CN107969606A - A kind of preparation method of seafood taste corn - Google Patents
A kind of preparation method of seafood taste corn Download PDFInfo
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- CN107969606A CN107969606A CN201711206637.6A CN201711206637A CN107969606A CN 107969606 A CN107969606 A CN 107969606A CN 201711206637 A CN201711206637 A CN 201711206637A CN 107969606 A CN107969606 A CN 107969606A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of preparation method of seafood taste corn, picks fresh corn rod, peels off external skins and retains 23 layers of maize peel and corn stigma, drying processing；Seafood delights liquid is prepared as primary raw material using the fresh and alive small seafood necessarily matched and the fresh blue or green leaf of bamboo and sophora flower；Flavoring compositions are prepared using plant materials such as fresh green onion roots；Flavoring compositions and seafood delights liquid are pressed 1：1 weight ratio mixing, is made seafood delights composition；Between seafood delights composition is filled in 23 layers of skin of corn ear, stand tasty；Finally select first to steam and bake formula fresh corn steaming-roasting device afterwards or using conventional boiling and apparatus for baking, control temperature and time, seafood taste corn ear is made.The method of the present invention food materials are full of nutrition, convenient material drawing, remain the nutritional ingredient of various food materials, the corn product special taste of preparation well during preparation, fragrant and sweet delicious, golden yellow color, mouthfeel is fresh and tender, it is full of nutrition, it is easy to digest and assimilate, has effects that health care is replenished the calcium and prevent gout.
Description
Technical field：
The present invention relates to a kind of fresh corn processing method, more particularly to a kind of preparation method of seafood taste corn.Belong to
Biochemistry and technical field of food preparation.
Background technology：
Corn is grass family Zea annual herb plant, is planted extensively in the whole world, its cultivated area and total yield
Amount is only second to rice and wheat, is important cereal crops and forage crop.Corn nourishment enriches, and taste is fragrant and sweet, containing abundant
Protein, fat, vitamin, trace element, cellulose etc., be known as life prolonging food.Corn or industrial alcohol and liquor
Primary raw material.The main method of people's edible corn includes directly edible or makes corn dish, does corn juice, cornmeal mush
Deng.Directly eating method usually cooks corn well-done as staple food, its taste is relatively simple, and more foods, which easily cause, to be digested not
Good, its nutrition is not easy to be absorbed.At present, the common corn of in the market is generally made a living corn ear, cooked corn ear, quick-freezing corn
Rod etc., type of merchandize is single, and value is relatively low.Suitable for people of all ages since corn is favored by people, exploitation has high nutrition high value
The corn food market potential for having health-care efficacy concurrently is huge.
At present, the method for prior art processing corn ear is relatively simple, on the market common corn rod product taste also thousand
A piece without exception, has the corn product of more health-care efficacies without deep development, it is impossible to meet consumer demand.Fresh seafood
It is the cuisines for getting consumer reception and pursuing with unique delicious taste and abundant nutrition.The method of the present invention have chosen city
The fresh and alive small seafood of some common is arranged in pairs or groups with plant material science on field, develops a kind of special taste, the seasoning rich in nutrition
The preparation process of mixture, the processing technology perfect adaptation with corn ear, meets people to cuisines and is good for a certain extent
The higher of health life is pursued, and the product of preparation has various health care functions.
The content of the invention：
A kind of the shortcomings that it is an object of the invention to overcome the prior art, there is provided preparation method of seafood taste corn.The party
It is raw material that method, which selects fresh corn rod, and delicious and tasty roasted corn is prepared using natural seafood and plant material, its technological operation letter
Single, raw material sources enrich, and the corn flavor of preparation is unique, and the fresh perfume (or spice) of mouthfeel, is easy to digest, full of nutrition.
In order to realize foregoing invention purpose, the preparation method of seafood taste corn of the present invention, its processing technology according to
Following steps operate：
(1) fresh corn is handled：The fresh corn rod of 15-20 days after picking fallen flowers, peels off external skins and retains layer 2-3 jade
Rice skin and corn stigma, when drying 2-4 is small in 20 DEG C of -40 DEG C of environment of temperature control under natural sunlight, make maize peel remove the water of half
Divide and make its parcel corncob more consolidation, corn ear after must handling spare；
(2) prepared by seafood delights liquid：It will clean up and spit fresh and alive 20 parts by weight of clam in Jiaozhou Bay of sand, fresh 10 weight of oyster shrimp
Part, extra large 20 parts by weight of oyster, fresh green grass or young crops 5 parts by weight of the leaf of bamboo, the fresh quick-frozen sophora flower 3-5 parts by weight picked or thawed, ginger juice 1-2
Parts by weight, light-coloured vinegar 1-3 parts by weight, 50 parts by weight of pure water, mixing are placed in ceramic pan, 95 DEG C of -100 DEG C of steamings of temperature control after sealing
Boil 10-15 minutes, naturally cool to room temperature, take out CONCHA MERETRICID SEU CYCLINAE and oyster shell, continue lid boiling 20-30 minutes of boiling, make soup
Concentration, after cooling down and being filtered to remove solid matter, when filtrate is statically placed in that 3-6 is small at 0 DEG C -4 DEG C, takes 1/3 part of top, as sea
Taste liquid is spare；
(3) prepared by flavoring compositions：Fresh green onion root, fresh garlic root, avocado (also known as butter fruit) pulp and dry green tea are appointed
Select one, pure water according to etc. after mass mixing, stir into pureed with mixer at 0 DEG C -5 DEG C of temperature control, obtain flavoring compositions；Adopt
With dry green tea or avocado flesh, the flavoring compositions of different taste can be fabricated to；
(4) prepared by dispensing corn：Flavoring compositions and seafood delights liquid are pressed 1：1 weight ratio mixing, stirs 5-10 minutes, stirs
The white granulated sugar of the salt and 1-2% that account for gross weight 1-3% is added during mixing, pureed seafood delights composition is made, according still further to corn
Between the uniform filled type of seafood delights composition is applied to corn ear layer 2-3 skin by the ratio of rod weight 5-10%, temperature is statically placed in as 1
It is tasty when 12-24 is small under DEG C -10 DEG C of air-proof conditions, it is spare to obtain dispensing corn；
(5) corn is scorched：Selection is first steamed bakes formula fresh corn steaming-roasting device or using conventional boiling and apparatus for baking afterwards, will
Dispensing corn is positioned in device, first 95 DEG C of temperature control -120 DEG C of boilings 5-10 minutes, then 150 DEG C of -200 DEG C of bakings of temperature control again
After 15-20 minutes, golden yellow seafood taste corn ear is made.
Compared with prior art, the present invention using fresh corn rod, for raw material, its food materials is full of nutrition, convenient material drawing, is making
Remain the nutritional ingredient of various food materials in standby process well, process enables prepared unique conditioning material
Fully penetrated is into corn.Corn product special taste prepared by the method for the present invention, taste is rich in level, fragrant and sweet delicious, color and luster
Golden yellow, mouthfeel is fresh and tender, full of nutrition, is easy to digest and assimilate, and has effects that health care is replenished the calcium and prevent gout.The inventive method is assigned
Corn product high added value has been given, has had a vast market promotion prospect.
Embodiment：
The method of the present invention is further elaborated with reference to specific embodiment.
Embodiment 1：
The preparation method for the seafood taste corn that the present embodiment is related to, its processing technology are operated according to following specific steps：
(1) fresh corn is handled：The fresh corn rod of 15-20 days after picking fallen flowers, peels off external skins and retains layer 2-3 jade
Rice skin and corn stigma, when drying 2-4 is small in 20 DEG C of -40 DEG C of environment of temperature control under natural sunlight, make maize peel remove the water of half
Divide and make its parcel corncob more consolidation, corn ear after must handling spare；
(2) prepared by seafood delights liquid：It will clean up and spit fresh and alive 20 parts by weight of clam in Jiaozhou Bay after sand, fresh 10 weight of oyster shrimp
Part, extra large 20 parts by weight of oyster, fresh green grass or young crops 5 parts by weight of the leaf of bamboo, 3 parts by weight of sophora flower of fresh picking, 1 parts by weight of ginger juice, 2 weight of light-coloured vinegar
Part, 50 parts by weight of pure water, mixing is placed in ceramic pan, and -100 DEG C of boilings 10-15 minutes of 95 DEG C of temperature control, naturally cold after sealing
But to room temperature, CONCHA MERETRICID SEU CYCLINAE and oyster shell is taken out, continues lid boiling 20-30 minutes of boiling, concentrates soup, cool down and be filtered to remove
After solid matter, filtrate be statically placed at 0 DEG C -4 DEG C 4 it is small when, take 1/3 part of top, it is spare as seafood delights liquid；
(3) prepared by flavoring compositions：By fresh green onion root 200g, fresh garlic root 200g, avocado flesh 200g, pure water 200g
After mixing, pureed is stirred into mixer at 0 DEG C -5 DEG C of temperature control, obtains flavoring compositions；
(4) prepared by dispensing corn：Flavoring compositions and seafood delights liquid are pressed 1：1 weight ratio mixing, stirs 5-10 minutes, stirs
The white granulated sugar of the salt and 1-2% that account for gross weight 1-3% is added during mixing, pureed seafood delights composition is made；According still further to corn
Between the uniform filled type of seafood delights composition is applied to the layer 2-3 skin of corn ear by the ratio of rod weight 5-10%, temperature is statically placed in
For 12-24 under 1 DEG C~10 DEG C air-proof conditions it is small when it is tasty, it is spare to obtain dispensing corn；
(5) corn is scorched：Selection is first steamed bakes formula fresh corn steaming-roasting device or using conventional boiling and apparatus for baking afterwards, will
Tasty dispensing corn is positioned in device, first 100 DEG C of temperature control boiling 10 minutes, then 150 DEG C of -200 DEG C of bakings 10 of temperature control again
Minute, make corn ear epidermal stem Huang not burnt, and after niblet surface coloring, or add tinfoil to cover corn surface, prevent from being charred, then
Continue baking 5-10 minutes, that is, golden yellow seafood taste corn ear is made.
Embodiment 2：
The preparation method for the seafood taste corn that the present embodiment is related to, its processing technology operate in accordance with the following steps：
(1) fresh corn is handled：The fresh corn rod of 15-20 days after picking fallen flowers, peels off external skins and retains layer 2-3 jade
Rice skin and corn stigma, when drying 2-4 is small in 20 DEG C of -40 DEG C of environment of temperature control under natural sunlight, make maize peel remove the water of half
Divide and make its parcel corncob more consolidation, corn ear after must handling spare；
(2) prepared by seafood delights liquid：It will clean up and spit fresh and alive 20 parts by weight of clam in Jiaozhou Bay after sand, fresh 10 weight of oyster shrimp
Part, extra large 20 parts by weight of oyster, fresh green grass or young crops 5 parts by weight of the leaf of bamboo, 4 parts by weight of quick-frozen sophora flower thawed, 2 parts by weight of ginger juice, 3 weight of light-coloured vinegar
Part, 50 parts by weight of pure water, mixing is placed in ceramic pan, and -100 DEG C of boilings 10-15 minutes of 95 DEG C of temperature control, naturally cold after sealing
But to room temperature, CONCHA MERETRICID SEU CYCLINAE and oyster shell is taken out, continues lid boiling 20-30 minutes of boiling, concentrates soup, cool down and be filtered to remove
After solid matter, filtrate be statically placed at 0 DEG C -4 DEG C 6 it is small when, take 1/3 part of top, it is spare as seafood delights liquid；
(3) prepared by flavoring compositions：Fresh green onion root 200g, fresh garlic root 200g, dry green tea 200g, pure water 200g are mixed
After conjunction, pureed is stirred into mixer at 0 DEG C -5 DEG C of temperature control, obtains flavoring compositions；
(4) prepared by dispensing corn：Flavoring compositions and seafood delights liquid are pressed 1：1 weight ratio mixing, stirs 5-10 minutes, stirs
The white granulated sugar of the salt and 1-2% that account for gross weight 1-3% is added during mixing, pureed seafood delights composition is made, according to corn ear
Between the uniform filled type of seafood delights composition is applied to the layer 2-3 skin of corn ear by the ratio of weight 5-10%, temperature 1 is statically placed in
It is tasty when 24 is small under DEG C -10 DEG C of air-proof conditions, it is spare to obtain dispensing corn；
(5) corn is scorched：Using conventional boiling and roasting plant, dispensing corn is positioned in digesting apparatus, is first controlled
Boiling 5-10 minutes of 100 DEG C of temperature, takes out, is then positioned over again in roasting plant, and after the baking 15 minutes of 190 DEG C of temperature control, gold is made
The seafood taste corn ear of yellow.
The present embodiment is in preparation process, and the fresh corn rod of 15-20 days can ensure the water in niblet after selection fallen flowers
The mouthfeel of component and corn meets the taste of majority of populations；Distinctive fragrant is produced after the blue or green leaf of bamboo of selection and sophora flower collocation,
And the cooperation of the two can interact in boiling and baking with light-coloured vinegar, produces the mouthfeel of fragrant and sweet lubrication, improves consumer's
Appetite；When particularly adding after the blue or green leaf of bamboo and sophora flower with seafood boiling, by high temperature influence, the fishy smell of seafood can be reduced, and
Increase the vivid degree of corn hull color, make first to steam the corn ear bake afterwards and replenish the calcium and prevent with health care the functional effect of gout.
Embodiment 3：
The present embodiment is related to a kind of preparation of seafood delights composition and application thereof, its preparation process operates in accordance with the following steps：
(1) prepared by seafood delights liquid：It will clean up and spit fresh and alive 20 parts by weight of clam of marine products of sand, fresh 10 parts by weight of oyster shrimp,
Extra large 20 parts by weight of oyster, fresh green grass or young crops 5 parts by weight of the leaf of bamboo, fresh picking or the quick-frozen sophora flower 3-5 parts by weight thawed, ginger juice 1-2 weights
Part is measured, light-coloured vinegar 1-3 parts by weight, 50 parts by weight of pure water, mix and be placed in ceramic pan, 95 DEG C of -100 DEG C of boilings of temperature control after sealing
10-15 minutes, room temperature is naturally cooled to, CONCHA MERETRICID SEU CYCLINAE, oyster shell and oyster dried small shrimp is taken out, continues lid boiling 20-30 minutes of boiling, it is cold
But and after being filtered to remove solid matter, when filtrate is statically placed in that 3-6 is small at 0 DEG C -4 DEG C, 1/3 part thing containing fat of top is taken as seafood delights
Liquid is spare；
(2) prepared by flavoring compositions：By fresh green onion root, fresh garlic root, avocado (also known as butter fruit) pulp and dry green tea with
And the optional one of curry powder, pure water according to etc. after mass mixing, stir into pureed with mixer at 0 DEG C -5 DEG C of temperature control, must adjust
Taste composition；Using dry green tea either avocado flesh or curry powder, the flavoring compositions of different taste can be fabricated to；
(3) prepared by finished product：Flavoring compositions and seafood delights liquid are pressed 1：1 weight ratio mixing, is stirred 5-10 minutes, stirred
The white sugar of the salt and 1-2% that account for gross weight 1-3% is added in journey, pureed seafood delights composition is made.
Seafood delights composition manufactured in the present embodiment can act as instant marine product dip, sauce of going with rice or bread, barbecue sauce etc., as burning
Roasting sauce can be applied to roast potato, roasting taro, roasted corn, barbecue, roasting wheaten food etc.；The instant marine product includes instant sea
Ginseng, instant abalone, instant pectinid etc.；The delicious of food materials can be obviously improved using product made from the present embodiment preparation process
Degree and mouthfeel, improve consumer's appetite, have high market Development volue.
Claims (2)
1. a kind of preparation method of seafood taste corn, it is characterised in that processing technology operates in accordance with the following steps：(1) at fresh corn
Reason：The fresh corn rod of 15-20 days, peels off external skins and retains layer 2-3 maize peel and corn stigma, in nature after picking fallen flowers
When drying 2-4 is small in 20 DEG C of -40 DEG C of environment of temperature control under sunlight, maize peel is removed the moisture of half and it is wrapped up corncob more
Step up reality, the corn ear after must handling is spare；(2) prepared by seafood delights liquid：It will clean up and spit the fresh and alive clam 20 in Jiaozhou Bay of sand
Parts by weight, fresh 10 parts by weight of oyster shrimp, extra large 20 parts by weight of oyster, fresh green grass or young crops 5 parts by weight of the leaf of bamboo, fresh picking or the quick-frozen Chinese scholartree thawed
Flower 3-5 parts by weight, ginger juice 1-2 parts by weight, light-coloured vinegar 1-3 parts by weight, 50 parts by weight of pure water, mixing is placed in ceramic pan, close
It is honored as a queen -100 DEG C of boilings 10-15 minutes of 95 DEG C of temperature control, naturally cools to room temperature, takes out CONCHA MERETRICID SEU CYCLINAE and oyster shell, continue the lid that boils
Boiling 20-30 minutes, concentrates soup, after cooling down and being filtered to remove solid matter, when filtrate is statically placed in that 3-6 is small at 0 DEG C -4 DEG C,
1/3 part of top is taken, it is spare as seafood delights liquid；(3) prepared by flavoring compositions：By fresh green onion root, fresh garlic root, avocado flesh and
The optional one of dry green tea, pure water according to etc. after mass mixing, stir into pureed with mixer at 0 DEG C -5 DEG C of temperature control, must season
Composition；(4) prepared by dispensing corn：Flavoring compositions and seafood delights liquid are pressed 1：1 weight ratio mixing, stirs 5-10 minutes, stirs
The white granulated sugar of the salt and 1-2% that account for gross weight 1-3% is added during mixing, pureed seafood delights composition is made, according still further to corn
Between the uniform filled type of seafood delights composition is applied to corn ear layer 2-3 skin by the ratio of rod weight 5-10%, temperature is statically placed in as 1
It is tasty when 12-24 is small under DEG C -10 DEG C of air-proof conditions, it is spare to obtain dispensing corn；(5) corn is scorched：Selection is first steamed bakes the fresh jade of formula afterwards
Rice steaming-roasting device or the boiling using routine and apparatus for baking, dispensing corn are positioned in device, first 95 DEG C -120 DEG C of temperature control
Boiling 5-10 minutes, is then made golden yellow seafood taste corn ear after -200 DEG C of bakings 15-20 minutes of 150 DEG C of temperature control again.
A kind of 2. preparation method of seafood taste corn according to claim 1, it is characterised in that the seafood delights composition of preparation
Instant marine product dip, sauce of going with rice or bread, barbecue sauce are can act as, roast potato, roasting taro, roasting jade are can be applied to as barbecue sauce
Rice, barbecue, roasting wheaten food；The instant marine product includes instant holothurian, instant abalone, instant pectinid；The fresh of food materials can be lifted
U.S. degree and mouthfeel.
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Citations (4)
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| CN1543869A (en) * | 2003-11-25 | 2004-11-10 | 山东省海水养殖研究所 | Oyster product and preparation method thereof |
| WO2005120253A1 (en) * | 2004-06-11 | 2005-12-22 | Best Amenity Co.,Ltd. | Liquid seasoning and process for producing the same |
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| CN105747198A (en) * | 2016-03-17 | 2016-07-13 | 陈夏风 | Bibimbap sauce and preparation method thereof |
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2017
- 2017-11-27 CN CN201711206637.6A patent/CN107969606A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543869A (en) * | 2003-11-25 | 2004-11-10 | 山东省海水养殖研究所 | Oyster product and preparation method thereof |
| WO2005120253A1 (en) * | 2004-06-11 | 2005-12-22 | Best Amenity Co.,Ltd. | Liquid seasoning and process for producing the same |
| CN105725165A (en) * | 2016-02-25 | 2016-07-06 | 和县鸡笼山调味品有限责任公司 | Melon and fruit hot and spicy sauce with stomach invigorating and digestion promoting effects and preparation method thereof |
| CN105747198A (en) * | 2016-03-17 | 2016-07-13 | 陈夏风 | Bibimbap sauce and preparation method thereof |
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