A banana flour cookie recipe that includes crickets and a unique manufacturing process.

Abstract

Invention details;

Claims

OCR09WP25 / 09 / 25691. The recipe for banana flour cookies containing crickets has the following ingredients: - Banana flour 34.00% by weight - Crickets 17.00% by weight - White granulated sugar 15.00% by weight - Salted butter 24.00% by weight - Chicken eggs (size 1) 8.00% by weight - Baking powder 1.00% by weight - Vanilla extract 1.00% by weight.

2. The manufacturing process for banana flour cookies containing crickets according to patent 1 involves the following steps: a. Blanch the crickets in boiling water, then remove them... a. Let the crickets drain and then dry them at 130 degrees Celsius for 4 hours. After that, grind them using a grinder and store in a tightly sealed container. b. Blanch unripe bananas in boiling water for 2 minutes. Then peel the bananas and soak the blanched banana flesh in warm water with lemon juice. Slice the bananas into thin pieces and bake in a convection oven at 40 degrees Celsius for 7 hours. Then grind the banana slices finely using a grinder. Sift the banana powder through an 80-mesh sieve. Repeat 3 times.Beat the salted butter until creamy, then add the white sugar and continue beating until well combined using a hand mixer. Next, add the size 1 egg and vanilla extract and continue beating until well combined. Sift the banana flour (from step B) and baking powder into the mixture. Beat all ingredients together until smooth. Add the crickets (from step A) and gently fold them in until well combined. Shape the mixture into small, 1-inch diameter balls and arrange them on a baking sheet lined with parchment paper. Use a fork to flatten the tops of the cookies. Bake the banana flour cookies with crickets in a preheated oven at 175-180 degrees Celsius for 16-18 minutes. Once cooked, let them cool on a wire rack and store in an airtight container.