Sweet corn egg cake and processing method thereof

The invention discloses a sweet corn egg cake. The sweet corn egg cake comprises the following raw material components in arts by weight: 30-50 parts of sweet corns, 2-5 parts of eggs and 3-8 parts of seasoner. After the sweet corns are ground into thick liquid, the thick liquid is directly added in...

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Bibliographic Details
Main Authors WANG YUNBO, HONG YU, NONG HUAZHAN, HUANG CHAOHONG, YANG QUANNYU
Format Patent
LanguageChinese
English
Published 07.11.2017
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:The invention discloses a sweet corn egg cake. The sweet corn egg cake comprises the following raw material components in arts by weight: 30-50 parts of sweet corns, 2-5 parts of eggs and 3-8 parts of seasoner. After the sweet corns are ground into thick liquid, the thick liquid is directly added into egg liquid, the thick liquid and the egg liquid are jointly beaten and mixed uniformly, the sweet corn egg liquid is delicate while loss of nutritional ingredients of the sweet corns can be prevented effectively, and the fried sweet corn egg cake tastes soft, is sweet and delicious, and is high in nutritional value. 本发明公开了种甜玉米蛋饼，其按原料重量份计包括如下组分：甜玉米30～50份、鸡蛋2～5份、调味料3～8份。本发明将甜玉米磨浆后直接加入蛋液中共同打发混合均匀，能够有效防止甜玉米营养成分的流失同时使得甜玉米蛋液更细腻，使得煎后的甜玉米蛋饼口感松软、香甜可口、营养价值高。
Bibliography:Application Number: CN20171645817