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Preparation method of sour corn

A production method and corn technology, applied in the field of food processing, can solve problems such as corn processing not involved, and achieve the effect of promoting sustainable development and improving economic value

Inactive Publication Date: 2021-07-13
六枝特区食品药品检验检测所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Above prior art all proposes creative method to corn processing, yet all do not relate to the method that corn is processed into sour corn

Method used

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  • Preparation method of sour corn
  • Preparation method of sour corn

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] In this example, fresh tender waxy corn is selected as the main ingredient, together with brewing auxiliary materials, and fermented and brewed. The preparation method and weight ratio are as follows:

[0023] 1. Required materials

[0024] Fresh tender corn kernels (produced in Guizhou), Chinese prickly ash (produced in Guizhou), ginger, cowpea, grain wine, salt, water, jar (the mouth of the jar can be sealed with water), ultraviolet lamp, disposable gloves, boiling water pot, etc.

[0025] See the table below for the proportions of various materials used in the brewing process of sour corn:

[0026]

[0027]

[0028] 2. Production method and steps:

[0029] (1) Preparation of fermented juice:

[0030] 1) Boil a certain volume of water, continue to boil for 30 minutes after boiling, add a certain proportion of Guizhou local peppercorns (wrapped into small bags with gauze), ginger slices and salt into the boiled water, boil for another 3 minutes, stop heating, ...

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PUM

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Abstract

The invention discloses a preparation method of sour corn, and the method comprises the following steps: selecting fresh tender waxy corn as a main food material, matching with auxiliary pickling materials, and performing fermenting and pickling to obtain the sour corn. In the step of fermenting and infusing, the prepared tender waxy corn kernels are added into the prepared fermentation juice, then the mixture is sealed and placed in an environment at the temperature of 15-25 DEG C for natural fermentation, then the sour corn is taken out, and the sour corn is eaten after being cooked. Fresh tender waxy corn kernels are selected as raw materials, a novel fermentation pickling method is researched, the fresh tender waxy corn kernels are pickled into the sour corn, eaters can cook the sour corn by matching with different food materials (such as lean meat and green peppers) according to own preferences, and the cooked sour corn not only has a fermentation flavor, but also has waxy, sour, crisp and fresh tastes and the like; therefore, the sour corn is a nutritious and delicious delicacy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing sour corn. [0002] technical background [0003] As one of the three major food crops in my country, corn is mainly produced in Northeast China, North China and Southwest China. Its nutritional components are relatively comprehensive, rich in dietary fiber, plant protein, trace elements, vitamins and other important nutrients. It is a staple food that the public likes very much one. my country is a big food country with a rich food culture. People like to constantly pursue all kinds of stimulation and delicacy on the tip of the tongue. Up to now, the ways of eating corn at home and abroad mainly include making corn meal, corn cake, polenta, popcorn, boiled tender corn or as livestock feed or as raw material for wine making. [0004] In the prior art, CN104171958A of the Corn Research Institute of the Academy of Agricultural Sciences of Guangxi Zhua...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00
CPCA23L7/104A23L33/00
Inventor 曹敏李显波刘明
Owner 六枝特区食品药品检验检测所