Method for processing instant lender corn with fruit taste

A processing method and technology for tender corn are applied in the processing field of fruit-flavored fresh and tender ready-to-eat corn, which can solve the problems of losing the characteristics of fresh and tender corn, high processing and preservation costs, and difficulty in maintaining color, and achieves long preservation time and good preservation effect. , the effect of simple process

Inactive Publication Date: 2006-11-15
林长知
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the sugar content of fresh and tender corn can only be stored for 10-20 hours after harvesting, its quality, taste and color will be greatly deteriorated if the storage time is exceeded.
Although the processing method of quick-freezing can prolong the preservation time of fresh and tender corn, this method not only has high processing and storage costs, but also is difficult to prevent the conversion of sugar contained in corn during the thawing process of sales, thereby affecting the fresh and tender corn. Instant quality; the fresh and tender corn produced by adding food preservatives or preservatives is difficult to maintain its color, aroma and taste, making it lose the characteristics of fresh and tender corn

Method used

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  • Method for processing instant lender corn with fruit taste

Examples

Experimental program
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Effect test

Embodiment 1

[0015] Peel the harvested fresh tender corn, remove diseased ears, moth-eaten ears, shriveled ears and over-ripe ears, cut off larger ears, then wash, drain and set aside. Get the antistaling agent 30g prepared by edible salt and sorbic acid according to 1:1 ratio (mass ratio) of the present invention, add water 10kg, make the antistaling liquid of 3‰ concentration. Then add the orange essence that meets the standard into the fresh-keeping liquid, stir evenly, take 30 ears of corn to put in, soak for 15 minutes, take out the soaked corn, pack it in bags, and vacuum seal it, according to the maturity of the corn , put into a pot and boil for 12-15 minutes to cook and sterilize. Take it out, drain it, and cool it down to get orange-flavored fresh and tender ready-to-eat corn products. It can be stored for 9 months under natural normal temperature conditions without deterioration and original flavor.

Embodiment 2

[0017] Peel the harvested fresh tender corn, remove diseased ears, moth-eaten ears, shriveled ears and over-ripe ears, cut off larger ears, then wash, drain and set aside. Get the antistaling agent 50g prepared by edible salt and sorbic acid according to 1:1 ratio (mass ratio) of the present invention, add water 10kg, make the antistaling liquid of 5‰ concentration. Then add the pineapple flavor that meets the standard into the fresh-keeping liquid, stir evenly, take 30 ears of corn to put in, soak for 15 minutes, take out the soaked corn, pack it in bags, and vacuum seal it. degree, put it into a pot and boil for 12-15 minutes to cook and sterilize. Take it out, drain it, and cool it to get the pineapple-flavored fresh and tender ready-to-eat corn product. It can be stored for 10 months under natural normal temperature conditions, keeping the original flavor and not deteriorating.

Embodiment 3

[0019] Peel the harvested fresh tender corn, remove diseased ears, moth-eaten ears, shriveled ears and over-ripe ears, cut off larger ears, then wash, drain and set aside. Get the antistaling agent 60g prepared by edible salt and sorbic acid according to the 1:1 ratio (mass ratio) of the present invention, add water 10kg, make the antistaling liquid of 6‰ concentration. Then add the banana essence that meets the standard to the fresh-keeping liquid, stir evenly, take 30 ears of corn to be used, soak for 15 minutes, remove the soaked corn, pack it in bags, and vacuum seal it. degree, put it into a pot and boil for 12-15 minutes to cook and sterilize. Take it out, drain it, and cool it down to get the banana-flavored fresh and tender ready-to-eat corn product. It can be stored for 11 months under natural normal temperature conditions, keeping the original flavor and not deteriorating.

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Abstract

An instant fresh and tender corn with fruit taste is prepared from the fresh and tender ear through removing jackets, screening, cutting short, washing, drip drying, immersing in the antistaling liquid prepared from fruit taste additive, edible salt and sorbic acid, loading in bag, vacuum sealing, boiling and sterilizing.

Description

Technical field [0001] The invention belongs to fresh and tender corn processing and preservation technology, in particular to a processing method of fruity fresh and tender instant corn. Background technique [0002] Because of the rich nutrition and delicious taste of fresh and tender corn, it is deeply loved by urban and rural people. When the season is coming, people buy fresh tender corn harvested that day from the market, and eat it after steaming. When the season is out of season, it is difficult for people to buy fresh and tender corn with good color, aroma and taste. Like this, because the edible of fresh and tender corn is restricted by season, not only has influenced the commercial production of this variety, has also influenced the economic benefit of farmer and processing enterprise simultaneously. [0003] At present, the known processing methods for extending the shelf life of instant fresh and tender corn mainly include quick freezing, adding food preservat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L3/00A23L3/3454B65B31/02
Inventor 林长知
Owner 林长知
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