The general process flow is as follows:

Raw materials are harvested, peeled, inspected, soaked, cleaned, blanched, cooled, drained, trimmed, frozen, inspected, packaged, sealed, boxed stored in storage.

1、 Harvesting of raw materials: generally, the picking time of sweet corn varieties is 23-25 days after the silk is extracted. At this time, the sugar content of tender ear of sweet corn was high, the processing quality was the best. The suitable harvest time of waxy corn high nutrition corn should exceed 28 days. (wholesale of frozen corn)

After picking, the tender corn should be transported to the processing plant for processing in time to prevent rain sun exposure, minimize mechanical damage. Store sweet corn in a cool ventilated place for a short time. Do pile up. Generally, the time picking to processing should be controlled within 5 hours, processing while harvesting is advocated.

2、 Peeling: manual peeling is used to peel the bracts directly, corn silk should be removed during the stripping process.

3、 Inspection: according to the product standard, remove the abnormal, short unprocessable ears, pick out the green ears with unsuitable maturity, serious threshing, shriveled diseases insect pests. These eliminated ears can be used as raw materials for processing other products.

4、 Soaking: soak corn ears in 2% salt solution for 20-25 minutes, change the salt water every 4000 ears of corn ears.

5、 Cleaning: soak the tender corn ears in water for 5 minutes.

6、 Blanching: blanching is the most critical process in the processing of tender corn. Blanching function: inactivation of enzymes, because of the presence of a variety of enzymes in the tender ear, even in the frozen low temperature. The existence of enzymes can destroy the nutrition in the body. Therefore, blanching must be carried out before freezing. It can kill the microorganisms eggs attached to the surface of the ear in the field. In order to ensure the health food safety of processed food. The results show that the air in the tissue of tender corn is squeezed out, which can reduce the expansion pressure formed by ice crystal during freezing, increase the resistance to expansion pressure. To eliminate the air in the body of tender corn, reduce the oxidation degree of raw materials, so as to preserve the color nutrition of products. After blanching, the aging of fresh corn processing products was prevented. It has the function of some cooked food. Increase the taste. Use hot steam blanching process to control the temperature of 95-105 degrees for 10-15 minutes.

7、 Cooling: after blanching, the tender corn should be cooled immediately to ensure the color quality of the product. In order to save water, the method of sectional cooling can be adopted, but the central temperature of tender corn ear in the end cooling pool should be controlled at 10 ℃.

8、 Draining: the tender corn must be drained before quick freezing. Otherwise, it will freeze into ice. It is beautiful easy to pack. Moreover, more water will consume more electric energy increase cost. Equipment can be used to drain. Natural drainage can also be used. The method is to put the tender corn ears on the drawer drain for about 10 minutes.

9、 Trimming: according to the requirements of the enterprise standard, the filament should be removed the processed products. The head tail of tender corn ear should be strictly controlled at about 17 cm, 14 cm 10 cm according to the requirements of each product.

10、 Quick freezing: quick freezing is the decisive factor to ensure the product quality. The shorter the quick freezing time is, the better the product quality will be, otherwise. The longer the slow freezing slow freezing time is, the worse the product quality is. The results showed that it was the best to make the center temperature of the ear of the tender corn below the freezing time of - 35 ℃. (wholesale of frozen corn)

11、 Inspection: the inspection of quick-frozen tender corn ears refers to whether the appearance of the ears of quick-frozen corn meets the requirements of quality standards.

12、 Packing, sealing packing. Put the qualified quick-frozen corn ears into plastic bags. vacuum packing. Two ears per bag, sealed with production date. packing.

13、 Storage in warehouse. The corn ears were stored in - 18 ℃ freezer. At - 18 ℃, the microbial growth almost stopped, the enzyme activity was greatly weakened, the moisture evaporation of tender corn was very little. The shelf life of the product was one year.

The development of series products of tender corn has just started. After large-scale production, the growing season will be processed with harvesting. Anti seasonal balanced supply market, benefit doubled.