The harvest period of sweet corn green sticks is during the milk ripening period, and the best taste period is the appropriate harvest period.
1. Process flow: fresh corn cobs → peeling shells → cleaning → pre-cooking → cooling → cooling → wiping → bagging → vacuum sealing → autoclaving → constant temperature cultivation → inspection → packing → packing → storage
2, operating points:
1 shelling, removal of silk, cleaning. Operators should pay attention to personal and operating site hygiene. During operation, the sweet corn leaves, filaments, and pedicel stems were first removed, and then the moldy, damaged, damaged, malformed, overly tender, and other unqualified products were removed and then rinsed with tap water. Gradually put into the plastic turnover box for use.
2 Pre-cook, cool, dry. Pre-cooked water should be added with an appropriate amount of citric acid and salt, the temperature above 95 °C, precooked for 5 minutes, so that the corn cob temperature above 95 °C. Pre-cooking requires gentle turning to facilitate even heat. Pre-cooked corn cobs should be quickly cooled with flowing water to 50-60°C, ready to dry.
3 Bagging, vacuuming and sealing. Prior to bagging, apply a clean and hygienic gauze to dry the water droplets, then place the corn cob in the cooking bag and seal it in a vacuum sealer.
4 Sterilization, cooling, constant temperature culture. The flexible packaging corn is stacked in the sterilizer to ensure that the steam can fully create a free flow surface, the air is discharged unimpeded, and the heat energy is uniformly transferred. Before the start of sterilization, a large amount of steam must be quickly introduced to fill the interior of the sterilizer with high-pressure steam and create a rapid flow to facilitate the rapid elimination of air. The process of heating and boosting should be as quick as possible. At 110°C, pressurization is started to maintain the sterilization pressure at 1.4 to 1.8 kg/cm2, temperature at 121°C for 30 minutes, and finally the sterilized soft-pack corn is cleaned and stored in a 25°C constant-temperature warehouse for 7 days. Packet inspection of qualified products.
5 inspection, packing, inspection, packaging, storage. The air leakage and inferior quality were removed, qualified products were packed in grades and sealed with tape.
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