Recipe for producing pumpkin crackers with cricket and coconut beetle ingredients, and the production process.

Abstract

OCR 09WP 17 / 06 / 2569 The recipe for making pumpkin crackers with crickets and coconut beetles includes pumpkin flesh. Steamed coconut beetle larvae, steamed crickets, tapioca starch, cornstarch, Thai garlic, ground pepper, salt. Brown sugar and warm water are produced using a process that incorporates Thai garlic, steamed coconut beetle larvae, steamed crickets, and salt. And ground pepper, pound until smooth. Mix in tapioca starch, cornstarch, warm water, steamed pumpkin flesh and... Shape the dough into cylindrical shapes using brown sugar. Wrap each piece in plastic wrap and then refrigerate until... The dough will set. Cut the dough into thin, round sheets and dry them completely in the sun. After that, deep-fry the rice crackers in palm oil until they are crispy and golden brown.

Claims

OCR 09WP 17 / 06 / 2569 1. The recipe for producing pumpkin crackers containing crickets and coconut beetles includes the following ingredients: - Steamed pumpkin flesh, 24% by weight. - Steamed coconut beetle larvae, 17% by weight. - Steamed crickets, 6% by weight. - Cassava starch, 29% by weight. - Corn starch, 6% by weight. - Thai garlic, 6% by weight. - Ground black pepper, 4% by weight. - Salt, 2% by weight. - Brown sugar, 3% by weight. - Warm water, 3% by weight.

2. The manufacturing process for pumpkin crackers containing crickets and coconut beetles, as per claim 1, involves the following steps: As follows: A. Crush Thai garlic until finely minced. Then add steamed coconut beetle larvae, steamed crickets, and salt. Add the ground pepper and pound until finely ground and smooth. B. Combine tapioca starch, cornstarch, the mixture from step A, warm water, steamed pumpkin flesh, and brown sugar. Knead the ingredients until they are well combined, so they can be molded into a dough and are not sticky to the touch. C. Shape the dough into cylindrical shapes with a diameter of 5 centimeters and wrap them in plastic wrap. Steam the food at 120 degrees Celsius for 1 hour, then refrigerate at 4-10 degrees Celsius. Celsius. It takes 24 hours for the dough to set. D. Cut the dough from step C into thin, round sheets. Arrange them on a perforated container and leave them in the sun to dry. Completely dry rice crackers Next, deep-fry the rice crackers in palm oil until they are crispy and golden brown.