(I) Selection of varieties The selection of varieties is the first and key step in the processing of waxy corn. The selection of varieties is good or bad, which directly determines the product's commodity nature. Generally, the following five principles should be followed in the selection of varieties: (1) The ear types are the same, and the coarse and short ears are uniform; (2) The loquat leaves are intact and the top of the maize leaves are not exposed; (3) The corn kernels are arranged neatly and tightly. Bare-tip; (4) Grains are thin, eaten sticky, soft, and slightly scented; (5) Insect-resistance can produce pollution-free food. In addition, such as the production of glutinous corn exports, but also consider the foreign requirements for grain color, use the appropriate varieties, such as the United States should use yellow grain varieties; Japan and Europe should use white grain varieties. (b) Machinable products. Using mature waxy corn kernels, different processing methods can be used to produce food materials with different tan flavors. After our experiments, the grain can be processed into tannins for making corn soup by crushing, peeling, and grading; it can also be processed together with millet to make porridge, and it can be processed together with rice to make glutinous porridge of rice; It is a glutinous flour made from fried cakes, rice cakes, and rice dumplings. The remaining byproducts of the seed coat and embryo are also excellent feed for keeping animals. (III) Grain Processing Process The processing process of tan quality corn kernels is: raw material selection - warm water treatment - mechanical crushing - screening and peeling - sieving and grading - indoor drying - bagging and sealing - storage Storage. 1. Raw material selection: It can be used as a processing raw material, which is planted in isolation area, with good ripeness, full grain and moisture content of about 13%. 2. Warm water treatment: Before the raw material selection machinery is broken, the raw materials are treated with warm water. The specific method is: Weigh 25 kilograms of selected raw materials into the container, and prepare another big iron pan with the bottom of the fire. Put 2 kilograms of cool water into the pot and heat until the water has a sound and bubbling. At this point, the raw material was immediately poured into the iron pot, stirred for 4-5 minutes immediately after the pan, pour on the drying platform and cool down for 10 minutes to perform mechanical crushing. In warm water treatment, the ratio of water to grain should be controlled at about 1:13, and the water temperature should be controlled at about 90°C. 3. Mechanical crushing: The raw materials that have been treated with warm water are poured into a grain crusher for crushing; the crushing size should not exceed 5 mm. 4. Screening and peeling: After the seeds are treated with warm water, the seed coat has strong toughness. When the machinery is broken up, the seed coat and the endosperm are easily peeled apart to form a large and large seed coat mixed with the broken endosperm. At this point, use a larger hole size sieve to remove the skin. Then dry for 2-3 hours and then use a fan to wind over once. 5. Classification by sieving: Prepare 2 sieves with the same pore size as the processed products, and sort and classify the crushed objects after peeling. The sieve size of the sieve for processing enamel porridge is generally about 2 millimeters, and the sieve size for processing enamel sieving material is about 4 millimeters. The corn borer screened by the two screens should be placed separately to prevent mixing. 6. Indoor drying: The corn quails that have been sieved and graded are placed on fire bowls in a clean and dust-free room according to different grain sizes for drying. The stacking thickness of 3-4 cm, fire inside the fire after the fire should always flip, so that it is fully dry, moisture content maintained at 12% or less. This process is the key to whether or not the product is moldy, and must not be sloppy. 7. Bagging sealing: After drying the corn filet that meets the moisture content requirement, it can be packed in the edible plastic packaging bag with printed food instructions. The weight of each bag should be 500-700 grams. After bagging, seal the mouth with a sealer and mark the production date. The shelf life can be up to 1 year. If you can print exquisite packaging, products can be placed around the supermarket. 8. Stored in storage: The products after bagging and sealing are packaged in packing boxes according to the class, and can be stored at room temperature for storage. However, according to our experiments, the effect of peeling with a grain dehulling machine is not as good as the method described in this article. The processing of flour of glutinous quality is carried out after the selected raw materials are treated with warm water and dried for 10 minutes and then put into the common grain flour machine for processing. (4) Several Processing Methods for Waxy Maize We conducted food tests for the series of products processed with tan quality corn kernels. We will now introduce several methods of food consumption. 1. Corn paste: Take 100 grams of tanned flour, first pour a small amount of cold water into a paste in the bowl, and then pour the batter into a water pot with about 1000 grams of boiling water. Stir, water can be eaten after 3-5 minutes. It is characterized by its good viscosity and delicate taste. Especially suitable for elderly, children and patients. 2, fried cakes: Take a certain amount of enamel flour in the container, add about 40 °C warm water, fully stirred and well, and knead into a steamer in the flat, steamed on the pot for 15-18 minutes. After the pan is cooled down, it is fully reconciled and cut into small pieces and packaged in bean paste or sugar. Put it in a pan that has been baked and golden brown to serve. Compared with fried cakes made from glutinous rice noodles, the flavor is unique. 3, hair cake: Take a certain amount of tanned flour, add 2 times the amount of ordinary corn flour or other flour, put people baking powder with warm water and good place in the insulation at the fermentation, after adding appropriate amount of alkali and fermentation, and flat in the On the surface of the cage, the pot is steamed and cut into chunks. The resulting cake is medium and delicious. 4, gold and silver rice: In the production of rice, add 1/3 or so porridge congee material, the production of rice, yellow in white, white in yellow, yellow and white attractive color, moderate viscosity, taste fragrant , nutritious, consumers call it "gold and silver rice" is very popular.