1, species selection
There are three types of green beans: green bark, white bark and red bark. The species of green barley is long and dark green, and the color is dark green after processing. The species of white barn is hypertrophy, light green or green white, and the color is green after processing. The red barley species are purple and red, and they are not suitable for processing. The best color after processing is the white peony, so choose white peony or green, light green varieties as raw materials for processing.
2, raw material selection, processing
Processed kidney beans were selected on the day of harvest, light green color, long pods, straight, well-proportioned, non-white soft, fresh pods that were not exposed. Removal of pests and diseases, over-tenured and exotic fresh oysters. During processing, the same batch of processed kidney beans are required to have the same color, uniform length and maturity, and have the same maturity level. They should be stacked and stacked so as to avoid affecting the quality due to fever and yellowing. Before processing, use tap water to wash off dirt and other impurities from the raw materials, so that the day of harvest, the same day processing.
3, hot
Use water equivalent to 8 times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil. Add 25g of soda ash to every 200kg of water, then pour the pod into boiling water and turn it several times. , so that the bean pods are heated evenly, the blanching treatment generally grasps 3--5min, the bean pods cooked but not bad prevail, such as the hot time is too short, the color of the pods drying after the black, the hot time is too long, the pods produce paste , will affect the quality, should master moderate. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
There are three types of green beans: green bark, white bark and red bark. The species of green barley is long and dark green, and the color is dark green after processing. The species of white barn is hypertrophy, light green or green white, and the color is green after processing. The red barley species are purple and red, and they are not suitable for processing. The best color after processing is the white peony, so choose white peony or green, light green varieties as raw materials for processing.
2, raw material selection, processing
Processed kidney beans were selected on the day of harvest, light green color, long pods, straight, well-proportioned, non-white soft, fresh pods that were not exposed. Removal of pests and diseases, over-tenured and exotic fresh oysters. During processing, the same batch of processed kidney beans are required to have the same color, uniform length and maturity, and have the same maturity level. They should be stacked and stacked so as to avoid affecting the quality due to fever and yellowing. Before processing, use tap water to wash off dirt and other impurities from the raw materials, so that the day of harvest, the same day processing.
3, hot
Use water equivalent to 8 times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil. Add 25g of soda ash to every 200kg of water, then pour the pod into boiling water and turn it several times. , so that the bean pods are heated evenly, the blanching treatment generally grasps 3--5min, the bean pods cooked but not bad prevail, such as the hot time is too short, the color of the pods drying after the black, the hot time is too long, the pods produce paste , will affect the quality, should master moderate. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
There are three types of green beans: green bark, white bark and red bark. The species of green barley is long and dark green, and the color is dark green after processing. The species of white barn is hypertrophy, light green or green white, and the color is green after processing. The red barley species are purple and red, and they are not suitable for processing. The best color after processing is the white peony, so choose white peony or green, light green varieties as raw materials for processing.
2, raw material selection, processing
Processed kidney beans were selected on the day of harvest, light green color, long pods, straight, well-proportioned, non-white soft, fresh pods that were not exposed. Removal of pests and diseases, over-tenured and exotic fresh oysters. During processing, the same batch of processed kidney beans are required to have the same color, uniform length and maturity, and have the same maturity level. They should be stacked and stacked so as to avoid affecting the quality due to fever and yellowing. Before processing, use tap water to wash off dirt and other impurities from the raw materials, so that the day of harvest, the same day processing.
3, hot
Use water equivalent to 8 times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil. Add 25g of soda ash to every 200kg of water, then pour the pod into boiling water and turn it several times. , so that the bean pods are heated evenly, the blanching treatment generally grasps 3--5min, the bean pods cooked but not bad prevail, such as the hot time is too short, the color of the pods drying after the black, the hot time is too long, the pods produce paste , will affect the quality, should master moderate. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
2, raw material selection, processing
Processed kidney beans were selected on the day of harvest, light green color, long pods, straight, well-proportioned, non-white soft, fresh pods that were not exposed. Removal of pests and diseases, over-tenured and exotic fresh oysters. During processing, the same batch of processed kidney beans are required to have the same color, uniform length and maturity, and have the same maturity level. They should be stacked and stacked so as to avoid affecting the quality due to fever and yellowing. Before processing, use tap water to wash off dirt and other impurities from the raw materials, so that the day of harvest, the same day processing.
3, hot
Use water equivalent to 8 times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil. Add 25g of soda ash to every 200kg of water, then pour the pod into boiling water and turn it several times. , so that the bean pods are heated evenly, the blanching treatment generally grasps 3--5min, the bean pods cooked but not bad prevail, such as the hot time is too short, the color of the pods drying after the black, the hot time is too long, the pods produce paste , will affect the quality, should master moderate. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
2, raw material selection, processing
Processed kidney beans were selected on the day of harvest, light green color, long pods, straight, well-proportioned, non-white soft, fresh pods that were not exposed. Removal of pests and diseases, over-tenured and exotic fresh oysters. During processing, the same batch of processed kidney beans are required to have the same color, uniform length and maturity, and have the same maturity level. They should be stacked and stacked so as to avoid affecting the quality due to fever and yellowing. Before processing, use tap water to wash off dirt and other impurities from the raw materials, so that the day of harvest, the same day processing.
3, hot
Use water equivalent to 8 times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil. Add 25g of soda ash to every 200kg of water, then pour the pod into boiling water and turn it several times. , so that the bean pods are heated evenly, the blanching treatment generally grasps 3--5min, the bean pods cooked but not bad prevail, such as the hot time is too short, the color of the pods drying after the black, the hot time is too long, the pods produce paste , will affect the quality, should master moderate. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
Processed kidney beans were selected on the day of harvest, light green color, long pods, straight, well-proportioned, non-white soft, fresh pods that were not exposed. Removal of pests and diseases, over-tenured and exotic fresh oysters. During processing, the same batch of processed kidney beans are required to have the same color, uniform length and maturity, and have the same maturity level. They should be stacked and stacked so as to avoid affecting the quality due to fever and yellowing. Before processing, use tap water to wash off dirt and other impurities from the raw materials, so that the day of harvest, the same day processing.
3, hot
Use water equivalent to 8 times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil. Add 25g of soda ash to every 200kg of water, then pour the pod into boiling water and turn it several times. , so that the bean pods are heated evenly, the blanching treatment generally grasps 3--5min, the bean pods cooked but not bad prevail, such as the hot time is too short, the color of the pods drying after the black, the hot time is too long, the pods produce paste , will affect the quality, should master moderate. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
Processed kidney beans were selected on the day of harvest, light green color, long pods, straight, well-proportioned, non-white soft, fresh pods that were not exposed. Removal of pests and diseases, over-tenured and exotic fresh oysters. During processing, the same batch of processed kidney beans are required to have the same color, uniform length and maturity, and have the same maturity level. They should be stacked and stacked so as to avoid affecting the quality due to fever and yellowing. Before processing, use tap water to wash off dirt and other impurities from the raw materials, so that the day of harvest, the same day processing.
3, hot
Use water equivalent to 8 times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil. Add 25g of soda ash to every 200kg of water, then pour the pod into boiling water and turn it several times. , so that the bean pods are heated evenly, the blanching treatment generally grasps 3--5min, the bean pods cooked but not bad prevail, such as the hot time is too short, the color of the pods drying after the black, the hot time is too long, the pods produce paste , will affect the quality, should master moderate. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
3, hot
Use water equivalent to 8 times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil. Add 25g of soda ash to every 200kg of water, then pour the pod into boiling water and turn it several times. , so that the bean pods are heated evenly, the blanching treatment generally grasps 3--5min, the bean pods cooked but not bad prevail, such as the hot time is too short, the color of the pods drying after the black, the hot time is too long, the pods produce paste , will affect the quality, should master moderate. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
3, hot
Use water equivalent to 8 times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil. Add 25g of soda ash to every 200kg of water, then pour the pod into boiling water and turn it several times. , so that the bean pods are heated evenly, the blanching treatment generally grasps 3--5min, the bean pods cooked but not bad prevail, such as the hot time is too short, the color of the pods drying after the black, the hot time is too long, the pods produce paste , will affect the quality, should master moderate. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
Use water equivalent to 8 times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil. Add 25g of soda ash to every 200kg of water, then pour the pod into boiling water and turn it several times. , so that the bean pods are heated evenly, the blanching treatment generally grasps 3--5min, the bean pods cooked but not bad prevail, such as the hot time is too short, the color of the pods drying after the black, the hot time is too long, the pods produce paste , will affect the quality, should master moderate. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
Use water equivalent to 8 times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil. Add 25g of soda ash to every 200kg of water, then pour the pod into boiling water and turn it several times. , so that the bean pods are heated evenly, the blanching treatment generally grasps 3--5min, the bean pods cooked but not bad prevail, such as the hot time is too short, the color of the pods drying after the black, the hot time is too long, the pods produce paste , will affect the quality, should master moderate. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
4, cooling
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
After the blanched beans are quickly spread on a bamboo sieve, the body is straightened when it is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
5, drying
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
The drying of cowpea can be dried with mushrooms, and the drying is divided into three steps.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, return to soft
After the dried beans are cooled, they are piled up and covered with a thin film to make them soft. The water content of each part is balanced and the time is generally 3-5 days.
7, packaging
After the dried bean curd is soft, it can be processed and packaged, generally processed into small pieces of 6cm long, and vacuum-packed with plastic film. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
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7ã€åŒ…装
豆干回软åŽå³å¯åŠ å·¥åŒ…è£…ï¼Œä¸€èˆ¬åŠ å·¥æˆ6cmé•¿çš„å°æ®µï¼Œé‡‡ç”¨å¡‘膜真空包装。æ¯åŒ…250g或500g定é‡åŒ…装，便于销售和消费者æºå¸¦ã€‚
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7ã€åŒ…装
豆干回软åŽå³å¯åŠ å·¥åŒ…è£…ï¼Œä¸€èˆ¬åŠ å·¥æˆ6cmé•¿çš„å°æ®µï¼Œé‡‡ç”¨å¡‘膜真空包装。æ¯åŒ…250g或500g定é‡åŒ…装，便于销售和消费者æºå¸¦ã€‚
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③厚度与第2æ¥ç›¸åŒï¼Œæ¸©åº¦æŽ§åˆ¶åœ¨70--80℃，直到烘干为æ¢ï¼Œæ—¶é—´ä¸€èˆ¬ä¸º3--4h。æ¯ä¸ªæ¥éª¤çƒ˜å¹²é—´éš”期为1--2h，烘干过程ä¸ç«åŠ›è¦å‡åŒ€ï¼Œå¹¶å°†ä¸Šã€ä¸‹ã€å‰ã€åŽè°ƒæ¢ç«¹ç›ï¼Œä½¿å…¶å—çƒå‡åŒ€ï¼Œå¹²ç‡¥åº¦ä¸€è‡´ã€‚
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7ã€åŒ…装
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③厚度与第2æ¥ç›¸åŒï¼Œæ¸©åº¦æŽ§åˆ¶åœ¨70--80℃，直到烘干为æ¢ï¼Œæ—¶é—´ä¸€èˆ¬ä¸º3--4h。æ¯ä¸ªæ¥éª¤çƒ˜å¹²é—´éš”期为1--2h，烘干过程ä¸ç«åŠ›è¦å‡åŒ€ï¼Œå¹¶å°†ä¸Šã€ä¸‹ã€å‰ã€åŽè°ƒæ¢ç«¹ç›ï¼Œä½¿å…¶å—çƒå‡åŒ€ï¼Œå¹²ç‡¥åº¦ä¸€è‡´ã€‚
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How should I eat maize every day? We need to control the amount of corn, according to the dietary guidelines, the amount of staple food we use in our lives should be controlled at 250 grams to 400 grams, and the ratio of coarse to fine grains is one to three or one to four, which simply means that about 130 grams of corn can be used every day, in addition to the appropriate reduction in the intake of staple food, let's say half a bowl of rice or a steamed bun, so as to avoid excessive calorie intake in our bodies.
It is also important to note that when eating corn, it is advisable to eat the whole cob together to better control our blood sugar. If corn is processed into corn juice or cornmeal food, the nutrients inside are often lost and what remains is basically sugar, which is often higher on the glycemic index and more likely to lead to a rise in blood sugar, for example, the glycemic index of ordinary corn is only 55, but with foods such as cornmeal, the glycemic index often reaches 68, so it is important to eat the right corn.
Mottled Waxy Corn,Mottled Gluten Corn,Mottled Glutinous Corn,Mottled Gluten Glutinous Corn
Jilin Province Argricultural Sister-in-law Food Co., Ltd. , https://www.nongsaocorn.com