First, processing equipment and operating technology
1. Industrial production of large-scale production of popcorn must use special equipment, mainly popcorn machines, packaging sealing machine, workshop, power supply and other conditions. There are domestic and imported machines for popcorn machines. Different specifications and styles can be selected according to the production volume. The mechanical structure is very simple and consists of a pot body, an automatic mixing system, an automatic temperature control system, and lighting and lighting. The operation is also very easy, turn on the power, wait for the pot body to reach temperature (usually about 180 °C), first into the cooking oil and other spices, then into the corn, and finally into the sugar. Under the action of the automatic agitator, the corn is evenly heated after 2 minutes to 3 minutes, and it is ready for the next operation after the explosion. Popcorn can be packed into the warehouse after a short period of cooling.
2. Microcomputer family production The United States, South Korea and China have household popcorn machines. Its small size, light weight, and ease of use can be used in homes as well as in stalls.
3. The simple production in the family kitchen can use thick iron or aluminum pans, first to heat the pan, add cooking oil, then add corn, and finally add sugar. In the middle of the fire under the heating side shaking, so that the corn evenly heated, 1 minute to 2 minutes after the burst of flowers, when the only sporadic popping sound, the popcorn will be all poured out, eaten after a moment, each time Put corn for 50 grams to 100 grams. The ratio of oil, sugar and corn is 1:1:5.
Second, processing technology and formula
Burst popcorn varieties dozens. It has the characteristics of fragrant, sweet, crispy, and brittle. Compared with ordinary popcorn, it has no skin, no pollution and high nutritional value. Different raw material recipes have different flavors. In terms of raw materials, there are natural types, sweet types, salty types, cream types, cheese types, chocolate types, and spicy types.
Natural popcorn without any spices, natural flavor. The flavored popcorn needs to add various kinds of seasonings. In order to make the seasonings fully adhere to the popcorn, the corresponding emulsion needs to be prepared. The emulsion is mainly composed of main ingredients (such as oil, sugar, etc.) and surfactants and essences.
Processes and recipes for several major flavors of popcorn:
1. The formulation of salty popcorn emulsion is (weight ratio): 50% to 60% of oil, 7% to 12% of lipophilic surfactant, 5% to 10% of water, and 20% to 30% of salt. When popping, the corn and the emulsion are poured into the pan at the same time, and the emulsion evenly sticks to the surface of the popcorn when the flowers burst. The ratio of emulsion to corn is 20 grams to 40 grams per 100 grams of corn plus emulsion.
2. The formula of sweet popcorn emulsion is: oil and fat 15% to 35%, water 8% to 10%, sugar 45% to 70%, and lipophilic surfactant 6.5% to 8%. Salty popcorn recipes can also be changed to 30% to 35% sugar. The corn to emulsion ratio is 100 grams of corn plus 50 grams of emulsion.
3. Cheese cheese milk emulsion formula is 20% to 30% of cheese, 0.5% to 5% of surfactant, 40% to 60% of fat, 8% to 15% of salt, and 6% to 22% of water. 100 grams to 80 grams of milk per 100 grams of corn.
4. The popcorn sticks the grease first and then adds sugar or honey to make the liquid syrup. The temperature of the syrup is between 82° C. and 104° C. The corn is added, and the popcorn is stained with syrup to become popcorn.
The ratio of various materials is 100 grams to 200 grams of fat, 220 grams to 280 grams of sugar or syrup, and 120 grams to 140 grams of corn.
Due to different personal preferences, according to people's tastes, according to the above basic methods, add various spices and make them at will.
Another important function of amino acids is to provide energy to the human body. Normally, a healthy body on a general diet will use carbohydrates as its main fuel, but when the main source is depleted due to strenuous exercise, protein and amino acids can be used as a last resort. Amino acids also play an important role in food taste. Protein doesn't have much taste, but each amino acid has its own taste, and combining them is one of the important factors that define the taste of food
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