The Process Of Using Jacketed Cooking Mixer Kettle Silkworm To Make Bean Curd Sauce

Writer：www.firemixer.com Time：2021-07-28 15:48 Browse：℃

The process of using jacketed cooking mixer kettle silkworm to make bean curd sauce
 
Ingredients: Mainly broad bean hot sauce,
Accessories: vegetable oil, sesame, peanut noodles, ketchup, sugar, monosodium glutamate, fish roe, etc.
Equipment: industrial jacketed cooking mixer kettle, sterilization pot, stainless steel basin, electronic scale, etc.
Process: Technical process of cooking vegetable oil→Material sauce processing→Accessories (sesame, peanut noodles, tomato sauce, fish roe) participation→Mixed distribution→Steaming→Cooling→Filling→Sterilization→Cooling→Inspection→Packing and warehousing. (Caviar processing technology: fish roe selection → cleaning → salting → draining → exposure → storage → taking).
 
Step:
1. Select high-quality vegetable oil and heat it to 100 degrees in a Longze industrial jacketed cooking mixer kettle, and add broad bean chili sauce and auxiliary materials for cooking.
 
2. The caviar is selected for the production of caviar with intact and fresh ovaries, and must be shaped and disposed of, otherwise it will cause the caviar to be broken or dehydrated and shrink and affect the value of the product. (Styling treatment is divided into in-vivo and in-vitro styling. In-body styling refers to the treatment of fresh fish caught in ice salt water. In-vitro styling refers to taking out the seasoned roe from the fresh fish body and putting it in 8 Baume degree salt water while taking it. Soak for 4 hours, then rinse after setting.
 
3. Salted roe: The salting process is also a very important part. The time of salting is usually 2-20 minutes. The salting time should be determined according to the size, quality and final salt concentration of the roe.
 
4. Drain the salted fish roe in the future, drain the fish roe on a summer mat, and pour the dried fish roe into an industrial jacketed cooking kettle to mix with other raw materials.
 
5. It is filled into semi-products, sterilized in a sterilization pot, vacuum-packed products are selected, and stored in the warehouse after the cooling inspection is qualified.