1. Harvesting: The harvesting period of sweet corn is 23 to 25 days after the filaments are extracted. The picking period of waxy corn and high-nutritional corn cannot exceed 28 days after the filaments are extracted. Picking back tender corn should be processed in time to prevent rain and exposure, and to avoid mechanical damage as much as possible. Sweet corn should be kept in a cool, ventilated place for a short time and must not be piled up. From picking to processing should generally be controlled within 5 days, and promote processing while mining. 2. Peeling, inspection: manual peeling, in addition to net corn. According to product standards, unprocessable ears, such as deformity and shortness, are removed, and green bars with unfavorable maturity and severe threshing, dryness, and pests are selected. 3. Soaking, cleaning: soak corn sticks in 2% saline for 20-25 minutes. Sprinkle salt solution every 4000 ears. Soak the tender corn sticks in clean water for 5 minutes. 4. Blanching: This is the most critical process. The role of blanching is fourfold: one is to inactivate the enzymes in the tender sticks and prevent the nutrients in the tender sticks from being destroyed. The second is to kill microorganisms and eggs attached to the surface of the ear to ensure food safety. The third is to eliminate the air in the tender corn, reduce the formation of ice pressure during freezing, and reduce the oxidation of raw materials to help maintain the product's color and nutrition. The fourth is to prevent the product from aging, being cooked and changing its taste. Using a hot steam blanching process, the control temperature is 95-105°C for 10-15 minutes. 5. Cooling: Buffed bars should be cooled immediately to ensure product color. In order to save water, a subsection cooling method can be used, but the central temperature of the tender bars in the endmost cooling pool should be controlled at 10°C.
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