TH12733Y - Gang Liang Kon - Google Patents

Abstract

New request, revised 2/9/2016. This invention describes a ready-to-cook curry paste made from the following key ingredients: shallots, galangal, ground black pepper, ground dried shrimp, finely chopped chili peppers, and shrimp paste. The shallots and galangal are dried at 40 degrees Celsius, then coarsely ground and mixed with the other ingredients. The mixture is then pressed into cubes and baked again at 40 degrees Celsius for 2 hours. This represents a novel form of ready-to-cook curry paste, adding commercial value to Thai herbs and providing consumers with an easier and more convenient way to prepare healthy meals. Furthermore, it has commercial potential.

Claims (11)

Revised June 2, 2016 1. The ingredients of the Kaeng Liang cubes are as follows: - Dried shallots, coarsely ground, 40-45% by weight - Dried galangal, coarsely ground, 10-15% by weight - Ground black pepper, 5-10% by weight - Ground dried shrimp, 20-25% by weight - Finely chopped bird's eye chili, 0.5-1.5% by weight - Shrimp paste, 10-15% by weight 2. The production process of the Kaeng Liang cubes according to claim 1 involves the following steps: a) Sliced shallots are dried at 40°C for 10 hours before being coarsely ground. b) Galangal is sliced and dried at 40°C for 5 hours before being coarsely ground. c) The mixture is combined with the other ingredients in the proportions disclosed in the recipe. d) The well-mixed ingredients are pressed into cubes weighing 50 grams each. e) The cubes are baked at 40°C. For 2 hours. c) Store the resulting curry paste in a tightly sealed container at 4 degrees Celsius. 3. Curry paste cubes according to claim 1, in which dried shallots are coarsely ground, have a suitable percentage for inclusion as an ingredient of 43 percent by weight. 4. Curry paste cubes according to claim 1, in which dried galangal is coarsely ground, have a suitable percentage for inclusion as an ingredient of 15 percent by weight. 5. Curry paste cubes according to claim 1, in which ground black pepper has a suitable percentage for inclusion as an ingredient of 6 percent by weight. 6. Curry paste cubes according to claim 1, in which ground dried shrimp has a suitable percentage for inclusion as an ingredient of 25 percent by weight. 7. Curry paste cubes according to claim 1, in which finely chopped bird's eye chili has a suitable percentage for inclusion as an ingredient of 1 percent by weight. 8. Curry paste cubes according to claim 1, in which shrimp paste has a suitable percentage for inclusion as an ingredient of 10 percent by weight. ------------------------------------------------------------------------------------------------- New request, updated 2/9/2016 1. The curry paste for Gaeng Liang (Thai vegetable soup) contains the following ingredients: - Dried shallots, coarsely ground, 40-45% by weight - Dried fingerroot, coarsely ground, 10-15% by weight - Ground black pepper, 5-10% by weight - Ground dried shrimp, 20-25% by weight - Finely chopped bird's eye chili, 0.5-1.5% by weight - Shrimp paste, 10-15% by weight. 2. The preparation of the curry paste (Kaeng Liang) under Claim 1 is as follows: - Shallots: Slice and dry in an oven at 40°C for 10 hours before coarsely grinding. - Fingerroot: Slice and dry in an oven at 40°C for 5 hours before coarsely grinding. 3. The curry paste, according to claim 1, contains coarsely ground dried shallots with a suitable percentage for use as an ingredient of 43 percent by weight. 4. Curry paste cubes, according to claim 1, where dried, coarsely ground fingerroot has a suitable percentage for use as an ingredient of 15 percent by weight. 5. Curry paste cubes, according to claim 1, where ground black pepper has an appropriate percentage for use as an ingredient of 6 percent by weight. 6. Regarding the curry paste, as per claim 1, the appropriate percentage of dried shrimp powder for inclusion is 25 percent by weight. 7. The 'Kaeng Liang' (Thai vegetable soup) base, according to claim 1, contains finely chopped bird's eye chilies, with an appropriate percentage by weight for use as an ingredient being 1 percent. 8. Curry paste (in the form of shrimp paste), according to claim 1, where the appropriate percentage of shrimp paste to be used as an ingredient is 10 percent by weight. 9. The prepared curry paste, as per claim 2, is pressed into blocks of 50 grams each. These blocks are then baked at 40 degrees Celsius for 2 hours, and subsequently stored at 4 degrees Celsius. 10. The prepared curry paste cubes, as per claim 1, are used to make curry broth by boiling them in water at the appropriate ratio: 1 cube per 150 milliliters of boiling water. 11. Prepared cubes pursuant to claim 1, in the form of dry powder, wet powder, or wet cubes.