Corn, known as the "best food", is one of our most common and major food crops. Not only is it rich in fiber and many nutrients needed by the human body, but it is also the most nutritious and health-care of all staple foods, making it ideal for industrial use. Its processing potential is huge, the industrial chain is far-reaching, it has the possibility of multiple processing value-added, and the processing varieties are rich and diverse, so the prospect of developing corn food processing business is bright. The following will introduce you in detail some specific forms of corn food processing technology:
First, the processing of cornmeal.
First of all, we will use high-quality corn that is not moldy, moth-eaten and odorless as raw materials and carefully selected. The sorted corn kernels are washed and dried in a dryer. The processed corn kernels are then crushed and milled, and the fineness of the resulting corn flour can be adjusted between 60 and 200 mesh, while the moisture content of the flour is controlled at about 20%.
Second, the processing of corn paste.
Corn paste is an ideal food for the elderly and children. In the process, we use 150 mesh fine corn flour, cooked soybean protein powder, rice flour and carrot flour as raw materials and mix them in specific proportions. These ingredients are then poured into a blender and stirred thoroughly to ensure that the various ingredients are evenly mixed. The stirring process takes about 10 minutes until the raw material is fine and homogeneous, and there are no obvious clumps. Finally, the stirred raw materials are poured into the raw material basket and sent to the microwave sterilization and maturation production line for curing treatment.
3. Processing of corn milk beverages.
To make corn milk drinks, we select 60 kg of corn, soak it at room temperature for 20 hours, cook it, and strain it to remove the water. Next, add 5% corn starch liquid and grind it into an emulsion, which is filtered with a 100 mesh filter cloth. Then, add 10 kg of skimmed milk powder and 10 kg of white sugar to the filtrate, stir for 25-30 minutes to get the finished product. Another method is to boil 50 kg of corn in hot water for 1 hour, filter out the water, add 5% corn starch solution to grind into milk, and then filter it with a 40-70 mesh filter cloth. Then add 5 kg of skimmed milk powder and 5 kg of white sugar, stir for 30 minutes to complete the production.
Fourth, the processing of corn pots.
To make the corn pancakes, we mix 15 kg of corn flour, 7 kg of wheat flour and 3 kg of soy protein flour and pour it into a blender. Add 0 again5 kg of cooking oil and 2 kg of water are mixed evenly and poured into the blender together, and all the ingredients are stirred together, which takes about ten minutes. Then the stirred raw material powder is sent into the colorizer for extrusion and molding. After forming, the thick noodles are fed to a drying and cutting machine to emboss and cut to form a pot base. Finally, the cooled pan base is fried, the oil temperature is controlled at 180-200 degrees Celsius, and the pot base is poured into hot oil and fried for 2-3 minutes. After frying, the pan also needs to be fed into a centrifugal oil filter to remove the oil from the surface, and the whole oil filtration process takes about 2 minutes. Subsequently, according to different taste needs, we can add different seasonings such as salt, monosodium glutamate, cumin, and chili pepper for seasoning.