Corn syrup recipe and eating tips

Today I will introduce to you the method and eating tips of corn pulp:

Corn Syrup Introduction:

It is a byproduct of corn starch production. To produce corn starch, corn kernels must first be soaked in sulfurous acid, and the soaking liquid is concentrated to produce a yellow-brown liquid called corn pulp.

Corn steep liquor contains rich soluble proteins, growth hormones and some precursor substances, and contains about 40% to 50% solid matter. If lactic acid bacteria and yeast grow during the corn soaking process, the quality of corn steep liquor will be improved; if spoilage bacteria grow, the quality of corn steep liquor will be reduced. Corn steep liquor is a commonly used organic nitrogen source for microbial growth, and it can also promote the biosynthesis of antibiotics such as penicillin.

Corn syrup raw materials

Corn grits, water, corn juice.

Corn syrup method 1:

1. Wash the corn and soak it for 5 hours;

2. Add some water and blend in a blender to make juice;

3. Filter the beaten corn juice;

4. Filter the corn water;

5. Pour the corn water into the pot and boil it. Since I only had 1 small bowl of water after filtering, I only heated it for 2 minutes;

6. Turn off the heat after 2 minutes, stir it with a spoon, and the corn paste is ready; it's really magical. I wanted to use a spoon to scoop up the corn juice at first, but I didn't expect that it would become a paste after just a few stirs O(∩_∩)O Ha!

7. Corn paste can make you linger on the taste!

8. Choose good corn! Corn has other more different flavors!

Corn syrup method 2:

Ingredients: 1 raw corn, a small bowl of soybeans and rice, and some water.

Method: Cut the fresh corn kernels with a knife, put them into a soy milk maker, add soybeans and rice, add water to the water level line, and blend until cooked.