TH12733A3 - Curry Lump - Google Patents

Abstract

New requests updated 2/9/2016 Kaeng Liang Loong according to this invention. It contains shallots, ground ginger, ground black pepper, dried shrimp, ground chili, finely chopped paprika and shrimp paste by sliced shallots and Krachai to dry at 40 degrees Celsius, then coarsely ground and mixed with other ingredients. Before being put into cubes And repeated bake at 40 degrees Celsius for 2 hours is a new model of ready-to-cook curry paste and is a commercial value added to Thai herbs as well as adding options for consumers who want to assemble Healthier food is easier and more convenient. As well as being able to benefit commercially -------------------------------------------------- ----------------------------------

Claims (1)

Claims (all) which will not appear on the advertisement page: Amendment 02/06/2016 1. Kaeng Lieng Loong contains the following ingredients - Dried shallot, coarsely ground 40-45 percent by weight - Dried Krachai, crushed Coarse 10-15 percent by weight - Ground black pepper 5-10 percent by weight - dried shrimp, ground 20-25 percent by weight - Chili pepper, 0.5-1.5 percent by weight, and - Shrimp paste 10-15 percent by weight. To produce Kaeng Liang cubes according to claim 1, the steps are as follows: a) Shallot is sliced and dried at 40 degrees Celsius for 10 hours before coarse grinding. B) The part of the ginger root is sliced and used. Dried at 40 ° C for 5 hours before coarse grinding c) mixed with other parts in the proportion revealed in the formula d) Press the mixture well into 50 g cubes e) Water Bake at 40 degrees Celsius for 2 hours. F) Bring the resulting curry loaves. Store in a sealed container at 4 degrees Celsius. 3. Kaeng Liang cubes according to claim 1, which dried shallots, coarsely ground, have the appropriate percentage for use. Ingredients were 43 percent by weight 4. Kaeng Lieng loong according to claim 1, which dried Krachai, coarse grinding, had the appropriate percentage to be used. Ingredients are 15 percent by weight 5. Kaeng Liang cubes according to claim 1, which is ground black pepper. There is an appropriate percentage to bring. Ingredients are 6 percent by weight 6. Kaeng Liang cubes according to claim 1, which is dried shrimp. There is a suitable percentage of the ingredient is 25 percent by weight 7. Kaeng Liang cubes according to claim 1, which is finely chopped paprika. There is an appropriate percentage to bring. Ingredients are 1 percent by weight 8. Kaeng Liang loong according to claim No. 1, where the paste has a suitable percentage of ingredients is 10 percent by weight. -------------------------------------------------- ----------------------------------------------- New and improved requests 2/9/2016 1. Kaeng Liang Loong contains the following ingredients: - Dried shallots, ground 40-45 percent by weight - dried Krachai, coarsely ground 10-15 percent by weight - Ground black pepper 5-10 percent by weight - dried shrimp 20-25 percent by weight - 0.5-1.5 percent chopped hot chilli by weight and - 10-15 percent shrimp paste by weight 2. Kaeng Liang cubes according to claim 1, there are methods for preparing ingredients as follows: - Shallot, sliced and then taken Dry at 40 degrees Celsius for 10 hours before coarse grinding - sliced Krachai and dried at 40 degrees Celsius for 5 hours before coarse grinding. 3. Kaeng Liang cubes according to claim 1, which shallots be roasted. Dry, coarse grinding has a suitable percentage of Ingredients were 43 percent by weight 4. Kaeng Lieng loong according to claim 1, which dried Krachai, coarse grinding, had the appropriate percentage to be used. Ingredients are 15 percent by weight 5. Kaeng Liang cubes according to claim 1, which is ground black pepper. There is an appropriate percentage to bring. Ingredients are 6 percent by weight 6. Kaeng Liang cubes according to claim 1, which is dried shrimp. There is a suitable percentage of the ingredient is 25 percent by weight 7. Kaeng Liang cubes according to claim 1, which is finely chopped paprika There is an appropriate percentage to bring. Ingredients are 1 percent by weight. 8. Kaeng Liang loong according to claim 1, where the paste has the appropriate percentage of ingredients is 10 percent by weight. According to claim 2, the cubes are pressed into 50 g cubes each, re-baked at 40 degrees Celsius for 2 hours, then stored at 4 degrees Celsius. 1 0. According to claim 1, used to make curry Liang soup By boiling in boiling water at the appropriate ratio is Kaeng Liang 1 cube per 150 ml of boiling water 1 1. Prepared curry cubes According to claim 1 which is in dry powder, wet powder or wet lump form