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  • QUALITY SPEC OF EDAMAME

    Update: 29/06/2020     Editor: TAKOSA FOOD

    edamame quality spec

    Different quality of edamame can be used in different scenes including Retail, Catering, Industral, etc. Here we only talk about retail-grade frozen blanched edamame which farmed in China and processed by Chinese producers.

    Best quality means the best raw materials and professional processing.

    BEST RAW MATERIALS
    1) Variety. Taiwan 75-3 is proved the most sucessful variety ever on quality and yield in China, which first introduced into Fujian Province in 2008. (Read More)
    2) Colour. Fresh Green for both untreated and boiled edamame pods. The farmers only have about 10 days to harvest on ripe plants. Colour goes dark after the harvesting days. And only when processing in time and properly could maintain the pods fresh green.
    3) Blemish. The beans with notable blemish have to be removed by hand, however sometimes it's difficult for workers to clean up completely. 3%~5% blemish for finished packed edamame is acceptable. When it comes to bad crop (continuous rainy days before harvesting will produce more blemish than expected), 10%~15% blemish is possible.
    4) Worm. More happened to organic edamame, worm in pods must be removed.
    5) Size of whole pod. Regular 140/160pcs per 500g, Super fine 110/130pcs per 500g. (500g is a common size each bag)
    6) Single pod. The best is three pods/kernels per piece, single pod should be controled within 3%. Sorting mechanically.
    7) Size of kernel. The plumper the better. Regular 750/850pcs per 500g, Super fine 650/750pcs per 500g. More than 900pcs per 500g normally prepared for industrial use.
    8) Flavour and Taste. Slightly sweet after defreezing. Without unpleasant smell (might be old stock).

    edamame quality spec

    PROFESSIONAL PROCESSING
    1) Selecting strictly. Raw material must be good enough. Strictly select (machanically&artificially) those really satisfied and remove the rest part. Washing and cleaning carefully.
    2) Processing accurately. Blanching rather than cooking/boiling. Temperature and time for blanching is important. Inaccurate process will injure and damage the bean body, such as colourless, soft wet, broken and crushed.
    3) Complying with HACCP/BRC/ISO22000. Critical control points are really helpful for manufacturers to improve quality. Workers should be well trained.

    More Information

    Edamame In China

    Edamame Product Page

    Edamame Spec Sheet

    Sushi Ingredients

    Nori In China

    Nori Primary Processing

    Nori Secondary Processing

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