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
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- 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 |