Hominy is a food produced from dried maize ( corn in the US) that has been treated with alkali, in a process called nixtamalization.
Video Hominy
Production
Hominy is created in a process called nixtamalization. To make the grits, the corn kernels (corn) are dried, then processed by soaking and cooking ripe cereals in aqueous alkaline solution (which can be produced from water and wood ash) or dead lime (calcium hydroxide, for example from lime) , like limestone, not of lime (fruit)). The soaked corn washed. Alkalinity helps dissolve the hemicellulose, the main glue-like component of the corn cell wall, loosen the stomach from the kernel, and soften the corn. Also, soaking the corn in an alkaline seed kills the seeds, which hold it from growing while in storage. Finally, in addition to providing a dietary calcium source, alkali or lime reacts with corn so that niacin nutrition can be assimilated by the gastrointestinal tract. People consume grits in whole grains, grinding them into sand-sized particles for grits, or into flour.
In Mexican cuisine, the grits are finely ground to make the time. The fresh dried and powdered period is called seca or the harine . Some corn oil decomposes into emulsifying agents (monoglycerides and diglycerides), and facilitates the bonding of corn proteins to each other. Divalent calcium in lime acts as a crosslinking agent for proteins and polysaccharide acid side chains. Corn flour from unprocessed maize soils can not form dough with water addition, but chemical changes in time (aka the nixtamalera period ) allow the formation of dough, for tortillas and other foods.
Previously, consuming unprocessed corn was thought to cause pellagra (niacin deficiency) - either from corn itself or some element of infection in untreated corn. However, further progress shows that it is a correlational relationship, not a causal one. In the 1700s and 1800s, an area that relied heavily on corn as a staple food was more likely to have pellagra. This is because humans can not absorb niacin in unrefined corn. The nixtamalization process releases niacin to a state in which the intestines can absorb it. This is found primarily by exploring why Mexican people who depend on corn do not develop pellagra. One reason is that the Maya treat corn in an alkaline solution to soften it, in a process now called nixtamalization. The earliest known use of nixtamalization is in the region of southern Mexico and Guatemala today around 1500-1200 BC.
Maps Hominy
Recipes
In Central American and Mexican cuisine, people cook the nixtamalera period with water and milk to make thick drinks like porridge called atole . When they make it with chocolate and sugar, it becomes atole de chocolate . Adding anise and piloncillo to this mix creates champurrado, a popular breakfast beverage.
The English term hominy is taken from the Powhatan word for preparing corn. Many other Native American cultures also make porridge, and incorporate it into their diet. Cherokee, for example, makes homin grits by soaking the corn in a weak alkaline solution produced by removing hard wood ash with water, and then hitting it with a canonna (? (), Or a corn hitter. They use grits to make home-made soups ( gvnohenv amagii ???????) that they allow fermentation ( gvwi sida amagii ?? ???), cornbread, dumplings ( digunvi ????), or, in post-contact time, fried with bacon and green onions.
Home recipes include pozole stew (pork and pork stew, chicken, or other meat) Mexican, hominy bread, hominy pepper, hominy pork, casserole and fried dishes. In Latin America there are various dishes referred to as more. Hominy can be ground grubbly for grits, or be a fine mash (mash) dough that is used extensively in Latin American cuisine. Many islands in the West Indies, especially Jamaica, also use grits (known as corn flour or polenta, though distinct from Italian polenta) to make a kind of mush with corn flour or corn flour for thicken mixture and condensed milk, vanilla, and nutmeg.
Rockihominy, a popular food in the 19th and early 20th centuries, was dried corn roasted into golden brown, then ground into a very crude food, almost like grits. Hominy is also used as animal feed.
See also
References
Source of the article : Wikipedia
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