Corn Crispy Chips
A convenient, crispy whole-grain snack made from corn through germ extraction, steaming, flaking, baking, and deep-frying.
Ingredients
Corn (no mold, no insect damage, germination rate not less than 85%, imperfect grains not exceeding 5%, moisture content not exceeding 14%)
100 kg
Salt (ratio with Sichuan pepper and star anise 100:5:0.3:0.25)
500 g
Sichuan pepper (wrapped in gauze)
30 g
Star anise (wrapped in gauze)
25 g
Instructions
1
Ingredient Selection
Select corn with no mold, no insect damage, and a germination rate of at least 85% (imperfect grains not exceeding 5%, moisture content not exceeding 14%).
2
Husking and Germ Removal
After screening the raw material to remove impurities, soak it in 90°C hot water for 3–5 minutes to facilitate husking. Use a rice mill, vibrating screen, and grinder to husk the corn, lightly crush it to extract the germ, then grind again to separate the hull, germ, and endosperm so as to obtain pure corn grits.
3
Soaking and Steaming
Place the corn grits in a pot of boiling water, then add the salt, Sichuan pepper, and star anise (ratio: 100 kg corn grits : 500 g salt : 30 g Sichuan pepper : 25 g star anise). Keep the water temperature at 100°C and soak for 50 minutes. When the moisture content of the corn grits reaches 35%–50%, remove them and steam for 90 minutes to gelatinize the starch; break up any clumps into loose granules.
4
Pressing
Use a horizontal two-roller pressing machine to press the steamed corn grits into sheets 0.2–0.4 mm thick.
5
Drying
Feed the corn sheets into a baking oven with an inlet temperature of 120°C, a middle temperature of 160°C, and an outlet temperature of 200°C. Bake for 8 minutes to bring the moisture content below 10%, then quickly cool the sheets to room temperature after they exit the oven.
6
Frying
Place the dried corn sheets into hot oil at 200°C.
