Edamame beans are typically processed starting with cleaning, followed by optional shelling depending on how they will be sold.
Understanding Edamame Processing
The initial steps in processing raw edamame pods focus on preparing them for consumption or further processing like freezing. Based on standard practices, the process often begins with cleaning.
Here are the key initial steps:
- Rinsing: Rinsing is often the first processing step for raw edamame pods. This is crucial for removing dirt, debris, and other unwanted particles from the exterior of the pods. While effective for cleaning, rinsing alone does not contribute significantly to microbial reduction.
- Shelling (Optional): After rinsing, some edamame goes through a shelling process to separate the beans from the pods. Frozen edamame is sold in pods or shelled, so manual or mechanical shelling is usually an optional step for edamame processors. This step is performed when producing shelled edamame products commonly used in salads, stir-fries, or as a snack.
Why Rinsing is Important
Rinsing serves as a fundamental sanitary practice. It ensures that the raw produce is free from external contaminants picked up during harvesting, transportation, and handling. Although it doesn't sterilize the pods, removing surface dirt is a necessary precursor to subsequent steps.
Shelling: An Optional Step
The decision to shell edamame depends entirely on the final product format. Consumers can buy edamame still in the pod (often for boiling or steaming and eating by hand) or as loose beans. Shelling is a mechanical process in large-scale operations, designed for efficiency and yield.
Following these initial steps, edamame destined for freezing is typically blanched (briefly boiled) to preserve color, flavor, and nutrients, and then flash-frozen.
