CN1087476A - Method for making quick-cooking corn and red bean rice - Google Patents
Method for making quick-cooking corn and red bean rice Download PDFInfo
- Publication number
- CN1087476A CN1087476A CN92111899A CN92111899A CN1087476A CN 1087476 A CN1087476 A CN 1087476A CN 92111899 A CN92111899 A CN 92111899A CN 92111899 A CN92111899 A CN 92111899A CN 1087476 A CN1087476 A CN 1087476A
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- Prior art keywords
- red bean
- corn
- boiling
- maize pulp
- food
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- 240000008042 Zea mays Species 0.000 title claims abstract description 36
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 36
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 31
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 31
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 19
- 235000005822 corn Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title abstract description 7
- 240000007594 Oryza sativa Species 0.000 title abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 3
- 235000009566 rice Nutrition 0.000 title abstract description 3
- 238000010411 cooking Methods 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 238000005516 engineering process Methods 0.000 claims abstract description 11
- 238000007493 shaping process Methods 0.000 claims abstract description 10
- 238000012216 screening Methods 0.000 claims abstract description 9
- 239000004575 stone Substances 0.000 claims abstract description 8
- 238000007885 magnetic separation Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000002893 slag Substances 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 17
- 235000009973 maize Nutrition 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- 230000005484 gravity Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 2
- 235000021050 feed intake Nutrition 0.000 claims 2
- 238000012856 packing Methods 0.000 claims 1
- 238000003672 processing method Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000012535 impurity Substances 0.000 description 7
- 238000004140 cleaning Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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Abstract
The invention discloses a method for making food, in particular to a method for making quick-cooking corn and red bean rice. The invention takes corn shaping slag and red beans as raw materials, and the proportion of the corn shaping slag to the red beans is 85-75 percent to 15-25 percent. The corn and red bean processing techniques can be processed separately using the same equipment. The corn processing technology comprises the steps of feeding , screening (2), magnetic separation (3), stone removal (4), … … soaking (9), cooking (10), drying (11), cooling (12), mixing in proportion (13) and packaging in small bags (14). The invention has the advantages of improving the food structure, improving the edible quality and the nutritive value of the food, and simultaneously achieving convenient and quick eating, and the like.
Description
The present invention relates to a kind of preparation method of food.
Existing maize pulp processing is by throwing rice, screening, magnetic separation, going stone, peeling break, classification shaping process to finish.The maize pulp shaping that this processes is come out is incomplete, slag shape outward appearance is bad.The αization processing of existing starch is being passed through water (or immersion), boiling, dewatered drying technology and is finished, and wherein the αization of instant noodles degree generally all requires to reach 80-85%.
The objective of the invention is to provide a kind of preparation method that eats quick and easy nourishing reinforced food.
The present invention is a raw material with corn shaping slag and red bean, and the proportioning of maize pulp and red bean is 85-75%: 15-25%.Corn and red bean processing technology can use identical device to process respectively.The corn processing technology comprises and feeds intake, screening, magnetic separation, goes technologies such as stone, peeling break, gravity classification, shaping.Corn processing of the present invention also will be passed through technologies such as screening, immersion, boiling, drying, cooling again.Red bean (red bean) processing mixes maize pulp and two kinds of raw materials of red bean in proportion, packs and finish thereafter by feeding intake, screening, magnetic separation, going technologies such as stone, selected, immersion, boiling, drying, cooling.The removal of impurities of corn and red bean can adopt same set of cleaning equipment to carry out the batch (-type) cleaning, needs only before the cleaning technical parameter of equipment component is done corresponding adjustment.The original moisture of maize pulp and red bean is different.So will soak respectively, soak time can be according to the size decision of original moisture separately.Generally be controlled at 10-20 hour.Water temperature can make moisture all reach 30-38% at 10-20 ℃ after the immersion, respectively maize pulp and red bean are carried out boiling again after the immersion.Steam pressure is controlled at 1.2-4Kg/cm
2, digestion time 5-15 minute, reach 50-70% with the αization degree of maize pulp and red bean and be advisable.Again it is dehydrated after the boiling.Adopt 100-120 ℃ heated-air drying, make the moisture content of maize pulp and red bean reduce to 14-15%.
The present invention has the food configuration of improvement, improves the edible quality and the nutritive value of food, can reach instant, advantage such as quick simultaneously again.
Accompanying drawings embodiment:
From Fig. 1, learn: when the corn removal of impurities corn through feeding intake 1, screening 2, magnetic separation 3, after having removed large, medium and small impurity, light-duty impurity and metal impurities, further remove dirt such as stone shoulder to shoulder through past stone 4 again, then corn is carried out peeling, takes off embryo, breaks quarrel 5 and gravity classification 6, the maize pulp granularity that classification is selected will be near the granularity of red bean, deliver to shaping 7 on the trimmer again, rescreen branch 8 after the shaping, the maize pulp that meets granularity requirements that sub-elects is soaked 9.The impurity removal process of red bean also adopts same set of cleaning equipment to carry out batch (-type) cleaning, for reaching the purpose of not eluriating, also will carry out selectedly 5 to red bean, removing impurity such as xenogenesis grain grain, also will deliver to fermentation vat (jar) immersion 9 after selected.After the immersion more respectively to maize pulp and red bean carry out boiling 10, dry 11, cooling 12, mix 13 in proportion, branch pouch-packaged 14 finishes.This kind fast-to-cook corn-red bean-rice food can not eluriated directly when edible and cook.Maize pulp and red bean are after the αization processing, and comparable end is through the shortening of the αization processing time over half, and is edible convenient especially.
Claims (4)
1, a kind of processing method of food, particularly a kind of fast-to-cook corn-red bean-rice food preparation method, corn processing technology comprise feed intake (1), screening (2), magnetic separation (3), go stone (4), peeling break (5), gravity classification (6), shaping technologies such as (7) it is characterized in that:
A, corn of the present invention processing also will be passed through screening (8), immersion (9), boiling (10), dry (11), cooling technologies such as (12) again,
B, red bean of the present invention (red bean) are processed by feed intake (1), screening (2), magnetic separation (3), are gone stone (4), selected (5), immersion (9), boiling (10), dry (11), cooling technologies such as (12).
C, the present invention maize pulp and two kinds of raw materials of red bean mix (13) in proportion, packing (14) is finished.
D, the present invention are raw material with corn shaping slag and red bean, and the proportioning of corn and red bean is 85-75%: 15-25%.
2, the preparation method of a kind of fast-to-cook corn-red bean-rice food according to claim 1, it is characterized in that corn and red bean will soak (9) respectively, the time of soaking (9) can be according to the size decision of original moisture separately, generally be controlled at 10-20 hour, water temperature can make moisture all reach 30-38% after the immersion (9) at 10-20 ℃.
3, the preparation method of a kind of corn-red bean-rice according to claim 1 is characterized in that and will carry out boiling (10) respectively to maize pulp and red bean that steam pressure is controlled at 1.2-4Kg/cm
2, boiling (10) time 5-15 minute reaches 50-70% with the αization degree of maize pulp and red bean and is advisable.
4, the preparation method of a kind of corn-red bean-rice according to claim 1, it is characterized in that and after to maize pulp and red bean boiling (10), to dehydrate (11), adopt 100-120 ℃ heated-air drying, make the moisture of maize pulp and red bean reduce to 14-15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92111899A CN1087476A (en) | 1992-12-01 | 1992-12-01 | Method for making quick-cooking corn and red bean rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92111899A CN1087476A (en) | 1992-12-01 | 1992-12-01 | Method for making quick-cooking corn and red bean rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1087476A true CN1087476A (en) | 1994-06-08 |
Family
ID=4945600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92111899A Pending CN1087476A (en) | 1992-12-01 | 1992-12-01 | Method for making quick-cooking corn and red bean rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1087476A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770676A (en) * | 2015-03-17 | 2015-07-15 | 浙江大学 | Preparation method of instant red bean |
| CN104770681A (en) * | 2015-03-17 | 2015-07-15 | 浙江大学 | Preparation method of instant mung bean |
| CN105767679A (en) * | 2014-12-26 | 2016-07-20 | 中粮集团有限公司 | Making method of easily-cooked red beans |
-
1992
- 1992-12-01 CN CN92111899A patent/CN1087476A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767679A (en) * | 2014-12-26 | 2016-07-20 | 中粮集团有限公司 | Making method of easily-cooked red beans |
| CN105767679B (en) * | 2014-12-26 | 2020-05-08 | 中粮集团有限公司 | Preparation method of easily-cooked red beans |
| CN104770676A (en) * | 2015-03-17 | 2015-07-15 | 浙江大学 | Preparation method of instant red bean |
| CN104770681A (en) * | 2015-03-17 | 2015-07-15 | 浙江大学 | Preparation method of instant mung bean |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |