TH5743C3 - Erie-flavored silk crackers, curry paste, Tai Pla, and the process of producing such crackers - Google Patents

Abstract

DC60 (08/04/53) Eri Silkworm Pupae Cracker Recipe with Fish Curry Paste Flavor: This recipe uses Eri silkworm pupae, which are high in protein, as an ingredient. The ingredients are: dried Eri silkworm pupae, glutinous rice flour (from sprouted brown rice), tapioca starch, fresh oyster mushrooms, sugar, garlic, salt, ground pepper, baking powder, MSG, soy sauce, fish curry paste, water, and vegetable oil. The Eri Silkworm Pupae Cracker Recipe with Fish Curry Paste Flavor is a recipe that uses Eri silkworm pupae, which are high in protein, as an ingredient. The ingredients are: dried Eri silkworm pupae, glutinous rice flour... (From sprouted brown rice), tapioca starch, oyster mushrooms (fresh), sugar, garlic, salt, ground pepper, baking powder, MSG, light soy sauce, fish curry paste, water, and vegetable oil.

Claims (3)

1. Erie silk crackers Chili Paste Flavor It contains the following components. - Glutinous rice flour. (From sprouted brown rice) 28% by weight - Tapioca starch 16% by weight - Dried Erie silkworm chrysalis 4% by weight - Fei mushrooms (fresh) 16% by weight - Sugar 4% by weight - Garlic 2.4% by weight - Salt 1.6% 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 - Water 16% by weight - Chili Paste 8% by weight 2. Erie silk crackers Red Tai Pla Curry Paste flavor according to claim 1, where there is a mixture of Chili Tai Pla Curry Paste as follows: (100% by weight) - Chili Tai Pla Curry Paste 20% by weight - Fish Tai Pla 10% by weight - Fresh Shrimp 10% by weight - Grilled fish or crispy fish 10% by weight - Kaffir lime leaves 4% by weight - Long beans 6% by weight - Pumpkin 10% by weight - Bamboo shoots 10% by weight - 20% by weight. 3. Production process of Erie Flavored Rice Cracker, Chili Paste, Curry Paste The steps are as follows. - Take the chrysalis Erie to wash and clean. Boil in boiling water for 20 minutes, then bake at 60 degrees Celsius for 3 hours or until crispy, bring the dried silkworm chrysalis and blender thoroughly with a blender. - Bring the mushroom in boiling water for 20 minutes and leave. To drain the water And blended thoroughly with a blender. - Remove the garlic peel off. Then blended with a blender or pounded until fine. - Glutinous rice flour. (From sprouted brown rice) and tapioca starch Let's mix it up Add dried silk chrysalis, granulated sugar, salt, ground pepper, baking powder and MSG and mix well. Then add mashed garlic, angel mushroom, soy sauce and chili paste. Mix all the ingredients together. 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.