Processing method of green corn steamed food

Abstract

The invention relates to a processing method of green corn steamed food, and aims to provide an innovative processing method capable of retaining the natural taste and flavor of green corn and improving the nutritional value and processing efficiency of a product at the same time. The method comprises the following steps: selecting fresh and immature green corn, soaking, stirring and desizing, filtering, mixing and seasoning, steaming at high temperature and the like, and finally obtaining the green corn mixed steamed food which is fine and smooth in mouth feel, unique in flavor and rich in nutrition. According to the processing method disclosed by the invention, the complexity of a traditional green corn processing flow is simplified, nutritional ingredients in the green corn are effectively reserved through scientific proportioning and fine processing, and the product is endowed with new flavor and mouth feel. Besides, the method also has the advantages of high production efficiency, good food safety and the like, is suitable for various occasions such as families, restaurants, food processing enterprises and the like, and has a wide market application prospect.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a processing method of steamed green corn food. Background Art

[0002] Green corn, as a nutritious food with a unique taste, has always been loved by consumers. However, traditional green corn processing methods often have problems such as rough taste, serious loss of nutrients, and complicated processing procedures, which cannot meet the needs of modern consumers for high-quality and healthy food.

[0003] Specifically, the traditional method of processing green corn is to cook or roast it directly before eating. Although this method is simple, it is difficult to remove the crude fiber and impurities in the green corn, resulting in a less delicate taste. At the same time, some nutrients in the green corn are easily lost during the high-temperature treatment process, reducing the nutritional value of the product.

[0004] In order to overcome these shortcomings, some new green corn processing methods have emerged in recent years, such as juicing, fermentation, etc. However, these methods can only extract some components of green corn and cannot retain its complete taste and flavor; or the processing process is complicated, requiring special equipment and conditions, and it is difficult to promote and apply on a large scale.

[0005] Therefore, it is necessary to develop a green corn processing method which can retain the natural taste and flavor of green corn, fully extract its nutrients, and has a simple processing flow and is easy to control. Summary of the invention

[0006] In order to solve the problems of the prior art, the present invention provides a method for processing green corn steamed food. Through an innovative method for processing green corn depulping and mixed steamed food, the problems existing in the traditional processing method are solved, and the demand of modern consumers for high-quality and healthy food is met.

[0007] In order to solve the above technical problems, the present invention is achieved through the following technical solutions: 1. A method for processing steamed green corn food, comprising the following steps:

[0008] Step 1: Select fresh, immature green corn, remove the outer skin and corn silk, and obtain corn kernels, which ensures the freshness and purity of the raw materials and provides a good foundation for subsequent processing;

[0009] Step 2: Soak the corn kernels in clean water for a predetermined period of time to allow them to fully absorb water. Using the osmotic effect of water, the corn kernels will fully absorb water and swell, softening their tissue structure and facilitating subsequent desizing. At the same time, soaking can also remove some impurities and bad flavors;

[0010] Step 3: Mix the soaked corn kernels with an appropriate amount of clean water and baking soda, and blend in a blender or food processor until the corn residue and corn syrup are separated. The addition of baking soda may help adjust the pH, promote fermentation or color, depending on its type and amount.

[0011] Step 4: Filter the stirred mixture through multiple layers of gauze or cloth bags to obtain de-slurried corn slurry, retain solid impurities such as corn residue on the filter medium, and pure corn slurry flows out through the medium, thereby achieving effective separation of corn slurry and impurities;

[0012] Step 5: Add eggs, edible salt, chicken essence and chopped green onions to the de-slurried corn slurry, and stir well to form a mixed slurry. By physically mixing, the flavors and nutrients of various ingredients are integrated to form a mixed slurry with a specific taste and aroma.

[0013] Step 6: Pour the mixed slurry into the mold and place the mold in a steamer for high-temperature steaming until the mixed slurry is fully cooked and solidified into food. During the steaming process, the high-temperature steam heats and solidifies the mixed slurry and kills the microorganisms in it to ensure the hygiene and safety of the food. The steaming time is adjusted according to the size of the mold, the thickness of the mixed slurry and the desired taste to ensure that the food is fully cooked and has the ideal texture and taste;

[0014] Step 7: Take out the steamed food and wait for it to cool naturally before eating or processing it. The subsequent processing may include packaging, refrigeration or further processing to extend the shelf life of the food or meet different market demands.

[0015] In this embodiment,

[0016] In a specific embodiment, the predetermined soaking time is 30 minutes to 60 minutes.

[0017] In a specific embodiment, in step three, the stirring time is 3 minutes to 5 minutes, and the stirring speed is moderate to ensure effective separation of the corn slurry and the residue.

[0018] In a specific implementation, in step five, the amounts of eggs, edible salt, chicken essence and chopped green onions added can be adjusted according to specific taste requirements to achieve the best flavor.

[0019] In a specific implementation, the high temperature steaming temperature in step six is ​​100° C. to 120° C., and the steaming time is 15 minutes to 20 minutes. The specific time is adjusted according to the size of the mold and the thickness of the food.

[0020] In a specific embodiment, the method for selecting green corn in step one is as follows: observe the corn kernels to be full and pinch the corn kernels with fingernails to make the slurry appear before selecting; corn kernels that are sparse and not full are in an immature state and will not be selected; corn kernels that are pinched with fingernails to grow inside and have no moisture are in an over-ripe state and will not be selected.

[0021] In a specific embodiment, the sieving in step 4 is performed using a 80-200 mesh sieve.

[0022] The beneficial effects of the present invention are:

[0023] 1. The present invention effectively removes crude fiber and impurities in green corn through carefully designed soaking, stirring and desizing steps, retaining its delicate taste and natural sweetness. At the same time, adding ingredients such as eggs, edible salt, chicken essence and chopped green onions to the mixed slurry not only enriches the nutritional components of the product, but also significantly improves its flavor level, making the final product delicate, delicious and tasty, meeting consumers' demand for high-quality food;

[0024] 2. This method fully retains most of the nutrients in green corn, such as vitamins, minerals and dietary fiber, and further increases the nutritional value of the product by mixing other ingredients. In particular, the addition of eggs provides the product with high-quality protein and amino acids, which helps to enhance human immunity and promote physical health;

[0025] 3. Compared with the traditional green corn processing method, the present invention significantly simplifies the production process and reduces labor costs through a series of standardized and automated operating steps. At the same time, the use of modern food processing equipment such as mixers and steamers greatly improves production efficiency, allowing products to be put on the market faster to meet consumer demand;

[0026] 4. The green corn mixed steamed food processed by the present invention can not only be eaten directly, but also be used as raw materials or ingredients for various cakes, desserts and fast food. Its unique taste and flavor can meet the needs of different consumers, providing more product choices and market opportunities for food processing companies. At the same time, high-quality product quality and unique production process will also help to enhance the brand image and market competitiveness of the company. DETAILED DESCRIPTION

[0027] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] A method for processing green corn steamed food, characterized in that it comprises the following steps:

[0029] Step 1: Select fresh, immature green corn, remove the outer skin and corn silk, and obtain corn kernels; the selection method of green corn is as follows: observe that the corn kernels are full and the corn kernels are squeezed with fingernails to be selected; the corn kernels are sparse and not full, which is an immature state and will not be selected; the corn kernels are squeezed with fingernails, which are full inside and have no moisture, which is an over-mature state and will not be selected

[0030] Step 2: Soak the corn kernels in clean water for a predetermined time to allow them to fully absorb water, the predetermined soaking time being 30 to 60 minutes;

[0031] Step 3: Mix the soaked corn kernels with appropriate amount of water and baking soda, and blend in a blender or food processor until the corn crumbs and corn slurry are separated; the blending time is 3 to 5 minutes, and the blending speed should be moderate to ensure effective separation of the corn slurry and crumbs.

[0032] Step 4: filtering the stirred mixture through multiple layers of gauze or cloth bags to obtain de-slurried corn pulp, wherein the sieving in step 4 is performed through a 80-200 mesh sieve;

[0033] Step 5: Add eggs, salt, chicken essence and chopped green onions to the de-slurried corn slurry, and stir thoroughly to form a mixed slurry. The amount of eggs, salt, chicken essence and chopped green onions added can be adjusted according to specific taste requirements to achieve the best flavor;

[0034] Step 6: Pour the mixed slurry into a mold, and place the mold in a steamer for high-temperature steaming until the mixed slurry is fully cooked and solidified into food. The high-temperature steaming temperature is 100°C to 120°C, and the steaming time is 15 minutes to 20 minutes. The specific time is adjusted according to the size of the mold and the thickness of the food.

[0035] Step 7: Take out the steamed food and wait for it to cool naturally before eating or processing it.

[0036] Embodiment 1:

[0037] Implementation steps:

[0038] Raw material selection and pretreatment:

[0039] Select fresh, immature green corn, measure its maturity by observing the fullness of the corn kernels and pinching them with fingernails (the kernels are full and pulpy when pinched), remove the outer skin and corn silk, and obtain about 500 grams of corn kernels.

[0040] Soaking and absorbing water:

[0041] Soak the corn kernels in clean water for 45 minutes to ensure that the corn kernels are fully absorbed by the water.

[0042] Stirring and desizing:

[0043] Mix the soaked corn kernels with 500 ml of water and 1 teaspoon of baking soda and blend in a blender at medium speed for 4 minutes until the corn residue and corn syrup are clearly separated.

[0044] Filtration separation:

[0045] The stirred mixture was filtered using a 150-mesh gauze to obtain de-slurried corn pulp.

[0046] Mixed seasoning:

[0047] Add 2 medium-sized eggs, 1 teaspoon of table salt, half a teaspoon of chicken essence and appropriate amount of chopped green onion (about 20 grams) to the de-starched corn slurry, stir well to form a mixed slurry.

[0048] Steaming molding:

[0049] Pour the mixed slurry into a round mold with a diameter of 10 cm, place the mold in a steamer, and steam it at a high temperature of 110°C for 12 minutes until the mixed slurry is fully cooked and solidified into food.

[0050] Cooling and subsequent processing:

[0051] Take out the steamed food and wait for it to cool naturally to room temperature before eating or packaging for storage.

[0052] Embodiment 2

[0053] Implementation steps:

[0054] Raw material selection and pretreatment:

[0055] Fresh, immature green corn was selected and passed strict screening standards (the kernels were full and pulpy when pinched), and the outer husk and corn silk were removed to obtain about 700 grams of corn kernels.

[0056] Soaking and absorbing water:

[0057] Soak the corn kernels in clean water for 60 minutes to ensure that the corn kernels fully absorb water and swell.

[0058] Stirring and desizing:

[0059] Combine the soaked corn kernels with 1.5 teaspoons of baking soda and blend in a food processor on medium speed for 5 minutes until the corn grits and corn syrup are completely separated.

[0060] Filtration separation:

[0061] The stirred mixture is finely filtered using a 200-mesh cloth bag to obtain clear corn pulp free of impurities.

[0062] Mixed seasoning:

[0063] Add 3 medium-sized eggs, 1.5 teaspoons of table salt, 1 teaspoon of chicken essence and appropriate amount of chopped green onion (about 30 grams) to the de-starched corn slurry, stir well to form a mixed slurry with attractive color and unique flavor.

[0064] Steaming molding:

[0065] The mixed slurry was poured into a rectangular mold (15 cm long and 10 cm wide), and the mold was placed in a steamer and steamed at a high temperature of 105° C. for 15 minutes to ensure that the mixed slurry was fully cooked and solidified into food.

[0066] Cooling and subsequent processing:

[0067] Take out the steamed food, wait for it to cool naturally to room temperature, and then slice or dice it for easy consumption or further processing.

[0068] To sum up: By selecting fresh, immature green corn, the nutritional value and taste of the raw materials are ensured.

[0069] Exquisite craftsmanship: Through multiple steps such as soaking, stirring, filtering, seasoning and steaming, the corn is de-pulped and mixed with a variety of ingredients for steaming.

[0070] Unique flavor: Ingredients such as eggs, table salt, chicken essence and chopped green onions are added to give the final product a rich taste and unique flavor.

[0071] Rich in nutrients: It retains most of the nutrients in green corn while increasing the nutritional value of other ingredients.

[0072] The green corn mixed steamed food processed by the method is not only delicious and nutritious, but also simple in production process and easy to control, and is suitable for use in various occasions such as families, restaurants and food processing enterprises. As people's pursuit of healthy diet and delicious food continues to increase, the processing method has broad market prospects and application value.

[0073] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for processing steamed green corn food, characterized in that: The following steps are involved: Step 1: Select fresh, immature green corn, remove the outer skin and corn silk, and obtain corn kernels; Step 2: Soak the corn kernels in clean water for a predetermined time to allow them to fully absorb water; Step 3: Mix the soaked corn kernels with appropriate amount of clean water and baking soda, and blend in a blender or food processor until the corn residue and corn pulp are separated; Step 4: filtering the stirred mixture through multiple layers of gauze or cloth bags to obtain de-slurried corn pulp; Step 5: Add eggs, edible salt, chicken essence and chopped green onions to the de-slurried corn slurry, and stir well to form a mixed slurry; Step 6: Pour the mixed slurry into a mold, and place the mold in a steamer for high-temperature steaming until the mixed slurry is fully cooked and solidified into food; Step 7: Take out the steamed food and wait for it to cool naturally before eating or processing it.

2. The method for processing steamed green corn food according to claim 1, characterized in that: The predetermined soaking time is 30 minutes to 60 minutes.

3. The method for processing steamed green corn food according to claim 1, characterized in that: In step 3, the stirring time is 3 to 5 minutes, and the stirring speed is moderate to ensure effective separation of the corn slurry and the residue.

4. The method for processing steamed green corn food according to claim 1, characterized in that: In step five, the amounts of eggs, salt, chicken essence and chopped green onions added can be adjusted according to specific taste requirements to achieve the best flavor.

5. The method for processing steamed green corn food according to claim 2, characterized in that: The high temperature steaming temperature in step six is ​​100° C. to 120° C., and the steaming time is 15 minutes to 20 minutes. The specific time is adjusted according to the size of the mold and the thickness of the food.

6. The method for processing steamed green corn food according to claim 1, characterized in that: The method for selecting green corn in step one is as follows: observe whether the corn kernels are fully grown and whether the corn kernels are pulped by pinching with fingernails, and then select the corn kernels; if the corn kernels are sparse and not full, they are in an unripe state and will not be selected; if the corn kernels are grown inside by pinching with fingernails and have no moisture, they are in an overripe state and will not be selected.

7. The method for processing steamed green corn food according to claim 1, characterized in that: In the step 4, a 80-200 mesh sieve is used for screening.