Red bean paste processing technology

The invention relates to the technical field of food processing, and particularly relates to a red bean paste processing technology. The technology is characterized in that to-be-cooked small red beans are crushed into 2-3 pieces, and water is added for cooking; the crushed small red beans increase the water absorption rate of the small red beans, so that the small red beans can fully absorb water and expand within a short period of time; compared with a technology for directly cooking the small red complete beans, the cooking time is shortened by 1-2 times, and the production cost is reduced greatly; meanwhile, the crushing superficial area is small by controlling the crushing degree of the small red beans into 2-3 pieces, the phenomena of diluting fragrance, darkening color, half-cooking of bean halves, burning and the like cannot happen, and moreover, favorable pasty feel can be kept without generating the phenomena of high elasticity, nonuniform color and obvious bean skin. Compared with the red bean paste cooked by the traditional technology, by the technology and method, the cooking time is shortened greatly, energy consumption is saved, the production cost is reduced, meanwhile, the original mouthfeel of the red bean paste is not affected, the flavor is heavy, the mouthfeel is fine and smooth, and the pasty feel is obvious.