TH26379U - Recipe and manufacturing process for Miang Kham snack bars and products obtained using that process. - Google Patents

Abstract

OCR 09WP 06/06/2568 Miang Kham Snack Bar consists of a snack bar and Miang Kham sauce. The snack bar contains cornflakes, puffed white rice, puffed riceberry rice, coconut, peanuts, dried shrimp, ginger, shallots, chili, and betel leaf powder. The Miang Kham sauce is made with coconut sugar, water, lemongrass, galangal, shrimp paste, and lime juice. The process of making the Miang Kham snack bar begins by mixing the snack bar ingredients: cornflakes, puffed white rice, puffed riceberry rice, coconut, peanuts, dried shrimp, ginger, shallots, chili, and betel leaf powder. Then, gradually add the Miang Kham sauce made from galangal, lemongrass, lime juice, shrimp paste, coconut sugar, and water until the sauce and snack bar ingredients are well combined. Finally, pour the mixture into a mold. Then bake at 145-170 degrees Celsius for 10-40 minutes. Let it cool, then cut the snack bars into the desired size.

Claims (3)

OCR 09WP 06/06/2568 1. Miang Kham Snack Bar Recipe This consists of a snack bar and Miang Kham dipping sauce. The snack bar contains: - Cornflakes (10-20% by weight) - White puffed rice (10-20% by weight) - Riceberry puffed rice (10-20% by weight) - Coconut (5-10% by weight) - Peanuts (15-20% by weight) - Dried shrimp (4-8% by weight) - Ginger (2-6% by weight) - Shallots (2-6% by weight) - Chili (1-3% by weight) - Betel leaf powder (1-3% by weight). The Miang Kham dipping sauce contains: - Coconut sugar (50-60% by weight) - Water (15-25% by weight) - Lemongrass (3-7% by weight) - Galangal (3-7% by weight) - Shrimp paste (2-6% by weight) - Lime juice (2%). - 6 percent by weight 2. The production process of Miang Kham snack bars, as per claim 1, involves the following steps: For the Miang Kham sauce: a. Cut galangal and lemongrass into small pieces, then roast them for 5-10 minutes until fragrant. Blend or grind them finely and add lime juice, mixing well. b. Sauté the mixture from step a with shrimp paste for 3-5 minutes. Add coconut sugar and water, stirring until the coconut sugar is completely dissolved. Let it simmer for 5-10 minutes. For the snack bar: C. Bake the shallots, chilies, and ginger at 130-150°C for 10-20 minutes. D. Then, combine the toasted cereal (cornflakes), puffed white rice, puffed riceberry rice, coconut, peanuts, dried shrimp, baked ginger, baked shallots, and baked chilies from step C, along with the betel leaf powder. E. Gradually pour the miang kham sauce from step B into the mixture from step D, mixing thoroughly until the miang kham sauce and snack bar mixture are well combined. F. Pour the entire mixture from step E into molds and bake at 145-170°C for 10-40 minutes. Let it cool, then cut the snack bars into desired sizes. 3. Products obtained from the manufacturing process of Miang Kham snack bars, as per claim 2.