| 摘要 |
FIELD: food industry. ^ SUBSTANCE: methods include preparation of recipe components according with traditional technology. Prepared yacon is cut, dried in microwave field at preset process parameters till residual humidity about 20%. Slightly dried yacon is fried according to a traditional technology and cryomilled in liquid nitrogen to produce flour. One mixes prime grade wheat flour with yacon flour at a weight ratio of 5:1 - 13:1. Dough is prepared from prime grade flour, yacon flour as follows. One sequentially mixes yolks, salt, soda, vegetable oil, phospholipids and 10% of the recipe quantity of water. One stirs the mixture and adds the remaining water quantity to it and half of the recipe quantity of flour. One stirs the mixture, adds the remaining portion of flour to it and kneads into homogeneous mass to produce dough. The produced dough is formed in the shape of sheets and baked according to a traditional technology. Prepared cocoa husks are extracted by liquid nitrogen with corresponding miscella separation. Prepared scorzonera or oyster plant or dandelion roots are cut, dried in microwave field at preset process parameters till residual humidity about 20%. Slightly dried and prepared scorzonera or oyster plant or dandelion roots is/are roasted according to the traditional technology and impregnated with separated corresponding miscella with simultaneous increase of pressure. Pressure is reduced down to atmospheric value with simultaneous freezing of raw material and its subsequent cryo-grinding in medium of released nitrogen to produce flour. One mixes the following ingredients (taken in recipe quantities) into homogeneous consistency to produce a filler: culinary fat, powdered milk, sugar powder, flour produced of scorzonera or oyster plant or dandelion roots and waffle crumb. The filler is spread on waffle sheets which are cut, pre-packed or packed to produce the target finished product. ^ EFFECT: inventions allow to produce waffles which have coffee taste and flavour. |
