Production method for easily-soaked boilproof cured nutritive fresh corn

A production method and technology for fresh corn, applied in the fields of nutritional processing and grain maturation, can solve problems such as non-conformity, achieve the effects of soft taste, overcoming poor taste and high utilization rate of raw materials

Active Publication Date: 2011-05-11
吉林省全鑫科技有限公司
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Problems solved by technology

However, the products developed abroad do not conform to the eating habits of the vast majority of Chinese people. Most Chinese peopl

Method used

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Embodiment Construction

[0012] 1. Grinding corn and medlar into a fine powder with a particle size of 100 mesh, the amount of medlar added accounts for 2% of the total weight of the mixture. Fresh corn is dehulled, threshed, and superfinely refined.

[0013] 2. Mix the corn and wolfberry powder obtained in step 1 with fresh corn steep liquor, and the dosage ratio of the corn and wolfberry powder to the fresh corn steep liquor is limited to 34% of the water content of the mixed mixture.

[0014] 3. Put the mixture obtained in step 2 into a single-screw extruder with a die diameter of 1.5mm for the first aging, and extrude the cured corn sticks from the outlet of the extruder. When the extruder is running, it starts to form a feed There are three heating sections connecting the material section (preheating zone), the extrusion section (transportation zone), and the melting section (curing zone), in which the temperature of the feeding section is controlled at 60°C; the temperature of the extrusion sect...

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Abstract

The invention provides a production method for easily-soaked boilproof cured nutritive fresh corn, which comprises the following steps: firstly, ripe corns and boxthorns are grinded down, and fresh corns are hulled, threshed and grinded in a superfine manner; secondly, after secondary curing, the product obtained in the first step is extruded, cut, cooked, refrigerated in vacuum, stored for six months, and can be eaten after being rehydrated in boiling water for three minutes; and the product obtained in the second step is dried in a controlled temperature between 50 to 52 DEG C for 120 minutes, moisture is reduced to about 8 to 9 %, the corn is cooked into pliable and delicious corn food after being rehydrated and boiled in boiling water for 5 minutes, and can be stored for 12 months in an ordinary temperature. By using the method provided by the invention, the shortcomings that the mouthfeel of corn food produced by directly boiling and grinding corn seeds is bad, and the rehydration time in boiling water is short are overcome, the status quo that the fresh corns can be only produced into food with short freshness date such as cans and quick-freeze corncobs is changed, and a novel food processing method for the fresh corn is created.

Description

[0001] Field of technology [0002] The invention belongs to the technical field of food, and in particular relates to the ripening and nutritional processing of grain (fresh and old corn). Background technique [0003] Corn is one of the three major food crops in the world and is recognized as "golden food". Corn is also a good health product in coarse grains. 2 The content of corn ranks first among cereals. In addition to protein, crude fiber, minerals, and rich amino acids, corn is also rich in vitamin E and glutathione. Long-term consumption of corn food can reduce blood cholesterol concentration and prevent it from depositing in blood vessels. Therefore, it has a certain preventive effect on heart disease and cancer. Although corn has many advantages in food, its poor taste affects people's appetite. In areas where rice and wheat are abundant, the proportion of corn as a staple food on the table is relatively small. The invention changes the current situation that fresh...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L7/143
Inventor 黄玉珍李悦李秋林何愚吴修利
Owner 吉林省全鑫科技有限公司
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