us2665214.pdf original patent

Ernest Scott, Weslaco, Tex.
Application July 29, 1949,

The invention relates to creating a food product using ground corn (Masa) as the main ingredient, forming it into a thin sheet, coating it with flour, cutting it into small pieces, and then cooking these pieces in hot oil to achieve a puffed form.

Puffed Corn Extrude, explain the mechanism

1. Grinder: For producing Masa from corn.
2. Mixing Machines: For mixing Masa with salt.
3. Rollers: For shaping and compressing the dough into thin sheets.
4. Cutting Rollers: For cutting the dough into small pieces.
5. Cooking Vats: For frying the pieces in hot oil.

1. The process of rolling, dusting with flour, cutting into pieces, and cooking in two stages of oil (232°C and 177°C).
2. Cooking at specified temperatures for puffing and completing cooking.
3. Forcing flour into the surfaces of the dough before cutting and cooking.
4. Spraying hot cooking oil over the pieces during cooking.
5. Spraying hot cooking oil in both cooking stages.

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.

• https://www.youtube.com/watch?v=hWuQt-ypSsk

• https://www.aliexpress.com/item/1005005501341110.html

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/

• https://www.mexicanplease.com/homemade-masa-dough-using-yellow-field-corn/
• https://www.seriouseats.com/nixtamalized-corn-tortilla-masa-recipe
• https://patentimages.storage.googleapis.com/db/40/cb/d80ac078159c81/US2665214.pdf