A process for making high pressure pretreated legume cans

Abstract

The application provides a high-pressure pretreatment process for canned beans, which comprises the following steps: high-pressure steam pre-cooking beans and spraying a spraying agent containing citrus by-products during the high-pressure steam pre-cooking process. The application reduces the temperature in the whole process, combines the traditional soaking and water pre-cooking process into high-pressure pre-cooking, and effectively solves the problem of long-term storage and condensation.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically a manufacturing process for high-pressure pre-treated canned beans. Background Technology

[0002] The traditional process for canning broad beans includes: first, rinsing the beans thoroughly with running water, then soaking them for 10-24 hours. They are then pre-cooked in a continuous pre-cooking machine at a temperature above 95℃ for about 5-10 minutes, until half-cooked. Running water is then injected into the outlet and curved flow channel of the pre-cooking machine to cool the beans to room temperature within 15 minutes, and they are immediately sent to a sorting table for sorting. After sorting, salt, MSG, and sugar are added according to the process requirements and brought to a boil. The broth is then poured into a stainless steel container for filtration and pumped into the cans. Empty cans undergo preliminary cleaning and sterilization, then are conveyed through a transfer window to the operating platform for canning. Mechanical canning is then performed. Vacuum sealing is followed, and the sealed cans are sterilized, cooled, insulated, packaged, and stored within one hour. The main problem with this traditional process is that the beans are prone to cracking, causing starch to leak out and resulting in the beans inside the can easily clump together, forming a buildup at the bottom or lid of the can. Figure 1 (It was packaged and stored for 3 months). Summary of the Invention

[0003] This invention proposes a high-pressure pre-treatment process for canned beans, which reduces the overall temperature in the traditional processing, combines the traditional soaking and water pre-cooking processes into high-pressure pre-cooking, and uses rinsing solution to rinse the beans during the cooling and rinsing stage, which can effectively solve the problem of coagulation during long-term storage.

[0004] To achieve the above objectives, the present invention adopts the following technical solution:

[0005] A spray agent containing citrus byproducts, wherein the spray agent contains: 4-6 g / L chitosan and 0.2-0.4 g / L citrus ultrafine powder.

[0006] Preferably, the spraying agent is prepared by dissolving chitosan and citrus ultrafine powder in water at 60-65°C with stirring, and the resulting solution is the spraying agent.

[0007] Preferably, the method for preparing the citrus ultrafine powder is as follows: the citrus peel and pulp are debittered and washed with clean water, dried at 55-63℃ under normal pressure, and the drying endpoint is when the moisture content is ≤5%. Then, they are pulverized with a pulverizer and passed through an 80-100 mesh sieve. The two are then mixed to obtain the citrus ultrafine powder.

[0008] The spray agent containing citrus by-products is used in the production of canned beans.

[0009] Preferably, the application is to pre-cook the beans with high-pressure steam during the production of canned beans, and to spray the spraying agent during the high-pressure steam pre-cooking process. The beans include kidney beans, broad beans, green beans, or others.

[0010] More preferably, the application specifically includes the following steps:

[0011] S1 High-Pressure Steam Precooking: Place the beans in a high-pressure sterilizer and precook with steam at 60-65℃ until the moisture content of the beans reaches 100%-180% of their original weight; then precook with high-pressure steam at 100-115℃ for 0.2-15 minutes.

[0012] S2 Cooling and rinsing: The beans that have been precooked by high-pressure steam should be rinsed in the rinsing solution for 30-50 minutes. After rinsing, the beans should be cooled down quickly with running water.

[0013] S3 Bean Selection: After rinsing, the beans are re-inspected to remove damaged, spotted, insect-damaged, or other substandard beans and mixed beans. Then, they are rinsed with clean water, drained, and canned.

[0014] S4 Soup Preparation: Add ingredients to make soup;

[0015] S5 canning: Canning and sealing;

[0016] S6 Sterilization and Cooling: Sterilizes and cools to room temperature;

[0017] Complete the preparation of high-pressure pre-treated canned beans.

[0018] More preferably, in step S1, during the steam pre-cooking process at 60-65℃, 150-250 ml / kg of dry beans are sprayed with a spraying agent every 20-30 minutes, and the spraying is repeated 6-8 times.

[0019] More preferably, in step S1, the high-pressure steam pre-cooking temperature is 100–115°C, and the time is 0.2–15 min. More preferably, in step S2, the rinsing solution contains 0.4–0.6 g / L of sucrose fatty acid ester, prepared by dissolving the sucrose fatty acid ester in water at 35–45°C before use.

[0020] More preferably, step S6, sterilization and cooling, is carried out at 108–115°C for 35–65 minutes; the sterilized canned goods are then rapidly cooled to 35–42°C with cold water.

[0021] A manufacturing process for high-pressure pre-treated canned beans, the process specifically including the following steps:

[0022] S1 High-Pressure Steam Precooking: Place the beans in a high-pressure sterilizer and precook with steam at 60-65℃ until the moisture content of the beans reaches 100%-180% of their original weight; then precook with high-pressure steam at 100-115℃ for 0.2-15 minutes.

[0023] S2 Cooling and rinsing: The beans that have been precooked by high-pressure steam should be rinsed in the rinsing solution for 30-50 minutes. After rinsing, the beans should be cooled down quickly with running water.

[0024] S3 Bean Selection: After rinsing, the beans are re-inspected to remove damaged, spotted, insect-damaged, or other substandard beans and mixed beans. Then, they are rinsed with clean water, drained, and canned.

[0025] S4 Soup Preparation: Add ingredients to make soup;

[0026] S5 canning: Canning and sealing;

[0027] S6 Sterilization and Cooling: Sterilizes and cools to room temperature;

[0028] Complete the preparation of high-pressure pre-treated canned beans.

[0029] Preferably, in step S1, during the steam pre-cooking process at 60-65℃, 150-250 ml / kg of spraying agent is sprayed onto the beans every 20-30 minutes, and the spraying is repeated 6-8 times.

[0030] More preferably, the spraying agent contains: 4-6 g / L chitosan and 0.2-0.4 g / L citrus ultrafine powder.

[0031] More preferably, the spraying agent is prepared by dissolving chitosan and citrus ultrafine powder in water at 60-65°C with stirring, and the resulting solution is the spraying agent.

[0032] More preferably, the method for preparing the citrus ultrafine powder is as follows: the citrus peel and pulp are debittered and washed with clean water, dried at 55-63℃ under normal pressure, and the drying endpoint is when the moisture content is ≤5%. Then, they are pulverized with a pulverizer and passed through an 80-100 mesh sieve. The two are then mixed to obtain the citrus ultrafine powder.

[0033] Preferably, in step S1, the high-pressure steam pre-cooking temperature is 100-115°C, and the cooking time is 0.2-15 min.

[0034] Preferably, in step S2, the rinsing solution contains 0.4-0.6 g / L of sucrose fatty acid ester, and the preparation method is to dissolve the sucrose fatty acid ester in water at 35-45°C before use.

[0035] Preferably, step S6, sterilization and cooling, involves a temperature of 108–115°C for 35–65 minutes; the sterilized canned goods are then rapidly cooled to 35–42°C with cold water.

[0036] Compared with the prior art, the present invention has the following beneficial effects:

[0037] This invention reduces the temperature during the overall processing and combines the traditional soaking and water pre-boiling processes into high-pressure pre-cooking, which can effectively solve the problem of condensation during long-term storage.

[0038] It has the following advantages:

[0039] Advantage 1: Simplified process steps;

[0040] Advantage 2: The high-temperature steam pre-cooking of this invention is equivalent to pre-cooking and denaturing the starch on the surface of the beans, which accelerates the gelatinization of the beans and reduces the breakage rate in the later stage. After denaturation, it can prevent cracking and prevent starch from overflowing. The process accelerates the gelatinization of beans in the early stage and reduces the breakage rate in the later stage.

[0041] Advantage 3: The soaking time has been shortened. Previously, soaking took 18-24 hours, but now it is no longer necessary. The process is combined with the high-temperature steam pre-cooking stage and spraying is used to improve processing efficiency.

[0042] Advantage 4: The anticoagulant in the soup is added in advance during the pre-cooking stage and sprayed to ensure that each grain can fully absorb it, effectively controlling its water absorption and preventing excessive water absorption, swelling, and cracking. (Citrus fiber has emulsifying, thickening, water-retaining, and antifreeze effects; coating beans with chitosan can improve the phenomenon of soup clouding.)

[0043] Advantage 5: The sucrose fatty acid esters in the coolant can effectively adsorb the gelatinized starch on the surface of beans, reducing starch precipitation during processing. The addition of sucrose fatty acid esters can prevent the precipitation or adhesion of starch proteins caused by heat denaturation, and prevent starch retrogradation and aging. Attached Figure Description

[0044] Figure 1 This refers to the coagulation, clumping, and adhesion of traditionally processed canned bean products.

[0045] Figure 2 The image shows the crushing of beans after high-pressure pretreatment following Example 1 (the left side shows crushed beans, and the right side shows whole beans).

[0046] Figure 3 This refers to the can lid adhesion situation after high-pressure pretreatment following the addition of Example 1;

[0047] Figure 4 The image shows the chitosan crushing process after adding the spraying agent from Example 5-1 (the left side shows crushed beans, and the right side shows whole beans);

[0048] Figure 5 The application of the spray agent from Example 5-1 addresses the issue of chitosan can lid adhesion.

[0049] Figure 6 The image shows the crushing of navel orange ultrafine powder after adding the spray agent from Example 5-2 (the left side shows crushed beans, and the right side shows whole beans);

[0050] Figure 7 The application of the spray agent from Example 5-2 resulted in adhesion of the can lid to the navel orange ultrafine powder.

[0051] Figure 8 The image shows the crushing effect of adding the spray agent from Example 2, which is chitosan and navel orange ultrafine powder (left side: crushed beans, right side: whole beans);

[0052] Figure 9 This refers to the adhesion of the can lid when the spraying agent in Example 2 is chitosan + navel orange ultrafine powder.

[0053] Figure 10 The addition of chitosan, navel orange ultrafine powder, and sucrose fatty acid ester as the spraying agent in Example 5 resulted in the synergistic effect of the crushing process (left side: crushed beans, right side: whole beans);

[0054] Figure 11 The issue of can lid adhesion is addressed by adding the spraying agent (chitosan + navel orange ultrafine powder) and the rinsing solution (sucrose fatty acid ester) from Example 5. Detailed Implementation

[0055] The present invention will be further described in detail below through implementation examples. These implementation examples are carried out based on the technology of the present invention. Detailed implementation methods and specific operating procedures are provided to illustrate the inventiveness of the present invention, but the scope of protection of the present invention is not limited to the following implementation examples.

[0056] Comparative Example

[0057] The traditional process for canning beans includes the following steps:

[0058] 1) Raw material acceptance;

[0059] 2) Acceptance of auxiliary materials: Salt, monosodium glutamate, white sugar, sodium tripolyphosphate shall be accepted in accordance with national standards;

[0060] 3) Soaking: Use a sieve to remove mud and impurities, select out small beans, insect-damaged beans, black-spotted beans, and broken beans, rinse them clean with running water, and then soak them for 18 hours.

[0061] 4) Precooking and cooling: Place the kidney beans in a continuous precooking machine and precook them at a temperature of 95℃ or above for about 8 minutes, until they are cooked. Then, inject flowing water into the outlet and curved flow trough of the precooking machine to cool the precooked kidney beans to room temperature within 15 minutes and immediately send them to the sorting table for sorting.

[0062] 5) Picking beans: After cooling, the kidney beans are placed on a sorting table and manually picked to remove impurities such as insect-damaged beans and stained beans. Then they are packed into cans without piling them up.

[0063] 6) Soup preparation: Water that meets the standards for drinking water is injected into the jacketed kettle. Salt, MSG, and sugar are added according to the process requirements and brought to a boil. After boiling, the soup is poured into a stainless steel container for filtration and then pumped into the tank through pipeline.

[0064] 7) Acceptance of empty cans and caps: The quality inspection department shall conduct a leak test on the empty cans, and there shall be no leakage. The appearance of the rolled edges shall be inspected, and there shall be no serious defects. The rolled edges shall be dissected and inspected, and the overlap rate and the integrity rate of the seam cap hook shall reach more than 50%, and the tightness shall reach more than 60%. The adhesion of the release coating and the amount of sealant applied to the empty cans shall be inspected. Only after meeting the relevant national standards can the cans be accepted for production.

[0065] 8) Empty Can Cleaning: Empty cans are rinsed with hot water at a temperature above 82℃, generated by a mixture of steam and tap water. After initial cleaning and sterilization, the empty cans are conveyed to the work platform through a transfer window for easy filling.

[0066] 9) Canning: Mechanical canning, followed by manual sampling inspection of the canned kidney beans to ensure the solid content of the product. Stainless steel pipes are used to add broth into the cans, and the sealing operation is carried out continuously.

[0067] 10) Vacuum Sealing: A fully automatic can sealing machine is used to seal the filled cans. A vacuum is drawn inside the sealing chamber, and the vacuum level in the sealing cart reaches above 0.02 MPa. This ensures the vacuum level of the product and guarantees product quality. The sealed cans are sterilized within one hour.

[0068] 11) Sterilization and Cooling: After the canned goods are staggered and placed in cages, they are put into the sterilizer. The door is closed, the air is vented, and steam is introduced for sterilization at a constant temperature of 121℃ for 80 minutes. During the sterilization process, the mercury thermometer / temperature recorder and pressure gauge of the sterilizer must be consistent. The sterilization operator must record the sterilization time and temperature for each batch, and the records must be accurate and truthful. After the sterilization and constant temperature are completed, the steam inlet valve is closed, compressed air is introduced, and water that meets the drinking water standard is injected into the sterilizer through the water inlet valve using a water pump. When the sterilizer is full of water, the drain valve of the sterilizer is opened in time to release water, so as to achieve circulating cooling water to cool the canned goods. The residual chlorine of the released cooling water is measured, and the residual chlorine of the cooling water must be above 0.5 ppm.

[0069] 12) Heat preservation: After sterilization and cooling, the canned goods are dried by blower and sprayed with code, then placed on trays and left at room temperature for more than 7 days.

[0070] 13) Packaging and Warehousing: Canned goods that have been kept at a temperature for more than seven days are inspected with a small wooden stick to check for any signs of bulging. Cans with problems are discarded; those without problems are labeled, packaged, and put into storage to ensure product quality. The crushed portion of kidney beans is 12.57%. See product details for more information. Figure 1 (Actual photo of the item after 3 months of storage).

[0071] Example 1 uses 1 kg of kidney beans as an example (high-pressure steam pretreatment only).

[0072] 1. Raw material selection: Choose red kidney beans;

[0073] 2. High-pressure steam pre-cooking: Place the kidney beans in a high-pressure sterilizer at 62℃, and spray 220ml of spray agent on the kidney beans every 25 minutes, about 6 times, until the moisture content of the kidney beans reaches 170% of the original weight; use high-pressure steam pre-cooking at 105℃ for 30 minutes.

[0074] Spray agent: 63℃ water;

[0075] 3. Cooling and rinsing: The beans pre-cooked under high pressure should be quickly cooled in cold water using running water. The cooling and rinsing time should be no less than 1 hour.

[0076] 4. Bean selection: After rinsing, the beans are inspected again to remove unqualified beans and mixed beans such as those that are broken, spotted, or cracked by insects. Then, they are rinsed with clean water, drained, and packed into cans.

[0077] 5. Soup preparation: Aqueous solution of 0.48% salt and 0.013% EDTA (total percentage);

[0078] 6. Packing into cans;

[0079] 7. Sterilization and cooling: 115℃ for 62 minutes; after sterilization, the canned goods are rapidly cooled to 40℃ with cold water. See details. Figure 2 , Figure 3 .

[0080] After step 2, high-pressure steam pre-cooking, the crushed portion of the kidney beans was 8.19%. (See details...) Figure 2 For can lid adhesion issues, see [link / reference]. Figure 3 .

[0081] Example 2 uses 1 kg of kidney beans as an example.

[0082] 1. Raw material selection: Choose red kidney beans;

[0083] 2. High-pressure steam pre-cooking: Place the kidney beans in a high-pressure sterilizer at 62℃, and spray 220ml of spray agent on the kidney beans every 25 minutes, about 6 times, until the moisture content of the kidney beans reaches 170% of the original weight; use high-pressure steam pre-cooking at 105℃ for 30 minutes.

[0084] Spraying agent: Add 10g chitosan and 0.6g navel orange ultrafine powder, stir and dissolve in 2L of 63℃ water, and the resulting solution is the spraying agent;

[0085] The method for preparing the citrus ultrafine powder is as follows: after the citrus peel and pulp are debittered, they are washed with clean water and dried at 55°C under normal pressure. The drying endpoint is when the moisture content is ≤5%. Then, they are pulverized with a pulverizer and passed through an 80-mesh sieve. The two are then mixed to obtain the citrus ultrafine powder.

[0086] 3. Cooling and rinsing: The beans pre-cooked under high pressure should be quickly cooled in cold water using running water. The cooling and rinsing time should be no less than 1 hour.

[0087] 4. Bean selection: After rinsing, the beans are inspected again to remove unqualified beans and mixed beans such as those that are broken, spotted, or cracked by insects. Then, they are rinsed with clean water, drained, and packed into cans.

[0088] 5. Soup preparation: Aqueous solution of 0.48% salt and 0.013% EDTA (total percentage);

[0089] 6. Packing into cans;

[0090] 7. Sterilization and cooling: 115℃ for 62 minutes; after sterilization, the canned goods are rapidly cooled to 40℃ with cold water.

[0091] Example 3 uses 1 kg of broad beans as an example.

[0092] 1. Raw material selection: Choose broad beans.

[0093] 2. High-pressure steam pre-cooking: Place broad beans in a high-pressure sterilizer at 58℃, spray 180ml of spray agent on the broad beans every 13 minutes, about 7 times, until the moisture content of the broad beans reaches 150% of the original weight; use high-pressure steam pre-cooking at 105℃ for 30 minutes.

[0094] Spraying agent: Add 10g chitosan and 0.6g navel orange ultrafine powder, stir and dissolve in 2L of 63℃ water, and the resulting solution is the spraying agent;

[0095] The method for preparing the citrus ultrafine powder is as follows: Citrus peel and pulp are debittered separately, washed with clean water, and dried at 55℃ under normal pressure. The drying endpoint is reached when the moisture content is ≤5%. The dried product is then pulverized using a pulverizer and passed through a 90-mesh sieve. Finally, the two are mixed to obtain the citrus ultrafine powder.

[0096] 3. Cooling and rinsing: The beans pre-cooked under high pressure should be quickly cooled in cold water using running water. The cooling and rinsing time should be no less than 1 hour.

[0097] 4. Bean selection: After rinsing, the beans are inspected again to remove unqualified beans and mixed beans such as those that are broken, spotted, or cracked by insects. Then, they are rinsed with clean water, drained, and packed into cans.

[0098] 5. Soup preparation: Aqueous solution of 0.18% salt, 18% sodium tripolyphosphate, 0.04% EDTA, and 0.018% vitamin C (total percentage).

[0099] 6. Packing into cans;

[0100] 7. Sterilization and cooling: 115℃ for 50 minutes; after sterilization, the canned goods are rapidly cooled to 40℃ with cold water.

[0101] Example 4 uses 1 kg of green soybeans as an example.

[0102] 1. Raw material selection: Choose green peas;

[0103] 2. High-pressure steam pre-cooking: Place green beans in a high-pressure sterilizer at 53°C, and spray 220ml of spray agent onto the green beans every 12 minutes, about 6 times, until the moisture content of the green beans reaches 140% of the original weight; use high-pressure steam pre-cooking at 105°C for 30 minutes.

[0104] Spraying agent: Add 9g chitosan and 0.5g navel orange ultrafine powder, stir and dissolve in 2L of 63℃ water, and the resulting solution is the spraying agent;

[0105] The method for preparing the citrus ultrafine powder is as follows: Citrus peel and pulp are debittered separately, washed with clean water, and dried at 55℃ under normal pressure. The drying endpoint is reached when the moisture content is ≤5%. The dried product is then pulverized using a pulverizer and passed through a 90-mesh sieve. Finally, the two are mixed to obtain the citrus ultrafine powder.

[0106] 3. Cooling and rinsing: The beans pre-cooked under high pressure should be quickly cooled in cold water using running water. The cooling and rinsing time should be no less than 1 hour.

[0107] 4. Bean selection: After rinsing, the beans are inspected again to remove unqualified beans and mixed beans such as those that are broken, spotted, or cracked by insects. Then, they are rinsed with clean water, drained, and packed into cans.

[0108] 5. For soup preparation: a 0.405% salt solution (total percentage);

[0109] 6. Packing into cans;

[0110] 7. Sterilization and cooling: 115℃ for 48 minutes; after sterilization, the canned goods are rapidly cooled to 40℃ with cold water.

[0111] Example 5

[0112] Based on Example 2, the composition of the spraying agent was changed, while other aspects remained the same as in Example 2.

[0113] Example 5-1: Spraying agent: Add 10g of chitosan and dissolve it in 2L of 63℃ water by stirring. The resulting solution is the spraying agent. After pre-cooking with high-pressure steam in step 2, the crushed material of the kidney beans was 7.75%. See details... Figure 4 For can lid adhesion issues, see [link / reference]. Figure 5 .

[0114] Example 5-2: Spraying agent: Add 0.6g of navel orange ultrafine powder, dissolve in 2L of 63℃ water, and the resulting solution is the spraying agent. After high-pressure steam pre-cooking in step 2, the crushed material of the kidney beans is 6.15%, see details below. Figure 6 For can lid adhesion issues, see [link / reference]. Figure 7 .

[0115] Example 2: Spraying agent: Add 10g chitosan and 0.6g navel orange ultrafine powder, and dissolve in 2L of 63℃ water by stirring. The resulting solution is the spraying agent. After high-pressure steam pre-cooking in step 2, the crushed material of the kidney beans was 6.11%. See details. Figure 8 For can lid adhesion issues, see [link / reference]. Figure 9 .

[0116] Example 6

[0117] Based on Example 2, all other aspects are the same as in Example 2.

[0118] The difference lies in the following: after pre-boiling with high-pressure steam in step 2, a rinsing solution is used for cleaning.

[0119] Rinsing solution: Dissolve 0.4-0.6g of sucrose fatty acid ester in 1L of 40℃ water.

[0120] The crushed portion of kidney beans was 6.04%. See details... Figure 10 For can lid adhesion issues, see [link / reference]. Figure 11 .

[0121] The above embodiments are merely preferred technical solutions of the present invention and should not be considered as limitations on the present invention. The embodiments and features described in these embodiments can be arbitrarily combined without conflict. The scope of protection of the present invention should be limited to the technical solutions described in the claims, including equivalent substitutions of the technical features described in the claims. That is, equivalent substitutions and improvements within this scope are also within the scope of protection of the present invention.

Claims

1. A process for the manufacture of high pressure pretreated legume cans, characterized in that, The process specifically comprises the following steps: S1 high-pressure steam pre-cooking: Put the beans in a high-pressure sterilization pot, pre-cook with steam at 60-65°C until the moisture content of the beans reaches 100%-180% of the original weight, and then pre-cook with high-pressure steam; During the 60-65°C steam pre-cooking process, spray 150-250 ml / kg of beans of the spraying agent every 20-30 min, for 6-8 times; The spraying agent contains 4-6 g / L of chitosan and 0.2-0.4 g / L of citrus ultrafine powder, and the citrus ultrafine powder is prepared as follows: wash the citrus peel and pulp after bitter treatment with clean water, dry them at 55-63°C under normal pressure, and stop drying when the water content is ≤5%, then crush them with a crusher and pass them through an 80-100 mesh sieve; Mix the two, and you get the citrus ultrafine powder; S2 cooling and rinsing: The beans pre-cooked with high-pressure steam should be quickly rinsed in the rinsing liquid for 30-50 min, and then quickly cooled with running water after rinsing; S3 selecting beans: After rinsing, the beans are re-inspected, and unqualified beans and impurities are removed, then the beans are washed with clean water, and then canned after draining; S4 soup preparation: Add ingredients to prepare the soup; S5 canning: Canning and sealing; S6 sterilization and cooling: Sterilize and cool to room temperature; The preparation of high-pressure pretreated canned beans is completed. In step S2, the rinsing liquid contains 0.4-0.6 g / L of sucrose fatty acid ester, which is prepared by dissolving sucrose fatty acid ester in 35-45°C water.

2. The process for the manufacture of high pressure pretreated legume cans according to claim 1, characterized in that: The preparation method of the spraying agent is as follows: dissolve chitosan and citrus ultrafine powder in 60-65°C water to obtain the spraying agent.

3. The process for the manufacture of high pressure pretreated legume can according to claim 1, characterized in that: In step S1, the high-pressure steam pre-cooking temperature is 100-115°C, and the time is 0.2-15 min.

4. The process for the manufacture of high pressure pretreated legume can according to claim 1, characterized in that: In step S6, the sterilization and cooling temperature is 108-115°C, and the time is 35-65 min; The canned beans are quickly cooled with cold water to 35-42°C after sterilization.

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