TH12832U - Clear Tom Yum Soup - Google Patents

Abstract

Updated 10/10/2016 (20/09/2016) revealed the recipe for clear tom yum soup, which consists of... Lemongrass starter culture is prepared from 400-600 grams of lemongrass, 300-400 grams of galangal, 2,900-3,100 grams of water, and 150-250 grams of rice water. Rice water is prepared from 250-400 grams of sprouted brown rice and 900-1,100 grams of water. Starch mixture is prepared from 50-150 grams of tapioca starch, 50-150 grams of water, 3-6 grams of blended bird's eye chili, 55-65 grams of tomatoes, 40-55 grams of oyster mushrooms, 25-35 grams of basil seeds, 15-25 grams of lemongrass, 3-6 grams of galangal, 1-3 grams of kaffir lime leaves, 60-100 grams of lemongrass starter culture, 10-20 grams of starch mixture, and 1.5-3 grams of salt. Ingredients: 3-7 grams of lemon juice, 5-12 grams of fish sauce, 4-8 grams of sugar, 300-360 grams of water. Bring the lemongrass and galangal broth to a boil. Add the chopped lemongrass and thinly sliced galangal. Then add the prepared tomatoes, oyster mushrooms, and basil seeds to the pot. Season with fish sauce, chili peppers, and lemon juice. Once boiling, add the cornstarch slurry and stir to create a binding agent. This prevents separation and maintains the texture after reheating when frozen. Once boiling, tear the kaffir lime leaves and add them in, stirring to combine. Remove from heat. Vacuum pack to protect against microbial contamination, loss of water, aroma, and flavor, and to prevent the absorption of unpleasant odors back into the soup, which would degrade its physical, sensory (texture), and nutritional value. Then undergo IQF (Individual Quick Freezing) to rapidly reduce the temperature. --------------------------------------------------------------- Updated 27/06/2016 (2/06/2016) The recipe for clear Tom Yum soup, consisting of... Lemongrass starter culture is prepared from 400-600 grams of lemongrass, 300-400 grams of galangal, and 2,900-3,100 grams of water. Rice is prepared from 250-400 grams of sprouted brown rice and 900-1,100 grams of water. The starch mixture is prepared from 50-150 grams of tapioca starch, 50-150 grams of water, 3-6 grams of blended bird's eye chili, 55-65 grams of tomatoes, 40-55 grams of oyster mushrooms, 25-35 grams of basil seeds, 15-25 grams of lemongrass, 3-6 grams of galangal, 1-3 grams of kaffir lime leaves, 60-100 grams of lemongrass starter broth, 10-20 grams of starch mixture, 1.5-3 grams of salt, and 3-7 grams of lime juice. 5-12 grams of fish sauce, 4-8 grams of sugar, 300-360 grams of water. Bring the lemongrass and galangal broth base and water to a boil. Add the chopped lemongrass and thinly sliced galangal. Then add the prepared tomatoes, oyster mushrooms, and basil seeds to the pot and season with fish sauce, chili, and lime juice. Once boiling, add the cornstarch slurry and stir to create a binding agent. This will prevent separation and maintain the texture after reheating when frozen. Once boiling, tear the kaffir lime leaves and add them in, stir well, and remove from heat. Vacuum pack to protect against microbial contamination, loss of water, aroma, and flavor, and to prevent the absorption of unpleasant odors back into the soup, which would degrade its physical, sensory (texture), and nutritional value. Then undergo IQF (Individual Quick Freezing) to rapidly reduce the temperature. --------------------------------------------------------------- New and improved request: A clear Tom Yum soup recipe consisting of... Lemongrass starter culture is prepared from 400-600 grams of lemongrass, 300-400 grams of galangal, and 2,900-3,100 grams of water. Rice water is prepared from 250-400 grams of sprouted brown rice and 900-1,100 grams of water. Starch mixture is prepared from 50-150 grams of TK-40 tapioca starch, 50-150 grams of water, 3-6 grams of blended bird's eye chili, 55-65 grams of tomatoes, 40-55 grams of oyster mushrooms, 25-35 grams of basil seeds, 15-25 grams of lemongrass, 3-6 grams of galangal, 1-3 grams of kaffir lime leaves, 60-100 grams of lemongrass starter broth, 10-20 grams of starch, 1.5-3 grams of salt, and 3-7 grams of lime juice. Ingredients: 5-12 grams of fish sauce, 4-8 grams of sugar, 300-360 grams of water, including the method for making this clear tom yum soup.

Claims (8)

Revised 10/10/2016 (20/09/2016) 1. Clear Tom Yum Soup Ingredients: 60-100 g lemongrass extract, 150-250 g rice water, 10-20 g starch slurry, 3-6 g blended bird's eye chili, 55-65 g tomatoes, 40-55 g oyster mushrooms, 25-35 g basil seeds, 15-25 g lemongrass, 3-6 g galangal, 1-3 g kaffir lime leaves, 1.5-3 g salt, 3-7 g lime juice, 5-12 g fish sauce, 4-8 g sugar, 300-360 g water. 2. Clear Tom Yum Soup According to Protection 1, the lemongrass starter culture can be prepared from 400-600 grams of lemongrass, 300-400 grams of galangal, and 2,900-3,100 grams of water. 3. For clear Tom Yum soup, according to Protection 1, the rice water can be prepared from 250-400 grams of sprouted brown rice and 900-1,100 grams of water. 4. For clear Tom Yum soup, according to Protection 1, the starch water can be prepared from 50-150 grams of tapioca starch and 50-150 grams of water. 5. The appropriate clear Tom Yum soup according to Protection 1 consists of... 80 grams of lemongrass starter culture, 200 grams of rice water, 17 grams of starch slurry, 5 grams of blended bird's eye chili, 60 grams of tomatoes, 50 grams of oyster mushrooms, 30 grams of basil seeds, 20 grams of lemongrass, 5 grams of galangal, 2 grams of kaffir lime leaves, 2.5 grams of salt, 5 grams of lime juice, 9 grams of fish sauce, 6 grams of sugar, 320 grams of water. 6. Clear Tom Yum soup according to claim 5, where the lemongrass starter culture is prepared from 500 grams of lemongrass, 350 grams of galangal, and 3,000 grams of water. 7. Clear Tom Yum soup according to claim 5, where the rice water is prepared from 300 grams of sprouted brown rice and 1,000 grams of water. 8. Clear Tom Yum soup. According to claim 5, starch solution can be prepared from 100 grams of starch and 100 grams of water. ------------------------------------------------------ Edited 27/06/2016 (2/06/2016) 1. Clear Tom Yum Soup Ingredients: 60-100 g lemongrass extract, 150-250 g rice water, 10-20 g starch slurry, 3-6 g blended bird's eye chili, 55-65 g tomatoes, 40-55 g oyster mushrooms, 25-35 g basil seeds, 15-25 g lemongrass, 3-6 g galangal, 1-3 g kaffir lime leaves, 1.5-3 g salt, 3-7 g lime juice, 5-12 g fish sauce, 4-8 g sugar, 300-360 g water. 2. Clear Tom Yum Soup, as per Patent 1, where the lemongrass starter culture is prepared from 400-600 grams of lemongrass, 300-400 grams of galangal, and 2,900-3,100 grams of water. 3. Clear Tom Yum soup, as per claim 1, where rice water is prepared from 250-400 grams of sprouted brown rice and 900-1,100 grams of water. 4. Clear Tom Yum soup, as per claim 1, where the starch solution is prepared from 50-150 grams of tapioca starch and 50-150 grams of water. 5. Clear Tom Yum Soup, as per claim 1, should consist of: 80 grams of lemongrass concentrate, 200 grams of rice water, 17 grams of starch slurry, 5 grams of blended bird's eye chili, 60 grams of tomatoes, 50 grams of oyster mushrooms, 30 grams of basil seeds, 20 grams of lemongrass, 5 grams of galangal, 2 grams of kaffir lime leaves, 2.5 grams of salt, 5 grams of lime juice, 9 grams of fish sauce, 6 grams of sugar, and 320 grams of water. 6. Clear Tom Yum Soup, as per claim 5, where the lemongrass starter culture is prepared from 500 grams of lemongrass, 350 grams of galangal, and 3,000 grams of water. 7. Clear Tom Yum soup, as per claim 5, where rice water is prepared from 300 grams of sprouted brown rice and 1,000 grams of water. 8. Clear Tom Yum Soup, as per Claim 5, where starch solution is prepared from 100 grams of tapioca starch and 100 grams of water. ------------------------------------------------------ New and revised request. 1. Clear Tom Yum Soup: This recipe includes a lemongrass base made from 400-600 grams of lemongrass, 300-400 grams of galangal, and 2,900-3,100 grams of water. Rice water is prepared from 250-400 grams of sprouted brown rice and 900-1,100 grams of water. Starch slurry is prepared from 50-150 grams of TK-04 tapioca starch, 50-150 grams of water, 3-6 grams of blended bird's eye chili, 55-65 grams of tomatoes, 40-55 grams of oyster mushrooms, 25-35 grams of basil seeds, 15-25 grams of lemongrass, 3-6 grams of galangal, 1-3 grams of kaffir lime leaves, 60-100 grams of lemongrass base broth, 10-20 grams of starch slurry, and salt. 1.5-3 grams, 3-7 grams of lime juice, 5-12 grams of fish sauce, 4-8 grams of sugar, 300-360 grams of water. 2. The appropriate clear Tom Yum soup according to claim 1 shall consist of: Lemongrass starter culture is prepared from 500 grams of lemongrass, 350 grams of galangal, and 3,000 grams of water. Rice water is prepared from 300 grams of sprouted brown rice and 1,000 grams of water. Starch mixture is prepared from 100 grams of TK-04 tapioca starch, 100 grams of water, 5 grams of blended bird's eye chili, 60 grams of tomatoes, 50 grams of oyster mushrooms, 30 grams of basil seeds, 20 grams of lemongrass, 5 grams of galangal, 2 grams of kaffir lime leaves, 80 grams of lemongrass starter broth, 17 grams of starch, 2.5 grams of salt, 5 grams of lime juice, 9 grams of fish sauce, 6 grams of sugar, and 320 grams of water.