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Processing method of fried corn cob food

A processing method and corn technology, which are applied in baked food, food science, baking and other directions, can solve the problems of single taste of cooked corn, difficult to eat and digest, poor sanitation and safety, etc., so that cold food has more flavor and is more edible. Simple, guaranteed taste

Inactive Publication Date: 2014-01-01
喻雪松
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

[0002] The traditional cooking methods of corn on the cob are mostly boiled and grilled. The boiled corn has a single taste, while the grilled corn is mostly charcoal grilled (roadside stalls, poor hygiene and safety). The corn is charcoal roasted for a long time, and the ingredients themselves are carbonized Excessive loss of nutrients, the harder you chew, the harder it is to eat and digest

Method used

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Examples

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Embodiment Construction

[0011] 1. Prepare corn cob food sauce: Mix the following raw materials: 500g chili powder, 50g syrup, 100g wheat flour, 100g soybean paste, 50g minced garlic, 20g white onion, 150g sugar, 10g salt, 20 g bay leaves and 20 g pepper powder; fry the mixed ingredients until cooked, let them dry to room temperature, then add 20.4 g water and stir evenly, seal the mixture evenly, put it at 0°C-15°C to ferment for 7 days, and then make the sauce.

[0012] 2. Put the corn cobs that have been removed from the outer skin and the inner skin into the boiling water with 50 g of milk, 10 g of butter, and 10 g of rock sugar, and cook for 20-25 minutes. The water is 500-1000 g; when the corn is full and mature Take it out and put it in an incubator to keep warm, and the temperature is set at 25°C-35°C.

[0013] 3. Fry the corn cobs in cooking oil with an oil temperature of 160°C-190°C until the surface turns golden yellow, remove and insert the cobs.

[0014] 4. Spread the sauce evenly on the...

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Abstract

The invention discloses a processing method of fried corn cob food, which is characterized in that a corn cob with the outer husk peeled off and the inner husk and silk retained is put in water added with milk, butter and sugar candy and is then thoroughly cooked by heating; the corn cob which is full and mature is fished out and placed in a heat insulation box for heat insulation, the corn cob is put in cooking oil and then fried, the corn cob is fished out after the surface becomes golden brown and then a rod is inserted into the corn cob; sauce is uniformly coated on the surface of the fried corn cob, and a layer of seasoning powder is formed on the coated sauce by spreading. The fried corn cob food obtained by the processing method has the advantages that: the fried corn cob food has the unique taste suitable for people with different tastes, and is sweet in flavor, rich in nutrition, convenient for eating, safe and clean.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a corn cob food processing method. Background technique [0002] Traditional corn on the cob food cooking methods are mostly boiled and grilled. The boiled corn has a single taste, while the grilled corn is mostly charcoal grilled (roadside stalls, poor hygiene and safety). The corn is charcoal roasted for a long time, and the ingredients themselves are carbonized. Nutrients are excessively lost, the more you chew, the harder it becomes, and finally it is difficult to eat and digest. Therefore people look forward to the emergence of corn on the cob food with good mouthfeel, moderate hardness and high nutritional value. Contents of the invention [0003] The purpose of the present invention is to provide a production method of corn on the cob food, which can not only realize mass production but also keep nutritional components, is safe and hygienic, has moderate soft and hard taste a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 喻雪松
Owner 喻雪松
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