Production Method and Food Processing Technology of Green Beans in Tomato Sauce

Production Method

1. Material selection: Grade the green beans into large and small sizes using a grader, and remove moldy, insect-damaged, dry-scarred, mottled, and off-colored beans.

2. Soaking: Soak in clean water for 16-24 hours (water-to-bean ratio of 2:1), changing the water to prevent sprouting and spoilage. The soaking time depends on air temperature, judged by thorough saturation.

3. Pre-cooking: Treat with 0.05% sodium hydroxide solution (solution-to-bean ratio of 1.5-2:1) at 99-100°C for 20-30 minutes (judged by appropriate thickness of the bean skin).

4. Cooling and rinsing: Immediately cool the beans after cooking and rinse to remove residual alkali.

5. Sorting: Remove peeled, broken, hard, oversized, undersized, mottled, discolored, and otherwise off-colored beans.

6. Grading: (1) Plump and intact beans, separated by size. (2) Bean color should be uniform creamy white; color and size within the same can should be roughly uniform.

7. Sauce preparation: 21 kg of 25% tomato paste, 65.5 kg water, 1.2 kg salt, 10 kg granulated sugar, 80 g pepper powder, 300 g monosodium glutamate, 1.2 kg starch.

Heat the water, salt, and sugar in a pot until dissolved and boiling; while stirring, slowly pour in the starch slurry pre-mixed with twice its volume of water, cook until done, remove from heat, filter through a 100-120 mesh sieve, then add the remaining ingredients and mix evenly. Prepare a total of 100 kg.

8. Filling: Can size 854, net weight 227 g, green beans 125 g, sauce 102 g.

9. Exhausting and sealing: Vacuum sealing: 300-400 mmHg. Wash off sauce residue from the outside of the can and invert the can for sterilization.

10. Sterilization and cooling: Sterilization formula (vacuum): 15' - 70' - pressure cooling / 116°C.