TH13601Y - Semi-prepared bamboo shoot curry and its production process. - 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)

1. Semi-prepared bamboo shoot curry contains: dried bamboo shoots 30% by weight, fermented fish sauce powder 20% by weight, yanang leaf powder 20% by weight, dried side vegetables 15% by weight, and curry powder 15% by weight. The curry powder contains: dried chilies 10% by weight, lemongrass 15% by weight, garlic 15% by weight, shallots 25% by weight, galangal 10% by weight, salt 5% by weight, seasoning powder 10% by weight, sugar 5% by weight, and fish sauce 5% by weight. 2. Semi-prepared bamboo shoot curry under claim 1, where the side vegetables can be selected from carrots, oyster mushrooms, corn, pumpkin, pumpkin shoots, zucchini, straw mushrooms, wood ear mushrooms, and eggplant. 3. The production process for semi-finished bamboo shoot curry, as per claim 1, consists of the following steps: a. Washing fresh bamboo shoots and blanching the accompanying vegetables. b. Boiling the fermented fish sauce until it crystallizes. c. Boiling the yanang leaf juice until it crystallizes. d. Grinding the curry paste, which consists of dried chilies, lemongrass, garlic, shallots, galangal, salt, seasoning powder, sugar, spices, and fish sauce. e. Sun-drying the bamboo shoots, accompanying vegetables, fermented fish sauce, yanang leaves, and curry paste prepared in steps a, b, c, and d, respectively. f. Baking all the ingredients in an oven at 80 degrees Celsius for 120 minutes. h. Once completely dry, the resulting products include fermented fish sauce powder, yanang leaf powder, curry paste powder, and dried bamboo shoots and accompanying vegetables. These are then packaged, with each ingredient separated, to create the desired semi-finished bamboo shoot curry.