Sweet corn cob threshing new processing technology

Abstract

This invention discloses a novel processing flow for threshing sweet corn cobs, including: peeling, sorting, steaming, cooling, threshing, tumble washing and flotation, sterilization, cold water washing, draining, quick-freezing, air separation purification, color sorting, and bagging. This invention involves steaming the entire sweet corn cob before threshing, preventing the production of splashing corn slurry during the threshing process and solidifying the loss of various elements from the kernels. Even after the threshed kernels undergo cold water tumble washing and flotation, high-intensity sterilization, and cold water rinsing, the internal substances in the kernels are not lost, significantly improving product quality and nutritional value. Furthermore, the threshed sweet corn cobs undergo secondary processing, with the germ being cut again, followed by washing, flotation, quick-freezing, or drying for storage and sale. This fully utilizes the germ in the sweet corn cobs, creating residual value for the enterprise.

Description

Technical Field

[0001] This invention relates to the field of new processing technology for sweet corn cob threshing, specifically a new processing method for sweet corn cob threshing. Background Technology

[0002] Sweet corn is widely cultivated due to its high sugar content, rich nutritional value, pleasant taste, and short maturity period. It is rich in water-soluble polysaccharides, vitamin A, vitamin C, fat, and protein. Currently, sweet corn can be divided into three categories: regular sweet corn, super sweet corn, and enhanced sweet corn. Sweet corn is highly favored by consumers of all levels because of its rich nutrition and its combination of sweetness, freshness, crispness, and tenderness. However, after harvesting, sweet corn undergoes rapid aging and sugar loss due to improper tissue preparation. Low-temperature storage can delay this aging and sugar loss process, preserving the freshness of the kernels. However, this method only keeps the corn fresh for a short time. To maintain sugar content and freshness for a longer period, quick-freezing of the sweet corn kernels is necessary.

[0003] The sweet corn kernel processing flow of the transmission (e.g.) Figure 1 The process (as shown) includes harvesting, peeling, threshing, blanching, and cooling. After the fresh kernels are threshed, they are washed and floated by a water pump. When the fresh sweet corn kernels are cut, in addition to the splashing and spillage of the cutting material, the material outlet of the sweet corn kernels is open. The yellow pulp, sugar, starch, and other elements in the corn kernels are washed out by the water. Then, high-temperature cooking is carried out, which causes a large loss of nutrients in the corn and reduces the quality of the corn kernels. At the same time, the corn cobs after threshing contain a large amount of corn germ, which is rich in oil, protein, and vitamin E. It can be used to produce corn germ oil, nutritional powder, or feed additives. However, the existing sweet corn kernel processing process does not effectively utilize the corn germ on the corn cobs, resulting in a waste of resources. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a novel processing technology for threshing sweet corn cobs, which solves the problem of nutrient loss in corn kernels caused by traditional sweet corn cob threshing processes. Furthermore, the corn germ on the sweet corn cob cannot be removed to generate new value and is instead treated as waste along with the cob.

[0005] To achieve the above objectives, the present invention provides a new processing method for threshing sweet corn cobs, mainly comprising the following steps: S1. Peeling: Peel the skin off the sweet jade sticks with the skin on. S2. Sorting: Select the hulled corn cobs and choose the qualified ones. S3. Cooking: The selected corn cobs are fed into the cooking chamber via a conveyor belt for cooking. S4. Cooling: Lift the sweet corn sticks to the ice water pool for further cooling; S5, the circulating belt, lifts the cooled sweet corn sticks and feeds them onto the circulating belt of the threshing machine to be threshed; S6. Threshing: The sweet corn cobs on the threshing machine's circulating belt are threshed one by one. The separated sweet corn cobs are conveyed to the corn cob processing area for processing. S7. Screening: The separated sweet corn kernels are transported to the water pump flotation drum machine to separate the bulging kernels and shells from the sweet corn kernels. The sinking sweet corn kernels and impurities are separated and entered into the drum for screening. The drum lets the sweet corn kernels fall onto the conveyor belt, and the large impurities are removed to the waste area outside the plant. S8. Sterilization: The floated sweet corn kernels are transported to ozone water soaking or ultra-high pressure sterilization tank for sterilization. S9. Washing: The sterilized sweet corn is transported to a room temperature cold water pool for washing. S10. Draining: The washed sweet corn kernels are conveyed to a vibrating draining screen to shake off the water on the surface of the sweet corn kernels, and then the residual water on the surface of the sweet corn kernels after vibration is drained again by an air shower. S11. Quick-freezing: The vibrated and air-dried sweet corn kernels are conveyed to the vibrating cloth feeder, and the evenly distributed sweet corn kernels are fed into the mesh belt of the single-freezing machine for quick freezing. S12. Air separation and purification: The quick-frozen sweet corn kernels are transported to the air separator. The air separator separates the stubble, husks and impurities lighter than sweet corn kernels from the quick-frozen kernels by air separation, thus purifying the quality of the sweet corn. S13, Color sorting: The sweet corn kernels that have been purified by air sorting are then subjected to color sorting. Color sorting further purifies the sweet corn kernels by removing rotten kernels and long-budding kernels, thereby improving the quality of the sweet corn kernels. S14. The color-sorted sweet corn kernels are conveyed to a metal detector via a conveyor belt to further purify the product quality by detecting metal impurities in the sweet corn kernels. S15. Bagging: After the sweet corn kernels have been detected by the metal detector, they are fed into the large and small kernel separator. The separated large and small kernels are then bagged and stored separately.

[0006] Preferably, step S6 further includes the following step: S61. The corn cobs that have been threshed are removed from the conveyor belt and enter another threshing machine for secondary threshing. The corn germ on the corn cobs is cut off, and the corn cobs after the corn germ is cut off flow into the waste belt and are moved out to the waste pile in the factory area. S62. The cut corn germ is then separated by a water pump drum flotation machine; S63. Sterilize and disinfect the fallen corn germ in an ozone or high-pressure sterilization tank. S64. The sterilized corn germ is washed in a clean water tank and then drained. S65. The drained corn germ is fed into the vibrating cloth feeder and the quick-freezing machine in sequence for cloth feeding and quick freezing. S66. After the frozen corn germ is further sorted by air separation, color separation and metal detector, it is then put into a bagging machine for sealing and bagging.

[0007] Preferably, in step S3, the size of the cooking chamber is designed according to the transport and volume of the sweet corn cobs, and the cooking time is 10-12 minutes.

[0008] Preferably, in step S3, based on the transfer and volume design of sweet corn cobs, the structure of the cooking chamber is modified without changing the original quick-freezing machine, so that its internal volume structure meets the cooking conditions of sweet corn cobs.

[0009] Preferably, before step S4, a pre-cooling step is added, in which the cooked sweet corn cobs are placed into a room temperature cooling tank to cool the surface temperature of the sweet corn cobs, and then the room temperature cooled sweet corn cobs are sent to an ice water tank for further cooling.

[0010] This invention provides a novel processing technology for threshing sweet corn cobs, which has the following beneficial effects: 1. This invention involves steaming the entire sweet corn cob before threshing, which prevents the production of splashed corn slurry during threshing and reduces the loss of elements during kernel cutting. In addition, the sweet corn kernels have been steamed, blanched and solidified before being cut, so the elements in the sweet corn kernels will not be lost in large quantities during rinsing and flotation, thus ensuring the nutritional value of the sweet corn kernels after processing. 2. This invention performs secondary processing on the corn cobs after threshing, collecting and processing the corn germ on the corn cobs, thereby effectively utilizing the corn germ and improving the overall utilization efficiency of corn. Attached Figure Description

[0011] Figure 1 This is a schematic diagram of the traditional sweet corn kernel processing flow. Figure 2 This is a schematic diagram of the sweet corn kernel processing flow according to the present invention; Figure 3 This is a schematic diagram of the processing flow of sweet corn germ according to the present invention. Detailed Implementation

[0012] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0013] Example 1 Please see Figure 1 and Figure 2 This invention provides a technical solution: a new processing technology for threshing sweet corn cobs, mainly including the following steps: S1. Peeling: Peel the skin off the sweet jade sticks with the skin on. S2. Sorting: Select the hulled corn cobs and choose the qualified ones. S3. Cooking: The selected corn cobs are fed into the cooking chamber via a conveyor belt for cooking. S4. Cooling: Lift the sweet corn sticks to the ice water pool for further cooling; S5, the circulating belt, lifts the cooled sweet corn sticks and feeds them onto the circulating belt of the threshing machine to be threshed; S6. Threshing: The sweet corn cobs on the threshing machine's circulating belt are threshed one by one. The separated sweet corn cobs are conveyed to the corn cob processing area for processing. S7. Screening: The separated sweet corn kernels are transported to the water pump flotation drum machine to separate the bulging kernels and shells from the sweet corn kernels. The sinking sweet corn kernels and impurities are separated and entered into the drum for screening. The drum lets the sweet corn kernels fall onto the conveyor belt, and the large impurities are removed to the waste area outside the plant. S8. Sterilization: The floated sweet corn kernels are transported to ozone water soaking or ultra-high pressure sterilization tank for sterilization. S9. Washing: The sterilized sweet corn is transported to a room temperature cold water pool for washing. S10. Draining: The washed sweet corn kernels are conveyed to a vibrating draining screen with a length of 1.3-1.5 meters to shake off the moisture on the surface of the sweet corn kernels. The remaining moisture on the surface of the sweet corn kernels after vibration is then drained again by an air shower. S11. Quick-freezing: The vibrated and air-dried sweet corn kernels are conveyed to the vibrating cloth feeder, and the evenly distributed sweet corn kernels are fed into the mesh belt of the single-freezing machine for quick-freezing. According to the hourly quick-freezing capacity of sweet corn kernels in the single-freezing machine, the specifications and dimensions of each link on the front-end production line are reasonably designed and adjusted, including the peeling function of the peeling machine and the reasonable configuration of the number of threshing machines. The frozen sweet corn kernels from the quick-freezing machine are then sent to the next link. S12. Air separation and purification: The quick-frozen sweet corn kernels are transported to the air separator. The air separator separates the stubble, husks and impurities lighter than sweet corn kernels from the quick-frozen kernels by air separation, thus purifying the quality of the sweet corn. S13, Color sorting: The sweet corn kernels that have been purified by air sorting are then subjected to color sorting. Color sorting further purifies the sweet corn kernels by removing rotten kernels and long-budding kernels, thereby improving the quality of the sweet corn kernels. S14. The color-sorted sweet corn kernels are conveyed to a metal detector via a conveyor belt to further purify the product quality by detecting metal impurities in the sweet corn kernels. S15. Bagging: After the sweet corn kernels have been detected by the metal detector, they are fed into the large and small kernel separator. The separated large and small kernels are then bagged and stored separately.

[0014] In this embodiment, in step S3, the size of the cooking chamber is designed according to the transport and volume of the sweet corn cob. If the original quick-freezing machine is not changed, the structure of the cooking chamber needs to be modified. Because the original cooking chamber was for cooking grains, while this one is for cooking whole cobs, the volume of the material changes and the water contact surface of the cooked material also changes, resulting in the cooking time being extended from the original 3-5 minutes to 10-12 minutes. Therefore, the volume and heating area have changed, and the equipment also needs to be remade with a matching cooking chamber to meet the needs of actual production operation. Through this process change and equipment adjustment, the whole cob that has not been threshed is cooked to solidify and lock in all the components of the sweet corn kernels, limiting the leakage of nutrients.

[0015] In this embodiment, in step S3, based on the transport and volume design of sweet corn cobs, the structure of the cooking chamber is modified without changing the original quick-freezing machine, so that its internal volume structure meets the cooking conditions of sweet corn cobs.

[0016] In this embodiment, a pre-cooling step is added before step S4. The cooked sweet corn cobs are placed in a room temperature cooling tank to cool the surface temperature of the sweet corn cobs. Then, the room temperature cooled sweet corn cobs are sent to an ice water tank for further cooling.

[0017] The results of comparing sweet corn kernels processed using traditional and new processing techniques are as follows: I. Test results of briquette bar 1 and briquette bar 2 in the new processing technology: 1. The weight of the first piece with fur is -447g; the weight of the second piece with fur is -463.5g.

[0018] 2. Pack 1 leaf weight - 60.5g; Pack 2 leaf weight - 69.5g.

[0019] 3. The weight of corn cob 1 is -153.5g; the weight of corn cob 2 is -154.5g.

[0020] 4. The weight of the first-harvest bar after threshing is -219g; the weight of the second-harvest bar after threshing is -205.5g.

[0021] 5. When the kernels of a ripe sweet corn cob are cut and the cob is threshed, 14g of corn sap is lost due to breakage. 34g of corn syrup was lost during the threshing and cutting of sweet corn kernels from the broken kernels.

[0022] 6. Bar 1 weighs -220.5g after threshing and washing; Bar 2 weighs -213.5g after threshing and washing.

[0023] 7. For cleaning rod one, soak it in 1.5g of water; for cleaning rod two, soak it in 8g of water.

[0024] 8. The sugar content measured after threshing and washing of the bar is consistent with the sugar content measured before cooking; The sugar content of the threshed and washed barley was -12.5, which was consistent with the sugar content measured before cooking. 9. The sugar content of the bar was measured after two steamings and boilings, resulting in a loss of 5.8 sugar molecules (9.2 mmol / L). The sugar content of the second batch of sticks was measured after two steaming tests, and it was -8.6, indicating a loss of 3.9 sugar molecules.

[0025] 10. The weight of the corn after the first and second steaming was 226g, which is 5.5g more water than before the second steaming. The water entered through the cut of the corn kernels during steaming. The weight of the second batch of corn after two steamings was -229g, which is 15.5g more water than before the second steaming. The water entered through the cut opening of the corn kernels during steaming. The above data mainly compares the differences in sugar content. For the two sweet corn sticks processed in this way, after steaming, kernel removal, and then cold water flotation washing, the sugar content of the sweet corn kernels did not change, and no sugar content was lost. When the sweet corn kernels were steamed a second time, the sugar content loss was 5.8 degrees and 3.9 degrees respectively. It can be concluded that neither fresh nor cooked sweet corn kernels after being cut should be steamed, as the phenomenon of large sugar content loss after steaming is uncontrollable.

[0026] II. Test results of fresh sweet corn cobs (cob 1 and cob 2) in traditional processing techniques: 1. Weight of the first stick with fur: 488.5g; Weight of the second stick with fur: 479g.

[0027] 2. The leaf weight of one pack of sticks is 73.5g, accounting for 15.06% of the gross weight of the sticks; The leaf weight of the second pack of sticks was 63.5g, accounting for 13.26% of the gross weight of the sticks.

[0028] 3. The weight of one corn cob is -169.5g, accounting for 34.70% of the gross weight; The weight of the corn cob in the second-grade corn cob was -167.5g, accounting for 34.97% of the gross weight of the cob.

[0029] 4. The weight of one ear of corn kernels is 216g, accounting for 44.22% of the gross weight of the ear; The weight of the corn kernels in the second-grade corn cob was -225.5g, accounting for 47.08% of the gross weight of the cob.

[0030] 5. The loss of fresh corn syrup during the first cutting of the corn cob was 29.5g, accounting for 6.04% of the gross weight loss. The loss of fresh corn syrup during the cutting of the second cob was 10.5g, accounting for 2.19% of the gross weight loss.

[0031] 6. After washing, the moisture content of 220g of fresh kernels increased by 4g, an increase of 0.81%; After washing, the weight of the fresh peas (232.5g) increased by 7g, a 1.43% increase.

[0032] 7. After watering, the weight loss of fresh corn cobs was -207.05g, which was 12.95g, accounting for 2.65% of the gross weight loss. After rinsing with water, the fresh grains of the second batch of barley berries lost 14.6g out of a total of 217.9g, accounting for 3.05% of the total loss of the whole barley berries.

[0033] 8. After steaming, the weight of the bar increased by 11.45g from -218.5g, accounting for 2.34% of the weight of the raw bar (the weight after the second air shower and vibration water shower is basically restored to the value of the first water shower). After steaming and boiling, the weight of the second batch of rice is 239g.

[0034] 9. Bar 1 has a sugar content of -11.4 degrees before cooking; Bar 2 has a sugar content of -13.8 degrees before cooking.

[0035] 10. After steaming, the sugar content of bar 1 is -8.6 degrees; after steaming, the sugar content of bar 2 is -9.5 degrees.

[0036] 11. Bar 1 lost 2.8 degrees of sugar; Bar 2 lost 4.3 degrees of sugar.

[0037] 12. The weight of the stick increased by 218.5g after steaming and cooling, and decreased by 1.5g. Steaming and cooling of the second batch of sticks increased the weight by 239g, an increase of 6.5g. The traditional process described above involves directly removing the kernels from the fresh sweet corn cobs without steaming or cooking, then washing them by flotation in cold water, and finally steaming the sweet corn kernels. The sweet corn kernels lose 2.8 degrees and 4.3 degrees of sugar content respectively after steaming, with an average loss of 3.55 degrees of sugar content.

[0038] Results analysis: The above four sweet corn cobs were tested for kernel removal. The data includes two sets of data: one from the new process of cooking two cobs before kernel removal, and the other from the traditional process. It can be seen that by changing the traditional sweet corn kernel removal process, after peeling the corn cobs, the cobs are washed and then steamed in a blanching pot (for 8-10 minutes). The steamed cobs are then cooled, and the cooked cobs are kerneled. After kernel removal, they are washed again and then lifted and vibrated through a cooling system to a single-freezing machine. The key point of this process is that after the cooked cobs are kerneled... Afterwards, only cold water washing is allowed; further steaming is not permitted. Steaming will cause sugar loss. Without further steaming, the sugar content of the cooked kernels will be the same as that of the fresh kernels. The sugar content of these four ears of sweet corn kernels, considering the sugar loss from both cooked and fresh kernels after threshing and steaming, averaged a sugar content loss of 4.2 degrees Brix, or 4.51%. This percentage is equivalent to the total weight loss of the sweet corn kernels. The cut kernels still have cut openings. These openings do not damage the internal structure of the sweet corn kernels during the cooling and washing process. When steamed... During steaming or boiling, hot water penetrates the internal structure of sweet corn kernels, displacing some of the sugars. Simultaneously, starch and other dry matter are also lost because sweet corn contains very little dry matter (approximately 34% elemental composition and 65% water). The internal structure of the kernels cannot be completely solidified by the hot water, leading to sugar and other elemental loss. Water enters the kernels' internal structure, and this loss occurs during the cooling process. Currently, many sweet corn kernels are floating on the water surface. These kernels, which contain air, are due to problems that occurred during the steaming and boiling process. Therefore, workers scoop them out and discard them. Another portion of the sweet corn kernels, due to sugar water replacement during steaming and boiling, cannot float. These kernels, after cooling, are lifted and vibrated during the water-draining process. Even after some kernels are vibrated and drained, some remain semi-saturated, resulting in water loss. These kernels are then quick-frozen and blown out by a fan, thus being discarded a second time. This percentage is higher than 2%.

[0039] Practical testing has proven that traditional processing methods, such as kernel removal from fresh sweet corn cobs, inevitably result in the loss of sugar and other elements from the kernels through the opening of the cob. This loss is irreversible. Whether the cob is cooked or fresh, the sugar is inevitably released during the cooking process. Therefore, only a new process that cooks the fresh sweet corn cob before kernel removal, without a second cooking step, can prevent the loss of sugar and other elements. Microbial colony control using ozone and high-pressure sterilization effectively manages this loss. Based on a sugar loss rate of 4.47%, and considering that approximately 1.56% of the corn pulp flows out from the opening after rinsing during fresh kernel removal, the total loss is 6.03%. This new process, through pre-cooking and solidification, preserves the sugar and other elements in the sweet corn kernels, simultaneously improving quality and maintaining the nutritional value of the kernels.

[0040] Example 2 Step S6 also includes the following steps: S61. The corn cobs that have been threshed are removed from the conveyor belt and enter another threshing machine for secondary threshing. The corn germ on the corn cobs is cut off, and the cut corn germ is removed from the remaining corn cobs and flows into the waste belt and is moved out to the waste pile in the factory area. S62. The cut corn germ is then separated by a water pump drum flotation machine; S63. Sterilize and disinfect the fallen corn germ in an ozone or high-pressure sterilization tank. S64. The sterilized corn germ is washed in a clean water tank and then drained. S65. The drained corn germ is fed into the vibrating cloth feeder and the quick-freezing machine in sequence for cloth feeding and quick freezing. S66. After the frozen corn germ is further sorted by air separation, color separation and metal detector, it is then put into a bagging machine for sealing and bagging.

[0041] The corn germ obtained in this way can be used to produce corn germ oil, nutritional powder or feed additives, thereby improving the overall utilization efficiency of sweet corn raw materials.

[0042] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A novel processing technology for threshing sweet corn cobs, characterized by the following steps: S1. Peeling: Peel the skin off the sweet jade sticks with the skin on. S2. Sorting: Select the hulled corn cobs and choose the qualified ones. S3. Cooking: The selected corn cobs are fed into the cooking chamber via a conveyor belt for cooking. S4. Cooling: Lift the sweet corn sticks to the ice water pool for further cooling; S5. The cooled sweet corn sticks are lifted and fed into the threshing machine's circulating belt to be threshed; S6. Threshing: The sweet corn cobs on the threshing machine's circulating belt are threshed one by one. The separated sweet corn cobs are conveyed to the corn cob processing area for further processing. S7. Screening: The separated sweet corn kernels are conveyed to the water pump flotation drum machine to separate the bulging kernels and shells from the sweet corn kernels. The sinking sweet corn kernels and impurities are separated and entered into the drum for screening. The drum will let the sweet corn kernels fall onto the conveyor belt, and the large impurities will be moved to the waste area outside the plant. S8. Sterilization: The floated sweet corn kernels are transported to ozone water soaking or ultra-high pressure sterilization tank for sterilization. S9. Washing: The sterilized sweet corn kernels are transported to a room temperature cold water tank for washing. S10. Draining: The washed sweet corn kernels are conveyed to a vibrating draining screen to shake off the water on the surface of the sweet corn kernels, and then the residual water on the surface of the sweet corn kernels after vibration is drained again by an air shower. S11. Quick-freezing: The vibrated and air-dried sweet corn kernels are conveyed to the vibrating cloth feeder, and then the evenly distributed sweet corn kernels are fed into the mesh belt of the single-freezing machine for quick freezing. S12. Air separation and purification: The quick-frozen sweet corn kernels are transported to the air separator. The air separator separates the stubble, husks and impurities lighter than sweet corn kernels from the quick-frozen kernels by air separation, thus purifying the quality of the sweet corn. S13, Color sorting: The sweet corn kernels that have been purified by air sorting are then subjected to color sorting. Color sorting further purifies the sweet corn kernels by removing rotten kernels and long-budding kernels, thereby improving the quality of the sweet corn kernels. S14. Metal detector: The color-sorted sweet corn kernels are transported to the metal detector via a conveyor belt. The metal impurities in the sweet corn kernels are detected to further purify the product quality and improve the overall product quality. S15. Bagging: After the sweet corn kernels have been detected by the metal detector, they are fed into the large and small kernel separator. The separated large and small kernels are then bagged and stored separately.

2. The new processing technology for threshing sweet corn cobs according to claim 1, characterized in that: Step S6 also includes the following steps: S61. The corn cobs that have been threshed are removed from the conveyor belt and enter another threshing machine for secondary threshing. The corn germ on the corn cobs is cut off, and the corn cobs after the corn germ is cut off flow into the waste belt and are moved out to the waste pile in the factory area. S62. The cut corn germ is then separated by a water pump drum flotation machine; S63. Sterilize and disinfect the fallen corn germ in an ozone or high-pressure sterilization tank. S64. The sterilized corn germ is washed in a clean water tank and then drained. S65. The drained corn germ is fed into the vibrating cloth feeder and the quick-freezing machine in sequence for cloth feeding and quick freezing. S66. After the frozen corn germ is further sorted by air separation, color separation and metal detector, it is then put into a bagging machine for sealing and bagging.

3. The new processing technology for threshing sweet corn cobs according to claim 1, characterized in that: In step S3, the size of the cooking chamber is designed according to the transport and volume of the sweet corn cobs, and the cooking time is 10-12 minutes.

4. The novel processing technology for sweet corn with cob threshing according to claim 1, characterized in that: In step S3, based on the transport and volume design of sweet corn cobs, the structure of the cooking chamber is modified without changing the original quick-freezing machine, so that its internal volume structure meets the cooking conditions of sweet corn cobs.

5. The new processing technology for threshing sweet corn cobs according to claim 1, characterized in that: Before step S4, a pre-cooling step is added, in which the cooked sweet corn cobs are put into a room temperature cooling tank to cool the surface temperature of the sweet corn cobs, and then the room temperature cooled sweet corn cobs are sent to an ice water tank for further cooling.

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