Peeling plastic - roller brush dry cleaning - high pressure cleaning - blanching (about 15-25 minutes / time) - precooling - ice water cooling - basket freezing + packaging → refrigeration

(1) Suitable sweetness fresh corn. The harvest is very important. The harvest time of different varieties is different. The same variety has different harvest time quality. Fresh sorghum No. 1 was harvested in the suitable time 22 to 24 days after pollination. Harvested ears should be disposed of in time must be completed within 10 hours of processing. The corn with full grain, yellow light yellow color, uniform color, no variegated texture, uniform grain size texture should be selected. The corn with bald head, lack of grain insects is serious.

Quick frozen corn wholesale

(2) Clean. First, dry cleaning with roller cleaner, remove the surface dust corn, spray the washing machine with foam, rinse corn with water remove impurities.

(3) Blasting. Blanching is a key process in the processing of tender corn, the blanching temperature time must be strictly controlled. The effects of blanching are as follows: enzymes in corn tissues can be inactivated, because cold storage will inactivate enzymes, physiological chemical reactions are still in progress, thus destroying the nutritional components of grains; heat can also kill some microorganisms eggs to ensure the hygiene food safety of products; When ice crystals are formed during the freezing process, the air in the extruded corn grains is squeezed out to reduce the expansion pressure increase the resistance to the expansion pressure. Meanwhile, the oxidation degree of raw materials should be reduced accordingly to maintain the color nutrition of the products. Blanching can be done with boiling water steam at a temperature of 93 to 100 ℃ a blanching time of about 15 to 25 minutes at a time.

(4) Cool down. The white corn should be cooled immediately, otherwise the waste heat will seriously affect the quality. For example, the color becomes darker, the drying consumption increases, the fast freezing time is prolonged, the energy is wasted, which also provides conditions for microbial reproduction. Therefore, cooling must be timely thorough to ensure the color quality of products. In order to save water, the staged cooling method can be used. First, the corn kernel was reduced to about 25 to 30 degrees Celsius at about 90 degrees by spray then immersed in ice water at 0 to 5 degrees Celsius to cool the center of the corn kernel to below 5 degrees Celsius.

(5) Quick freezing. Rapid freezing is the decisive factor to ensure the quality of products. The faster the freezing speed, the better the product quality. On the contrary, the longer the freezing time, the worse the quality. Generally, compressor quick freezing tunnel liquid nitrogen quick freezing tunnel is selected, which is energy-saving environmental protection, fast freezing speed, large production, saving most of energy labor cost.

(6) Packaging. Quick frozen corn kernels should be packed at - 6 ° C. They are usually packed in polyethylene plastic bags packed in 250 g / bag 500 g / bag as required. Seal after packing, mark the date of production on the seal. Immediately after packaging, it should be sent to the refrigerator for refrigeration.

(7) Refrigeration. The temperature of the refrigerator should be below - 18 ° C the relative humidity should be between 95% 98%. The temperature fluctuation range in the refrigerator shall exceed ± 2 ° C. Otherwise, the temperature fluctuation will lead to excessive recrystallization ice sublimation, which will increase the ice crystal in the corn tissue destroy the cell tissue, which will affect the product quality. There should be enough space between stacks for air circulation.