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Making method of breakfast snack brewed corn

A production method, corn technology, applied in food coating, food ingredients as taste improvers, food science, etc., can solve the problems of not making a container for brewing vegetables by ourselves, and achieve good taste, comprehensive nutrition, and easy to carry Effect

Pending Publication Date: 2021-05-11
高兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] And almost all of the stuffed vegetables are brewed with the existing container, and there is no self-made container for the brewed vegetable.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Step 1. Take 2 pieces of fresh corn, remove the outer layers of old skins and leave a few layers of tender skins, wash them, cut off the smaller section at the upper end and the knotted part at the lower end, put them in a pot and boil (or steam) them thoroughly;

[0030] Step 2. Take out the above-mentioned boiled corn, filter out the water, cut into 2 sections, and tie the corn and skin together with a thin cotton rope, about 10cm into a section, put the middle one into a square cup, and add water to the cup Corn, quick-frozen in the refrigerator;

[0031] Step 3: Quickly freeze into ice cubes, take them out, clamp them with vise and clamps, use a hand drill to align the center of the corn, apply force evenly, slowly drill out the corn cobs, and take out the residue in the middle at any time until all the cores are taken out , to obtain hollow corn segments;

[0032] Step 4. Fill the hollow corn section obtained in step 3 with the filling, remove the ice cubes around...

Embodiment 2

[0039] Step 1. Take 5 fresh corns, remove the outer layers of old skins and leave a few layers of tender skins, wash them, cut off the smaller section at the upper end and the knotted part at the lower end, put them in a pot and boil (or steam) until they are fully cooked;

[0040] Step 2. Take out the above-mentioned boiled corn, filter out the water, cut into 2 sections, and tie the corn and skin together with a thin cotton rope, about 10cm into a section, put the middle one into a square cup, and add water to the cup Put the corn in the refrigerator for quick freezing;

[0041] Step 3: Quickly freeze into ice cubes, take them out, clamp them with vise and clamps, use a hand drill to align the center of the corn, apply force evenly, slowly drill out the corn cobs, and take out the residue in the middle at any time until all the cores are taken out ;

[0042] Step 4. Fill the above-mentioned corn section with the core, remove the ice cubes around the corn section, put the co...

Embodiment 3

[0049] Step 1. Take 10 pieces of fresh corn, remove the outer layers of old skins and leave a few layers of tender skins, wash them, cut off the smaller section at the upper end and the knotted part at the lower end, put them in a pot and boil (or steam) until they are fully cooked;

[0050] Step 2. Take out the above-mentioned boiled corn, filter out the water, cut into 2 sections, and tie the corn and skin together with a thin cotton rope, about 10cm into a section, put the middle one into a square cup, and add water to the cup Put the corn in the refrigerator for quick freezing;

[0051] Step 3: Quickly freeze into ice cubes, take them out, clamp them with vise and clamps, use a hand drill to align the center of the corn, apply force evenly, slowly drill out the corn cobs, and take out the residue in the middle at any time until all the cores are taken out ;

[0052] Step 4: Fill the above-mentioned corn section with the core, remove the ice cubes around the corn section, ...

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PUM

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Abstract

The invention discloses a making method of breakfast snack brewed corn. The making method specifically comprises the following steps of steaming / cooking corn, performing bundling and quick-freezing, taking cores from the corn, adding raisin, Chinese wolfberry fruits and black beans to hollow corn to obtain fillings, performing heating, taking out the heated fillings, and slightly cooling the fillings for eating. The making method disclosed by the invention is convenient and swift, and waste is not generated; waste utilization can be realized; corn husks are directly used for bundling, so that the corn husks are purely natural, non-toxic and harmless and have certain nutrition; fine cotton ropes are used for bundling corn segments, so that the corn segments cannot deform in the processing course, and the corn segments are guaranteed to have beautiful appearance before being used; the raisin, dried sweet potatoes and the Chinese wolfberry fruits are sweet foods, and substances of sugar, oil, salt and the like do not need to be additionally added, so that the breakfast snack brewed corn is free from preservatives, can be eaten when being made, and is safe and reliable; the fillings are red, yellow, purple, white, black and the like in color, so that the nutrition is comprehensive; and after the brewed corn is made into products, the brewed corn is convenient to carry and good in mouth feel, and batch production can be realized.

Description

technical field [0001] The invention relates to the field of food production, in particular to a production method of stuffed corn for breakfast snacks. Background technique [0002] Stuffed vegetables are a method of sandwiching, stuffing, coating, and wrapping one or several other raw materials in one raw material, and then heating to form a dish. [0003] The practice of brewing vegetables originated from Hakka food culture. The Hakka people who migrated from the Central Plains to the south missed their hometown delicacies, or when they made festival food, there was no flour for making dumplings in the place where they migrated. Because it uses local materials, it can make whatever is available, and there is no choice. Instead, it has created a variety of stuffed vegetables, such as stuffed tofu, peppers, eggplants, bitter gourd, yuba, eggs, taro, green garlic... forming a Hakka that cannot be stuffed without vegetables. Stuffed vegetable food culture. Stuffed tofu, st...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L19/10A23P20/25A23K50/75A23K10/37
CPCA23L7/10A23L19/09A23L19/105A23P20/25A23K50/75A23K10/37A23V2002/00A23V2200/16Y02P60/87
Inventor 高兵
Owner 高兵
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