Processing steps of quick frozen corn

Today I will tell you about the processing technology of quick-frozen corn. Let’s take a good look:

1. Corn and pork ribs soup ingredients:

The moisture content of sweet corn and glutinous corn cobs in the milky stage is about 70%.

2. Corn and pork ribs soup equipment:

Cooking pots, quick freezing equipment, etc.

3. Process flow:

Corn ears → manually peeled → washed and removed impurities → steamed → rapidly cooled → drained → quick frozen → packaged → refrigerated.

Processing of quick-frozen corn

4. Corn and pork ribs soup operation points:

① Harvest waxy corn ears. Generally, it is best to harvest waxy corn 22 to 27 days after pollination. At this time, the corn kernels are basically the largest, the endosperm is mushy, and the top of the kernel is about to become hard. A little slurry can be squeezed out by hand. In order to reduce the loss of nutrients, it is generally required to be processed immediately after harvesting, and cannot be left overnight at room temperature.

② Manual peeling: Remove pests and diseases and the top part, cut off the remaining filaments, remove the ear stalk, and keep a layer of tender skin close to the kernel. You can also cut the corn ears neatly as needed.

③ Wash. Rinse the corn with clean water and remove impurities.

④ Steaming. Depending on the age of the harvested corn, steam young ears for 10 minutes and old ears for 15 minutes at 105°C until they are fully cooked.

⑤ Rapid cooling. Use clean water at a temperature of 4-8℃ to rapidly cool the core temperature of the glutinous corn to below 25℃ to prevent the cobs and kernels from dehydrating. Then drain the water from the corn.

⑥ Quick freezing. Quick freezing can reduce the loss of nutritional components of corn. The method is to use a quick freezer at -30℃. The faster the quick freezing, the better the quality. There are two methods of quick freezing. One is dry quick freezing, that is, the processed corn cobs are directly quick frozen; the other is wet quick freezing, that is, the corn cobs are soaked in a solution containing 6.5% sugar and 2% salt and then quick frozen. The wet quick freezing products taste better and have a brighter color than the dry quick freezing products.

⑦Package and refrigerate. The quick-frozen corn is packed in plastic bags and placed in a -20℃ cold storage room.

5. Quick-frozen corn kernels:

The processing technology is: fresh corn ears → peeling and removing impurities → scooping the kernels with a kernel scooper → quick freezing → packaging and refrigeration. The key points of operation refer to quick-frozen corn ears. When processing quick-frozen corn kernels with sweet corn, it is more convenient to first quick-freeze the whole ear of corn and then scoop the kernels.

6. Corn and pork ribs soup notes:

①The processing process should be shortened as much as possible, pre-cooking should be thorough, and cooling should be thorough.

② Before quick freezing, the water must be drained to ensure that the quick-frozen product has good color, high sweetness, strong aroma, and no frost on the surface.

7. Corn and pork ribs soup quality standards:

The color of the quick-frozen product should be yellow, light yellow, golden yellow or white, etc. The color should be uniform and consistent, and no other colored seeds or diseased and insect-infested seeds are allowed. The product has the fragrance of this variety, no other odor, and meets the hygiene requirements. The weight of a single quick-frozen corn ear is more than 200 grams and the length is 15 to 20 cm.