TH13872A3 - Miang dough sheet recipe from Khao Sin Lek - Google Patents

Abstract

New amendment 24/9/2017 Miang rice flour products from Sin Lek rice consist of rice, sin Lek, water, salt and rice. Bring the Sin Lek rice, water, salt and rice and mix them together. And leave it for 20-24 hours. The flour was smeared on a white cloth, then steamed and dried in the sun and cut to the desired size. The objective of this invention is to produce a sheet of flour With the addition of rice iron in the mixture to increase the nutritional value and develop it into a healthy food and Flour products And is a new way of consuming food products Dough sheet type As well as taking advantage of the Sin Lek rice Including adding value to rice Iron grains and the creation of guidelines for the utilization of rice iron on the industrial level. -------------------------------------------------- ----------------------------------- (Old) Miang rice flour products made from Khao Si Lek consist of the use of rice. Iron, water, salt and rice. The production process starts from the preparation. Bring the Sin Lek rice, water, salt and rice and mix them together. And leave it soaked for about 1 night, the flour that has been smeared on white cloth, then steamed and dried in the sun and cut to the desired size The objective of this invention is to produce Miang Flour Sheet. With the addition of rice iron in the mixture to increase the nutritional value and develop it into a healthy food and Food products And is a new way of consuming food products Dough sheet type As well as taking advantage of the Sin Lek rice Including adding value to rice Iron grains and the creation of guidelines for the utilization of rice iron on the industrial level.

Claims (6)

Disclaimer (all), which will not appear on the advertisement page: New amendment 24/9/2017 1 Formula of Miang Rice from Khao Sin Lek consists of - Rice 35 - 45 percent by weight - Khao Sin Lek 30-40 percent. By weight - 15 - 25 percent water by weight - 1 - 10 percent salt by weight. According to the right of claim 1, the appropriate period is - 40 percent of rice by weight - 35 percent by weight - 20 percent of water - 5 percent by weight - 5 percent salt by weight. 3. According to claim 1, the steps are as follows: a. Mix rice, Sin Lek, rice, salt and water to mix together. B. Soak for 20-24 hours; c. Spread flour on white cloth. D. Steam. E. Let it dry in the sun, f. Cut the dough sheet to the desired size. -------------------------------------------------- ------------------ (Old) Amendment 8/11/2016 1 Formula of rice flour from the Sin Lek Rice contains - Rice 35 - 45 percent by weight - Khao Sin Lek 30 - 40 percent by weight - 15 - 25 percent water by weight - 1 - 10 percent salt by weight. According to the right of claim 1, the appropriate period is - 40 percent of rice by weight - 35 percent by weight - 20 percent of water - 5 percent by weight - 5 percent salt by weight. 3. According to claim 1, there are steps as follows 1. Grind the rice, iron, rice, salt and water and mix them together. 2. Soak and leave for 20-24 hours. 3. Spread the resulting flour on a white cloth. 4.Steam 5. Desiccate in the sun to dry. 6. Cut the dough sheet to the desired size. -------------------------------------------------- ----- 1 Miang rice flour products from the Sin Lek rice consist of - Rice 35 - 45 percent by weight - Sin Lek rice 30 - 40 percent by weight - Water 15 - 25 percent by weight - Salt 1 - 10 percent by weight 2. Optimal range - 40 percent by weight - 35 percent by weight - 20 percent water by weight - 5 percent salt by weight 3. According to claim 1, the steps are as follows: a. Mix rice, Sin Lek, rice, salt and water to mix together. B. Soak for 20-24 hours; c. Spread flour on white cloth. D. Steam. E. Let it dry in the sun, f. Cut the dough sheet to the desired size.