once dried and their skins removed peas split naturally, simple as that.
Once they are dried and the skins removed, they split naturally.
The peas are round when harvested, with an outer skin. The peas are dried and the dull-coloured outer skin of the pea removed, then split in half by hand or by machine at the natural split in the seed's cotyledon.
Marisol Dunham wrote:Sideways to your actual question - how long are the peas left off the vine before you process them? Something I learned recently is that non-sweet peas turn bitter if harvested and then sit around too long before being processed. It could be the same for the fava beans? Maybe try cutting them and then doing it within an hour of harvest and see if that helps at all? That's what works with peas.
Gerald Griffin wrote:http://www.thekitchn.com/the-easiest-way-to-peel-fava-beans-tips-from-the-kitchn-203867
Try this link on removing skins from Fava beans
Meg Keeney wrote: I wonder if they are steamed before they are split and dried.
Lina Joana wrote:I think the words to search for are "pulse milling" and "pulse dehulling". Playing around with them, I found this site:
Probably still not enough info, but it sounds as if, after drying, there is usually a soaking and redrying step before the mechanical dehulling/splitting.
Home scale milling
This involves pounding of grains for dehusking by using a mortar and pestle after mixing with small quantity of water and drying in the sun for a few hours. Sun-drying after water application helps to loosen the husk from the cotyledons. In mortars, dehusking is achieved due to shearing action between pestle and grains, and abrasive effect between the grains. Once the pounding is done for several minutes, the husk gets detached from the grains. Winnowing separates husk and split cotyledons are separated from the whole dehusked and unhusked grains by manual sieving. The whole grains are again pounded for further dehusking and splitting. This technique of dehusking is generally adopted when small quantity i.e., up to 5 kg of pulses is to be dehusked. Dal yield by this process is quite low (50-60%) due to breakage and chipping of the edges of cotyledons.
Milling of pulses involves two major steps:
loosening of husk and
removal of husk and splitting into cotyledons with the help of suitable machine.
All kinds of pulses require some pre-milling treatment for ease of husk removal. However, processes and equipments for loosening of husk, separation of husk from cotyledons and its splitting differ from crop to crop, cultivar to cultivar and place to place. Dehusking is an age-old practice, which originated at home and later developed into a cottage industry and now has grown into a large-scale organized industry.
Hal Hurst wrote:
does this help?