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Priority to PH2/2012/000367UpriorityCriticalpatent/PH22012000367U1/en
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A method of making crispy pop corn, locally known as âcornikâ comprising the steps of Cooking in a steam jacketed cooker corn of lakitan variety for at least 3 hrs. at 100°C; Washing the cooked corn to peel off the skin; Roasting the corn for at least 3 ½ hrs at 100°C temperature; Drying the roasted corn until the moisture content is less than 7% in a hot air dryer; Frying the dried corn in hot oil at 180°C for ½ min; and Frying the fried corn in hot oil at 220°C for 60 seconds.
PH2/2012/000367U2012-07-042012-07-04Method of making crispy pop corn or "cornik"
PH22012000367U1
(en)