TH13376A3 - Instant Curry Powder - Google Patents
Instant Curry PowderInfo
- Publication number
- TH13376A3 TH13376A3 TH1703000382U TH1703000382U TH13376A3 TH 13376 A3 TH13376 A3 TH 13376A3 TH 1703000382 U TH1703000382 U TH 1703000382U TH 1703000382 U TH1703000382 U TH 1703000382U TH 13376 A3 TH13376 A3 TH 13376A3
- Authority
- TH
- Thailand
- Prior art keywords
- weight
- lemongrass
- leaves
- dried
- minutes
- Prior art date
Links
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract 5
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract 5
- 240000002840 Allium cepa Species 0.000 claims abstract 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract 3
- 240000002234 Allium sativum Species 0.000 claims abstract 3
- 241000238557 Decapoda Species 0.000 claims abstract 3
- 240000000661 Kaempferia galanga Species 0.000 claims abstract 3
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract 3
- 235000004611 garlic Nutrition 0.000 claims abstract 3
- 150000003839 salts Chemical class 0.000 claims abstract 3
- 239000011780 sodium chloride Substances 0.000 claims abstract 3
- 240000004160 Capsicum annuum Species 0.000 claims abstract 2
- 239000004615 ingredient Substances 0.000 claims abstract 2
- 235000019503 curry powder Nutrition 0.000 claims 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 235000007639 Anthemis cotula Nutrition 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007866 Chamaemelum nobile Nutrition 0.000 abstract 1
- 240000006223 Matricaria chamomilla Species 0.000 abstract 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 235000001544 chamomile Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
Abstract
ผงแกงแคสำเร็จรูป ตามการประดิษฐ์ ประกอบด้วย พริกขี้หนูแห้ง หอมแดง ใบชะพลู ข่า ตะไคร้ กระเทียม ใบชะอม มะแขว่น กะปิ ปลาร้า และ เกลือ ที่ผ่านกรรมวิธีการผลิตดังนี้ นำส่วนผสม ทั้งหมดตามอัตราส่วนโขลกให้ละเอียด แล้วอบให้แห้งที่อุณหภูมิ 150 องศาเซลเซียส เป็นเวลา 20 นาที แล้วนำไปปั่นให้ละเอียด เวลา 3 นาที พักให้ความร้อนลดลง นำผลิตภัณฑ์ที่ได้บรรจุใส่ลุงบรรจุภัณฑ์ และมีอายุการรักษาเก็บได้นานกว่า 6 เดือน น้ำหนักเบาสะดวกต่อการพกพา Instant Curry Powder According to the invention, it consists of dried paprika, shallot, lemongrass leaves, galangal, lemongrass, garlic, chamomile leaves, shrimp paste, fermented fish paste and salt that have been processed as follows: All ingredients are then pounded according to the ratio. Then dried at 150 degrees Celsius for 20 minutes and then blended thoroughly for 3 minutes and let the heat reduce. Take the products that have been packed into uncle packaging. And has a shelf life of more than 6 months, lightweight, easy to carry
Claims (2)
Publications (2)
Publication Number | Publication Date |
---|---|
TH13376A3 true TH13376A3 (en) | 2017-12-15 |
TH13376C3 TH13376C3 (en) | 2017-12-15 |
Family
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