Title: Method and equipment for high temprature and short time continuous cooking of raw materials of soy sauce
Application Number: 85108563 Application Date: 1985.11.19
Publication Number: 1001748 Publication Date: 1986.07.23
Approval Pub. Date: Granted Pub. Date: 1990.09.12
International Classifi-cation: A23L1/238
Applicant(s) Name: Department of Science of Bureau of Commerce of Qin Address:
Inventor(s) Name:
Attorney & Agent: GONG NAIBIN ZHANG WEI
Abstract:
     Preheat the protein materials to denaturing critical temperature, then transfer it to a pressure vessel with constant high contacting temperature difference, to denature the protein materials quickly, the change being irreversilbe. After denaturing, the material should be cooled in two steps-slow cooling and rapid quenching with multi coolants. The vertical heater has upward and downward funnel shaped conveyor, and the horizontal one is equipped with screw conveyor. Two steps cooling is done by constant jet cooler. This method can enhance the production capacity 2 to 6 times, utilization rate of protein 8 to 15%, and energy consumption and maintenance costs can be reduced. Hence it can be widely used by soy sauce works.
Time: 13
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