CN101253959A - Preparation method of deep-fry corn food product - Google Patents
Preparation method of deep-fry corn food product Download PDFInfo
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- CN101253959A CN101253959A CNA2008100309931A CN200810030993A CN101253959A CN 101253959 A CN101253959 A CN 101253959A CN A2008100309931 A CNA2008100309931 A CN A2008100309931A CN 200810030993 A CN200810030993 A CN 200810030993A CN 101253959 A CN101253959 A CN 101253959A
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Abstract
The invention discloses a method for making a fried corn food. Corn with plump grain and bright color is selected as ingredients. The method comprises the steps of water-washing, cooking, drying, sieving, expanding to form popcorn, removing bran, well-choosing, frying, seasoning, cooling and packing. The fried corn food by the method has the advantages of golden yellow appearance, rich nutrients and palatability.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of deep-fry corn food product.
Background technology
Corn contains 7 kinds of nutrients: calcium, vitamin E, glutathione, cellulose, magnesium, selenium and aliphatic acid.Wherein cellulose has stimulating gastrointestinal wriggling, quickens the function of defecate, can prevent treating constipation, enteritis, intestinal cancer etc.The vitamin E that contains in the corn then has the cell division of promotion, delays senility, reduces serum cholesterol, prevents cutaneous lesions and alleviate artery sclerosis and the function of brain function decline.It is aging that the lutern that contains in the corn, zeaxanthin can resist eyes.
Discover,, obtained antioxidant activity more nutritious value, higher, thereby can significantly reduce the probability that suffers from a heart complaint with cancer although frying course can make corn lose the part vitamin C.In addition, corn can also discharge a kind of phenolic compound-forulic acid that diseases such as cancer is had unique curative effect in the high temperature frying course, it generally is present in the cell membrane and insoluble fibre of corn, not free the existence, have only through high-temperature cooking after a period of time, its free content is just understood phenomenal growth.
Along with the raising of people's living standard, also more and more higher to the each side requirement of food.Though existing at present employing corn is that the technology of raw material making fried food is open, as Chinese patent CN1098263A disclosed " deep-fry corn food product ", be that the employing corn is a raw material, boil through soaking, boiling, peel, exploitation, drying and screening, technology such as fried is made, this technology processing products obtained therefrom still can not satisfy the requirement of modern to food.The inventor finds can bring beyond thought mouthfeel to fried corn food by the improvement manufacture craft through concentrating on studies, and has advantages such as outward appearance is golden yellow, nutritious.
Summary of the invention
The objective of the invention is to a series of deficiencies such as, palatability difference extensive at existing deep-fry corn food product process and outward appearance be common, the preparation method of all good deep-fry corn food products of a kind of process automation, color, smell and taste is provided.
The preparation method of deep-fry corn food product of the present invention may further comprise the steps:
1) rinsing: selecting full grains, corn that color and luster is vivid for use is raw material, removes dust and impurity with the pure water rinsing, and filter is done;
2) boiling: with corn and pure water 5～7: 20～24 adding steam copper boilings by weight, a vapour pressure is not less than 0.5MP in the pot, and the boiling time is 150～210min;
3) dry, sieve: adopting the energy-saving type dryer is 8～12% with corn-drying to moisture, and temperature is controlled at 80～100 ℃, further removes dust and impurity with screening machine;
4) expanded blooming: corn put into popcorn machine is expanded blooms;
5) decortication, selected: expanded corn of blooming is put into the peeling machine rubbing make its excoriation, cross screening machine and remove maize peel and impurity;
6) fried, deposited seasoning matter: the corn after will sieving is poured in the pot that fills vegetable oil, and oil temperature is controlled at 155～170 ℃, pulls out after 60～80 seconds, applies seasoning matter while hot, and the cooling back is packed and got final product.
Described 2) corn and pure water weight ratio are 6: 22 in the step, and the boiling time is 180min.
Described 4) the expanded process of blooming is in the step: with corn by volume after the drying screening: clear water is to add clear water at 1: 0.08 to water evenly, pour in the popcorn machine after 15 minutes, tighten lid and begin heating, firepower is wanted evenly to treat to implement when the popcorn machine internal pressure reaches 0.9～1.0 atmospheric pressure quick explosion.
Described 6) add in the step weight percent content be the sugar of 0.2% spices, 0.2% cream or 14% as seasoning matter, the corn of adding is 3: 100 with vegetable oil volume ratio.
Inventor's discovery of concentrating on studies through for many years, by the technological process condition is controlled, bring better nutritive value and higher antioxidant activity can for product of the present invention, the deep-fry corn food product of making through above technology has advantages such as outward appearance is golden yellow, nutritious, crisp, fragrant and pleasant to taste; In addition, product of the present invention adopts standardized technology to make, and each flow process realizes full-automatic, and condition is controlled easily.
Description of drawings
Fig. 1 deep-fry corn food product technological process of production figure
The specific embodiment
Following examples are intended to illustrate the present invention rather than limitation of the invention further, and the present invention can implement by the described arbitrary mode of summary of the invention.
Embodiment 1:
Selecting full grains, corn that color and luster is vivid for use is raw material, removes surface dirt and impurity with the pure water rinsing, and filter is done; Corn and pure water were carried out boiling by weight 6: 22 in the adding steam copper, and a vapour pressure is controlled at about 0.5MP in the pot, and the boiling time is 180min.
Adopting the energy-saving type dryer is about 10% with corn-drying to moisture, and bake out temperature is controlled at 80 ℃, further removes dust and impurity with screening machine; With corn by volume after the drying screening: clear water is to add clear water at 1: 0.08 to water evenly, pour into after 15 minutes in the steam flow formula grain bulking machine, tighten lid and begin heating, with firepower control evenly, implement expandedly fast when treating that grain bulking machine internal pressure reaches 0.9 atmospheric pressure, corn puffing is bloomed.
Expanded corn of blooming is put into the peeling machine rubbing make its excoriation, cross screening machine and remove maize peel and impurity; Corn after sieving is poured in the pot that fills vegetable oil, the corn that adds is 3: 100 with vegetable oil volume ratio, oil temperature is controlled at 155～170 ℃, with adding 0.2% spices and 0.2% cream behind the fried corn filter drier oil that comes out again, stirs immediately after 60 seconds.Adopt the environmental protection cooler to cool off, adopt vertical automatic packaging machine to pack and get final product.The technological process of production is seen accompanying drawing 1.
Embodiment 2:
Selecting full grains, corn that color and luster is vivid for use is raw material, removes dust and impurity with the pure water rinsing, and filter is done; Corn and pure water were added the steam copper boiling by weight 5: 21, and vapour pressure is controlled at 0.6MP in the pot, and the boiling time is 150min.
Adopting the energy-saving type dryer is 10% with corn-drying to moisture, and temperature is controlled at 90 ℃, further removes dust and impurity with screening machine; With corn by volume after the drying screening: clear water is to add clear water at 1: 0.08 to water evenly, pour into after 15 minutes in the steam flow formula grain bulking machine, tighten lid and begin heating, firepower is wanted evenly, treats to implement when grain bulking machine internal pressure reaches 1.0 atmospheric pressure expanded fast.
Expanded corn of blooming is put into the peeling machine rubbing make its excoriation, cross screening machine and remove maize peel and impurity; Corn after sieving is poured in the pot that fills vegetable oil, added the corn of 3% vegetable oil volume in every pot.Oil temperature is controlled at 155～170 ℃, with adding 0.2% spices and 14% white granulated sugar behind the fried corn filter drier oil that comes out again, stirs immediately after 70 seconds.Adopt the environmental protection cooler to cool off, adopt vertical automatic packaging machine to pack and get final product.The technological process of production is seen accompanying drawing 1.
Embodiment 3:
Selecting full grains, corn that color and luster is vivid for use is raw material, removes dust and impurity with the pure water rinsing, and filter is done; Corn and pure water were added the steam copper boiling by weight 6: 23, and vapour pressure is controlled at 0.6MP in the pot, and the boiling time is 150min.
Adopting the energy-saving type dryer is 10% with corn-drying to moisture, and temperature is controlled at 100 ℃, further removes dust and impurity with screening machine; With corn by volume after the drying screening: clear water is to add clear water at 1: 0.08 to water evenly, pour into after 15 minutes in the steam flow formula grain bulking machine, tighten lid and begin heating, firepower is wanted evenly, treats to implement when grain bulking machine internal pressure reaches 1.0 atmospheric pressure expanded fast.
Expanded corn of blooming is put into the peeling machine rubbing make its excoriation, cross screening machine and remove maize peel and impurity; Corn after sieving is poured in the pot that fills vegetable oil, and the corn of adding is 3: 100 with vegetable oil volume ratio.Oil temperature is controlled at 155～170 ℃, with adding 0.2% spices, 0.2% cream and 14% white granulated sugar behind the fried corn filter drier oil that comes out again, stirs immediately after 80 seconds.Adopt the environmental protection cooler to cool off, adopt vertical automatic packaging machine to pack and get final product.The technological process of production is seen accompanying drawing 1.
Claims (6)
1, a kind of preparation method of deep-fry corn food product is characterized in that, may further comprise the steps:
1) rinsing: selecting full grains, corn that color and luster is vivid for use is raw material, removes dust and impurity with the pure water rinsing, and filter is done;
2) boiling: with corn and pure water 5～7: 20～24 adding steam copper boilings by weight, a vapour pressure is not less than 0.5MP in the pot, and the boiling time is 150～210min;
3) dry, sieve: adopting the energy-saving type dryer is 8～12% with corn-drying to moisture, and temperature is controlled at 80～100 ℃, further removes dust and impurity with screening machine;
4) expanded blooming: corn put into popcorn machine is expanded blooms;
5) decortication, selected: expanded corn of blooming is put into the peeling machine rubbing make its excoriation, cross screening machine and remove maize peel and impurity;
6) fried, deposited seasoning matter: the corn after will sieving is poured in the pot that fills vegetable oil, and oil temperature is controlled at 155～170 ℃, pulls out after 60～80 seconds, applies seasoning matter while hot, and the cooling back is packed and got final product.
2, the preparation method of deep-fry corn food product according to claim 1 is characterized in that, described 2) corn and pure water weight ratio are 6: 22 in the step.
3, the preparation method of deep-fry corn food product according to claim 1 is characterized in that, described 2) the boiling time is 180min in the step.
4, the preparation method of deep-fry corn food product according to claim 1, it is characterized in that, described 4) the expanded process of blooming is in the step: with corn by volume after the drying screening: clear water is to add clear water at 1: 0.08 to water evenly, pour in the popcorn machine after 15 minutes, tighten lid and begin heating, firepower is wanted evenly to treat to implement when the popcorn machine internal pressure reaches 0.9～1.0 atmospheric pressure quick explosion.
5, the preparation method of deep-fry corn food product according to claim 1 is characterized in that, described 6) adding weight percent content in the step is that the sugar of 0.2% spices, 0.2% cream or 14% is as seasoning matter.
6, the preparation method of deep-fry corn food product according to claim 1 is characterized in that, described 6) corn that adds in the step is 3: 100 with vegetable oil volume ratio.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008100309931A CN101253959B (en) | 2008-04-03 | 2008-04-03 | Preparation method of deep-fry corn food product |
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| CN2008100309931A CN101253959B (en) | 2008-04-03 | 2008-04-03 | Preparation method of deep-fry corn food product |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406132A (en) * | 2011-10-13 | 2012-04-11 | 杭州姚生记食品有限公司 | Method for producing fully expanded whole-grain corn |
| CN102450302A (en) * | 2011-12-15 | 2012-05-16 | 喻雪松 | Processing method of fried corn cob food |
| CN101744184B (en) * | 2010-01-11 | 2013-01-16 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of popcorn |
| CN103583957A (en) * | 2012-08-16 | 2014-02-19 | 赵孝辉 | Manufacturing method of fried sorghum food |
| CN104222867A (en) * | 2014-09-15 | 2014-12-24 | 苏州口水娃食品有限公司 | Preparation method of corn food |
| CN104757426A (en) * | 2015-03-10 | 2015-07-08 | 遵义县恒霸食品有限责任公司 | Oil-fried glutinous popcorn processing method |
| CN106213211A (en) * | 2016-07-21 | 2016-12-14 | 绵阳紫东食品有限公司 | A kind of production method of Sautéed Sweet Corn with Salted Egg Yolk bean |
| CN107811245A (en) * | 2017-12-08 | 2018-03-20 | 周起行 | A kind of preparation method of low-salt pickled radish |
| CN108030025A (en) * | 2017-12-08 | 2018-05-15 | 周起行 | The production method that a kind of antibacterial pickles radish |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098263A (en) * | 1993-08-06 | 1995-02-08 | 陈洪林 | Deep-fry corn food product |
| CN100506075C (en) * | 2006-07-17 | 2009-07-01 | 王春鸣 | Compound corn chip |
-
2008
- 2008-04-03 CN CN2008100309931A patent/CN101253959B/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744184B (en) * | 2010-01-11 | 2013-01-16 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of popcorn |
| CN102406132A (en) * | 2011-10-13 | 2012-04-11 | 杭州姚生记食品有限公司 | Method for producing fully expanded whole-grain corn |
| CN102406132B (en) * | 2011-10-13 | 2013-06-05 | 杭州姚生记食品有限公司 | Method for producing fully expanded whole-grain corn |
| CN102450302A (en) * | 2011-12-15 | 2012-05-16 | 喻雪松 | Processing method of fried corn cob food |
| CN102450302B (en) * | 2011-12-15 | 2014-01-01 | 喻雪松 | Processing method of fried corn cob food |
| CN103583957A (en) * | 2012-08-16 | 2014-02-19 | 赵孝辉 | Manufacturing method of fried sorghum food |
| CN104222867A (en) * | 2014-09-15 | 2014-12-24 | 苏州口水娃食品有限公司 | Preparation method of corn food |
| CN104757426A (en) * | 2015-03-10 | 2015-07-08 | 遵义县恒霸食品有限责任公司 | Oil-fried glutinous popcorn processing method |
| CN106213211A (en) * | 2016-07-21 | 2016-12-14 | 绵阳紫东食品有限公司 | A kind of production method of Sautéed Sweet Corn with Salted Egg Yolk bean |
| CN107811245A (en) * | 2017-12-08 | 2018-03-20 | 周起行 | A kind of preparation method of low-salt pickled radish |
| CN108030025A (en) * | 2017-12-08 | 2018-05-15 | 周起行 | The production method that a kind of antibacterial pickles radish |
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| Publication number | Publication date |
|---|---|
| CN101253959B (en) | 2011-07-27 |
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