Sweet corn egg cake and processing method thereof

• Main Authors: WANG YUNBO, HONG YU, NONG HUAZHAN, HUANG CHAOHONG, YANG QUANNYU
• Format: Patent
• Language: Chinese; 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

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...