Fresh corn vacuum packaging processing

Fresh corn processing process

Raw material picking and rough selection of qualified finished products → peeling and silk removal → cutting head to tail, classification → cleaning, blanching (for fruit corn color protection) → cooling bagging → vacuum sealing → high temperature sterilization → cooling → packing and storage → finished product For sale

Second, the operation points:

1. Raw material reception: Fresh fruit spikes can not be thrown on the ground after being crushed according to the requirements of harvesting standards. They can not be bumped or squeezed during loading and unloading and transportation. It should be handled lightly to reduce losses and improve the yield. It is required that the ears are free of insects, the grains are evenly arranged, rich and full, and the old and the corresponding, the color is light yellow or yellow, and there is no impurity. It can still be used as raw material for the length of the ear with the insects after the dressing is in compliance with the requirements.

2, peeling, silk removal: When peeling off the leaves, remove the filaments, gently handle, and remove mold, lack of grain, water particles, string of flowers, maturity is too high or too low.

3, dressing, cleaning, grading: artificially trim the ear, for the bald tip, the insect mouth to be knives to trim, to ensure that the cut surface is flat. When cutting the section manually, the knife should be cut quickly, otherwise the corn kernel will be crushed, which will affect the authenticity rate and ensure that the cut surface is perpendicular to the axis. Otherwise, it affects the appearance. The knife is not fast to grind, the knife holder is loose, and the blade is thinner. After cutting, wash the ears, wash the ears with running water, and wash off the filaments and dirt of the corn. The cleaning process should be rapid and the ear should not be soaked in water for a long time to avoid loss of nutrients. After washing, the grading is carried out by grading in the process of being placed in the turnover basket. Based on the length of the ear, it is divided into four levels: 12-14, 14-16, 16-18, 18-20 cm.

4, blanching: adding 0.1% citric acid, 1% salt in the blanching water, the temperature is 95 ° C -100 ° C, the time is 10-12 minutes. It is also possible to use steam for blanching. It is better to use hot water blanching. Blasting can release the gas in the corn and can destroy the activity of the enzyme in the corn tissue, kill the toxic organisms on the surface of the ear, reduce the number of pathogenic bacteria, and lay a foundation for improving the sterilization effect.

5, cooling, bagging: the ears after blanching must be cooled in time, otherwise the temperature will be too high, the corn kernels will lose water and wrinkles, affecting the appearance of image, quality. Generally, it is sprayed with water or soaked in cold water for 3-5 minutes to lower the surface temperature of the ear to ensure that the temperature of the ear is about 50 °C when the bag is bagged. On the contrary, if the temperature is too high, moisture is vaporized during vacuum bagging, and steam is generated, which adversely affects the quality of the seal. After cooling, bag the bag, cool the ears, drain the water and then bag. When bagging, it is necessary to remove the foreign matter such as filigree on the ear, and remove the ear with damaged ear, length that does not meet the requirements, variegated ear, and dehydration, and use it for other purposes. When loading the bag, make it fast and make the big head down and push it to the bottom of the bag. Do not leave the corn syrup and other debris in the seal, so as not to affect the quality of the seal.

6. Vacuum sealing: After the corn is bagged, it can be vacuum sealed. The vacuum of the seal is 0.08-0.09 MPa. The sealing area must be smoothed by hand to check whether there are water, foreign objects and wrinkles. If it is, the quality of the sealing will be seriously affected. Therefore, the quality of the sealing should be strictly improved. Generally, the vacuuming time is 12-20 seconds, and the sealing heating time is 3-5 seconds.

7. High temperature sterilization: Before sterilization, the seal should be checked to meet the standard requirements. There is a gap between the ear and the bag, and it is easy to move the hand by hand, indicating that the quality of the vacuum operation is insufficient. I want to use it for other purposes. The qualified person is then sent to a sterilization tank for high temperature sterilization. The sterilization formula is 15'-20'-20'/121 °C, that is, the temperature in the sterilization tank reaches 121 ° C for 15 minutes, and the temperature is maintained for 20 minutes. During this period, the pressure inside the retort should be kept stable, otherwise bag breakage will occur. Because the moisture in the bag expands when heated. To prevent bag breakage, back pressure cooling is required, and the pressure is higher than the sterilization pressure by 0.02-0.03 MPa. The cooling time was 20 minutes and the temperature was lowered to 40 °C.

8. After cooling to remove surface moisture, it can be packed into the warehouse.