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Corn dough production method and package bag
Patent Name Maize Dough Making Method and Package Bag Patent Applicant Wang Hui; Jin Wei Principal Applicant Address 117000 Xiaoshi Town People's Government Traffic Office, Benxi City, Liaoning Province Liu Xuekun Wang Hui Inventor Wang Hui; Jin Wei Application (patent) No. 03111396.6 Application date 2003.04.09 Award date Approval notice No. 1535902 Auditor’s announcement date 2004.10.13 Manual CD-ROM number D0441 Main classification number B65D65/46 Classification number B65D65/46 Subsidiary number Original application No. Priority Abstracts This invention relates to a kind of cornmeal The making method of the dough and its packaging bag, it is made into a thick corn dough by soaking the fermentation and determining a suitable pH, and then heating and mixing and grinding, and finally the dough is put into the packaging bag and passed through the packaging. Bags make it into noodles. Since the corn dough is directly fermented with the corn mash, it is easy to find the pH suitable for the sense of population; the packing bag used to wrap the corn dough is provided with a protruding column, which can be easily made into a noodle by cutting the protruding column. Sovereignty Item 1. A method for producing corn dough, which is characterized by the following steps: soaking: putting clean and peeled corn into a container for first time soaking in water, and the PH value in the water is taken out within the range of 1.5-2.5. , Wash it with clean water and then soak it for a second time so that the pH of the water is in the range of 2-3; Heat: Remove 15% to 25% of the total weight of corn in the container for the second time. Into the boiling water to heat it, until the water temperature rose again to 100 degrees and remove and fully mix with the remaining corn in the container; Grinding: grinding the corn after mixing, when it reaches the flour fineness is sticky Thick corn dough.