Peanut shells left after peeling kernels from peanuts can be used to make soy sauce. Residues can also be fed to pigs to kill two birds with one stone. The main method is:
1, the system of baking. Peanut shell ground into powder, each 50 kg shell powder with warm water 30 ~ 35 kg soaked, steamed on the pot for 1 to 1.5 hours, pan drying. When cooling to 30°C, add 250g of Divine Comedy, spread 2cm thick on the leaking sieve, and put it into the baking room. Keep it at 37°C on the first day, then gradually descend to 30°C on the second and third days, wait until it becomes massive. When it is covered with hyphae, it can be sifted through the sifted material upside down. On the fifth day, the roasted seeds were removed and crushed.
2. Fermentation. For each 50 kg of peanut flour, 90 kg of boiling water was added to the product, cooled to a 60°C fashion tank, fermented in a greenhouse, and discharged on the third day.
3. 熬 system. After the fermentation, the raw material is calculated according to the raw peanut shells. Each 50 kg is added with 125 kg of cold salt water at 18 degrees Baume, soaked for 25 hours, and then put into the pot and heated until boiling. When it reaches Baume 20 degrees, it becomes white soy sauce. . For every 50 kilograms of white soy sauce, add 2.5 kilograms of white sugar and mix well with colored soy sauce.
Under normal circumstances, about 150 kilograms of soy sauce can be processed for every 50 kilograms of peanut shell flour.
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