Study on the Application of Continuous Cooking Equipment to Treat Soybeans in Cantonese Brewing Soy Sauce
In this project,continuous cooking equipment was used to cook soybeans,and the optimal soybean cooking process was determined by optimizing factors such as moisture,cooking time,temperature and preheating temperature of soya beans.The amino acid nitrogen was increased by 5%and the utilization rate of raw materials was increased by 6.7%,much higher than that of the old process,which could significantly improve the taste and flavor of soy sauce and comprehensively improve the quality of soy sauce.Reduce costs.
continuous cooking equipmentsoya beansamino acid nitrogenutilization rate of raw materials
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