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Processing method of semi-puffed niblets

A processing method and technology of corn kernels, applied in the fields of application, food preparation, food science, etc., can solve problems such as difficult preservation, and achieve the effects of easy preservation, simple operation, golden yellow and bright color.

Inactive Publication Date: 2012-07-04
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Corn is a cereal food with high nutritional value. It is one of the raw materials of puffed food that people love. It tastes hard when it is dry, and it is crispy and delicious after puffing, but it is not easy to preserve; so far, there is no corn product that is both crispy, delicious and easy to preserve. for people to enjoy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Choose corn with complete grains and good maturity as the raw material, rinse with clean water to remove impurities; add clean water to the corn at a ratio of 2:1, heat the clean water to a temperature of 50-60°C, and soak for 6-7 hours at heat preservation; soak the soaked corn Drain the water from the corn, and let it stand in the air at room temperature and air-dry for 20-30 minutes; put the air-dried corn into oil at a temperature of 160-170°C, fry and puff it into semi-puffed corn kernels, and then remove it; The fried and puffed corn is put into a deoiler to deoil for 5-10 seconds; the above corn and seasoning are put into an anise blender, stirred, cooled and packaged.

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PUM

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Abstract

The invention relates to a processing method of semi-puffed niblets. Corns with complete niblets and good mature degree are adopted as raw materials and are rinsed by clean water for removing impurities; the clean water is added to the corns according to a ratio of 2:1, the heating is carried out so that the clean water temperature is 50 to 60 DEG C, and the heat insulation soaking is carried out for 6 to 7 hours; the corns after the soaking are subjected to water draining and are subjected to still standing in the air for normal temperature drying in the air, and the time is 20 to 30 minutes; the corns dried in the air are placed into oil with the temperature being 160 to 170 DEG C to be subjected to oil frying and puffing to obtain the semi-puffed niblets, and the semi-puffed niblets are scooped up; the niblets after the oil frying and the puffing are placed into a deoiling machine to be deoiled for 5 to 10 seconds; and the niblets and seasonings are placed into an octagonal material stirring machine to be stirred, cooled and packed.

Description

technical field [0001] The invention relates to a processing method of cereal food, in particular to a processing method of semi-puffed corn kernels. technical background [0002] Corn contains a large amount of nutritional and health-care substances. In addition to carbohydrates, proteins, fats, and carotene, it also contains nutrients such as riboflavin. Scientific testing has confirmed that every 100 grams of corn can provide nearly 300 mg of calcium, which is almost the same as that contained in dairy products. The rich calcium can lower blood pressure. Natural vitamin E has the functions of promoting cell division, delaying aging, preventing skin lesions, and reducing arteriosclerosis and brain function decline. The lutein and zeaxanthin contained in corn can fight eye aging, stimulate brain cells, and enhance human brain power and memory. Glutathione contained in corn is an anticancer factor, which can combine with other substances to make it lose its carcinogenicity...

Claims

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Application Information

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IPC IPC(8): A23L1/18
Inventor 陈先保
Owner CHACHA FOOD CO LTD