Making method of instant cornflakes

A production method and technology of corn flakes, applied in the field of food processing, can solve the problems of high fiber content, great gap between taste and nutritional value, etc., and achieve the effect of rich nutritional elements

Inactive Publication Date: 2015-08-26
苏州科谷米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The nutritional value of corn is high, and at the same time, the fiber content is high. The existing soak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] The preparation method of the instant corn flakes of the present embodiment comprises the following steps:

[0017] (1) Material selection: select fresh corn kernels, wash and drain, then flatten and remove the seed coat;

[0018] (2) Soaking: Soak the corn kernels for 30 to 45 minutes to fully absorb the water;

[0019] (3) Cooking: Steam the soaked corn kernels for 15 to 20 minutes with steam at 130 degrees Celsius;

[0020] (4) Forming: crush the steamed corn kernels, then form and slice;

[0021] (5) Frying: Fry the cut corn flakes for 90 to 150 seconds at an oil temperature of 170 to 210 degrees Celsius; then remove and drain;

[0022] (6) Drying: Dry the fried corn flakes with hot air until the water content is lower than 8%;

[0023] (7) Sorting and packaging: the dried cornflakes are divided into bags after passing the inspection.

[0024] When it needs to be adjusted to be sweet or salty, soak in 8% to 12% sugar water or 4% to 9% salt water in step (2).

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PUM

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Abstract

The invention relates to a making method of instant cornflakes, and belongs to the technical field of food processing. The making method comprises the following steps: selecting fresh corn kernels, soaking the selected fresh corn kernels, cooking the soaked fresh corn kernels, forming cornflakes, deep-frying the formed cornflakes, drying the deep-fried cornflakes, respectively inspecting the dried cornflakes and packaging the qualified cornflakes. Through the adoption of making method of the instant cornflakes, fresh corns are made into the cornflakes, and the original taste and the original nutrition of the corns are fundamentally maintained.

Description

technical field [0001] The invention relates to a method for making instant corn flakes, which belongs to the technical field of food processing. Background technique [0002] The nutritional value of corn is high, and at the same time, the fiber content is high. The existing soaked corn flakes are all made of corn flour, and their taste, taste and nutritional value are greatly different from those of fresh corn. Contents of the invention [0003] The technical problem to be solved by the present invention is to propose a method for making instant corn flakes with fresh corn as raw material in view of the deficiencies in the prior art. [0004] The technical scheme that the present invention proposes for solving the above-mentioned technical problems is: a kind of preparation method of instant cornflakes, comprises the following steps: [0005] (1) Material selection: select fresh corn kernels, wash and drain, then flatten and remove the seed coat; [0006] (2) Soaking: ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/01A23L5/10
Inventor 徐晓军曹小明翁汝
Owner 苏州科谷米业有限公司
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