Ready-to-eat Double Packed Sweet Corn
In this category is sweet corn from Jilin Province Agricultural Sister-in-law Food Co.
The physical characteristics of maize consist of grain colour, grain shape, seed coat lustre, grain length, grain width, 100 grain weight, grain diameter, uniformity of the seed and hardness. In most cases, the colour of the endosperm of mature maize kernels is yellow or white, while the seed coat and paste layer are colourless and transparent. Depending on the colour of the kernels, there are three types of maize: yellow, white and mixed. Depending on the kernel form, hardness and different uses, maize is divided into two types: common maize (hard, intermediate, horse-tooth, hard-horse, horse-hard) and special maize (high-lysine maize, high-oil maize, sweet maize, cracked maize, glutinous maize).
The sweet corn of Jilin Province Agricultural Sister-in-law Food Co., Ltd. belongs to the special corn category of yellow corn.
Also known as fruit corn. The leaves on the outside are light green (only the ears are in the pack, we have removed the leaves for you) and the kernels inside are white or yellow. Sweeter than regular sweet corn, but lower in starch and rich in vitamin E and fibre, which is anti-ageing and aids digestion. Perfect for eating raw, mixed with vegetables in salads; it can also be steamed, but don't cook it for too long, about 5 minutes.
If you have any questions, please contact us directly. If you have any questions, please email us directly.
Delectable Sweet Corn Cob,Microwave Sweet Corn Cob,Country Sweet Corn,Ready To Eat Sweet Corn Jilin Province Argricultural Sister-in-law Food Co., Ltd. , https://www.nongsaocorns.com
Strawberry sauce processing technology
Selection of materials: Select 89 mature, disease-free pest-free, fresh fruit without rot, remove the fruit with poor stamina and poor maturity. Crushing: Strawberries are soaked in cold water for 5 minutes, placed in perforated baskets, rinsed with running water, and then removed sepals, pedicures and impurities one by one. Wash the strawberries a little by rolling. Sugar Concentration: Every 20 kg of strawberry needs 23 kg white sugar, 60 g citric acid and 15 g sorbic acid. White granulated sugar was blended into 70-80% sugar liquor in advance, and citric acid and sorbic acid were dissolved in appropriate amount of water for use. Place the strawberries in an aluminum pan (do not use iron, copper, etc.), then add half the sugar and heat it until the strawberries are softened. Then add the remaining sugar and stir it. Continue heating until boiled. Add the dissolved citric acid and sorbic acid to the pot, stir it well and then pan it. Canning and sealing: Each pot of sauce must be filled within 20 minutes. Immediately after canning, the temperature of the sauce should be above 85°C when capping. Sterilization and cooling: Immediately after sealing, the cans were inverted for 3-4 minutes to sterilize the lid. The jar is then sterilized in water at 90-100°C for 30 minutes and cooled to about 40°C with cold water.