**I. Production Process**
The production of red bean filling begins with the selection of high-quality red adzuki beans and white sugar, which are essential raw materials for the process. The beans are first sorted, washed, and then cooked in a tilting sandwich pot with water in a ratio of 3:1 to 4:1 (bean to water). Once cooked, the beans are cooled slightly and ground into a fine paste using a colloid mill.
Next, the ground bean paste is combined with white sugar in a sugar pot. Demineralized water is added, and the mixture is heated while being filtered through a double filter system to ensure a smooth texture. After roasting, the mixture is cooled to around 40°C and then vacuum-sealed in bags using an automatic vacuum packaging machine. This step ensures airtight sealing, preserving the quality and extending the shelf life of the product.
Once sealed, the packages undergo high-pressure sterilization at 0.2 MPa and 120°C for 40 minutes. After sterilization, each bag is inspected for any defects, such as broken seals or improper closure. Any non-compliant packages are removed and reprocessed. Finally, the finished products are cleaned, labeled, and stored under proper conditions.
**Main Raw Materials and Equipment**
- **Raw Materials**:
- Red adzuki beans: Known for their rich flavor and texture, they are sourced from regions with good quality and stable supply.
- White sugar: Used to enhance sweetness and improve the overall taste of the filling.
- **Key Equipment**:
1. Automatic vacuum packaging machine
2. High-pressure sterilizer
3. Tilting sandwich pot
4. Colloid mill
5. Miscellaneous and magnetic separator
6. Stone blower
7. Washing machine
8. Double filter system
9. Sugar pot
10. Conveyor belts
**Operational Points in the Production Process**
1. The red adzuki beans are fed into the miscellaneous and magnetic separator to remove impurities like stones, dirt, leaves, and stems. They are then passed through a stone blower and sieve to ensure cleanliness.
2. After sorting, the beans are washed in a washing machine using clean water to remove dust, foreign objects, and damaged beans.
3. The washed beans are cooked in a tilting sandwich pot with steam.
4. The cooked beans are ground into a smooth paste using a colloid mill.
5. The bean paste is mixed with sugar and heated in a sugar pot, then filtered and roasted to achieve the desired moisture content.
6. The final mixture is cooled and vacuum-sealed in bags.
7. Sealed packages are sterilized under high temperature and pressure, then inspected for quality before storage.
**Product Quality Standards**
- **Sensory Standards**:
- **Appearance**: Clean, free from foreign substances.
- **Texture**: Smooth and delicate, without roughness.
- **Color**: Rich reddish-brown with a bright finish.
- **Smell**: Has a natural red bean aroma, no off-odors.
- **Physical and Chemical Indicators**:
- **Net Content**: Allowable tolerance of 3%, with average not less than stated.
- **Sucrose Content**: ≥35%
- **Moisture Content**: ≤35%
- **Hygiene Standards**:
- **Total Bacterial Count**: ≤100 CFU/g
- **Coliform Bacteria**: ≤6 MPN/g
- **Pathogenic Bacteria**: 0
- **Lead**: ≤2.0 mg/kg
- **Tin**: ≤200 mg/kg
- **Copper**: ≤10 mg/kg
By following these strict procedures and standards, the red bean filling produced meets both consumer expectations and food safety regulations, ensuring a high-quality, safe, and delicious product.
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