Taro corn pancake and making method thereof

• Main Authors: GE GUANGYUE, SHEN XIAOQIN, SHEN XIAOLI
• Format: Patent
• Language: Chinese; English
• Published: 19.02.2014
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention discloses a taro corn pancake and a making method of the taro corn pancake. The taro corn pancake is manufactured with fresh taros, corn flour and table salt as raw materials by adding a proper amount of water, and the mass ratio of the materials is as follows: the corn flour: the fresh taros: the table salt: the water=1:0.2-0.35:0.02-0.04:0.45-0.50. The manufacturing method includes the steps that the fresh taros are cleaned, steamed and peeled, the cold water and table salt are added, and the mixture is pulped to puree, when the grain size of the puree is below 80 meshes, the corn flour is added to the mixture, and pancake paste is manufactured after stirring, clear water is drained after the pancake paste stands for 30min, the pancake paste is poured into a hopper of a pancake machine, and a pancake is obtained through processing according to normal operation instructions, and is folded, cut off, measured and packaged to obtain a finished product. The pancake made through the method retains n