Vacuum tinfoil waxy corn and preparation method thereof

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.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to vacuum tinfoil glutinous corn and a preparation method thereof. Background Art

[0002] Sticky corn, a popular specialty corn variety, holds a significant position in the food market for its unique soft, sticky texture and rich nutritional value. Whether used as a breakfast staple, a casual snack, or as a cooking ingredient, sticky corn is highly sought after. With the accelerating pace of life and the diversification of consumer demands, higher demands are being placed on the storage and consumption convenience of sticky corn. Currently, sticky corn can be preserved through rapid freezing and vacuum preservation. Rapid freezing is inconvenient and requires a high level of detail in both the consumption and consumption scenarios.

[0003] Currently, the common glutinous corn processed products on the market are mostly simply boiled in water and then directly vacuum-packed. Although ordinary vacuum-packed glutinous corn can isolate the air to a certain extent and inhibit the growth of some microorganisms, it does not effectively solve the problems of water loss and flavor loss. After a period of storage, the taste will be significantly reduced, and uneven heating is likely to occur during the heating process, affecting the eating experience. Summary of the Invention

[0004] In view of the shortcomings of the existing technology, the present invention provides a vacuum tin foil glutinous corn and a production method thereof, so as to solve the problem that the existing glutinous corn is easily heated unevenly during the heating process, and cannot solve the problems of water loss and flavor loss when ordinary vacuum packaging is used.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions: a vacuum tin foil glutinous corn and a production method thereof, wherein the production method comprises the following steps: S1. Raw material selection: Select glutinous corn with full kernels, no pests or diseases, no obvious damage and high freshness; S2. Pretreatment: Remove husks and silks to ensure the corn surface is clean and free of residual impurities; S3. Trimming (cutting ends and tails): Trim away any uneven or damaged parts of the corn to make it even in length. Cut the corn in half (or not) in the middle to facilitate subsequent wrapping and packaging. S4. Cleaning: The corn is washed by a roller spraying machine to remove dust and dirt on the surface to ensure cleanliness. S5. Fixing treatment: Fix the corn at 90-95℃ for 3-5 minutes to make the milky corn solid. At the same time, kill the insect eggs and enzymes on the corn surface, passivate the enzyme activity in the corn, and fix the color. S6. Seasoning: Prepare corresponding seasonings according to different taste requirements; S7, Tin Foil Wrap: Use food-grade tin foil with a thickness of 10-25 microns, which can effectively block oxygen and moisture and has good high temperature resistance; S8. Bagging and Vacuuming: Place the corn wrapped in tinfoil into a vacuum bag. After removing as much air as possible from the bag, use a vacuum packaging machine to perform vacuuming. The vacuum degree is 0.080-0.095 MPa and the vacuuming time is 12 seconds. Create a vacuum environment inside the bag. Then heat-seal the bag: heat for 4 seconds and cool for 8 seconds to ensure a firm and tight seal. S9. Sterilization: High temperature and high pressure sterilization: Place the vacuum-packed corn in an autoclave and sterilize at 121°C under a back pressure of 0.22-0.24 MPa for 20-30 minutes to kill any microorganisms that may be present in the corn and packaging, ensuring product safety and shelf life. S10, cooling: After the sterilization is completed, the sterilizer is cooled by spraying cooling water or introducing cold air, so that the product temperature drops to room temperature quickly to avoid the corn taste deteriorating due to long-term high temperature; S11. Inspection: Manually inspect products and remove those with damaged packaging and exposed corn; S12. Packaging and storage: Pack qualified products into cartons or other outer packaging containers, and mark the product name, production date, shelf life, ingredient list, storage conditions and other information on the outer packaging.

[0006] S13. Storage: Store the packaged products in a cool, dry, well-ventilated warehouse, away from direct sunlight and high temperature environment. The storage temperature should be controlled below 15℃ and the relative humidity should be controlled below 60% to ensure the stable quality of the product during the shelf life.

[0007] Preferably, in step S1, corn is preferably selected within 3 hours after picking to ensure its best taste and nutritional content.

[0008] Preferably, step S6 includes at least a sweet flavor and a barbecue flavor. When making sweet corn, appropriate amounts of honey, white sugar and pure water are mixed in a certain proportion, heated and stirred until the sugar is completely dissolved to form a seasoning liquid. When making barbecue corn, barbecue ingredients such as salt, cumin, chili powder and pure water are evenly mixed to form a seasoning liquid. The corn after being blanched is placed in the seasoning liquid and soaked for 20-30 minutes to allow the corn to fully absorb the seasoning liquid.

[0009] Preferably, in step S7, the tinfoil is sterilized by irradiation with an ultraviolet lamp during the period between taking out the sterilized tinfoil and wrapping the corn.

[0010] Preferably, in step S7, the corn is placed in the center of the tin foil, and the tin foil is wrapped around the corn from both ends to the middle to ensure that the corn is completely wrapped without leaving any gaps, and the two ends are tightened and sealed to prevent air leakage or water ingress during subsequent processing and storage.

[0011] Preferably, in step S11, the vacuum bag and the tin foil are inspected separately during the inspection, and products with leaking vacuum bags or corn that is not completely wrapped by the tin foil are rejected.

[0012] Preferably, in step S8, a food-grade super-barrier vacuum bag is selected, the material of which has an oxygen barrier performance of less than 0.5 cm3 / (M2·24h·0.1 MPa), which can effectively block the entry of oxygen, water vapor and microorganisms, and extend the shelf life of the product.

[0013] The present invention provides a vacuum tin foil glutinous corn and a production method thereof, which has the following beneficial effects: 1. The present invention forms a unique microenvironment during the cooking process by wrapping the corn in tinfoil, which evenly transfers heat and avoids uneven heating of the corn. This maximizes the preservation of the original flavor and nutrients of the corn, making the corn softer, sweeter, and more fragrant. In addition, the tinfoil-wrapped corn can further enhance the sealing effect during subsequent vacuum packaging, effectively preventing the invasion of oxygen and microorganisms and extending the shelf life of the product. 2. This invention uses a unique soaking process, combined with appropriate pressure and temperature control, to allow the seasoning liquid to quickly and evenly penetrate into the corn, penetrating into every kernel, allowing the corn to release flavor from the inside out. Different from traditional surface seasoning methods, the taste is richer and longer-lasting. 3. In the vacuum packaging process, the present invention adopts advanced ultra-barrier vacuum bags, combined with precise vacuum parameter settings to ensure that the vacuum degree in the bag reaches the optimal state, effectively inhibiting the growth of microorganisms and delaying oxidation. It also adopts a specific combination of high temperature and high pressure parameters, combined with rapid cooling technology, to completely kill microorganisms to ensure food safety while minimizing damage to the taste and nutrition of corn, so that the product can maintain good quality for a long time at room temperature. DETAILED DESCRIPTION

[0014] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0015] Example 1 The present invention provides a technical solution: a vacuum tin foil glutinous corn and a production method thereof, wherein the production method comprises the following steps: S1. Raw material selection: Select glutinous corn with full kernels, no pests or diseases, no obvious damage and high freshness; S2. Pretreatment: Remove husks and silks to ensure the corn surface is clean and free of residual impurities; S3. Trimming (cutting ends and tails): Trim away any uneven or damaged parts of the corn to make it even in length. Cut the corn in half (or not) in the middle to facilitate subsequent wrapping and packaging. S4. Cleaning: The corn is washed by a roller spraying machine to remove dust and dirt on the surface to ensure cleanliness. S5. Fixing treatment: Fix the corn at 90-95℃ for 3-5 minutes to make the milky corn solid. At the same time, kill the insect eggs and enzymes on the corn surface, passivate the enzyme activity in the corn, and fix the color. S6. Seasoning: Prepare corresponding seasonings according to different taste requirements; S7, Tin Foil Wrap: Use food-grade tin foil with a thickness of 10-25 microns, which can effectively block oxygen and moisture and has good high temperature resistance; S8. Bagging and Vacuuming: Place the corn wrapped in tinfoil into a vacuum bag. After removing as much air as possible from the bag, use a vacuum packaging machine to perform vacuuming. The vacuum degree is 0.080-0.095 MPa and the vacuuming time is 12 seconds. Create a vacuum environment inside the bag. Then heat-seal the bag: heat for 4 seconds and cool for 8 seconds to ensure a firm and tight seal. S9. Sterilization: High temperature and high pressure sterilization: Place the vacuum-packed corn in an autoclave and sterilize at 121°C under a back pressure of 0.22-0.24 MPa for 20-30 minutes to kill any microorganisms that may be present in the corn and packaging, ensuring product safety and shelf life. S10, cooling: After the sterilization is completed, the sterilizer is cooled by spraying cooling water or introducing cold air, so that the product temperature drops to room temperature quickly to avoid the corn taste deteriorating due to long-term high temperature; S11. Inspection: Manually inspect products and remove those with damaged packaging and exposed corn; S12. Packaging and storage: Pack qualified products into cartons or other outer packaging containers, and mark the product name, production date, shelf life, ingredient list, storage conditions and other information on the outer packaging.

[0016] S13. Storage: Store the packaged products in a cool, dry, well-ventilated warehouse, away from direct sunlight and high temperature environment. The storage temperature should be controlled below 15℃ and the relative humidity should be controlled below 60% to ensure the stable quality of the product during the shelf life.

[0017] Example 2 In this embodiment, in step S1, it is preferred to select corn harvested within 3 hours to ensure its optimal taste and nutritional content.

[0018] In this embodiment, step S6 includes at least sweet flavor and barbecue flavor. When making sweet corn, appropriate amounts of honey, white sugar and pure water are mixed in a certain proportion, heated and stirred until the sugar is completely dissolved to form a seasoning liquid. When making barbecue corn, barbecue ingredients such as salt, cumin, chili powder and pure water are evenly mixed to form a seasoning liquid. The corn after being blanched is placed in the seasoning liquid and soaked for 20-30 minutes to allow the corn to fully absorb the seasoning liquid.

[0019] In this embodiment, in step S7, the tinfoil is sterilized by irradiation with an ultraviolet lamp during the period between taking out the sterilized tinfoil and wrapping the corn.

[0020] In this embodiment, in step S7, the corn is placed in the center of the tin foil, and the tin foil is wrapped around the corn from both ends to the middle to ensure that the corn is completely wrapped without leaving any gaps. The two ends are tightened and sealed to prevent air leakage or water ingress during subsequent processing and storage.

[0021] In this embodiment, in step S11, the vacuum bag and the tin foil are inspected separately during the inspection, and products with leaking vacuum bags or corn that is not completely wrapped by the tin foil are rejected.

[0022] In this embodiment, in step S8, a food-grade ultra-barrier vacuum bag is selected. The material has an oxygen barrier performance of less than 0.5 cm3 / (M2·24h·0.1 MPa), which can effectively block the entry of oxygen, water vapor and microorganisms, thereby extending the shelf life of the product.

[0023] Example 3 Experiment 1: Effects of tin foil wrapping and conventional pretreatment of glutinous corn on product taste, color and nutrition.

[0024] 1. Raw materials: Fresh glutinous corn, divided into 3 groups, and processed by 2 methods: wrapping with tin foil and steaming directly.

[0025] 2. Experimental conditions: The maturity and net weight of corn were kept basically the same, and the nutritional retention rate and taste score (out of 10) after heating were compared.

[0026] 3. Nutritional Influence Data ① Vitamin C retention rate: Steaming in tinfoil: Vitamin C retention rate is about 78%-82% (steam environment reduces oxidation loss).

[0027] Without wrapping in tin foil, steam directly: the retention rate is about 55%-60% (water-soluble vitamins dissolve in water and are lost more).

[0028] ② Dietary fiber content: Steaming wrapped in tinfoil: Dietary fiber content is about 2.8g / 100g (the structure is less damaged and remains intact).

[0029] Without wrapping in tin foil, directly steaming: about 2.6g / 100g (boiling in water has little effect on the fiber structure, but the weight increases after absorbing water and the content is relatively diluted).

[0030] ③ Changes in sugar (reducing sugar): Steaming wrapped in tinfoil: Reducing sugar content is about 4.6g / 100g (gentle heating promotes the conversion of starch into sugar, and locks in moisture to prevent dilution of sweetness).

[0031] Without wrapping in tin foil, steaming directly: about 3.7g / 100g (some sugar dissolves in water, and longer heating time may cause sugar decomposition).

[0032] ④ Experimental data on color and taste changes:

[0033] From Experiment 1, we can see that compared with ordinary glutinous corn, glutinous corn wrapped in tinfoil and steamed has outstanding advantages in tenderness, sweetness, aroma and color.

[0034] Experiment 2: The effects of different sterilization conditions on the taste, color and nutrition of products wrapped in tinfoil.

[0035] 1. Raw materials: Fresh glutinous corn was divided into 4 groups and sterilized at 121°C for 15 minutes, 121°C for 20 minutes, 121°C for 25 minutes, and 121°C for 30 minutes, respectively.

[0036] 2. Experimental conditions: The maturity and net weight of corn were kept basically the same, and the effect of the sterilization process on the color, nutrient retention, and taste of the product was evaluated (out of 10 points).

[0037] 3. Impact of nutrients: Vitamin C: Vitamin C is a heat-sensitive nutrient. Part of it will be destroyed at around 70°C. As the sterilization temperature rises, the loss will further increase. When the sterilization temperature reaches 121°C, the loss may reach about 50%. As the sterilization time increases, the loss gradually increases. Therefore, as long as the commercial sterility requirements of the product can be met, the shorter the sterilization time, the better.

[0038] Protein and other ingredients: Generally speaking, high-temperature sterilization has relatively little effect on protein, carbohydrates, dietary fiber, etc. By sterilizing at 90-95℃ for 3-5 minutes, nutrients such as protein and dietary fiber can be better preserved. After vacuum packaging and then high-temperature sterilization at 121℃, the loss is usually within 10%.

[0039] 4. Microbial commercial sterility standards and taste and color changes:

[0040] It can be seen from Experiment 2 that the glutinous corn wrapped in tinfoil has outstanding advantages in sterility detection, tenderness, sweetness, aroma and color when heated at 121℃ for 20 minutes.

[0041] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A vacuum tin foil glutinous corn and a production method thereof, characterized in that: The preparation method thereof comprises the following steps: S1. Raw material selection: Select glutinous corn with full kernels, no pests or diseases, no obvious damage and high freshness; S2. Pretreatment: Remove husks and silks to ensure the corn surface is clean and free of residual impurities; S3. Trimming (cutting ends and tails): Trim away any uneven or damaged parts of the corn to make it even in length. Cut the corn in half (or not) in the middle to facilitate subsequent wrapping and packaging. S4. Cleaning: The corn is washed by a roller spraying machine to remove dust and dirt on the surface to ensure cleanliness. S5. Fixing treatment: Fix the corn at 90-95℃ for 3-5 minutes to make the milky corn solid. At the same time, kill the insect eggs and enzymes on the corn surface, passivate the enzyme activity in the corn, and fix the color. S6. Seasoning: Prepare corresponding seasonings according to different taste requirements; S7, Tin Foil Wrap: Use food-grade tin foil with a thickness of 10-25 microns, which can effectively block oxygen and moisture and has good high temperature resistance; S8. Bagging and Vacuuming: Place the corn wrapped in tinfoil into a vacuum bag. After removing as much air as possible from the bag, use a vacuum packaging machine to perform vacuuming. The vacuum degree is 0.080-0.095 MPa and the vacuuming time is 12 seconds. Create a vacuum environment inside the bag. Then heat-seal the bag: heat for 4 seconds and cool for 8 seconds to ensure a firm and tight seal. S9. Sterilization: High temperature and high pressure sterilization: Place the vacuum-packed corn in an autoclave and sterilize at 121°C under a back pressure of 0.22-0.24 MPa for 20-30 minutes to kill any microorganisms that may be present in the corn and packaging, ensuring product safety and shelf life. S10, cooling: After the sterilization is completed, the sterilizer is cooled by spraying cooling water or introducing cold air, so that the product temperature drops to room temperature quickly to avoid the corn taste deteriorating due to long-term high temperature; S11. Inspection: Manually inspect products and remove those with damaged packaging and exposed corn; S12. Packaging and storage: Pack qualified products into cartons or other outer packaging containers, and mark the outer packaging with information such as product name, production date, shelf life, ingredient list, and storage conditions; S13. Storage: Store the packaged products in a cool, dry, well-ventilated warehouse, away from direct sunlight and high temperature environment. The storage temperature should be controlled below 15℃ and the relative humidity should be controlled below 60% to ensure the stable quality of the product during the shelf life.

2. The vacuum tin foil glutinous corn and the production method thereof according to claim 1, characterized in that: In step S1, it is preferred to use corn harvested within 3 hours to ensure its best taste and nutritional content.

3. The vacuum tin foil glutinous corn and the production method thereof according to claim 1, characterized in that: In step S6, at least sweet flavor and barbecue flavor are included. When making sweet corn, appropriate amounts of honey, white sugar and pure water are mixed in a certain proportion, heated and stirred until the sugar is completely dissolved to form a seasoning liquid. When making barbecue corn, barbecue ingredients such as salt, cumin, chili powder and pure water are evenly mixed to form a seasoning liquid. The corn after being blanched is placed in the seasoning liquid and soaked for 20-30 minutes to allow the corn to fully absorb the seasoning liquid.

4. The vacuum tin foil glutinous corn and the production method thereof according to claim 1, characterized in that: In step S7, during the period between taking out the sterilized tinfoil and wrapping the corn, the tinfoil is sterilized by irradiation with an ultraviolet lamp.

5. The vacuum tin foil glutinous corn and the production method thereof according to claim 1, characterized in that: In step S7, place the corn in the center of the tinfoil and wrap the corn with the tinfoil from both ends to the middle, ensuring that the corn is completely wrapped without leaving any gaps. Tighten the two ends to seal to prevent air leakage or water ingress during subsequent processing and storage.

6. The vacuum tin foil glutinous corn and the production method thereof according to claim 1, characterized in that: In step S11, the vacuum bag and the tin foil are inspected separately during the inspection, and products with leaking vacuum bags or corn that is not completely wrapped by the tin foil are rejected.

7. The vacuum tin foil glutinous corn and the production method thereof according to claim 1, characterized in that: In step S8, a food-grade super-barrier vacuum bag is selected. The material has an oxygen barrier performance of less than 0.5cm3 / (M2·24h·0.1MPa), which can effectively block the entry of oxygen, water vapor and microorganisms, and extend the shelf life of the product.

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