CN104855824A - Making method of instant cornflakes - Google Patents
Making method of instant cornflakes Download PDFInfo
- Publication number
- CN104855824A CN104855824A CN201510203829.6A CN201510203829A CN104855824A CN 104855824 A CN104855824 A CN 104855824A CN 201510203829 A CN201510203829 A CN 201510203829A CN 104855824 A CN104855824 A CN 104855824A
- Authority
- CN
- China
- Prior art keywords
- cornflakes
- iblet
- fried
- fast food
- soaked
- 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.)
- Pending
Links
Landscapes
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a making method of instant cornflakes, and belongs to the technical field of food processing. The making method comprises the following steps: selecting fresh corn kernels, soaking the selected fresh corn kernels, cooking the soaked fresh corn kernels, forming cornflakes, deep-frying the formed cornflakes, drying the deep-fried cornflakes, respectively inspecting the dried cornflakes and packaging the qualified cornflakes. Through the adoption of making method of the instant cornflakes, fresh corns are made into the cornflakes, and the original taste and the original nutrition of the corns are fundamentally maintained.
Description
Technical field
The present invention relates to a kind of preparation method of fast food cornflakes, belong to food processing technology field.
Background technology
The nutritive value of corn is higher, and meanwhile, fiber content is high, existing bubble food cornflakes all for being made up of corn flour, its mouthfeel, taste and nutritive value and fresh corn gap very big.
Summary of the invention
The technical problem to be solved in the present invention is, not enough for prior art, proposes a kind of method taking fresh corn as raw material and make fast food cornflakes.
The present invention is the technical scheme solving the problems of the technologies described above proposition: a kind of preparation method of fast food cornflakes, comprises the following steps:
(1) select materials: after selecting fresh iblet, eluriate, draining, flatten, remove seed coat;
(2) soak: iblet is soaked 30 to 45 minutes, fully absorbs moisture;
(3) shortening: steamed by soaked iblet, carries out steaming 15 to 20 minutes with the steam of 130 degrees Celsius;
(4) shaping: steamed iblet is crushed, then shaping, section;
(5) fried: by fried 90 to 150 seconds of the cornflakes that cut, oil temperature 170 to 210 degrees Celsius; Then take out and drain;
(6) dry: fried good cornflakes to be carried out hot-air seasoning, to its water content lower than 8%;
(7) go-on-go, packaging: dried cornflakes carry out being distributed into bag through after the assay was approved.
Such scheme further improves and is: soak with the syrup of concentration 8% to 12% in described (2) step.
Such scheme further improves and is: in described (2) step, the salt solution of concentration 4% to 9% soaks.
The preparation method of fast food cornflakes provided by the present invention, is made into cornflakes by fresh corn, fundamentally keeps original taste and the nutrition of corn.Iblet is first soaked and fully absorbs moisture, then cook, thus ensure that its internal moisture is sufficient, then directly pulverize again shaping rear section, then carry out fried, by cornflakes outside moisture rapid evaporation, internal moisture fully retains, thus making cornflakes inside keep fresh, its taste and nutrition are retained, and are finally dried again.When again adding bubble food again, inner water suction, cornflakes outer surface is crisp, inner fresh soft glutinous.Due in the manufacturing process of cornflakes, outer surface, through fried, retained and is had a small amount of grease, outer surface is tasted and has more fat perfume (or spice), it then also retains mouthfeel and the nutrition of fresh corn inside, makes fast food cornflakes provided by the present invention have more various nutrient elements and enrich mouthfeel.
Detailed description of the invention
Embodiment
The preparation method of the fast food cornflakes of the present embodiment, comprises the following steps:
(1) select materials: after selecting fresh iblet, eluriate, draining, flatten, remove seed coat;
(2) soak: iblet is soaked 30 to 45 minutes, fully absorbs moisture;
(3) shortening: steamed by soaked iblet, carries out steaming 15 to 20 minutes with the steam of 130 degrees Celsius;
(4) shaping: steamed iblet is crushed, then shaping, section;
(5) fried: by fried 90 to 150 seconds of the cornflakes that cut, oil temperature 170 to 210 degrees Celsius; Then take out and drain;
(6) dry: fried good cornflakes to be carried out hot-air seasoning, to its water content lower than 8%;
(7) go-on-go, packaging: dried cornflakes carry out being distributed into bag through after the assay was approved.
When needs are adjusted to sweet taste or saline taste, then soak with the salt solution of the syrup of concentration 8% to 12% or concentration 4% to 9% in step (2).
Of the present inventionly be not limited to above-described embodiment.All employings are equal to the technical scheme of replacing and being formed, and all drop on the protection domain of application claims.
Claims (3)
1. a preparation method for fast food cornflakes, is characterized in that comprising the following steps:
(1) select materials: after selecting fresh iblet, eluriate, draining, flatten, remove seed coat;
(2) soak: iblet is soaked 30 to 45 minutes, fully absorbs moisture;
(3) shortening: steamed by soaked iblet, carries out steaming 15 to 20 minutes with the steam of 130 degrees Celsius;
(4) shaping: steamed iblet is crushed, then shaping, section;
(5) fried: by fried 90 to 150 seconds of the cornflakes that cut, oil temperature 170 to 210 degrees Celsius; Then take out and drain;
(6) dry: fried good cornflakes to be carried out hot-air seasoning, to its water content lower than 8%;
(7) go-on-go, packaging: dried cornflakes carry out being distributed into bag through after the assay was approved.
2. the manufacture method of fast food cornflakes as claimed in claim 1, is characterized in that: soak with the syrup of concentration 8% to 12% in described (2) step.
3. the manufacture method of fast food cornflakes as claimed in claim 1, is characterized in that: the salt solution of described (2) concentration 4% to 9% soaks.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510203829.6A CN104855824A (en) | 2015-04-27 | 2015-04-27 | Making method of instant cornflakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510203829.6A CN104855824A (en) | 2015-04-27 | 2015-04-27 | Making method of instant cornflakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104855824A true CN104855824A (en) | 2015-08-26 |
Family
ID=53902352
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510203829.6A Pending CN104855824A (en) | 2015-04-27 | 2015-04-27 | Making method of instant cornflakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104855824A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798244A (en) * | 2016-12-12 | 2017-06-06 | 苏州市启扬商贸有限公司 | A kind of manufacture craft of watermelon taste fast food cornflakes |
| CN110035665A (en) * | 2016-10-06 | 2019-07-19 | 福瑞托-雷贸易公司股份有限公司 | Snack food piece |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101802A (en) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | Process for producing millet crust |
| CN1179906A (en) * | 1997-05-14 | 1998-04-29 | 杨明臣 | Multi-flavour puffed slice and its preparing method |
| CN101558852A (en) * | 2009-05-14 | 2009-10-21 | 河南工业大学 | Process for producing instant breakfast samp |
| CN102475224A (en) * | 2010-11-25 | 2012-05-30 | 张晓雷 | Nutritional corn flake and preparation method thereof |
-
2015
- 2015-04-27 CN CN201510203829.6A patent/CN104855824A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101802A (en) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | Process for producing millet crust |
| CN1179906A (en) * | 1997-05-14 | 1998-04-29 | 杨明臣 | Multi-flavour puffed slice and its preparing method |
| CN101558852A (en) * | 2009-05-14 | 2009-10-21 | 河南工业大学 | Process for producing instant breakfast samp |
| CN102475224A (en) * | 2010-11-25 | 2012-05-30 | 张晓雷 | Nutritional corn flake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 钱国虹: "油炸芝麻玉米片加工技术", 《农村新技术》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110035665A (en) * | 2016-10-06 | 2019-07-19 | 福瑞托-雷贸易公司股份有限公司 | Snack food piece |
| CN106798244A (en) * | 2016-12-12 | 2017-06-06 | 苏州市启扬商贸有限公司 | A kind of manufacture craft of watermelon taste fast food cornflakes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104522551B (en) | A preparation method for high-fiber recombinant asparagus chips | |
| CN103829020A (en) | Preparation method of candied rice puff | |
| CN107927219B (en) | Instant puffed tea and preparation method thereof | |
| KR20170085724A (en) | A method for preparation of capsosiphon fulvescens- laver snack | |
| CN106858443A (en) | A kind of fried winter bamboo shoots' splices and preparation method thereof | |
| CN104855824A (en) | Making method of instant cornflakes | |
| CN105614763A (en) | Method for making fried lotus root chips | |
| CN104824563A (en) | Method for producing tomato-flavored instant cornflakes | |
| CN104824562A (en) | Method for producing pumpkin-flavored instant cornflakes | |
| KR20160011545A (en) | roast sweet potatoes removed jacket and manufacturing method thereof | |
| CN104824564A (en) | Method for producing spinach-flavored instant cornflakes | |
| KR101570082B1 (en) | The manufacturing method of a gangjeong containing the powder of a sweet persimmon and the gangjeong made by the method | |
| CN1656920A (en) | Granular water cooked dry rice instant gruel and its preparation technology | |
| KR101537634B1 (en) | Drying Process of Wild Greens and Vagetables for Instant Cooking | |
| KR100448647B1 (en) | method for making a ginseng into a boogak and a ginseng- boogak which is made by the method | |
| US10004252B2 (en) | Kelp chip manufacturing method | |
| JP6130019B2 (en) | Kelp chip manufacturing method | |
| KR101959851B1 (en) | Method for preparing oak mushroom snack | |
| CN104509812A (en) | Method for preparing potato rice | |
| CN104304612A (en) | Preserved fruit candied rice puff and preparation method thereof | |
| KR101437586B1 (en) | Popcorn manufacturing method | |
| KR100452799B1 (en) | Method of made of rice-pork cutlet | |
| CN108095001A (en) | A kind of preparation method of fried peanut | |
| KR101383375B1 (en) | Manufacturing method for drying snack using pumpkin | |
| KR20190010030A (en) | Garlic butter shrimp and lobster frozen food and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150826 |