Canned corn

In the food industry, the production process is relatively predefined and the producer does not have a special role in its selection and therefore its role is to create conditions for accuracy in the correct execution of the process.

Production process of sweet canned corn

On the other hand, the Food Supervision Department of the Ministry of Health, as well as the Standard Institute, apply direct and continuous supervision to food production units and monitor and control the quality of raw materials and products along with strict observance of production processes. . Therefore, the manufacturer is obliged to execute the defined process, which is described below for the product under study.

Clustering

Sweet corn is also purchased from farmers in the form of grains attached to its cluster and transported to the factory. Therefore, it is necessary to prepare these vegetables and prepare them for canning. The sowing operation is done by a special machine.

Washing the seeds

After grain is harvested, corn is used to remove foreign body debris from the field, such as pesticide residues, insects, soil, etc., which is done with water.

 

Initial baking (blanching)

Canned food is a food that is delivered to the market cooked. Therefore, it is cooked in two stages in canning factories. In the first stage, the corn is pre-cooked in vacuum tanks and in the second stage, when the corn is poured into the can, the cooking is completed. In the initial cooking, corn is cooked in a pan under vacuum.

 

Filling corn in metal cans

After initial cooking, the corn is filled into metal cans by filling machines. Of course, it must be said that the cans are cleaned by steam pressure before filling. The amount of corn filled in each can is precisely controlled by adjusting the filling machine.

Add salt water and other additives to the corn in the can

Canned sweet corn is a canned vegetable preserved in salt. On the other hand, some additives such as citric acid, sodium bicarbonate, etc. are added to the contents of canned food as a preservative (anti-mold, chemical and microbial spoilage). Therefore, these materials are added in the stage after filling the can. It should be noted that all the above materials are filled hot in the can.

 

Door closure

After filling the can with vegetables and its additives, the lid of the can is closed and sealed by a lid machine.

Final cooking

The final cooking is mostly done for sweet corn, which is also due to the late cooking of corn. The procedure is that the can is placed in hot water and cooked over indirect heat.

Heat treatment (sterilization)

All canned foods need to be sterilized at a certain temperature and time after canning. This action completely eliminates the microorganisms in the food and prepares it for long-term storage. In the case of canned food, the temperature of the elution ester is about 90 ° C and the time is about 20 minutes.

Labeling of metal cans

Metal cans are usually produced in two ways. In the first case, the specifications of the product and its manufacturer are printed directly on the can, and in the second case, this information is printed on paper, and at the end of production, it is pasted on the can by glue. The gluing label operation is done by machine.

 

Shearing packaging

The usual packaging in the canning industry is shrinkage, in which case the cans are shredded into 12 pieces by clear plastic under the heat of hot air.

 

Product quarantine for a certain period

After production, food products need to be quarantined for a certain period of time in the product warehouse and if they do not observe any microbial contamination, they should be consumed in the market. The presence of microbial contamination in the cans can be observed and discovered in the form of inflated cans, their perforation and other cases. The quarantine time is about two weeks.

 

Send the ready-to-sell product to the product warehouse

At the end of the quarantine period, the product is delivered to the warehouse for sale.

 

Source: Fooda