（1） Process flow

Raw material cleaning and grading → selected fava beans → soaking → cutting and peeling → centrifugal dehydration → deep frying → centrifugal degreasing → seasoning → finished product
（2） Operation points
1. Choose broad beans with plump grains, uniform shape and size, and no mold, remove impurities, yellow boards, small grains, and shoulder to shoulder grains, remove mud and debris, and wash them clean before grading according to size.
2. Soak the pre treated fava beans at room temperature for about 30 hours, preferably when the fava beans are about to sprout and are easy to peel.
3. After removing the soaked fava beans, cut them along the axis and deep fry them to become orchid beans. You can also use a double roll rubber tube peeling machine to peel the skin, and soak the separated bean paste in water for washing.
4. After the above process, the silkworm bean paste is dehydrated using a centrifuge.
5. Fry the dehydrated silkworm bean paste in refined vegetable oil or hydrogenated oil with high saturation at 180-190 ℃ for 6-8 minutes (in actual production, the frying time depends on batch size, oil temperature, and other parameters), with the final product being crispy.
6. Use a centrifuge to remove the attached oil on the surface of fried silkworm bean paste.
7. Add powdered seasoning as needed and mix well.
When the finished product cools to room temperature, weigh and package it.
（3） Quality indicators
Water content 4.8%, crude protein 29%, crude fat 14.1%.

Technical parameters:

Purchase information:

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