The selection of cooking parameters is ultimately determined by the maturity of materials. If the material is over cooked, the burden of the concentration system will be increased, and the yield of fish meal will inevitably be reduced. Over growth will affect the next pressing process and degreasing effect. Therefore, the maturity of the material determines the control of the steam pressure, the number and size of the steam valve opening, the feeding speed and the speed of the cooking machine.<br>
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