| 摘要 |
The present process refers to ameliorations for fabricating in an automated way the product known as totopoxtle, totopoch and totoposte. This process rescues the tradition of fabricating and consuming a non-perishable product this, due to its oil-less process. The process depicted herein consists in baking or making the nixtamalization of cacahuacentli corn with tequezquite or lime, then grinding it in a mill with discs made of stone or metallic discs; it is also possible to bake the corn without lime, in order to get puzcoa from where it is obtained puzcuamasa and puzcuatole and from these raw doughs it is obtained circles, rectangles or triangles by means of a machine with stainless steel rollers having one, two or three "comales" (flat clay dishes or flat-pans) at the first one there are inverted clay dishes where the machine place the dough circles; when baking these dough circles some perforations are done to them so that they do not become inflated when passing from the dehydrat or to the toaster oven. In the case of puzcuatole, this by-product is placed in a dispenser and then goes to a "comal" where it's going to receive heat by one face only letting the other face scrapped, and then goes to the toaster oven. All the different processes depicted herein can also be fried, but when baking by means of oil instead of by means of the toaster oven, the products obtained in such way shouldn't be call totopoxtle because they are not, for the totopoxtle is a tortilla toasted in clay oven and is one of the non-perishable products such as ezquite (corn bits), pinole (aromatic powder usually mixed with chocolate), and tostada. |
