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Method for producing multi-stage sterilized instant sweet corn cobs capable of being preserved at normal temperature

A multi-stage sterilization and room temperature preservation technology, which is applied in the directions of edible seed preservation, food preservation, heating preservation of seeds, etc., can solve the problems of extending the freshness period of sweet corn, achieve improvement of corn flavor and taste, appropriate sterilization time, and prevent aroma loss effect

Inactive Publication Date: 2012-04-11
霞浦县新世纪农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After using existing fresh-keeping measures or means alone or in combination, the fresh-keeping period of sweet corn can only be extended to about 15 days

Method used

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  • Method for producing multi-stage sterilized instant sweet corn cobs capable of being preserved at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1) Shelling: Peel off bract leaves and corn silk by hand,

[0041] 2) Selection: The peeled fresh corn is carefully selected to remove mildew, deterioration, damage, pests and non-standard corn cobs;

[0042] 3) Cutting into sections: Cut off both ends of the corn cobs, and the length of each cob is basically the same, controlled at 12-16cm. When cutting into sections, it should be ensured that the cut surface is smooth, and the grains around the knife edge are not crushed except for the natural chopped grains.

[0043] 4) Cleaning: Soak the corn cobs after cooling in clean water and spray them under high pressure on a washing machine.

[0044] 5) Pre-cooking: Heat the pre-boiled water to 86-93°C, add compound additives to the pre-boiled water, then put the selected corn cobs into boiling water for 10 minutes; spray for 10 minutes;

[0045] 6) Cooling: Spray the precooked corn cobs with water;

[0046]7) Bagging and sealing: wipe the cooled corn cobs with clean and h...

Embodiment 2

[0052] 1) Shelling: Peel off bract leaves and corn silk by hand,

[0053] 2) Selection: The peeled fresh corn is carefully selected to remove mildew, deterioration, damage, pests and non-standard corn cobs;

[0054] 3) Cutting into sections: Cut off both ends of the corn cobs, and the length of each cob is basically the same, controlled at 12-16cm. When cutting into sections, it should be ensured that the cut surface is smooth, and the grains around the knife edge are not crushed except for the natural chopped grains.

[0055] 4) Cleaning: Soak the corn cobs after cooling in clean water and spray them under high pressure on a washing machine.

[0056] 5) Pre-cooking: Heat the pre-boiled water to 86-93°C, add compound additives to the pre-boiled water, then put the selected corn cobs into boiling water for 12 minutes; spray for 15 minutes;

[0057] 6) Cooling: Spray the precooked corn cobs with water;

[0058] 7) Bagging and sealing: wipe the cooled corn cobs with clean and ...

Embodiment 3

[0064] 1) Shelling: Peel off bract leaves and corn silk by hand,

[0065] 2) Selection: The peeled fresh corn is carefully selected to remove mildew, deterioration, damage, pests and non-standard corn cobs;

[0066] 3) Cutting into sections: Cut off both ends of the corn cobs, and the length of each cob is basically the same, controlled at 12-16cm. When cutting into sections, it should be ensured that the cut surface is smooth, and the grains around the knife edge are not crushed except for the natural chopped grains.

[0067] 4) Cleaning: Soak the corn cobs after cooling in clean water and spray them under high pressure on a washing machine.

[0068] 5) Pre-cooking: Heat the pre-boiled water to 86-93°C, add compound additives to the pre-boiled water, put the selected corn cobs into boiling water for 10 minutes, and spray for 15 minutes;

[0069] 6) Cooling: Spray the precooked corn cobs with water;

[0070] 7) Bagging and sealing: wipe the cooled corn cobs with clean and h...

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Abstract

The invention discloses a method for producing multi-stage sterilized instant sweet corn cobs capable of being preserved at normal temperature, relating to a normal temperature preservation and processing method for flexible packed sweet corn cobs. The method comprises the procedures of shelling, picking, cleaning, bagging, vacuumizing, sealing, sterilizing and cooling. The method is characterized by comprising the following specific procedures of: in the pre-boiling procedure, adding a composite additive prepared from 0.2 percent of gellan gum, 0.05 percent of sodium hexametaphosphate and 0.010 percent of sucrose fatty acid ester based on the weight of pre-boiling water into the pre-boiling water, and putting the picked corn cobs into boiling water for blanching; performing first coolingafter the pre-boiling procedure; performing the bagging, vacuumizing and sealing procedures; performing the subsequent sterilizing procedure, namely sterilizing the bagged corn cobs in a two-times water soaking high-pressure sterilization mode; performing secondary cooling after sterilizing; and performing a bag wiping procedure after the secondary cooling. The method has the advantages that: theadded composite additive for blanching and pre-boiling has no side effect and can keep tender and prevent ageing; and in the two-times water soaking high-pressure sterilization process, the sterilization temperature, the sterilization pressure and the sterilization time are appropriate.

Description

Technical field: [0001] The invention relates to a method for storing and processing soft-packed sweet corn cobs at room temperature, and belongs to the field of instant food processing. Background technique: [0002] Sweet corn is a variety of corn. It is a new economic crop with both fruits and vegetables. With the improvement of people's living standards, sweet corn, a high-level nutritious food, has gradually been valued by people. In the West, it has become a popular vegetable. The countries that consume the most are the United States and Japan. The agricultural output value created by sweet corn exceeds 500 million US dollars, which is second only to the output value of tomatoes in the vegetable market, and its output value can be increased by 300%-400% after processing. The common corns currently produced are common sweet corn and super sweet corn. The nutritional content of sweet corn is much higher than that of ordinary corn, with a sugar content of about 20%, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/02A23B9/10A23B9/20
Inventor 周延清
Owner 霞浦县新世纪农业科技开发有限公司
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