TH7352C3 - Herbs and their production methods - Google Patents

Abstract

Herbal rice ball is a rice ball used in the production of rice made from rice flour, old leaven and 8 kinds of herbs, consisting of Thai licorice, cinnamon, ginger, galangal, garlic, dipli and shallot.

Claims (2)

1.Rice ball with a lot of herbs It consists of the following ingredients - 100 grams of rice flour - 10 grams of old leaven balls with the following ratios: Rice Flour: Ground Cinnamon: Galangal Juice: Reduced Garlic: Ground Pepper = 5: 2: 1: 1: 1 - Thai licorice using underground plants or dried Thai licorice roots, ground 20 grams - Cinnamon using peel. From the dried plant, dried, ground 20 grams. - Ginger juice by fresh ginger juice. Peel and pound Strain 2 ml of water to use - Galangal juice by fresh galangal juice used to peel, pound, crush and filter 2 ml of water - 2 g of finely peeled garlic - 2 g of finely ground dried pepper seeds. - Dried Dipli 2 g, finely ground, 2 g - Shallots, 2 g - 20 ml Water 2. The process for producing herbal rice balls according to claim 1 consists of the following steps: 1) Take 8 kinds of herbs, consisting of Thai licorice, cinnamon, ginger juice, galangal juice, garlic, pepper, red shallot by weight, put in a container for 20 minutes to mix. To match At normal temperature 2) Take the rice flour by weight Put the container in item 1) Mix 50 ml of water in 15 minutes to knead well. At normal temperature by allowing water to penetrate all parts of rice flour and herbs Knead until homogeneous. 3) Form the dough into cubes and mix with ground old leaven. All over the ball and placed in a container. 4) Take some white cloth to cover completely on the ball of dough. Cured in the shade for 48 hours at normal temperature 5) Open the cover off. Set to dry for 24 hours in the shade. At normal temperature 6) The dough balls are exposed to the sun for 48 hours at normal temperature. 7) The dough balls are completely dry. Keep in a closed container.