Wafer ice cream cone and preparation method thereof

[0026] Embodiment 1 prepares sweet potato modeling wafer ice cream cone (adding pulp and coloring)

[0027] The raw materials are as follows:

[0028] Flour: 27% Cornstarch: 15% Sweet potato pulp 5% Salt: 0.2%

[0029] Salad oil: 1.5% Drinking water: 50%

[0030] Fluffy agent: sodium bicarbonate: 0.3%;

[0031] Food flavor and pigment: 0.1%;

[0032] The preparation process is as follows:

[0033] Adding water—mixing raw materials—feeding—locking—baking—out of the mold—finished product

[0034] 1. Raw material inspection: must pass sensory, physical and chemical inspection, microbiological test, no adulteration and other foreign matter; meet the relevant national or industry standards for raw materials.

[0035] 2. Preparation of raw materials: Involving raw materials such as flour, cornstarch, salad oil, sodium bicarbonate, etc. are weighed accurately for use.

[0036] 3. Raw material mixing: first add water (temperature < 25°C) to the batching tank, then add the prepared

[0041] Example 2 Preparation of Sweet Potato Shaped Wafer Ice Cream Cone (Adding Slurry and Coloring)

[0042] The raw materials are as follows:

[0043] Flour: 27% Cornstarch: 15% Sweet potato pulp 7% Salt: 0.2%

[0044] Salad oil: 1.5% Drinking water: 50%

[0045] Fluffy agent: sodium bicarbonate: 0.3%;

[0046] Food flavor and pigment: 0.1%;

[0047] The preparation process is as follows:

[0048] Adding water—mixing raw materials—feeding—locking—baking—out of the mold—finished product

[0049] 1. Raw material inspection: must pass sensory, physical and chemical inspection, microbiological test, no adulteration and other foreign matter; meet the relevant national or industry standards for raw materials.

[0050] 2. Preparation of raw materials: Involving raw materials such as flour, cornstarch, salad oil, sodium bicarbonate, etc. are weighed accurately for use.

[0051] 3. Raw material mixing: first add water (temperature < 25°C) to the batching tank, then add the prepar

[0056] Example 3 Preparation of Sweet Potato Shaped Wafer Ice Cream Cone (Adding Slurry and Coloring)

[0057] The raw materials are as follows:

[0058] Flour: 27% Cornstarch: 15% Sweet potato pulp 3% Salt: 0.2%

[0059] Salad oil: 1.5% Drinking water: 50%

[0060] Fluffy agent: sodium bicarbonate: 0.3%;

[0061] Food flavor and pigment: 0.1%;

[0062] The preparation process is as follows:

[0063] Adding water—mixing raw materials—feeding—locking—baking—out of the mold—finished product

[0064] 1. Raw material inspection: must pass sensory, physical and chemical inspection, microbiological test, no adulteration and other foreign matter; meet the relevant national or industry standards for raw materials.

[0065]2. Preparation of raw materials: Involving raw materials such as flour, cornstarch, salad oil, sodium bicarbonate, etc. are weighed accurately for use.

[0066] 3. Raw material mixing: first add water (temperature < 25°C) to the batching tank, then add the prepare