CN101361538A - Production method of hushpuppy - Google Patents
Production method of hushpuppy Download PDFInfo
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- CN101361538A CN101361538A CNA2007100549023A CN200710054902A CN101361538A CN 101361538 A CN101361538 A CN 101361538A CN A2007100549023 A CNA2007100549023 A CN A2007100549023A CN 200710054902 A CN200710054902 A CN 200710054902A CN 101361538 A CN101361538 A CN 101361538A
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Abstract
The invention discloses a preparation method for a fried corn cake and the method consists of the steps of boiling, dipping, desquamating, wet milling, shaping and frying. The fried corn cake prepared by the method can be shaped into various types; simultaneously the food addictive can be avoided and the fried corn cake belongs to the green healthy food and contains various nutrient compositions; in addition, the self-flavor corn can be preserved; as the boiling liquid and dipping liquid are alkaline. the finished product also contains a few amounts of alkali, thus leading the fried corn cake to be delicious and crisp and cater the taste of modern people.
Description
Technical field
The invention belongs to food, relate in particular to a kind of preparation method of frito.
Background technology
China's corn resources is abundant, and nutritional labeling is many, and edible corn is of value to the healthy of people.But the conventional culinary method of corn has been not suitable for current people's taste, and people have to be used for corn to brew alcoholic beverages or be used as animal feed.Fried, the snuff of some of Chu Xianing, corn snack such as expanded in recent years, though improved taste, what have is nondigestible, the primary colors that has lost corn, the original flavor that have.
Goal of the invention
The preparation method that the purpose of this invention is to provide a kind of frito, this frito does not use food additives, has kept the local flavor and the nutritional labeling of corn self, is fit to modern's taste requirement again.
For achieving the above object, the present invention adopts following technical scheme: a kind of preparation method of frito, and boil by boiling, soak, decortication, wet-milling, moulding and fried step form:
Boil in the step boiling, the pH value of boiling liquid of boiling is 11.5～12, iblet is immersed in boils that boiling boils in the liquid boils 10～15 minutes;
In soaking step, the iblet that will boil after boiling was put into the soak soak at room temperature 12～14 hours, and the pH value of soak is 9.5～10, and soak is 1.5:1 with the weight ratio of boiling the back iblet of boiling;
In the decortication step, the iblet after soaking is rubbed, make its excoriation, use the clear water rinsing again, after the pH of rinsing liquid value is smaller or equal to 8, corn is drained, the water content that drains the back corn is between 40%～50%;
In the wet-milling step, the corn after draining is worn into powder, the granularity of corn flour is between 10～20 orders;
At forming step, corn flour is pushed or is pressed into corn-dodger;
In fried step, corn-dodger was put into edible oil fried 2～3 minutes, oily temperature control is at 160 ℃～180 ℃.
Described corn is dent corn, half dent corn, flint corn, corn or pop corn.
Describedly boil that to boil liquid be to be formed by water and food grade soda ash, caustic soda or lime modulation.
Described soak is to be formed by water and food grade soda ash, caustic soda or lime modulation.
Described edible oil is palm oil, maize germ oil or soybean hydrogenated oil and fat.
The frito made from technique scheme, moulding can realize variation, do not use simultaneously any food additives, belong to green health food, and be rich in multiple nutritional components, also kept the local flavor of corn self, boiling liquid and soak owing to boil all is alkalescence, therefore in last finished product, also contain a spot of alkali, thereby make frito have the advantages that fragrance is dense, mouthfeel is crisp, be fit to modern's taste requirement.
The specific embodiment
Embodiment 1: select full grains, color and luster vivid, do not have an assorted dustless corn, iblet is immersed in boils that boiling boils in the liquid boils 15 minutes, the pH value of boiling liquid of boiling is 12, boils to boil liquid and modulated by food grade soda ash and water and form.The iblet that will boil after boiling was put into the soak soak at room temperature 14 hours, and soak is 1.5:1 with the weight ratio of boiling the back iblet of boiling, and the pH value of soak is 9.5, and soak is also formed by food grade caustic soda and water modulation.Iblet after soaking is rubbed, made its excoriation, use the clear water rinsing again, after the pH of rinsing liquid value equals 8, corn is drained, the water content that drains the back corn is 50%; Corn after draining is worn into powder, and the granularity of corn flour is 20 orders; Corn flour fed be pressed into corn-dodger in the extruder, can put into different templates in the extruder, to make the corn-dodger of different shaping, as shapes such as arachnoid, conchoidal, syphon shapes.It is that 160 ℃ palm oil is pulled out after fried 3 minutes that corn-dodger after the moulding is put into temperature, promptly becomes frito.
Corn can be dent corn, half dent corn, flint corn, corn or pop corn.
Except using the extruder extrusion modling, also available common drawing method moulding.
Embodiment 2: in the present embodiment, iblet boiled boil 10 minutes, the pH value of boiling liquid of boiling is 11.5, iblet after boiling soak at room temperature 12 hours in soak boils, the pH value of soak is 9.8, boil and boil liquid and soak and all formed by food grade caustic soda and water modulation, the water content that drains the back corn is 40%, and other is identical with embodiment 1.
Embodiment 3: in the present embodiment, iblet boiled boil 14 minutes, the pH value of boiling liquid of boiling is 11.8, iblet after boiling soak at room temperature 13 hours in soak boils, the pH value of soak is 10, boil and boil liquid and soak and all formed by food grade lime and water modulation, the water content that drains the back corn is 45%, and other is identical with embodiment 1.
Embodiment 4: in the present embodiment, iblet boiled boil 14 minutes, the pH value of boiling liquid of boiling is 11.7, iblet after boiling soak at room temperature 13.5 hours in soak boils, the pH value of soak is 9.7, boil and boil liquid and formed by the modulation of food grade lime and water, the water content that drains the back corn is 48%, and other is identical with embodiment 1.
Embodiment 5: in the present embodiment, iblet boiled boil 12 minutes, the pH value of boiling liquid of boiling is 11.6, iblet after the boiling soak at room temperature 12.5 hours in soak that boils, the pH value of soak is 9.6, boils to boil liquid and soak is all formed by food grade lime and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.5, corn is drained, the water content that drains the back corn is 43%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding was put into palm oil fried 2 minutes, and oily temperature control is at 180 ℃.Other is identical with embodiment 1.
Embodiment 6: in the present embodiment, iblet boiled boil 11 minutes, the pH value of boiling liquid of boiling is 11.5, iblet after the boiling soak at room temperature 12.5 hours in soak that boils, the pH value of soak is 9.9, boils to boil liquid and formed by food grade lime and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.5, corn is drained, the water content that drains the back corn is 42%; Corn-dodger after the moulding is put into palm oil explode 2 minutes 30 seconds, oily temperature control is at 170 ℃.Other is identical with embodiment 1.
Embodiment 7: in the present embodiment, iblet boiled boil 14.5 minutes, iblet after boiling soak at room temperature 13 hours in soak boils, soak is formed by food grade lime and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.8, corn is drained, the water content that drains the back corn is 45%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding is put into palm oil explode 2 minutes 50 seconds, oily temperature control is at 160 ℃.Other is identical with embodiment 1.
Embodiment 8: in the present embodiment, iblet after the boiling soak at room temperature 12 hours 40 minutes in soak that boils, the pH value of soak is 10, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7, corn is drained, the water content that drains the back corn is 43%; Corn-dodger after the moulding is put into palm oil explode 2 minutes 40 seconds, oily temperature control is at 170 ℃.Other is identical with embodiment 1.
Embodiment 9: in the present embodiment, boil and boil liquid and soak and all formed by food grade soda ash and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7, corn is drained, draining afterwards, the water content of corn is 49%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding was put into palm oil fried 2 minutes, and oily temperature control is at 180 ℃.Other is identical with embodiment 1.
Embodiment 10: in the present embodiment, boil and boil liquid and soak and all formed by food grade soda ash and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.5, corn is drained, draining afterwards, the water content of corn is 48%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding was put into palm oil fried 2 minutes and 05 second, and oily temperature control is at 180 ℃.Other is identical with embodiment 1.
Embodiment 11: in the present embodiment, boil and boil liquid and formed by the modulation of food grade soda ash and water, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 6.8, corn is drained, draining afterwards, the water content of corn is 49.5%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding is put into palm oil explode 2 minutes 40 seconds, oily temperature control is at 165 ℃.Other is identical with embodiment 1.
Embodiment 12: in the present embodiment, soak is formed by food grade soda ash and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.5, corn is drained, and the water content that drains the back corn is 50%; Corn after draining is worn into powder.Corn-dodger after the moulding was put into palm oil fried 2 minutes, and oily temperature control is at 178 ℃.Other is identical with embodiment 1.
Embodiment 13: in the present embodiment, iblet boiled boil 10 minutes, the pH value of boiling liquid of boiling is 11.5, iblet after the boiling soak at room temperature 12 hours in soak that boils, and the pH value of soak is 9.8, boil and boil liquid and form by the modulation of food grade soda ash and water, soak is formed by food grade lime and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.9, corn is drained, and the water content that drains the back corn is 40%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding is put into palm oil explode 2 minutes 10 seconds, oily temperature control is at 180 ℃.Other is identical with embodiment 1.
Embodiment 14: in the present embodiment, iblet boiled boil 14 minutes, the pH value of boiling liquid of boiling is 11.8, iblet after the boiling soak at room temperature 13 hours in soak that boils, the pH value of soak is 9.8, boils to boil liquid and soak is all formed by food grade soda ash and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.9, corn is drained, the water content that drains the back corn is 46%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding is put into palm oil explode 2 minutes 30 seconds, oily temperature control is at 170 ℃.Other is identical with embodiment 1.
Embodiment 15: in the present embodiment, iblet boiled boil 14.5 minutes, the pH value of boiling liquid of boiling is 11.9, iblet after boiling soak at room temperature 13 hours in soak boils, the pH value of soak is 10, boils to boil liquid and soak and all formed by food grade lime and water modulation, and the water content that drains the back corn is 44%, corn-dodger after the moulding is put into maize germ oil explode 2 minutes 20 seconds, oily temperature control is at 170 ℃.Other is identical with embodiment 1.
Embodiment 16: in the present embodiment, iblet boiled boil 12 minutes, the pH value of boiling liquid of boiling is 11.7, iblet after boiling soak at room temperature 13.5 hours in soak boils, the pH value of soak is 9.7, and soak is formed by food grade lime and water modulation, and the water content that drains the back corn is 48%, corn-dodger after the moulding is put into maize germ oil explode 2 minutes 20 seconds, oily temperature control is at 170 ℃.Other is identical with embodiment 1.
Embodiment 17: in the present embodiment, iblet boiled boil 11 minutes 30 seconds, the pH value of boiling liquid of boiling is 11.6, iblet after the boiling soak at room temperature 12.5 hours in soak that boils, and the pH value of soak is 9.6, boil and boil liquid and soak and all form by food grade lime and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.5, corn is drained, corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding was put into maize germ oil fried 2 minutes, and oily temperature control is at 180 ℃.Other is identical with embodiment 1.
Embodiment 18: in the present embodiment, iblet boiled boil 11 minutes, the pH value of boiling liquid of boiling is 11.5, iblet after the boiling soak at room temperature 12.5 hours in soak that boils, the pH value of soak is 9.9, boils to boil liquid and formed by food grade lime and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.5, corn is drained, the water content that drains the back corn is 45%; Corn-dodger after the moulding is put into maize germ oil explode 2 minutes 30 seconds, oily temperature control is at 170 ℃.Other is identical with embodiment 1.
Embodiment 19: in the present embodiment, boil and boil liquid and soak and all formed by food grade soda ash and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7, corn is drained, draining afterwards, the water content of corn is 49%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding was put into maize germ oil fried 2 minutes, and oily temperature control is at 180 ℃.Other is identical with embodiment 1.
Embodiment 20: in the present embodiment, boil and boil liquid and soak and all formed by food grade soda ash and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.5, corn is drained, draining afterwards, the water content of corn is 48%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding was put into maize germ oil fried 2 minutes and 10 seconds, and oily temperature control is at 180 ℃.Other is identical with embodiment 1.
Embodiment 21: in the present embodiment, iblet boiled boil 10 minutes, the pH value of boiling liquid of boiling is 11.5, iblet after boiling soak at room temperature 12 hours in soak boils, the pH value of soak is 9.8, boils to boil liquid and soak and all formed by food grade soda ash and water modulation, and the water content that drains the back corn is 40%, corn-dodger after the moulding was put into the soybean hydrogenated oil and fat fried 2 minutes and 35 seconds, and oily temperature control is at 170 ℃.Other is identical with embodiment 1.
Embodiment 22: in the present embodiment, iblet boiled boil 13 minutes and 30 seconds, the pH value of boiling liquid of boiling is 11.8, iblet after boiling soak at room temperature 13 hours in soak boils, the pH value of soak is 10, boils to boil liquid and soak and all formed by food grade lime and water modulation, and the water content that drains the back corn is 45%, corn-dodger after the moulding was put into the soybean hydrogenated oil and fat fried 2 minutes and 30 seconds, and oily temperature control is at 170 ℃.Other is identical with embodiment 1.
Embodiment 23: in the present embodiment, iblet boiled boil 14 minutes, the pH value of boiling liquid of boiling is 11.9, iblet after boiling soak at room temperature 13.5 hours in soak boils, the pH value of soak is 9.7, boils to boil liquid and formed by the modulation of food grade lime and water, and the water content that drains the back corn is 48%, corn-dodger after the moulding is put into the soybean hydrogenated oil and fat explode 2 minutes 40 seconds, oily temperature control is at 170 ℃.Other is identical with embodiment 1.
Embodiment 24: in the present embodiment, iblet boiled boil 11 minutes, the pH value of boiling liquid of boiling is 11.6, iblet after the boiling soak at room temperature 12.5 hours in soak that boils, the pH value of soak is 9.6, boils to boil liquid and soak is all formed by food grade lime and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.5, corn is drained, the water content that drains the back corn is 45%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding was put into the soybean hydrogenated oil and fat fried 2 minutes, and oily temperature control is at 180 ℃.Other is identical with embodiment 1.
Embodiment 25: in the present embodiment, iblet after the boiling soak at room temperature 12 hours 40 minutes in soak that boils, the pH value of soak is 10, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7, corn is drained, the water content that drains the back corn is 44%; Corn-dodger after the moulding is put into the soybean hydrogenated oil and fat explode 2 minutes 25 seconds, oily temperature control is at 170 ℃.Other is identical with embodiment 1.
Embodiment 26: in the present embodiment, boil and boil liquid and formed by the modulation of food grade soda ash and water, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 6.8, corn is drained, draining afterwards, the water content of corn is 49%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding was put into the soybean hydrogenated oil and fat fried 3 minutes, and oily temperature control is at 165 ℃.Other is identical with embodiment 1.
Embodiment 27: in the present embodiment, soak is formed by food grade soda ash and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.5, corn is drained, and the corn after draining is worn into powder.Corn-dodger after the moulding was put into the soybean hydrogenated oil and fat fried 2 minutes and 10 seconds, and oily temperature control is at 175 ℃.Other is identical with embodiment 1.
Embodiment 28: in the present embodiment, iblet boiled boil 10 minutes, the pH value of boiling liquid of boiling is 11.5, iblet after the boiling soak at room temperature 12 hours in soak that boils, and the pH value of soak is 9.8, boil and boil liquid and form by the modulation of food grade soda ash and water, soak is formed by food grade lime and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.9, corn is drained, and the water content that drains the back corn is 40%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding is put into the soybean hydrogenated oil and fat explode 2 minutes 10 seconds, oily temperature control is at 180 ℃.Other is identical with embodiment 1.
Embodiment 29: in the present embodiment, iblet boiled boil 13 minutes, the pH value of boiling liquid of boiling is 11.8, iblet after the boiling soak at room temperature 13 hours in soak that boils, the pH value of soak is 9.8, boils to boil liquid and soak is all formed by food grade soda ash and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.9, corn is drained, the water content that drains the back corn is 45%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding was put into the soybean hydrogenated oil and fat fried 2 minutes and 25 seconds, and oily temperature control is at 170 ℃.Other is identical with embodiment 1.
Embodiment 30: in the present embodiment, boil and boil liquid and formed by the modulation of food grade soda ash and water, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 6.8, corn is drained, draining afterwards, the water content of corn is 49%; Corn after draining is worn into powder, and the granularity of corn flour is 10 orders.Corn-dodger after the moulding was put into maize germ oil fried 3 minutes, and oily temperature control is at 163 ℃.Other is identical with embodiment 1.
Embodiment 31: in the present embodiment, soak is formed by food grade soda ash and water modulation, with the clear water rinsing of the iblet of rubbing epidermis, after the pH of rinsing liquid value is 7.5, corn is drained, and the corn after draining is worn into powder.Corn-dodger after the moulding was put into maize germ oil fried 2 minutes and 20 seconds, and oily temperature control is at 172 ℃.Other is identical with embodiment 1.
The palm oil of in the foregoing description, mentioning, maize germ oil and the soybean hydrogenated oil and fat, also can use other edible oil instead,, can not influence the taste of frito such as olive oil, rapeseed oil, sunflower oil, peanut wet goods.
Following table is the nutrition table of product of the present invention, is example with 100 gram fritoes, and wherein corn adopts China northeast to produce pop corn, and edible oil adopts Malaysia to produce the refining palm oil:
When selecting different corns, different frying oil for use, the nutrition of the frito of production can be had any different slightly.
Claims (5)
1. the preparation method of a frito is characterized in that boiling by boiling, soaks, decortication, wet-milling, moulding and fried step form:
Boil in the step boiling, the pH value of boiling liquid of boiling is 11.5～12, iblet is immersed in boils that boiling boils in the liquid boils 10～15 minutes;
In soaking step, the iblet that will boil after boiling was put into the soak soak at room temperature 12～14 hours, and the pH value of soak is 9.5～10, and soak is 1.5:1 with the weight ratio of boiling the back iblet of boiling;
In the decortication step, the iblet after soaking is rubbed, make its excoriation, use the clear water rinsing again, after the pH of rinsing liquid value is smaller or equal to 8, corn is drained, the water content that drains the back corn is between 40%～50%;
In the wet-milling step, the corn after draining is worn into powder, the granularity of corn flour is between 10～20 orders;
At forming step, corn flour is pushed or is pressed into corn-dodger;
In fried step, corn-dodger was put into edible oil fried 2～3 minutes, oily temperature control is at 160 ℃～180 ℃.
2. the preparation method of frito as claimed in claim 1, it is characterized in that: described corn is dent corn, half dent corn, flint corn, corn or pop corn.
3. the preparation method of frito as claimed in claim 1 is characterized in that: describedly boil that to boil liquid be to be formed by water and food grade soda ash, caustic soda or lime modulation.
4. the preparation method of frito as claimed in claim 1 is characterized in that: described soak is to be formed by water and food grade soda ash, caustic soda or lime modulation.
5. the preparation method of frito as claimed in claim 1, it is characterized in that: described edible oil is palm oil, maize germ oil or soybean hydrogenated oil and fat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100549023A CN101361538A (en) | 2007-08-06 | 2007-08-06 | Production method of hushpuppy |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100549023A CN101361538A (en) | 2007-08-06 | 2007-08-06 | Production method of hushpuppy |
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| CN101361538A true CN101361538A (en) | 2009-02-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884342B (en) * | 2009-05-15 | 2013-09-25 | 马立同 | Process for making maize cakes |
| CN109042801A (en) * | 2018-08-01 | 2018-12-21 | 童开英 | A kind of corn-dodger preparation method |
-
2007
- 2007-08-06 CN CNA2007100549023A patent/CN101361538A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884342B (en) * | 2009-05-15 | 2013-09-25 | 马立同 | Process for making maize cakes |
| CN109042801A (en) * | 2018-08-01 | 2018-12-21 | 童开英 | A kind of corn-dodger preparation method |
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Application publication date: 20090211 |