Quick frozen corn wholesale should be processed in time to prevent rain sun exposure, as far as possible to avoid mechanical damage. Sweet corn should be stored in a cool ventilated place for a short time must be piled up. Generally speaking, it should be controlled within 5 days picking to processing.

Peeling, inspection: manual peeling, clean corn silk. According to the product standard, the abnormal short ears that can be processed are removed. At the same time, green sticks with unsuitable maturity, serious threshing, shriveled diseases insect pests are picked out.

Soaking cleaning: soak corn cobs in 2% salt water for 20-25 minutes. Replace salt water every 4000 ears. Put the soaked corn cobs in water for 5 minutes.

Blanching: This is the most critical process. Blanching has four functions: one is to inactivate the enzyme in the tender stick prevent the nutrition being destroyed. The second is to kill the microorganisms eggs attached to the surface of the ear to ensure food safety. The third is to eliminate the air in the tender corn, reduce the pressure of ice crystal formation during freezing, reduce the oxidation degree of raw materials, so as to maintain the color nutrition of the product. The fourth is to prevent the products aging, scalding changing the taste. Using hot steam blanching process, the control temperature is 95-105 ℃, the time is 10-15 minutes.

Cooling: blanched tender stick should be cooled immediately to ensure product color. In order to save water, sectional cooling method can be adopted, but the central temperature of tender rod in the terminal cooling pool should be controlled at 10 ℃.

Drain: the tender stick must be drained before quick freezing, otherwise it will freeze into ice, which is beautiful, easy to pack, consumes a lot of electricity. It can be drained by equipment by nature. The method is to put the corn cobs on the drawer drain for about 10 minutes.

Repair: according to the requirements of the enterprise standard, the silk should be removed, the head tail should be cut off, the length of the processed corn cob should be strictly controlled at about 17, 14, 10 cm.

Quick freezing: quick freezing is the decisive factor of product quality. The shorter the quick freezing time, the better the product quality. Slow freezing slow freezing will lead to poor product quality. The results showed that the center temperature of corn cob dropped to below - 18 ℃ rapidly during the air cooling time of - 35 ℃.

Inspection packaging: check whether the appearance of tender corn cob meets the requirements of quality standards. Put the qualified quick-frozen corn cobs into plastic bags, vacuum package, two ears in each bag, seal mark the production date, pack them in boxes.

Storage: put the quick-frozen corn cobs into the cold storage at - 18 ℃. The retention period was 12 months. Quick frozen corn wholesale.