CN107549635A - A kind of sweet corn can and its preparation technology - Google Patents
A kind of sweet corn can and its preparation technology Download PDFInfo
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- CN107549635A CN107549635A CN201710998760.XA CN201710998760A CN107549635A CN 107549635 A CN107549635 A CN 107549635A CN 201710998760 A CN201710998760 A CN 201710998760A CN 107549635 A CN107549635 A CN 107549635A
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- corn
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Abstract
The invention discloses a kind of sweet corn can and its preparation technology, is made up of the material of following percentage by weight：Corn 45% ~ 70%；Starch 10 ~ 28%；Refined salt 1.3% ~ 2.36%；Monosodium glutamate powder 1.12% ~ 1.15%；White granulated sugar 1.22% ~ 2.32；Its preparation technology comprises the following steps：The first step, pretreatment of raw material；Second step, threshing of precooking；3rd step, it is fried；4th step, gets rid of oil；5th step, mix salt, tinning；The sweet corn can and its preparation technology of the present invention, from high-quality corn as primary raw material, and process is mixed etc. by threshing of precooking, frying and salt, be made that a kind of color and luster is pleasant, the canned corn of unique flavor.
Description
Technical field
The present invention relates to a kind of sweet corn can and its preparation technology, belong to food processing technology field.
Background technology
Tinned food, it is using food such as fruit, meat as raw material, is equipped with appropriate auxiliary material, through filling and sealing and sterilization processing,
Various typical local food are made；Tinned food is the based food that need not also allow to add any preservative, easy to carry, storage
Time length is deposited, can be just directly edible without cooking, therefore it is especially suitable for allegro urban life；In corn, containing big
The nutraceutical agents of amount, in addition to containing carbohydrate, protein, fat, carrotene, also containing abundant core yellow
The nutriments such as element, these materials have very big benefit for prevention heart disease, the disease such as cancer, suitably help with Chinese medicine and are even more
A kind of effect promoted longevity can be reached；Chinese Patent Application No.：201310212207.0 disclose a kind of sweet corn can
Preparation method, the material for pickling can is made up of 80% raw material and 20% additive, in terms of mass fraction, wherein, the original
The component of material is：20 ~ 50 parts of corn, 50 ~ 80 parts of syrup, 5 ~ 10 parts of propolis；The component of the additive is：The fruit of Chinese wolfberry 5 ~ 10
Part, 5 ~ 10 parts of Radix Angelicae Sinensis, 3 ~ 5 parts of lemon yellow, 0.5 ~ 1.5 part of sodium glutamate, 0.5 ~ 1.5 part of potassium sorbate, 0.5 ~ 1.5 part of spices, L
0.8 ~ 1.5 part of ~ ascorbic acid, specifically includes following steps：Pre-process, precook, tinning sealing；Simple production process, it is easy to advise
Model operates, and is produced in batches particularly suitable for batch production, sweet flavor is tasty and refreshing, containing a variety of medicinal herb componentses, promotes longevity, can conduct
A kind of herbal cuisine is eaten；But its fragrance of the canned corn in above-mentioned technical proposal and color and luster have been short of, therefore, in order to prepare
The canned corn of peculiar flavour, it is proposed that a kind of new sweet corn can and its preparation technology.
The content of the invention
To solve the above problems, the present invention proposes a kind of sweet corn can and its preparation technology, it is beautiful from high-quality sweet tea
Meter Zuo Wei primary raw materials, and the process such as mix by threshing of precooking, frying and salt, are made that a kind of color and luster is pleasant, the jade of unique flavor
Rice can.
The sweet corn can of the present invention, is made up of the material of following percentage by weight：
Corn 45% ~ 70%；
Starch 10 ~ 28%；
Refined salt 1.3% ~ 2.36%；
Monosodium glutamate powder 1.12% ~ 1.15%；
White granulated sugar 1.22% ~ 2.32%.
Further, in addition to fried raw material, and fried raw material its weight ratio is 1 with corn：3.
Yet further, the fried raw material includes peanut oil, oil-soluble inhibitor, citric acid and liquor, and its is heavy
Amount is than being 100：0.04：0.16：0.08.
Yet further, the oil-soluble inhibitor includes butylated hydroxy anisole, dibutyl hydroxy toluene, tertiary butyl
Hydroquinones or propylgallate.
As preferred embodiment, it is made up of the material of following percentage by weight：Corn 66%, starch 22%, refined salt
2.16%th, monosodium glutamate powder 1.13% and white granulated sugar 2.02%.
The preparation technology of the sweet corn can of the present invention, comprises the following steps：
The first step, pretreatment of raw material, sweet corn cob is shelled into exoperidium, and taken off using 1% ~ 3% sodium hydroxide and 0.1% ~ 0.3% vegetables
The mixed aqueous solution of skin agent, 87 DEG C are heated to, corn is added into decorticating agent is handled 10 ~ 25 minutes；Then with clear water by corn
Fringe is rinsed well, stirs or wash by rubbing with the hands peeling；
Second step, threshing of precooking, boiling is carried out using precooker, it is 70 ~ 90 DEG C to control boiling temperature, and digestion time is 30 ~ 50
Minute, cooled down immediately with clear water after boiling；And by sweet corn cob threshing into the clear water flowed, rinse 10 ~ 20 minutes, from
Heart water dumping；
3rd step, it is fried,
（1）Stock, dispensing is formulated according to frying, and stirring and dissolving mixes；
（2）Fried corn, the corn after water dumping of precooking is put into ready starch, is well mixed；Cold pot deep fat, after oil is warm,
Refined salt and white granulated sugar are added into pot；The corn being well mixed with starch is put into pot again, it is 160 ~ 180 DEG C to control oil temperature,
It is fried 4 ~ 7 minutes；
4th step, gets rid of oil, by after frying corn centrifugation low speed get rid of oil 25 ~ 42 seconds, rotating speed be 800 ~ 1000 revs/min, and by its
Spread out in natural cooling on screen cloth；
5th step, mixes salt, tinning, refined salt, monosodium glutamate powder and the white granulated sugar admixed in corn after drying and crushing, and close being vented
Tinning under seal ring border.
As preferred embodiment, the ratio between the corn and the mixed aqueous solution of sodium hydroxide and vegetables decorticating agent are 1:
2。
As preferred embodiment, precooked in the cooking process in the second step using jacketed pan.
Compared with prior art, sweet corn can and its preparation technology of the invention are beautiful from high-quality sweet tea by the present invention
Meter Zuo Wei primary raw materials, by the way of precooking, fried and salt is mixed, enhance the color of corn；And in frying, excellent
The sweet corn kernel outer layer of choosing wraps starch, improves the mouthfeel of corn, has been made that a kind of color and luster is pleasant, the corn of unique flavor
Can.
Embodiment
The sweet corn can of the present invention, is made up of the material of following percentage by weight：
Corn 45% ~ 70%；
Starch 10 ~ 28%；
Refined salt 1.3% ~ 2.36%；
Monosodium glutamate powder 1.12% ~ 1.15%；
White granulated sugar 1.22% ~ 2.32%.
Also include fried raw material, and its weight ratio is 1 to fried raw material with corn：3.
The fried raw material includes peanut oil, oil-soluble inhibitor, citric acid and liquor, and its weight ratio is 100：
0.04：0.16：0.08.
The oil-soluble inhibitor include butylated hydroxy anisole, dibutyl hydroxy toluene, tert-butylhydroquinone or
Propylgallate.
The preparation technology of the sweet corn can of the present invention, comprises the following steps：
The first step, pretreatment of raw material, sweet corn cob is shelled into exoperidium, and taken off using 1% ~ 3% sodium hydroxide and 0.1% ~ 0.3% vegetables
The mixed aqueous solution of skin agent, 87 DEG C are heated to, corn is added into decorticating agent is handled 10 ~ 25 minutes；Then with clear water by corn
Fringe is rinsed well, stirs or wash by rubbing with the hands peeling；
Second step, threshing of precooking, boiling is carried out using precooker, it is 70 ~ 90 DEG C to control boiling temperature, and digestion time is 30 ~ 50
Minute, cooled down immediately with clear water after boiling；And by sweet corn cob threshing into the clear water flowed, rinse 10 ~ 20 minutes, from
Heart water dumping；
3rd step, it is fried,
（1）Stock, dispensing is formulated according to frying, and stirring and dissolving mixes；
（2）Fried corn, the corn after water dumping of precooking is put into ready starch, is well mixed；Cold pot deep fat, after oil is warm,
Refined salt and white granulated sugar are added into pot；The corn being well mixed with starch is put into pot again, it is 160 ~ 180 DEG C to control oil temperature,
It is fried 4 ~ 7 minutes；
4th step, gets rid of oil, by after frying corn centrifugation low speed get rid of oil 25 ~ 42 seconds, rotating speed be 800 ~ 1000 revs/min, and by its
Spread out in natural cooling on screen cloth；
5th step, mixes salt, tinning, refined salt, monosodium glutamate powder and the white granulated sugar admixed in corn after drying and crushing, and close being vented
Tinning under seal ring border.
The ratio between mixed aqueous solution of the corn and sodium hydroxide and vegetables decorticating agent is 1:2.
Precooked in cooking process in the second step using jacketed pan.
Embodiment 1：
The sweet corn can of the present invention, is made up of the material of following percentage by weight：
Corn 45%；
Starch 12%；
Refined salt 1.6%；
Monosodium glutamate powder 1.12%；
White granulated sugar 1.25%.
The preparation technology of the sweet corn can of the present invention, comprises the following steps：
The first step, pretreatment of raw material, sweet corn cob is shelled into exoperidium, and use 1.3% sodium hydroxide and 0.11% vegetables decorticating agent
Mixed aqueous solution, be heated to 87 DEG C, by corn add decorticating agent handle 12 minutes；Then sweet corn cob is rinsed with clear water dry
Only, stir or wash by rubbing with the hands peeling；
Second step, threshing of precooking, boiling is carried out using precooker, it is 72 DEG C to control boiling temperature, and digestion time is 30 minutes, is steamed
Cooled down immediately with clear water after boiling；And by sweet corn cob threshing into the clear water flowed, rinse 10 minutes, centrifuge water dumping；
3rd step, it is fried,
（1）Stock, dispensing is formulated according to frying, and stirring and dissolving mixes；
（2）Fried corn, the corn after water dumping of precooking is put into ready starch, is well mixed；Cold pot deep fat, after oil is warm,
Refined salt and white granulated sugar are added into pot；The corn being well mixed with starch is put into pot again, it is 160 DEG C to control oil temperature, frying 7
Minute；
4th step, gets rid of oil, corn centrifugation low speed after frying is got rid of into oil 27 seconds, rotating speed is 800 revs/min, and is spread out in screen cloth
Upper natural cooling；
5th step, mixes salt, tinning, refined salt, monosodium glutamate powder and the white granulated sugar admixed in corn after drying and crushing, and close being vented
Tinning under seal ring border.
Embodiment 2：
The sweet corn can of the present invention, is made up of the material of following percentage by weight：
Corn 54%；
Starch 18%；
Refined salt 1.9%；
Monosodium glutamate powder 1.12%；
White granulated sugar 1.91%.
The preparation technology of the sweet corn can of the present invention, comprises the following steps：
The first step, pretreatment of raw material, sweet corn cob is shelled into exoperidium, and use 2.2% sodium hydroxide and 0.18% vegetables decorticating agent
Mixed aqueous solution, be heated to 87 DEG C, by corn add decorticating agent handle 17 minutes；Then sweet corn cob is rinsed with clear water dry
Only, stir or wash by rubbing with the hands peeling；
Second step, threshing of precooking, boiling is carried out using precooker, it is 75 DEG C to control boiling temperature, and digestion time is 35 minutes, is steamed
Cooled down immediately with clear water after boiling；And by sweet corn cob threshing into the clear water flowed, rinse 15 minutes, centrifuge water dumping；
3rd step, it is fried,
（1）Stock, dispensing is formulated according to frying, and stirring and dissolving mixes；
（2）Fried corn, the corn after water dumping of precooking is put into ready starch, is well mixed；Cold pot deep fat, after oil is warm,
Refined salt and white granulated sugar are added into pot；The corn being well mixed with starch is put into pot again, it is 170 DEG C to control oil temperature, frying 7
Minute；
4th step, gets rid of oil, corn centrifugation low speed after frying is got rid of into oil 30 seconds, rotating speed is 800 revs/min, and is spread out in screen cloth
Upper natural cooling；
5th step, mixes salt, tinning, refined salt, monosodium glutamate powder and the white granulated sugar admixed in corn after drying and crushing, and close being vented
Tinning under seal ring border.
Embodiment 3：
The sweet corn can of the present invention, is made up of the material of following percentage by weight：
Corn 66%；
Starch 22%；
Refined salt 2.16%；
Monosodium glutamate powder 1.13%；
White granulated sugar 2.02%.
The preparation technology of the sweet corn can of the present invention, comprises the following steps：
The first step, pretreatment of raw material, sweet corn cob is shelled into exoperidium, and use 2.8% sodium hydroxide and 0.26% vegetables decorticating agent
Mixed aqueous solution, be heated to 87 DEG C, by corn add decorticating agent handle 20 minutes；Then sweet corn cob is rinsed with clear water dry
Only, stir or wash by rubbing with the hands peeling；
Second step, threshing of precooking, boiling is carried out using precooker, it is 85 DEG C to control boiling temperature, and digestion time is 48 minutes, is steamed
Cooled down immediately with clear water after boiling；And by sweet corn cob threshing into the clear water flowed, rinse 15 minutes, centrifuge water dumping；
3rd step, it is fried,
（1）Stock, dispensing is formulated according to frying, and stirring and dissolving mixes；
（2）Fried corn, the corn after water dumping of precooking is put into ready starch, is well mixed；Cold pot deep fat, after oil is warm,
Refined salt and white granulated sugar are added into pot；The corn being well mixed with starch is put into pot again, it is 170 DEG C to control oil temperature, frying 6
Minute；
4th step, gets rid of oil, corn centrifugation low speed after frying is got rid of into oil 35 seconds, rotating speed is 1000 revs/min, and is spread out in screen cloth
Upper natural cooling；
5th step, mixes salt, tinning, refined salt, monosodium glutamate powder and the white granulated sugar admixed in corn after drying and crushing, and close being vented
Tinning under seal ring border.
Embodiment 4：
The sweet corn can of the present invention, is made up of the material of following percentage by weight：
Corn 69%；
Starch 25%；
Refined salt 2.26%；
Monosodium glutamate powder 1.14%；
White granulated sugar 2.32%.
The preparation technology of the sweet corn can of the present invention, comprises the following steps：
The first step, pretreatment of raw material, sweet corn cob is shelled into exoperidium, and using 3% sodium hydroxide and 0.28% vegetables decorticating agent
Mixed aqueous solution, 87 DEG C are heated to, corn is added into decorticating agent is handled 20 minutes；Then sweet corn cob is rinsed with clear water dry
Only, stir or wash by rubbing with the hands peeling；
Second step, threshing of precooking, boiling is carried out using precooker, it is 88 DEG C to control boiling temperature, and digestion time is 50 minutes, is steamed
Cooled down immediately with clear water after boiling；And by sweet corn cob threshing into the clear water flowed, rinse 15 minutes, centrifuge water dumping；
3rd step, it is fried,
（1）Stock, dispensing is formulated according to frying, and stirring and dissolving mixes；
（2）Fried corn, the corn after water dumping of precooking is put into ready starch, is well mixed；Cold pot deep fat, after oil is warm,
Refined salt and white granulated sugar are added into pot；The corn being well mixed with starch is put into pot again, it is 180 DEG C to control oil temperature, frying 5
Minute；
4th step, gets rid of oil, corn centrifugation low speed after frying is got rid of into oil 40 seconds, rotating speed is 1000 revs/min, and is spread out in screen cloth
Upper natural cooling；
5th step, mixes salt, tinning, refined salt, monosodium glutamate powder and the white granulated sugar admixed in corn after drying and crushing, and close being vented
Tinning under seal ring border.
It is complete by above-mentioned description, relevant staff using the above-mentioned desirable embodiment according to the present invention as enlightenment
Various changes and amendments can be carried out without departing from the scope of the technological thought of the present invention' entirely.The technology of this invention
Property scope is not limited to the content on specification, it is necessary to determines its technical scope according to right.
Claims (8)
- A kind of 1. sweet corn can, it is characterised in that：It is made up of the material of following percentage by weight：Corn 45% ~ 70%；Starch 10 ~ 28%；Refined salt 1.3% ~ 2.36%；Monosodium glutamate powder 1.12% ~ 1.15%；White granulated sugar 1.22% ~ 2.32%.
- 2. sweet corn can according to claim 1, it is characterised in that：Also include fried raw material, and fried raw material and jade Its weight ratio of rice is 1：3.
- 3. sweet corn can according to claim 2, it is characterised in that：The fried raw material includes peanut oil, oil-soluble Antioxidant, citric acid and liquor, and its weight ratio is 100：0.04：0.16：0.08.
- 4. sweet corn can according to claim 3, it is characterised in that：The oil-soluble inhibitor includes butylhydroxy Anisole, dibutyl hydroxy toluene, tert-butylhydroquinone or propylgallate.
- 5. sweet corn can according to claim 1, it is characterised in that：It is made up of the material of following percentage by weight：It is beautiful Rice 66%, starch 22%, refined salt 2.16%, monosodium glutamate powder 1.13% and white granulated sugar 2.02%.
- A kind of 6. preparation technology of sweet corn can, it is characterised in that：Comprise the following steps：The first step, pretreatment of raw material, sweet corn cob is shelled into exoperidium, and taken off using 1% ~ 3% sodium hydroxide and 0.1% ~ 0.3% vegetables The mixed aqueous solution of skin agent, 87 DEG C are heated to, corn is added into decorticating agent is handled 10 ~ 25 minutes；Then with clear water by corn Fringe is rinsed well, stirs or wash by rubbing with the hands peeling；Second step, threshing of precooking, boiling is carried out using precooker, it is 70 ~ 90 DEG C to control boiling temperature, and digestion time is 30 ~ 50 Minute, cooled down immediately with clear water after boiling；And by sweet corn cob threshing into the clear water flowed, rinse 10 ~ 20 minutes, from Heart water dumping；3rd step, it is fried,（1）Stock, dispensing is formulated according to frying, and stirring and dissolving mixes；（2）Fried corn, the corn after water dumping of precooking is put into ready starch, is well mixed；Cold pot deep fat, after oil is warm, Refined salt and white granulated sugar are added into pot；The corn being well mixed with starch is put into pot again, it is 160 ~ 180 DEG C to control oil temperature, It is fried 4 ~ 7 minutes；4th step, gets rid of oil, by after frying corn centrifugation low speed get rid of oil 25 ~ 42 seconds, rotating speed be 800 ~ 1000 revs/min, and by its Spread out in natural cooling on screen cloth；5th step, mixes salt, tinning, refined salt, monosodium glutamate powder and the white granulated sugar admixed in corn after drying and crushing, and close being vented Tinning under seal ring border.
- 7. the preparation technology of sweet corn can according to claim 6, it is characterised in that：The corn and sodium hydroxide and The ratio between mixed aqueous solution of vegetables decorticating agent is 1:2.
- 8. the preparation technology of sweet corn can according to claim 6, it is characterised in that：Pansman in the second step Precooked in sequence using jacketed pan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710998760.XA CN107549635A (en) | 2017-10-24 | 2017-10-24 | A kind of sweet corn can and its preparation technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710998760.XA CN107549635A (en) | 2017-10-24 | 2017-10-24 | A kind of sweet corn can and its preparation technology |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293368A (en) * | 2010-06-24 | 2011-12-28 | 王媛 | Processing technic of canned corn |
| CN103284054A (en) * | 2013-05-31 | 2013-09-11 | 句容市茅山人家生态农业有限公司 | Preparation method of canned sweet corn |
| CN105724851A (en) * | 2014-12-10 | 2016-07-06 | 贵州黄平美娘冲民族服饰有限公司 | Canned corn |
-
2017
- 2017-10-24 CN CN201710998760.XA patent/CN107549635A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293368A (en) * | 2010-06-24 | 2011-12-28 | 王媛 | Processing technic of canned corn |
| CN103284054A (en) * | 2013-05-31 | 2013-09-11 | 句容市茅山人家生态农业有限公司 | Preparation method of canned sweet corn |
| CN105724851A (en) * | 2014-12-10 | 2016-07-06 | 贵州黄平美娘冲民族服饰有限公司 | Canned corn |
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Application publication date: 20180109 |
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