CN1207982C - Corn rice cake and production method thereof - Google Patents
Corn rice cake and production method thereof Download PDFInfo
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- CN1207982C CN1207982C CNB011172762A CN01117276A CN1207982C CN 1207982 C CN1207982 C CN 1207982C CN B011172762 A CNB011172762 A CN B011172762A CN 01117276 A CN01117276 A CN 01117276A CN 1207982 C CN1207982 C CN 1207982C
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- corn
- sugar
- rice cake
- cake
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Landscapes
- Cereal-Derived Products (AREA)
Abstract
A new-year cake is made up of corn or corn as basic raw material through peeling corn, immersing, grinding to become pulp, adding sugar, sesame, peanut, cinnamon pulp, steaming at 180 deg.C for 3-4 hr, cooling, loading in bags, vacuumizing, heating to 160 deg.C, sterilizing and preserving freshness. When other base materials such as glutinous rice and the like are added, the content of the corn is over 75 percent, the added sugar is white sugar, brown sugar or any combination of the white sugar and the brown sugar, and the proportion of the sugar in the rice cake is 18-55 percent. The product of the invention has the advantages of compact texture, delicate mouthfeel, sweet and palatable taste, rich nutrition, body building and life prolonging. The fried food is soft and crisp, the cooked food is fragrant, glutinous and soft, the fresh-keeping and the sanitary are realized, and the long-distance market-meeting is convenient. The corn instant food overcomes the defect that no fine corn instant food exists in the prior art, and fully exerts the potential health-preserving value of the corn.
Description
The invention belongs to a kind of with corn or mainly be the rice cake and the production method thereof of making of corn.
As everyone knows, corn is a kind of main coarse cereals, mouthfeel is not good though nutrition is good, so corn is used as a kind of coarse cereals by people always, only under the situation of staple food grain deficiencies such as rice and wheat, just use separately or use with the staple food grain collocation, use mainly as feed or liquor-making raw material at ordinary times, also having quite, most is to use as little food or vegetables with the form of blue or green maize.
Raising along with people's living standard, dietary structure also changes constantly taking place, mainly emphasized the nutritional labeling of food in the past, not only emphasized nutrition but also emphasize taste afterwards, now a lot of people are because the ticbit of excess intake, animal foodstuff particularly, cause overnutrition, many " rich man's diseases " as diabetes have appearred, the nutritionist appeals that people improve food configuration, pay attention to the diversity and the balance of dietary intake, thing be you can well imagine the people that wake up and is eaten vegetable food product more, does not like the thing of eating at ordinary times as corn, these people of potato class.The nutrition of corn becomes common ratio unique, just contains multivitamin and mineral matter as white waxy corn, is many with carrotene especially.Census in recent years finds that corn has the effect of promoting longevity, in the centenarian, except that the mood optimism, adhere to motion and work, live a regular life, none is not based on the drink trencherman of corn " five cereals ", " plain tea and simple food ".This suffices to show that, " omnivorous " that " supporting vital QI with five kinds of grains " that ancients propose and modern nutriology man advocate, and promptly the coarse food grain theory of carefully eating has abundant true foundation.Yet because the corn quality is harder, the skin of seed is also thicker, and inconvenient eating is so occur the food that can eat immediately so far as yet.
Purpose of the present invention be exactly to propose a kind of with corn or mainly be the instant food of making of corn, corn cake and production method thereof, rice cake has soft, fragrant and sweet good to eat, opening is edible, also can steam, boil, explode by trencherman custom, roasting characteristics, method has that processing step control is meticulous, the operation uniqueness, can fully guarantee the product quality of corn protoplasm original flavor.
This corn cake proposed by the invention, with corn or mainly make base-material with corn, it is characterized in that the corn mill pulp, adding is selected from auxiliary materials such as sugar, sesame, peanut, ham and rose and stirs, it is stifling to ripe in bowl or other moulds to pack into, the pack of cooling back vacuumizes, and the sterilization fresh that heats up is again guaranteed the quality and formed.
Corn is before wearing into pulpous state, and fragmentation is earlier removed the peel, and soaks moistening.
The most handy content of starch of corn is at the perfectly round shape corn more than 30%.
Dried corn in the most handy 2 years of the corn.
When mixing other base-materials such as glutinous rice, corn content is more than 75%.
The sugar that adds is white sugar, brown sugar or both any combinations, and the ratio of sugar in rice cake is 18-55%.
The production method of this corn cake that the present invention proposes is characterized in that it is made of the following step:
(1), soaks a profit with clear water with corn coarse crushing peeling;
(2) will send out the broken corn mill pulp of profit;
(3) add and to be selected from auxiliary materials such as sugar, sesame, peanut, ham and rose and to stir;
(4) the gained mixed material metering of preceding step is packed in the bowl or to go into cage in other moulds stifling to ripe.
The time of soaking corn is 24-80 hour, changes water every day three times.
Fumigate under 180 ℃ of left and right sides temperature and to continue 3-4 hour, cooling naturally then, the interior vacuum-pumping and sealing of the high-temperature resistance plastice bag of packing into is heated again to 180-200 ℃ of sterilization.
Finished product cooling back vanning after the sterilization is sold.
The characteristics that this corn cake provided by the invention has are: the little Huang of color and luster is to golden yellow, or brown Huang, the quality densification, delicate mouthfeel, fragrant and sweet agreeable to the taste, fried food is soft crisp, cook or steamed wheaten foods then fragrant glutinous soft, corn fragrance, strong naturally, nutritional sufficiency and be rich in multiple vitamin of promoting longevity, manufacture craft is pounced on reality, the materials nature, it is nontoxic not have any artificial synthetic chemical, belongs to pure natural food.The characteristics of producing the method for this rice cake are: processing step control is meticulous, operation is unique, can guarantee fully that corn is genuine and kept fresh never degenerating in 40-60 days.
The present invention has overcome the shortcoming that does not have meticulous instant corn food in the prior art, make this traditional thick coarse cereals food nutrition of corn and the potential value of health in the permanent expectation of people, obtain fully playing, this rice cake becomes puffing slaking, nutrition easily absorbs, be worth very high, and use the polybag Vacuum Package, convenient and healthy, it is instant to break a seal, and can carry out the boiling frying again, therefore, both can make staple food, also can be used to go with rice or bread, can fully satisfy each personage's of stratum of various ages, different feeding habits needs, real is a kind of novel sanitation health-preserving food easily.
Use example in detail the present invention below.
Example one
The maize then of perfectly round shape, remove the peel after the coarse crushing, get 400Kg, soaked 72 hours with clear water, changed water once in central per 8 hours, pick up with fiberizer and wear into the corn steep liquor of fineness below 40 orders, be divided into four parts, and add auxiliary material in following ratio respectively and mix thoroughly, pack in the enamel bowl by 500g amount block-by-block, put into food steamer or steam box and keep 180 ℃ to come out of steamer in stifling 3-4 hour with steam, fresh-keeping plastic bag vacuumizes packing in the dress of cooling back, go into heavily again to be warming up in cage or other baking ovens and carry out the about 50-60 of high-temperature sterilization minute about 196 ℃, promptly get the final finished of four strains after the taking-up.The raw material proportioning of four strains is respectively:
Title
The raw material proportioning
Ham cake corn 100, brown sugar 28 (or white sugar 37), ham 7.
Peanut Cake corn 100, white sugar 37, peanut 6.
Sesame corn 100, white sugar 37, sesame 3.
Rose flower cake corn 100, white sugar 37, roseleaf 3.
In the above four strains, red thoroughly in the color Huang of ham cake, cake matter is fine and smooth fine and close, and neither too hard, nor too soft, sweet-smelling is good to eat, salty sweet degree of having, and it is purplish red bright-coloured to cut the ham particle of back panel in corn-base, and shredded meat is clear, and the person of opinion thinks food.It is yellow or golden yellow that all the other peanuts, three kinds of sesame and rose osmanthus mainly are, and the feature quality of auxiliary material is separately all arranged after the incision, and the mouthfeel taste is splendid, welcome by the trier.Above product is through strict sampling Detection, and every quality index all reaches corresponding country or enterprise's inner quality standard, and the shelf-life reaches 40-60 days, and can not ftracture.
Example two
After the yellow maize peeling, get 150Kg, soak into said method, glutinous rice 50Kg soaks into the back mixing and wears into slurry together.Be divided into four parts, as a constituent element, stifling respectively after adding auxiliary material respectively and stir according to the ratio of last example, packing and sterilization are made final products with the mixing of corn and glutinous rice slurry.Product still has the long-drawn-out perfume (or spice) of glutinous rice and glutinous soft except the liquor-saturated perfume (or spice) of corn of going up routine product is arranged.Be subjected to liking of consumer on probation equally.
Claims (9)
1, a kind of corn cake, with corn or mainly make base-material with corn, it is characterized in that the corn mill pulp, add and to be selected from sugar, sesame, peanut, ham and rose auxiliary material and to stir, pack into stifling to ripe in bowl or other moulds, the pack of cooling back vacuumizes, and the sterilization fresh that heats up is again guaranteed the quality and formed.
2, rice cake according to claim 1 is characterized in that corn before wearing into pulpous state, broken earlier peeling, and soak moistening.
3, rice cake according to claim 1 is characterized in that corn usefulness content of starch is at the perfectly round shape corn more than 30%.
4, rice cake according to claim 1 is characterized in that corn is with the dried corn in 2 years.
5, rice cake according to claim 1 is characterized in that when mixing the glutinous rice base-material, corn content is more than 75%.
6, rice cake according to claim 1, it is held to levy and is that the sugar that adds is white sugar, brown sugar or both any combinations, and the ratio of sugar in rice cake is 18-55%.
7, a kind of production method of corn cake is characterized in that it is made of the following step;
(1), soaks a profit with clear water with corn coarse crushing peeling;
(2) will send out the broken corn mill pulp of profit:
(3) adding the auxiliary material that is selected from sugar, sesame, peanut, ham and rose stirs;
(4) the gained mixed material metering of preceding step is packed in the bowl or to go into cage in other moulds stifling to ripe.
8, according to the described rice cake production method of claim 7, the time that it is characterized in that soaking corn is 24-80 hour, changes water every day three times.
9, according to the described rice cake production method of claim 7, it is characterized in that fumigating under 180 ℃ of temperature and to continue 3-4 hour, cooling naturally then, the interior vacuum-pumping and sealing of the high-temperature resistance plastice bag of packing into is heated again to 180-200 ℃ of sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011172762A CN1207982C (en) | 2001-04-25 | 2001-04-25 | Corn rice cake and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011172762A CN1207982C (en) | 2001-04-25 | 2001-04-25 | Corn rice cake and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1327757A CN1327757A (en) | 2001-12-26 |
| CN1207982C true CN1207982C (en) | 2005-06-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011172762A Expired - Fee Related CN1207982C (en) | 2001-04-25 | 2001-04-25 | Corn rice cake and production method thereof |
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| Country | Link |
|---|---|
| CN (1) | CN1207982C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229929A (en) * | 2013-04-01 | 2013-08-07 | 刘双玲 | Black tea corn rice cake and preparation method thereof |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100431425C (en) * | 2004-04-04 | 2008-11-12 | 叶义伦 | Instant New-year-cake processing method and its extruding-formation apparatus |
| CN1868316B (en) * | 2005-05-29 | 2010-05-05 | 叶义伦 | Method for making instant (fast-food) cake made of glutinous rice flour |
| CN100370903C (en) * | 2005-06-03 | 2008-02-27 | 汝源 | Banana sesame and its processing technology |
| CN103271280A (en) * | 2013-04-01 | 2013-09-04 | 刘双玲 | Orange and corn contained rice cake and preparation method thereof |
| CN104431736A (en) * | 2015-01-06 | 2015-03-25 | 山东中科生物科技股份有限公司 | Millet rice cake and preparation method of millet rice cake |
| CN109892538B (en) * | 2019-03-04 | 2023-12-05 | 思念食品(河南)有限公司 | Preparation method of food dough material and preparation method of rice dumplings |
| CN111296744A (en) * | 2020-04-16 | 2020-06-19 | 山东省农业科学院作物研究所 | Method for making northern rice cake from waxy wheat flour and waxy corn flour |
-
2001
- 2001-04-25 CN CNB011172762A patent/CN1207982C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229929A (en) * | 2013-04-01 | 2013-08-07 | 刘双玲 | Black tea corn rice cake and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1327757A (en) | 2001-12-26 |
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| CI01 | Publication of corrected invention patent application |
Correction item: Inventor Correct: Tan Chengde|Yan Hong False: Li Guofu|Tan Chengde|Yan Hong Number: 52 Volume: 17 |
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| CI02 | Correction of invention patent application |
Correction item: Inventor Correct: Tan Chengde|Yan Hong False: Li Guofu|Tan Chengde|Yan Hong Number: 52 Page: The title page Volume: 17 |
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