Quick-frozen sweet corn is a method of preserving corn, which mainly protects the rich nutrition, sweetness, freshness and crispness of corn through refrigeration.

Process flow: raw material collection → acceptance → defoliation and shredding → inspection → trimming → rinsing → threshing → cleaning → blanching → cooling → selection → ice water precooling → draining → quick freezing → screening → packaging → refrigeration → inspection.

Quality standard:

(1) Sensory index color: light yellow or golden yellow; Morphology: the size of corn kernels is even, without broken kernels, and the incision of corn kernels is neat; Impurities: there must be no impurities such as corn stigma and bracts, and there must be no frosting in the packaging bag; Taste: Blanch with boiling water for 3-5 minutes before tasting. It should have the sweet smell of this sweet corn variety, crisp and refreshing.

(2) Physical and chemical indexes: Cu ≤5.0 mg/kg, As ≤0.5 mg/kg, Pb ≤ 1.0 mg/kg.

(3) Hygienic indicators microorganisms meet the requirements of commercial sterility.

Extended data:

Assorted corn kernels:

Peel carrots, wash and dice, and dice ham;

Sweet corn and green beans. Cook diced carrots for a few minutes before frying, so it's easy to fry. When cooked, scoop them out with a colander and drain them. If the green beans are too hard, they can be cooked before frying.

Pour oil into the pan, heat it, add all the ingredients, add salt, and stir fry over medium heat for a while.

References:

Baidu encyclopedia-frozen sweet corn