TH14768A3 - Ready-to-eat rice and production processes - Google Patents

Abstract

------ 12/18/2017 ------ (OCR) page 1 of number 1 page invention summary. Ready-to-eat dried naem according to this invention consists of ground pork, pork fat, fresh naem, sugar, salt, texture enhancer. And preservatives By mixing all the ingredients together and bringing Forming by natural stuffing or artificial stuffing Or molded in the desired mold And reduce the rise by drying Hot air or sun exposure until the rise and the amount of free water as needed. And continue to dry in the process Finally, with high temperature to reduce the amount of harmful microorganisms that are harmful to consumption and to improve the taste for dry Nham ------------ It is ready to eat as required. This invention contains ground pork, fresh pork fat, sugar, salt, texture enhancer. And preservatives By mixing all the ingredients together and bringing up. Shaped by natural or artificial stuffing Or molded in the desired printer And dehumidify by air drying Hot or drying until humidity and the amount of independent water as needed And have to continue in the last step With high temperature to reduce the amount of microorganisms that are harmful to consumption and also improve the taste for meng meng.

Claims (2)

Disclaimer (all) which will not appear on the advertisement page. : ------ 18/12/2017 ------ (OCR) Page 1 of 1 page Disclaimer 1. Ready-to-eat dried Nham according to the invention consists of - 40-90% ground pork by Weight - sugar 5-15% by weight - salt 1-13% by weight - ground pork 1-40% by weight - fresh Nham 1-50% by weight - texture modifier. 0.05-2% by weight - preservatives for meat 0.01-2% by weight - natural or artificial filling 2. Process for ready-to-eat dried Nham as per claim 1, the steps are as follows. Bring ground pork, sugar, salt, ground pork fat, fresh fermented sour, and texture enhancer. And group preservative For meat Proportionally to mix until homogeneous B.Forming the resulting mixture by natural or artificial stuffing. Or pressed into a cylindrical mold or Other shapes as needed Or rolled into sheets and cut into flakes after drying. C. Drying by hot air at temperature 30-65 ° C or by using solar energy until the weight is 0.3-0.7 times the initial weight. D. Continue drying with hot air at 75-100 degrees Celsius for 1-3 hours or heating as well. Baking with hot air oven at a temperature of 75-100 degrees Celsius for 1-3 hours. ------------ Correction 23/02/2560 (10/02/2560) 1. Dried Nham ready to eat. According to this invention, it consists of - 40-80% ground pork by weight - 5-15% sugar by weight - 1-5% salt by weight - 1-10% ground pork fat by weight - 20-50% fresh naem by weight. - Texture modifier 0.05-0.8 by weight - Preservative for meat 0.01-0.3% by weight - Natural or artificial filling 2. Process for ready-to-eat dried Nham as per claim 1 has the following steps. Bring ground pork, sugar, salt, minced pork fat, fresh fermented soybeans. And group preservative For meat Proportionally to mix until homogeneous B.Forming the resulting mixture by natural or artificial stuffing. Or pressed into a cylindrical mold or Other shapes as needed Or rolled into sheets and cut into pieces after drying C. Drying by hot air at 30-65 ° C or using solar energy until the remaining weight is 0.3-0.7 times the initial weight. D. Continue drying with hot air at 75-100 degrees Celsius for 1-3 hours or heating as well. Baking in a hot air oven at 75-100 degrees Celsius for 1-3 hours ------------------------------ 1. Ready-to-eat rice according to this invention consists of - Ground pork 40-90% by weight - Sugar 0-15% by weight - Salt 0-13% by weight - Ground pork fat 0-40% by Weight - Fresh 1-50% by weight - Texture modifier 0-2% by weight - Preservative for meat 0-2% by weight 2. Production process for ready-to-eat meats according to claim 1, the steps are as follows: a. Mix all ingredients until homogeneous; b. Forming ingredients obtained by natural or artificial stuffing. Or compressed into a cylinder-shaped mold or Other styles as needed Or ironed into strips and cut into pieces after finishing c. Made by hot air at 30-65 degrees Celsius or by using solar energy until 0.3-0.7 times the weight Start d. Continue with hot air at 75-100 degrees Celsius for 1-3 hours or heating too. Baking in a hot air oven at 75-100 degrees Celsius for 1-3 hours.