TH66160A - Process for making instant rice crackers and baking semi-finished rice crackers with a microwave. - Google Patents

Abstract

DC60 (03/08/47) has disclosed the process of making instant crackers. Include: a) cut the steamed rice cracker into any shape at the thickest part not more than 1 cm b) bake the dough in item a) the first time at 60 ° C for 2-3 hours and rest at temperature. Room and c) Bake the dough a second time at 60 ° C for 2-3 hours, let it cool to get a semi-finished cracker. It also disclosed the process of making crackers ready to eat Contains baking Inflating the semi-finished rice crackers in a microwave for 5-30 seconds has revealed a method for making the semi-finished rice crackers, consisting of a) cutting the cooked rice cracker into any shape. At the thickest part no more than 1 cm. B) Bake the dough in item a) the first time at 60 ํ C for 2-3 hours, then rest at room temperature and c) bake the dough for the first time. Two at a temperature of 60 ํ C for 2-3 hours, let it cool to get instant crackers. It also disclosed the process of making ready-to-eat crackers, consisting of baking. Inflate the semi-finished crackers in a microwave for 5-30 seconds.

Claims (2)

1. The production process of semi-finished crackers consists of a) cutting the cooked rice cracker flour into any shape. At the thickest part not more than 1 cm. B) Bake the dough in item a) for the first time at 60 ํ C for 2-3 hours, then rest at room temperature 2. Drying according to the ready-to-eat cracker production process consists of drying the semi-finished crackers obtained from claim 1 with a microwave oven of all wattages, the baking time is 5-30 seconds.