Frozen Broad Bean

1. Raw material selection: Carefully select clean beans with appropriate maturity, complete grains, no pests and diseases, and no obvious technical damage. High-quality raw materials are the basis for ensuring the quality of the finished product. Overcooked broad beans have a bad taste, and overcooked broad beans will affect the taste.
2. Cleaning: Put the broad beans into a qualified cleaning tool, and use flushing water to thoroughly remove the dirt, dust, impurities and residual chemicals on the surface. If necessary, add an appropriate amount of food-grade cleaning agent, and then rinse repeatedly to ensure that there is no chemical residue and ensure food safety.
3. Shelling: Use mechanical or manual methods to remove the thick skin of broad beans. Try to avoid damaging the beans during processing and ensure that the beans are intact to maintain the appearance of the finished product and the consistency of taste. Blanching: Put the shelled broad beans quickly into warm water. The water temperature is generally controlled at 95-100℃. The time depends on the size and quantity of the broad beans. It usually lasts for 2-3 minutes to delay the activity of enzymes, avoid oxidative browning, maintain color and flavor, and soften the broad grain tissue first to increase the taste.
4. Freezing: After blanching, immediately move into cold water or use air cooling to quickly cool down and terminate the heat treatment process to avoid continuous heating causing the broad grains to soften and deteriorate, and quickly repair their solid texture. Quick freezing: Using advanced freezing equipment, such as liquid nitrogen quick freezers or rotary freezing cold tunnels, the core temperature of broad beans is reduced to below -18℃ in a very short time, forming tiny ice crystals, reducing tissue damage, and locking in nutrients, color and flavor.
5. Packaging: According to packaging requirements, use low-temperature resistant, oxygen-proof, and moisture-proof packaging materials, such as polyethylene plastic bags, composite aluminum foil bags, etc., quantitative packaging, tightly sealed with tape to prevent air and water vapor from invading, and then neatly stacked in containers for easy storage and transportation. The entire production process must strictly comply with food safety production standards and control the specifications of each link to ensure that the frozen broad beans are of high quality, safe to eat, and have a long shelf life to meet market demand.