METHODS FOR PRODUCING BULK AMARANTH WITH CRISPY COVER LIKE COATED PEANUTS AND THE OBTAINED PRODUCT.

摘要

The invention refers to bulk amaranth, the crispy coating thereof and methods for producing the same, the invention being characterized in that the bulk amaranth of crispy skin is prepared by using bulk amaranth as raw material, as well as a mixture of water and maltodextrin, a mixture of modified starch and common wheat flour, the mixture being repeated in an alternate manner until obtaining a product with the desired dimensions, the product being baked at approximately 120°C for 60 minutes and then packed, where the ingredients represent from about 45 to about 48 parts by weight of common wheat flour, from about 15 to 16.5% by weight of water, from about 18 to about 19.5% by weight of maltodextrin, from about 10 to about 12% of bulk amaranth, from about 5 to about 6% of modified starch, and from about 7 to about 9% of soy sauce or from about 5 to about 8% of piquín chili pepper.