One, black corn flour
1. Process flow: black corn starch → slurry water → spread → heating, hot-hot → cooling → finished product.
2, operating points: (1) raw material selection. Forty-eight grams of black corn starch with a water content of 47%, 400 grams of alum, and 400 liters of water were mixed well. (2) Utensils and operations. With a diameter of 215 mm comforter number, a water tank, add a spoon, comfort Luo Yun into a good slurry of 120 grams, spread out, stop, a stall a few several spin, Luo Di pink skin heat Condensation, and uniform thickness, and then cover the pot and simmer, until thoroughly cooked out, put the cooling water tank inside the floating cooling, remove, that is, the finished product. (3) Quality standards. Qualified pink skin should be uniform in size, uniform in thickness, and unbreakable. Home-made powder, appliances are eclectic, raw materials are not limited to a certain type of starch. As long as there is a steel fine pot or enamel pot with a smaller diameter than the pot, the finished product can be obtained.
Second, frozen sweet corn ear
1. Process flow: Corn harvesting → Acceptance → Removing loquat leaves, filaments → cleaning → cutting off, grading → blanching → cooling → draining → quick freezing → selection → packing → refrigerating → inspection.
2, operating points: (1) harvest. Sweet (糯 糯 玉米) corn sowing in stages, in batches of picking, corn squat down, into the basket or bag (lightly put light). (2) Acceptance. First of all, look at the temporal lobe should be greenish green, no insect wormhole, the grain is arranged evenly, full, and the ear body is free of moth. (3) stripping the leaves to filaments. Peel the loquat leaves, remove the filaments, remove molds, lack grains, and variegated colors, and select raw materials with the same maturity. (4) cut segment classification. Can be manually or mechanically cut off. The knife must be sharp, the ear should be perpendicular to the knife, and the knife must be quick. Corn segments can be divided into three sizes: 16-16 cm, 12-16 cm, and 12 cm. (5) Cleaning. To clean corn ears quickly with flowing clean water to reduce nutrient loss. (6) Blanching. 0.1% citric acid and 1% salt were added to the blanching water, and the blanching time was 10-12 minutes at a temperature of 93-100°C. (7) Cooling. Immediately after the blanching, it was cooled twice and sprayed with clean water to reduce the ear temperature to 30°C. After cooling with 0-5°C ice water, the center temperature of the ear was reduced to less than 5°C. (8) Drain. Dry the surface of the ear with cold air. (9) Quick-freeze. The drained corn ear is immediately sent to the quick freezer and the evaporation temperature is -34°C to -40°C. The air temperature is -26°C to -30°C, the cold air flow rate under the conveyor belt is 6-8 m/s, the time is 12-20 minutes, and the spike center temperature is -18°C. (10) Picking and packaging. Remove defective corn ear and package at -6°C. It is generally packaged in plastic bags, with 1 or 2 spikes per bag, sealed production date, and bin storage. (11) Refrigeration. The freezer temperature is below -18°C and the relative humidity is 95-98%. The temperature fluctuation range in the refrigerator is less than 2. When the code is put, there is enough space between 垛 and , to facilitate air circulation. (12) Finished product quality indicators. The finished product is light yellow or golden yellow, stick-like, non-destructive, and there is no frost return phenomenon in the packaging bag.
Third, burst popcorn sticky.
1, recipe: 350 grams of corn exposed, vegetable oil 280 grams, 630 grams of sugar or honey, edible spices and food coloring.
2, operating points: (1) selection of raw materials. Remove stones, pods, and small grains in the corn kernels, and rub them in the corn kernels with a clean, damp cloth to remove dust and other impurities. (2) burst and hanging pulp. Pour the vegetable oil into a pan, heat it slightly, add sugar or honey, stir it while stirring so that the sugar quickly melts in the oil and the temperature is maintained at 190-200°C. Pour the corn into the syrup, stir it while adding, and serve at a temperature of 200°C for 3 minutes. (3) Cool package. Pan dried popcorn and sealed in plastic bags.
Fourth, high lysine corn flakes
1. Process flow: raw materials, selection, wet skin, peeling, degerming, soaking, cooking, pressing, baking, cooling, packaging, and finished products.
2, operating points: (1) raw material requirements. Hard, high-lysine corn, full of grain, mildew, and insect-free, was used as raw material. (2) Featured. Remove impurities such as gravel in corn kernels, and sieve and remove small grains of corn and soil. (3) Peeling and removing embryos. The washed corn is soaked in hot water or hot water at 90°C or more for 3-5 minutes to adjust the moisture. The rice is milled with a rice mill or a horizontal degerming machine to make the embryos and skin fall off. The corn mash is shaken with a vibrating sieve. Embryo, skin separation. (4) Soaking. Soak the corn squash in boiling water for 1-2 hours and control the moisture content below 42%. (5) cooking. Soak the soaked corn cob with clean water for 3-5 times and place it in a pressure cooker for 1 hour. The pressure is 0.15 MPa. After 3-4 hours cooling to room temperature, the corn mash is in a loose state. (6) Tablets. The cooled corn mash was directly placed on a tablet machine and the moisture content of the corn mash was controlled at 35-38%. (7) Drying. The corn flakes coming out of the drum are immediately placed in an oven and dried. The baking dish is an enamel dish, and the temperature is about 200°C. The water content of the corn chips reaches 3-5%, turns brown, produces a degree of puffing, crispy and delicious, and has unique corn flavor. (8) Cooling. After baking, the corn flakes are cooled to below room temperature, which facilitates packaging. During cooling, seasonings such as vitamins, white granulated sugar, and salt may be sprayed as needed, and flavoring agents and fortifiers may also be added. (9) Packaging. Dry corn flakes should be packed in plastic bags or cartons in a timely manner to prevent moisture. (10) Finished product. The quality standard is light brown and there are high lysine corn flakes with special aroma, no peculiar smell, flakes, and no impurities.
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