Production process of quick-frozen waxy corn zongzi

Abstract

The invention discloses a production process of quick-frozen waxy corn zongzi, which can solve the problem of loss of water-soluble nutrient substances due to too long soaking time in the process of producing the waxy corn zongzi from dry waxy corn seeds. The waxy corn zongzi is produced by wrapping stuffing into a zongzi shape with reed leaves and further performing steam-boiling, wherein the stuffing is mainly of quick-frozen waxy corn grit in the particle size of 2-5mm. The production process of the waxy corn zongzi comprises the following steps of: (1) quickly unfreezing the quick-frozen waxy corn grit, and air-drying water on the surface; (2) wrapping the stuffing into the zongzi shape; and (3) placing the well wrapped zongzi into a jacketed pan, steaming for 30-50 minutes at the temperature of 100-120 DEG C, taking out of the pan, and soaking in water for cooling. The waxy corn zongzi produced by the production process disclosed by the invention has the advantages of abundant nutrient substances, no preservatives, and good health care effect. The production process of the zongzi, disclosed by the invention, is simple in process, short in making time, low in cost and less prone to loss of the water-soluble nutrient substances.

Description

technical field [0001] The invention belongs to the field of waxy corn food, and in particular relates to a production process of quick-frozen waxy corn dumplings. Background technique [0002] Waxy corn is a subspecies of corn. At present, there is a large area of ​​cultivation in northern my country, and the resources are very rich. Compared with ordinary corn, waxy corn has higher water-soluble protein and salt-soluble protein content in the grain, while the gliadin is lower, and the lysine content is 16% to 74% higher than ordinary corn. Therefore, waxy corn grain The protein quality of corn is much higher than that of ordinary corn, which greatly improves the edible quality of the grain and improves the nutritional value. The fresh and tender ears of waxy corn are especially suitable for eating. The grains of fresh waxy corn are sticky, soft and fragrant, with thin skin and no slag, and a lot of content. Generally, the total sugar content is 7% to 9%, and the ...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the water-soluble nutrients are easily lost during the process of making glutinous corn dumplings with dry waxy corn grains for too long, and to provide a waxy corn dumpling and its preparation method

The invention adopts quick-frozen waxy corn as the main material, and solves the problem of water-soluble nutrient loss due to too long soaking time