CN102293368A - Processing technic of canned corn - Google Patents

Abstract

The invention belongs to the field of food processing, in particular to a processing technic for canned corn. The process flow of the processing technic comprises: treating raw materials, screening, washing, peeling, cleaning, precooking, dehydrating, deep frying, throwing oil, adding salt, canning, exhausting, sealing and inspecting to obtain a finished product. A canned product has pleasant color and unique flavor, and is a nutritional food suitable for both the young and the old.

Description

The processing technology of corn can

Technical field

The invention belongs to food processing field, is exactly a kind of processing technology of corn can specifically.

Background technology

Now, coarse food grain food more and more is subjected to liking of healthy fan, and still, in general, the mouthfeel of coarse food grain food is more coarse, influences people's appetite.Limit coarse food grain food and entered the consumption market, general still based on traditional roughing.

Summary of the invention

The present invention is in order to address the above problem, the technical scheme of taking is: a kind of processing technology of corn can, its technological process comprise that raw material handles → screen → wash → remove the peel → clean → precook → water dumping → fried → get rid of oil → mix salt → tinning → exhaust → sealing → check → finished product.Wherein,

1) raw material is checked and accepted, and selects fresh, full grains, drying, free from insect pests for use, nothing is gone mouldy and the high-grade maize of other impurity;

2) the cast off a skin mixed aqueous solution of agent of the NaOH of 2%-3% and 0.2%-0.3% fruits and vegetables is adopted in peeling, is heated to 90 degrees centigrade, corn is added decorticating agent to be handled 15-20 minute, corn is 1: 2 with the ratio of solution, puts into clear water after pulling out and stirs or wash by rubbing with the hands, removes crust;

3) precook, corn is put into the aqueous citric acid solution of 0.1%-0.15%, heating was boiled 50-60 minute, the quality of the corn after precooking be original quality 1.5-1.6 doubly, get rid of Yu Shui with centrifuge;

4) fried, elder generation puts into the container stirring and dissolving with gallic acid third lipoprotein, citric acid and alcohol, and mixing in its adding oil is standby, the corn after drying is put into 170-180 degree centigrade fried the treating of oil and is pulled out after corn floats, it is light yellow or golden yellow that its color and luster is, fried 3-5 minute;

5) get rid of oil, deep-fry corn is put into centrifuge, get rid of oily 30-40 second, in time take out the stand and go up blast-cold;

6) mix salt, tinning, per 10 kilograms of corns are trembled the refined salt 100-120 gram after oven dry is pulverized, and monosodium glutamate powder 40 grams are in the prior jar with the sterilization of 75% edible alcohol of then it being packed into;

7) exhaust sealing is carried out in exhaust, sealing and check under the 0.06-0.73 MPa, be cooled to finished product again through the passer.

Pleasant, the unique flavor of this canned pack color and luster is the nutraceutical that suits the taste of both old and young.

The specific embodiment

Below in conjunction with embodiment the present invention is described further.A kind of processing technology of corn can, its technological process comprise that raw material handles → screen → wash → remove the peel → clean → precook → water dumping → fried → get rid of oil → mix salt → tinning → exhaust → sealing → check → finished product.Wherein,

1) raw material is checked and accepted, and selects fresh, full grains, drying, free from insect pests for use, nothing is gone mouldy and the high-grade maize of other impurity;

2) the cast off a skin mixed aqueous solution of agent of the NaOH of 2%-3% and 0.2%-0.3% fruits and vegetables is adopted in peeling, is heated to 90 degrees centigrade, corn is added decorticating agent to be handled 15-20 minute, corn is 1: 2 with the ratio of solution, puts into clear water after pulling out and stirs or wash by rubbing with the hands, removes crust;

3) precook, corn is put into the aqueous citric acid solution of 0.1%-0.15%, heating was boiled 50-60 minute, the quality of the corn after precooking be original quality 1.5-1.6 doubly, get rid of Yu Shui with centrifuge;

4) fried, elder generation puts into the container stirring and dissolving with gallic acid third lipoprotein, citric acid and alcohol, and mixing in its adding oil is standby, the corn after drying is put into 170-180 degree centigrade fried the treating of oil and is pulled out after corn floats, it is light yellow or golden yellow that its color and luster is, fried 3-5 minute;

5) get rid of oil, deep-fry corn is put into centrifuge, get rid of oily 30-40 second, in time take out the stand and go up blast-cold;

6) mix salt, tinning, per 10 kilograms of corns are trembled the refined salt 100-120 gram after oven dry is pulverized, and monosodium glutamate powder 40 grams are in the prior jar with the sterilization of 75% edible alcohol of then it being packed into;

7) exhaust sealing is carried out in exhaust, sealing and check under the 0.06-0.73 MPa, be cooled to finished product again through the passer.

Claims (1)

1. the processing technology of a corn can, it is characterized in that: technological process is as follows,

1) raw material is checked and accepted, and selects fresh, full grains, drying, free from insect pests for use, nothing is gone mouldy and the high-grade maize of other impurity;

2) the cast off a skin mixed aqueous solution of agent of the NaOH of 2%-3% and 0.2%-0.3% fruits and vegetables is adopted in peeling, is heated to 90 degrees centigrade, corn is added decorticating agent to be handled 15-20 minute, corn is 1: 2 with the ratio of solution, puts into clear water after pulling out and stirs or wash by rubbing with the hands, removes crust;

3) precook, corn is put into the aqueous citric acid solution of 0.1%-0.15%, heating was boiled 50-60 minute, the quality of the corn after precooking be original quality 1.5-1.6 doubly, get rid of Yu Shui with centrifuge;

4) fried, elder generation puts into the container stirring and dissolving with gallic acid third lipoprotein, citric acid and alcohol, and mixing in its adding oil is standby, the corn after drying is put into 170-180 degree centigrade fried the treating of oil and is pulled out after corn floats, it is light yellow or golden yellow that its color and luster is, fried 3-5 minute;

5) get rid of oil, deep-fry corn is put into centrifuge, get rid of oily 30-40 second, in time take out the stand and go up blast-cold;

6) mix salt, tinning, per 10 kilograms of corns are trembled the refined salt 100-120 gram after oven dry is pulverized, and monosodium glutamate powder 40 grams are in the prior jar with the sterilization of 75% edible alcohol of then it being packed into;

7) exhaust sealing is carried out in exhaust, sealing and check under the 0.06-0.73 MPa, be cooled to finished product again through the passer.