TH12877U - Miang Kham sauce that contains job's tears. - Google Patents

Abstract

The dipping sauce for Miang Kham with Job's Tears consists of Job's Tears, shallots, dried shrimp, ginger, palm sugar, shrimp paste, water, and salt. The preparation method involves the following steps: Soak the Job's Tears in water for 4-6 hours. Boil until cooked, drain, and chop coarsely. Wash the dried shrimp, roast until dry, and pound until finely ground and fluffy. Grill the shrimp paste until fragrant and let it cool. Add the ginger and shallots and pound together until finely ground. Put the pounded ingredients into a bowl, add the palm sugar, the finely ground dried shrimp, and water, and mix well. Cook over medium heat, season with salt. Once boiling, reduce the heat and simmer until the mixture thickens. Remove from heat. While hot, pour the dipping sauce into sterilized glass bottles (sterilized by boiling in water at 100°C). Seal the bottles tightly. Steam the bottled dipping sauce in boiling water for 10 minutes. Remove and let cool. Seal the bottle cap and attach the product label to the side of the bottle.

Claims (2)

1. The dipping sauce for Miang Kham, containing job's tears, according to the recipe, consists of the following ingredients: 8% job's tears by weight, 5% dried shrimp by weight, 2% ginger by weight, 8% shallots by weight, 2% shrimp paste by weight, 47% palm sugar by weight, 27% water by weight, and 1% salt by weight. 2. The process for producing the miang kham sauce containing job's tears, as per Patent 1, consists of the following steps: a. Soak the job's tears in water for 4-6 hours, then boil until cooked and swollen. Drain and chop coarsely. Set aside. b. Wash the dried shrimp thoroughly, roast until dry, and then pound until finely ground and fluffy. c. Grill the shrimp paste until fragrant, let it cool, then add ginger and shallots and pound together until finely ground. d. Put the pounded ingredients into a container, add palm sugar, the finely ground dried shrimp, and water, stir well, and cook over medium heat. Season with salt. Once boiling, reduce the heat and simmer until the mixture thickens. Remove from heat. e. While hot, pour the miang kham sauce containing job's tears into sterilized glass bottles (sterilized by boiling in water at 100°C) and seal tightly. f. Steam the bottled miang kham sauce containing job's tears in boiling water for 10 minutes. Remove and let cool. Seal the bottle tightly. And affix the product label to the side of the bottle.