The corn cracker is mainly made of corn residue and refined powder, and is processed by adding appropriate amount of sugar, oil, shanzhen nuts, etc. It has rich flavors of cherries and corn citron, corn flavor, sweet and delicious cotton, and Comfortable corn chews.
1. Raw material ratio (mass/part): corn residue 45, refined powder 55, sunflower oil 10, sugar 30, caramel 3, shenzhen nuts 3-5, baking soda 0.5, big screwdriver 0.3 and accessories amount.
2. Process flow: corn slag → raw material processing → pressure cooking → water washing → water, oil, sugar and other auxiliary materials → nuts → preparing dough → standing → forming → baking → cooling → packaging.
3, the operating point
(1) Raw material processing. The corn residue processed with waxy corn is required to have no umbilicus and no impurities, and the grain size is below 5mm. Soak the corn residue with hot water of 70-80°C for 30-40 minutes so that the water content of the corn residue reaches 30-40% and then remove it. , Flour, sugar, baking soda and other ordinary biscuits processing methods. (2) Pressure cooking. The soaked corn residue is added with water and cooked in a pressure cooker; under the condition of a gauge pressure of 120-150 kPa and a time of 1.2-1.5 hours, the corn residue is fully gelatinized and gelatinized. (3) Wash. Wash the steamed corn residue rice with clean water, and control the washing temperature above 40 °C, wash and remove. (4) Shanzhen nuts and baking, selection of high maturity non-insect pests, moldless pine nuts, pecans and hazelnuts as the delicacies of nuts raw materials; the nuts were roasted after baking, baking temperature is 170 -190°C, bake until the aroma escapes. (5) Modulating dough and standing. First mix the cooked corn slag and flour in the dough mixer. Add water and all kinds of raw and auxiliary materials except the nut. The dough preparation is basically the same as that of the tough biscuit dough, and the dough is prepared for 16-24 minutes. (6) Molding. The biscuit blanks of various shapes can be manufactured by manual tablet forming method, and the thickness of the biscuit blank is not less than the granularity of the cooked corn slag, and they are respectively embedded in the surface of the biscuit blank. (7) baking. The biscuits were sent into a tunnel oven for baking. The temperature at the end of the oven was 150°C, the temperature at the outlet end was 230-250°C, and the baking time was 5-7 minutes. (8) Cooling and packaging. After the biscuits are baked, they are naturally cooled on the baking tray. When the temperature drops below 50°C, they are packaged as finished products.
1. Raw material ratio (mass/part): corn residue 45, refined powder 55, sunflower oil 10, sugar 30, caramel 3, shenzhen nuts 3-5, baking soda 0.5, big screwdriver 0.3 and accessories amount.
2. Process flow: corn slag → raw material processing → pressure cooking → water washing → water, oil, sugar and other auxiliary materials → nuts → preparing dough → standing → forming → baking → cooling → packaging.
3, the operating point
(1) Raw material processing. The corn residue processed with waxy corn is required to have no umbilicus and no impurities, and the grain size is below 5mm. Soak the corn residue with hot water of 70-80°C for 30-40 minutes so that the water content of the corn residue reaches 30-40% and then remove it. , Flour, sugar, baking soda and other ordinary biscuits processing methods. (2) Pressure cooking. The soaked corn residue is added with water and cooked in a pressure cooker; under the condition of a gauge pressure of 120-150 kPa and a time of 1.2-1.5 hours, the corn residue is fully gelatinized and gelatinized. (3) Wash. Wash the steamed corn residue rice with clean water, and control the washing temperature above 40 °C, wash and remove. (4) Shanzhen nuts and baking, selection of high maturity non-insect pests, moldless pine nuts, pecans and hazelnuts as the delicacies of nuts raw materials; the nuts were roasted after baking, baking temperature is 170 -190°C, bake until the aroma escapes. (5) Modulating dough and standing. First mix the cooked corn slag and flour in the dough mixer. Add water and all kinds of raw and auxiliary materials except the nut. The dough preparation is basically the same as that of the tough biscuit dough, and the dough is prepared for 16-24 minutes. (6) Molding. The biscuit blanks of various shapes can be manufactured by manual tablet forming method, and the thickness of the biscuit blank is not less than the granularity of the cooked corn slag, and they are respectively embedded in the surface of the biscuit blank. (7) baking. The biscuits were sent into a tunnel oven for baking. The temperature at the end of the oven was 150°C, the temperature at the outlet end was 230-250°C, and the baking time was 5-7 minutes. (8) Cooling and packaging. After the biscuits are baked, they are naturally cooled on the baking tray. When the temperature drops below 50°C, they are packaged as finished products.
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