CN104351633A - Method for processing ordinary dry corn cobs into fresh flavor corn cobs - Google Patents
Method for processing ordinary dry corn cobs into fresh flavor corn cobs Download PDFInfo
- Publication number
- CN104351633A CN104351633A CN201410560155.0A CN201410560155A CN104351633A CN 104351633 A CN104351633 A CN 104351633A CN 201410560155 A CN201410560155 A CN 201410560155A CN 104351633 A CN104351633 A CN 104351633A
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- China
- Prior art keywords
- corn cobs
- corn ear
- local flavor
- processed
- dry
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for processing ordinary dry corn cobs into fresh flavor corn cobs. The method comprises the following steps that the dried dry corn cobs are washed and soaked, and then are put into a flavor ingredient soap to be boiled by a pressure cooker, the glutinous property of the corn cobs can be recovered, and the fresh effect of the corn cobs is achieved. The method has the benefits that the ordinary dry corn cobs can be processed into the fresh flavor corn cobs, the glutinous property of the corn cobs can be recovered, the fresh effect of the corns is achieved, the flavor of the corns is improved, the eating is more convenient, the corns are suitable for various kinds of people to eat, the dry corn cobs can be processed into the fresh flavor corn cobs in four seasons of the year, and the economic value of the dry corns is improved.
Description
Technical background
The present invention relates to a kind of processing method of food, particularly a kind of method common dry corn ear being processed into local flavor fresh edible maize rod.
Background technology
Corn as a kind of novel foodstuff vegetables dual-purpose crop, its nutritious, fragrant and sweet good to eat, edible taste good, easily digest and assimilate, all-ages.Containing a large amount of nutraceutical agents in corn, except containing except carbohydrate, protein, fat, cellulose, carrotene, also containing nutriments such as isomalto-oligosaccharide, riboflavin, vitamins in corn.These materials have very large benefit to the disease such as prevention of cardiac, cancer.Wherein, can accelerate to get rid of vivotoxin containing a large amount of plant celluloses in corn, wherein natural VE then has the function promoting cell division, delay senility, reduce serum cholesterol, prevent cutaneous lesions.Particularly contained in corn glutathione is anticancer factor, and corn has the effects such as beauty treatment, anti-ageing, prevention of cardiac and cancer, and it is edible to be suitable for various crowd.
People like fresh edible maize rod, but fresh corn ear seasonal is strong, and not easily fresh storage, the storage life is short and cost is high.It is bad that the corn ear dried boils mouthfeel, is difficult to recovery and eats effect raw, usually should not eat raw again, and mostly as feed or industrial processes, economic worth is low.
Summary of the invention
For improving the economic worth of dry corn ear, the invention provides a kind of method that dry corn ear is processed into local flavor fresh edible maize rod, steps of the method are:
1, get the corn ear dried, rinse well with clear water;
2, the corn ear cleaned immerse temperature be soak in the saleratus solution of the 10%-15% of 65-72 DEG C after 3-4 hour for subsequent use with clear water rinsed clean;
3, the batchings such as 3% sucrose, 7% honey, 2% salt and 0.5% monosodium glutamate are added, infusion 3-5min after being boiled by corn ear 4 times of weight clear water;
4, be put into by soaked for step b corn ear in the pressure cooker filling the good local flavor water of step c infusion, 30min is boiled in big fire, closes into little fire and simmers 15 ~ 30 minutes again, and cooked rear taking-up cooling, namely edible or vacuum packaging sterilizing are sold, and local flavor soup can be recycled.
Beneficial effect of the present invention: common dry corn ear can be processed into local flavor fresh edible maize rod by the present invention, it is waxy that the method has recovered corn chewiness, reach corn and eat effect raw, add corn flavor, convenient edible, suitable various crowd eats, and makes dry corn ear can be processed into fresh edible maize rod throughout the year, improves the economic worth of dry corn.
Detailed description of the invention
Embodiment:
1, get the corn ear dried, rinse well with clear water;
2, the corn ear cleaned immerse temperature be soak in the saleratus solution of the 10%-15% of 65-72 DEG C after 3-4 hour for subsequent use with clear water rinsed clean;
3, the batchings such as 3% sucrose, 7% honey, 2% salt and 0.5% monosodium glutamate are added, infusion 3-5min after being boiled by corn ear 4 times of weight clear water;
4, be put into by soaked for step b corn ear in the pressure cooker filling the good local flavor water of step c infusion, 30min is boiled in big fire, closes into little fire and simmers 15 ~ 30 minutes again, and cooked rear taking-up cooling, namely edible or vacuum packaging sterilizing are sold, and local flavor soup can be recycled.
Below be only carry out principles illustrated to the present invention, example, only for explaining basic step of the present invention, is not intended to limit scope of the present invention.Batching can adjust according to personal like, is developed to sweet taste, saline taste, seafood taste, the local flavor such as spicy.
Claims (4)
1. common dry corn ear is processed into a method for local flavor fresh edible maize rod, it is characterized in that following steps:
A, get the corn ear dried, rinse well with clear water;
B, the corn ear cleaned immersed temperature be soak in the saleratus solution of the 10%-15% of 65-72 DEG C after 3-4 hour for subsequent use with clear water rinsed clean;
C, corn ear 4 times of weight clear water are boiled after add the batchings such as 3% sucrose, 7% honey, 2% salt and 0.5% monosodium glutamate, infusion 3-5min;
D, soaked for step b corn ear is put into fill the good local flavor water of step c infusion pressure cooker in, 30min is boiled in big fire, closes into little fire and simmers 15 ~ 30 minutes again, and cooked rear taking-up cooling, namely edible or vacuum packaging sterilizing are sold, and local flavor soup can be recycled.
2. a kind of dry corn ear according to claim 1 is processed into the method for local flavor fresh edible maize rod, it is characterized in that: enclose rice-pudding leaf outside dry corn ear.
3. a kind of dry corn ear according to claim 1 is processed into the method for local flavor fresh edible maize rod, it is characterized in that: claim 1 is only carry out principles illustrated to the present invention, lift local flavor batching only for explaining the present invention, be not intended to limit scope of the present invention.
4. batching can adjust according to personal like, is developed to sweet taste, saline taste, seafood taste, the local flavor such as spicy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410560155.0A CN104351633A (en) | 2014-10-21 | 2014-10-21 | Method for processing ordinary dry corn cobs into fresh flavor corn cobs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410560155.0A CN104351633A (en) | 2014-10-21 | 2014-10-21 | Method for processing ordinary dry corn cobs into fresh flavor corn cobs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351633A true CN104351633A (en) | 2015-02-18 |
Family
ID=52519024
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410560155.0A Pending CN104351633A (en) | 2014-10-21 | 2014-10-21 | Method for processing ordinary dry corn cobs into fresh flavor corn cobs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351633A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625035A (en) * | 2017-09-30 | 2018-01-26 | 青岛河澄知识产权有限公司 | A kind of preparation method of curried taste freshness-retaining corn |
| CN107625036A (en) * | 2017-09-30 | 2018-01-26 | 青岛河澄知识产权有限公司 | A kind of instant seafood corn ear |
| CN107647262A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of instant purifies the blood corn ear |
| CN107647261A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of instant corn ear of children |
| CN107647260A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of preparation method of instant seafood corn ear |
| CN107647259A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of preparation method of mustard taste freshness-retaining corn |
| CN107647263A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of mustard taste freshness-retaining corn |
| CN107751936A (en) * | 2017-11-27 | 2018-03-06 | 青岛大学 | A kind of preparation method of plant flavour fresh corn cooking liquor |
| CN107821927A (en) * | 2017-09-30 | 2018-03-23 | 青岛河澄知识产权有限公司 | A kind of curried taste freshness-retaining corn |
| CN107853587A (en) * | 2017-09-30 | 2018-03-30 | 青岛河澄知识产权有限公司 | A kind of preparation method of instant purifies the blood corn ear |
| CN107874079A (en) * | 2017-09-30 | 2018-04-06 | 青岛河澄知识产权有限公司 | A kind of preparation method of the instant corn ear of children |
-
2014
- 2014-10-21 CN CN201410560155.0A patent/CN104351633A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 安子: "《巧吃杂粮最排毒》", 28 February 2014 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625035A (en) * | 2017-09-30 | 2018-01-26 | 青岛河澄知识产权有限公司 | A kind of preparation method of curried taste freshness-retaining corn |
| CN107625036A (en) * | 2017-09-30 | 2018-01-26 | 青岛河澄知识产权有限公司 | A kind of instant seafood corn ear |
| CN107647262A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of instant purifies the blood corn ear |
| CN107647261A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of instant corn ear of children |
| CN107647260A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of preparation method of instant seafood corn ear |
| CN107647259A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of preparation method of mustard taste freshness-retaining corn |
| CN107647263A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of mustard taste freshness-retaining corn |
| CN107821927A (en) * | 2017-09-30 | 2018-03-23 | 青岛河澄知识产权有限公司 | A kind of curried taste freshness-retaining corn |
| CN107853587A (en) * | 2017-09-30 | 2018-03-30 | 青岛河澄知识产权有限公司 | A kind of preparation method of instant purifies the blood corn ear |
| CN107874079A (en) * | 2017-09-30 | 2018-04-06 | 青岛河澄知识产权有限公司 | A kind of preparation method of the instant corn ear of children |
| CN107751936A (en) * | 2017-11-27 | 2018-03-06 | 青岛大学 | A kind of preparation method of plant flavour fresh corn cooking liquor |
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Application publication date: 20150218 |