Sweet red adzuki bean is a kind of sweet red adzuki bean which is dried by using freeze-drying equipment. It has the characteristics of delicious fragrant, sweet, moderate, imported, and nutritious. It is a casual food for all ages. 1, the choice of raw materials. Select the new bean of the year, bean skin purple, shiny, good freshness, uniform bean size. 2, classification, selection. Screens were screened with a 22 mm eyelet to remove tiny beans and fine sand. The top of the sieve is selected under bright light conditions to further remove foreign matter such as foreign particles and special soybean particles and xenografts. 3, cleaning. The raw material of the selected red adzuki bean was stirred and washed several times with running water until the water quality was clear and there was no dirt and muddy feeling. 4, soaking. The washed raw red beans are placed in a stainless steel sink and soaked in water. The proportion of water beans is at least 5:1, so that the beans can fully absorb water, and the water temperature should not be lower than 10°C. Soaking time more than 24 hours. Remove and control water. 5, cooking. Each time about 20 kg of soaked red beans are weighed, pour steam into a ladle pot, add water to about 10 cm above the surface of the beans, and turn on the steam. Heat the steam valve until the water boils, and keep the water temperature at 90°C. Above °C but not obvious boiling, cook for about 1 hour. Remove the beans from the pan several times and rub it with your fingers. It is good to have no hard powder, and there should be no broken skin. Add tap water to cool slightly and control the water. 6, sugar preparation. According to different sweetness requirements, calculate the amount of sugar and water. The white sugar is added to the prescribed amount of water and dissolved by heating until the sugar liquid boils and completely dissolves. The heating is stopped and the sugar liquid is filtered using a cloth. Under normal circumstances, high sweetness sugar concentration of 60% -70%, in the sweetness of 30% -50%; low sweetness of 20% -30%. 7, soaked sugar. Dip the cooked red beans in the prepared sugar solution for 3-5 minutes, remove, and control dry. 8, swing plate, freeze. The treated red beans were placed in an aluminum tray used for freezing and drying. The weight of each plate should be the same, and the thickness of the pendulum should be uniform. The red beans of the wobble plate are fed into the freezer for preliminary freezing. 9, freeze-dried. The frozen material is allowed to enter the freeze dryer for drying to a moisture level of up to 4%. 10, packaging. The dried product is removed with finely divided and incomplete granules, and further foreign substances that may be mixed in are removed. Then according to the requirements of measurement, packaging, and finally into the inventory.
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