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Quick freezing and dehydration processing of green peas

July 23, 2021

Green peas are rich in nutrients, especially high in protein and other ingredients, and their unique flavor is generally loved by urban residents. In order to extend the supply period, quick freezing and dehydration processing methods can be adopted.

green peas

Green Peas Quick Frozen Threshing and refrigerating the green pods immediately after harvest The green peas are finely sorted and classified beforehand, then rinsed in hot water at 93°C for 90 seconds and immediately cooled, and then the peas are washed again and frozen. If conditions permit, FLO freezer can also be used for freezing. The principle is to use the temperature of -37℃ to drive the peas at a certain speed along the airflow, and overflow from the other end after 13 minutes. Each peas is uniformly frozen, then packaged and stored in a cold storage at -29℃.

Green peas dehydration” First, master the harvest time of green peas, and it is better to harvest them 18-20 days after flowering. Tenderness meter can be used if conditions permit, and the most suitable is when the tenderness meter reads 100-105. The harvested peas should be cooled to 4°C immediately, and the grain surface should be kept dry. Peas should be washed before dehydration, after rinsing, add appropriate amount of salt and sucrose, and then use a process to pierce or scratch the seed coat. For dehydration treatment, direct-through conveyor belt dryers and tunnel dryers are commonly used for drying. When drying by the straight-through conveyor belt drying method, the temperature at the inlet of the first stage generally does not exceed 101°C, in the second stage it is 91°C, and in the third stage it is 85°C. When exporting, it is generally required that the water content be reduced to 15%, and it is best to store and dry it in a desiccator for 4 hours, and the water content should be further reduced to about 10%. After being taken out from the dryer, they are sorted and graded according to the size and color of the seeds, and the too small and cracked beans are removed. Qualified beans are packed in bags with aluminum and platinum layers to prevent moisture and sell.