| 摘要 |
The fryed corn is prepd. by (a) pulverizing corn into the 1/2-1/6 size of corn powder, (b) soaking the corn fragment at 20-50 deg.C for 6-24 hrs., (c) steaming the soaked corn fragment at 2-5 kgf/cm2 for 25-40 min., and drying at 50-70 deg.C for 8-24 hrs., and (d) puffing the obtd. corn fragment at 15 kgf/cm2 and frying in 150-170 deg.C edible oil.
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