Douban paste production line
Professional manufacturer of condiment machinery
Hanging frame soup petal line
1. The boiling water soaking method can effectively kill the bacteria in the raw materials, which is beneficial to the later inoculation of koji making.
2. The broad bean petals can be blanched in boiling water to mature the raw materials, denature the protein, and have a good koji making effect
3. After the broad bean petals are scalded, enter the cold water pool and cool quickly to control the temperature of broad bean petals below 40°C, which provides ideal temperature conditions for the subsequent inoculation process of koji making, which can effectively shorten the time of koji making, especially in winter. The effect is obvious.
4. Compared with the traditional process, the production line has a high degree of automation, shortens the time for making koji, improves efficiency, saves labor, and the output can reach 3-5 tons per hour.