Preparation method of deep-fry corn food product

A production method and corn technology, applied in food preparation, food science, application, etc., can solve the problems of extensive processing, poor palatability, and ordinary appearance.

Inactive Publication Date: 2011-07-27
陈魁江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a method for making fried corn food with automatic processing and excellent color, flavor and taste, aiming at a series of shortcomings such as extensive processing process, poor palatability and ordinary appearance of the existing fried corn food

Method used

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  • Preparation method of deep-fry corn food product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Choose corn with full grains and bright color as raw material, rinse with pure water to remove surface dust and impurities, and filter dry; put corn and pure water in a steam pot at a weight ratio of 6:22 for cooking, and the steam pressure in the pot is controlled at 0.5 About MP, the cooking time is 180min.

[0021] Use an energy-saving dryer to dry the corn until the moisture content is about 10%, and the drying temperature is controlled at 80°C. Use a screening machine to further remove dust and impurities; after drying and screening, add corn at a volume ratio of 1:0.08. Wet the water evenly, pour it into the air-flow grain extruder after 15 minutes, tighten the cover and start heating, control the firepower evenly, and implement rapid expansion when the internal pressure of the grain extruder reaches 0.9 atmospheric pressure, so that the corn puffs and blooms.

[0022] Put the puffed and flowering corn into the peeling machine and rub it to make the skin fall off,...

Embodiment 2

[0024] Choose corn with full grains and bright color as raw material, rinse with pure water to remove dust and impurities, and filter dry; put corn and pure water in a steam pot at a weight ratio of 5:21 to cook, and the steam pressure in the pot is controlled at 0.6MP. The preparation time is 150min.

[0025] Use an energy-saving dryer to dry the corn to a moisture content of 10%, control the temperature at 90°C, and use a screening machine to further remove dust and impurities; after drying and screening, add clean water to wet the corn at a volume ratio of 1:0.08 Evenly, after 15 minutes, pour it into the air-flow grain extruder, tighten the lid and start heating, the firepower should be even, and implement rapid expansion when the pressure in the grain extruder reaches 1.0 atmosphere.

[0026] Put the puffed and flowering corn into the peeling machine and rub it to make the skin fall off, and then pass through the screening machine to remove the corn husk and impurities; p...

Embodiment 3

[0028] Choose corn with full grains and bright color as raw material, rinse with pure water to remove dust and impurities, and filter dry; put corn and pure water in a steam pot with a weight ratio of 6:23 to cook, and the steam pressure in the pot is controlled at 0.6MP. The preparation time is 150min.

[0029] Use an energy-saving dryer to dry the corn until the moisture content is 10%, and the temperature is controlled at 100°C. Use a screening machine to further remove dust and impurities; after drying and screening, add clean water to wet the corn at a volume ratio of 1:0.08 Evenly, after 15 minutes, pour it into the air-flow grain extruder, tighten the lid and start heating, the firepower should be even, and implement rapid expansion when the pressure in the grain extruder reaches 1.0 atmosphere.

[0030] Put the puffed and flowering corn into the peeling machine and rub it to make the skin fall off, and then pass through the screening machine to remove the corn husk and...

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Abstract

The invention discloses a method for making a fried corn food. Corn with plump grain and bright color is selected as ingredients. The method comprises the steps of water-washing, cooking, drying, sieving, expanding to form popcorn, removing bran, well-choosing, frying, seasoning, cooling and packing. The fried corn food by the method has the advantages of golden yellow appearance, rich nutrients and palatability.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making fried corn food. Background technique [0002] Corn contains 7 nutrients: calcium, vitamin E, glutathione, cellulose, magnesium, selenium, and fatty acids. Among them, cellulose has the function of stimulating gastrointestinal peristalsis and accelerating excretion of feces, which can prevent and treat constipation, enteritis, and intestinal cancer. The vitamin E contained in corn has the functions of promoting cell division, delaying aging, lowering serum cholesterol, preventing skin lesions, and reducing arteriosclerosis and brain function decline. Lutein and zeaxanthin contained in corn can fight eye aging. [0003] Studies have found that although the frying process causes the corn to lose some vitamin C, it gains more nutritious, higher antioxidant activity, which can significantly reduce the risk of heart disease and cancer. In add...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/18A23L7/174
Inventor 陈魁江
Owner 陈魁江
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