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Method for processing instant corn kernels

A processing method and technology of corn kernels, which are applied in the field of food processing, can solve the problems of destroying nutrients, eating too much and getting angry, losing the original flavor of corn, etc., and achieving the effect of easy sales, simple processing, and no loss of nutrients

Inactive Publication Date: 2012-05-23
袁珍虎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing corn ready-to-eat foods are puffed foods. After the corn is puffed, most of its nutrients are destroyed, the original flavor of the corn is lost, and it is easy to get angry when eating too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Choose fresh corn kernels with full grains, no insect bites, and no mildew as raw materials, remove the impurities, and then remove the outer skin of the corn kernels with a granulator, put the peeled corn kernels in a pot, add water, and put them in the Seasonings, salt and sugar to taste are put in an ordinary pot, add water and cook for 25 minutes, first boil on high heat, then change to warm fire and cook for 25 minutes; remove and drain the surface water, then dehydrate to make the water content 40%; then Dry at a temperature of 65-70C to keep the moisture below 30%.

[0014] After testing, the appearance of the prepared corn kernels is bright golden yellow, the original flavor of corn is retained, and the nutritional components are not lost. It has strength when eaten, does not get angry when eaten too much, and tastes good.

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PUM

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Abstract

The invention discloses a method for processing instant corn kernels, which comprises the following steps of: selecting full corn kernels which is not bitten by insects; removing impurities in the corn kernels; then removing yellow skin on the outer layers of the corn kernels by a threshing machine; carrying out water cooking for 20 to 30 minutes; and after fishing out the corn kernels, carrying out dehydration drying. Seasonings corresponding to the required taste are placed in the water cooking process. The method has the beneficial effects that the method is simple and convenient to process; and the corn kernels are crispy and tasty and have more excellent taste. The instant corn kernels are popular with people and are easier to sell. The economic benefit is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of instant corn kernels. Background technique [0002] Among all staple foods, corn has the highest nutritional value and health care function. In addition to carbohydrates, proteins, fats, and carotene, corn also contains nutrients such as riboflavin and vitamins. These substances are effective in preventing heart disease and cancer. And other diseases have great benefits. Most of the existing corn ready-to-eat foods are puffed foods. After the corn is puffed, most of its nutritional components are destroyed, the original flavor of the corn is lost, and it is easy to get angry when eaten too much. Contents of the invention [0003] In order to solve the above problems, the invention provides a kind of instant corn kernels and a processing method. [0004] The present invention is achieved through the following technical scheme: high-quality corn kernels are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168
Inventor 袁珍虎
Owner 袁珍虎
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