The rapid deterioration of the quality of fresh corn after picking is very limited, which makes it very limited in the harvest, circulation, and sales. If some necessary treatment is performed on the fresh ear of glutinous corn, it can not only maintain its original nutrition and flavor to the maximum extent, but also be conducive to large-scale, large-scale production, extend the market supply cycle, meet people's consumer demand, and also significantly improve Economic Benefits of Growing Waxy Maize. In the production, commonly used quick-freezing method, salting method, fresh-keeping method of bag preservation. First, quick-frozen method 1. Properly harvested. Generally, spring sowing varieties should be harvested 23-28 days after silking, while autumn sowing varieties are usually about 30 days. Harvesting should be carried out to reduce the pollution and mechanical damage of the corn cobs during harvesting and transportation. At the same time, it can delay the catabolism of the ear grains and help maintain the freshness of the ear. 2. Pretreatment. Harvested corn sticks must be aired in a cool, ventilated place to prevent accumulation of heat. Then manually remove the coat, go to the net corn, remove the insects, lack of grain, too old, too tender ear. Soak the finished fruit in 2% salt for 30 minutes, rinse in clean water for 8-10 minutes, then collect and drain the water. 3. Boil and blanch. The boiled blanch time is 25-30 minutes and the temperature is above 90 degrees Celsius. When blanching, all the ears should be immersed in water so that the blanch can be evenly distributed. 4. Drain and drain. After blanching, the ear should be cooled immediately and rinsed with cold water at 5 degrees Celsius for about 10 minutes so that the temperature of the ear rapidly drops below 10 degrees Celsius. 5. The package freezes. The cooled ear was placed in a laminated film bag and sealed with a sealer. Frozen in the freezer temperature -35 degrees Celsius conditions 8-10 hours. 6. Cold storage. The frozen ears are packaged and transferred to a cold storage at -18 degrees Celsius. Second, salting method 1. Selection and finishing. From the fresh ear of glutinous corn during the milky period, no corn, no disease, no panicle size, and full corn kernels were selected. Remove the leaves of the loquat leaves and ears and rinse them with water. 2. Precooked. Put the fresh ear into hot water of 85-95 degrees Celsius, cook it for 2-3 minutes, remove it and put it into running water and cool it to 20-25 degrees Celsius. 3. Salting. The cooled fresh ears are slightly dried and immersed in salt solution for storage. The salt solution is prepared by dissolving the salt in water, preparing a solution with a concentration of 20%, boiling, and filtering for clarification. Prior to salting, corn preservatives (1 kg preservatives can process 6000-8000 spikes) are added at a ratio of 3% to 5% of the amount of the treated ear, and the salting and preserving effect is better. 4. Turn over the cylinder. After 35-40 days of salting, turn the ear of corn in the tank once. If the container is sealed, the container can be rolled on the floor several times. 5. Change the water. About 20 days after turning the cylinder needs to change the water. Remove the ear and place it in a 10% salt solution. When the temperature gradually decreases, the amount of preservative can be reduced to 1%. 6. Rinse. Ten days before going on the market, put the ear into clean water to float salt. Third, the bag storage method 1. Corn ear finishing. Eliminating spoilage, infestation, damage, deformity, and corn ear that is too old and too tender. Strip the corn silk clothing, whisk, rinse with clean water, grading according to the size, length of the ear, and transfer it to the basket for use. 2. Precook, cool, dry. Add appropriate amount of citric acid and salt in the precooked hot water and precook for 5 minutes to bring the temperature of the corncob above 95 degrees Celsius. When precooking, gently turn the corncob to make it heated evenly. Precooked ears are quickly cooled with flowing water to 50-60 degrees Celsius, and then soaked in 3%-5% corn preservation solution. Minutes, remove and dry for use. 3. Bagging and sealing. Before bagging, wipe the water droplets with a clean gauze and put them in a vacuum bag. Seal with a vacuum sealer. 4. Sterilization. The well-packed bags are put into boiling water at 100 degrees Celsius for 20 minutes, removed by sterilizing, cooled with cold water, and the unqualified products such as bloat bags are removed and packaged.
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