TH4299A3 - Crispy Chicken Seaweed - Google Patents

Abstract

Seasoned crispy fried seaweed products consisted of kai seaweed, wheat flour, tapioca flour, rice flour, soy sauce. Sugar and salt Through the production process by providing Heat rolled into thin strips and fried. So that it looks and tastes similar to foreign seasoned seaweed

Claims (3)

1.Seasoned crispy fried seaweed products Contains Dried Seaweed (Or dried) 54-55% per weight, wheat flour 14-16% per weight, soy sauce 8-10% per weight, rice flour 4-6% per weight, cassava starch 4-6% per weight of water, 4-6% per weight of sugar. 4-5% per weight, 1-2% salt per weight 2.Products According to the claim, 1 place with the best ingredient is dehydrated seaweed (Or dried) 55% per weight, 15% wheat flour per weight, 9% soy sauce per weight, 5% rice flour per weight, 5% tapioca starch per 5% water weight, 4.5% sugar per weight, 1.5% salt per weight. 3. Production process for seasoning crispy fried seaweed according to Claim 1, there are steps to do as follows: 1) Soak dried kai seaweed in brine for 20 minutes, then pour the brine and discard. Filter with a white cloth. 2) Squeeze the seaweed to drain the water into the pot, add clean water and boil at about 100 degrees Celsius for about 10-15 minutes or until the water period. 3) Add water, starch prepared. Followed by the prepared sauces Stir all ingredients. After that, iron it into a thin sheet. Then put into the oven, set the temperature at 55-70 degrees Celsius for 45 minutes - 1 hour 15 minutes 4) Let it cool and cut into rectangular plates and fry in vegetable oil at 155-156 degrees Celsius for 1-3. Second, absorb excess oil and pack it in a plastic or aluminum foil container. In a vacuum condition