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Canned baby corn

( Update: 04/02/2015 )

Canned baby corn

Corns are used as fresh vegetables, can be combined with other foods processed into delicious dishes, with a high nutritional value and contribute to enrich food ingredients for life life activities. According to some nutritionists, the corns contain more unsaturated fatty acids should have a protective effect on the brain and reduce the amount of fat in the blood. In particular, glutamic acid content in high corns, which stimulates brain cells stop moving and the exchange of information, to help people solve their work more excited. 
In addition to using fresh directly after harvest to processing food everyday, baby corn, canned can also serve the needs of domestic use and export. 
1 Raw materials and processing 
a / Raw 
- Corn stomach; 
- Preservation solution; 
- Vases glass / metal box. 
b / Recipes 
1 / harvesting of raw materials and semi-processed 
Harvest ripe corns correct. The time for harvest 50-60 days after planting, the corn sprout incipient beard. Apparently the young corn reached where the largest diameter casing is 2,2-2,5cm (or 1.5 cm in shell). Straight corn, are, not twisted, deformed, consistent with the size of the size packaging. 
Once selected, stratified by type: Large: 100-130mm length, diameter 12-15mm; Medium: 70-100mm length, diameter 10-14mm; Small size: 40-70mm length, diameter 8-13mm; Very fine: 30-40mm length, diameter 6-11mm, conducting shell, removing all the impurities beard, then bring in a tank wash-outs to completely remove impurities and corn stubble on corn. 
2 / Blanching and cooling 
Purpose Quilted process to suspend all biochemical processes of change within the enzyme young corn, destroy harmful microorganisms on the surface of corn, partially softened corn structured to suit the consumer and all kinds of air inside the product, stop the oxidation of materials, keep the white product is stable. 
To process raw 20kg per batch, using stainless steel barrel (or aluminum pan) with a capacity of 50 liters, 30 liters of water in it, then pour boiling corn on maintaining boiling 2-3 minutes, then transfer to salvage corn circulating cooling water tank quickly to ambient temperature (can continue to use pot for blanching fresh water followed by the addition of sufficient water). The rapid cooling after blanching corn works to keep the material brittle, not soft, crushed. After cooling, picked out baby corn, drained preparation put into the box. 
3 / Reverse the box (or jar)

You can use metal cans or glass jars to contain preservatives. Glass bottle / box must be clean, be clean then rinse with hot water to disinfect and then turned upside (or drying) to dry. Lid was soaked in boiling water and dried. Sort corn in jars in each class standing, not filling the bottle firmly, to leave space for pouring the solution. Often used 550ml bottle, put some baby corns 330-350g then proceeded to pour translation. 

4 / Preparation and pouring Services 
Amount of fluid required for the preparation of 15 liters of raw 20kg. Need 225g and 75g fine salt of citric acid, homogenised in 15 liters of water, boil for 5 minutes components dissolved completely. Cool to 85oC then proceed to pour translated into metal cans / glass jars lined corns. So that the fluid was poured from bottle 1.5 cm, then close the lid (seaming) and bring pasteurized. 
5 / canner 
The product is pasteurized at a temperature of 115C for 20 minutes. Note pasteurization temperature should be raised gradually (and process cooling down slowly) to avoid sudden temperature increase or decrease as crack vials. After pasteurization, conducted cooled to a temperature of 35-40oC products, fish out to dry, then labeled and boxed. 
After processing products of good quality to achieve properties: yellowish white color, no corn is broken, broken, clear water, aromatic taste, no flavor, the God-sweet - salty harmony. Products, canned baby corn / vial can to be in 3-6 months time, to meet the needs of domestic consumption or export.

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