Corn fresh-keeping agent is used to treat tender ears of corn and can be kept fresh for a long time to achieve the purpose of summer storage and winter sale. Specific preservation methods are as follows: I. Fruit timely harvest. When the maize kernels are fresh and not yet solidified, the pistil (ie, red clover) in the head does not dry out and can be harvested when the nail cake is used for slurrying. It must be processed on the same day after harvesting, otherwise it will affect the flavor. Second, soaking treatment. Prepare a wok to add half a pot of water and add corn storage agent at a ratio of 0.4% to 0.5%. Open the skin of the tender corn ear, turn it to the back, and don't knock it out; after the good liquid for storage liquid is boiled, put the tender corn kernels that are peeled open into the pot and boil for 5-7 minutes. When the grain becomes yellow and light, half-cooked, remove it and place it in a pot filled with 0.4% storage solution. Cool it until it is not hot, and drain it. Then put the tender ear in the sun exposure, it is best to dry half the day, but also use a dryer to dry, but the drying temperature can not exceed 80 °C. Third, storage. Place dried corn ears in a ventilated, dark, and rodent-free warehouse. The storehouse is fumigated with 2 grams of sulfur per cubic meter. On the ground, use a new brick wall to create an air-ventilated wall with a height of 25 to 30 centimeters. Sprinkle a proper amount of lime, and then place the ear of corn in a basket or a woven bag to store it. It can also be stored in a haystack. Fourth, tender and fresh. When it is necessary to sell or eat, first wash the corn ear with clean water, add appropriate amount of sweetener in water and soak it into the nail to break the grain. (For example, add corn cob spice, better flavor), after cooking, flavor and new The same as harvesting. After cooking, the ear of corn is warmed and the outer bag is returned to its original state. Even if it is broken, the exposed section is the same as the newly harvested one. Fifth, pay attention to matters. 1 After harvesting, the tender corn ear should be harvested on the same day and treated on the same day, otherwise the flavor will be affected. 2 After the tender ear is soaked, it must be dried half the day, such as rain the next day, be careful not to stack, prevent temperature rise acid. Too late to dry the ear of corn, can take regular re-treatment approach, high temperature sterilization. 3 During the storage period, the corn kernels will dry and become turbid, and can still be restored after cooking. If it is cooked in the storage solution for a long time, it will make it difficult to rejuvenate the water and extend the boiling time when eating. 4 If there is acidity in the warehouse, 2 grams of sulphur per cubic meter is used for fumigation. 5 The cooling water in the basin during tender processing can be added to the pot to make boiling water. China Agricultural Network Editor
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