TH5741C3 - Erie Silk Cracker, Nam Prik Ong and the process of producing such crackers - Google Patents

Abstract

DC60 (08/04/53) Erie silk cracker recipe Chili Ong flavor This is a recipe with Ery silk chrysalis, which is high in protein. And processed into Erie silk crackers Chili Ong flavor with various ingredients As follows Dried Erie Silk Chrysalis, Glutinous Rice Flour (From Sprouted Brown Rice), Tapioca Starch, Angel Mushroom (Fresh), Sugar, Garlic, Salt, Ground Pepper, Baking Powder, MSG, Soy Sauce, Chili Ong, Water and Vegetable Oil Erie Silk Cracker Recipe Chili Ong flavor Is a recipe with Erie silkworms Which has a high protein content as a component And processed into Erie silk crackers Chili Ong flavor With various components As follows Dried Erie Silk Chrysalis, Glutinous Rice Flour (From sprouted brown rice), tapioca flour, angel mushroom (fresh), granulated sugar, garlic, salt, ground pepper, baking powder, MSG, soy sauce, chili ong, water and vegetable oil.

Claims (3)

1. Ery silk cracker, Chili Ong flavor flavor It contains the following components. - Glutinous rice flour. (Germinated brown rice) 28% by weight - Tapioca starch 16% by weight - Dried Erie silkworm chrysalis 4% by weight - Fairy mushroom (fresh) 16% by weight - Sugar 4% by weight - Garlic 2.4% by weight - Salt 1.6% by weight - Cayenne pepper 1.6% by weight - Baking powder 0.8% by weight - MSG 0.4% by weight - Soy Sauce 1.2% by weight - 16% water by weight - 8% by weight of Chili Aung. 2. Erie silk crackers Chili Ong flavor according to claim 1 where there is a mixture of chili ong (100% by weight) - Pork chops 30% by weight - Small tomatoes 20% by weight - Dried chilli 6% by weight - Lemongrass 4% by weight - Shallots 20% by weight - Shrimp paste 4% by Weight - Soybeans 1% by weight - Garlic 8% by weight - Vegetable oil 3% by weight - Salt 2% by weight - Coriander 2% by weight 3. The production process of Erie Flavored Rice Cracker with Nam Prik Ong The steps are as follows. - Take the chrysalis Erie to wash and clean. Boil in boiling water for 20 minutes, then bake at 60 degrees Celsius for 3 hours or until crisp and blender thoroughly with a blender. - Bring fresh angel mushrooms to boil in boiling water for 20 minutes and leave to drain. water Then blended with a blender thoroughly. - Remove the garlic peel off. Then blended with a blender or pounded until fine. - Glutinous rice flour. (From sprouted brown rice) and tapioca starch Let's mix it up Add dried silk chrysalis, granulated sugar, salt, ground pepper, baking powder and MSG, mix well, then add crushed garlic, mashed angel mushroom and soy sauce and chili ong. Homogeneous mix - add water to the prepared mixture. By adding little by little Along with kneading the ingredients together until they can form a ball without sticking to the hand. - The flour that kneaded together well. They are made into round cubes, about 2 cm in diameter, then steamed until the batter is cooked (clear) and then topped to flatten and flatten with a cracker machine. Then bake in a 60 ° C oven for 2 hours (or until the dough is dry) or 1 kg of flour that has been kneaded together to form a 5 cm long round ball, steamed to cook. They were then soaked at -4 ° C overnight or in the freezer at -20 ° C for 2-3 hours and then sliced across into thin sheets about 0.1-0.2 cm thick and then placed in the sun. Or dried at a temperature of 60 degrees Celsius. - The dry powder sheet. Fried in very hot oil Until getting a crispy cracker After that, scoop it up and let it drain.