One, dry peas
Production process: Remove peas from pods. The beans were placed in boiling water and blanched for 4-5 minutes, removed and cooled, drained and spread on a drying sieve. The temperature is first controlled at 35-40°C, and then it can be increased to 55-60°C. The baking time takes about 72 hours and it can be dried. The more tender the beans, the lower the temperature.
Second, canned green peas
1. Raw material selection: Green peas are timely harvested 20-25 days after flowering, timely harvesting is very important to ensure the quality of canned green peas. White peas should be used.
2. To remove odor: The threshing shell can be removed by a threshing machine, and the feeding speed should be even. According to the maturity of raw materials, the rotation speed of the boring machine and the distance between relevant components should be adjusted properly. The bean output rate is generally 42-48%.
3, classification: according to the size of the diameter of peas divided into several levels: a: 5-7 mm; two: 7-8 mm; three: 8-9 mm; four: 9-10 mm; five: 10 mm or more.
4, salt water flotation: This method can be used for grading pea maturity, because of the high maturity of large proportion of beans, with salt water flotation will sink to the bottom, low maturity floating on the surface. Different concentrations of brine can be used to separate beans of different maturity so that different processes can be used for processing.
5. Precooking and cooling: Master the precooking time according to the size and maturity of the bean. Generally, the precooking temperature is 85°C and the time is about 4 minutes. Immediately after precooking, rinse with cold water and cool. The time should also be based on maturity.
6, choose beans: remove yellow beans and spots, insects, broken discoloration of the beans and impurities, and then put the beans into the clean water to wash clean.
7. Canning: According to the size, specific gravity and color of the bean, the cans can be canned separately. The net weight is 60% of the canning capacity. After the canning is completed, add the sugar salt with the same weight of sucrose and salt to a concentration of 2-3%. The solution should be heated and filtered before injection. The liquid temperature should be above 80°C during injection.
8, exhaust, seal: thermal exhaust seal, the tank center temperature is above 65 °C; suction seal, the vacuum degree is 39996Pa.
9, sterilization, cooling.
Three, frozen peas
1. Raw material selection: choose fresh and full of beans, green color, and white pea varieties with green beans.
2, the production process: the timely harvest of peas peeled beans with a stripping machine. Soak the beans in 2% saline for 30 minutes, remove them, and rinse them with running water. Blasting is then carried out, and the blanching is performed in salt water (about 0.4 kg of salt in 18 liters of water) at about 100°C. The time is controlled by the size of the bean and the average is 2-3 minutes. The blanched peas are immediately poured into cold water, cooled, and slowly stirred to accelerate the cooling rate. Remove and drain, remove and freeze in the freezer according to different specifications and sizes. The freezing temperature is below 30°C and the freezing temperature is below 18°C.
Production process: Remove peas from pods. The beans were placed in boiling water and blanched for 4-5 minutes, removed and cooled, drained and spread on a drying sieve. The temperature is first controlled at 35-40°C, and then it can be increased to 55-60°C. The baking time takes about 72 hours and it can be dried. The more tender the beans, the lower the temperature.
Second, canned green peas
1. Raw material selection: Green peas are timely harvested 20-25 days after flowering, timely harvesting is very important to ensure the quality of canned green peas. White peas should be used.
2. To remove odor: The threshing shell can be removed by a threshing machine, and the feeding speed should be even. According to the maturity of raw materials, the rotation speed of the boring machine and the distance between relevant components should be adjusted properly. The bean output rate is generally 42-48%.
3, classification: according to the size of the diameter of peas divided into several levels: a: 5-7 mm; two: 7-8 mm; three: 8-9 mm; four: 9-10 mm; five: 10 mm or more.
4, salt water flotation: This method can be used for grading pea maturity, because of the high maturity of large proportion of beans, with salt water flotation will sink to the bottom, low maturity floating on the surface. Different concentrations of brine can be used to separate beans of different maturity so that different processes can be used for processing.
5. Precooking and cooling: Master the precooking time according to the size and maturity of the bean. Generally, the precooking temperature is 85°C and the time is about 4 minutes. Immediately after precooking, rinse with cold water and cool. The time should also be based on maturity.
6, choose beans: remove yellow beans and spots, insects, broken discoloration of the beans and impurities, and then put the beans into the clean water to wash clean.
7. Canning: According to the size, specific gravity and color of the bean, the cans can be canned separately. The net weight is 60% of the canning capacity. After the canning is completed, add the sugar salt with the same weight of sucrose and salt to a concentration of 2-3%. The solution should be heated and filtered before injection. The liquid temperature should be above 80°C during injection.
8, exhaust, seal: thermal exhaust seal, the tank center temperature is above 65 °C; suction seal, the vacuum degree is 39996Pa.
9, sterilization, cooling.
Three, frozen peas
1. Raw material selection: choose fresh and full of beans, green color, and white pea varieties with green beans.
2, the production process: the timely harvest of peas peeled beans with a stripping machine. Soak the beans in 2% saline for 30 minutes, remove them, and rinse them with running water. Blasting is then carried out, and the blanching is performed in salt water (about 0.4 kg of salt in 18 liters of water) at about 100°C. The time is controlled by the size of the bean and the average is 2-3 minutes. The blanched peas are immediately poured into cold water, cooled, and slowly stirred to accelerate the cooling rate. Remove and drain, remove and freeze in the freezer according to different specifications and sizes. The freezing temperature is below 30°C and the freezing temperature is below 18°C.
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