One, dry peas Manufacturing process: Remove peas from pods. The beans were placed in boiling water and blanched for 4 to 5 minutes. The cooled beans were drained and drained. They were placed on a drying sieve. The temperature is controlled first at 35-40 °C, and then it can rise to 55-60 °C. The baking time takes about 72 hours and it can be dried. The more tender the beans, the lower the temperature. Second, canned green peas 1, raw material selection: 20-25 days after flowering timely harvest green peas, timely harvest to ensure the quality of canned green peas is very important. White peas should be used. 2. To remove odor: The threshing shell can be removed by a threshing machine, and the feeding speed should be even. According to the maturity of raw materials, the rotation speed of the boring machine and the distance between relevant components should be properly adjusted. The bean output rate is usually 42-48%. 3, classification: According to the size of the diameter of peas divided into several levels: a: 5-7 mm; second: 7-8 mm; sexy: 8-9 mm; four: 9-10 mm; five: 10 More than millimeters. 4, salt water flotation: This method can be used for grading pea maturity, because of the high maturity of large proportion of beans, with salt water flotation will sink to the bottom, low maturity floating on the surface. Different concentrations of brine can be used to separate beans of different maturity so that different processes can be used for processing. 5, precooking, cooling: According to the size and maturity of bean curb precooking time, usually precooking temperature is 85 °C, time is about 4 minutes. Precooking immediately after cooling with cold water, the time should also be based on maturity. 6, choose beans: remove yellow beans and freckles, insects, broken discoloration of the beans and impurities, and then put the beans into the clean water and wash clean. 7. Canning: According to the size, weight, and color of the bean, the cans can be canned separately. The net weight is 60% of the canning capacity. After the canning is completed, add the sugar salt with the same weight of sucrose and salt to a concentration of 2-3%. The solution should be heated and filtered before injection. The liquid temperature should be above 80°C during injection. 8, exhaust, seal: thermal exhaust seal, the tank center temperature is above 65 °C; suction seal, the vacuum degree is 39996Pa. 9, sterilization, cooling. Three, frozen peas 1, the choice of raw materials: the selection of fresh plump, bright green color, uniform white bean varieties green peas. 2, the manufacturing process: timely harvest peas peeled beans with a stripping machine. Soak the beans in 2% saline for 30 minutes, remove them, and rinse them with running water. Naturally, the line was blanched and put into the salt water (about 0.4 kg of salt in 18 liters of water) at about 100°C. The blanching time was controlled according to the size of the bean, and was evenly 2-3 minutes. The blanched peas are immediately poured into cold water, cooled, and slowly stirred to speed up the cooling. Remove and drain, remove and freeze in freezing machine according to different specifications and sizes. The freezing temperature is below 30°C and the freezing temperature is below 18°C. Gauze Swabs,Medical Gauze Non Sterile,Gauze Pads,Gauze Bandage Henan Xianghe Medical Materials Co., Ltd. , https://www.xiangheweicai.com