CN112841247A

CN112841247A - Method for making edible crispy corn strips

Info

Publication number: CN112841247A
Application number: CN202110123899.6A
Authority: CN
Inventors: 沙艳春
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-01-29
Filing date: 2021-01-29
Publication date: 2021-05-28

Abstract

The invention discloses a method for making edible crispy corn chips, which comprises the following preparation steps: respectively taking a certain amount of fermented corn flour, imperial crown butter, golden bird crispy oil, eggs, white sugar, salt and water for preparation; uniformly stirring the fermented corn flour and the steamed cooked corn flour, and then adding butter, ghee, eggs, white sugar, salt and water for stirring and blending; adding a certain amount of corn flour again, fully stirring, placing the uniformly stirred batter on a panel, and turning and kneading the batter up and down until the surface of the dough is smooth; and putting the kneaded dough into a noodle maker to be processed into strips, putting the strips on a baking tray, baking the strips in an oven, taking out the strips after baking for a period of time, and cooling the strips to obtain the corn strips. The corn strips prepared by the invention are crispy and delicious, have low heat value and can be widely applied to the technical field of food processing.

Description

Method for making edible crispy corn strips

Technical Field

The invention relates to the field of food processing, in particular to a method for making edible crispy corn strips.

Background

Corn is widely spotlighted as a material that can be processed into various foods, and is used in the processing of various foods. For example, the prior art has the application to food such as potato chips and the like, and the prior art is popular with consumers. Also, in the snack field, there is a potato chip made from potatoes that is favored by consumers of different age groups. However, the prior art potato strips suffer from the disadvantage of high caloric value, and one of the steps in the process is frying, which is less friendly for people who need to lose weight and less desirable for some users during their growth.

Disclosure of Invention

In order to solve the problems, the invention provides the corn strip which is low in heat, non-fried, crispy and delicious.

The technical scheme provided by the invention is as follows:

a method for making edible crispy corn chips comprises the following preparation steps:

respectively taking a certain amount of fermented corn flour, imperial crown butter, golden bird crispy oil, eggs, white sugar, salt and water for preparation;

uniformly stirring the fermented corn flour and the steamed cooked corn flour, and then adding yellow butter, ghee, eggs, white sugar, salt and water for stirring and blending;

adding a certain amount of corn flour again, fully stirring, placing the uniformly stirred batter on a panel, and turning and kneading the batter up and down until the surface of the dough is smooth;

and putting the kneaded dough into a noodle maker to be processed into strips, putting the strips on a baking tray, baking the strips in an oven, taking out the strips after baking for a period of time, and cooling the strips to obtain the corn strips.

Further, the proportions of the fermented corn flour, the imperial crown butter, the golden bird crispy oil, the eggs, the white sugar, the salt and the water are respectively 60-80 parts, 1-5 parts, 2-3 parts, 1-2 parts, 10-20 parts, 1-5 parts and 8-15 parts.

Further, the temperature for baking in the oven is 240-210 ℃, and the pressure is normal pressure.

Compared with the prior art, the invention has the advantages that:

by using corn flour as a main material, adding cream, eggs, crispy oil and white sugar as auxiliary materials, making the corn flour into strips by using noodle processing equipment, and baking the strips by using an oven, finally forming the crispy corn strips, wherein the corn strips have low heat value and good taste, can be applied to consumer groups at different ages, and have high audience degree;

the salt is added on the basis of the main material and the auxiliary material, so that the crisp feeling of the corn strips after being manufactured is improved, the corn strips can be accepted by children, and the taste buds of the corn strips are improved.

Detailed Description

The present invention will be described in further detail with reference to examples.

When the components provided by the invention are used for preparing the corn strips, the adopted raw materials comprise the following components: the proportions of the fermented corn flour, imperial crown butter, golden bird crispy oil, eggs, white sugar, salt and water are respectively 60-80 parts, 1-5 parts, 2-3 parts, 1-2 parts, 10-20 parts, 1-5 parts and 8-15 parts.

When the components are used for preparing the corn strips, the method comprises the following steps:

and (3) putting the kneaded dough into a noodle maker to be processed into strips, putting the strips on a baking tray, putting the strips into an oven to bake, taking out the strips after baking for a period of time, and cooling the strips to obtain the corn strips. In the roasting process, the temperature is set to be 240-210 ℃, and the pressure is normal pressure.

The present invention will be specifically explained below with reference to specific examples.

Example one

Respectively preparing 60 parts of fermented corn flour, 1 part of imperial crown butter, 2 parts of golden bird crispy oil, 1 part of eggs, 10 parts of white sugar, 1 part of salt and 8 parts of water;

uniformly stirring the fermented corn flour and the steamed cooked corn flour, adding yellow butter, ghee, eggs, white sugar, salt and water, and putting into a charging basket for stirring to achieve the purpose of uniform stirring;

adding a certain amount of corn flour again, fully stirring, then placing the uniformly stirred batter on a panel, turning and kneading the batter up and down until the surface of the dough is smooth, and properly adding a certain amount of warm water in the dough kneading process so as to improve the forming effect of the dough formed after dough kneading;

and (3) putting the kneaded dough into a noodle maker to be processed into strips, putting the strips on a baking tray, putting the strips into an oven to bake, taking out the strips after baking for a period of time, and cooling the strips to obtain the corn strips. In order to realize batch processing, the materials which are well kneaded can be processed by large-scale noodle processing equipment, the quantitative production is realized, and the baking is carried out by using larger-scale baking equipment, so that the purpose of industrialized manufacturing and processing is realized.

After the processing treatment is carried out by baking equipment, the corn chips are taken out and then cooled, thereby realizing the manufacturing process of the crisp corn chips. In the baking process, the baking temperature is set to 210 degrees, and the baking pressure is normal pressure.

Example two

Preparing 80 parts of fermented corn flour, 5 parts of imperial crown yellow cream, 3 parts of golden bird crispy oil, 2 parts of eggs, 20 parts of white sugar, 5 parts of salt and 15 parts of water;

and (3) putting the kneaded dough into a noodle maker to be processed into strips, putting the strips on a baking tray, putting the strips into an oven to bake, taking out the strips after baking for a period of time, and cooling the strips to obtain the corn strips. In the baking process, the baking pressure is 240 ℃, and the baking pressure is normal pressure.

EXAMPLE III

In this example, the manufacturing process used was the same as in one of the first or second examples, except for the difference in the component content of the raw materials.

The method specifically comprises the following steps: 70 parts of fermented corn flour, 3 parts of imperial crown yellow cream, 2.5 parts of golden bird crispy oil, 1.5 parts of eggs, 15 parts of white sugar, 3 parts of salt and 11.5 parts of water. In the process, the baking temperature is 225 ℃, and the baking pressure is normal pressure.

Example four

In this example, the caloric value of corn chips prepared by the present invention was analyzed in comparison to potato chips.

The analysis and detection show that the corn strips prepared by the technology provided by the invention can meet the requirements of consumers on taste buds and can reduce the intake of heat value, and the functionality is strong.

EXAMPLE five

In this embodiment, the technical solution proposed by the present invention is used to test the safety of food.

The corn strips manufactured by the technical scheme are fed to white mice, the physiological state of the white mice is checked periodically, and then the safety is evaluated.

The corn strips are continuously fed and made into corn strips by the method for two months, and the heartbeat and vital signs of the corn strips are monitored every other week, so that the eating of the corn strips made by the method does not influence the physiological condition and vital signs of the mice, and the safety and the non-toxicity of the mice are confirmed.

In conclusion, the corn strips made by the components and the method provided by the invention not only meet the requirements of different audience groups on taste buds, are crisp and delicious, but also are more practical for people who want to lose weight, and the aim of reducing the intake of heat value in the intake process is fulfilled.

The present invention and the embodiments thereof have been described above, but the description is not limited thereto, and the embodiments shown in the examples are only one of the embodiments of the present invention, and the actual content is not limited thereto. In summary, those skilled in the art should appreciate that embodiments and examples similar to those of the present invention can be devised without departing from the spirit and scope of the invention.

Claims

1. The preparation method of the edible crispy corn chips is characterized by comprising the following preparation steps:

uniformly stirring the fermented corn flour and the steamed cooked corn flour, and then adding butter, ghee, eggs, white sugar, salt and water for stirring and blending;

2. The method for making edible crispy corn chips according to claim 1, wherein the proportions of the fermented corn powder, the imperial crown butter, the golden bird crispy oil, the eggs, the white sugar, the salt and the water are respectively 60-80 parts, 1-5 parts, 2-3 parts, 1-2 parts, 10-20 parts, 1-5 parts and 8-15 parts.

3. The method for making the edible crispy corn chips as claimed in claim 1, wherein the baking temperature in an oven is 240-210 ℃ and the pressure is normal pressure.