TH26802U - Recipe and manufacturing process for ready-made quinoa roti with condensed milk gel filling. - Google Patents

Abstract

The recipe and production process for ready-to-eat quinoa roti with condensed milk gel filling involves the following main ingredients: wheat flour, quinoa, flax seeds, shortening, eggs, water, salt, condensed milk, and fresh milk. The process begins with preparing the roti dough by mixing the prepared quinoa and flax seeds with wheat flour, eggs, water, salt, and condensed milk. The condensed milk gel is then prepared by mixing condensed milk with carrageenan, keratin, and fresh milk. The mixture is then placed into molds and frozen before being assembled. This results in a ready-to-eat quinoa roti with condensed milk gel filling.

Claims (2)

1. The recipe for ready-to-eat quinoa roti with condensed milk gel filling consists of quinoa roti dough and condensed milk gel filling, with the following components: a. Quinoa roti dough: Contains wheat flour 42-50% by weight, quinoa 12-16% by weight, flax seeds 0.5-2% by weight, shortening 0.5-2% by weight, chicken eggs 7-12% by weight, water 20-25% by weight, salt 0.5-2% by weight, and condensed milk 4-8% by weight. b. Condensed milk gel filling: Contains condensed milk 55-60% by weight, fresh milk 1.5-2.5% by weight, gelatin 0.5-2.5% by weight, and carrageenan 37-40% by weight. 2. The manufacturing process for ready-to-use quinoa-mixed roti with condensed milk gel filling, as per Patent 1, involves the following steps: Preparation of quinoa-mixed roti dough: a. Grind quinoa and flax seeds into a fine powder using a grinder for 10 seconds. Then sift through a 100-mesh sieve. b. Knead wheat flour, quinoa, flax seeds, shortening, eggs, water, salt, and condensed milk together until well combined. Let the roti dough rest for 30 minutes. c. After resting for 30 minutes, divide the dough into portions of 54 to 55 grams each. Roll the dough into sheets 3 to 5 millimeters thick. Heat oil to 140 degrees Celsius. Once the oil is hot, fry the roti sheets. Reduce the heat to 100 degrees Celsius and fry until golden brown. Then increase the heat to 120 degrees Celsius to drain excess oil. Next, cut the roti sheets into 8 x 5 cm pieces. Preparation of the condensed milk gel filling: D. Boil water to 180°C. Once the water is boiling, immerse the pot containing the condensed milk, fresh milk, gelatin, and carrageenan mixture in the boiling water and stir until the solids dissolve, for 3-4 minutes. E. Fill silicone molds measuring 8 x 5.5 x 2.4 cm (width x length x height) with the mixture and freeze at -18°C for 12 hours. Preparation of the ready-made quinoa roti with condensed milk gel filling: F. Combine two roti sheets from step C with the condensed milk gel from step E to create a ready-made quinoa roti with condensed milk gel filling.