Preparation method of quick-freeze glutinous corn with undamaged interior

Abstract

The invention discloses a preparation method of a quick-freeze glutinous corn with the undamaged interior. The method comprises the following steps of S1, selecting materials, wherein a fresh corn atthe milk-ripe stage 15-30 d after spinning is selected, most coats on the surface of the corn are peeled off, meanwhile, a single-layer coat remains on the surface of the corn, and corn stigma is removed; S2, protecting the color, wherein the selected corn is placed into a prepared color protecting solution to be soaked and then taken out. By remaining the single-layer coat on the exterior of thecorn, the surface of the corn can be protected by means of the single-layer coat remaining on the corn in the collision process when the corn is cleaned and cooked, the surface of the corn is prevented from being injured or damaged after being hit by other things, in the cooking process, corn juice obtained after juicing filtering is poured into a steamer, the corn juice and the corn can be cookedtogether, in the cooking process, the corn juice enters corn pulp after being evaporated, the cooked corn has the more fragrant corn flavor and more glutinous taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing quick-frozen waxy corn without internal damage. Background technique [0002] Waxy corn is a new type of common corn mutated and then artificially selected. Its grain endosperm starch is 100% amylopectin, which is soft and waxy after cooking, commonly known as sticky corn. Since the starch in waxy corn grains is completely composed of amylopectin and controlled by waxiness, it has special uses in edible quality and industrial production. [0003] Waxy corn grains generally contain 7%-9% sugar, 33%-38% dry matter, and 16%-74% more lysine than ordinary corn, so they are richer in nutrients than sweet corn And better palatability, and the grains are soft and fragrant, the skin is thin and slag-free, and the content is rich, easy to digest and absorb. Therefore, waxy corn has special nutritional and health functions. Regular consumption of waxy corn c...

AI Technical Summary

Problems solved by technology

Therefore, waxy corn has special nutritional and health functions. Regular consumption of waxy corn can lower cholesterol, prevent arteriosclerosis, clear away heat and diuresis, regulate the spleen and stomach, improve digestion, and has special curative effects on preventing gastrointestinal cancer, diabetes and gallstones, and is widely consumed. Because waxy corn is a seasonal food, a series of physiological and biochemical changes will occur when it is stored under natural conditions after harvest, such as the rapid conversion of sugar and protein, resulting in a decline in its quality. At the same time, because of its high nutritional value, it is more susceptible to Infected by mold and microorganisms, it is difficult to keep fresh grains fresh

[0004] Therefore, fresh waxy corn is generally subjected to quick-freezing treatment. During the processing of the existing quick-freezing preparation method, it is easy to cause bumps between the corn, damage the surface of the corn, affect the appearance, and easily cause the loss of nutrients. The taste of corn made by quick-freezing method becomes lighter, and the taste and color are reduced. Therefore, we propose a preparation method for quick-frozen waxy corn without damage inside.