First, quick freezing method

1. Appropriate harvest. Spring sowing varieties should generally be harvested 23-28 days after spinning, and autumn sowing varieties often take about 30 days. Bracts should be worn when harvesting to reduce the pollution and mechanical damage of corncob during harvesting and transportation, and at the same time delay the decomposition and metabolism of ear seeds, which is conducive to maintaining the freshness of ear.

2. Pretreatment. The harvested corncob must be spread in a ventilated and cool place to prevent accumulation of heat. Then peel the bracts by hand, remove the corn stigma, and remove the ears that are moth-eaten, lack of grains, too old and too tender. Soak the sorted ears in 2% salt water for 30 minutes, take out clean water and rinse for 8- 10 minutes, then take out and drain.

3. Boil and blanch. The boiling and bleaching time is 25-30 minutes, and the temperature is above 90℃. When blanching, all ears should be immersed in water, so that blanching is even.

4. Drain the water after cooling. After blanching, it should be cooled immediately, and washed with cold water at 5℃ for about 10 minute, so that the ear temperature can be quickly reduced below lO℃.

5. The package is frozen. Put the cooled ear into a composite film bag and seal it with a sealing machine. Freeze in the freezer at -35℃ for 8- 10 hour.

6. Refrigerate. The quick-frozen ear is boxed and transferred to-18℃ cold storage for storage.

Second, the pickling method

1. Material selection and surface treatment. Select fresh ears of milky waxy corn, corncob with uniform ear size and full grain, remove bracts and filaments of ears, and rinse with clear water.

2. Pre-cook. Put the fresh ear in hot water at 85-95℃, boil it for 2-3 minutes, then take it out and put it into flowing water to cool it to 20-25℃.

3. salt. Dry the cooled fresh ear slightly and immerse it in salt solution for preservation. The salt solution is prepared by dissolving salt in water to make 20% solution, boiling, filtering and clarifying. Adding corn preservative (1 kg preservative can treat 6000-8000 ears) according to the ratio of 3%-5% before curing, and the curing effect is good.

4. Turn the cylinder over. After pickling for 35-40 days, the ears of corn in the tank should be turned over once. If the container is sealed, you can pour it on the ground and roll it several times.

5. change the water. The water needs to be changed after turning the cylinder for about 20 days. Take out the ear and put it in 10% salt solution. When the temperature decreases gradually, the dosage of preservative can be reduced to 65438 0%.

Rinse. Before 10 goes on the market, put the ear in clear water to remove the salty taste.

Third, the storage method of the bag

1. Complete the ear of corn. Remove rotten, moth-eaten, damaged, deformed, overripe and tender ears of corn. Peel off corn husks and whiskers, rinse them with clear water, classify them according to the size and length of ears, and transfer them to baskets for later use.

2. Pre-boiling, cooling and drying. Add proper amount of citric acid and salt into the pre-cooked hot water, and pre-cook for 5 minutes, so that the temperature of corncob can reach above 95%. When pre-cooking, turn the corncob gently to make it evenly heated. Quickly cool the precooked ear to 50-60℃ with tap water, then soak it in 3%-5% corn preservative solution for 3-5 minutes, and take it out to dry for later use.

3. Bag and seal. Before bagging, dry the water drops of the ear with clean gauze, then put them into a vacuum bag and seal them with a vacuum sealing machine.

Disinfect. Put the sealed packaging bag into boiling water at 100℃ for 20 minutes, take it out and cool it with cold water, remove the unqualified products such as bulging, and pack it into the warehouse.