Quick frozen corn is a method to preserve corn. It is mainly to protect the rich nutrition, sweet, fresh, crisp other characteristics of corn by refrigeration. Frozen corn wholesale manufacturers to take you to learn more!

Blanch the corn then freeze it. Blanching is a key process in corn processing, the blanching temperature time are strictly controlled. The functions of blanching are as follows:

It can inactivate the enzyme in maize tissue, because the enzyme activity will be lost in low temperature cold storage, the slow physiological chemical reaction will still be carried out, which will destroy the nutritional components of grain.

Blanching can also kill some microorganisms eggs to ensure the hygiene eating of products.

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

Cleaning threshing, because the quick-frozen corn grains are no longer thawed cleaned before eating, so they must be cleaned with flowing water. Threshing is carried out on a special corn thresher. The depth of thresher knife is adjusted according to the grade to avoid cutting corn seeds too deep too shallow. If the corncobs are cut too deep, the appearance taste of the products will be affected; if the corncobs are cut too shallow, the yield will be low the raw materials will be wasted.

Screening will further the frozen corn kernels, remove defective grains broken grains, screen them if necessary.

Quick frozen corn is a kind of frozen corn which is made by rapid freezing method. The principle of quick freezing is different that of normal slow freezing. Large ice crystals will be formed in slowly frozen fruit corn, which will cause cell wall damage, cell tissue loss of water, nutrient loss flavor deterioration.

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