Storage and processing content:

Pea varieties can be divided into three types: tender pods, kernels, and leaves (asparagus). The commonly used for quick freezing are grain peas and tender podded peas.

（1） Pea kernels

(1) Process flow

Raw material acceptance → peeling beans → grading → soaking in salt water → rinsing → picking beans → blanching → cooling → draining → freezing → packaging → frozen storage.

(2) Key points of operation

Raw material requirements

Choose white flower varieties, requiring the beans to be fresh, tender, plump, uniform, bright green in color and consistent in color. The maturity of processing should choose the milk ripening period, as either too late or too early can affect the quality. Peas in the milk ripening stage have the highest sugar content and the lowest starch content, with a soft texture and a sweet taste, but this time is very short. If the harvest is postponed for several days, the quality of raw materials will change, so it is important to grasp the appropriate harvest time and process it in a timely manner.

Peel beans manually or mechanically. Mechanical peeling should avoid mechanical damage as much as possible.

After grading and removing pods, the beans are divided into various sizes according to their diameter. Use a sieve to grade according to product standards and avoid confusion.

Soak the beans in 2% salt water for about 30 minutes to remove pests and separate aged and ripe beans. First remove the floating peas and dispose of the sunken ripe beans as defective ones. Rinse the soaked beans thoroughly with running water.

Picking beans

Pour the flotation rinsed beans onto the workbench and remove discolored beans such as spotted beans, yellow white beans, brown beans, and other beans with abnormal color. Beans with cracks or pests on the surface should also be removed, and impurities such as broken pods and grass shavings should also be removed.

Blanching with boiling water for 1.5 to 3 minutes, stirring appropriately and heating evenly. The blanching time depends on the size and maturity of the beans. The quality and quantity should be based on a taste without bean odor.

After cooling and draining, immediately pour the beans into cold water or ice water to cool them, slowly stir and accelerate cooling. After cooling, remove and drain the water.

Freeze using IQF freezing.

Packaging, freezing, and storage should be packaged according to various specifications. Cartons and plastic (10795,10.00,0.09%) bags should indicate the specifications. Then freeze it.

(3) The quality standard is bright green without any discolored beans: it has the taste and odor that this variety should have, without any odor; The tissue is fresh and tender, with full beans, no broken or hard beans, and no pests or diseases.

（2） Pea pod

Raw material acceptance → removing reinforcement at the end → soaking in salt water → rinsing → blanching → cooling → draining → freezing → packaging → freezing storage.

The raw material requirement is to choose a variety suitable for eating tender pods. Harvesting when the pods are crispy and tender, with little fiber, can affect the quality too late or too early. Timely transportation and processing after harvesting.

Manually remove the two tips and side ribs by removing the end reinforcement. Eliminate substandard raw materials such as diseases, pests, and mechanical injuries.

Soak in 2% saline water for 15 minutes to repel small insects.

Rinse to remove salt, small insects, adhering impurities, and microorganisms.

Blanch in boiling water for 1 minute until the pods turn bright green and there is no beany taste in the mouth.

Immediately pour cold water or ice water to cool the pods after cooling and draining. After cooling, remove and drain the water.

Freeze using IQP freezing.

Packaging, frozen storage, packaging, and then frozen storage.

(3) The quality standard is bright green; Having the taste and odor that this variety should have, without any odor; Fresh and tender tissue; Eating without coarse fiber, the pods are intact and free from pests and diseases.