Method for making vacuum corn by using vacuum low-temperature fresh-keeping technology

Abstract

The invention provides a method for making vacuum corn by using a vacuum low-temperature fresh-keeping technology, and relates to the technical field of a corn fresh-keeping treatment process. The method comprises the following steps: harvesting corn; removing bracts and tassels; grading and sorting; performing high-pressure flushing; cooking at high temperature; cooling and draining; performing vacuum packaging; sterilizing and cooling; and warehousing and storing. According to the invention, a series of processing flows are carried out on the picked corn, so that the purpose of carrying out vacuum low-temperature freshness locking on the corn can be achieved to the greatest extent, the supply of the corn is not restricted by seasons any more, and the supply period of the corn is greatly prolonged.

Description

TECHNICAL FIELD

[0001] The present application relates to a kind of corn preservation treatment process technical field, in particular to a kind of method for making vacuum corn using vacuum low temperature lock fresh technology. BACKGROUND

[0002] Fresh corn mainly includes sweet corn and waxy corn. At present, the world sweet corn planting is mainly distributed in the United States, Canada, Europe, Japan, China and other places, with a total area of about 133.33 million mu, and the annual planting area of sweet corn in China is about 33.33 million mu, accounting for 21% of the world, and the waxy corn planting area in Xinjiang Uygur Autonomous Region, Inner Mongolia Autonomous Region, Jilin Province, Sichuan Province and Yunnan Province of China has reached more than 66.67 million mu. Fresh corn kernels produce a lot of sugar, starch, crude fat and various vitamin substances and amino acid substances during the milk ripening period, which are favored by consumers of all strata due to their high nutritional value, good taste, high added value, good benefit, low fat and high fiber, and other comprehensive advantages and fashion characteristics, and are known as the king of coarse food and the king of fruit.

[0003] Fresh corn matures in August and September every year, which is a typical seasonal food. After harvesting, corn needs to be cooked for eating as soon as possible. The storage time of more than one day will lead to water loss and nutrient loss, and the taste will decrease sharply. The existing fresh corn storage method is mostly frozen storage, which will damage the nutrients of fresh corn to some extent, and the taste of frozen fresh corn is poor, so the supply period of fresh corn is very short. SUMMARY

[0004] In view of the above problems, the present application provides a method for making vacuum corn using vacuum low temperature lock fresh technology, which can maximize the purpose of vacuum low temperature lock fresh of corn through a series of processing procedures of picked corn, so that the supply of corn is no longer restricted by season, thereby greatly increasing the supply period of corn.

[0005] In order to solve the above problems, the present application provides a method for making vacuum corn using vacuum low temperature lock fresh technology, which comprises the following steps:

[0006] S10, corn harvesting: when picking corn, corn at milk ripening stage is used, and fresh corn with over-ripe, over-tender and serious disease and insect pests is screened out;

[0007] S20, removing bract and ear hairs: the bract of the screened corn is removed by a bract removing device;

[0008] S30, grading and arranging: after removing bract, removing flower filaments, bare tips and worm-eaten parts, grading and arranging according to product requirements;

[0009] S40, high pressure washing: the corn is put into a high pressure washer, and the corn cob body is washed with clean water to remove attached silk, impurities, etc.

[0010] S50, high temperature cooking: the washed corn is put into a processing device, and the corn is cooked by hot water, with a cooking temperature of 95-100°C.

[0011] S60, cooling and draining: the washed product is first pre-cooled with cold water, and then dried with a drying machine after the corn is cooled, so as to blow off the residual moisture on the surface.

[0012] S70, vacuum packaging: the dried corn is surface treated and packaged by a vacuum packaging machine.

[0013] S80, sterilization and cooling: after the packaged product is checked for no air leakage, it is subjected to high temperature and high pressure sterilization.

[0014] S90, storage in warehouse: after cooling, the product is sorted and quality rechecked, and unqualified products are removed, and qualified products are boxed and stored in a normal temperature warehouse.

[0015] Preferably, in the step S10, the corn is first inspected after being picked, and the fresh corn requires no insect damage, no diseased kernels, neat ear shape, and no serious kernel loss, and during storage and transportation, serious impact and extrusion are avoided to cause damage to the corn.

[0016] Preferably, in the step S20, the corn is removed from the husk by a corn machine, and then sorted by hand to remove low-quality corn and sort out high-quality corn for standby.

[0017] Preferably, in the step S30, the sorted qualified corn is conveyed to a corn cutting device by a conveyor belt, and then the tender part and ear stalk are cut off by the corn cutting device, and the corn is output according to the set grade.

[0018] Preferably, in the step S40, the treated corn is put into a high pressure washer, and the corn is fully sprayed and washed by the high pressure washer, and then the corn is re-inspected by hand to ensure the quality of the corn.

[0019] Preferably, in the step S50, the qualified corn is put into a processing device for cooking, and then kept at a constant temperature for 20 minutes, and after 20 minutes of constant temperature keeping, the cooling time is also 20 minutes, so that the temperature gradually decreases to below 40°C.

[0020] Preferably, in the step S60, the corn needs to be cooled naturally, such as air cooling, and should not be cooled by water, because it is easy to breed bacteria.

[0021] Preferably, in the step S70, the processed fresh corn is packaged by using a vacuum packaging machine, and the packaged fresh corn is stored.

[0022] Preferably, in the step S80, the packaged corn is subjected to high-temperature sterilization, and after the equipment is heated, the temperature is maintained for 25 minutes, and then the reverse pressure is punched to perform cooling treatment.

[0023] Compared with the prior art, the present application has the following advantages:

[0024] The present application processes the picked corn through corn picking, removal of bracts and silks, grading and arrangement, high-pressure washing, high-temperature steaming, cooling and draining, vacuum packaging, sterilization and cooling, and storage in a warehouse, etc. In the process of re-packaging, the corn is subjected to two high-temperature sterilization operations and two gradual cooling operations, so that the purpose of vacuum low-temperature fresh-keeping of the corn can be achieved to the maximum extent, the nutritional components of the corn can be locked, the loss of the nutritional components can be avoided, and the storage time of the corn is greatly improved, so that the supply of the corn is no longer restricted by seasons, and the supply period of the corn is greatly increased. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical scheme and advantages of the present application clearer, the present application will be further described in detail below with examples, but the examples are not used as a limitation of the present application.

[0026] Embodiment of the present application:

[0027] A method for manufacturing vacuum corn by using vacuum low-temperature fresh-keeping technology, comprising the following steps:

[0028] S10, corn picking: picking corn in the milk stage, requiring fresh rods without insect damage, no diseased kernels, and no serious kernel loss, wherein the kernel volume reaches the maximum, the kernel top is hard, and the kernel can squeeze out a little sap water, which is the best choice. The fresh corn with over-ripe, over-nourishing and serious disease and insect pests is screened out. After the corn is picked, it needs to be avoided from being seriously bumped and squeezed during transportation to the factory, so as to reduce unnecessary losses in production cost, and to improve the yield of the final product as much as possible.

[0029] S20, husk and ear: after the corn is transported to the factory, the screened corn is stripped of husks by a husking device, and the silk, stubble and worm-eaten parts are removed, then the corn after removing the husk is sorted, and the damaged kernels, moldy kernels, missing kernels, water kernels, string flower kernels, pest kernels, color kernels, and corn with too high or too low maturity are removed, and the corn with uniform and neat kernel arrangement, rich and full, corresponding to old and tender, and no impurities is retained.

[0030] S30, grading and arranging: after the corn is stripped of husks, silk, stubble and worm-eaten parts, the sorted corn is conveyed to the corn cutting device by the conveyor belt, the placement position of the corn is corrected, and the corn is cut by the corn cutting device, and is graded and arranged according to product requirements.

[0031] S40, high-pressure washing: the corn after cutting the root tip is placed into a high-pressure washing machine, and the corn is sprayed and washed by the high-pressure washing nozzle of the high-pressure washing machine. After high-pressure washing, the corn is again inspected by artificial quality inspection, and the corn with poor treatment effect is trimmed, and the attached silk, impurities and the like are also removed, so as to ensure that the unqualified corn that cannot be continuously trimmed is removed, thereby ensuring the quality of the corn.

[0032] S50, high-temperature cooking: the washed corn is placed in a processing device, and the corn is boiled in water by hot water, and the boiling temperature is 95-100°C.

[0033] S60, cooling and draining: the product after washing is cooled step by step, first cooled with cold water, then cooled with ice water, and finally drained and air dried; after the corn is cooled, it is air dried by an air dryer, and the residual moisture on the surface of the corn is blown dry. It should be noted that the drying method of the corn needs to use air cooling and natural cooling method, and water cooling method cannot be used because it is easy to breed bacteria. At the same time, the washed corn can be dried in a well-ventilated place, and the drying speed can be accelerated by drying in a drying machine during the drying process. The drying time is determined according to the moisture content of the corn.

[0034] S70, vacuum packaging: the qualified corn after high-pressure washing and blowing dry is conveyed to the vacuum packaging station by the production line, and the corn is again inspected for quality during vacuum packaging, and the corn with attached silk, impurities and the like is removed, and the corn with unqualified quality is removed, to further ensure the quality of the corn, and then the corn is vacuum packaged by a vacuum packaging machine.

[0035] S80, sterilization cooling: after the product is packaged, the product is checked for air leakage, and then high-temperature and high-pressure sterilization is performed. The vacuum-packaged corn is subjected to high-temperature cooking sterilization. During the high-temperature cooking sterilization process, it is necessary to observe whether the packaging bag is broken. After the high-temperature cooking sterilization process is kept at a constant temperature for 15-20 minutes, the same time is recorded for cooling treatment, so that the temperature of the corn is further reduced.

[0036] The product after sterilization is subjected to step-by-step cooling, wherein the product is first subjected to preliminary cooling with cold water, then subjected to secondary cooling with ice water, and finally subjected to quick freezing with cold water, so that the temperature of the center of the corn is below -20℃. The fresh corn after packaging is subjected to frozen storage, and the storage temperature is controlled to be below -18℃.

[0037] S90, storage in warehouse: after the cooling is completed, the product is sorted and subjected to quality re-inspection, and unqualified products are removed. The qualified products are boxed and stored in a normal-temperature warehouse.

[0038] The above description of the disclosed embodiments enables those skilled in the art to implement or use the present application. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to the embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for making vacuum corn using vacuum low-temperature freshness-keeping technology, characterized in that, Comprise the following steps: S10, corn harvest: picking corn, using milk ripe corn, screening out over old, over tender and serious disease and insect pests of fresh corn; S20, removing bracts and ear hairs: removing the bracts of the screened corn through the bract removing equipment; S30, grading and arranging: after removing the bracts, removing the silk, bare tips and worm-eaten parts, grading and arranging according to product requirements; S40, high-pressure washing: putting the corn into a high-pressure washing machine, and then washing the corn cob with clean water to remove the attached silk, impurities, etc.; S50, high-temperature cooking: putting the washed corn into a processing device, and cooking the corn with hot water, with a cooking temperature of 95-100℃; S60, cooling and draining: pre-cooling the washed product with cold water, and then air-drying the cooled corn with a drying machine to blow off the residual moisture on the surface of the corn; S70, vacuum packaging: surface treating the dried corn, and packaging the treated fresh corn with a vacuum packaging machine; S80, sterilization and cooling: after completing the packaging, checking the product for air leakage, and then sterilizing the product with high temperature and high pressure; S90, storage: after cooling, sorting and quality re-checking the product, removing the unqualified product, and packing the qualified product for storage in a normal temperature warehouse.

2. The method for making vacuum corn using vacuum low temperature freshness keeping technology according to claim 1, wherein, In the step S10, the corn is first inspected after being picked, and the fresh corn requires fresh cobs without insect damage, no disease, regular ear shape, and no serious kernel loss. Meanwhile, during storage and transportation, serious impact and extrusion are avoided to prevent the corn from being damaged.

3. The method for making vacuum corn using vacuum low temperature freshness keeping technology according to claim 1, wherein, In the step S20, the corn is removed of the husk by a corn machine, and then sorted by hand to remove the low-quality corn and reserve the high-quality corn.

4. The method for making vacuum corn using vacuum low temperature freshness keeping technology according to claim 1, wherein, In the step S30, the sorted qualified corn is conveyed to a corn cutting device through a conveyor belt, and then the tender parts and ear stalks are cut off by the corn cutting device, and the corn is output according to the set grade.

5. The method for making vacuum corn using vacuum low temperature freshness keeping technology according to claim 1, wherein, In the step S40, the treated corn is put into a high-pressure washing machine for omnidirectional spray washing. After the high-pressure washing, the corn is re-inspected by hand to ensure the quality of the corn.

6. The method for making vacuum corn using vacuum low temperature freshness keeping technology according to claim 1, wherein, In the step S50, the qualified corn is put into a processing device for cooking, and then kept at a constant temperature for 20 minutes. After keeping at a constant temperature for 20 minutes, the cooling time is also 20 minutes, so that the temperature gradually decreases to below 40℃.

7. The method for making vacuum corn using vacuum low temperature freshness keeping technology according to claim 1, wherein, In the step S60, the corn needs to be naturally cooled by air cooling, but not water cooling, because water cooling is easy to breed bacteria.

8. The method for making vacuum corn using vacuum low temperature freshness keeping technology according to claim 1, wherein, In the step S70, the treated fresh corn is packaged with a vacuum packaging machine, and the packaged fresh corn is stored.

9. The method for making vacuum corn using vacuum low temperature freshness keeping technology according to claim 1, wherein, In the step S80, the vacuum-packaged corn is subjected to high-temperature cooking and sterilization. After the equipment is heated, it is kept warm for 25 minutes, and then cooled by back pressure.