Fresh and tender corn processing

First, timely harvest: In the corn grain just full and not solidified, head pistil did not dry hair, hand pick grains can be harvested when the slurry. After harvesting, it must be treated on the same day to prevent deterioration and nutrient loss. Second, soaking treatment: Prepare a wok to add half a pot of water, according to the ratio of corn storage agent, adjusted to a concentration of four thousandths to five-thousandths. Open the skin of the tender corn ear, but do not knock it out. Pour the water with the storage agent, and put the tender corn kernels in batches into the pot and boil for 5-7 minutes. When the grain turns yellow When it is half-cooked, remove it and put it into another pot. The pot is filled with four-thousandths of the fresh liquid. Cool it until it is not hot, remove it, drain the water, and then drain the water. The ear of corn is exposed to sunlight and it is best to dry it half-dry on the same day. Dryers can also be used for drying, but the drying temperature must not exceed 80 degrees Celsius. Third, the storage of storage: The dried and dried corn ear into ventilated, dark, no rodent damage stored. Treasury and 2 grams of sulphur should be disinfected every cubic meter of the warehouse. On the ground, use a new brick wall to build a 25-30 cm high ventilation wall. Sprinkle a suitable amount of lime, and then place the ear of corn in a bamboo basket or textile bag to store it. It can also be stored in a haystack. Fourth, tenderizing and rejuvenating: When it is necessary to sell or eat, first rinse the ears with clean water, then add water with appropriate amount of sweetener soaked until the material can be used to break the seed material, such as adding corn cob spice flavor Even better, the corn still retains its original flavor after cooking. After being cooked, the ear of corn can be heated and the skin can be folded back. Even if it breaks, it will expose a new section, like the new harvest.

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