2. Cut spinach or celery into sections, shred carrots, slightly thicker, add oil to the wok, slice garlic until fragrant, put the vegetables in and fry them for seven minutes, and season with salt and chicken essence for later use.
3. Add a proper amount of noodles to the cornmeal porridge, not too thick. When the noodles are almost cooked, pour the fried vegetables into the noodles.
4. After cooking for a while, you can add salt and chicken essence to taste, turn off the fire and serve!
1. Raw material finishing
Remove moldy grains and impurities from corn to ensure the color of finished corn noodles. Soak and wash the selected corn kernels with clear water, and the water consumption should be just enough to submerge the corn. Let the husk of corn grains absorb enough water, reduce the adhesion between the husk and endosperm, and soften the texture of endosperm at the same time, so as to facilitate the next operation.
2. Peel and clean the embryo
The cleaned corn kernels are placed in a corn husking machine, and the corn grits are made by beating, rubbing, screening and other processes. Put the corn grits into a special soaking pool, and soak them in clean water for 1~4 hours, during which the water should be changed for 1~2 times. The soaking time is long in winter and short in summer, and the degree is that the corn cob absorbs enough water and fully expands.
Step 3: Grinding
Drain the soaked corn grits, and crush them with a claw mill. It is required that the crushed grain size is uniform and can pass through a 60-mesh sieve. The freshly ground corn flour may be uneven in thickness, and some may also contain impurities such as corn bran, which can be removed by 80-mesh sieve.
Step 4 mix materials
The screened corn flour needs to be supplemented with appropriate amount of water and fully stirred to meet the processing requirements of the corn noodle machine. Adjust the moisture in a special flour mixer, add appropriate ingredients, and continue stirring for 2~5 minutes. Squeeze silk Feed the blended corn fabric into the hopper of the corn noodle machine and squeeze it into silk. The extruded noodles should be cooled immediately. Qualified noodles should be uniform in thickness, smooth in surface, elastic, free from pinch and bubbles.
5. Finishing and curing
Cut the shredded corn with a cutter according to an appropriate length, that is, hang it with a hanging rod of 1.5 m. The shredded corn just hung on the hanging rod is messy and needs to be sorted before ripening. Dry the sorted shredded corn in the air, and it is better to be free and loose, soft and elastic without sticking to hands. Put the shredded corn into a special steamer for curing, and the curing time is generally controlled within 2-6 minutes. Drying The cooked noodles are dried in a high-efficiency low-temperature drying room for 5-8 hours at a temperature of 28-36℃ and a humidity of 70%-90%, and the water content of the finished products is controlled within 13%.
Step 6 pack
Cut the dried corn noodles into 20 cm long pieces with a special slitting machine, and seal and package them with a special plastic bag for food, which is the finished product.