Greetings to all
Please help to manufacturing of corn nut and what type of corn we can use in producing of corn nuts.
as i have tried to make corn nuts from yellow dent corn but in dent corn finale product texture becomes very hard.
Can you explain your system in making corn nuts so we can see the where the fault arises…?
In Corn Nut Processing we follow below step,
Step 1 . Soaking of dent corn in water for 20 hours with the ratio of 1:5 w/v ( Corn ; water) during the duration we change the water twice.
Step 2 : rinse the corn with fresh water
step 3 : rinsed corn kept for 72 hour in dark area putting in cloth for sprouting
step 4: again rinsed with water
step 5: fried in corn oil at 185 degree Celsius for 3 - 5 minute.
in both the time duration corn kernels became hard its chewable but with the reference of controlled sample it highly un acceptable.
it does not make sense to me why do yoh allow it to germinate …?
There are two options possible .
A. air dry it to remove surface moisture, then deep fry till done.
B.Double frying.Fry at 150C to reduce moisture 2 to 3 min ,then drain and fry at 180 to 190 C for 2 minutes to allow it to cook more and soften.
Ok Thanks ,
I will Try the same and share
but some where i am having doubt in type of corn
Yellow Dent Corn have both type of endosperm ( Hard & Soft ) when we fried that yellow corn its inner part became crunchy and furry but the outermost part becomes hard.
There are special corn used by some manufacturers that have bigger kernels, but generally dent corn is the most available.
Maybe you are using flint corn which display the effect you mentioned.?