CN1327757A

CN1327757A - Corn cake and its production method

Info

Publication number: CN1327757A
Application number: CN01117276A
Authority: CN
Inventors: 李国辅; 谭承德; 鄢红
Original assignee: MENGZI-COUNTY NEW YEAR CAKE FACTORY YUNNAN PROV
Current assignee: MENGZI-COUNTY NEW YEAR CAKE FACTORY YUNNAN PROV
Priority date: 2001-04-25
Filing date: 2001-04-25
Publication date: 2001-12-26
Anticipated expiration: 2021-04-25
Also published as: CN1207982C

Abstract

A corn cake is made up of corn grains (more than 75%) and glutinuous rice through immersing corn grains, peeling, grinding, adding auxiliary materials including sugar, sesame, peanut and longan aral, loading mould steaming at 160 deg.C for 3-4 hr, cooling, vacuum package, and sterilization at 160 deg.C. Its advantages include agreeable taste, rich nutrients and health-care function.

Description

Corn cake and production method thereof

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, auxiliary materials such as sugaring, sesame, peanut, osmanthus meat stir, 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) slurry is sent out the broken corn mill pulp of profit;

(3) adding auxiliary materials such as sugar, sesame, peanut, ham in proportion 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.

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 hours, 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 sterilizations.

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 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

1, a kind of corn cake with corn or mainly make base-material with corn, is characterized in that the corn mill pulp, auxiliary materials such as sugaring, sesame, peanut, osmanthus meat stir, it is stifling to ripe in bowl or other moulds to pack into, and 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 the most handy content of starch of corn is at the perfectly round shape corn more than 30%.

4, rice cake according to claim 1 is characterized in that the dried corn in the most handy 2 years of the corn.

5, rice cake according to claim 1 is characterized in that corn content is more than 75% when mixing other base-materials such as glutinous rice.

6, rice cake according to claim 1 is characterized in 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) slurry is sent out the broken corn mill pulp of profit;

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 left and right sides temperature and to continue 3-4 hours, 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 sterilizations.