process flow
Raw material acceptance → selection → slicing → selection → saltwater soaking → cleaning → blanching → cooling → drainage → quick freezing → packaging → frozen storage.
Key points of operation
1. Choose cowpea varieties with dark color and uniform size. The bean body has no obvious protrusion, the tissue is fresh and tender, and the color is green or light green; Green and light green should not be mixed. The rope is round and straight, the cross-sectional diameter of beans is about 0.5 cm, and there are no pests, scars and miscellaneous beans.
Let's continue to introduce the theme of this issue in depth.
2. After cutting off two beans, select fragments, remove variegated beans, heterochromatic beans and impurities, and pay attention to wormholes. Then cut into 5 cm long sections or dices.
3. Soak in 2% salt water 15 minutes to remove floating impurities. Take out the beans and rinse them with water.
4. Blanch in boiling water for about 1.5 minutes until the color turns bright green and the taste is not beany. Cool with cold water immediately after blanching. After cooling, water was removed by centrifugal separation.
5. Pretreated beans should be frozen as soon as possible. They can be precooled to 0-5℃ and then sent to a quick-freezing room at -35℃ for quick freezing.
6. Packaging: 250g or 500g plastic bags, and then10kg cartons. /7. Keep the temperature and humidity stable during cold storage.
Quick freezing completed
The quality standard is light green or dark green with the same color; Has the unique flavor and smell of this variety, and has no peculiar smell; The pods are fresh and tender, the ropes are round and straight, the thickness is even, the beans have no obvious protrusions, and there is no coarse fiber feeling when eating.
Through our introduction, I believe everyone has a deeper understanding of how the harvested cowpea is processed and what are the main points of quick-frozen cowpea. Flowers will be constantly updated, please remember to collect and share.