| 摘要 |
The process of producing nutritious polvoron comprising the steps of: cleaning, soaking, dehulling, drying, and grinding of dried legume to produce bean flour. In the production of polvoron, 30 grams legume flour, 20 grams all-purpose flour were mixed very well and toasted for 5 minutes in a moderate fire. Continuous stirring was done to avoid burning of the flour. When the mixed flour in the pan turns into light brown in color, the toasted flour were poured in a big bowl for cooling. Other needed ingredients were added to the toasted flour, 30 grams melted cocoa liquor 10 tops, 40 grams powdered milk, 35 grams sugar, and 35 grams melted margarine. Thorough mixing of all ingredients was performed to break the lumps present in the polvoron. The well mixed polvoron were put to the moulders, then pressing was done to produced compact product eliminating breakage. Chilling of the moulded polvoron was done for 30 minutes to lightly harden each piece of polvoron. The hardened delicacy was wrapped individually using appropriate 16 size of cellophane 11cm x 13cm. Packaging of the wrapped polvoron was instituted ready for distribution to consumers. |
