Canned sweet corn is made from freshly harvested sweet corn fruit ears by peeling, pre-cooking, threshing, cleaning, canning, high-temperature sterilization and other processes.  The packing form of canned sweet corn is divided into tin and bag.  The varieties of sweet corn can be divided into ordinary sweet corn and super sweet corn. The fresh ear of super sweet corn has high sugar content, some of which can reach 20%. It can be eaten raw, so it is also called fruit corn.  

Vacuum corn cob, this is a vacuum packaging high temperature sterilization room temperature storage method, storage period can be up to one year.  Basic process flow: raw material, debract coat removal, selection, boiling, cooling and drying, vacuum packaging, sterilization and disinfection, room temperature storage.  First of all, fresh corn ears were de-bract and de-beard, and insect-free ears were boiled in boiling water for 8 minutes, then removed, cooled and drained, and single ear was vacuum-packed (vacuum packing machine).  Then high temperature autoclave sterilization.  Pasteurization can be used for sterilization, that is, steam in a steamer for half an hour, and steam again for half an hour after 2 days;  Pressure steam sterilization can also be used, temperature 125℃, pressure 0.14Mpa, 10 minutes.  After disinfection, check whether the package is broken or leaking.  Store intact packages in boxes at room temperature.  Use boiling water for 10-15 minutes.