Corn paste stuffing and production method thereof

A corn and stuffing technology, applied in baking, baked goods, food science and other directions, can solve the problems of low nutritional retention, no physical feeling, inconvenient for customers to use, etc., and achieve the effect of good taste and unique nutritional value.

Inactive Publication Date: 2010-10-27
常州市鑫灿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, some of the forms of corn in the stuffing are rongsha, some are fine particles, low visibility to the naked eye, no sense of reality when eaten, and a low degree of nutrition retention; Although particles can be seen, but the particles are stiff, it is inconvenient for customers to use, and cannot be welcomed by consumers

Method used

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  • Corn paste stuffing and production method thereof
  • Corn paste stuffing and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Prepare the following raw materials and accessories:

[0031] Beans 21Kg

[0032] Corn 30Kg

[0033] Sweetener 34Kg

[0034] Grease 14.65Kg

[0035] Food flavor 0.3Kg

[0036] Preservative 0.05Kg

[0037] The above-mentioned beans are large kidney beans or small kidney beans, or a mixture of the two.

[0038] The above-mentioned sweetener is white granulated sugar or soft white sugar or glucose syrup, or a mixture of two or more of white granulated sugar, soft white sugar and glucose syrup.

[0039] The above-mentioned fats are salad oil or butter or ghee, or a mixture of two or three kinds of fats.

[0040] The above-mentioned edible essence is corn essence.

[0041] The above-mentioned preservative is potassium sorbate or sodium dehydroacetate, or a mixture of the two.

[0042] The processing steps are as follows:

[0043] (1) Acceptance and treatment of the above-mentioned raw materials, including rough processing of beans washed and peeled;

[0044] (2) co...

Embodiment 2

[0053] Prepare the following raw materials and accessories

[0054] Beans 29Kg

[0055] Corn 26Kg

[0056] Sweetener 32Kg

[0057] Grease 12.5Kg

[0058] Food flavor 0.4Kg

[0059] Preservative 0.1Kg

[0060] The above-mentioned beans are large kidney beans or small kidney beans, or a mixture of the two.

[0061] The above-mentioned sweetener is white granulated sugar or soft white sugar or glucose syrup, or a mixture of two or more of white granulated sugar, soft white sugar and glucose syrup.

[0062] The above-mentioned fats are salad oil or butter or ghee, or a mixture of two or three kinds of fats.

[0063] The above-mentioned edible essence is corn essence.

[0064] The above-mentioned preservative is potassium sorbate or sodium dehydroacetate, or a mixture of the two.

[0065] Processing steps are identical with embodiment one.

Embodiment 3

[0067] Prepare the following raw materials and accessories

[0068] Beans 22Kg

[0069] Corn 26Kg

[0070] Sweetener 35Kg

[0071] Grease 16.61Kg

[0072] Food flavor 0.35Kg

[0073] Preservative 0.04Kg

[0074] The above-mentioned beans are large kidney beans or small kidney beans, or a mixture of the two.

[0075] The above-mentioned sweetener is white granulated sugar or soft white sugar or glucose syrup, or a mixture of two or more of white granulated sugar, soft white sugar and glucose syrup.

[0076] The above-mentioned fats are salad oil or butter or ghee, or a mixture of two or three kinds of fats.

[0077] The above-mentioned edible essence is corn essence.

[0078] The above-mentioned preservative is potassium sorbate or sodium dehydroacetate, or a mixture of the two.

[0079] Processing steps are identical with embodiment one.

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Abstract

The invention relates to a corn paste stuffing and a production method thereof. The corn paste stuffing comprises the following raw materials in percentage by weight: 20 to 30 percent of beans, 25 to 40 percent of corn, 30 to 42 percent of sweetener, 9 to 18 percent of grease, 0.2 to 0.4 percent of edible essence and 0.03 to 0.1 percent of preservative. The production method comprises the following steps of: inspecting, accepting and treating the raw materials, comprising rough processing of washing and peeling of the beans; cooking the beans to make starch in the beans form paste; mixing and pulping the cooked beans and the sweetener; weighing the grease, the essence and the preservative, accurately controlling the using amount of the auxiliary materials, and putting the auxiliary materials into the pulped mixture; pressing the corn to form pressed corn; boiling materials with a wok, namely boiling the mixture added with the auxiliary materials for 3.5 to 4 hours, then adding the pressed corn into the boiled mixture, and fully and uniformly blending various raw materials together; and packing the cooked stuffing and cooling the stuffing to obtain a finished product. The corn paste stuffing produced by the method has the characteristics of visible granules, floppy mouthfeel and high nutrition reserving degree.

Description

technical field [0001] The invention relates to the field of food, in particular to a corn paste filling and a production method thereof. Background technique [0002] Corn paste filling is a commonly used filling in Mid-Autumn moon cakes and casual Chinese and Western cakes. It is made of white sugar, vegetable oil, beans and other raw materials. It not only has a strong corn flavor, but also is rich in nutrition. It is the main filling used by many food processing units. one. In the prior art, some of the forms of corn in the stuffing are rongsha, some are fine particles, low visibility to the naked eye, no sense of reality when eaten, and a low degree of nutrition retention; Although particles can be seen, the particles are stiff, inconvenient for customers to use, and cannot be welcomed by consumers. Contents of the invention [0003] The object of the present invention is to provide a maize filling with visible particles, soft taste and high nutrient retention and a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 袁志英
Owner 常州市鑫灿食品有限公司
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