TH8233C3 - The production process of Luo Puea black sticky rice tea - Google Patents

Abstract

DC60 (07/03/56) This invention revealed the production process of Luo Puea Black Sticky Brown Rice, which consisted of 100% Kuan Pu black sticky rice by weight by seed. Black sticky brown rice, which has been obtained from fresh or new color, is used to separate impurities and mixed rice. Then the rice is washed and cleaned to remove dust stains. The rice was separated into two parts. First, the rice was soaked in clean water for 6 hours, then washed with water and wrapped the rice with a thin white cloth and left at room temperature for 12 hours. Rinse clean again. Shake off the water or dry it in the sun, then roast at 120 degrees Celsius for 40-45 minutes, then set it aside or use air to cool before placing in a closed container. intimate The second part is salad. Water out or dry in the sun. Then roasted at 120 degrees Celsius for 40- 45 minutes and then left to set or left with air to cool before placing in a sealed container. The two parts of the roasted rice were then mixed at a rate of 30% and 70% respectively, and then packed in a tea pulp sachet and another layer in a vacuum floyd bag to preserve the aroma and flavor of the rice tea. This has revealed black sticky brown rice tea varieties forgotten Pu. Which consists of Sticky brown rice Forgotten Puea varieties 100% by weight by using the seeds of black sticky rice that were obtained from the fresh color or New and used to separate impurities and then mix rice. Then wash it to clean the rice to remove dust stains. Spray in clean water Gently shake off the water. They are then roasted at 120 degrees Celsius, then set aside or left with air to cool before packing in tea bags and vacuum bags.

Claims (1)

Claims (all) which will not appear on the advertisement page: 1. Forgotten black sticky brown rice tea Must have the following ingredients: - Black sticky rice with 100% varieties by weight - is black glutinous rice.