CN1022793C - Pruduction of corn crisp crust - Google Patents
Pruduction of corn crisp crust Download PDFInfo
- Publication number
- CN1022793C CN1022793C CN91110951A CN91110951A CN1022793C CN 1022793 C CN1022793 C CN 1022793C CN 91110951 A CN91110951 A CN 91110951A CN 91110951 A CN91110951 A CN 91110951A CN 1022793 C CN1022793 C CN 1022793C
- Authority
- CN
- China
- Prior art keywords
- corn
- crust
- embryosperm
- maize
- cornflakes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 50
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 50
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 41
- 235000005822 corn Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 9
- 235000009973 maize Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 3
- 239000000920 calcium hydroxide Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- 206010039509 Scab Diseases 0.000 abstract 3
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 239000001511 capsicum annuum Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 239000001931 piper nigrum l. white Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 241001133760 Acoelorraphe Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
Images
Landscapes
- Confectionery (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a production method for corn crusts finished by the following eight work procedures of choiceness and peeling, immersion, separation cooking and bulking, preforming, slicing, frying, baking and cooling subpackage. The present invention provides the method which enables the corn crusts to carry out industrialized production, a scientific formulation and a peculiar technology are adopted, and the present invention provides the corn crusts with favorable perfume, fragile performance, color and taste for people.
Description
The present invention relates to a kind of production method of corn crust.
Existing in the market a kind of corn crust, its nutritive value is higher, is of value to the healthy of people, is subjected to consumer's welcome deeply.But with the corn crust that its method is made, corn embryosperm, embryo after selected do not separate, and cause to send out blunt, fill up tooth, are difficult to bulk crisply, influence mouthfeel, are unfavorable for children and designed for old people.
The objective of the invention is to overcome above technical deficiency, and a kind of have perfume (or spice), crisp, crisp, the corn crust food that is pleasant to the eye and taste are provided.
The present invention realizes by following measure, the maize raw material of having peeled is immersed in medical stone, the aqua calcis, soaking aqueous temperature is 25 ℃, 7 hours time made corn embryosperm separate with embryo, and is expanded with carrying out after the maize fragmentation after the separation, when compressing tablet, the maize after expanded is added in the tablet press machine, mix in flakes, carry out fried seasoning operation again, and form corn crust.
Describe with by way of example below in conjunction with accompanying drawing.
Fig. 1 is the production method process chart of a kind of corn crust of the present invention.
Each odor type corn crust production method of the present invention is as follows:
1, fragrant and sweet type corn crust
Primary raw material: corn, soya bean, sesame, palm wet goods.
Auxiliary material: stevia, milk powder, fragrant and sweet baking powder.
Production technology:
(1) corn is selected, peel 3 times;
(2) soak, corn, water, medical stone, calcium hydroxide, its ratio is 100: 200: 10: the 0.1(kilogram), water temperature is 25 ℃, and the time is 7 hours;
(3) separate corn embryosperm, embryo, the corn embryosperm of proposition cooks after cleaning 4 times, and the maize of proposition cleans 4 times after broken expanding treatment, the corn embryosperm that cooks and expanded maize is mixed insert tablet press machine;
(4) compressing tablet process, with soy noodle, sesame face and auxiliary material mix the back and are pressed into laminarly with the corn base-material, and thickness is 0.8-1.1mm;
(5) cornflakes after the shaping is cut into slices appearance and size 20 * 20 * 0.8-1.1mm through slicer;
(6) with palm rusting to 180 ℃, put into the cornflakes of shaping, fried 3 minutes, be golden yellow and pull out;
(7) will explode good corn crust and insert and toast in the baking oven, temperature is 220 ℃, and the time is 3 minutes;
(8) be cooled to the room temperature packing.
2, spicy type corn crust
Primary raw material: corn, soya bean, sesame, palm oil;
Auxiliary material: refined salt, monosodium glutamate, paprika, five-spice powder, white pepper powder.
Production technology:
(1) corn is selected, peel 3 times;
(2) soak, corn, water, medical stone, calcium hydroxide, its ratio is 100: 200: 10: the 0.1(kilogram), water temperature is 25 ℃, and the time is 7 hours;
(3) separate corn embryosperm, embryo, the corn embryosperm of proposition cooks after cleaning 4 times, and the maize of proposition cleans 4 times after broken expanding treatment, the corn embryosperm that cooks and expanded maize is mixed insert tablet press machine;
(4) compressing tablet process, with soy noodle, sesame face and fragrant and sweet baking powder mix the back and are pressed into laminarly with the corn base-material, and thickness is 0.8-1.1mm;
(5) cornflakes after the shaping is cut into slices appearance and size 20 * 20 * 0.8-1.1mm through slicer;
(6) with palm rusting to 180 ℃, put into the cornflakes of shaping, fried 3 minutes, be golden yellow and pull out, after while hot tingle and hot flavorings, refined salt, monosodium glutamate, paprika, five-spice powder, white pepper powder being mixed, spray on corn crust;
(7) will explode good corn crust and insert and toast in the baking oven, temperature is 220 ℃, and the time is 3 minutes;
(8) be cooled to the room temperature packing.
Claims (1)
1, a kind of production method of corn crust is characterized in that being finished by following 8 road production processes:
(1) corn is selected, peel 3 times;
(2) soak, corn, water, medical stone, calcium hydroxide, its ratio is 100: 200: 10: 0.1 (kilogram), water temperature are 25 ℃, the time is 7 hours;
(3) separate corn embryosperm, embryo, the corn embryosperm of proposition cooks after cleaning 4 times, and the maize of proposition cleans 4 times after broken expanding treatment, the corn embryosperm that cooks and expanded maize is mixed insert tablet press machine;
(4) compressing tablet process, with soy noodle, sesame face and auxiliary material mix the back and are pressed into laminarly with the corn base-material, and thickness is 0.8-1.1mm;
(5) cornflakes after the shaping is cut into slices appearance and size 20 * 20 * 0.8-1.1mm through slicer;
(6) with palm rusting to 180 ℃, put into the cornflakes of shaping, fried 3 minutes, be golden yellow and pull out;
(7) will explode good corn crust and insert and toast in the baking oven, temperature is 220 ℃, and the time is 3 minutes;
(8) be cooled to the room temperature packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91110951A CN1022793C (en) | 1991-11-15 | 1991-11-15 | Pruduction of corn crisp crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91110951A CN1022793C (en) | 1991-11-15 | 1991-11-15 | Pruduction of corn crisp crust |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1061892A CN1061892A (en) | 1992-06-17 |
| CN1022793C true CN1022793C (en) | 1993-11-24 |
Family
ID=4910363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91110951A Expired - Fee Related CN1022793C (en) | 1991-11-15 | 1991-11-15 | Pruduction of corn crisp crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1022793C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061832C (en) * | 1996-12-28 | 2001-02-14 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| CN102342444B (en) * | 2011-09-10 | 2013-12-18 | 张丽芳 | Functional puffed food and preparation method thereof |
| CN102349620B (en) * | 2011-10-30 | 2012-11-21 | 吉林农业大学 | High-fiber corn flake healthy food and production method thereof |
| CN107373372A (en) * | 2017-09-04 | 2017-11-24 | 合肥家佳乐食品工业有限公司 | A kind of production method of crispy rice |
-
1991
- 1991-11-15 CN CN91110951A patent/CN1022793C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1061892A (en) | 1992-06-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
International patent classification (main classification): A23L1/164 |