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Corn pie and production thereof

A production method and corn technology, applied in food preparation, application, food science and other directions, can solve problems such as limited utilization of corn, and achieve the effects of facilitating batch production and organizing large-scale production, convenient seasoning, and improving absorption and utilization rate.

Inactive Publication Date: 2005-12-28
李伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the intake of protein, fat, and plant fiber in its food is relatively small, and the utilization of corn is still limited, and the type, taste, color, aroma, taste, and shape of the food all need to be updated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Raw materials used in corn pie: The main raw materials are: corn kernels, grains (slag); various seasonal vegetables, mushrooms, black fungus and other dry and fresh foods, and pickles. Try to prepare vegetables, pickles, and dried and fresh foods in accordance with the five colors of red, yellow, white, green, and black. Generally, it can include cucumber, cabbage, lettuce, carrot, mushroom, black fungus, white fungus, pickled pepper, pickled radish, etc. Sometimes in order to improve the taste of corn agar, you can also buy some such as red dates, apples, pineapples, etc.; pork or pork belly. Accessories include: eggs, white sugar, brown sugar, vegetable oil, cooking wine, monosodium glutamate, chicken essence, starch, salt, yeast, water.

Embodiment 2

[0039] Production of fermented cornmeal

[0040] Wash the corn kernels and grains (slag) and soak them in water until they swell, or soak them in warm water for 8-10 hours, then add water according to the weight of the corn kernels and grains (slag) after soaking and swelling: water=1:0.3 , grind into corn flour slurry with water mill, or add soybeans in the ratio of soaked and swollen (parts by weight) corn kernels, grains (slag): water: soybean=40:15:1, and grind with water mill to make corn flour slurry;

[0041] Take 300 parts of corn flour slurry, add 150-200 parts of water and stir evenly, add 1200-1500 parts of water to boil in the pot, slowly pour in the corn flour slurry and keep stirring in the pot when pouring the corn flour slurry, put The corn flour slurry is boiled into a mature slurry, and placed in a warm place;

[0042] Add 1500-1700 parts of corn flour slurry to the warm cooked slurry and mix well, dissolve 3.5-4.5 parts of yeast with a small amount of warm...

Embodiment 3

[0046] Agar Dough Making

[0047] Wash the corn kernels and granules (slag), add water according to the weight of the corn kernels and granules (slag) after soaking and swelling: water=1:0.4, and grind them into corn flour slurry by using a water mill, or by soaking and swelling Add soybeans in the following (parts by weight) corn kernels, grains (slag): water: soybeans=40:18:1, and grind them into corn flour slurry with a water mill. The fineness of the ground corn flour is generally 100 mesh about. Put water or soup into the pot, boil it, add sugar or salt, monosodium glutamate or other seasonings, or no seasoning, slowly pour in the corn flour slurry while stirring in the pot, cook the corn flour slurry into a porridge, if it is too thick You can add water to dilute it, pour it into the dough forming mold after cooking, and cool it into corn agar;

[0048] The soup put in the pot is the oil soup with edible oil added, or it can be the soup of cooked food, such as red date...

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PUM

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Abstract

A stuffed pie is composed of two surficial layers which are made of corn through grinding, mixing with water, fermenting and cooking, and the stuffing as sandwich which is prepared from fried slitted meat, flavouring including tomato sauce and vegetables. Its cooking technology is also disclosed.

Description

Technical field [0001] The present invention relates to food or food material and their preparation or processing method, also relates to food or food material forming or processing method, specifically refers to a kind of corn pie and its preparation method. technical background [0002] Recently, the German Nutrition and Health Association conducted a one-year research on corn, rice, wheat and other staple foods to compare the nutritional value and health effects of various indicators. 5-10 times that of wheat. Simultaneously, also contain a large amount of nutrition and health-care substances in the corn, except containing carbohydrate, protein, fat, carotene, also contain nutriments such as riboflavin, vitamin in the corn. These substances have great benefits in preventing diseases such as heart disease and cancer. In my country, the main food is rice and wheat flour, and the staple food of corn is less. There are many reasons, among which the structure of cornstarch ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L13/30
Inventor 陈迪军
Owner 李伟
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