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How to sprout corn

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Corn and its application. Corn Malt

Sweet corn is rich in vitamins E, B, PP and ascorbic acid.

In addition to nutritional and taste qualities, corn has many useful and healing properties for humans. In corn grain there are important and essential mineral substances for the human body: potassium, calcium, magnesium, iron, phosphorus salts.

Corn protein contains essential amino acids: lysine and tiptophan.

Sweet corn is rich in vitamins E, B, PP and ascorbic acid. Corn has a cleansing effect on the body: it is able to remove toxins, radionuclides, cleanse the body of harmful substances - toxins accumulated in the cells, corn cobs can protect us from cancer, heart disease and aging. Corn helps the growing body of children to gain body weight and supplies it with vitamins and minerals.

Corn is rich in vitamins B1, B2, PP, calcium, magnesium, phosphorus and iron, as well as trace elements (copper and nickel), which allows recommending corn products to people with allergies, diabetes, obesity and other forms of metabolic disorders, gastrointestinal pathology intestinal tract. The unique fats found in corn grains contain up to 80% fatty unsaturated acids (linoleic, linolenic, arachidonic), which are among the substances that regulate cholesterol levels. They form soluble compounds with it, preventing its deposition on the walls of blood vessels.

Corn is rich in carbohydrates, contributing to the normalization and stabilization of blood sugar. They are also necessary for nourishing nerve cells, which is why corn is very useful for people suffering from diseases of the central nervous system (including epilepsy and poliomyelitis). Corn is an excellent nutrition for muscles, so with progressive muscular dystrophy it is also indispensable.

For gallbladder inflammation as a choleretic agent: Pour 20 g of crushed stigmas of corn into water at room temperature (0.5 L) in an enameled saucepan. On low heat bring to a boil with the lid closed and boil for 20-30 minutes, cool and strain. Take 40-50 ml every 3-4 hours for a long time. Very rarely there is an allergic reaction. For crushing stones: 1 tbsp. pour a spoonful of 1 cup boiling water, leave for 1 hour, strain. Drink 1 tbsp. spoon 3 times a day.

Corn has choleretic properties and is used for cholecystitis, cholangitis, hepatitis: 1 tbsp. pour a spoonful of 1 cup boiling water, leave for 1 hour, strain. Drink 1 tbsp. spoon every 3 hours.

For bladder irritation and frequent urination, drink an empty stomach a cup of tea from stigmas of corn, stalks of cherries or cherries. Honey to taste. Repeat several times daily.

In case of liver inflammation: stigmas of corn - 30 g, sunflower (flowers) - 20 g, three-colored violet (grass) - 10 g, strawberries (forest) - 10 g. Brew 2 tbsp. tablespoons of the mixture with 3 cups of boiling water and leave for 20 minutes. Drink 30 minutes before meals.

In diabetes: corn stigmas - 10 g, immortelle flowers - 5 g, blueberry leaves - 5 g, chopped rose hips - 10 g. 1 tbsp. pour a spoonful of the collection 1.5 cups of boiling water, heat 3-5 minutes, insist 1 hour. Strain. Take 1/3 cup 3 times a day after meals.

In recent years, malt from corn grain has been obtained and studied. Corn malt, characterized by good extractivity, contains a large amount of? -Amylase, similar in its action to? -Amylase of barley malt, and very little? -Amylase. The saccharifying ability is very low: 16-30 times less than barley malt. Amylase of corn malt is more resistant to high temperature than barley. Corn malt gives a positive production effect in brewing when used as an adjunct to barley malt. Good results were obtained when using corn malt in kvassovar. For the preparation of corn malt, it is recommended to use tooth-shaped corn hybrid VIR 25, hybrid VIR 37 and hybrid VIR 42.

Why do they sprout corn?

Agronomists do not have a single point of view on the question: is it necessary to germinate corn before sowing. Someone is convinced that high germination is guaranteed without additional measures. This is true when it comes to regions with good natural rainfall during the season, as well as long warm summers and early spring.

Other specialists traditionally point to the improvement of quantitative and qualitative indicators of the crop obtained from germinated seed. One way or another, in private homesteads and farms, the technology has earned recognition and is now used everywhere.

How to sprout corn

With standard dry sowing, seedlings appear after 16-25 days. With serious temperature differences during the day, there is a high risk of death of some seedlings. With sprouted planting material, the chances of getting even rows of strong shoots are much higher. This is due to the fact that the soil dried up on a hot day does not give enough moisture to seedlings for rooting, and the bed that cools down during the night inhibits growth.

Worth to know! If the initial planting material is not of high quality, then the result of sowing will be far from expected.

If you germinate the seeds in advance, you can achieve a simultaneous solution to a number of issues:

  • Hatching grains with roots are easily sorted from unrelated. Visually swollen grains are very different from never absorbed water of non-similar specimens. As a result, each seed is guaranteed to give a shoot.
  • Shoots will appear very amicably - in one day, there will be no bald spots and areas with plants that sprouted earlier than others. This simplifies maintenance, since it is possible to accurately determine the time of feeding, weeding, and harvesting.

Germinated corn is an excellent feed material for animals: chickens, pigs, goats, etc.

Important! Germinated 3-4-day corn should be fed to animals or birds in 1-2 days, and then it will already begin to deteriorate.

How to sprout corn at home for planting

Regardless of how much corn is needed to germinate, then to grow it, it is necessary to clearly implement the recommended technology. This will avoid damage to the product due to errors and achieve friendly germination. The technology of germination of corn grain consists of several simple steps, each of which is performed exactly:

  1. All grains are moved to remove damaged and damaged specimens. Further, the entire volume is washed to get rid of dust and debris. Neglecting this stage is by no means possible, especially if it is planned to consume sprouted grain for food. Pay particular attention to the selection of random impurities, among which there may be completely inedible weed seeds.
  2. In a suitable container, the grain is poured with warm (up to + 80 ° C) water so that it completely disappears for 12 hours. It is not necessary to cover the container or wrap it up at all, it is enough that the water temperature gradually naturally falls to the mark of the air temperature in the room.
  3. Then everything is thoroughly washed with clean water and thrown into a colander. You can not leave the grain dry, but it should not be allowed to acidify in water either. It is ideal in the future to keep the corn in a container with holes in the bottom to drain excess moisture.
  4. Next, the corn is folded into a flat tray and covered with a damp cloth, placed in a warm place. The fabric can be used any, for example, a towel or gauze.
  5. Twice a day, the fabric is moistened to prevent drying out. Wet the flap under running water, then be sure to squeeze and carefully cover the grain again.
  6. Sprouts should hatch after 3 days. You can maintain the temperature near +5 0С, but at +20 0С the process will go much faster, and you can see how the corn sprouts.

This is the fastest way. Now you can plant the seed material or use it in another way. You can plant immediately, as it seemed quite large seedlings. Next, the full range of measures necessary to grow corn is carried out.

How to sprout corn at home

Important! The greatest amount of valuable nutrients is contained in seedlings up to 2 cm long. It is not worthwhile to allow overgrowing if you intend to use the product for fodder purposes.

If you plan to use corn germination and ready-made green sprouts for your table, then you can wait for them to grow to 10 cm in length to add to salads.

Germinated corn: benefits and harms to the body

Artificial germination of grain allows to achieve its transition to the state when a whole "factory" for the production of nutrients "wakes up" in it. After sowing dry seed into the soil, this occurs under natural conditions somewhat more slowly. From a chemical point of view, germination is a very complex and multicomponent process. Complex fats are converted to simple fatty acids, and carbohydrates turn into sugars and so on.

Germination of corn before planting in the ground and for food purposes is rapidly gaining more and more fans around the world. In Russia, rice, wheat, rye, barley and other cereals are more often used. However, corn is no less suitable for this.

Worth to know! Each sprouted seed contains a supply of plant hormones, many of which are vital for our body to maintain good health.

After the corn seed has hatched and began to grow the sprout and roots, numerous valuable nutrients begin to form in it:

  • Vitamins B. They are responsible for the state of health and appearance of hair, skin, nails. However, their role is not limited to this. We need them to get energy and maintain a normal metabolism. Vitamins B cannot be dispensed with in the process of hematopoiesis, maintaining the stability of the nervous system, and preserving youth.
  • Vitamin E. In our diet, he is assigned the role of one of the key antioxidants. It protects us from premature aging and protects against cell destruction by free radicals. Without tocopherol, the reproductive system cannot function normally, the central nervous system, the brain, and also the heart and blood vessels function optimally.
  • Vitamin A. It is vital for maintaining healthy eyes, the immune system, digestive tract, and lungs.
  • Selenium. This substance has pronounced anti-cancer properties. The effect is achieved due to the binding of free radicals - the main source of danger.
  • Iron and copper. These substances are responsible for the delivery of oxygen to the organs and tissues of the human body. Without them, blood vessels and the heart cannot function. Lack of these substances has the most negative health effects.

This does not end the long list of useful nutrients in the composition of germinated corn grain, but the content of these substances is already lower. All of them are in the most easily digestible form. In other words, the digestive tract does not need to spend a lot of effort to extract from the product all the most useful. Fats are already broken down into acids, and carbohydrates are converted to sugars.

If we compare the sprouted corn with other cereals, we can’t talk about the special advantages. From this point of view, not a single candidate has particular superiority. The main thing is to choose cereal for your taste and regularly diversify your daily diet with it. The result is not long in coming.

There will be no harm from such a product if you use it correctly and prevent damage. However, people with a violation of the digestive system (especially in the acute stage) are better off giving sprouted corn. It has a lot of fiber. In a healthy person, this only stimulates peristalsis. But the patient, on the contrary, will cause persistent constipation.

Advice! It is better to consult with your doctor first whether it is worth including germinated corn grains in your diet.

With caution, you need to choose related products. So, malt will perfectly complement soups, as well as salads. But it is extremely poorly combined with honey and other beekeeping products, as well as with dairy and sour-milk products.

It is not worthwhile to discount the benefits of germinating corn seeds. For many regions with a short summer, growing with a shorter crop waiting time even for one week can be crucial. In addition, the friendliness of seedlings, the formation of cobs and their ripening allows you to optimize and accurately plan the entire production process.

How useful is this culture?

A very satisfying culture, this is explained by its rather high calorie content. About 300-350 calories per 100 grams of grains. It competes with some varieties of legumes in calories. Corn contains:

  • Vitamin E
  • ascorbic, folic, pantothenic acid,
  • B vitamins,
  • Vitamin D
  • vitamin C,
  • rare vitamins: K, PP.

As well as a set:

It may not be liked because of the starch content, but this nuance does not interfere with the nutritional and beneficial properties. It does not accumulate and does not retain chemicals entering it through fertilizers, which cannot but attract attention. For environmental safety, corn is ahead of many products of plant origin. The beneficial properties of corn are preserved after cooking. The shell of the grain during cooking is not destroyed.

Effect on the body:

  • slows down the aging process of tissues,
  • has a depressing effect on cancer cells, lowers the risk of developing cancer,
  • indicated for violations of the endocrine system,
  • with diseases of the brain,
  • with diabetes and obesity (included in diet food),
  • the vitamins it contains have an effect on the state of memory,
  • corn has a positive effect on the work of the neuromuscular system: it helps nourish and restore nerve cells, and also has a positive effect on the formation of muscle fibers.

Contraindications:

  1. People with increased blood coagulability and thrombophlebitis should not eat boiled corn in small quantities.
  2. It is undesirable for people with too little body weight to eat corn, as one of its properties is a decrease in appetite, due to which it is used in many diets.
  3. Also, it is not suitable for the diet of patients with a stomach ulcer and duodenal ulcer, since, causing bloating, it can aggravate the patient's condition.

Product preparation

Freshly picked cobs are best for cooking. Younger cobs are considered more delicious, they are also popularly called milk corn, because when you press the grain with a fingernail, the so-called milk is released.

Unpeeled corn should be bought, its leaves will indicate not only the cob freshness, but also prevent drying out ahead of time. A young cob with bright green leaves. If the leaves are already turning yellow, then corn has been plucked for a long time and could already have time to lose some of its juiciness.

The degree of maturity of corn affects not only the cooking time, but also the taste of the product. When the corn dries, the sugar inside the grains begins to turn into starch, which deprives it of flavor and sweetness.

Preparing corn for cooking:

  • Before starting to cook corn, the cob must be washed under running water and cleaned of dirty leaves. You can not clean the ear, remove only spoiled leaves.
  • Before you start cooking, many soak corn for an hour in cool water.
  • If the cobs are very large, then you can cut them into two or more parts. It is better to choose the cobs of the same size for cooking.

The usual salt water recipe

Cooking Corn for Cooking:

  1. We remove dried and dirty leaves, and fresher leaves can be left, as they will give a more pleasant taste to the corn after cooking.
  2. Rinse the corn under running water.
  3. We select a voluminous and wide pan for cooking, the ears should fit completely in it, the bottom of the pan is preferably thick so that they do not stick to the bottom.
  4. If you have large cobs and the pan does not allow them to be laid whole, cut them into pieces.
  5. We put the ears in the pan, pour water so that it completely covers them and bring the water to a boil over high heat (you can also lay the corn after boiling water).
  6. After the water in the pan boils, we reduce the heat and cook the corn for 15-20 minutes, if the corn is young, or more than 40 minutes, if it is ripe (how and how much should I cook the young corn?).
  7. 5 minutes before the end of cooking, add salt (teaspoon per 1 liter of water).
  8. At the end of cooking, we taste the corn to taste (having separated a few grains from the cob with a fork). If it is already soft - turn off the stove and let cool under the lid. If you eat immediately, then take out the finished corn on a plate.
  9. If desired, it can be grated with salt and coated with butter to make it tastier.

Using corn kernels

Many people wonder whether it is possible to cook corn without an ear. and how to make it salty? Can. Consider how to cook it right?

  1. Pour into a large pot of water, bring to a boil. The volume of water should be sufficient to cover the grains.
  2. Salt water if you are only going to cook corn and will no longer subject it to any processing.
  3. We lay the corn in boiling water for 2-3 minutes. Stir so that the grains do not stick together, and the corn is cooked evenly.
  4. After 2-4 minutes, we take out one or two grains with a spoon.
  5. We drain the water from the pan holding a sieve over the sink. The side dish is ready!

Step by step recipe with photo

And here you can see a photo of how to cook corn in a pan step by step:





Grandma's way

  1. At the bottom of the pan, a small layer of clean leaves is laid out.
  2. We put corn on top of them (ears are best cut in half).
  3. On top of the same layer of leaves, so that it completely covers the ears.
  4. When you cook according to this recipe, cereal is definitely worth salt. And abundantly.
  5. We pour water so that it completely covers the cobs and set on fire.
  6. Bring to a boil and reduce the heat. How much to cook? Very young corn will be ready in 20-30 minutes, more mature cooked for 40-50 minutes.
  7. After the cooking process is completed, the corn should cool in a decoction under the lid. Then it turns out amazingly juicy and soft (see here how to prepare soft and juicy corn in a pan here)!
  8. For those who like hot with oil, the cooling process can be excluded.

With mint and basil

This recipe is quite unusual. Consider how to cook such a dish and how much salt.

You will need:

  • 2 ears of corn
  • 1 sprig of mint
  • 1 sprig of basil,
  • 1 teaspoon dry oregano
  • 1 teaspoon of dry dill,
  • black pepper,
  • 2 peas of allspice,
  • 2 cloves of garlic,
  • 50 grams of butter,
  • salt.

Cooking:

  1. Peel the corn cobs and dry them.
  2. Finely chop the herbs, spices and chop the garlic, add the butter and mix thoroughly.
  3. Then, with the resulting spicy mixture, generously coat each ear.
  4. Wrap the corn in foil so that juices can spill out of it.
  5. Put the cobs in a baking dish and let it brew for 15-20 minutes.
  6. Then send the corn to a preheated oven to 200 degrees, where you keep it for about 50 minutes.

With honey and chili sauce

You will need:

  • 4 ears of corn in husks,
  • 4 tablespoons of butter,
  • 1 tablespoon of honey
  • 1/2 teaspoon chili powder
  • salt.

Cooking:

  1. Preheat the oven to 170-175 degrees.
  2. Put the husked corn on the wire rack and cook for 35 minutes.
  3. In a bowl, combine oil, honey, and ground red pepper.
  4. When ready, remove the corn from the oven and carefully peel the husk and remove the corn rings.
  5. Top with a thick layer, coat the ears with cooked sauce and let stand for 5 minutes.

In a double boiler

You can cook in a double boiler both peeled and non-peeled corn; in the second version, more time will be required for cooking.

You will need:

  • corn on the cob,
  • butter - 20 g,
  • walnut - 50 g
  • ground cardamom,
  • salt.

Cooking:

  1. After cleaning, put the corn in a container of a double boiler, greased with butter, cook for 30-40 minutes until cooked.
  2. Melt 15 g of butter separately in a saucepan, mix with 50 g of crushed walnut, cardamom, remove from the stove.
  3. Put the prepared ears on a dish and pour with peanut butter, serve separately.

Boiled salted corn is quite a popular dish. After spending some time, you end up with a delicious side dish. The choice of cooking method depends entirely on your wishes. Try everything, and then, for sure, you will have a crown recipe, loved exclusively by you.

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