Key techniques of mechanized processing of bean curd sticks

Based on the traditional processing technology of bean curd film formation, a new type of automatic bean curd stick maker which employed the container conveyor made of glass fabric coated with polytetrafluoroethylene was developed. A series of tests were performed in a pilot plant of mechanized processing of bean curd sticks, in which the effects of the temperature, concentration and pH value of soymilk on the formation of continuous single sheet of bean curd film were observed. The results show that the technological requirements of mechanized processing of bean curd sticks are obviously different from the manual operation, and the highest quality of bean curd sticks is obtained when soymilk temperature is about 90℃, soymilk concentration 11%, pH value of soymilk 7.5, and the yield of bean curd sticks is up to 68%.