CN1823618A - Corngrits instant cookee food and its preparation method - Google Patents
Corngrits instant cookee food and its preparation method Download PDFInfo
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- CN1823618A CN1823618A CNA2006100098772A CN200610009877A CN1823618A CN 1823618 A CN1823618 A CN 1823618A CN A2006100098772 A CNA2006100098772 A CN A2006100098772A CN 200610009877 A CN200610009877 A CN 200610009877A CN 1823618 A CN1823618 A CN 1823618A
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- instant
- corn
- corngrits
- cookee
- food
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Abstract
An instant staple food is made of broken corn pieces through proportionally mixing broken corn pieces with water, steaming for 1.5-3 hr, natural cooling, quick freezing at -18--30 deg.C, thawing and dewatering for drying. Its advantages are noloss of nutrients and direct eating by immersing in hot or cold water for 10-30 min.
Description
(1) technical field
What the present invention relates to is a kind of food.The present invention also relates to a kind of processing method of food.Specifically a kind of instant food and processing method thereof.
(2) background technology
Corn has abundant nutrition, and a kind of traditional eating method of corn is processed into corn corn quarrel such as big quarrel, little quarrel, and is edible after the sub-boiling that again corn is cut.Boiling corn needed time that is cut is longer, very inconvenient, so influenced the popularization of this nutraceutical.The technical scheme that also has at present some can solve the edible inconvenient problem of corn quarrel is disclosed to be reported, and these technical schemes mostly are to adopt puffing technique that corn that is cut is processed into dilated food.Some nutritions in the corn are destroyed, and the corn food that makes things convenient for of expanding processing has lost the original characteristic mouthfeel of corn.
(3) summary of the invention
The object of the present invention is to provide a kind of instant, kept the nutrition of corn quarrel and the Corngrits instant cookee food of mouthfeel.The present invention also aims to provide the preparation method of this Corngrits instant cookee food.
The object of the present invention is achieved like this: it is to be 1 with weight ratio: corn quarrel of 1.5-3 mixes with water, boiling 1.5-3 hour, naturally cool to room temperature, under-18 ℃ to-30 ℃ temperature, carry out quick-frozen again, dehydrate resulting product after thawing again.
Can contain in described corn quarrel and account for the be cut beans of sub-weight 5-10% of corn.
Product of the present invention is to adopt such method to prepare:
With weight ratio is 1: corn quarrel of 1.5-3 mixes back boiling 1.5-3 hour with water, naturally cool to room temperature, carries out quick-frozen again under-18 ℃ to-30 ℃ temperature, dehydrates after thawing again and obtains product.
Described dehydrating is to carry out centrifugal dehydration in centrifuge, dries processing again.
Method of the present invention is guaranteeing that corn is cut on sub-original nutrient contents and the mouthfeel basis of invariable, make corn quarrel become a kind of can long term storage, be convenient to transport, the nutraceutical of instant.Product of the present invention has kept corn be cut original corn meal fragrance of sub-meal and nutrition, keeps the corn natural particle shape invariance that is cut; Having overcome people uses sub the cooking of corn quarrel to need consumption problem for a long time; Corn quarrel is become be a kind of instant, the various instant food of food method; It is reliable that product of the present invention does not add additive edible safeties such as any anticorrisive agent, pigment, spices.It is directly edible that product of the present invention promptly can heat water or cold water soak 10-30 minute, also can become mixing rice with mixings boiling such as rice.
(4) specific embodiment
For a more detailed description to the present invention for example below:
With weight ratio is 1: corn quarrel of 1.5-3 mixes back boiling 1.5-3 hour with water, naturally cool to room temperature, carry out quick-frozen again under-18 ℃ to-30 ℃ temperature, centrifugal dehydration is carried out in the back that thaws in centrifuge, dries to handle the back packing and make the corn meal that is cut again.
With weight ratio is that 1: 2 corn quarrel mixes back boiling 2 hours with water, naturally cools to room temperature, carries out quick-frozen again under-18 ℃ to-30 ℃ temperature, and centrifugal dehydration is carried out in the back that thaws in centrifuge, dries to pack after the processing to make the corn meal that is cut again.It thaws is at room temperature to thaw naturally, and its bake out temperature is 70-90 ℃.
Mix accounting for be cut beans and corn quarrel of sub-weight 5-10% of corn, with weight ratio is 1: corn quarrel of 1.5-3 and the mixture of beans mix back boiling 1.5-3 hour with water, naturally cool to room temperature, under-18 ℃ to-30 ℃ temperature, carry out quick-frozen again, centrifugal dehydration is carried out in the back that thaws in centrifuge, dry to handle the back packing and make the corn meal that is cut again.Beans can be red bean, kidney bean etc.
Claims (5)
1, a kind of Corngrits instant cookee food, it is characterized in that: it is to be 1 with weight ratio: corn quarrel of 1.5-3 mixes with water, boiling 1.5-3 hour, naturally cools to room temperature, under-18 ℃ to-30 ℃ temperature, carry out quick-frozen again, dehydrate resulting product after thawing again.
2, Corngrits instant cookee food according to claim 1, it is characterized in that: it be with weight ratio be 1: 2 corn quarrel with after water mixes, boiling 2 hours naturally cools to room temperature, under-18 ℃ to-30 ℃ temperature, carry out quick-frozen again, dehydrate resulting product after thawing again.
3, Corngrits instant cookee food according to claim 1 and 2 is characterized in that: contain in described corn quarrel and account for the be cut beans of sub-weight 5-10% of corn.
4, a kind of preparation method of Corngrits instant cookee food, it is characterized in that: with weight ratio is 1: corn quarrel of 1.5-3 mixes back boiling 1.5-3 hour with water, naturally cool to room temperature, under-18 ℃ to-30 ℃ temperature, carry out quick-frozen again, dehydrate again after thawing and obtain product.
5, the preparation method of Corngrits instant cookee food according to claim 4 is characterized in that: described dehydrating is to carry out centrifugal dehydration in centrifuge, dries processing again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100098772A CN1823618A (en) | 2006-03-31 | 2006-03-31 | Corngrits instant cookee food and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100098772A CN1823618A (en) | 2006-03-31 | 2006-03-31 | Corngrits instant cookee food and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1823618A true CN1823618A (en) | 2006-08-30 |
Family
ID=36934602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100098772A Pending CN1823618A (en) | 2006-03-31 | 2006-03-31 | Corngrits instant cookee food and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1823618A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228183A (en) * | 2011-05-16 | 2011-11-02 | 铁岭市千水农产品加工有限责任公司 | Corn and green bean paste granules |
| CN105076950A (en) * | 2014-05-08 | 2015-11-25 | 夏文广 | Latest technology for making rice from milky ripe sweet sticky corn |
| CN108936211A (en) * | 2018-07-25 | 2018-12-07 | 王朝学 | A kind of rice with corn and preparation method thereof |
| CN110200215A (en) * | 2019-07-02 | 2019-09-06 | 康忠希 | The corn congee that is cut facilitates meal and corn to be cut the preparation method of sub- congee |
-
2006
- 2006-03-31 CN CNA2006100098772A patent/CN1823618A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228183A (en) * | 2011-05-16 | 2011-11-02 | 铁岭市千水农产品加工有限责任公司 | Corn and green bean paste granules |
| CN102228183B (en) * | 2011-05-16 | 2013-04-10 | 铁岭市千水农产品加工有限责任公司 | Corn and green bean paste granules |
| CN105076950A (en) * | 2014-05-08 | 2015-11-25 | 夏文广 | Latest technology for making rice from milky ripe sweet sticky corn |
| CN108936211A (en) * | 2018-07-25 | 2018-12-07 | 王朝学 | A kind of rice with corn and preparation method thereof |
| CN110200215A (en) * | 2019-07-02 | 2019-09-06 | 康忠希 | The corn congee that is cut facilitates meal and corn to be cut the preparation method of sub- congee |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20060830 |