MX2013014539A - Methods for producing bulk amaranth with crispy cover like coated peanuts and the obtained product. - Google Patents

Methods for producing bulk amaranth with crispy cover like coated peanuts and the obtained product.

Info

Publication number
MX2013014539A
MX2013014539A MX2013014539A MX2013014539A MX2013014539A MX 2013014539 A MX2013014539 A MX 2013014539A MX 2013014539 A MX2013014539 A MX 2013014539A MX 2013014539 A MX2013014539 A MX 2013014539A MX 2013014539 A MX2013014539 A MX 2013014539A
Authority
MX
Mexico
Prior art keywords
amaranth
bulk
crispy
methods
mixture
Prior art date
Application number
MX2013014539A
Other languages
Spanish (es)
Inventor
Eduardo De Los Santos Galicia
Original Assignee
Elaboradora Y Distribuidora De Productos Alimenticios La Malintzi S A De C V
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Elaboradora Y Distribuidora De Productos Alimenticios La Malintzi S A De C V filed Critical Elaboradora Y Distribuidora De Productos Alimenticios La Malintzi S A De C V
Priority to MX2013014539A priority Critical patent/MX2013014539A/en
Publication of MX2013014539A publication Critical patent/MX2013014539A/en

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Abstract

The invention refers to bulk amaranth, the crispy coating thereof and methods for producing the same, the invention being characterized in that the bulk amaranth of crispy skin is prepared by using bulk amaranth as raw material, as well as a mixture of water and maltodextrin, a mixture of modified starch and common wheat flour, the mixture being repeated in an alternate manner until obtaining a product with the desired dimensions, the product being baked at approximately 120°C for 60 minutes and then packed, where the ingredients represent from about 45 to about 48 parts by weight of common wheat flour, from about 15 to 16.5% by weight of water, from about 18 to about 19.5% by weight of maltodextrin, from about 10 to about 12% of bulk amaranth, from about 5 to about 6% of modified starch, and from about 7 to about 9% of soy sauce or from about 5 to about 8% of piquín chili pepper.
MX2013014539A 2012-05-17 2012-05-17 Methods for producing bulk amaranth with crispy cover like coated peanuts and the obtained product. MX2013014539A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MX2013014539A MX2013014539A (en) 2012-05-17 2012-05-17 Methods for producing bulk amaranth with crispy cover like coated peanuts and the obtained product.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MX2013014539A MX2013014539A (en) 2012-05-17 2012-05-17 Methods for producing bulk amaranth with crispy cover like coated peanuts and the obtained product.

Publications (1)

Publication Number Publication Date
MX2013014539A true MX2013014539A (en) 2014-03-27

Family

ID=50935127

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013014539A MX2013014539A (en) 2012-05-17 2012-05-17 Methods for producing bulk amaranth with crispy cover like coated peanuts and the obtained product.

Country Status (1)

Country Link
MX (1) MX2013014539A (en)

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