TH6520A3 - Seasoned Basil Leaves - Google Patents

Abstract

DC60 Seasoned Basil Leaves Contains basil leaves 84%, sodium bicarbonate 0.5%, water 3%, glucose, 7.5% serap, tapioca starch 1% and seasoning 4% with the following seasoning ingredients as follows: Sugar 42%, Salt 5%, Soy Sauce 53%, Production Process Through the process of blanching in the substance Dissolve sodium bicarbonate Blended mixed with blanched basil leaves And water in a ratio of 1 1 and glucose serum 7.5% spread in a smooth tray Bake at 60 degrees Celsius for 4 hours, coated with tapioca starch gel. Dough ratio: water is 1: 15 on both sides of the sheet, dried for 30 minutes, cut into suitable sized rectangular plates, then fried at 185 ° C for 4 seconds.Coat 4% seasoning and continue baking at 95. Degrees Celsius for another 10 minutes, basil vegetables, seasoning sheets Contains basil leaves 84%, sodium bicarbonate 0.5%, water 3%, glucose, 7.5% serap, tapioca starch 1% and seasoning 4% with the following seasoning ingredients as follows: Sugar 42%, Salt 5%, Soy Sauce 53%, Production Process Through the process of blanching in sodium bicarbonate solution. Blended mixed with blanched basil leaves And water in a ratio of 1: 1 and glucose, serum 7.5%, about in a smooth tray Bake at 60 ํ 4 hours, coat the tapioca starch gel with the ratio of starch: water equal to 1:15 on both sides of the sheet, dry for 30 minutes, cut into suitable rectangular sheets and fry at 185. Repeat for 4 seconds, coat 4% seasoning and continue at 95 ° C for 10 minutes:

Claims (2)

1. Seasoned basil vegetables, consisting of 84 percent basil leaves by weight. Sodium bicarbonate 0.5 percent by weight, 3 percent water by weight, 7.5 percent serum glucose by weight. Tapioca Starch, 1 percent by weight Seasonings 4 percent by weight 2. Vegetable basil seasoning sheets According to claim 1, the seasoning contains 42 percent sugar by weight, 5 percent salt by weight. Soy sauce 53 percent by weight 3. The production process of vegetables, basil, seasoning sheets. According to claim 1, the steps are as follows: a. Blanch the stomach leaves in a solution of sodium bicarbonate. And water in a ratio of 1: 1 and glucose serum 7.5% c. Spread in a smooth tray Bake at 60 ํ 4 hours. D. Coating the tapioca starch gel with a starch ratio: water equal to 1:15 on both sides of the sheet. E. Water to dry for 30 minutes. Cut into square strips. Then fry at 185 ํ 4 sec. F. Seasoning 4% and continue baking at 95 ํ C for 10 minutes. 2.Production process Which consists of Blanching holy basil in 0.5% sodium bicarbonate solution blended with blanched basil leaves. And water at a ratio of 1: 1 and glucose, 7.5%, spread in a smooth tray, bake at 60 ํ 4 hours, coated with tapioca starch gel with a starch: water ratio of 1: 15 on both sides of the sheet. To dry for 30 minutes, cut into rectangular strips and fry at 185 ํ for 4 seconds, coat 4% seasoning consisting of 42% sugar, 5% salt and 53% soy sauce and continue baking at 95. Repeat for 10 minutes.