TH16376C3 - Ready-made shrimp crackers that are puffed with a continuous belt-flow microwave oven and its production process. - Google Patents

Abstract

1 page of the number 1 page summary of the invention Ready-made shrimp crackers that are inflated with a continuous belt-flow microwave oven This invention consists of cassava starch. All-purpose flour, shrimp meat, garlic powder, sugar, salt, pepper, baking powder, calcium carbonate, monosodium glutamate, trehalose and xanthan gum have the following production processes: Bring dry ingredients including tapioca flour. All purpose flour, garlic powder, sugar, salt, pepper, baking powder, calcium carbonate, monosodium glutamate, and trehalose are mixed together, add the wet ingredients, including shrimp meat and xanthan gum. Massage the mixture into the bottom. Place the dough balls at room temperature (25 - 35 degrees Celsius) in a closed container, then roll the dough balls into sheets and press. Circular mold Bring a sheet of raw rice crackers to heat by steaming hot steam. And dried with a tray dryer in the last step, inflating raw rice crackers with a continuous belt-flow microwave oven is a finished shrimp cracker with low fat rather than frying with oil, suitable for Consumers who want to maintain their health or control weight Has a longer shelf life without rancid smell. Lower production costs because no frying oil is needed. It is also the choice of technology. Clean and environmentally friendly

Claims (2)

Disclaimer (all) which will not appear on the advertisement page: page 1 of the number 2 disclaimers 1. The finished prawn crackers made with continuous-flow microwave ovens contain 30-50 percent tapioca starch by weight. All purpose flour 2-10% by weight of shrimp 15-35% by weight of garlic powder 1 -4% by weight of 1 -5% sugar by weight of salt 0.5-3% by weight of pepper 0.5-3% by Weight of baking soda 0.5-4 percent by weight. Calcium carbonate 0.5-3 percent by weight monosodium glutamate 0.1 -2 percent by weight trehalose 0.1 -2 percent by weight xanthan gum 0.1 -3 percent by weight 2.Process for the production of ready-made shrimp crackers that are inflated with a microwave oven Continuous flow belt According to claim 1, where the steps are as follows: a. Dry ingredients such as tapioca flour All purpose flour, garlic powder, sugar, salt, pepper, baking powder, calcium carbonate (calcium carbonate), monosodium glutamate and trehalose are mixed together with a kneading machine. At a speed of 1,000 - 24,000 rpm for a period of 1 - 3 minutes. B. Add wet ingredients, including shrimp and xanthan gum (xanthan gum) into the mixture from the joints A. Knead and mix together with a mixer. At a speed of 1,000 - 24,000 rpm for a period of 2 - 4 minutes, add water and knead the mixture together. Until the dough lump has moisture content (moisture content) 35 - 60 percent wet standard (wet basis) c. Let the dough lump obtained from item B. At room temperature (25 - 35 degrees Celsius) for a period of 15 - 20 minutes in The container is closed on page 2 of 2 pages. D. Take the dough loaf that has been rested until the end of time from item C. Rolled with a rolling machine into a sheet with a thickness of 0.5 - 2 mm. 25 - 35 mm in diameter, pressed onto the dough sheet to get a circular raw rice cracker. E. Heat the raw rice cracker from D. To heat by steaming the hot steam at 95-100 degrees. Celsius for a period of 4 - 7 minutes. F. Steamed raw rice crackers from Item E, dried with a tray dryer at a temperature of 60 - 70 degrees Celsius for a period of 150-210 minutes. Until the raw rice cracker has a moisture content of 14 - 16.25 percent, wet standard (wet basis). G. Use the dried rice cracker sheet from item F to inflate it with a microwave oven. Continuous belt flow, frequency 2,450 MHz (MHz), power 5,500 - 7,000 watts, using belt speed range 15 - 25 Hz (Hz) or equivalent to the inflation time of 2.70 - 4.75 minutes. Packaging It is a finished prawn cracker that is inflated by the oven. Continuous belt-flow microwave