Preparation method of corn coarse grain food

Abstract

The invention provides a preparation method of a corn coarse grain food. The preparation method comprises the following steps: 1) preparing raw material corn; 2) threshing the corn; 3) cleaning the corn kernels, and then soaking the corn kernels; 4) performing water grinding on the soaked corn kernels to obtain corn flour slurry; 5) filtering and dehydrating the corn flour slurry to obtain raw corn flour; (6) adding water into raw corn flour, and cooking thoroughly to prepare mature corn paste; (7) uniformly stirring and mixing the raw corn flour, the cooked corn paste and the starch; (8) extruding into a long strip shape through processing; and (9) cooking thoroughly for eating. The preparation method of the corn and coarse grain food sour soup is optimized, the taste and nutrition are improved, the quality is easier to guarantee, the sour soup is not prone to spoilage, storage and transportation are easier, logistics and express transportation are facilitated, and the sour soup becomes food produced industrially on a large scale and is safe, sanitary and delicious in taste.

Description

Technical Field

[0001] The invention belongs to the technical field of corn coarse grain food, and particularly relates to a preparation method of corn coarse grain food. Background Art

[0002] According to their different forms, coarse grains can be divided into three categories: (1) Cereals: corn, millet, red rice, black rice, sorghum, barley, oats, buckwheat, etc.; (2) Beans: soybeans, mung beans, red beans, black beans, broad beans, peas, etc.; (3) Tubers: sweet potatoes, yams, potatoes, etc.

[0003] Sour soup, also known as soup, is a kind of thick noodles made from corn water mill fermentation; the specific method is: wash the corn, put it in a cool place in the kitchen, soak it in cold water for more than ten days, and let it ferment naturally; when it tastes slightly sour, take it out and wash it, grind it into a paste with a water mill, and then use a cloth bag to control the appropriate amount of water, then take it out and put it in a cool place or roll it up and put it outdoors to freeze to avoid corruption and deterioration; when eating, put clear water in the pot and boil it, and when the water boils, put the clumping soup noodles into the pot and blanch them, and when the surface is translucent, take it out and put it in a basin, use a spoon or chopsticks to break up the dough, and then use a spoon to take an appropriate amount of boiling water and pour it on the soup noodles, stirring constantly to make the soup noodles more mature and produce enough viscosity, stir evenly and set aside. However, since sour soup is a fermented rice and noodle product, it is easy to be contaminated by toxic bacteria and produce toxins, and high-temperature boiling cannot destroy the toxicity.

[0004] How to optimize the preparation method of corn and coarse grain food sour soup, improve taste and nutrition, make it easier to preserve, less prone to spoilage, easier to store and transport, facilitate logistics and express delivery, and turn it into a large-scale industrially produced food is a technical problem that technical personnel in this field urgently need to solve. Summary of the invention

[0005] The invention aims to provide a method for preparing corn coarse grain food sour soup.

[0006] In order to achieve the above object, the technical solution of the present invention is as follows:

[0007] A method for preparing corn coarse grain food comprises the following steps performed in sequence:

[0008] 1) Prepare raw corn;

[0009] 2) threshing the corn to obtain corn kernels;

[0010] 3) Wash the corn kernels and then soak them;

[0011] 4) grinding the soaked corn kernels into corn flour slurry;

[0012] 5) filtering and dehydrating the corn flour slurry to obtain raw corn flour;

[0013] 6) Cook the raw corn flour with water to make corn paste;

[0014] 7) Stir and mix the raw corn flour, cooked corn paste and starch evenly;

[0015] 8) After being processed and extruded into a long strip shape;

[0016] 9) Then cook and serve.

[0017] Preferably, step 3) is specifically as follows: naturally air-dry the high-quality corn kernels, then perform three-time deep processing to peel, remove the navel, and wash, then soak the corn kernels in water at room temperature for 15-25 days, with the number of soaking days being adjusted according to the weather temperature.

[0018] Preferably, the preparation of raw corn flour is specifically as follows: the soaked corn kernels are rinsed several times until the corn kernels have no sour taste and the rinsed water is clear, and then ground into fine powder by water mill, and then the corn flour slurry is filtered and dehydrated until the moisture retention is 20wt%-40wt%, and raw corn flour is obtained after completion.

[0019] Preferably, the preparation of cooked corn paste is as follows: 15-18 parts by weight of water is added to 7.5 parts by weight of raw corn flour, and then cooked into a paste, to obtain cooked corn paste.

[0020] Preferably, in step 7), 2-5 parts by mass of raw corn flour are added to 1 part by mass of cooked corn paste, and 6-9 parts by mass of raw corn flour are added to 1 part by mass of starch.

[0021] Preferably, the starch is potato starch.

[0022] Preferably, in step 8), after being extruded into a long strip shape, two types of products, dry or wet, are produced.

[0023] Preferably, the sauce for the dry or wet products includes at least one of egg and shrimp sauce, leek sauce, tofu sauce, mushroom sauce, eggplant sauce, celery and chili sauce, chili sauce, and diced lean meat sauce.

[0024] Preferably, in step 9), the water in the pot is boiling, and the food is directly put into the pot and cooked until it is shaped and ready to eat.

[0025] The present application has achieved the following beneficial technical effects:

[0026] Advantages of the preparation method: It improves the traditional single preparation method of sour soup, and the coarse grains are finely made, smooth and delicate, chewy and resistant to chewing, safe and hygienic, and delicious;

[0027] Product advantages: (1). It has a smooth and delicate taste, promotes comprehensive and easy absorption of nutrients, is chewy and resistant, improves the traditional method of making sour soup difficult to swallow, and adds delicious sauces to greatly satisfy people's stomach buds. This product does not add any pigments, preservatives, etc., and is safe and reliable; (2). This product is low-cost and very suitable for industrial mass production. It is safe and hygienic, not easy to deteriorate, and durable in storage and transportation; (3). It has achieved industrial mass production and is no longer subject to regional restrictions. It is a delicacy that can satisfy people in different regions of the country.

[0028] In summary, the present application optimizes the preparation method of corn coarse grain food sour soup, improves the taste and nutrition, makes it easier to preserve, less prone to spoilage, easier to store and transport, facilitates logistics and express delivery, and turns it into a large-scale industrially produced food. DETAILED DESCRIPTION

[0029] 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. The described embodiments are only part of the embodiments of the present invention, not all of them. Therefore, 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.

[0030] The present application provides a method for preparing corn coarse grain food, comprising the following steps performed in sequence:

[0031] 1) Prepare raw corn (corn cobs);

[0032] 2) threshing and peeling the corn to obtain corn kernels;

[0033] 3) Wash the corn kernels and then soak them;

[0034] 4) grinding the soaked corn kernels into corn flour slurry;

[0035] 5) filtering and dehydrating the corn flour slurry to obtain raw corn flour;

[0036] 6) Cook the raw corn flour with water to make corn paste;

[0037] 7) Stir and mix the raw corn flour, cooked corn paste and starch evenly;

[0038] 8) After being processed and extruded into a long strip shape;

[0039] 9) Then cook and serve.

[0040] In one embodiment of the present application, step 3) is specifically as follows: naturally air-dry the high-quality corn kernels, then perform three rounds of deep processing to peel, remove the navel, and clean them, then soak the corn kernels in water at room temperature for 15-25 days, with the number of soaking days being adjusted according to the weather temperature.

[0041] In one embodiment of the present application, the preparation of raw corn flour is specifically as follows: the soaked corn kernels are rinsed several times until the corn kernels have no sour taste and the rinse water is clear, and then ground into fine powder by water mill, and then the corn flour slurry is filtered and dehydrated until the moisture retention is 20wt%-40wt%, and raw corn flour is obtained after completion.

[0042] In one embodiment of the present application, the preparation of cooked corn paste is specifically as follows: 15-18 parts by mass of water are added to 7.5 parts by mass of raw corn flour, and then cooked into a paste, and cooked corn paste is obtained after completion.

[0043] In one embodiment of the present application, in step 7), 2-5 parts by mass of raw corn flour are added to 1 part by mass of cooked corn paste, and 6-9 parts by mass of raw corn flour are added to 1 part by mass of starch.

[0044] In one embodiment of the present application, the starch is potato starch.

[0045] In one embodiment of the present application, after step 8) being extruded into a long strip shape, two types of products, dry or wet, are produced.

[0046] In one embodiment of the present application, the sauce for the combination of dry or wet products includes at least one of egg and shrimp sauce, leek sauce, tofu sauce, mushroom sauce, eggplant sauce, celery and chili sauce, chili sauce, and diced lean meat sauce.

[0047] In one embodiment of the present application, in step 9), the water in the pot is boiling, and the food is directly put into the pot and cooked until it is shaped and ready to eat.

[0048] The methods and devices not described in detail in the present invention are all prior art and will not be described in detail.

[0049] In order to better understand the present invention, the present invention is further specifically described below through the following examples, but it should not be understood as a limitation of the present invention. Some non-essential improvements and adjustments made by technicians in this field based on the above invention content are also considered to fall within the protection scope of the present invention.

[0050] Example 1

[0051] A method for preparing corn coarse grain food comprises the following steps performed in sequence:

[0052] 1) Prepare raw corn;

[0053] 2) threshing and peeling the corn to obtain corn kernels;

[0054] 3) Wash the corn kernels and then soak them;

[0055] 4) grinding the soaked corn kernels into corn flour slurry;

[0056] 5) filtering and dehydrating the corn flour slurry to obtain raw corn flour;

[0057] 6) Cook the raw corn flour with water to make corn paste;

[0058] 7) Stir and mix the raw corn flour, cooked corn paste and starch evenly;

[0059] 8) After being processed and extruded into a long strip shape;

[0060] 9) Then cook and eat;

[0061] Step 3) is specifically as follows: naturally air-dry the high-quality corn kernels, then perform three-time deep processing to remove the skin and navel, wash, and then soak them in water at room temperature of 28°C-30°C for 20 days;

[0062] The preparation of raw corn flour is specifically as follows: the soaked corn kernels are rinsed several times until the corn kernels have no sour taste and the rinsed water is clear, and then water-milled to fine powder, and then the corn flour slurry is filtered and dehydrated until the water retention is 30wt%, and the raw corn flour is obtained after completion;

[0063] The preparation of cooked corn paste is as follows: 17 parts by weight of water is added to 7.5 parts by weight of raw corn flour, and then cooked into a paste, and the cooked corn paste is obtained after the cooking is completed;

[0064] In step 7), 3 parts by mass of raw corn flour are added to 1 part by mass of cooked corn paste, and 8 parts by mass of raw corn flour are added to 1 part by mass of starch;

[0065] The starch is potato starch;

[0066] Step 8) After being extruded into a long strip shape, it is made into two types of products: dry or wet;

[0067] The sauces for the dry or wet products include at least one of egg and shrimp sauce, leek sauce, tofu sauce, mushroom sauce, eggplant sauce, celery and chili sauce, chili sauce, and lean meat sauce;

[0068] In step 9), when the water in the pot is boiling, put the dumplings directly into the pot and cook until they are shaped and ready to eat.

[0069] Example 2

[0070] A method for preparing corn coarse grain food comprises the following steps performed in sequence:

[0071] 1) Prepare raw corn;

[0072] 2) threshing and peeling the corn to obtain corn kernels;

[0073] 3) Wash the corn kernels and then soak them;

[0074] 4) grinding the soaked corn kernels into corn flour slurry;

[0075] 5) filtering and dehydrating the corn flour slurry to obtain raw corn flour;

[0076] 6) Cook the raw corn flour with water to make corn paste;

[0077] 7) Stir and mix the raw corn flour, cooked corn paste and starch evenly;

[0078] 8) After being processed and extruded into a long strip shape;

[0079] 9) Then cook and eat;

[0080] Step 3) is specifically as follows: naturally air-dry the high-quality corn kernels, then perform three-time deep processing to remove the skin and navel, wash, and then soak them in water at room temperature of 28°C-30°C for 22 days;

[0081] The preparation of raw corn flour is specifically as follows: the soaked corn kernels are rinsed several times until the corn kernels have no sour taste and the rinsed water is clear, and then water-milled to fine powder, and then the corn flour slurry is filtered and dehydrated until the water retention is 25wt%, and the raw corn flour is obtained after completion;

[0082] The preparation of cooked corn paste is as follows: 16 parts by weight of water is added to 7.5 parts by weight of raw corn flour, and then cooked into a paste, and cooked corn paste is obtained after the cooking is completed;

[0083] In step 7), 4 parts by mass of raw corn flour are added to 1 part by mass of cooked corn paste, and 9 parts by mass of raw corn flour are added to 1 part by mass of starch;

[0084] The starch is potato starch;

[0085] Step 8) After being extruded into a long strip shape, it is made into two types of products: dry or wet;

[0086] The sauces for the dry or wet products include at least one of egg and shrimp sauce, leek sauce, tofu sauce, mushroom sauce, eggplant sauce, celery and chili sauce, chili sauce, and lean meat sauce;

[0087] In step 9), when the water in the pot is boiling, put the dumplings directly into the pot and cook until they are shaped and ready to eat.

[0088] Example 3

[0089] A method for preparing corn coarse grain food comprises the following steps performed in sequence:

[0090] 1) Prepare raw corn;

[0091] 2) threshing and peeling the corn to obtain corn kernels;

[0092] 3) Wash the corn kernels and then soak them;

[0093] 4) grinding the soaked corn kernels into corn flour slurry;

[0094] 5) filtering and dehydrating the corn flour slurry to obtain raw corn flour;

[0095] 6) Cook the raw corn flour with water to make corn paste;

[0096] 7) Stir and mix the raw corn flour, cooked corn paste and starch evenly;

[0097] 8) After being processed and extruded into a long strip shape;

[0098] 9) Then cook and eat;

[0099] Step 3) is specifically as follows: naturally air-dry the high-quality corn kernels, then perform three-time deep processing to remove the skin and navel, wash, and then soak them in water at room temperature of 28°C-30°C for 20 days;

[0100] The preparation of raw corn flour is specifically as follows: the soaked corn kernels are rinsed several times until the corn kernels have no sour taste and the rinsed water is clear, and then water-milled to fine powder, and then the corn flour slurry is filtered and dehydrated until the water retention is 23wt%, and the raw corn flour is obtained after completion;

[0101] The preparation of cooked corn paste is as follows: 15 parts by weight of water is added to 7.5 parts by weight of raw corn flour, and then cooked into a paste, and the cooked corn paste is obtained after the cooking is completed;

[0102] In step 7), 5 parts by mass of raw corn flour are added to 1 part by mass of cooked corn paste, and 7 parts by mass of raw corn flour are added to 1 part by mass of starch;

[0103] The starch is potato starch;

[0104] Step 8) After being extruded into a long strip shape, it is made into two types of products: dry or wet;

[0105] The sauces for the dry or wet products include at least one of egg and shrimp sauce, leek sauce, tofu sauce, mushroom sauce, eggplant sauce, celery and chili sauce, chili sauce, and lean meat sauce;

[0106] In step 9), when the water in the pot is boiling, put the dumplings directly into the pot and cook until they are shaped and ready to eat.

[0107] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing corn coarse grain food, characterized in that: The method includes the following steps: 1) Prepare raw corn; 2) threshing the corn to obtain corn kernels; 3) Wash the corn kernels and then soak them; 4) grinding the soaked corn kernels into corn flour slurry; 5) filtering and dehydrating the corn flour slurry to obtain raw corn flour; 6) Cook the raw corn flour with water to make corn paste; 7) Stir and mix the raw corn flour, cooked corn paste and starch evenly; 8) After being processed and extruded into a long strip shape; 9) Then cook and serve.

2. The method for preparing a corn coarse grain food according to claim 1, characterized in that: Step 3) is specifically as follows: naturally air-dry the high-quality corn kernels, then perform three-time deep processing to peel and remove the navel, and then soak the corn kernels in water at room temperature for 15-25 days, with the number of soaking days being adjusted according to the weather temperature.

3. The method for preparing a corn coarse grain food according to claim 1, characterized in that: The preparation of raw corn flour is specifically as follows: the soaked corn kernels are rinsed several times until the corn kernels have no sour taste and the rinsed water is clear, and then ground with a water mill until fine powder is obtained, and then the corn flour slurry is filtered and dehydrated until the moisture retention is 20wt%-40wt%, and raw corn flour is obtained after completion.

4. The method for preparing a corn coarse grain food according to claim 1, characterized in that: The preparation of cooked corn paste is specifically as follows: 15-18 parts by weight of water is added to 7.5 parts by weight of raw corn flour, and then cooked into a paste, and cooked corn paste is obtained after completion.

5. The method for preparing a corn coarse grain food according to claim 1, characterized in that: In step 7), 2-5 parts by mass of raw corn flour are added to 1 part by mass of cooked corn paste, and 6-9 parts by mass of raw corn flour are added to 1 part by mass of starch.

6. The method for preparing a corn coarse grain food according to claim 1, characterized in that: The starch is potato starch.

7. The method for preparing a corn coarse grain food according to claim 1, characterized in that: Step 8) After being extruded into a long strip shape, it is made into two types of products: dry or wet.

8. The method for preparing a corn coarse grain food according to claim 7, characterized in that: The sauces for the dry or wet products include at least one of egg and shrimp sauce, leek sauce, tofu sauce, mushroom sauce, eggplant sauce, celery and chili sauce, chili sauce, and diced lean meat sauce.

9. The method for preparing a corn coarse grain food according to claim 1, characterized in that: In step 9), when the water in the pot is boiling, put the dumplings directly into the pot and cook until they are shaped and ready to eat.