Fresh-frozen and fresh-keeping technology of tender corn

Young corn refers to corn that is fed fresh spikes or fresh kernels during the milk ripening period. It is also called fruit corn or vegetable corn. Its nutritional value is high, and it is fragrant, sweet and tender. It has good taste, high economic value and great use value. With the adjustment of the industrial structure, tender corn has received more and more attention from people. In the anti-season sales and processing of sweet and palatable corn, its products are deeply loved by urban and rural residents. A brief introduction to its processing technology is now presented. 1. Raw material harvesting: The picking period of general sweet corn varieties is from 23 to 25 days after filaments are extracted. At this time, sweet corn ear has the highest sugar content and the best processing quality. The picking period of waxy corn and high-nutrition corn should be no more than 28 days. The tender corn that is picked should be transported to the processing plant in time for processing to prevent rain and sunlight and to avoid mechanical damage. Store corn in a cool, ventilated place for a short period of time. Do not pile up. The time from picking to processing should generally be controlled within 5 days. 2. Skin test: Artificially remove the lobe skin and remove the net filament at the same time. According to the product standards, remove the ear that is not suitable for processing, such as malformation and shortness, and pick out green bars that are not suitable for maturity and that are severely threshed, dried, and have pests and diseases. 3. Soaking and cleaning: Soak corn sticks in 2% salt solution for 20-25 minutes, and replace salty water for every 4000 ear corns. Soak the tender corn sticks in clean water for 5 minutes. 4. Blanching: Blanching is the most critical process in the processing of tender corn. The use of hot steam blanching, temperature control at 95-105 °C, time is 10-15 minutes. 5. Cooling: The tender corn after blanching should be cooled immediately to ensure product color. In order to save water, a method of subsection cooling can be used, but the central temperature of the tender corn cob in the endmost cooling pool should be controlled at about 10°C. 6. drain: tender corn must be drained before quick freezing, otherwise it will freeze into ice, neither easy to package nor beautiful. It can be drained by equipment or drained naturally. 7. Trimming: According to the standard requirements, the head and tail shall be removed according to the specifications of each product. The length of the processed corn sticks shall be strictly controlled at 17cm (first class), 14cm (second class), and 10cm (third class). 8. Quick freezing: Quick freezing is an important factor to ensure product quality. The shorter the quick freezing time, the better the product quality. The cold air at -35°C is generally frozen at 10-15 minutes, so that the central temperature of the tender corn cobs is below -18°C. 9. Inspection packaging: Visual inspection of frozen corn cobs. The eligible products are packed in plastic bags, vacuum-packed and packaged. 10. Storage: Store frozen and tender corn sticks in a cold storage at -18°C. The shelf life is 12 months. In addition to whole-earning and quick-freezing processing, tender corn can also undergo frozen freezing or granular quick freezing, and the process is similar. In addition, the tender corn can also be processed by vacuum soft packaging, ie, the whole ear or the cut corn sticks are processed into multi-layer composite membranes, vacuumed, sealed and sterilized at high temperatures, and then stored after cooling. The process flow is: Raw material harvesting -> Finishing -> Rinsing -> Cooking -> Cooling -> Bagging - -> Vacuum sealing - -> High temperature sterilization - -> Cooling -> Basic requirements for raw material recovery, finishing, and rinsing The same processing, the difference is cooking time is 10-15 minutes, water temperature 80-100 °C, cooling to 50 °C can be bagged, vacuum sealed. Vacuum on the vacuum packaging machine for 10-20 seconds, then use steam or hot water for high temperature sterilization, remove the products that cannot reach the vacuum packaging standard after cooling, pack and store in stock for sale, general vacuum flexible packaging corn has a shelf life of 6 at room temperature More than month. China Agricultural Network Editor

Garlic Powder

Dehydrated Garlic powder refers to garlic that has been dried and ground into a fine powder. It is commonly used as a seasoning in various cuisines.

Garlic powder 80-100 mesh refers to the particle size of the garlic powder. The mesh size indicates the number of openings per linear inch in a sieve. In this case, the garlic powder has a particle size that ranges between 80 and 100 mesh.

Garlic powder 100-120 mesh, on the other hand, has a slightly finer particle size compared to the 80-100 mesh variant. It ranges between 100 and 120 mesh, meaning the particles are smaller and more finely ground.

The difference in mesh size can affect the texture and dispersibility of the garlic powder when used in cooking. Finer mesh sizes may dissolve more easily in liquids and provide a smoother texture, while coarser mesh sizes may have a slightly grittier texture.

Except for the different mesh size, we have different kinds of garlic powder: such as garlic powder 4-6 clove, garlic powder standard quality, garlic powder EU quality, and garlic powder B grade. And the garlic powder of 4-6 clove have the most pungent garlic flavour in these different kinds of garlic powder.


Garlic powder Air Dried, Garlic powder 80-100 mesh, garlic powder 100-120 mesh

Henan Sunny Foodstuff Co.,Ltd. , https://www.hnsunnyfood.com