Improve the mechanization (Automation) degree of sweet corn processing process. Frozen corn wholesale manufacturers to take you to learn more!

Reduce production line labor to a low level.

To improve the efficiency of quick freezing of corn kernels the quality of quick frozen processing.

Reduce the leakage loss in the process of corn kernel processing.

Blanch the corn then freeze it. Blanching is a key process in corn processing, the blanching temperature time are strictly controlled.

The air in the blanched corn kernels is partly squeezed out, which reduces the expansion pressure of ice crystal formation during freezing, increases the resistance to expansion pressure, correspondingly reduces the oxidation degree of raw materials, maintains the color nutrition of products.

Quick frozen corn wholesale

Blanching can use boiling water steam, the temperature is 93 ~ 100 ℃, according to the water temperature control blanching time, generally 3 ~ 8 minutes. If blanching time is too long, the nutrients will be seriously lost, the quality indexes such as color taste of finished products will be greatly reduced.

Quick frozen corn is ripe frozen, which needs blanching before quick freezing. Mainly through the way of cold storage to protect the rich nutrition of corn, as well as sweet, fresh, crisp other characteristics.

Sensory index color: light yellow golden yellow; shape: corn grain size is uniform, no broken grain, corn grain incision is neat; impurities: no corn silk, bracts other impurities, no frost phenomenon in the packaging bag; taste taste: boiled with boiling water for 3-5 minutes, then taste, should have the sweet taste fragrance of the sweet corn variety, crisp refreshing.

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