CN105410818A - Preparation method of corn seed cooked food - Google Patents
Preparation method of corn seed cooked food Download PDFInfo
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- CN105410818A CN105410818A CN201510712922.XA CN201510712922A CN105410818A CN 105410818 A CN105410818 A CN 105410818A CN 201510712922 A CN201510712922 A CN 201510712922A CN 105410818 A CN105410818 A CN 105410818A
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Abstract
The invention relates to a preparation method of corn seed cooked food. The corn seed cooked food prepared through the method is golden, fragile, crisp and not greasy, gets melt in the mouth, and is a delicious cate. Meanwhile, the method is simple to operate and suitable for family preparation and industrial production. The corn seed cooked food prepared through the method is easy to store and transport, and can be put in shops and supermarkets to satisfy the application requirements of different populations.
Description
Technical field
The present invention relates to field of food, particularly a kind of preparation method of Corn Seeds prepared food.
Background technology
The nutriment such as calcic, vitamin E, glutathione, cellulose, magnesium, selenium and aliphatic acid in corn.Wherein, cellulose has stimulating gastrointestinal wriggles, accelerates the function of defecate, can prevent treating constipation, enteritis, intestinal cancer etc.; Vitamin E has promotion cell division, delays senility, reduces serum cholesterol, prevents and treats cutaneous lesions and alleviate the function such as artery sclerosis and brain function decline; It is aging that lutern in aliphatic acid, zeaxanthin etc. can resist eyes.
The relevant report taking corn as raw material making cuisines is also fewer, the further research and development of the people that need.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of preparation method of Corn Seeds prepared food.
For achieving the above object, the technical solution used in the present invention is as follows:
A preparation method for Corn Seeds prepared food, concrete steps are:
A. select materials: select 200-250g Corn Seeds, remove the irregular part in its tip and bottom, it is for subsequent use to get intermediate portion;
B. clean: eluriated by Corn Seeds clean, the skin of Corn Seeds tip is removed in drift, drains;
C. soak: soaking corn seed, soak time is 6-8 hour;
D. boil: Corn Seeds is placed in clarification limewash and boils, treat that Corn Seeds boils beginning breach, pick up, leach limewash, rinse Corn Seeds with water until the aqueous solution is in neutral, remove Corn Seeds seed coat, rinse the Corn Seeds after decortication, drain;
E. freezing: Corn Seeds is freezing;
F. dry: by Corn Seeds dry to water content be 3-5%;
G. cooking techniques: 15-25mL vegetable oil is put into pot, opens to moderate heat, is poured in pot by Corn Seeds and stir-fries, and treats that Corn Seeds explodes to golden yellow, sabot off the pot.
The nutriment such as calcic, vitamin E, glutathione, cellulose, magnesium, selenium and aliphatic acid in corn.Wherein, cellulose has stimulating gastrointestinal wriggles, accelerates the function of defecate, can prevent treating constipation, enteritis, intestinal cancer etc.; Vitamin E has promotion cell division, delays senility, reduces serum cholesterol, prevents and treats cutaneous lesions and alleviate the function such as artery sclerosis and brain function decline; It is aging that lutern in aliphatic acid, zeaxanthin etc. can resist eyes.
The object of described immersion is to make Corn Seeds loose.The length of soak time and the water suction of iblet, expansion etc. are proportional.But, often show obvious, when the moisture of iblet reaches balance early stage in immersion, when continuing dipping, the water content of iblet not only no longer increases, on the contrary slightly reduce (because of prolongation in time, protein gradually sex change dry out son and weight reduction).
The described clarification limewash object of boiling that is placed in by Corn Seeds is seed coat in order to remove Corn Seeds.
Described freezing object is Corn Seeds is fully shunk, and is fully frozen bubble.
The object of described oven dry is to be convenient to deposit, insect protected, be conducive to packaging, store, packaging, transport.
In described cooking techniques process, Corn Seeds stir-fries to golden yellow color, if be with black just burnt in Corn Seeds Huang, then can not eat.
Further, in step C, in described immersion process, water temperature is 30-45 DEG C.
The height of soaking temperature can affect mouthfeel and the quality of the Corn Seeds prepared food of final preparation.Temperature height can increase corn speed of expansion, shortens soak time.But too high also can being with of temperature serves adverse effect, as: can protein denaturation be caused more than 60 DEG C and solidify, causing starch separation difficulty, affect protein extracting.Can starch gelatinization be caused more than 65 DEG C, cause yield and Quality Down.Immersion process requires that temperature will be stablized, can not be fluctuated, particularly softening corn can not with Cold Water Exposure.
In step C, in immersion process, water consumption dipped Corn Seeds face 2-5cm.
Further, in step D, in clarification limewash, the mass fraction of white lime is 4-9%.
Further, in step e, cryogenic temperature is subzero 3-5 DEG C, and cooling time is 5-7 days.
Further, in step F, oven dry device therefor is steam drying machine.
Steam drying machine energy consumption; Bating effect is better; Technique adjustment is convenient; The kind of drive is unique: power transmission adopts unique soft transmission or gear drive, and equipment attrition is little, and noise is low; Ice coagulates water and gets rid of safety; Increase substantially the heating effect of steam.
Further, in step F, bake out temperature is 40-45 DEG C.
Further, in step G, described vegetable oil is rapeseed oil.
Advantageous Effects of the present invention is:
The Corn Seeds prepared food golden yellow color utilizing the method for the invention to make, entrance is crisp, crisp-fried, and namely import melts, non-greasy, is the cuisines of one excellent in color.Meanwhile, the method is simple to operate, both can family manufacture, also can drop into suitability for industrialized production.The corn utilizing the method for the invention to make irons and is easy to keeping, store, transport, can be invested in shop, user demand that big-and-middle supermarket meets different groups.
Accompanying drawing explanation
Detailed description of the invention
In order to make the object, technical solutions and advantages of the present invention clearly, below embodiments of the invention are described in detail.
Embodiment 1
A preparation method for Corn Seeds prepared food, concrete steps are:
A. select materials: select 250g Corn Seeds, remove the irregular part in its tip and bottom, it is for subsequent use to get intermediate portion;
B. clean: eluriated by Corn Seeds clean, the skin of Corn Seeds tip is removed in drift, drains;
C. soak: soaking corn seed, soak time is 6 hours, and temperature is 45 DEG C, water consumption dipped Corn Seeds face 2cm;
D. boil: Corn Seeds is placed in mass fraction be 9% clarification limewash boil, treat that Corn Seeds boils beginning breach, pick up, leach limewash, rinse Corn Seeds until the aqueous solution is in neutral with water, remove Corn Seeds seed coat, rinse the Corn Seeds after decortication, drain;
E. freezing: Corn Seeds is freezing, cryogenic temperature is subzero 3 DEG C, and cooling time is 7 days;
F. dry: with steam drying machine under 40 DEG C of conditions by Corn Seeds oven dry to water content be 5%;
G. cooking techniques: 25mL rapeseed oil is put into pot, opens to moderate heat, is poured in pot by Corn Seeds and stir-fries, and treats that Corn Seeds explodes to golden yellow, sabot off the pot.
Embodiment 2
A preparation method for Corn Seeds prepared food, concrete steps are:
A. select materials: select 200g Corn Seeds, remove the irregular part in its tip and bottom, it is for subsequent use to get intermediate portion;
B. clean: eluriated by Corn Seeds clean, the skin of Corn Seeds tip is removed in drift, drains;
C. soak: soaking corn seed, soak time is 8 hours, and temperature is 30 DEG C, water consumption dipped Corn Seeds face 5cm;
D. boil: Corn Seeds is placed in mass fraction be 4% clarification limewash boil, treat that Corn Seeds boils beginning breach, pick up, leach limewash, rinse Corn Seeds until the aqueous solution is in neutral with water, remove Corn Seeds seed coat, rinse the Corn Seeds after decortication, drain;
E. freezing: Corn Seeds is freezing, cryogenic temperature is subzero 5 DEG C, and cooling time is 5 days;
F. dry: with steam drying machine under 45 DEG C of conditions by Corn Seeds oven dry to water content be 5%;
G. cooking techniques: 15mL rapeseed oil is put into pot, opens to moderate heat, is poured in pot by Corn Seeds and stir-fries, and treats that Corn Seeds explodes to golden yellow, sabot off the pot.
Embodiment 3
A preparation method for Corn Seeds prepared food, concrete steps are:
A. select materials: select 230g Corn Seeds, remove the irregular part in its tip and bottom, it is for subsequent use to get intermediate portion;
B. clean: eluriated by Corn Seeds clean, the skin of Corn Seeds tip is removed in drift, drains;
C. soak: soaking corn seed, soak time is 7 hours, and temperature is 40 DEG C, water consumption dipped Corn Seeds face 3cm;
D. boil: Corn Seeds is placed in mass fraction be 6% clarification limewash boil, treat that Corn Seeds boils beginning breach, pick up, leach limewash, rinse Corn Seeds until the aqueous solution is in neutral with water, remove Corn Seeds seed coat, rinse the Corn Seeds after decortication, drain;
E. freezing: Corn Seeds is freezing, cryogenic temperature is subzero 4 DEG C, and cooling time is 6 days;
F. dry: with steam drying machine under 42 DEG C of conditions by Corn Seeds oven dry to water content be 4%;
G. cooking techniques: 20mL rapeseed oil is put into pot, opens to moderate heat, is poured in pot by Corn Seeds and stir-fries, and treats that Corn Seeds explodes to golden yellow, sabot off the pot.
Embodiment 4
With " modern agriculture science and technology " first phase in 2010, the 339th, 343 pages, the preparation method of the crisp corn bean described in article that name is called " corn food processing technology " makes crisp corn bean.Its preparation method is: by corn decontamination, is placed in water and soaks 24 hours; Again soaked corn is put into the edible buck that mass fraction is 8%, boil 1 hour, drop in clear water and repeatedly eluriate, until the removing of epithelium, grain handle, iblet is dipped in water and eluriates, until the aqueous solution is in neutral; Again iblet is put into pot, boil to the grain of rice without stone, pull out, solarization is to half-dried; Then iblet is put into the rapeseed oil of heating, explode to golden yellow crisp; Finally white granulated sugar is ground pulverize with little steel, with dusting cover sieve on the iblet just exploded, after mixing thoroughly, be finished product.
Embodiment 5
50 tasters are chosen in surrounding area, inventor place, man 23, female 27, crisp corn bean (control group) prepared by the Corn Seeds prepared food (being respectively experimental group 1,2,3) prepare embodiment 1-3 and embodiment 4 carries out subjective appreciation.
Lustre index is evaluated:
1) golden yellow color, obtains 5 points;
2) all with black, take the circumstances into consideration button 1-4 and divide;
3) obviously burned black, cancel and judge qualification.
Fragrance index evaluation:
1) all meet organoleptic indicator require, obtain 20 points;
2) every fragrance is not just, takes the circumstances into consideration 6 points, button;
3) there is obviously evil assorted smell, detain more than 6 points.
Mouthfeel index evaluation:
1) entrance is crisp, crisp-fried, and namely import melts, non-greasy, obtains 60 points;
2) have following situations, as deficient coordination, puckery heavy, heavy bitter taste, takes the circumstances into consideration button 5-10 and divides.
3) evil assorted highly seasoned, then detain more than 10 points.
From above result, color and luster, the fragrance of experimental group and control group are close, but the mouthfeel of experimental group is obviously better than control group.Prove thus, Corn Seeds prepared food golden yellow color prepared by the present invention, entrance is crisp, crisp-fried, and namely import melts, non-greasy, is the cuisines of one excellent in color.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, those of ordinary skill in the art is to be understood that, can modify to technical scheme or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (8)
1. a preparation method for Corn Seeds prepared food, is characterized in that, concrete steps are:
A. select materials: select 200-250g Corn Seeds, remove the irregular part in its tip and bottom, it is for subsequent use to get intermediate portion;
B. clean: eluriated by Corn Seeds clean, the skin of Corn Seeds tip is removed in drift, drains;
C. soak: soaking corn seed, soak time is 6-8 hour;
D. boil: Corn Seeds is placed in clarification limewash and boils, treat that Corn Seeds boils beginning breach, pick up, leach limewash, rinse Corn Seeds with water until the aqueous solution is in neutral, remove Corn Seeds seed coat, rinse the Corn Seeds after decortication, drain;
E. freezing: Corn Seeds is freezing;
F. dry: by Corn Seeds dry to water content be 3-5%;
G. cooking techniques: 15-25mL vegetable oil is put into pot, opens to moderate heat, is poured in pot by Corn Seeds and stir-fries, and treats that Corn Seeds explodes to golden yellow, sabot off the pot.
2. preparation method according to claim 1, is characterized in that: in step C, and in described immersion process, water temperature is 30-45 DEG C.
3. preparation method according to claim 1, is characterized in that: in step C, in immersion process, and water consumption dipped Corn Seeds face 2-5cm.
4. preparation method according to claim 1, is characterized in that: in step D, and in clarification limewash, the mass fraction of white lime is 4-9%.
5. preparation method according to claim 1, is characterized in that: in step e, and cryogenic temperature is subzero 3-5 DEG C, and cooling time is 5-7 days.
6. preparation method according to claim 1, is characterized in that: in step F, and oven dry device therefor is steam drying machine.
7. preparation method according to claim 1, is characterized in that: in step F, and bake out temperature is 40-45 DEG C.
8. preparation method according to claim 1, is characterized in that: in step G, and described vegetable oil is rapeseed oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510712922.XA CN105410818A (en) | 2015-10-28 | 2015-10-28 | Preparation method of corn seed cooked food |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510712922.XA CN105410818A (en) | 2015-10-28 | 2015-10-28 | Preparation method of corn seed cooked food |
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| CN105410818A true CN105410818A (en) | 2016-03-23 |
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| CN201510712922.XA Pending CN105410818A (en) | 2015-10-28 | 2015-10-28 | Preparation method of corn seed cooked food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234954A (en) * | 2016-08-10 | 2016-12-21 | 吉林省沃源食品有限责任公司 | A kind of processing and treating method of sweet glutinous maize |
| CN111432652A (en) * | 2017-12-05 | 2020-07-17 | 金钟姬 | Method for preparing fried whole grain oatmeal and mixed fried whole grain oatmeal |
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| CN1098263A (en) * | 1993-08-06 | 1995-02-08 | 陈洪林 | Deep-fry corn food product |
| CN1463619A (en) * | 2002-06-03 | 2003-12-31 | 徐泽民 | Method for making delicious corn |
| CN1907101A (en) * | 2005-08-02 | 2007-02-07 | 常晓峰 | Multi-flavor savory crisp kernel corn and method for making same |
| CN101040685A (en) * | 2007-04-28 | 2007-09-26 | 魏春华 | Method for preparing corn food by using enzyme and the application thereof |
| CN102406132A (en) * | 2011-10-13 | 2012-04-11 | 杭州姚生记食品有限公司 | Method for producing fully expanded whole-grain corn |
| CN102934773A (en) * | 2012-11-23 | 2013-02-20 | 杨大伟 | Processing technology of crisp, fragrant and sweet zea mays kernels |
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2015
- 2015-10-28 CN CN201510712922.XA patent/CN105410818A/en active Pending
Patent Citations (6)
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|---|---|---|---|---|
| CN1098263A (en) * | 1993-08-06 | 1995-02-08 | 陈洪林 | Deep-fry corn food product |
| CN1463619A (en) * | 2002-06-03 | 2003-12-31 | 徐泽民 | Method for making delicious corn |
| CN1907101A (en) * | 2005-08-02 | 2007-02-07 | 常晓峰 | Multi-flavor savory crisp kernel corn and method for making same |
| CN101040685A (en) * | 2007-04-28 | 2007-09-26 | 魏春华 | Method for preparing corn food by using enzyme and the application thereof |
| CN102406132A (en) * | 2011-10-13 | 2012-04-11 | 杭州姚生记食品有限公司 | Method for producing fully expanded whole-grain corn |
| CN102934773A (en) * | 2012-11-23 | 2013-02-20 | 杨大伟 | Processing technology of crisp, fragrant and sweet zea mays kernels |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234954A (en) * | 2016-08-10 | 2016-12-21 | 吉林省沃源食品有限责任公司 | A kind of processing and treating method of sweet glutinous maize |
| CN111432652A (en) * | 2017-12-05 | 2020-07-17 | 金钟姬 | Method for preparing fried whole grain oatmeal and mixed fried whole grain oatmeal |
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Application publication date: 20160323 |