TH15973U - Crispy baked snack sheets fortified with calcium and chitosan from freshwater shrimp. - Google Patents

Abstract

------April 26, 2019------(OCR) Page 1 of 1. Summary of Invention: The product is a crispy baked snack fortified with calcium and chitosan from freshwater shrimp. Ingredients include: 29% by weight of all-purpose flour (brand: Waow), 17% by weight of dried shrimp (processed to remove fishy odor), 10% by weight of sugar, 1.5% by weight of salt, 26.5% by weight of chicken egg, and 16% by weight of coconut milk. The production process involves washing and cleaning the freshwater shrimp, then roasting them in an iron pan to remove the fishy odor by adding lemongrass and kaffir lime leaves until the shrimp is dry. They are then baked at 60 degrees Celsius for 2 hours. The dried shrimp are then chopped into small pieces. All ingredients are then mixed thoroughly. Let the mixture rest for 1 hour. Grease the baking mold with oil. Preheat the oven to 120°C for 5 minutes. Scoop 15 grams of the mixture and pour it into the mold, pressing it down to make a thin layer. Let it rest for 2 minutes until the pastry is golden brown and crispy. Then brush the top with various flavors. Bake in an electric oven for 1 minute until the top is dry. The product has the following nutritional value per 100 grams: Energy = 396.84 kcal, Protein = 23.80 g, Carbohydrates = 54.17 g, Fat = 9.44 g. ------------ The product is a crispy baked snack fortified with calcium and chitosan from freshwater shrimp. Ingredients include: 29% by weight of all-purpose flour (Waw brand), and dried shrimp that has been processed to reduce shrimp drying time. The product contains 17% (by weight) of shrimp, 10% (by weight) of granulated sugar, 1.5% (by weight) of salt, 26.5% (by weight) of chicken eggs, and 16% (by weight) of coconut milk. The production process involves washing and cleaning the freshwater shrimp, then roasting them in an iron pan to remove the fishy smell by adding lemongrass and kaffir lime leaves until the shrimp are dry. They are then baked at 60°C for 2 hours to remove the excess heat. The dried shrimp are then chopped into small pieces. All ingredients are mixed together and left to rest for 1 hour. The molds are greased with oil. The oven is preheated to 120°C for 5 minutes. 15 grams of the mixture are poured into the molds and pressed thinly. The mixture is left for 2 minutes until the snacks are golden brown and crispy. Then spread the pastries with various flavors and bake in an electric oven for 1 minute until the surface is dry. The product has the following nutritional value per 100 grams: Energy = 396.84 kilocalories, Protein = 23.80 grams, Carbohydrates = 54.17 grams, Fat = 9.44 grams.

Claims (2)

------26/04/2562------(OCR) Date of document creation: April 26, 2019. Page 1 of 1. Claims: 1. Crispy baked snack fortified with calcium and chitosan from freshwater shrimp contains the following ingredients: all-purpose flour 29.0% by weight, dried shrimp 17.0% by weight, granulated sugar 10.0% by weight, salt 1.5% by weight, chicken eggs 26.5% by weight, coconut milk 16.0% by weight. 2. The production process of the crispy baked snack fortified with calcium and chitosan from freshwater shrimp, as per claim 1, consists of the following steps: a. Wash and clean the freshwater shrimp. Roast them in an iron pan to remove the fishy smell by adding lemongrass and kaffir lime leaves until the shrimp is dry. Then, bake them in a hot air oven at 60 degrees Celsius for 2 hours until the shrimp is crispy and fragrant. b. Chop the dried shrimp into small pieces. c. Mix all the ingredients together thoroughly. d. Let the mixture rest for 1 hour. e. Grease the baking mold thoroughly with oil. Preheat the oven to 120°C for 5 minutes. Scoop 15 grams of the mixture and pour it into the mold, pressing it down thinly. Let it rest for 2 minutes until the cookies are golden brown and crispy. f. Brush the tops with your choice of flavors and bake in the electric oven for 1 minute until the tops are dry. 1. Crispy baked snack sheets fortified with calcium and chitosan from freshwater shrimp. Ingredients include: all-purpose flour 29.0% by weight, dried shrimp 17.0% by weight, granulated sugar 10.0% by weight, salt 1.5% by weight, chicken eggs 26.5% by weight, and coconut milk 16.0% by weight. 2. The production process of calcium-fortified and chitosan-fortified crispy snacks made from freshwater shrimp, as per patent 1, consists of the following steps: a. Wash and clean the freshwater shrimp. Roast them in an iron pan to remove the fishy smell by adding lemongrass and kaffir lime leaves until the shrimp are dry. Then, bake them in a hot air oven at 60 degrees Celsius for 2 hours until the shrimp are crispy and fragrant. b. Chop the dried shrimp into small pieces. c. Mix all the ingredients together and let the mixture rest for 1 hour. d. Grease the snack molds with oil. Preheat the oven to 120 degrees Celsius for 5 minutes. Pour 15 grams of the mixture into the molds and press into a thin sheet. Let it rest for 2 minutes until the snacks are golden brown and crispy. e. Top the snacks with various flavors and bake in an electric oven for 1 minute until the top is dry.