Bean curd machine, skin rotting machine, Rolls of dried bean milk creams machine

Bean product machinery is commonly known as a steak machine.

Power motor: Grounding wire (see mechanical warning sign) must be installed for three-phase power supply. 3 kW/1440 RPM or 1400 RPM.

1、 Principle:

When producing products, the steak machine follows the principle of cooling without heating. Due to the overheating caused by the fire, the coke is stuck on the crankshaft and cannot be squeezed out, resulting in the crankshaft not rotating. (See "Four Troubleshooting Methods" later for problem handling)

2、 Multi functional production of this machine:

1. The shape of steak produced is a patterned cylindrical shape. Press the mold head on, there is a thread sleeve and a fixing screw behind the feeding port. If you want the pattern to be fine, tighten the thread sleeve forward. Otherwise, the pattern will be large.

2. When the mold head is removed, it comes out in a sliding tube shape, that is, bean skin or Rolls of dried bean milk creams skin, Rolls of dried bean milk creams belt, etc.

3. Hook one end of the above bean skins with a small speed change machine or electric hand drill and other tools, rotate and twist them, and then cut them in sections. The sections remain about three meters, which is called bean gluten, also called artificial meat or special Rolls of dried bean milk creams.

4. Use a shredder to shred the steak barrel, which is called tofu pudding. After using a slicer to shred the bean skin, it is called bean shred or bean stick, cloud shred, etc.

3、 Raw material blending:

Mix the bean flour with water and mix well. Mixing quantity: 66-70 pounds of bean flour per 100 pounds of water. Adjust the difference slightly based on the dry or dry taste of the machine used.

4、 Operation method:

1. It is necessary to master the direction of the machine's operation, so that its screw shaft can move forward, which is a forward rotation.

2. First, ignite the stove and heat the front half of the barrel, burning the bottom half and covering the top half with unburned coke. Add a small blower with 50-100 watts at the bottom of the furnace to blow fire, and wait for 3-4 minutes (the time depends on whether the furnace is strong or not). In the middle of the burning area of the machine barrel, expose a piece of barrel wall and try dripping a little water onto the barrel wall. If it bubbles and blooms, it indicates that the heat is just right. If the water quickly disappears after dripping and forms a stream of steam, it indicates that it is too hot. Stop the fire and put it on the stove, stop for a while and try again. If only water splashes, it can be discharged. If there are no bubbles, it means it is too cold. Stop working for a while. Be careful not to overcook.

1. The dryness and humidity of soybean flour, after being mixed according to the blending method, can be observed as follows: grip it into a ball with your hand, then pinch it with your fingers until it becomes a block without forming a dough. Depending on whether it is dry or wet to eat, it can be processed appropriately at any time.

2. Before operating a new or empty machine, it is necessary to pour 3 taels of edible oil into the feeding port to lubricate each cylinder shaft, and then add the material. At the beginning of feeding, it is necessary to control the amount, fineness, and uniformity. After the finished product returns to normal, the hopper should be filled regularly. Do not rush at the beginning.

1. It is better for the entire part of the coke to burn in the furnace, and the rule is that it should be strong in the front and not in the back. If the front is not strong but the back is strong, then it cannot be put into the furnace. Pay special attention to this point.

2. Operation of the machine head (mold head):

When starting a new machine, the machine head must be removed first, and then pressed back after it returns to normal. If this machine produces three to four thousand pounds and the cylinder and shaft are well run in, it can still produce without removing the machine head, but it needs to be done on the basis of skilled operation. As the operating principle of this machine is to cool down but not heat up, it is normal to produce four to five pounds of waste at the beginning, and even a little more is needed. After starting up, as long as you watch the machine head come out in half or half a cylinder, use a varnish scraper to adjust the gap between the shaft heads until it becomes a cylinder. (Adjustment method: As the machine rotates, insert the sharp corner of the shovel blade into the gap between the shaft head and the cylinder, press hard for a while until it returns to normal, and repeat several times) This is an indispensable program. Then, if we determine which variety to produce, we can proceed with normal production.

1. At the back of the machine head, a self cooling water pipe is added to reduce heat, ensuring that the steak in the barrel comes out intact. Self flowing cooling water pipes must be used to reduce heat in this section.

5、 The method of heat and cooling treatment for the body during production:

1. If the product is overheated and the color turns dark and red, the heat should be quickly reduced immediately. The measures taken are as follows:

① Stop the blower from blowing air.

② Use an iron rod to throw the coke into the front half of the furnace to lower the fire temperature.

③ Soak a cloth or towel in cold water and cover the machine barrel in front of the feeding port.

④ Enlarge the cooling water pipe to reduce heat.

⑤ Increased material cutting.

Based on the above points, adjust and utilize according to the degree of heat.


2. If the body temperature drops and cools down, the product color will become light and white, and there will be pilling or holes on the surface without smoothness. It needs to be heated up. The measures are as follows:


① Add a blower to blow air (blow for an additional minute, handle as appropriate).

② Cut less material.

To check whether the heat is normal or not, it is necessary to observe the situation of the product before making a judgment, and also to master a certain process

Degree and regularity. (Generally, a normal color refers to the normal production of the machine, and the normal color is tender yellow.)