This product is based on high-quality corn as the main raw material, pre-cooked, fried, mixed with salt and other processes into a pleasant color, unique flavor of canned products.
1. Process flow: Raw material acceptance â†’ screening â†’ peeling â†’ cleaning â†’ precooking â†’ water throwing â†’ frying â†’ oil throwing â†’ canning â†’ venting â†’ sealing â†’ inspection â†’ finished product.
2, operating points: (1) raw material acceptance. Choose fresh, full-grained, dry, non-wormy, mildew-free and other inclusions of high-quality corn. (2) Peeling. Use a mixture of 2-3% sodium hydroxide and 0.2-0.3% fruit and vegetable peeling agent, heat to 90Â°C, add corn to peeling agent for 15-20 minutes; ratio of corn to solution is 1:2; remove and put in Rinse and stir or scrub in flowing water to remove the skin and cap. (3) Precooked. The corn is placed in 0.1-0.15% citric acid aqueous solution and heated to boil for 50-60 minutes. After precooking, the corn weight is 1.5-1.6 times of the original weight, and the remaining water is discarded by a centrifuge. (4) fried. The precooked fish is put into 170-180 DEG C oil and fried in water. When the corn floats, it is removed and the color is pale yellow or golden yellow; frying for 3-5 minutes. (5) throw oil. The fried corn is put into a cloth bag, and the oil is thrown in the centrifuge for 30-40 seconds, and the cold water is promptly taken out on the screen. (6) Mix salt and cans. Every 100 kilograms of corn mix is â€‹â€‹dried and crushed with 100-120 grams of refined salt and 40 grams of monosodium glutamate powder, which is then placed in a canister previously sterilized with 75% edible alcohol. (7) Exhaust, seal and inspection. Exhaust seals are carried out at 0.06-0.073 MPa. Those who pass the inspection are then cooled to the finished product.
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