TH9090C3 - Method for making ready-to-eat corn porridge with retort pouch - Google Patents

Abstract

DC60 (22/05/57) Corn porridge ready to eat, packaged in retort pouch. Instead of using sweet corn as the main ingredient. Rice grits simmered until mushy Take the corn meat that is thinly sliced. Blended or ground mixed with water Or stock in a suitable ratio before boiling and seasoning with salt, seasoning powder, ground pepper and improve the texture to be thicker with rice flour or boiled grits. Then pack it hot into a retort pouch. Add prepared meats and vegetables according to the flavor profile of the product. The product can be stored for at least 1 year without refrigeration. Convenient to carry and easy to consume. Just dip it in hot water for 5-10 minutes and tear the envelope open to eat. Or heat it in the microwave Corn porridge ready-to-eat products contained in retort pouch. Instead of using sweet corn as the main ingredient. The grits are simmered until and Blend or grind the sliced corn pulp with water. Or stock the stock in a suitable ratio before boiling and season with salt, seasoning powder, ground pepper and improve the texture to be thicker with rice flour or boiled grits. Then pack it while hot into a retort pouch. Add various prepared meats and vegetables according to the flavor of the product. The product can be stored for at least 1 year without refrigeration. Convenient to carry and easy to consume. Just dip in hot water for 5-10 minutes and tear open food. Or heat it in the microwave

Claims (1)

1.Process for the production of ready-to-eat corn porridge with retort pouch It consists of the following steps: a. Peel the sweet corn. Wash clean And pass the corn meat part. B. Prepare the stock from the corn cobs The corn is boiled in boiling water at a ratio of 1: 6 for 10 minutes and then filtered. C. Meat components such as chicken meat puree by the brisket, washed, desiccated, cut into pieces and ground coarsely Cook and add 0.5-1% salt. D. Prepare vegetable ingredients such as carrots by washing carrots, peeling, and dice approximately 0.5 soaked in 0.4-.0.8 percent calcium chloride solution (CaCl2). 30 minutes before being blanched in boiling water for 3 minutes and green peas By frozen green pea juice Come to defrost And blanched in brine (concentration 0.1-0.5 percent) for 3 minutes. E. Blend the corn meat in item A. Blend together the prepared stock, item B with a ratio of 1: 1.5-1: 2.5, then bring to a boil. boil And add seasonings such as salt 0.1-0.2 percent, seasoning powder 0.5-1.0 percent, pepper powder 0.05-0.1 percent and may add rice flour. Or rice tip 0.4-1.5 percent to improve texture And increase the viscosity of the product In case of using rice tip prepared by Bring to a boil in boiling water before mixing well. F. Weigh hot packaged corn porridge or retort pouch. The temperature is not lower than 80-85 ° C. Contains meat such as ground chicken and vegetables such as diced carrots. And green peas Seal the bag tightly. G. Sterilize with a high pressure sterilizer, temperature 118-121 degrees Celsius, effectively. The heating is equivalent to using the temperature 121 ° C for more than 3 minutes (Fo more than 3 minutes).