TH10194C3 - Instant Banana Moe Kaeng Recipe and Production Method - Google Patents

Abstract

DC60 (15/10/57) Instant Thai Hom Thong Kluay Mo Kaeng recipe and production process According to this invention, it is the production of semi-finished banana curry paste that consumers can cook for easy consumption by using banana, palm sugar, palm sugar, egg and coconut milk and processed in dry powder form. To be packaged into candy Instant Thong Banana Curry Pot Which can be stored for a long time When you want to consume it, pour the kanom mu kaeng. Banana half finished into a container. Then add clean water to the appropriate ratio Then put into the oven to get ready-to-eat Banana Mau Kaeng products. Process for the production of semi-finished Banana Mau Kaeng According to this invention, the main raw materials for the production of Hom Thong Kluay Kaeng which are Bananas, Hom Thong, palm sugar, eggs and coconut milk are processed into dry powder form. In order to be packaged as a semi-finished golden banana curry dessert Which can be stored for a long time When you want to consume, pour the instant golden banana custard. Containers and add clean water to the appropriate ratio. Then put into the oven Will have a pot dessert product Ready to Eat Banana Curry

Claims (1)

Disclaimers (all) that will not appear on the advertisement page: 1.Production process According to this invention consists of steps 1.1 Preparing Hom Thong Powder Washed raw golden bananas. Peel it off and trim away the defect. Then cut the raw golden banana into thin strips. And then immersed in citric acid solution At a concentration not lower than 0.2% (weight by weight) for 10 minutes, then the golden banana that was passed Drying process in electric drying cabinet Using a temperature of 40 degrees Celsius for 4 hours will get a dry banana with no more than a percentage of moisture. 10 Then mashed with a fine grinder for 30 seconds and sifted through a 100 mesh sieve to get a light brown golden powder. Can be maintained By placing them in a sealed container Can prevent moisture and light. 1.2 Preparation of jaggery powder. Bring jaggery to grind thoroughly After processing in an electric drying oven at 55 degrees Celsius for 3 hours, dry sugar with no more than 10% moisture is obtained, then ground with a fine grinder for 30 seconds and sifted. Pass a 100 mesh sieve to get a light brown jaggery powder. Can be maintained By placing them in a sealed container Able to prevent moisture and light. 1.3 Preparation of semi-finished Thai Hom Thong Banana Contains (accounted for by weight by weight) Banana powder 20-25%, jaggery powder 35-40%, egg powder 8-12%, coconut milk powder 25-30%, imported banana powder, palm sugar powder, egg powder and coconut milk powder prepared. To be mixed together in The right ratio And then packed into aluminum foil laminate bag for Protect from light and moisture Then sealed with heat Can be stored in a dry and cool place. When you want to consume, pour the ready-made Thai Hom Thong Kwang Kwang Klueng into a container and add clean water. In a ratio of 1: 1.45 Then dissolve all the ingredients together. Then pour the melted ingredients into the pan. And put into the oven By using the heat on the temperature of 200 degrees Celsius, the lower heat temperature 180 degrees Celsius for 30 minutes will get the product of Thai Hom Mali Kaeng Kluay Hom Thong ready to eat.