| abstract |
The invention relates to a method for preparing corn crisp fragrant cake with coarse grain as fine food and high nutrition, and the commercial delicious snack composed of corn crisp fragrant cake and auxiliary food. The invention replaces viscous and fibrous additives such as elm bark powder, wheat flour and the like which are required to be added in the traditional corn cake making with viscous collagen and/or anti-fracture fluffy dried meat floss, and the change can not only protect elm resources, but also realize the making of pure corn flour base material cakes without other flour intervention. The invention can make the corn crisp and fragrant cake become a green coarse grain fine-grain high-nutrition delicious staple food or snack without the intervention of other flour and absorbable added sugar, oil, fat and monosodium glutamate. |