Quick frozen beans processing points

1. Process flow: Acceptance of raw materials → selection → cutting section → checking → soaking with brine → rinsing → blanching → cooling → draining → quick freezing → packing → freezing. 2, the operating point: the selection of raw materials should choose a darker color, uniform size cowpea varieties. The beans did not have obvious protrusions, and the tissues were fresh and tender. The color was blue-green or light green; green and light green were not mixed. The bar is straight and the cross section of the bean is about 0.5 cm in diameter. No pests, no spots, no beans. Cut and cut and check and cut off the two tips of the beans, check and remove the pinto beans, different color beans, and impurities. Pay attention to the wormholes. Then cut into 5 cm segments or cut into pieces. Brine was soaked in 2% saline for 15 minutes to remove floating impurities. Remove the beans and rinse with water. Blanching in boiling water for about 1.5 minutes until the color changes to bright green, taste no bean flavor. Immediately after blanching, cool with cold water. After cooling, remove the clear water with a centrifuge. Fast-frozen pre-treated beans should be frozen as soon as possible, can be pre-cooled to 0-5 °C, and then sent to the freezer, with -35 °C cold quickly frozen. The packaging plastic bags are packed in 250g or 500g and then packed in cartons, 10kg per carton. Frozen storage should maintain stable temperature and humidity. 3, the quality standard is light green or dark green, the color is more consistent; with the taste and odor of the species should have, no odor; pods fresh, straight strips, uniform thickness, no obvious protrusion of beans, eat no crude fiber sense.

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