TH11323C3 - Mango Pad Thai Sauce - Google Patents
Mango Pad Thai SauceInfo
- Publication number
- TH11323C3 TH11323C3 TH1503001364U TH1503001364U TH11323C3 TH 11323 C3 TH11323 C3 TH 11323C3 TH 1503001364 U TH1503001364 U TH 1503001364U TH 1503001364 U TH1503001364 U TH 1503001364U TH 11323 C3 TH11323 C3 TH 11323C3
- Authority
- TH
- Thailand
- Prior art keywords
- mango
- pad thai
- percent
- salt
- citric acid
- Prior art date
Links
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract 12
- 235000004936 Bromus mango Nutrition 0.000 claims abstract 6
- 241001093152 Mangifera Species 0.000 claims abstract 6
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract 6
- 235000009184 Spondias indica Nutrition 0.000 claims abstract 6
- 150000003839 salts Chemical class 0.000 claims abstract 4
- 239000011780 sodium chloride Substances 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 4
- 239000004615 ingredient Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
Abstract
น้ำผัดไทยมะม่วง มีส่วนประกอบคือ เนื้อมะม่วงสุก น้ำตาลปี๊บ เกลือ กรดซิตริก และน้ำเปล่า ที่ผ่านกรรมวิธีการผลิตโดยการนำมะม่วงสุกปั่นรวมกับน้ำเปล่า แล้วใส่น้ำตาลปี๊บ เกลือ กรดซิตริก เคี่ยวด้วยไฟอุณหภูมิ 70 องศาเซลเซียส ประมาณ 10 นาที จนมีลักษณะเป็นของเหลวข้นหนืดเนื่องมา จากกระบวนการเคี่ยวน้ำผัดไทยจนมีลักษณะเหนียว ได้ผลิตภัณฑ์น้ำผัดไทยสีเหลือง รสชาติออก หวาน ตามด้วยเปรี้ยวและเค็ม พร้อมบรรจุใส่ขวดปิดฝาให้สนิท Mango Pad Thai Sauce There is Ripe mango pulp, palm sugar, salt, citric acid and water that has been processed by blending ripe mango with water. Then add palm sugar, salt, citric acid, simmer over 70 degrees Celsius for 10 minutes until it looks like a viscous liquid. From the process of simmering Pad Thai until it looks sticky The product is yellow, sweet, sour and salty. Ready to be packed into bottles, close the lid tightly
Claims (2)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH11323A3 TH11323A3 (en) | 2016-03-28 |
| TH11323C3 true TH11323C3 (en) | 2016-03-28 |
Family
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