ZA200803202B - Method for production of a maize or cassava product - Google Patents
Method for production of a maize or cassava product Download PDFInfo
- Publication number
- ZA200803202B ZA200803202B ZA200803202A ZA200803202A ZA200803202B ZA 200803202 B ZA200803202 B ZA 200803202B ZA 200803202 A ZA200803202 A ZA 200803202A ZA 200803202 A ZA200803202 A ZA 200803202A ZA 200803202 B ZA200803202 B ZA 200803202B
- Authority
- ZA
- South Africa
- Prior art keywords
- cooking
- production
- product
- paste
- phase
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 240000003183 Manihot esculenta Species 0.000 title claims description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 title claims description 7
- 240000008042 Zea mays Species 0.000 title claims description 7
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 title claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims description 7
- 235000009973 maize Nutrition 0.000 title claims description 7
- 238000010411 cooking Methods 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 10
- 235000012054 meals Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 230000006866 deterioration Effects 0.000 claims description 2
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
This invention that aims at meeting human needs, specifically in the area of treatment of meal (e.g. maize meal), cassava flour and similar food products for both domestic consumption and for the hotel industry.
The current product that is termed “Xima” in local Mozambique dialects (and “Bogobe” in local South African dialects), for example, that is consumed at home as well as in hotel units, does not present a good look for a commercial product.
The product in addition does not have an appropriate taste given its manual and inadequate form of preparation and variable cooking time, with less security for the cook (because he/she can burn while trying to cook). Generally, it can be seen that after being ready, Xima presents certain particles of flour not cooked, which has caused stomach problems and discomfort for the people that consume besides that its consumption is not recommended after 48 hours of its preparation.
With this invention, it is intended, firstly, to get high returns, to control the time of cooking, allow the addition of different flavours using different natural edible vegetables, ensure hygiene and improve safety during production of Xima, ensure uniformity of the mixture, greater duration of Xima and add value to the final product.
The Method for Production and Cooking of Maize Meal or Cassava Flour or similar food products — e.g. Xima, in accordance with the present invention was developed with the aim of overcoming the problem of the physical appearance of
Xima, lifting of the mixture during the cooking, establishing a standard cooking time, the economy of time in cooking and greater security of the cook. The process consists primarily in the treatment of meal or flour by cooking, heat treatment and conservation by vacuum and subsequent final cooking.
The method for production and cooking of maize meal or Cassava Flour - Xima, consists in introducing the meal or flour in an appropriate industrial pan described in phase 1 of the production process of Xima, in which it undergoes the pre- heating for between two and three minutes.
After pre-heating, the process enters its phase 2 and the mixture is mixed with hot water and other ingredients if necessary. This process is done in an appropriate mixer and is followed by heating and stirring of the mixture for 5 minutes to obtain a homogeneous paste, ensuring greater security of the cook in the process.
The homogeneous paste in phase 2 follows to stage 3 in which an appropriate equipment like a press moulds the paste and insufflates it with air that will serve as an indicator of cooking in the process of cooking.
In stage 4, which corresponds to the stage heat treatment of the paste, an auto- clave type sterilising box sterilises the paste at a temperature of 85°C. This will allow the elimination of bacteria that can accelerate the deterioration of the product and harm human health, as well as greater durability period of the paste in the hands of distributors or consumers, which can go up to 2 weeks, depending on storage and conservation conditions.
The final phase 5 of production of Xima includes the packaging of the final product and its treatment by vacuum, which ensures the anaerobic conditions conducive to the conservation of the product. After this stage the product is ready for sale and after-sale cooking.
The method for production and cooking of maize meal or cassava flour - Xima, consists in introducing the pasta in a pan with water connected to a source of heating to allow the paste to become the final product (Xima), indicating that is provided by the upward movement of the paste heated.
Claims (11)
1. A method for production and cooking of maize meal or cassava flour or similar product which is characterized by the steps of cooking, heat treatment and conservation by vacuum.
2. The said method according to claim 1, is characterized by avoiding the lifting of the boiling paste.
3. A method for production and cooking as claimed in either one of claims 1 or 2, which consists in introducing the meal or flour in an appropriate industrial pan as phase 1 of the production process, in which the product undergoes pre-heating for between two and three minutes.
4. A method for production and cooking as claimed in claim 3, in which after pre- heating, the process enters its phase 2 and the mixture is mixed with hot water and optionally other ingredients.
5. A method for production and cooking as claimed in claim 4, in which this process is done in an appropriate mixer and is followed by heating and stirring of the mixture to obtain a homogeneous paste, ensuring greater security of the cook in the process.
6. A method for production and cooking as claimed in either one of claims 1 or 2, in which the homogeneous paste in phase 2 follows to stage 3 in which an appropriate equipment like a press moulds the paste and insufflates it with air that will serve as an indicator of cooking in the process of cooking.
7. A method for production and cooking as claimed in claim 6, which adds stage 4, which corresponds to the heat treatment stage of the paste, in an auto-clave type sterilising box which sterilises the paste at a temperature which will allow the elimination of bacteria that can accelerate the deterioration of the product and harm human health, as well as greater durability period of the paste in the hands of distributors or consumers.
8. A method for production and cooking as claimed in claim 7, in which the final phase 5 of production includes the packaging of the final product and its treatment by vacuum, to ensure anaerobic conditions conducive to the conservation of the product.
9. A method for production and cooking of a maize meal or cassava flour or similar product as herein described.
10. A product produced by the method claimed in any one of claims 1 to 9.
11. A product as claimed in claim 10 which has been sold and cooked after sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ZA200803202A ZA200803202B (en) | 2008-04-11 | 2008-04-11 | Method for production of a maize or cassava product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ZA200803202A ZA200803202B (en) | 2008-04-11 | 2008-04-11 | Method for production of a maize or cassava product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ZA200803202B true ZA200803202B (en) | 2009-02-25 |
Family
ID=40951708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ZA200803202A ZA200803202B (en) | 2008-04-11 | 2008-04-11 | Method for production of a maize or cassava product |
Country Status (1)
| Country | Link |
|---|---|
| ZA (1) | ZA200803202B (en) |
-
2008
- 2008-04-11 ZA ZA200803202A patent/ZA200803202B/en unknown
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