Although the traditional koji processed soybean meal has a delicious taste, it is affected by climatic conditions, and has a long fermentation period and low yield. However, a single species of processed soybean meal has poor flavor and is easy to smell. Using multi-strained koji, anaerobic fermentation, and biodegradation and deodorization technology, the produced pods are rich in odor and delicious in taste. The fermentation cycle has been shortened from the traditional one year to two or three months. 1, process flow Soybean → Screening → Runwater → Cooking → Inoculation → Curve → Washing → Ingredients → Canning → Drying → Finished Product. 2, production methods (1) Screening: Select large, full-sized, substantially uniform particle size, fully mature, non-wrinkle skin, shiny soybeans, sorting and miscellaneous spare. (2) Run water: add water bubble bean 1:2, water temperature is controlled at 20 °C ~ 25 °C, pH value is more than 6.5, according to different seasons soak 15h ~ 25h, the bean does not wrinkle skin expansion, feel strong, skin is not Easy to break away is appropriate. (3) cooking: cooking with an atmospheric pressure cooker for 4 hours, stop the fire and boring beans for 4 hours. The cooked beans are cooked but not rotten. The cooking bean water content was about 52% pan cooling. (4) Inoculation: When steamed and cooked beans stand on the curved platform and the temperature of the product falls to about 34°C, insert mucor and brewing 3.042g of Qujing. Mix the seeds with 1% bactericidal flour and inoculate them. , It is quick and uniform to mix the song and cooked beans. (5) Making koji: Curved material is piled up in the center of the curved disk in the shape of a dome, and the room temperature is maintained at 28°C to 30°C. The maximum temperature of the product does not exceed 36°C. Each time the tray is poured 1 time every 6 hours, after 16 hours to 18 hours, the koji is caked. Distorted, gently twisted and smashed the lopper by hand to loosen the lychee and maintain the integrity of the pods. After about 12 hours of buckling, the beans were generally yellow-green spores, and the product temperature tended to ease, the tune matured, and the windows were opened. Tide, moisture is 20% to 25%. (6) wash music: the song into the cold water wash Aspergillus, washed repeatedly with water to the yellow water, not suitable for the group. Then drip the rest of the water and put it in a straw-clad bedding. (7) Ingredients: Lactic acid bacteria and yeast are dissolved in warm water of 35°C in a proportion of 0.1%, and the washed beans are sprinkled with water while curling. When the moisture content is about 50%, they are covered with straw mats or sacks. Insulation, when the product temperature rose to 38 °C, the salt, fresh ginger crushed juice, white wine, fermented rice wine, red pond, pepper, cinnamon, large fennel and mix well. (8) Canning: The prepared bean curd material is loaded into a floating tank, and each can must be filled, the tank mouth is pressed, the salt is not covered, and the tank mouth is sealed with oil paper, eucalyptus leaves, etc. , filled with floating water. To keep changing the water, do not let the fermenter leak and soak. (9) Drying: Put the sealed fermenter on the roof of the outdoors or the roof to allow it to be exposed to the sun and night, and use the changes in temperature difference between day and night to accelerate the biochemical reaction. After two or three months of drying, the bean color is brown and shiny, sweet and salty and sweet, crisp, not bad, thick and delicious musk. (10) Finished products: Mature soybean meal can be blended into flavors such as Sichuan flavor, Cantonese flavor, Xiang flavor, etc., and sterilized in bottles, jars, composite plastic bags, etc. IPO. Full Body Massage,Body Massage Cost,Perfect Body Massage,Neck And Shoulder Massager Shenzhen Jie Zhong Lian Investment Co., Ltd. , https://www.szmeizon.com
Manufacture of aroma pods