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Frozen Sweet Waxy Corn
The quick-frozen sweet Waxy Corn is peeled, washed, pre-cooked, cooled, and finally frozen at a low temperature of -35°C to minus 45°C for 8-10 hours, or in a quick-freezing machine. Frozen at -45 °C for 30 to 5 minutes. This product maintains the shape, color, flavor and nutrient content of the original Fresh Corn, and can be supplied to the market throughout the year and is highly praised by people. The product can be eaten directly, or it can be made into flavored corn bran and become a delicacy on the table of hotels, restaurants and families. The Corn Research Institute of Shanxi Academy of Agricultural Sciences, starting in 1991, carried out fresh-keeping processing technology research and product development for the selection and utilization of fresh sweet and waxy rice varieties, quick freezing, and vacuum packaging. At present, a new variety of fruit and vegetable corn that has been bred and produced, Xianyehao 1 and its processed products, has become popular among consumers and consumers. Over the past few years, significant economic and social benefits have been achieved through planting, processing, and production. Fresh sorghum No. 1 ear long tube, ear length 21.9 cm, ear 4.8 cm thick, 16? 8 lines, fresh fruit weight 330 grams. The seeds are topped and the seeds are golden yellow with good quality; the dehydration is rapid at maturity, and the rate of seeds is 88%. 800,000 kilograms of fresh ear per acre. Spring seedlings were harvested and harvested for 87 days, with a total growth period of 105 days. They were resistant to spot disease, bacterial wilt, head smut, and dwarf mosaic disease. The fresh fruit ear has good palatability, and it has sweetness in the glutinous rice, thin skin after the meat, soft and delicate, fragrant and delicious, quick-frozen, vacuum packaging, etc. After the fresh-keeping processing, it can supply the annual market. Its processing techniques are as follows: peeling, peeling, washing, cleaning, inspection, pre-cooking, cooling, bagging, freezing, and low temperature storage. Appropriate harvesting is very important for proper harvesting. Different varieties have different harvesting periods and their quality is not the same. Fresh glutinous rice No. 1 was harvested for 22 to 4 days after receiving flour. The ear to be harvested must be processed in time and must be completed within 10 hours from harvesting to completion. Harvesting, peeling, removal of musts, and washing are all done manually to prevent damage to the grain. After washing, we must remove granules, worms, untidy tops and overly tender heads. Precooking should be boiled for 25 to 0 minutes at a temperature of 90°C or more. When cooking, all the ears should be immersed in water so that they can be easily cooked. Cooking affects grain tightness, luster, and quality. After pre-cooking cooling, remove it and cool it rapidly. Rinse with 10°C cold water for 10 minutes so that the temperature in the center of the ear rapidly drops below 25°C. After lifting it up, dry it on a barbed wire and dry it with an electric fan (about half an hour). ) to prevent frost on the grain surface during quick-freezing. The packaged corn dry ears are packed into a plastic composite film tape and sealed with a sealer. Freezing in the freezer, the temperature needs to be 8 to 0 hours at minus 35 degrees Celsius, and 30 to 5 minutes at 45 degrees Celsius for the freezer. After cryogenic storage, frozen ears are packaged and transferred to a cold storage at minus 18°C for storage.
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