Question 1: What can Corn Starch be used for? Chinese name: British corn flour (Taiwan name: corn flour), also known as milk egg paste powder

English name: Corn Starch

Description:

White corn flour is corn starch, which is called corn starch in English. It is similar to white powder and has a gelling effect. It will be used in making pie stuffing in West Point.

Corn flour is also called raw flour in Hong Kong-style recipes, and its function is too white in desktop recipes. Similar to flour, it is used to help the meat soft and thicken the soup. However, it is too white. After cooling, the soup thickened with flour will be thinner, which is called "returning water", while the soup thickened with corn flour is less obvious. Therefore, although corn flour and white powder are often interchangeable in Chinese cuisine, corn flour is still the main ingredient in the production of West Point.

unless otherwise specified in general recipes, corn flour refers to white corn starch.

question 2: what kind of food can corn starch make? Starch sugar

Starch sugar (including glucose syrup, malt syrup, high fructose syrup containing 42% fructose, high fructose syrup containing 55% fructose, and medical crystalline glucose, etc.) is the largest product in starch deep processing. Mainly food additives, but also industrial raw materials, as a raw material of downstream products, such as glucose, maltose, high-fructose syrup, which are used for food, and starch sugar can be used as sorbitol, and can also be made into amino acids, which is also the upstream raw material of downstream products, and the demand in this respect is also considerable. According to the current situation, compared with sucrose, starch sugar is still very competitive in terms of health care, practicality and cost, and this space is still very large.

Starch sugar is easily digested and absorbed by human body and is an important nutrient. In addition, they have physiological functions that are beneficial to the human body that sucrose can't. Glucose, malt sugar and fructose can be hydrotreated to obtain sorbitol, malt sugar alcohol and mannitol respectively, which are collectively called polyhydric alcohols. Both pure fructose and polyhydric sugar alcohols have the characteristics of sweeteners and have been industrialized. The metabolic pathways of pure fructose and polyhydric sugar alcohols in human body have nothing to do with insulin, so they can be used as special sweeteners for diabetics. Because they are not used by oral microorganisms, they will not cause dental caries, so they are very suitable for children's food, sugar-free chewing gum and sugar-free candy, and because of their low energy values, they can be used to produce low-energy foods and prevent obesity. Isomaltooligosaccharide developed in recent years, also known as Bifidobacterium promoter, is a new functional sweetener, which has been industrially produced. It not only has the above advantages, but also directly enters the large intestine because it is not digested and absorbed by the human body, activating Bifidobacterium beneficial to the human body in the intestine, promoting its growth and reproduction to inhibit the reproduction of harmful bacteria in the intestine, thus protecting human health.

Polysugar alcohols have their unique uses, such as sorbitol's good thermal insulation; Hypotensive and diuretic properties of mannitol; Trehalose can improve the stress tolerance of organisms; These characteristics and price advantages make it have broad market prospects in the fields of molecular biology, medicine, food industry, cosmetics industry, agriculture and so on. In addition, microbial polysaccharides prepared by microbial action also have great uses. For example, xanthan gum is widely used in oil drilling, medicine and food because of its good shear resistance, salt resistance, acid and alkali resistance and high temperature resistance. Microbial polysaccharide cyclodextrin has the characteristics of adsorbing or embedding various organic compounds, which can keep the natural pigment of food, control the fishy smell of aquatic products, prolong the fragrance retention time as a carrier of essence, ensure the drug to be stable and not easy to decompose, etc., and also has great market potential. Other microbial polysaccharides, as well as pullulan, are promising products.

The main varieties of starch sugar in China are malt syrup, high malt syrup and glucose, which account for more than 8% of the starch sugar.

according to the physical state, starch sugar can be divided into solid and liquid. In 26, the output of solid starch sugar was 2.45 million tons, including 1.4 million tons of glucose, 45, tons of maltose essence and 3.15 million tons of liquid starch sugar, including 2.6 million tons of maltose syrup and 4, tons of fructose syrup. From the whole development situation, the development of solid starch sugar is higher than that of liquid starch sugar.

from 21 to 25, the price of starch sugar fluctuated little. The price of starch sugar was calculated on the basis of crystalline glucose, which was basically around 21-23 yuan/ton. In the second half of 25, with the growth of corn raw materials, the price of starch sugar rose slightly, and the current price fluctuated between 27-3 yuan/ton.

amino acids

monosodium glutamate (sodium glutamate) lysine citric acid

lysine is an essential amino acid that cannot be synthesized in animals and must be ingested from the outside. It is called the first restrictive amino acid, and its lack will affect the absorption of other amino acids. Therefore, with the development of feed industry and breeding industry, the demand for lysine is increasing. China is now the largest producer of lysine in the world. In 23/24, China imported a large amount of lysine from abroad, and then China became an exporter. The production of lysine in Dacheng Group alone has now reached 35, tons, and the total amount of lysine in the world is 7, tons. The export of lysine in China has also brought some development space to the lysine industry in China.

monosodium glutamate (monosodium glutamate) is a flavor agent, which is widely used in catering industry and cooking seasoning. Asians have a soft spot for monosodium glutamate, and in some countries, the per capita annual consumption has reached more than 1 kg. China is a big producer of monosodium glutamate, with the output ranking first in the world, and the per capita annual consumption is only .5 kg, but it is not the lowest figure.

raw materials are starch ...... >; >

question 3: what kind of food can corn flour make? Cooking corn porridge is quite good. Nowadays, people have more food. Cooking corn porridge occasionally is actually healthier and can help the intestines. Our family often does it. It's very simple. Cook the porridge almost first, then add the corn flour and stir it evenly. Add some sugar if you like it sweet.

you can also make pancakes. If you are good at frying in the west. Prepare a pan, add some water to the corn flour and mix it with the eggs to make a paste (pure milk is better, it will be fragrant and more nutritious), like sweet sugar, and you can also add some corn kernels. If you like salty, put salt, you can put meat, ham and so on. These are added according to personal preference. Heat the oil in a pan, control it yourself, and it's almost enough. Pour it in, spread out a thin layer, fry both sides golden, and the delicious tortillas can be served. With some fruit salad, it's very petty. Hehe ...

Question 4: What's the use of corn flour? Corn flour is often used as a coagulant for puddings and other foods. Common ready-made pudding mixes in the market all contain corn flour. Using a double boiler, simple corn flour pudding can be easily made with milk, sugar, corn flour and flavoring agent. Corn flour is also used as a thickener in Chinese and French cuisine.

besides, there are many ways to eat corn flour.

How to eat

◆ Sweet foam

Main ingredients:

? Millet flour and corn flour

? Peanut, vermicelli, cowpea, spiced dried bean curd and spinach

Preparation:

? Mix millet flour and corn flour into paste; Cook peanuts and cowpeas; Wash spinach; Dice spiced dried bean curd; Make vermicelli with water.

how to make it:

? Take a big pot, put water in it, bring it to a boil, and add five spices such as refined salt and star anise.

? After a little boiling, remove the spices, then add the spiced dried bean curd, spinach and vermicelli. When the water boils, immediately pour in the corn paste and stir while pouring.

? Cover and cook for another 1 minutes. After boiling, add the cooked peanuts and cowpeas and some sesame oil.

? You can add kelp shreds, shrimp skin, etc. according to your personal taste, and it is best to sprinkle a little pepper when eating

◆ Pan 'an tortilla

How to make it:

? Take some corn flour, put it on the stove and steam it for 2 minutes.

? Then take a pot and drain water, the ratio of water to corn flour is 1: 1. After boiling the water, slowly pour in the steamed corn flour and stir it quickly. It should be noted that at this time, use a small fire to prevent things in the pot from burning.

? After that, pour the dough in the pot on the chopping block and knead it while it is hot until it is tough.

? Then take a small piece, rub it round, and then flatten it with your palm.

? Heat the pan, put these round cakes into the pan, sprinkle a few drops of water, cover the lid and simmer for two minutes.

After the cake is out of the pan, put some dried vegetables on it, or spread some bean curd on it, it will taste better!

◆ Sweet food

How to make it:

? Take 1 grams of corn flour, add 1 grams of starch, sugar, sesame, honey and pecan powder, stir with boiling water, knead the dough into a round cake shape, and fry it in an oil pan.

In addition, due to the popularity of Super Girl, fans in Chris Lee were named "Corn". Because of the expansion of "corn", a group of people who support "corn" have emerged, and these people are called "corn flour"

Question 5: What can corn starch do to make oil-free yogurt cake? Steps

1. Put yogurt at room temperature for a while and pour it into a pot.

2. Add egg yolks in several times, and stir well after each addition.

3. Weigh the low-gluten flour and corn starch.

4. Sift the flour into the yogurt yolk paste and evenly pump it with your hand.

5. Put the protein in a clean, oil-free and waterless basin. Drop a few drops of lemon juice.

at this time, put the baking tray on the bottom layer of the oven, pour in water, put the baking net on the penultimate layer, and preheat at 16 degrees.

6. add fine sugar in three times and beat until hard and foaming.

7. Add 1/3 of the protein into the yolk paste, and mix well; Add 1/3 of the protein to the yolk paste, and stir evenly; Pour the mixture in the egg yolk bowl back into the remaining egg whites and stir well.

pour into the mold. Bake in the oven at 16 degrees for 7 minutes.

question 6: what can corn starch do in food? besides making cakes, corn starch can also be used for making sugar, sausages, instant noodles, bread, biscuits, beer, other pasta, stir-fry and soup. . .

Other aspects can also be used in medicine, paper-making, petrochemical industry, textile, etc.

Question 7: What can corn starch be eaten?

Suitable crowd: all people can eat it. Patients with arteriosclerosis, coronary heart disease, hypertension, fatty liver and obesity can eat more food appropriately.

corn starch practices: spicy boiled fish, sweet and sour ribs, fish-flavored eggplant boxes, crispy fried milk, microwave fried chicken wings, spicy fried bitter gourd, mini pumpkin rice, braised cod, Mapo tofu, stewed chicken legs with cola, and beef tenderloin with black pepper.

corn starch is also called corn starch. The common name is Liugu powder. White powder with a slight yellowish tinge. It is made by soaking corn with .3% sulfurous acid, crushing, sieving, precipitating, drying and grinding. Ordinary products contain a small amount of fat and protein. Strong hygroscopicity, up to more than 3%.

question 8: what can corn starch make delicious (specific method)? You can make cold fish. There is a saying: seven hard and eight soft, which means that when you make bean jelly and cold fish, one kilogram of starch will be hard with seven kilograms of water, and eight kilograms of water will be soft, so you should use water between seven kilograms and eight kilograms, mix them evenly, stir while heating, cook them, put them in a pot, let them cool, and cut them into strips with a knife, or pour them into a colander after cooking, and put a pot of cold water under it to leak them.