How to make corn. From what age you can give corn sticks to children

Corn sticks are a product made from corn cereals prepared in a certain way and formed in the form of a dry crispy foam. Consider how corn sticks are made, the peculiarities of production, harm, the benefits and composition of the delicacy.

It is unlikely that you can find at least one child, an adult or honorable old man who would not know the taste of corn sticks. This crisp treats conquered us since childhood, along with ice cream, sweet soda, lollipops and air wool. Packaging with delicacy We often take with you for a walk, picnic, to school, or to work in order to eat tasty when I hurt. Corn sticks are perfectly stored, and they are inexpensive, so they can make an excellent traveler, traveling on a trip.

History of corn pleasure

The progenitors of corn sticks were flakes made from this cereal. They were accidentally invented at the end of the 19th century brothers of the Kellog family from America. Having prepare porridge from maize flour (maize - sugar corn) for guests of the Battle Creek sanatorium, they misunderstood the process, digesting the dish.

In order not to dispose of an impressive portion of the product, resourceful, but may be practical and even greedy owners of the institution, we decided to make maize dough from the adhesive mass. But after passing through the rollers, flakes from the last test.

To improve the taste and make corn flakes with crisps, they were roasted on aromatic corn oil. As a result, the product was saved and served to the table as a new dish, which Guests of the Sanatorium had to do. After some time, on May 31, 1895, the US entrepreneurs received a patent for the "technology of cooking irradiated corn cereals."

After about 50 years, with the development of physics as science and the introduction of extrusion technology in the food industry, the staff began to produce all cornstands. In the Soviet Union, the first production of this product was established in 1963 at a plant of food concentrates in the city of Dnepropetrovsk. Today, in many countries, large and small enterprises producing various corn sticks are successfully functioning in the form, magnitude and taste.

Raw materials for air delicacy, its composition and calorie

The name of the crisp product speaks for itself: cornstands made of corn cereals.

According to the technology, it is desirable to use high-quality corn of solid, vitreous varieties. The crush is crushed to the state of shallow cereals or flour - this is the main ingredient of the delicacy (it is approximately 98-99% of the total mass of the finished product). It also includes refined vegetable oil (often sunflower), salt. The surface of the sticks often glances with sugar powder.

As additional components, depending on the formulation, manufacturers are added cocoa powder, artificial and food dyes, flavors, taste additives (for example, "cheese", "bacon"), taste amplifiers, preservatives, stabilizers. This is the composition of corn sticks.

The delicacy crisp and melting in the mouth is very galleries, which should be taken into account when drawing up a discharge diet.

Industrial production of corn sticks

The production of air sticks is a fairly complex technological process that can be implemented only if there are special equipment. Before the implementation of the food product, similar to the dried foam of the oblong shape, the cereal culture is processed into several stages.

First, the grains are cleaned from the outer shell and germinal sprouts. Next, the cereal is subjected to thorough grinding and sifting. Salt, some water add to this raw material. The resulting mass is subjected to extrusion with the help of an industrial extruder. In this apparatus, raw materials for a short time experiencing the effects of high temperature and pressure, as a result, the mass acquires a gauge of a plastic test.

At the next stage, the corn mass falls on an extruder matrix, which has holes of different shapes (the form of finished products, the external edges of which can have a rounded, square or in the form of a star). The matrix occurs a fast change of pressure (its fall), as a result of which the adhesive mass is "exploding", foaming, increasing in volume. The industrial knife cuts the released air sticks so that their length is on average for 2-3 cm.

The corn sticks that came out of the apparatus are a little wet and do not crunch. To give the necessary qualities, they are dried in a special drum. After that, the product is sent to the driving complex, in which heated vegetable oil is sprayed on a thin layer, crushed flavor additives are applied. Here they are added flavors, sugar powder, which gets on warm oil, melts. Hydish, it acquires the properties of the glaze. The last stage is the packaging of finished sticks and transportation for storage or sales item.

The process of manufacturing one portion of delicacy at the plant is an average of 10 minutes. Depending on the power of the devices, the manufacturer for an 8-hour working day can release from 1 to 3 tons of product. Small enterprises more often acquire low power devices, whose efficiency is 30 kg of sticks per hour. Middle and large enterprises prefer the devices with a capacity of 100 to 250 kg of finished product for a similar period of time.

The benefits and harm of the popular product

The issue of benefit and harm corn sticks, first of all, care for parents, because the main connoisseurs of delicacy are children. During production, during thermal exposure, corn starch is converted into components that are easily absorbed by the digestive system. With the use of the product, "fast carbohydrates" in a short period of time is saturated with glucose blood. And glucose gives strength and energy that needs a growing body. If the product includes natural juices (fruit, vegetable), then it increases even more.

However, the excessive use of corn sticks, due to their impressive caloric content and a high glycemic index, is not recommended for people with overweight suffering from diabetes. The product eaten in large quantities can also provoke the bloating due to increased formation of gases in the intestine.

The air dessert in which there are chemical taste and aromatic additives, preservatives, better exclude from the diet of children up to 3 years and persons suffering from allergies. During the processing of raw materials, the main mass of beneficial substances are destroyed in the cereal, dietary fibers are removed, contributing to normal peristalsis and intestinal segmentation. For this reason, it is better not to abuse corn chopsticks, even if they are made without adding harmful components.

At home without special equipment, it is impossible to make sweet corn sticks. Such a device as a professional extruder cannot be replaced with a pastry bag or meat grinder.

Corn in the cob - favorite delicacy for children and adults. You can cook, fry or blank for winter in jars!

The simplest thing is to cook! How to cook corn to be soft and juicy? The whole process of cooking this uncomplicated snack takes from 30 to 45 minutes depending on the young corn or not. For young cobs, white or pale yellow is characteristic, for old bright yellow. Let's start.

Corn: 2-3 Copy;
Salt: 2 teaspoons.

Corn cobs clean from leaves and fibers and rinse with a stream of warm water. In my case, they were long enough, so I cut each corn in half.

Pour a saucepan of water, put the cob and cook on medium heat 30-45 minutes depending on the old corn or young.

You can feed corn either with salt, or grate it yourself to taste. Here is a simple dish.

Recipe 2: Cook corn in the cobs (step-by-step photos)

4 Corn Corn
salt to taste
butter,
grated cheese
spices, herbs - at will

First you need to cut off corn chops and hair bundles. It is advisable to use young (dairy) corn for cooking, and cook it is preferable on the day of purchase.

Put half of the washed leaves separated from fruits on the bottom of the pans, to put corn from above. If corn is not placed in a saucepan, you need to cut the pillage in half. To cover the vegetables with the remaining leaves and pour clean cold water so that it is above the leaves for 2-3 cm. The leaves give the finished dish a pleasant fragrance.

Cooking corn after boiling (with weak boiling water) about 10-15 minutes before the softness of the grains. If you cook old corn - you can increase the cooking time to 1.5 hours (depending on the rigidity of the fruit). It is very important not to sore corn to cooking and during it, because Grains can become rigid.

After graduation from the cooking, remove the boiled corn from the pan, give her a little cool. Grate each patch of salt and butter to taste, serve hot. Bon Appetit!

Recipe 3: How to cook corn cobs in a saucepan

Many people love freshly brewed corn. How tasty to get boiled corn and straight hot eating the whole thing, then it is possible for the second, and for the third, it is impossible to stop here. The recipe for tasty cooked corn is very simple - for cooking you need to choose only young cobs, as the old corn and boils much longer, and the taste is not so appetizing.

When choosing corn, pay attention to the grain. If crushing the grains is simple enough, and the color of the grains themselves is closer to white than the yellow, then such corn can safely cook. Another sign of young corn is bright "hairs", the darker "hairs", the old corn. Young corn is quickly brewed, distinguished by gentle taste and unusual softness.

corn - young cobs;
water - so much so that it completely covered corn.

Machine maize corn together with leaves in a large saucepan. If you have no big pan at home, you can break each patch on half.

Pour cold water and put brewing on a strong fire. Do not sore water! Bring corn to a boil, reduce fire, cover not tightly cover and cook until readiness. During corn cooking, usually changes its color to bright yellow.

Only very young cobs (misappropriate corn) can remain creamy color, but it is already edible (in such cobs of grain are not large and the cobs themselves are also small).

Young corn is boiled 20-30 minutes. The old corn, the longer it should be boiled (cooking time can reach 3 hours). During cooking, you can try grains to readiness. Pull the pillage, cut a few grains and try it.

Recipe 4, step by step: how to cook corn in the cob

Before cooking corn, you need to choose it correctly. Fresh cobs can be recognized by dense, green leaves. Without them, corn is better not to buy at all. The grains under the leaves should be made with dense rows and have a light yellow shade. Black, damaged areas on the grains indicate damage to pest corn. Such cobs are undesirable to use food.

corn in the cob - 6 - 8 pcs.;
water - 4 liters.

To remove the corn from the cobs all the leaves, so to speak, to split it. Separate long hairs - Strugs. They can be washed, dry and use for therapeutic purposes.

Capacity for cooking should have a thick bottom. It can be enameled, cast iron or aluminum pot of large diameter. On the bottom to put a piece of washed leaves. Fill in the leaves all the bottom. The more leaves use when cooking, the quocheans will be juicy and fragrant. After cooking leaves, throw away.

Top to put corn tightly. If the cobs are not placed entirely in the pan, then they must be cut or broken into parts. Close it by another layer of leaves.

So, alternating corn and leaves, fill in a saucepan.

Salt during cooking is not added. So the bowls will taste well, and the salt makes the grains tightly and it will be more difficult to bite them. Pour corn in a saucepan with cold water. Water should cover the content on 2 cm.

In order for it not to pop up, you can put the inverted plate from above (so my mom did). And I just close the lid. We put cooking.

How much cooking corn depends on its variety and the degree of maturity. The cooking time is always counted after the start of boiling. Young corn is enough to boil 15 minutes. Yes, it is 15 minutes, it is verified. After it was welded, I still leave in a saucepan to stand 30 minutes.

Feathers, solids require the longest heat treatment. The more rich color have grains, the longer you need to cook them. As a rule, from 40 minutes to two hours. Corn's readiness can be checked by slithering several grains and trying them taste.

Boiled corn serve hot on the table. You can pour it with oil, brine, sprinkle with cheese or pepper. And we are simply racing her salt.

Recipe 5: Fast Cooking (with photos)

sweet young corn - 5 pcs.
salt - 0.5 tbsp. l.
water - 4-5 l
dill, vegetable oil - for feeding

Corn should be cleaned from the green "cocoon" and "hair". Make it is not so difficult. Then you can cut the knife with a knife and soft spout to make the pills fit into the pan.

Pour the chicks of corn with clean water, put on the middle fire, cook for 30 minutes, testing the time from the beginning of boiling. If the corn is precisely sweet and young, then this time is enough to cook it, but if it is a stern, then cook it will have to go somewhere, and perhaps longer, and it is not like a sweet grade.

10 minutes before the preparedness of corn, it is advisable to add salt into the pan, otherwise it will be possible to pick up each patch when serving.

Sprinkled cooking corn, sprinkled with chopped dill, slightly salt, can be across, as well as pour a small amount of sunflower oil. Boiled corn is ready!

Recipe 6: corn pickled in the cobs for the winter

Delicious billet for the winter. Such corn can be served as a garnish to meat, to vegetables. You can make corn slightly fry in a grill or grill in the pan. And you have a delicious garnish in a plate.

Corn in the cobs of 5 pieces (I have 2 liter banks)

Marinade for 1 liter:

Salt 1 tablespoon
Sugar 3 tablespoons
Pepper peas 3 pieces
Pepper black peas 3 pieces
Carnation 3 booth.
Water 1 liter
Vinegar 9% 2 tablespoons

Corn cut the pucks, and dried. Cancel the boiled corn on the sieve and give a track of excess water.

We prepare marinade, add vinegar, salt, sugar, and spices to the water. We put on fire, bring to a boil.

In sterilized banks, we laid boiled corn, and fill with hot marinade. Spin the banks with covers. Waving the banks with a blanket and leave the cans to full cooling.

Such a corn is nice to open in winter, and remember about warm summer.

Recipe 7: corn canned in the cob

1 kg unripe young corn

For marinada:

1 l of water
2 tbsp. Sololi.
2 tbsp. Sahara

In every 0.5 l junk:

2 tbsp. vinegar
bay leaf
pepper peas - to taste
1-2 pieces of carnations

We clean corn and rinse thoroughly.

We fold into the pan, pour water and drunk 3-5 minutes.

In each jar, put the carnation, pepper peas and bay leaf.

Tightly fold corn into jars, add vinegar.

We are preparing marinade for canned corn in the cobs. We pour water into a pan, add salt and sugar, bring to a boil.

Fill corn marinade.

Sterilize 30 minutes. We roll around with a lid.

Recipe 8: Fried corn with slices of sternum

Usually the hosts are simply boiled maize corn in salted water, and then salted them and served to the table. But today we offer to prepare fried corn with slices of sternum or with slices of sludge. Such an unusual combination of sweet and tender corn and oily sneak will open for you an unforgettable and incredible taste, and a bright aroma and a rich color will not leave anyone indifferent.

corn 4 pcs
water salted 2 l
creamy oil 4 tbsp.
slim fat or breast 100 g
vegetable oil 1 tbsp.
salt 1 tsp

We remove the top green leaf-shaped wrappers and "corn hair" from the cob cubs, cut, if necessary, the upper and lower part of the cobs. We put the purified corn in the preheated water. Be sure to salt water to your taste and cook under the closed lid, 10-15 minutes.

In the pan, fry thin gentle slices of bass or sternum to golden color.

From the frying pan we remove the cooked fat (breast). To the resulting fat in the pan, add butter and calm it. We lay out the corn cubes cut and salt them from all sides. Fry corn cobs for 4 minutes on each side.

The very first, young, corn can not cook. Just fry it in a frying pan, on melted oil about 15 minutes. We serve a dish with a fried lard.

Bonus: Corn Catherine Lubrication Oil

butter creamy - 50 g;

All recipes are carefully selected by the site culinary club.

Some sweets in many people are clearly associated with childhood. This is ice cream, sweet wool, lemonade and, of course, corn sticks. How do this aerial delicacy do in the factory and can you cook sticks at home, you will learn their submitted article.

What makes corn sticks make

Raw materials for the production of corn sticks enters the plant immediately in large quantities. It will be brought to an enterprise literally tons. The raw materials are the corn croup, which is made from corn of solid varieties, sugar powder, salt and refined deodorized vegetable oil. These are all ingredients that are required for the manufacture of corn sticks familiar with everyone since childhood.

The composition of salt sticks or with another taste is similar, but instead of the sugar powder is added simply or the corresponding flavoring agent, such as bacon, cheese, etc.

Equipment for making corn sticks

The production line for the manufacture of corn sticks includes several types of equipment at once: a mixer for the preparation of cereals, a mill for producing powdered powder, an extruder, a driving complex, a sugar-powder dispenser and a device that faces corn sticks. How to make products at the factory and at home and in what volume depends on the power of the extruder. By the way, the same equipment is used in the production of other dry breakfasts.

The device for the preparation of sticks is small, medium and high power. It is suitable for small, medium-sized businesses and large plants, respectively. In the first case, the performance will be 30 kg of products per hour, in the second - 100 kg per hour, in the third - 250 kg per hour.

Corn sticks: how do they do in the factory

Thus, the production capacity and cost of equipment depends on the size of the enterprise. How do corn sticks do in the factory?

The entire technological process takes no more than 10 minutes. For an 8-hour shift at the production of about three tons of sweet delicacy. The production process itself consists of several stages:

First, the corn croup is supplied to the extruder, the temperature inside which is from 40 to 150 degrees.
Under the influence of high temperature and pressure, the raw material acquires the dough consistency.
The plastic mass falls on a special matrix with holes, when passing through which the dough increases sharply in the amount, as if exploded and acquires the structure of the cornstand. This is due to a sharp change of pressure. The shape and size of holes on the matrix determine what cornstands will be: rounded, square, in the form of stars, etc.

The chopsticks left too wet out of the extruder, so they do not have their own taste and do not crush their teeth. To do this, they need to be ironed and dried in a special drum.

How do corn sticks with flavoring additives

At the next stage, after the exit of products from the extruder, they are dried in a special drum. Further, the sticks are entered into the driving complex - this is a device that resembles a long drum, with which powdered flavor additives are applied to products. At the same time, vegetable oil is supplied through the sprinkler. It is heated inside the drum and evenly in small quantities sprayed on corn sticks. How do they make them glazed? Read further.

After the sticks are soaked with oil, they fall into the next drum bay. Here they are covered with sugar powder from all sides. When it hits the warm vegetable oil, it melts, forming a sweet icing on top on the product. At the next stage, ready-made sticks come out of the drum. Further there are special equipment in automatic mode. Finished sticks are packaged and sent to the warehouse, and then directly to the wholesale buyer.

How do corn sticks do at home

Prepare corn sticks at home without special equipment will not work. Products acquire an aerial structure only when passing through an extruder, which provides the necessary sharp pressure drop. Neither the traditional screw meat grinder, nor the more confectionery bag in this case, will not be able to replace professional equipment.

How to make corn sticks at home? Very quickly in the presence of equipment and raw materials. First of all, it will take a special apparatus for the manufacture of corn sticks of the UKP-M. The device performance is 15 kg of products per hour.

To prepare chopsticks, corn croups will first fall asleep into a special funnel on the housing, passes through the humidification system and is exposed to thermoplastic processing. The whole process occurs almost instantly in continuous mode. The mass at a certain speed is then pushed through a special matrix with a sharp, which gives the necessary form of the finished product. The most simple corn sticks are ready! Now they need to be covered with icing or sprinkle with powdered sugar, and can be served to the table.

In addition to chopsticks from corn, the UKP-M device is used to produce products from wheat, pearl cereals, rice in the form of spars, tubes, etc.

Corn sticks (See photo) - one of the favorite sweet delicacies of children. The finished product is represented in the form of a decorated dried foam, which is made of corn cereals.

The first to come up with this product were American Brothers John and Whale Keith Kellog, who founded therapeutic sanatorium in the United States. They decided to prepare dishes for patients where the maize flour was used. But since the test remained a lot, and it was a pity to throw it out, the remaining part of the test was missed through special videos. Thus appeared flakes, which were then fried on sunflower oil and presented in the form of a dessert to tea.

Familiar to us cornstands in their current form first appeared in 1963 at the Dnepropetrovsk plant for the manufacture of food concentrates, where the production of the product was held according to the indicated technology and on the developed Krikunov V.Ya. Equipment.

To date, many such corn products are quite a lot. The product can be not only sweet, but also salted, glazing, creamy, chocolate, with flavoring bacon, cheese, cinnamon, vanillina, lemon. In addition, some manufacturers make chopsticks with multi-colored, and also manufactures the product without gluten and sugar.

Structure

The main composition of real cornstands includes the following products:

deodorized sunflower oil;
corn Crupes;
salt;
powder sugar.

The caloric content of this product is quite high, so do not need to abuse them in order not to harm health.

How do corn sticks make in factory?

The process of making corn sticks at the factory takes no more than ten minutes, so there are more than three tons of such a product for replacing the employees of the enterprise. The production of natural sticks is the following:

In the extruder (special equipment for mixing the dough on sticks) is put a corn corn. There, under the influence of temperature a hundred fifty degrees and strong pressure, it turns into a homogeneous dough.
Then the corn mass passes through a special matrix with various holes in the form, which gives the chopsticks the desired appearance.
After the extrusion stage, the sticks are still wet, in connection with which they should be further closed and put it in the drum.
As soon as the sticks fall into a special drum, they will begin to dry and on top of them will spray various taste additives, as well as sprinkle with warm oil sunflower.
Next, soaked in oil sticks are sent to another drum compartment, where they are completely immersed in the sugar powder. Due to the fact that there are warm oil on chopsticks, powder will begin to melt and turn into a sweet icing.

Corn sticks are ready, and they can be packaged.

Benefit and harm

Special use of cornstands are not carried, since they contain a large amount of carbohydrates. Therefore, many experts recommend to eat so many sticks on the day as fit as in one hand, and only as a dessert for tea after the main meal, otherwise the product can cause constipation.

Many doctors do not recommend giving corn sticks to children who have not achieved a three-year-old age, since a young organism can not cope with a large amount of carbohydrates, as well as not to provoke the development of allergies on sticks.

In addition, during pregnancy and in breastfeeding, it should be abandoned by the use of sticks. Since the product has increased calorieness, it can cause an undesirable set of excess weight in a pregnant woman. Nursing mom, too, do not need them so that the child does not have a swift of the tummy, constipation, as well as allergies to a new product.

Since the corn product contains a lot of calories, it is impossible to eat during the diet. Also should not be used by sticks to people who removed the gallbladder.

What can be prepared?

Cook with corn sticks you can have many different sweet desserts to tea. Basically, sticks are used to prepare cakes with condensed milk, iris, honey, cakes, rolls.

Also, the product is excellent for cookies, rafaello, chips, sweet sausages.

As an independent dish, cornsticks can be used for breakfast, bay them with milk. The feed of that product can be simply eating, drinking it with tea or milk.

How to do at home?

Making corn sticks at home is simple enough, because the process does not require special equipment (extruder). Therefore, the hostess will not make much difficulty in the manufacture of natural homemade corn sticks.

To make chopsticks at home, you need to pour into a skeleton about seventy milliliters of homemade milk and add about fifty-fifty cream oil. Fluid boil, tump there half a cup of flour corn and continuously interfere, so that there are no lumps. Mass must be homogeneous consistency. Then you should give a milky-corn mixture to cool, and after you drive there two eggs and mix thoroughly.

Dough folded into a special confectionery bag and squeeze in small "sausages" on a warm baking sheet. Put in the oven and bake until readiness. A finished hot product sprinkle with powder - and you can serve to the table.

The video is attached to the creation of corn sticks.

Some sweets in many people are clearly associated with childhood. This is ice cream, lemonade and, of course, cornsticks. How do this aerial delicacy do in the factory and can you cook sticks at home, you will learn their submitted article.

What makes corn sticks make

Raw materials for the production of corn sticks enters the plant immediately in large quantities. It will be brought to an enterprise literally tons. Raw materials are made from corn of solid varieties, sugar powder, salt and refined deodorized vegetable oil. These are all ingredients that are required for the manufacture of corn sticks familiar with everyone since childhood.

The composition or with another taste is similar, but instead of the sugar powder is added simply salt or the corresponding flavoring agent, such as bacon, cheese, etc.