TH5742C3 - Erie Silk Cracker, Chili Paste, Fermented Fish Flavor and the process of producing such crackers - Google Patents

Abstract

DC60 (08/04/53) Erie silk cracker recipe Chili Paste Flavor This is a recipe with Ery silk chrysalis, which is high in protein. And processed into Erie silk crackers Chili Paste Flavor Seasoned with ingredients as follows: Dried Mai Chee Mai, glutinous rice flour (from sprouted brown rice), tapioca flour, angel mushroom (fresh), sugar, garlic, salt, ground pepper, baking powder, MSG. , White soy sauce, fermented fish sauce, water and vegetable oil Erie silk cracker recipe Chili Paste Flavor This is a recipe with Ery silk chrysalis, which is high in protein. And processed into Erie silk crackers Chili Paste Flavor With various ingredients as follows: dried mai chrysalis, glutinous rice flour (From sprouted brown rice), tapioca flour, angel mushrooms (fresh), sugar, garlic, salt, ground pepper, baking powder, MSG, soy sauce, fermented fish paste, water and vegetable oil.

Claims (3)

1. Erie silk crackers Chili Paste Flavor It contains the following components. - Glutinous rice flour. (Germinated brown rice) 28% by weight - Tapioca starch 16% by weight - Dried Erie silkworm 4% by weight - Fairy mushroom 16% by weight - Sugar 4% by weight - Garlic 2.4% by weight - 1.6% salt 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 - Chili Paste 8% by weight 2. Erie silk crackers Pla-Ra Chili Paste flavor, according to claim No. 1, where there are ingredients of Chili Paste, as follows: (100% by weight) - Pla-Ra 50% by weight - Lemongrass 5% by weight - Galangal 10% by weight - Dried chili 15 % By weight - Shallots 5% by weight - Garlic 10% by weight - Sugar 5% by weight 3. The production process of Erie Flavored Flavored Chili Paste The steps are as follows. - Take Erie silk chrysalis to wash and clean Boiled in boiling water for 20 minutes, then bake at 60 degrees Celsius for 3 hours or until crispy. - Bring fresh straw mushrooms to boil in boiling water for 20 minutes, let them drain. And then blended thoroughly with a blender. Then blended with a blender or pounded until fine. - Mix glutinous rice flour (from sprouted brown rice) and tapioca flour mixed together. And add the dried silk chrysalis, granulated sugar, salt, ground pepper, baking powder and MSG and mix well. Then add mashed garlic, mashed angel mushroom, soy sauce and fermented fermented fish sauce. Mix all the ingredients to a homogeneous mass - 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. It is rolled into 2 cm diameter balls and steamed until the dough is cooked (looks clear) and then topped flat and smooth with a cracker over the machine, then baked in a 60 ° C incubator for 2 hours (or Until the dough is dry) or use 1 kg of flour that has been kneaded together to form a long round ball 5 cm in diameter, steamed to cook. They were then soaked at -4 ° C overnight or in a 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 vegetable oil Until getting a crispy cracker After that, scoop it up and let it drain.