Soybeans; Food Processing Advice Needed

Hi IFSQN team,

I need advice from you guys again.

We are actually developing Soybeans. The process is that to Boil, blanch and rost it after.

Is ther any certain temperature/time for killing bacteria for boil and blanch processes? Please advice. Thank you in advance!

Ps.I couldn't find any good resources for research. I think I need to purchase Food processing book. 

Please disregard my post. I'm not sure how to delete the topic.