Preparation method for instant sweet corn kernels

Abstract

The invention discloses a preparation method for instant sweet corn kernels, and belongs to the technical field of food processing. The method comprises the steps: 1) screening of raw material; 2) brine soaking boiling and slaking; 3) vacuum deep-frying; 4) baking deoiling; and 5), cooling and packaging, wherein a brine in the step 2) is north salted vegetable water, and in the deep-frying process of the step 3), one of perilla seed oil, castor oil and rapeseed oil is adopted. The instant sweet corn kernels prepared by the steps have the advantages of exquisite taste, unique flavor, and long shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing instant sweet corn kernels. Background technique [0002] Corn kernels are not only rich in vitamin A, vitamin E, glutathione, niacin and glutamic acid, but also contain a large amount of unsaturated fatty acids, especially the content of linoleic acid is as high as 60%. Animal experiments have shown that the synergistic effect of unsaturated fatty acids and vitamin E can reduce the concentration of cholesterol in the blood and prevent it from depositing on the blood vessel wall, and have certain prevention of coronary heart disease, atherosclerosis, hyperlipidemia and hypertension and therapeutic effect; and glutathione, with the participation of selenium, can generate glutathione oxidase, which has the function of restoring youth and delaying aging. At present, there are many types of sweet corn processed foods, such as canned products, beverages...

AI Technical Summary

Problems solved by technology

At present, there are many types of sweet corn processed foods, such as canned products, beverages, corn bread, etc. However, the existing processing is mainly based on steaming and cooking, and the taste is single and cannot meet the needs of consumers.

CN102715412A patent document discloses a processing method of instant sweet corn kernels and the processed instant sweet corn kernels. The report adopts the process of "blanching-vacuum frying" to make sweet corn kernels, which effectively maintains the nutrition of corn kernels The ingredients are not lost, but the corn kernels are oily after frying, which brings inconvenience to consumers when they are eaten in bags, and its taste also inherits the taste of traditional corn kernels, which cannot meet the needs of consumers for more flavors

The 200480032683.3 patent document discloses a method for increasing the flavor of corn kernels. The report uses the process of "soaking in salt water-traditional drying" to make sweet corn kernels. Although the process is simple, it also changes the flavor of corn kernels and makes them have a certain flavor. Lo-mei, but the traditional drying method will undoubtedly make the product dry and hard

[0003] The present invention proposes a preparation method of instant sweet corn kernels on the basis of the prior art through repeated tests. It is vacuum-fried after blanching and ripening with pickle water, and then baked at a slow fire and then packed into bags to obtain a more fragrant sweet corn kernel. Thick, soft but not greasy, with a flexible taste and burnt aroma, no relevant reports have been seen