Sweet corn is a sweet type of corn, because it has to inhibit the conversion of sugar to the genetic characteristics of starch, so the milk content of high-kernels of grain, sweet taste, sweet corn hence the name. Sweet corn is a kind of fruit and vegetables with the new food, with sweet, waxy, tender, fragrant characteristics, "fruit corn". The content of glucose, sucrose and fructose was 2 ~ 8 times of that of common corn and the protein content was over 13%. The content of crude protein was 9.9%, and the content of crude fat was 9.9% Ordinary corn about 1 times higher.
This product is high-quality corn as the main raw material, the pre-cooked, fried, mixed salt and other processes made of pleasant color, flavor unique canned products.
① the process of raw materials acceptance → selection → washing → peeled → cleaning → pre-boiled → rejection of water → frying → throwing oil → mixed salt → cans → exhaust → sealed → inspection → finished.
② operational points (a) raw material acceptance. Selection of fresh, full particles, dry, no moth-eaten, no mildew and other inclusions of high-quality corn. (B) Peeling. The mixed solution of 2% ~ 3% sodium hydroxide and 0.2% ~ 0.3% fructic peeling agent was heated to 90 degrees Celsius, corn was added to the peeling agent for 15 to 20 minutes, and the ratio of corn to solution was 1: 2; remove the release of mobile water rinse mixing or scrambling to go to the net skin and cap tips. (C) pre-cooking. The corn into 0.1% ~ 0.15 aqueous solution of citric acid, heating and boiling for 50 to 60 minutes; the quality of corn by the pre-cooked 1.5 to 1.6 times the original quality, with a centrifuge to shake off the water. (D) frying. Formula (kg): flower oil l00, propyl gallate 0.03, citric acid 0.015, alcohol 0.09. Preparation of law: the first propyl gallate, citric acid and alcohol into the container to dissolve, add it to the oil mix. Fried: the pre-boiled water after the corn into the 170 ~ 180 degrees Celsius oil fried until the fish float out after the fish, its color was light yellow or golden yellow; fried 3 to 5 minutes. (E) Throwing oil. The fried corn into the bag, the centrifuge in the oil thrown for 30 to 40 seconds, and timely removal of the spread on the screen blowing cold. (F) Salt, canning. Shredded per 100 kg of corn, 100 to 120 g of powdered salt and 40 g of monosodium glutamate, and then packed in a tank previously sterilized with 75% of alcohol. (G) Exhaust, sealing and inspection. In the 0.06 ~ 0.073 MPa under the exhaust seal, who passed the test and then cooled for the finished product.
According to the amount of sugar in the grain and the genetic characteristics of sweet corn can be divided into ordinary sweet corn, super sweet corn and strengthen the sweet corn three.
(1) ordinary sweet corn sugar content of 6 to 8%, fresh fruit ear and tender juicy, rich in smaller molecular weight of amylopectin, soluble in water, also known as water-soluble polysaccharide (WSP), therefore, has a certain Sweet and unique waxy, fresh food can also be sliced or processed into canned cooking, frozen, vacuum balance after the listing.
(2) super sweet corn, also known as fruit sweet corn, due to stripping husk leaves can be named as raw fruit and fruit, sugar content of 14% to 20%. Super sweet corn is the biggest advantage of high sweetness, fresh crisp taste, while the harvest and storage period is relatively extended, generally up to 1 week or so. Fresh ear is generally cooked or raw food, or frozen fresh market.
(3) to enhance the sweet corn harvesting period of fruit sugar content of 10 ~ 16%, combined with the general sweet corn and super sweet corn most of the advantages, it contains the unique sweet corn water-soluble polysaccharide, the grain with waxy , And sugar content is also higher than the general sweet corn, sweet with waxy, unique flavor, especially for people like to eat sweet waxy food tastes. Strengthen the sweet corn can be processed into all kinds of sweet corn canned, but also for the young and tender frozen or frozen corn processing and use.