APERIN, Charo B.,VELCHEZ, Ma. Vanessa,AGUILAR, Marjorie,CERDENA, Gerald,DEL AYRE, Russel M.
申请号：
PH22017050253
公开号：
PH22017050253U1
申请日:
2017.09.06
申请国别(地区):
PH
年份:
2018
代理人:
摘要：
The present utility model relates to processing of puto and more particularly to the process of producing puto (steamed cake) using flour from rice and rice germ and chili as flavoring. Spicy toasted puto was provided to offer a new variant of toasted puto with added nutritional value and to resolve utilization of rice germ and siling labuyo for flavoring. The process of producing comprises the following method a) preparing the rice flour b) preparing the other ingredients c) mixing the ingredients d) placing the mixture in the molds e) steaming for 5 to 10 minutes at 100oC or until the desired texture or firmness was attained f) removing the steamed puto from the molds g) grilling the steamed puto at 275oC for three to five minutes h) cooling of the toasted puto at room temperature i)packing the spicy toasted puto.
