Monday, May 23, 2016
The lima bean is named after Lima, Peru and very popular bean with its buttery flavor and creamy texture.
Just after harvesting pod and beans are separated by a machine. The pod may be returned the soil or ensilaged for cattle feed, and the bean are taken to the plant where they are washed, blanched cooled and graded.
Smaller beans are blanched at 200 ° F for 2.5 to 3 minutes. More mature beans are blanched 4 to 5 minutes at 190 ° F to prevent bursting of the skins.
The beans then spread in thin layers on drying trays and stir occasionally during the drying process. Normally the drying process started at 120 °F and 130 °F raise this temperature gradually to 150 °F.
They are then washed and inspected for foreign material and then frozen individually and packaged in plastic pouches.
Lima beans postharvest