Tangshan Hengteng food tells you that the quality of wholesale quick-frozen sweet corn products is directly related to all links in the consumption and processing process, so it is necessary to stop quality control from raw material quality, pre freezing disposal, quick-freezing process to post freezing packaging, storage and transportation. In 1958, Assad and others in the United States put forward the concepts of time, temperature and storage tolerance limit of frozen food quality assurance. Then Zor of the United States added that the quality of frozen food also depends on raw materials (products), pre freezing disposal, quick freezing processing, packaging and other elements, which has important guiding significance for the consumption of low-temperature food industry.

The quality of raw materials is an important factor related to the quality of quick-frozen sweet corn fruit and vegetable products. The variety and quality of quick-frozen fruits and vegetables directly affect the quality of quick-frozen fruits and vegetables.

Ordinary and suitable quick-frozen fruits and vegetables should have prominent flavor and color, good storage resistance, solid texture, appropriate maturity and other characteristics. In practice, fruit and vegetable varieties with good processing adaptability should be selected for quick-frozen processing. In recent years, researchers have done a lot of research on the compliance of quick-frozen processing of different fruit and vegetable varieties. Deng Jiehong et al. (2006) conducted experiments on the application of traditional quick-frozen raw materials, selected young ginger with high water content as raw materials for quick-frozen processing, and discussed its quick-frozen technology.

Qin Dan et al. Studied the whole fruit quick freezing process of taro and found that it has good processing compliance. This research breaks through the restrictions on the shape and size of raw materials in the processing of traditional taro balls, and reduces the loss of raw materials.

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