Quick frozen corn production line

>>Process flow of corn processing line:

The technology of quick-frozen processing of corn sticks is basically the same as that of vacuum packaging processing of corn sticks. The difference is that the former uses dry steaming while the latter uses blanching; the former's center temperature should be frozen to - 18 ℃, and then stored in a cold storage, and the latter can be directly stored and transported at room temperature after packaging.

1. Continuous dry steamer: in order to prevent the excessive moisture between and within the quick-frozen corn cobs, resulting in the freezing crack phenomenon, the continuous dry steamer is used in the assembly line, and the rod body shall not be directly immersed in the water.

2, air cooling and spray cooling: in the cooling stage, it is also different from the traditional water cooling system. The air cooling and sprinkling cooling are used to avoid contact with water for a long time, and also reduce the loss of corn juice, which affects the taste and aroma.

3. Spiral or BQF quick freezing is used to prevent surface friction or damage, which is conducive to maintain the luster of the rod surface.