阅读说明：本技术 一种无添加剂开袋即食玉米棒的加工工艺及玉米粒 (Processing technology of additive-free instant corn cobs and corn kernels ) 是由 张剑锋 魏碧玲 陈德康 于 2020-12-31 设计创作，主要内容包括：本申请涉及一种无添加剂开袋即食玉米棒的加工工艺及玉米粒,涉及农产品生产加工的领域,其包括如下步骤,S1,选材,选用当季种植的玉米棒,筛除秃尖的玉米棒；S2,裁切,将玉米棒切去头尾,保留裁切后的中品棒；S3,第一次清洗,对中品棒进行清洗,利用高压水进行冲刷,洗去毛刷等杂物；S4,杀菁,对中品棒进行高温漂烫,制得熟制棒,漂烫温度控制在80-100℃；S5,冷却,对熟制棒进行冲水冷却；S6,第二次清洗,将熟制棒放置于翻滚的清水中进行第二次清洗；S7,提鲜,熟制棒放置于盐水提鲜；S8,包装,将熟制棒静置沥水装袋。本申请通过玉米棒加工过程中不添加任何添加剂制得熟制玉米棒,具有极大的健康价值以及市场价值,具有充分利用资源的效果。(The application relates to a processing technology of an additive-free instant corn cob which is ready to eat after being unpacked and corn kernels, and relates to the field of agricultural product production and processing, wherein S1, the corn cob planted in the season is selected as a material, and the corn cob with a bald tip is screened out; s2, cutting the head and the tail of the corn cob, and keeping the cut middle-quality corn cob; s3, cleaning the middle product bar for the first time, washing with high-pressure water, and washing away impurities such as brushes and the like; s4, blanching, namely blanching the intermediate product rod at high temperature to prepare a cooked rod, wherein the blanching temperature is controlled at 80-100 ℃; s5, cooling, namely flushing the cooked rod for cooling; s6, secondary cleaning, namely, placing the cooked sticks in rolling clean water for secondary cleaning; s7, adding fresh, namely adding the cooked sticks into saline water for adding fresh; s8, packaging, standing the cooked sticks, draining and bagging. According to the method, the cooked corn cobs are prepared without adding any additive in the corn cob processing process, so that the method has great health value and market value, and has the effect of fully utilizing resources.)

1. A processing technology of additive-free instant corn cobs is characterized in that: comprises the following steps of (a) carrying out,

s1, selecting materials, namely selecting corn cobs planted in the season, and screening the corn cobs with bald tops;

s2, cutting the head and the tail of the corn cob, and keeping the cut middle-quality corn cob;

s3, cleaning the middle product bar for the first time, washing with high-pressure water, and washing away impurities such as brushes and the like;

s4, blanching, namely blanching the intermediate product rod at high temperature to prepare a cooked rod, wherein the blanching temperature is controlled at 80-100 ℃;

s5, cooling, namely flushing the cooked rod for cooling;

s6, secondary cleaning, namely, placing the cooked sticks in rolling clean water for secondary cleaning;

s7, adding fresh, namely adding the cooked sticks into saline water for adding fresh;

s8, packaging, standing the cooked sticks, draining and bagging.

2. The processing technology of the additive-free instant corn cob in open bag according to claim 1, is characterized in that: and after the bagging is finished in S8, vacuumizing the corn cobs for preservation, wherein the vacuumizing time is controlled to be 40S.

3. The processing technology of the additive-free instant corn cob in bag opening as claimed in claim 2, wherein the processing technology comprises the following steps: and (3) carrying out high-temperature sterilization treatment on the vacuum-packaged corn cobs, wherein the temperature is controlled to be 118-126 ℃, and the sterilization time is controlled to be more than 25 min.

4. The processing technology of the additive-free instant corn cob in bag opening as claimed in claim 3, wherein the processing technology comprises the following steps: and (3) after the sterilized corn cob packaging bag is required to be kept still for 7-10 days, observing whether the phenomenon of bag leakage or bag expansion exists.

5. The processing technology of the additive-free instant corn cob in open bag according to claim 4, is characterized in that: in S8, the cooked corn cobs can be air-dried, meanwhile, the corn cobs to be bagged are sampled and detected, and the water content of the sampled corn cobs is detected through phenolphthalein test paper.

6. The processing technology of the additive-free instant corn cob in bag opening as claimed in claim 5, wherein the processing technology comprises the following steps: screening the cut corn cobs from the head and the tail of the corn cobs in the S2 to leave tender corn cobs; threshing the corn cobs; primary screening is carried out on the particles after threshing; cleaning the primarily screened corn kernels, and screening for the second time, wherein the second time is to observe that the corn kernels floating on the water surface are bad corn kernels, and to screen impurities in the corn kernels; carrying out high-temperature blanching on the screened corn kernels to obtain cooked corn kernels; cooling the corn kernels subjected to blanching in normal-temperature water; carrying out third screening on the cooled corn kernels; draining the cooked corn kernels; finally, bagging the corn kernels; and (5) sterilizing.

7. The processing technology of the additive-free instant corn cob in bag opening as claimed in claim 6, wherein the processing technology comprises the following steps: when the corn cobs are screened, the following method can be adopted: the corn kernels on the corn cobs are touched and extruded, and whether water splashes or not is observed; observing the cut of the corn cob, wherein if the cut is black or rusty, the corn cob is not fresh; and observing the residual corn silk on the corn cobs and observing the shape of the corn silk.

8. The process for processing the additive-free ready-to-eat corn cobs as claimed in claim 7, wherein the additive-free ready-to-eat corn cobs are prepared by the following steps: after the corn kernels are bagged, vacuumizing the corn kernels, and then filling nitrogen for 1-3 s.

9. The process for processing the additive-free ready-to-eat corn cobs as claimed in claim 8, wherein the additive-free ready-to-eat corn cobs are prepared by the following steps: and carrying out metal detection on the bagged corn cobs and the bagged corn kernels.

10. A corn kernel produced by the process of any one of claims 6 to 9 wherein the corn cob is ready to eat without an additive.

Technical Field

The application relates to the field of agricultural product production and processing, in particular to a processing technology of an additive-free instant corn cob and corn kernels.

Background

At present, along with the increasing of the life quality of people, people are increasingly favored to original ecological foods such as crops, so the corn is also gradually favored to be a food because the corn resources are extremely rich, cheap and easy to obtain, and the corn also has a plurality of biological activities such as oxidation resistance, tumor resistance, blood sugar reduction, immunity improvement, bacteriostasis, sterilization and the like.

An existing Chinese patent with the patent application number of CN2013105128789 provides an instant corn cob after opening a bag. The method specifically comprises the following steps: collecting fresh corn cobs with moderate old and tender taste and full seeds as raw materials, removing bracts and pistils from the corn cobs, keeping 1-2 layers of endothelium, and then carrying out high-temperature disinfection treatment on the fresh corn cobs. The preparation method comprises the steps of using the fucoidan as a preservative and preparing the preservative, immersing corn cobs in the preservative, fishing out the corn cobs, putting the corn cobs into a plastic bag, then carrying out vacuum packaging, and finally sterilizing to obtain a finished product. By implementing the invention, the storage time of the tender corn can reach more than 10 months, the color and the flavor are not changed, the nutrition is not destroyed, and the tender corn can be eaten after opening the bag. Common corns are processed into commodities which can be freely circulated to other places for sale, and more remarkable benefits are created.

Aiming at the related technologies, the inventor thinks that the corn cobs need to be soaked in the preservative in the processing process, and the additive is added in the processing process of the corn cobs, so that the defect that the instant market of the corn cobs is influenced exists.

Disclosure of Invention

In order to solve the problem that the additive is added to the corn cobs, the application provides a processing technology of the additive-free instant corn cobs and corn kernels.

The processing technology of the additive-free instant corn cobs with the open bags adopts the following technical scheme:

a processing technology of additive-free instant corn cobs and corn kernels comprises the following steps of S1, selecting materials, selecting corn cobs planted in the season, and screening out bald and sharp corn cobs; s2, cutting the head and the tail of the corn cob, and keeping the cut middle-quality corn cob; s3, cleaning the middle product bar for the first time, washing with high-pressure water, and washing away impurities such as brushes and the like; s4, blanching, namely blanching the intermediate product rod at high temperature to prepare a cooked rod, wherein the blanching temperature is controlled at 80-100 ℃; s5, cooling, namely flushing the cooked rod for cooling; s6, secondary cleaning, namely, placing the cooked sticks in rolling clean water for secondary cleaning; s7, adding fresh, namely adding the cooked sticks into saline water for adding fresh; s8, packaging, standing the cooked sticks, draining and bagging.

By adopting the technical scheme, after the corncobs are screened and peeled, the corncobs are cut to obtain the medium-quality corncobs, the head and tail parts of the corncobs are collected and screened simultaneously, then the medium-quality corncobs are blanched at high temperature, and are blanched to kill the cyanine, then the cooked corncobs are cooled and cleaned to obtain the cooked corncobs, the cooked corncobs have the freshness improving effect after being soaked in saline water, the cooked corncobs are packaged after being cooled and drained, and the packaged corncobs are subjected to subsequent freshness keeping and quality guaranteeing operations.

Optionally, after bagging in S8 is completed, the corn cobs need to be vacuumized for fresh-keeping, and the vacuumization time is controlled to be 40S.

By adopting the technical scheme, the corn cobs are ensured to be in a vacuum environment, and the quality guarantee period of the corn cobs is greatly prolonged.

Optionally, the vacuum-packaged corn cobs are subjected to high-temperature sterilization treatment, wherein the temperature is controlled at 118 ℃ and 126 ℃, and the sterilization time is controlled at more than 25 min.

By adopting the technical scheme, the inactivation of bacteria in the corn cobs is ensured, the quality of the corn cobs is ensured, and the shelf life is prolonged.

Optionally, after the sterilized corn cob packaging bag needs to be kept still for 7-10 days, whether bag leakage or bag expansion occurs is observed.

Through adopting above-mentioned technical scheme for whether the sterilization of observation corn-on-cob wrapping bag is thorough.

Optionally: in S8, the cooked corn cobs can be air-dried, meanwhile, the corn cobs to be bagged are sampled and detected, and the water content of the sampled corn cobs is detected through phenolphthalein test paper.

Through adopting above-mentioned technical scheme, air-dry the drying rate that is convenient for promote corn-on-cob surface moisture, and further guarantee that corn-on-cob moisture thoroughly drips.

Optionally, screening the cut corn cobs at the head and tail in the step S2 to leave tender corn cobs; threshing the corn cobs; primary screening is carried out on the particles after threshing; cleaning the primarily screened corn kernels, and screening for the second time, wherein the second time is to observe that the corn kernels floating on the water surface are bad corn kernels, and to screen impurities in the corn kernels; carrying out high-temperature blanching on the screened corn kernels to obtain cooked corn kernels; cooling the corn kernels subjected to blanching in normal-temperature water; carrying out third screening on the cooled corn kernels; draining the cooked corn kernels; finally, bagging the corn kernels; and (5) sterilizing.

By adopting the technical scheme, the redundant cut parts of the corn cobs are fully utilized, and the resource utilization efficiency is improved; and carry out the production line operation to the kernel of corn, make the kernel of corn product, increase the kind of maize finished product, also greatly promote market share.

Optionally, when the corn cobs are screened, the following method can be adopted: the corn kernels on the corn cobs are touched and extruded, and whether water splashes or not is observed; observing the cut of the corn cob, wherein if the cut is black or rusty, the corn cob is not fresh; and observing the residual corn silk on the corn cobs and observing the shape of the corn silk.

Through adopting above-mentioned technical scheme, carry out preliminary screening to the kernel of corn, guarantee the taste of kernel of corn.

Optionally, after the corn kernels are bagged, vacuumizing the corn kernels, and then filling nitrogen for 1-3 s.

By adopting the technical scheme, nitrogen is filled for protecting the environment where the corn kernels are located, and the quality guarantee time of the corn kernels is prolonged.

Optionally, metal detection is performed on the bagged corn cobs and the bagged corn kernels.

Through adopting above-mentioned technical scheme, whether there are metal impurity etc. in the detection packaging bag, further guarantee food health and safety.

The application still provides a corn-on-cob adopts following technical scheme:

corn kernels are prepared by the processing technology of the additive-free instant corn cobs.

By adopting the technical scheme and the processing technology of the corn cobs, no additive is added in the whole corn kernel processing technology, the instant corn cob processing technology has the market popularization value of instant eating, and the whole operation process does not contain the additive, so that the corn cob processing technology has great health value.

In summary, the present application includes at least one of the following beneficial technical effects:

1. screening and peeling corn cobs, blanching and blanching the medium corn cobs at high temperature to remove the green, cooling and cleaning the cooked corn cobs to obtain cooked corn cobs, wherein the cooked corn cobs have a freshness improving effect after being soaked in salt water, cooling and draining the cooked corn cobs, packaging the cooked corn cobs, and performing subsequent freshness keeping and quality guaranteeing operations on the packaged corn cobs;

2. the cooked corn kernels are prepared by collecting and screening cut parts of the corn cobs and then carrying out the steps of kernel removal, washing, screening, blanching and the like, and the cooked corn kernels have the effect of fully utilizing resources.

Drawings

FIG. 1 is a schematic process flow diagram of an embodiment of the present application.

Detailed Description

The present application is described in further detail below with reference to fig. 1.

The embodiment of the application discloses a processing technology of an additive-free instant corn cob and corn kernels.

Example one

Referring to fig. 1, a process for processing an additive-free instant corn cob in a bag opening process includes the following steps,

s1, selecting materials, namely selecting corn cobs planted in the current season, planting the corn in two seasons respectively at present, sowing the corn in 5 months after spring sowing, and harvesting in 8 months; sowing in summer in 6 months, harvesting in 10 months, selecting only corns planted in the season, selecting only cultivated corn cobs instead of corn cobs planted in a farm greenhouse; in the material selection process, firstly, the corn cobs with bald tips are screened out, and in addition, emerald leaves without yellow leaves and dry leaves are selected;

and after the corn cobs are selected, peeling the corn, peeling off leaves outside the corn, removing corn stigma outside the corn cobs, observing the corn stigma again, and screening the corn stigma if the corn stigma is withered to finish the operation of finally screening the corn.

S2, cutting off the head and the tail of the corn cob, selecting the corn cob with the size of 8-16 cm at the middle part of the corn cob generally at present, observing the corn cob continuously in the cutting process, screening out the corn cob with the insect eye, keeping the cut middle-quality corn cob, and processing the middle-quality corn cob into the instant corn cob; the head and tail parts of the corn cobs are collected and stored.

S3, cleaning for the first time, uniformly and flatly spreading the medium-quality corn cobs, washing the medium-quality corn cobs by using high-pressure water, washing off impurities such as burrs and the like, conveying the medium-quality corn cobs to the next procedure in the cleaning process, and ensuring the operation of a production line in the corn cob processing process;

s4, blanching, and blanching the medium-grade corn at high temperature to obtain cooked corn, wherein the blanching temperature is controlled at 80-100 ℃, the whole high-temperature blanching process also has a sterilization effect, the whole blanching time lasts for 5-7min, and the corn is guaranteed to be well cooked;

s5, cooling, conveying the cooked sticks to a cooling area, and flushing the cooked sticks with cooling water for cooling;

s6, secondary washing, namely, placing the cooked sticks in rolling clean water for secondary washing, wherein the clean water continuously rolls and circulates to ensure the cleaning and continuous cooling effects in the whole cooling water;

s7, performing freshness improvement, wherein the cleaned cooked rod can be directly taken out and subjected to draining, or the cooked rod is placed in salt water for soaking and freshness improvement, and only iodine salt is added into the whole salt water without any other additives;

after the freshness is extracted, taking out the cooked corn sticks and draining the cooked corn sticks, in order to ensure the draining efficiency and effect, blowing the cooked corn sticks to accelerate the air drying efficiency of the surface water of the corn sticks, sampling the corn sticks at the same time, sampling one corn stick from 20 corn sticks in the same batch, detecting the water content of the sampled corn sticks by phenolphthalein test paper, if the phenolphthalein test paper is discolored, carrying out air drying operation on the cooked corn sticks, and discarding the sampled corn sticks at the place; the drying effect of the corn cobs is ensured.

S8, packaging, namely bagging the naturally drained or air-dried corn cobs, and detecting the metal of the corn cob packaging bags after the bagging is finished, so that no metal impurities exist in the corn cob packaging bags, and the health and the hygiene of food are further guaranteed.

After bagging, vacuumizing the corn cob packaging bag to achieve the aim of keeping corn cobs fresh, wherein the vacuumizing time is controlled to be 40s, and the corn packaging bag is ensured to be in a vacuum environment; performing high-temperature sterilization treatment on the corn cob packaging bag after vacuum completion, controlling the temperature at 118-; after high-temperature sterilization is finished, standing the corn cob packaging bag at normal temperature and in a clean working area, after the standing time lasts for 7-10 times, observing whether the packaging bag has a bag leakage phenomenon or a bag expansion phenomenon, namely whether the sterilization is thorough or whether the packaging is sealed, and if so, discarding the corn cobs in an abnormal state.

Similarly, in order to fully utilize the corn cobs, the cut corn cobs are screened from the head and tail in S2, and the screening is performed to leave the tender corn cobs, the following method can be adopted: the corn kernels on the corn cobs are touched and extruded, whether water splashes or not is observed, the old or the tender condition of the corn is judged manually, and if water splashed out is tender corn; observing the color of the cut of the corn cob, and if the cut is black or rusty, the cut is not fresh and needs to be discarded; observing the residual corn stigma on the corn cob, observing the shape of the corn stigma, if the corn stigma is in a bundle shape, the corn stigma is very regular, and indicating that the corn is tender, and if the corn stigma is in a withered shape, the corn is aged;

threshing the corn cobs after screening; primary screening is carried out on the grains after threshing, whether the corn kernels are black or not is mainly observed in the primary screening, if the corn kernels are black, the corn kernels are necrotic, and the secondary corn kernels need to be discarded; the kernel of corn after the primary screening washs and the screening of second time, and the screening of second time is through placing the kernel of corn in aqueous, carries out abluent in-process to the kernel of corn, and after a period of stewing, observes whether the kernel of corn floats on the surface, and this kernel of corn is hollow, need give up to the impurity in the kernel of corn screens.

Performing high-temperature blanching on the corn kernels subjected to the secondary screening to obtain cooked corn kernels, wherein the whole high-temperature blanching operation is consistent with the blanching operation of the corn cobs, and the corn kernels are guaranteed to be well cooked; cooling the corn kernels subjected to blanching in normal-temperature water; carrying out third screening on the cooled corn kernels, wherein the third screening still observes whether the corn kernels float or turn black and die; after the corn kernels are cooked, draining the cooked corn kernels; finally, bagging the corn kernels, and detecting the metal of the corn kernel packaging bags after bagging so as to ensure the food health and safety of the corn kernels; the corn kernels after being packaged are also subjected to the same operation of a corn cob packaging bag, the corn kernel packaging bag is also subjected to vacuumizing operation, then the vacuumized corn kernel packaging bag is subjected to nitrogen filling operation, the duration of the nitrogen filling operation is 1s-3s, the nitrogen is used for keeping the corn kernels fresh and prolonging the quality guarantee time, and finally the sterilization operation is performed.

The implementation principle of the processing technology of the additive-free instant corn cob in the embodiment of the application is as follows: selecting corn cobs planted in the season, and screening out the corn cobs with bald tops; cutting off the head and the tail of the corn cob, cutting the corn cob to obtain a medium-quality corn cob, and collecting and storing the head and the tail of the corn cob; the first cleaning, the middle product rod is cleaned, and high-pressure water is used for washing to remove impurities such as brushes and the like; blanching the medium bar at high temperature to obtain a cooked bar, wherein the blanching temperature is controlled at 80-100 ℃; cooling, namely flushing the cooked rod for cooling; a second cleaning step, in which the cooked sticks are placed in rolling clean water for second cleaning; fresh-keeping, namely putting the cooked sticks in salt water for fresh-keeping; packaging, standing the cooked stick, draining and bagging.

Similarly, screening the head and tail parts of the cut corn cobs, then carrying out threshing operation, and carrying out primary screening on the grains after threshing; cleaning the primarily screened corn kernels and screening for the second time; carrying out high-temperature blanching on the screened corn kernels to obtain cooked corn kernels; cooling the corn kernels subjected to blanching in normal-temperature water; carrying out third screening on the cooled corn kernels; draining the cooked corn kernels; finally, bagging the corn kernels; vacuumizing and filling nitrogen for quality guarantee, and finally performing sterilization operation.

Example two

A corn kernel is prepared by the processing technology of the additive-free instant corn cob, has instant market popularization value, does not contain additives in the whole operation process, and has great health value.

The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.