From field to can
1986
A comprehensive examination of sweet corn production and processing is provided in this guide developed by the Canned Food Information Council to accompany a tour of a state-of-the-art canning plant in Wisconsin. Production is followed from planting to harvesting to receiving at the processing plant. Preparation for canning proceeds through husking, cutting, washing, and inspection of corn kernels. The actual fill and close procedure is outlined. Responsibilities of corn growers and canners (variety to plant, weed control, insect control, field inspection) that are critical to producing the highest quality product possible are discussed. Before processing, empty cans are randomly checked for defects in the lining, side seams, flange, and double seam, and for seam dimensions, body thickness, and end thickness. Duties performed by lab personnel at scheduled intervals to assure proper fills, ingredients levels, and seaming integrity are outlined. Factors that are constantly monitored and recorded by cooker operators are identified. Checks and reports that are recorded each processing day and maintained on file are listed. A canned food glossary provides definitions and uses for preservatives and other additives commonly used in canned foods.(aje)
显示更多 [+] 显示较少 [-]