HOW TO PRODUCE CANNED CORN KERNELS

Let me start with the nutrition of corn: a study shows that of all staple foods, corn has the highest nutritional value and health benefits. Prevention of heart disease and cancer. In the year-long study, experts compared the nutritional value and health benefits of many staple foods, including corn, rice and wheat. It turns out that corn is high in vitamins, five to 10 times higher than rice or wheat. Experts were also surprised by the amount of nutrients and health care found in corn. In addition to carbohydrate, protein, fat, carotene, corn also contains riboflavin, vitamins and other nutrients. These substances have great benefits in preventing heart disease, cancer and other diseases.

REQUIREMENTS FOR RAW AND AUXILIARY MATERIALS

1. Sweet corn: It is recommended to harvest sweet corn at the milk-ripening stage from the 18th day to the 20th day after pollination, with fresh raw materials, complete granulation, milky yellow to yellow, and no variety-colored granulation, threshing, deformation and other serious damage. 

Any mildew, pests, diseases, incomplete granulation of less than 70% are not allowed to use.

2. Edible salt: It shall meet the requirements of GB5461.

3. Sugar: Should meet the requirements of GB317.

4. Citric acid: Should meet the requirements of GB1987.

STANDARD OF FINISHED PRODUCTS

1. Color and luster: Sweet corn is light yellow or brown-yellow with luster. Taste and smell, sweet corn can have the taste and smell, no odor. Tissue morphology, sweet corn granules are relatively complete, moderate hardness, soup cloudy or thin slurry.

2. Physical and chemical indexes: NaCl content: 0.2~1.0%; Sugar content: adjusted according to customer requirements.

Heavy metal content: should comply with GB11671 requirements.

3. Microbiological indicators: meet the requirements of commercial sterility of canned food.

Three, technological process, raw material acceptance - to bract and ear - cleaning - threshing, pre-cooking, cooling, choose - weighing tank - note soup - vacuum sealing, sterilization cooling - brush pot into the Treasury - empty tank cleaning - with soup

KEY POINTS OF PROCESS

1. Raw materials: Sweet corn raw materials are required to be milk-cooked, fresh and tender, with golden to light yellow grain color, thin skin, high sugar content, and good color and aroma. The raw materials shall be processed quickly after entering the factory, and the raw materials harvested on the same day shall be processed on the same day.

2. Remove bracts and spike whiskers: Remove bracts and spike whiskers, wash them in water, and use the brush to remove residual spike whiskers, and remove unqualified corn such as too old and moth.

3. Threshing: Pay attention to keep the grain shape neat, prevent cutting off the ear core, select the removed grain and pulp, remove the ear whiskers, ear core and other impurities, and heat immediately.

4. Pre-cook cooling: 85-90 degrees Celsius water (plus 0.05% citric acid),3-5 minutes to quickly cool to room temperature.

5. Weigh and load cans

6. Soup: 100kg water; Refined salt 1.2 kg; Sugar 7kg (adjust in time according to the sugar content of varieties)

7. Sealing: The sealing tank center temperature is not lower than 85 ℃.

8. Sterilization and cooling