Corn non-staple food processing technology

Abstract

The invention discloses a corn non-staple food processing technology, and relates to the technical field of health food preparation. The invention aims to make corncobs and corn stigma into a corn non-staple food with a good healing effect. The method specifically comprises the following steps: selecting a corncob with a complete structure, cleaning the corncob, and airing the corncob for later use; the corn stigma is cleaned and then aired, and then the corncobs and the corn stigma are put into a sterilization box to be subjected to hot air drying and sterilization; the corn cobs are shaped like spines, lignin and cellulose contained in the corn cobs are combined with the menstruation promoting effect of the grain liquor to achieve the curative effects of filling governor meridians and tonifying bones and collaterals, the corn stigma is shaped like blood capillaries and has the curative effects of dredging the meridians and collaterals and improving microcirculation, and the corn stigma and the corn stigma cooperate with grain crops such as the grain liquor and the table vinegar to form a double-effect mechanism of dredging the meridians and supplementing nutrition. The corncob and the corn stigma can tonify the interior and dredge the exterior, form nutrition regulation, promote qi and blood circulation of the whole body and improve basal body temperature, and have a good healing effect.

Description

Technical Field

[0001] The present invention relates to the technical field of health-care food preparation, in particular to a corn by-product processing technology. Background Art

[0002] Analogy was a way for ancient people to understand things, and it is particularly widely used in traditional Chinese medicine. Corn cobs are hollow structures and shaped like a spine. The lignin and cellulose they contain have the effect of promoting menstruation. Corn silk is shaped like capillaries and has the effects of diuresis, swelling reduction, liver clearing and bile promoting. The combination of corn cobs and corn silk works synergistically to achieve the effect of "internal connection to the spine and external connection to microcirculation", promotes the circulation of qi and blood throughout the body, and increases basal body temperature. Corn cobs can achieve the effect of internal connection to the spine, and corn silk can achieve the effect of external connection to microcirculation. Corn cobs and corn silk, one replenishes the inside and the other connects the outside, and the two form a nutritional harmony with good healing effects.

[0003] However, the role of corn cobs and corn silk has not been taken seriously. Corn cobs and corn silk are discarded or used directly as fuel after corn is harvested. Therefore, there is an urgent need for a corn side dish processing technology to fully utilize corn cobs and corn silk for related food processing. Summary of the Invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a corn by-product processing technology.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A corn by-product processing process comprises the following steps:

[0007] S1: Select corn cobs with intact structures, then wash and dry them for later use;

[0008] S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization;

[0009] S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 30-45 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food;

[0010] S4: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of vinegar for 20-30 days, and then filter out the soaked corn cobs and corn silk to obtain a vinegar-based corn supplementary food;

[0011] S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

[0012] Preferably, in S3, the mass ratio of corn cobs, corn silk and grain wine is 1:1:10.

[0013] Furthermore: in said S3, the alcohol content of the grain wine is greater than or equal to 42% vol.

[0014] Further preferred: in said S3, when the corn cobs and corn silks are soaked in the grain wine, the storage environment temperature is controlled at 20-25°C, and they are protected from light, and the storage container is shaken once every 7 days.

[0015] As a preferred embodiment of the present invention: in S4, the mass ratio of corn cobs, corn silk and vinegar is 1:1:15.

[0016] As a further preferred embodiment of the present invention: in said S4, when the corn cobs and corn silks are soaked in vinegar, the storage environment temperature is controlled at 20-25° C., and they are protected from light, and the storage container is shaken once every 5 days.

[0017] As a further solution of the present invention: in said S5, in the flour-type corn side dish, the mixing ratio of corn cob flour and corn silk flour is 2:1.

[0018] Based on the above scheme: a corn side dish processing process comprises the following steps: S1: selecting a corn cob with a complete structure, then washing the corn cob and drying it for later use;

[0019] S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization;

[0020] S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 30 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food;

[0021] S4: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of vinegar for 20 days, and then filter out the soaked corn cobs and corn silk to obtain a vinegar-based corn supplementary food;

[0022] S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

[0023] Based on the above scheme, a preferred method is as follows: a corn by-product processing process, comprising the following steps:

[0024] S1: Select corn cobs with intact structures, then wash and dry them for later use;

[0025] S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization;

[0026] S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 45 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food;

[0027] S4: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of vinegar for 30 days, and then filter out the soaked corn cobs and corn silk to obtain a vinegar-based corn supplementary food;

[0028] S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

[0029] Based on the above solution, a further preferred method is as follows: a corn by-product processing process comprising the following steps:

[0030] S1: Select corn cobs with intact structures, then wash and dry them for later use;

[0031] S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization;

[0032] S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 35 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food;

[0033] S4: Select an appropriate amount of corn cobs and corn silks, soak them in an appropriate amount of vinegar for 25 days, and then filter out the soaked corn cobs and corn silks to obtain a vinegar-based corn supplementary food;

[0034] S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

[0035] The beneficial effects of the present invention are:

[0036] 1. By using corn cobs and corn silk to soak grain products such as grain wine and vinegar, the nutrients in corn cobs and corn silk can be effectively released. At the same time, according to the theory of analogy in traditional Chinese medicine, corn cobs are shaped like the spine. The lignin and cellulose it contains, combined with the meridian-dredging effect of grain wine, can achieve the effect of filling the Du meridian and replenishing bones and meridians. Corn silk is shaped like capillaries and has the effect of dredging meridians and improving microcirculation. The two work together with grain wine to form a dual-effect mechanism of dredging meridians and replenishing nutrients. Corn cobs and corn silk, one replenishes the inside and the other clears the outside. The two form a nutritional harmony, promote the circulation of qi and blood throughout the body, increase basal body temperature, and have a good healing effect.

[0037] 2. The operation method of this processing technology is simple. It only requires soaking the corn cobs and corn silk directly in grain products such as grain wine and vinegar. No other chemical ingredients are added, ensuring that the nutrients in the corn cobs and corn silk are naturally released, and it is highly safe. At the same time, the processing raw materials are corn cobs and corn silk that are easily available and low-cost, so it has the advantages of simple processing technology and low raw material cost.

[0038] 3. By grinding corn cobs and corn silk into powder and mixing them in proportion, powdered corn side dishes are obtained. Users can add an appropriate amount of powdered corn side dishes into their daily diet, so that the corn side dishes can be mixed with a variety of daily foods and drinks. While improving the applicability of the corn side dishes, the processing technology of the corn side dishes is further simplified. At the same time, after the crushing process, the nutrients in the corn cobs and corn silk can be better absorbed by the human body, further improving the yin and yang combination of the corn side dishes and the efficacy of nourishing the inside and tonifying the outside.

[0039] 4. Through this corn by-product processing technology, agricultural by-products such as corn cobs and corn silk can be fully utilized, which increases the overall income of crop planting while reducing the waste of agricultural by-products. At the same time, agricultural by-products such as corn cobs and corn silk can be effectively turned into treasure without incineration and landfill, protecting the surrounding environment while improving the economic benefits and medicinal value of corn planting. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 The figure is a schematic flow chart of a corn by-product processing technology proposed by the present invention. DETAILED DESCRIPTION

[0041] The technical solution of the present invention will be further described in detail below in conjunction with specific implementation methods.

[0042] Example 1:

[0043] A corn by-product processing technology, such as Figure 1 As shown, the following steps are included:

[0044] S1: Select corn cobs with intact structures, then wash and dry them for later use;

[0045] S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization;

[0046] S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 30-45 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food;

[0047] S4: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of vinegar for 20-30 days, and then filter out the soaked corn cobs and corn silk to obtain a vinegar-based corn supplementary food;

[0048] S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

[0049] In said S3, the mass ratio of corn cob, corn silk and grain wine is 1:1:10;

[0050] In S3, the alcohol content of the grain wine is greater than or equal to 42% vol;

[0051] In S3, when the corn cobs and corn silks are soaked in the grain wine, the storage environment temperature is controlled at 20-25° C., and they are protected from light, and the storage container is shaken once every 7 days;

[0052] In said S4, the mass ratio of corn cob, corn silk and vinegar is 1:1:15;

[0053] In S4, when the corn cobs and corn silks are soaked in vinegar, the storage environment temperature is controlled at 20-25° C., and they are protected from light, and the storage container is shaken once every 5 days;

[0054] In S5, in the flour-type corn side dish, the mixing ratio of corn cob flour and corn silk flour is 2:1.

[0055] By using corn cobs and corn silk to soak grain products such as grain wine and vinegar, the nutrients in corn cobs and corn silk can be effectively released. At the same time, according to the theory of analogy in traditional Chinese medicine, corn cobs are shaped like the spine. The lignin and cellulose it contains, combined with the meridian-dredging effect of grain wine, can achieve the effect of filling the Du meridian and replenishing bones and collaterals. Corn silk is shaped like capillaries and has the effect of dredging meridians and improving microcirculation. The two work together with grain wine to form a dual-effect mechanism of dredging meridians and replenishing nutrients. Corn cobs and corn silk, one replenishes the inside and the other clears the outside. The two form a nutritional harmony, promote the circulation of qi and blood throughout the body, increase basal body temperature, and have a good healing effect.

[0056] The processing technology is simple to operate. It only requires soaking corn cobs and corn silk directly in grain products such as grain wine and vinegar. No other chemical ingredients are added, ensuring that the nutrients in the corn cobs and corn silk are naturally released, and it is highly safe. At the same time, the processing raw materials are easily available and low-cost corn cobs and corn silk, so it has the advantages of simple processing technology and low raw material cost.

[0057] By grinding corn cobs and corn silk into powder and mixing them in proportion to obtain powdered corn side dishes, users can add an appropriate amount of powdered corn side dishes to their daily diet, so that the corn side dishes can be mixed with a variety of daily foods and drinks, thereby improving the applicability of the corn side dishes and further simplifying the processing technology of the corn side dishes. At the same time, after the crushing process, the nutrients in the corn cobs and corn silk can be better absorbed by the human body, further improving the yin and yang combination of the corn side dishes and the efficacy of nourishing the inside and tonifying the outside.

[0058] Through this corn by-product processing technology, agricultural by-products such as corn cobs and corn silk can be fully utilized, which increases the overall income of crop planting while reducing the waste of agricultural by-products. At the same time, agricultural by-products such as corn cobs and corn silk can be effectively turned into treasure without incineration and landfill, protecting the surrounding environment while improving the economic benefits and medicinal value of corn planting.

[0059] 100 users were selected to drink 100-150 ml of the wine-based corn supplementary food in this embodiment every day. 30 minutes after drinking, the average armpit temperature of 100 users was measured to increase by 0.6-0.9°C. At the same time, 95 users could obviously feel the limbs warming up. After the users insisted on drinking it for 30 days, the basal body temperature of 100 users increased by an average of 0.3-1°C, indicating that long-term consumption of this corn supplementary food can play a role in nutritional coordination, promote blood circulation throughout the body, and increase basal body temperature.

[0060] Example 2:

[0061] A corn by-product processing process comprises the following steps:

[0062] S1: Select corn cobs with intact structures, then wash and dry them for later use;

[0063] S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization;

[0064] S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 30 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food;

[0065] S4: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of vinegar for 20 days, and then filter out the soaked corn cobs and corn silk to obtain a vinegar-based corn supplementary food;

[0066] S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

[0067] In said S3, the mass ratio of corn cob, corn silk and grain wine is 1:2:15;

[0068] In said S4, the mass ratio of corn cob, corn silk and vinegar is 1:2:18;

[0069] In S5, in the flour-type corn side dish, the mixing ratio of corn cob flour and corn silk flour is 3:1.

[0070] As in Example 1, 100 users were selected and added 50-100 ml of the vinegar corn side dish of Example 2 to their meals every day. 30 minutes after consuming the vinegar corn side dish with meals, 100 users' armpit body temperatures were measured to increase by an average of 0.6-0.9°C. At the same time, 93 users could clearly feel their limbs warming. After the users persisted in consuming the vinegar corn side dish for 30 days, the basal body temperatures of the 100 users increased by an average of 0.3-1°C. This indicates that long-term consumption of the corn side dish can balance nutrition, promote blood circulation throughout the body, and elevate basal body temperature.

[0071] Example 3:

[0072] A corn by-product processing process comprises the following steps:

[0073] S1: Select corn cobs with intact structures, then wash and dry them for later use;

[0074] S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization;

[0075] S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 45 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food;

[0076] S4: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of vinegar for 30 days, and then filter out the soaked corn cobs and corn silk to obtain a vinegar-based corn supplementary food;

[0077] S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

[0078] In S3, the mass ratio of corn cobs, corn silk and grain wine is 1:2:10;

[0079] In said S4, the mass ratio of corn cob, corn silk and vinegar is 1:2:15;

[0080] In S5, in the flour-type corn side dish, the mixing ratio of corn cob flour and corn silk flour is 2:1.

[0081] As in Example 1, 100 users were selected and consumed 100-120 ml of the flour-based corn side dish in Example 3 every day by brewing or with meals. 30 minutes after brewing and consuming the flour-based corn side dish with meals, the average armpit temperature of 100 users increased by 0.6-0.9°C. At the same time, 96 users could obviously feel the limbs warming up. After the users persisted in consuming the product for 30 days, the basal body temperature of the 100 users increased by an average of 0.3-1°C, indicating that long-term consumption of the corn side dish can balance nutrition, promote blood circulation throughout the body, and increase basal body temperature.

[0082] Example 4:

[0083] A corn by-product processing process comprises the following steps:

[0084] S1: Select corn cobs with intact structures, then wash and dry them for later use;

[0085] S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization;

[0086] S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 35 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food;

[0087] S4: Select an appropriate amount of corn cobs and corn silks, soak them in an appropriate amount of vinegar for 25 days, and then filter out the soaked corn cobs and corn silks to obtain a vinegar-based corn supplementary food;

[0088] S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

[0089] In S3, the mass ratio of corn cobs, corn silk and grain wine is 2:1:10;

[0090] In said S4, the mass ratio of corn cob, corn silk and vinegar is 2:1:15;

[0091] In S5, in the flour-type corn side dish, the mixing ratio of corn cob flour and corn silk flour is 1:1.

[0092] 100 users were selected to drink 100-150 ml of the wine-based corn supplementary food in this embodiment every day. 30 minutes after drinking, the average armpit temperature of 100 users was measured to increase by 0.6-0.9°C. At the same time, 95 users could obviously feel the limbs warming up. After the users insisted on drinking it for 30 days, the basal body temperature of 100 users increased by an average of 0.3-1°C, indicating that long-term consumption of this corn supplementary food can play a role in nutritional coordination, promote blood circulation throughout the body, and increase basal body temperature.

[0093] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A corn side dish processing technology, characterized in that: The steps include: S1: Select corn cobs with intact structures, then wash and dry them for later use; S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization; S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 30-45 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food; S4: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of vinegar for 20-30 days, and then filter out the soaked corn cobs and corn silk to obtain a vinegar-based corn supplementary food; S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

2. A corn by-product processing technology according to claim 1, characterized in that: In S3, the mass ratio of corn cobs, corn silk and grain wine is 1:1:

10.

3. A corn by-product processing technology according to claim 2, characterized in that: In S3, the alcohol content of the grain wine is greater than or equal to 42% vol.

4. A corn by-product processing technology according to claim 3, characterized in that: In S3, when the corn cobs and corn silks are soaked in the grain wine, the storage environment temperature is controlled at 20-25° C., and exposure to light is avoided. During this period, the storage container is shaken once every 7 days.

5. The corn by-product processing technology according to claim 1, characterized in that: In the S4, the mass ratio of corn cobs, corn silk and vinegar is 1:1:

15.

6. A corn by-product processing technology according to claim 5, characterized in that: In S4, when the corn cobs and corn silks are soaked in vinegar, the storage environment temperature is controlled at 20-25° C., and exposure to light is avoided. During this period, the storage container is shaken once every 5 days.

7. The corn by-product processing technology according to claim 1, characterized in that: In S5, in the flour-type corn side dish, the mixing ratio of corn cob flour and corn silk flour is 2:

1.

8. A corn side dish processing process, characterized in that: The steps include: S1: Select corn cobs with intact structures, then wash and dry them for later use; S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization; S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 30 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food; S4: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of vinegar for 20 days, and then filter out the soaked corn cobs and corn silk to obtain a vinegar-based corn supplementary food; S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

9. A corn side dish processing process, characterized in that: The steps include: S1: Select corn cobs with intact structures, then wash and dry them for later use; S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization; S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 45 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food; S4: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of vinegar for 30 days, and then filter out the soaked corn cobs and corn silk to obtain a vinegar-based corn supplementary food; S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

10. A corn side dish processing process, characterized in that: The steps include: S1: Select corn cobs with intact structures, then wash and dry them for later use; S2: Wash and dry the corn silk, then place the corn cob and corn silk into a sterilization box for hot air drying and sterilization; S3: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of grain wine for 35 days, and then filter out the soaked corn cobs and corn silk to obtain a wine-containing corn supplementary food; S4: Select an appropriate amount of corn cobs and corn silk, soak them in an appropriate amount of vinegar for 25 days, and then filter out the soaked corn cobs and corn silk to obtain a vinegar-based corn supplementary food; S5: Select an appropriate amount of corn cobs, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn cob powder; select an appropriate amount of corn silk, grind them into powder using a grinder, and then pass them through a 100-mesh sieve to obtain corn silk powder; then take an appropriate amount of corn cob powder and corn silk powder and mix them to obtain flour-type corn side dish.

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