TH10913Y - Crispy rice salad made from Sang Yod rice. - Google Patents

Abstract

DC60 (03/10/58) This invention of crispy rice salad made from dried Sang Yod rice consists of: dried Sang Yod rice, sweet budu sauce, glucose syrup, rice vermicelli, dried lemongrass, dried ginger, dried kaffir lime leaves, dried betel leaves, dried ginger lily flowers, palm sugar, ground dried shrimp, lime juice, and ground dried chilies. The production process involves six main steps: cooking the Sang Yod rice with clean water; drying the cooked rice and vermicelli in a hot air oven; frying the dried Sang Yod rice and vermicelli in hot oil until crispy; finely chopping and drying the lemongrass, ginger, kaffir lime leaves, and ginger lily flowers; simmering the sweet budu sauce, glucose syrup, palm sugar, and lime juice; and finally, mixing the ground dried chilies, ground dried shrimp, and all other ingredients together and shaping them into the desired size using molds. The process is not overly complex and can be produced on both small and large scales. It will have the same aroma and flavor as Khao Yam (Thai rice salad), extending its shelf life and adding value to Sang Yod rice. (Revised 21/04/2015 (01/04/2015)) This invention of crispy Khao Yam made from Sang Yod rice consists of dried Sang Yod rice, sweet budu sauce, glucose syrup, rice noodles, dried lemongrass, dried ginger, dried kaffir lime leaves, dried betel leaves, dried ginger lily flowers, palm sugar, ground dried shrimp, lime juice, and ground dried chilies. The production process involves six main steps: cooking the Sang Yod rice with clean water, drying the cooked rice in a hot air oven along with the rice noodles, frying the dried Sang Yod rice and rice noodles in hot oil until crispy, finely chopping the lemongrass, ginger, kaffir lime leaves, and ginger lily flowers and drying them in a hot air oven, simmering the sweet budu sauce, glucose syrup, palm sugar, and lime juice, and finally adding the ground dried chilies. The dried shrimp powder and all the ingredients are mixed together and shaped using molds to the desired size. The process is not very complicated and can be produced on both small and large-scale industrial scales. The resulting product has the same aroma and taste as traditional Thai rice salad (khao yam), extends its shelf life, and adds value to Sang Yod rice. ---------------------------------------------------------- This invented crispy khao yam made from Sang Yod rice consists of dried Sang Yod rice, sweet budu sauce, glucose syrup, rice noodles, dried lemongrass, dried ginger, dried kaffir lime leaves, dried betel leaves, dried ginger lily flowers, palm sugar, dried shrimp powder, lime juice, and dried chili powder. The production process involves six main steps: cooking the Sang Yod rice with clean water, drying the cooked rice in a hot air oven along with the rice noodles, frying the dried Sang Yod rice and rice noodles in hot oil until crispy, and finely chopping the lemongrass, ginger, kaffir lime leaves, and ginger lily flowers before drying them in a hot air oven. The process involves simmering sweet budu sauce, glucose syrup, palm sugar, and lime juice. Dried chili powder, dried shrimp powder, and all the other ingredients are then mixed together and shaped into the desired size using molds. This relatively simple process allows for both small and large-scale industrial production. The resulting product has the same aroma and taste as Khao Yam (Thai rice salad), extends its shelf life, and adds value to Sang Yod rice.

Claims (2)

Revised 21/04/2015 (01/04/2015) 1. Crispy rice salad made from Sang Yod rice, consisting of: The ideal composition of the crispy rice salad made from dried Sang Yod rice, according to claim 1, should consist of: dried Sang Yod rice 26-28% by weight, sweet budu sauce 19-21% by weight, glucose syrup 14-16% by weight, dried rice vermicelli 4-6% by weight, dried lemongrass 4-6% by weight, dried ginger 4-6% by weight, dried kaffir lime leaves 4-6% by weight, dried betel leaves 4-6% by weight, dried ginger lily flowers 4-6% by weight, palm sugar 2-4% by weight, ground dried shrimp 2-3% by weight, lime juice 1-3% by weight, and ground dried chili 0.25-0.75% by weight. 2. The appropriate composition of the crispy rice salad made from Sang Yod rice, according to claim 1, should consist of: dried Sang Yod rice 27% by weight, sweet budu sauce 20% by weight, glucose syrup 15% by weight, and dried rice vermicelli 5%. Ingredients by weight: Dried lemongrass 5%, dried ginger 5%, dried kaffir lime leaves 5%, dried betel leaves 5%, dried ginger lily flowers 5%, palm sugar 3%, ground dried shrimp 2.5%, lime juice 2%, ground dried chili 0.5%. 1. Crispy rice salad made from Sang Yod rice, consisting of: dried Sang Yod rice 26-28% by weight, sweet budu sauce 19-21% by weight, glucose syrup 14-16% by weight, dried rice vermicelli 4-6% by weight, dried lemongrass 4-6% by weight, dried ginger 4-6% by weight, dried kaffir lime leaves 4-6% by weight, dried betel leaves 4-6% by weight, dried ginger lily flowers 4-6% by weight, palm sugar 2-4% by weight, ground dried shrimp 2-3% by weight, lime juice 1-3% by weight, and ground dried chili 0.25-0.75% by weight. 2. The ideal crispy rice salad made from Sang Yod rice, as per claim 1, should consist of: 27% by weight of dried Sang Yod rice, 20% by weight of sweet budu sauce, 15% by weight of glucose syrup, 5% by weight of dried rice noodles, 5% by weight of dried lemongrass, 5% by weight of dried ginger, 5% by weight of dried kaffir lime leaves, 5% by weight of dried betel leaves, 5% by weight of dried ginger lily flowers, 3% by weight of palm sugar, 2.5% by weight of ground dried shrimp, 2% by weight of lime juice, and 0.5% by weight of ground dried chili peppers.