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Corngrits instant cookee food and its preparation method

A technology for corn ballast and instant rice, which is applied in the directions of food preparation, food preservation, food science, etc., can solve problems such as influence on promotion, destruction of nutrients, inconvenience, etc., and achieve the effects of various eating methods, convenient consumption and convenient transportation.

Inactive Publication Date: 2006-08-30
康忠喜
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

It takes a long time to cook corn dregs, which is very inconvenient, so it affects the promotion of this nutritious food
At present, there are also some technical solutions that can solve the problem of inconvenient eating of corn dregs that have been publicly reported. Most of these technical solutions use puffing technology to process corn dregs into puffed food
During the puffing process, some nutrients in the corn will be destroyed, and the convenient corn food processed by puffing will lose the original characteristic taste of corn.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] The following examples will describe the present invention in more detail:

[0011] The corn ballast with a weight ratio of 1:1.5-3 is mixed with water and boiled for 1.5-3 hours, naturally cooled to room temperature, and then quickly frozen at a temperature of -18°C to -30°C, and centrifuged in a centrifuge after thawing. After dehydration, drying treatment, and packaging to make corn ballast rice.

[0012] The corn ballast with a weight ratio of 1:2 was mixed with water, boiled for 2 hours, cooled to room temperature naturally, and then quick-frozen at a temperature of -18°C to -30°C, thawed, and centrifuged in a centrifuge. After drying, it is packaged to make corn ballast rice. Its thawing is natural thawing at room temperature, and its drying temperature is 70-90 ℃.

[0013] Mix 5-10% of the weight of corn ballast with beans and corn balls, mix the mixture of corn ballast and beans with a weight ratio of 1:1.5-3 with water, cook for 1.5-3 hours, and cool naturall...

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Abstract

An instant staple food is made of broken corn pieces through proportionally mixing broken corn pieces with water, steaming for 1.5-3 hr, natural cooling, quick freezing at -18--30 deg.C, thawing and dewatering for drying. Its advantages are noloss of nutrients and direct eating by immersing in hot or cold water for 10-30 min.

Description

(1) Technical field [0001] The present invention relates to a food. The present invention also relates to a food processing method. Specifically, it is a kind of convenience food and its processing method. (2) Background technology [0002] Corn is rich in nutrients. A traditional eating method of corn is to process corn into large ballast, small ballast and other corn ballast, and then cook the corn ballast and eat it. It takes a long time to cook corn ballast, which is very inconvenient, so it affects the promotion of this nutritious food. At present, there are also some technical solutions that can solve the problem of inconvenient consumption of corn ballast, which have been publicly reported. Most of these technical solutions are to use puffing technology to process corn ballast into puffed food. During the puffing process, some nutrients in the corn will be destroyed, and the puffed instant corn food loses the original characteristic taste of the corn. (3) Content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/182A23L3/365A23L3/40A23L7/196
Inventor 康忠喜
Owner 康忠喜
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