Cold storage storage sticky corn with how many degrees

A, low-temperature refrigeration preservation will be harvested fresh corn cobs immediately transported to the cold storage, pre-cooling in 1 ~ 2h. Methods of forced air cooling, ice water cooling. Forced air cooling: requires a temperature of 0 ~ 5 ℃, relative humidity 85% ~ 90%, air flow rate of 5m / s, when the center temperature of the stacked corn cobs reach 5 ℃ to complete the cooling process. Cold water circulation cooling: water-cooled way of water spraying and immersion type 2 kinds of water spraying by the installation of the product above the nozzle will be sprinkled with cold water on the product below, the vapor and then through the freezer evaporation coil to reduce its temperature, can be used repeatedly. Immersion type is to immerse the product in the flow of cold water. Cooling system is divided into 2 kinds, one is the conveyor belt continuous type, the other is fixed batch type, continuous type is suitable for large pre-cooling field a large number of products and need to be cooled for a shorter period of time of the product, fixed batch type, for a smaller number of products, and need to be cooled for a longer period of time of the product. Immersed in cold water for cooling, preservatives should be added to the water to prevent microbial contamination in the water. General fresh corn can be boxed with bracts or net bagged into a cold storage pre-cooled, and then refrigerated. It is best to pre-cool, remove the bracts and stalks, and then use perforated permeable film (0.03 ~ 0.04mm thick) packaging, and then boxed, stacked or racked storage in the cold storage. Maintain the library temperature 0 ~ 1 ℃, relative humidity 95% ~ 98%, can be stored 10 ~ 14 d. Long-distance transport can be used refrigerated trucks, short distance can be directly in the box with appropriate crushed ice, generally 20kg loaded, in the atmospheric temperature of 30 ℃, the product temperature of 4 ℃, plus 4kg of crushed ice can be maintained at a low temperature for 24h. Second, soft-packed canned freshness will be stripped of corn bracts, and remove all the corn whiskers. Boiling water pre-cooking 10 ~ 15min, cooking through shall prevail, pre-cooking water with 0.1% citric acid, 1% salt. After pre-cooking with flowing water rinsed 10min rapid cooling. corn cobs to remove the ends, each stick length control in 16 ~ 18cm. corn cobs to remove the ends of the chipped grain can be made of soft packaged corn kernels canned corn kernels, the production technology with the soft packaged corn cobs. According to the length, thickness of the two cobs are basically the same bag, in 0.08 ~ 0.09mPa under the pumping seal. Sterilization and cooling sterilization formula 10′-20′/121 ℃ × 2kg/cm2. moisture in the bag will expand when heated, in order to prevent the bag from breaking, to use counter-pressure sterilization, the pressure reaches 2kg/cm2. cooling to keep the pressure stable until cooled to 40 ℃. Drying sterilization cooling bag outside the water, using manual drying or hot air drying. Finished products are packed in paper bags or polyethylene plastic bags for the outer packaging of flexible packaging, and then packed in cartons. Shelf life of up to 1 year. Third, room temperature preservation preservation liquid formula and preparation method: benzoic acid sodium salt 0.1% to 0.3%, 0.2% organic acids, inositol hexaphosphate 0.1%, vitamin C 0.1%, the remaining amount of water. First according to the amount of formula will be sodium benzoate, organic acids dissolved in water heated to boiling, cooled and then add inositol hexaphosphate and vitamin C, stirred evenly that is the corn preservation liquid. Freshness preservation solution should be removed before soaking the bracts, stamens, rinsed with water. After harvesting to be processed on the same day. The amount of fresh liquid should be used to prevail over the corn (general fresh liquid and corn weight ratio of 2:3). Fresh storage containers can choose plastic barrels, vats or cement pool, wash and sterilize before use. Storage of fresh corn, should be as full as possible containers, and sealed with a lid. Such as in the preservation of liquid formulations supplemented with different types of food flavor, can also be processed into a variety of different flavors of fruit-type preserved corn. The method of fresh corn, generally operating in late summer and early fall, before and after the Spring Festival listing the best. Fourth, quick-frozen low-temperature preservation of corn cobs into the 2% salt solution soaked in 20 ~ 25min, every 4000 ears of corn to be processed to replace the salt water 1 time. Soaked tender corn cobs into the water rinse 5min. 95 ~ 105 ℃ hot steam rinsing 10 ~ 15min, immediately after the cooling, can be used in sections of the cooling method, but the most end of the cooling pool in the tender corn cobs in the center of the temperature should be controlled at about 10 ℃. Tender corn must be drained by equipment or naturally drained before quick-freezing. According to the standard requirements, the head and tail of each product specification will be removed, and the length of the processed corn cob is strictly controlled at about 17cm (first class), 14cm (second class), 10cm (third class). Generally at -35 ℃ in the cold air after 10 ~ 15min quick-freezing, so that the tender corn cob center temperature of -18 ℃ below. Qualified products into plastic bags, vacuum packaging and packing boxes. Quick-frozen young corn cobs into the -18 ℃ cold storage, shelf life of 12 months. Tender corn in addition to the whole cob quick-freezing process, can also be segmented quick-freezing or granular quick-freezing, the process is similar. Fifth, vacuum flexible packaging room temperature preservation of the whole cob or cut off the tender corn cobs into the multi-layer composite film, by vacuum, sealed and high temperature sterilization, cooling at room temperature storage. Raw material harvesting, finishing, rinsing requirements are basically the same as frozen, but the cooking time of 10 to 15min, water temperature 80 to 100 ℃, cooled to 50 ℃ can be bagged, vacuum sealing. In the vacuum packaging machine vacuum 10 ~ 20s, and then steam or hot water for high-temperature sterilization, after cooling to remove the products that do not meet the vacuum packaging standards, boxed into the warehouse for sale. General vacuum flexible packaging corn at room temperature shelf life of 6 months or more. Six, vacuum freeze-drying preservation of fresh corn will be peeled, bearded fresh corn salary at -45 ℃ after flash-freezing vacuum drying to about 10% moisture, and then packaged in polyethylene film, stored at room temperature conditions. Tender corn cobs treated by vacuum drying at room temperature storage for more than 1 year. This method is less expensive. Seven, air-conditioned storage freshness will be harvested immediately after the sweet corn cooling, and containers of corn in a plastic tent, so that oxygen down to 25% to 5%, or so that the oxygen is maintained at 21%, and carbon dioxide rose to 15%, and stored at a temperature of 1 ~ 2 ℃, can be stored for about 3 weeks. %D%A