Continual cooking manner and its continual cooking device null for the Marudai bean fermented soybeans production

摘要

PURPOSE: To efficiently carry out continuous steaming and boiling excellent in appearance and productivity without causing bursting of skin by connecting three continuous steaming and boiling kettles equipped in belt conveyers in series through pressure blocking devices and treating round soybeans in these kettles under specific conditions. ;CONSTITUTION: Three continuous steaming and boiling kettles 3, 7 and 8 equipped in belt conveyers 4 are connected in series through pressure blocking devices 2 and round soybeans immersed into water are steamed and boiled at an inner pressure of the continuous steaming and boiling kettle 3 of 2.5-1.7kg/cm² and 100-130°C steaming and boiling temperature for 10-15min steaming and boiling time and transferred into the second continuous steaming and boiling kettle 7. Then the treated soybeans are steamed and boiled at an inner pressure of 1.7-1.3kg/cm² inner pressure and 100-130°C steaming and boiling temperature for 10-15min steaming and boiling time and transferred into the third continuous steaming and boiling kettles 8. Then the round soybean is steamed and boiled at 1.3-1.0kg/cm² inner pressure and 100-130°C steaming and boiling temperature for 10-15min steaming and boiling time and released to the outside to carry out continuous steaming and boiling for producing round soybean.;COPYRIGHT: (C)1993,JPO&Japio