Conducted by BIPSU
, Started on 2018 -
Completed on 2019
Completed
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A process in producing ice cream cone from taro roots, the process comprising the steps: peeling off the skin of said taro roots; washing the peeled taro roots; grating the washed taro roots; squeezing off the juice of the grated taro roots; flattening the squeezed taro roots into sheet-like form; dipping the flattened taro roots in boiling water for atleast 5 seconds; sun-drying the dipped taro roots for at least 2-3 hours; molding the sun-dried taro roots into cone shape using a molder; air-drying the molded taro roots for at least an hour; deep-frying said air-dried taro roots; and dripping the deep fried taro roots for at least 5 minutes.