Corn pudding

Abstract: A short pudding (cake) is prepared from the fresh corn through removing impurities, washing, grinding, filtering, mixing with additives, and steaming. It has the nutrients and smell the corn has.

Abstract: The invention discloses a corn pudding pastry preparation method. The corn pudding pastry preparation method comprises the following process steps: 1) preparing raw materials: 50 parts of sweet corn kernels, 0.3 part of refined salt, 4 parts of primary sugar, 20 parts of sweet potato starch, 10 parts of margarine and 20 parts of ice water; 2) thawing of raw sweet corn: thawing the raw material sweet corn in the thawing room, and controlling the temperature of the raw material after thawing to 2.5 DEG C; 3) stirring the raw materials: preparing and stirring the thawed sweet corn, wherein the ingredients include refined salt and the first grade white sugar, and the meat temperature is controlled at 5.5 DEG C when kneading; stirring for 12 minutes uniformly. The corn pudding pastry is mainly made of the fresh corn kernels by kneading with the ingredients, and with particular emphasis on the flavor and taste, the corn pudding pastry is refreshing, non-greasy, sweet in taste, easy to preserve, and nutritional.

Abstract: The invention discloses a crisp corn pudding as well as a preparation method thereof. The crisp corn pudding comprises the following main materials in parts by weight: 20-30 parts of chicken, 4-6 parts of sweet corn, 4-6 parts of milk shake, 3-5 parts of starch, 4-6 parts of soybean isolate protein, 4-6 parts of water and 4-6 parts of starching powder, and also comprises the following auxiliary materials in percentage by weight based on the main materials: 0.5-0.8% of salt, 1-2.5% of sugar, 0.2-0.6% of aginomoto and 0.05-0.1% of corn essence. The preparation method of the crisp corn pudding comprises the following steps: dicing, stirring, molding, starching and frying with oil so as to prepare the finished crisp corn pudding. The prepared crisp corn pudding enables nutrients contained in chicken to be complementary with nutrients in the sweet corn and milk shake, is delicious, is suitable for the taste of most of people, contains lots of nutrients, meets the pursuit of people for high-protein and low-fat food, is suitable for popularization and application, and has a favorable market prospect.

Abstract: The invention provides coarse cereal pudding bean curd and a preparing method of the coarse cereal pudding bean curd. The coarse cereal pudding bean curd is characterized by being prepared from the following ingredients in parts by weight: 400 to 410 parts of soybeans, 20 to 22 parts of wheat germs, 15 to 20 parts of sweet corn, 18 to 22 parts of pea, 3 to 4 parts of bulbus fritillariae cirrhosae, 1 to 2 parts of loquat leaves, 4 to 5 parts of radix ophiopogonis, 2 to 3 parts of scaphium scaphigerum, 40 to 50 parts of kieselguhr, 10 to 11 parts of rosemary, 0.2 to 0.3 parts of calcium chloride, 0.8 to 0.9 part of gluconic acid-delta-lactone and 16 to 17 parts of lactobacilli. The coarse cereal pudding bean curd is tender and is very elastic, and cannot be scattered after being cut; the soybeans are subjected to milk grinding and milk boiling and are then filtered by the kieselguhr; the beany flavor can be reduced; the beany flavor can be further reduced through the added rosemary; meanwhile, the rosemary has the fresh keeping effect and can prolong the shelf life of the bean curd; in addition, the corn pudding bean curd is fermented by adopting the lactobacilli; the lactobacilli can decompose high-molecular compounds such as protein and fat to generate some flavor substances; some fermentation metabolites generated through fermentation also improve the nutrition value of the corn pudding bean curd. In addition, the coarse cereal pudding bean curd has the effect of moistening the lung.