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A process for the preparation of a cheese corn and the cheese corn prepared therefrom

机译:制备干酪玉米的方法和由此制备的干酪玉米

摘要

The present invention relates to the cheese corn of production cheese and the components of maize production. A kind of production method of cheese, step include: (S1) corn steam treatment corn; (S2) the insertion skewer corn steamed to round block; Toast the grid of corn (S3); (S4) on extension mayonnaise, sour cream or a kind of mixed sauce mayonnaise and sour cream surface, roasted corn; Powder corn on (S5) sprinkling cheese surface spreads with baste. The corn that cheese corn according to the present invention improves quality with advantage to strengthening digestion has more chewiness, by allowing sauce to be coated in the corn of heating surface well; And cheese powder is not reduced, when eating, is well coated with by spraying the cheese energization corn and sauce. In addition, the corn nourishment of preference can be improved in cheese corn, and expected cheese corn will be popular, because of a meal substitution food, men and women, old and young's gender, not only growing children and teenager, the cheese as made of cheese and rich calcium corn are as a meal itself. ;The 2015 of copyright KIPO submissions
机译:本发明涉及生产奶酪的奶酪玉米和玉米生产的成分。一种奶酪的生产方法,步骤包括:(S1)玉米汽蒸处理玉米; (S2)将玉米插入串烧至圆块;烤一格玉米(S3); (S4)延蛋黄酱,酸奶油或蛋黄酱和酸奶油的混合调味料表面,烤玉米;在(S5)洒奶酪表面的玉米粉撒上糊状物。本发明的干酪玉米通过使酱汁良好地被覆在加热面的玉米中而具有增强消化的优点而提高品质的玉米具有更高的耐嚼性。食用时,通过喷洒奶酪增能玉米和酱汁,奶酪粉不会减少,并且可以很好地包覆。此外,奶酪玉米中的玉米营养得到改善,并且期望奶酪玉米将成为流行食品,因为代餐食品,男人和女人,男女老少,不仅成长中的儿童和少年,而且这种奶酪被制成奶酪和丰富的钙玉米本身就是一顿饭。 ; 2015年版权KIPO提交文件

著录项

  • 公开/公告号KR20150039382A

    专利类型

  • 公开/公告日2015-04-10

    原文格式PDF

  • 申请/专利权人 KIM DONG KYU;

    申请/专利号KR20130117884

  • 发明设计人 김동규;

    申请日2013-10-02

  • 分类号A23L1/10;A23C19/16;A23L1/01;A23L1/24;

  • 国家 KR

  • 入库时间 2022-08-21 15:00:21

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