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Steamed fried

TIME:2014-11-01 09:25:11FROM: AUTHOR:
Steamed fried: corn germ after flaking billet into the moisture content of the steam steamed fried fried equipment when not less than 12%, after 40-50 minutes h...

Steamed fried: corn germ after flaking billet into the moisture content of the steam steamed fried fried equipment when not less than 12%, after 40-50 minutes heating, and finally the parison temperature exceeds 100 ℃, the moisture content of the material embryos from 12% gradually reduced to 3% -4%, in order to feed the embryo to brownish red color gradient, and can not smell the aroma of char, rather than up.

             蒸炒处理_副本.jpg


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