How to refrigerate or keep fresh sweet corn, how to store a large amount of sweet corn?

1.Sweet corn is quick-frozen and refrigerated to keep it fresh.

Quick freezing is to put the pretreated sweet corn ears at a low temperature of -40 -30 to quickly freeze the water in the cells. Under quick-freezing conditions, the diameter of the ice crystals formed is less than 100 microns, and they are evenly distributed throughout the tissue, which will not destroy the cell tissue, so it can be stored for a long time. After thawing, there is little loss of juice in the tissues, which better maintains the original color and flavor of fresh corn ears.

2.Sweet corn refrigeration and preservation method.

The pre-cooled sweet corn still has satisfactory cooking quality after 6 to 8 days of storage under 0 conditions; If stored under conditions, the shelf life is shortened by 3 to 5 days. If the storage temperature is lower than that and there is sufficient water attachment, the bracts of sweet corn should be retained; If there is not enough water attached, the bracts will absorb the water in the grains, making them uneven and reducing the quality, so the bracts should be removed. If you use polyethylene shrink film and polyethylene bags to pack sweet corn, the inside of the bag can maintain a high humidity, which can better maintain the freshness of sweet corn.

After packaging and storage for half a month, the core rot of the ear with bracts is 4 to 5 days earlier than that without bracts, and the sugar content is lower than that without bracts, so it is better to do without bracts.

Wrap in plastic wrap and put in the plastic layer.

Cook and wrap on plastic wrap before freezing.

Cook it with the skin, then put it in the freezer, and then take it out and heat it up when you eat it.

1. Low-temperature storage: large quantities of fresh sweet corn.

Storage, in general, needs to be processed in advance before storage. Put the fresh sweet corn that needs to be stored in the low-temperature workshop for rapid freezing, and when the temperature of the corn mandrel is reduced to minus 18 degrees, then transfer it to a low-temperature warehouse at minus 18 degrees Celsius for storage. This method can make sweet corn retain its original color, flavor and quality for seven or eight months at most.

2. Freeze-drying.

Storage: Sweet corn with about 10 moisture content about 10 leaves peeled is packed in polyethylene film and then stored at room temperature. This method can not only allow sweet corn to be stored at room temperature for 1 year, but also maintain the taste quality of sweet corn intact.

3. Quick-frozen cold storage storage: soak the newly harvested sweet corn in ice water for about 15 minutes, when the temperature of the corn mandrel drops below 5 degrees, and then pack the corn and store it in a cold storage of minus 2 degrees. Direct cooling cold storage can be used to package corn with mesh belts, plastic baskets, etc., and a small amount of crushed ice should be placed in the corn gap when stacking; Air-cooled cold storage can be stacked by means of crushed ice and plastic film, otherwise it will cause corn water loss due to air circulation.

This method can keep sweet corn fresh for about a month on the basis of maintaining the original flavor and taste.

You have a lot of sweet corn, then you have to find a cold storage to help you store it, this thing is especially easy to lose moisture, you can't eat it after losing water, you can find a cold storage near you.

Preservation method of fresh corn in cold storage: corn harvesting - corn grading and packaging - corn pre-cooling - cold storage cleaning and disinfection - cold storage temperature and humidity management.

Corn harvesting

Corn harvesting should be done in the morning or evening on a sunny day, and avoid harvesting on a rainy day.

Corn should be avoided after harvesting, and should be stored in a ventilated and cool place.

Corn pre-cooledThe temperature of the pre-cooling storage is 0-5, the relative humidity is 85-90%, and the pre-cooling can be put into the storage warehouse after pre-cooling.

Cold storage cleaning and disinfection:Peracetic acid fumigation and disinfection, ozone disinfection, sulfur disinfection, lactic acid disinfection, etc. can be used;

Cold storage temperature and humidity managementPre-cooled corn can be put into the quick-frozen storage, the temperature of the quick-frozen storage is set to -20 -30, frozen for more than 10 hours, and the core temperature can be transferred to the low-temperature storage for storage when the core temperature is controlled at about -18, and this method can make the corn keep fresh for up to 7-8 months. When you want to eat it in winter, you can take it out of the freezer.

This method is suitable for the preservation of large quantities of corn);

During the storage period, regular sampling inspection should be carried out to check whether the fresh corn has disease, cold injury, color change, water loss and decay, and if there is any abnormality, it should be removed in time;

Do a good job of ventilation in the fresh-keeping warehouse: the temperature is low in the morning or evening, and pay attention to avoid rain and fog weather; In the middle and late stages of storage, the number of ventilation can be appropriately reduced, generally once every 10 15 days, or combined with cooling;

Stacking method: Stacking is to put the whole ear of corn with Xun leaves removed into a warehouse or granary that can be ventilated, and then threshing it when it is sold or the next year;

Hanging storage: first tear the bract leaves of corn, then weave them into braids, connect them with ropes or wires, and hang them with rope or wire, the length is determined according to the specific conditions of the site, maintain good ventilation conditions, and avoid being exposed to rain;

Grain storage method: threshing corn, put it into a woven bag, stacking it in the house, keeping a gap, in order to facilitate ventilation, corn kernels should be dried before storage, so that its moisture content does not exceed 13%, and the temperature should be lower than 30.

Before and after the storage of corn, it is necessary to do a good job in the prevention and treatment of insects, rodents, mildew, etc.; Check the humidity and temperature frequently, and if there is a phenomenon of moisture and heat, it is necessary to turn over the warehouse in time to dry;

Fresh corn low-temperature cold storage storage method.

Fresh corn needs to be kept fresh for a long time, and it is generally stored in fresh-keeping cold storage and low-temperature refrigerated cold storage.

The suitable storage temperature of fresh corn cold storage is: 0, relative humidity 95%-98%; The temperature in the cold storage is designed to be -18 and the relative humidity is 95%-98% according to the storage requirements. Of course, it is not directly stored.

The first thing to do is to put the picked corn out of the way to dissipate the heat, or quickly reduce the temperature of the corn to 0 within an hour or two of picking. Corn pre-cooling methods are: water cooling and vacuum pre-cooling.

Vacuum pre-cooling requires humidifying the corn first to avoid dehydration; Cold water pre-cooling is to use 0 -3 water spray, and after pre-cooling, the excess water on the corn bud leaves is shaken dry.

For corn stored in fresh cold storage, the pre-cooled corn should be stripped of the outer buds, leaving only one or two layers of inner skin, and then packed and stacked in the fresh cold storage for storage, and the preservation time is about 1 month.

For the corn stored in the low-temperature cold storage, after picking, the corn whiskers and bracts are removed, the corn with better quality is selected, boiled for about 8 minutes, and then quickly pre-cooled and the excess water is removed, and then it is quick-frozen under -25, and then it is frozen when all the corn is packaged and then moved to the low-temperature cold storage of -18 for freezing, so that the freshness time can be as long as more than half a year.

Corn low-temperature cold storage can also be stored without boiling, directly quick-frozen and refrigerated, but the relative storage time will be shorter, and the corn preservation time of direct quick-freezing and refrigeration is about 3 or 4 months. What kind of method to choose depends on the time when the corn is sold.

Corn frozen corn in low-temperature refrigerator only needs to be boiled for 20 minutes before it can be eaten.

Preservation method of fresh corn in cold storage: 1. Fresh corn must be refrigerated under 0 1 conditions, and generally fresh corn can be packed with bracts and leaves in boxes or net bags into cold storage after pre-cooling, and then refrigerated. Better yet, the bracts and stalks are removed after pre-cooling (the bracts and stalks will absorb water from the corn), then packed in perforated moisture-permeable film, and then packed in boxes and stacked or racked in cold storage.

Keep the storage temperature at 0 1 and the relative humidity 95%-98%.

2. Fresh corn is not easy to be stored for a long time, and can only be stored for a short time in the peak harvest season. The main measures to control the change of fresh corn are to reduce the temperature of the storage environment, quickly cool down after harvest to remove the heat in the field, and store it under low temperature conditions.

3. Timely harvesting plays a very important role in ensuring the quality of fresh corn and prolonging the storage period. Different corn varieties, different climatic conditions and different cultivation techniques, the harvest period of fresh corn cob is different, and the sugar content of ordinary fresh corn is higher in 23-25 days, and the taste is good, which is the best harvest period. Sweet corn should generally be harvested when the filaments are slightly dry, the ears of corn are tightly grasped, the husks are tight, the corn kernels are pressed with fingernails, there is milk outflow, and the taste is sweet.

4. Corn harvesting should be carried out in the morning and evening when the temperature is cold. The lower the outside temperature, the less heat in the field, the faster the pre-cooling speed, and the better the quality is maintained.

Clause. 1. Vacuum sealed storage.

Corn should not be peeled to lock in moisture and maintain freshness. Find a sealed bag, open it and put it in the corn, leave a small opening, squeeze out the air inside or use a vacuum machine to extract it, seal it immediately and put it in the refrigerator for storage. If you have already peeled it, you can also save it like this.

Clause. 2. Quick-frozen storage with skin.

Don't peel the corn, if there is no sealed bag, find a plastic bag, put it in the refrigerator to freeze it to maintain the freshness of the corn, take it out in advance when you want to eat it, and then peel it for a period of time. Peeled corn can also be stored in this way.

It should be dried first, and there is water vapor when taken out of the cold storage, which is easy to mold.

Fresh corn low-temperature refrigeration preservation technology:

1) Timely harvesting: Timely harvesting is important to ensure the quality of fresh corn and extend the storage period. Usually when the corn filaments are slightly dry, the ears of corn are tightly held, and the corn kernels have rich milk outflow when pinched with fingernails, and it is appropriate to harvest when they are sweet and tender.

(2) Rapid pre-cooling: Pre-cooling is an important part of good storage, especially for fresh corn. It is required that the ears of corn be quickly pre-cooled to 0C within 1 2 hours after harvest.

The rapid cooling method suitable for fresh corn is vacuum pre-cooling and cold water cooling, and the corn ears should be humidified in advance to prevent water loss. Cold water pre-cooling can be sprayed, the cooling water temperature is kept at 09C 3C, and the floating water on the corn bud leaves is dried after pre-cooling.

3) Storage: Peel off most of the bracts of the pre-cooled corn ears, leave only one layer of inner skin, put them into the box lined with fresh-keeping bags, 5 kg per box, and store them with a piercing and stacking. Note that the ventilation channel should be set aside when palletizing, and the storage temperature should be kept constant and controlled at 0c 0

5c。This method of storage should generally not exceed 20 days.

Quick-frozen preservation of sweet corn:

After the sweet corn ears are picked, the bracts are peeled off, boiled in boiling water for 12 minutes, cooled with clean water after being removed, drained of water, and each ear is packed separately into a custom-made polyethylene bag, and then put it in a -35C 409C cold storage for 48 hours. Finally, put the quick-frozen ears in a human box and store them in a cold storage at -109C. This method can be stored for 2 months.

After tasting, it was confirmed that after freezing and preserving for the same time, the grains of the ears stored at ultra-low temperature were much sweeter than those of ordinary low-temperature frozen storage ears, and the taste was significantly better than that of the latter.

Sweet corn must be kept refrigerated during transportation. The best thing to do when a truck is to put crushed ice on top of the box and blow cold air from the top down. In the absence of other refrigeration measures, this method maintains a low shipping temperature.

Refrigerated trucks can only transport corn that has been cooled, and are not suitable for transporting sweet corn that has not been pre-cooled. Maintaining good quality and umami taste is the key to the processing and transportation of sweet corn, so from harvesting, processing to the consumer, sweet corn must maintain proper refrigeration conditions.

This technology is to process the fresh corn and quickly freeze the fresh corn at a suitable temperature to achieve the effect of preservation. If fresh corn wants to be quick-frozen and fresh, it is necessary to seal the fresh corn first, and then the freezing temperature should be kept between minus 2 and 10 degrees.

The low-temperature refrigeration and preservation technology of fresh corn is quick-freezing and refrigeration, which is to place the pretreated sweet corn ears at a low temperature of -40 -30 to make the intracellular water freeze quickly.

Corn preservation is achieved by means of low temperature preservation. Sweet corn can be kept in the freezer compartment of the refrigerator, so that it can be quickly frozen and kept fresh.

When it comes to corn, I believe that we all know each other, and many of our friends love to eat it. My family is in the countryside, and I know a lot about corn, and my family grows seven or eight acres。When the corn is old, we will pick some fresh young corn, save it for ourselves, and sell the rest.

Anyone who understands corn knows that corn grows old quickly, so it is necessary to preserve fresh corn in time, so as to insist on the fresh and sweet taste of corn.

First of all, you have to buy corn that has not been peeled off, and if the corn husk is peeled off, it is still eaten and bought now. Peel off a few layers of corn husks, don't peel them thoroughlyLeave some more, you can maintain the corn kernels well, if the other corn whiskers are too long, you can cut off a little, but don't tear them all off, the corn whiskers can prevent water loss and ensure that the taste of the corn remains unchanged. Then put the corn into a clean fresh-keeping bag, drain the air thoroughly, seal the mouth of the bag, and put it in the refrigerator to freeze.

The second way: it is still necessary to prepare corn with corn husks, and treat the corn like the first method. Then put the corn in the pot and pour in the water that has not covered the cornSoak for half an hour, after soaking, the corn will absorb a lot of water, then when cooked, the corn will mature faster, and the corn kernels will be fuller.

When the time comes, sprinkle a small amount of salt and a small amount of edible alkali, turn on a high heat, start to cook corn, and cook until the corn is fully cooked, almost two minutes to cook.

Do you want to keep corn boiled first or frozen? I've tried both of these methods, but it's still better to cook them first and then freeze them. This is because if you freeze it directly, the internal structure of the corn will be damagedIf you cook it again, the texture and taste will be much worse.

The first cooked and then frozen ones taste the same as fresh ones, and they are still very sweet and delicious. Therefore, to preserve corn, it should be boiled first and then frozen, so that the corn will be fresh and sweet for a long time.

When cooking, pay attention to leaving a few layers of corn husks, which can better maintain the corn kernels, adhere to the fresh and sweet taste, and reduce nutrient loss; It is best to add a spoonful of salt when cookingCorn will be sweeter. Corn must be put in the refrigerator to freeze, never refrigerated, refrigeration is very simple; Be careful to let the corn cool thoroughly before putting it in the refrigerator.

In this way, the preserved corn will not be bad for a long time, the taste is fresh and sweet, and it is the same delicious as the one just boughtWe were able to give it a try. Assuming you have a better way to preserve your corn, you are welcome to share it.