PL414631A1 - Method for producing corn snacks - Google Patents

Method for producing corn snacks

Info

Publication number
PL414631A1
PL414631A1 PL414631A PL41463115A PL414631A1 PL 414631 A1 PL414631 A1 PL 414631A1 PL 414631 A PL414631 A PL 414631A PL 41463115 A PL41463115 A PL 41463115A PL 414631 A1 PL414631 A1 PL 414631A1
Authority
PL
Poland
Prior art keywords
snacks
amount
dough
fried
corn
Prior art date
Application number
PL414631A
Other languages
Polish (pl)
Other versions
PL232275B1 (en
Inventor
Dioklecjan Świercz
Original Assignee
Dijo Baking Horeca Service Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dijo Baking Horeca Service Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa filed Critical Dijo Baking Horeca Service Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa
Priority to PL414631A priority Critical patent/PL232275B1/en
Publication of PL414631A1 publication Critical patent/PL414631A1/en
Publication of PL232275B1 publication Critical patent/PL232275B1/en

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  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Przedmiotem wynalazku jest sposób wytwarzania przekąsek kukurydzianych jako środka spożywczego. Sposób wytwarzania przekąsek kukurydzianych, polega na tym, że wytwarza się ciasto, które podsusza się walcuje i wycina, po czym wysmaża się je w gorącym oleju. Sposób charakteryzuje się tym, że ciasto wytwarza się z kaszy kukurydzianej w ilości 62 - 64%, wody w ilości 28 - 32%, koncentratu beta - glukanu w ilości 4 - 6%, mielonej łuski gryki w ilości 1,0 - 2,0%, sól w ilości 0,3 - 0,7%, a otrzymane ciasto podaje się do walcarki, która wytwarza pas ciasta o grubości 2 - 4mm i wycina przekąski o kształcie trójkąta, następnie przekąski są podpiekane w piecu o temperaturze 250 - 350°C, zaś wysmażanie przekąsek dokonuje się w oleju roślinnym o temperaturze 160 - 220°C. W odmianie sposobu wytwarzania przekąsek kukurydzianych wytwarza się ciasto, które podsusza się, walcuje i wycina, po czym wysmaża się je w gorącym oleju. Sposób charakteryzuje się tym, że ciasto wytwarza się z gotowanej kukurydzy w ilości 92 - 95%, koncentratu beta - glukanu w ilości 4 - 6% i mielonej łuski gryki w ilości 1,0 - 2,0%, a otrzymane ciasto podaje się do walcarki, która wytwarza pas ciasta o grubości 2 - 4mm i wycina przekąski o kształcie trójkąta, następnie przekąski są podpiekane w piecu o temperaturze 250 - 350°C, zaś wysmażanie przekąsek dokonuje się w oleju roślinnym o temperaturze 160 - 220°C.The present invention relates to a method for producing corn snacks as a foodstuff. The method of making corn snacks is that a dough is made, which is dried, rolled and cut, and then fried in hot oil. The method is characterized by the fact that the dough is made from corn groats in the amount of 62 - 64%, water in the amount of 28 - 32%, beta - glucan concentrate in the amount of 4 - 6%, ground buckwheat husk in the amount of 1.0 - 2.0 %, salt in the amount of 0.3 - 0.7%, and the obtained dough is fed to a rolling mill, which produces a 2 - 4mm thick dough strip and cuts out triangle-shaped snacks, then the snacks are baked in an oven at 250 - 350 ° C, and snacks are fried in vegetable oil at a temperature of 160 - 220 ° C. In a variation of the method for producing corn snacks, a dough is prepared, which is dried, rolled and cut, and then fried in hot oil. The method is characterized in that the dough is made from boiled corn in an amount of 92 - 95%, beta-glucan concentrate in an amount of 4 - 6% and ground buckwheat husk in an amount of 1.0 - 2.0%, and the obtained dough is fed to rolling mill, which produces a strip of dough with a thickness of 2-4mm and cuts out triangle-shaped snacks, then the snacks are baked in an oven at 250 - 350 ° C, and the snacks are fried in vegetable oil at a temperature of 160 - 220 ° C.

PL414631A 2015-10-31 2015-10-31 Method for producing corn snacks PL232275B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL414631A PL232275B1 (en) 2015-10-31 2015-10-31 Method for producing corn snacks

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL414631A PL232275B1 (en) 2015-10-31 2015-10-31 Method for producing corn snacks

Publications (2)

Publication Number Publication Date
PL414631A1 true PL414631A1 (en) 2016-07-18
PL232275B1 PL232275B1 (en) 2019-05-31

Family

ID=56370099

Family Applications (1)

Application Number Title Priority Date Filing Date
PL414631A PL232275B1 (en) 2015-10-31 2015-10-31 Method for producing corn snacks

Country Status (1)

Country Link
PL (1) PL232275B1 (en)

Also Published As

Publication number Publication date
PL232275B1 (en) 2019-05-31

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