TH11489C3 - Desserts Chom Dao Sangyod Rice - Google Patents

Abstract

Chomdao snacks, Sangyod rice, containing Sangyod brown rice flour White shredded coconut, palm sugar, black sesame powder, white sesame, green beans, millet and sunflower seeds Through various production processes until obtaining Chom Dao products, Sangyod rice That are delicious, fragrant, sweet, colorful, and inviting Production of Chom Dao desserts, Sangyod rice, 3 recipes using granulated sugar, cane tears and powdered palm sugar. Provide the highest nutritional value Contains the highest antioxidants

Claims (2)

1.Chom Dao Snacks, Sangyod Rice Contains 35% Sang Yod Brown Rice Flour by weight, 47% white grated coconut by weight, 13% palm sugar powder by 1% weight of black sesame 1% by weight, 1% green beans by weight. Millet 1% by weight, Sunflower seed 1% by weight. 2. The production process of Chomdao desserts, Sangyod rice According to claim 1, it consists of steps as follows: 2.1 Take Sangyod Phatthalung brown rice to be cooked. Then dry in the sun and roasted until cooked, pounded until finely, then sifted finely until the flour from Sangyod rice is obtained. And add roasted Sangyod brown rice flour together to make crispy golden Then put on a plate and set aside. 2.3 Put mungbean, black sesame, white sesame, millet into each type of roasting pan separately until crispy. Spoon into a plate and set aside. Pound millet and mung bean halves until finely. drop The roasted is already pounded until homogeneous. 2.5 Mix sugar such as sugar or cane sugar or jaggery powder and salt, mung bean, black sesame, white sesame, millet, sunflower seeds to the specified ratio. Each recipe to find the nutritional value. 2.6 Take the finished dessert and scoop it into a paper cone. Close the cone completely. Packing Prepared packaging