| 摘要 |
PURPOSE:To prepare a cotton-strained bean curd having unique palatability by continuously coagulating a bean curd plate during the transfer through a trough-shaped coagulation tank, crushing the middle layer and upper layer of the bean curd plate leaving only the lower layer and continuously pressing and dehydrating the bean curd between a pair of pressing and dehydrating belt conveyors. CONSTITUTION:Soya milk is coagulated by heating at a controlled temperature during the transfer with a transfer means 2 and the obtained bean curd is crushed with a crushing edge 3 leaving the lower layer part of the bean curd. The treated bean curd is supplied to a pair of upper and lower pressing and dehydrating belt conveyors 5A, 5B, dehydrated under pressure and formed to the hardness of a cotton-strained bean curd leaving the lower layer part. The formed product is cut to a definite shape with a cutting edge 7 and turned upside down with a turning bar 9 to direct the uncrushed lower layer upward. The bean curd is cut into small pieces and packaged in a pack. The operations from the coagulation of soya milk to the pressing and dehydration process can be continuously and automatically performed and a cotton- strained bean curd having unique palatability can be prepared by this process. |
