CN103461848B - Heating-free instant fresh corn and production method thereof - Google Patents
Heating-free instant fresh corn and production method thereof Download PDFInfo
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- CN103461848B CN103461848B CN201310458703.4A CN201310458703A CN103461848B CN 103461848 B CN103461848 B CN 103461848B CN 201310458703 A CN201310458703 A CN 201310458703A CN 103461848 B CN103461848 B CN 103461848B
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Abstract
The invention relates to a heating-free instant fresh corn and a production method thereof, and belongs to a food processing technology. After fresh corncobs with green leaves are picked, the leaves and filaments are removed as soon as possible, and reheating-free instant fresh corncobs are produced after the processes of washing through running water, electromagnetic oscillation enzyme-linked maceration depolymerization, ultrasonic tenderization, vacuum packaging, high-temperature high-pressure softening, cooling and the like. The product is suitable for various consumer groups, is stable in quality when stored at normal temperature, does not need freezing or cold storage, does not need to be heated again when eaten, and is convenient to eat and good in taste. The product production process is free of pollution, harmful matter is not generated, any chemical and artificial additive is not used, and the heating-free instant fresh corn is safe to eat.
Description
Technical field
The invention belongs to food processing field, refer in particular to a kind of instant fresh corn and production method thereof.
Background technology
Corn has another name called maize, ear of maize, maize etc., belongs to grass family Zea.Corn is rich in the needed by human nutriments such as carbohydrate, protein, vitamin, dietary fiber, mineral matter, especially it contains abundant luteole, linoleic acid and glutathione, relevant research shows that luteole is that constituent, the linoleic acid of human retina is that needed by human body essential fatty acid, glutathione have the immunity of organisms of raising and anticancer function, dietary fiber has the blood sugar of delaying and raises and remove the functions such as enteron aisle rubbish, can say that corn whole body is precious, to regulating human body abnormal metabolism to there is important function.China is located in corn gold region of growth, is second-biggest-in-the-world Maize Production and the consumption big country that is only second to the U.S..Corn be China as superior resources, it utilizes the development level of degree and intensive processing industry to affect greatly the development of local economy.Because ripe corn kernel starch granules is many prismatics, quality is hard, corn starch pasting temperature is high, easily aging, cause corn food coarse mouthfeel, lack soft and moist property, palatability is very poor, greatly limited application and the performance of corn as this natural attribute of food resource, corn food is difficult to come into huge numbers of families as staple food.In addition, because corn lacks tryptophan, the Cobastab simultaneously containing in corn
3(being commonly called as nicotinic acid) although up to 2.3mg/100g, be almost all in conjunction with state, not easily digested.The every day that Chinese Soclety of Nutrition is recommended, nicotinic acid quantity delivered be 4 milligrams of babies in meals, and 6 milligrams of one full year of life children with age growth increase, were 13 milligrams of every days to 12 years old later.Grow up, old every day is also between 11～13 milligrams.Large and the teenager of heavy worker, amount of exercise is in growing the Sheng phase, and consumption should increase, as 18 milligrams of 16 years old male sex every days, and 16 milligrams of women, 18 milligrams of pregnant woman every days, 21 milligrams of wet nurses.For take for a long time the resident that corn is staple food, can suffer from pellagra, as pellagra, dermatitis, glossitis, oropharynx, diarrhoea and agitation, insomnia, cacesthesia, amentia etc.Because the above-mentioned auxotrophy of corn food is restricted the popularized consumption of corn food, cause other nutritional labelings in corn as luteole, dietary fiber, linoleic acid, glutathione etc. can not fully be utilized by people, to cause the waste of corn nourishment resource.Precision corn deep processed product is mainly to take ripe corn kernel as raw material production cornstarch and corn chemical products at present, in production process, not only bring great environmental problem, and produce a large amount of corn protein powders can only be as feed conversion, cause the waste of corn food resource, do not meet national Food Security Policy and environmentally friendly production model requirement.
Raising and the understanding to corn nourishment characteristic along with people's living standard, increasing consumer starts to be deeply in love corn food, fresh corn be late milk stage and early dough stage between the corn with flavour and quality gathered in the crops, therefore fresh corn does not have the mouthfeel defect of ripe corn kernel, soft, sweet glutinous, have corn fragrance, the local flavor that it is good and abundant nutrition are favored by consumer deeply.According to Chinese society development level, estimate, if more than China's urban population reaches fresh corn 10 fringes of average annual consumption, so, year need a fresh corn amount will reach 1,250,000 tons, existing production capacity can not meet consumption demand far away, and market potential is very huge.China's waxy corn annual output approximately 20,000,000,000 fringes, wherein 20% consume without the direct fresh fringe of processing at present, 30% direct freezing Storage anti-season consumption, and all the other waxy corns of approximately 50% adopt the processing of boiling vacuum packaging form.But fresh Maize Production exists more problem, " several mouthfuls of pots, several rooms, every household does refrigeration ", are the real pictures of fresh maize market.Fresh Maize Production is backward in technique, product inconvenient eating, and storage at normal temperature quality deterioration, thick and stiff, the glutinous waxy disappearance of products taste, sweet softness decline.No matter be the fresh corn product of boiling vacuum packaging form or freezing Storage, when edible, all must again heat maturation process, both to consumer, made troubles and the loss of product special flavour, simultaneously due to its storage with essential freezing or refrigeration while selling, caused the very big consumption of the energy.
Summary of the invention
The invention provides a kind of exempt to heat instant fresh corn and production method thereof, to solve current fresh corn industrialization processing, be confined to quick-frozen and chilled products, product must heat when edible again, poor eating, Nutrients Absorption are obstructed, store the problems such as energy consumption height, trophic function and the staple food of giving full play to fresh corn turn use into, guarantee to greatest extent the natural flavour mountaineous and nutritional quality of product, realize product high-quality energy-saving consumption reduction formula production model.
The technical scheme that the present invention takes is to comprise the following steps:
(1) fresh corncob is processed
Fresh corncob is divested to green Bao Ye, plucks filigree, excision root, slightly, 15-20 ℃ of circulating water rinsing is clean, root vertically stands up down in stainless steel basket basket, the blue bottom of basket for aperture be 20 object sieve plate shapes, be convenient to draining;
(2) electromagnetic viscosimeter enzyme is combined dipping depolymerization
Maceration extract preparation: the raw material by following mass fraction forms:
D-araboascorbic acid sodium 0.3-1.2 part, its quality meet the regulation of GB 8273-2008 " food additives D-araboascorbic acid sodium ",
Natrium citricum 0.5-1.5 part, its quality meet GB 6782-2009 " food additive citric acid sodium " regulation,
Liquid high temperature resistant ɑ-amylase 0.5-1.0 part, its enzyme activity 20000u/mL, quality meet QB/T2306 regulation,
Sodium carbonate 0.03-0.2 part, its quality meet GB 1886-2008 " food additives sodium carbonate " regulation,
Stearic acid monoglyceride 0.3-0.5 part, its quality meet GB 15612 " food additives Distilled glycerin monostearate " regulation,
Water 95.6-98.37 part;
The fresh corncob cleaning after draining is placed in to maceration extract, maceration extract did not have fresh corncob 2-5cm, and the frequency electromagnetic waves that proportion is 2450 ± 50MHz is processed 20-40min, then in the depolymerization of 80 ℃ of-95 ℃ of electromagnetic viscosimeters dippings, processed 5-10min in the depolymerization of 40 ℃ of-50 ℃ of electromagnetic viscosimeters dippings;
(3) tenderization of ultrasonic wave
After step (two), be cooled to 30-40 ℃, carry out the soft Tenderization of ultrasonic wave, treatment conditions are ultrasonic power 3-5W/cm
2, ultrasonic processing time 5-15min;
(4) vacuum packaging, HTHP soften and are cooling
By the clean maceration extract of fresh corncob drop of the soft Tenderization of ultrasonic wave, single fringe vacuum packaging immediately after pure water spray, carry out HTHP softening, cooling:
Treatment conditions are: absolute pressure 198KPa, 120 ℃ of temperature, time 25min, and then pressurize is cooled to 35 ℃;
Or absolute pressure 170KPa, 115 ℃ of temperature, time 35min, then pressurize is cooled to 35 ℃;
Or absolute pressure 143KPa, 110 ℃ of temperature, time 40min, then pressurize is cooled to 35 ℃.
The fresh corncob of the present invention is fresh conventional corn fringe, glutinous corn fringe or sweet corn cob.
Advantage of the present invention: the depolymerization that the present invention adopts and tenderization, softening technology, improved the nutrition condition of corn, make the various nutrients of maize seed especially nicotinic acid in dissociated state, more easily digested, bring into play to greatest extent the health-care effect of the various nutrients of maize seed, the fresh corn nicotinic acid of processing by the technology of the present invention after testing, almost all in free state, is easy to digested.And adopt that traditional heating blanching freezing processing or high temperature sterilization vacuum packaging refrigeration processes fresh corn nicotinic acid in free Nicotinic Acid Content less than 10%, the overwhelming majority is in conjunction with state existence, not easily digested.
The inventive method is greatly improved the quality of corn in addition, gives the mouthfeel of the tender exquisiteness of goods, strong fresh corn fragrance, guarantees product storage at normal temperature stable in properties, edible safety simultaneously, without again heating, is edible.Process and eat production method with the tradition of fresh corn and compare, mouthfeel is good, instant, and product storage at normal temperature, without refrigeration or freezing, lay up period Non-energy-consumption.Product processing of the present invention produces without waste vapour and waste water, low energy consumption, and realize cleaner production.Conventional high-temperature blanching refrigeration or chilled storage method are produced fresh corn, process raw material varieties can only be corn or waxy corn, can not process conventional corn, and production process produces a large amount of waste vapour, waste water, consume a large amount of wet-hot steams, not only power consumption is large, and production environment is poor, cannot realize cleaner production.Realize experimental result show this product storage at normal temperature 6 months still full grains, corn kernel without subsiding without shrinking, and keep tender mouthfeel and strong corn fragrance, instant bagged, without heating is multiple soft again.And the fresh corn that adopts traditional heating blanching freezing processing and conventional high-temperature sterilization vacuum packaging refrigeration all could eat about essential boiling water 15min when edible, and occur that corn kernel shrinks, shrivelled phenomenon while storing, greatly affect mouthfeel, local flavor and the exterior quality of product.
The present invention has greatly improved nutrient existence in corn, give full play to corn to safeguarding the positive role of health, providing the nutrient excellent product of safety, instant for people, ensure national healthy, promote social harmony, the economic benefit that promotes fresh corn processing enterprise, makes China's Maize Industry benign development.
The specific embodiment
Embodiment 1:
(1) fresh corncob is processed
Fresh corncob is divested to green Bao Ye, plucks filigree, excision inaesthetic of form, slightly, 15 ℃ of circulating water rinsings are clean, root vertically stands up down in stainless steel basket basket, the blue bottom of basket for aperture be 20 object sieve plate shapes, be convenient to draining;
(2) electromagnetic viscosimeter enzyme is combined dipping depolymerization
Maceration extract preparation: moisture 95.6kg in every 100kg maceration extract, D-araboascorbic acid sodium 1.2kg, its quality meets the regulation of GB 8273-2008 " food additives D-araboascorbic acid sodium ", natrium citricum 1.5kg, its quality meets GB 6782-2009 " food additive citric acid sodium " regulation, liquid high temperature resistant ɑ-amylase 1.0kg, its enzyme activity 20000u/mL, quality meets QB/T2306 regulation, sodium carbonate 0.2kg, its quality meets GB 1886-2008 " food additives sodium carbonate " regulation, stearic acid monoglyceride 0.5kg, its quality meets GB 15612 " food additives Distilled glycerin monostearate " regulation,
The fresh corncob cleaning after draining is placed in maceration extract, proportion is that the frequency electromagnetic waves of 2500MHz is processed 40min in the depolymerization of 40 ℃ of electromagnetic viscosimeter dippings, then 10min is processed in the depolymerization of 80 ℃ of electromagnetic viscosimeter dippings, and maceration extract consumption is not have fresh corncob 5cm to be advisable, reusable;
(3) tenderization of ultrasonic wave
After step (two) electromagnetic wave vibration depolymerization, be cooled to 30 ℃, carry out the soft Tenderization of ultrasonic wave, treatment conditions are ultrasonic power 3W/cm
2, ultrasonic processing time 15min;
(4) vacuum packaging, HTHP soften and are cooling
By the clean maceration extract of fresh corncob drop of the soft Tenderization of ultrasonic wave, single fringe vacuum packaging immediately after pure water spray, carry out HTHP softening, cooling, treatment conditions are: absolute pressure 198KPa, 120 ℃ of temperature, time 25min, then pressurize is cooled to 35 ℃.
Embodiment 2:
(1) fresh corncob is processed
Fresh corncob is divested to green Bao Ye, plucks filigree, excision inaesthetic of form, slightly, 20 ℃ of circulating water rinsings are clean, root vertically stands up down in stainless steel basket basket, the blue bottom of basket for aperture be 20 object sieve plate shapes, be convenient to draining;
(2) electromagnetic viscosimeter enzyme is combined dipping depolymerization
Maceration extract preparation: moisture 98.37kg in every 100kg maceration extract, D-araboascorbic acid sodium 0.3kg, its quality meets the regulation of GB 8273-2008 " food additives D-araboascorbic acid sodium ", natrium citricum 0.5kg, its quality meets GB 6782-2009 " food additive citric acid sodium " regulation, liquid high temperature resistant ɑ-amylase 0.5kg, its enzyme activity 20000u/mL, quality meets QB/T2306 regulation, sodium carbonate 0.03kg, its quality meets GB 1886-2008 " food additives sodium carbonate " regulation, stearic acid monoglyceride 0.3kg, its quality meets GB 15612 " food additives Distilled glycerin monostearate " regulation.
The fresh corncob cleaning after draining is placed in maceration extract, and the frequency electromagnetic waves that proportion is 2400MHz is processed 20min in the depolymerization of 50 ℃ of electromagnetic viscosimeter dippings, and then 5min is processed in the depolymerization of 95 ℃ of electromagnetic viscosimeter dippings; Maceration extract consumption is not have fresh corncob 2cm to be advisable, reusable;
(3) tenderization of ultrasonic wave
After step (two) electromagnetic wave vibration depolymerization, be cooled to 40 ℃, carry out the soft Tenderization of ultrasonic wave, treatment conditions are ultrasonic power 5W/cm
2, ultrasonic processing time 5min;
(4) vacuum packaging, HTHP soften and are cooling
By the clean maceration extract of fresh corncob drop of the soft Tenderization of ultrasonic wave, single fringe vacuum packaging immediately after pure water spray, carry out HTHP softening, cooling, treatment conditions are: absolute pressure 170KPa, 115 ℃ of temperature, time 35min, then pressurize is cooled to 35 ℃.
Embodiment 3:
(1) fresh corncob is processed
Fresh corncob is divested to green Bao Ye, plucks filigree, excision inaesthetic of form, slightly, 18 ℃ of circulating water rinsings are clean, root vertically stands up down in stainless steel basket basket, the blue bottom of basket for aperture be 20 object sieve plate shapes, be convenient to draining;
(2) electromagnetic viscosimeter enzyme is combined dipping depolymerization
Maceration extract preparation: moisture 96.985kg in every 100kg maceration extract, D-araboascorbic acid sodium 0.75kg, its quality meets the regulation of GB 8273-2008 " food additives D-araboascorbic acid sodium ", natrium citricum 1kg, its quality meets GB 6782-2009 " food additive citric acid sodium " regulation, liquid high temperature resistant ɑ-amylase 0.75kg, its enzyme activity 20000u/mL, quality meets QB/T2306 regulation, sodium carbonate 0.115kg, its quality meets GB 1886-2008 " food additives sodium carbonate " regulation, stearic acid monoglyceride 0.4kg, its quality meets GB 15612 " food additives Distilled glycerin monostearate " regulation,
The fresh corncob cleaning after draining is placed in maceration extract, proportion is that the frequency electromagnetic waves of 2450MHz is processed 30min in the depolymerization of 45 ℃ of low temp. electric magnetic oscillation dippings, then 7.5min is processed in the depolymerization of 90 ℃ of high-temperature electromagnetic vibration dippings, maceration extract consumption is not have fresh corncob 3cm to be advisable, reusable;
(3) tenderization of ultrasonic wave
After step (two) electromagnetic wave vibration depolymerization, be cooled to 35 ℃, carry out the soft Tenderization of ultrasonic wave, treatment conditions are ultrasonic power 4W/cm
2, ultrasonic processing time 10min;
(4) vacuum packaging, HTHP soften and are cooling
By the clean maceration extract of fresh corncob drop of the soft Tenderization of ultrasonic wave, single fringe vacuum packaging immediately after pure water spray, carries out HTHP softening, cooling.Treatment conditions are: absolute pressure 143KPa, 110 ℃ of temperature, time 40min, then pressurize is cooled to 35 ℃.
Embodiment 4:
(1) fresh corncob is processed
Fresh corncob is divested to green Bao Ye, plucks filigree, excision inaesthetic of form, slightly, 17 ℃ of circulating water rinsings are clean, root vertically stands up down in stainless steel basket basket, the blue bottom of basket for aperture be 20 object sieve plate shapes, be convenient to draining;
(2) electromagnetic viscosimeter enzyme is combined dipping depolymerization
Maceration extract preparation: moisture 97.2kg in every 100kg maceration extract, D-araboascorbic acid sodium 0.3kg, its quality meets the regulation of GB 8273-2008 " food additives D-araboascorbic acid sodium ", natrium citricum 1.5kg, its quality meets GB 6782-2009 " food additive citric acid sodium " regulation, liquid high temperature resistant ɑ-amylase 0.5kg, its enzyme activity 20000u/mL, quality meets QB/T2306 regulation, sodium carbonate 0.2kg, its quality meets GB 1886-2008 " food additives sodium carbonate " regulation, stearic acid monoglyceride 0.3kg, its quality meets GB 15612 " food additives Distilled glycerin monostearate " regulation,
The fresh corncob cleaning after draining is placed in maceration extract, and the frequency electromagnetic waves that proportion is 2450MHz is processed 20min in the depolymerization of 40 ℃ of low temp. electric magnetic oscillation dippings, and then 10min is processed in the depolymerization of 95 ℃ of high-temperature electromagnetic vibration dippings; Maceration extract consumption is not have fresh corncob 2cm to be advisable, reusable;
(3) tenderization of ultrasonic wave
After step (two) electromagnetic wave vibration depolymerization, be cooled to 40 ℃, carry out the soft Tenderization of ultrasonic wave, treatment conditions are ultrasonic power 5W/cm
2, ultrasonic processing time 15min;
(4) vacuum packaging, HTHP soften and are cooling
By the clean maceration extract of fresh corncob drop of the soft Tenderization of ultrasonic wave, single fringe vacuum packaging immediately after pure water spray, carry out HTHP softening, cooling, treatment conditions are: absolute pressure 143KPa, 110 ℃ of temperature, time 40min, then pressurize is cooled to 35 ℃.
In the various embodiments described above of the present invention, fresh corncob is fresh conventional corn fringe, glutinous corn fringe or sweet corn cob.
Claims (4)
1. exempt to heat an instant fresh corn, it is characterized in that it is obtained by the following step:
(1) fresh corncob is processed
Fresh corncob is divested to green Bao Ye, plucks filigree, excision root, slightly, 15-20 ℃ of circulating water rinsing is clean, root vertically stands up down in stainless steel basket basket, basket basket bottom for aperture be 20 object sieve plate shapes, be convenient to draining;
(2) electromagnetic viscosimeter enzyme is combined dipping depolymerization
Maceration extract preparation: the raw material by following mass fraction forms:
D-araboascorbic acid sodium 0.3-1.2 part, its quality meet the regulation of GB 8273-2008 " food additives D-araboascorbic acid sodium ",
Natrium citricum 0.5-1.5 part, its quality meet GB 6782-2009 " food additive citric acid sodium " regulation,
Liquid high temperature resistant ɑ-amylase 0.5-1.0 part, its enzyme activity 20000u/mL, quality meet QB/T2306 regulation,
Sodium carbonate 0.03-0.2 part, its quality meet GB 1886-2008 " food additives sodium carbonate " regulation,
Stearic acid monoglyceride 0.3-0.5 part, its quality meet GB 15612 " food additives Distilled glycerin monostearate " regulation,
Water 95.6-98.37 part;
The fresh corncob cleaning after draining is placed in to maceration extract, maceration extract did not have fresh corncob 2-5cm, and the frequency electromagnetic waves that proportion is 2450 ± 50MHz is processed 20-40min, then in the depolymerization of 80 ℃ of-95 ℃ of electromagnetic viscosimeters dippings, processed 5-10min in the depolymerization of 40 ℃ of-50 ℃ of electromagnetic viscosimeters dippings;
(3) tenderization of ultrasonic wave
After step (two), be cooled to 30-40 ℃, carry out the soft Tenderization of ultrasonic wave, treatment conditions are ultrasonic power 3-5W/cm
2, ultrasonic processing time 5-15min;
(4) vacuum packaging, HTHP soften and are cooling
By the clean maceration extract of fresh corncob drop of the soft Tenderization of ultrasonic wave, single fringe vacuum packaging immediately after pure water spray, carry out HTHP softening, cooling:
Treatment conditions are: absolute pressure 198KPa, 120 ℃ of temperature, time 25min, and then pressurize is cooled to 35 ℃;
Or absolute pressure 170KPa, 115 ℃ of temperature, time 35min, then pressurize is cooled to 35 ℃;
Or absolute pressure 143KPa, 110 ℃ of temperature, time 40min, then pressurize is cooled to 35 ℃.
2. exempt from according to claim 1 to heat instant fresh corn, it is characterized in that described fresh corncob is fresh conventional corn fringe, glutinous corn fringe or sweet corn cob.
3. the production method of exempting to heat instant fresh corn as claimed in claim 1, is characterized in that comprising the following steps:
(1) fresh corncob is processed
Fresh corncob is divested to green Bao Ye, plucks filigree, excision root, slightly, 15-20 ℃ of circulating water rinsing is clean, root vertically stands up down in stainless steel basket basket, basket basket bottom for aperture be 20 object sieve plate shapes, be convenient to draining;
(2) electromagnetic viscosimeter enzyme is combined dipping depolymerization
Maceration extract preparation: the raw material by following mass fraction forms:
D-araboascorbic acid sodium 0.3-1.2 part, its quality meet the regulation of GB 8273-2008 " food additives D-araboascorbic acid sodium ",
Natrium citricum 0.5-1.5 part, its quality meet GB 6782-2009 " food additive citric acid sodium " regulation,
Liquid high temperature resistant ɑ-amylase 0.5-1.0 part, its enzyme activity 20000u/mL, quality meet QB/T2306 regulation,
Sodium carbonate 0.03-0.2 part, its quality meet GB 1886-2008 " food additives sodium carbonate " regulation,
Stearic acid monoglyceride 0.3-0.5 part, its quality meet GB 15612 " food additives Distilled glycerin monostearate " regulation,
Water 95.6-98.37 part;
The fresh corncob cleaning after draining is placed in to maceration extract, maceration extract did not have fresh corncob 2-5cm, and the frequency electromagnetic waves that proportion is 2450 ± 50MHz is processed 20-40min, then in the depolymerization of 80 ℃ of-95 ℃ of electromagnetic viscosimeters dippings, processed 5-10min in the depolymerization of 40 ℃ of-50 ℃ of electromagnetic viscosimeters dippings;
(3) tenderization of ultrasonic wave
After step (two), be cooled to 30-40 ℃, carry out the soft Tenderization of ultrasonic wave, treatment conditions are ultrasonic power 3-5W/cm
2, ultrasonic processing time 5-15min;
(4) vacuum packaging, HTHP soften and are cooling
By the clean maceration extract of fresh corncob drop of the soft Tenderization of ultrasonic wave, single fringe vacuum packaging immediately after pure water spray, carry out HTHP softening, cooling:
Treatment conditions are: absolute pressure 198KPa, 120 ℃ of temperature, time 25min, and then pressurize is cooled to 35 ℃;
Or absolute pressure 170KPa, 115 ℃ of temperature, time 35min, then pressurize is cooled to 35 ℃;
Or absolute pressure 143KPa, 110 ℃ of temperature, time 40min, then pressurize is cooled to 35 ℃.
4. the production method of exempting to heat instant fresh corn as claimed in claim 3, is characterized in that described fresh corncob is fresh conventional corn fringe, glutinous corn fringe or sweet corn cob.
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| CN1043553C (en) * | 1994-04-26 | 1999-06-09 | 江山 | Vacuum flexible-pakaged whole-spike cooked maize and processing method thereof |
| CN1860914A (en) * | 2006-06-19 | 2006-11-15 | 林长知 | Method for processing instant lender corn with fruit taste |
| CN102204651B (en) * | 2011-04-28 | 2012-09-26 | 上海华耘种业有限公司 | Ready-to-eat waxy corn grains and method for preparing same |
| CN102405966B (en) * | 2011-11-23 | 2013-04-24 | 霞浦县新世纪农业科技开发有限公司 | Method for producing multi-stage sterilized instant sweet corn cobs capable of being preserved at normal temperature |
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