TH15968Y - The recipe for ready-made green curry seasoning and the manufacturing process of the product. - Google Patents

Abstract

------06/02/2019------(OCR) Page 1 of 1 Summary of Invention: A ready-to-use green curry seasoning recipe and manufacturing process. Ingredients include: green chili peppers, green bird's eye chili peppers, shallots, garlic, galangal, lemongrass, kaffir lime peel, kaffir lime leaves, roasted coriander seeds, roasted cumin seeds, cardamom, peppercorns, shrimp paste, salt, fish sauce, sugar, inulin, water, and coconut milk. Preparation involves sorting and washing the ingredients. The chili peppers, kaffir lime leaves, and kaffir limes are blanched in a copper sulfate solution. Coriander seeds and cumin seeds are roasted according to the invented recipe. The ingredients are then blended together, roasted in vegetable oil, and coconut milk is added. The mixture is seasoned to achieve a ready-to-use green curry seasoning with a balanced and consistent flavor, easy preparation, and commercial viability. ------------ ------22/06/2018------(OCR) Page 1 of 1 Summary of Invention The recipe for a ready-to-use green curry seasoning and its production process includes the following ingredients: green chili peppers, green bird's eye chili peppers, shallots, garlic, galangal, lemongrass, kaffir lime peel, kaffir lime leaves, roasted coriander seeds, roasted cumin seeds, cardamom, peppercorns, shrimp paste, salt, fish sauce, sugar, inulin, water, and coconut milk. The ingredients are prepared by sorting and washing them thoroughly. The chili peppers, kaffir lime leaves, and kaffir limes are blanched in a copper sulfate solution. The coriander seeds and cumin seeds are roasted according to the developed recipe. The ingredients are then blended together, roasted in vegetable oil, coconut milk is added, and the seasoning is adjusted to achieve a ready-to-use green curry seasoning with a balanced and consistent flavor, easy preparation, and commercial viability. ------28/09/2560------(OCR) Page 1 of 1. Summary of the Invention: The recipe for a ready-to-use green curry seasoning and its production process includes the following ingredients: green chili peppers... Ingredients: Green chili peppers, shallots, garlic, galangal, lemongrass, kaffir lime peel, kaffir lime leaves, roasted coriander seeds, roasted cumin, cardamom, peppercorns, shrimp paste, salt, fish sauce, sugar, inulin, water, coconut milk. Preparation involves sorting and washing the ingredients. The chili peppers, kaffir lime leaves, and kaffir limes are blanched in a copper sulfate solution. The coriander seeds and cumin are roasted according to a developed recipe. The ingredients are then blended together, roasted in vegetable oil, coconut milk is added, and seasoned to achieve a ready-to-use green curry seasoning with a balanced and consistent flavor. This product is easy to prepare and can be commercially produced. ------------ Edited 12/04/2017 (31/03/2017) The recipe for the ready-to-use green curry seasoning and the production process include the following ingredients: Green chili peppers... Ingredients include green chilies, shallots, garlic, galangal, lemongrass, kaffir lime zest, kaffir lime leaves, roasted coriander seeds, roasted cumin, cardamom, peppercorns, shrimp paste, salt, fish sauce, sugar, inulin, water, and coconut milk. Preparation involves sorting and washing the ingredients. The chilies, kaffir lime leaves, and kaffir limes are blanched in a copper sulfate solution. Coriander seeds and cumin are roasted according to a developed recipe. The ingredients are then blended together, tossed in vegetable oil, coconut milk is added, and seasoned to achieve a consistent and well-balanced flavor in a ready-to-use green curry seasoning mix. This mixture is easy to prepare and suitable for commercial production. ----------------------- The recipe for the ready-to-use green curry seasoning mix and its production process include: the preparation of ingredients according to the developed recipe, and then the subsequent production process to obtain the ready-to-use green curry seasoning mix.

Claims (2)

------06/02/2562------(OCR) Page 1 of 2 pages of Claims 1. The ready-made green curry seasoning formula contains: green bird's eye chili 10.50 - 11.00% by weight, green bird's eye chili 10.50 - 11.00% by weight, shallots 10.50 - 11.00% by weight, garlic 10.50 - 11.00% by weight, galangal 2.50 - 2.80% by weight, lemongrass 5.20 - 5.50% by weight, kaffir lime zest 1.00 - 1.20% by weight, kaffir lime leaves 1.00 - 1.20% by weight, roasted coriander seeds 2.50 - 2.80% by weight, roasted cumin 1.50 - 1.70% by weight, cardamom pods 2.50 - 2.80% by weight, peppercorns 1.50 - 1.70% by weight, and shrimp paste. 2.50 - 2.80% by weight, Salt 2.50 - 2.80% by weight, Fish sauce 10.50 - 11.00% by weight, Sugar 8.00 - 8.50% by weight, Inulin 13.00 - 13.50% by weight, Water 100 ml, Coconut milk 300 ml. 2. The process for preparing ready-to-use green curry seasoning according to claim 1, which involves the following steps: a. Take green chilies... Select and remove any damaged parts from the green chilies, kaffir lime leaves, and kaffir lime peel. Wash thoroughly. Then blanch in a 0.1% copper sulfate (CuSOa) solution at 100°C for 1 minute, at a ratio of 100 grams of ingredient to 1000 milliliters of solution (blanch one ingredient at a time). Remove and immerse in cold water, drain, and weigh according to the recipe. A. Toast the coriander seeds and cumin until fragrant. Weigh according to the recipe. C. Peel and wash the garlic, shallots, galangal, and lemongrass. Drain and weigh according to the recipe. D. Combine all ingredients from steps A to C and mix well. Next, add pepper, cardamom, shrimp paste, and salt according to the recipe, and reduce the size by blending it finely with 100 ml of water. Next, pour the mixture from step d into a container of your choice and heat it with vegetable oil for 3 minutes. (Page 2 of 2) Next, add 300 ml of coconut milk to the mixture from step e. Bring to a boil, then add sugar, fish sauce, and inulin according to the recipe. Heat until boiling again and then let it cool. This will produce the curry seasoning. Ready-to-use Green Curry Seasoning ------------ ------22/06/2018------(OCR) Page 1 of 2 pages. Claims 1. The ready-to-use green curry seasoning formula contains: Green chili peppers 10.50 - 11.00% by weight; Green bird's eye chili peppers 10.50 - 11.00% by weight; Shallots 10.50 - 11.00% by weight; Garlic 10.50 - 11.00% by weight; Galangal 2.50 - 2.80% by weight; Lemongrass 5.20 - 5.50% by weight; Kaffir lime peel 1.00 - 1.20% by weight; Kaffir lime leaves 1.00 - 1.20% by weight; Roasted coriander seeds 2.50 - 2.80% by weight; Roasted cumin 1.50 - 1.70% by weight; Cardamom pods. 2.50 - 2.80% by weight, peppercorns 1.50 - 1.70% by weight, shrimp paste 2.50 - 2.80% by weight, salt 2.50 - 2.80% by weight, fish sauce 10.50 - 11.00% by weight, sugar 8.00 - 8.50% by weight, inulin 13.00 - 13.50% by weight, water 100 ml, coconut milk 300 ml. 2. A ready-made green curry seasoning recipe according to claim 1, which includes the following steps: a. Take green chilies... Select and remove any damaged parts from the green chilies, kaffir lime leaves, and kaffir lime peel. Wash thoroughly. Then blanch in a 0.1% copper sulfate (CuSO4) solution at 100°C for 1 minute, at a ratio of 100 grams of ingredient to 1000 milliliters of solution (blanch one ingredient at a time). Remove and immerse in cold water, drain, and weigh according to the recipe. A. Toast the coriander seeds and cumin until fragrant. Weigh according to the recipe. C. Peel and wash the garlic, shallots, galangal, and lemongrass. Drain and weigh according to the recipe. D. Combine all ingredients from steps A to C and mix well. Next, add pepper, cardamom, shrimp paste, and salt according to the recipe, and reduce the size by blending with 100 ml of water until fine. Next, pour the mixture from step d into a container of your choice and heat it with vegetable oil for 3 minutes. (Page 2 of 2) Next, add 300 ml of coconut milk to the mixture from step e. Bring to a boil, then add sugar, fish sauce, and inulin according to the recipe. Heat until boiling again and then cool. This will produce the curry seasoning. Ready-to-use Green Curry Seasoning ------------ ------28/09/2017------(OCR) Page 1 of 2 pages. Claims 1. The ready-to-use green curry seasoning formula contains: Green chili peppers 10.50 - 11.00% by weight; Green bird's eye chili peppers 10.50 - 11.00% by weight; Shallots 10.50 - 11.00% by weight; Garlic 10.50 - 11.00% by weight; Galangal 2.50 - 2.80% by weight; Lemongrass 5.20 - 5.50% by weight; Kaffir lime peel 1.00 - 1.20% by weight; Kaffir lime leaves 1.00 - 1.20% by weight; Roasted coriander seeds 2.50 - 2.80% by weight; Roasted cumin 1.50 - 1.70% by weight; Cardamom pods. 2.50 - 2.80% by weight, peppercorns 1.50 - 1.70% by weight, shrimp paste 2.50 - 2.80% by weight, salt 2.50 - 2.80% by weight, fish sauce 10.50 - 11.00% by weight, sugar 8.00 - 8.50% by weight, inulin 13.00 - 13.50% by weight, water 100 ml, coconut milk 300 ml. 2. The production process for the ready-to-use green curry seasoning formula according to claim 1, which involves the following steps: a. Take green chilies... Select and remove any damaged parts from the green chilies, kaffir lime leaves, and kaffir lime peel. Wash thoroughly. Then blanch in a 0.1% copper sulfate (CuSO4) solution at 100°C for 1 minute, at a ratio of 100 grams of ingredient to 1000 milliliters of solution (blanch one ingredient at a time). Remove and immerse in cold water, drain, and weigh according to the recipe. A. Toast the coriander seeds and cumin until fragrant. Weigh according to the recipe. C. Peel and wash the garlic, shallots, galangal, and lemongrass. Drain and weigh according to the recipe. D. Combine all ingredients from steps A to C and mix well. Next, add pepper, cardamom, shrimp paste, and salt according to the recipe, and reduce the size by blending with 100 ml of water until fine. Next, pour the mixture from step d into a container of your choice and heat it with vegetable oil for 3 minutes. (Page 2 of 2) Next, add 300 ml of coconut milk to the mixture from step e. Bring to a boil, then add sugar, fish sauce, and inulin according to the recipe. Heat until boiling again and then cool. This will produce the curry seasoning. Ready-Made Green Curry Paste ------------ Revised 12/04/2017 (31/03/2017) 1. The ready-made green curry paste recipe contains: Green chili peppers 2.10 - 2.20% by weight; Green bird's eye chili peppers 2.10 - 2.20% by weight; Shallots 2.10 - 2.20% by weight; Garlic 2.10 - 2.20% by weight; Galangal 0.50 - 0.55% by weight; Lemongrass 1.00 - 1.10% by weight; Kaffir lime peel 1.00 - 1.20% by weight; Kaffir lime leaves 1.00 - 1.20% by weight; Roasted coriander seeds 2.50 - 2.80% by weight; Roasted cumin 0.30 - 0.35% by weight; Cardamom pods 0.50 - 0.55% by weight. % by weight: Peppercorns 0.30 - 0.35% by weight, Shrimp paste 0.50 - 0.55% by weight, Salt 0.50 - 0.55% by weight, Fish sauce 2.10 - 2.20% by weight, Sugar 1.60 - 1.70% by weight, Inulin 2.60 - 3.00% by weight, Water 19.00 - 20.00% by weight, Coconut milk 59.00 - 60.00% by weight. 2. Production process of the ready-to-use green curry seasoning formula according to claim 1, which consists of: a. Using green chilies... Select and remove any damaged parts from the green chilies, kaffir lime leaves, and kaffir lime peel. Wash thoroughly. Then blanch in a 0.1% copper sulfate (CuSO4) solution at approximately 100°C for 1 minute, at a ratio of 100 grams of ingredients to 1000 milliliters of solution (blanch one ingredient at a time). Remove and immerse in cold water, drain, and weigh according to the recipe. A. Toast coriander seeds, cumin, galangal, and lemongrass until fragrant. Weigh according to the recipe. C. Peel and wash the garlic and shallots. Drain and weigh according to the recipe. D. Combine ingredients from steps A to C. Then add black pepper, cardamom, shrimp paste, and salt according to the recipe. Reduce the mixture to a fine consistency by blending it with water. E. Place the mixture from step D into a container of your choice and heat it with vegetable oil for 3 minutes. F. Add 300 milliliters of coconut milk to the mixture from step E and bring to a boil. Next, add sugar, water, and inulin according to the recipe, heat until boiling, and then cool. This will produce ready-to-use green curry seasoning. 1. The ready-made green curry seasoning formula consists of: green chili peppers 10.50 - 11.00% by weight, green bird's eye chili peppers 10.50 - 11.00% by weight, shallots 10.50 - 11.00% by weight, garlic 10.50 - 11.00% by weight, galangal 2.50 - 2.80% by weight, lemongrass 5.20 - 5.50% by weight, kaffir lime peel 1.00 - 1.20% by weight, kaffir lime leaves 1.00 - 1.20% by weight, roasted coriander seeds 2.50 - 2.80% by weight, roasted cumin seeds 1.50 - 1.70% by weight, cardamom pods 2.50 - 2.80% by weight, peppercorns 1.50 - 1.70% by weight, and shrimp paste. Salt: 2.50 - 2.80% by weight; Fish sauce: 10.50 - 11.00% by weight; Sugar: 8.00 - 8.50% by weight; Inulin: 13.00 - 13.50% by weight. 2. The manufacturing process for the ready-to-use green curry seasoning formula under claim 1 consists of: a. Selecting and removing any damaged parts of fresh chili peppers, kaffir lime leaves, and kaffir limes, washing them thoroughly, and then blanching them in a 0.1% copper sulfate (CuSO4) solution at 100°C in a ratio of 100 grams of ingredients to 1000 milliliters of solution (blanching one ingredient at a time) for 1 minute. Remove and soak in cold water, drain, and weigh according to the formula in claim 1. b. Roasting coriander seeds and cumin until fragrant, and weighing according to the formula in claim 1. c. Peeling and washing garlic and shallots, draining, and weighing according to the formula in claim 1. d. Combining ingredients a to c. until well combined. Next, add pepper, cardamom, shrimp paste, and salt according to the recipe in step 1. Reduce the amount to a fine consistency by blending it with 100 ml of water until smooth. Then, pour the mixture from step d into a container of your choice and heat it with vegetable oil for 3 minutes. Next, add 300 ml of coconut milk to the mixture from step e and bring to a boil. Then, add sugar, fish sauce, and inulin according to the recipe in step 1. Heat until boiling again and then let it cool. This will produce a ready-to-use green curry seasoning.