Vacuum tinfoil waxy corn and preparation method thereof

By combining vacuum tin foil wrapping with high-temperature and high-pressure sterilization and vacuum packaging technology, the problems of uneven heating and moisture loss of glutinous corn are solved, and uniform heating and long-term shelf life of glutinous corn are achieved, which improves the eating experience and nutrient retention.

CN120678178APending Publication Date: 2025-09-23HARBIN MIAOLIN AGRICULTURAL TECHNOLOGY CO LTD
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Patent Information

Application Number
CN202510972417.2
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-07-15
Publication Date
2025-09-23

AI Technical Summary

Technical Problem

Existing glutinous corn is prone to uneven heating during the heating process, and ordinary vacuum packaging cannot effectively solve the problems of water loss and flavor loss, affecting the eating experience and shelf life.

Method used

The glutinous corn is wrapped in vacuum tin foil, combined with high temperature and high pressure sterilization and vacuum packaging with a specific vacuum degree, combined with ultraviolet sterilization and ultra-barrier vacuum bags to form a uniform heat transfer environment, blocking the invasion of oxygen and microorganisms, and using specific seasoning liquid soaking and rapid cooling technology to ensure the retention of nutrients and flavor.

Benefits of technology

The glutinous corn is evenly heated during the heating process, effectively preventing the loss of moisture and oxygen, extending the shelf life, maintaining nutrition and flavor, and improving the eating experience.

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Abstract

The invention discloses a vacuum tinfoil waxy corn and a making method thereof.The making method comprises the steps of raw material selection, pretreatment, trimming, cleaning, fixation, seasoning, tinfoil wrapping, vacuum packaging, sterilization, cooling, packaging and stock.Through tinfoil wrapping, a unique microenvironment can be formed in the cooking process, uniform heat transfer is achieved, uneven local heating of corn is avoided, and the quality of the waxy corn is improved. The original flavor and nutritional ingredients of the corn are reserved to the maximum extent, the corn is softer, waxy and sweet in taste, and the sealing effect can be further enhanced when the corn wrapped by the tinfoil is subjected to subsequent vacuum packaging, so that the invasion of oxygen and microorganisms is effectively blocked, and the shelf life of the product is prolonged; through a unique soaking process and by matching with proper pressure and temperature control, the seasoning liquid can quickly and uniformly permeate into the corn and go deep into each corn kernel, so that the corn emits flavor from inside to outside, and is different from a traditional surface seasoning mode, and the taste is stronger and more lasting.
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