Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of persimmon corn pancake and preparation method thereof

A persimmon and pancake technology, applied in the field of persimmon burrito and its production, can solve the problems of single nutrition and inability to meet the nutritional and taste requirements of different people

Active Publication Date: 2015-08-26
嘉兴晟源工业设计有限公司
View PDF6 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Corn flour 100kg, fresh persimmon 10kg, salt 2kg, water 35kg

[0019] ①Wash 10kg of well-ripe persimmons, remove the stalks, pits and skins;

[0020] ② Add 35kg of cold water and 2kg of salt to the persimmons after removing the stems, pitting and peeling, so that the particle size of the pulp is below 80 mesh;

[0021] ③ Add the beaten persimmon pulp to 100kg corn flour, and make pancake paste after stirring;

[0022] ④Let the pancake batter stand for 30 minutes;

[0023] ⑤ Drain the clear water from the upper layer of the pancake paste, pour the pancake paste into the hopper of the pancake machine, process the persimmon pancake according to the conventional operation method, and then fold, cut, measure, and pack the finished product.

[0024] After testing, the salt content in the persimmon burrito is 0.8%, which is soft and delicious, slightly sweet, and the persimmon flavor is prominent.

Embodiment 2

[0026] Corn flour 100kg, fresh persimmon 25kg, salt 4kg, water 40kg

[0027] ①Wash 25kg of ripe persimmons, remove stems, pits and skins;

[0028] ② Add 40kg of cold water and 4kg of salt to the persimmons after removing the stems, pitting and peeling, so that the particle size of the pulp is below 80 mesh;

[0029] ③ Add the beaten persimmon pulp to 100kg corn flour, and make pancake paste after stirring;

[0030] ④Let the pancake batter stand for 30 minutes;

[0031] ⑤ Drain the clear water from the upper layer of the pancake paste, pour the pancake paste into the hopper of the pancake machine, process the persimmon pancake according to the conventional operation method, and then fold, cut, measure, and pack the finished product.

[0032] After testing, the salt content in the persimmon burrito is 1.1%, which is soft and delicious, with a prominent persimmon flavor.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a persimmon corn pancake and a manufacturing method thereof. Fresh persimmons, corn flour and table salt are used as raw materials and mixed with a proper amount of water to process and manufacture the persimmon corn pancake. The technical key point is that the weight ratio of the raw material and water use amount is that the weight ratio of the corn flour to the persimmons to the table salt to the water is 1:(0.10-0.25):(0.02-0.04):(0.35-0.40). The manufacturing method comprises the following steps: cleaning squashy fresh persimmons, removing peduncles and pits of the persimmons, peeling the persimmons, pulping the fresh persimmons by adding the water and the table salt, ensuring the granularity of the pulp is less than 80 meshes, then adding the corn flour and stirring to obtain a pancake paste, standing, draining clear water on the upper layer, processing the pancake taste by a pancake machine so as to obtain the pancake. The method has the remarkable advantages that dual nutrient and health-care ingredients in corn and persimmons are retained, squashy persimmons with viscosity replaces a common gelatin additive, the persimmon pulp can be bonded with the corn flour, and the produced pancake is chewy and slightly sweet, and has a unique persimmon flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a special flavor pancake and a production method thereof, more specifically a persimmon corn pancake and a production method thereof. Background technique [0002] Persimmon is a common fruit in autumn. Persimmon is rich in nutrition, soft and juicy, sweet and delicious, and is loved by all ages. According to measurements, ripe persimmons contain 15% sugar, 1.36% protein, 0.57% fat, and elements such as crude fiber, carotene, calcium, phosphorus, iron, and various vitamins, especially vitamin C, which is 1-2% higher than ordinary fruits. times. Every 100 grams of persimmon contains more than 15 grams of carbohydrates, 28 grams of sugar, 1.36 grams of protein, 0.2 grams of fat, 19 mg of phosphorus, 8 mg of iron, 10 mg of calcium, 16 mg of vitamin C, and many other nutrients such as carotene. Persimmon is not only rich in nutrition, but also has high medicinal...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 沈孝芹沈孝丽葛光月
Owner 嘉兴晟源工业设计有限公司