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Processing method for waxy corn can

A processing method and technology of waxy corn, applied in application, food preparation, food science, etc., to achieve the effect of rich nutrition, convenient processing and threshing, and sweet taste

Inactive Publication Date: 2014-01-01
赵贵喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But canned waxy corn has not been reported in this regard.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0006] Embodiment 1: A kind of waxy corn canned processing method, raw material waxy corn kernel 100 kilograms, peanut kernel 50 kilograms, soybean kernel 30 kilograms; Fresh waxy corn cob, bract leaves and whiskers are removed, then with corn:water=1:3 The weight ratio is precooked in boiling water for 10-20 minutes in a jacketed pot. Complete the pulping process. Adding 0.5% citric acid to the precooking liquid during precooking helps waxy corn kernels maintain a glossy color. Cool in time with clear water after cooking, so that the cob temperature drops below 25°C, remove and drain. Manually or mechanically threshing, the shed seeds are rinsed with warm water at 40°C to remove pulp, fragments, filaments and germs. Boil the peanuts for 15 minutes, then immediately soak them in cold water to room temperature, then boil the soybeans in boiling water for 10 minutes, then put them in cold water to cool immediately. To make sugar water, mix the powdered emulsification stabiliz...

Embodiment 2

[0007] Embodiment 2: A kind of waxy corn canned processing method, raw material waxy corn kernel 200 kilograms, peanut kernel 30 kilograms, soybean kernel 50 kilograms; Fresh waxy corn cob, bract leaves and whiskers are removed, then with corn:water=1:4 Precook in boiling water in a sandwich pot for 10-20 minutes. Complete the pulping process. When precooking, add an appropriate amount of 0.8% citric acid to the precooking liquid, which is beneficial to the waxy corn kernels to maintain a lustrous color. Cool in time with clear water after cooking, so that the cob temperature drops below 25°C, remove and drain. Manually or mechanically threshing, the shed seeds are rinsed with warm water at 40°C to remove pulp, fragments, filaments and germs. Boil the peanuts for 15 minutes, then soak them in cold water to room temperature, then boil the soybeans in boiling water for 10 minutes, and immediately put them in cold water to cool. To make sugar water, mix the powdered emulsifica...

Embodiment 3

[0008] Embodiment 3: A kind of waxy corn canned processing method, raw material 150 parts of waxy corn grains, 40 parts of peanut grains, 40 parts of soybean grains; Fresh waxy corn ears, bract leaves and whiskers are removed, then corn:water=1:5 Precook in boiling water in a sandwich pot for 10-20 minutes. Complete the pulping process. When precooking, add an appropriate amount of 0.3% citric acid to the precooking liquid, which is conducive to maintaining the glossy color of waxy corn kernels. Cool in time with clear water after cooking, so that the cob temperature drops below 25°C, remove and drain. Manually or mechanically threshing, the shed seeds are rinsed with warm water at 40°C to remove pulp, fragments, filaments and germs. Boil the peanuts for 20 minutes, then soak them in cold water to room temperature, then boil the soybeans in boiling water for 15 minutes, and immediately put them in cold water to cool. To make sugar water, mix the powdered emulsification stab...

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PUM

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Abstract

The invention relates to a corn food processing method and particularly relates to a processing method for a waxy corn can. According to the processing method for the waxy corn can, raw materials comprise 100-200 parts of waxy corn kernels, 30-50 parts of peanuts and 30-50 parts of soybeans. The technological process comprises the following steps: removing subtending leaves of fresh waxy corns; pre-boiling and threshing; boiling the peanuts and boiling the soybeans; preparing soup bases; filling the three raw materials into a can; exhausting; sealing the can; and sterilizing to obtain the waxy corn can. The waxy corn can is fragrant and sweet in mouth feel and abundant in nutrition and can be used as an instant food. The corn fresh kernel can contains the waxy corn kernels, the peanuts and the soybeans and can appear on the market in the four seasons; the corn fresh kernel can is abundant in nutrition, has a good taste and can be directly put into a disc to be eaten; the corn fresh kernel can is convenient to store and convey so as to be popular with customers. The waxy corn kernels are used for producing the can and the proper hardness is higher than that of sweet corns, so that the processing and the threshing are convenient, the crushed kernels are few, the labor and materials are saved, and the benefits are high.

Description

technical field [0001] The invention relates to a corn food processing method, in particular to a waxy corn can processing method. Background technique [0002] Waxy corn, also known as waxy corn, has a thicker waxy endosperm in the kernel of this variety of corn, which is more like the shiny glassy (transparent) kernels of hard corn and dent corn. Waxy corn is rich in nutrition and has a good taste. The nutritional content is higher than that of ordinary corn, containing 70-75% of starch, more than 10% of protein, 4-5% of fat, rich in vitamins B1, B2, B6 and various amino acids, especially the content of organic selenium. 5-10 times that of corn. It has anti-cancer and anti-cancer effects, and is a natural nutritional and health food. The protein, VA, VB1 and VB2 in the grain are more than that of rice, and the content of fat and VB2 is the highest. Yellow corn also contains vitamin A (carotene) that rice and wheat lack. The molecular weight of waxy corn starch is more ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L1/36A23L1/29A23L7/10A23L11/00A23L25/00A23L33/00
CPCA23L11/00A23L7/10A23L25/20
Inventor 赵贵喜
Owner 赵贵喜