PREPARATION METHOD OF RETORT GLUTINOUS CORN SALAD COMPOSITION

摘要

PURPOSE: A method for preparing a salad composition by applying pressure and heat to glutinous corn, mixing the corn with mayonnaise and retort packing the mixture is provided to serve a heat resistant salad product having improved flavor and texture. CONSTITUTION: The method is characterized by the following steps of: (i) soaking kernels of glutinous corn of which husk is removed in water for an hour; (ii) eluting starch included in the glutinous corn by heating the kernels under pressure of 0.5-2.0kg/ cm¬2G for 5-40min; (iii) mixing the starch eluted kernels with sugar, salt and water and heating for 1hr to let the kernels have sufficient viscosity; (iv) mixing 60-80wt% of the viscous kernels of corn with 3-15wt% of sweet corn, 3-15wt% of peas and 3-15wt% of mayonnaise; and then (v) putting a fixed amount of the resulting glutinous corn salad in a retort container and sealing up the container before sterilizing the product.