TH13601C3 - Instant bamboo shoot curry and production methods - Google Patents

Abstract

The semi-ready-to-eat bamboo shoot curry product consists of dried bamboo shoots, fermented fish paste powder, yanang leaf powder, dried side vegetables, and curry powder. The curry powder contains dried chilies, lemongrass, garlic, shallots, galangal, salt, seasoning powder, sugar, and fish sauce. Side vegetables can be selected from carrots, oyster mushrooms, corn, pumpkin, pumpkin shoots, zucchini, straw mushrooms, wood ear mushrooms, and eggplant. The production process involves washing and blanching the fresh bamboo shoots and side vegetables in hot water. The fermented fish paste is simmered, and the yanang leaf water is simmered until crystallized. Then, the curry powder, made from dried chilies, lemongrass, garlic, shallots, galangal, salt, seasoning powder, sugar, and fish sauce, is pounded. The bamboo shoots, side vegetables, crystallized fermented fish paste, crystallized yanang leaves, and the prepared curry powder are sun-dried. Finally, all ingredients are baked at 80°C for 120 minutes. Once completely dry, the resulting mixture contains fermented fish paste powder, yanang leaf powder, and curry powder. The bamboo shoots and accompanying vegetables are dried and packaged separately to create a ready-to-eat bamboo shoot curry dish.

Claims (3)

Disclaimers (all) that will not appear on the advertisement page: 1. Semi-finished bamboo shoot curry consists of 30% dried bamboo shoots by 20% by weight of Pla Ra powder by weight of Yanang leaf powder 20% by weight of vegetables and side dishes 15% by weight of curry powder 15% by weight in which Chili powder consists of 10% dried chilies, 15% by lemongrass weight, 15% by weight, garlic 15% by weight, shallot 25% by weight, 10% Krachai by weight, 5% salt by weight, 10% seasoning powder by weight. Sugar 5% by weight, fish 5% by weight. 2. Semi-finished bamboo shoot curry according to claim 1 where vegetable side dishes can be chosen from carrots, angel mushrooms, corn, pumpkin, broccoli, zucchini, straw mushrooms, ear mushrooms and eggplants. 3.Production process of instant bamboo shoot curry According to claim 1, it consists of the following steps: a. Wash fresh bamboo shoots. And blanched vegetables, side dishes b. Simmered fermented fish to crystallize c. Simmered the Yanang leaves juice to crystallize d. Pound the curry paste that contains a mixture of dried chili, lemongrass, garlic, shallot, ginger, ground salt, seasoning powder, sugar, seasoning, fish sauce, Chumphon Bamboo shoots, vegetables, side dishes, fermented fish, Yanang leaves and curry paste The prepared ingredients from steps A, B, C and D, respectively, are dried in sunny sunlight. F. All ingredients are put in an oven at 80 degrees Celsius for 120 minutes. Yanang leaves, curry powder in powder and bamboo shoots, as well as vegetables and side dishes in dried form. Put them in a separate packaging for each ingredient to form a curry. Semi-finished bamboo shoots as needed