CN104222206A - Making method of corn cookie - Google Patents

Abstract

The invention discloses a making method of a corn cookie and belongs to the field of food processing. The method is characterized by including: rice rinsing and washing, draining, flour making, steaming and kneading, cooling, shaping, drying, baking, seasoning and finishing. The making method of the corn cookie, which is golden yellow, has baked corn smell and milky smell, is neat free of broken corners or breakage and has a vivid pattern, is provided. A making process is simplified, and production efficiency is improved.

Description

A kind of preparation method of corn-dodger

Technical field

The present invention relates to a kind of method for making food, especially relate to a kind of preparation method of corn-dodger.

Background technology

Corn, Chinese first cereal crops, at biological range, corn is a kind of carbon 4 plant, androgynism.Main producing region is positioned at large corn belt, third place in the world---Chinese Pine the Liao Dynasty corn belt, Plain.

Although corn nutritive value is lower than other cereal, but isomalto-oligosaccharide can be proposed inside corn, isomalto-oligosaccharide is the most excellent in prebiotics, prebiotics is the grain of probio, close relationship is had to the probio breeding of human body, thus poised state is reached to gut flora, make intestinal health.

Cake is a kind of common dessert, and as a kind of snacks or interpolation diet, instant is easy to carry again, has become a kind of food indispensable in daily life.Eat the wholesome viewpoint of coarse food grain to be rooted in the hearts of the people, coarse food grain class cereal cake becomes the trend that cake is produced.

Summary of the invention

The object of this invention is to provide a kind of golden yellow color look, have roasted corn fragrance and milk taste, block shape is neat, without unfilled corner, fracture, and the corn-dodger of the clear patterns on cake and preparation method.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for corn-dodger, is characterized in that: adopt rice washing, wash rice, draining, powder process, steaming are pinched, cool, shaping, dry, baking, seasoning, finished product processing process, concrete operation step is as follows:

(1) wash rice, wash rice, draining: in rice-washing device, clean rice, rice dipping 6 ~ 12 hours, then draining 1 hour in woven wire, grain of rice moisture 20% ~ 30%,

(2) powder process: first suitably spray water before pulverizing, smashing fineness is 60 ~ 250 orders,

(3) steaming is pinched: pinch in machine in stirring steaming the ground rice that first tempers, then steam steaming is mediated, and steam at 110 DEG C and pinch 5 ~ 10 minutes, make ground rice gelatinization, moisture reaches 40% ~ 45%,

(4) cool: with conveying worm, the powder ball after gelatinization is sent in elongated slot, pass to the cooling water of 20 DEG C outside groove, make powder ball temperature be down to 60 ~ 65 DEG C,

(5) shaping: powder ball with forming machine compressing tablet, stripping and slicing, slitting, make biscuit,

It is (6) dry: to adopt belt-type hot air drier, hot blast temperature 70 ~ 75 DEG C, biscuit moisture 10% ~ 12%,

(7) toast: in chain baking oven, furnace temperature 200 ~ 260 DEG C, starts to use little fire, and product temperature reaches 80 DEG C and uses big fire instead, expand during product temperature rise to 100 DEG C and terminate, then use little fire instead, recover big fire when taking the dish out of the pot and make surface coloring,

(8) seasoning: baste is coated in a meter cake surface with flavoring machine, drier, wind-warm syndrome 80 DEG C of (8) post processings: quantitative package, quick-frozen, refrigeration, be finished product.

Beneficial effect: provide a kind of golden yellow color look, has roasted corn fragrance and milk taste, and block shape is neat, without unfilled corner, fracture, and the corn-dodger of the clear patterns on cake and preparation method.Simplify procedure, the production efficiency of raising.

Detailed description of the invention

Embodiment 1:

A preparation method for corn rice cake, concrete operation step is as follows:

(1) wash rice, wash rice, draining: in rice-washing device, clean corn, rice dipping 8 hours, then draining 1 hour in woven wire, grain of rice moisture 25%,

(2) powder process: first suitably spray water before pulverizing, smashing fineness is 200 orders,

(3) steaming is pinched: pinch in machine in stirring steaming the ground rice that first tempers, then steam steaming is mediated, and steam at 110 DEG C and pinch 8 minutes, make ground rice gelatinization, moisture reaches 43%,

(4) cool: with conveying worm, the powder ball after gelatinization is sent in elongated slot, pass to the cooling water of 20 DEG C outside groove, make powder ball temperature be down to 63 DEG C,

(5) shaping: powder ball with forming machine compressing tablet, stripping and slicing, slitting, make biscuit,

It is (6) dry: to adopt belt-type hot air drier, hot blast temperature 73 DEG C, biscuit moisture 11%,

(7) toast: in chain baking oven, furnace temperature 240 DEG C, starts to use little fire, and product temperature reaches 80 DEG C and uses big fire instead, expand during product temperature rise to 100 DEG C and terminate, then use little fire instead, recover big fire when taking the dish out of the pot and make surface coloring,

(8) seasoning: baste is coated in a meter cake surface with flavoring machine, drier, wind-warm syndrome 80 DEG C.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a preparation method for corn-dodger, is characterized in that: adopt rice washing, wash rice, draining, powder process, steaming are pinched, cool, shaping, dry, baking, seasoning, finished product processing process, concrete operation step is as follows:

(1) wash rice, wash rice, draining: in rice-washing device, clean corn, rice dipping 6 ~ 12 hours, then draining 1 hour in woven wire, grain of rice moisture 20% ~ 30%;

(2) powder process: first suitably spray water before pulverizing, smashing fineness is 60 ~ 250 orders;

(3) steaming is pinched: pinch in machine in stirring steaming the ground rice that first tempers, then steam steaming is mediated, and steam at 110 DEG C and pinch 5 ~ 10 minutes, make ground rice gelatinization, moisture reaches 40% ~ 45%;

(4) cool: with conveying worm, the powder ball after gelatinization is sent in elongated slot, pass to the cooling water of 20 DEG C outside groove, make powder ball temperature be down to 60 ~ 65 DEG C;

(5) shaping: powder ball with forming machine compressing tablet, stripping and slicing, slitting, make biscuit;

(6) dry: to adopt belt-type hot air drier, hot blast temperature 70 ~ 75 DEG C, biscuit moisture 10% ~ 12%;

(7) toast: in chain baking oven, furnace temperature 200 ~ 260 DEG C, starts to use little fire, and product temperature reaches 80 DEG C and uses big fire instead, expand during product temperature rise to 100 DEG C and terminate, then use little fire instead, recover big fire when taking the dish out of the pot and make surface coloring;

(8) seasoning: baste is coated in a meter cake surface with flavoring machine, drier, wind-warm syndrome 80 DEG C.