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Yam and taro corn pancake and preparation method thereof

A taro and pancake technology, applied in the field of yam taro burrito and its production, can solve the problems of rough taste, low nutrient content, lack of viscoelasticity and ductility, etc.

Active Publication Date: 2016-02-03
河南今三麦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, corn pancakes currently made from corn have low nutrient content, rough taste, and lack of viscoelasticity and ductility. In order to solve this problem, some other ingredients are often added in the production of corn pancakes accessories to enhance the taste and nutrition of pancakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Corn flour 100kg, fresh yam 25kg, fresh taro 25kg, salt 2kg, water 45kg

[0022] ①Wash 25kg of fresh taro, steam it, and peel it;

[0023] ②Wash 25kg of fresh yam, peel it, and cut it into thin slices with a thickness of 3-4mm;

[0024] ③After drying the boiled and peeled taro thoroughly, add the above-mentioned fresh yam slices, 45kg of cold water and 2kg of salt to beat in a pulper, so that the particle size of the pulp is below 50 mesh;

[0025] ④ After the temperature of the above-mentioned yam and taro pulp drops to room temperature, add 100kg of corn flour and stir to make pancake paste;

[0026] ⑤Let the pancake batter stand for 30 minutes;

[0027] ⑥ Drain the clear water on the upper layer of the pancake batter after standing still, then pour the pancake batter into the hopper of the pancake machine, process the pancakes according to the conventional operating procedures, and then fold, cut, measure and pack them to become the finished product.

Embodiment 2

[0029] Corn flour 100kg, fresh yam 35kg, fresh taro 35kg, salt 4kg, water 50kg

[0030] ①Wash 35kg of fresh taro, steam it, and peel it;

[0031] ②Wash 35kg of fresh yam, peel it, and cut it into thin slices with a thickness of 3-4mm;

[0032] ③After drying the boiled and peeled taro thoroughly, add the above-mentioned fresh yam slices, 50kg of cold water and 4kg of salt to beat in a pulper, so that the particle size of the pulp is below 50 mesh;

[0033] ④ After the temperature of the above-mentioned yam and taro pulp drops to room temperature, add 100kg of corn flour and stir to make pancake paste;

[0034] ⑤Let the pancake batter stand for 30 minutes;

[0035] ⑥ Drain the clear water on the upper layer of the pancake batter after standing still, then pour the pancake batter into the hopper of the pancake machine, process the pancakes according to the conventional operating procedures, and then fold, cut, measure and pack them to become the finished product. The pancakes ...

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PUM

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Abstract

The invention discloses a Chinese yam taro corn pancake and a manufacturing method thereof. Fresh Chinese yam, fresh taro, 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 taro corn pancake. The weight ratio of the corn flour to the fresh Chinese yam to the fresh taro to the table salt to the water is 1:(0.25-0.35): (0.25-0.35) (0.02-0.04):(0.45-0.50). The manufacturing method comprises the following steps: cleaning, steaming and peeling the fresh taro, cleaning, peeling and slicing the fresh Chinese yam into slices with the thickness of 3-4 mm, pulping the fresh taro and the fresh Chinese yam by adding cold water and the table salt, ensuring the granularity of the pulp is less than 50 meshes, then adding the corn flour and stirring to obtain a pancake paste, standing for 30 minutes, draining clear water, then pouring the pancake paste into a hopper of a pancake machine to be processed into a pancake according to the normal operating instruction, folding, cutting, metering and packing, so as to obtain a finished product. The pancake manufactured by adopting the method retains nutritional ingredients in the constitutions, 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 and taro corn pancake and a preparation method thereof. Background technique [0002] Pancake is a relatively traditional food. It is made by mixing grain and other food powder with water and then frying. With the continuous improvement of people's living standards, people not only need to eat enough, but also pay attention to comprehensive and comprehensive nutrition. Collocation, as well as the diversity of color, aroma, taste and so on. Traditional pancakes have single nutrition and cannot meet the nutritional and taste requirements of different people. [0003] 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, pect...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 陈梦佳
Owner 河南今三麦食品有限公司