Corn deep-processing method and prepared product cooking method

A technology for deep processing and corn, which is applied to the deep processing method and the edible field of the obtained products, can solve the problems that the nutritional value cannot be absorbed by the human body, cannot satisfy the taste stimulation, and is difficult to digest, etc. The peristalsis of the road is conducive to the preservation of the effect

Inactive Publication Date: 2015-09-02
XINMIN JULIUHE VILLAGE ZHONGWEI CORN PLANTING PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, in the use of corn products, the traditional mode of cooking or roasting can no longer satisfy people's picky taste stimulation. What people need is to have new taste challenges.
Moreover, it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment relates to crop processing technology, and in particular provides a method for deep processing of corn and a method for eating the obtained product.

[0025] The present embodiment specifically provides a kind of deep processing method of corn, comprises the steps:

[0026] a. Select high-quality corn, dry and thresh; the high-quality corn is high-quality waxy corn.

[0027] b. Dehulling the corn kernels with a peeling machine, and the corn husks taken off are used for wine making and / or brewing alcohol and / or as feed;

[0028] c. The peeled corn embryos are crushed, passed through a large eye sieve, and the large particles that have not passed the sieve are separated, used as corn slag, packed and stored;

[0029] d, further pulverizing the corn grits passing through the sieve in step c, passing through a medium eye sieve, separating the large particles that have not passed through the sieve, and using it as corn middlings, packing and storing;

[003...

Embodiment 2

[0045] The cooking method of the large ballast corn in this embodiment is puffing, and the puffed products are crispy and delicious.

[0046] The medium-ballasted corn is cooked at a high temperature of 100°C to become sweet and delicious corn rice, which is healthy and easy to digest.

[0047] Small ballast corn, jujube and wolfberry are boiled at a high temperature of 100°C to make a nutritious and healthy porridge. The nutritious and healthy porridge nourishes the stomach and spleen, and plays a role in maintaining the internal organs of the human body.

[0048] Corn flour is made into corn biscuits and eaten as a snack. It is low in calories, high in fiber, and nutritious and healthy.

Embodiment 3

[0050] The cooking method of the large ballast corn in this embodiment is roasting.

[0051] The medium-ballasted corn is combined with polished rice and brown rice at a high temperature of 100°C to make miscellaneous grain porridge, which can increase the intake of dietary fiber while filling the stomach.

[0052] Small ballast corn is boiled at a high temperature of 100°C to make small ballast corn porridge.

[0053] Cornmeal is made into cornbread, which has a long shelf life and is easy to carry.

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PUM

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Abstract

The invention particularly provides a corn deep-processing method. The method includes selecting highly qualified corns, drying and threshing; peeling the corn grains through a peeling machine; smashing, filtering, separating, packaging and storing the peeled corn blastula. According to a prepared product cooking method, the prepared product can be puffed, baked and boiled independently to prepare corn ballast porridge and can be mixed with other grains to prepare mixed porridge or health caring porridge; corn flour can be used for preparing steamed breads, noodles, steamed tough breads, corn flour porridge, corn biscuits or other corn products. The method has the advantages that the corn cooking method is enriched, the corn taste is improved, human body absorption is benefited, the corn product storing period is prolonged, the employment opportunity increase is promoted, the economic incoming increase is enhanced, circular economic is optimized, and the adapting range is expanded.

Description

technical field [0001] The invention relates to crop processing technology, and in particular provides a deep processing method of corn and an eating method of the obtained product. Background technique [0002] In the development of modern agriculture, the deep processing method of corn products has been in a poor development space. Moreover, in the use of corn products, the traditional mode of cooking or roasting can no longer satisfy people's picky taste stimulation, and what people need is to have new taste challenges. Moreover, it is well known that corn has non-digestible characteristics, and its nutritional value is often not absorbed by the human body, especially dietary fiber and trace elements, resulting in inevitable waste. Contents of the invention [0003] The invention relates to crop processing technology, and in particular provides a deep processing method of corn and an eating method of the obtained product. [0004] The present invention specifically pr...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/10
Inventor 张中伟
Owner XINMIN JULIUHE VILLAGE ZHONGWEI CORN PLANTING PROFESSIONAL COOP
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