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Preparation method of corn chip food

A technology for food preparation and crisps, which is applied in the field of corn crisps food preparation, can solve the problems of no corn crisps, etc., and achieve the effects of enhancing the body's immune activity, beautiful appearance, and good mixing uniformity

Inactive Publication Date: 2016-03-09
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As one of the main baked foods, crisps have the advantages of large consumption, long shelf life, convenient storage and transportation, etc., but there is no relevant report on using corn as a raw material to prepare corn crisps

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Harvested mature sweet corn kernels are placed in 5 times the water, soaked for 6 hours, then removed, steamed in a steamer under normal pressure until fully cooked, taken out, and dried in a drying room until the water content is 7%. Grind it into 150 mesh cornmeal and set aside.

[0028] Harvesting pumpkin as a raw material, washing it, drying it, pulverizing it with a superfine powder purifier, passing through a 150-mesh sieve, and preparing the fine powder after sieving to prepare pumpkin powder for future use.

[0029] Harvested black rice is used as a raw material, washed, dried, pulverized with a superfine powder mill, passed through a 150-mesh sieve, and used as black rice flour for subsequent use after sieving.

[0030] Harvest kelp as a raw material, wash, dry, pulverize with a superfine powder mill, pass through a 150-mesh sieve, and sieve for later use.

[0031] Harvest peanut kernels as raw materials, wash, dry, pulverize with a superfine powder mill, pass...

Embodiment 2

[0036] Harvested mature sweet corn kernels are placed in 5 times the water, soaked for 6 hours, then removed, steamed in a steamer under normal pressure until fully cooked, taken out, and dried in a drying room until the water content is 7%. Grind it into 150 mesh cornmeal and set aside.

[0037] Harvesting pumpkin as a raw material, washing it, drying it, pulverizing it with a superfine powder purifier, passing through a 150-mesh sieve, and preparing the fine powder after sieving to prepare pumpkin powder for future use.

[0038] Harvested black rice is used as a raw material, washed, dried, pulverized with a superfine powder mill, passed through a 150-mesh sieve, and used as black rice flour for subsequent use after sieving.

[0039] Harvest kelp as a raw material, wash, dry, pulverize with a superfine powder mill, pass through a 150-mesh sieve, and sieve for later use.

[0040] Harvest peanut kernels as raw materials, wash, dry, pulverize with a superfine powder mill, pass...

Embodiment 3

[0045] Harvested mature sweet corn kernels are placed in 5 times the water, soaked for 6 hours, then removed, steamed in a steamer under normal pressure until fully cooked, taken out, and dried in a drying room until the water content is 7%. Grind it into 150 mesh cornmeal and set aside.

[0046] Harvesting pumpkin as a raw material, washing it, drying it, pulverizing it with a superfine powder purifier, passing through a 150-mesh sieve, and preparing the fine powder after sieving to prepare pumpkin powder for future use.

[0047] Harvested black rice is used as a raw material, washed, dried, pulverized with a superfine powder mill, passed through a 150-mesh sieve, and used as black rice flour for subsequent use after sieving.

[0048] Harvest kelp as a raw material, wash, dry, pulverize with a superfine powder mill, pass through a 150-mesh sieve, and sieve for later use.

[0049] Harvest peanut kernels as raw materials, wash, dry, pulverize with a superfine powder mill, pass t...

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Abstract

The invention discloses a preparation method of corn chip food. The corn chip food is characterized by being prepared from the following raw materials in parts by weight: 30 to 50 parts of corn meal, 10 to 25 parts of pumpkin powder, 10 to 25 parts of black rice powder, 10 to 25 parts of kelp powder, 5 to 15 parts of peanut powder, 5 to 15 parts of eggs and a proper amount of edible salt. The corn chips prepared by the preparation method disclosed by the invention can meet the requirements on different tastes, so that the variety of corn-flavored food is increased; furthermore, a new way is provided for development and utilization of corn resources, and sweet corns serving as a main raw material are extremely high in nutritional value, and the respective components in the formula affect each other, so that a product is more palatable; by the adoption of an ultrafine smashing technology, the dispersion degree of obtained fine powder is enhanced, and distribution and absorption are facilitated; meanwhile, the fine powder can be closely combined with other components, so that the corn chip food is high in mixing uniformity, smells mellow, has palatable sweetness, fragrance and saltness, and has a competitive price and market prospect.

Description

technical field [0001] The invention relates to a food, in particular to a method for preparing a corn crisp food using corn as a raw material. Background technique [0002] Among all staple foods, corn has the highest nutritional value and health care function, which can prevent heart disease and cancer. Experts compared various indicators of nutritional value and health care function of corn, rice, wheat and other staple foods, and the results are It is found that the vitamin content in corn is very high, which is 5-10 times that of rice and wheat. Simultaneously, contain a large amount of nutrition and health care substances in the corn also let experts be surprised. In addition to carbohydrates, proteins, fats, and carotene, corn also contains nutrients such as riboflavin and vitamins. These substances have great benefits in preventing diseases such as heart disease and cancer. Studies have also shown that the nutritional value of specialty corn is higher than that of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L19/00A23L17/60A23L25/00A23L15/00A23L33/00
CPCA23V2002/00
Inventor 吕彦羽
Owner WEIHAI XINYI BIOLOGICAL TECH
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