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tamiwiki:projects:bamba [2024/06/02 23:33] – yairtamiwiki:projects:bamba [2024/06/03 00:18] (current) – [research] yair
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-=== how to make bamba ===+====== how to make bamba ======
  
-{{youtube>3LJto1D0iPs?}} 
  
- +{{tamiwiki:projects:us2665214.pdf}} original [[https://patents.google.com/patent/US2665214A/en|patent]]
-{{tamiwiki:projects:us2665214.pdf}} original patent+
  
 **Ernest Scott, Weslaco, Tex.** \\ **Ernest Scott, Weslaco, Tex.** \\
-No Drawing. Application July 29, 1949, \\ +Application July 29, 1949, \\
-Serial No. 107,643 \\ +
-(C. 99-81)5 Claims. +
- +
-This invention relates to new and useful improvements in food products and to methods for producing the same.+
  
 ===== Summary ===== ===== Summary =====
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     * Rinse and scrub the kernels to remove husks.     * Rinse and scrub the kernels to remove husks.
     * Grind the corn into a moist dough called "Masa."     * Grind the corn into a moist dough called "Masa."
 +{{tamiwiki:projects:dall_e_2024-06-02_23.36.08_-_a_close-up_view_of_a_galvanized_tub_filled_with_white_shell_corn_soaking_in_water_with_a_pint_of_hydrated_lime._the_water_is_clear_and_the_corn_kerne.webp?300x}}
   - **Mixing and Shaping:**   - **Mixing and Shaping:**
     * Add one-third ounce of salt to each pound of Masa and mix well.     * Add one-third ounce of salt to each pound of Masa and mix well.
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     * Dust both surfaces of the dough sheet with flour.     * Dust both surfaces of the dough sheet with flour.
     * Further roll and compact the dough sheet to about three thirty-seconds of an inch thick.     * Further roll and compact the dough sheet to about three thirty-seconds of an inch thick.
 +{{tamiwiki:projects:dall_e_2024-06-02_23.36.05_-_a_thin_sheet_of_corn_dough_being_rolled_out_between_two_rollers._the_sheet_is_about_seven_thirty-seconds_of_an_inch_thick._the_surface_of_the_dough_sh.webp?300x}}
   - **Cutting:**   - **Cutting:**
     * Cut the dough into small pieces (e.g., squares of three-quarter inch by three-quarter inch).     * Cut the dough into small pieces (e.g., squares of three-quarter inch by three-quarter inch).
     * The shape and size of the pieces can vary (circles, hexagons, etc.).     * The shape and size of the pieces can vary (circles, hexagons, etc.).
 +{{tamiwiki:projects:dall_e_2024-06-02_23.36.03_-_a_close-up_view_of_a_thin_sheet_of_corn_dough_being_cut_into_small_squares_using_circular_knife_rolls._the_sheet_is_approximately_three_thirty-seconds.webp?300x}}
   - **Cooking:**   - **Cooking:**
     * First, cook the dough pieces in hot oil at approximately 232°C for about 8 seconds until they puff up.     * First, cook the dough pieces in hot oil at approximately 232°C for about 8 seconds until they puff up.
     * Then, transfer the puffed pieces to a second vat of hot oil at approximately 177°C for about 4 minutes and 52 seconds to complete the cooking.     * Then, transfer the puffed pieces to a second vat of hot oil at approximately 177°C for about 4 minutes and 52 seconds to complete the cooking.
 +{{tamiwiki:projects:dall_e_2024-06-02_23.36.00_-_small_squares_of_corn_dough_being_fried_in_hot_oil_at_approximately_232_c._the_dough_pieces_are_puffing_up_into_small_pillows_or_blisters_as_they_cook.webp?300x}}
   - **Draining and Packing:**   - **Draining and Packing:**
     * Drain the cooked pieces by placing them on a clean cotton cloth or passing them through a heated oven.     * Drain the cooked pieces by placing them on a clean cotton cloth or passing them through a heated oven.
     * After drying, the products are ready for packing.     * After drying, the products are ready for packing.
 +{{tamiwiki:projects:dall_e_2024-06-02_23.35.56_-_small_puffed_corn_squares_being_drained_on_a_clean_cotton_cloth_after_frying._the_squares_are_golden_brown_and_look_crispy._the_setup_shows_a_table_wi.webp?300x}}
 ===== Machinery ===== ===== Machinery =====
   - **Grinder:** For producing Masa from corn.   - **Grinder:** For producing Masa from corn.
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 This detailed description covers the preparation of the dough, the shaping and cutting process, the specifics of cooking, and the machinery used for production. The unique method of applying flour to the dough and the two-stage cooking process to achieve the puffed form are central to this invention. This detailed description covers the preparation of the dough, the shaping and cutting process, the specifics of cooking, and the machinery used for production. The unique method of applying flour to the dough and the two-stage cooking process to achieve the puffed form are central to this invention.
 +
 +===== research =====
 +  * {{youtube>Xk6Wh1a8lQI?}}
 +  * {{tamiwiki:projects:motor_running_maize_puffed_food_machine_corn_puffs_extruder_u2sq67juw8m.mp4}}
 +  * {{tamiwiki:projects:9fuset8g6yezmar4yz5_229930523610_sd_hq.mp4}}
 +
 +
 +  * https://www.youtube.com/watch?v=hWuQt-ypSsk
 +
 +  * {{:tamiwiki:projects:pasted:20240603-001307.png}}
 +
 +  * https://www.aliexpress.com/item/1005005501341110.html
 +
 +  * {{:tamiwiki:projects:pasted:20240603-001151.png}}
 +  * {{:tamiwiki:projects:pasted:20240603-001143.png}}
 +
 +  * {{:tamiwiki:projects:pasted:20240603-001204.png}}
 +
 +https://www.gastroline.co.il/%d7%a7%d7%98%d7%9c%d7%95%d7%92-%d7%9e%d7%95%d7%a6%d7%a8%d7%99%d7%9d/
 +
 +
 +===== recipes =====
 +
 +
 +{{youtube>3LJto1D0iPs?}}
  
  
tamiwiki/projects/bamba.1717360383.txt.gz · Last modified: 2024/06/02 23:33 by yair

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