The production process of frozen sweet corn involves several key steps to ensure quality and freshness. It starts with harvesting sweet corn at the optimal time, which is during the milk stage, approximately 20 days after pollination. The corn should have green leaves, brown withered silks, and plump yellow kernels. After harvesting, the corn is quickly transported to the processing plant within two hours. The next step is peeling and removing the silks, followed by selection, trimming, and grading based on size and appearance. The corn is then washed, blanched in hot water or steam for about five minutes, and cooled rapidly to preserve texture and flavor. After that, the kernels are selected to remove any impurities, quickly frozen using a fluidized bed freezer, and then screened to eliminate any damaged or broken kernels. Finally, the frozen kernels are packaged in polyethylene bags and stored at -18°C or below.
Common varieties used for frozen sweet corn include Green Superman, Xiangyu Chaotian No. 1, Yuetian No. 3, Jingketian No. 115, Sweet List No. 21, No. 3 Sweet Sweets, No. 6 Sweet Noodles, Super Sweet 2000, Huatianyu No. 1, Shentian No. 2, US No. 1, US No. 2, Japan Card 85, New Zealand 5015, and 5016. These varieties are known for their sweetness, texture, and suitability for freezing.
Processing techniques are crucial for maintaining the quality of the final product. Harvesting must be done carefully to avoid damage, and the corn must be processed quickly to prevent spoilage. During peeling, care is taken to avoid bruising or discoloration. Grading ensures uniformity, while washing and threshing help remove dirt and debris. Blanching is essential to stop enzyme activity and maintain color and texture. Rapid freezing prevents ice crystal formation, ensuring a better product texture. Proper packaging and storage at low temperatures are vital to preserving the quality of the frozen corn.
Quality standards include sensory attributes such as color, texture, and taste, as well as health and microbiological requirements. The corn should have a light yellow or golden color, uniform kernels, and no visible impurities. It should also have a fresh, sweet flavor when cooked. Health standards require limits on heavy metals like copper, arsenic, and lead, while microbial content must meet commercial aseptic standards. These measures ensure that the final product is safe, nutritious, and of high quality for consumers.
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