How much do you know about the processing of vacuum packed corn?

　　Corn is of high value. Many people like it. I was once a big corn producer. With the continuous improvement of consumption level, more and more people began to pay attention to green and healthy food. Vacuum packed corn was not only sterilized and sterilized in the processing process, but also sterile throughout the processing process, which was favored by the public.

　　The whole process of fresh corn from picking to packaging and warehousing does not exceed 6 hours. It not only retains the natural aroma of fresh corn, but also prevents the loss of nutrients. It is just like the fresh corn that has just been picked. In addition, the vacuum packaged sweet corn extends the shelf life to 18 months, breaking the seasonal and seasonal restrictions, so that everyone can eat fresh corn at any time.

　　A nutrition expert from Peking University said: "The two major nutrients of corn are corn protein and starch. The nutrients will not be damaged after high-temperature cooking." So when buying vacuum packed corn, if the vacuum packed corn outer packaging bag is intact, we can eat it, but if the packaging bag is damaged, the product needs to be marked with a question mark.

　　Processing technology of vacuum packed corn: raw material acceptance -- peeling -- removing impurities -- grading -- cleaning -- cooking -- cooling -- draining -- vacuum packaging -- sterilization and cooling -- inspection and packing -- warehousing and refrigeration;

　　The most important three links are:

　　1. Cooking: Boil with boiling water for 15-20 minutes, or steam for 40 minutes. The corncob should be completely cooked.

　　2. Cooling: natural cooling methods such as air cooling are generally adopted, and it is better not to use water cooling, which is easy to breed miscellaneous bacteria.

　　3. Vacuum packaging.

　　4. Sterilization and cooling: after the packaging is completed and no air leakage is found, high temperature and high pressure sterilization is required. The sterilization conditions are temperature rise for 10 minutes, heat preservation for 25 minutes, and then back pressure cooling. The sterilization temperature is generally 119 ° C.

　　In addition, vacuum packed corn has the following precautions:

　　1. When the corn is put into the bag after cooking, it must not touch the mouth of the bag. If it does, it must be replaced with a new bag. Otherwise, the mouth of the bag cannot be sealed firmly after being stained with oil, and the bag will be broken in case of high temperature.

　　2. When sealing, the bag mouth shall not be folded, otherwise the bag will be broken under high temperature.

　　3. Try to dry corn before bagging.

　　4. Vacuum as much as possible.

　　5. After the corn is cooked, the cold storage shall be carried out first, the package shall be taken out, and the sterilization shall be completed within one hour, otherwise, the cold storage shall be carried out after vacuuming.

　　6. After high-temperature sterilization, do not enter the cold storage, and place it at room temperature. At the same time, observe whether there is any expansion bag. Pick out the expansion bag and destroy it.

　　7. When the corn is packed into the outer packaging bag, the moisture on the vacuum bag should be wiped off, otherwise there will be moisture after bagging.

　　8. The outer packing box shall be thicker and stronger to avoid damage during transportation.

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