is around 6-8 ° Be 'as well, around need to use 3 or 4 per 100 kg soybean brine. Should do 8 were stirring. In addition, if you were fast, easy to cause has frozen tofu pudding particles

38、 are destroyed; Were too slow, can make pudding into a large, will affect the forming technology. The principle of brine is rather less not more.Brine mixing: usually the bittern (hydrochloric acid) as the powder or ice shape, 25-27 ° Be '. When allocating in 10 liters of water to add 4 to 5 litres of bittern, completely dissolved after the removal of impurities, detection concentration brine available try to touch your tongue, such as can immediately feel exciting sense, brine concentration is generally suitable.Squat down brain: use a blender light fro