TH16376Y - Ready-to-eat puffed shrimp crackers produced using a continuous conveyor belt microwave oven and manufacturing process. - Google Patents

Abstract

Page 1 of 1. Summary of the Invention: This invention describes a ready-to-use puffed shrimp cracker product manufactured using a continuous conveyor belt microwave oven. The ingredients include tapioca starch, all-purpose flour, shrimp meat, garlic powder, sugar, salt, pepper, baking powder, calcium carbonate, monosodium glutamate, trehalose, and xanthan gum. The production process is as follows: The dry ingredients (tapioca starch, all-purpose flour, garlic powder, sugar, salt, pepper, baking powder, calcium carbonate, monosodium glutamate, and trehalose) are mixed thoroughly. The wet ingredients (shrimp meat and xanthan gum) are added and kneaded until well combined. The dough is then left to rest at room temperature (25-35°C) in a covered container. Next, the dough is rolled into sheets and pressed using circular molds. The raw cracker sheets are then heated by steaming. The shrimp crackers are then dried in a tray dryer, and in the final step, the raw cracker sheets are puffed up using a continuous conveyor microwave oven. The resulting product is low in fat compared to deep-fried shrimp crackers, making it suitable for health-conscious consumers or those managing their weight. It also has a longer shelf life without becoming rancid, reduces production costs as oil is not required for frying, and utilizes clean, environmentally friendly technology.

Claims (2)

Page 1 of 2: Claims 1. Ready-to-use puffed shrimp crackers produced using a continuous conveyor microwave oven contain the following ingredients: 30-50% by weight of tapioca starch, 2-10% by weight of all-purpose wheat flour, 15-35% by weight of shrimp meat, 1-4% by weight of garlic powder, 1-5% by weight of sugar, 0.5-3% by weight of salt, 0.5-3% by weight of pepper, 0.5-4% by weight of baking powder, 0.5-3% by weight of calcium carbonate, 0.1-2% by weight of monosodium glutamate (MSG), 0.1-2% by weight of trehalose, and 0.1-3% by weight of xanthan gum. 2. The manufacturing process for puffed ready-to-use microwave oven shrimp crackers, as per claim 1, involves the following steps: a. Mix the dry ingredients, including tapioca starch, all-purpose flour, garlic powder, sugar, salt, pepper, baking powder, calcium carbonate, monosodium glutamate, and trehalose, together using a mixer at a speed of 1,000 - 24,000 rpm for 1 - 3 minutes. b. Add the wet ingredients, including shrimp meat and xanthan gum, to the mixture from step a. Knead the mixture together using a mixer at a speed of 1,000 - 24,000 rpm for 2 - 4 minutes. Add water and knead the mixture until well combined. Until the dough has a moisture content of 35-60 percent (wet basis). C. Let the dough from step B rest at room temperature (25-35 degrees Celsius) for 15-20 minutes in a covered container. Page 2 of 2. D. Take the rested dough from step C and roll it into a sheet with a rolling machine to a thickness of 0.5-2 millimeters. Then use a circular mold. A 25-35 mm diameter dough sheet is pressed onto the dough sheet to obtain circular raw rice cracker sheets. D. Heat the raw rice cracker sheets obtained from step d. at 95-100 degrees Celsius for 4-7 minutes. F. Dry the steamed rice cracker sheets from step e in a tray dryer at 60-70 degrees Celsius for 150-210 minutes until the moisture content of the rice cracker sheets reaches 14-16.25 percent wet basis. G. Puff the dried rice cracker sheets from step f. in a microwave oven. A continuous conveyor belt operates at a frequency of 2,450 MHz with a power of 5,500 - 7,000 watts, at a speed of 15 - 25 Hz, equivalent to a puffing time of 2.70 - 4.75 minutes. The puffed shrimp crackers are then packaged, resulting in ready-to-use puffed shrimp crackers produced using a continuous conveyor belt microwave oven.