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A kind of yam corn pancake and its preparation method

A technology for pancakes and yam, which is applied in the field of yam pancakes and their production, and can solve the problems of single nutrition and inability to meet the nutritional and taste requirements of different people and the like.

Active Publication Date: 2015-08-19
南通润寿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional burrito has a single nutrition and cannot meet the nutritional and taste requirements of different people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Corn flour 100kg, fresh yam 25kg, salt 2kg, water 45kg

[0020] ① Wash and peel 25kg of fresh yam, cut into thin slices with a thickness of 3-4mm;

[0021] ② Blanch the sliced ​​yam slices in boiling water for 0.5-1 minute;

[0022] ③ Add 45kg of cold water and 2kg of salt to the blanched yam slices to make a pulp, so that the fineness of the pulp is below 80 mesh;

[0023] ④ Pour the above-mentioned yam slurry into 100kg corn flour to make pancake paste;

[0024] ⑤Let the pancake batter rest for 30 minutes to ferment;

[0025] ⑥ Drain the clear water from the upper layer of the pancake batter, then pour the pancake batter into the hopper of the pancake machine, and process it into pancakes according to conventional operations. After folding, cutting, measuring, and packaging, it is the finished product.

Embodiment 2

[0027] Corn flour 100kg, fresh yam 35kg, salt 4kg, water 50kg

[0028] ① Wash and peel 35kg of fresh yam, cut into thin slices with a thickness of 3-4mm;

[0029] ② Blanch the sliced ​​yam slices in boiling water for 0.5-1 minute;

[0030] ③ Add 50kg of cold water and 4kg of salt to the blanched yam slices to make a pulp, so that the fineness of the pulp is below 80 mesh;

[0031] ④ Pour the above-mentioned yam slurry into 100kg corn flour to make pancake paste;

[0032] ⑤Let the pancake batter rest for 30 minutes to ferment;

[0033] ⑥ Drain the clear water from the upper layer of the pancake batter, then pour the pancake batter into the hopper of the pancake machine, and process it into pancakes according to conventional operations. After folding, cutting, measuring, and packaging, it is the finished product.

[0034] After inspection, the salt content in the above two pancakes is between 0.8% and 1.2%, which retains the flavor of yam, and the pancakes are orange-yellow a...

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PUM

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Abstract

The invention discloses a Chinese yam corn pancake and a manufacturing method thereof. Fresh Chinese yam, corn flour and table salt are used as raw materials and mixed with a proper amount of water to process and manufacture the Chinese yam corn pancake. The technical key point is that the weight ratio of the raw material use amount is that the weight ratio of the corn flour to the fresh Chinese yam to the table salt to the water is 1:(0.25-0.35):(0.02-0.04):(0.45-0.50). The manufacturing method comprises the following steps: cleaning, peeling and slicing the fresh Chinese yam, scalding the fresh Chinese yam in boiling water for 0.5-1 minute, pulping the fresh Chinese yam by adding cold water and the table salt, then pouring the pulp into the corn flour to obtain a pancake paste, standing for 30 minutes, draining clear water on the upper layer, then pouring the pancake paste into a pancake machine to be processed into a pancake according to the normal operation, folding, cutting, metering and packing, so as to obtain a finished product. Through the adoption of the method, dual nutritional ingredients in corn and Chinese yam are retained, Chinese yam subjected to short-time scalding avoids browning and retains viscidity, the Chinese yam pulp can be well bonded with the loose corn flour, and the produced pancake is chewy, and has a better mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pancake with special flavor and a preparation method thereof, more specifically a yam corn pancake and a preparation method thereof. Background technique [0002] Yam is white and flat in nature and taste, enters the three meridians of spleen, lung and kidney, and is rich in saponin, mucus, glycoprotein, mannan, phytic acid, allantoin, yam element, choline, dopamine, pectin, etc. Among them, saponins can prevent the occurrence of coronary heart disease and fatty liver, and have the effects of relieving cough, eliminating phlegm, desensitization, and restoring diseased tissues. Mucus protein can prevent fat deposition in the cardiovascular system, prevent premature atherosclerosis, and reduce subcutaneous Fat deposition, avoiding obesity, can also prevent the atrophy of liver and spleen knot tissue, prevent the occurrence of collagen venereal diseases, keep t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 杨蕴帆
Owner 南通润寿食品有限公司