Sunday, July 10, 2011

Corn Chips

Plant corn at this mostly widely cultivated as a staple crop, especially poultry feed, but corn when processed in such a way as to meghasilkan products of high economic value, in addition to fodder maize can be used as a staple snack in the production of household, the following cra processing corn crop into corn chips that I got from her artike in the manufacture of corn chips.

  1. Manufacture of lime solution. To make 10 liters of lime solution made ​​with 50 grams of whiting  menambahhkan into 10 liters. After that, stirring until all the lime is dissolved. Into a solution of lime was also added 50 grams of salt, and 1 tablespoon cooking oil. The addition of cooking oil intended to seek the formation of excessive foam during boiling corn.
  2. Boiling in a solution of lime. Seed corn boiled in lime solution for about 2 -2.5 hours. Each 1 kg of corn requires up to 10 liters of solution of lime.
  3. Soaking with lime solution. After boiling, the corn is left submerged in the lime solution for 16-24 hours. During immersion performed stirring several times.
  4. Laundering. After soaking the corn drained and washed repeatedly (5-7 times) with clean water to remove any remaining lime. Once clean, drained beans.
  5. Sprinkle the drained corn flavor coupled with the garlic, and pepper. Each 1 kg of corn seasoned with 30-50 garlic, and 3-5 grams of ground pepper.
  6. Milling. Corn that has been spiced ground to obtain the dough is smooth and flat.
  7. Printing Dough 
    1. The dough is thinned so as to form a thin sheet (2 m). Thinning can be done using ampia, or by grinding the dough with a bottle on a table covered with plastic.
    2. Thin sheet of dough is cut into pieces the size of 1-3 cm square. The results obtained so-called wet corn chips. 
     8.  Drying. Wet corn chips dried in the sun to dry, or dried with a dryer until the moisture content below   
          8%. Chips that have been dried will sound if broken, the results obtained is called raw corn chips.
     9.  Frying. Raw corn chips fried in hot oil (170 ° C) for 10-15 seconds
    10. Packaging. Fried corn chips that have been packaged in plastic bags or in a sealed tin box.


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